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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.

The purpose of this paper is to explore perspectives of Somali refugees on female genital mutilation/cutting (FGM/C) and potential changes in these after migration.

Qualitative semi-structured interviews were conducted in Denver, Colorado, USA, with 13 Somali refugees. Thematic content analysis was used to analyze the data.

Change of perspectives regarding the support of FGM/C were noted among all participants, with most opposing infibulations, FGM/C type III, after migration but supporting Sunna, the cutting of the clitoris, FGM/C type I. Changes were prompted by education on FGM/C and resettling resulting in an awareness that infibulation is not a religious requirement nor undergone by all women. Cultural beliefs regarding the importance of virginity, purity and honor to the family underpinning the rationale of FGM/C were prevalent and some confusion in dealing with these cultural values was found. Women reported health care providers (HCPs) not being culturally prepared for women with FGM/C.

Despite limitations to the study, findings indicate the complex process of migration and acculturation, leaving communities with cultural values in a context where these are not accepted. More research and discussion with the Somali immigrant community is required to better understand the practice of FGM/C after immigration, and how to deal with these cultural values.

Findings suggest some girls may still be at risk of some types of FGM/C after migration. Public health professionals, social and immigration workers should be aware of a potential risk. HCPs should prepare for caring for women with FGM/C.

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.