In a significant stride towards ensuring the highest standards of food safety, Movenpick Resort & Spa Jimbaran Bali underwent a rigorous audit conducted by Mrs. Nuanprang Simma, an esteemed auditor from Environmental Health Consultancy (EHC). The audit, conducted for Hazard Analysis Critical Control Points (HACCP) certification, aimed to scrutinize the resort's entire food system, from procurement to consumption, to mitigate the risk of foodborne illnesses.
HACCP, an acronym for Hazard Analysis Critical Control Points, is a systematic approach crucial for monitoring and controlling potential hazards in the food production process. It serves as a comprehensive framework, ensuring that the entire food supply chain is carefully assessed and managed to prevent food safety concerns.
The audit, a pivotal event for Movenpick Resort & Spa Jimbaran Bali, unfolded across various departments, including Food and Beverage service, Kitchen & Culinary, Purchasing & Receiving, Housekeeping, Talent & Culture, Engineering, and more. Comprehensive a ssessments were carried out in all Food and Beverage outlets, spanning Anarasa restaurant, Movenpick Cafe, Jejala Pool Bar, Katha Lobby Lounge & Library. The meticulous examination extended to the kitchen areas, covering hot kitchen, cold kitchen, pastry, butcher, and commissary. Furthermore, the Purchasing & Receiving department underwent scrutiny in areas such as the loading dock, beverage store, dry food store, and related sections.
The resort's commitment to ensuring food safety as a top priority was evident throughout the audit process. The HACCP system played a pivotal role in guiding the teams responsible for various facets of food handling and safety. The primary objective of the HACCP system is to eliminate risks associated with Biological Hazards, Chemical Hazards, and Physical Hazards in the food production and service industry.
The audit's conclusion brought forth a commendable outcome for Movenpick Resort & Spa Jimbaran Bali, with a successful passage of the HACCP certification. The resort has been showcasing a meticulous and effective implementation of HACCP principles. This success can be attributed to the collaborative efforts of the entire team, led by the Executive Chef Jeremy Tourret, General Manager Adrien Marie, Hotel Manager Risya Wulansari, and F&B Director Ana Dewi.
The positive result reaffirms the resort's commitment to delivering a safe and secure dining experience for its valued customers. Regular controls and checks conducted in all HACCP aspects, overseen by the dedicated team, contributed significantly to the successful audit. Movenpick Resort & Spa Jimbaran Bali's achievement in obtaining the HACCP certification reflects its unwavering dedication to upholding the highest standards of food safety and ensuring a delightful experience for its guests.
Mövenpick Resort & Spa Jimbaran Bali
Jalan Wanagiri No.1 Jimbaran, Bali 80362, Indonesia
Phone: +62 361 472 5777 I Fax: +62 361 472 5700
