evaluating the food safety knowledge among the …
TRANSCRIPT
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EVALUATING THE FOOD SAFETY KNOWLEDGE
AMONG THE EXECUTIVE LOUNGE STAFF AT JW MARRIOTT JAKARTA
By
MUHAMMAD FARHAN
ID no. 014201100048
A Skripsi presented to theFaculty of Business President University
in partial fulfillment of the requirements forBachelor Degree in Economics Major in Management
2015
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PANEL OF EXAMINERS
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SKRIPSI ADVISOR
DECLARATION OF ORIGINALITY
I declare that this skripsi, entitled “EVALUATING THE FOOD
SAFETY KNOWLEDGE AMONG THE EXECUTIVE LOUNGE
STAFF AT JW MARRIOTT JAKARTA” is, to the best of my
knowledge and belief, an original piece of work that has not been
submitted, either in whole or in part, to another university to obtain a
degree.
Cikarang, Indonesia, January, 2015
Muhammad Farhan
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ABSTRACT
Food safety become an important things and becomes a global concern in the foodand beverage industry especially in the food service business such as restaurant,cafe, and hotels. The Executive Lounge which is one of the JW Marriott Jakarta’soutlets also should be concerned. The lack of information and trainings to the foodhandlers and management has made the business employees poor and properknowledge and skills..
The purpose of this research is to analyze the food safety knowledge among theExecutive Lounge staff at JW Marriott Jakarta. This research is focusing on thelevel of knowledge of the food handler, which are F&B staff and kitchen staff,regarding personal hygiene and food sanitation as well as their application. In thisstudy, data were collected through interview, observation and questionnairedistributio. By using qualitative methodology, this skripsi presents all information,data analysis, findings and recommendation in the form of comprehensivedescription and explanations.
Based on observation, interview sessions and questionnaire result, researcher canconclude that 66% of the respondents were able to answer correctly, while theother 34% of the respondents were unable to answer correctly. Result of analysisfound that the food handler level of knowledge on food safety regarding personalhygiene and food sanitation is in moderate. Lack of periodic training especiallyfor F&B staff and lack of intensive training for kitchen staff contributes to themoderate level of food safety knowledge.
Keywords: Food safety, personal hygiene, food sanitation, hygiene and sanitation
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ACKNOWLEDGEMENT
“Whoever is kind, Allah will be kind to him; therefore be kind to man on theearth. He Who is in heaven will show mercy on you” Prophet Muhammad (pbuh)
First of all, my deepest gratitude to Allah. Alhamdulillah, all praise and thanks be
to Allah, who has given me the strength, power and His mercy to conduct this
research study as well as enriched me with various experiences in life so that I can
have magnificent stories. Apart from my efforts, the success of this study
depended mainly on the encouragement and guidelines of many others. I take this
opportunity to express my gratitude to the people who have been instrumental in
the successful completion of this study.
In this very special occasion I would like to express my gratitude to my beloved
family. I would like you to know that you are all my inspiration and motivation
for everything, as I dedicate this skripsi to all of you. Thank you for letting me be
the person I am today. Without your endless support, enduring love, constant
guidance, motivation and encouragement, I could not have made it so far.
I would like to express my deepest appreciation to my skripsi adviser Ms. Ma.
Carmel O. Umbao,MBA aka mam Aise. Thank you so much for your guidance,
attention, patience, and kindness. I’m so proud to have you as my skripsi adviser,
thanks for being my skripsi adviser.
I would like also to express my sincere gratitude to Mrs. Farida, for sharing his
knowledge and constructive comments which helped a lot in improving my study.
I am forever in debt to all my lecturers in President University for the education.
They don’t only teach their students academics, but also teach them life and how
it should be, in a unique and fun way. Their hard exams,surprise quizzes, time-
consuming homeworks taught me to never give up, to believe in myself and keep
fighting ‘till the end.
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To all my friends in the university especially to my beloved organization, Zahirul
Ma’ala. Even though you are not directly involved in this study, I thank you all
for the moral support as well as to all stress reliever activities that we have done. I
thank you also to all my friends in each major for their supports. Thank you for all
your supports and wonderful moments we have shared in President University.
Last but not least, I would like to thank Mrs. Marina Margareta, Manager of the
Executive Lounge JW Marriott Jakarta and her supervisors Ms. Yovita Valentine
and Ms. Marcellini Wijaya. Thank you for giving me a chance and support during
my research study at the Executive Lounge of JW Marriott Jakarta. Thank you to
all associates at the Executive Lounge that cannot be mentioned one by one.
Thank you for participating in the process of finishing my whole study in
President University.
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TABLE OF CONTENTS
PANEL OF EXAMINERS ..................................................................................... ii
SKRIPSI ADVISOR .............................................................................................. iii
DECLARATION OF ORIGINALITY .................................................................. iii
ABSTRACT........................................................................................................... iv
ACKNOWLEDGEMENT ...................................................................................... v
TABLE OF CONTENTS...................................................................................... vii
LIST OF TABLES .................................................................................................. x
LIST OF FIGURES ............................................................................................... xi
LIST OF ACRONYMS ........................................................................................ xii
CHAPTER I ............................................................................................................ 1
INTRODUCTION .................................................................................................. 1
1.1 Background of the Study.......................................................................... 1
1.2 Problem Identification .............................................................................. 2
1.3 Statement of Problem ............................................................................... 3
1.4 Research Objectives ................................................................................. 3
1.5 Definition of Terms .................................................................................. 4
1.6 Scope and Limitations .............................................................................. 5
1.6.1 Scope................................................................................................. 5
1.6.2 Limitation.......................................................................................... 5
1.7 Research Benefits ..................................................................................... 5
CHAPTER II........................................................................................................... 7
LITERATURE REVIEW........................................................................................ 7
2.1 Theoritical Review ................................................................................... 7
2.1.1 Food Safety ....................................................................................... 7
2.1.2 The Importance of Food Safety......................................................... 7
2.1.4 Hygiene and Sanitation ..................................................................... 8
2.1.5 Food Sanitation ................................................................................. 9
2.1.6 Personal Hygiene ............................................................................ 10
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2.2 Previous Research .................................................................................. 13
2.3 Conceptual Framework .......................................................................... 15
CHAPTER III ....................................................................................................... 17
RESEARCH METHODOLOGY.......................................................................... 17
3.1 Research Design ..................................................................................... 17
3.2 Research Framework .............................................................................. 18
3.3 Research Time and Place ....................................................................... 19
3.4 Research Instrument ............................................................................... 20
3.3.1 Primary Data ................................................................................... 21
3.3.2 Secondary Data ............................................................................... 22
3.5 Data Collection Procedure...................................................................... 22
CHAPTER IV ....................................................................................................... 24
ANALYSIS AND INTERPRETATION .............................................................. 24
4.1 Company Profile..................................................................................... 24
4.1.1 Organization Chart .......................................................................... 25
4.1.2 Marriott International ...................................................................... 26
4.1.3 Company Core Values .................................................................... 27
4.1.4 JW Marriott Jakarta Business Overview......................................... 30
4.1.5 Guest Rooms ................................................................................... 30
4.1.6 Dining.............................................................................................. 31
4.1.7 Fitness & Recreation ....................................................................... 34
4.2 Data Analysis ......................................................................................... 34
4.2.1 Respondents Profile ........................................................................ 35
4.2.2 Questionnaire of Personal Hygiene................................................. 37
4.2.3 Questionnaire of Food Sanitation ................................................... 44
4.2.4 Interview Result .............................................................................. 51
4.3 Interpretation of Result........................................................................... 53
CHAPTER V......................................................................................................... 57
CONCLUSIONS AND RECOMMENDATIONS ............................................... 57
5.1 Conclusions ............................................................................................ 57
5.2 Recommendations .................................................................................. 58
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REFERENCES...................................................................................................... 61
Appendix A ........................................................................................................... 65
Questionnaire ........................................................................................................ 65
Appendix B ........................................................................................................... 70
15 Minutes Training.............................................................................................. 70
Appendix C ........................................................................................................... 72
The refrigerator & the kitchen at the Executive Lounge....................................... 72
Appendix D ........................................................................................................... 73
Poisoning Cases in Indonesia (Source: NA-DFC/BPOM) ................................... 73
Appendix E ........................................................................................................... 74
Observation Result ................................................................................................ 74
Appendix F............................................................................................................ 75
Interview ............................................................................................................... 75
Appendix G ........................................................................................................... 76
Executive Lounge.................................................................................................. 76
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LIST OF TABLES
Pages
Table 1.0: Sailendra Restaurant Information......................................................... 31
Table 1.1: Pearl Restaurant Information................................................................ 32
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LIST OF FIGURES
Pages
Figure 2.1: Conceptual Framework....................................................................... 15
Figure 3.1: Research Framework........................................................................... 19
Figure 3.2: Data Collection Method...................................................................... 21
Figure 4.1-1: Organization Structure of JW Marriott Hotel Jakarta..................... 25Figure 4.2-1: Respondent’s Gender....................................................................... 35Figure 4.2-2: Respondent’s Range of Age............................................................. 35Figure 4.2-3: Respondent’s Last Education........................................................... 36Figure 4.2-4: Respondent’s Job Position............................................................... 36Figure 4.2-5: Respondent’s Working Period......................................................... 37Figure 4.2-6: Personal Hygiene General Knowledge............................................ 38Figure 4.2-7: Personal Hygiene Practices 1........................................................... 38Figure 4.2-8: Personal Hygiene Practices 2........................................................... 39Figure 4.2-9: Proper Handwashing Knowledge 1.................................................. 40Figure 4.2-10: Proper Handwashing Knowledge 2 ............................................... 40Figure 4.2-11: The Hygienic Practices.................................................................. 41Figure 4.2-12: The Hygienic Practices for Food Handler...................................... 42Figure: 4.2-13: Reheat Leftovers........................................................................... 43Figure 4.2-14: The Hygienic Practices 2............................................................... 43Figure 4.2-15: The Hygienic Practices 3............................................................... 44Figure 4.2-16: The Importance of Food Sanitation................................................ 45Figure 4.2-17: Factors of unsafe food.................................................................... 45Figure 4.2-18: Food Serving Concept.................................................................... 46Figure 4.2-19: General Knowledge About Danger Zone....................................... 47Figure 4.2-20: Danger Zone Knowledge............................................................... 47Figure 4.2-21: The Temperature of Refrigerator................................................... 48Figure 4.2-22: Bacteria General Knowledge......................................................... 49Figure 4.2-23:Storage Location for Meats and Poultry......................................... 49Figure 4.2-24: Food Poisoning Knowledge........................................................... 50Figure 4.2-25: Pests Knowledge............................................................................ 51Figure 4.3-1: Percentage of Right and Wrong Answer in Personal....................... 53Figure 4.3-2: Percentage of Right and Wrong Answer in Food Sanitation........... 54
Figure 4.3-3: Percentage of Right and Wrong Answer from F&B Staff............... 55
Figure 4.3-4: Percentage of Right and Wrong Answer from F&B Staff............... 55
Figure 5.1-1: Total Percentage of Right and Wrong Answer from the Executive
Lounge Staff........................................................................................................... 58
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LIST OF ACRONYMS
CBD Central Business District
CDC Centers for Disease Control
JW John Willard
SOP Standard Operating Procedure
WHO World Health Organization
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CHAPTER I
INTRODUCTION
1.1 Background of the Study
Nowadays, in Food and Beverage Industry, food safety become an important
things and becomes a global concern. The data from The CDC (Centers for
Disease Control and Prevention) as cited from (Paster, 2007) estimates that
every year, 76 million people get sick from eating unsafe food. Out of those
millions of people, 325,000 people are hospitalized and 5,000 people die from
eating unsafe food. According to World Health Organization (WHO, 2014)
food safety encompasses actions aimed at ensuring that all food is as safe as
possible. Therefore a food handler knowledge on food safety has become an
important factor to prevent food poisoning in the F&B industry. Every team
member in the foodservice industry must be responsible to ensure that the
food he or she prepares and serves to customers is not hazardous to their
health.
