Hygiene and Sanitation Practices and Repeat Purchase Intention of Selected Buffet

Restaurants Customers in Las Piñas City

RRL #1:
Salsabela, F., Abryanto, R. (2022). Analysis of Food Handler’s Knowledge of Hygiene and
Sanitation Impact on Food Quality A Study of Lubana Sengkol Restaurant. https://www.atlantis-
press.com/proceedings/ic-fanres-21/125968108
As the food and beverage industry in Indonesia has a large demand and supply, the quality and
safety of food as well as effectiveness in the production process are important to consider for
quality assurance. Food safety is very important to avoid side effects arising from contamination,
abuse, and food poisoning. One of the worldwide food safety systems is the Hazard Analysis and
Critical Control Points (HACCP). Not only HACCP which regulates food safety, SOPs from
companies can also play a role. Most major food and beverage industries in Indonesia are already
using international food security. However, small businesses in the food & beverage industry
rarely use international standards therefore it is still often the case with food safety. With the
Lubana Sengkol restaurant case study, the writer wants to know whether the food handler in
Lubana Sengkol knows about food safety management and whether the food handler implements
the hall. This research analyzes food handler knowledge about hygiene and sanitation and
whether it affects food quality or not with quantitative methods and in-depth interviews or the
same as qualitative and tested validity and reliability. This research concluded that the influence
of the food handler’s knowledge about hygiene and sanitation impact on food quality in Lubana
Sengkol was proven from the questionnaire results and was supported by in-depth interviews that
there were several cases acting as factors for food borne illness.
Research Gap: While providing insight into the workings of a single organization, the study
does not address the structural problems that could prevent the sector's small enterprises from
adopting worldwide standards. For regulators and industry stakeholders looking to raise the
nation's overall food safety standards, knowing the challenges small businesses experience in
putting strict food safety procedures into place could be extremely helpful. Furthermore,
although the research employs a blend of quantitative techniques and comprehensive interviews,
there exists opportunities for additional investigation into the effectiveness of programs targeted
at augmenting food handler comprehension and compliance with sanitation and hygiene
guidelines.

RRL #2:
Pendergast, D (2021). Food Safety and Hygiene In: Tourist Health, Safety and Wellbeing in the
New Normal. https://ideas.repec.org/h/spr/sprchp/978-981-16-5415-2_6.html
This chapter investigates the importance of food safety and hygiene as a pillar of the tourism
industry in the recovery and reconstituting of the new normal, following the initial impact and
rapid response which required a dramatic pivot for the food sector. Food and water security as a
mainstay for sustainable tourism is highlighted, linking this to global frameworks that serve as
enablers to achieve this goal. The already well-established causes of foodborne disease are
briefly revisited and the ways in which both food handlers and travellers can play a part as
agentic, informed members of the food community in order to maximise prevention, ensure
safety and build trust in the food system is considered. Finally, the chapter takes a speculative
glance at the ways in which the global pandemic has, and is likely to continue to shape the new
way forward, pointing to some possible legacies and benefits by strengthening food safety and
hygiene practices in tourism as we move to COVID-normal. The importance of information
sharing and educating tourists to reduce anxiety and empower their decision-making related to
food safety and hygiene will assist in developing confidence in the transition to the new normal.
Research Gap: It emphasizes the value of mutually informed decision-making and active
engagement, but it doesn't go into great detail on the particular interventions or laws that can be
put in place to accomplish this. Furthermore, despite the chapter's conjectures regarding the
possible long-term effects of the COVID-19 pandemic on food safety procedures in the tourism
industry, these claims are not supported by any actual data or case studies. Future investigations
of the attitudes, practices, and difficulties that food handlers and visitors encounter
concerning food safety and sanitation in the post-pandemic period may concentrate on qualitative
or mixed-methods research.

RRL #3:
Ramli, S., Wong, J (2022). Standard Food Safety Practices from Receiving to Cleaning in the
Restaurant. https://www.igi-global.com/chapter/standard-food-safety-practices-from-receiving-
to-cleaning-in-the-restaurant/291997
Transmission of hazardous materials could be aggravated by inappropriate handling and storage
practices. This results in cross-contamination to foodstuff or cooking utensils. The introduced
hazards in the food supply chain might lead to client and reputation loss. The implementation of
food safety is necessary to secure safety concerns. All employees should take initiative to be
aware and have good attitudes regarding proper hygiene and sanitary practices to assure their
product integrity and safety for human consumption. Therefore, this chapter delivered the
appropriate and standard food safety protocols to all individuals involved in food storage,
preparation, and serving. The scope was structured into (1) identification of hazardous
ingredients, (2) purchasing and receiving raw materials, (3) transporting and storage, (4) cooking
and reheating, (5) food serving and displaying, (6) leftover storage, and (7) cleaning and
sanitation.
Research Gap: It puts a strong emphasis on the requirement that all workers understand and
follow good hygiene and sanitary practices; nevertheless, there isn't a lot of discussion about the
unique obstacles that could prevent adherence to these guidelines, especially in situations where
infrastructure and resources may be scarce. Furthermore, although the chapter describes standard
food safety procedures at different points in the food supply chain, there is a lack of case studies
or empirical evidence to show how these procedures are applied in the real world and how they
reduce the risk of foodborne illness and maintain the integrity of the product. Prospective
investigations may concentrate on carrying out qualitative analyses or surveys to pinpoint the
elements impacting the acceptance and execution of food safety procedures by food service
employees.

