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

被引：1

作者：

Jeinie, Mohammad Halim ^{[1
]}

Sharif, Mohd Shazali Md. ^{[2
]}

Saad, Mazni ^{[3
]}

Nor, Norazmir Md ^{[1
]}

机构：

[1] Univ Teknol MARA, Fac Hlth Sci, Puncak Alam 42300, Selangor, Malaysia

[2] Univ Teknol MARA, Fac Hotel & Tourism Management, Puncak Alam, Selangor, Malaysia

[3] Univ Selangor, Fac Business, Shah Alam 40000, Selangor, Malaysia

来源：

ENVIRONMENT-BEHAVIOUR PROCEEDINGS JOURNAL | 2016年 / 1卷 / 03期

关键词：

Food safety; food hygiene practices; culinary; culinary intern; INTERNSHIPS;

D O I：

10.21834/e-bpj.v1i3.360

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

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. (C) 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd.

引用

页码：150 / 155

页数：6

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