Everyday foodservice managers are at war with an enemy that often cannot be
seen, tasted, or smelled. Food safety involves keeping food safe to eat at every
stage of handling as it passes through the flow of food from farm to table
(purchasing,receiving, storing, preparing, cooking, holding, cooling, reheating,
and serving). Having a good food safety knowlede is an important value added
for food handler in the F&B industry.
As we know, recently Indonesia’s government were busy to recall the apples
that imported from USA such as Granny Smith and Gala from traditional
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market and also supermarkets because of containing bacteria. In Indonesia,
number of food contamination is considerately high, such as in hotel industry
for 33,3%, restaurant outside hotel for 31,3%, catering industry for 38,2%,
food stall for 32,9% and food industry 21,3% (Toar, 2012). During the
internship program done by the researcher in Executive Lounge at JW
Marriott Hotel Jakarta, the researcher did some observation and gains some
experiences in its food safety procedure. As a 5 star hotel, JW Marriott
Jakarta have a food safety plan in order to make sure the food is safe.
However, the application done by the food handler at JW Marriott Jakarta as
regards of hygiene and sanitation, food sanitation, and personal hygiene of the
staff was not inappropriate. The inappropriate application on operational in the
Executive Lounge such as did not wear a gloves when preparing the food or
did not washing hands before contact with food. Meanwhile, food safety has
become a worldwide issue. Therefore is titled “Evaluating The Food Safety
Knowledge Among The Executive Lounge Staff at JW Marriott Jakarta”.
1.2 Problem Identification
According to World Health Organization each day thousands of people die
from preventable foodborne illness. Food safety has become the most
important thing in F&B industry. It is used as guidance for any businesses
related to food industry. However, a good food safety system wont be success
if the stakeholders do not pay attention and not knowledgeable to the element
of the sytem. In this occasion, the stakholders are kitchen staff and F&B staff.
The element such as hygiene and sanitation, food sanitation, and personal
hygiene plays an important roles in food safety. Besides of the inappropriate
application by the staff at The Executive Lounge that have been mentioned
in the background of study. There is also an example which a trash bin that
always opened in the kitchen during the operational. It was dangerous because
a trash bin that always opened could transfer the contamination to the food
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through the air (Paster, 2007). Having a good food safety knowledge will help
the staff to implement those elements properly. For JW Marriott Jakarta, a
knowledgeable staff in food safety are high valuable asset for the hotel.
Therefore, the knowledge among the staff in JW Marriott Jakarta should be
concerned in order to maintain the quality of food products and to prevent
foodborne illness.
1.3 Statement of Problem
The growing attention placed on food safety as a public concern relates to a
background of food safety issues that arise one after another. With the many
headlines heralding food illness incidents, consumers today have a much
increased awareness of food safety and sanitation issues. Therefore, a
challenges for every food handler such as kitchen staff and F&B staff to
enhance their knowledge in food safety. Related to this issue, these are the
main problems that appear in this study:
1. Why the food safety application done by the food handler at the Executive
Lounge of JW Marriott Jakarta is inappropriate?
2. How far their understanding and implementation among the staff as
regards of hygiene and sanitation, food sanitation, and personal hygiene at
the Executive Lounge of JW Marriott Jakarta?
1.4 Research Objectives
The main objective of this research to analyze the food safety knowledge
among the executive lounge staff at JW Marriott Jakarta.
The research objectives of the study can be translated as follows
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1. To evaluate the food safety application at the Executive Lounge staff atJW Marriott Jakarta.
2. To find out the staff’s food safety knowledge based on their understanding
in hygiene and sanitation, food sanitation and personal hygiene.
1.5 Definition of Terms
a. Food handler: any person who directly handles packaged or
unpackaged food, food equipment and utensils, or food contact
surfaces and is therefore expected to comply with food hygiene
requirements (Codex Alimentarius Commission, 2003) .
b. Foodborne illness: an illness caused by the consumption of food
containing poisonous micro-organism or substances (Marriott &
Gravani, 2006).
c. Food safety: is an actions aimed at ensuring that all food is as safe as
possible (Paster, 2007).
d. Hazard: refers to any part of the food production chain that is not
acceptable because it has potential to cause a food safety problem
(Paster, 2007).
e. Personal hygiene: the physical act of cleansing the body to ensure that
the skin, hair and nails are maintained to an optimum condition
(Marriott & Gravani, 2006).
f. Sanitation: the attempt to keep the environment clean in order to
prevent and control diseases (Marriott & Gravani, 2006).
g. WHO: World Health Organization (WHO, 2014)
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1.6 Scope and Limitations
1.6.1 Scope
The study is conducted to “Evaluating The Food Safety Knowledge Among
the Executive Lounge Staff at JW Marriott Jakarta”
1.6.2 Limitation
This study is focused on F&B staff and kitchen staff at the Executive Lounge
of JW Marriott Jakarta. In this study, the primary data is directly collected
using organized observation, questionnaire distribution for all food handler
staff, and direct interview with staff whose jobs are related to the observed
object and documentation on the related subjects in order to describe the facts
of food safety.
1.7 Research Benefits
Through this research hopefully could expand knowledge, information, and
suggestion for:
1. For JW Marriott Jakarta, the study can be used as a reference to
improve food handler knowledge in the company about food safety.
2. For the reader, this study can be used as a reference for further
research in food safety study and also to give more information
regarding food safety to the food handler in the F&B industry in the
community.
3. For the researcher, this study will give more knowledge and
information about practical application and implementation of food
safety in F&B Industry
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4. For the future researcher, the output of the research would become a
baseline and additional knowledge to enhance the needs of people who
would do future research.
5. For President University, this study can increase the literatures and
studies in field of Food Safety.
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CHAPTER II
LITERATURE REVIEW
2.1 Theoritical Review
2.1.1 Food Safety
The history of food safety is probably nearly as old as human history itself and
may have started with the recognition and subsequent avoidance of foods that
were naturally toxic (Griffith, 2006). Refer to World Health Organization as
cited from Sun (2012) “food safety refers to the assurance that food will not
cause harm to the consumer when it is prepared and/or eaten according to its
intended use.”
According to Bruhn & Schutz (1999) food safety is correct handling from
production through consumption. Based on Kaptan & Zorba (2011) as cited
from their journal which titled ‘Consumer Food Safety Perceptions and
Practices in a Turkish Community’ defines food safety as any measure taken
to avoid physical, chemical, biological, and any other kind of damage that may
occur in food.
2.1.2 The Importance of Food Safety
The growing attention placed on food safety as a public concern relates to a
background of food safety issues that arise one after another. Besides, with the
passage of food safety issues along the worldwide food trade and food
production chain, food safety has inevitably become a global issue. Most
cases of foodborne illnesses are preventable if food protection principles are
followed from production to consumption. Food safety is an important
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consideration and any outbreak of foodborne illness may have devastating
effects on the foodservice operation (Sudan, 2001).
With the many headlines heralding food illness incidents, consumers today
have a much increased awareness of food safety and sanitation issues.
Therefore, a challenges for every food handler such as kitchen staff and F&B
staff to enhance their knowledge in food safety. That is yet another reason for
every foodservice professional to ensure and emphasize operations
cleanliness. It can be a critical factor if he or she is to maintain customer
confidence in and satisfaction with his or her operation's food and service.
2.1.4 Hygiene and Sanitation
Marriott & Gravani (2006) stated that poor employee hygiene and food
sanitation practices affected food safety and acceptability. The development of
hygiene and hygienic practices has been fundamental in preventing infections
through cleanliness, and has also been very important in helping patients
recover from ailments. On a personal level, it involves washing hands and the
body with clean water (Corfield, 2008). According to Encyclopedia of Global
Health (2008) “The word of Hygiene derived Hygieia, the Greek goddess of
health and sanitation, who was known as Salus in the Roman Empire. As a
word, it first appeared in French as hygiaine in 1597, and Salmon in 1671
noted that there were three speculative parts in medicine: physiology, hygiene,
and pathology.”
