Development of a Safe Food Management Model for Tourism in Phang Nga Province

Abstract

Background: Safe food management is essential for tourist confidence and the reputation of destinations. Phang-nga Province, a major tourist area with diverse local cuisine, requires a systematic and sustainable approach to ensure food safety for tourism.

Objectives: This study aimed to develop a safe food management model for tourism in Phang-nga Province.

Methods: Developmental research was conducted in three phases: (1) study and analysis of existing practices, (2) model development, and (3) model evaluation. A mixed-methods approach was used, collecting quantitative and qualitative data from Thai and international tourists, tourism business operators, community members, and officials from government, private, and local organizations. Data were collected via questionnaires, interviews, and focus group discussions from December 10, 2024, to April 30, 2025. Quantitative data were analyzed using descriptive statistics, and qualitative data were analyzed using content analysis.

Results: The study developed the “Phang-nga 478” model, consisting of four dimensions, seven organizations, and eight key roles. Evaluation of 385 tourists across four indicators—food safety, food quality, service and tourism experience, and environment and atmosphere—showed high overall satisfaction. Local menu variety received the highest score, while allergen information and services for international tourists required improvement.

Conclusion: The “Phang-nga 478” model demonstrates effective multi-sector collaboration and provides a systematic framework to enhance food safety standards for tourism in Phang-nga Province sustainably. It can serve as a reference for other destinations seeking to improve safe food management practices.