Worldwide Hospitality and Tourism Themes: Volume 3 Issue 5

Barriers to HACCP in hospitality: a global problem with global solutions?

Joanne Taylor, Theophilus Akanji, AbdulAziz Al Shaikh, Fran Collison, Pamela Whitehall

The purpose of this paper is to identify whether barriers and solutions to food safety management identified in the UK hospitality businesses between 2002 and 2005 have broader…

Strengthening national food control systems: A review of the literature and insights from the movers and the shakers

Katherine Rostron

The purpose of this paper is to identify global issues relevant to the strengthening of national food control systems with reference to the hospitality and food service sector. It…

Evolving methods of HACCP: costs and benefits

Kevin Kane

The purpose of this paper is to identify costs and benefits associated with the implementation of evolving hazard analysis critical control point (HACCP) systems. It is the third…

Strengthening food control in a multi‐cultural society: Abu Dhabi food safety training initiatives

H.E. Mariam Harib Sultan Al Yousuf, Eunice Taylor

The purpose of this paper is to report on a number of initiatives currently being taken by the Abu Dhabi Food Control Authority to improve food safety across the food chain. It…

The Sharjah Food Safety Program: Implementing innovative best practice to improve public health

Rasha Ahmed Bin Sultan Al‐Qassemi, Mohammed Ahmed Ibrahim, Basem Azzam, Jerry Taylor, Dave Shannon

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…

Food safety challenges and initiatives in the Dubai hospitality industry

Khalid Mohammed Sharif Al‐Awadhi, Ahmed AbdulRahman Al Ali, O. Peter Snyder, AbdulAziz AlSheikh, Bobby Krishna, Joanne Taylor

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…

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

Shaina Oakden, Marwan Al Hamar

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…

An exploration of food safety culture in a multi‐cultural environment: next steps?

Joanne Taylor

The purpose of this paper is to explore the concept of food safety culture in a multi‐cultural environment. It is the eighth paper in a themed issue of Worldwide Hospitality and…

Can evolving methods of food safety management provide global solutions for the food service sector?

Taylor Joanne