Search results

This paper aims to summarise and draw conclusions from the contents of this Worldwide Hospitality and Tourism Themes issue: What action can government take to improve food safety in a diverse and multi-cultural hospitality industry? The issue presents a comprehensive government strategy for improving food safety management standards across the hospitality industry. It is the seventh and concluding article in the collection.

The article revisits the strategic question posed by this theme issue: What action can government take to improve food safety in a diverse and multi-cultural hospitality industry? Using the Abu Dhabi success story, it considers the extent to which the lessons and successes in Abu Dhabi could be applied in other multi-cultural settings.

The article provides a detailed and practical response to the strategic question, highlighting the action that can be taken and demonstrating key success factors. In particular, it acknowledges the importance of utilising international benchmarking, key guidance documents, in-depth culturally appropriate research, extensive industry involvement and a project team with the relevant expertise.

The article provides an overview of the extensive work done in Abu Dhabi to improve food safety standards, while also highlighting success factors that can be applied by other governments and within other projects. It provides an outline of the policy guidelines needed and the action points for the industry to bring about effective long-term improvement across the whole hospitality sector.

The purpose of this paper is to chart the development of new method of applying HACCP for the hospitality industry developed by the UK Food Standards Agency (FSA) in conjunction with the University of Salford. It is the fourth article in the second Worldwide Hospitality and Tourism Themes issue of the International Journal of Contemporary Hospitality Management presenting a new method of HACCP for the hospitality industry and proof of its utility.

The project utilised an action research methodology that involved an iterative process of development, piloting, evaluation and review conducted over a three‐year period. In total over 300 practitioners, researchers and stakeholders were involved in the process.

This was the first attempt, anywhere in the world to empirically develop a food safety management system for food businesses within the hospitality industry and prove that it worked. It remains the only adaptation of “classical” method that has been demonstrated to have utility and also contribute to improvements in food safety management. In particular, the output demonstrates that there are valid alternatives to the “classical” Codex method and that businesses can comply with HACCP principles without ever having to “hear” or “use” the HACCP jargon.

The new method has been extended and published as Menu‐Safe, a system that can be used for hospitality businesses of all types and sizes. Its shortened version, Safer Food Better Business (SFBB), has been developed. These products will be of value to practitioners, enforcement officers and educators as they attempt to improve the management of food safety across the industry.

The purpose of this paper is to explore the current status of HACCP across the food chain with particular reference to the hospitality industry. It is the first article in the second Worldwide Hospitality and Tourism Themes issue of the International Journal of Contemporary Hospitality Management presenting a new method of HACCP for the hospitality industry and proof of its utility.

An extensive review of HACCP literature is presented with an in‐depth analysis of both established and innovative methodologies. It is set in the context of both international efforts to meet the needs of small and less developed businesses (SLDBs) and recent UK Government initiatives.

Research confirms anecdotal evidence that whilst HACCP development is widespread in large food manufacturers its use is limited within smaller businesses, with particularly slow progress in the hospitality sector. Recent in‐depth psychological methods have led to the identification of 11 implementation barriers that need to be addressed if businesses are to meet the ever‐demanding legal requirements. It is suggested that the method of applying HACCP principles, developed for large manufacturing businesses, is inappropriate for the hospitality industry and that a new method is required.

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

This paper is the most comprehensive review, to date, of HACCP uptake across the food industry and the barriers that businesses are experiencing as they attempt to manage food safety and comply with legal requirements.

This paper aims to explore the particular dilemma of achieving international best practice and regulatory compliance for food safety in small local restaurants with limited resources, low levels of literacy and no common language. It is the fourth 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.

The article outlines extensive industry fieldwork involving on-site observations and interviews, undertaken by researchers from the relevant cultural backgrounds to identify common practices and specific risks, and facilitate targeted interventions.

As expected, the independent restaurant sub-sector in Abu Dhabi is similar to international norms, with the additional challenge of language and literacy. In-depth on-site observations reveal a range of high-risk situations and practices, which require specific solutions from government to raise food safety levels.

This article clarifies the scale and nature of the independent restaurant sub-sector of hospitality businesses, and uses in-depth, culturally appropriate research to identify the reality of food safety practices, major risks and areas for improvement. It identifies a list of 18 practices found in small hospitality businesses, which if controlled would make a significant difference to food safety.

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

The purpose of this paper is to identify international best practice regarding food safety management across the food chain, with particular reference to hospitality businesses. It looks at the role of government strategy in the pursuit of a flexible approach that can be adapted and adopted by a diverse range of businesses. It is the first 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.

A summary of key literature is presented alongside an in-depth analysis of international guidance for governments attempting to promote the uptake of hazard analysis critical control point-based food safety management systems. It is set within the context of recent Abu Dhabi Food Control Authority initiatives.

The management of food safety across all sectors of the food industry and prevention of food-borne diseases represent a major challenge worldwide. International guidance for governments has been produced by the Food and Agriculture Organization (FAO), but few governments have the resources to implement this effectively. Within Abu Dhabi, a four-year project was launched to support the hospitality sector in meeting international best practice standards, following guidance from FAO and extensive international benchmarking.

This article brings together a theoretical and practical discussion of how the government can facilitate international food safety standards within the hospitality industry, with a unique insight into a practical application of strategy development and implementation at government level. It will be of value to practitioners, researchers, policymakers and other stakeholders involved in the food industry.

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.

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

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.

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.

This paper aims to describe the process of developing, implementing and evaluating an innovative solution to enhance food safety and promote Hazard Analysis and Critical Control Point-based food safety management techniques in small independent restaurants. It is the fifth 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.

This article outlines the essential design principles that were established by Abu Dhabi Food Control Authority for creating a food safety management system (FSMS) for independent restaurants, following international benchmarking and extensive in-depth local research. It charts the process of designing and approving the documents and records that make up the system, and identifies a methodology for implementation and evaluation.

Salamt Zadna, the FSMS developed, conveys risk-based food safety requirements through photographs communicating simple, practical steps. It minimises record-keeping with a picture-based diary and has an implementation strategy involving inspector support, after an extensive period of capacity building.

The article demonstrates an effective model for creating an FSMS for small businesses, along with the main components required and their impact on industry. It also includes details of a phased implementation strategy for achieving success in practice, utilising trained government inspectors. It will be of value to practitioners, researchers, policymakers and other stakeholders involved in the food industry.

This paper aims to provide an overview of the methods used, and results found, during an in-depth investigation into the status of food safety management systems in eight types of Abu Dhabi businesses. It is the second 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.

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

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 road map for outcomes to be achieved in the Emirate of Abu Dhabi.

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.

This paper aims to outline the food safety roles and responsibilities within the industry that play an important role in the success of government initiatives, demonstrated using a new model of Food Safety Culture Excellence. It is the sixth 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.

A case study is used to demonstrate the impact of auditing the 16 dimensions of Food Safety Culture Excellence in practice. The business selected was the first in Abu Dhabi to achieve regulatory compliance for HACCP-based food safety management, and the first to conduct a Food Safety Culture Excellence audit in the United Arab Emirates.

This article demonstrates how the concept of food safety culture works in practice, using the Food Safety Culture Excellence Model with four categories and 16 dimensions. It demonstrates how the auditing of culture within a business can highlight strengths and weaknesses and facilitate continual improvement.

The article represents the first published model of Food Safety Culture Excellence, an extensively researched and tested model developed by Taylor Shannon International Ltd. and launched in conjunction with Campden BRI in 2014. It also demonstrates the first audit of the model in practice.