Learning Objectives
Knowledge
- Understand the importance of food safety in agrotourism businesses, including its role in maintaining visitor trust and business sustainability.
- Learn the fundamentals of HACCP (Hazard Analysis and Critical Control Point), including its principles and prerequisites for implementation.
- Gain knowledge of quality standards, and their application in agrotourism to enhance customer satisfaction and operational excellence.
Skills
- Develop the ability to implement food safety practices, including allergen management, sanitisation, and compliance with EU food safety laws and regulations.
- Acquire skills to monitor customer satisfaction and handle complaints effectively, turning feedback into opportunities for improvement.
Competences
- Demonstrate the capacity to establish a robust food safety system in agrotourism settings that meets legal and ethical standards.
- Cultivate the ability to balance traditional rural values with the expectations of modern customers through quality and customer satisfaction practices.
- Exhibit leadership in fostering customer loyalty and ensuring high standards of safety and service, positioning the business as a trusted provider in the agrotourism market.
Contents
Food safety
The importance of food safety in agrotourism businesses
Food safety is a cornerstone of successful operations in any agrotourism business. It impacts not only the health and safety of visitors but also the credibility and sustainability of the business. Agrotourism activities often include farm-to-table dining and food and beverage tastings which involve handling fresh produce, dairy or meat and are susceptible to contamination if not handled properly. Strict food safety practices prevent illnesses caused by pathogens that result from improper food handling, inadequate cooking, or cross-contamination.
Visitors come to agrotourism destinations expecting fresh, safe, and high-quality food, any lapses in food safety can lead to dissatisfaction, complaints, and loss of trust.
Demonstrating a commitment to food safety fosters confidence in your operations. Visitors are more likely to return and recommend any services when they feel assured of their health and safety. A positive reputation can distinguish the agrotourism operation in a competitive market.
Food Safety Laws and Regulations
- Regulation (EC) N. 178/2002: It establishes general principles and requirements of food law, creating the European Food Safety Authority (EFSA) and setting the foundation for food safety measures
- Regulation (EC) N. 852/2004: It focuses on hygiene in food production and processing
- Regulation (EC) N. 853/2004: It lays down specific hygiene rules for food of animal origin
- Regulation (EC) N. 854/2004: It establishes rules for the organisation of official controls on products of animal origin
- Regulation (EU) 2017/625: Known as the Official Controls Regulation, it modernises and consolidates rules for official inspections along the food chain.
Definition and importance of HACCP in agrotourism settings.
HACCP is an internationally recognised acronym for Hazard Analysis and Critical Control Point. HACCP aims to analyse potential consumer health hazards in food sector activities, identifying where these hazards can occur and deciding which ones are critical to consumer health. HACCP is based on a preventive methodology, with the aim of being able to avoid potential risks that could cause harm to consumers by eliminating or reducing hazards in order to ensure that unsafe food is not made available to the consumer
Principles of HACCP in Food Production
In order to implement a HACCP system, the following principles must be considered:
Identification of potential biological, chemical and physical hazards that may affect food safety.
Hazards in food safety can be biological, chemical, or physical agents with potential adverse health effects. These include:
Biological hazards. Pathogenic bacteria, viruses and parasites.
Chemical hazards. Pesticides, inorganic contaminants, antibiotics, growth promoters, toxic food additives, lubricants, paints, shellfish toxins (PSP, DSP), histamine (fish), mycotoxins (aflatoxins, ochratoxin), dioxins, nitrosamines, particles from packaging materials.
Physical hazards. Fragments of glass, metal, plastic or wood, ornaments or any other foreign materials that could cause harm to the consumer.
The HACCP team should identify all potential hazards at each production stage, including acquisition, storage, handling, and processing. Hazards are assessed based on their likelihood and severity, potential for contamination, and the survival or multiplication of harmful agents. Effective analysis ensures hazards requiring control are prioritised, often consulting resources like the Rapid Alert System for Food and Feed.
Control measures are actions to prevent, eliminate, or reduce hazards to safe levels. These include hygiene practices (prerequisites described in the previous section) or process-specific measures like pasteurization. Some measures may address multiple hazards, while others require critical control points (CCPs). Validation ensures control measures effectively mitigate hazards.
