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The concern and awareness of consumers and food service operators towards food safety and food hygiene in small and medium restaurants in Surabaya, Indonesia

Thio, Sienny and Wijaya, Serli (2010) The concern and awareness of consumers and food service operators towards food safety and food hygiene in small and medium restaurants in Surabaya, Indonesia. International Food Research Journal, 17 (3). pp. 641-650. ISSN 1985-4668

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    Abstract

    Consumers and food service providers have an important role in preventing food-borne illness. The purpose of the study was to investigate the concern and awareness of consumers and food service operators toward food safety and food hygiene practices in small and medium restaurants in Surabaya. Observations, survey, and interview methods were used in this study. The findings show that about 64 percent of small restaurants and 72 percent of medium restaurants comply with the requirements requested by the legislator. Consumers have the most concern about the dining area. The owners of small restaurants give the highest priority to the food ingredients and ready-to-eat food, while the owners of the medium restaurants give the highest priority to the kitchen.

    Item Type: Article
    Subjects: H Social Sciences > H Social Sciences (General)
    Divisions: Faculty of Economic > Hotel Management Program
    Depositing User: Sienny Thio
    Date Deposited: 23 Aug 2011 08:09
    Last Modified: 23 Aug 2011 08:09
    URI: http://repository.petra.ac.id/id/eprint/15080

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