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 audit undertaken for the Victorian...

Purpose – The selection of a food service system (cook‐chill, cook‐freeze and cook‐hot‐hold) is a major strategic initiative, which involves a large capital investment. Each system has specific advantages and disadvantages and each is most suited to a particular set of operational...

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 interviews conducted with 1,014 randomly...

Purpose – The purpose of this paper is to explore the current status of HACCP across the food chain with particular reference to the hospitality industry. It is the first article in the second Worldwide Hospitality and Tourism Themes issue of the International Journal of Contemporary...

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...

Purpose – The purpose of this paper is to chart the development of new method of applying HACCP for the hospitality industry developed by the UK Food Standards Agency (FSA) in conjunction with the University of Salford. It is the fourth article in the second Worldwide Hospitality and Tourism...

Purpose – The purpose of this paper is to provide further evidence of the effectiveness of a new method of HACCP for the hospitality industry that was developed, piloted and validated by the UK Food Standards Agency (FSA) and the University of Salford. It is the sixth article in the second...

Purpose – The purpose of this paper is to present the viewpoint of the hospitality manager of a large amusement park using Menu‐Safe, the new method for HACCP for the Hospitality industry. It is the eighth article in the second Worldwide Hospitality and Tourism Themes issue of the...

Purpose – The purpose of this paper is to present the viewpoints of a manager and head chef from a small restaurant using Menu‐Safe, a new method of HACCP in the Hospitality industry. It is the seventh article in the second Worldwide Hospitality and Tourism Themes issue of the International...

Purpose – The purpose of this paper is to prove the effectiveness of a new method of HACCP for the hospitality industry that was developed, piloted and validated by the UK Food Standards Agency (FSA) and the University of Salford between 2002 and 2005. It is the fifth article in the second...