Measuring and improving food safety culture in a large catering company: a case study

2018 ◽  
Vol 10 (3) ◽  
pp. 358-368 ◽  
Author(s):  
Nancy Nouaimeh ◽  
Raseena T. Pazhanthotta ◽  
Joanne Zaida Taylor ◽  
Ringaile Bulatovic-Schumer
Keyword(s):  
Food Safety ◽  
United Arab Emirates ◽  
Safety Culture ◽  
Large Scale ◽  
Longitudinal Case Study ◽  
Structured Interviews ◽  
Content Type ◽  
Food Safety Culture ◽  
Food Safety And Quality

Purpose The purpose of this paper is to present a case study of a large catering company in the United Arab Emirates, which measured and improved its food safety culture as part of the Culture Excellence Program. It is the sixth article in a theme issue of Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture. Design/methodology/approach A longitudinal case study was used, including an online anonymous survey taken by a representative number of employees and supporting in-depth semi-structured interviews. Findings The company received a high score in year one of the research, and the reasons for this are discussed. Taking their best practices further with the use of the survey data, they then saw quantitative improvement in year two. This demonstrates elements of best practice in food safety management and how measuring culture within a business can facilitate continual improvement. Originality/value The paper demonstrates how and why a large-scale catering company has measured and improved their food safety culture, with practical examples. It will be of value to food safety and quality practitioners, trainers, auditors and other stakeholders involved in the food industry.

Measuring and improving food safety culture in a five-star hotel: a case study

2018 ◽  
Vol 10 (3) ◽  
pp. 345-357 ◽  
Author(s):  
Aurelia Caccamo ◽  
Joanne Zaida Taylor ◽  
Dellora Daniel ◽  
Ringaile Bulatovic-Schumer
Keyword(s):  
Food Safety ◽  
Safety Culture ◽  
Best Practice ◽  
Safety Management ◽  
Longitudinal Case Study ◽  
Structured Interviews ◽  
Content Type ◽  
Food Safety Culture ◽  
Food Safety And Quality

Purpose The purpose of this paper is to present a case study of the JW Marriott Marquis in Dubai, the tallest hotel in the world, which measured and improved their food safety culture as part of the Culture Excellence Program. It is the fifth article in a theme issue of Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture. Design/methodology/approach A longitudinal case study was used, including an online anonymous survey taken by a representative number of employees and supporting in-depth semi-structured interviews. Findings The company received a high score in year one of the research, and the reasons for this are discussed. Taking their best practices further with the use of the survey data, they then saw quantitative improvement in year two which was maintained in year three. This demonstrates elements of best practice in food safety management and how measuring culture within a business can facilitate continual improvement. Originality/value This paper demonstrates how and why a five-star hotel has measured and improved their food safety culture, with practical examples. It will be of value to food safety and quality practitioners, trainers, auditors and other stakeholders involved in the food industry.

An industry perspective

2015 ◽  
Vol 7 (1) ◽  
pp. 78-89 ◽  
Author(s):  
Joanne Taylor ◽  
Jean Pierre Garat ◽  
Samer Simreen ◽  
Ghida Sarieddine
Keyword(s):  
Food Safety ◽  
United Arab Emirates ◽  
Safety Culture ◽  
Safety Management ◽  
Regulatory Compliance ◽  
Content Type ◽  
Roles And Responsibilities ◽  
Management Standards ◽  
The Impact ◽  
Food Safety Culture

Purpose – 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. Design/methodology/approach – 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. Findings – 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. Originality/value – 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.

Food safety culture – the food inspectors’ perspective

2018 ◽  
Vol 10 (3) ◽  
pp. 376-381 ◽  
Author(s):  
Rounaq Nayak ◽  
Joanne Zaida Taylor
Keyword(s):  
Food Safety ◽  
Safety Culture ◽  
Food System ◽  
Legal Compliance ◽  
Structured Interviews ◽  
Content Type ◽  
Food Standards ◽  
The Uk ◽  
Food Safety Culture

Purpose 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. Design/methodology/approach 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. Findings 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. Originality/value This paper will be of value to practitioners, researchers and other stakeholders involved in the hospitality industry.

