Food Safety / Hygiene at Phoenix Restaurant

One major concern of those operating a busy restaurant environment is to ensure that none of their customers fall ill after consuming one of their food offerings. Such news is likely to negatively impact a restaurant’s overall trade and in many cases lead to long-term reputational damage.

With this in mind, safeguarding the highest of hygiene standards is undoubtedly the number one operational priority at Phoenix Restaurant  Taking all reasonable preventative steps to ensure that food prepared and distributed by the Phoenix meets the highest safety standards is a wholly collaborative process, with each staff member adhering to a strict code of hygienic practice in their day-to-day operations.

Like all food businesses operating in the Republic of Ireland,  Compass Group (operators of Phoenix Restaurant) is required by law to have a food safety management system based on the principles of HACCP (Hazard Analysis & Critical Control Point). This simple system enables the Phoenix to comprehensively assess each step in the food manufacture process (also known as Critical Control Points CCPs) for potential food safety

From the moment deliveries arrive at the back door, the Phoenix engages in a number of practical steps to ensure their food is stored and prepared to the highest of standards. These mandatory measures include:hazards and introduce practices and procedures that eliminate or reduce the risk of these hazards becoming dangerous.

1. Checking the delivery vehicle for cleanliness and temperature control.
2. Probing all delivered food to ensure it has been stored at the correct temperature.
3. Labelling all delivered food before putting it in the appropriate fridge, freezer or store room.
4. Checking cooking food to ensure that it has reached the required cooking temperature.
5. Storing prepared food in accordance with HACCP guidelines and ensuring the temperature is checked throughout the delivery service. If something is found to have gone above or below the legal temperature it is immediately discarded to prevent contamination.
6. Taking samples of all the food cooked on site and freezing it so it can best tested following a suspected food poisoning incident.

All the aforementioned information is carefully catalogued and kept on record for a minimum of six months. This provides the Phoenix with full accountability for everything that has been cooked on site.

By complying with the latest food safety regulations, Phoenix Restaurant has demonstrated its commitment to earning an enhanced reputation as an establishment where food is produced in a hygienic environment and is safe for consumption.

In August 2012, Compass Group Ireland (the parent company of The Phoenix) was awarded the prestigious HSE Silver Standard award – an honour given to companies that have demonstrated a high level of performance underpinned by management systems that deliver consistent improvement in standards of excellence.

Passing the required internal and ISOQAR audits needed to attain this coveted accreditation serves as a concrete reminder of the company’s longstanding commitment to the health and welfare of its loyal customers.