''being a true professional''

F.S.M.S. / ISO / H.A.C.C.P.
- Protocol Implementations -

Implementation and compliance-control of Food Safety Management System (F.S.M.S. / ISO / H.A.C.C.P.).

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Compliance with audit control records:

1. Archive of Accompanying Documents of Received Products.

2. File for Cleaning and Disinfection.

3. Pest and vermin control File Application System.

4. Archive of Temperatures of Products and Suppliers.

5. Personnel File.

6. Archive of Personnel Education.

7. Water Archive.

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'' Guides '' of Good Production & Practice required

for each hotel-client to operate in accordance with its size and its activities.

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Flowchart required for each hotel-client according to its facilities and its activities.

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Qualitative & Quantitative Suppliers and Purchasing Control requirements for each hotel-client

according to their needs and standards set by itself and the legal framework that each time exists.

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All of the above mentioned are necessary in order for a hotel-client

to operate in safety and in accordance with the laws

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‘’SAFE FOOD is the FOOD that is MANAGED & TREATED

accordingly to Hygiene & Safety Rules’’

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Implementation of steps which are required so as

to implement a Food Safety Management System:

1. Basic Training

2. Awareness

3. Review-Implementation

4. Adaptation-Application

5. Continuous Improvement

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REQUIREMENTS FOR IMPLEMENTATION

OF FOOD SAFETY MANAGEMENT SYSTEM (F.S.M.S.)  

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In Hotel Vision

we have the expertise partners & experience to guide you through a successful application

of a Food Safety Management System (F.S.M.S.) adapted to the needs,

the requirements and specifications of each unique hotel-client.

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1. Guidance & Categorization of each hotel-client.

2. Application of Self Control System & Required Documentation.

3. Certified Personnel Training.

4. Organization of F.S.M.S. (ISO / H.A.C.C.P.) Procedures & Control Forms.

5. Full Categorization of Raw Materials, Final Products, and Specifications

for Storage, Maintenance and Consumption.

6. Flowchart of  Procedures according to the civil engineer's facilities layout plan.

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Full Support and Guidance on all matters relating to the issuance of Sanitary License and all actions,

so that each hotel-client always acts within the legal and health / hygiene framework, to operate properly

and to successfully implement a Food Safety Management System (F.S.M.S.) adapted

to the operating data and needs that govern it.

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