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The purpose of this paper is to investigate factors affecting the adoption of food‐safety management systems by Thai food‐manufacturing firms.

The study employs a survey questionnaire using a sample of Thai food‐manufacturing firms. The three‐part questionnaire was mailed to managers performing food‐safety management activities in 480 firms. A total of 217 questionnaires were returned, with a response rate of 45.2 percent.

The results of hypothesis testing indicated that the adoption of a food safety management system can be significantly predicted by: expected gain of social legitimacy; expected gain of economic competitiveness; perceived importance of external stakeholders (government, community, food safety organizations, and media); top management commitment to food safety; firm size and amount of export sales. It can also be predicted by the extent to which firms exchange food safety knowledge with other stakeholders.

The results of the study suggest that the Government should formulate food safety policies in favour of educating senior managers in the potential benefits of food safety management systems for their firms. In addition it confirms the importance of Government information dissemination on the successful adoption of such systems and the need to focus Government resources on assisting smaller firms. The findings present evidence of the commercial benefits of system adoption.

The paper identifies statistically significant factors that can “predict” the uptake of food safety management systems within the Thai food industry.

The objective of this study, part of a larger overall project on food safety management in the fish producing and processing companies in Mauritius, is to generate information on the knowledge, attitude and perception of key informants at the managerial level in these sectors with respect to food safety and its management.

A structured questionnaire was designed to evaluate the knowledge and understand the attitude and perception of the key informants. Personal interviews were carried out on‐board four fishing vessels and in seven fish processing establishments.

The main reason provided by all companies to have a documented food safety management system was to comply with the importing countries' legislative requirements. Interviewees expressed the need for technical experts, access to reliable information, more competent veterinarians and increased collaboration with government authorities. A low level of correct replies was obtained during the evaluation of the knowledge of respondents particularly regarding identification of hazards and risks pertaining to their products.

Further in‐depth research is required to examine and understand the interplay between the factors that contribute to the low level of knowledge, the prevailing attitude and the behaviour with regard to food safety management at the managerial level.

The paper presents a body of information on the attitude and perception of fish business owners/managers with respect to food safety management in Mauritius, which was until now unavailable. It also provides evidence for the need to enhance knowledge with respect to food safety management even at the managerial level in the fish industry.

This paper aims to increase our understanding of perspectives on food traceability in four supply chain risk management (SCRM) approaches to ensure food safety. The occurrence of food safety failures has led to increased attention on food traceability as a means of identifying the causes of deficiencies in supply chains.

This paper presents a literature review and synthesizes the broader domain of food traceability by analyzing perspectives based on SCRM approaches. In all, 129 published papers were selected and evaluated using content analysis.

A framework of SCRM approaches on food traceability is presented. Eight perspectives on food traceability are identified and grouped according to four SCRM approaches: food supply chain complexity and unique identification of goods (logistics management); transparency and interoperability (information management); in-house production and outsourcing (production management); and food quality and safety requirements and the monitoring of food characteristics (quality management).

The findings provide an in-depth understanding and research suggestions for the management of traceability to ensure food safety in food supply chains. Conclusions are drawn from secondary sources, thus excluding empirical evaluation.

The implementation of food traceability can result in changes to existing management systems. This paper addresses the perspectives and management challenges that can influence the implication of food traceability to ensure food safety.

Perspectives on food traceability according to SCRM approaches are presented. Food traceability is analyzed using the philosophy of scientific framework and suggestions for further research are offered.

The ever-widening competitive global markets demand food business to demonstrate safe food supplies across the world. The causes of food borne illness are complex to determine and require a careful evaluation of all stages of food supply chain and food safety practices. The purpose of this paper is to systematically investigate the factors responsible for the assessment of food supply chain and evaluation of food safety system in India.

The study utilizes a combination of qualitative and quantitative approach by exploring expert’s opinion systematically using a semi-structured interview followed by careful grouping of responses using the grounded theory approach to build the research theme. The prioritization of the critical factors is carried out using Pareto analysis. The methodological review was carried out to identify factors and categorize them based on their impact on hierarchical logical relationship using total interpretive structural modeling approach to determine the enablers.

