Food safety challenges and initiatives in the Dubai hospitality industry

Abstract

Purpose

The purpose of this paper is to present the latest food safety initiatives for hospitality businesses in the Emirate of Dubai, UAE. It is the sixth paper in a themed issue of Worldwide Hospitality and Tourism Themes presenting international food safety management challenges and solutions.

Design/methodology/approach

The Dubai Municipality Food Control Department food safety initiatives are presented, with a wider discussion of their impact.

Findings

Research shows that many hospitality businesses are not adequately managing food safety despite basic training of employees, which has prompted a move towards management level training. Case study research also demonstrates that innovative “evolving methods” of HACCP can assist in improving food safety management in local hospitality businesses. The Dubai Municipality Food Control Department is, therefore, working on two important strategies: first, the mandatory training of “Persons in Charge” in all food businesses, and subsequently the wider implementation of food safety management systems.

Practical implications

The paper will be of value to practitioners, researchers, policy makers and other stakeholders involved in the food industry.

Originality/value

This paper presents an insight into senior government strategy and motivations in Dubai.

Citation

Mohammed Sharif Al‐Awadhi, K., AbdulRahman Al Ali, A., Snyder, O.P., AlSheikh, A., Krishna, B. and Taylor, J. (2011), "Food safety challenges and initiatives in the Dubai hospitality industry", Worldwide Hospitality and Tourism Themes, Vol. 3 No. 5, pp. 443-449. https://doi.org/10.1108/17554211111185818