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Health and Safety Issues in Food and Beverage Tourism

Publicado en:Contemporary Advances In Food Tourism Management And Marketing. 164-180 - 2023-01-01 (), DOI: 10.4324/9781003282532-16

Autores: Giner AO

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The purpose of this chapter is to examine the process of change that food service providers have been through because of the COVID-19 pandemic, as well as the impact of safety standards, allergies and cross-contamination control protocols on the experience of food and beverage tourism. This book chapter is based on a literature review and a qualitative survey. The literature review is based on academic articles published concerning food safety in tourism services. This study is based on a deductive approach, conducting 10 online qualitative surveys with staff from restaurants specialised in allergens and cross-contamination control. Food experiences have also influenced travel pleasure, vacation happiness, and the desire to return to a location. One of the most important parts of the culinary experience is food safety. Food safety is critical in the hospitality industry. Failure to follow food safety rules can lead to contamination of food and illness. The most important contribution of this research is the analysis developed about food safety in tourism services considering COVID-19, allergies and cross-contamination control protocols. The common aspects of all these protocols are presented in a final model. © 2023 selection and editorial matter, Francesc Fusté-Forné and Erik Wolf; individual chapters, the contributors.

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