This study was conducted on two (2) kitchen outlets at Tabung Haji Hotel in Penang, Malaysia to seek compliance and degree to food safety practices based on Food and Drug Administration, 2018 (FDA) assessment method and practices. The study incorporated interviews, observations, field assessments, and discussions with the kitchen and hotel management team to verify current states and practices. The two (2) kitchen outlets involved in this study were Western and Malay cuisine kitchens. Meanwhile, the foodborne illness risk factors that were analyzed include improper holding time and temperature, poor personal hygiene, contaminated equipment/ cross-contamination, inadequate cooking and safe food resources. Audit form based on Ministry of Health (MOH); Premise and Food Safety Ordinance under section 10 and 11 of the Malaysian Food Act 1983 and thermometer were used as a tool in collecting the data. Results for risk factors compliances level showed that all risk factors were at an acceptable level which achieved >80% of the compliance level, except poor personal hygiene was recorded out of compliance <80% for both outlet kitchens based on the FDA 2018 assessment. Overall findings based on FDA assessment guidelines and onsite observation on these 2-kitchen outlet at Tabung Haji Hotel Penang, showed both kitchens were at the compliance level >80% which obtained 88% for Western and 85% for Malay Kitchen.
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In-Text Citation: (Musa et al., 2022)
To Cite this Article: Musa, M., Khalid, K., & Anuar, J. (2022). Foodborne Illness Risk Factors Assessment: Evidence from Penang Tabung Haji Hotel Kitchen Outlet. International Journal of Academic Research in Business and Social Sciences, 12(11), 842–852.
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