ISSN: 2222-6990
Open access
This study was conducted on two (2) kitchen outlets at Tabung Haji Hotel in Penang, Malaysia to seek compliance and degree to food safety practices based on Food and Drug Administration, 2018 (FDA) assessment method and practices. The study incorporated interviews, observations, field assessments, and discussions with the kitchen and hotel management team to verify current states and practices. The two (2) kitchen outlets involved in this study were Western and Malay cuisine kitchens. Meanwhile, the foodborne illness risk factors that were analyzed include improper holding time and temperature, poor personal hygiene, contaminated equipment/ cross-contamination, inadequate cooking and safe food resources. Audit form based on Ministry of Health (MOH); Premise and Food Safety Ordinance under section 10 and 11 of the Malaysian Food Act 1983 and thermometer were used as a tool in collecting the data. Results for risk factors compliances level showed that all risk factors were at an acceptable level which achieved >80% of the compliance level, except poor personal hygiene was recorded out of compliance <80% for both outlet kitchens based on the FDA 2018 assessment. Overall findings based on FDA assessment guidelines and onsite observation on these 2-kitchen outlet at Tabung Haji Hotel Penang, showed both kitchens were at the compliance level >80% which obtained 88% for Western and 85% for Malay Kitchen.
Altekruse, S. F., Street, D. A., Fein, S. B,. & Levy, A. S. (1995). Consumer knowledge of foodborne microbial hazards and food handling practices. J.Food Prot, 59, 289 –294.
Food and Drug Administration (FDA). (2018). Report on The Occurrence of Foodborne Illness Risk Factors in Fast Food And Full-Service Restaurants, 2013-2014. Retrieved January 10, 2021 from https://www.fda.gov.
Food and Drug Administration Code (FDA). (2017). Model for safeguarding public health, 2017. Retrieved January 10, 2021 from https://www.fda.gov/media/110822/.
Hayes, P. R., & Forsythe, S. J. (2000). Food hygiene, microbiology and HACCP (Ed. ke-3)
Maryland: An Aspen Publication.
Jurattanasan, A., & Jaroenwisan, K. (2014). The Attribution of Shariah Compliant Hotel in Muslim Countries. Review of Integrative Business and Economics Research, 3, 39.
Lembaga Penyelidikan Undang-Undang (Eds.). (2003). Akta Makanan 1983 (Akta 281 & Peraturan – Peraturan). Selangor: International Law Book Services.
Ministry of Health, Malaysia. (2015), Instructional Module for Food Handler Training School.
Abd Patah, M. O. R., Issa, Z. M., & Nor, K. M. (2009). Food Safety Attitude of Culinary Arts Based Students in Public and Private Higher Learning Institutions (IPT). International Education Study, Vol 2: 4.
Nurmaisari & Vita. (2019) , Hygiene dan Sanitasi Dalam Penyediaan Makanan: KMedia: Yonyakarta.
Nuratifah, A. S., Sharifudin, M. S., and Mariam, A. L. (2019). Evaluation of knowledge and practices of halal certification among food processing companies in Sabah, Malaysia.
International Food Research Journal 26(1): 295 – 304
Powell, L. M., Nguyen, B. T., and Han, E. (2012). Energy Intake from Restaurants: Demographics and Socioeconomics, 2003–2008. American Journal of Preventive Medicine, 43(5), 498-504.
Redmond, E. C., & Griffith, C. J. (2003). Consumer food handling in the home: a review offood safety studies. Journal of food protection, 66(1), 130–161. https://doi.org/10.4315/0362-028x-66.1.130. Retrieved June 21, 2020 fromhttps://pubmed.ncbi.nlm.nih.gov/12540194/
Ropkins, K., and Beck, A. J. (2000). Evaluation of Worldwide Approaches to the Use of
Stewart, H., Blisard, N., Bhuyan, S., and Nayga Jr., R. M. (2004). The Demand for Food away from Home. U.S. Department of Agriculture, Economic Research Service, Agricultural Economic Report, 829Ying,
Gisslen, W. (2011), Professional Cooking. John Wiley and Sons Inc: 7th edition.
Zakiah, S., & Abd Rahman, F. (2013). Towards the Formation of Shariah Compliant Hotel In Malaysia: An Exploratory Study on its Opportunities and Challenges: WEI International Academic Conference Proceedings Istanbul, Turkey.
In-Text Citation: (Musa et al., 2022)
To Cite this Article: Musa, M., Khalid, K., & Anuar, J. (2022). Foodborne Illness Risk Factors Assessment: Evidence from Penang Tabung Haji Hotel Kitchen Outlet. International Journal of Academic Research in Business and Social Sciences, 12(11), 876–887.
Copyright: © 2022 The Author(s)
Published by HRMARS (www.hrmars.com)
This article is published under the Creative Commons Attribution (CC BY 4.0) license. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this license may be seen at: http://creativecommons.org/licences/by/4.0/legalcode