Professional Accreditation in the Hotel Industry: ISO 22000 Cognition and Reality

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Peir-Yuan Patrick Li Fu-Jin Wang Department
of Tourism, Aletheia University Tamsui, Taiwan
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• Professional Accreditation in the Hotel Industry
  
• ISO 22000 Cognition and Reality

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Research motivation and background Introduction
What is ISO?
Food safety and food safety management standard
(FSMSs)
ISO 22000 2005 and food chain
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Methodology
Sample and result
Conclusion and suggestion
Questions
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Research motivation Project Vanguard for
Excellence in Tourism
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Project Vanguard for Excellence in Tourism
Vision Creating a tourism environment focusing
on both quality and quantity, turning Taiwan into
a major tourist destination in Asia
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Magnificent scenery
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Bio diversity small islands
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Folklore, art culture
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14 Aborigine tribes
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Mountain climbing
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Railroad culture trip
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Hot spring relaxation
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12 days around island cycling
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Taiwanese regional cuisine
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Research motivation and background

• Project Vanguard for Excellence in Tourism by
• the Taiwanese Cabinet
• 1. 2010 Budget of US237.4 million
• 2. Project funds will be allocated to the
  promotion
• of international tourism, including
  attracting
• mainland Chinese tourists
• 3. 2010 target for mainland tourists is 900,000
• 4. Totally 14 tourism development plans
• 5. Plans for Taiwan to become a tourist transit
• center in East Asia and an important
  attraction
• for international tourism, following the
  direct
• transportation links across the Taiwan Strait

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Research motivation and background

• Project Vanguard for Excellence in Tourism
• 1.One of the sub projects is intended to
• improve the general hotel quality
• 2. Loan-interest subsidies
• 3. Subsidies for design/ planning expenses
• 4. Training guidance
• 5. Encourage initiative by operators to
• upgrade
• 6. 256 hotels received assistance from 2004 to
  2009 approximately 15,000 guest rooms were
  improved

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Research motivation and background

• Project Vanguard for Excellence in Tourism
• How to improve the general hotel quality?
• 1. It encourage hotel industry to purse the
• ISO 22000 and HACCP
• 2. Most of the expert consultation and
• assistance cost either obtaining an ISO
• 22000, HACCP, eco hotel or green hotel
• could be subsidized by the government fund

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Introduction The Basics......
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What is ISO?

• International Standards for Business, Government
  and Society
• The International Organization for
  Standardization (ISO) creates many different
  types of standards
• ISO is made up of standards institutes from 154
  different countries

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What is ISO 22000?

• It is a Food Safety Management Standards (FSMSs)
  that uses a management systems approach as well
  as a hazard analysis and critical control point
  (HACCP) process.
• The goal of ISO 22000 is to provide one
  internationally recognized standard for a food
  safety management system that can be applied to
  any organization in the food chain.

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INTRODUCTION TO ISO 220002005

• FOOD SAFETY MANAGEMENT
• SYSTEM

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Food Safety

• Assurance that food will not cause harm
• to the consumer when it is prepared
• and/or eaten according to its intended
• use.
• Source Codex Alimentarius in 1963
• (by World Health Organization
• Food and Agriculture Organization)

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Food Safety

• Protecting People People may get sick if the
  food products are not handled carefully
• Keeping the Employees and Customers
• It make the industry better place to work and a
  place where customers returns
• Preventing Food Safety Errors Due to food
  handling errors during industrial operations any
  food product can become
• dangerous

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Food Safety Historical Background

• 1.First HACCP system was developed between NASA
  and Pillsbury Company
• in 1971 to prevent the astronaut from getting
  sick in space.
• 2.Become a regulatory requirements in
• European Union since 1998.
• 3.US Food and Drug Administration also adopted
  the HACCP approach as part of control mechanism
  for food safety.

