Knowledge, awareness and current food waste practices among food handlers in selected private hospital at Klang Valley area

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.