The Borneo Rainforest Lodge (BRL) nestled in Danum Valley has always emphasised good hygiene practice (GHP) to ensure guests safety while immersing in the pristine wilderness.
For this, they have embarked on the Hazard Analysis and Critical Control Points (HACCP) awareness training to enhance food safety knowledge for its personnel, BRL Director of Operation, Sail Jamaludin said.
The training, organised by KS Consulting Solutions PLT, is designed for food safety team members, supervisors, and managers to equip them with fundamental hygiene practices, he said.
“HACCP principles are essential for maintaining food safety standards,” he added.
According to the organisers, before a company can implement HACCP—a food safety management system that identifies, evaluates, and controls food hazards—it must first establish a basic hygiene system to ensure food safety for consumers.
“This training introduced participants to the key elements of GHP, which serve as a foundation for HACCP implementation,” he said.
Participants gained insights into food safety hazards, including allergens, and learn how to conduct a hazard analysis, determine Critical Control Points (CCPs), set critical limits, and establish monitoring systems, he said.
Additionally, they would gain an understanding on risk assessment, corrective actions, verification, and validation processes, as well as documentation and record control related to HACCP, he said.
The training was divided into a team, using a combination of lectures, group activities, discussions, and presentations to ensure interactive learning, he said.
