Every day as thousands of meals are prepared in our global kitchens there is one thing built into every recipe and every task. Food safety and the proper care for food is always a first thought, never an option. Every associate who handles food is thoroughly trained in the science of food handling and the relationship of time and temperature as it relates to how we serve every meal. In fact, a thermometer is a regular part of every cook’s uniform globally; the kitchens in all of our brands perform internal audits and log temperatures of food in preparation and temperatures of coolers. The first step in food safety is knowing where the food comes form, and we take every step to insure that the ingredients we buy are traceable and have the highest standards of quality, supply chain integrity, and source.
Doug Davis heads up our Food Safety protocols in his role as Director of Culinary, Food Safety. Doug is also a chef, and uses his knowledge of food preparation and food science to lead
Global Food Safety (GFS). Using principles of HACCP (Hazard Analysis Critical Control Points), we carefully balance the intricate techniques needed to prepare beautifully chef-crafted food with food handling science in a way that creativity and quality never waver.
As September is Global Safety and Security Month at Marriott, it is important to remember that our culinary teams dedicate themselves to the safe and healthy preparation of everything we make…every day, every meal, every plate.