Setting the standard The development of bespoke guides for HACCP-based food safety management systems for different sectors of the hospitality industry

Purpose - This article aims to outline the process of developing Codes of Practice and their content and assessment for eight hospitality industry sub-sectors in Abu Dhabi. This is the third article in a Worldwide Hospitality and Tourism Themes theme issue presenting a comprehensive government strategy for improving food safety management standards across the hospitality industry. Design/methodology/approach - The research process gathered quantitative and qualitative data from industry visits, surveys, interviews, document analysis, focus groups and stakeholder workshops. Findings - Standards varied across the industry, with distinct characteristics and patterns across the eight groups. Systems were most likely to be found to be in place within hotels. However, there were some issues with validation, documentation and particularly certification. In other sectors, there were lower levels of food safety management with some additional specific challenges. The baseline data identified, along with regulatory requirements based on international best practice, provided a detailed roadmap for outcomes to be achieved in the Emirate of Abu Dhabi. Originality/value - The article brings together a theoretical and practical discussion of food safety standards within the hospitality industry, with a unique insight into a practical application in the Emirate of Abu Dhabi. It will be of value to practitioners, researchers, policy makers and other stakeholders involved in the food industry.