• Dr. Carlos J. Calcador

Food for thoughts aim to Social Impact!

Restaurant Management Strategies to Comply With Food Safety Regulations - Puerto Rico a "Case Study" (Part I)


Author: Dr. Carlos Calcador

Published by ProQuest 2017.


“A social impact management is a revolutionary and obligated way of creating a significant bond to balance business model, social and environmental support issues aiming wellness creation and justice to all”


The recent economic crisis in Puerto Rico has created decreased health department fiscal capabilities, adding more responsibilities to health department officials in charge of restaurant inspections without adding more operational funds, which in turn led to less regulatory capacity. This situation instigated increased food safety regulation violations, and food safety legislation changes, imposing more economic pressure to restaurant owners, which leads to a lack of restaurant sustainability.




Why this represent a significant menace?

The recent economic crisis in Puerto Rico has created decreased health department fiscal capabilities, adding more responsibilities to health department officials in charge of restaurant inspections without adding more operational funds, which in turn led to less regulatory capacity. This situation instigated increased food safety regulation violations, and food safety legislation changes, imposing more economic pressure to restaurant owners, which leads to a lack of restaurant sustainability.


Approximately 1 in 6 Americans (or 48 million people) becomes sick, 128,000 are treated in hospitals, and 3,000 die due to food-borne related diseases each year (CDC, 2014). Food-borne disease (FBD) has approximately $55.5 billion in annual economic costs, in addition to public health, social, and business impacts (Arnade, Kuchler, & Calvin, 2013; Scharff, 2015). In my recent study I found that the general business problem was some fast-food restaurant owners were not complying with food safety regulations and failing to meet legislative requirements, leading to a lack of business sustainability. Likewise, the specific business problem was some fast-food restaurant owners lack business strategies to comply with the food safety regulations to remain sustainable.


Where does the importance of this fact lie?

It stands in food security, economy and employment. It's literally a Matter of life and death. Why? This is a matter inescapable to the staunch public discussion, but it escapes the world of "Silent"; Staying in control of large and complex interests, apart from public policy issues affecting the most vulnerable classes and groups, such as children, elderly, and individuals with a compromised immune system.


We are talking about an issue that must be discussed with sobriety and seriousness, because it is exacerbated when we analyze it from the lens a society in full economic upheaval that dates to the late 1980s and mid-nineties. Aggravated by the natural onslaught of Hurricane Maria and its consequences.

It is time to consider, the education of our little ones, the participation of the most affected citizens, and in turn, to unite in one voice to demand better controls of the entry, preparation, and management of the food that prepares out of the home to be Consumed by a public consumer of both propaganda and food in a clear tendency to scarcity. A fact that does not escape the lack of corporate social responsibility in the subjects of artificial manipulation of foods that previously were produced in a natural and without alteration.


This food security issue and the social impact need to be considered when contrasting with variables such as population growth, depletion of natural resources, and lack of disclosure of the right information to the most affected. The literature review exposed food-borne illness transmission in restaurants as responsible of a significant economic problem, public health issue, and restaurant management challenge (Petran, White, & Hedberg, 2013a). In the northern region of Puerto Rico, the growing gastronomic tourism industry is a vital economic sector, requiring a reliable system to monitor each establishment providing food services (Oficina de Servicios Legislativos, 2015).


The purpose of this qualitative multiple case study was to explore business strategies fast-food restaurant owners use to comply with food safety regulations to remain sustainable. The targeted population was fast-food restaurant owners from six fast-food restaurants from three restaurant chains in northern of Puerto Rico. Findings from this study may contribute to social change by compelling restaurant owners to establish better food service practices, leading to healthier food consumption for those who dine in restaurants.


I our next article (blog post) I will share more details of this impacting case study with all relevant aspects facts such as participants, methodologies, theoretical frame work, findings and recommendations.

Never less, Puerto Rico counts with one of the most high quality and delicious cuisine in Latin America, and one of the most popular in World.



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