SITI NORASHIKIN BT ZULKEFLI
HM242 2B
2017938135
FIRST ARTICLE
HAWKER FOOD INDUSTRY-FOOD SAFETY AND PUBLIC HEALTH
STRATEGIES IN MALAYSIA
Based on the article, the article explained about the exploration of the socio
demographic factor affecting food safety knowledge/practice and the effectiveness of food
safety strategies of hawkers in an urban and less urban setting of Malaysia. The number of
hawkers involved is 50 from Kuala Lumpur and Taiping which is varies in religion, races and
educational level. The method that have been used in this research is, hawker sample,
questionnaire and observation and also in-depth interview. A random sample of 25 hawkers
taken from Kuala Lumpur and another 25 hawkers from Taiping were collected for the
questionnaire/observation of FSP. The urban sample was collected from two district of Kuala
Lumpur (15 hawkers from District 1 and 10 hawkers from District 2).
The example of questionnaire being asked based on socio-demographic status such as
age, sex, ethnicity, religion, marital status, educational level, duration of experience in hawker
industry and type of premise), food safety knowledge (FSK) and views on government food
safety strategies. For observation of Food Safety Practice (FSP), a set of 27 criteria based on
Malaysian and WHO food safety standards/guidelines for hawkers used. For in depth
interview, the question still based on survey question but the difference, it could be recorded
in the tape. After all the method have been used, the result showed that religion and educational
level affect the FSP and FSK of hawkers. Malay hawkers have better FSP and FSK better than
Chinese. Then, Muslim Hawkers have better FSK than Buddhist Hawkers and the Hawkers
that have highest educational level have better than the hawkers with primary school or have
no formal education. Through the questionnaire, some of hawkers were unlicensed detected.
The reason given for hawkers not being license because some of them share license with the
coffee shop as their premise or stall at the coffee shop. The another reasons are the hawkers
though they do need the license yet. The last reason is the hawkers has applied the license but
licensing process are slow. Through the questionnaire, most of them undergoes the training but
only the basic food safety training and there are no one went to the hazard awareness and
critical control point (HACCP) training. The reason for hawkers who not have training because
the hawkers stall was run by families so that only one of family members is required to undergo
training. Through interviewed, the trained hawker said that the reasons why the hawkers do not
go training maybe because of its disadvantage of the training itself such as the training
delivered only in Malay language, the session of training is too long, some regulation taught
are impractical, the hawkers must pay the training and obviously the language translation
because various of races would join it. Furthermore, the relocation to designated site will be
given to the stall that is clean and the hawkers that have highest in FSP. There are difference
in food safety performance and food safety strategies for different place. The result that FSK
and FSP better in Kuala Lumpur than Taiping. It is varies from urban to less urban. This is
because of the training in taiping are less than in Kuala Lumpur.
As the conclusion, the government should increase the regulation about FSP and FSK
to all the hawkers’ food in Malaysia. The government should provide them food safety
guideline, training and help in processing their own license. Improvement in food safety is
needed to increase the attraction of tourist to come and also the popularity of Malaysia food
hawkers.
SECOND ARTICLE
DOES THE CONSUMERS’ BUYING BEHAVIOR DIFFER FOR VEGETARIAN
AND NON-VEGETARIAN?
Based on the article, it is a research to identify and compare the factor affect the consumers’
buying behaviour of vegetarian and non-vegetarian food products in middle-size market. The
factor that affected the buying behaviour categorized based on three relations which are
customer- related, product- related and market -related. Customer-related includes gender, age,
education and income while product-related includes quality, hygiene and price and market-
related includes convenience, credit sale, vendor behaviour, availability in desired quantity and
quality. The factor that affected the buying behaviour been knowing through the survey
questionnaire which is had the question representing socio-economic profile of consumers
(gender, age, monthly family income and level of education), their buying behavior (purchase
frequency, quantity and form of purchase) of vegetarian and non-vegetarian food products, and
the various product (freshness, quality and nutrition) and market attributes (convenience,
availability of assured quality, market ambience and market services).
From the data collected, the percentage of people make decision criteria such as
physically verifying and selection, proper packed and take the branded product for vegetarian
product is higher than non-vegetarian product. But, not for seeing the sample as it has the lower
percentage for vegetarian product than non-vegetarian product. there is zero percentage for
decision criteria of take the branded for non-vegetarian product. This showed that people are
not really care about the quality of brand for non-vegetarian product.
Other than knowing the difference of the consumer buying behaviour for vegetarian and
non-vegetarian product, the importance of product attribute for vegetarian and non-vegetarian
also must be known. For vegetarian product, the highest rank of product attribute and most
importance started with its freshness, nutrition, medicinal value, hybrid/local variety, taste,
variety, size, colour, odor, grading and organically grown. For non-vegetarian product, the
product attribute most important started with its can be served fresh, chemical free, from
healthy animal, age, maintained the hygienic condition while processing, kept well before
slaughter and contain ingredient from animal with good quality feed.
The importance of market attribute vegetarians’ product includes market convenience,
availability of quality products, availability of variety/choices availability of fresh products.
Hours of market operation, price, bargaining power, market ambience, market cleanliness and
Market service. The factor that affected the market attribute include assured good quality
prepared in front, near to house/convenience, acquaintance with shop keeper, desired quantity
special treatment, cheaper than market, credit transaction.
As conclusion, there is difference of buying behaviour for vegetarian and non-vegetarian
product because vegetarian and non-vegetarian product has their own product attribute. People
will buy the product based on their attribute.