Local foods offered by selected homestays, food safety practices and nutrition knowledge of homestays' food handlers in Negeri Sembilan and Terengganu

Abstract

Homestay is a lodging establishment which catering food and beverage, recreation and tourism. This study focus on the types of local food prepared by various homestays and also touches on the food handlers' awareness of food safety and nutrition. Survey Questionnaire was self-administered to 124 respondents located in homestays ofNegeri Sembilan and Terengganu from July to August 2008. A I 00% of response rates were obtained. Statistical analysis, chi square and correlation were used. From the results, both homestays in negeri Sembilan and Terengganu offered one dish meals or local kuih-muih example nasi lemak, nasi goreng, mihun or mee goreng, jemput-jemput and cucur during breakfast. While, for lunch, both homestays in Negeri Sembilan and Terengganu offered various sides dishes depends on its own traditional local food from each state and method simplistic and not complication. The results also show a high level of food safety and nutrition awareness in both groups of respondents. However, there are several important issues highlighted regarding food safety and nutrition including defrosting practices, safe end point temperature for reheating foods and temperature of refrigerator in home as well as diet disease link and cooking methods. This study also highlighted both groups of respondents' attitude regarding food safety and nutrition awareness is similar. The results obtained indicated the need for each homestay regardless which state should provide menu for tourists to choose their meal according to their acceptance. Apart from that, the findings also demonstrated the need for food handlers' education regarding safe food handling from the point of storing to serving in the home, as well as nutrition knowledge. Only safety and nutrition conscious food handlers can provide safe, healthy and nutritious foods to the tourist.