CHAPTER 1 INTRODUCTION

According to Abraham Maslow’s pyramid of human needs, it is the physiologic needs that comprise the base and biggest part of the pyramid. A big portion of these physiologic needs is represented by man’s primary need which is food. It is the building block of nutrition and the fuel of human physical health. However, this main source of energy could also become man’s source of destruction. Food set on the table could either be fuel for a longer life or a strike leading to death. More than !! known diseases are transmitted through food. "he causes of food borne illness include viruses, bacteria, parasites, to#ins, metals, and prions, and the symptoms of food borne illness range from mild gastroenteritis to life$threatening neurologic, hepatic, and renal syndromes. %ontaminated food contributes to &.' billion cases of diarrhea in children each year, resulting in more than three million premature deaths, according to the (orld Health )rgani*ation +(H),. "hose deaths and illnesses are shared by both developed and developing nations. For e#ample, in the -nited .tates, the %enters for /isease %ontrol and 0revention +%/%, estimates that food borne diseases cause appro#imately 12 million illnesses annually among the country’s 3! million residents, as well as 4 ',!!! hospitali*ations, and ',!!! deaths. In .outh 5ast Asia, appro#imately one million children under five years of age die each year from diarrheal diseases after consuming contaminated food and water.

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In the 0hilippines, having cases of food poisoning has also been reported from the 3!’s up to the present. For instance is the case of food poisoning outbreak during a wedding ban6uet at a %hinese restaurant in .an 7uan, Metro Manila last March &1, &332. Food handlers were interviewed and the kitchen facilities at the restaurant were inspected. Another was the cynaide$poisoning incident last !!' wherein &!! children were hospitali*ed after eating cassava snack at school. 8ecently, an alarming number of !! people were hospitali*ed due to 9food poisoning’ in %alumpit, :ulacan last 7une &4, !&&. Most of these outbreaks were caused by unsanitary food handling practices. All these ideas brought the researchers to conduct this study on, “Compliance of Vicente Sotto Memorial Medical Center (VSMMC) Canteen on the Basic Guidelines for Food Safety” to bring out awareness to the current status of the hospital’s personnel’s compliance. As health care providers themselves, the researchers are also conducting this study to ensure the safety of the big population of patients being catered in the facility.

RESEARCH OBJECTIVES

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General Objective /etermine the compliance of ;icente .otto Memorial Medical %enter +;.MM%, canteen personnel on the basic guidelines for food safety in terms of personnel hygiene, sanitary facilities and control, and production and process control.

Speci ic Objective!" .pecifically, the study seeks to answer the following<

&. (hat is the compliance of ;icente .otto Memorial Medical %enter +;.MM%, canteen on the basic guidelines for food safety in terms of personnel hygiene specifically on the following aspects< &.& &. &.4 &.= &.' &.2 pre$employment physical e#amination clean working garments effective hair restraints maintenance of gloves personal cleanliness hand washing

(hat is the compliance of ;icente .otto Memorial Medical %enter +;.MM%, canteen on the basic guidelines for food safety in terms of sanitary facilities and control specifically on the following aspects< .& use of food service spaces

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icente .4 . 4.MM%.= vermin control toilet and washing facilities disposal management 4 (hat is the compliance of .1 4. canteen on the basic guidelines for food safety in terms of production and process control> 4.icente . canteen on the basic guidelines for food safety.& 4. "he 4 .3 6uality and protection of food e6uipment and utensils washing of utensils bactericidal treatment handling of washed utensils storage of washed utensils dry storage of non$perishable foods refrigerated storage of perishable foods food servicing operations Si#ni icance $ t%e St&'( "he researchers plan to conduct a survey on this particular topic because they would like to find out the compliance of .otto Memorial Medical %enter +.? 4.2 4.otto Memorial Medical %enter +.' 4....4 4.= 4. .MM%.

"he feeling of safety this compliance brings to the recipients also reflects and brings good image to the administration and the hospital itself. since these personnel and the canteen itself are all under his@her responsibility. this study will help them be aware of the personnel’s compliance to the guidelines they have set for them to follow. thus response action on whatever is lacking in their compliance is also one thing to look forward to after this study is completed.MM%. 5 .ince this study also aims to bring awareness to the respondents on their own compliance. In turn. then this will ensure safety to all the recipients of the food being prepared. and making and implementing the rules to be followed by . "his awareness will bring them the motivation to develop and improve their practices as personnel. "his study will also be an eye$opener and reminder for those who have forgotten that the life of the patients and customers who trustfully eat the food they prepare... they are the number one targets when it comes to awareness.otto Memorial Medical %enter +. improvement of the patient’s health is also secured in this study.ince the supervisor will also be part of this study. VS))C Canteen Per!$nnel+ :eing the main respondents of the survey. awareness of the compliance of the people he@she is handling is also one of the e#pected results.researchers believe that the study in the clinical setting it may be of immense benefit to the following< VS))C A'*ini!trati$n+ As the ones managing. VS))C Canteen S&pervi!$r+ . . Patient!+ As recipients of the food being prepared by the canteen personnel.icente . lie on their hands.

