Challenges on the Implementation of Cook-Chill System in School Foodservice

Abstract

This paper aims to identify the challenges of the cook-chill system implementation in school foodservice. In this qualitative approach, data were gathered through interviews with food contractors in seven different school in Selangor. Three issues, including a lack of awareness about the cook-chill system, inadequate management, and lack of training, were discovered using qualitative content analysis (QCA). The respondents believed the system was better suited for airlines or hospitals than school foodservice operations, which produced a large volume of meals everyday. This study could contribute a better understanding on the complexity of the cook-chill system, particularly for the school foodservice.

Keywords: School foodservice; cook-chill system; challenges; implementation

eISSN: 2398-4287 © 2022. 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/Africans/Arabians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.

DOI: https://doi.org/10.21834/ebpj.v7i19.3265