1

Chapter I

THE PROBLEM AND ITS SETTING

Background of the Study

Many people all over the world suffer from various food-borne illnesses

due to consumption of foods which are contaminated, thus, this becomes a major

health problem of the contemporary world (Sanlier 2009, 538). Various studies

and investigations were carried to find out the primary cause of food-borne

illnesses and report of analysis have shown that many of the outbreaks resulted

from mishandling and the practice of food safety procedures during food

preparations. The results were attributed to the knowledge of the participants

regarding food safety. Food Safety refers to the proper preparation, handling and

storing of foods in such a way that it will not become vulnerable to harmful

diseases and foodborne illnesses (Santa Crus S. 2016). Many studies have proved

that people’s inadequate knowledge on the proper handling of foods contribute to

a greater risk of foods that resulted fatalities to humans.

The conversion or the application of the participants’ food safety

knowledge into action refers to their practices in handling food. Although there

were only few studies focusing to the peoples’ practices in food handling but it

arrives on same results that improper practices possessed a greater risk to

fatalities. As a matter of fact a reported case in Tondo, Maynila wherein

hundreds of students were food poisoned after they reportedly ate egg

sandwiches and hotdogs at the school canteen. Reports of Investigations have

shown that food contaminants were present in the area and the safety practices of

its personnel mobilized the incident.

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The relationship between food safety knowledge and self-reported

practices were being carefully studies all over the world. The concern whether a

higher knowledge would certify a higher practices among students were being

tackled. Major studies focusing the study like those of Reid MT. (2014),

Loessner, & Golden, (2005) and Yarrow L. (2006) registered a strong

relationship between food safety knowledge and self-reported practices. Thus, as

researchers we would like to bring the setting of the study in UMDC wherein

BTTE students,will be assessed regarding their level of food safety knowledge

and whether it reflects to their practices in food handling.

Statement of the Problem

Specifically, this study answered these questions:

1. What is the level of students’ food safety knowledge

in terms of:
1.1 Foodborne Illnesses and Personal Hygiene; and

1.2 Food Safety Preparation and Standards

2. What is the level of self-reported practices of students

in terms of:
2.1 Hygienic Practices; and

2.2 Food Safety Preparation Practices

3. Is there any significant relationship between the food safety

knowledge and Self-reported practices among UMDC-BTTE Students?

Hypothesis

This study tested its hypothesis at 0.05 level of significance.

Hₒ. There is no significant relationship between Food Safety knowledge

and self-reported practices of the students.

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Review of Related Literature

The following are relevant literatures and studies that will deepen the

understanding of the various indicators of this study. This includes differ

understanding about food safety knowledge and self-reported practices, and

further elaboration of this study’s indicators as presented below.

Food Safety Knowledge

Various studies all over the world have been conducted to find out the

food safety knowledge of the different sectors primarily the food handlers in

terms of food preparation, hand washing, temperature storage, cross

contamination and little aspects of pathogenic microorganisms. Hislop and Shaw

(2014) conducted a study regarding food safety knowledge of food handlers in

some food industry in Canada. Hislop and Shaw’s (2014) method of assessing

knowledge is through a standardized, self-administered questionnaire and was

distributed to the six hundred thirty (630) food handlers who participated the

study. The study included both certified and uncertified food handlers to

determine if there is a relationship underlying the two.

However, results of the study have shown that there was a vivid

difference of failure rates between the two (certified and uncertified food

handlers); they find out that the failure rates of noncertified food handlers is two

to three times higher than that of the certified food handlers. Also, they affirmed

that the length of time did not correlate to the passing scores of the certified food

handlers (p= 0.053).The highest rates of failure have seen to the uncertified food

handlers with 10 years and over years of experience. Therefore, Hislop and Shaw

(2014) concluded that trainings regarding food safety knowledge and practices
 4

were necessary at intervals because knowledge preservation will decrease as the

time goes by Reid, M. (2014).

Each government all over the world are strengthening their efforts to

promote safety practices of food handling (Ang and Balonan 2010). Likewise,

the United States of America through the United States Department of

Agriculture (USDA) publish on their journal for 2015, 9 practices for handling

food safely. These are the following: (1) Shopping- this is regarding the

marketing of goods frozen, perishable and non-perishable. The article reported to

avoid purchasing of products especially on meat products of which label are

broken, torn or leaking. In support, the Academy of Nutrition and Dietetics on

their article published in 2014 advised food shoppers to first gather perishable

items before the frozen items as the latter needs to be refrigerated immediately.

