Implementing the Menu-Safe "evolving HACCP" system in Subway, United Arab Emirates (UAE)

Purpose - The purpose of this paper is to present the viewpoints of Subway UAE on their implementation Menu-Safe, an evolving method of Hazard Analysis Critical Control Point (HACCP) for the Hospitality industry. It is the seventh paper in a themed issue of Worldwide Hospitality and Tourism Themes presenting international food safety management challenges and solutions. Design methodology approach - Viewpoints are put forward by the lead food safety trainer and supported by the UAE Development Agent. Findings - The implementation of the Menu-Safe HACCP system in UAE Subway stores has seen an improvement in knowledge, attitude and behaviour amongst store managers and their staff; outcomes include the achievement of perfect inspection scores and international HACCP certification in certain stores. Key improvements and success factors are identified. Practical implications - The paper will be of value to practitioners, researchers and other stakeholders involved in the food industry. Originality value - This paper shows insights into food safety management within a large franchised international chain of restaurants, and identifies practical methods of enhancing food safety management.