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Food Safety Management System

• Why it is required?
• Intense farming and processing of food
• Increase in meals consumed outside home
• Increase in ready to eat foods
• More traveling across the world
• Increased amount of exotic imported foods

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Diverse Food Safety Management System
Aldi system
DS 3027
Kraft food system
FAMI-QS
Irish HACCP
Nestlé NQS
EFSIS
MS system
McDonalds system
ISO 9001
Eurepgap
IFS
GMP standard for Corrugated Solid Board
BRC-IoP
AG 9000
Ducth HACCP
GTP
Friesland Coberco FSS
GFSI Guide
SQF
GMP
BRC-Food
GMO
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ISO 220002005

• A management system designed to enable
• organizations to control food safety
• hazards along the food chain in order to
• ensure that food is safe at the time of
• consumption
• ISO 220002005, clause 1

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ISO 220002005

• Features
• First global food safety standard.
• Harmonizes the voluntary international standards.
• Employs proven management system principles.
• Enables a common understanding of what a food
  safety management system is.

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ISO 220002005

• Features
• Requires legal compliance checking
• Integrates existing good practice
• Internal and external monitoring

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ISO20002005

• Benefits
• Overcomes many of the limitations of traditional
  approaches to food safety control.
• Potential to identify all conceivable, reasonably
  expected hazards.
• Capable of accommodating the changes.

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ISO20002005

• Benefits
• Help to target or manage resources to the most
  critical part of the food operation.
• Can promote international trade by equalizing
  food safety control and by increasing confidence
  in food safety.
• Applicable to whole food chain.

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ISO20002005

• It is designed for the entire food chain
• 1.Producers
• 2.Suppliers
• 3.Manufactures
• 4.Distributors 5.Retailers

• 6. Food service
• organizations
• Hotels
• Flight catering
• Contract food
• service companies.

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Food chain
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Entry of Hazards in Food Chain
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Food chain and process approach

• Consideration to effect of the food chain on
  organizations operation
• Identification, application and management of a
  system of processes within the organization
• Ongoing control over linkage, combination and
  interaction of individual processes within the
  system of processes

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Why does a company need to get certification?
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The primary reasons why companies go for
ISO registration

• 1. to gain entry into the global market.
• 2. to maintain and gain competitive position
• in the global market
• 3. to improve the companys image.
• 4. to improve the companys operations.
• Sambasivan and Fei (2007)

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Preparing for Certification

• Once you have determine
• certification is right for your
• organization and picked the
• certification scheme, you will
• need to implement the food
• safety management system
• processes to meet
• requirements of the standard
• that you choose.

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These processes must address
Food Safety Management Food Safety Policy Food
Safety Manual Management Responsibility Management
Commitment Management Review Resource
Management Documentation Specifications Procedures
Internal Audits Corrective Action
Control of Non-conformity Product
Release Purchasing Supplier Performance
Monitoring Traceability Complaint
Handling Serious Incident Management Control of
Measuring and Monitoring Product
Analysis Prerequisite Programs (PRPs) Hazard
Analysis and Critical Control Point (HACCP)
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Steps to Certification

• A company will generally begin by conducting a
  Gap Analysis.
• This is an audit to compare your current system
  to the requirements of the standard.
• The analysis will provide important information
  on what you will need to implement or change in
  your organization to prepare for certification.

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After the Gap Analysis..

• The next step is to develop processes or modify
  current processes to address requirements that
  are not currently in compliance with the standard.

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Assigning Responsibilities

• A Team Structure will
• make project management
• organized and efficient
• Steering Team
• Led by Project Manager
• Food Safety Team
• Led by Food Safety
• Team Leader
• Procedure Teams
• Led by Project Manager

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Design and Document Processes

• The Steering Team, led by the project manager,
  will coordinate the other teams, assign
  responsibilities and address management
  requirements.
• The Food Safety Team, is assigned specific
  responsibilities by the standard, and will be
  responsible for some of the procedure
  development.
• Each procedure team will design and document the
  new, compliant process for the procedure they
  have been assigned.

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Obtaining Certification

• Once the procedures are complete and implemented
  you will have a registrar come to your facility
  and perform a certification audit.