The word of hygiene almost always adjacent with sanitation. According to
Encyclopedia of World Poverty (2006) “Sanitation is the attempt to keep the
environment clean in order to prevent and control diseases”. Sanitary practices
seek to control the environment and individual hygiene in order to prevent
diseases. While World Health Organization stated on its official website that
“Sanitation generally refers to the provision of facilities and services for the
safe disposal of human urine and faeces”.
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Good hygiene and sanitation practices are good for business (Norton, 2002). A
consumer may not observe the food preparation in the kitchen, but he or she
will immediately note front-of-the-house employee practices that he or she
perceives as compromising food safety. And if they are observed, that
customer may well decide not to return. Although the consumer cannot
observe all of the food purchasing, preparation and service that goes on, they
want to be assured that food sanitation and safety practices are followed. The
consumer will look at visible front-of-the-house practices as an indication of
back-of-the house oversight.
2.1.5 Food Sanitation
2.1.5.1 Sanitation: An Applied Science
Marriott & Gravani (2006) described “Food sanitation is an applied science
that incorporates the principles of design, development, implementation,
maintenance, restoration, and/or improvement of hygienic practices and
conditions. Sanitation applications refer to hygienic practices designed to
maintain a clean and wholesome environment for food production, processing,
preparation, and storage. Sanitation is considered to be an applied science
because of its importance to the protection of human health and its
relationship with environmental factors that relate to health. Therefore, this
applied science relates to control of the biological, chemical, and physical
hazards in a food environment.”
Food sanitation is more than just cleanliness. It included all practices involved
in protecting food from risk of contamination, harmful bacteria, poisons and
foreign bodies, preventing any bacteria from multiplying to an extent which
would result in an illness of consumers; and destroying any harmful bacteria
in the food by thorough cooking or processing.
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The primary tenet of food-service sanitation is absolute cleanliness. It begins
with personal hygiene, the safe handling of foods during preparation, and
clean utensils, equipment, appliances, storage facilities, kitchen and dining
room. Control of the microbial quality of food must focus on the preparation
of food itself, food handlers, facilities and equipment. The quality of food
depends on the condition when purchased and the time temperature control
during storage, preparation and service. Personal hygiene and cleanliness of
the facilities and equipment also contribute to food safety. Proper food
sanitation practices provide the foundation that food safety assurance systems
are built upon (Marriott & Gravani, 2006). Poor hygienic and sanitary
practices can contribute to outbreaks of foodborne illnesses and cause injury.
2.1.6 Personal Hygiene
Food handlers can transmit bacteria causing illness. In fact, humans are the
major source of food contamination. Their hands, breath, hair, and
perspiration contaminate food, as can their unguarded coughs and sneezes,
which can transmit microorganisms capable of causing illness. Transfer of
human and animal excreta by workers is a potential source of pathogenic
microorganisms that can invade the food supply.
Personal hygiene refers to the cleanliness of a person’s body (Marriott &
Gravani, 2006). According to Department of Health of England (2001) as
cited from the Journal ‘Learning Disability Practice’ which titled Teaching
Good Personal Hygiene “Personal hygiene is the physical act of cleansing the
body to ensure that the skin, hair and nails are maintained to an optimum
condition.” The health of workers plays an important part in food sanitation.
People are potential sources of microorganisms that cause illness in others
through the transmission of viruses or through food poisoning. People
especially F&B staff and kitchen staff can contaminate food or spread
contamination from raw to ready-to-eat foods. Marriott and Gravani (2006)
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explain in their book which titled Principle of Sanitation some of example for
personal hygiene and the explanation:
Employee Hygiene
Ill employees should not come in contact with food or equipment and
utensils used in the processing, preparation, and serving of food.
Human illnesses that may be transmitted through food are diseases of
the respiratory tract,such as common cold, sore throat, tubercolosis,
etc. In many illnesses, the disease-causing microorganisms may remain
with the person after recovery. A person with this condition is known
as a carrier.
Skin
This living organ provides four major functions: protection, sensation,
heat regulation, and elimination. Protection is an important function in
terms of personal hygiene. The epidermis (outer layer of skin) and the
dermis (inner layer of skin) are tough, pliable, elastic layers that
provide resistance to damage from the environment.
The skin becomes a potential source of bacterial contamination. As the
secretions build up and the bacteria continue to grow, the skin
may become irritated. Food handlers may rub and scratch the area,
thereby transferring bacteria to food. Improper hand washing and
infrequent bathing increases the amount of microorganisms dispersed
with the dead cell fragments. Contamination results in shortening
the product’s shelf life or in foodborne illness.
Fingers
Bacteria may be picked up through the hands touching dirty
equipment, contaminated food, clothing, or other areas of the
body. When this occurs, the employees should use a hand-dip sanitizer
to reduce transfer of contamination. Plastic gloves may be a solution
They help prevent the transfer of pathogenic bacteria from the fingers
and hands to food and have a favorable psychological effect on those
observing the food being handled in this way.
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Fingernails
One of the easiest ways to spread bacteria is through dirt under the
fingernails. Employees with dirty fingernails should
never handle any food. Washing the hands with soap and water
removes transient bacteria,and the use of an antiseptic or sanitizer
in hand soap controls resident bacteria.
Jewelry
To reduce safety hazards in an environment containing machinery,
jewelry should not be worn in food processing or foodservice
areas. Also, it may be contaminated and fall into food.
Hair
Microorganisms (especially staphylococci) are found on hair.
Employees who scratch their heads should use the hand dip before
handling food and should wear a head cover. The necessity for wearing
hair coverings in food processing areas should be considered a
condition of employment for all new employees and should be made
known at the time when they are hired.
Eyes
A The eye itself is normally free of bacteria but mild bacterial
infections may develop. Bacteria can then be found on the eyelashes
and at the indentation between the nose and eye. By rubbing the eyes,
the hands are contaminated.
Mouth
Many bacteria are found in the mouth and on the lips. During a sneeze,
some of the bacteria are transferred to the air and may land on food
being handled. Furthermore, smoking should be prohibited while
working. Various disease-causing bacteria, as well as viruses, are also
found in the mouth, especially if an employee is ill. These
microorganisms can be transmitted to other individuals, as well as to
food products, when one sneezes.
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If every person that handles food could achieve appropriate personal hygiene,
food contamination could be minimized.
2.2 Previous Research
Some previous research has been conducted regarding to the food safety
knowledge, hygiene and sanitation, food sanitation and personal hygiene
namely:
1. Akonor (2014) performed a research about food safety knowledge of
food handlers in Accra, Ghana. Quantitative method is used with the
sample of 608 questionnaires. The Food safety knowledge of
respondents in Accra was assessed under five food safety themes using
a Likert-type scale questionnaire, and Mean Aggregate Score. The
themes considered in this study were “Concern for food safety”,
“Crosscontamination”, “Personal hygiene”, “Knowledge of pathogenic
microbes” and “Handling left-over food”. Results indicates with Mean
Aggregate Score 3,8 that respondents were more knowledgeable and
concerns in the areas of personal hygiene which is one of the most
important element in food safety.
2. Ko (2011) from Fu-Jen University conducted a research food
sanitation knowledge, attitude, and behavior for the university
restaurants employees. A questionnaire survey procedure was used for
473 respondents. Each two constructs of food sanitation attitude and
behavior were analyzed by factor analysis. Data was analyzed by
description, Pearson’s correlation and multiple regression analysis.
The overall attitude toward food sanitation was prone to positive and
the attitude of employee self-responsibility was superior to the attitude
of food sanitation practice. That means the employee knowledgeable in
14
food safety which shown from food sanitation application was a
positive attitude.
3. Binkley (2005) from Purdue University accomplished a research about
the Impact of foodservice manager credentialing on food safety
knowledge and health inspection scores. The study was conducted by
surveying 4788 foodservice managers from 8 states and 28 counties at
the time of the routine health inspection. Quantitative method is used
in this study. Data were analyzed using correlations and regression
analysis to determine if there were any relationships between
inspection scores and food safety knowledge scores. The results of the
study showed that certification program and training method do have
an impact on the level of food safety knowledge of the foodservice
manager. It’s proven from the inspection scores on hygiene and
sanitation that managers who were certified were more knowledgeable
in food safety practices application.
4. Staskel (2006) performed a study research evaluate food safety
knowledge and behaviors of cooks in Texas Childcare Centers.
Quantitative method was applied in this study. This study showed that
food handlers are not adequately following food safety procedures.
The Childcare Food Safety Assessment Form (FSA) was completed by
the researcher while observing the head cook during preparation of the
lunch meal (n=35). Only 10% of subjects washed their hands before
preparing food. Also, 96% of subjects did not use a thermometer to
check if meats were cooked properly and 71% used the same cutting
board for meats and vegetables. The fact that 39% of the cooks do not
have food safety certification, while their supervisors did, may
contribute to the attitude in some of the cooks that the supervisor is
then more responsible for food safety than they are. This study
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Food Handler
Hygiene andSanitation
Food Sanitation Personal Hygiene
Food Safety
conclude that lack of training causing lack of food safety knowledge
among the food handlers application on personal hygiene, hygiene and
sanitation, and safe food handling.
2.3 Conceptual Framework
This conceptual framework will provide comprehensive elaboration of the
model process of how knowledge of food safety have relationship to food
handler application on hygiene and sanitation, food sanitation, and personal
hygiene as provided below.
Figure 2.1: Conceptual Framework
by Researcher
The conceptual perspective for the proposed study is most commonly referred
to the relevant studies and literatures of food safety in the F&B Industry. The
16
more food handler have a knowledge on food safety the more appropriate on
its food safety practices. The earliest step in ensuring food safety is to
characterize hygiene and sanitation. According to Marriott and Gravani (2006)
in hygiene and sanitation theory, food safety includes food sanitation and
personal hygiene because poor personal hygiene and food sanitation practices
affected food safety on food handler..
