The small business dilemma

2015 ◽  
Vol 7 (1) ◽  
pp. 50-62 ◽  
Author(s):  
Eunice Taylor ◽  
Mariam Al Yousuf ◽  
Eyad Saleh Nassar ◽  
Mohamed Saleh ◽  
Jiji Philip
Keyword(s):  
Food Safety ◽  
Best Practice ◽  
Safety Management ◽  
Regulatory Compliance ◽  
Language And Literacy ◽  
Cultural Backgrounds ◽  
Content Type ◽  
Targeted Interventions ◽  
Management Standards ◽  
Significant Difference

Purpose – 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. Design/methodology/approach – 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. Findings – 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. Practical implications – 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. Originality/value – The article will be of value to practitioners, researchers, policy makers 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.

Setting the standard

2015 ◽  
Vol 7 (1) ◽  
pp. 33-49 ◽  
Author(s):  
Mariam Al Yousuf ◽  
Samara Bin Salem ◽  
Bashir Abdi Ali ◽  
Morad Saleib ◽  
Hasan Juwaihan ◽  
...  
Keyword(s):  
Food Safety ◽  
Best Practice ◽  
Hospitality Industry ◽  
Safety Management ◽  
Research Process ◽  
Abu Dhabi ◽  
Content Type ◽  
Safety Standards ◽  
Codes Of Practice ◽  
Management Standards

Purpose – This article aims to outline the process of developing Codes of Practice and their content and assessment for eight hospitality industry sub-sectors in Abu Dhabi. This is the third 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 – The research process gathered quantitative and qualitative data from industry visits, surveys, interviews, document analysis, focus groups and stakeholder workshops. Findings – Standards varied across the industry, with distinct characteristics and patterns across the eight groups. Systems were most likely to be found to be in place within hotels. However, there were some issues with validation, documentation and particularly certification. In other sectors, there were lower levels of food safety management with some additional specific challenges. The baseline data identified, along with regulatory requirements based on international best practice, provided a detailed roadmap for outcomes to be achieved in the Emirate of Abu Dhabi. Originality/value – The article brings together a theoretical and practical discussion of food safety standards within the hospitality industry, with a unique insight into a practical application in the Emirate of Abu Dhabi. It will be of value to practitioners, researchers, policy makers and other stakeholders involved in the food industry.

Developing a government strategy to meet international standards of food safety across the hospitality industry

2015 ◽  
Vol 7 (1) ◽  
pp. 4-16 ◽  
Author(s):  
Mariam Al Yousuf ◽  
Eunice Taylor ◽  
Joanne Taylor
Keyword(s):  
Food Safety ◽  
Food Industry ◽  
Best Practice ◽  
Hospitality Industry ◽  
Safety Management ◽  
International Standards ◽  
Abu Dhabi ◽  
Diverse Range ◽  
Content Type ◽  
Depth Analysis

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

Knowing the status

2015 ◽  
Vol 7 (1) ◽  
pp. 17-32 ◽  
Author(s):  
Ahmed Al Kaabi ◽  
Alyazi Al Mazrouei ◽  
Salma Al Hamadi ◽  
Mariam Al Yousuf ◽  
Eunice Taylor
Keyword(s):  
Food Safety ◽  
Best Practice ◽  
Hospitality Industry ◽  
Safety Management ◽  
Research Process ◽  
Abu Dhabi ◽  
Content Type ◽  
Safety Standards ◽  
Road Map ◽  
The Status

Purpose – This paper aims to provide an overview of the methods used, and results found, during an in-depth investigation into the status of food safety management systems in eight types of Abu Dhabi businesses. It is the second 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 – The research process gathered quantitative and qualitative data from industry visits, surveys, interviews, document analysis, focus groups and stakeholder workshops. Findings – Standards varied across the industry, with distinct characteristics and patterns across the eight groups. Systems were most likely to be found to be in place within hotels. However, there were some issues with validation, documentation and particularly certification. In other sectors, there were lower levels of food safety management with some additional specific challenges. The baseline data identified, along with regulatory requirements based on international best practice, provided a detailed road map for outcomes to be achieved in the Emirate of Abu Dhabi. Originality/value – The article brings together a theoretical and practical discussion of food safety standards within the hospitality industry, with a unique insight into a practical application in the Emirate of Abu Dhabi. It will be of value to practitioners, researchers, policy makers 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.

