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HACCP Certificate - Hotel Marquês de Pombal got Gold Certificate

On the 17th January 2014 LusoCristal Consulting, specialist consultancy in the area of ​​Food Safety Management Systems, presented the “Foresee Gold Certificate of Excellent Food Hygiene Standards” to the Hotel Marquês de Pombal.

This recognition reflects the excellent levels of control in the handling, preparation and serving of all food related services provided by the hotel as well as the diligence shown by Management and Staff in implementing the HACCP based risk management system. 

In order to be awarded this certificate the Hotel Marquês de Pombal had to achieve, over three successive audits, a score of 80% or more in the rigorous audits promoted by ForeSee Food Safety in implementing the Food Safety Management System which is in accordance with the requirements of Regulation (EC) 852/2004and Portuguese Law DL113/2006.



"A small GREAT TEAM with GOLD
weight. Constant dedication, motivation and excellent management are the magic ingredients for exemplary results in ForeSee program audits LusoCristal since 2004 ".
By Lusocristal

 


What is HACCP?
 

HACCP is an acronym for internationally recognized Hazard Analysis and Critical Control Point or Hazard Analysis and Critical Control Points.

HA = Hazard analysis
CCP = Critical Control Points
HAZARD = Danger

The Hazard Analysis and Critical Control Point (HACCP) has at its base a preventive approach, in order to be able to avoid potential hazards that could cause harm to consumers by eliminating or reducing hazards in order to ensure that unsafe food will not be served to the consumer.
The HACCP system is based on the application of technical and scientific principles in the production and handling of food from "the meadow to the plate."


Aspects of Food Safety and Hygiene to be covered under the Food Safety Management System (FSMS) are: 


COOKING

Supplier Safety Assurance

Pre-preparation

High Risk Foods

Biological Contamination 

Cooking

Heating

Ready to eat foods

Recipes and cooking methods

Hot Holding

 

CHILLING

Cold holding and display 

Chilling

Defrosting

Freezing

Storage in Positive and Negative Refrigeration 

CROSS CONTAMINATION

Personal hygiene

Adequate food separation

Pest control

Maintenance

Allergies and Intolerances

Physical & Chemical Contamination

Storage

 

 

 

CLEANING

Cleaning Efficiency 

Appropriate material and equipment

Clean as you go procedures

Sanitisation Plans

Detergentes and Disinfectants 


The ForeSee Food Safety Management System was developed based on the HACCP principles in accordance with Chapter II - Duties of Operators of Food Businesses, Article 3 and Article 5 of Regulation (EC) 852/2004 of 29 April, approved by Portugal Decree-Law 113/2006 of 12 June on the hygiene of foodstuffs. 

LEGIONELLA AND CLEAN WATER

In addition to the implementation of the Food Safety Management System, the Hotel Marquês de Pombal keeps also a rigorous program in the control and prevention of Legionnaires' disease, as provided for by the General Health Directorate recommendations in its publication "Prevention in hotel establishments of the disease legionaries "- June 2007 and the Good Practice Guide published by the ARS-LTV May 2011 and Clean Water according to Portuguese law, DL306 / 2007.