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Look at it !!!. A Study On Hygiene At UMP KK1 Cafeteria. Introduction. Background Research Objective Research Question Literature Review. Background. Hygiene level is a system of principles for the preservation of health and prevention of disease.
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Introduction • Background • Research Objective • Research Question • Literature Review
Background • Hygiene level is a system of principles for the preservation of health and prevention of disease. • This includes environment hygiene, food hygiene and worker hygiene and so on. White et al. (2003) clearly notes that the symptoms, illness rate is influenced by poor hygiene level.Furthermore, Giritlioglut et al. (2010) point out that the students’ knowledge and practices of food safety and hygiene are very important at cafeteria. • So, this study is to investigate satisfaction from UMP second year FSKKP Networking (2BCN) students about the level of hygiene at KK1 cafeteria and finally find out the causes, effects and ways to solve regarding the level of hygiene
Research Objective The research objectives of our study are to identify the level of hygiene which included: • To identify the causes regarding the level of hygiene at KK1 Cafeteria. • To identify effects regarding the level of hygiene at KK1 Cafeteria. • To identify the ways to solve the problems regarding the level of hygiene in KK1 Cafeteria.
Research Question • What are the causes regarding the level of hygiene in KK1 Cafeteria? • What are the effects influenced by the level of hygiene in KK1 Cafeteria? • How to solve the problem regarding the level of hygiene?
Literature Review • Veiros et al,2005 states that staffs who no periodic training which may contribute and/or lead to unsafe procedures in food handling. • Jesus et al (2003) statement that flies are one of the effects which are influenced by the level of hygiene in our environment. • Bolton et al. (2008) also illustrate that the general role of hand washing in preventing disease is well known in the catering industry and positive attitudes to hand washing among caterers .
Methodology There are some methods for data collection such as interviews, questionnaire, surveys and observations. Setting The study is conducted at UMP KK1 cafeteria. There are 60 students will participating in this research.
Data CollectionInterpretation of primary and secondary sources of information. Instrument Close-ended questions The survey questions are in three forms which are the dichotomous questions, multiple-choice questions, and scale questions.
Procedure Data Analysis The data were transferred to and calculated in code book by using Microsoft Office Excel and present graphs of our research
FINDING & ANALYSIS What are the causes regarding to the level hygiene in KK1 cafeteria? Rate Of Each Cause Regarding To The Food Hygiene
Cause Regarding To Food Handlers Hygiene • Majority of the respondents show among raw or half-cooked meat or raw unwashed vegetables, unhygienic practice of food handlers and water reservoirs without any treatment are the causes regarding to the level of food hygienic at UMP cafe. Result is similar to the Amjadi and Hussain (2005) statement that is food from unsafe sources, inadequate cooking, improper holding temperatures, contaminated equipment, and poor personal hygiene as the persistent food safety risk factors. • It also similar with the opinion suggested by Usfar et al,2010 which is perception that fruits and vegetables is unnecessary to clean or that it is safe to consume ready-to-eat food.
Cause Regarding To Food Hygiene • In contrast, research made by Aarnisalo et al,2005 show that only 13.6% washed their hands after smoking that means less people care about their hand hygienic. • Veiros et al,2005 states that staffs who no periodic training which may contribute and/or lead to unsafe procedures in food handling.Most of the staffs have follow hygienic procedures so food handling safe. • The least of the responders unsatisfied with the equipment problem regarding to the personal hygienic procedure. Therefore, this research result is similar to the Veiros et al, 2009 study that least adequate item was the hand-washing stations, as they were missing in quite a few areas, and there was neither a hand washing procedure nor liquid soap for staffs.
Introduction • Findings & Discussion - The effects influenced by the level of hygiene. - The ways to solve regarding the level of hygiene. • Conclusion • Recommendation
Introduction • Effect base on: • Human Health • Environment
Discussion • environment is too much fly in the KK1 cafeteria • majority for respondents at UMP student have been ill due to eating at KK1 cafeteria • majority for respondents at UMP student have not been warded in the hospital • majority for respondents at UMP student are never been suffer before due to hygiene level and food in KK1 cafeteria
Findings Rate of Ways to Solve of the Problem Regarding the Level of Hygiene
Discussion • According to result of our research, the ways of cover the food has the highest rate as completely agree whereas use color-coded cloths and mop for different cleaning tasks has lowest rate as completely agree. • It can be concluded that probably cover the food is the most efficient way to solve the problem regarding the level of hygiene at KK1 cafeteria. • As this way can avoid flies and viruses around the air attach on the food surface and students have been ill due to eating dirty foods. • However, the point of cover the food is different with solution purposed with literature review.
Conclusion • Causes regarding the level of hygiene -raw or half-cooked meat or raw unwashed vegetables -unhygienic practice of food handlers Reason: bacteria grown on the unhygienic handling food. • Effects regarding the level of hygiene -environment -> too much flies -health -> food poisoning Reason: environment too much flies may transmission of pathogens into food or liquid and will risk human health. • The way to solve the problem regarding level of hygiene - cover the food Reason: they feel cover the food can avoid flies or viruses around the air attach on the food surfaces.
Recommendation • In order to reduce the number of the UMP students have been ill due to the low level of hygiene in KK1 cafeteria, it is essential that cover the foods to avoid flies and viruses in the air attach on the surface of the foods. • In order to reduce the flies in KK1 cafeteria, it is necessary to clean and sanitize the tables and equipment surfaces. Ferreira et al. (2009) comments that floor, work surfaces and also walls should be clean and sanitize for 30 minutes using a mild detergent.
