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


  • Mohammad Halim Jeinie Faculty of Health Sciences, Universiti Teknologi MARA, 42300, Puncak Alam, Selangor, Malaysia
  • Mohd Shazali Md. Sharif Faculty of Hotel &Tourism Management, University Teknologi MARA, 42300, Puncak Alam, Selangor, Malaysia
  • Mazni Saad Faculty of Business, Universiti Selangor, 40000, Shah Alam, Selangor, Malaysia
  • Norazmir Md Nor Faculty of Health Sciences, Universiti Teknologi MARA, 42300, Puncak Alam, Selangor, Malaysia



Food safety, Food Hygiene Practices, Culinary, Culinary Intern


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.


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How to Cite

Jeinie, M. H., Md. Sharif, M. S., Saad, M., & Md Nor, N. (2016). Food Safety and Hygiene Practice among Hotel in Malaysia: Qualitative Approach. Environment-Behaviour Proceedings Journal, 1(3), 150–155.

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