Decameron Hotels has a Standardized Safety and Hygiene Program

Since March 2003, Decameron Hotels has a Standardized Safety and Hygiene Program, based on the HACCP principles (Risk Analysis and Critical Points Control). This program was started by NASA and is renowned around the globe for its effectiveness and excellent results.

HACCP guarantees safety of food and beverage served to thousands of guests who visit our hotels, obtaining as a result zero or less than one percent ill guests per month at each of our all inclusive and European system properties.

The Safety and Hygiene team is made up of fifty coordinators directed by a corporate manager and each of its members has strong knowledge and careers related to the HACCP system.

Daily, each of the coordinators performs inspection in all of the hotel’s operative areas. In the kitchens the following is guaranteed: cleanliness, handling processes always using BMP (Best Manufacturing Practices), cooking temperatures, reheating, food cooling, defrosting, etc. All these control produce documents known as control records that are also useful for inspections by national and international entities.

We understand that it is fundamental to follow the food chain and this is why our program has trustworthy suppliers who are always audited before being selected as such. They themselves have to comply with a minimum percentage of 70% to enter our facilities and are enrolled in a constant follow-up program to guarantee that they do not lower the quality of their products.

Hygiene is not only controlled in our kitchens, but also in our water, both for human consumption and recreational. Our ice and water pass through special filtration system and are sent fortnightly, together with our food, to external certified labs for evaluation. If there is any anomaly, the necessary corrective actions are applied since there are protocols that establish steps to be followed in these cases.

Pool water is chemically treated following international regulations and daily visual examinations are performed to control that they are within the ideal parameters for our guests. This water is also included in our random sampling, seeking to guarantee that pathogenic microorganisms associated to them are completely eliminated.

As far as General Safety and Fire Fighting we have standardized weekly and monthly control procedures: extinguishers, alarms, emergency lights, evacuation routes, etc. Again, all this controls are recorded in our registers.

The norms that regulate General Safety are taken into account and fully complied with, in relation to: height of railings in common areas, room balconies, surfaces made from adequate materials to avoid falls or accidents from our guests, marked steps, adequate signaling, etc.

Our program is based in permanent Training to all our employees and executives since in order to perform each of the standardized measures we need teamwork and everyone to have the same information.

There are no gray areas in our HACCP program since safety and integrity of our guests is a daily commitment.