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Abstract— Purchasing and consuming foods sold by the food truck vendors is becoming a popular trend due to the hectic lifestyle of Malaysian people nowadays.Street-vended foods are usually produced in small mobile units (e.g., vans, trailers or carts) from which food is sold, mostly with inadequate layout and equipment, frequently associated with poor environmental sanitation, improper food handling and storage practices, as well as low quality of raw materials. The purpose of this study was to investigate the implementation of halalan-toyyiban practices among food truck vendors in Selangor. The research was focused on the hygiene practices by the food handlers operating food truck service.  Presence of foodborne pathogen of the high risks foods during preparation and storage to the point of consumer purchase were assessed at a certain period of times. 10 sample of the meals from ten different food-truck vendors were collected at three different gap of hours for microbiological analysis using 3M petrifilm, Escherichia coli, Staphylococcus aureus., aerobic bacteria and coliform present. The data obtained from this study showed that the present of microbe effect by the practices of food handling in increasing of time where the food exposed. Five vendors were audit and interviewed on the halal supply chain accordance to the MS 1500:2009 Standard showed poor implement on halal product in order to get cheap prices. It was concluded that the food analyzed in this study were unhygienic.