Food Safety

One of the duties of the Aldemar Quality Department is to ensure the hygiene and safety of all food and drink served.

All production processes followed in the kitchens are regulated and controlled by the Quality Department in collaboration with the Head Chefs at each of the hotels.

Regulation and controls are carried out on a regular basis under the aegis of the system
HACCP = Hazard Analysis – Critical Control Points
In a few words, this is a technique used to guarantee the quality and safety of food and drinks.
This system is applied across all hotels activities involving food and drink:
At the Purchase Department, which supplies all food, this applies to all procedures, from producer evaluation to delivery of supplies which takes place according to specific procedures to ensure maximum quality and hygiene.
At the Food & Beverage Departments, where the preparation and cooking of food takes place, conditions are regulated to ensure products are prepared to high standards, also to ensure maximum food safety.
The Technical Department also follows the same regulations for its maintenance of equipment and analysis of water used in the kitchens.

This is a dynamic system in continuous development which is subject to ongoing revision, supervision and control by means of:
Quality Department internal controls and scientifically proven interventions for smooth function of production while facilitating work carried out by staff.
Our advisers, who provide technological and scientific knowhow on food matters.
The kitchen staff themselves who actively participate in the programmes, make suggestions and put everything into practise!