Restaurant development way for food safety case study; savoey restaurant thamaharaj branch

Abstract

Food is one of the four basic human needs. Now an increase in the amount of restaurant business has affected the household food consumption behaviour; consumers are buying more ready-to-eat food products. The behaviour increases the risks of consuming contaminated food so the cleanliness and the safety of the nourishment should be seriously taken care. Restaurant Development Way for Food Safety, A Case Study: Savoey Restaurant, Tha Maharaj Branch was aimed to study practice plans associated with applying knowledge on food safety; to survey understanding on food safety practice; to study factors affecting food safety development of Savoey Restaurant, Tha Maharaj Branch. The population and sampale of this study comprised totaled 20 employees qualified for specifications set by the researchers. The tools included content analysis and weighted arithmetic mean, mean, percentage and standard deviation were employed for statistical analysis. The findings indicated there were two workflow operations of Savoey Restaurant, Tha Maharaj branch; Service workflow operation, Kitchen and bar workflow operation. The inspections of food hygiene standards in 9 aspects were conducted by researchers. The marks were given associated with the criteria of the List of Food and Drug Administration No 840/2545 attached to the Assessment Methods for Inspection Results of Food Manufacturer under the Ministerial Notification that overall mark of each topic must not lower than 50 percent and no serious defects were found. The Savoey Restaurant, Tha Maharaj Branch meets the specified criteria in six aspects comprising dining area with air-conditioners (65.46 percent), outdoor dining area and vicinity (56.82 percent), machine, utensils and equipment (87.5 percent), maintenance and cleaning (55 percent), wastewater and waste treatment (58.33 percent), cleanliness and convenience of restrooms (62.5 percent). Each topic meets the criteria on general hygiene standard control. Meanwhile, the topics required immediate correction were food preparation and cooking area (27.6 percent), followed by personal hygiene (40.83 percent) and quality control of food, ice cube and beverage (49.17 percent), respectively. Thus, it is concluded that the current problems arising out of inadequate understanding on good practice of food safety since the business owner has never provided trainings on hygiene for their workers.