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.

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.

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.

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.

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.

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.

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.

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.

Safety management system in automotive and energy industries

2017 ◽  
Vol 34 (4) ◽  
pp. 569-580 ◽  
Author(s):  
Kongkiti Phusavat ◽  
Bordin Vongvitayapirom ◽  
Pekka Kess ◽  
Binshan Lin
Keyword(s):  
Safety Culture ◽  
Management System ◽  
Success Factors ◽  
Occupational Safety ◽  
Safety Management ◽  
Regulatory Compliance ◽  
Safety Management System ◽  
Content Type ◽  
Iso 26000 ◽  
Depth Analysis

Purpose The purpose of this paper is to report the key results and lessons of a study in Thailand. Occupational safety and health is the foundation of ISO 26000, which emphasizes on corporate social responsibility. This study underlines the needs on gradually preparing the industries for market integration. Design/methodology/approach Two leading companies in automotive and energy industries are selected. The automotive industry is one of Thailand’s largest clusters in terms of investment, employment, and sale turnovers. On the other hand, the energy industry is critical as Thailand seeks to import energies from neighboring and other countries. The in-depth analysis aims to identify excellent practices, elements, and success factors commonly shared by the two selected companies. The interviews with the companies’ executives follow this identification for the findings’ confirmation and possible extension. Findings The findings provide a description of the process of how an integrated safety management system is implemented and reports results such as the following. The two leading companies apparently share many common practices, elements, and success factors. They include safety culture (empowerment, behavior, communication, etc.), system and structure (processes, instruction, documentations, records, etc.), and use of external influences (e.g. safety audits by international partners and customers) to sustain the safety management system. Originality/value This study should inform executives and managers who are concerned with how to prepare an organization when attempting to adapt to Occupational Health and Safety Management Systems 18000 and subsequently to ISO 26000. Building a strong safety culture should be considered as the foundation, while relying on regulatory compliance and enforcement alone is not adequate.

Comparison of hygiene standards and food safety practices between sole-proprietor and corporate-managed restaurants in Lebanon

2020 ◽  
Vol 122 (4) ◽  
pp. 1112-1129
Author(s):  
Dima Faour-Klingbeil ◽  
Victor Kuri ◽  
Ewen Todd
Keyword(s):  
Food Safety ◽  
Safety Culture ◽  
Safety Practices ◽  
Content Type ◽  
Safety Attitudes ◽  
Corporate Group ◽  
Significant Difference ◽  
Foodservice Industry ◽  
Food Safety Culture ◽  
Type Of Management

PurposeThe objectives of this study were to compare the hygiene standards and food handling practices between sole-proprietor and the corporate-managed restaurants in Lebanon and to determine whether the variations between both groups are explained by and directly related to the type of management.Design/methodology/approachAn in-depth observation assessment of food safety environment and practices was conducted on a convenient sample of 50 food businesses in Beirut, which are typical of foodservice outlets in Lebanon and in many countries of the Middle East. The observation assessment checklist comprised six constructs of 2–7 components for analysis. It covered all areas including documentation and record-keeping requirements, which are crucial parts of a food safety system.FindingsThere was a significant difference in the visual assessment score between sole-proprietor (77.9 ± 18.4) and corporate group (48.5 ± 12.8). Food handlers' behavior and hygiene standards were significantly associated with the type of management. However, there were still critical gaps in the food safety performance of the corporate group suggesting other underlying factors than the type of management.Practical implicationsAdditional elements were drawn from this study for future food safety culture research. Understanding the food safety attitudes and perception of risks of the management representatives, leaders, or food business owners is vital to develop appropriate food safety interventions and foster a positive food safety culture in the foodservice industry.Originality/valueTo the authors’ knowledge, this is the first study not only in Lebanon (or MENA) but also in other regions to measure the association of management type, that is, sole-proprietor management and corporate management, with the food hygiene standards and food safety practices in the foodservice establishments. This paper presents new findings that will be of value for researchers in food safety and will complement the existing literature on food safety culture in the foodservice industry.

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