A Qualitative Meta-Synthesis of Food Safety Culture in Hotels

Authors

1 Associate Professor

2 PhD Student

3 head of the Department

4 Full Professor

Abstract

Given the growing role of hotels in the food supply chain and the frequent occurrence of foodborne illnesses in

accommodation settings, the study of food safety culture has gained importance as a key factor in enhancing

food safety. The present research was conducted with the aim of performing a qualitative meta-synthesis of

existing studies on food safety culture in hotels. This study followed the seven-step framework of Sandelowski

and Barroso (2007) and involved a systematic search of reputable databases within the period of 2010 to 2024.

Out of 288 identified articles, 79 met the inclusion criteria based on the Critical Appraisal Skills Program

checklist and were included in the analysis. The meta-synthesis led to the identification of six main dimensions:

food safety climate, food safety behavior, food safety management systems, organizational culture,

organizational innovation, and food production systems. These dimensions provide a comprehensive picture of

the factors influencing food safety culture in the hotel industry and can serve as both theoretical and practical

foundations for assessing and improving food safety in this sector. Finally, based on these dimensions, an

indigenous conceptual model of food safety culture in hotels was developed, which can be utilized in future

research and managerial planning.

Keywords

Tourism and hospitality marketing research
Volume 4, Issue 1 - Serial Number 6
Spring and Summer
July 2026
Pages 87-102

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