39

Four research questions were developed as the organizational framework for

the study and the results are presented. These questions were:

i) How is the cleanliness of the kitchen while carrying out food

handling?

ii) Do employees comply with the regulations set by the Food Quality

Control Division Ministry of Health ?

iii) Do operators ensure that all food preparation is in perfect condition?

iv) Do the operators know that the operation of the toilet stalls are under

their responsibility?

v) Does the employer responsibilities as operators of food at the

Polytechnic of Sultan Salahuddin Abdul Aziz Shah with both?

(aku sendiri tak paham apa yang dia nak)

 40

4.1 Observations on the food court and cafeteria of Polytechnic Sultan

Salahuddin Abdul Aziz Shah, Shah Alam.

Observations were conducted in the food court and cafeteria at the Sultan

Salahuddin Abdul Aziz Shah Polytechnic. Observations were made for ten times in the

set. Observations are divided into several aspects, namely the kitchen, food handlers,

food presentation and the toilet.

Name outlets around the polytechnics are as follows:

i) Nawas Maju ( Food Court)

ii) Illianos Enterprise ( Food Court)

iii) Layar Cafe ( Food Court)

iv) Ami Catering ( Cafeteria)

4.1.1 Cleanliness of the Kitchen While Carrying Out Food Handling

Cleanliness in the kitchen is very important because the kitchen is a key

area involved in the preparation of food. Kitchen area must be clean and maintain the

quality of food and beverage. This would be to prevent students from being exposed to
 41

food poisoning and they will have healthy food. In that case, there are several aspects of

attention. Among them are a clean cutting board, knife, floor, crockery sink and raw

materials sink. Besides the raw material composition, preparation conditions on the

table and kitchen towels are also observed.

 42

NAWAS MAJU

DAYS/ASPEC sink for washing

T cutting board knife clean floor floor is not slippery crockery
1 1 1 0 0 1
2 1 1 1 1 1
3 1 1 1 1 0
4 0 1 0 0 0
5 1 1 1 1 1
6 1 1 1 1 0
7 1 1 0 0 1
8 1 1 0 0 1
9 1 1 1 1 1
10 1 1 1 1 1
min 0.9 1 0.6 0.6 0.7

DAYS/ASPEC crockery sink raw material orderly raw arranged provision

T function sink material table kitchen towel
1 1 1 1 0 1
2 1 1 1 1 1
3 0 1 1 1 1
4 0 1 1 1 1
5 1 1 1 1 1
6 1 1 1 1 1
7 1 0 1 1 0
8 1 0 1 1 0
9 1 1 1 1 1
10 1 1 1 1 1
min 0.8 0.8 1 0.9 0.8
 43

Table 4.1 : Aspects of the kitchen cleanliness and equipment at Nawas Maju
 44

Kitchen cleanlliness and equipment at Nawas Maju

1.2
clean cutting board
1 clean knife
clean floor
0.8 floor is not slippery
sink crockery clean
MIN

0.6
sink crockery function
0.4 sink clean raw material
orderly raw material
0.2 arranged provision table
clean kitchen towel
0
ASPECT

Graph 4.1: Aspects of Evaluation and Safety in the Kitchen Clean Stall Nawas

Continue

As shown in the table 4.1 and graph 4.1 pointed that the operator's booth

is always to ensure that knives are used constantly in the net and to ensure that raw

materials are placed in the kitchen area is located in a neat and orderly arrangement with

a mean of 1. While the mean level for both which is clean cutting boards and table

arrangement in the preparation are 0.9. Besides that for sink use for wash crockery and

work sinks available for raw materials which are clean and the kitchen towels are

provided which means that average of mean is 0.8. Sink materials identified in a

sanitary condition with a mean of 0.7. Finally, the study found that the kitchen floor is

clean and not slippery to get in as much as mean is 0.6.

