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Setting the standard: The development of bespoke guides for HACCP-based food safety management systems for different sectors of the hospitality industry

Mariam Al Yousuf (Abu Dhabi Food Control Authority, Abu Dhabi, United Arab Emirates)
Samara Bin Salem (Abu Dhabi Food Control Authority, Abu Dhabi, United Arab Emirates)
Bashir Abdi Ali (Abu Dhabi Food Control Authority (ADFCA), Abu Dhabi, United Arab Emirates)
Morad Saleib (Abu Dhabi Food Control Authority, Abu Dhabi, United Arab Emirates)
Hasan Juwaihan (Abu Dhabi Food Control Authority, Abu Dhabi, United Arab Emirates)
Eunice Taylor (TSI Quality Services, Dubai, United Arab Emirates)

Worldwide Hospitality and Tourism Themes

ISSN: 1755-4217

Publication date: 9 February 2015

Abstract

Purpose

This article aims to outline the process of developing Codes of Practice and their content and assessment for eight hospitality industry sub-sectors in Abu Dhabi. This is the third article in a Worldwide Hospitality and Tourism Themes theme issue presenting a comprehensive government strategy for improving food safety management standards across the hospitality industry.

Design/methodology/approach

The research process gathered quantitative and qualitative data from industry visits, surveys, interviews, document analysis, focus groups and stakeholder workshops.

Findings

Standards varied across the industry, with distinct characteristics and patterns across the eight groups. Systems were most likely to be found to be in place within hotels. However, there were some issues with validation, documentation and particularly certification. In other sectors, there were lower levels of food safety management with some additional specific challenges. The baseline data identified, along with regulatory requirements based on international best practice, provided a detailed roadmap for outcomes to be achieved in the Emirate of Abu Dhabi.

Originality/value

The article brings together a theoretical and practical discussion of food safety standards within the hospitality industry, with a unique insight into a practical application in the Emirate of Abu Dhabi. It will be of value to practitioners, researchers, policy makers and other stakeholders involved in the food industry.

Keywords

Acknowledgements

The ADFCA has consulted with many industry stakeholders in the development of the Codes of Practice presented in this article. The Authority would like to acknowledge this valuable input and support.

Citation

Al Yousuf, M., Bin Salem, S., Abdi Ali, B., Saleib, M., Juwaihan, H. and Taylor, E. (2015), "Setting the standard: The development of bespoke guides for HACCP-based food safety management systems for different sectors of the hospitality industry", Worldwide Hospitality and Tourism Themes, Vol. 7 No. 1, pp. 33-49. https://doi.org/10.1108/WHATT-12-2014-0039

Publisher

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Emerald Group Publishing Limited

Copyright © 2015, Emerald Group Publishing Limited