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

Authors

  • Mohammad Halim Jeinie
  • Mohd Shazali Md. Sharif
  • Mazni Saad
  • Norazmir Md Nor

DOI:

https://doi.org/10.21834/e-bpj.v1i3.360

Abstract

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

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Published

2016-08-03

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. https://doi.org/10.21834/e-bpj.v1i3.360

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