The assessment of food safety culture in small franchise restaurant in Poland

2019 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Małgorzata Wiśniewska ◽  
Eugenia Czernyszewicz ◽  
Anna Kałuża
Keyword(s):  
Food Safety ◽  
Work Environment ◽  
Safety Culture ◽  
Management Style ◽  
Leadership Communication ◽  
Content Type ◽  
Ongoing Assessment ◽  
Food Safety Culture ◽  
Practical Implications

Purpose The purpose of this paper is to measure and assess the level of food safety culture (FSC) in the restaurant operating in the SUBWAY franchise network. Design/methodology/approach The case study accompanied by the questionnaire built of 38 items grouped into five areas/sections: management style/food safety (FS) policy, leadership, communication, commitment and work environment. Findings The level of FSC is 3.83 on a 1–5 scale. It requires further improvement and taking greater care of FS. The work environment and management style/FS policy were assessed the highest, while leadership and communication the lowest. There is a need to increase the frequency of meetings that address the issue of FS, ensure a better atmosphere of mutual trust and sharing knowledge about potential problems. It is also necessary to appreciate FS initiatives as well as review the number and suitability of existing procedures. Research limitations/implications In further studies, the case study accompanied by a questionnaire could be supported by additional qualitative methods, e.g. interviews with employees, observations or mystery shopping. Practical implications The results may help managers to verify and improve the overall FS policy in the restaurant and to encourage ongoing assessment of FSC in other franchise network entities that will take into account the critical aspects of FSC indicated in the case study. Originality/value In the literature, the issue of the role and meaning as well as the assessment of FSC has been undertaken for many years; however, there are no papers considering small restaurants from Central Europe. This is also the first paper in Poland that addresses the aspect of FSC and its assessment.

The food safety culture in a large South African food service complex

2017 ◽  
Vol 119 (4) ◽  
pp. 729-743 ◽  
Author(s):  
Christopher J. Griffith ◽  
Linda M. Jackson ◽  
Ryk Lues
Keyword(s):  
Food Safety ◽  
South African ◽  
Safety Culture ◽  
Safety Management ◽  
Food Service ◽  
Formal System ◽  
Foodborne Disease ◽  
Content Type ◽  
Food Safety Culture

Purpose The purpose of this paper is to assess elements of food safety management and food safety culture within a prominent South African entertainment, hotel and food service complex. Design/methodology/approach In this paper a qualitative case study approach was used. Following a comprehensive literature review, based on factors known to be important in developing a food safety culture, in combination with national and international food safety standards, an interview guide was constructed and utilised in a series of semi-structured interviews. The interviewees represented different management levels involved in food delivery but did not include board level managers. Findings Many of the factors considered important in good food safety management, including the presence of a formal food safety policy and the creation and maintenance of a positive food safety culture, were absent. Although a formal system of internal hygiene auditing existed and food safety training was provided to food handlers they were not integrated into a comprehensive approach to food safety management. Food safety leadership, communication and support were considered deficient with little motivation for staff to practise good hygiene. Originality/value Food safety culture is increasingly recognised as a contributory factor in foodborne disease outbreaks and is the focus of increasing research. However, although every food business has a unique food safety culture there are relatively few published papers concerning its analysis, application and use within specific businesses. This case study has identified food safety culture shortcomings within a large food service facility suggesting there was a potentially significant food safety risk and indicates ways in which food safety could be improved and the risk reduced. The results also suggest further work is needed in the subject of food safety culture and its potential for reducing foodborne disease.

