Challenges Facing Hotel Management in Implementing Food Safety Systems: A Case Study of Five-Star Hotels in Tripoli, Libya

Abstract

This study aimed to identify the major challenges facing five-star hotel managements in Tripoli, Libya, in implementing food safety systems, particularly the Hazard Analysis and Critical Control Points (HACCP) system and the ISO 22000 Food Safety Management System. The study adopted a descriptive-analytical approach through a review of relevant scientific literature and previous studies related to the hospitality industry and hotel management. The findings revealed that the most significant challenges include inadequate training and continuous qualification programs for employees, the high costs associated with implementing food safety systems, deficiencies in infrastructure and technical facilities, and a weak food safety culture among some staff members. Additional challenges include limited internal and external auditing processes and inconsistent monitoring of suppliers. The study also found that top management commitment is the most influential factor in the successful implementation of food safety systems within hotels. Accordingly, the study recommends strengthening training programs, improving monitoring and auditing systems, and providing the financial and technical resources necessary for the effective implementation of international food safety standards.