 45

ILLIANOS ENTERPRISE

DAYS/ASPEC sink for washing

T clean cutting board
1 1
2 1
3 1
4 0
5 1
6 1
7 1
8 0
9 1
10 1 1
min 0.8
clean knife clean floor
1 1
1 0
1 0
1 0
1 0
1 0
1 0
1 1
1 0
0 1
1 0.2
floor is not slippery crockery clean
1 1
1 0
0 1
1 0
0 1
1 0
0 0
1 0
1 1
1
0.7 0.5

DAYS/ASPEC sink crockery sink clean raw orderly raw arranged provision clean kitchen
T function material material table towel
1 0 1 0 1 1
2 0 1 0 0 1
3 0 1 0 0 1
4 1 1 1 1 1
5 0 1 1 1 1
6 0 1 1 0 1
7 0 1 1 0 1
8 0 1 1 0 1
9 0 1 1 1 1
10 0 1 1 1 1
min 0.1 1 0.7 0.5 1
Table 4.2 : Aspects of the cleanliness and neatness in the kitchen Illianos Enterprise
 46

Graph of Kitchen for Illianos Enterprise

1.2
clean cutting board
1 clean knife
clean floor
0.8 floor is not slippery
sink crockery clean
MIN

0.6 sink crockery function

sink clean raw material
0.4
orderly raw material
0.2 arranged provision table
clean kitchen towel
0
ASPECT

Graph 4.2: Aspects of Evaluation and Safety in the Kitchen Clean Stall Illianos

Enterprise

Refer to table 4.2 and graph 4.2 shows that the level of hygiene and safety

practice in the booth Illianos Enterprise are in the level of uncertainty because of

fluctuations of min based on certain aspects. Aspects such as clean blade, clean sinks

for raw materials is at the net with a min of 1. However for the next aspect of hygienic

cutting boards are getting a min of 0.8. Smooth level floor kitchen and raw material

composition in the kitchen were found to be in satisfactory condition with a min level of

0.7. Besides that, sink use for wash crockery and table arrangement in the provision

found to be less satisfactory with a min level of 0.5. Clean kitchen floor is reduced with

a min level of 0.2, and finally, the dishes in the sink outlet Enterprise Illinos was found

to be functioning with a low min level of 0.1.

47
 48

LAYAR CAFE

clean cutting sink for washing

DAYS/ASPECT board clean knife clean floor floor is not slippery crockery clean
1 1 1 1 0 1
2 1 1 0 1 1
3 1 1 1 0 0
4 1 1 1 1 1
5 1 1 1 0 1
6 1 1 1 1 1
7 1 1 0 1 0
8 1 1 0 1 0
9 1 1 1 1 1
10 1 1 1 1 1
min 1 1 0.7 0.7 0.7

sink crockery sink clean raw orderly raw arranged provision clean kitchen
DAYS/ASPECT function material material table towel
1 1 1 1 0 1
2 1 0 1 0 1
3 0 1 1 1 0
4 1 1 1 1 1
5 1 1 1 0 1
6 1 1 1 1 1
7 0 1 1 0 1
8 0 1 1 0 1
9 1 1 1 1 1
10 1 1 1 1 1
min 0.7 0.9 1 0.5 0.9
Table 4.3 : Aspects of the cleanliness and neatness in the kitchen screen Cafe
 49

Graph of Kitchen for Layar Cafe

1.2
clean cutting board
1 clean knife
clean floor
0.8 floor is not slippery
MIN sink crockery clean
0.6 sink crockery function
sink clean raw material
0.4
orderly raw material
0.2 arranged provision table
clean kitchen towel
0
ASPECT

Graph 4.3: Aspects of Evaluation and Safety in the Kitchen Clean Stall Layar Café

Table 4.3 and graph 4.3 shows that the cross compliance at the level of health

and safety in the kitchen are at their best. This can be proven again when looking at the

aspects outlined above. Clean cutting boards, cleaning the blade and the composition of

the raw materials used in these outlets are at a good level with a min of 1. Material sinks

and kitchen towels that are used are clean and obtained a min of 0.9. The study also

holds that the sink is clean and the dishes work well in the kitchen floor is clean and not

slippery to obtain a min of 0.7. Finally, the findings indicate that the composition of the

preparation table is located at a satisfactory level with a min of 0.5.

