Financial Daily from THE HINDU group of publications
Monday, Mar 07, 2005
Financial Daily from THE HINDU group of publications Monday, Mar 07, 2005 |
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Marketing
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Standards & Benchmarks Taj Residency gets HACCP certification Our Bureau
Kochi , March 6 TAJ Residency, Kochi has become the first hotel in the State to comply with the norms laid down by the Hazard Analysis Critical Control Point (HACCP). Mr Mathew C. Thomas, General Manager of the hotel, received the HACCP certification from the State Tourism Minister, Mr K.C. Venugopal, at a function here on Sunday. It is aimed at ensuring the quality of the food. The HACCP system uses the approach of controlling critical points in food handling to prevent health problems. The system identifies potential hazards while preparing food and measures to overcome them. It also ensures greater involvement of food handlers in understanding and ensuring food safety. The Minister said on the occasion that the well-known Kerala cuisine had a major role in the promotion of tourism in the State. However, the unhygienic conditions under which food is prepared calls for safety standards while preparing food to ensure its quality, he added. He said that State Government had taken all efforts in protecting the fragile environment of each region as part of tourism development initiatives.Mr Salil Dutt, the Chief Operating Officer of the Taj Kerala Hotels and Resorts Ltd, said that Taj Residency is the first of the four hotels that the Taj Group started in the State during the past 10 years. Mr V. Rajagopal, General Manager of Kerala Bureau of Industrial Promotion (KBIP) said that countries of the European Union insist on such a certification of food and the KBIP centre has got trained auditors, who ensure that institutions abide by the HACCP manual. The Vice President (Corporate Affairs) of the Taj Group, Mr T. Damu and Kochi Mayor, Mr C.M. Dinesh Mani were present on the occasion.
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