17
CHAPTER III
RESEARCH METHODOLOGY
3.1 Research Design
There are two types of research in the process of analyzing data, which are
qualitative and quantitative analysis research. The differences between
qualitative and quantitative research are the type of data, research process,
instrument in collecting data and the purpose of research.
a. Qualitative research is unstructured, exploratory research methodology
based on small samples that provides insights and understanding of the
problem setting (Greener, 2008).
b. Quantitative research is a research involving the structured question in
which the response options have been predetermined and a large
number of respondends are involved.
The versatility of qualitative research is evident; qualitative research has
been conducted in various hospitality and tourism contexts such as
lodging, commercial and non commercial foodservices, clubs, and tourism
(Arendt, Roberts, Strohbehn, Ellis, Paez, & Meyer, 2012).
Tourism as an object of observation is a social phenomenon with a wide
range of scope including all aspect of human life on their recreation
activities. The tourism research is a systematic investigation, wholly and
controlled toward the human life phenomenon in its relation to tourism
activities (McIntosh and Goelder, 1990, cited in Toar, 2012). In this study,
the researcher is conducting a research using a qualitative approach to
analyze the phenomenon in the research place. This qualitative research
18
includes the process of collecting, analyzing, and interpreting data by
conducting a thorough observation in particular place.
The reasons of author using qualitative research:
1. By using case study, the researcher can generate an in-depth understand a
topic by studying it simultaneously.
2. By using methodological triangulation to validate, this study using more
than one method to gather data, such as interviews, observations,
questionnaires, and documents (Denzin, 2006). Also try to “understand”
any social phenomenon from the perspective of the actors involved, rather
than explaining it (unsuccessfully) from the outside.
3. To understand any phenomenon in its complexity, or one that has be
dismissed by mainstream research because of the difficulties to study it, or
that has been discarded as irrelevant, or that has been studied as if only
one point of view about it was real.
3.2 Research Framework
As it is mentioned in the introduction, the objective of this research to analyze
the food safety knowledge among the executive lounge staff at JW Marriott
Jakarta. Therefore, this research is focusing only on the staff in Executive
Lounge. The research framework figure on the next page will explain briefly
about the process involved in finding the result of the research.
19
Problem Identification and Problem Statement
Literature Review
Evidence: Interview, Questionnaire, Observation
Data Collection
Data Analysis and Interpretation
Conclusion and Recommendation
Figure 3.1: Research Framework
(Source: self-constructed)
3.3 Research Time and Place
In this research, all the activities including questionnaire distribution,
observation, and interviewing sessions was held at the Executive Lounge of
JW Marriott Jakarta, emphasizing on daily activities of F&B and kitchen staff
from November 28 until December 3, 2014.
20
The questions for questionnaire were constructed based on the standard
operation procedure regarding food safety matter. The questionnaires were
distributed directly to the respondents during that period of time. The purpose
of conducting the observation is to experience and find out the reality about
staff knowledge on food safety during operational as well as to validate the
result of the questionnaires. Moreover, interviews were conducted to some of
the staff in the kitchen and F&B, the Supervisors and Manager of the
Executive Lounge. The purpose of the interview itself is to get confirmation
regarding the result of the questionnaire. The questions for questionnaire were
constructed in order to follow up the result of questionnaire.
3.4 Research Instrument
Research Instrument is the tool that used to answer the research questions that
stated in the previous chapter. The Researcher intention is to gather the
information from as much various sources. According to Marshall & Rossman
(2011) in the qualitative research wrote, primary methods on gathering the
information are: (1) participating in the setting, (2) observing directly, (3)
interviewing in depth, and (4) analyzing documents and material cultures.
Data can be obtained from primary or secondary data. Primary data refers to
information obtained first-hand by the researcher on the variables of interest
for specific purpose of the study and secondary data refer to information
gathered from sources that already exist (Sekaran & Bougie, 2010). The
researcher use both primary and secondary data as shown in the figure 3.2
below:
21
Figure 3.2: Data Collection Method
(Source: self-constructed)
3.3.1 Primary Data
Primary data is “data originated by researcher for the specific purpose of
addressing the research problem” (Greener, 2008). Primary data in this research
gathered in form of questionnaires, the feedback of interview, and observation.
The questionnaires will be spread to the numbers of population.
RESEARCH
DATACOLLECTION
SECONDARY DATAPRIMARY DATA
INTERVIEW BOOKS ANDJOURNALS
LITERATURESTUDY
ARTICLES ONINTERNET
DATA SELECTION
QUESTIONNAIRE
OBSERVATION
22
3.3.2 Secondary Data
Secondary data is the data that have been already collected by and readily
available from other sources (Management Study Guide). Such data are
cheaper and more quickly obtainable than the primary data and also may be
available when primary data cannot be obtained at all.
Secondary data on this research is the literature studies. A literature studies is
a technique of data collection based on information gathered from books and
journals related to the research discussion. Data collected by learning and
selecting from previous literature studies, books, journals and related websites.
3.5 Data Collection Procedure
The main topic of this research is evaluating the food safety knowledge among
the staff. For this study, census design was used by questionnaire tools to get
the data information. The population being used in research is the staff at the
Executive Lounge of JW Marriott Jakarta. The population elements are F&B
staff and kitchen staff with total staff 18 people. The researcher takess all data
for all respondents to gain more information about the respondents’
knowledge in food safety as regards of hygiene and sanitation, food sanitation,
and personal hygiene. Before conducting this research, the researcher had to
observed F&B staff and kitchen staff during the internship period at JW
Marriott Jakarta.
After do an observation, the researcher directly proceeded to the problem
identification. From the observation obtained, the implementation done by the
food handler at JW Marriott Jakarta in regards of hygiene and sanitation, food
sanitation, and personal hygiene of the staff was not inappropriate. This
encouraged the researcher’s curiosity to measure the food safety knowledge
among the staff. Furthermore, the problem statement was constructed as the
basic view of the topic. To support the problem statement, theories and
23
opinions are explored. All those findings are expressed in Chapter 2 of
Literature Review. This then brings benefits to the construction of the
questionnaires.
Because this research uses qualitative approach, therefore all collected data
will be analyzed and reported descriptively through tables, charts, and brief
explanations. A graphical display of qualitative information may address
transferability and confirmability as elements of trustworthiness in qualitative
research (Slone, 2009). In conducting data analysis, Microsoft Excel 2010 is
used as a statistical tool. This application software will form tables and charts
and also calculate some numerical data.
24
CHAPTER IV
ANALYSIS AND INTERPRETATION
4.1 Company Profile
JW Marriott Jakarta is one of the brand property under Marriott
International, specifically focus within the scope of hotel and resort
industry which stand still decades after decades in International
business. Opened in 2001 with its urbane elegance, hushed tones and
tranquil touches, the JW Marriott Hotel Jakarta indulges guests in a
remarkable blend of comfort, beauty and service. Set in the Golden Business
Triangle of Mega Kuningan near
multinational corporations,
embassies and shopping, this 5-star
hotel in Jakarta offers the best of
all worlds. Unusually spacious
guest rooms hold the secret to
contentment with plush bedding and thoughtful appointments, in addition to
an executive level offering a lounge and meeting rooms. Dining at the JW
Marriott Hotel Jakarta is elevated to art, with temptations like Sailendra
Restaurant's popular buffet, open kitchen and live cooking stations. There's
Asuka, bearing culinary gifts from Japan like the unique omakase concept
and the best sushi. And Pearl Chinese Restaurant, serving superb Cantonese
cuisine. At Alameda Spa, lavish treatments ease guests into a realm of calm,
while the health club and pool invite a deeper sense of well-being during a
stay at the JW Marriott Hotel Jakarta. Those overall aspects has brought JW
Marriott Jakarta into best acknowledgement as one of the best 5 stars
luxury hotel in Jakarta, even in Indonesia, compare to tens other 5 stars
hotels exist.
25
4.1.1 Organization Chart
Figure 4.1-1: Organization Structure of JW Marriott Hotel Jakarta
Constructed by Researcher; Source: Personal Interview
26
4.1.2 Marriott InternationalAs one of the success leading company in hospitatlity industry, actually
Marriotts International was started from the very below level of operating
business. The history of Marriott International began from a small restaurant
named The Hot Shoppes on May, 1927. At the moment J. Williard and his
wife, Alice S. Marriott opened a 9 – stool A&W Root Beer stand in
Washington DC as a starting point to operate their business. The Hot Shoppes
was rapidly gainned its popularity over the city especially during summer and
spring time where drinking Root Beer was very refreshing at the moment. But
later on, when the weather turned cold, no one was interested to buy frosty
mugs of Root Beer. The business was seriously in trouble.
Then responding to the trouble, Alice Marriott got an idea to add specialty
food on the menu and finally she conviced the Chef at Mexican Embassy to
teach her how to make authentic Chili and Tamales. The new menu was a hit
and The Hot Shoppes was born. In 1928, Marriotts saw the opportunities for
more expansion. Through the sheer determination and hard work, they
continued to build business and they opened a second restaurant which
introduced the concept of curb service. The Hot Shoppes was officially
incorporated the company named as Hot Shoppes. Inc.
The Marriotts business was getting bigger and bigger. Not only the restaurant,
the business was expand into “in-flite catering” where the Hot Shoppes was
enter into the first in flight food service business. In 1953, Marriott stock
became public where at
$10.25/share, the initial stock offering sold out in two hours. Then finally one
invenstor got interested in Marriotts business. He offered him to establish
hotel business. In 1957, the first Marriotts hotel – The Twin Bridges Motor
Hotel – opened in Arlington, Virginia. This hotel was the very first career of
Marriott contribution in hospitality industry and it become the heartquarter of
Marriott International hotel all over the world.
