World Applied Sciences Journal 8 (7): 864-870, 2010 ISSN 1818-4952 © IDOSI Publications, 2010 Corresponding Author: Dr. Kamaruzaman Jusoff, Faculty of Forestry, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia. Tel: +603-89467176 864 Food Borne Illness Risk Factors Assessment in UiTM Shah Alam, Malaysia Mushaireen Musa, Kamaruzaman Jusoff, Khazainah Khalid, 1 2 1 Mohd Onn Rashdi Abd Patah, Jazira Anuar and Harnizam Zahari 1 1 1 Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, 1 Dungun, 23000, Terengganu, Malaysia Faculty of Forestry, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia 2 Abstract: This study was conducted on 14 food dining halls in UiTM Shah Alam, Malaysia to seek compliance and degree to food safety practices based on Food and Drug Administration, 2004 (FDA) assessment method and practices. The study incorporate interviews, observations, field assessments and discussion with the campus management in order to verify current states and practices. Overall results showed that food safety practices implemented in students’ dining halls in UiTM Shah Alam were at a good level (7 dining halls), satisfactory (6 dining halls) and unsatisfactory (1 dining hall). Food borne illness risk factors that were analyzed include safe food sources, food storing temperature and stock control, personal hygiene, cross contamination and safe food holding temperature. The two risks factors were at an acceptable level; safe food sources and personal hygiene. Safe food sources had achieved 92% and personal hygiene with 92.3% of the compliance level set by the FDA’s Food Safety Risk Level. Other risk factors; food storing temperature and stock control, safe food holding temperature and cross contamination were recorded at 74%, 72.5% and 69.6% of the level set which were out of compliance level based on the FDA assessment. Key words: Food borne illness Risk factors Compliance level INTRODUCTION usage of the same preparation equipment and utensils in Food borne illness can be defined as an illness the main contributing factor to the high percentage of caused by consuming food contaminated with pathogenic food poisoning cases in education institutions. bacteria or chemical [1]. The main source of food borne FDA [6] and MOH [7] have outlined five (5) risk illness is through bacterial contamination, followed by factors that need to be evaluated and assessed in physical factors (preparing and handling methods) and complying with safe food preparation and consumption chemical usage. It is undeniable that food borne illness by reducing further food borne illness occurrences. They cases could not be eliminated thoroughly as it is self are: inflicted or accidentally caused by food operators and servers across the world due to contamination of new Safe Food Sources: According to Longree and Blaker [8], bacteria and viruses found in the food and beverages food that is safe to eat should be from a safe source and prepared and served [2]. received from sources that have quality assurance and Although in Malaysia the trend of food poisoning safety. Other than that, foodservice operators should be cases has shown significant decrease since the past 10 aware and knowledgeable on the list of raw food items years, it has been among the highest number of food received and should be able to identify reliable suppliers borne illness cases as compared to cholera, typhoid, or vendors. dysentery and hepatitis A (Ministry of Health [MOH], [3]). Most food poisoning cases reported as shown in Food Storing Temperature and Stock Control: Every raw Figure 1 occurred in education and learning institution food items received, either dry or wet and cooked items’ premises such as school canteens, hostels and higher temperature should be at an appropriate level. For institution dining halls [4]. Robert [5] states that cross example, FDA [6] has outlined that raw food items contamination caused by mass food production and the received especially chilled items; the temperature the process of preparing students’ daily meals could be