This MBA dissertation investigates the role of ISO 22000 in creating a food safety benchmark for organizations, focusing on the hospitality industry. The research aims to identify the significance of ISO 22000 in ensuring food safety, reducing food hazards, and establishing effective food safety management systems (FSMS). The study employs a qualitative research methodology, collecting data through semi-structured interviews with upper-level managers in Cyprus's hospitality sector. The findings address issues related to inadequate food security before ISO 22000 implementation, benefits of implementation (such as hazard avoidance and traceability), and strategies for hazard reduction. The dissertation covers implementation strategies, including the HACCP approach, and measures for adhering to ISO 22000 standards. The research contributes to the understanding of food safety management and provides recommendations for managers and future research in the field. The dissertation includes an introduction, literature review, methodology, results and analysis, discussion, conclusions, and recommendations, providing a comprehensive overview of the subject matter.
![[object Object]](/_next/static/media/star-bottom.7253800d.svg)