Improving food safety – replicating the Abu Dhabi success story

2015 ◽  
Vol 7 (1) ◽  
pp. 90-96
Author(s):  
Eunice Taylor ◽  
Joanne Taylor
Keyword(s):  
Food Safety ◽  
Hospitality Industry ◽  
Success Factors ◽  
Safety Management ◽  
Abu Dhabi ◽  
Success Story ◽  
Content Type ◽  
Safety Standards ◽  
Management Standards ◽  
Work Done

Purpose – This paper aims to summarise and draw conclusions from the contents of this Worldwide Hospitality and Tourism Themes issue: What action can government take to improve food safety in a diverse and multi-cultural hospitality industry? The issue presents a comprehensive government strategy for improving food safety management standards across the hospitality industry. It is the seventh and concluding article in the collection. Design/methodology/approach – The article revisits the strategic question posed by this theme issue: What action can government take to improve food safety in a diverse and multi-cultural hospitality industry? Using the Abu Dhabi success story, it considers the extent to which the lessons and successes in Abu Dhabi could be applied in other multi-cultural settings. Findings – The article provides a detailed and practical response to the strategic question, highlighting the action that can be taken and demonstrating key success factors. In particular, it acknowledges the importance of utilising international benchmarking, key guidance documents, in-depth culturally appropriate research, extensive industry involvement and a project team with the relevant expertise. Originality/value – The article provides an overview of the extensive work done in Abu Dhabi to improve food safety standards, while also highlighting success factors that can be applied by other governments and within other projects. It provides an outline of the policy guidelines needed and the action points for the industry to bring about effective long-term improvement across the whole hospitality sector.

Employees’ knowledge, attitude and practice of food additives; impacts of an educational intervention

2020 ◽  
Vol 50 (6) ◽  
pp. 1199-1212
Author(s):  
Amir Reza Moravejolahkami ◽  
Zahra Esfandiari ◽  
Hadiseh Ebdali ◽  
Marjan Ganjali Dashti ◽  
Akbar Hassanzadeh ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Additives ◽  
Content Type ◽  
Safety Issues ◽  
Attitude And Practice ◽  
Significant Difference ◽  
Before And After ◽  
Knowledge And Attitude ◽  
Safety Attitude ◽  
Knowledge Attitude And Practice

Purpose Understanding consumers’ food safety practices are helpful in reducing foodborne illnesses. The purpose of this study is to evaluate the influence of education on knowledge, attitude and practices toward food additives. Design/methodology/approach This interventional study was performed by random sampling of 826 employees in Isfahan University of Medical Sciences from January 2018 to March 2019. The knowledge, attitude and practices of the employees toward food additives were assessed by a self-administered and structured questionnaire. Two-month education was conducted visually by using pamphlets, posters and leaflets. Descriptive statistics and paired t-test were done by SPSS24 at significant levels of p < 0.05. Findings The results showed that the respondents were very concerned about preservatives, colorants, and artificial sweeteners in foods. Before the education, the percentages collected for the knowledge, attitude and practice were 79.0, 48.9 and 46.7, respectively. Overall, knowledge scores were improved from 79.0 to 88.9 per cent when the education was offered. Safety attitude scores significantly increased, with a 50 per cent difference between the pre and post values. A significant difference was observed in the percentage of knowledge, attitude and practice of the employers before and after education (p < 0.05). Almost half of the respondents chose leaflets and pamphlets as a preferable tool for learning. Originality/value Education may be needed for improving knowledge and attitude about food additives. It also helped the respondents to select healthier food. This study suggests more communication programs regarding food safety issues.

A blueprint for food safety in China

2016 ◽  
Vol 8 (1) ◽  
pp. 129-147 ◽  
Author(s):  
Aidan J Connolly ◽  
Leona Shaojing Luo ◽  
Michael Woolsey ◽  
Mark Lyons ◽  
Kate Phillips-Connolly
Keyword(s):  
Food Safety ◽  
Design Methodology ◽  
Best Practice ◽  
Safety System ◽  
Information Resources ◽  
Content Type ◽  
Chinese Context ◽  
Chinese Food

Purpose – The purpose of this paper is to offer a blueprint, or outline considerations for the continuing evolution of the Chinese food safety system. Design/methodology/approach – The paper begins with the review of the current food safety system in China and the demonstration of the successes in national food safety programmes. It goes on to identify the specific problems through food sully China, and further to analyse the potential for implementing the key learnings from other national food safety programmes in the Chinese context. Findings – The paper suggests a five-point Blueprint for food safety in China and other countries, allowing for the development of a robust food safety system, by combining the elements with best practice from system created by food safety practitioners internationally. Research limitations/implications – It should be noted that even since the authors began developing this model China has already adopted a number of the recommendations covered by this Blueprint and is actively considering others. Originality/value – This paper fulfills an identified information/resources need and offers a blueprint, or outline of considerations for the continuing evolution of the Chinese food safety system.

