Food Safety at the Grand Hyatt Kochi Bolgatty in India
During the Food Safety Week 2021, the Grand Hyatt Kochi Bolgatty shared a detailed video on the various aspects of the topic, focusing on United Nations organizations’ proposed theme of “Safe Food Now for a Healthy Tomorrow”. Following Hyatt’s philosophy of Thoughtfully Sourced Carefully Served Food, it showed how the hotel chose its vendors, sourced its ingredients, stored them and served the most popular delicacies to its guests.
Executive Chef Yogender Pal along with the Director of Food & Beverages Shoeb Mohammed led a 260-associate-strong framework of culinary and f&b team members, who take utmost care in delivering exemplary gastronomic experiences to their guests in the restaurants and banquet spaces
Yogender underlined the importance of food management systems, following prescribed protocols, necessity of frequent audits, monitoring and adhering to international standards of safety and hygiene. It is definitely safety first, wellbeing always.
At the heart of the Codex mandate are the core values of collaboration, inclusiveness, consensus building and transparency. Governmental and non-governmental, public and private organizations alike play a vital role in ensuring Codex texts are of the highest quality and based on sound science.
Codex would have little authority in the field of international standard setting if it did not welcome and acknowledge the valuable contributions made by observers. Expert technical bodies, industry and consumer associations
contribute to the standard-setting process in a spirit of openness, collaboration and transparency.
Intergovernmental organizations (IGOs) and international non-governmental organizations (NGOs) can apply for observer status in Codex in order to attend and put forward their views at every stage of the standard-setting process.
Current Codex Alimentarius Commission
Food Safety at the Grand Hyatt Kochi Bolgatty in India
During the Food Safety Week 2021, the Grand Hyatt Kochi Bolgatty shared a detailed video on the various aspects of the topic, focusing on United Nations organizations’ proposed theme of “Safe Food Now for a Healthy Tomorrow”. Following Hyatt’s philosophy of Thoughtfully Sourced Carefully Served Food, it showed how the hotel chose its vendors, sourced its ingredients, stored them and served the most popular delicacies to its guests.
Executive Chef Yogender Pal along with the Director of Food & Beverages Shoeb Mohammed led a 260-associate-strong framework of culinary and f&b team members, who take utmost care in delivering exemplary gastronomic experiences to their guests in the restaurants and banquet spaces
Yogender underlined the importance of food management systems, following prescribed protocols, necessity of frequent audits, monitoring and adhering to international standards of safety and hygiene. It is definitely safety first, wellbeing always.
Codex and Observer
around the world since ancient times.
We might not always know where it comes from,
but we expect it to be available, safe and of good quality.
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