The purpose of this paper is to present the latest food safety initiatives for hospitality businesses in the Emirate of Sharjah, UAE. It is the fifth paper in a themed issue of Worldwide Hospitality and Tourism Themes presenting international food safety management challenges and solutions.
The Sharjah Food Safety Program is presented, with a detailed description of the phased, multi‐layered management approach, with progress to date.
Initial results indicate recognizable improvements in food safety awareness and performance in the businesses.
The paper will be of value to practitioners, researchers, policy makers, and other stakeholders involved in the food industry.
This paper presents an innovative strategy of integrating training, HACCP implementation and verification. It offers governments and other stakeholders a practical “template” that can accelerate HACCP implementation.
Ahmed Bin Sultan Al‐Qassemi, R., Ahmed Ibrahim, M., Azzam, B., Taylor, J. and Shannon, D. (2011), "The Sharjah Food Safety Program: Implementing innovative best practice to improve public health", Worldwide Hospitality and Tourism Themes, Vol. 3 No. 5, pp. 432-442. https://doi.org/10.1108/17554211111185809
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