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The purpose of this paper is to discuss the challenges for food inspectors when attempting to assess the food safety culture of a business. It is the eighth article in this issue of Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture.

As part of a larger research project, 15 semi-structured interviews were conducted to gain a deeper understanding of the current challenges faced by food inspectors in assessing food safety and the future prospects of measuring food safety culture in the UK food system.

Food inspectors face increasing challenges in their role of assessing not just the visible level of legal compliance but also potential risk within a food business; while aware of the importance of food safety culture, they are unsure how to formally assess it. The UK Food Standards Agency developed a toolkit to assist inspectors in assessing the food safety culture of a business; however, this has been found to be onerous and difficult to implement in practice.

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

This paper aims to present Campden BRI’s viewpoint on the implementation of the Culture Excellence Program, which includes an assessment tool that measures the safety and quality culture within food businesses. It is the seventh paper in a theme issue of Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture.

A viewpoint is put forward by the Campden BRI Head of Membership and Training, supported by the results from a global training survey which was sent to over 25,000 food businesses worldwide by Campden BRI and collaborating companies.

Food safety and quality culture is of increasing importance to Campden BRI members and the food industry as a whole. It is seen as one of the main purposes of training, and as a means of measuring the effectiveness of training. The Culture Excellence Program has met with a highly positive reaction from Campden BRI industry members, showing the importance and value of culture and its measurement.

This paper shows insights into trends in the food industry within the UK and globally. It will be of value to food safety and quality practitioners, trainers, auditors and other stakeholders involved in the food industry.

Outbreaks of foodborne disease are often investigated to determine the causes although traditional approaches to identifying risk factors may not determine the real or underlying causes. The aim of this paper is to identify a food safety culture that can be used in addition to more traditional risk factors.

A parallel is drawn between the use of the term “emerging pathogen” and the emergence of food safety culture as a risk factor in food poisoning outbreaks. The evolution of the term starting with organizational culture is developed via the literature on health and safety culture. The concept of food safety culture and reservations over the use of the term are examined along with possible distinctions between food safety culture and climate.

The concept of food safety culture has direct parallels with “safety culture” and in the prevention of healthcare associated infections. The use of food safety culture is useful as part of outbreak investigation. It is likely that more than one food safety culture exists within large organizations or those with multiple sub units. A definition of food safety culture is proposed.

Increasing interest is being shown in the use of food safety culture to understand and, in turn prevent, food poisoning outbreaks and this is the first time a definition has been proposed. This paper will be of great interest to industry, academics and public health officials and can be used to answer questions on the topic, which are increasingly being asked by hygiene examining bodies.

The purpose of this paper is to develop and validate a measurement scale to assess food safety culture for use in school foodservice.

The scale was originally developed by the authors based on the previous study and a paper-based survey was carried out. Based on responses from 1,408 Japanese school food handlers, exploratory factor analysis (EFA) and confirmatory factor analysis (CFA) were used to extract a factor structure, and the reliability (Cronbach’s α value), construct and criterion-related validity of the scale were assessed.

The scale was constructed as a 20-item food safety culture assessment with the following subscales: underestimation of risk, surrounding support, communication, facilities and equipment, and commitment. The total score on this scale moderately correlated with self-reported behaviors (r_s=0.427, p<0.01) and descriptive norms (r_s=0.472, p<0.01), but only slightly with knowledge (r_s=0.105, p<0.01). Its reliability and validity were confirmed.

This research should be replicated in large supply centers (i.e. a central kitchen). As this study relied on self-reports, further studies could examine whether the scale could be related to objective indicators for triangulation (e.g. behavioral observation, interviews).

This study helps practitioners understand food safety culture dimensions in the foodservice industry and improve food safety training and performance in school foodservice.

The focus on food safety culture in the Japanese foodservice industry identifies cultural factors that are important for school foodservice. Additionally, the relationship between food safety culture and normative factors was also clarified.

The concept of food safety organizational culture, whilst largely ignored in the past, is attracting increasing interest. The purpose of this paper is to examine a possible framework for assessing a business's food safety culture.

The literature on health and safety culture and organizational culture is examined and relevant components applicable to food safety are identified and discussed.

A total of six possible groupings including: food safety management systems and style; food safety leadership; food safety communication; food safety commitment; food safety environment and risk perception were identified as “culture” factors that could contribute to food safety performance. These can form the basis for assessing food safety culture and how this may be done practically along with the creation of a positive food safety culture are discussed. Management is traditionally talked about in food safety but a distinction is drawn between this and food safety leadership.

For the first time a method for, and the potential benefits from, assessing food safety culture is presented and this will be of value to auditors, environmental health practitioners and industry. Utilizing the suggestions in the paper could help improve compliance with third‐party hygiene standards, and reduce the risk of food poisoning.

The purpose of this paper is to describe the 16-year research and development journey of the Culture Excellence assessment tool, which is used widely to assess safety and quality culture in the food industry. It is the third article in a theme issue of Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture.

An iterative process of in-depth interviews and mixed-method case studies led to the development of a conceptual model and an online assessment tool, which are used to gain insight into safety and quality culture.

The research process resulted in a conceptual model of four categories and 20 dimensions of safety and quality culture, alongside a practical online assessment tool to enable their measurement; these categories and dimensions are demonstrated using qualitative quotations.

This paper introduces qualitative data on safety and quality culture direct from the food industry with academic analysis to highlight new dimensions and issues. It will be of value to food safety and quality practitioners, trainers, auditors and other stakeholders involved in the food industry.

This paper aims to review existing literature in the discipline of food hospitality with specific emphasis on the interaction between food safety management, food safety management systems (FSMS) and food safety culture. It is the first paper in a theme issue of Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture.

This paper examines academic literature on FSMS and food safety culture and emerging tools and methods being used to determine their efficacy.

FSMS provide a framework for determining the resources required and the procedures and protocols, monitoring and verification necessary to deliver safe food. However, a performance gap has been identified in the literature between intended and actual food safety practice. The factors, rituals and behaviours that mediate this divide have been termed by many as “food safety culture”. It has been shown that food safety knowledge does not necessarily lead to behaviour that promotes food safety. Thus, the knowledge–experience–attitude–behaviour dynamic of food safety culture is of crucial importance and worthy of further empirical study in the hospitality industry.

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

The purpose of this paper is to identify the significance of the notion of food safety and quality culture as an important element in the practice of food safety management. It is the concluding article in a special themed edition of the Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture.

This paper provides a review and discussion of the findings outlined throughout the papers in this special themed journal edition.

Food safety and quality culture are important yet intangible; measurement tools are available and can add value to organisations in assessing and improving their culture.

This paper brings together literature, research, case studies and viewpoints to examine the significance of food safety and quality culture. It will be of value to food safety and quality practitioners, trainers, auditors 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.

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 Tourism Themes presenting international food safety management challenges and solutions.

A literature review brings together theories and practical research in the fields of management, international business, psychology and food safety.

A theoretical framework is developed using a wide range of theories and research findings, with the aim of broadening the current understanding of the concept of food safety culture while also clarifying it.

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

This paper presents a unique insight into the concept of food safety culture, and presents an in‐depth theoretical framework.