Abstract:
Food waste in hospital refers to food ingredients to prepare meals and go through food
production step intended to be eaten by patients but several factors at kitchen that
make them remains unserved or being thrown away. This study focused on reasons
food waste occurred by pointing at food safety practices, food hygiene practices, food
storage and preparation, management issues and other factors that related to wastage
among food handlers in private hospital located at Klang valley area. Survey
questionnaire was self-administered to 50 respondents from July to September 2011 at
five private hospitals. A 100% response rate was obtained. Descriptive analysis,
independent t-test and correlation were used. The results showed food storage aspects
and food preparation aspects are the main causes to food waste. This involves
overproduction meals (54%), over trimming the vegetables (54%), hospital policy
(50%), food that coincidently fell down (48%) and failure to reseal the food
ingredients (42%). However, based on gender, male practiced better compared to
female in food safety aspects, food hygiene aspects, food storage and preparation.
Food handlers that had received training showed better food safety and food hygiene
practices.