Foodborne Illnesses and Personal Hygiene. Foodborne illnesses are a

primarily problem for public health for they constitute a major role on fatal death

of people all over the world M.Kirk et al (2014). Polluted food can affect the

public charge and financial damage implicated business and also in associated

food industries. Assessing the effect of foodborne illnesses and the various

pathogens have given evidences for policy intermediate and food safety

regulation. In addition in evaluating the changes in the incidence off foodborne

illnesses and hospitalization over time give information on the effectiveness of

changes to food safety standards and regulation.

The World Health Organization (WHO, 2010) evaluated that almost 1.8

million children pass away from diarrhea, most of the reason they passed away

by eating food contaminated and polluted water. Foodborne illnesses are an

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obligated with a high number of diseases globally. Food pollutant is extended

not only in developing the countries but also in developing the industrialized

countries. For example in the United States the Center for disease control and

prevention ( CDC, 2011 ) evaluated that the weight of foodborne illnesses is

almost 47.8 million cases, hospitalization with over 128,000 and deaths are

3,000. In this may imply a lessen number of cases from the 1999 estimates of 76

million cases with 325,000 hospitalization and 5000 deaths (mead et al. 1999).

However according to the CDC the reduction evaluated of foodborne illnesses is

the effect to amend the regulation over the past decade and better ways to impose

the burden of food borne disease.

In addition, an increasing group of research has discovered that self-

dependent ethnic foodservice equipment may perform high risks for foodborne

illness. A low income population are more likely to go through greater rates of

gastrointestinal illness as minimal number of studies have discovered. As

combining data suggestions, the more likely experience greater rates of

foodborne illness are those at low income and individuals in minority

populations.

Food Safety Preparation and Standards. According to studies

handlers contaminated food and caused customers to fall ill by transferring

microorganisms to the food they touched. This was likely to happen especially if

they have infected lesions through wounds or cuts, and also if they’re living with

a person who is ill, has a food-borne illness or showed signs of gastrointestinal

illness. Good personal hygiene was a critical protective measure against food-

borne illness. Also, good personal hygiene should be maintained and both
 6

premises and equipment are clean. Control in the production would ensure that

food was not kept in the temperature danger zone for more than 30 minutes. Todd

and Farber (2002).The centers for Disease Control (CDC), developed a

voluntary food safety strategic plan which was implemented on food safety

management based on Hazards Analysis Critical Control Point (HACCP), to

evaluate and control the risks in water and food.

In ensuring the safety of the foods we consume, an Abstract Private food

safety standards deal a vital role on it. For suppliers who wish to access the most

profitable markets a voluntary instrument widely to have become actually

mandated. Private food safety standards as a constituent by one of the principal

food safety governance instruments of agribusiness value chains was developed

by retailers and business coalitions and enforced through third-party certification.

Standards have profound public implications that Albeit private and voluntary,

contribute to food safety and protect consumers’ health. E.Fagotto, et al. (2013).

According to Jose Graziano da Silva(2017) FAO Director- general that

imaging food without standard is difficult. Food standard contribute assurance to

consumer about the quality, safety and authenticity of what they eat. By

understanding the setting on different aspect of food for consumer, government

and consumer, coordinate on the basis of international standard in which can

make trade less expensive and more inclusive. Food standard and trade go hand

on hand in ensuring safe, sufficient and nutritious food for growing world

population.

Self-Reported Practices

Although there’re programs from the government one from the HACCP,
 7

that aims to protect the major public from the fatality that foodborne illnesses

may bring, we, as consumers can protect ourselves too from the diseases that the

contaminated foods can affect our health conditions Reid, M. (2014). In

connection, as food handlers we must equipped ourselves with the appropriate

knowledge on food safety and apply these into action primarily on food

preparation, food storage, food thawing and other hygienic practices.

Xiong, j. and Olson, A. (2017) conducted a study on Food Safety

Knowledge and Practices of College students in St. John University. The author’s

purpose for conducting the study is to assess students’ food safety knowledge

and practices of the participants and they wanted to find out the hygienic

conditions of kitchen surfaces of their department. A total of 278 respondents

with age not below 18 year old had been received a self-administered

questionnaire. The temperature of both the refrigerator and freezer were also

measured with the use of AVANTEK infrared thermometer while five kitchen

surfaces were taken quick swabs to assess sanitary practices. Xiong, j. and Olson,

A. (2017) reported that the participants got 73% as their mean percentage where

female participants scored high than males.

