Managers’ opinions of factors influencing HACCP applications in Italian hotel/restaurant/café (HoReCa) sector

• Published in: British food journal (1966) Vol. 118; no. 5; pp. 1195 - 1207
• Main Authors: Casolani, Nicola, Del Signore, Antonella
• Format: Journal Article
• Language: English
• Published: Bradford Emerald Group Publishing Limited 03.05.2016
• Subjects: British; Catering; Control systems; Control systems design; Costs; Design analysis; Food; Food & nutrition; Food processing industry; Food safety; Foods; HACCP; Hazard analysis critical control point; Hotels; Hotels & motels; Hygiene; Influence; Legislation; Managers; Process controls; Public policy & environmental management; Questionnaires; Regulation; Response rates; Restaurants; Safety management; Sociodemographics; Studies; Variables; Italy; HACCP; Food safety; Catering; HoReCa
• ISSN: 0007-070X; 1758-4108; 0007-070X
• DOI: 10.1108/BFJ-09-2015-0312

Purpose – Managers’ opinions regarding factors influencing the application of HACCP in the Italian hotel/restaurant/café (HoReCa) sector were investigated. The purpose of this paper is to analyze three main topics: the general features of HACCP management, the difficulties linked to its application and managers relations with food public control system. Design/methodology/approach – Surveys were taken of managers of restaurants/hotel and bars. The questionnaires were completed through personal face-to-face interviews, phone interviews and by e-mail. Respondents evaluated their agreement/disagreement with the statements proposed on a Likert scale. Findings – The results show HoReCa managers perceive that the benefits derived from application of HACCP are greater than the costs. In addition they believe that it is impossible to achieve food safety without HACCP application. Managers also think that the high turnover of staff constitutes a great barrier to HACCP efficiency. Moreover, they believe that food public control system provides elements that make it possible to continuously improve HACCP. Originality/value – A contribution on the broad debate on HACCP applications in HoReCa.