i

JOSE RIZAL
MEMORIAL STATE UNIVERSITY
The Premier University in Zamboanga del Norte
Main Campus, Dapitan City
 i

FOOD SAFETY PRACTICES AMONG FOOD OUTLETS UNDER THE NEW

NORMAL

A Thesis
Presented to
The Faculty of the College of Business and Accountancy
JOSE RIZAL MEMORIAL STATE UNIVERSITY
The Premier University in Zamboanga del Norte
Main Campus, Dapitan City

In Partial Fulfilment
for the Requirement of the Degree
Bachelor of Science in Hotel and Restaurant Management

JASON R. ALBARRACIN
NERYL B. HIDLAO
JOCELYN S. FIEL
February 2020
 1

Chapter 1

THE PROBLEM AND ITS SCOPE

Introduction

Absence of a fundamental framework, poor information on hygiene and practices

in food service industry can add to flare-ups of food borne ailments. The purpose of this

study is to research the sanitation information and practices of food handlers and to

survey the policy compliance on food safety, sanitation and hygiene among small scale

restaurants in Dapitan City.

According to the study of Kibret et. al (2012) Food Sanitation is characterized by

the WHO as the affirmation that when foods are consumed in the standard way doesn't

harm human wellbeing and health. Sanitation is of most extreme concern in the twenty-

first century. Small scale restaurants are sources of food borne sicknesses and food

handlers add to its outbreaks. The World Health Organization indicates taking care of

work force assume significant job in guaranteeing sanitation all through the chain of food

creation and capacity (Kibret et al, 2012). Mishandling and disregard of hygienic

measures on the part of the food handlers may enable pathogenic bacteria to come into

contact with food and in some cases survive and multiply in sufficient numbers to cause

illness in the consumer.

Food borne illnesses (FBI) pose a global health problem and are considered one

of the leading causes for deaths worldwide. It is estimated that around ten per cent of the

world population (600 million cases) fall ill to FBIs, and an estimate of 420 thousand

deaths are associated with FBIs caused by ingesting contaminated foods each year,

notwithstanding contaminated water as another cause of FBI-related deaths (World

Health Organization, 2015). Many of these FBIs and related deaths are preventable and
 2

can be reduced by effective and appropriate laws and regulations, as well as creating a

new way of thinking and paradigms that help reduce the problem (Idriss et. al, 2017).

Poor personal hygiene sometimes contributes to foodborne disease, suggesting

that perhaps the knowledge and handling practices of food handlers need to be improved.

Studies on food and drink conditions in Ethiopia have been abundant. A study conducted

in Bahir Dar town among food handlers showed that most of them were infected with

enteric bacteria and parasites (Kibret et. al, 2012).

Previous studies (Kibret et. al, 2012; Idriss et. al, 2017) have suggested the

importance of complying government standards for food safety, sanitation and hygiene

practices among food establishments. In their quest towards higher level of compliance

with food safety regulations, government entities are trying to follow the advice

published in the Food and Agriculture Organization (2006) guidelines for governments

on how to help small and/or less developed businesses (SLDB) in applying Hazard

Analysis Critical Control Point (HACCP) or HACCP-based food safety management

systems (FSMS). This created a new trend of developing government guidelines that take

into consideration the limited resources of small businesses in applying FSMSs and

which improves the food safety status in this sector, since it makes a noteworthy fraction

of many countries’ food industry. Some countries’ regulatory bodies even went further

and developed a system that they used in training these small businesses on and helped

them implement it. The present study aims to confirm the findings of Kibret et. al,

(2012) and Idriss et. al, (2017) and to provide initiatives that help the government and the

food establishments in mitigating this phenomenon in food service.

 3

Theoretical/Conceptual Framework

This study is supported by the concept of P.D. 856 otherwise known as the Code of

Sanitation of the Philippines and anchored on the theory stated in Thelwell-Reid (2014),

which postulated the theory of planned behavior (TPB) - the most important factor that

precedes a behavior is the intention to perform the behavior. This behavioral intention is

determined by the extent to which the individual perceives that he or she can exercise

control over the behavior (Glanz, Rimer, & Lewis, 2002). Seaman and Eves (2008)

looked at food hygiene training in small- to medium sized care settings using the TPB.

