Abstract
A case study approach was adopted to identify the innovative food safety strategies in place at one pioneering hotel that had voluntarily implemented food safety control. An investigation of food safety strategies and the reasons for their implementation in the hotel foodservice were carried out using multiple sources of data, including interviews with key decision makers in the hotel, observations of the business environment, and a review of documentation. The findings suggest that not only food control strategies but also marketing and corporate strategies are important when addressing the problems of food safety. The findings of this study also demonstrate the relationship between motivating factors and food safety strategies. Analysis of the interviews indicates that a hotel’s food safety strategies depend significantly on the attitude of senior management, the firm’s capability, and corporate image.
Highlights
Despite the advances in technology and hygiene standards in the past three decades, the outbreaks of fatal food born illness continued to increase globally, such as outbreaks of Salmonella serotype Enteritidis (SE), Listeria monocytogenes (Lm) and Bovine Spongiform Encephalopathy (BSE) in Europe and Northern America; Escherichia coli O157:H7 in Japan; cholera in Asia, Africa, and Latin America [1]
The main aim of this study was to understand the food safety strategies in a pioneering hotel, and the associated relationships between the motivating antecedents and food safety strategies and to determine the key motivating factors in order to provide a source of new hypotheses for further study
This study has provided details on “what” and “how” with respect to carrying out the food safety strategies and on “how” top management commends each motivating factor
Summary
Despite the advances in technology and hygiene standards in the past three decades, the outbreaks of fatal food born illness continued to increase globally, such as outbreaks of Salmonella serotype Enteritidis (SE), Listeria monocytogenes (Lm) and Bovine Spongiform Encephalopathy (BSE) in Europe and Northern America; Escherichia coli O157:H7 in Japan; cholera in Asia, Africa, and Latin America [1]. To help curb the rate of food born illness generated by the food industry, government agencies in Taiwan and other countries continue to pass new regulations, such as mandatory or voluntary enforcements of Good Manufacturing Practices (GMP), Good Hygienic Practices (GHP), Hazard Analysis Critical Control Points (HACCP) and ISO 9000 and 22000 series Other stakeholders, such as food safety advocacy groups, customers, the press and media, and others, are pushing for firms to take food safety strategies from farm-to-fork, such as risk assessments throughout the external supply chains and the internal production process proactively into their managerial decision making process to minimize contamination which lead to loss of reputation, revenue, and even disruption of business.
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