The Labourdonnais Waterfront Hotel’s achievement in holding a plurality of certifications continues. After obtaining two environmental standards: the ISO 14001 international standards certificate in December 1997 and the Green Globe certificate in 1999, it has successfully obtained the HACCP certificate in October 2002, an excellent reference in terms of food safety and hygiene.

The preparatory audit was led by Société Madco Formation and the external audit by “Campden and Chorleywood Food Research Association Group”, the UK’s largest independent membership-based organisation carrying out research and development for the food and drinks industry worldwide.

HACCP is a recommended control system as part of the 93/43/CEE European guidelines for the hygiene of food products. It has been adopted on the international level as the basis for all discussions on food safety and prevention against dangers associated to food absorption (food poisoning, presence of chemical products, presence of foreign body, etc).

For the implementation and success of this system, a committee was set up at the Hotel with the following mission statement:

- to identify and analyse the potential hazards (biological (yeast, parasite), chemical and physical (wood, metal)) present at the different stage of food handling (eggs, flour, meat, seafood, drinks, etc) – from the delivery of the product by the supplier till the consumption by the customer;
- to establish corrective measures to monitor and prevent these hazards;
- to ensure that the established procedures are working properly and efficiently.

These measures and methods of control include:

- implementation of temperature charts to guarantee that the products are preserved at the right temperature;
- marking of fresh products with special labels, mentioning the date of arrival and expiry date as well as the date of
- opening and the authorised delay for consumption;
testing of food samples are done in laboratory on a regular basis
- implementation of pressing wash-hand basins as well as paper hand-towels in all strategic points in the hotel for staff who are in direct contact with food products and regular swab tests are made in order to avoid cross contamination.

Choice of suppliers must comply to strict criteria: the suppliers should produce to the management certifications confirming the quality of their products as well as the hygienic and professional standards used during the food process (SQA: Suppliers Quality Assurance).

In its continious quest to improve the awareness of its team members on food hygiene standards, the Labourdonnais Waterfront Hotel is dedicated to ensure appropriate training to the staff of all departments.