Seaman and Eves evaluated the impact of different factors on the intentions of food

handlers to handle food safely and found that subjective norms (other people's opinions)

had the greatest influence on food handlers’ behavioral intention to perform safe food

handling practices at all times , while attitude did not have a significant influence. Also,

training significantly influenced the subjective norms of food handlers. Trained food

handlers were more concerned about what others thought of their behavior in the

workplace. Training, however, did not influence intentions to perform safe food handling

practices on all occasions. Untrained food handlers displayed a positive attitude towards

training and most managers did not provide support for untrained food handlers.

Managerial training in food safety and subsequent in-house training and support for food

handlers may reduce the risk of food borne disease outbreaks in care settings.

All persons or entities engaged in the operation of food establishments shall

notwithstanding the requirement of other laws and regulations shall secure the necessary

permits from the local health office (Sec. 14 (a), PD. 856). The decree provides general

guidelines on the operation of food establishments in the Philippines. The code further
 4

empowers local health offices in the administration of the decree. Sec. 16 of the code

provides that “all foods must be obtained from sources approved by the local health

authority”. The same section requires all food establishments that: “meats, meat products

and fish shall be procured from sources under sanitary or veterinary supervision, all

meats and fish shall be properly cooked before serving, no meat products, fish, vegetables

and other food sources shall be procured from sources or areas know to have been

affected by radioactivity as for example, areas contaminated with very large amount of

radioactive fallout, milk and fluid products shall be obtained from sources approved by

the local health authority, milk obtained from other sources must be sterilized,

pasteurized or otherwise heated, milk shall be stored in a refrigerator, canned or packaged

milk, other than dry milk powders, shall be refrigerated after the container has been

opened, all perishable and potentially hazardous foods shall be stored at 45 0F (70C) or

below, cooked food intended to be served hot shall be kept at a temperature not lower

than 1400F(600C), raw fruits and vegetables shall be thoroughly washed before they are

used”.

Food service spaces are prohibited to be used as living or sleeping quarters.

Domesticated animals are also prohibited in such spaces. Persons not directly engaged in

the preparation and serving of foods are not allowed to stay in such spaces and anyone

other than the preparation and serving staff are likewise prohibited (Sec. 18, PD 856).

Food Handlers must secure health certificate issued by local health authority prior

to employment. They shall wear clean working garments, prescribed caps and hairnets.

Good personal hygiene shall also be observed. At all times food handlers are required to

wash their hands thoroughly with soap and water and dry them with a clean or disposable
 5

towel or suitable had-drying device immediately before working or after visiting the toilet

(Sec. 19, PD 856).

Washed utensils shall be allowed to drain dry in wire racks or be stored in self-

draining position to permit ready air drying. Cloth used for drying dishes and utensils

shall after bactericidal treatment should be clean and changed frequently. Washed

utensils shall be stored in a clean and dry place protected against contamination (Sec. 20,

21, PD 856).

Food serving entities shall be guided by the following food servicing operations.

Hand contacts with food or drink shall be avoided; fingers shall not be used to serve

butter, ice or similar items of food. Sugar shall be served in covered dispensers or

containers, or in packages wrapped for single service. The surfaces of containers and

utensils, including glasses and table wares, which come in contact with food or drink

shall not be handled. Disposable cups, plates, spoons and other single-service containers

and utensils shall be purchased in sanitary cartons and stored in a clean, dry place until

used. 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 drink. Clean clothes, napkins,

spoons, towels and other cloth equipment shall be stored in clean places designated

specifically for them. Soiled linens, including towels, aprons and coats, shall be stored in

a closed bin or locker, suitably marked. Spoon, spatulas, dippers and scoops used

intermittently for dispensing frozen desserts shall be kept in running water or in water

maintained at 1700F(770C) and frequently changed, or they may be washed and stored in

a dry place after each use. Constant temperature bottles and other containers used for

potable water and other beverages shall be kept clean and given effective bactericidal

treatment before and after subsequent use (Sec. 30, PD 856).

 6

Protection of food- Notwithstanding the other provisions of this regulation

relating to the issuance of permits every person who is engaged in the sale of food or in

the manufacture, preparation, storage, packing or delivery of food for sale shall protect

such food from contamination. Any sanitary inspector or duly authorized officer of the

Department of Health or of the Provincial, Municipal or City Health Officer, upon

presentation of proper credentials may at all reasonable times enter any premises engaged

in the manufacture, preparation or packing of any article of food for sale or any premises

used for any of the purposes referred to in this Code for the purpose of inspection or any

other action necessary for administration of the code ( Presidential Decree No. 856,

Section 31).