t. "his is where the proposed study will be conducted. %ebu %ity. How will they then take care of the patients who need them badly when they themselves become the patients due food poisoning and contaminated food> )e'ical Re!earc%er!+ As they continue to unfold the nature of health and all affecting factors that they may be inspired and be able to get ideas that may help them in their own study. Operati$nal De initi$n $ Ter*! CO)P. Anowing that most of the customers of the canteen are mainly the professional health care providers and the significant others of the patients. "hat they may be guided and be able to make use of this research as basis for conducting a potential study in the field of evidence$ based practices.IANCE B "his refers to the ability of the Medical "echnologist to act according to accepted standards. C&!t$*er!+ 7ust like the patients. as recipients of the food being prepared by the canteen personnel. "his will also make sure their health will not be compromised. safety in the food they eat will also serve as ground on the betterment of their current health dilemma. 8odrigue* . tertiary and a teaching or training facility located in :. VICENTE SOTTO )E)ORIA.:eing part of their daily consumption and daily needs. It has a ?!!$bed 6 . it will be such a dilemma if the safety of the food they eat from the canteen is 6uestionable. CENTER B a general.. )EDICA. this study also ensures their safety as they trustfully buy and eat what is being offered in the canteen.

and ):$Dynecology. "hese ha*ards could cause human illness. Family Medicine. BASIC GUIDE. Internal Medicine. !&!. moved.ATED . Moreover. B "his refers to the condition which ensures that food will not cause harm to the consumer when prepared and@or eaten according to their intended use CHAPTER / REVIE0 O. in the 0hilippines. distributed and served in public places is e#posed to ha*ards that pose risk to human health. inEury or death +5llis. 0ediatrics.urgery.ITERATURE AND RE.capacity and caters to different cases coming from different departments such as .INES B "his refers to the set of rules to be followed from which compliance is measured and assessed -OODSA-ET.RE. stored. processed.. "here have been millions of cases all over the world rooted from food poisoning each year. 55C". these cases has never ceased 7 .ATED STUDIES Food as it is produced.

afety Act which he said is long overdue. food safety is an increasingly important public health issue. According to an interview. !& . 8ecent updates in the 0hilippine laws and regulations imply that the 0hilippine government has not given much importance of this. !!1. !& +Fa*aro. Dovernments all over the world are intensifying their efforts to improve food safety +(orld Health )rgani*ation.enator 5dgardo Angara has renewed his call for %ongress to pass the Food . !& . !& +DMA Cews. .an %arlos %ity. . An e#ample is the case of ten family members hospitali*ed in :arangay %alubawan.in each passing year... "his case was followed by a report in DMA Cews on at least ten employees of a restaurant at a mall in 0asay %ity rushed to a hospital on a "hursday night after eating food at the establishment last February =. according to the (orld Health )rgani*ation. there were already reported cases of poisoning. 8eports on these cases are the very reason why. It would the first time we will put together a comprehensive.. regulatory regime that will coordinate different government agencies in charge of food safety and 6uality assurance. As reported last year. Angara has stated. !&&. 0angasinan after eating spaghetti last 7anuray '.. G"he Food . 5ven if !& has Eust started. -$$' B$rne Illne!!e! De ine' 8 .H +"orrego*a.afety Act is long overdue. "hese efforts are in response to an increasing number of food safety problems and rising consumer concerns.

but it has been reported that in !!' alone &. !!1. resulting in 4 '. 9 .According to the (orld Health )rgani*ation. "he high prevalence of diarrheal diseases in many developing countries suggests maEor underlying food safety problems +(orld Health )rgani*ation.A. caused by agents that enter the body through the ingestion of food. Additionally... In industriali*ed countries..!!! hospitali*ations and '.. developing countries bear the brunt of the problem due to the presence of a wide range of food borne diseases. are estimated to occur each year +(orld Health )rgani*ation.? million people died from diarrheal diseases. In the -nited . for e#ample. "he global incidence of food borne disease is difficult to estimate. diarrhea is a maEor cause of malnutrition in infants and young children +(orld Health )rgani*ation. both in developed and developing countries.. around 12 million cases of food borne diseases. the percentage of the population suffering from food borne diseases each year has been reported to be up to 4!I.!!! deaths. 5very person is at risk of food borne illness +(orld Health )rgani*ation. A great proportion of these cases can be attributed to contamination of food and drinking water.tates of America +-. !!1. )a#nit&'e $ -$$' B$rne Illne!! Food borne diseases are a widespread and growing public health problem. usually either infectious or to#ic in nature. !!1. including those caused by parasites. !!1. (hile less well documented. food borne illnesses are defined as diseases.

affected some 4!!. Ce#t is %ampylobacteriosis. 5#amples of foods involved in outbreaks of .. )aj$r -$$' B$rne Di!ea!e! r$* )icr$$r#ani!*! Here are Eust a few maEor food borne diseases that humans can get from microorganisms. affecting an estimated =. an outbreak of . including reactive arthritis and neurological disorders +(orld Health )rgani*ation.A. in &33=.almonella due to contaminated ice cream occurred in the -. It is caused by the . For e#ample.(hile most food borne diseases are sporadic and often not reported. In &3??. headache. an outbreak of hepatitis A. !!1. raw milk and chocolate +(orld Health )rgani*ation. a widespread infection. nausea. !!1. 10 .almonellosis are eggs. resulting from the consumption of contaminated clams. a maEor problem in most countries.almonellosis.!!! individuals in %hina +(orld Health )rgani*ation.almonella bacteria and symptoms are fever.. Food borne cases are mainly caused by foods such as raw milk. In two to ten per cent of cases the infection may lead to chronic health problems. poultry and other meats.!!! persons. Acute health effects of %ampylobacteriosis include severe abdominal pain. First is . abdominal pain and diarrhea. vomiting. nausea and diarrhea.almonellosis. raw or undercooked poultry and drinking water. !!1.. fever. It is caused by certain species of %ampylobacter bacteria and in some countriesJ the reported number of cases surpasses the incidence of . food borne disease outbreaks may take on massive proportions.

