Implementing Food Safety to Produce Good Food Quality during the Covid-19 Pandemic at Taco Casa Canggu
Keywords:food safety, good food quality, Covid-19 pandemic
Purpose: This study aims to analyze the implementation of food safety on producing good food quality at Taco Casa Canggu in Bali, Indonesia, and what efforts are being made to ensure food safety in preparing good food quality in the era of the Covid-19 pandemic.
Research methods: A qualitative descriptive method is used to analyze the implementation specifically. Primary data were collected through interviews and observation. The research instruments used were an interview guideline and an observation checklist.
Findings: The restaurant management had rearranged the standard operating procedure on food safety according to the Indonesian Minister of Health and the World Health Organization, transforming business from offline to online (O2O) by enhancing home delivery service and digitalizing their service and marketing. Implication: The restaurant management has added strict standard operational procedures on some aspects, such as performing body temperature checks for third parties and costumers and creating a planning meal timeline according to day-by-day service.
Bartik, A. W., Bertrand, M., Cullen, Z., Glaeser, E. L., Luca, M., & Stanton, C. (2020). The impact of COVID-19 on small business outcomes and expectations. Proceedings of the National Academy of Sciences of the United States of America, 117(30), 17656–17666. https://doi.org/10.1073/pnas.2006991117.
Cahyadi, H. S., & Newsome, D. (2021). The post COVID-19 tourism dilemma for geoparks in Indonesia. International Journal of Geoheritage and Parks, 9(2), 199–211. https://doi.org/10.1016/j.ijgeop.2021.02.003.
Dodik Prakoso. (2021). Aspek Pengolahan Makanan Di Restoran/Rumah Makan Pada Masa Pandemi. In KAPITA SELEKTA PARIWISATA (Vol. 1).
Edmunds, K. L., Bowater, L., Brainard, J., de Coriolis, J. C., Lake, I., Malik, R. R., Newark, L., Ward, N., Yeoman, K., & Hunter, P. R. (2021). The COVID University Challenge: A Hazard Analysis of Critical Control Points Assessment of the Return of Students to Higher Education Establishments. Risk Analysis. https://doi.org/10.1111/risa.13741.
Faslu Rahman, C. K., Sharun, K., Jose, B., & Dhama, K. (2020). Covid-19 and food safety: Implications and opportunities to improve the food supply chain. Journal of Experimental Biology and Agricultural Sciences, 8(Special Issue 1). https://doi.org/10.18006/2020.8(Spl-1-SARS-CoV-2).S34.S41.
Gandasari, D., & Dwidienawati, D. (2020). Content analysis of social and economic issues in Indonesia during the COVID-19 pandemic. Heliyon, 6(11), e05599. https://doi.org/10.1016/j.heliyon.2020.e05599.
Goldman, E. (2020). Exaggerated risk of transmission of COVID-19 by fomites. The Lancet Infectious Diseases 20(8): 892-893.
Hansen, T. (2021). Consumer food sustainability before and during the Covid-19 Crisis: A quantitative content analysis and food policy implications. Food Policy, 107(December 2021), 102207. https://doi.org/10.1016/j.foodpol.2021.102207.
Hutabarat, E., Herman, H., Silalahi, D. E., & Sihombing, P. S. R. (2020). An Analysis of Ideational Metafunction on News Jakarta Post about Some Good Covid-19 Related News. VELES Voices of English Language Education Society, 4(2), 142–151. https://doi.org/10.29408/veles.v4i2.2526.
Jawed, I., Tareen, F. R., Cauhan, K., & Nayeem, M. (2020). Food safety and COVID-19: Limitations of HACCP and the way forward. The Pharma Innovation, 9(5). https://doi.org/10.22271/tpi.2020.v9.i5a.4616.
Kementerian Kesehatan Republik Indonesia. (2011). Peraturan Menteri Kesehatan Republik Indonesia Nomor 1096/Menkes/Per/Vi/2011 Tentang Higiene Sanitasi Jasaboga.
LeJeune, J. T. & S. V. G. (2021). Control of virus transmission in food processing Facilities. Food Protection Trends 41(1): 163-171.
Lewis, D. (2021). COVID-19 rarely spreads through surfaces. So why are we still deep cleaning? Nature 590(7844): 26-28.
Menon, L., Choudhury, D. R., Ronto, R., Sengupta, R., Kansal, S., & Rathi, N. (2022). Transformation in culinary behaviour during the COVID-19 pandemic: In-depth interviews with food gatekeepers in urban India. Appetite, 105948. https://doi.org/10.1016/j.appet.2022.105948
Murphy, B., Benson, T., McCloat, A., Mooney, E., Elliott, C., Dean, M., & Lavelle, F. (2021). Changes in consumers’ food practices during the covid-19 lockdown, implications for diet quality and the food system: A cross-continental comparison. Nutrients, 13(1). https://doi.org/10.3390/nu13010020
Ningrum, L., Budiman, S. F., Sheren, V., & Milleona, O. (2021). The Effect of Hospitalitity Business Employees Performance during the Covid-19 Pandemic on Job Satisfaction in Indonesia. International Journal of Innovative Science and Research Technology, 6(6), 1340–1342. www.ijisrt.com1340
Nurtirtawaty, I. G. A. S., Murni, N. G. N. S., Bagiastuti, N. K., & Ruki, M. (2021). Digital marketing strategy through mobile application to increase room sales At Ibis Styles Bali Legian Hotel. Journal of Applied Sciences in Travel and Hospitality, 4(2), 93–100. https://doi.org/10.31940/jasth.v4i2.93-100
Pahrudin, P., Chen, C.-T., & Liu, L.-W. (2021). A modified theory of planned behavioral: A case of tourist intention to visit a destination post pandemic Covid-19 in Indonesia. Heliyon, 7(10), e08230. https://doi.org/10.1016/j.heliyon.2021.e08230
Putra, et al. (2021). Implementing New Era Life Order in Harper Kuta Hotel. International Journal of Glocal Tourism, 2(3), 124–136.
Pradana, B. I., Yuana, P., Ayuni, R. F., Amir, A. M., & Kartika, A. K. (2021). How To Help Restaurants Survive during COVID-19? Studies of Applied Economics, 39(12), 1–13. https://doi.org/10.25115/eea.v39i12.5998
Sanjaya, P. K. A., Dewi, M. H. U., & Dewi, N. P. M. (2020). Faktor Penentu Penerimaan Devisa di Provinsi Bali?: Analisis Partial Adjustment Model. Jurnal Pendidikan Ekonomi, 12(2), 192–202.
Sugiyono. (2016). Metode Penelitian Kuantitatif, Kualitatif dan R&D. PT Alfabet. Danandjadja.
Trianto. (2011). Metodologi Kualitatif Sebagai Prosedur Penelitian Menghasilkan Data Deskriptif. Pustaka Setia.
Wen, J., Kozak, M., Yang, S., & Liu, F. (2021). COVID-19: potential effects on Chinese citizens’ lifestyle and travel. Tourism Review, 76(1), 74–87. https://doi.org/10.1108/TR-03-2020-0110
Yang, F. X., Li, X., Lau, V. M. C., & Zhu, V. Z. (2021). To survive or to thrive? China’s luxury hotel restaurants entering O2O food delivery platforms amid the COVID-19 crisis. International Journal of Hospitality Management, 94(June 2020), 102855. https://doi.org/10.1016/j.ijhm.2020.102855
How to Cite
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.