scholarly journals The value of food safety culture to the hospitality industry

2018 ◽  
Vol 10 (3) ◽  
pp. 284-296 ◽  
Author(s):  
Louise Manning
Keyword(s):  
Food Safety ◽  
Safety Culture ◽  
Hospitality Industry ◽  
Safety Management ◽  
Content Type ◽  
Academic Literature ◽  
Safe Food ◽  
Safety Knowledge ◽  
Food Safety Culture ◽  
Food Safety And Quality

PurposeThis 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 ofWorldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture.Design/methodology/approachThis paper examines academic literature on FSMS and food safety culture and emerging tools and methods being used to determine their efficacy.FindingsFSMS 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.Originality/valueThe paper will be of value to practitioners, researchers and other stakeholders involved in the hospitality industry.

scholarly journals Employed in the foodservice industry: likelihood of intervention with food safety threats

2020 ◽  
Vol 34 (2) ◽  
pp. 243-262
Author(s):  
Robin B. DiPietro ◽  
Kimberly Harris ◽  
Dan Jin
Keyword(s):  
Food Safety ◽  
Safety Culture ◽  
Production Equipment ◽  
Personal Hygiene ◽  
Sample Population ◽  
Content Type ◽  
Safety Risks ◽  
Restaurant Employees ◽  
Employee Behaviors ◽  
Food Safety Culture

PurposeThe purpose of this study was to investigate restaurant employee behaviors and their likelihood of intervening when witnessing food safety threats.Design/methodology/approachA mixed method was used for this study with the focus group interview and survey questionnaire. A total of eight focus groups ranging in number of participants from to 6 to 12 were asked to respond to presented scenarios that depicted restaurant employees committing food safety risk behaviors and threats in the restaurant environment that would present food safety risks such as out-of-stock bathroom supplies, dirty tables in the restaurant dining area, employee personal hygiene issues and unclean production equipment. These participants were also asked to complete a draft of the survey that would later be edited and distributed to the sample population.FindingsResults suggest that social norms and perceived severity of threats impact the likelihood that restaurant employees will intervene. Implications for academics and practitioners are discussed.Originality/valueThis study was special as it provides a synthetic viewpoint that considers how service organizations can work to do a better job of interviewing employees before starting their jobs about their beliefs and personal practices of food safety at home, their previous work in the restaurant industry and food safety culture that they may have worked in before, as well as increasing the communication in restaurants to build a food safety culture. These practices can help to lower risks to the public regarding food safety and can help to build relationship trust in the brands that we all love to indulge in when dining out.

scholarly journals Entrepreneurial preparedness: an exploratory case study of Chinese private enterprises

2014 ◽  
Vol 20 (4) ◽  
pp. 351-374 ◽  
Author(s):  
Catherine L. Wang ◽  
Mohammed Rafiq ◽  
Xiaoqing Li ◽  
Yu Zheng
Keyword(s):  
Future Research ◽  
High Tech ◽  
Private Enterprises ◽  
Longitudinal Case Study ◽  
Structured Interviews ◽  
Content Type ◽  
Exploratory Case Study ◽  
Entrepreneurial Management ◽  
Practical Implications

Purpose – The purpose of this paper is to advance the conceptualisation of entrepreneurial preparedness (EP), and study how EP occurs in new venture creation and management. Design/methodology/approach – The paper primarily draws evidence from an exploratory case study of two Chinese high-tech private enterprises operating in the healthcare industry in Beijing, following a two-stage sampling process: informal, purposive sampling; and formal, theoretical sampling. Qualitative data collected from multiple semi-structured interviews within each firm were analysed using a thematic analytical framework. Findings – The paper advances the conceptualisation of EP as a cumulative, social and purposeful learning process. Accordingly, the paper highlights the roles of experiential learning, social learning and entrepreneurial goals (both performance and learning goals) as mechanisms that enable EP in entrepreneurial management. Research limitations/implications – The findings reveal idiosyncrasies of EP in a particular context. Future research may investigate different types of entrepreneurs or entrepreneurial firms. Furthermore, this study uses triangulation of retrospective interview data with concurrent interview and secondary data. Future research may pursue concurrent longitudinal case study data to unpack real-time events in entrepreneurial management. Practical implications – The findings have practical implications for entrepreneurs and “would-be” entrepreneurs to better understand their learning needs and how they can prepare themselves for entrepreneurial challenges. Originality/value – EP as an emerging concept within the entrepreneurial learning (EL) literature requires conceptual and empirical development. The paper advances the conceptualisation of EP, supported with empirical evidence. By articulating the cumulative, social and purposeful nature of EP, the paper contributes to the understanding of the human and social dynamics of EL.

