With hoteliers being wary of food-safety issues, Le Suffren Hotel & Marina embarked on the HACCP certification very soon after the opening of the hotel, in November 2004. The external audit was carried out by "Campden and Chorleywood Food Research Association Group", the UK's largest independent membership-based organization carrying out research and development for the food and drinks industry worldwide.
Among the measures of control, testing of food samples is done on a regular basis and the choice of suppliers is based on strict set criteria. The suppliers should guarantee the quality of their products as well as the hygienic and professional standards used during the food process (SQA: Suppliers Quality Assurance).
Effective employee training in proper hygiene, food handling and safety control coupled with ongoing communication on current regulations equip the employees with the pertinent knowledge required to assess each and every stage of the food flow system.
In an attempt to continually identify and implement food safety process improvements in view of reducing both, the frequency and severity of food borne incidents, Le Suffren Hotel & Marina in conjunction with the Labourdonnais Waterfront Hotel successfully made the transition to the requirements of the International Food Safety Management System standards ISO 22000 and got certified by SGS, a renowned certification body. The certification can therefore be seen as an official recognition of the excellent service the hotel provides, ensuring both the quality and safety of the food served.
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