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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

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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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Schmidt, R. H., & Rodrick, G. E. (2003). Food Safety Handbook. New Jersey:John Wiley & Sons, Inc.

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Dalby, D., & Ovi ngton, S. (2010). TEACHING GOOD PERSONAL HYGIENE.Learning Disability Practice, 14-19.

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American Dietetic Association, 55-60.

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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.

Waal, K. (2013). Performance measurement and management in practice,advantages, disadvantages and reasons for use. International Journal ofProductivity and Performance Management, 446-473.

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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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JW Marriott Hotel Jakarta. (n.d.). Cantonese Restaurant Jakarta. RetrievedOctober 28, 2014, from JW Marriott Hotel Jakarta:http://www.marriott.com/hotels/hotel-information/restaurant/jktjw-jw-marriott-hotel-jakarta/

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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