LITERATURE REVIEW

There was seven cafeteria in the Matriculation Pahang (Kmph) which every
student will have choices to choose which cafeteria to go to. Most of the students
which come from different races will consider the cleanliness of cafeteria as their first
requirement. Therefore, when the students being asked for the satisfaction of the
hygienic condition of cafeteria in college, there was some sound objection appear
around the cafeteria.
Student Affairs (Hal Ehwal Pelajar) stated that few students complained the
poor hygienic environment in the cafeteria is seriously affected them to continue to
enjoy their meal in the cafeteria. Even more, they worry about the way of food to
cook and ingredient to use in the food. But the owner of the cafeteria denies the words
said by the students. They insist that they are using the fresh vegetables and
ingredients to cook all the food and the food is prepared in a healthy manner. The
ingredients they use have been clean nicely before cooking. They also guarantee that
their kitchen is very clean and wash every day after end of the operation of business.

Cafeteria
The university cafeteria needs to be spacious not just because of the large
number of its visitors but also because spacing between tables should ideally be much
more than the spacing between tables in an ordinary restaurant. Students often use
these tables to read or complete an assignment along with a snack, lunch or dinner.
Music may never be permitted inside a university cafeteria for the same reason. Other
sound proof sections of the student centre can be designed to permit music. (Fe
Angela Verzosa, 2008)

Cleanliness of cafeteria
To avoid the cleanliness of cafeteria become worse and worst, some
improvement should be done to ensure students can enjoy their meal in the cafeteria.
The physical facilities and environment should be improved in the cafeteria. Drainage
which around the cafeteria should be washed and cleaned twice a week to ensure the
smell and food residues do not leave in the drainage. Water supply should always fix
due to the absence of waste reduction controls. Studies have demonstrated that the
condition of the work environment can disturb the quality of the services provided as
well as having influence on the health of the workers especially the worsening
disease. (Veiros, Proenca, Santos, Kent-Smith, Rocha, 2009)

Workers personal hygiene

Improve workers personal hygiene is important to ensure the food prepare
being well. Nail should not be varnish to avoid the poison getting inside the food. In

addition, adequate hand-washing product must be used before and after cooking.
(Wongworawat and Jones, 2007)
Moreover, the towel which use by work hands were washed and sanitized with
hypochlorite solution and changed every 2 hours. Besides, glove must be wore when
prepare the meal or cooking to avoid the bacterial inside the finger spread to the food.
Workers who work inside the kitchen especially play a major role to prevent the food
poisoning during the food production and distribution. Hence, they must have some
food hygiene training. (Almeida, Kuaye, Serrano and Almeida, 1955)

Preparation of food
Preparation, distribution and cleaning areas must be improved in the cafeteria.
The maintenance of frozen foods, cleaning and storage area and dish washing must be
checking by every week. The meat and vegetables must put inside the refrigerator to
ensure it is fresh when serve to the customers. Furthermore, quality control of the
food and cafeteria also need to be improved. Lack of hygiene such as cleaning of
work surfaces will cause the microbiological hazards. For example, the hygienesanitary checklist may help the quality control of food production in catering
establishment and improve the hygiene and sanitary quality of the meal served. The
checklist is begun with the identification and ordering, as well as the legislation which
related to food production in food service. (Wongworawat and Jones, 2007)

Health
Reheating process make the food warm and for taste but moist and warm
conditions support mold and bacteria to grow. (Usfar et al., 2010)
Apart from that, microorganisms will attach to the surfaces of equipment and
survive on there. For instance, L. monocytogenes, a typical bacterium that causes
hygiene and safety problems in food equipment. (Wirtanen, 1995)
Besides, there was a research on the symptoms, illness rate and absenteeism
from classes which is influenced by hand hygiene. The authors have also clearly
explained that hand are the main result of transmission of many diseases and the
transmission of the communicable diseases in school such as viral and bacterial
infections, hand contact and the spread of microorganism are also influenced to the
students academic performance. (White et al., 2003)
Furthermore, the diseases in a high number of food poisoning and food-borne
outbreaks are because of the faulty food handling practices. (Lues & Tonder, 2007)