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In-Depth Information
Table1. Qualification in food premises grading system
(MBSA, 2009).
premises grading systems which related to food ill-
ness issues.
Through food premises grading system, there
are the logos or label 'A', 'B', and 'C' that give con-
sumer information about the level of cleanliness
at particular food premises. From these grades,
as expectation the food premises that received 'A'
would have higher consumer demand compared
with 'B' and 'C'. While the government enforce-
ment plays a significant role that contributed to
the food grading system, food premises operators
shall make sure that food handlers are supervised
and instructed and/or trained in food safety activi-
ties in order to get “high score” in grading system,
thus, consumers are becoming more educated and
fussy in going places to dine in.
3 METHODOLOGY
clearly that either the case of food poisoning by
the state in Malaysia had increase or decrease. If
the poisoning cases were increase, MOH need to
improve the food premises grading system. After-
ward, in Malaysia, the food grading systems are
given by the council city (MPSP, 2009) which is
under the supervisory of Ministry of Health. That
is the reason for food grading system designed in
order to improve food safety in food premises.
Next, according to the food grading system in
MPSP, 2009 the grades include 'A', 'B', 'C', as well
as 'D'. However, for this study, it will be focusing
in Shah Alam, Selangor area which is under the
supervision of the Majlis Perbandaran Shah Alam
(MBSA). Under foodservice area, Food Premises
Grading Program is implemented in order to
achieve several objectives, which are to facilitate
users to make inform choices of food premises in
public areas, to increase the level of cleanliness,
food presentation, safety and quality of food pre-
pared, instill values and practice of self-cleanliness
among traders and handlers of food and lastly is to
enable food premises to consistently maintain high
cleanliness standards (MPSP, 2009).
The population of Shah Alam is approximately
about 646, 890 peoples and have 56 sections
(MBSA Website, 2012). Among all, Sections 2, 6,
7, 8, 13, 14, 18, 19, 23, 25 and new townships in
Shah Alam (Setia Alam and Kota Kemuning) were
chosen as the contextual setting. The respondents
for the study embraced 150 customers that dine in
at food premises that received grade 'A', 'B' or 'C'
in selected areas. Stratified sampling technique was
used in capturing sufficient data to reduce sampling
error and ensures the greatest representation, saves
money due to this method often requires smaller
sample. This sampling method took 40 percent of
customers from 'A' grade food premises, 30 percent
of customer from 'B' grade food premises and
30 percent of customer from food premises that
received 'C' grades. Therefore, this study focused
on the food premises in Shah Alam areas due to
lack of studies carried out in the context in Malay-
sia especially in those particular areas. During the
data collection process, respondents were informed
that their participation is voluntary basis and all
the information given will be kept private and con-
fidential. The data was analyzed using Statistical
Package for Social Sciences (SPSS 18).
2.2
Consumer perception
A consumer perception is one of the factors
that drive on food premises choices (Worsfold,
2006). He further stated that, nearly all consum-
ers claimed that the standard of food hygiene was
crucial for them when deciding where to dine out.
Most of the food premises neglect the impor-
tance of training and understanding of hygiene
and sanitation among food operators. According
to Simon, Leslie, Run, Jin, Reporter, Aguirre and
Fielding (2005), the idea that gives consumers edu-
cation will change their perception towards food
4
RESULTS AND ANALYSIS
4.1
Respondents' profile
In this study, the total numbers of respondents
are 150. There are 57 male (38%) and 93 females
(62%). Six main categories for age, which are
18-20 years old (n
13, 9%), 21-25 years old are
about 42 respondents (28%), for 26-30 years old
are about 36 (24%), for 31-35 years old are about
27 respondents (18%), 36-40 years old are about
=
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