EVALUATING THE FOOD SAFETY KNOWLEDGE AMONG THE EXECUTIVE LOUNGE STAFF AT JW MARRIOTT JAKARTA

Abstract

Food safety become an important things and becomes a global concern in the food and 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’s outlets also should be concerned. The lack of information and trainings to the food handlers and management has made the business employees poor and proper knowledge and skills.. The purpose of this research is to analyze the food safety knowledge among the Executive Lounge staff at JW Marriott Jakarta. This research is focusing on the level 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 this study, data were collected through interview, observation and questionnaire distributio. By using qualitative methodology, this skripsi presents all information, data analysis, findings and recommendation in the form of comprehensive description and explanations. Based on observation, interview sessions and questionnaire result, researcher can conclude that 66% of the respondents were able to answer correctly, while the other 34% of the respondents were unable to answer correctly. Result of analysis found 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.