 50

AMI CATERING

DAYS/ASPEC sink for washing

T clean cutting board
1 1
2 0
3 1
4 1
5 1
6 1
7 1
8 1
9 0
10 1 1
min 0.8
clean knife clean floor
1 0
1 1
1 0
1 1
1 0
1 1
1 1
1 1
1 1
1 1
1 0.7
floor is not slippery crockery clean
0 0
1 0
0 0
1 1
0 1
1 1
1 1
1 1
1 1
1
0.7 0.7

DAYS/ASPEC sink crockery sink clean raw orderly raw arranged provision clean kitchen
T function material material table towel
1 1 1 0 1 1
2 1 1 1 1 1
3 1 1 1 1 1
4 1 1 1 1 1
5 1 1 1 1 1
6 1 1 1 1 1
7 1 1 1 1 1
8 1 1 1 1 1
9 1 1 1 1 1
10 1 1 1 1 1
min 1 1 0.9 1 1

Table 4.4 : Aspects of the cleanliness and neatness in the kitchen Ami Catering
 51

Graph of kitchen for Ami Catering

1.2
clean cutting board
1 clean knife
clean floor
0.8 floor is not slippery
MIN sink crockery clean
0.6 sink crockery function
sink clean raw material
0.4
orderly raw material
0.2 arranged provision table
clean kitchen towel
0
ASPECT

Graph 4.4 : Hygiene and safety aspects of evaluation in the Kitchen Ami Catering

The graph and table 4.4 shows that the evaluation is to obtain the highest

min citation in Ami Catering outlets are 1. Aspects, which is meant as hygienic knives,

sink, crockery work, clean sinks raw materials, the composition of the preparation and

clean kitchen towel desk is on the very well stage. The composition of raw materials

also showed good results with a min of 0.9. While aspects of clean cutting board

obtaining min level as much as 0.8 and there are 3 aspects of obtaining the min rating of

0.7. Aspect is defined as cleaning the kitchen floor, kitchen floor is not slippery and

sinks clean dishes.

 52

4.1.2 Food operators comply with the Regulations Set by the Food Quality Control Division Ministry of Health

Good food handling is important to be undertaken by food handlers at the Polytechnic Sultan Salahuddin Abdul Aziz

Shah, Shah Alam. Therefore, the food handlers must comply with established regulations. Here is a collection of data was obtained:

Table 4.5 : Aspects of the food operators at Nawas Maju

wear head clean clothing and healthy does not wear

DAYS/ASPECT wear apron wear special shoes covers short nail tidy workers accessory
1 1 1 1 1 1 1 1
2 1 1 1 1 1 1 0
3 1 1 0 1 1 1 1
4 1 1 1 1 1 1 1
5 1 1 1 1 1 1 1
6 1 1 1 1 1 1 1
7 1 1 1 1 1 1 1
8 1 1 1 1 1 1 1
9 1 1 1 1 1 1 1
10 1 1 1 1 1 1 1
min 1 1 0.9 1 1 1 0.9
 53

Graph of food operators at Nawas Maju

1.02
1
0.98 wear apron
0.96 wear special shoes
wear head covers
MIN 0.94
short nail
0.92 clean clothing and tidy
0.9 healthy workers
0.88 does not wear accessory
0.86
0.84
ASPECT

Graph 4.5 : Aspects of the Food Operators at Nawas Maju

Table 4.5 and Graph 4.5 describes the handling of food to the workers at the

booth Nawas Maju. Some aspects of the observations that we have observed them are

wearing aprons, wearing special shoes, wear head coverings, nails short, neat and clean

clothes, healthy workers and do not wear accessories. After the observations made, we

find that aspect in terms of wearing aprons, wearing special shoes, nails short, neat

clothes and workers perform duties in a healthy condition is the same as the min of 1.

While aspects of wearing and not wearing a head covering accessory is on the level of

min of 0.9. In conclusion, stalls Advanced at booth Nawas Maju is in a good condition

and comply with regulations set by the Food Quality Control Division Ministry of

Health Malaysia.
 54

ILLIANOS ENTERPRISE

wear wear special wear head short clean clothing and healthy does not wear
DAYS/ASPECT apron shoes covers nail tidy workers accessory
1 1 1 1 1 1 1 1
2 0 0 0 1 1 1 0
3 1 1 1 1 1 1 0
4 1 0 0 1 0 1 1
5 1 1 1 1 1 1 1
6 0 1 1 1 1 1 1
7 1 1 1 1 0 1 0
8 1 1 1 1 0 1 0
9 1 1 0 1 1 1 0
10 1 1 0 1 1 1 0
min 0.8 0.8 0.6 1 0.7 1 0.4
Table 4.6 : Aspects of the Food Operators at Illianos Enterprise
 55

