ASLI QoL2015, Annual Serial Landmark International Conferences on Quality of Life ASEAN-

Turkey ASLI QoL2015 AicQoL2015Jakarta, Indonesia. AMER International Conference on

Quality of Life The Akmani Hotel, Jakarta, Indonesia, 25-27 April 2015 “Quality of Life in the
Built & Natural Environment 3"

Food Safety and Practices in Hotel

Operations: An Evaluation amongst Mobile Food Handlers in Shah Alam, Selangor

Macalintal, Joseph (2015).

Faculty of Hotel & Tourism Management, Universiti Teknologi MARA (UiTM) Puncak Alam,
42300 Puncak Alam Selangor, Malaysia

Abstract

This study seeks to examine the Food Safety and Practices in Hotel
Operations: An Evaluation. Using quantitative approach, self-administered questionnaire was
distributed to 400 mobile handlers in Shah Alam Selangor, Malaysia and only 320 questionnaires
were collated. Although food handlers may be aware of the need for personal hygiene, they do not
understand critical aspects of personal hygiene such cleaning work surface and control food
temperature value while cooking. In order to prevent food borne illnesses, mobile food owners
need to access and improve operator’s knowledge, personal hygiene and the hygiene practices on
food safety to consumer. © 2015 The Authors. Published by Elsevier Ltd. Peer-review under
responsibility ofAMER (Association of Malaysian Environment-Behaviour Researchers) and cE-
Bs (Centre for Environment-Behaviour Studies, Faculty of Architecture, Planning & Surveying,
Universiti Teknologi MARA, Malaysia.

Keywords: Food safety knowledge; presonal hygiene; hygiene practices; mobile food handler

Corresponding author. Tel.: 6012-6331667; fax: 603-32584868. E-mail address: farid942@

uitm.edu.m

1877-0428 © 2016 Published by Elsevier Ltd. This is an open access article under the CC BY-
NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer-review under
responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers) and cE-
Bs (Centre for Environment- Behaviour Studies, Faculty of Architecture, Planning & Surveying,
Universiti Teknologi MARA, Malaysia. doi: 10.1016/j.sbspro.2016.05.162.

Scale 3- Always
Scale 2- Sometimes
Scale 1- Never

1. Food Preparation
No Items 3 2 1
1. I classify food according to their uniformity and similarity
2. I always checked if all kitchen tools and equipment are
complete in a good condition needed for food preparation
3. I know how to properly marinate meat with the use of different
herb and spices
4. I know how to peel fruits and vegetables with the use of peeler
rather than knife with outmost safety
5. I know how to pare the outside covering of vegetables and
food which are needed for safety food preparation
6. I prepare wholesome food, free of pest, and packaging is
undamaged
7. I sanitize food contact surfaces and equipment prior to use
8. I practice food employee hygiene by frequent hand washing.
Cuts, burns and abrasions treated and covered
9. I check internal temperature using a probe thermometer at the
thickest part of the food and record temperature
10. I reheat food to 74*C within 2 hours.

2. Food Storage
No Items 3 2 1
1. I am aware in storing food in the proper location
2. I sanitized all kitchen tools and equipment and placing it to the
storage room after used
3. I visually inspect food before storing to an appropriate room
temperature
4. I discard food held above 4*C for more than 2 hours
5. I store perishable and frozen food at 4*C to -18*C or colder to
avoid buildup of pathogens
6. I move food to alternate storage unit
7. I use a timer to ensure that food is cooled within the
appropriate timeframe

3. Food Handling
No Items 3 2 1
1. I practiced that the borrowed kitchen tools and equipment
must be clean and dry
2. I know how to take good care all kinds of food
3. I discard contaminated food immediately
4. I verify proper sanitizer concentration with test strip
5. I require rewashing of hands if necessary
6. All workers to be assigned nonfood handling duties or
excluded from work