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

Abstract

Purpose Managers’ opinions regarding factors influencing the application of HACCP in the Italian HoReCa sector were investigated. Three main topics were analyzed: 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 (Re/Ho) and Bars. The questionnaires were completed through personal face-to-face interviews, phone interviews and by email. 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.

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