such as mycoto#ins. And lastly. periodically cause severe into#ications. marine bioto#ins. cyanogenic glycosides and to#ins occurring in poisonous mushrooms. particularly among infants. including rice.. a maEor public health problem in developing countries. %holera. such as aflato#in and ochrato#in A. 5. . infections due to 5nterohaemorrhagic +causing intestinal bleeding.)n the other hand. make them among the most serious food borne infections +(orld Health )rgani*ation. millet gruel and various types of seafood have been implicated in outbreaks of cholera. 5. Ot%er -$$' Sa et( Pr$ble*!" S$*e )aj$r E1a*ple! %ases of food of illnesses are not only limited to microorganisms. children and the elderly. vegetables. "here are also other possible sources which can cause poisoning.ibrio cholerae.. "he disease is caused by the bacterium . and Fisteriosis are important food borne diseases which have emerged over the last decades. !!1. /ifferent foods.ymptoms. including abdominal pain. coli. Although their incidence is relatively low. naturally occurring to#ins. In addition to water. !!1. vomiting and profuse watery diarrhea. contaminated foods can be the vehicle of infection.g. may lead to severe dehydration and possibly death. unless fluid and salt are replaced +(orld Health )rgani*ation. also causing enormous economic losses. are found at measurable levels in many staple foodsJ the health 11 . e.coli )&'1. Mycoto#ins. First. their severe and sometimes fatal health conse6uences.

.. /io#ins are unwanted byproducts of some industrial processes and waste incineration. 12 .afety Act. though there was a delay of passing the Food . "hese +and 0)0s. water and soil +(orld Health )rgani*ation. 5#posure to 0)0s may result in a wide variety of adverse effects in humans +(orld Health )rgani*ation. !!1. (ith all these facts at hand. Anown e#amples are /io#ins and 0%:s +polychlorinated biphenyls.5.implications of long$term e#posure of such to#ins are poorly understood +(orld Health )rgani*ation.. usually seen in the elderly. %onsumption of bovine products containing brain tissue is the most likely route for transmission of the agent to humans +(orld Health )rgani*ation... Also included are 0ersistant )rganic 0ollutants +0)0s. !!1. is associated with variant %reut*feldt$7akob +v%7/.. !!1. compounds that accumulate in the environment and the human body. 5#posure to cadmium can also cause kidney damage. may contaminate food through pollution of air. !!1. /isease in humans. Ce#t. has long been fighting this concern through implementing guidelines on food handling. the 0hilippine government. unconventional agents such as the agent causing bovine spongiform encephalopathy +:. or Kmad cow diseaseK.. Metals are also not e#ceptions. cause neurological damage in infants and children. "hese include lead and mercury.

First is the pre employment health assessment which states that no person shall be employed in any food establishment without a health certificate issued by the local health authority. there should be specific guidelines to be followed by all food handlers and be strictly implemented by supervisors and managers. ?'2. "hese include two main guidelines.. "he second part applies during the employment period.. ?'2. ?'2 +0residential /ecree Co. Per!$nnel H(#iene 0ersonnel hygiene is clearly stated under . 13 . ?'2. to be followed food establishments are enlisted in details in the %hapter III of the %ode. or after visiting the toilet +0residential /ecree Co. "hese could be subdivided into three main categories including 0ersonnel Hygiene. and wash their hands thoroughly with soap and water and dry them with a clean or disposable towel or a suitable hand$drying device immediately before working. &31' . .. observe good personal hygiene. Food handlers shall at all time wear clean working garments +the cook shall wear prescribed caps and female employees’ caps or hairnets. %lassified under the three guideline categories here are the contents of 0. "hese guidelines./. also known as the . and 0roduction and 0rocess %ontrols.As stated in 0residential /ecree Co. 9 Food Handlers’.anitation %ode.anitary Facilities and %ontrols. "hese include the following guidelines.ection &3 entitled. &31'.

a vermin abatement program shall be maintained in the establishments by their owners. persons not directly connected with food preparation and serving shall not be allowed to stay in food$serving spacesJ +e. cockroaches. /oor screens shall be tight$fittingJ +c.ection &? + se of Food!Ser"ice Spaces. foods in storage or in preparation must not be handled by anyone other than the preparation and serving staff +0residential /ecree Co.Sanitar( -acilitie! an' C$ntr$l! )n the other hand... ?'2. &31' .ection &?. -nder . fleas. ! +Vermin +&isposal of 14 .ection Control. &31'. lice. or administrators and if they fail. operators. mice.ection !. mos6uitoes. . the following guidelines apply for the use of food service spaces< +a. and . In . ?'2. food$service spaces shall not be used as living or sleeping 6uartersJ +b.. +0residential /ecree Co. . prepared and served shall be so constructed and maintained as to e#clude verminJ +b. vermin control is focused. sanitary facilities and controls guidelines are covered in . spaces where food and drinks are stored.ection 'efuse. clothing or personal effects shall be kept in lockers or in designated places away from food service spacesJ +c. It states the definition of a vermin which is a group of insects or small animals such as flies.. no animal or live fowls shall be allowed in such spacesJ +d. all opening which connects spaces to the outer air shall be effectively protected with screen of non$corrosive wire &2$mesh or finer.. "he guidelines are as follows< +a.ection & +#oilet and $ashin% Facilities . and rats which are vectors of diseases. bedbugs.

