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.

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.

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.

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.

Black men, religiosity and desistance: exploring Islam, desistance and identity

2018 ◽  
Vol 17 (1) ◽  
pp. 47-67 ◽  
Author(s):  
Shona Robinson-Edwards ◽  
Craig Pinkney
Keyword(s):  
Lived Experience ◽  
Black Men ◽  
Social Science Research ◽  
Science Research ◽  
Father Absence ◽  
Structured Interviews ◽  
Efficient Manner ◽  
Content Type ◽  
The Uk

Purpose The purpose of this paper is to explore the experiences of Ibrahim, an ex-offender who has embraced Islam. Ibrahim professes Islam to be the influential element to his desistance process. This study explores Ibrahim’s journey, emphasising and reflecting upon youth; criminality and religiosity. Much of the current research relating to Black men and offending is limited to masculinity, father absence, gangs and criminality. The role of religiosity in the lives of offenders and/or ex-offenders is often overlooked. The authors suggest that identity, religiosity and desistance can raise a host of complexities while highlighting the unique challenges and benefits experienced by Ibrahim, following the practice of religion. Design/methodology/approach This paper took a qualitative, ethnographic approach, in the form of analysing and exploring Ibrahim’s personal lived experience. The analysis of semi-structured interviews, and reflective diaries, utilising grounded theory allowed the formation of the following three core themes: desistance, religion and identity. Findings The findings within this paper identify an interlink between desistance, religion and identity. The role of religiosity is becoming increasingly more important in academic social science research. This paper highlights the complexities of all three above intersections. Research limitations/implications This paper explores the complexities of religiosity in the desistance process of Ibrahim. Research in relation to former gang members in the UK and the role of religiosity in their lives is fairly under-researched. This paper seeks to build on existing research surrounding gang, further exploring religiosity from a UK context. Practical implications Time spent with Ibrahim had to be tightly scheduled, due to the work commitments of both Ibrahim and the researcher. Therefore, planning had to be done ahead in an efficient manner. Social implications Researching the way individuals experience the world is a “growing phenomenon”. This paper aimed to explore the lived experience of religiosity from the perspective of Ibrahim. However, it was important to not stereotype and label all Black males who have embraced Islam and desisted from crime. Therefore, this paper’s intention is not to stereotype Black men, but to raise awareness and encourage further discussion surrounding the role of religiosity in the lives of ex-offenders’. Originality/value To the authors’ knowledge, studies specifically focusing on the role of Islam in the life of an ex-offender are few and far between. Therefore, findings from this study are important to develop further understanding surrounding religiosity, offending and desistance. This study explores the lived experiences of Ibrahim, an former gang member and ex-offender who professes Islam to be a fundamental source to his desistance process.

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.

University-industry knowledge exchange

2015 ◽  
Vol 18 (4) ◽  
pp. 471-492 ◽  
Author(s):  
Ludmila Striukova ◽  
Thierry Rayna
Keyword(s):  
Open Innovation ◽  
Knowledge Exchange ◽  
Structured Interviews ◽  
Innovation Ecosystem ◽  
Content Type ◽  
Main Research ◽  
Data Saturation ◽  
Vice Chancellors ◽  
The Uk

Purpose – The purpose of this paper is to provide a better understanding of what Open Innovation means within university context. Focus is also put on the role universities believe they should play in Open Innovation, as well as the changes that might have arisen as a consequence of universities’ greater awareness of this concept. Design/methodology/approach – The research methodology used is an exploratory study based on in-depth semi-structured interviews of Pro-Vice-Chancellors (or equivalent level) of a variety of British universities. The study was designed around five main research themes: discourse, change, strategy, management, Open Innovation success. Findings – In addition to the traditional teaching, research and knowledge transfer roles of university, this study has uncovered a new role of universities: trusted intermediary (or “Open Innovation Hub”). Another key finding of this study is that it highlights the diversity that prevails in the UK with regard to Open Innovation. Research limitations/implications – The number of the interviews conducted for this study is probably not large enough to allow a solid generalisation. Data saturation, however, was achieved in this study. The insight provided by this study is particularly significant as interviewees were amongst the highest-ranking executives in their respective universities. Hence the views reported in this study are what “drives” Open Innovation policies in the universities that participated in this study. Practical implications – This new role of a trusted intermediary played by universities is very likely to change the existing Open Innovation landscape and re-shape policies. Social implications – The changing role of universities within Open Innovation context may potentially change the respective role of other stakeholders in the Open Innovation ecosystem. Originality/value – This is the first study aimed at investigating how British universities understand Open Innovation and what opportunities and challenges they associate with this process.

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.

scholarly journals Young and unionised in the UK? Insights from the public sector

2015 ◽  
Vol 37 (3) ◽  
pp. 314-328 ◽  
Author(s):  
Andy Hodder
Keyword(s):  
Trade Unions ◽  
Quantitative Research ◽  
Full Time ◽  
Young Workers ◽  
Structured Interviews ◽  
Content Type ◽  
The Public ◽  
Primary Documents ◽  
The Uk

Purpose – The purpose of this paper is to analyse the relationship between trade unions and young workers in the UK using the Young Members’ Network of the Public and Commercial Services (PCS) union as a case study. Design/methodology/approach – Findings are based on semi-structured interviews with 20 full-time officials and 39 lay officials of all ages, the collection and analysis of primary documents and observations at a range of union meetings. Findings – It is argued that PCS has developed a strong network of young activists and is leading the way in terms of engaging with and representing young workers. However, its success in the future may be limited due to changes to the external environment in which the union is trying to organise. Research limitations/implications – The research highlights the role of an under researched area of trade union membership. To provide additional insights, further research is needed into the practice of other unions. Originality/value – This paper provides significant qualitative analysis into this issue which complements the existing quantitative research in this area.

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.

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