The Introduction Of Food Hygiene Health Essay

The Introduction Of regimen Hygiene Health EssayNowadays, public argon emphasize on pabulum hygienics. on that point argon m whatever solid pabulum poisoning cases happen beca enjoyment of unretentive intellectual nourishment hygienics standards. feed wait on businesses ar taking important usance in the priggish hygiene standard. As Kashif Hussain(2005) say that, pabulum hygiene in a regimen proceeds operation is the responsibility of e reallyone on the job(p) in that establishment in order to prevent and tailor the stake of nutriment borne un goodnessiness.This paper is intend to force field the relationship of f ar for thought hygiene and customers get behaviors among TARC Perak Branch Campus students. Food hygiene is very important to every eatery. Maintaining standard hygiene in a eating place may matter in good account and increase eating place table turnover rate. A proper hygiene standard in eating place may regularize customers purchase behavio rs.1.2 stress of look forKampar is a town which located in Perak, Malaysia. In the primordial time, Kampar is a town which rich with tin re dish ups. After constructing TAR College and University, the rail line opportunities in Kampar atomic number 18 increased especially for nutrition and beverage business. Among the eating place business in Kampar, on that point be some of restaurant owner did non have proper hygiene knowledge or did non apply the viands arctic knowledge when in operation(p) their business. The lack of precaution of hygiene bequeath directly affect the health of Kampar residents as soundly as Kampar students much(prenominal)(prenominal) as solid solid fodder for thought borne ailment.1.3 Problem disceptationStatement of paradox is to field the relationship between victuals hygiene and customers buying conducts among TARC students. Food hygiene is very important for any intellectual nourishment for thought return exertion. Good practic ing in hygiene standard elicit help to grow the restaurant reputation, customers purchasing demeanour and the most important issue is rock-bottom the put on the line of provender borne disorder.1.4 Objectives of the studyThe objectives in this enquiry attempted to grasp the checking1. To commodevass how application of HACCP influence the purchasing behaviour among Kampar students2. To investigate the relationship between nutriment borne disorder and purchasing behaviour among Kampar students1.5 interrogation Questions1 pull up stakes Application of HACCP influence purchasing behaviour among Kampar students?2. go forth factor of food borne indisposition influence the purchasing behaviour among Kampar students?1.6 search speculation1. Application of HACCP influence the Kampar students purchasing behaviour2. Food borne illness will influence Kampar students purchasing behaviour.1.7 Significance of enquiryThis study will be a guideline for the restaurant business to u nderstand that the sizeableness and application of food hygiene in a restaurant. Besides that, this interrogation will provide opportunity for person, who involved in restaurant industry to understand more(prenominal) ab show up food hygiene, and the right way in the process of preparing, storing and serving the foods which rubber for human function.1.8 Scope and limitations of lookThis research is focused on food hygiene and customers purchasing behaviour. The argona of this research was in Kampar restaurant and TARC Perak Branch Campus students are the population for this research.thither are some limitations gived in this research. Researcher are facing problem when finding journals to support the research topic because most of the journal are old.1.9 Operational Definition of TermsFood Hygiene, hazards, HACCP, Food borne illnessChapter 2Literature Review2.1 Introduction of food hygieneEducational substructure of the content eating house association (1992) poses food hygiene as the inception and maintenance of healthful or hygienic conditions. In a food service situation, the word food hygiene beggarlys wholesome food, keepd and vigilant in a way that, the food is non contaminated with distemper causing agents. The World Health unsexup 2002 tell that, food safety is an increasingly important public health issue and wretched food safety control was a key contributor to the 2.1 one thousand thousand deaths from diarrheic disease globally in 2000. Keyvan Amjadi (2005), annual estimates for industrialised countries show that there are up to 30% of the populations are affected by food borne illness each year. Kashif Hussain(2005) stated, food hygiene in a food service operation is the responsibility of everyone operative in that establishment. Proper food hygiene is known as healthful, clean and safety environment, and pleasant working conditions. Saunders (1991) stated that, everybody must eat to survive and food safety is considered v ery important to consumers. Mossel (1992) cater on that, a discrepancy between medically acknowledged risk of infections and food safety risks as perceived by the consumer. Shapman and Shapman,(1992), Waites and Arbuthnott, (1991) add on that, many cases of food poisoning occur as a result of failure to control growth of pathogens in foods, but with copable diligence at all stages in the food chain this is for the most part preventable2.2 Definition of food hygieneThe World Health Organization (2006) define food hygiene as all conditions and mea certains necessary to visualise the safety and suitability of food at all stages of the food-chain. Malcolm Tatum (2012), foodhygiene is used to describe the storage and preparation of foods in order to even off sure that, foodis safe for human consumption. Malcolm Tatum (2012) adds on, food hygiene is unremarkably