Graph of Food Operators for Illianos Enterprise

1.2

1
wear apron
0.8 wear special shoes
MIN wear head covers
0.6 short nail
clean clothing and tidy
0.4 healthy workers
does not wear accessory
0.2

0
ASPECT

Graph 4.6 : Aspects of the Food Operators at Illianos Enterprise

Table 4.6 and Graph 4.6 describe the handling of food to workers in Illianos

Enterprise. Some aspects of the observations we have made of them are wearing aprons,

wearing special shoes, wear a cap, short nails, clean clothes and neat, healthy workers

and did not wear accessories. After the observations made, we had found that aspect in

terms of workers wearing aprons and wearing special shoes are at the level of min of

0.8. While wearing a head covering is at the level of min of 0.6. In addition, workers in

the short nails and healthy workers in the course of duty are at the level of min of 1. For

aspects of the workers who do not wear accessories is at the level of min of 0.4. From all

aspects, we see that the average observation for booth Enterprise Illianos more than 0.5

min. In conclusion, the Enterprise Illianos stalls still in an orderly and comply with

regulations set by the Food Quality Control Division Ministry of Health Malaysia.
 56

Table 4.7 : Aspects of the Food Operators at Layar Cafe

LAYAR CAFÉ

DAYS/ASPEC wear wear special wear head short clean clothing and healthy does not wear
T apron shoes covers nail tidy workers accessory
1 1 1 1 1 1 1 1
2 1 1 1 1 1 1 1
3 1 1 1 1 1 1 1
4 1 1 1 1 1 1 1
5 1 1 1 1 1 1 1
6 1 1 1 1 1 1 1
7 1 1 1 1 1 1 1
8 1 1 1 1 1 1 1
9 1 1 1 1 1 1 1
10 1 1 1 1 1 1 1
min 1 1 1 1 1 1 1
 57

Graph of Food Operators for Layar Café

1.2

1
wear apron
0.8 wear special shoes
MIN wear head covers
0.6 short nail
clean clothing and tidy
0.4 healthy workers
does not wear accessory
0.2

0
ASPECT

Graph 4.7 : Aspects of the Food Operators at Layar Cafe

Table 4.7 and Graph 4.7 describe the handling of food to the workers at the

Layar Cafe. Some aspects of the observations we have made of them are wearing

aprons, wearing special shoes, wear a cap, short nails, clean and neat clothes, healthy

workers and did not wear accessories. After the observations made, we found that all

aspects is at the level of min of 1. In conclusion, display Layar Café is always in good

condition and comply with the regulations set by the Food Quality Control Division

Ministry of Health Malaysia.

 58

Table 4.8 : Aspects of the Food Operators at Ami Catering

AMI CATERING

DAYS/ASPEC wear wear special wear head short clean clothing and healthy does not wear
T apron shoes covers nail tidy workers accessory
1 1 1 1 1 1 1 1
2 1 1 1 1 1 1 1
3 1 1 1 1 1 1 1
4 1 1 1 1 1 1 1
5 1 1 1 1 1 1 1
6 1 1 1 1 1 1 1
7 1 1 1 1 1 1 1
8 1 1 1 1 1 1 1
9 1 1 1 1 1 1 1
10 1 1 1 1 1 1 1
min 1 1 1 1 1 1 1
 59

Graph of Food Operators for Ami Catering

1.2

1
wear apron
0.8 wear special shoes
MIN wear head covers
0.6 short nail
clean clothing and tidy
0.4 healthy workers
does not wear accessory
0.2

0
ASPECT

Graph 4.8 : Aspects of food operators the at Ami Catering

Table 4.8 and Graph 4.8 describe the handling of food to the workers at the

Ami Catering. Some aspects of the observations we have made of them are wearing

aprons, wearing special shoes, wear a cap, short nails, clean and neat clothes, health

workers and did not wear accessories. After the observations made, we found that all

aspects is on the level of min of 1. In conclusion, Ami Catering outlets are always in

good condition, conscious of cleanliness and compliance with regulations established by

the Food Quality Control Division Ministry of Health Malaysia

 60

4.1.3 Food presentation is in perfect condition

Another observation made during the scope of this study is the scope of the

presentation of food. Presentation of food refers to the process of preparing a food to the

customer. Among the foods that are considered the scope of the presentation is closed

food, food placed suitable, no fly on food, clean food and clean former customers plate.