This study is also concept mentioned in Solon (2016) by the Department of

Health on Food Standard of proper food handling and supported by the theory developed

by Lubos (2014) which argues on the role of food in disease transmission as well as on

personal hygiene and approved practices in handling food. Both DOH standards on food

handling and the study of Lubos (2014) suggest that poor personal and environmental

hygiene, poor sanitation practice and improper food handling contributes to food

contamination and the inception of food borne diseases.

The Philippine health department, as mentioned in Solon (2016) assumed that

food contamination in foods sold on the streets is inevitable because of millions of people

depend on this source of nutrition and economic livelihood. A survey involving street

foods in Iloilo, (Tinker, 1987 as mentioned in Solon, 2016) found that only one item

caused diarrhea among the participants. It may be that illnesses occur but are not reported

to medical authorities. It has also been suggested that individuals develop immunities to
 7

food borne diseases, although detailed studies are needed to confirm immunity

development.

Solon (2016) pointed out that the essence of an ISO 9000-based quality system is

that all activities and handling must be established in procedures and must be followed by

ensuring clear assignment of responsibilities and authorities. In September 2005, the ISO

22000 series: Global standards for safe food supply chains, which specifically aimed to

manage safety in the food chain was published. ISO 22000 is a standard that specifies

the requirements for FSMS for all types of organizations within the food chain. The

standard is in close cooperation with the Codes Alimentarius Commission based on

national legislation and HACCP guidelines. The body was jointly established by the

United Nation’s Food and Agriculture organization (FAO) and the World Health

Organization (WHO) to develop food standards. A major benefit of integrating standards

is that the ISO 22000:2005 standard for food safety can be applied in combination with

quality management system ISO 9000:2008, the focus of which is quality management.

Moreover, the ISO 22000:2005 standard will make it easier for organizations to

implement HACCP in a harmonized manner, which does not vary by country. ISO

technical specification ISO/TS 220002-1:2009 sets out requirements for prerequisite

programs that are needed to realize safe products and provide food that is safe for human

consumption. It is intended to be used in conjunction with and support the

ISO22000:2005standard. The ISO 15161:2001 guidelines for the application of the ISO

9000 series for the food and drink industry is a document that illustrates the interaction of

the quality management system ISO 9000 with HACCP, and directs the implementation

of ISO 9000 in the Food Industry. According to this standard, food safety is considered a

part of quality. . Currently, HACCP principles are the basis of most food quality and
 8

safety assurance systems. The standard is applicable to all organizations, regardless of

size, which are involved in any aspect of food chain and want to implement systems that

consistently provide safe products (Solon, 2016).

Food Safety

Food safety in restaurants is a top public policy issue of 2008 (National

Restaurant Association, 2007). More than 70 billion meals is eaten outside the home in

2008, with adults consuming an average of about six meals outside the home each week

(National Restaurant Association, 2007). Even meals eaten at home increasingly consist

of foods ordered as restaurant take-out (Sloan, 2008).

Surprisingly, many researchers describe a paradox in which the development of

and continuous improvements in food safety management systems (FSMS) and the

increase in governmental food safety regulations, food safety related misconduct is still

the culprit in a substantial number of illnesses and deaths worldwide. However, the

efforts put in protecting lives through improving food safety all around the globe are still

being pursued vigorously. This is evident in the myriad research projects conducted by

different groups in various fields and settings that aid in developing practical and science-

based FSMSs, as well as developing and implementing laws, regulations, policies and

initiatives that utilise the features of these FSMSs.

Some of these groups include, but are not limited to, international entities such as

the Food and Agriculture Organization (FAO) and the World Health Organization

(WHO), industries such as the dairy, meat, and fish industries, as well as government

entities such as ministries of health and food control authorities.

In their quest towards higher level of compliance with food safety regulations,

government entities are trying to follow the advice published in the Food and Agriculture
 9

Organization (2006) guidelines for governments on how to help small and/or less

developed businesses (SLDB) in applying Hazard Analysis Critical Control Point

(HACCP) or HACCP-based food safety management systems (FSMS). This created a

new trend of developing government guidelines that take into consideration the limited

resources of small businesses in applying FSMSs and which improves the food safety

status in this sector, since it makes a noteworthy fraction of many countries’ food

industry. Some countries’ regulatory bodies even went further and developed a system

that they used in training these small businesses on and helped them implement it. In

their effort to help food businesses in improving food safety status in the Emirate of Abu

Dhabi, United Arab Emirates (UAE), Abu Dhabi Food Control Authority (ADFCA) held

several stakeholder meetings to disseminate information on the newest food safety

regulation – Regulation No. 6 – that was published in 2010 and required all food

businesses in the Emirate to have 100 per cent of their employees/food handlers to be

trained and certified in food safety. In addition, a number of the stakeholder meetings

included discussions on the ADFCA-developed Essential Food Safety Training (EFST)

material, the food safety certification exam results, and pass rates, over the first year after

the introduction of the EFST programme. Furthermore, ADFCA’s aim was to explore the

needs of all the foodservice sectors in the emirates and assessing the necessity of aiding

them in complying with the new regulation.

