The food production processes
at the Taj President has been acknowledged as HACCP
(Hazard Analysis and Critical Control Point) certified.
The effort was formally started on January 16, 2002,
and has taken 21 months to conclude.
Dr John M Bryden of SGS S.A. (Société Générale de Surveillance)
made a presentation to the senior management team at
the Taj President on November 7, 2003. Dr Bryden provided
leads for further improvements in a few areas. Responding
to the question about other hotels in India that may
be HACCP certified, Dr Bryden said, "From SGS' point
of view Taj President is the first one. We are not aware
of any other hotels in India that have been certified. I can't say that with 100 per cent certainty, but
we are going to check that out." Talking about the unique
approach followed by Taj President, Dr Bryden said, "
What Taj President has done is that instead of trying
to look at every individual recipe, they have looked
at food groups." He went on to explain that conventionally,
one would start with a recipe and its ingredients, and then
move back into its source. At Taj President, tracing
the source, and creating food groups with matrices
to track, make this a unique system. It has the potential
of being adapted and tailored for other hotels in the
The next step is to improve the processes, Chef Ananda
Solomon said. "It's a continuous journey of process
improvements, and it can only get better with ongoing effort.
Complimenting the efforts of all the members of the
food production department, and members of all functions
associated with the HACCP certification initiative,
Manoj Bhatia, general manager said, "I am grateful to
all of the department heads, and their various teams,
in assisting and working towards this very important
certification." Mr Bhatia made a special mention of
the business excellence manager and stated, "Ashish
and his team spent many hours in formulating the concept,
and then training various staff in the hotel."