Mövenpick Resort & Spa Jimbaran Bali receives Hazard Analysis and Critical Control Points (HACCP) Certification.
Mövenpick Resort & Spa Jimbaran Bali receives Hazard Analysis and Critical Control Points (HACCP) Certification.

JIMBARAN, Bali (BPN) – Mövenpick Resort & Spa Jimbaran Bali announced its very first Hazard Analysis and Critical Control Points (HACCP) Certification after underwent an audit and assessment process for HACCP Certification in June 2019. This was conducted by TÜV Rheinland Indonesia, a private organization in the field of testing, inspection and certification services and is a member of TÜV Rheinland Group headquartered in Cologne, Germany. 

Mövenpick Resort & Spa Jimbaran Bali completed a series of in-depth audits encompassing a strict criterion. This included introducing and maintaining the general hygienic principles of food safety, describing products, and preparing documentation and records. It is important to note that Mövenpick Resort & Spa Jimbaran Bali is the only resort to receive this certification from TÜV Rheinland Indonesia.

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“HACCP Certification is an intangible asset for any leading hotel such as Mövenpick to have. It reinforces that we are committed to adhering to internationally recognized food management, safety, and hygiene standards,” Horst Walther-Jones, General Manager of Mövenpick Resort & Spa Jimbaran Bali said.

Horst Walther-Jones, General Manager of Mövenpick Resort & Spa Jimbaran Bali.
Horst Walther-Jones, General Manager of Mövenpick Resort & Spa Jimbaran Bali.

As a recommended control system, HACCP Certification is highly regarded in the hotel and food industry. It is essentially is a prevention-based system for food safety and hygiene. The concept of HACCP came about in the early 1960s when the United States was carefully considering the design and safety of food for space flights by NASA. 

It was later unveiled internationally as the basis for all food safety and prevention against dangers associated with food absorption, such as food poisoning, and the presence of chemical products. 

“Guests have greater peace of mind in knowing that all food items and drinks served at our lifestyle resort are subject to a well-defined control system,” Horst Walther-Jones added.

 

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