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The
Royal Park Hotel
in Hong Kong has been awarded Hazard Analysis and Critical Control Point
(HACCP) accreditation. The accreditation is in recognition of the hotel’s
numerous efforts to ensure the highest level and quality of dining experience
for its guests.
The HACCP system is a scientific and systematic approach to identify, assess and control of hazards in the food production process. With the
HACCP system, food safety control is integrated into the design of the process rather than
on end-product testing. HACCP system therefore provides a preventive and thus
cost-effective approach to food safety.
In order to enhance food safety, every stage of the food production (from purchasing, receiving, transportation, storage, preparation, handling,
cooking to serving) should be carried out and monitored scrupulously.
Mr. Carman Cheung, General Manager of Royal Park Hotel,
said, “The accreditation is a recognition to the teamwork and would not have been
possible without the support from every one of our staff. I am honored to be part of the team and I look forward to welcoming our guests to
another level of quality dining experience.”
The
Royal Park Hotel, located in Shatin, is the official Olympic Village of the Equestrian
Games. As such, this luxury hotel is not
accepting reservations between 21 July and 14 September 2008
(inclusive).
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