Numerical modelling for caterers’ grading system in Pahang

Background: The hygiene level of the premise reflect the safety and quality of the food served in the food services kitchen and the poor sanitary condition can contribute to food poisoning outbreaks. Recently, many food poisoning cases reported from food services sector and most of the cases are fro...

Full description

Bibliographic Details
Main Authors:	Hassan, Amran, Abu Bakar, Ibrahim, Md Ghani, Nor Azura, Ahmad Kamaruddin, Saadi, Miskon, Mohd Fuad
Format:	Article
Language:	English
Published:	Quality Scientific Publishng 2018
Subjects:	Q Science (General)
Online Access:	http://irep.iium.edu.my/63983/ http://irep.iium.edu.my/63983/ http://irep.iium.edu.my/63983/1/29580%20Published%20May%202018%20Amran.pdf

id	iium-63983
recordtype	eprints
spelling	iium-639832018-06-05T08:23:09Z http://irep.iium.edu.my/63983/ Numerical modelling for caterers’ grading system in Pahang Hassan, Amran Abu Bakar, Ibrahim Md Ghani, Nor Azura Ahmad Kamaruddin, Saadi Miskon, Mohd Fuad Q Science (General) Background: The hygiene level of the premise reflect the safety and quality of the food served in the food services kitchen and the poor sanitary condition can contribute to food poisoning outbreaks. Recently, many food poisoning cases reported from food services sector and most of the cases are from institutional food services. These premises sometimes are graded as clean or very clean which can be questioned, mostly at institutions such as schools. Objectives: The aim of this research is to establish mathematical models using multiple linear regression (MLR) technique to determine the food safety level and premise grading of active caterers in Pahang State, using artificial neural network. Methods: In this research, the premises have been categorised into 3 categories namely institutional, event caterers and premise at Rest and Rescue Area (RnR) along the East Coast Highway. A total of 268 premises were involved in this study with 139 (51.87%) institutional, 63 (23.51%) event caterers and 66 (24.63%) RnR. The instrument used in this research is based on the official risk based premise inspection form currently used by Ministry of Health Malaysia. The important focusing items in the inspection form are process control, building and facilities, equipment and utensils, cleaning and maintenance, as well as food handler’s requirements. These items consist of a total thirty (31) elements with respected weight age score based on risk to food safety. In this research, stepwise method is used where several significant models will be developed. Results: The results show that the best and significant model is the 33rd model where the independent variables explain 100% of the dependent variables (R-square=1.00, p-val=0.00). Conclusion: As a conclusion, it is expected that this system will help the related authorities by confirming national standards and create more uniformity in catering inspections. In the future, it is suggested that the result can be improved by revising Part A: Process Control, in the Malaysian premise inspection form where the elements should be elaborated more details by comparing to the ones used in other countries Quality Scientific Publishng 2018-05 Article PeerReviewed application/pdf en http://irep.iium.edu.my/63983/1/29580%20Published%20May%202018%20Amran.pdf Hassan, Amran and Abu Bakar, Ibrahim and Md Ghani, Nor Azura and Ahmad Kamaruddin, Saadi and Miskon, Mohd Fuad (2018) Numerical modelling for caterers’ grading system in Pahang. International Journal Of Current Research, 10 (5). pp. 68896-68903. ISSN 0975-833X http://www.journalcra.com/sites/default/files/29580.pdf
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	Q Science (General)
spellingShingle	Q Science (General) Hassan, Amran Abu Bakar, Ibrahim Md Ghani, Nor Azura Ahmad Kamaruddin, Saadi Miskon, Mohd Fuad Numerical modelling for caterers’ grading system in Pahang
description	Background: The hygiene level of the premise reflect the safety and quality of the food served in the food services kitchen and the poor sanitary condition can contribute to food poisoning outbreaks. Recently, many food poisoning cases reported from food services sector and most of the cases are from institutional food services. These premises sometimes are graded as clean or very clean which can be questioned, mostly at institutions such as schools. Objectives: The aim of this research is to establish mathematical models using multiple linear regression (MLR) technique to determine the food safety level and premise grading of active caterers in Pahang State, using artificial neural network. Methods: In this research, the premises have been categorised into 3 categories namely institutional, event caterers and premise at Rest and Rescue Area (RnR) along the East Coast Highway. A total of 268 premises were involved in this study with 139 (51.87%) institutional, 63 (23.51%) event caterers and 66 (24.63%) RnR. The instrument used in this research is based on the official risk based premise inspection form currently used by Ministry of Health Malaysia. The important focusing items in the inspection form are process control, building and facilities, equipment and utensils, cleaning and maintenance, as well as food handler’s requirements. These items consist of a total thirty (31) elements with respected weight age score based on risk to food safety. In this research, stepwise method is used where several significant models will be developed. Results: The results show that the best and significant model is the 33rd model where the independent variables explain 100% of the dependent variables (R-square=1.00, p-val=0.00). Conclusion: As a conclusion, it is expected that this system will help the related authorities by confirming national standards and create more uniformity in catering inspections. In the future, it is suggested that the result can be improved by revising Part A: Process Control, in the Malaysian premise inspection form where the elements should be elaborated more details by comparing to the ones used in other countries
format	Article
author	Hassan, Amran Abu Bakar, Ibrahim Md Ghani, Nor Azura Ahmad Kamaruddin, Saadi Miskon, Mohd Fuad
author_facet	Hassan, Amran Abu Bakar, Ibrahim Md Ghani, Nor Azura Ahmad Kamaruddin, Saadi Miskon, Mohd Fuad
author_sort	Hassan, Amran
title	Numerical modelling for caterers’ grading system in Pahang
title_short	Numerical modelling for caterers’ grading system in Pahang
title_full	Numerical modelling for caterers’ grading system in Pahang
title_fullStr	Numerical modelling for caterers’ grading system in Pahang
title_full_unstemmed	Numerical modelling for caterers’ grading system in Pahang
title_sort	numerical modelling for caterers’ grading system in pahang
publisher	Quality Scientific Publishng
publishDate	2018
url	http://irep.iium.edu.my/63983/ http://irep.iium.edu.my/63983/ http://irep.iium.edu.my/63983/1/29580%20Published%20May%202018%20Amran.pdf
first_indexed	2023-09-18T21:30:44Z
last_indexed	2023-09-18T21:30:44Z
_version_	1777412493444907008

Numerical modelling for caterers’ grading system in Pahang

Similar Items