Sanitation and Hygiene

A large proportion (59%) of reported food borne illnesses are traced to foods

prepared in restaurants (Centers for Disease Control and Prevention, 2006). With over 13

million people employed in the restaurant industry (National Restaurant Association,

2007), verifying that employees are following food safety guidelines is an enormous task.
 10

Research consistently shows that foodservice establishments are not meeting food safety

standards (Food and Drug Administration [FDA], 2000; 2004). In fact, the three factors

contributing most significantly to foodb orne illnesses (time/temperature abuse, improper

hygiene, and cross-contamination) are all related to foodservice employees’

noncompliance with food safety guidelines (FDA, 2000; 2004). Foodservice employees

may not comply with food safety guidelines because they are not receiving sufficient

training. Sanitation and Food safety training were associated with increased knowledge

among foodservice operators (Lynch et al., 2003), and foodservice operators with better

restaurant inspection scores have more knowledge and more favorable attitudes about

food safety compared to operators with poor inspection scores (Cochran-Yantis et al.,

1996). However, food safety knowledge is not always practiced by foodservice

employees (Howes et al., 1996). Conclusions 5 about the effectiveness of food safety

training are difficult to make given that some studies find training is successful at

improving behaviors (As mentioned in Branon et. al, 2009 - Cohen et al., 2001;

Cotterchio et al., 1998; Kneller and Bierma, 1990; Mathias et al., 1995; McElroy and

Cutter, 2004; Roberts et al., in press) and others reported that training was not successful

(Casey and Cook, 1979; Howes et al., 1996; Mathias et al., 1994; Wright and Feun,

1986).

Food contamination in restaurants results from proliferation of microbes at unsafe

temperatures, handling by infected persons who practice unsanitary habits and direct

exposure to microbes that cause the disease. Good sanitation practices in restaurants are

important not only to reduce direct and cross-contamination of food but also to increase

the morale and efficiency of workers and to satisfy the customers from an aesthetic point

of view . Food-handlers need proper hygiene practices concerning cleanliness of hands

and work clothes and correct methods of handling food and utensils. They must not
 11

smoke cigarettes while preparing or serving food or work in any area of a food service

establishment while infected with any communicable disease. Training the staff on the

principles of handling food in all its stages is important. It has been reported that most

outbreaks of food borne diseases result from faulty food handling practices. For example,

improper food handling practices have contributed to approximately 97% of food borne

illnesses in homes and food-service establishments in the United States of America

(Khatib et. al, 2009)

FOOD SAFETY

SMALL SCALE

RESTAURANT UNER

THE NEW NOMRAL

SANITATION

PERSONAL HYGIENE
 12

Figure 1. Schema of the Study

Statement of the Problem

This study will look into the food safety practices of small scale restaurants in

Dapitan City.

Specifically it sought to answer the following questions:

1. What is the profile of small-scale restaurants in Dapitan City in terms of:

1.1 Nature of Business;

1.2 Years of Operation;

1.3 Number of employees;

1.4 Number of Certifications; and

1.5 Permit to operate?

2. What is the level of practices of small-scale restaurants in Dapitan City in terms of:

2.1 Food Safety

2.2 Sanitation

2.3 Personal Hygiene

3. Is there any significant relationship between the profile of small scale restaurant and

level of food safety practices in Dapitan City under the new normal?
 13

Hypotheses

Ho1: There is no significant relationship between food safety practices and policy

compliance among small scale restaurant in Dapitan City.

Significance of the Study

This research is deemed beneficial to the following:

Small scale restaurant owner. This investigation may provide insight to restaurant

owners and managers about their existing compliance to food safety and sanitation and

policies that they need to comply.

Employees of restaurant. Employees may be informed if they comply with safety and

sanitation regulations and they will be provided with more knowledge and useful insights

in proper food handling to ensure food safety of their customers.

