Following the audit conducted by the Swiss Association for Quality and Management Systems (SQS) in the person of the auditor Mr. Raymond TEGUZA from November 12th to 14th, Hotel Club Lac Tanganyika  has just obtained the certification of the conformity of its processes to the requirements of the Hazard Analysis Critical Control Point (HACCP), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes of meals and drinks that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.

The same audit has just reconfirmed the compliance of the Hotel’s procedures with the ISO 9001: 2015 (quality management) and ISO 14001: 2015 (environmental management), for which the hotel had obtained the certification in 2016.

An innovative approach that the hotel has started in recent years and which reflects the will to continuously improve its operation and services, the ability to provide products that meet both the requirements of customers and regulatory requirements, in a concern for transparency and guaranteeing the independence of its processes.

The HACCP certification, a guarantee of a more efficient and dynamic control of the dangers associated with different processes, together with ISO certifications, represent continuous management and progress tools, and they are the reward of the efforts of the Management and all the staff of the Hotel Club du Lac Tanganyika , which makes the quality of its services and the satisfaction of its customers a priority at all levels.