Given the scale of 0 to 1 respectively for yes and no. Here are the findings of the

observation that the scope of the presentation made to the four operators catering

Table 4.9 : Aspect of food presentation by Nawas Maju

NAWAS MAJU
DAYS/ASPEC food food placed no flies on food customer
T covered suitable food container plate
1 0 1 1 1 1
2 1 1 0 1 1
3 1 1 0 1 1
4 0 1 1 1 1
5 0 1 1 1 1
6 1 1 1 1 1
7 1 1 1 1 1
8 1 1 1 1 1
9 1 1 0 1 1
10 1 1 0 1 1
min 0.7 1 0.6 1 1
 61

Graph of food presentation by Nawas Maju

1.2

0.8 food covered

M food placed suitable
I 0.6 no flies on food
N food container
0.4 customer plate

0.2

0
ASPECT

Graph 4.9 : Aspect of food presentation by Nawas Maju

Tables 4.9 and graph 4.9 above, explain the aspects of food presentation by

Nawas Maju. Based on that, it appears that food presentation of food for Nawas Maju in

a very satisfactory level as in the min scale of 0.5 and above. This can be evidenced by a

number of aspects observed during the observation made. Min of food covered during

the study on foods was 0.7 and 0.6 for the aspects on no flies on food. This suggests that

both aspects are complied with by both parties Nawas Maju. Meanwhile, place the

suitable for food,customer plate and food container each plate reached min level of 1.0.

This indicates that highly focused Nawas Maju all three aspects when preparing their

food. In conclusion, Nawas Maju always abides by the rules and guidelines set by the

Ministry of Health Food Quality Control Division in each of the food studies.
 62

Table 4.10 : Aspect of food presentation by Illianos Enterprise

ILLIANOS ENTERPRISE
DAYS/ASPEC food food placed no flies on food customer
T covered suitable food container plate
1 1 1 1 1 1
2 1 1 1 1 1
3 1 1 1 1 1
4 1 1 0 1 1
5 0 1 1 1 1
6 0 1 1 1 1
7 0 1 1 1 1
8 0 1 1 1 1
9 0 1 1 1 1
10 0 1 1 1 1
min 0.4 1 0.9 1 1

Graph of food presentation by Illianos Enterprise

1.2

0.8 food covered

food placed suitable
MIN

0.6 no flies on food

food container
0.4 customer plate

0.2

0
ASPECT

Graph 4.10 : Aspect of food presentation by Illianos Enterprise

 63

Table 4.10 and graph 4.10 above, shows the level of food presentation by Illianos

Enterprise. The results of the study, found that the min for the food aspect covered is

0.4. This suggests that aspects of the closure of food less than apex, followed by other

aspects. However, as the initiative, Enterprise Illianos replace the cover food with the

lighting sources to avoid from flies . In addition, the min of the no flies on the food is

0.9. Based on this min, we can see that the light source is used, effective and able to

prevent the flies to alight on the food. Next, 1.0 mean obtained for suitable food place,

food container and customer plate. In conclusion, the food by Illianos Enterprise were

at a very satisfying and always follow the rules and guidelines outlined by the Food

Quality Control Division, Ministry of Health Malaysia. This can be proved by the

findings obtained as above.

Table 4.11 : Aspect of food presentation by Layar Café

LAYAR CAFE
DAYS/ASPEC food food placed no flies on food customer
T covered suitable food container plate
1 1   1 1 1
2 0 1 1 1 1
3 0 1 1 1 1
4 0 1 1 1 1
5 0 1 1 1 1
6 0 1 1 1 1
7 1 1 1 1 1
8 1 1 1 1 1
9 0 1 1 1 1
10 0 1 1 1 1
min 0.3 1 1 1 1
 64