Hospitality educators. The results of this study may inform educators of how much and

what more to teach to Hotel and Restaurant Management students regarding food safety

and sanitation. They may also be aware of the extent of practical training they will apply

so that the students will have ample knowledge and expertise in food handling.

Future researchers. Future researchers may use this study as a springboard of related

problems they will investigate in the future.

Scope and Delimitation of the Study

This study is focused on the extent of policy compliance on food safety, sanitation

and hygiene practices among the street food vendors in Dapitan City in the academic year

2019-2020. The respondents of the study are the proprietors/owners of small-scale

restaurants which includes any food establishments having a permanent location offering

a few choices of meals and beverages, with capital and number of employees fall within

the definition of a Small Enterprise as defined by law.

 14

The respondents are limited to small scale restaurants located in the City of

Dapitan existing on A.Y. 2019-2020.

Definition of Terms

To give clarification and greater understanding of the study, the following terms

are operationally and textually defined:

Compliance-is the act or process of complying to a desire, demand, proposal, or regimen

or to coercion (Morris, 2008). As used in this study, compliance referred to the

observance of mandatory requirements by selected fast food restaurants for sanitary

inspection as implemented by the government.

Food Handlers refers to persons directly engaged in the preparation, cooking, handling,

processing, producing food products and meals.

Food Safety Practices – refers to a set practices used by small scale restaurants to

properly or improperly handle food safety and food handling.

Hygiene – refers to a set of practices concerning conditions conducive to maintaining

health and preventing disease, especially through cleanliness by the food handlers.

Menu-a list of food and beverages offered to customers and the prices.

Sanitation refers to set of practices concerning the administration and cleanliness of the

area of operation, utensils, machines and equipments used before, during and after food

processing.

Small Scale Restaurants – Refers to any food establishments having a permanent

location offering a few choices of meals and beverages, with capital and number of

employees fall within the definition of a Small Enterprise as defined by law.

 15

Use of Convenience Foods- Foods prepared on site required more preparation than

similar menu items made with convenience foods.

Chapter 2

REVIEW OF RELATED STUDIES AND LITERATURE

This chapter presents the different literature and studies that are relevant to this

work. A survey of foreign, local and other researchers are given major consideration. It is

believed that this presentation will provide deeper appreciation and perspective on the

work being undertaken.

Literature

As stated in Lubos (2012), rapid urbanization, increased demand for convenient

food, new processing and handling technologies, immuno-compromised and susceptible

populations and emerging pathogens, among others, point to the need for an effective

national food safety program in the Philippines (Lizada, 2007). Food safety in the

country, including recent developments, emphasized the need to assure food safety, trade

issues, scientific basis of food safety measures and the commitment to food safety.

Although Philippine legislation and related issuance provide for various aspects of food

safety, the absence of a clear statement of national policy on food safety and the number
 16

of agencies involved have led to overlaps and gaps in the implementation of this

program. The researcher proposes forming an intervening task force on food safety to

ensure that the ongoing rationalization of relevant agencies will adequately address food

safety. This may also help strengthen consumer education towards effective consumer

advocacy for food safety and may promote good complementation of mandatory and

voluntary food safety measures. Monitoring and surveillance programs covering food-

borne diseases are already being implemented by the Department of Health (DOH).

Unfortunately, these programs, which can provide the much-needed data for a robust

economic analysis of the consequences of food-borne diseases and the potential benefits

that can be derived from an effective national program on food safety, need to be

expanded to cover major food-borne hazards. The DOH itself has identified the need to

integrate these programs. Street-vended foods include foods as diverse as meat, fish,

fruits, vegetables, grains, cereals, frozen produce, and beverages (World Health

Organization [WHO], 1996- As cited in Lubos, 2012). Each year, millions of people

worldwide suffer from food-borne diseases (WHO, 2000), and illness resulting from the

consumption of contaminated food has become one of the most widespread public health

problems in contemporary society (Notermans, Gallhoff, Zweitering & Mead, 1995 – As

stated by Lubos, 2012). Street foods, particularly in developing countries, have been

reported to be contaminated by pathogenic bacteria (cited by Lubos, 2012 from the

studies of Arambolu et. al, 1993; Bryan et. al, 1988a, 1988b and1992; and Desenclos et.

al, 1991). There is an increased interest worldwide in the importance of street food as part

of a general concern for food security and health (cited in Lubos, 2012 from the studies

of Canet et. al, 1996). Such interest is attributable to the incidence of food-borne diseases

in developing countries as well as in the developed world (Redmond & Griffith, 2003).

