A Study On Hygiene At UMP Cafeteria-

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Background
Research Objective
Research Question
Literature Review
•
•
•
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
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.
1)
2)
3)
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?
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•
•
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 .
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 Collection
Interpretation 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
Find out all the
information and
manage our
questionnaire
Sent out all the
questionnaire
paper
Collect back all
the form and
analyse their
respond
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
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
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.
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Findings & Discussion
- The effects influenced by the level of
hygiene.
- The ways to solve regarding the level of
hygiene.
Conclusion
Recommendation
o
a)
b)
Effect base on:
Human Health
Environment
Number of the UMP student have been ill due to eating at KK1 Cafeteria
20
18
18
16
no.of respondents
14
13
13
0
12
1
10
9
2
3
8
4
7
more than 5
6
4
2
0
0
Times
Number of the UMP Student have been warded in the hospital due to
hygiene level and food in KK1 cafeteria
15%
NO
85%
YES
The type of disease has been suffer by UMP Student due to hygiene
level and food in KK1 cafeteria
6
5
5
4
3
3
Type of Dieseas
2
1
1
0
0
Abdominal pain
Food poisoning
Diarrhea
Other
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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
Rate of Ways to Solve of the Problem Regarding the Level of Hygiene
5
7
6
2
1
4
3
8
•
•
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•
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.
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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.
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
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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