Graph of food presentation by Layar Cafe

1.2

0.8 food covered

MIN food placed suitable
0.6 no flies on food
food container
0.4 customer plate

0.2

0
ASPECT

Graph 4.11 : Aspect of food presentation by Layar Cafe

Table 4.11 and graph 4.11 above, shows the level of food presentation by

Layar Café. The results of the observation found that the level of min for the aspect of

covered food is 0.3. This Layar Cafe shows the lack of foods closure when the study of

food as it has been replaced with a source of light cover food to prevent flies from

perching on the food. While the aspect for food placed suitable, no flies on food, food

container and customer plate each record 1.0 min level. These three aspects are

achieving the highest min levels being found during the observations made, the Layar

Café focuses food containers are clean and food put in place based on the needs of all

cooking dishes such as vegetables, placed in the cooking of vegetables. In addition,

customers will also be ensured dishes clean and tidy. In conclusion, the Layar Café

always comply with rules and guidelines during the preparation of food are made.
 65

Table 4.12 : Aspect of food presentation by Ami Catering

AMI CATERING
DAYS/ASPEC food food placed no flies on food customer
T covered suitable food container plate
1 1 1 1 1 1
2 1 1 1 1 1
3 1 1 1 1 1
4 1 1 1 1 1
5 1 1 1 1 1
6 0 1 1 1 1
7 0 1 1 1 1
8 1 1 1 1 1
9 1 1 1 1 1
10 1 1 1 1 1
min 0.8 1 1 1 1

Graph of food presentation by Ami Catering

1.2

0.8 food covered

food placed suitable
MIN

0.6 no flies on food

food container
0.4 customer plate

0.2

0
ASPECT

Graph 4.12 : Aspect of food presentation by Ami Catering

Based on Table 4.12 and graph 4.12 above, min of the covered food is 0.8.

This suggests that Ami Catering will always cover the food when the food study which
 66

is the absence of customers. While the aspects of the food placed suitable, no fllies on

food, food container and customers plate is located at the min level of 1.0. What we see

from this is the min is achieved on 1.0, it appears that a strong sense of cleanliness Ami

Catering food containers and plates for customers and will ensure that the food is not

seized with the fly by using candles to repel flies resources. In conclusion, it appears that

Ami Catering always comply with the regulations and guidelines set out in the learning

process to ensure all food is always clean and tidy where it can be proved by the

observation that aspects of food and watched as the former providing a clean plate of

food during the study.

4.1.4 The responsibility of toilet by contractor

The responsibility of the contractor is to provide soap and tissue stores also

direct the workers to clean the toilet every day. But most contractors are not aware of the

responsibility of maintaining cleanliness of toilets provided by the Management of

Polytechnic Sultan Salahuddin Abdul Aziz Shah, Shah Alam. The reason they give is the

toilets available at the food court is a public toilet that located and entirely the

responsibility of managers Polytechnic.

According to the book of food safety guidelines issued by the Food Quality

Control Division Ministry of Health that involves the aspects of toilet explained that the

role of contractors on the toilet to be sure there is always having a soap to wash a hands.
 67

It is recommended that the type of liquid soap is used. In addition, make sure the paper

towel (tissue) is always there to dry your hands. Host suitable toilets must be provided

and properly maintained. Appropriate disinfectant as Hand Dip (chlorine-based

disinfectants 50ppm) to be provided outside the toilet or in a place before entering the

kitchen. In addition, provide the appropriate footwear designed to use the toilet.
 68

Table 4.14 Aspect cleanliness of toilet at food court

Food Court

DAYS/ASPEC Application of Hose is placed far Clean Functioning Clean

T Tissue Soap special shoes from the floor Sink function sink toilet toilets
1 0 0 1 1 1 0 1 1
2 0 0 0 1 1 1 1 1
3 0 0 1 1 1 0 1 0
4 0 0 1 0 1 1 1 1
5 0 0 1 0 1 1 1 1
6 0 0 1 0 1 1 1 1
7 0 0 1 0 1 1 1 1
8 0 0 1 0 1 1 1 1
9 0 0 1 0 1 1 1 1
10 0 0 1 0 1 1 1 1
min 0 0 0.9 0.3 1 0.8 1 0.9
 69