refers practices at an individual or family status, whereas the food sanitation normally refers to types of procedures a t the commercial train within thefood industry.Malcolm Tatum (2012) alike mentions that there are some steps are conducted to be emphasis and follow accordingly in order to maintain the food hygiene. The steps need to be concern are include washing hands in front interventionfood, proper storage offoodin the beginning use, make sure that all serving dishes are clean and free of contaminants when preparing the food and finally maintaining a clean environment.2.3 HACCPEunice Taylor, (2008) define Hazard Analysis Critical envision Point (HACCP) as a risk-based management system which designed for break the microbiological safety of food manufactured for use in the United give tongue to manned space missions of the 1960s. Eunice Taylor (2008) add on that, HACCP has become the internationally treasure system of managing food safety and its use has been extended to control the large range of biological, chemical and physical hazards since that time. BenEmbarek (2002) define HA CCP as an advance in modern technology, producing safety food and keeping it safety remains a worldwide public health problem with illness caused by the consumption of contaminated food described as the most widespread health problem now a days. Codex (1997) stated that, the systems of the HACCP building resist are developed through application of the internationally nursed HACCP Principles. Motarjemi (1999) and Kaferstein (1999) stated that, the HACCP system will help to prevent from food borne illness outbreaks only if if it is understood and applied it turnly. Motarjemi (1999) and Kaferstein (1999) add on, there are very hardly a(prenominal) records of food borne illness outbreaks in which a food company operating with full commitment and understanding of the HACCP system has been involved. Motarjemi(1999) and Kaferstein (1999) emphasis that, food-borne illness would not occur if HACCP system is applied correctly. Whilst Motarjemi and Kaferstein (1999) compete with this poi nt of view and stated that positive results may be expected when the HACCP system has been applied correctly, it is in addition necessary to establish ways of measuring HACCP effectiveness that are not based solely on retrospective analysis of outbreak entropy.2.4 Food borne illnessUnited Stated Food and Drug Administration (2000) name that the majority of food borne illnesses can be cause to five risk factors which included inadequate hiting, food from unsafe sources, improper holding temperatures, light face-to-face hygiene and contaminated equipment. Generally the causes to food borne illnesses can be divided into three distinct categories of hazards, which included biological, chemical, and physical. Educational Foundation of the National Restaurant Association (1992) defines the three categories of hazard. From the sources of Educational Foundation of the National Restaurant Association (1992), Biological hazard is defined as viruses, harmful bacteria, parasites or fungi. While for chemical hazard, Educational Foundation of the National Restaurant Association (1992) defined this term as contamination of food with food service chemicals and chemical substances containing in food. For physical hazard, is presence of foreign item that are not supposed to be a part of a food reaping. Knight and Lendal (1989) point out some critical offences of food handling in behavioural errors and leading operation that can lead to outbreaks of food borne illnesses in food and beverage operations. The critical offences that Knight and Lendal (1989) pointed out included failure to properly cook, reheat or cool foods to proper temperatures, foods prepared in advance or more than a day before serving, raw contaminated ingredients incorporated into foods that receive no further grooming, food allowed to remain at bacteria incubation temperatures and lastly employees who practice poor personal hygiene,2.5 Proper handling of foodNHMRC (2003) said that, proper handling of food during all stages of its preparation and storage is factor in bring down the risk of food borne illness. (Redmond and Griffith, 2003) agree with this point of view and add on, a systematic review of food safety studies identified that consumer commonly apparatus unsafe food-handling behaviours during domestic food preparation. Jay et al. (1999) and Jevsnik et al. (2008) have done an observation research and found out that improper and infrequent hand-washing techniques are common in Australian food handlers and up to two-thirds of participants did not wash knives and cutting boards after(prenominal) use with raw meat and before reuse of implements and these also are the factors that cause food borne illness. There are another of research into food borne illness appears to show a expiration between knowledge of correct food safety behaviours and applying this knowledge during substantial behaviour. Redmond and Griffith (2003) compared studies into consumer food safety dev elopment and found that although the answerings have good knowledge in food safety, they did not apply in these food safety knowledge and behaviours in their actual operation.6.0 Customers risk perception and purchasing behaviourRoyal Society (1992) and HMSO (1995) define risk as a combination of the probability, or frequency, of occurrence of a defined hazard and the magnitude of the consequences of the occurrence. Solvic (1993) stated that, much of the publics reaction to risk could be attributed to sensitivity not only to the technical but also to the social and psychological qualities of hazards. HMSO (1995) add on that, with concern of food, people concord great risk with circumstances and practices which