FOOD SAFETY INSPECTION
APAVE Liban has launched on the Lebanese market its new service of Third Party Inspection which offers on-site inspections for compliance with International requirements for Food safety, International standards, Good Manufacturing and Hygiene Practices.
The inspection covers all stages from the reception of raw materials passing through the storage areas, kitchen and preparation areas, food temperature control (hot and cold items), personal hygiene, food handling practices, packagins and any off-site document review, and a certificate of conformity will be delivered by APAVE Liban if the inspected party complies with International Standards (ISO 22000, HACCP, GMPs…)
This service concerns any entity manipulating, producing and selling food products (Restaurants, Caterers, Canteens, Food and beverage industries ...)
Apave Liban & LGBC
Apave Liban is a corporate member of Lebanese Green Building Council since 2010.
LGBC is now preparing a rating system for existing offices and buildings, called ARZ rating system. The soft launching of this system has been organized with the support of IFC on the 22nd and 23rd of February 2011, where all stakeholders have been invited.
Apave Liban participated actively to this event and is also collaborating in the development of the different modules of the rating system.
Food hygiene and safety - Application of the HACCP method
Apave Liban, leader in risk control and Hodema, development consulting company, in collaboration with Aleph editions, launched a practical guide on HACCP (Hazard Analysis & Critical Control Point) - food hygiene and safety, edited in three languages (English, French and Arabic).
All around the world, restaurant and hotel professionals have integrated the HACCP method in their daily practice. However, many gaps still hinder its application in hotels and restaurants all over the Arab countries where the legislation in this domain is still premature, yet missing. Hence, we felt there was a need for professionals to assist operation managers in this industry.
This guide entitled “Food hygiene and safety - Application of the HACCP method” is aimed at helping professionals in the restaurants and hotels industries in the MENA region meet international standards, especially those related to food hygiene and safety, and establish good manufacturing practices which ensure safety of products they offer. In addition to HACCP principles and the Codex, the guide also features guidelines on working in Halal environment and aims at helping professionals evaluate and apply necessary hygiene practices with regards to the Halal processing requirements.
The client has the right to healthy food that ensures both good culinary taste and food safety. Therefore, following the instructions set forth in this guide, pro-fessionals can promote their professionalism and ensure hygiene and safety to their clients, thus building relations based on mutual trust. The HACCP guide will be available in bookstores all over Lebanon and the region.