Toilet at food court

1.2

tissue
soap
0.8 application of special shoes

Hose is placed far from the

floor
MIN

0.6 sink function

clean sink
functioning toilet

0.4 clean toilets

0.2

ASPECT

Graph 4.14 Aspect of cleanliness of toilet at food court

 70

The results of 10 times observations over food court described by Table

4.14. This means that the toilet is used by food court at is at a low level of standard

guidelines of the Ministry of Health 0.5 on the level of good hygiene. Referring to the

graph 4.14, the preparation of tissue and soap reach a min scale of 0, this explains that

the food operator at food court does not provide soap and toilet tissue. The use of

special shoes when using the toilet was at the level of min scale 0.9, indicating that the

food operator practice hygiene guidelines which means that they use different shoes

when in the kitchen and the toilet. Water pipes are always far from floor reaching the

min level of 0.3, which means the water pipes are in poor condition. Sink function was

reached a min scale of 1, indicating that the sink can be used also the cleanliness of the

sink was at min level of 0.8, which is in a state of cleanliness. While achieving mean a

toilet function, shows that the toilets work and the cleanliness of toilets is 0.9 min in a

clean condition.
 71

Cafeteria

Hose is placed
DAYS/ASPEC Application of far from the Sink Clean Functioning Clean
T Tissue Soap special shoes floor function sink toilet toilets
1 0 1 0 1 1 0 1 1
2 0 1 1 1 1 1 1 1
3 0 1 0 1 1 0 1 0
4 0 1 0 1 1 0 1 0
5 0 1 0 1 1 0 1 0
6 0 1 0 1 1 0 1 0
7 0 1 0 1 1 1 1 1
8 0 1 1 1 1 1 1 1
9 0 1 1 1 1 1 1 1
10 0 1 1 1 1 1 1 1
min 0 1 0.4 1 1 0.5 1 0.6
Table 4.16 Aspect of cleanliness toilet at cafeteria
 72

Toilet at cafeteria
1.2

tissue
soap
0.8 application of special shoes

Hose is placed far from the

floor
MIN

0.6 sink function

clean sink
functioning toilet

0.4 clean toilets

0.2

ASPECT

Graph 4.16 Aspect of cleanliness of toilet at cafeteria

 73

A total of 10 times observation at cafeteria, we found that the toilet is

proved to achieve lower total min for all aspects of the toilet is a mean of 5.2 is

shown in Table 4.16. This means that the toilet at cafeteria is at a low level of

standard guidelines of the Ministry of Health 5.5 on the level of good hygiene.

Referring to the graph 4.16, the preparation of tissue reached a min level of 0 and

soap at the toilet reached a min level of 1.0, this explains that the food operator did

not preparing tissue at the toilet. The use of special shoes while using the toilet was

at a min scale of 0.4, this suggests that workers display food operator at cafeteria not

practice hygiene guidelines during the application of different shoes in the kitchen

and the toilet. Water pipes are always far from floor reaching the min level of 1.0,

which means the water pipes are in good condition. Sink function was reached a

min level of 1.0, indicating that the sink can be used otherwise the cleanliness of the

sink was at a min scale of 0.5, which is in a modest net. While achieving mean of

toilet function is 0.1 and the cleanliness of toilets is in the min level of 0.6 is shows

that the toilets work a clean condition.

In conclusion, the toilets in the food court that is used by Nawas Maju,

Illianos Enterprise and Layar Café is in the unfavorable category still does not reach

the standards of the Ministry of Health but can still improve infrastructure, toiletries

for the convenience of the students, Polytechnic Sultan Salahuddin Abdul Aziz Shah

students, lecturers, Polytechnic Sultan Salahuddin Abdul Aziz Shah staff and

visitors who come to the Polytechnic Sultan Salahuddin Abdul Aziz Shah, Shah

Alam. While the toilet at the cafeteria near the Warden Office Hostel of Polytechnic

Sultan Salahuddin Abdul Aziz Shah was the in a good category. Concluded here, the

total number of sanitary toilets in the food court and cafeteria at the Polytechnic
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Sultan Salahuddin Abdul Aziz Shah was in the low category was not achieved

because the mean number of 5.5 and above. All tissue preparation and maintenance,

such as soap and toilet cleaning duties to ensure cleanliness is the responsibility of

the contractor employees who are assigned by Ami Catering. Toilet symbolizes

someone who is really clean or not. So we keep the toilet as we keep our dignity. If

everyone has the same desire would clean the toilet at the Polytechnic will always be.

