Tags:

Businesses need to be compliant with new credit card security standards

Friday 13 April 2007 16:20
paying by card

Time is running out for hotels, restaurants and other organisations that handle credit card payments to make their IT systems compliant with a new security standard, experts have warned.

In less than three months, the Payment Card Industry, which represents credit card companies, will bring in the PCI Data Security Standard (DSS) to help safeguard customer data. 

But there are fears that many smaller operators, in particular, will not be ready for the 30 June deadline and could face fines.

The PCI DSS sets requirements for the monitoring and storage of credit card information to four levels of security, depending on the volume of credit card transactions being handled. 

Firms with large numbers of transactions are required to monitor closely all access to stored credit card information, and they can be audited quarterly at a cost of up to £10,000 a time to ensure best practice is adhered to. 

Seana Pitt, chair of the PCI Security Standards Council, told Caterer sister title Computer Weekly: "Every­one has a role to play in keeping sensitive payment data secure." 

She urged operators to be aware of where credit card data was being stored, and to eliminate non-essential data.

"Companies should look to ensure that sensitive authentication data is not stored in their systems. They should scope their system to know where their data resides, become familiar with the PCI DSS and create action plans to become compliant," said Pitt. 

InterContinental launches new payment card scheme >> 

Technology: Contactless payment systems >>

Dawnay Shore Hotels spends £23m in IT and front-of-house upgrade >> 

By Cliff Saran

E-mail your comments to Cliff Saran here.

 

The Caterer Blog
Catch up with more news and gossip on the Caterer Blog here
Newswire
For the latest hospitality news, sign up for our e-mail news alerts.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here