Establish critical limits at critical control points that separate acceptability from non-acceptability with a view to preventing, eliminating or reducing the risks identified.
These are measurable thresholds that ensure process control at CCPs. These may include temperature, time, pH levels, etc. Limits must be validated using scientific evidence to confirm their effectiveness.
Establish and apply effective surveillance processes at critical control points.
Establish corrective measures for each case of a deviating limit.
Continuous or periodic monitoring at CCPs ensures compliance with critical limits. Monitoring data should prompt adjustments before limits are exceeded. Pre-planned
corrective actions address deviations, with clear procedures for product handling and record-keeping.
Establish verification procedures to confirm that the HACCP system is operating effectively.
Verification confirms that HACCP procedures are effective, using methods like audits, inspections, and random sampling. Validation provides initial evidence that control measures are adequate, ensuring hazards are controlled before production begins. Regular review and updates are necessary for changes in processes or products.
Maintain comprehensive records of all HACCP-related procedures and actions.
Documentation supports HACCP implementation and verification. Records include hazard analyses, CCP monitoring results, corrective actions, and validation evidence. These records ensure traceability and facilitate regulatory audits.
Prerequisites for HACCP Implementation
In order to prevent, eliminate or simply reduce the hazards that could contaminate the food during its production process and subsequent distribution, requirements must be taken into account that, once met, allow the HACCP system to be applied effectively.
The prerequisites control the hazards associated with the environment surrounding the food production process, while the HACCP system controls the hazards associated with the production process.
Figure 3: Examples of general Prerequisites for HACCP Implementation. Own elaboration adapted from information on the EU Commission notice (2016/C 278/01).
Agrotourism businesses should opt for a training provider with accreditation in Food Hygiene and Safety training.
In accordance with Article 2, Chapter XII of Annex II of Regulation (EC) No. 852/2004, food business operators must ensure that individuals responsible for developing and maintaining control processes based on HACCP principles, or those tasked with implementing relevant guidelines, have received proper training. Article 1 of the same regulation further establishes that food business operators must, while respecting all national legislative requirements regarding training programs, ensure that food handlers receive education and/or training on food hygiene.
Therefore, a training program tailored to the specific needs of each establishment should be prepared. Records of employees’ participation in training activities, along with documentation of the planned actions within the training program, should be kept as evidence of effective compliance.
When designing or restructuring food establishments and selecting equipment, food safety considerations must be prioritised alongside operational needs. According to Article 6(2) of Regulation (EC) N. 852/2004, food business operators must notify the competent licensing authority about all establishments under their control involved in any stage of food production, processing, or distribution to ensure proper registration. They must also keep the authority updated on significant changes in activity or closures.
The interior layout of establishments must follow the ‘forward’ circuit, from the entry of raw materials to the dispatch/ distribution of the final products to prevent cross-contamination. Structures should allow good employee access, proper equipment installation, smooth production under suitable temperature and ventilation, effective sanitisation, and pest control. Equipment must be selected to ensure easy handling, efficient operations, and proper cleaning.
Effective hygiene requires regular cleaning of establishments, equipment, and utensils, especially those in contact with food. Cleaning should occur after each use, at the end of working periods, or when needed.
The cleaning and sanitisation process comprises the following stages:
- Prior Cleaning: Remove debris using physical force.
- Deep Cleaning: Use detergents to eliminate organic/inorganic matter, following dosage and action time.
- Rinsing: Wash away cleaning agents.
- Disinfection (if applicable): Follow dosage, contact time, and application instructions.
- Rinsing: Remove disinfectant residue.
- Drying: Ensure surfaces are moisture-free.
Note: The use of certain chemical disinfectants can lead to the selection of resistant microorganisms, so be sure to alternate disinfectants periodically in the sanitisation plan.
Regarding chemical products, in order to take the necessary measures to protect health and the environment and guarantee safety in the workplace, it is necessary to have product safety data sheets (commonly known as technical data sheets) in the establishment, which are included in the sanitisation plan. Chemical products must be properly labelled and sealed and kept in their original packaging to avoid the risk of food contamination. Chemical products must be stored outside areas where food is handled, in a closed and properly labelled area.