4.2 Interview for employer catering at Polytechnic Sultan Salahuddin

Abdul Aziz Shah, Shah Alam

Interviews were conducted on the catering business at the Polytechnic

Sultan Salahuddin Abdul Aziz Shah, Shah Alam. Interviews were conducted on the

four operators in the business of catering outlets Nawas Maju, Illianos Enterprise,

Layar Cafe and Ami Catering. Some questions have been submitted to them. Among

the things that have been asked questions are as follows:

i. Entrepreneurs attending any food handling course is recognized by

the Ministry of Health Malaysia.

ii. Responsibilities of employers as a contractor for the preparation of

food

iii. Ensure that employees comply with food handling

iv. Action operators in case of any damage to the equipment provided

by the management of the polytechnic.

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v. Period resolve the polytechnic management provided by equipment

failure

Interview was successfully conducted with the aid of electronic equipment. Among

of that were a laptop and video recording. The equipment used is to record a video

that took place the conversation with the operators. The answers obtained were also

noted on the paper prepared.

All employers providing good feedback and collaboration access at the interview

took place. Here are the questions posed and answers obtained from interviews

conducted:
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Table 4.17 : The findings of interview of operator of food

RESPONDEN/ Did you ever attend any What are the How do you ensure If there is any damage How long is the
QUESTION food handling course is responsibilities of your that employeea to the equipment management of PSA
recognized by the ministry business as a food in the comply with food provided by the to resolve any
of health Malaysia ? preparation of food? handling? polytechnics, what complaint tools
action will you take? provided?

NAWAS All employees have attended Ensure clean food Imposing measures to Inform the administration Not sure
MAJU courses always fresh and raw employees of PSA
materials default rules

ILLIANOS Had attended Ensure the controlled Briefed and monitored Repair if possible, Slow maintenance
ENTERPRISE kitchen on a regular basis If not inform to the PSA
and regulatory activities and criticizing the management
of the kitchen every day mistakes of employees

LAYAR Had attended at TTDI Keep the kitchen clean, Putting themselves at Efforts to overcome the Do not know
CAFE provide services and customers first, if not the complaint
reasonable prices to will
customers communicated to the
management of PSA

AMI CAFE Had attended courses Ensure clean food Send workers attended Contact the Slow maintenance
the course, make sure administration of PSA
workers nails short and the warden
and clean clothes because almost near to
the warden office
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1) Did you ever attend any food handling course is rocognized by the ministry

of health Malaysia ?

Referring to question 1, all respondents gave the same answer that they all

have attended courses of food. They also ensure that their employees also

attended the course before they start working with the respondent. This

course is available is very important to be able to provide a broad knowledge

of the respondent and its employees about compliance with safety

regulations and hygiene in the kitchen.

2) What are the responsibilities of your business as a food in the preparation of

food?

To quote the answers obtained for all respondents was positive. Among them

is that they always ensure cleanliness of kitchen, food and equipment is in

good condition and clean. Personal hygiene of workers is also emphasized

by all respondents in the PSA. The matter is that if these aspects are given

attention, so that there might be a problem to be solved quickly and easily.

3) How do you ensure that employeea comply with food handling?

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Based on the findings of this question, many respondents to take disciplinary

action against employees if they reject the rules that have been outlined. The

purpose of disciplinary action is taken so that their employees are not taking

it easy on each task performed. As the stall Illianos Enterprise, respondents

in this booth said that he always gives a briefing from time to time to its

employees so that employees always adhere to the guidelines given.

4) If there is any damage to the equipment provided by the polytechnics, what

action will you take?

Referring to the question, display booths and Illianos Cafe who gave the

answer that they will try to resolve the issue first. If the problem still not

solved, then the problem is they will complain to the management of PSA.

Stalls Cafe Ami Maju and Nawas was an answer that if they found damage

to the equipment provided, they will continue to inform the management

menyelasaikannya try PSAs without prior notice.

5) How long is the management of PSA to resolve any complaint tools

provided?
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The answers given by three respondents was that they were not sure whether

the term is taken by the management of PSA in the repair and resolution of

complaints received by equipment failure. But respondents in the booth Cafe

Ami said that they found the time taken by the management of PSA to

resolve the problem complained of was taking a long time