Food Safety and Hygiene Practice among Hotel in Malaysia: Qualitative Approach

2016 ◽  
Vol 1 (3) ◽  
Author(s):  
Mohammad Halim Jeinie ◽  
Mohd Shazali Md. Sharif ◽  
Mazni Saad ◽  
Norazmir Md Nor
Keyword(s):  
Food Safety ◽  
Qualitative Method ◽  
Publishing House ◽  
Qualitative Approach ◽  
Food Handler ◽  
Hygiene Practice ◽  
Food Hygiene ◽  
Hygiene Practices ◽  
International Publishing ◽  
A Current

 This study examines the effectiveness of food safety and hygiene practice (FSHP) among restaurants in a selected Malaysian hotel and impact of FSHP toward culinary intern. It is essential to examine effectiveness FSHP among the hotel restaurants and its impact on culinary intern towards producing competent food handler. Using qualitative method, five (5) of culinary intern were interviewed. The data were then transcribing and analyzed using Atlas.ti software. Finding of a current study confirming the effectiveness FSHP in a hotel restaurant in Malaysia depends on the type of hotel, star rating, and location.© 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies, Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.Keywords: Food safety; food hygiene practices; culinary; culinary intern

scholarly journals Food Safety and Hygiene Practice among Hotel in Malaysia: Qualitative Approach

2016 ◽  
Vol 1 (3) ◽  
pp. 150 ◽  
Author(s):  
Mohammad Halim Jeinie ◽  
Mohd Shazali Md. Sharif ◽  
Mazni Saad ◽  
Norazmir Md Nor
Keyword(s):  
Food Safety ◽  
Qualitative Method ◽  
Publishing House ◽  
Food Handler ◽  
Hygiene Practice ◽  
Food Hygiene ◽  
Hygiene Practices ◽  
International Publishing ◽  
A Current ◽  
Open Access Article

This study examines the effectiveness of food safety and hygiene practice (FSHP) among restaurants in a selected Malaysian hotel and impact of FSHP toward culinary intern. It is essential to examine effectiveness FSHP among the hotel restaurants and its impact on culinary intern towards producing competent food handler. Using qualitative method, five (5) of culinary intern were interviewed. The data were then transcribing and analyzed using Atlas.ti software. Finding of a current study confirming the effectiveness FSHP in a hotel restaurant in Malaysia depends on the type of hotel, star rating, and location.© 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. 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), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia..Keywords: Food safety; food hygiene practices; culinary; culinary intern

Reflecting Leadership Effectiveness via Food-hygiene Practices

2016 ◽  
Vol 1 (3) ◽  
Author(s):  
Mazni Saad ◽  
Mohamad Faiz Foong Abdullah ◽  
Mohammad Halim Jeinie ◽  
Rosita Husain
Keyword(s):  
Regression Analysis ◽  
Food Safety ◽  
Leadership Effectiveness ◽  
Publishing House ◽  
Effect Sizes ◽  
Hygiene Practice ◽  
Food Hygiene ◽  
Hygiene Practices ◽  
Technological Tools ◽  
International Publishing

Good leadership may implicate and reflect positive actions and effective hygiene practices. This study aims to encourage and disseminate the importance of the use of technological tools in detecting risks in Food-hygiene Practices in six government-controlled training centers. The survey and scientific swab method elicited data on leadership effectiveness (LE) prevalent in these organizations, focusing mainly on their impact on human health and the environment. The regression analysis shows that LE significantly affects perception and actual Food-hygiene Practices. The large effect sizes of significance difference for both practices were also detected. Accordingly, recommendations and limitations are highlighted in this study.© 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies, Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, MalaysiaKeywords: Food safety; food-hygiene practice; leadership effectiveness; Malaysia 

scholarly journals Reflecting Leadership Effectiveness via Food-hygiene Practices

2016 ◽  
Vol 1 (3) ◽  
pp. 268 ◽  
Author(s):  
Mazni Saad ◽  
Mohamad Faiz Foong Abdullah ◽  
Mohammad Halim Jeinie ◽  
Rosita Husain
Keyword(s):  
Regression Analysis ◽  
Leadership Effectiveness ◽  
Publishing House ◽  
Effect Sizes ◽  
Hygiene Practice ◽  
Food Hygiene ◽  
Hygiene Practices ◽  
Technological Tools ◽  
International Publishing ◽  
Open Access Article

