BHC Hotels & Caterers
HACCP - System based, "The Hygienic code for the Hotel and Catering Industry
ISACert BV is the First Body Accredited by one of the European Accreditation bodies,
RvA for this Hygiene Code
This scheme is Accredited under European Standard EN 45011
This scheme is specifically designed for the Hospitality Industry with identified
General processes and Specific processes
FCI introduced this scheme for the First Time in India and First Caterer Certified
under this code in April 2005
There are more than 22,000 registered restaurants in India as eating out is becoming
urban India's most desirable collective passion. Food Safety is becoming a global
issue and consumers generally are asking how food is prepared, served and need assurance
that it is safe.
The benefits of good hygiene
Compliance with the law
The requirements of materials and machines
Increased shelf-life of food
Good working conditions, higher staff morale and lower staff turnover, which promote
Hygiene code for the Hotel & Catering Industry based on the HACCP system.
Following European union directive 93/43 EEC and its adoption into the legislation
on food Hygiene, a second version of the code appeared based on the HACCP Principles,
approved by the Ministry of Public Health, welfare, Govt of The Netherlands.
This Hygienic code is a specified version of the HACCP-System approved for the Catering
and Hotel Industry and accredited by one of the European Accreditation Bodies, RvA
under European standard EN 45011/ISO Guide 65.
The third version of the code was approved on 20th April 2004 and was released by
Director of the Hotel and Catering Association. The hotel and catering trade hope,
they have made a valuable contribution by this to food safety in general and to
consumer confidence in a good, safe catering product.
It works with working instructions. In addition to the general operating processes,
attention has also been paid to more specific processes, which only appear in certain
business or types of business. The code now includes working instruction for presenting
uncooled foods and for party catering.
This code can be applied by all
Hotels, Restaurants & Catering firms
engaged in preparation, processing and serving of food.
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