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Food safety challenges and initiatives in the Dubai hospitality industry

Khalid Mohammed Sharif Al‐Awadhi (Food Control Department, Dubai Municipality, Dubai, United Arab Emirates)
Ahmed AbdulRahman Al Ali (Food Inspection Section, Dubai Municipality, Dubai, United Arab Emirates)
O. Peter Snyder (Hospitality Institute of Technology and Management, St Paul, Minnesota, USA)
AbdulAziz AlSheikh (Dubai Municipality, Dubai, United Arab Emirates)
Bobby Krishna (Dubai Municipality, Dubai, United Arab Emirates)
Joanne Taylor (University of Salford, Salford, UK)

Worldwide Hospitality and Tourism Themes

ISSN: 1755-4217

Article publication date: 15 November 2011

Abstract

Purpose

The purpose of this paper is to present the latest food safety initiatives for hospitality businesses in the Emirate of Dubai, UAE. It is the sixth paper in a themed issue of Worldwide Hospitality and Tourism Themes presenting international food safety management challenges and solutions.

Design/methodology/approach

The Dubai Municipality Food Control Department food safety initiatives are presented, with a wider discussion of their impact.

Findings

Research shows that many hospitality businesses are not adequately managing food safety despite basic training of employees, which has prompted a move towards management level training. Case study research also demonstrates that innovative “evolving methods” of HACCP can assist in improving food safety management in local hospitality businesses. The Dubai Municipality Food Control Department is, therefore, working on two important strategies: first, the mandatory training of “Persons in Charge” in all food businesses, and subsequently the wider implementation of food safety management systems.

Practical implications

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

Originality/value

This paper presents an insight into senior government strategy and motivations in Dubai.

Keywords

Citation

Mohammed Sharif Al‐Awadhi, K., AbdulRahman Al Ali, A., Snyder, O.P., AlSheikh, A., Krishna, B. and Taylor, J. (2011), "Food safety challenges and initiatives in the Dubai hospitality industry", Worldwide Hospitality and Tourism Themes, Vol. 3 No. 5, pp. 443-449. https://doi.org/10.1108/17554211111185818

Publisher

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Emerald Group Publishing Limited

Copyright © 2011, Emerald Group Publishing Limited