This paper attempts to deliver an inimitable list of seven vital factors for the effective design of evaluation system for food safety practices. The study provides a careful insight on the issue pertaining to designing of assessment system including competence building for assessor and availability of well-defined technical protocol. The recommendation for developing a robust food safety inspection system by implementing stricter regulation, enhancing competence and design initiatives is provided.

The study provides a unique list of factors for the assessment of food safety practices and develops the relationship. Food safety assessment is an integral part of food safety study which is systematically explored and conceptualized in this paper. The study is carried out using the opinion of Indian experts.

The Southern African Auditor and Training Certification Association (SAATCA) needed to improve their food safety management systems auditor registration scheme and reviewed other food safety auditor registration schemes in operation internationally. This information was used during Advisory Committee forums as the basis for the development of a new scheme to meet the unique requirements of the South African food safety arena. The purpose of this paper is to present this process and its results.

Four schemes in use internationally were reviewed. Their relative merits were discussed and relevant principles adopted or modified to fit the objectives of the SAATCA Advisory Committee.

None of the schemes reviewed adequately addressed the developmental status of food safety management systems auditing in Southern Africa. Existing schemes assumed a well developed knowledge of good hygiene practices (GHP) and good manufacturing practices (GMP). Although this is obviously a requirement for effective food safety management systems, it could not be assumed that all auditors are competent in these principles. A new model is proposed to address the unique local requirements while taking cognisance of international good practice.

A new scheme which addressed the requirements of the South African food safety arena was developed. This information may benefit other auditor registration schemes internationally.

The growing awareness of climate risks associated with food safety issues has drawn the attention of stakeholders urging the food industry to carry out a sustainable food safety management system (FSMS). This study aims to investigate whether the critical success factors (CSFs) of sustainable FSMS can contribute to achieving climate neutrality, and how the adoption of FSMS 4.0 supported by the Industry Revolution 4.0 (IR 4.0) technologies moderates the impact of the CSFs on achieving climate neutrality.

Survey data from 255 food production firms in China and Vietnam were utilised for the empirical analysis. The research hypotheses were examined using structural equations modelling (SEM) with route analysis and bootstrapping techniques.

The results show that top management support, human resource management, infrastructure and integration appear as the significant CSFs that directly impact food production firms in achieving climate neutrality. Moreover, the results demonstrate that the adoption of FSMS 4.0 integrated with the three components (ecosystems, quality standards and robustness) significantly moderates the impact of the CSFs on achieving climate neutrality with lower inputs in human resources, infrastructure investment, integration and external assistance, and higher inputs in strengthening food safety administration.

This study provides empirical findings that fill the research gap in understanding the relationship between climate neutrality and the CSFs of sustainable FSMS while considering the moderating effects of the FSMS 4.0 components. The results provide theoretical and practical insights into how the food production sector can utilise IR 4.0 to attain sustainable FSMS for achieving climate neutrality.

The purpose of this paper is to study the management systems integration from both sector and size perspectives.

Extant literature is reviewed focussing on food-related management topics. A single case is used to delve into the understanding of integrated management systems (IMSs) using the contingency approach. Data are drawn from documents and archives, on-site observations and by interviewing employees of all hierarchy levels.

This case shows how size and sector-related constraints may condition integration in terms of IMS scope, strategy, level, audits, resources, motives, benefits and difficulties. Traceability is identified as an integration “catalyst” for multiple MSs in food companies. It is further discussed, how an environmental management system would be embedded within the existing integrated structure.

Conclusions bring to light the sustained business leverage provided by food IMSs. Thus, food industry managers are driven to streamline the quality, food safety and environmental processes following an IMS approach. Future research on multiple cases of different size would reflect a wider IMS sector-specific perspective. Research on other sectors is expected to provide different particular aspects of integration, as well.