Once the chemical products to be used in the cleaning and disinfection operations have been defined, a sanitisation plan should be drawn up, which should include, among other things, items such as what should be cleaned (areas, structure/equipment), what should be cleaned/disinfected with (detergent/disinfectant used), when it should be cleaned (frequency of sanitisation), how it should be cleaned (equipment used for cleaning/disinfection and cleaning/disinfection instructions) and who should clean it (person responsible for carrying out the operation). The sanitisation plan must be displayed in a visible place.
Sanitisation Logs, recording cleaning activities, including date, items cleaned, materials used, methods, and personnel responsible, should be kept.
Basic rules:
- Before starting the cleaning operations, protect all foodstuffs.
- Separate rubbish in accordance with the local authority’s practices and remove it daily at the end of the cleaning service, avoiding coincidence with the time when raw materials are received or when work is in progress. Use appropriate pedal-operated containers that are properly covered and bagged.
- Preferably use disposable material for cleaning worktops and equipment to avoid sources of contamination.
- Avoid dry sweeping in food-handling/display areas.
- Cleaning operations must always be carried out from top to bottom to prevent re-contamination.
- When cleaning, cover all the electrical parts of the equipment.
- When possible, dismantle the equipment to remove all residues, wash with running water, apply the appropriate detergent and rinse. Apply disinfectant when necessary.
Pests pose a significant threat to food safety, as they can contaminate food with pathogens, causing foodborne illnesses and other health risks. Common pests such as rodents and insects can spread diseases through direct contact, contaminated bodies, feces or urine in the case of rodents. Pest infestations typically occur in areas that favour their proliferation, especially where food is present. Maintaining good hygiene and inspecting raw materials can help minimise infestations.
Under Regulation (EC) N. 852/2004, food operators are required to implement pest control measures as part of their HACCP-based food safety processes. Effective pest control includes rapid pest detection, species identification, and the safe and efficient elimination of pests. Pest control should be implemented across all food handling, storage, and preparation areas to ensure food safety and legal compliance.
Key Pest Prevention Measures:
- Maintain facilities in good condition and seal potential entry points (e.g., holes, drains, doors, and windows).
- Use insect-proof nets on windows and other openings.
- Ensure leftover food and waste are promptly cleaned, and store food on racks away from walls.
- Keep waste in closed containers and the surrounding areas clean.
- Exclude animals from the facility and its surroundings.
Detailed pest control plans should include maps of bait and detection stations, maintenance schedules, safety data sheets, and records of all preventive and intervention actions. Proper implementation ensures food safety, prevents diseases, and mitigates business risks while maintaining compliance with legal standards.
Water quality is crucial for food preparation and washing of utensils, equipment and facilities, it is essential to guarantee its quality and drinkability by carrying out frequent testing.
Staff must be aware of risks from gastrointestinal infections, hepatitis, and wounds, with necessary exclusion or protective measures in place. Health issues must be reported to the manager. Gloves should be used for handling ready-to-eat food, renewing them regularly. Hands should be washed before putting on gloves and after glove removal. Hands should be washed (+ disinfected) regularly, as a minimum, before starting to work, after using the lavatory, after breaks, after rubbish disposal, after coughing or sneezing, after handling raw materials and after managing money (coins and bills).
Appropriate clothing with a high degree of cleanliness and a minimum of pockets should be considered, as well as hair covers (and beard snoods) and the absence of jewellery and watches. First aid kits should be easily accessible and available for immediate use.
Allergens are a significant food safety hazard and must be addressed within the food safety management system. Preventive strategies for managing allergens can be based on two approaches:
- Allergens should be kept out of the premises by guarantees from the suppliers of raw materials and other ingredients;
- Strict measures to minimise cross-contamination should be applied with products potentially containing allergens separated from others during production by using distinct production lines, storage facilities, and utensils. Clear labelling of ingredients and dishes is essential, along with designated equipment and preparation areas for allergen-free foods. Workers must follow specific hygiene protocols and remain aware of cross-contact risks, especially after breaks.