RRL #4:
Rahman, M (2019). A Study on Causal Relationship between Food Handler’s Awareness and
Safe Food Handling Practices in Malaysia.
https://app.mypolycc.edu.my/journal/index.php/PMJSSH/article/view/189
This study analyzes the food handler’s awareness towards safe practices in food handling. 322
food handlers from Sungai Petani, Kedah, Malaysia have been given structured questionnaire.
Two different dimensions to identify awareness towards safe practice in food handling are
knowledge and general perception on safe food handling. Construct of knowledge divided into
five different dimensions which are knowledge on minimizing risk of contaminated ingredients,
temperature control, personal hygiene, minimizing risk of cross contamination and sanitation.
Food handler’s knowledge about safe food handling explored to be in slightly good level. While
food handler’s perception identified to be in good level. Food handlers are discovered to practice
safe practices in food handling. Significant relationship exists between knowledge and
perception of food handlers towards safe practices in food handling.
Research Gap: Although the study describes various aspects of knowledge about safe food
handling, like reducing the possibility of contaminated ingredients and maintaining personal
hygiene, it doesn't go into detail about the particular cultural, socioeconomic, or educational
factors that could influence differences in food handlers' awareness and practices. To effectively
enhance food safety standards, focused interventions, and training programs must be designed
with an understanding of these contextual variations. Furthermore, even though the study finds a
strong correlation between food handlers' perception of safe practices and their knowledge of
them, it does not attempt to investigate any potential mediating or moderating factors that might
have an impact on this association. A more thorough understanding of the mechanisms behind
food handlers' attitudes and behaviors regarding safe food handling techniques may be possible
with more research into these factors.

RRL #5:
King, H (2020). Facilities That Enable Food Safety Management Systems Execution.
https://link.springer.com/chapter/10.1007/978-3-030-44735-9_6
Design specifications of primary food storage and preparation areas are key to enabling Active
Managerial Control of food safety hazards using Food Safety Management Systems (FSMS) in a
foodservice establishment. These specifications are necessary to ensure that (1) each process step
can be designated to the location and (2) their associated hazards can be controlled by separation
(e.g., separating areas where raw proteins and ready-to-eat (RTE) foods are prepared). Standard
operating procedures (SOPs) such as hand washing, glove use, and cleaning and sanitation tools
necessary to prevent cross-contamination and the flow of foods from raw to RTE food
preparation to service are the goal of facility design to support Process HACCP–based FSMS
and to keep food safe. This facility design facilitates the separation and intuitive movement of
employees and food preparation activities during the processes without unnecessary crossover of
task and space (see Fig. 6.1). Facility design should include exclusion of pest
(flies/roaches/rodents) as well as non-employees/customers who should be restricted from food
preparation or storage areas and provide for proper food storage space located at the point of
receiving approved source of foods from outside the facility.
Research Gap: The study emphasizes the need to keep areas separate for different food
preparation processes in order to prevent cross-contamination, however, it fails to address the
trade-offs or potential obstacles that establishments may encounter when trying to follow these
recommendations, especially when resources and space are at a cost. Furthermore, although the
study highlights the necessity of facility design to support Process HACCP–based FSMS, there is
no investigation of the particular design components or characteristics that work best to
accomplish this objective. Best practices in facility design that maximize food safety and
operational effectiveness in food service operations require more investigation.

RRL #6:
Pramkaew, W., Limsuwan, P., & Sony, A. (2023, July 1). The Impact of Customers’ Perceived
Values on Repurchase Intention of Shabu Shabu Buffet Restaurant Service: Untangling the
Influence of Perceived Emotional, Social, Price, and Quality Values. | Journal of Family
Business & Management Studies | EBSCOhost. https://openurl.ebsco.com/EPDB%3Agcd
%3A4%3A6386820/detailv2?sid=ebsco%3Aplink%3Ascholar&id=ebsco%3Agcd
%3A169897901&crl=c
The study aims to understand the impact of customers' perceived values of a Japanese Shabu
Shabu buffet restaurant in Bangkok on their repurchase intention. The dimensions examined
include emotional, social, price, and quality values. The restaurant was chosen due to the new
normal lifestyle caused by the COVID-19 pandemic, and understanding what values drive
customers' repurchase intention is crucial for eat-in restaurants. A quantitative research
methodology was used, and 100 respondents completed online survey questionnaires. Multiple
regression analysis was performed. The findings revealed that perceived price value has the
strongest impact on customers' repurchase intention, followed by perceived emotional and social
value. Although customers perceive the quality value offered by the Shabu Shabu buffet
restaurant, their repurchase intention is not influenced by perceived quality value. Therefore,
Shabu Shabu buffet restaurants should focus on creating and delivering price and emotional
values, and to a lesser degree, social values, to encourage customers' repurchase intention.
Research Gap: The study focuses mainly on emotional, social, price, and quality values as
drivers of repurchase intention. However, there is a need to explore additional factors that may
influence customers' repurchase intention, such as convenience, service quality, brand image, or
post-purchase experience. Furthermore, it is necessary to investigate further into why perceived
quality value, although acknowledged by customers, does not significantly impact their
repurchase intention. Addressing these gaps would provide a more comprehensive understanding
of the factors driving customers' repurchase decisions.

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