Evans, et al. (2013) on their investigation regarding food safety

knowledge and self-reported practices of UK University Students had found out

that there were lack of safety knowledge and the malpractices of safety practices

reported by students were also observed. However, majority of the students in the

university identified two items, cleaning (93%) and cooking (86%) as the most

significant requirement in food handling practices at home, but in contrast they

failed or they were unaware that hand washing before handling foods is essential
 8

(23%). In addition, (72%) of the respondents did not know the right temperature

needed for food to remain safe and healthy and less than (50%) of the students

believe cross-contamination and chilling (55%) were serious factors

Hygienic Practices. Food hygienic practices was defined as a sanitary

science which aimed at producing food that had good keeping quality, is safe to

consumer, and free from micro-organisms. Good hygiene is the foundation for

preventing food-borne illnesses. We as a human being we are said to be the

major source of food contamination, Hobbs and Robert, 1993; Becker, 2003.

Entailed the provision of food for consumption with minimal risk of contracting

food poisoning is also Food hygiene. This is to be achieved by exercising good

hygiene practices during preparation, production, service and storage.

Additionally, It also includes sanitary work surfaces, washing of dishes,

proper waste disposal methods and maintaining an environment that is free from

pest infestation. It is also the best way for us to have a good health and to prevent

food-borne illnesses. In addition, food hygiene was also concerned with vehicles

used for transporting food, cleanliness of the premise, vehicles, and proper

separation of raw from cooked foods. The cardinal aim of cooking food is to

make it easy to eat digestible to kill microorganisms and to make it palatable.

Food safety encompassed all conditions and measures necessary for the safety of

food and the prevention of potential causes of food poisoning. Besides, food that

is cooked well inclined towards setting standards for the establishment and

ensuring a repeat of business. McSwane (2000).

Furthermore, the study of Clayton & Graffith published last 2004, food

hygiene preparation played an important role in food contamination, A part from

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personal and environmental hygiene played an important role in the reduction of

contamination and subsequently mitigating infection. It was therefore advised

that food had to be kept clean at all times from the farm where the fertilizers used

expected to be free from pollution. Water used for irrigation is to be obtained

from reliable sources. In general, Food hygiene is considered as public health

professional basic course. In fact, appropriate food hygiene training and

enactment of safe handling practices learned during training and critical elements

in the control of food borne illness.

Food Safety Preparation Practices. Because of unsafe food-handling

practices Primary food handlers might place children at high risk for foodborne

illnesses while preparing meals for young children at home. Daniels et al. (17)

stated that 74% of food handlers at home execute unsafe food handling practice

in a minimal time. Daniels et al. (17) discovered that absence of education and

awareness or the knowledge about food safety reported for 80% of unsafe food

handling practices. Having the knowledge is recognized as the key to be safe in

terms of handling foods in a more safety ways. Handlers who did not who know

the food vehicle for Salmonella were probably prone to unsafe food handling. On

the other hand, handlers who are well-informed about the food vehicle were most

likely wash their hands and prevent cross-contamination.

In different studies, more than one-fourth of food handlers did not put

understanding about the whole concept of cross-contamination. Despite the fact

that 68% of food handlers can distinguish actually undercooked meat as a main

causes of foodborne illness Cody and hogue (16), Abbot and

colleaguesdetermined that however hand-washing awareness was high at

 10

seventy-two percent (72%) through young adults, yet only sixteen percent (16%)

were noticed to use the absolute hand washing technique throughout the entire

time of food preparation. It was reported that Sixty-three percent (63%) of food

handlers did not exercised safety food behaviours at a time, regardless the fact

that ninety-six percent (96%) have already acquired food hygiene practices.

Consumers was reported that they are more knowledgeable about the methods.

The Partnership for Food Safety Education (PFSE) developed Fightbac

to provide information through consumers regarding the safely food-handling

habits and practices. Fightbac accord of four (4) concepts: Clean, Separate, Cook

and Chill. Healthy People (hP) 2010 were produced by government coalition

agencies to give and furnish national goals and strategy to improve the health of

individuals in the United States.

