Food safety challenges in the tourism processes
2019
Zsarnoczky, M.B., Kodolanyi Janos Univ., Budapest (Hungary) | Zsarnoczky-Dulhazi, F., University of Physical Education, Budapest (Hungary) | Adol, G.F.C., Szent Istvan Univ., Goedoelloe (Hungary) | Barczak, M., University of Economy, Bydgoszcz (Poland) | David, L.D., Constantine the Philosopher Univ. in Nitra (Slovak Republic)
The modern food industry is among the key partners of today’s global tourism. As part of the tourism processes, tourists buy and consume local food in the local catering facilities. Furthermore, tourists are usually willing to try out gastronomy specialties during their travels. Food safety is important for tourists although it is not always part of their conscious behaviour in the destination. Food safety standards are regulated by international contracts based on the analysis of more half a century’s experiences. Within processes related to the changes in the external environment, there are emerging issues – although in different intensity - like chemical and microbiological contamination or food terrorism. Due to the immense number of participants in tourism, it is of key importance to raise awareness of threats like food decay, infections and other negative impacts, because food safety if a basic needs in all tourism destinations. The amount of waste food is increasing dramatically at a global scale. The study will introduce the findings of a food safety research in Hungary, providing useful knowledge to all stakeholders of the tourism industry.
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Este registro bibliográfico ha sido proporcionado por Fundamental Library of Latvia University of Life Sciences and Technologies