Good leadership may implicate and reflect positive actions and effective hygiene practices. This study aims to encourage and disseminate the importance of the use of technological tools in detecting risks in Food-hygiene Practices in six government-controlled training centers. The survey and scientific swab method elicited data on leadership effectiveness (LE) prevalent in these organizations, focusing mainly on their impact on human health and the environment. The regression analysis shows that LE significantly affects perception and actual Food-hygiene Practices. The large effect sizes of significance difference for both practices were also detected. Accordingly, recommendations and limitations are highlighted in this study.© 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. 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), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.Keywords: Food safety; food-hygiene practice; leadership effectiveness; Malaysia

scholarly journals Reflecting leadership effectiveness via food-hygiene practices

2017 ◽  
Vol 2 (8) ◽  
pp. 43
Author(s):  
Mazni Saad ◽  
Mohamad Faiz Foong Abdullah ◽  
Mohammad Halim Jeinie ◽  
Rosita Husain
Keyword(s):  
Leadership Effectiveness ◽  
Publishing House ◽  
Effect Sizes ◽  
Hygiene Practice ◽  
Food Hygiene ◽  
Hygiene Practices ◽  
Significant Difference ◽  
Technological Tools ◽  
International Publishing ◽  
Open Access Article

This study aims to show that good leaders imply and reflect positive actions and effective hygiene practices. It also aims to encourage and disseminate the importance of the use of technological tools in detecting risks in Food-hygiene Practices in six government-controlled training centers. The survey and scientific swab method elicited data on leadership effectiveness (LE) prevalent in these organizations, focusing mainly on their impact on human health and the environment. The regression analysis shows that LE significantly affects perception and actual Food-hygiene Practices. Large effect sizes of significant difference for both practices were also detected. Accordingly, recommendations and limitations are highlighted in this study.Keywords: Food safety; food-hygiene practice; leadership effectiveness; MalaysiaeISSN 2398-4295 © 2017 The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. 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), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.

The Confusion of Design and Facilities in Good Manufacturing Practice Requirements among Industries in Malaysia

2016 ◽  
Vol 1 (3) ◽  
Author(s):  
Mohd Bakri Jali ◽  
Maaruf Abdul Ghani ◽  
Norazmir Md Nor
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Publishing House ◽  
Good Manufacturing Practice ◽  
Food Hygiene ◽  
Regulatory Requirements ◽  
Food Industries ◽  
Manufacturing Operations ◽  
International Publishing ◽  
Qualitative Technique

Food manufacturing operations need to fulfil regulatory requirements related to hygiene and Good Manufacturing Practice (GMP) to successfully market their products as safe and high quality products. GMP is a component of the food safety system to ensure the control of public hygiene and environmental conditions of the food production process. This study aims to investigate the confusion over design and facilities elements among food industries through qualitative technique. Design and facilities elements lay a firm foundation for GMP to ensure food hygiene and should be used in conjunction with each specific code of hygiene practice and guidelines. © 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies, Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.Keywords: food safety; food hygiene; GMP; HACCP

scholarly journals Enhancing Regular Monitoring of Food-Contact Surface Hygiene with Rapid Microbial Kits

2018 ◽  
Vol 3 (11) ◽  
pp. 75
Author(s):  
Mazni Saad ◽  
Toh Poh See ◽  
Mohd Faiz Foong Abdullah ◽  
Norazmir Md. Nor
Keyword(s):  
Publishing House ◽  
Food Service ◽  
Practical Method ◽  
Food Hygiene ◽  
Food Contact ◽  
Hygiene Practices ◽  
Food Contact Surfaces ◽  
International Publishing ◽  
Safe Food ◽  
User Friendly

To ensure that food is always healthy and safe, food business operators utilize a simple and practical method of identifying and verifying microbes. This study looks at the practicality of an inexpensive and user-friendly microbial kit that evaluates the cleanliness level of 72 samples of food-contact surfaces (FCS) of food service establishments in two states of Malaysia. It detected 70% coliform contamination which suggests that food service operators may need to improve the cleanliness of FCS. It can be concluded that the microbial kit used is a practical self-check approach for determining the hygiene level of any food service operation and should be made mandatoryKeywords: Food safety; food-hygiene practices; microbial kits; food handlers eISSN 2398-4295 © 2018. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. 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), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. http://dx.doi.org/10.21834/ajbes.v3i11.103

scholarly journals Practices Food Safety amongst Mobile Food Handlers in Shah Alam, Selangor

