A Study On Hygiene At UMP Cafeteria

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Look at it !!!
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A Study On Hygiene At UMP KK1 Cafeteria
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Introduction

• Background
• Research Objective
• Research Question
• Literature Review

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 Background

• 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

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Research Objective

• The research objectives of our study are to
  identify the level of hygiene which included
• To identify the causes regarding the level of
  hygiene at KK1 Cafeteria.
• To identify effects regarding the level of
  hygiene at KK1 Cafeteria.
• To identify the ways to solve the problems
  regarding the level of hygiene in KK1 Cafeteria.

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Research Question

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?

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Literature Review

• 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 .

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Methodology

• 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.

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• 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.

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• Procedure
• Data Analysis
• The data were transferred to and calculated
  in code book by using Microsoft Office Excel and
  present graphs of our research

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• FINDING ANALYSIS
• What are the causes regarding to the level
  hygiene in KK1 cafeteria?

Rate Of Each Cause Regarding To The Food Hygiene
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• 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.

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Rate Of The Personal Hygiene Procedure Fulfillment
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• 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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UMP KK1Cafeteria
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Introduction

• Findings Discussion
• - The effects influenced by the level of
  hygiene.
• - The ways to solve regarding the level of
  hygiene.
• Conclusion
• Recommendation

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2.  The effects influenced by the level of hygiene
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Introduction

• Effect base on
• Human Health
• Environment

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Findings
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Findings
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Findings
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Findings
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Discussion

• environment is too much fly in the KK1 cafeteria
• majority for respondents at UMP student have been
  ill due to eating at KK1 cafeteria
• majority for respondents at UMP student have not
  been warded in the hospital
• majority for respondents at UMP student are never
  been suffer before due to hygiene level and food
  in KK1 cafeteria

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3. The Ways to Solve Regarding the Level of
Hygiene
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Findings
Rate of Ways to Solve of the Problem Regarding
the Level of Hygiene
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Discussion

• 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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Conclusion

• 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 -gt too much flies
• -health -gt 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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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.
• 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.