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Food Safety and Hygiene

In: Tourist Health, Safety and Wellbeing in the New Normal

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  • Donna Pendergast

    (Griffith University)

Abstract

This chapter investigates the importance of food safety and hygiene as a pillar of the tourism industry in the recovery and reconstituting of the new normal, following the initial impact and rapid response which required a dramatic pivot for the food sector. Food and water security as a mainstay for sustainable tourism is highlighted, linking this to global frameworks that serve as enablers to achieve this goal. The already well-established causes of foodborne disease are briefly revisited and the ways in which both food handlers and travellers can play a part as agentic, informed members of the food community in order to maximise prevention, ensure safety and build trust in the food system is considered. Finally, the chapter takes a speculative glance at the ways in which the global pandemic has, and is likely to continue to shape the new way forward, pointing to some possible legacies and benefits by strengthening food safety and hygiene practices in tourism as we move to COVID-normal. The importance of information sharing and educating tourists to reduce anxiety and empower their decision-making related to food safety and hygiene will assist in developing confidence in the transition to the new normal.

Suggested Citation

  • Donna Pendergast, 2021. "Food Safety and Hygiene," Springer Books, in: Jeff Wilks & Donna Pendergast & Peter A. Leggat & Damian Morgan (ed.), Tourist Health, Safety and Wellbeing in the New Normal, pages 145-165, Springer.
    • Handle: RePEc:spr:sprchp:978-981-16-5415-2_6
    DOI: 10.1007/978-981-16-5415-2_6
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