Literature Review on Food Safety Issues in Fast-Casual Restaurants

Running head: LITERATURE REVIEW
Name of the student:
Name of the university:
Author note:

Literature review:
The purpose of the literature review is to evaluate the food safety issues identified in first
casual restaurants.
Question 1:
Although there are many problems are faced by restaurants, the majority of the articles
highlighted issues of food safety issue of fast-casual restaurants that affected the revenue of the
organization and customer engagement with the organization (Roseman et al. 2017, Guchait,
Neal & Simons 2016, Manning, 2018, Thaivalappil et al. 2016, Soon & Saguy 2017, Omari&
Frempong 2016,Pruitt & Holcomb 2017,Manning & Soon 2016). This problem is worth
studying because in the current market business, fast causal restaurants chain such as Chipotle
Mexican Grill is experiencing the declined revenue. The prime reason behind it is that in last few
years, due to lack of proper handling, a considerate number of individuals become affected by
the foodborne disease.
Question 2:
Majority of the articles conducted research on the fast food restaurants situated in United
States where authors conducted research for gaining the understanding of the food safety issues
for the popular USA based fast food for baby boomers or young adults (Roseman et al. 2017,
Guchait, Neal, & Simons 2016, Manning, 2018 , Thaivalappil et al. 2016, Soon & Saguy 2017,
Omari& Frempong 2016,Pruitt & Holcomb 2017,Manning & Soon 2016). However, Wu et al.
(2016) , only focused on the Chinese restaurant in the United States to gain an understanding of
food safety issues.

Question 3:
The common hypothesis of each of the articles is that unhygienic food handling of the
restaurant staffs due to lack of proper infrastructure for quality control of food give rise to the
food safety issues which further reduce customer engagement, revenue, and sustainability (Wu et
al. 2016, Guchait, Neal, & Simons 2016, Manning, 2018 , Thaivalappil et al. 2016, Soon &
Saguy 2017, Omari& Frempong 2016,Pruitt & Holcomb 2017,Manning & Soon 2016).. On the
other hand, Roseman et al., (2017) and Harris et al. (2017) highlighted that climate of the
restaurant has a psychological impact on the restaurant staffs that give rise to food safety issues,
reducing the quality engagement of customers.
Question 4:
Roseman et al. (2017), Harris et al. (2017) collected data from a national chain of quick
service restaurants. Guchait, Neal, and Simons (2016), conducted a direct survey on restaurant’s
staffs to identify the psychological impact. Manning (2018) and Thaivalappil et al. (2016)
conducted a literature review to identify the factors which affected food safety. Soon and Saguy
(2017), conducted an experimental research to identify the issues regarding food safety and
quality. Omar and Frempong (2016), conducted a consumer-focused group discussion to
identify the food safety concerns of fast food consumers in urban Ghana. Pruitt and Holcomb
(2017), have collected data from the restaurants regarding the employee performance and
consumer’s feedback. Manning and Soon (2016), conducted a literature review on them to
highlight to identify the reason for food safety issues.