scholarly journals Calculative measures of organising and decision-making in developing countries: the case of a quasi-formal organisation in Ghana

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Jacob Agyemang ◽  
Kelum Jayasinghe ◽  
Pawan Adhikari ◽  
Abongeh Tunyi ◽  
Simon Carmel
Keyword(s):  
Decision Making ◽  
Large Scale ◽  
Social Practices ◽  
Sub Saharan Africa ◽  
Structured Interviews ◽  
Content Type ◽  
Documentary Analysis ◽  
Sub Saharan ◽  
Traditional Setting

PurposeThis paper examines how a “quasi-formal” organisation in a developing country engages in informal means of organising and decision-making through the use of calculative measures.Design/methodology/approachThe paper presents a case study of a large-scale indigenous manufacturing company in Ghana. Data for the study were collected through the use of semi-structured interviews conducted both onsite and off-site, supplemented by informal conversations and documentary analysis. Weber's notions of rationalities and traditionalism informed the analysis.FindingsThe paper advances knowledge about the practical day-to-day organisation of resources and the associated substantive rational calculative measures used for decision-making in quasi-formal organisations operating in a traditional setting. Instead of formal rational organisational mechanisms such as hierarchical organisational structures, production planning, labour controls and budgetary practices, the organisational mechanisms are found to be shaped by institutional and structural conditions which result from historical, sociocultural and traditional practices of Ghanaian society. These contextual substantive rational calculative measures consist of the native lineage system of inheritance, chieftaincy, trust and the power concealed within historically established sociocultural practices.Originality/valueThis paper is one of a few studies providing evidence of how local and traditional social practices contribute to shaping organising and decision-making activities in indigenous “quasi-formal” organisations. The paper extends our understanding of the nexus between “technical rational” calculative measures and the traditional culture and social practices prevailing in sub-Saharan Africa in general, and Ghana in particular.

scholarly journals Competitive intelligence practice in liquor retailing: evidence from a longitudinal case analysis

2019 ◽  
Vol 47 (9) ◽  
pp. 997-1010 ◽  
Author(s):  
Constantinos Vasilios Priporas
Keyword(s):  
Business Environment ◽  
Competitive Intelligence ◽  
Sources Of Information ◽  
Longitudinal Case Study ◽  
Structured Interviews ◽  
Content Type ◽  
Secondary Sources ◽  
The Usa ◽  
Two Phases

Purpose Competitive intelligence (CI) is a vital tool for any company to survive and remain competitive in today’s hypercompetitive and uncertain business environment. The purpose of this paper is to investigate the use of CI in liquor retailing in the USA. Design/methodology/approach An exploratory single longitudinal case study was performed through observation and semi-structured interviews plus examining documents from secondary sources in two phases. Content analysis was used for the data analysis. Findings Regardless of the small size of the company, the owner has an active attitude toward monitoring competition by using various sources of information and converting it into intelligence for making sound decisions for both short-term and long-term competitiveness. Also, the central role of the owner in the CI process has been verified. Originality/value This study responds to calls for more case studies in the field and is the first one to explore CI in the liquor retailing ecosystem by using a longitudinal case study. In general, studies of CI in retailing are limited. It has clear value to CI practices for retailers in the USA and in general.

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