...Kimberly Jan Harris; Scott T. Taylor, Jr; Kevin S. Murphy Purpose The purpose of this study is to explore consumer trust in agencies, governance of food safety systems, restaurant commitment to food safety, culture and knowledge of food safety and its impact on diners’ propensity to report...

... supply chain. This improvement in turn enhances customer satisfaction through perceived improvements in food safety, quality and naturalness. This study also notes that the effects of blockchain technology vary depending on the type of restaurant (casual or fine dining) and its location (tourist...

...Sara Ghezzi; Baker Ayoun Purpose The purpose of this study is to explore food safety measures in catering and special event programs, especially with respect to the knowledge and implementation of knowledge of food handlers in the catering sector in the USA. Design/methodology/approach...

... was used to complement researchers' analyses of focus group transcripts and develop visual representations of qualitative data. Findings Major thematic categories identified by the managers in this study included role identification, food safety training, and manager effectiveness. Using Atlas.ti™...

... to overcome the identified challenges. Design/methodology/approach The researchers conducted food safety observations, interviews, and focus groups with more than 600 foodservice employees and managers. The researchers encountered multiple challenges including institutional review board approvals...

...Valerie K. York; Laura A. Brannon; Carol W. Shanklin; Kevin R. Roberts; Betsy B. Barrett; Amber D. Howells Purpose This paper aims to evaluate the relative effectiveness of four‐hour ServSafe^® food safety training, a theory‐based intervention targeting food service employees' perceived...

.... Originality/value This paper is the most comprehensive review, to date, of HACCP uptake across the food industry and the barriers that businesses are experiencing as they attempt to manage food safety and comply with legal requirements. Success in developing, installing, maintaining and verifying...

... 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/value Based on the evidence...

... and findings of all groups to make important recommendations for the future of HACCP‐based systems in the hospitality industry. Joanne Taylor can be contacted at: j.z.taylor@salford.ac.uk © Emerald Group Publishing Limited 2008 United Kingdom Hospitality services Food safety Control systems...

... of the hospitality industry, the scale of food safety problems and previous attempts to solve them. Findings The paper argues that in its traditional form, and in the way that many external bodies have tried to impose it, HACCP does not work for the hospitality industry and has been anything other than a benefit...

... The manager describes significant improvements in management efficiency and effectiveness since managing food safety with Menu‐Safe. Originality/value The paper identifies positive feedback for the Menu‐Safe system from a practitioner and makes a recommendation that the method of food safety management...

... for the Menu‐Safe system from practitioners and makes a recommendation that the method of food safety management is used by other businesses in the hospitality industry. It offers a unique viewpoint and provides practical advice for readers. The Isis is a successful independent Italian restaurant located...

... that involved an iterative process of development, piloting, evaluation and review conducted over a three‐year period. In total over 300 practitioners, researchers and stakeholders were involved in the process. Findings This was the first attempt, anywhere in the world to empirically develop a food safety...

...Andrew J. Knight; Michelle R. Worosz; E.C.D. Todd Purpose The goals of this study were to study consumer perceptions of food safety at restaurants and to compare these results to those of other food system actors. Design/methodology/approach The data for this study were gathered from telephone...

..., the multi‐million dollar investments are based on subjective opinions of food service directors. Thus, a standard approach to assess the feasibility of a particular system is needed (NSW Health Department, 1996). The, potential stakeholders in the outputs of the systems are: Food industry Food safety...

...Linda Margaret Roberts; Margaret Deery This paper examines the implementation of recent changes to Victorian food safety legislation with particular reference to the implications for the foodservice industry. The research findings reported in this paper are based on a major food safety management...