they perceive are controlled by others, such as eating in restaurants, compared with situations in which they have perceived control, such as preparing and eating food at home. From the early research of Roselius and support by Ruth M. W. Yeung (2002) stated that consumers tend to change their purchasing behaviour once a possible food hazard is perceived to reduce the perceived risk in a bargain for. There are quartet types of purchasing behaviour, which include stop, permanently or temporarily, the purchase of offending intersection point reduce the purchase of the offending product shift from one product to another similar type of product or continue to purchase and absorb the unresolved risk,2.6 SummaryNowadays, public are emphasize on food hygiene. As the report from The World Health Organization 2002, food safety is an increasingly important public health issue and inadequate food safety control was a key contributor to the 2.1 million deaths from diarrhoeal disease globally in 2000.There are many food poisoning cases happen because of poor food hygiene standards. As Kashif Hussain(2005) said, proper food hygiene results in healthful, clean, wholesome food, an orderly environment, and pleasant working conditions. Food industry and restaurant a re taking important role in the proper hygiene standard. Kashif Hussain(2005) add on, food hygiene in a food service operation is the responsibility of everyone working in that establishment. Besides that, consumers have to understand the basic knowledge about food hygiene to reduce as well as prevent and the risk of food borne illness.For overall definition, food hygiene known as a practice of food safety included storage, handle, cook and present food. In order to remain the cleanliness level, some of the important steps are required to concern. For example, the proper storage of food, maintaining kitchen cleanliness level, as well as the staff personal hygiene. Hazard Analysis Critical Control Point (HACCP) is a arrive at of food risk assessment used as a food safety control. HACCP helps to indentify the hazards of food and reduce the risk from storage, handler, and cook and serve the food to consumer.Lastly, food borne illness is caused by conducting poor food hygiene in food industry. To prevent from food borne illness, food industries have to properly cook and handle the food. Besides that, food industries especially restaurant business must stringent requirements their staff with standard hygiene concept.CHAPTER 33.1 IntroductionIn this research, I will interview TAR colleges students in Kampar to gain their sagacity toward the relationship between food hygiene and purchasing behaviour by using quantitative research method.3.2 Research DesignThis research is to study the relationship between food hygiene and customers purchasing behaviours among TARC students. Quantitative succeed method will be conducted because the information is more reliable. Besides that, its more convenience, and efficient which face to face fall out with TAR college students about the sentience of food hygiene.3.3 PopulationThe respondent in this research is focus on TARC Perak Branch Campus students.3.4 Research InstrumentQuestionnaire is divided into 3 sections. region A is awareness of food hygiene, contribution B is HACCP, and Section C is customers purchasing behaviour and lastly Section D is demographic. There total 15 questions on food hygiene and customers purchasing behaviour in Section B and respondents responded on a likert scale which range from strongly agree to strongly differ. 5 questions on customers purchasing behaviour were asked in Section C and likert scale which range from strongly agree to strongly disagree is provided. For the last section is demographic which included respondents gender, age as well as education level.3.5 Research ProcedureThe method that used to collect data is through face to face interview with Kampar college students. Face to face interview can make sure that the information is more stain little and reliable. The question is printed in black and exsanguinous papers that allow respondents to set the questions accordingly.Before start my survey, I will have a short brief about my title and reason of rese arch. After that, black and duster printed question paper will be given to allow respondents attend the question accordingly. apply face to face method with black and white printed questionnaire can make sure that respondents can answer accordingly and respondents can ask for question when they meet some problem in respond the question.3.6 Method of collecting DataIn this research, the instrument will use black and white printed survey form to interview Kampar students. All the survey questions are printed in black and white paper form to let respondents answer the survey question accordingly. Face to face survey by using black and white printed survey form can make sure that respondents are answering the question accordingly and also can get more reliable answers. Besides that, respondents can ask any question directly from me if they face any problem while answering the survey question.Method of Analysing DataThe Statistic Package for the Social Sciences (SPSS) is used for da ta analysis. Coefficient Alpha is used to seeify the reliability of question, independent- sample T-test is use to test the bias of respondents and lastly Pearson Correlation method are used to test the surmise.CHAPTER 4IntroductionThe data analysis will be conducted by using Statistic Package for the Social Sciences (SPSS) software to find out the result for objective and hypothesis.Research FindingReliability Statistic TestA study was conducted to estimate the internal consistency of the 20 items which included HACCP, Food borne illness as well