27
Part of Marriott’s growth and startegy, it has been expand its vast portfolio of
brand and now Marriotts International has more than 4,000 properties, and
more than 690,000 rooms in 78 countries and territories1. The company
operates and franchises hotels and licenses vacation ownership resorts under
21 brands, including: AC Hotels by Marriott, Autograph Collection,
BVLGARI,Courtyard, EDITION, ExecuStay, Fairfield Inn & Suites, Gaylord
Hotels, Grand Residences by Marriott, JW Marriott, Marriott Executive
Apartments, Marriott Golf, Marriott Hotels, Marriott Vacation Club, MOXY
HOTELS, Protea Hotels, Renaissance Hotels, Residence Inn, Springhill
Suites, The Ritz-Carlton, The Ritz-Carlton Destination Club, TownePlace
Suites (Marriott International). Marriott has been consistently recognized as a
top employer and for its superior business ethics.
4.1.3 Company Core ValuesThe Marriott Vision
“To be the #1 Hospitality Company in the World”
Marriott has written its name for legacy and rooted upon the founding father
beliefs. Marriott properties around the world has lived within the same
core values and philosophy which become the guideline for Marriotts
International on conducting business since its very first establishment. The
core values of Marriotts International is like the key that lead this company
into success and keeping the core values lives hand in hand with the world
as time goes by is the secret recipe to be number one of hospitatlity
company in the world.
4.1.3.1 We Put People First
“Take care of the associates and they will take care of the
customers”
28
This is the very first philosophy of Marriotts International that still strongly
hold until nowadays. Associates is a name to be called on every people
who work in Marriotts. It is by mean as partner or collague. By calling the
people as Associates, the company offer fair treatment, personal growth and
respect. All the Associate’s voice are matter for company development. As
its core values, Marriotts company is really concern and care about its
Associates livelihood and welfare. It hire great people and take great
care of them. Marriotts foster a philosophy of caring that become the
cornerstone of company culture.
This founder’s philosophy has made Marriott International a great place to
work for more than 85 years. Marriott people first culture has consistently
earned us awards and recognition around the globe. Giving associates
opportunities to grow and succeed is part of the company’s DNA.
4.1.3.2 Pursue Excellence
“Dedication to the customer through service excellence”
Marriott’s reputation for superior customer service dates back to J. Willard
Marriott’s original goal for his business: “good food and good service at a
fair price.” The excellence offered does not have to be earth shattering, just
work hard in the small things, saying by JW Marriotts. The small things are
things that could be caught by Marriotts when many company cannot. Such
attention to details on how Associate could remember customer’s name,
what the customer likes and dislikes, energizing greeting those things are
really appreciated by the customers as service excellence. Marriotts really
pay attention to the service excellence since it can bring customer
satisfaction and lead to the revenue goals.
4.1.3.3 Embrace Change
“Success is never final”
29
The Marriott family helped shape the modern hospitality industry. It’s
driven to continually challenge the status quo and anticipate our
customers’ changing needs with new brands, new global locations and new
guest experiences. Marriotts continually seeks innovation and creative way to
meet the needs of customer. Success is never going to meets a period,
competition could not stop ever since. Eighty-five years of success story
could not stop Marriotts to embrace and developing new idea.
4.1.3.4 Act with Integrity
“How we do business is as important as the business we do”
Marriott International adhere to high ethical and uncompromising legal
standard in every aspect of its business, from human rights to environmental
and social sustainability. Build a responsible partnership with the
environment is as important as the profit that they could make. Conducting
business in a right way is very important for the company future
development.
4.1.3.5 Serve Our World
“Our Spirit to Serve make our culture more vibrant and our business more
stronger”
Marriotts focuses on the five global social issues which happened in the
world which are; poverty alleviation, environmental issue, community
workforce development, well-being of children, and global diversity and
inclusion. The Marriott Spirit to Serve program is mandatory to all
properties to be continuosly implemented. It is a commitment to serve the
world for better place to live in the future, start by the community first and
spread the idea to all over the world.
30
4.1.4 JW Marriott Jakarta Business OverviewThe core activities of JW Marriott Jakarta hotel is basically concern within
the scope of service and hospitality industry. JW Marriott Jakarta business
hotel offers a work- friendly setting with high-speed Internet, 24-hour room
service and concierge. The Executive Lounge boasts superb city views and
exclusive amenities including breakfast, refreshments and cocktails. Host
successful meetings at JW Marriott Jakarta CBD hotel offering 23
conference rooms as well as catering and skilled event staff.
4.1.5 Guest RoomsA JW Marriott Hotel Jakarta has 335 rooms however only 317 rooms
available with 279 rooms are non-smoking rooms and 38 rooms are smoking
rooms. There are 132 rooms that have an access to Executive Club located at
29th floor overlooking beautiful city view and exclusive amenities including
breakfast, refreshments and cocktails.
Deluxe Room, Guest room, 1 King or 2 Twin/Single Bed(s)
Business Room, Guest room, 1 King or 2 Double, City view, High floor
Executive Room, Executive lounge access, Guest room, 1 King or 2
Twin/Single Bed(s), City view
Governor Suite, 1 Bedroom Suite, 1 King, Bathrooms: 1.5, City view
Diplomat Suite, Executive lounge access, 1 Bedroom Suite, 1 King,
Bathrooms: 1.5, City view
JW Marriott Suite, Executive lounge access, 1 Bedroom Suite, 1 King,
Bathrooms: 1.5, City view
Presidential Suite, Executive lounge access, 2 Bedroom Presidential Suite,
City view, High floor
31
4.1.6 Dining
4.1.6.1 Sailendra Restaurant
Located in Lobby Level, Sailendra Restaurant a top Jakarta buffet restaurant,
features an open kitchen and live cooking stations serving cuisine from all
around Asia, western specialties and sumptuous desserts (JW Marriott Hotel
Jakarta). A walk-in wine cellar boasts some of the world's finest wines.
Table 1.0: Sailendra Restaurant Information
Constructed by Researcher; Source: Personal Interview
Sailendra sitting capacity 280 pax
Sailendra breakfast 6am-10am, everyday
Rp 228.000++ food only
Kids 3-12 Rp 98.000
Sailendra lunch 12pm-3pm, Mon-Sat
11.30am-3.30pm, Sun & Public Holiday
Rp 258.000++, Mon-Fri (food only)
Rp 328.000++ Saturday
Rp 368.000++ Sunday brunch
Rp 198.000++ Kids brunch
Sailendra dinner 6pm-10pm weekdays
6pm-10.30pm, Sat,Sun & Public
Holiday
Rp 328.000++
Sailendra supper 10.30pm-11.30pm, everyday
A la carte 11.30am-11.00pm, everyday
Cake Box 7am-10pm
32
4.1.6.2 Pearl Chinese Restaurant
A Pearl Chinese Restaurant serves Cantonese cuisine at its best, with dishes
spcially crafted by the hotel’s Executive Chinese Chef, John Chu. Offering a
tantalising menu ranging from rice and noodles to scallops, cod, clams, as well
as Oriental-style desserts, the dishes are presented in an aesthetically pleasing
way. They are simple, yet flavourful. Situated on the second floor, guests can
dine with a view in their spacious and airy ambience with floor-to- ceiling
windows that offer city night views.
Table 1.1: Sailendra Restaurant Information
Constructed by Researcher; Source: Personal Interview
Pearl Sitting Capacity 120 pax
Pearl lunch 11.30am-2.30pm. Mon-Fri
10.00am-2.30pm. Sat, Sun &
Public Holiday
Pearl dinner 6pm-10pm. Everyday
Sunday/Public Holiday Yam Cha Rp 360.000++/person. Including
soft drinks, juices on the buffet
and Chinese Tea
Rp 460.00++/person. Including
sparkling Wine
4.1.6.3 Asuka Japanese Restaurant
Asuka, the best Japanese dining restaurant will bring the customers into
experience chef-prepared, exceptionally fresh and exquisitely
presented specialties from JW Marriott authentic Jakarta Japanese restaurant,
Asuka. Discover a Zen-inspired setting featuring the best sushi in town and
cuisines made from the unique Omakase concept. Omakase is a Japanese
phrase that means “it’s up to you”. This multi-course tasting menu and dining
style gives the innovative Japanese Executive Chef, Nishiura Osamu, the
33
choice of what to serve you based on what he feels best represents his skills,
while using the best items or the freshest fish that is available.
4.1.6.4 Blu MartiniBlu Martini is an inviting place for meetings with friend and gatherings.
Guests can chill out and unwind here after work. To enliven the evening,
guests are entertained with live accoustic music performance. For non-martini
lovers, Blu Martini also offers an extensive selection of premium spirits and
wines. Unknown to many, the bar is open for morning coffee or afternoon
espresso and light snacks available from late afternoon until early evening.
4.1.6.5 The Executive LoungeThe Executive Lounge is a unique department within JW Marriott in that it
incorporates elements of both the Rooms Division and Food & Beverage
Division. The Executive Lounge is provided for the guests who stay in
executive room level or above and also a priviledge for the Marriott elite
members of Marriott Rewards. The guests have an access for breakfast,
enjoying afternoon tea snacks and sandwiches, evening cocktail and desserts,
also enjoying the foods from Live Cooking. Moreover, the guest also can
express check-in & check-out in Executive Lounge, printing, scanning, photo
copying and also have a meeting because meeting room is provided or travel
planning. The Executive Lounge is a vital part of the guest experience and is
an opportunity to provide a more exclusive offering to the brand’s most loyal
guests. While there are many benefits of the lounge offerings, the food and
beverage is a key component to the overall experience.
34
4.1.7 Fitness & Recreation
4.1.7.1 Alameda Health Club and Spa
The Alameda Spa offers a wealth of specialty treatments including
massages, body scrubs and wraps, as well as The Alameda Health
Club and Spa provides the cardiovaskular equipment and any kind
of fitness tools to maintain healthy condition, fitness counseling, a
fitness center and an outdoor pool.
