Knowing the status: Gathering baseline data on food safety management across the Abu Dhabi hospitality industry
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 ...
Improving food safety – replicating the Abu Dhabi success story
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 impor...
Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation
The evaluation of implementing the HACCP system in contract catering companies and assessment of the knowledge, attitudes and practices of the food handlers were the main objectives of this study. It was conducted in 20 companies throughout Spain, with visual inspection of facilities and food handler activities, as well as the distribution of a self-administrable questionnaire among the 105 participant catering workers. In addition, samples of surfaces and finished dishes were taken from each kitchen for microbiological evaluation. The results obtained from the questionnaires reflect extensive knowledge and correct behaviors among respondents with a middle- or high-school educational level, stability in the same workplace and positions of greater responsibility. However, the observation of hygiene practices revealed systematic incorrect procedures in 60% of the kitchens. Most observed deviations were related to the lack of HACCP training and information, the temperature of finished dishes, the storage areas and proper cleaning and disinfection. In summary, this study confirms the difficulties inherent in catering companies to effectively implement the HACCP system, such as the lack of well-trained personnel, lack of motivation or adhesion to said system on the part of the workers, and the lack of financial and economic resources to address the deficiencies in the facilities. Specific educational programs and grants are need for an adequate implementation of HACCP in this sector.