Search results

1 – 2 of 2
Per page
102050
Citations:
Loading...
Access Restricted. View access options
Article
Publication date: 9 February 2015

Mariam Al Khaja, Mouza Al Muhairi, Mariam Al Yousuf, Alyazi Al Mazrouei, Mostafa Ibrahim Ali and Eunice Taylor

This paper aims to describe the process of developing, implementing and evaluating an innovative solution to enhance food safety and promote Hazard Analysis and Critical Control…

487

Abstract

Purpose

This paper aims to describe the process of developing, implementing and evaluating an innovative solution to enhance food safety and promote Hazard Analysis and Critical Control Point-based food safety management techniques in small independent restaurants. It is the fifth 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

This article outlines the essential design principles that were established by Abu Dhabi Food Control Authority for creating a food safety management system (FSMS) for independent restaurants, following international benchmarking and extensive in-depth local research. It charts the process of designing and approving the documents and records that make up the system, and identifies a methodology for implementation and evaluation.

Findings

Salamt Zadna, the FSMS developed, conveys risk-based food safety requirements through photographs communicating simple, practical steps. It minimises record-keeping with a picture-based diary and has an implementation strategy involving inspector support, after an extensive period of capacity building.

Originality/value

The article demonstrates an effective model for creating an FSMS for small businesses, along with the main components required and their impact on industry. It also includes details of a phased implementation strategy for achieving success in practice, utilising trained government inspectors. It will be of value to practitioners, researchers, policymakers and other stakeholders involved in the food industry.

Details

Worldwide Hospitality and Tourism Themes, vol. 7 no. 1
Type: Research Article
ISSN: 1755-4217

Keywords

Available. Content available
Article
Publication date: 9 February 2015

Richard Teare and Eunice Taylor

220

Abstract

Details

Worldwide Hospitality and Tourism Themes, vol. 7 no. 1
Type: Research Article
ISSN: 1755-4217

1 – 2 of 2
Per page
102050