Food Safety Standards

HACCP
Sodexo's food safety management system is based upon Hazard Analysis Critical Control Point (HACCP) principles and underpinned by an internationally recognised food safety program.  HACCP is an international accepted system for managing the risks associated with food and beverage safety.  Designed to provide increased control during critical stages of food preparation, HACCP is a systematic method for analysing food processing.  We evaluate suppliers, take regular food samples, and perform random site inspections, to ensure our standard operating procedures and safety standards are the highest in the industry and exceed local legal requirements.

The Seven Principles of HACCP
-  List all potential hazards associated with each step, conduct a hazard analysis and consider any measures to control identified hazards.
-  Determine Critical Contral Points.
-  Establish Critical Limit for each Critical Control Point.
-  Establish a Monitoring System for each Critical Control Point.
-  Establish Corrective Action.
-  Establish Verification Procedures.
-  Establish Documentation and Record Keeping.

Suppliers Evaluation
Sodexo monitors the origin and supply chain of food products delivered to our operation, we certify our vendors only if they consistently meet Sodexo food safety standard.  Sodexo's vendors are those who are certified by government Food Safety Audit agencies.  Certificate of analysis for residue toxins and Certificate of Origin are filed at Sodexo Head Office and the Purchasing Manager periodically audits and accredits the vendor.  We also provide necessary training to our vendors for improvement.

Food Samples
Sodexo takes samples on every batch of food the site produces.  The sample will be coded and stored in a freezer for at least one week for traceability purpose.  Every two months we take a sample swap test of raw ingredients, kitchen equipment as well as from the hand of the staff to check for microbial and bacteria counts.The food sample is sent to an independent laboratory microbiological test and compared with the Medical Science Department standards.  If the lab results are above the safe limits, Sodexo will provide a warning to the sites and provide a corrective action plan to be implemented within a set time-frame.

Random On-Site Inspection
Sodexo Safety, Environment and Quality (SEQ) department will conduct random, unannounced on-site audits and provide a report with an action plan to be implemented by Sodexo team on site.

Standard Operating Procedures 
Food preparation safety and hygiene will be strictly adhered to according Sodexo's Standard Operating Procedure.  Sodexo will evaluate performance according to our Standard Operation Procedure and provide recommendations on improvement.   In order to ensure the sanitation and hygiene of our food service operations, Sodexo has developed the Hygiene & Food Safety Handbook in Thai and English which covers all area of food service operations.  For example, we ensure that all sink outlets that exit our kitchen have grease traps to ensure that our customer's facility experience a reduced water treatment load.  This handbook is well aligned with the international food safety standard.