ade6uate hand$washing facilities shall be provided within or adEacent to toilet roomJ +d. "hey are as follows< +a. disposal guidelines are the main contents. vermin control in public places shall be the responsibility of the provincial. under .. ?'2. In . refuse cans may be used in food$preparation areas for immediate use onlyJ +b.. stored or served. filled and empty. city or municipal governments which have Eurisdiction over themJ +f.ection . utensils. single$service paper or cloth towel dispenser or drying device and soap or detergent +0residential /ecree Co. 15 . food preparation and cleaning e6uipment shall be covered to protect them from to#ic chemical substancesJ +e. these cans shall be constructed and maintained as to be vermin$proof and easily cleanedJ +d. the procedure and fre6uency of vermin abatement program shall be determined and approved by the local health authority +0residential /ecree Co. during deratting or disinfecting operations. shall be in a designated space separate from food$handling operationsJ +c.neglect or refuse to maintain a vermin abatement programs. toilet rooms shall not open directly into spaces where food is prepared.ection &. the doors shall be tight fitting and self$ closingJ +c. ade6uate and clean toilet facilities for male and female customers and personnel shall be provided in properly located areasJ +b. the local health agency will undertake the work at their e#penseJ +d. &31' . "he guidelines for these two include< +a. &31'. facilities shall include hot and cold running water. Fastly. all foodstuffs. toilet ad washing facilities are the main subEects. (here such toilets e#ist. storage refuse cans. ?'2.

. Pr$'&cti$n Pr$ce!!e! an' C$ntr$l! "he last parameter to be covered is the production processes and controls.ection 3 +'efri%erated Stora%e of )erisha-le Foods. &31'. cleansing agents..ection Stora%e of . all meat and fish shall be properly 16 .ection tensils... . readily$cleaned materials. a space separated from the food$ handling spaces and adEacent to the refuse$can storage space shall be provided for cleaning them. meat products and fish shall be procured from sources under sanitary or veterinary supervisionJ +b.ection &2 covers 6uality and food protection.on!)erisha-le Foods. meats. . ?'2. .ection = +$ashin% 2 +Handlin% of ? +&ry ' +Bactericidal #reatment. holding bins may likewise be used. &31'. "his space shall be e6uipped with scrubbing$brushes. provided they are constructed of impervious. ... steam or hot water under pressure. Duidelines for these are enumerated under .ection tensils.ection &2 + (uality and )rotection of Food. "o begin with.ection 1 +Stora%e of $ashed $ashed tensils.. "he guidelines for which are stated as. and .cans containing refuse shall be tightly covered at all times. . e#cept during actual use in food$handling areasJ +e.. . the following re6uirements are applicable< +a. . all food must be obtained from sources approved by the local health authority. and a hose fitted with adEustable no**le +0residential /ecree Co. where refuse cans are used.perations.ection 4 +*+uipment and of tensils... +0residential /ecree Co.ection 4! +Food Ser"icin% . and fitted with tight$ fitting coversJ +f. In this regard. ?'2..

&31'. e6uipments and utensils shall be so designed. general guidelines for e6uipment and utensils are covered.. non$to#ic. durable and resistant to chippingJ +d. cleaning and maintenance +0residential /ecree Co.. areas contaminated with a very large amount of radioactive falloutJ +d. milk shall be stored in a refrigerator while canned or package milk. fabricated and installed so that cleaning is easy and they do not pose health ha*ardsJ +b. ?'2. milk and fluid milk products shall be obtained from sources approved by the local health authority and milk obtained from other sources must be sterili*ed.cooked before servingJ +c. vegetables and other food sources shall be procured from sources or areas known to have been affected by radioactivity as for e#ample. "hese are the following< +a.ection 4. other than dry milk powders. and the bottom shelves of open$based fi#tures shall be removable to facilitate inspection. sliding doors on cabinets shall be easily cleanable and removable. &31'. 17 . or below. shall be refrigerated after the container has been openedJ +f. %ooked food intended to be served hot shall be kept at a temperature not lower than &=!LF +2!L%. easily cleanable. runners shall be allotted at the ends to permit removal of dust and debris. pasteuri*ed or otherwise heatedJ +e. lead$soldered containers and cadmium$lined piping and fi#tures shall not be usedJ +c. 8aw fruits and vegetables shall be thoroughly washed before they are used +0residential /ecree Co. corrosion$resistant.. fish. ?'2. no meat products. all perishable and potentially ha*ardous foods shall be stored at ='LF +1L%. In . surfaces that come into contact with food or drinks shall be constructed of materials that are impervious.

for at least ! minutesJ or +e. with soap or detergentJ +c. guidelines specific during the washing of the utensils are listed. 18 . It states that eating and drinking utensils and e6uipment.ection =.. washed utensils shall be allowed to drain dry in wire racks without use of drying cloths. e#posure in a steam cabinet at a temperature of at least &1!LF +11L%. they shall be thoroughly cleansed in warm water at & !LF +=3L%. &31'.. if running water is not used. &31' . "hese include< +a. after thoroughly cleaned. ?'2. &31'. . ?'2.J +b. immersion for at least half a minute in clean hot water at a temperature of at least &1!LF +11L%. the wash$water shall be changed fre6uently +0residential /ecree Co. . shall be subEected to one of the following bactericidal treatments< +a. ?'2. any other method approved by the local health authority +0residential /ecree Co.. immersion for at least one minute in a lukewarm chlorine solution '! ppmJ +c. the drying cloth on which to store dishes and utensils temporarily after bactericidal treatment should be clean and changed fre6uently +0residential /ecree Co. e#posure in an oven or hot$air cabinet at a temperature of at least &?!LF +? L%. or shall be stored in a self$draining position to permit ready air$dryingJ +b. for at least ' minutesJ +d.ection 2 follows with the specifics on handling washed utensils. utensils shall be scraped and pre$rinsed to remove food articlesJ +b. )n the other hand. "hese include< +a.ection ' mentions specific guidelines for bactericidal treatment. for at least &' minutes at a temperature of !!LF +3!L%.-nder .

