The Development of Food Safety Mechanism for Hotel Business: A Case Study of Chaing Saen District, Chiang Rai Province
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Abstract
The aim of this study is to develop the food safety mechanism for hotel business located in Chaing Saen District, Chiang Rai province. The methods of this study consist of the in-depth interview in the relevant sectors on the Chiang Rai Food safety’ project. Moreover, five of hotels located in Chiang Saen district were included for the environmental observation and chemical contamination analysis using the test-kits including borax, salicylic acid, sodium hydrogen sulfide, formalin, and pesticide. In addition, the biological contamination associated with the most probable number or MPN method was applied to analyze the E. coli contamination. These data were analyzed to develop the food safety mechanism in the public hearing for the relevant sectors. It is concluded that although the Chiang Rai Food Safety’s project was created, they lacked the planning of the raw materials related to the demand of the consumer. For the hotel business in Chaing Saen District, those hotels had created the proper environment for food preparation and dining. However, one of the hotels in this study found the E.coli contamination in the drinking water sample. Therefore, the main food safety mechanisms in this study are 1) crop planning between the agriculturist and the hotel’s owner; 2) supporting the food safety distribution; 3) promoting the local raw materials for the hotel business, and; 4) providing the training on the food sanitation and safety programs in the hotel business.
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