In Malaysia, food service operations in both institutions and schools often appear in the annual report
of the Ministry of Health (MOH). However, compared to schools, food service operations at institutions
operate seven-day a week where a large number of people must be served quickly. Time factor was
identified to be the cause of food handling errors, as they are likely to happen against the serving time
(Jacxsens et al., 2009), mistakes in controlling the cooking temperature, and improper holding time of