HACCP for the hospitality industry: the chefs' perspective

Abstract

Purpose

The purpose of this paper is to examine the applicability of HACCP within the hospitality industry from the perspective of two qualified and experienced chefs. It is the second 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/approach

A combination of academic literature and industry materials is used to examine the nature 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. However, HACCP could be the very catalyst the industry needs to come to terms with the food safety issues of a changing world. To make the principles meaningful they must be developed for the industry by the industry itself. They cannot simply be transferred from other sectors and superimposed by external agencies.

Originality/value

This informed and detailed chefs' perspective on HACCP in the hospitality industry is the first of its kind. It will be valuable reading for industry bodies, academics, enforcers and governments working with HACCP in this industry.

Citation

Taylor, J. and Forte, J. (2008), "HACCP for the hospitality industry: the chefs' perspective", International Journal of Contemporary Hospitality Management, Vol. 20 No. 5, pp. 494-507. https://doi.org/10.1108/09596110810881436