Shangri-La is committed to protecting the health and safety of our customers, employees, suppliers and the public by providing a safe and healthy environment.

All security and Fire/Life/Safety staff in every hotel are thoroughly trained for emergency situations.

Security and safety initiatives are implemented by each hotel based on timely assessments of the local situations.

Shangri-La is committed to being a leader in food safety management systems.

All employees are responsible and accountable for contributing to a safe working environment and fostering safe working practices.

HACCP (Hazard Analysis and Critical Control Point System) certification

HACCP is a food safety system that is one of the most sought-after accreditations in the hospitality and food industries.

The HACCP focuses on preventing hazards that could cause food-borne illnesses by applying science-based controls, from raw material to finished product. The methodology is based on seven key principles: hazard analysis, critical control points identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures and record-keeping and documentation.

Through the programme, HACCP consultants work closely with Shangri-La to understand, assess and enhance operations and food safety practices. In addition to the existing Shangri-La Food Safety Management System, which was designed according to HACCP principles, a dedicated food hygienist in each Shangri-La hotel oversees implementation of the HACCP through education, training, execution and maintenance of the programme.