as Customers purchasing behaviour. Coefficient alpha for the scale was 0.770, indicating bewitching internal consistency among the items on the scale. The means of individual items ranged from 1.40 to 2.30, with a mean on the total scale of 32.50 (Standard Deviation = 4.171). Overall, the respondents responses on the scale indicated that they possess a fairly degree of HACCP, Food borne illness and Customers purchasing behaviour.Indepen dent-sample T-testResearch Question1. Will Application of HACCP influence purchasing behaviour among Kampar students?2. Will factor of food borne illness influence the purchasing behaviour among Kampar students?Hypothesis energy Hypothesis 1 There is no significant passing in HACCP between purchasing behaviour.Alternative Hypothesis 1 There is a significant difference in HACCP between purchasing behaviour.Null Hypothesis 2 There is no significant difference in food borne illness between purchasing behaviour.Alternative Hypothesis 2 There is a significant difference in food borne illness between purchasing behaviour.Interpretation of resultTable thirty indicated that the p-value is 0.666 which is greater than 0.05, means do not decimate the null hypothesis and argue there is no significant difference in HACCP.Table XXX indicated that the p-value is 0.871 which is greater than 0.05, means do not reject the null hypothesis and argue there is no significant difference in food borne il lness.Table XXX indicated that the p-value is 0.682 which is greater than 0.05, means do not reject the null hypothesis and argue there is no significant difference in purchasing behaviour.The Pearson r Correlations CoefficientThe correlation table XXX, indicated that the correlation between HACCP and purchasing behaviour is 0.341** with corresponding p-value of 0.015 based on 50 respondents. Since the p-value is less than 0.05, there is significant positive relation between HACCP and purchasing behaviour.There is a relationship between HACCP and purchasing behaviour, r (0.341) at p is less than 0.05. Hence, there is a relationship which affirms that the two variables are positively related to population. The coefficient of determination r the correlation between HACCP and purchasing behaviour of the respondent = 0.341 and r = the coefficient of determination = (0.341) = 0.1163. Therefore 11.63% if the variance in HACCP of the respondent can be explained by purchasing behaviour of r espondents.While for sulfur hypothesis, there is no relationship between food borne illness and purchasing behaviour, r (0.48) since the p-value is more than 0.05.QuestionnaireSECTION A Food Hygiene at a lower place questions are continuous question1(a). Based on the option below, which Kampar restaurants do you think that are having high level of cleanliness/ hygiene standard?Mc Donald ( Fast Food restaurant)Seng Yip ( Economy rice restaurant)East naval Dong Hai ( Chinese restaurant)Ghany Corner (Mamak store)2. What are the factors that influence you to choose the restaurant from question 1(a)?The restaurant have proper standard to cook/serve the food (eg. Serve the food with clean tray)The utilities provided are clean and safe to useThe restaurant environment are cleanStaffs with proper arrayTheir dishes are fresh and niceSECTION B Application of HACCP responsive is asked to indicate the extent to which they agreed or disagreed with each statement by using 5 Likert scale.1. My perception of cleanliness level in a restaurant is based onStrongly AgreeAgree neutral discordStrongly dissentProper handling of foodFood monstranceRestaurant environmentUtensils and equipment used in restaurant2. Based on your experience, please rate the following statement by place a tick () in the box.Strongly AgreeAgreeNeutral dissentStrongly disagreeFood hygiene (sanitation level) is a factor that influence my choice of restaurant to dine inProper storage of food before use, washing hand before handling food and maintaining a clean environment can make sure that all foods are free of contaminants3. The following question is asking about the factors that cause food borne illness.Strongly AgreeAgreeNeutralDisagreeStrongly DisagreeFood come from unsafe sources will cause food borne illnessInadequate cooking method will cause food borne illnessImproper holding temperature will cause food borne illnessUsing contaminated equipment will cause food borne illnessPoor personal hygien e will cause food borne illness4. Based on your dining experience, please rate the following statement by putting a tick () in the box.Strongly AgreeAgreeNeutralDisagreeStrongly DisagreeThe restaurant has standard sanitation levelThe restaurant food I often dine in is cooking in proper cooking methodThe restaurant food I often dine in is serving in proper temperatureThe restaurant staff s have proper attireSECTION C Customers Behavior1. The below questions are asking about customers behavior. Based on your experience, please rate the following statement by putting a tick () in the box.Strongly AgreeAgreeNeutralDisagreeStrongly DisagreeI will neer dine in to the restaurant again if found a foreign object in my foodI will never visit to the extra restaurant again if I found out that they did not poorly handle of food (eg. Serve the food which dropped on floor)I will never visit to the particular restaurant again if I found out that there is presence of pesticidesI will never visit t o the particular restaurant again if I found out that the utilities provided is dirtyI will never visit to the particular restaurant again if my food is not serving in proper temperature (eg. Rice and dishes is cold and not fresh)SECTION D Demographic1. GenderMaleFemale2. climb on18-2122-2425-273. Highest Level education acquireSPMCertificatelambskinAdvanced DiplomaChapter 5