Safety and authenticity of heritage food

Heritage food is typically inherited from community ancestors, it usually has a long history of consumption, and is commonly part of the cultural history of a population. It involves elements such as characteristic agricultural products, specific ingredients, traditional dishes, preparation techniques, and recipes. Important intrinsic quality attributes of heritage food encompass safety and authenticity. This research will focus on Saudi Arabia, since there is an increasing interest in preserving heritage food by local consumers on the one hand and a raising attention of tourists for heritage food on the other hand. However, there are very limited studies that have been done concerning actual safety performance and issues related to authenticity, particularly with heritage food.

Aim
The aim of the research is to identify and assess the key risk factors that have an influence on authenticity and safety of heritage food in the hospitality industry in Saudi Arabia and develop.

Approach
Literature review, Qualitative (in-depth interviews, observations, MaxQDA analysis etc.) and quantitative (questionnaires, hierarchical clustering etc.) research techniques