ANALYSIS OF COLD KITCHEN STAFFS IN IMPLEMENTATION OF FOOD SAFETY AND HYGIENE STANDARD IN XYZ HOTEL JAKARTA

Abstract

Food Safety and Hygiene Standards is a very important subject in food service industry and very crucial to protect the customers from contaminations due to lack of knowledge in Food Safety and Hygiene Standards. There are problems occur in implementing the standards, in which what this research is aiming for to solve it. It is to help the hotel have a clear view on the importance of Food Safety and Hygiene Standard, although it has no report on food poisoning, it is better to not wait for it happened.

In more than six months, researcher collecting data and findings by doing questionnaires and interviews with the 11 staffs at Cold Kitchen of XYZ Hotel Jakarta. Researched learned that majority of the staffs has low knowledge in Food Safety Standards, especially in personal hygiene, temperature control and the Hazard Analysis Critical Control Point.

With limited data collected due to their hesitant to reveal their standard, this research finds it difficult to confirm their standard. However with backed professional guide book by Chartered Institute of Environmental Health in United Kingdom, this research can be done according to the standard. The results are not everyone aware the importance in implementing the Food Safety and Hygiene Standards in personal hygiene, kitchen hygiene and especially in HACCP system application for a five-star hotel and lack of support from the hotel management make this happens.

Ensuring the safety of the food before serving it to the customer is important because it affect the reputation of the industry, hotel and also the staffs. It becomes the good habit to protect the image of the hotel itself. Therefore the researcher recommend to put special attention for the application of all the standard required not just being done once in a while but to be a habit to do it.