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Research methodology

• 1. The modified Delphi method
• group expert judgment method
• 2. SPSS 12.0 Version (2006) --
• reliability analysis
• 3. Expert Choice 2000 Version II (2003)
• analyze Analytic Hierarchy Process
• (AHP) questionnaires
• 4. The differences among data
• Duncans multiple range test

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Experts and scholars team

• The expert panel including 18 experts were
• selected utilizing a convenience sampling
  procedure.
• The subjects were acquired from a list of
  registered members obtained from
• 1.Taiwan food industry research and
• development institute
• 2.Chinese HACCP association

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Experts and scholars team
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Questionnaire distribution and response analysis

• Each round of the Delphi was initiated by
  emailing an invitation message containing a
  hyperlink to the questionnaire website to expert
  panel members.
• A follow-up email message with the hyperlink to
  the questionnaire website was sent to
  non-respondents on the seventh day after the
  first message was emailed.
• Each round was concluded upon receipt of the
  expert panels responses within two weeks of the
  first email message.

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Four dimensions the main Critical Success
Factors of ISO standard implementation

• 1. The top management ambition and all personnel
  centripetal forces in the early stage of
  implementation (Chan and Wong, 2004 Collie and
  Sparks, 1999 Yeung et al., 2003 Brotherton,
  2004 Lamprecht, 1991).
• 2. The integrity of organizational programming
  and execution of staff (Lrqa, 1995 Chan and
  Wong, 2004 Collie and Sparks, 1999).

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Four dimensions the main Critical Success
Factors of ISO standard implementation

• 3. The competitive advantage (Taylor, 1995
  Stevenson and Barnes, 2002 Chan and Wong, 2004
  Kehoe and Mann, 1994).
• 4. Comprehensive of infrastructure and
  professional counseling (Biazzo Bernardi, 2003
  Brotherton, 2004).

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Pre-testing survey

• 27 peoples include
• food and beverage manager,
• resident manager
• director of quality assurance
• executive chef
• manager of restaurant
• catering manager
• executive assistant manager
• from the nine upscale and mid price hotels

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Pre-test result
Cronbachs alpha all gt 0.70
1
2
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AHP questionnaire survey

• 157 surveys from 29 hotels,
• three group of stakeholders
• 1. the officials and team leaders of hotel
• inspection and supervision center from
• government tourism bureau
• 2. the hotel front of the house personnel
• 3. the hotel back of the house personnel

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AHP three basic steps

• (1) decomposition, or the hierarchy construction
• (2) comparative judgments, or defining and
  executing data collection to obtain pair wise
  comparison data on elements of the hierarchical
  structure
• (3) synthesis of priorities, or constructing an
  overall priority rating

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3 tasks of pairwise comparison

• (1) developing a comparison matrix at each level
  of the hierarchy starting from the second level
  and working down
• (2) computing the relative weights for each
  element of the hierarchy
• (3) estimating the consistency ratio to check the
  consistency of the judgment

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Profile of Respondents (N157)
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Ranking of orders top 3 priority

• 1. The top managements execution and commitment
  the discipline of getting things done with
  external consultants
• 2. Top managements carefully phases each stage
  of implementation and inspects each measurable
  objective
• 3. Provide internal as well as external training
  and educating to enhance execution and cross
  functionally competent

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1. The top
managements execution and commitment the
discipline of getting things done with external
consultants

• The system costs money and time to develop,
  implement and maintain
• Formulation of the food safety policy
• Top down approach communication to all the
  employees

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2. Top managements carefully phases each stage
of implementation and inspects each measurable
objective

• Clearly defined responsibilities and authorities
• Defined training goals and measurable objectives
• Goals Positive, direct, definable, measurable
• Top managements dedication

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3. Provide internal as well as external training
and educating to enhance execution and cross
functionally competent in the ISO 22000
implementation
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4.To increasing prestige and trustworthiness

• Benefit prestige and trustworthiness to motivate
  hoteliers to obtain the accreditation.
• A firm could lose its competitive position in its
  international market as well as domestic market
  by failing to pay attention to food safety
  management issues

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The Evaluation Table

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• End of Presentation Thank You for your attention
• Your thoughts?