Asiri Hospitals, recently obtained the coveted ISO 22000 Food Safety Management Systems (FSMS) certification for its food and beverage department. Awarded by the ‘Societe Generale de Surveillance’, Zurich, Switzerland, the certification is valid for thre years, the hospital company said. The most representative international standard in food safety, ISO 22000 FSMS which integrates Hazard Analysis [...]

The Sunday Times Sri Lanka

Asiri Hospitals gets ISO 22000 food safety management system certification

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Asiri Hospitals, recently obtained the coveted ISO 22000 Food Safety Management Systems (FSMS) certification for its food and beverage department. Awarded by the ‘Societe Generale de Surveillance’, Zurich, Switzerland, the certification is valid for thre years, the hospital company said.

The most representative international standard in food safety, ISO 22000 FSMS which integrates Hazard Analysis and Critical Control Points (HACCP), also underscores the hospital’s commitment to achieving worldwide best practices. In order to pass the strict and specialised accreditation audit, the hospital’s kitchens maintain a meticulous food safety management system. Everything from food procurement and supply chain to storage, preparation and delivery to patient is closely monitored from start to end.

Hospital Group’s Head – Food and Beverage, Upul Wijekoon says that food safety management from procurement to patient bedside is a serious commitment for their 200 plus F&B staff. “From Executive Chef and supervisory staff to the kitchen helpers, all undergo rigorous training in personal hygiene according to World Health Organisation (WHO) principles.We are conscious that there should be zero mistakes and that food must be healthy as well as tasty and should delight the patient,” he said.

Asiri Group of hospitals serves up to 1,500 meals a day, catering to over 20 different types of patient meals. Depending on the condition and treatment, patient meals range from the regular vegetarian and non-vegetarian to special diets, varying from Diabetic, low potassium and low fat to high protein amongst a host of combinations.

“Of significant importance is the food prepared for Naso-Gastric tube (NGT) feeding,” said Mr. Wijekoon. “The feed is prepared in an especially-designed, fully air-conditioned enclosed room with staff having to mandatorily wear masks, gloves and proper attire of uniforms and aprons. This room cannot be accessed by other staff members who are not assigned or authorised,” he said.

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