If these preventive measures cannot be effectively implemented, the production process may need to be reevaluated.
Recognising the signs of an allergic reaction is essential and includes symptoms such as hives or skin rash, swelling (particularly of the face, lips, or throat), and difficulty breathing or wheezing. Emergency response procedures should include training staff to recognise allergic reactions and respond appropriately, such as using epinephrine auto-injectors, and proactively discussing potential allergens with visitors to reduce risks. By following these practices, teams can effectively protect individuals with food allergies and maintain a safe food-handling environment.
List of Common Allergens
- Cereals (e.g., gluten)
- Crustaceans, fish, and molluscs
- Eggs
- Peanuts
- Milk and milk products (e.g., lactose)
- Soya
- Nuts
- Mustard and mustard seed
- Sesame
- Sulphur Dioxide and sulphites
- Lupins
Quality and Customer Satisfaction
Notions of Quality in agrotourism
Quality management within the agrotourism sector, as in other areas of tourism, is essential for its success, though inherently subjective. Quality may be defined as the alignment of offered services with the needs and expectations of guests. At the same time, it encompasses the characteristics of products and services that enhance their ability to meet client needs effectively.
Despite the varying definitions of quality, one common principle emerges: the fulfilment of customer needs. Quality is inherently tied to customer satisfaction, achieved when guest expectations align with or exceed their experiences. In agrotourism, quality is evaluated by addressing the demands of a progressively discerning clientele while maintaining a balance between traditional, rural values and the expectations of urban visitors.
Agrotourism relies heavily on property owners establishing their own quality standards. These standards are shaped by personal experience, preferences, and a general understanding of broader tourism quality principles. Consequently, specialised training for stakeholders in the sector becomes essential, along with technical assistance tailored to agrotourism’s unique requirements. Furthermore, fostering cooperation networks and partnerships within the tourism industry is vital.
Agrotourism can thrive under a unified tourism development plan that incorporates specific quality guidelines, including:
- The sustainable development and valorisation of natural resources within the property’s surroundings, such as landscapes, cultural sites, and monuments.
- Enhancing the quality of accommodations, facilities, and services.
- Organising and diversifying leisure and entertainment activities, encouraging active guest participation in agrotourism and farming activities.
- Providing professional hospitality with accurate, detailed, up-to-date, and accessible information.
- Promoting a welcoming atmosphere and fostering hospitality.
- Ensuring quality guarantees for visitors through continuous monitoring and evaluation, establishing a foundation for long-term tourism quality assurance.
- By adhering to these principles, the agrotourism sector can effectively meet the evolving expectations of its clientele while preserving its distinctive rural identity.
Quality standards
Many business owners who do not regularly use a Quality Management System (QMS) often assume that the absence of complaints means customer satisfaction. However, dissatisfied customers may choose not to provide feedback and instead seek alternatives. To address this, organisations should adopt a proactive approach to gathering customer feedback. This approach includes:
- Recognising the primary benefits of a ‘Customer Focus’ strategy and implementing corresponding actions.
- Using methods and tools to evaluate customer satisfaction effectively.
- Applying techniques and tools to manage customer complaints efficiently.
- Developing a structured process for both assessing customer satisfaction and managing complaints.
In some EU countries, quality ranking systems are employed by official entities. In Italy, the Ministry of Agriculture evaluates agrotourism farms using a scale of 1 to 5 sunflowers. Germany follows a similar classification system but uses stars instead of sunflowers, with ranking managed by the German Tourism Association. In Sweden, agrotourism adopts a comparable approach, rating farms from 1 to 5 wheat ears based on quality, as determined by Bo på Lantgård Sverige, the country´s leading agrotourism organisation. Austria, however, uses a different approach, with a scale ranging from two (the lowest) to five flowers (highest), managed by the national association Urlaub am Bauernhof.
Quality requirements
Quality requirements can be separated into mandatory and non-mandatory:
- General Mandatory Requirements: they correspond to the minimum requirements imposed by law for the operation of agrotourism.
- Specific Mandatory Requirements: these correspond to additional requirements that are not present or are present in an unclear way in current legislation, but which we consider fundamental for obtaining a minimum classification.