To the best of the authors’ knowledge, this is the first in-depth study on the adoption of an integrated generic and sector-specific MS from the contingency perspective. The case visualizes the contribution of integration when addressing the critical food safety and quality operations and the significant environmental aspects.

The objectives of this study were to compare the hygiene standards and food handling practices between sole-proprietor and the corporate-managed restaurants in Lebanon and to determine whether the variations between both groups are explained by and directly related to the type of management.

An in-depth observation assessment of food safety environment and practices was conducted on a convenient sample of 50 food businesses in Beirut, which are typical of foodservice outlets in Lebanon and in many countries of the Middle East. The observation assessment checklist comprised six constructs of 2–7 components for analysis. It covered all areas including documentation and record-keeping requirements, which are crucial parts of a food safety system.

There was a significant difference in the visual assessment score between sole-proprietor (77.9 ± 18.4) and corporate group (48.5 ± 12.8). Food handlers' behavior and hygiene standards were significantly associated with the type of management. However, there were still critical gaps in the food safety performance of the corporate group suggesting other underlying factors than the type of management.

Additional elements were drawn from this study for future food safety culture research. Understanding the food safety attitudes and perception of risks of the management representatives, leaders, or food business owners is vital to develop appropriate food safety interventions and foster a positive food safety culture in the foodservice industry.

To the authors’ knowledge, this is the first study not only in Lebanon (or MENA) but also in other regions to measure the association of management type, that is, sole-proprietor management and corporate management, with the food hygiene standards and food safety practices in the foodservice establishments. This paper presents new findings that will be of value for researchers in food safety and will complement the existing literature on food safety culture in the foodservice industry.

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 Worldwide Hospitality and Tourism Themes presenting international food safety management challenges and solutions.

The Dubai Municipality Food Control Department food safety initiatives are presented, with a wider discussion of their impact.

Research shows that many hospitality businesses are not adequately managing food safety despite basic training of employees, which has prompted a move towards management level training. Case study research also demonstrates that innovative “evolving methods” of HACCP can assist in improving food safety management in local hospitality businesses. The Dubai Municipality Food Control Department is, therefore, working on two important strategies: first, the mandatory training of “Persons in Charge” in all food businesses, and subsequently the wider implementation of food safety management systems.

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

This paper presents an insight into senior government strategy and motivations in Dubai.

A model to evaluate the maturity of the integration of three management systems in food industries, under the aspects of environment, quality and food safety is proposed.

The model is composed of maturity levels, allowing the understanding of the integration of the systems mentioned and their stage of evolution. The work was based on a bibliographic review of the topics: ISO standards, Integrated Management Systems (IMS) and already existing methods for maturity assessment. The referred model is composed of elements related to (1) audit dynamics, (2) changes in behavior, (3) the organizational structure, (4) the participation of senior management and (5) the interface with the cycle of continuous improvement.

The model is easily applicable and composed of five maturity levels, allowing the understanding of the stage of system evolution: (1) absence of maturity, (2) introductory level, (3) intermediate level, (4) toward excellence and (5) excellence.

The results of the model may help managers in the development of actions for the improvement of their integrated management (drivers for IMS) aiming at process control, the focus on the client and the integration of people and processes. Based on the drivers, the managers will be able to make plans characterized by orientations, techniques and tools applied in the several organizational processes. Using the proposed model, managers can enhance the desired results with efficiency and effectiveness.

The existing literature presents limited results on the integration of certified systems for the analysis of the maturity stages in manufacturing industries. Therefore, this study extends results from other studies on IMS, associating them to an organizational maturity analysis in food industries, resulting in a proposal of maturity model. This study also proposes the integration of ISO 14001, ISO 9001 and ISO 22000 to indicate the maturity stage of manufacturing industries in the food sector, supporting the strategic management process of organizations of any size. The model adopts several aspects of management and control to provide a holistic view on the integrated management of organizations. Finally, the proposed model considers several aspects of management and control for the food industries in the developing countries, providing a holistic view of integrated management.