Theoretical and Conceptual Framework

The Self-Reported practice is coined on the Personal Practice Model

(PPM) of Mullen in 1978.The indicators that will measure the self-reported

practices are (1) Hygienic Practices and (2) Food Safety Preparation Practices

Reid, MT (2014). Linda Yarrow further elaborated that correct hygiene before,

during and after preparation are very important factors that will indicate a person’s

transfer of knowledge on food safety into practice or actions. In addition, the

practices in the food preparation are crucial indicators to know if the food handler

is mindful on the proper and standardized practices that he needs to apply in the

food area.
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Independent variable Dependent Variable

Food Safety Knowledge Self-Reported Practices

 Foodborne
 Hygienic Practices
Illnesses and

Personal Hygiene

 Food Safety
 Food Safety
Practices and
Preparation
Standards
Practices

Figure 1. Schematic Diagram Showing the Variables of the Study

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The Food Safety Knowledge is anchored on the innovation framework of

Swan, J. (2001) namely Knowledge and Organizational Networks (KON) in

Warwick Business School. The indicators that will measure the food safety

knowledge include (1) Foodborne illnesses and personal hygiene and (2) Food

Safety Preparation and Standards Reid, MT (2014). Bacteria and any other

harmful microorganisms when ingested into body provide a harmful effect to a

person’s life, thus a food handler must need to be knowledgeable and mindful to

make sure that his actions on handling foods are free from those harmful organism

that brings foodborne illnesses Jannu et.al (2012). The idea of the framework

suggested the acquisition of knowledge and how it puts into practice. Jacky Swan

further pointed out why many knowledge acquisitions fail to be transmitted into

actual practice. However, there were few studies conducted regarding knowledge

acquisition and its transformation or application into practice.

Presented in Figure 1 was the conceptual paradigm. Specifically it shows

the relationship between the variables of the study. The independent variable is

the food safety knowledge that includes two indicators (1) Foodborne illnesses

and personal hygiene and (2) Food Safety Preparation and Standards. These

affect the dependent variable of this study namely the self-reported practices that

has two indicators (1) Food Borne Illnesses and (2) Food Safety Practices and

Standards and Practices of the students was measured through (1) Hygienic

Practices and (2) Food Safety Preparation Practices.

Significance of the Study

The study provides a data of the knowledge and self-reported practices

that the UMDC-BTTE Students encompasses on food safety. Thus, the listed
 13

personnel below will benefit from the result of this study.

BTTE Instructors. Since the scope of the study covers the entire

UMDC-BTTE community, BTTE instructors of UMDC will now have a reliable

data regarding the absorption of knowledge on food safety as well as the their

self-reported practices though most of the BTTE instructors may have data on

what they saw on the students performance during laboratory activities and

performance evaluations.

BTTE Students. This study will be beneficial to the UMDC-BTTE

Students, which can be their bases on the proper and etiquette while they are in

the food preparation area.

Future Researchers. This study is also beneficial to the future

researchers who will engage on similar study that will certify their concurrent

findings.

Definition of Terms

The following terminologies were primarily used by the researchers on

this study as these words are the main context of this study. This includes food

safety knowledge and self-reported practices.

Food Safety Knowledge. This refers to the level of food safety

awareness concerning food security matters (Reid, 2014). In this study, it is the

mindfulness of the UMDC-BTTE students concerning the food safety measures

this could be assessed through a written examination containing questions

regarding food safety.

Self-Reported Practices. It refers to actions or activities elicited or

carried out by a food handler to protect food from the contamination of harmful
 14

bacteria or any other pathogenic microorganisms (Reid, 2014). In this study, food

hygiene practice denotes the UMDC-BTTE student’s actions on handling food to

ensure safety for the consumers.

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Chapter 2

METHOD

This chapter presents the research design, the population, the instrument

used, the procedure as well as the tools used for analysing the data and to

accomplish this research’s objectives.

Research Design

It has been known that survey is considered as the most commonly used

method in determining food safety knowledge and self –reported practices of

students (DeBess et al., 2009; Gomes-Neves et al., 2007; Jevsnik et al., 2008;

Santos et al., 2008). The researchers used a descriptive-correlational method

design for this particular study. A descriptive-correlational method design

according to Burns and Grove (2003) is a design used to provide a picture this

design enables us to determine the level of food safety knowledge of the UMDC-

BTTE Students as well as their self-reported practices regarding food safety. In

addition, using descriptive design we can also examine the relationship between

the two variables in a particular sample size population.