Non-mandatory requirements can be separated into 3 classes:
- General Quality of the Development: the parameters analysed involve location and accessibility, the typicality of the construction and overall exterior appearance, and concern for environmental issues.
- Quality of the Facilities: this is analysed in terms of general quality (hygiene, cleanliness and safety of all areas of the property, and the state of maintenance of the facilities and furnishings) and the design of the facilities in terms of decoration, comfort and safety.
- Quality of Services Provided: parameters relating to catering, information, entertainment activities, and agrotourism experience, among others, are analysed.
The importance of human resources
Agrotourism collaborators play a vital role in delivering high-quality service, given their direct interaction with guests and their critical contribution to ensuring the proper preparation of facilities and effective handling of various situations. To uphold these standards, hosts should adhere to several best practices when selecting and managing their collaborators.
Employees should be chosen based on their competencies, including a basic proficiency in English, to support their work in the tourism sector. All employees must be provided with formal employment contracts and receive fair remuneration, along with benefits aligned with their responsibilities and performance. Additionally, labour accident insurance must be guaranteed for all staff members. Hosts are responsible for offering training in service delivery, safety protocols, and hygiene standards to ensure employees are equipped to meet the demands of their roles. Staff members must observe high standards of personal hygiene and health, presenting themselves in a professional and well-groomed manner. To safeguard employee welfare, agrotourism operations should implement policies and procedures designed to protect their staff from potentially hazardous situations. Regular communication between the host and employees is essential, fostering an environment where staff can share feedback and suggestions for improving operations. Employers must provide the necessary tools, equipment, and materials required for employees to perform their duties efficiently. Furthermore, where applicable, personal protective equipment (PPE) should be supplied and its use encouraged to ensure employee safety.
Customer satisfaction in agrotourism
One of the principles of quality management is to focus on the customer since they are essential to the success of tourism. It is important to identify customer needs and expectations to promote their satisfaction. Proper management of complaints makes it possible to turn points of dissatisfaction into opportunities to improve performance and build customer loyalty.
To ensure customer and guest satisfaction, agrotourism businesses should adopt practices that prioritise efficient and considerate service, reliable management, and attention to detail. The hosts and guests should experience direct contact and spend some time together. Tourists who select agrotourism experiences often value learning about the farm/family history and activities, products, etc. Promotional materials should be visually appealing and multilingual, with booking information accurate and pricing appropriate. Activities must be well-planned and aligned with guest objectives, and facilities should provide comfort, cleanliness, and safety. Accessibility and environmental security are essential, as is having technically knowledgeable staff who handle requests and complaints promptly. Continuous monitoring and improvement are key.
Additional satisfaction indicators include punctuality, task accuracy, convenient operating hours, professional employee performance, personal attention to guests, and overall guest confidence in the business.
Customer loyalty is a critical aspect of agrotourism, as retaining existing customers is more cost-effective than attracting new ones. Developing strategies to foster customer loyalty is pivotal for the growth of agrotourism businesses. Positive relationships encourage repeat visits and position a business as the preferred choice over competitors. Loyalty results from consistent, positive interactions that build trust over time. Effective customer loyalty strategies establish long-term relationships, enhancing customer lifetime value and boosting revenue. Implementing well-defined loyalty-building strategies is, therefore, essential for success.
Understanding customers and prioritising service: building customer loyalty requires a thorough understanding of customers. Personalised interactions, such as addressing customers by name and recognising their preferences and needs, contribute significantly to this effort. Customers should be treated with respect and care, not merely as paying clients. Poor customer service can severely impact loyalty and profitability. Customers who feel supported and valued are more likely to remain committed to the business. Feedback, whether positive or negative, should be actively sought and acted upon, demonstrating the organisation’s commitment to its customer relationships.
Soliciting and valuing customer feedback: actively seeking and valuing customer feedback communicates that the business is dedicated to improving its services. Feedback helps identify areas for improvement and highlights strengths that can be further developed. Customers are more inclined to return to businesses that demonstrate appreciation for their opinions and take visible steps to act on their suggestions.
