(MENAFN- Gulf Times) The Catering Department at Hamad Medical Corporation (HMC) has successfully achieved two key international certifications, HACCP (Hazard Analysis and Critical Control Points) and ISO 22000 (International Organisation for Standardisation for dealing with food safety) for maintaining consistent and high quality organisation-wide catering services.
HACCP is a world-renowned food safety and risk management system adopted by many catering and food industries internationally in order to prevent food contamination and food-borne illnesses. The certification is provided to organisations that demonstrate adherence to the HACCP principles, which include identification, prevention and elimination of all potential physical, chemical and biological hazards that may affect the food chain from production through to consumption.
The Catering Department received HACCP certification, valid until 15 December, 2016. The certificate is valid for activities such as food preparation in HMC's central kitchen; food service operations for inpatients; food service operations for satellite units and food service operations for meetings and functions.
Haya Zayed al-Hamad, executive director for Hospitality at HMC stated: "This is a huge achievement for the hospitality and catering teams at Hamad Medical Corporation. During last year alone, HMC's central kitchen produced and served over 2mn (2,012,387) meals and the numbers have grown since. The implementation of HACCP means that we are able to monitor, manage and continually enhance the quality of our meals, therefore providing our patients with the best care always."
HMC's Catering Department was also granted the ISO 22000 international certification, a globally recognised standard designed to systematically ensure food safety within an organisation. The standard is built on four essential components: interactive communication within the food chain, system management, implementation of pre-requisite programmes and integration of the HACCP principles.
ISO 22000 allows organisations to engage in hazard analysis in the food management system and introduce control measures to avert risks to food quality.
The process includes assessment of the food preparation methods and the facilities where food is prepared, as well as the packaging and storing processes of prepared food items.
Dimitry Oganesian, assistant executive director for Hospitality added: "Food safety is one of the top priorities for the Catering Department at HMC. We are committed to preparing and providing safe and high quality food to patients, visitors and staff members, and we work in compliance with the requirements of the local statutory and regulatory bodies as well as the internationally recognised ISO 22000."
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