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The implementation of a cook-chilled food production system has been considered as an effective and viable means for school foodservice operations in decreasing the costs and increasing the productivity. This is obviously occurred in many developed countries. However, to date there is still lack of study specifically looking at the knowledge, awareness, level of acceptance and factors that inhibit the implementation of the cook-chilled food production in Malaysian Primary school meal system. Through interview sessions with the primary school headmasters in Petaling District, Selangor, Malaysia, some useful insights on issues investigated were revealed. Although still not comprehensive, the understanding, acceptance and goodness on the implementation of cook-chilled food in the primary school are gradually appeared among the school headmasters. However, less capital investment among the canteen operators and lack of knowledge in the food safety among its personnel still stalled the process. These indicators have undoubtedly drawn several practical implications not only for the canteen operators, headmasters but also the responsible authority.
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In-Text Citation: (Yusof, Zahari, Abdullah, Ghani, & Abdullah, 2018)
To Cite this Article: Yusof, N. M., Zahari, M. S. M., Abdullah, N., Ghani, F. A., & Abdullah, R. P. S. R. (2018). Cook-chilled Food in Malaysia Primary Schools: What the School Headmasters Think? International Journal of Academic Research in Business and Social Sciences, 8(17), 113–122.
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