A Study On Hygiene At UMP
Cafeteria
Introduction
• The hygiene at the KK1 Cafeteria in UMP is
become our research topic.
• 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.
Research Objective
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 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?
Scope of Study
Data Analysis Dan Finding
Demographic
Background of Research
Background of Research (cont…)
Background of Research (cont…)
1. The Causes Regarding to The
Level of Hygiene in KK1 cafeteria
Causes regarding to the hygiene at
cafeteria included:
• Cause Regarding To Food Handlers Hygiene
• Cause Regarding To Equipment And
Environment Hygiene
• Cause Regarding To Food Hygiene
The Causes Regarding To The Level Of
Hygiene In KK1 Cafeteria.
Rate Of The Personal Hygiene
Procedure Fulfillment
2. The effects influenced by the
level of hygiene
Introduction
o Effect base on:
a) Human Health
b) Environment
Figure 2: The Environment of the KK1 Cafeteria
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
8
2
3
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
0%
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
3. The Ways to Solve Regarding the
Level of Hygiene
Conclusion
•
The majority of the respondents consider most of the 2BCN UMP students
consider raw or half-cooked meat or raw unwashed vegetables and unhygienic
practice of food handlers are the causes regarding to the food hygienic. This is
because the bacteria grown on the unhygienic handling food. However, majority
of the respondents consider most of the staffs wash hands using an anti-bacterial
soap and single-use paper towels to fullfill the personal hygiene procedure. This
show that hand hygienic is related to the food hygienic handling.
•
The majority of the respondents do know the various bad effects caused by low
level of hygiene on personal health. Last but not least, the main effect influenced
by the level of hygiene in the KK1 cafeteria is the environment as well.
•
Most of the 2BCN students prefer the way cover the food as the way to solve the
problem regarding the level of hygiene in KK1 cafeteria. The reason is 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. Furthermore, the role of staff also very
important to improve the hygiene level of cafeteria. As comment by
Cakiroglu and Ucar (2008), cafeteria employees must have a clean,
tidy and proper look, do not have any skin infections, have good
teeth hygiene, have short finger nails and are not in the habit of
biting nails, do not wear jewellery except for their wedding ring, do
not make up, work in clean shoes and uniform, and believe hygiene
is a must among the staff employed in food and beverages services.
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.