InterContinental Muscat has become one of the first 5 Star hotels in the world and the first in the Sultanate of Oman to become Menu-Safe HACCP Certified.
The banqueting kitchen at the InterContinental Muscat has passed an audit to become certified in HACCP using the Menu-Safe system.
The auditor Dr Jerry Taylor (PhD HACCP) from Taylor Shannon International Ltd., formerly a chef in similar hotels, was most impressed by the professional standards in place. He also commented that the kitchens were very well equipped. Staff were highly trained, motivated and fully cooperative throughout the audit visit. Dr Taylor felt that the standards achieved in this hotel are an excellent example of best practice for the industry.
13 senior chefs from the hotel had attended Menu-Safe Management training with the Food Safety Consultancy in Muscat and successfully implemented the system. Following this successful certification audit, the rest of the outlets in the hotel have already commenced the implementation of the Menu-Safe system.
Menu-Safe is a HACCP system developed for the hospitality industry by food safety experts, microbiologists, psychologists and chefs. It is the worlds most innovative, cost-effective and easy to use system, allowing businesses to achieve the highest international standards.
Austen Reid, the executive Sous chef at the InterContinental Muscat said “When I first heard about Menu-Safe, I thought ‘this is going to be another one of these boring food safety programmes’. But after I had completed my Menu-Safe Management Diploma, I felt relaxed due to the fact we were doing 90% of these safe practices anyway.During the implementation phase, even the junior chefs said ‘Chef Austen, we are doing this already, why is this HACCP system so easy to use?’
I think the beauty of this system is that it was initially designed with chefs and validated by a team of Professors and food safety specialists.
I am proud to be the part of the first 5 star hotel in the world to introduce this system to their operation and I’m looking forward to implement this further to not only my banquet kitchen but the other 8 other sections we have in the hotel.
The words which inspire me to lead this project are the Menu-Safe slogan ‘HACCP made easy’.
