Merging Systematic Occupational Health and Safety Management with Food Control: A Healthy Recipe for the Hospitality Industry

• Published in: Scandinavian journal of hospitality and tourism 2002-08, Vol.2 (2), p.145-162
• Main Authors: Lindøe, Preben H., Lie, Terje
• Format: Article
• Language: English
• Subjects: Food Control; Occupational Health And Safety Management; Quality Management; Small And Medium Size Enterprises
• ISSN: 1502-2250; 1502-2269
• DOI: 10.1080/15022250216285

This paper discusses the challenge of implementing management systems related to occupational health and safety as well as handling the quality of food within the hospitality industry. Smaller enterprises play a significant role in employment and economy within the industry, but also provide the location of accidents, fatalities and low quality of products. The theoretical framework of the discussion is "The Nordic Occupational Health Model". A case study within the Norwegian Hospitality Association provides the empirical data. The paper documents that introducing systems for food control in parallel with systems for occupational health and safety gives positive outcomes on internal management, environmental issues and fire safety. The external condition promoting the results seems to be a strategic decision of the association on getting quality issues on the agenda, followed by a collaborative process among the members involving consultants, seminars, guidelines and checklists as well as support from local Food Control Authorities. The paper concludes that combining food control as a market mechanism related to the customer, with the regulating of occupational health and safety related to the employees, seems to be a healthy recipe for the industry.