The Role of Restaurant Classification in Ensuring Food Security for Consumers in Jordan

The majority of participants were young and middle-aged males. This indicates diversity of representation and a high level of awareness among restaurant owners regarding restaurant classification systems. The study was based on a questionnaire about restaurant evaluations and their impact on ensuring food safety. The questionnaire was distributed to a random sample of restaurant owners. Descriptive statistics were used to estimate means and standard deviations. A five-point Likert scale was used to evaluate participants’ responses to the questionnaire. The results showed that there is broad agreement on positive impact of classification in reducing food waste, enhancing consumer confidence, supporting policy frameworks, mitigating public health risks, and maintaining economic resilience of restaurant sector. Furthermore, the results indicate that a large portion of household income is allocated to food, with notable differences in income and expenditure patterns, reflecting different living standards and social and economic contexts. While awareness of the role of classification systems in improving food quality and operational efficiency is well established, understanding of their technical and environmental dimensions, particularly about extending shelf life and reducing food waste, remains limited. Moreover, combination of high household spending on food and pronounced income inequality highlights persistent social and economic inequality and underscores the need for more inclusive and equitable policy interventions. Therefore, the study concluded importance of restaurant reviews in promoting food safety. Moreover, there is limited awareness of technical and environmental benefits of restaurant rating system. This study recommends adopting economic reforms that focus on food safety.