Every year since 2006, Le Méridien Angkor has been officially granted HACCP (Hazard Analysis and Critical Control Point) certification, which strengthens and solidifies the hotel’s ongoing Food Safety Management System. The HACCP is a process control system designed to identify and prevent microbial and other hazards in food production. The system takes steps to prevent problems before they occur and to correct deviations as soon as they are detected. The HACCP is widely recognized by scientific authorities and international organizations as the most effective approach for food production safety. HACCP-based food safety system covers activities from the point of receiving goods, storage, and preparation, cooking, rapid cooling, transporting, reheating, holding and displaying, until the point of service to guests.
At Le Méridien Angkor, we are committed to producing safe and hygienic food and beverage to our guests, as well as to our associates. We inspire our guests with our cuisine and stimulate their palate with unique and unexpected associations of flavors. Such a promise can only be sustained if the food safety is ensured.