The purpose of this paper is to provide further evidence of the effectiveness of a new method of HACCP for the hospitality industry that was developed, piloted and validated by the UK Food Standards Agency (FSA) and the University of Salford. It is the sixth article in the second Worldwide Hospitality and Tourism Themes issue of the International Journal of Contemporary Hospitality Management presenting a new method of HACCP for the hospitality industry and proof of its utility.
A series of industry working parties and research projects were carried out between 2004 and 2006 to investigate the utility and impact of the new method in a wide range of sectors, cuisines and locations. Over 200 stakeholders and businesses were involved in this process.
The paper finds that in 2005 the new method was extended and published as Menu‐Safe a system for hospitality businesses of all types and sizes, and developed into a shorter ready to use package called Safer Food Better Business (SFBB) by the UK FSA for very small hospitality businesses. This series of projects shows further evidence of the success of the new method, and provides important guidance on how, when and where the new systems should be implemented.
This paper combines in‐depth, academically sound research with widespread industry involvement. It brings together the views and findings of all groups to make important recommendations for the future of HACCP‐based systems in the hospitality industry.
Taylor, J., Assan, N., Green, R., McCann, J. and Rodríguez, J. (2008), "A new method of HACCP for hospitality: Embracing new cuisines and developing sector relevance", International Journal of Contemporary Hospitality Management, Vol. 20 No. 5, pp. 561-578. https://doi.org/10.1108/09596110810881472
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