."hen . racks. but the use of clean and removable towels for lining drawers is acceptable +0residential /ecree Co.. It states that non$perishable foods shall be stored in the following manner< +a. bowls. designated spaces.ection ? offers the guidelines for the dry storage of non$perishable foods. lockers. cups. racks. corrosion$resistant. and glasses. shall be inverted for storageJ +c. drawers shall be made of the same materials and kept clean. )n the other hand. smooth. ?'2. durable and resistant to chippingJ +e. . e#cept where dry foods for immediate use are stored in the preparation and servicing spaces +0residential /ecree Co. 19 . washed utensils shall be stored in a clean and dry place ade6uately protected against vermin and other sources of contaminationJ +b. cupboards. shelves and containers shall be used for storageJ +b. &31'. utensils and containers shall be covered or inverted whenever practicable and utensils shall not be stored on the bottom shelves of open cabinets below the working top levelJ +d. ?'2. lockers and cupboard shall be constructed of materials of the same 6uality as used for food$preparation and food$serving operations and containers shall be made of metal fitted with tight coversJ +c. all spaces. non$ to#ic. "hese are the following< +a. when not stored in closed cupboards or lockers. Felt$line drawers are not acceptable.ection 1 follows$up with specifications on storage of washed utensils. the recommended temperature range for dry stores is '!$2!L% +&!$ &'L%. trays and shelves shall be made of materials that are impervious. &31'.

"his is followed by the guidelines for refrigerated storage for perishable foods under . is recommendedJ +c. or in packages wrapped for single serviceJ +b. "hey shall be provided with thermometers with scale divisions not larger than LF +&L%. +d. 4 $ Milk and milk products< =!$='LF +'$1L%..J +e. or similar items of food and sugar shall be served in covered dispensers or containers.ection 3. plates. ice. they shall be kept at or below ='LF +1L%. the surfaces of containers and utensils. = $ Fruits and vegetables< ==$'!LF +1$&!L%.ufficient shelving shall be provided to prevent stocking and to permit ade6uate ventilation and cleaning +0residential /ecree Co.. Fastly. . including glasses and table wares. spoons and other single$service containers and utensils shall be purchased in sanitary cartons and stored in a clean.. which come in contact with food and drink shall not be handledJ +c.. &31'.. disposable cups. a temperature of =!LF +=!L%. all refrigerating compartments and refrigerators must be kept clean. hand contacts with food or drink shall be avoidedJ fingers shall not be used to serve butter.. recommended temperatures for perishable food storage +& $ Fro*en foodsJ not more than &!LF + L%. food servicing operations are covered. fruits and vegetables shall be stored in cool rooms. in . It specifically states that these operations should be in accordance with the following re6uirements< +a. in good repair and free from odors. $ Meat and fish< 4 $4?LF +!$4L%.ection 4!. It states that perishable foods shall be stored in the following manner< +a. when such foods are to be stored for e#tended periods. ?'2. e#cept during preparation or when held for immediate serving after preparationJ +b. dry place until used 20 .

suitably markedJ +e. dippers and scoops used intermittently for dispensing fro*en desserts shall be kept in running water or in water maintained at &1!LF +11L%.ecretary. in the Administrative )rder Co.. "hese guidelines are highly supported by former /epartment of Health . ?'2.f Ha0ard /nalysis /nd Critical Control )oints (Haccp) 1n #he )reparation . Mue*on %ity. Manuel /ayrit. a Master of Food . An e#ample would be the study conducted by 5llen 5stremera$%ea. spatulas. towels. &31'.poons. .. and fre6uently changed. shall be stored in a closed bin or locker. . including towels.ervice Administration from the -niversity of the 0hilippines.tudies all over the world were also already conducted. G#he /pplication . and other cloth e6uipment shall be stored in clean places designated specifically for them and also soiled linens. &'4 last !!= +/ayrit. A study has yet 21 . clean cloths. !&!. most of the studies done in the 0hilippines regarding food safety focused on commercial and educational food service institutions. or they may be washed and stored in a dry place after each use. aprons. spoons. napkins. It was entitled. /iliman.and these articles shall be so handled on removal from the carton that the hand does not touch the surface which will be in contact with food or drinkJ +d.f Blenderi0ed Feedin% Formula 1n / Hospital”2 According to this study. and coats. %onstant$temperature bottles and other containers used for potable water and other beverages shall be kept clean and given effective bactericidal treatment before and after subse6uent use +0residential /ecree Co.

. !!2.OG. "he researchers will gather their data by providing researcher$made 6uestionnaires that are based on the different related literature.MM%.. "hese will be distributed to the randomly selected respondents from the canteen personnel of . "he respondents will be asked to answer the survey 6uestions truthfully and honestly in order to gather the necessary data needed to be able to draw out a credible conclusion.icente .icente . Also part of the respondents is a representative from the supervisors and the administration.MM%. CHAPTER 2 RESEARCH DESIGN AND )ETHODO. because they believe that these people are the ones who are preparing the food and thus the safety of the food distributed throughout the entire facility is in their hands. "he subEects of the research are all the canteen personnel of . "his is to get three different point$of$views coming from 22 . Re!earc% De!i#n "his study utili*es the descriptive survey type of research. Re!earc% S&bject "he researchers specifically choose the canteen personnel of ..MM%.to deal with hospital food service operations.. despite reports on microbiological contamination in hospital food service +%ea. as the subEects of this study.otto Memorial Medical %enter +..otto Memorial Medical %enter +.

