Al-Haiye

Al-haiye HSE Management Policy
INTRODUCTION

In order to maintain high quality standards and hygienic environment, we are following the system of Hazard Analysis Control Point (HACCP) while preparing food. Al-Haiye has designed the system in the guidance with SHEACO (International safety, health & environment action committee)

HACCP: A tool for identifying and controlling hazards in food processes, including catering operations.

HAZARD: An occurrence, e.g. the contamination of food with Pathogens (harmful bacteria) that has the potential to harm the customer.

CONTROL: A system in place which stops the hazard from occurring, or reduces the hazard to a sage level.

MONITOR: A check which is carried out to ensure the control for a hazard is working.

READY - TO - EAT: A ready to eat food is a food which will not be cooked before consumption. An example is the purchase of salad vegetable, which will be made into a cold eaten salad, or the purchase of cold meat.

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