One of the most established organizations in this case is Ecpat
- End Child Prostitution, Child Pornography and Trafficking of Children for Sexual Purposes -
ECPAT is an international non-governmental organisation (NGO) and network headquartered in Thailand which is designed to end commercial sexual exploitation of children.
Indicator: B.6.1
The Sustainability Management Plan (SMP) should include:
- The Design and Planning of the SMP
• Sustainability Policy
• Environmental Aspects
• Legal and Other Requirements
• Objectives, Targets and Programs
- Gaining Support for and Operationalizing the SMP
• Resources, Roles, Responsibility and Authority
• Competence, Training and Awareness
• Communication
• Documentation
• Documentation Control
• Management Controls and Responses
- Checking and Validating the Operation and Continuous Improvement of the SMP
• Monitoring and Measurement
• Evaluation of Compliance
• Nonconformity, Corrective Action and Preventive Action
• Control of Records
• Internal Audit
• Management Review
Indicator: A.1.1
Contact the appropriate government departments to get informed about illegal products and souvenirs for your land. A list of all governments departments which are in charge of this task can be found on the CITES webside (http://www.cites.org/cms/index.php/lang-en/component/ncd/?country).
CITES (the Convention on International Trade in Endangered Species of Wild Fauna and Flora) is an international agreement between governments. Its aim is to ensure that international trade in specimens of wild animals and plants does not threaten their survival.
For example in Australia the Department of the Environment, Water, Heritage and the Arts informs about illegal products and souvenirs. On their webpage the brochure “If in doubt –check it out” could be a good example on how to inform the hotel guests about illegal products and souvenirs (http://www.doc.govt.nz/upload/documents/about-doc/role/international/cites/does-your-luggage-break-wildlife-laws-brochure.pdf).
This brochure also makes the tourist aware, that some products might not seem to be made out of endangered species, but in truth are, like for example exotic leather goods or musical instruments.
Indicator: C.2.2
There might be other possibilities.
The product can be replaced by a slightly different product, which is fair-trade or eco-friendly.
If this is not the case, and the wanted product isn't available either, small products can be ordered on the internet. But especially food, should be purchased from the region.
The hotel could directly work with farmes from the region. This would help to avoid the cooperation with unknown intermediaries. Besides, the food wouldn't suffer under the long transportation ways.
Indicator: B.3.1
The HACCP (Hazard analysis and critical control points) consists of the following seven principles:
Principle 1: Conduct a hazard analysis. – Plans determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
Principle 2: Identify critical control points. – A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
Principle 3: Establish critical limits for each critical control point. – A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.
Principle 4: Establish critical control point monitoring requirements. – Monitoring activities are necessary to ensure that the process is under control at each critical control point. In the United States, the FSIS is requiring that each monitoring procedure and its frequency be listed in the HACCP plan.
Principle 5: Establish corrective actions. – These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.
Principle 6: Establish procedures for ensuring the HACCP system is working as intended. – Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of a safe product. Plants will be required to validate their own HACCP plans. FSIS will not approve HACCP plans in advance, but will review them for conformance with the final rule. Verification ensures the HACCP plan is adequate, that is, working as intended. Verification procedures may include such activities as review of HACCP plans, CCP records, critical limits and microbial sampling and analysis. FSIS is requiring that the HACCP plan include verification tasks to be performed by plant personnel. Verification tasks would also be performed by FSIS inspectors. Both FSIS and industry will undertake microbial testing as one of several verification activities. Verification also includes 'validation' – the process of finding evidence for the accuracy of the HACCP system (e.g. scientific evidence for critical limitations).
Principle 7: Establish record keeping procedures. – The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.
Indicator: A.9.4
The ada (Americans with disability act) hompage provides a checklist, which helps to get an overview, over the most important parts, where changes might have to be arranged for persons with special needs:
http://www.ada.gov/racheck.pdf
Indicator: A.6.2.10