MM%. direct but at the same time relevant to the topic. and ):$Dynecology.t. It has a washing area. It has &4 tables with ?$seat capacity each. the use of 6uestionnaires is very important. %ebu %ity. .. "hese 6uestionnaires will be answered by three different respondents to bring up a great comparison of their point$of$views. "he 6uestionnaire is mainly composed 23 . construct the 6uestionnaire and include 6uestions that are brief..otto Memorial Medical %enter +. tertiary and a teaching or training facility with ?!!$bed capacity and caters to different cases coming from different departments such as .pecifically. the perception of the administration.the same establishment< one is the perception of the personnelJ two is the perception of the supervisorJ and lastly. themselves.MM% canteen. Internal Medicine. 8odrigue* . Family Medicine.urgery. :. Re!earc% Envir$n*ent "his study will be conducted at . 0ediatrics.. "he researchers themselves will also be assessing the canteen using the same guidelines through direct observation. It is usually operated by 2$ ? personnel per day. It is a general.. Re!earc% In!tr&*ent! As a descriptive survey type of research. It has 4 doors. the study will be conducted in the . "his will provide great comparison and may reveal either unity or inconsistency of their perceptions. 55C". "he researchers. It is e6uipped with eight ceiling fans and three stand fans.icente .

All the 6uestions are based on the guidelines specified in the related literature. 24 . sanitary facilities and control. An informed consent will also be signed by the respondents before they will be asked to answer the 6uestionnaires to make sure they are well aware of what the 6uestionnaires are for.of three parts namely< personnel hygiene. and production and process control.

Re!earc% Pr$ce'&re Brainstorming of the topic Selection of the case and the hospital/ facility ppro!al of the research title c"#isition of the re"#est letter S#$mission of the transmittal letter to the administration and the canteen s#per!isor Sched#ling of the cond#ction of the s#r!ey ct#al s#r!ey %istri$#tion of the "#estionnaires to the &S''( canteen s#per!isor %istri$#tion of the "#estionnaires to the &S''( canteen personnel nalysis and interpretation (ollection and ta$#lation of the data )orm#lating of recommendation RE-ERENCES 25 .

/%ham. Ne3!paper! Fa*aro. Manuel M. /ayrit. + !&!.rder . ?'2< %ode on . Frontpage< A& TV Pr$#ra* KFood 0oisoning /owns &! in 0asay. M5"8) MACIFA. Internet 26 . DMA. KFood 0oisoning. 0residential /ecree Co. 0hilippine %onstitution.o2 3452 S.afety Act NFong )verdueN.J$&rnal 5llis. 0hilippines. + !&!. !& . = February.. 8evised Duidelines on %urrent Dood Manufacturing 0ractice Manual. 0hilippines< Dovernment 0rinting )ffice. /dministrati"e . Hannah F. Abigail M.0. G$vern*ent D$c&*ent! 0hilippines.afety Act of !&!.K "empo !' 7anuary !& . H: 431 Food . &3?1.K Manila :ulletin ? August !&&. Freddie D.K DMA Cews.anitation. 8egional Cews< D& "orrego*a.. KFood .

APPENDI4 A TRANS)ITTA.f Ha0ard /nalysis /nd Critical Control )oints (Haccp) 1n #he )reparation .KFood . .K !!1 (orld Health )rgani*ation. 5llen 5. + !!2.afety and Food :orne Illness. March !!1 Owww.int@mediacentre@factsheets@fs 41@en@P Ot%er St&'ie! %ea.f Blenderi0ed Feedin% Formula 1n / Hospital2 8etrieved from Cutritionist$/ietitiansN Association of the 0hilippines.ETTER 27 .. #he /pplication .who.

A6uino< In compliance with the fulfillment of the re6uirements for the degree in :achelor of .0. M/. F. and even the medical professionals who eat at the canteen get the utmost protection and safety with regard to their food. customers.t.otto Memorial Medical %enter +. %ollege of Medical "echnology APPENDI4 B 5UESTIONNAIRE COVER .. "his will help ensure that patients..M" %linical %oordinator %ollege of Medical "echnology Approved by< Marvi /ulnuan M.icente .icente . 8odri6ue* . 8amas :.otto Memorial Medical %enter :... %ebu %ity /ear /r. 7r. canteen personnel on the basic guidelines for food safety in terms of personnel hygiene.MM%. 8M" M. the proponents would like to present the proposal entitled G Compliance of Vicente Sotto Memorial Medical Center (VSMMC) Canteen on the Basic Guidelines for Food SafetyH. Hanilyn ). (e are hoping that this proposal will meet your approval.. "o get the necessary data.55 Medical %enter %hief . "he main purpose of the study is to determine the compliance of . D58A8/) M. the respondents will be asked to answer research$made 6uestionnaires. and production and process control.MHA..cience in Medical "echnology. Merafe )./. "here will also be a separate 6uestionnaire to be answered by the supervisors. "erregosa . "his mainly aims for awareness not only for the personnel but also for the management and to the administration. AM-IC).M"$4A Coted :y< Ms.ETTER March !& /ear 0articipant< 28 . %. 8especfully yours.0 /ean.April !& /r. (e will be more than happy to give you any feedback or report with regard to the results of this study. sanitary facilities and control.

