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Implementing the Menu‐Safe “evolving HACCP” system in Subway, United Arab Emirates (UAE)

Shaina Oakden (Subway, Dubai, United Arab Emirates)
Marwan Al Hamar (Subway, Dubai, United Arab Emirates)

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 viewpoints of Subway UAE on their implementation Menu‐Safe, an evolving method of Hazard Analysis Critical Control Point (HACCP) for the Hospitality industry. It is the seventh paper in a themed issue of Worldwide Hospitality and Tourism Themes presenting international food safety management challenges and solutions.

Design/methodology/approach

Viewpoints are put forward by the lead food safety trainer and supported by the UAE Development Agent.

Findings

The implementation of the Menu‐Safe HACCP system in UAE Subway stores has seen an improvement in knowledge, attitude and behaviour amongst store managers and their staff; outcomes include the achievement of perfect inspection scores and international HACCP certification in certain stores. Key improvements and success factors are identified.

Practical implications

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

Originality/value

This paper shows insights into food safety management within a large franchised international chain of restaurants, and identifies practical methods of enhancing food safety management.

Keywords

Citation

Oakden, S. and Al Hamar, M. (2011), "Implementing the Menu‐Safe “evolving HACCP” system in Subway, United Arab Emirates (UAE)", Worldwide Hospitality and Tourism Themes, Vol. 3 No. 5, pp. 450-454. https://doi.org/10.1108/17554211111185827

Publisher

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Emerald Group Publishing Limited

Copyright © 2011, Emerald Group Publishing Limited