2016 ◽  
Vol 1 (4) ◽  
pp. 31
Author(s):  
Faridah Hanim Ismail ◽  
Chemah Tamby Chik ◽  
Rosmaliza Muhammad ◽  
Norhayati Mat Yusoff
Keyword(s):  
Food Safety ◽  
Publishing House ◽  
Personal Hygiene ◽  
Food Handler ◽  
Food Handlers ◽  
Hygiene Practices ◽  
Food Borne ◽  
Control Food ◽  
Safety Knowledge ◽  
And Control

This study seeks to examine the awareness of food handler personal hygiene on food hygiene practices. 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.2398-4279 © 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK.. 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), ABRA (Association of Behavioural Researchers on Asians) 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

scholarly journals Food Hygiene at On-Site Premises in Perak and Selangor: Are We Ready for Self-Regulatory Practices?

2019 ◽  
Vol 4 (10) ◽  
pp. 65
Author(s):  
Mazni Saad ◽  
Mohd Hanafi Azman Ong ◽  
Noor Suzana Osman ◽  
Norhidayah Abdullah
Keyword(s):  
Publishing House ◽  
Food Service ◽  
Well Being ◽  
Food Handler ◽  
Food Hygiene ◽  
Food Handlers ◽  
Cooking Practices ◽  
International Publishing ◽  
Open Access Article

Safe and hygienic food add value to food intake and prevent undesirable health conditions. Food handlers who are at the forefront of the food service process must monitor and measure the standards of their food hygiene and its preparation and cooking practices. This study investigates how ready food handlers at on-site premises are for self-regulatory practices. Food surface contacts were chosen for investigation via purposive sampling and swab analysis to unravel hidden messages about the level of hygiene standards in the foodservice operation. The findings reveal the existence of contamination across the majority of the selected contact surfaces that could affect the consumers’ well-being and quality of life.Keywords: consumer well-being; food hygiene; food surface contact; food handler; the on-site premise eISSN: 2398-4287 © 2019. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open-access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.DOI: https://doi.org/10.21834/e-bpj.v4i10.1568

scholarly journals The Confusion of Design and Facilities in Good Manufacturing Practice Requirements among Industries in Malaysia

2016 ◽  
Vol 1 (3) ◽  
pp. 156
Author(s):  
Mohd Bakri Jali ◽  
Maaruf Abdul Ghani ◽  
Norazmir Md Nor
Keyword(s):  
Food Safety ◽  
Publishing House ◽  
Good Manufacturing Practice ◽  
Food Hygiene ◽  
Regulatory Requirements ◽  
Food Industries ◽  
Manufacturing Operations ◽  
International Publishing ◽  
Qualitative Technique ◽  
Open Access Article

Food manufacturing operations need to fulfil regulatory requirements related to hygiene and Good Manufacturing Practice (GMP) to successfully market their products as safe and high quality products. GMP is a component of the food safety system to ensure the control of public hygiene and environmental conditions of the food production process. This study aims to investigate the confusion over design and facilities elements among food industries through qualitative technique. Design and facilities elements lay a firm foundation for GMP to ensure food hygiene and should be used in conjunction with each specific code of hygiene practice and guidelines. © 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. 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), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.Keywords: food safety; food hygiene; GMP; HACCP

scholarly journals Practices Food Safety amongst Mobile Food Handlers in Shah Alam, Selangor

2016 ◽  
Vol 1 (4) ◽  
pp. 31
Author(s):  
Faridah Hanim Ismail ◽  
Chemah Tamby Chik ◽  
Rosmaliza Muhammad ◽  
Norhayati Mat Yusoff
Keyword(s):  
Food Safety ◽  
Publishing House ◽  
Personal Hygiene ◽  
Food Handler ◽  
Food Handlers ◽  
Hygiene Practices ◽  
Food Borne ◽  
Control Food ◽  
Safety Knowledge ◽  
And Control

This study seeks to examine the awareness of food handler personal hygiene on food hygiene practices. 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.2398-4279 © 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK.. 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), ABRA (Association of Behavioural Researchers on Asians) 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

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