"he data collected will provide useful information.0 /ean. "hank you for taking the time to assist us in our educational endeavors. please do not include your name. "here is no compensation for responding nor is there any known risk. please contact us at this number< 4&'=1?! and look for Mr. H. 8amas :. mark in the space that corresponds to your answer.GIENE Aindly place a check +✓.M"$4A Coted :y< Ms./.. "erregosa .. F.incerely. 7aimes "allo. "he following 6uestionnaire will re6uire appro#imately '$&' minutes to complete. %ompletion and return of the 6uestionnaire will indicate your willingness to participate in this study. 29 . If you re6uire additional information or have 6uestions.Q !&&$ !& . Merafe ).(e are third year students from . In order to ensure that all information will remain confidential. we will be conducting a study entitled.cience Medical "echnology. As a re6uirement for . Hanilyn ). %ollege of Medical "echnology APPENDI4 C 5UESTIONNAIRE A 6-$r Per!$nnel Re!p$n'ent!7 I+ PERSONNE. 8M" M.outhwestern -niversity taking up :achelor of .M" %linical %oordinator %ollege of Medical "echnology Approved by< Marvi /ulnuan M.0. 0lease return the completed 6uestionnaires promptly. we are inviting you to participate in this research study by completing the attached surveys. !3 . 0lease choose only one response per item. %opies of the proEect will be provided to our instructor and to the panelists who will approve this study. GCompliance of Vicente Sotto Memorial Medical Center (VSMMC) Canteen on the Basic Guidelines for Food Safety”2 :ecause you are part of the personnel from the said facility.

)ften +4. and cigarette breaks>  after snee*ing or coughing>  after handling raw food>  after touching any body part>  at anytime hands become visibly soiled> Alway s +=. . II+ SANITAR. )ften +4. C@A +!.ome$ times + .ITIES AND CONTRO. . food.CRITERIA /id you undergo a physical e#amination before you were hired in this Eob> /o you wear clean working garments while working> /o you wear effective hair restraints while working> /o you use gloves in handling food> /o you maintain personal cleanliness before and during work> /o you perform hand washing<  at start of shift>  after using the toilet>  when entering the kitchen area>  before and after coffee. CRITERIA Always +=. C@A +!.S Aindly place a check +✓. 8arely +&.ome$ times + . 0lease choose only one response per item. 8arely +&. /o you avoid using your service spaces as living or sleeping 6uarters> 30 . -ACI. mark in the space that corresponds to your answer.

food preparation and cleaning e6uipment covered> Is the procedure and fre6uency of vermin abatement program determined and approved by the local health authority> III+ PRODUCTION AND PROCESS CONTRO. 8arely +&. .S Aindly place a check +✓. constructed to e#clude vermin> /o the facility’s windows have a &2$mesh protective screen /o you have any vermin abatement program> /oes the facility have ade6uate and clean toilet facilities> Is there a toilet for both male and female> Is the toilet for personnel separate from those for the customers> /o the toilets have tight$fit doors> /o the toilets have adEacent hand$washing facilities> /o the toilets offer hot and cold running water> /o the toilets at least offer a single service paper or cloth towel dispenser or drying device> /o the toilets have soap or detergent or hand saniti*ers> /oes the canteen have garbage cans> Are the trash cans properly labeled as biodegradable./o you strictly not allow any animal or fowls in the facility> /o you strictly follow no hanging clothing or any personal belongings kept in the facility> Are the spaces where food and drinks are stored. non biodegradable. steam or hot water under pressure. and ha*ardous> Are the garbage cans separated from food preparation areas> Are the cans vermin$proof and easy to clean> /o the cans have tight covers> /o the cans have adEacent cleaning kit +scrubbing$brushes. are all foodstuffs.ome$ times + . mark in the space that corresponds to your answer. and a hose fitted with adEustable no**le.> /uring deratting or disinfecting operations. prepared and served. utensils. 31 . 0lease choose only one response per item. cleansing agents. CRITERIA )ften +4. C@A +!. Alway s +=.

for at least &' minutes or !!LF +3!L%. corrosion$resistant. under sanitary or veterinary supervision> Are the food served properly cooked> /o the milk and fluid milk products from approved sources> Is milk stored in the refrigerator> Are perishable and potentially ha*ardous foods stored at ='LF +1L%. non$to#ic.> Are the e6uipments designed.Is the procurement of sources +meats. meat products and fish. durable and resistant to chipping surfaces> /o the cabinets have easily cleanable and removable sliding doors> /uring the washing of utensils.>  immersed for at least one minute in a lukewarm chlorine solution>  e#posed in a steam cabinet at a temperature of at least &1!LF +11L%. for at least ' minutes>  e#posed in an oven or hot$air cabinet at a temperature of at least &?!LF +? L%. fabricated and installed for easy cleaning and ha*ard free> /o you strictly not use lead$soldered containers and cadmium$lined piping and fi#tures> /o the e6uipments have impervious. with soap or detergent>  immersed for at least half a minute in clean hot water at a temperature of at least &1!LF +11L%. are they<  drained and dried in wire racks without use of drying cloths>  stored in a self$draining position to permit ready air$drying> In storing washed utensils. for at least ! minutes> disinfected through any other method approved by the local health authority> In handling washed utensils. are they<  scraped and pre$rinsed>  thoroughly cleansed in warm water at & !LF +=3L%. are they<    clean and dry> protected against vermin and other 32 . easily cleanable. or below> Are cooked food served hot not lower than &=!LF +2!L%.

towels. C@A +!. corrosion$resistant. cupboards. . do you avoid hand contacts with foods and drinks> Are the sugars in covered dispensers or in packages wrapped for single service sugars> Are the disposable cups. dry place until used> Are the clean cloths. aprons. 0lease choose only one response per item. plates. CRITERIA )ften +4. including towels.GIENE Aindly place a check +✓. 33 . spoons and other single$service containers and utensils purchased in sanitary cartons and stored in a clean. lockers. and other cloth e6uipment stored in designated area> Are the soiled linens. dippers and scoops used intermittently for dispensing fro*en desserts kept in running water> APPENDI4 D 5UESTIONNAIRE B 6-$r S&pervi!$r!7 I+ PERSONNE. shelves and containers>  have '!$2!L% +&!$&'L%. spatulas. bowls.ome$ times + . H. mark in the space that corresponds to your answer. racks.> Are fruits and vegetables stored in cool rooms> Are the refrigerators kept clean. non$to#ic. smooth. temperature range> /oes the refrigerated storage of perishable foods have a temperature of =!LF +=L%.sources of contamination> inverted especially cups. and coats stored in close bins and lockers> Are the spoons. and glasses>  not stored on the bottom shelves of open cabinets below the working top level>  stored in impervious. durable and resistant to chipping racks. trays and shelves> /o the dry storage of non$perishable foods<  have designated spaces. Alway s +=. napkins. spoons. in good repair and free from odors>  /o the refrigerators have sufficient shelving> /uring food service. 8arely +&.

