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This paper aims to present Campden BRI’s viewpoint on the implementation of the Culture Excellence Program, which includes an assessment tool that measures the safety and quality culture within food businesses. It is the seventh paper in a theme issue of Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture.

A viewpoint is put forward by the Campden BRI Head of Membership and Training, supported by the results from a global training survey which was sent to over 25,000 food businesses worldwide by Campden BRI and collaborating companies.

Food safety and quality culture is of increasing importance to Campden BRI members and the food industry as a whole. It is seen as one of the main purposes of training, and as a means of measuring the effectiveness of training. The Culture Excellence Program has met with a highly positive reaction from Campden BRI industry members, showing the importance and value of culture and its measurement.

This paper shows insights into trends in the food industry within the UK and globally. It will be of value to food safety and quality practitioners, trainers, auditors and other stakeholders involved in the food industry.

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.

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.

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.

This paper will be of value to practitioners, researchers and other stakeholders involved in the hospitality industry.

The purpose of this paper is to identify the significance of the notion of food safety and quality culture as an important element in the practice of food safety management. It is the concluding article in a special themed edition of the Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture.

This paper provides a review and discussion of the findings outlined throughout the papers in this special themed journal edition.

Food safety and quality culture are important yet intangible; measurement tools are available and can add value to organisations in assessing and improving their culture.

This paper brings together literature, research, case studies and viewpoints to examine the significance of food safety and quality culture. It will be of value to food safety and quality practitioners, trainers, auditors and other stakeholders involved in the food industry.

This paper aims to profile the WHATT theme issue “Can the culture of safety and quality in organizations be measured and changed?” with reference to the experiences of the theme editors and writing team.

This paper uses structured questions to enable the theme editors to reflect on the rationale for the theme issue question, the starting-point, the selection of the writing team and material and the editorial process.

This paper draws on a specialist team of researchers and practitioners to examine the extent to which the culture of safety and quality in organizations (with particular reference to food management) can be measured and changed. It reflects on research and stakeholder interaction that is helping to shape current and future thinking about food safety culture in hospitality organizations and provides practical ways of reviewing and improving it.

The theme issue outcomes provide lines of enquiry for others to explore and they reinforce the value of WHATT’s approach to collaborative working and writing.

This theme issue builds on prior work (reported in earlier theme issues) and profiles a well-researched and practical approach to reviewing, measuring and improving the culture of safety and quality in hotel and catering operations.

The purpose of this paper is to describe the 16-year research and development journey of the Culture Excellence assessment tool, which is used widely to assess safety and quality culture in the food industry. It is the third article in a theme issue of Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture.

An iterative process of in-depth interviews and mixed-method case studies led to the development of a conceptual model and an online assessment tool, which are used to gain insight into safety and quality culture.

The research process resulted in a conceptual model of four categories and 20 dimensions of safety and quality culture, alongside a practical online assessment tool to enable their measurement; these categories and dimensions are demonstrated using qualitative quotations.

This paper introduces qualitative data on safety and quality culture direct from the food industry with academic analysis to highlight new dimensions and issues. It will be of value to food safety and quality practitioners, trainers, auditors and other stakeholders involved in the food industry.

The purpose of this paper is to examine trends in safety and quality culture, using quantitative data gathered from food companies who have taken the Culture Excellence assessment. It is the fourth paper in a theme issue of Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture.

The quantitative elements of the Culture Excellence assessment were analysed, exploring the differences between different dimensions of culture and the potential variation between managers, supervisors and operators.

Managers were found to generate higher scores for the culture of their company than operators, and to have particularly higher scores in certain dimensions of culture (e.g. Empowerment). Operators however reported receiving food safety training more frequently. Operators were also more likely to have a positive result on practical elements of the assessment (e.g. targets) than psychological ones (e.g. reward). All of the above findings were statistically significant at p < 001 with small to medium effect sizes.

This paper introduces quantitative data on food safety culture from the food industry with quantitative analysis to highlight issues and trends. It will be of value to food safety and quality practitioners, trainers, auditors and other stakeholders involved in the food industry.

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.

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.

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.

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 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.

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.

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.

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.