Research Participants

The respondents of this research study are the UM Digos College BTTE

students. A total of 170 (first year- fourth year) BTTE students are enrolled in

the first semester of the school year 2017-2018 and distribution of population per

year level is being tabulated in Table 1. A total of 121 BTTE students a totality

from 7 students from the first year, 24,53 and 37 for the second year, third year

and fourth year respectively.

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Research Instrument

Modified questionnaires from the studies of Linda K. Yarrow (2006) in

Kansas State University and Marcia Annemarie Thawell-Reid of Walden

University were made and validated by three proficient professors of UM Digos

College. The questionnaire for the determination of food safety knowledge

(Independent Variable) is composed of 40 questions summing up the 21

questions for foodborne illnesses and personal hygiene and 19 questions for food

safety preparation and standards. To further illustrate it is being specified below

Numerical Range of Verbal Description

Value Mean Description
5 4.21-5.00 Very High The measure describe in the item
is observed at all times. The level
of food safety knowledge of
BTTE students is very extensive.

4 3.41-4.20 High The measure describe in the item

is observed frequently. The level
of food safety knowledge of
BTTE students is extensive.

3 2.61-3.40 Moderate The measure describe in the item

is observed occasionally. The
level of food safety knowledge of
BTTE students is moderately
extensive.

2 1.81-2.60 Low The measure describe in the item

is observed rarely. The level of
food safety knowledge of BTTE
students is less extensive.

1 1.00-1.80 Very Low The measure express in the item is

observed not at all.
The level of food safety
knowledge of BTTE students is
not extensive at all.
 17

Data Gathering Procedure

The following procedures have carried out by the researchers in

conducting this study.

Letter of Permission. A letter of Permission to conduct this study was

addressed to the Director of UMDC and upon approval we directly proceeded to

the conduct of the study. Likewise, another letter was addressed to the

respondents for their information and preparation.

Administration and Retrieval of Instruments. The researchers

distributed and waited the respondents to have answered completely the

questionnaire while retrieval of their responses followed.

Collection and Processing Of Data When the data gathered, the

researchers summarized and tallied all the responses for submission to the

statistician.

Interpretation and Analysis of Data. At this time , the data are ready

for statistical treatment and interpretation purposes.

Statistical Treatment of Data

The following statistical tools were used in the analysis of data.

Mean Score: This refers to the addition of all the points as answers of

the respondents.

Pearson Product Moment of Correlation (PPMCC): This statistical

treatment is used to measure the strength of the two variables, the food safety

knowledge and the self-reported practices of UMDC-BTTE students that was

moored in this study.

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Chapter 3

PRESENTATION AND ANALYSIS OF FINDINGS

In this chapter, the results of this study were presented and analysed to

answers the statement of the problem.

Food Safety Knowledge

Presented in Table 2, the mean percentage value and the standard

deviation of the food safety knowledge of the respondents in both (a) Food Borne

Illnesses and Personal Hygiene (b) Food Safety Preparations and Standards. Shown

in this table the over-all mean percentage value of food safety knowledge is 3.29%,

we therefore conclude that the food safety knowledge of UMDC-BTTE students is

average.

Food Borne Illnesses and Personal Hygiene. As further indicated in the

table, it shows that the foodborne illnesses and personal hygiene mean score is 3.22

which indicate that there knowledge regarding foodborne illnesses and personal

hygiene is average. The UMDC-BTTE students got an average score on this area

.This means that there knowledge is not that high.

Table 2. Level of UMDC-BTTE Students’ food safety knowledge

Indicators ̅ (%) Remarks

Food Borne Illnesses and Personal
3.22 Moderate
Hygiene
Food Safety Preparation and Standards 3.35 Moderate
Overall 3.29 Moderate

The result of the food safety knowledge of this research when compared
 19

to the results of other studies have shown affirmation and different. For the

instance the study conducted by Askarian,et al.(2004) entitled Knowledge,

Attitudes and Practices of Food Service Staff Regarding Food Hygiene in Shiraz,

Iran found out that food personnel had little knowledge on diseases that can

cause illnesses. In same study in Italy, Angellilo, et al. (2001) reported that out of

290 food-services staff, about 78.8% or 228 were aware of food borne diseases.

Also, the study conducted by I.Giritliongo, et al. (2011) showed that majority of

the college students in cookery class in Turkey were mindful of food safety

knowledge.

