Heritage Food on my Plate!? Exploring Authenticity and Safety Risks in Foodservice Establishments

Samenvatting (Engelstalig)

The growing interest in heritage food, which reflects a region's cultural significance, has become a pivotal element in both local and global contexts. Culinary traditions not only fulfil basic dietary needs but also symbolize the essence of local culture and tradition, forming a core part of identity. This trend has significantly impacted travel and tourism, as travellers actively seek diverse culinary experiences, often making traditional cuisine a primary motivation for their journeys. Authenticity and safety are critical attributes associated with heritage food. Authenticity encompasses distinct ingredients, preparation methods, and serving styles passed down through generations. Safety concerns revolve around potential food safety hazards during the preparation and cooking processes in food service establishments (FSEs), directly affecting consumer health. This thesis aims to explore the concept of heritage food and assess the risks influencing its authenticity and safety across different FSEs and countries.