4.1.7.2 Family and Children Activity
JW Kids Club – the Junior club at JW Marriott, a weekly children
activity which features attractive games and activities including
bouncing castle and outdoor area with slide, garden, and
swimming pool.
4.2 Data Analysis
The data analysis reports on this section will explain the result of the
observation and questionnaire as the primary data. The observation is aimed to
find the first indication of the implementation done by the food handler at JW
Marriott Jakarta in regards of hygiene and sanitation, food sanitation, and
personal hygiene of the staff. Meanwhile, the questionnaire is conducted to get
confirmation toward the result of the questionnaire.
The questionnaire were distributed to 18 respondents whose works are related
to the Executive Lounge activities. In this research, the respondents are
divided into two groups, which are F&B service staff and kitchen staff. The
Executive Club Manager is in charge of the Executive Lounge area and Demi
Chef is in charge of the kitchen area.
35
4.2.1 Respondents ProfileThis section will explain about the repondent profile including gender, range
of age, last education, job position and working period.
Figure 4.2-1: Respondent’s Gender
Based on gender, the chart shows that there are 10 female staffs and 8 male staffs.
Figure 4.2-2: Respondent’s Range of Age
The chart above shows the respondent profile based on the range of age. The
majority of the respondents are between 21-30 years old.
44%
56%
GenderMale Female
72%
28%
Respondent's Range of Age21-30 31-40 41-50 >50
36
Figure 4.2-3: Respondent’s Last Education
As chart shows above, based on respondent’s last education. The majority of the
respondents are Diploma degree.
Figure 4.2-4: Respondent’s Job Position
Based on job position, there are 14 staffs in the F&B service area including the
Manager, Supervisors and trainee. While in the kitchen area. There are 4 staffs
including Demi Chef.
5% 6%
61%
28%
Last EducationHigh School Vocational High School (SMK/SMIP)
Diploma Undergraduate
Master
78%
22%
Job PositionF&B Staff Kitchen Staff
37
Figure 4.2-5: Respondent’s Working Period
The chart above shows that the majority respondents have been working in the
current field for 1-5 years. In conclusion, the majority of respondents in this
research still need more experiences in F&B services.
4.2.2 Questionnaire of Personal HygieneThis section explains about the result of the questionnaire answered by the
staff regarding personal hygiene. Total questions on this questionnaire are 10
questions.
17%
67%
5% 11%
Respondent's Working PeriodLess than 1 year 1-5years 6-10 years More than 10 years
38
Figure 4.2-6: Personal Hygiene General Knowledge
Based on figure 4.2-6, all of the respondents know about personal hygiene.
Figure 4.2-7: Personal Hygiene Practices 1
100%
0%0%
Q1: Do you know about personalhygiene?
Yes No Not sure
0%
100%
0%0%
Q2: Which one from this item shouldnot be used when you are working in
the kitchen?Gloves Jewelry Hairnet/hat Not sure
39
Figure 4.2-8: Personal Hygiene Practices 2
The questions given in figure 4.2-7 and 4.2-8 are simple questions about
personal hygiene practices in their working area. In figure 4.2-7, all of the
respondents choose jewelry as the item that should not be used when they are
working, which is a correct answer. This is accordance to Marriott and
Gravani (2006) that jewelry can easily slip off the employee and land in the
food, becoming a physical hazard. Meanwhile, figure 4.2-8 shows that 100%
of respondents choose plain wedding ring as the jewellery that is acceptable
to wear which is correct.
100%
0%0%
Q3:Which one of the followingjewellery is acceptable for a food
handler to wear?Plain wedding ring Bracelets Not sure
40
Figure 4.2-9: Proper Handwashing Knowledge 1
Figure 4.2-9 shows the proper way to wash hands. Based on the chart, 72%
of the respondents choose 20 seconds as their minimum amount of time to
wash their hands. This is accordance to the Centers for Disease Control and
Prevention of USA that the minimum amount to wash hands is 20 seconds.
Thus, the majority of the respondents have given the correct answer.
Figure 4.2-10: Proper Handwashing Knowledge 2
11%
72%
11%6%
Q4: What is the proper minimumtime you should wash your hand
under running water?10 seconds 20 seconds 1 minute Not sure
6%
94%
Q5: What are the basic steps forwashing hands?
Wash thoroughly with water and dry
Apply soap, wash thoroughly, rinse and dry
Apply soap, wash thoroughly
41
In figure 4.2-10 shows that the questions regarding the basic steps for
washing hands. Based on the chart, 94% of the respondents choose apply
soap, wash thoroughly, rinse and dry as the correct basic steps for washing
hands. This is accordance to the Centers for Disease Control and Prevention
of USA that the minimum amount to wash hands is 20 seconds. Thus, the
majority of the respondents have given the correct answer.
Figure 4.2-11: The Hygienic Practices
Figure 4.2-12: The Hygienic Practices for Food Handler
0%0%
100%
Q6: Which one is the hygienicpractice of food handler in kitchen
area?Wiping hand on uniform
Holding toothpicks, straw or other object in the mouth while preparing food
Having longer finger nails
Using hand glove while preparing raw/cooked food
50%
33%
17%
Q7: Which one is NOT a proper waysto change your glove while working
in the kitchen area?After going to restroom After cutting cooked food
When your glove torn Not sure
42
Both figures 4.2-11 and 4.2-12 shows the hygienic practices for food handler
while working in the kitchen area. According to figure 4.2-11, all
respondents claim that using hand gloves while preparing raw food is a
hygienic practice for food handler. Meanwhile, 50% of the respondents claim
that they are changing their hand gloves after going to restroom as an
improper way to change gloves while working in the kitchen area. According
to Marriott and Gravani (2006), using hand gloves as a personal hygiene
while in the working area is the hygienic practice for food handler. Using
gloves can prevent bacterial contamination from human body. It is also
mentioned in the book of principle of sanitation and hygiene that the food
handler should change the gloves after going to the rest room or toilet,
sneezing and coughing, after gloves being torn and in between preparing raw
food into cooked food. Thus it can be concluded that all of the respondents
give the right answer for question number 6, while 50% of the respondents
give the wrong answer for question number 7.
Figure: 4.2-13: Reheat Leftovers
Based on figure 4.2-13, the question above is regarding reheating leftovers.
56% of respondents think that the leftovers shoul only reheated once. This is
5%
33%
6%
56%
Q8: How many times can you reheatleftovers?
As many times as you like
Twice
Four times
You should only reheat leftovers once
43
accordance with Schmidt and Rodrick (2003) in their book Food Safety
Handbook. Therefore the answer is correct.
Figure 4.2-14: The Hygienic Practices 2
Figure 4.2-15: The Hygienic Practices 3
Both figures in 4.2-14 and 4.2-15 shows the hygienic practices in
handswashing. In figure 4.2-14, 89% of respondents claim that the reasons
5%
89%
6%
Q9: What is the reason for dryingyour hands after washing them?
So that you don’t drip water everywhere
Because germs and bacteria are more easily spread with wet hands
Your hands are slippery when wet, and you will not be able to holdkitchen utensils properly
6%
61%
33%
Q10: In a place of work, the best wayto dry your hands after washing them
is toUse a cotton towel Just shake excess water away
Use a air dryer Use a paper towel
44
for drying their hands after washing because germs and bacteria are more
easily spread with wet hands. This is a correct answer because according to
Marriott and Gravani (2006) in their book stated that a reduction of water
availability will reduce microbial proliferation. Generally bacteria have the
highest water activity requirements of the microorganisms. Meanwhile, in
figure 4.2-15 when the respondents asked about the best way to dry their
hands after washing them. Majority of the respondents choose use air dryer
as the best way to dry their hands after washing them. Based on Marriott and
Gravani (2006) hands are effectively dried when using paper towels. Thus,
most respondents choose the wrong answer while only 33% of the
respondents choose the right answer.
4.2.3 Questionnaire of Food SanitationThis section explains about the result of the questionnaire answered by the
staff regarding food sanitation. Total questions on this questionnaire are 10
questions.
Figure 4.2-16: The Importance of Food Sanitation
100%
Q1: It is important to prepare foodsafely because;
It helps to prevent food poisoning Prepared food looks better
Prepared food tastes better
45
In figure 4.2-16, the respondents shown the question about the importance of
prepare food safely. All of the respondents answer to help prevent food
poisoning which is the right answer.
Figure 4.2-17: Factors of unsafe food
Based on figure 4.2-17, 50% answer all of the above are the actions that can
cause foods to become unsafe while 44% of respondents answer bad hygiene
and sanitation and 6% answer cross contamination. According to Marriott
and Gravani (2006) on their book titled “Principles of Food Sanitation” all of
above actions are mentioned on their book as the most factors that affected
food safety and accpetability. Therefore, the 50% of the respondents who
choose all of the above are correct.
6%
44%50%
Q2: Which of the following actionscan cause foods to become unsafe?
Time-temperature abuse Cross contamination
Bad hygiene and sanitation All of the above
46
Figure 4.2-18: Food Serving Concept
In figure 4.2-18, the majority of answer which is 94% the respondents know
about the serving food concept. In serving food concept, hot food should be
served and maintained in a hot condition and cold food should be served and
maintained in a cold condition.
Figure 4.2-19: General Knowledge About Danger Zone
94%
6%
Q3: Do you understand with theconcept hot food should be served inhot condition and cold food should
be served in cold condition?Yes No Not sure
89%
11%
Q4: Do you know about danger zone?Yes No Not sure
47
Figure 4.2-20: Danger Zone Knowledge
According to figure 4.2-19, 89% of the respondents know about danger zone.
Maenwhile, figure 4.2-20 shows that 61% of the respondents answer for the
danger zone temperature is 5-63oC and 22% of the respondents said that the
danger zone temperature is 63-90oC. The majority of the respondents answer
correctly, Marriott and Gravani (2006) mentioned in Principles of Food
Sanitation that the range of the danger zone temperature is between 5-63oC
where most harmful bacteria, viruses, and pathogens will reproduce rapidly
and can create food bourne illness. Thus, it can be explained that most of the
respondents know about danger zone and most of them know the range of
danger zone temperature.