Food Safety Preparation and Standards. The over-all mean score of

the food safety preparation and standards is 3.35% which indicates an average

level of food safety knowledge under food safety preparation practices. The

introduction of the knowledge was given during the second year period and so

on. The introduction of standards are given all the time since every course of the

curriculum specifying with cooking are intended to have the introduction of these

knowledge at the beginning of instruction.

The study conducted by Martins et.al (2012) have shown a correlational

result to the study wherein their result had come up with an average level of food

safety knowledge preparation and standards. Also, the study conducted by Lee,

H., Halim, H., Thong, K., Chai, L. (2017) entitled Assessment of Food Safety

Knowledge, Attitude, Self-Reported Practices and Microbial Hand Hygiene of

Food Handlers which aimed to compare the relationship of the mention

indicators arrived on the average level of food safety knowledge.

The knowledge regarding food safety is a very much important factor in

 20

securing healthy food preparation Reid, MT.(2014). In addition, Redmond &

Griffith (2003) once built the idea that students without the knowledge regarding

practices in handling food and the standards are critical factors that can increase

the risk to for foodborne illnesses and can cause fatality. Thus, the UMDC-BTTE

curriculum which includes courses that needs the so called safety practices and

standards are mindful that educating the students on this matter are very

necessary.

Self-Reported Practices

Presented in Table 3, the mean percentage value and the standard

deviation of the food safety knowledge of the respondents in both (a) Hygienic

Practices (b) Food Safety Preparations Practices. Shown in this table the over-all

mean percentage value of food safety knowledge is 4.16%, we therefore

conclude that the self-reported practices of UMDC-BTTE students is high.

Hygiene Practices. As further indicated in the table, it shows that the

hygiene practices mean score is 4.25 which indicate that there practices as they

reported is high. The UMDC-BTTE students got high score on this area .This

means that even though they scored an average on their knowledge acquisition

but still they were able to perform the good hygienic practices of food production

best.

Similar results were observed from the study of Martins et. al (2012) that

shows a high level of reported practices specifically in the hygienic practices

indicator. The idea that although the participants of the study have acquired not

enough information or knowledge but still they were able to perform or practice

an acceptable actions or practice that is very important in the field Xiong, j. and
 21

Olson, A. (2017). However, the study of Kunadu et.al (2016) provide a contrast

or different result as they reported that the average knowledge of the students

were not applied into actions because students got a low level of self-reported

practices; this means that that acquired knowledge of students were not being

applied into practice by the students. But there were many studies publish in the

internet arguing the results.

Food Safety Preparation Practices. The over-all mean score of the

food safety preparation practices is 4.06% which indicates a high level of self-

reported practices under food safety preparation practices. The participants

further reported that their practices overpass their acquired knowledge and

standards maybe on the reason that their belief or previous learned morns are

made them knowledgeable enough.

The study conducted by Aygen, F. (2012) implies that though Students

has an average level of knowledge regarding food safety they are still able to

meet or practice or overlap the proper handling or preparation and hygienic

practices in food production. The belief of the students about the importance of

healthy food production regardless of whether they very significant point as a

food handler Kunadu et.al(2016).

Table 3. Level of Self-Reported Practices of UMDC-BTTE Students,

Indicators ̅ (%) Remarks

Hygiene Practices 4.25 Very High
Food Safety Preparation Practices 4.06 High
Overall 4.16 High
 22

Intercorrelations of Indicators
and Overall for Food Safety
Knowledge and Indicators and
Overall of Self-reported Practices

Shown in Table 4 an intercorrelation of all the indicators of this study.

Results have shown that Foodborne Illnesses and Personal Hygiene vs. Food

Safety Preparations and Standards correlates but with a minimal level of

correlation accounting to .428 level of significance, Foodborne Illnesses and

Personal Hygiene vs. Hygiene Practices with .316 level of significance,

Foodborne Illnesses and Personal Hygiene vs. Food Safety Preparation Practices

garnered a very low level of significance, Food Safety Preparation and

Standards vs. Hygiene Practices has a very low level of significance .170 while

the Food Safety Preparation and Standards compared with Food Safety

Preparation practices still a little level of significance have shown. Lastly,

hygiene practices vs. food safety preparation practices is 99% correlated with .

437 level of significance.

