Abstract:
The purpose of this research is to observe the food safety practice regarding food handling, personal hygiene, and sanitation among chefs in XYZ Hotels. The scope of this research is kitchen department in XYZ Hotels with the limitation is focused to practices food handling, personal hygiene, and sanitation regarding in the XYZ Hotels. Food handling, personal hygiene, and sanitation practices are variables influencing food safety. Food safety is the assurance that food will not cause harm to the consumer when it is prepared and /or eaten according to its intended. The flow of food in food handling, which is the path that food follows from receiving thorough serving, is important and significant of food safety. Employee health and hygiene, directly or indirectly, plays an important role in food safety and sanitation. Sanitation is one of the parts in food safety that has definitely as how to maintenance of hygienic to become food is safety. This study researcher using qualitative method to describe the data finding, the research will present deeper information about all data analysis, theory, finding, conclusion, and recommendation as the comprehensive results. According to the result of this study are the practices of food handling, personal hygiene, and sanitation in XYZ Hotels was improper, researcher found that there are three factors that need to be improved. First is knowledge and awareness of among the chefs, second is the facilities and equipment to support the operational of the kitchen, the third is management control and planning to ensure the operational in proper ways.
