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The purpose of this paper is to present the viewpoint of the hospitality manager of a large amusement park using Menu‐Safe, the new method for HACCP for the Hospitality industry. It is the eighth 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 manager's viewpoint was obtained during interviews with the lead author.

The manager describes significant improvements in management efficiency and effectiveness since managing food safety with Menu‐Safe.

The paper identifies positive feedback for the Menu‐Safe system from a practitioner and makes a recommendation that the method of food safety management is used by other businesses in the hospitality sector. It offers a unique viewpoint and practical advice for readers.

The purpose of this paper is to present the viewpoints of a manager and head chef from a small restaurant using Menu‐Safe, a new method of HACCP in the Hospitality industry. It is the seventh 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 manager's and head chef's viewpoints were obtained during interviews with the lead author.

Both manager and head chef describe the positive impact Menu‐Safe has had in their business, in particular in documentation and record keeping, supervision and communication, and training.

The paper identifies positive feedback for the Menu‐Safe system from practitioners and makes a recommendation that the method of food safety management is used by other businesses in the hospitality industry. It offers a unique viewpoint and provides practical advice for readers.

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 the Hospitality industry. It is the seventh paper in a themed issue of Worldwide Hospitality and Tourism Themes presenting international food safety management challenges and solutions.

Viewpoints are put forward by the lead food safety trainer and supported by the UAE Development Agent.

The implementation of the Menu‐Safe HACCP system in UAE Subway stores has seen an improvement in knowledge, attitude and behaviour amongst store managers and their staff; outcomes include the achievement of perfect inspection scores and international HACCP certification in certain stores. Key improvements and success factors are identified.

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

This paper shows insights into food safety management within a large franchised international chain of restaurants, and identifies practical methods of enhancing food safety management.

The purpose of this paper is to provide further evidence of the effectiveness of a new method of HACCP for the hospitality industry that was developed, piloted and validated by the UK Food Standards Agency (FSA) and the University of Salford. It is the sixth 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.

A series of industry working parties and research projects were carried out between 2004 and 2006 to investigate the utility and impact of the new method in a wide range of sectors, cuisines and locations. Over 200 stakeholders and businesses were involved in this process.

The paper finds that in 2005 the new method was extended and published as Menu‐Safe a system for hospitality businesses of all types and sizes, and developed into a shorter ready to use package called Safer Food Better Business (SFBB) by the UK FSA for very small hospitality businesses. This series of projects shows further evidence of the success of the new method, and provides important guidance on how, when and where the new systems should be implemented.

This paper combines in‐depth, academically sound research with widespread industry involvement. It brings together the views and findings of all groups to make important recommendations for the future of HACCP‐based systems in the hospitality industry.

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 prove the effectiveness of a new method of HACCP for the hospitality industry that was developed, piloted and validated by the UK Food Standards Agency (FSA) and the University of Salford between 2002 and 2005. It is the fifth 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.

In 2003, in‐depth narrative interviews, supported by documentary analysis, were carried out in 22 hospitality businesses in Greater Manchester. The new method was implemented in these businesses, and the research method was replicated at six month and three year periods to assess change.

The findings show notable improvements in food safety knowledge, attitude and behaviour, and a reduction or elimination of all 21 previously identified barriers, as a result of implementing the new method. They also show these are maintained over time with no external pressure or involvement.

Based on the evidence of success provided through this research, the paper shows that the new method has been extended and published as Menu‐Safe, a system for hospitality businesses of all types and sizes. It has also been shortened and developed by the UK FSA into a ready‐to‐use package called Safer Food Better Business (SFBB) for very small hospitality businesses, and implemented nationwide.

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.

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

The Sharjah Food Safety Program is presented, with a detailed description of the phased, multi‐layered management approach, with progress to date.

Initial results indicate recognizable improvements in food safety awareness and performance in the businesses.

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

This paper presents an innovative strategy of integrating training, HACCP implementation and verification. It offers governments and other stakeholders a practical “template” that can accelerate HACCP implementation.

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 global relevance. It is the first paper in a themed issue of Worldwide Hospitality and Tourism Themes presenting international food safety management challenges and solutions.

In‐depth interviews, supported by documentary analysis, in restaurants and hotels in Barbados, Dubai, Nigeria and Oman.

Recent research in Barbados, Dubai, Nigeria and Oman supports the findings of parallel UK research between 2002 and 2005, showing that the barriers to food safety management are likely to have global relevance, and also the potential for global solutions.

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

This paper presents a collection of in‐depth, discovery‐based research studies in a diverse range of countries.

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 paper in a themed issue of Worldwide Hospitality and Tourism Themes presenting international food safety management challenges and solutions.

The paper takes the form of a literature review of food safety research and the stated benefits of food safety management from regulators and other organisations.

This paper investigates the benefits and costs of implementing evolving methods of HACCP, such as the SFBB system. Statements of benefits from regulators and other organisations are compared to identify the main purported benefits, and these are discussed in relation to practical implications and industry interpretations.

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

This is a unique comparison of the purported benefits of food safety management, with an in‐depth consideration of these in a real world context.