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The 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.

An 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.

There 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.

Additional 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.

To 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.

This study focuses on the complex dynamics of food supply chain safety, safety governance and security in Pakistan’s food industry. By delving into the connections between hygiene practices, safety governance, customer perceptions, supplier attitudes and food safety outcomes, this study aims to shed light on the elements that shape food safety governance in the region.

An analysis was conducted using self-administered questionnaires, with data collected from 352 individuals recruited from different departments within Pakistan’s food supply chain businesses. Using STATA software, we calculated important variables’ direct and indirect effects on the scales taken from previous studies by applying structural equation modeling (SEM) and path analysis.

The analysis found significant relationships between safety governance, hygiene practices, consumer perceptions, supplier attitudes and food safety outcomes. Violations of hygiene standards considerably impacted food safety and security; the relationship between these violations and food safety results was mediated by consumer psychological capital. Furthermore, the correlation between cleanliness procedures and food safety results was observed to be moderated by supplier attitudes.

Even though the study has dramatically improved our understanding of food safety governance, we must acknowledge its limitations and consider future research. Researchers may expand knowledge in this critical area and promote evidence-based policies and practices to improve food safety and security by addressing these constraints and exploring new directions. Cooperation across disciplines and sectors can create a more robust, reliable and sustainable food system. This approach will protect public health and improve communities worldwide.

The results have practical implications, as analysis found significant relationships between safety governance, hygiene practices, consumer perceptions, supplier attitudes and food safety outcomes. Violations of hygiene standards considerably impacted food safety and security; the relationship between these violations and food safety results was mediated by consumer psychological capital. Furthermore, the correlation between cleanliness procedures and food safety results was observed to be moderated by supplier attitudes.

For policymakers, regulatory agencies, industry stakeholders and consumers, the findings emphasize the importance of strict hygiene standards, consumer trust and engagement and supply chain partner collaboration to ensure food system safety and security.

This study illuminates the intricate interactions that shape food safety governance in Pakistan’s food supply chain business. For policymakers, regulatory agencies, industry stakeholders and consumers, the findings emphasize the importance of strict hygiene standards, consumer trust and engagement and supply chain partner collaboration to ensure food system safety and security.