6%11%
61%
22%
Q5: At what temperature dangerzone is?
-18 - 0 celcius 0 - 5 celcius 5 - 63 celcius 63 - 90 celcius
48
Figure 4.2-21: The Temperature of Refrigerator
In figure 4.2-21 above showing the response toward ideal temperature for
refrigerator and freezer in the food industry based on food safety procedure.
As shown in figure, 56% of the respondents choose -2-0oCelcius as the ideal
temperature in the freezer. Meanwhile, according to US Food and Drug
Administration stated that the temperature of refrigerator shoul be maintained
at 4oC or below. Anything higher and foods will spoil too quickly, anything
lower and freezing becomes a problem. Therefore only 33% of the
respondents choose the correct answer.
5%
33%
56%
6%
Q6: At what temperature should yourrefrigerator be maintained?
4-10 celcius 1-4 celcius -2-0 celcius Not sure
49
Figure 4.2-22: Bacteria General Knowledge
In figure 4.2-22 shows that 50% of respondents choose warm temperature as
the component that bacteria needed to grow and multiply. However, Marriott
and Gravani (2006) mentioned that bacteria also need water and food to grow
and multiply. Therefore it can be explained that only 39% of the respondents
choose the correct answer.
Figure 4.2-23:Storage Location for Meats and Poultry
11%
50%
39%
Q7: Which of the following doesbacteria need to assist it to grow and
multiplyWater Food Warm Temperature All of the above
5%
50%28%
17%
Q8: Where should raw meats andpoultry be stored in refrigerator?
In the middle of the shelf In the top of the shelf
In the bottom of the shelf Not sure
50
83%
11%6%
Q9: Food contaminated with foodpoisoning bacteria would
Smell Change Look and taste normal Not sure
Based on Food Safety Handbook by Schmidt and Rodrick (2003), raw meats
and poultry should be stored in the bottom of the shelf in order to prevent
cross contamination from the juices. Therefore, it can be concluded that most
of the respondents do not know the appropriate location to store raw meats
and poultry because only 28% of the respondents answer correctly.
Figure 4.2-24: Food Poisoning Knowledge
Figure 4.2-24 shows that the majority of respondents choose smell as the
indicator to know food contaminated with food poisoning bacteria.
According to Australian Department of Health, generally speaking food
poisoning bacteria cannot be smelled, tasted or seen except with the aid of a
microscope on food. The food will look, taste and smell perfectly normal.
Spoilage bacteria which do not cause food poisoning can make the food look,
taste and smell abnormal. Therefore, it can be explained that most of the
respondents have a little knowledge about bacteria in food poisoning.
51
94%
6%
Q10: From a sanitation perspective,which are considered the most
dangerous to a foodserviceestablishment?
Bees Mice Ants Not sure
Figure 4.2-25: Pests Knowledge
Based on figure 4.2-25, the majority of respondents which is 94% choose
mice as the most dangerous to a foodservice establishment. This is
accordance with Marriott and Gravani (2006) mentioned that mice transmit
filth and disease through their feet, fur, and intestinal tract. They transfer filth
from garbage dumps and sewers to food or food processing and foodservice
areas. Mice are difficult to control because they have highly developed
senses of hearing, touch, and smell. These pests can also effectively identify
new or unfamiliar objects in their environment and protect themselves
against these changes in the surroundings.
4.2.4 Interview ResultDuring the interview session, the researcher asked some questions to the
Executive Lounge Manager, Supervisor, Demi Chef, and some of the staff.
The purpose of the interview itself is to get confirmation regarding the result
of the questionnaire. The type of the interview itself was unstructured and the
questions of the interview are (1) about how many trainings that being held
in JW Marriott Jakarta regarding food safety? (2) is it periodical/routine
being held? (3) did these trainings a mandatory?
52
4.2.4.1 Food & Beverage Section
The researcher has done interview session with the Manager and Supervisor
of Executive Lounge in JW Marriott Jakarta regarding food safety training
for the staff. According to the Manager, the F&B staff in the Executive
Lounge infrequently got training about food safety matters. In the past six
months, they just only got training once. Besides interviewing the Manager,
the researcher has interviewed the Supervisor and some of the staff in the
Executive Lounge who has more working period than the Manager. The
same answer was obtained, the Executive Lounge rarely get training from the
hotel management regarding food safety matters. Once there was a training,
it was not a mandatory for all the F&B staff of the Executive Lounge.
The regular training is held everyday in the Executive Lounge which is
called “15 Minutes Training”. The materials and the purpose in 15 Minutes
Training usually about standard operating procedure on serving the guests
and no special materials for food safety. The training are given along with
briefing before handing over to afternoon shift. The briefing is conducted by
the manager while the 15 Minutes Training usually by the supervisor and
sometimes by the manager. The content of briefing itself usually to inform
the staff regarding the guest VIP and VVIP guest who will arrive on that day,
event that held on the hotel, special promo on the hotel, and guest voice. No
special briefing is given to the staff regarding food safety such as personal
hygiene and food sanitation.
4.2.4.2 Kitchen Section
In the kitchen area, the researcher has done interview session with the Demi
Chef and some of the kitchen staff regarding food safety training for the
staff. According to the Demi Chef, there is a traning in food safety which
held periodically every 6 months. The trainer comes from external of the
hotel, who is from the company that has partnership with JW Marriott in
supplying sanitation equipments. Briefing session is given by the Executive
53
Chef before the shift started. The material on briefing merely about menu
promotion on the hotel, guest complaint and compliment, and the target of
the hotel.
4.3 Interpretation of Result
Based on the observation and the questionnaire result it can be concluded
that most of the staffs in the Executive Lounge know about food safety
matters such as personal hygiene and food sanitation.
Figure 4.3-1: Percentage of Right and Wrong Answer in Personal
Hygiene
Moreover, based on the result of the questionnaire distribution in the
personal hygiene section, it shows on the figure 4.3-1 that 78% of the staffs
are able to answer correctly ten simple questions. Thus it can be concluded
that most of the Executive Lounge staff are knowledgeable in food safety
especially about personal hygiene.
78%
22%
Personal HygieneRight Wrong
54
Figure 4.3-2: Percentage of Right and Wrong Answer in Food Sanitation
On the other hand based on the questionnaire that have been distributed in
the food sanitation section, it shows on the figure 4.3-2 that the percentage of
right and wrong answer almost equal. It can be concluded that the staff do
not really understand or knowledgeable about food sanitation.
Based on interview sessions with higher level and lower level staff in the
F&B area. It can be concluded no frequent training regarding food safety
have been given to the staff. Generally, it can be concluded that the staffs
have lack of food safety knowledge especially in personal hygiene and food
sanitation. This condition occurs due to lack of intensive training about food
safet, personal hygiene and food sanitation.
51%49%
Food SanitationRight Wrong
55
Figure 4.3-3: Percentage of Right and Wrong Answer from F&B Staff
The questionnaire distributed to F&B staff consist of 20 questions and
involving 14 respondents. Figure 4.3-3 shows that 60% of the respondents
answer all question correctly, while 40% of the respondents do not answer all
question correctly. Based on the figure, it can be concluded that the F&B
staff have a good level of knowledge in food safety. Although the staff have
lack of periodic training in food safety. They are still required themselves to
optimize their knowledge and working performance.
Figure 4.3-4: Percentage of Right and Wrong Answer from F&B Staff
85%
15%
Percentage of right and wronganswer from kitchen staff
Right Wrong
60%
40%
Percentage of right and wronganswer from F&B staff
Right Wrong
56
In figure 4.3-4 shows that the kitchen staffs able to answer 85% of questions
correctly. It can be concluded that the kitchen staff have a better knowledge
than F&B staff. It can be explained based on interview sessions with the
Demi Chef and lower level staff that the kitchen staff have training in food
safety periodically every six months. Therefore it is affected their knowledge
and it’s proven when they are answering questionnaire regarding personal
hygiene and food sanitation. Although the kitchen staff have a better food
safety knowledge than the F&B staff. They are still required themselves to
increase and advanced their knowledge.
57
CHAPTER V
CONCLUSIONS AND RECOMMENDATIONS
5.1 Conclusions
In Food and Beverage Industry, food safety become an important things and
becomes a global concern. In Indonesia, number of food contamination is
considerately high, such as in hotel industry for 33,3%, restaurant outside
hotel for 31,3%, catering industry for 38,2%, food stall for 32,9% and food
industry 21,3% (Toar, 2012). Therefore a food handler knowledge on food
safety has become an important factor to prevent food poisoning in the F&B
industry. Every team member in the foodservice industry must be responsible
to ensure that the food he or she prepares and serves to customers is not
hazardous to their health. Thus, the Executive Lounge of JW Marriott Jakarta
is required to meet high standard level in terms of food safety knowledge
especially personal hygiene and food sanitation.
This chapter provides the answer of the research statement stated in chapter 1.
The conclusion was build based on the data abalysis of research that consist of
observation, interview sessions, and questionnaire distribution.
1. Food safety application at the Executive Lounge staff at JW MarriottJakarta.
Based on observation, interview sessions and questionnaire result,
researcher can conclude that not all food handler in the Executive Lounge
of JW Marriott Jakarta apply food safety especially personal hygiene and
food sanitation. This condition occurs due to lack of trainings about food
safety, which is shown during interview sessions.
58
2. The staff’s food safety knowledge based on their understanding in
hygiene and sanitation, food sanitation and personal hygiene.
Figure 5.1-1: Total Percentage of Right and Wrong Answer from the
Executive Lounge Staff
I
n
f
i
g
u
r
e
5.1-1 shows that 66% of the respondents were able to answer correctly,
while the other 34% of the respondents were unable to answer correctly.
Therefore, it can be concluded that the food handler level of knowledge
on food safety regarding personal hygiene and food sanitation is in
moderate. Lack of periodic training especially for F&B staff and lack of
intensive training for kitchen staff contributes to the moderate level of
food safety knowledge.