8arely +&. constructed to e#clude 34 .S Aindly place a check +✓. food. /o personnel avoid using your service spaces as living or sleeping 6uarters> /o they strictly not allow any animal or fowls in the facility> /o they strictly follow no hanging clothing or any personal belongings kept in the facility> Are the spaces where food and drinks are stored. and cigarette breaks>  after snee*ing or coughing>  after handling raw food>  after touching any body part>  at anytime hands become visibly soiled> II+ SANITAR./o employees undergo a physical e#amination before being hired in their Eob> /o personnel wear clean working garments while working> /o they wear effective hair restraints while working> /o they use gloves in handling food> /o they maintain personal cleanliness before and during work> /o they perform hand washing<  at start of shift>  after using the toilet>  when entering the kitchen area>  before and after coffee. mark in the space that corresponds to your answer. . prepared and served. CRITERIA Always +=. 0lease choose only one response per item. -ACI. )ften +4. C@A +!.ITIES AND CONTRO.ome$ times + .

cleansing agents.> /uring deratting or disinfecting operations. 8arely +&. 0lease choose only one response per item. are all foodstuffs. . and ha*ardous> Are the garbage cans separated from food preparation areas> Are the cans vermin$proof and easy to clean> /o the cans have tight covers> /o the cans have adEacent cleaning kit +scrubbing$brushes. under sanitary or veterinary supervision> Are the food served properly cooked> /o the milk and fluid milk products from )ften +4. Alway s +=. mark in the space that corresponds to your answer. and a hose fitted with adEustable no**le. C@A +!. utensils. non biodegradable. steam or hot water under pressure.vermin> /o the facility’s windows have a &2$mesh protective screen /o you have any vermin abatement program> /oes the facility have ade6uate and clean toilet facilities> Is there a toilet for both male and female> Is the toilet for personnel separate from those for the customers> /o the toilets have tight$fit doors> /o the toilets have adEacent hand$washing facilities> /o the toilets offer hot and cold running water> /o the toilets at least offer a single service paper or cloth towel dispenser or drying device> /o the toilets have soap or detergent or hand saniti*ers> /oes the canteen have garbage cans> Are the trash cans properly labeled as biodegradable.S Aindly place a check +✓. 35 . food preparation and cleaning e6uipment covered> Is the procedure and fre6uency of vermin abatement program determined and approved by the local health authority> III+ PRODUCTION AND PROCESS CONTRO.ome$ times + . CRITERIA Is the procurement of sources +meats. meat products and fish.

fabricated and installed for easy cleaning and ha*ard free> /o you strictly not use lead$soldered containers and cadmium$lined piping and fi#tures> /o the e6uipments have impervious. for at least ! minutes>  disinfected through any other method approved by the local health authority> In handling washed utensils. are they<  scraped and pre$rinsed>  thoroughly cleansed in warm water at & !LF +=3L%.>  immersed for at least one minute in a lukewarm chlorine solution>  e#posed in a steam cabinet at a temperature of at least &1!LF +11L%. for at least &' minutes or !!LF +3!L%. are they<     clean and dry> protected against vermin and other sources of contamination> inverted especially cups. are they<  drained and dried in wire racks without use of drying cloths>  stored in a self$draining position to permit ready air$drying> In storing washed utensils. easily cleanable. durable and resistant to chipping surfaces> /o the cabinets have easily cleanable and removable sliding doors> /uring the washing of utensils. corrosion$resistant. bowls.> Are the e6uipments designed. and glasses> not stored on the bottom shelves of open cabinets below the working top level> 36 . non$to#ic.approved sources> Is milk stored in the refrigerator> Are perishable and potentially ha*ardous foods stored at ='LF +1L%. with soap or detergent>  immersed for at least half a minute in clean hot water at a temperature of at least &1!LF +11L%. or below> Are cooked food served hot not lower than &=!LF +2!L%. for at least ' minutes>  e#posed in an oven or hot$air cabinet at a temperature of at least &?!LF +? L%.

spatulas. aprons. and coats stored in close bins and lockers> Are the spoons. smooth. lockers. durable and resistant to chipping racks. in good repair and free from odors>  /o the refrigerators have sufficient shelving> /uring food service. towels. do you avoid hand contacts with foods and drinks> Are the sugars in covered dispensers or in packages wrapped for single service sugars> Are the disposable cups.stored in impervious. and other cloth e6uipment stored in designated area> Are the soiled linens. spoons and other single$service containers and utensils purchased in sanitary cartons and stored in a clean.> Are fruits and vegetables stored in cool rooms> Are the refrigerators kept clean. including towels. temperature range> /oes the refrigerated storage of perishable foods have a temperature of =!LF +=L%. cupboards. dry place until used> Are the clean cloths. non$to#ic. plates. corrosion$resistant. spoons. napkins. shelves and containers>  have '!$2!L% +&!$&'L%. trays and shelves> /o the dry storage of non$perishable foods<  have designated spaces. dippers and scoops used intermittently for dispensing fro*en desserts kept in running water> 37 . racks.