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A Study On Hygiene At UMP KK1 Cafeteria

Background Research Objective Research Question Literature Review

Introduction

• 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

 Background

The research objectives of our study are to identify the level of hygiene which included:1) To identify the causes regarding the level of

hygiene at KK1 Cafeteria.2) To identify effects regarding the level of

hygiene at KK1 Cafeteria.3) To identify the ways to solve the problems

regarding the level of hygiene in KK1 Cafeteria.

Research Objective

1) What are the causes regarding the level of hygiene in KK1 Cafeteria?

2) What are the effects influenced by the level of hygiene in KK1 Cafeteria?

3) How to solve the problem regarding the level of hygiene?

Research Question

• 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 .

Literature Review

MethodologyThere are some methods for data collection such as interviews, questionnaire, surveys and observations.

SettingThe 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

Find out all the information and

manage our questionnaire

Sent out all the questionnaire

paper

Collect back all the form and analyse their

respond

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.

Rate Of The Personal Hygiene Procedure Fulfillment

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.

UMP KK1Cafeteria

Findings & Discussion - The effects influenced by the level of

hygiene. - The ways to solve regarding the level of

hygiene. Conclusion Recommendation

Introduction

2.  The effects influenced by the

level of hygiene

o Effect base on:a) Human Healthb) Environment

Introduction

Findings

0

2

4

6

8

10

12

14

16

18

20

18

13 13

7

0

9

Number of the UMP student have been ill due to eating at KK1 Cafeteria

01234more than 5

Times

no.o

f res

pond

ents

Findings

85%

15%

Number of the UMP Student have been warded in the hospital due to hygiene level and food in KK1 cafeteria

NO YES

Findings

Abdominal pain Food poisoning Diarrhea Other0

1

2

3

4

5

6

3

5

1

0

The type of disease has been suffer by UMP Student due to hygiene level and food in KK1 cafeteria

Type of Dieseas

Findings

• environment is too much fly in the KK1 cafeteria

• majority of respondents have been ill due to eating at KK1 cafeteria

• majority of respondents have not been warded in the hospital

• majority of respondents are never been suffer before due to hygiene level and food in KK1 cafeteria

Discussion

3. The Ways to Solve Regarding the Level of Hygiene

FindingsRate of Ways to Solve of the Problem Regarding the Level of Hygiene

12

3

456

78

• 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.

Discussion

• 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.

Conclusion

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.

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