A new method of HACCP for hospitality: changing behaviour and proving success

Abstract

PurposeThe purpose of this paper is to prove the effectiveness of a new method of HACCP for the hospitality industry that was developed, piloted and validated by the UK Food Standards Agency (FSA) and the University of Salford between 2002 and 2005. It is the fifth article in the second Worldwide Hospitality and Tourism Themes issue of the International Journal of Contemporary Hospitality Management presenting a new method of HACCP for the hospitality industry and proof of its utility.Design/methodology/approachIn 2003, in‐depth narrative interviews, supported by documentary analysis, were carried out in 22 hospitality businesses in Greater Manchester. The new method was implemented in these businesses, and the research method was replicated at six month and three year periods to assess change.FindingsThe findings show notable improvements in food safety knowledge, attitude and behaviour, and a reduction or elimination of all 21 previously identified barriers, as a result of implementing the new method. They also show these are maintained over time with no external pressure or involvement.Originality/valueBased on the evidence of success provided through this research, the paper shows that the new method has been extended and published as Menu‐Safe, a system for hospitality businesses of all types and sizes. It has also been shortened and developed by the UK FSA into a ready‐to‐use package called Safer Food Better Business (SFBB) for very small hospitality businesses, and implemented nationwide.