To read the full version of this content please select one of the options below:

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



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.


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


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.


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.



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.



Emerald Group Publishing Limited

Copyright © 2011, Emerald Group Publishing Limited