Establishing strategic partnerships: relevant partnerships can enhance customer loyalty strategies. Collaborating with local rural producers or suppliers who have strong reputations can attract and retain customers. Partners who actively promote their offerings can help agrotourism businesses reach a broader audience and improve their credibility.
Establishing a customer loyalty programme and continuously enhancing the customer experience: A customer loyalty program, offering benefits such as discounts, promotions, exclusive offers and other rewards can encourage repeat visits and strengthen relationships. However, to ensure long-term success, customer loyalty must be nurtured through ongoing efforts to improve the customer experience. While short-term strategies like discounts and rewards are effective, long-term effectiveness depends on consistently evolving and enhancing the overall experience. Monitoring customer experience through measurable indicators is essential to assess the programme’s success and make necessary adjustments. By prioritising continuous improvement, businesses can ensure customers feel valued and appreciated over time.
Complaints and suggestions
In agrotourism, as in other sectors, guest complaints and suggestions are inevitable and should be viewed as valuable opportunities for improvement. Staff responsible for reception, customer service, or handling complaints must be well-trained to address concerns effectively and provide prompt solutions, fostering guest loyalty. Complaints can be submitted verbally or in writing, including through a formal complaints book or designated forms. Properly documenting and assessing these complaints ensures that appropriate corrective actions are implemented. Developing a comprehensive manual on handling complaints and suggestions, and ensuring all employees are familiar with it, is essential for maintaining service quality and responding effectively to guest feedback.
Common guest complaints in agrotourism often revolve around expectations not being met, highlighting areas where service improvements may be necessary:
- Beds. A frequent issue arises when guests request single beds but arrive to find double beds, or vice versa. This often leads to complaints, typically resolved by changing the room or offering alternative compensation.
- Room size and location. Guests may express dissatisfaction with small rooms or undesirable locations, such as views of a patio instead of scenic surroundings. Room changes are often the most effective solution.
- Cleanliness. Concerns about cleanliness occasionally emerge, underscoring the importance of addressing these issues promptly and using feedback to improve service quality.
- WiFi. Reliable internet access has become essential, even in rural settings. Addressing WiFi issues promptly by contacting technicians can help mitigate complaints.
- Unavailable services or activities. If advertised services or activities are unavailable, guests are likely to express dissatisfaction, especially if they paid extra for these amenities.
- Noise and smell. One of the most common complaints is about the noise and odours, often caused by the loud sounds of machinery and animals. Additionally, the smells from cattle, silage, muck spreading, and manure may be unpleasant. The owner must be aware of this and inform the guests that these factors may be part of the experience.
How to deal with customer complaints
Effectively managing customer complaints is crucial in agrotourism, as well-resolved issues can enhance guest loyalty. Staff should adopt a professional and empathetic approach, incorporating key practices to address complaints constructively.
Employees should use attentive body language, maintain eye contact, and actively listen without interruptions. Communication must be assertive, employing an appropriate tone and clear language to address facts rather than emotions. Reconfirming the complaint ensures accuracy while admitting mistakes and offering sincere apologies demonstrate accountability. Providing alternative solutions or opportunities to repeat unsatisfactory services can enhance guest satisfaction.
In cases involving hostile customers, staff must remain calm, patient, and assertive, leveraging strong social skills to defuse tension. Written complaints require prompt and professional responses, typically within 24 hours. Responses must avoid reciprocating negative language, address the issue directly, and include apologies and compensation for justified complaints, especially when material damages are involved. Personalising responses and expressing gratitude for guest feedback further strengthens customer relations.
Informational Guidelines for Educators and Advisors
Extra caution is also required when making claims. This is monitored by national authorities in each country as well as by an organisation at the European Union level, the European Food Safety Authority (EFSA). The role of the European Food Safety Authority (EFSA) is to assess the safety of so-called regulated products before EU decision-makers can approve them for the market. These products include substances used in food and feed (such as additives, enzymes, flavourings, and nutrients), food contact materials, pesticides, genetically modified organisms, and food-related processes and processing aids. EFSA also evaluates the scientific basis of nutrition and health claims. Comprehensive information on food safety laws and best practices can be found at: efsa.europa.eu/en/applications
Some examples of claims that are allowed to be used:
- “Our organic eggs are rich in vitamin D, which contributes to maintaining healthy bones and teeth.” The claim is compliant if the eggs are proven to be a rich source of vitamin D.
