Abstract
PurposeThe purpose of this paper is to answer the question as to why until 2004 there had been no systematic, effective implementation of HACCP in the hospitality industry anywhere in the world. It is the third 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‐depth narrative interviews, supported by documentary analysis, were carried out in 22 hospitality businesses in Greater Manchester.FindingsThe research techniques find 21 practical and psychological barriers to success at knowledge, attitude and behavioural levels. These are investigated in depth in order to develop a model for overcoming the problems and achieving tangible improvements in food safety and HACCP in the hospitality industry.Originality/valueThe research techniques chosen for the project documented in this paper overcome the methodological limitations of most previous research in the area. Using an in‐depth psychological perspective they have uncovered important barriers not previously considered.
Published Version
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