5.2 Recommendations
As a luxury five stars hotel and to fulfill guests expectations, the associates of
JW Marriott Jakarta expected to have a high level of knowledge. A moderate
level of food safety knowledge will give a negative impact in the future and
could harm the existence of the business. Therefore, corrective actions should
be taken to solve existing problems. The researcher has listed several
66%
34%
Total percentage of right and wronganswer from the Executive Lounge
staffRight Wrong
59
recommendations to the management of JW Marriott Jakarta to improve their
effectiveness in increasing the staff knowledge toward food safety application.
1. Recommendation for food safety application at the Executive
Lounge staff at JW Marriott Jakarta.
For food safety application, the management should establish food
safety SOP (Standard Operating Procedure) that are clearly defined and
uniformly and rigidly enforced . The copy of the SOP should be placed
in a visible area so that the staff can review the SOP during working
hours. Therefore, the staff and managers can familiarize themselves and
always be reminded to work based on SOP. The manager of the
Executive Lounge should delegating the supervisors to supervise the
implementation of food safety application procedure. There are two
supervisors in the Executive Lounge, so each supervisors in each shift
can be placed by the manager. They are responsible in monitoring,
controlling, reporting, reviewing, and together with manager also
conducting necessary revision needed regarding the impelementation of
the SOP. Therefore, a regular inspection of employees and their work
habits should be conducted. Violations of practices should be handled
as disciplinary violations. However, incentives for superior hygiene and
sanitary practices should be provided.
2. Recommendations for the staff’s food safety knowledge based on
their understanding in hygiene and sanitation, food sanitation and
personal hygiene.
The management of the hotel should conducted a training regarding
food safety more intensively to all food handler staffs. Especially to
the F&B staff, based on the interview the supervisor said that the F&B
staff at the Executive Lounge rarely involved in food safety training.
For the kitchen staff, should be add more training from once in six
months to twice in order to enhance their skill and knowledge. The
management should also apply strict regulations to support the team
60
and others staff in reaching the goal, which is to increase and improve
the knowledge of food safety. Management is a key in this issue of
food safety, knowledge of the staff on food safety in their business
must be taken as important consideration. Management has a role to
held kinds of training about food safety and provide facilities to
support application of food safety
3. Recommendation for General Reader
For general readers, this study is expected to give more knowledge
about food safety field especially hygiene and sanitation, personal
hygiene and food sanitation as well as its application. Lastly, this study
can be used as a reference for further study or research.
61
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Dalby, D., & Ovi ngton, S. (2010). TEACHING GOOD PERSONAL HYGIENE.Learning Disability Practice, 14-19.
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Ko, W. H. (2011). Food Sanitation Knowledge, Attitude, and Behavior for theUniversity Restaurants. Food and Nutrition Sciences, 744-750.
Norton, C. (2002). Proper food handling is a cornerstone skill. Food Management,52-54.
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Toar, Y. S. (2012, February 16). ANALYZING THE FOOD SAFETYAWARENESS AMONG THE RESTAURANT STAFF BASED ONHACCP SYSTEM AT D'AMBASSADOR RESTAURANT INPRESIDENT EXECUTIVE CLUB. Cikarang, West Java, Indonesia.
Ucar, A., Talas, C., & Ozcelik, A. O. (2010). Attitudes of women towards foodsafety. British Food Journal, 1115-1123.
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BC Centre for Disease Control. (2009, May 27). Ensuring Food Safety. RetrievedOctober 6, 2014, from BC Centre for Disease Control:
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http://www.bccdc.ca/NR/rdonlyres/1A068D5D-3350-4D1C-A356-D8C6D62B7DB9/0/EnsuringFoodSafetyHACCPWay.pdf
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Food Standards Agency of UK. (2012, May). Retrieved October 6, 2014, fromfood.gov.uk:https://www.food.gov.uk/sites/default/files/multimedia/pdfs/cshrpershyg.pdf.
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64
APPENDICES
65
Appendix A
Questionnaire
Dear Executive Lounge team, My name is Muhammad Farhan; I am a student ofPresident University majoring in Hotel and Tourism Management. First of allallow me to ask your willingness to spend some of your time to help me fill in thisquestionnaire. This questionnaire is conducted to know " EVALUATING THEFOOD SAFETY KNOWLEDGE AMONG THE EXECUTIVE LOUNGESTAFF AT JW MARRIOTT JAKARTA”. All of information that I collect fromthis questionnaire are confidential and for educational purpose only. Yourcooperation in my research will help me to finish my study as soon as possible,make my parents proud to me and bring happiness for people around me. Thankyou for your attention.
Gender: Male Female
1. In which range of ages are you?a. 21-30 b. 31-40 c. 41-50 d. >50
2. Last education *o High Schoolo Vocational High School (SMK/SMIP)o Diploma (D1-D3)o Undergraduate (S1)o Master (S2)
3. What is your position? *o F&B staffo Kitchen Staff
4. How long have you been working in your position? *o Less than 1 yearo 1-5 yearso 6-10 yearso More than 10 years
66
Personal Hygiene
Personal hygiene is the physical act of cleansing the body to ensure that the skin,hair and nails are maintained to an optimum condition. People are potentialsources of microorganisms that cause illness in others through the transmission ofviruses or through food poisoning. People especially F&B staff and kitchen staffcan contaminate food or spread contamination from raw to ready-to-eat foods.
1. Do you know about personal hygiene?a. Yesb. Noc. Not sure
2. Which one from this item should not be used when you are working in thekitchen?
a. Glovesb. Jewelryc. Hairnet/hatd. Not sure
3. Which one of the following jewellery is acceptable for a food handler towear?
a. Plain wedding ringb. Braceletc. Not sure
4. What is the proper minimum time you should wash your hand underrunning water?
a. 10sa. 20sb. 1 minc. Not sure
5. What are the basic steps for washing hands?a. Wash thoroughly with water and dryb. Apply soap, wash thoroughly, rinse and use paper towelsc. Apply soap, wash thoroughly
6. Which one is the hygienic practice of food handler in kitchen area?
a. Wiping hand on uniform
67
b. Holding toothpicks, straw or other object in the mouth whilepreparing food
c. Having longer finger nailsd. Using hand glove while preparing raw/cooked food
7. Which one is not a proper ways to change your glove while working in thekitchen area?
a. After going to restroomb. After cutting cooked foodc. When your glove tornd. Not sure
8. How many times can you reheat leftovers?a. As many times as you likeb. Twicec. Four timesd. You should only reheat leftovers once
9. What is the reason for drying your hands after washing them?a. So that you don’t drip water everywhereb. Because germs and bacteria are more easily spread with wet handsc. Your hands are slippery when wet, and you will not be able to hold
kitchen utensils properly
10. In a place of work, the best way to dry your hands after washing them is toa. Use a cotton towelb. Just shake excess water awayc. Use a air dryerd. Use a paper towel
Food Sanitation
Food sanitation is more than just cleanliness. It included all practicesinvolved in protecting food from risk of contamination, harmful bacteria,poisons and foreign bodies, preventing any bacteria from multiplying to anextent which would result in an illness of consumers; and destroying anyharmful bacteria in the food by thorough cooking or processing. Properfood sanitation practices provide the foundation that food safety assurancesystems are built upon (Marriott & Gravani, 2006)
68
1. It is important to prepare food safely because;a. It helps to prevent food poisoningb. Prepared food looks betterc. Prepared food tastes better
2. Which of the following actions can cause foods to become unsafe?a. Time-temperature abuseb. Cross contaminationc. Bad hygiened. All of the above.
3. Do you understand with the concept hot food should be served in hotcondition and cold food should be served in cold condition?
a. Yesb. Noc. Not sure
4. Do you know about danger zone?a. Yesb. Noc. Not sure
5. At what temperature danger zone is?a. 1-10 celciusb. 20-55 celciusc. 5-63d. Not sure
6. At what temperature should your refrigerator be maintained?a. 4 to 10 celciusb. 1 to 4 celciusc. -2 to 0 celciusd. Not sure
7. Which of the following does bacteria need to assist it to grow and multiply;a. Waterb. Foodc. Warm temperaturesd. All of the above
8. Where should raw meats and poultry be stored in?
69
a. In the middle of the shelfb. In the top of the shelfc. In the bottom of the shelfd. Not sure
9. Food contaminated with food poisoning bacteria would;a. Smellb. Changec. Look and taste normald. Not sure
10. From a sanitation perspective, which are considered the most dangerous toa foodservice establishment?
a. Beesb. Micec. Antsd. Not sure
70
Appendix B
15 Minutes Training
71
72
Appendix C
The refrigerator & the kitchen at the Executive Lounge
73
Appendix D
Poisoning Cases in Indonesia (Source: NA-DFC/BPOM)
74
Appendix E
Observation Result
Dates Descriptions
28/11/2014 Did not wash hands before contact with the food
28/11/2014 Improper wash hands, did not use soap
28/11/2014 Did not use hand glove(s)
28/11/2014 Use the same hand glove(s) for preparing raw food and cooked food
29/11/2014 Improper temperature in the refrigerator
29/11/2014 Dirty refrigerator
29/11/2014 Improper in reheating foods (more than twice)
29/11/2014 Spoilage food found, improper First In First Out (FIFO) system
29/11/2014 A trash bin that alwasy opened during operational in the kitchen(Appendix C)
29/11/2014 Unlabeled food in the fridge, every food must be labeled in order toprevent food spoilage
75
Appendix F
Interview
Interview scripts translation
Researcher: Good day mr budi! how are you?
Mr Budi: Mr budi, i wanna ask you for my skripsi.
Researcher: You've been worked here for many years right? Were there any
training regarding food safety or any training regarding the food? is it routine?
Mr Budi: Yes, every six months and we got certificate
Researcher: Who's the trainer? from internal or third party?
Mr Budi: third party, from ecolab
76
Appendix G
Executive Lounge