Food Sanitation Operating Conditions of Food Handlers in Bangkok's Five-Star International Chain Hotels
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Abstract
The objectives of this qualitative research were to study the operating conditions of food sanitation in hotels and the factors affecting the food sanitation behavior of food handlers in hotels. Twelve key informants were interviewed, including executive chefs, food and beverage managers, and supervisors in the kitchen department of five of Bangkok's five-star international chain hotels.
The results of the research revealed that most food sanitation environments were conducive to working. The operation complies with food sanitation standards in hotels set by the Ministry of Public Health. Most hotels attach importance to the availability of operating areas. There were quite complete facilities for working. There were measures to select food ingredients with good quality standards. They sent raw materials and food for bacterial analysis. Most hotels had their own operating procedures that employees had to strictly adhere to. Food sanitation operations were assessed monthly, both internally and externally. If hotels or educational institutions wish to develop the capacity of food handlers, workers should be encouraged to start with a positive food sanitation attitude. Food sanitation skills should be developed by training or studying food sanitation that is consistent with the line level regularly, and hotels should have a food safety policy. Organize operational facilities for food.
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