The use of a mandatory best practice reminder in the electronic record improves influenza vaccination rate in a pediatric rheumatology clinic

2011 ◽  
Vol 16 (4) ◽  
pp. 308-319 ◽  
Author(s):  
Anjali Patwardhan ◽  
Kelly Kelleher ◽  
Dennis Cunningham ◽  
James Menke ◽  
Charles Spencer
Keyword(s):  
Influenza Vaccination ◽  
Best Practice ◽  
Electronic Record ◽  
Vaccination Rate ◽  
High Risk Population ◽  
Regression Equations ◽  
Rheumatology Clinic ◽  
Content Type ◽  
Flu Vaccination ◽  
Significant Difference

PurposeChildren with rheumatic disease, who are infected with influenza, have an increased rate of complications. These complications can be reduced by improving the flu vaccination rate. This paper's aim is to document the authors' purpose of increasing the influenza vaccination rate through information technology (IT) intervention in this high risk population of patients.Design/methodology/approachThe authors retrospectively reviewed the electronic health records (EHR) of three yearly cohorts (2007, 2008, and 2009) of rheumatology clinic patients from a large pediatric hospital for evidence of influenza vaccination. They introduced an automatic best practice reminder intervention in patients' EHR from September 2009 to April 2010. Using Clarity Report Write for EPIC, each chart was examined for evidence of influenza vaccination to test for vaccination rate difference among the cohorts. The authors employed logistic regression equations to control for possible confounders using SAS 9.1.3.FindingsThere was a significant difference in the probability of being vaccinated before and after intervention (p value <0.0001).The vaccination rate increased from 5.9 percent in 2007, 7.8 percent in 2008 and to 25.5 percent in 2009. During all three years, individual attending's contribution and ethnicity of patients had significant effects on vaccination rate. Confounders such as age, sex, insurance status and distance travelled from clinic had no effect on the vaccination rate.Originality/valueEHR‐embedded information in past studies has been only modestly effective in improving care for many chronic conditions. The automatic best practice reminder for flu‐vaccine appears to be effective for changing physician's behaviors and improving the vaccination rate in rheumatology clinics.

A systematic literature review of food safety management system implementation in global supply chains

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Tram Thi Bich Nguyen ◽  
Dong Li
Keyword(s):  
Food Safety ◽  
Supply Chains ◽  
Management System ◽  
Success Factors ◽  
Safety Management ◽  
Future Research ◽  
Research Directions ◽  
Safety Management System ◽  
Content Type ◽  
Global Food

PurposeThe study sets to summarise managerial requirements, analyse practices and tools to measure food safety management system (FSMS) implementation. Also, underpinned by critical success factors (CSFs) theory, the authors explore when food firms manage FSMS and which factors are critical to their implementation to identify promising research directions for researchers and suggestions for practitioners through a comprehensive analytical lens.Design/methodology/approachIt is difficult to ensure food safety from farm to fork worldwide. The paper addresses this challenge from the angle of how firms measure and improve the implementation of the FSMS in global food supply chains by a systematic review combined with biological mapping analysis (VOS viewer) on 81 peer-reviewed papers published from 2005 to 2020.FindingsMandatory and voluntary regulations and standards are the most critical part of international requirements to assure integrated, proactive, risk-based approaches as well as continuous improvement in the FSMS in global food chains. To measure the FSMS, only a limited number of measurement tools for the FSMS have been identified. External and internal factors, and technology adoption that significantly impact the management of the FSMS implementation still require more future works.Research limitations/implicationsSeveral FSMS research gaps observed during the content analysis of selected papers within 15 years are presented along with ten future research questions.Practical implicationsA systematised list of published papers that have been studied and reported in this research could be a useful reference point for practitioners in the food industry.Originality/valueThis study set out to summarise managerial requirements for the FSMS from the existing research, analyse practices and tools to measure FSMS implementation, explore when food firms manage the FSMS, which factors are critical to their implementation, and identify promising research directions for researchers and useful suggestions for practitioners.

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