- “Freshly grown vegetables from our farm are rich in vitamin C, which supports the immune system.” Vitamin C is scientifically recognised for strengthening the immune system.
Claims are not allowed to be used:
- “Our organic food prevents diseases and prolongs life.” This is not allowed because there is no scientifically proven universal effect of organic food on health.
Link: haccpalliance.org. At this site, the International HACCP Alliance provides a comprehensive range of information on food safety. Resources include guidelines for implementing HACCP systems, documents on pathogen reduction, regulatory compliance, Sanitation Standard Operating Procedures (SSOPs), and other important publications aimed at improving the safety of meat and poultry products. These resources are designed to support food producers, processors, and food safety professionals in developing and implementing effective programs to ensure food safety.
Link: European Commission: Agri-food ec.europa.eu/info/food-farming-fisheries_en Here, you can find extensive information about EU policies and activities in the fields of food, agriculture, and fisheries. The website covers various topics, including food safety and quality, agricultural policy, oceans and fisheries, forestry, sustainable farming, trade in agricultural products, plants and plant products, as well as animals and animal products. Additionally, it provides access to the latest news, events, publications, and statistical data related to these areas.
ISO Standards: at this link iso.org/standard/62085.html you can find information about the ISO 22000:2018 standard, which sets requirements for food safety management systems for all organisations in the food chain. This international standard helps organisations ensure that they can consistently provide safe food products and services. The page provides details about the standard, the option to purchase the official publication, and information on how ISO 22000 can help your organisation improve food safety.
Conclusions
The successful integration of safety measures and customer satisfaction strategies in agrotourism businesses is vital for ensuring sustainable growth and competitiveness in the sector. By prioritising food safety and adhering to established laws and regulations, such as the HACCP principles, operators not only protect public health but also build trust with their clients. These practices enhance the overall credibility and appeal of the business.
Equally important is the role of quality management and customer satisfaction. By aligning services with guest expectations, agrotourism businesses can achieve operational excellence. Attention to human resources, thoughtful handling of complaints, and fostering customer loyalty through structured programs and continuous feedback loops further amplify these efforts.
Ultimately, maintaining a balance between traditional rural values and modern guest expectations is key to agrotourism’s success. By committing to high standards of safety, quality, and customer care, the business can thrive, offering unique and enriching experiences to visitors while supporting the economic sustainability of rural communities.
References / Links
European Commission regulation of food safety
Regulation (EC) No 178/2002. Available at:
eur-lex.europa.eu/eli/reg/2002/178/oj
Regulation (EC) No 852/2004. Available at:
eur-lex.europa.eu/.. /?uri=celex:32004R0852
Regulation (EC) No 853/2004. Available at:
Regulation (EC) No 854/2004. Available at:
eur-lex.europa.eu/… /?uri=celex:32004R0854
Regulation (EU) 2017/625. Available at:
Forvisão, (2003). Modelos Genéricos de HACCP. Available at:
researchgate.net/ …/Modelos_genericos_de_HACCP
ASAE (Autoridade de Segurança Alimentar e Económica), Segurança Alimentar e HACCP. Available at:
asae.gov.pt/seguranca-alimentar/haccp.aspx
Turismo de Portugal, I.P. (2014). Guia de Boas Práticas de Turismo de Habitação e Turismo no Espaço Rural. Available at:
business.turismodeportugal.pt/… /guia-boas-praticas-TH-TER-jun-2014.pdf
Hoteis Rurais de Portugal, (2013).Manual de Boas Práticas. Available at:
hoteisruraisdeportugal.com/… /Manual-de-Boas-Praticas-Para-Hoteis-Rurais.pdf
STAY Project, (2023). Summary Report on agrotourism. Available at: stay-erasmus.eu/… /SR-STAY_EN.pdf
EFSA, n.d. Application procedures. Availeable at: efsa.europa.eu/en/applications