The results of this study are more likely similar to the findings of other

related studies targeting a college population. The study’s results have shown

that UMDC-BTTE Students have an average level of Food Safety Knowledge a

and a High Level of Self-reported Practices and that relationship between the

two variables is minimal. This implies that though UMDC-BTTE Students has

an average level of knowledge regarding food safety they are still able to meet

or practice the proper handling or preparation and hygienic practices in food

production. The belief of the students about the importance of healthy food

production regardless of whether they were already taught on the matter or

 23

trained well on the proper handling of food brings a very significant point as a

food handler.

However, increasing knowledge and trainings on food safety will further

result to more overwhelming actual practices Reid, MT. (2014). This means that

when Instructors of the UMDC-BTTE students will further deepen or enhance

their discussion or will provide more avenues for trainings regarding food safety

the current level of food safety knowledge of the respondents will seemingly

become overwhelming.
 24

Table 4.
Intercorrelations of Indicators and Overall for Food Safety Knowledge and
Indicators and Overall of Self-reported Practices
Food
borne Food
Illnesses Safety Food Overall Overall
and Preparation Safety Food Self-
Personal and Hygiene Preparation Safety reported
Hygiene Standards Practicess Practices Knowledge Practices
Food borne
Illnesses
and
Personal ___
Hygiene

Food
Safety
Preparation
.428** ___
and
Standards

Hygiene
Practices .316** .170 ___

Food
Safety
Preparation .135 .157 .437** ___
Practices

Overall
Food
Safety .821** .868** .282** .173 ___
Knowledge

Overall
Self-
.270** .193* .859** .836** .270** ___
reported
Practices
 25

Chapter 4

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

This chapter presents the summary of findings, the conclusion and the

recommendations of the proponents of this study.

Summary

The purposes of this study were to find out the level of food safety

knowledge and the self-reported practices of students. Additionally, this study

sought to find out the significant relationship between the said two variables.

More specifically the study sought to answer the following questions:

1. What is the level of UMDC-BTTE Students’ food safety knowledge

in terms of:
1.1 Foodborne Illnesses and Personal Hygiene; and

1.2 Food Safety Preparation and Standards

2. What is the level of self-reported practices of UMDC-BTTE Students

in terms of:
2.1 Hygienic Practices; and

2.2 Food Safety Preparation Practices

3. Is there any significant relationship between the Food Safety

Knowledge and Self-reported practices among UMDC-BTTE Students?

The study used a descriptive correlational method that will determine the

relationship between food safety knowledge and self-reported practices. A total

of 154 UMDC-BTTE students were the participants of the study and a modified

questionnaire was used.

The findings of the study are the following :

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1. The level of food safety knowledge of the participants in terms of

foodborne illnesses and personal hygiene obtain a mean score of 3. 22.

2. The level of food safety knowledge of the participants in terms of food

safety preparation and standards obtain a mean score of 3.35.

3. The level of self-reported practices of the participants in terms of

hygiene practices obtain a mean score of 4.25.

4. The level of self-reported practices of the participants in terms of food

safety preparation practices obtain a mean score of 4.06

5. Since the p-value is 0.270, there is a very weak correlation between

the food safety knowledge and self-reported practices.

Conclusions

The following conclusions are drawn based on the findings of this study

1. The level of food safety knowledge of the UMDC-BTTE students in

terms of foodborne illnesses and personal hygiene is moderate.

2. The level of food safety knowledge of the participants in terms of food

safety preparation and standards is moderate.

3. The level of self-reported practices of the participants in terms of

hygiene practices is high.

4. The level of self-reported practices of the participants in terms of food

safety preparation practices obtain a mean is high.

5. There is a very weak relationship between food safety knowledge and

self-reported practices of UMDC-BTTE students.

Recommendations

The researchers’ formulations of the following recommendations

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are based on the conclusions.

1. The UMDC Administration must look further on how to strengthen

the inculcation of food safety practices to the BTTE students through generating

substantial activities or programs in the school. These programs should seek to

generate holistic development of the btte students on matters of food safety.

2. The BTTE Instructors must carry over helpful activities in the

classroom to strengthen the production of knowledge regarding food safety and

practices. These should include different activities either classroom based or

outdoor related activities that will further strengthen their knowledge.

3. The future researcher’s must conduct a further study regarding food

safety knowledge and practices with the scope covering the entire UMDC

studentry. The proponents of this study further hoped for the beneficial

contribution of this research paper to those individual who wish to study the

same mode of what we have conducted.

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