3.4 Food Safety (2.5%) 3. Our Guests (30%)
Rationale
F&B is a key strategic pillar for our business as it contributes to almost half of our group’s revenue. To maintain our quality guest experience and the integrity of the brand, we must be committed to safeguarding our food safety.
Definitions
1. Food safety audit program (“SFSMS”) • Program entails an annual food safety audit at each of our hotels, encompassing one day of observation of the implementation of 42 Food Safety Management System policies and 11 guidelines • Two statuses may be awarded to the hotel by the auditor:
Green – score 80 or above, maximum of one “ category-1 ” major non-compliance recorded; Red – score 79 or below, or two or more “ category-1 “ major non-compliance recorded; For hotels that have scored Red in the initial audit, Diversey will conduct a second food safety audit within 60 days of the first one.
Guiding Principles
Scoring Mechanism
• Food safety and hygiene of all outlets must not be compromised as it affects our brand reputation • Failure of any of the 8 category-1 major policies may increase our risk exposure and jeopardize our brand • A food safety culture must be demonstrated by the ex-com and management team to ensure commitment and adherence to SFSMS • Rectification and corrective action of non-compliant policies must be handled in accordance with SFSMS guidelines
Initial food safety audit score Rectification results
Score
Green
None required
3
Scoring Green on mandatory re-audit
2
Red
Scoring Red on mandatory re-audit
0
All final data to be collected by 31 Oct 2019.
22
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