Sankara gets critical food safety thumbs up

February 11, 2011 – Sankara Nairobi has been awarded the Hazard Analysis Critical Control Point (HACCP – DS 3027: 2002 (E)) Certification, making it the first hotel in sub-Saharan Africa to attain it.

HACCP is recognised as one of the most rigorous and comprehensive preventative food safety management systems in the world, and is a legal requirement in the United States and countries under the European Union.

HACCP is a system that is designed to protect consumers from food-borne illnesses, which works through identification of critical control points, establishing critical limits, monitoring procedures, record keeping and documentation.

Rohan Patel, Director assured: “Sankara Nairobi is dedicated to ensuring the uncompromising quality and safety of our guests.
This important Certification represents our commitment to the well being of our guests and employees.  It marks a milestone for us in our objectives to attain new standards of quality within the industry.”

The preparation for HACCP Certification at Sankara Nairobi began a year ago and culminated with a final audit in December 2010 by Deutsche Quality Systems (DQS), a global independent assessment organisation.

“Throughout the stringent process, the certification team worked closely with Sankara’s HACCP team led by Executive Chef Gaetano Sgroi, to understand, measure and enhance the food safety practices,” said Patel, who explains that it will be a constant process.



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