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Barriers to HACCP in hospitality: a global problem with global solutions?

Joanne Taylor (The University of Salford, Salford, UK)
Theophilus Akanji (Mobil Producing Nigeria Unlimited, Eket, Nigeria)
AbdulAziz Al Shaikh (Food Control Department, Dubai Municipality, Dubai, United Arab Emirates)
Fran Collison (Food Safety Consultancy, Northampton, UK)
Pamela Whitehall (Christ Church, Barbados)

Worldwide Hospitality and Tourism Themes

ISSN: 1755-4217

Article publication date: 15 November 2011



The purpose of this paper is to identify whether barriers and solutions to food safety management identified in the UK hospitality businesses between 2002 and 2005 have broader global relevance. It is the first paper in a themed issue of Worldwide Hospitality and Tourism Themes presenting international food safety management challenges and solutions.


In‐depth interviews, supported by documentary analysis, in restaurants and hotels in Barbados, Dubai, Nigeria and Oman.


Recent research in Barbados, Dubai, Nigeria and Oman supports the findings of parallel UK research between 2002 and 2005, showing that the barriers to food safety management are likely to have global relevance, and also the potential for global solutions.

Practical implications

The paper will be of value to practitioners, researchers and other stakeholders involved in the food industry.


This paper presents a collection of in‐depth, discovery‐based research studies in a diverse range of countries.



Taylor, J., Akanji, T., Al Shaikh, A., Collison, F. and Whitehall, P. (2011), "Barriers to HACCP in hospitality: a global problem with global solutions?", Worldwide Hospitality and Tourism Themes, Vol. 3 No. 5, pp. 387-401.



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