Most handlers of street-vended foods in Africa, and the developing world at large, are
 17

ignorant of basic food safety issues. Consequently, street foods are commonly exposed to

dangerous abuses, often at all stages of handling. The washing of hands, utensils, and

dishes is often done in buckets or bowls. The health risk posed by street foods in various

countries is frequently due to poor sanitary practices during preparation and selling (cited

by Lubos (2012) from Arambolu et al., 1993; Bryan, 1978; and Roberts, 1982). At the

global level, a WHO survey has shown that street foods constitute a significant part of the

urban food supply of 74% of the countries reported (WHO, 1996). Since notification is

not obligatory, data on food-borne infections and intoxications do not reflect the real

situation (WHO, 2004).

Studies

Food safety in restaurants is a top public policy issue of 2008 (National

Restaurant Association 2007) More than 70 billion meals will be eaten outside the home

each week ( National Restaurant Association 2007). Even meals eaten at home

increasingly consists of foods ordered as restaurants take –out (sloan,2008). A large

proportion 59% of reported foodborne illness rea traced to foods prepared in restaurants

( Center for Disease Control and Prevention, 2006). With over 13 million people

employed in the restaurants industry ( National Restaurant Association 2007), verifying

that employees are following food safety guidelines is an enormous task. Research

consistently shows that food services establishments are not meeting food safety

standards ( Food and Drug Administration [FDA],2000,2004). In fact the three factors

contributing most significantly to foodborne illness (Time/Temperature Abuse, improve

hygiene and cross- contamination) are all related to food service employees.

Food safety training is associated with increased knowledge among food service

operators (Lynch et.al,2003),and food service operators with better restaurants

 18

inspections scores have more knowledge and more favorable attitudes about food safety

compared to operators with poor inspection scores (Cochran-Yantis et al, 1996)

This study sought to address these gaps in the literature and to identify wether an

intervention targeting perceived barriers to food safety is effective at increasing

restaurants employees compliance with food safety guidelines. This study is anchored on

Nightingale’s environment theory of sanitation. This theory stresses that good sanitation

has a great impact on a person’s health. The theory also emphasize that the main cause of

any disease is the poor environment condition and to be able to improve environment the

people must learn to practices good sanitation in every part of the globe. Likewise, proper

health planning and environmental strategies must be implemented in order to live a

healthy and blissful life (Pescadera,2013).In the United States , citizens spend

approximately 50 cents of every dollar of food purchases in restaurants. In the 3 months

of 2015, eating place sales totaled over $150 billion on a seasonally adjusted basis

(National Restaurant Association [NRA],2015).

The increased numbers of people eating out have caused the emergence of food

borne illness due to unhygienic preparation and lack of knowledge of personal hygiene

(Ghazali ,Othman, Nashuki and Roslan, 2012). Compliance demands grow with your

business ‘’compliance’’ refers to a company meeting it’s legal obligations often to protect

the health, safety and welfare of others. The importance of compliance is more evident as

issues become more complex when your business grows. Contamination of the food at

any stage from production to consumption produces bacteria, viruses, parasites, chemical

agents and toxins which eventually cause the foodborne diseases. Customers expect our

restaurant to be clean free of contaminates and without any negatives odors. Therefore,

cleanliness is the key factor not only in supporting the business but it is determinant in
 19

the overall success and growth of the business. Food safety increasingly is a top priority

and focus area for all restaurant franchisors.

Furthermore, foodborne disease are difficult to diagnose since they have various

symptoms including fatigue, chills, mild fever, vertigo, upset stomach, dehydration

caused by diarrhea, severe cramps and in some cases even death. Healthy or what termed

as a safe food is food that has not lost its nutritional value that is clean in physical,

chemical and microbiological terms and that is not stale. For this reason it is necessary to

utilize various resources to prevent the foods from being contaminated at all stages of the

food chain from harvest to consumption.

Even when purchased from inspected and approved sources, ingredients may be

contaminated when they arrive at the food establishment. It is important to know how to

handle these ingredients safely and how to prepare food in such a manner that the risk of

contaminated food being served to clients or customers is reduced.

Most cases of food poisoning happen in foodservice establishments and usually

afflict a great number of people. Commercial food service establishments have been

identified by the Center for Disease Control as the leading source of foodborne illness

outbreaks (Bean et al., 2006). Statistics show that in the Philippines, the second highest

death-related illness is intestinal disease. Outbreak of foodborne illnesses could be

prevented if foodservice workers have proper training, techniques, and tools in food

management.

Food handlers play a major role in transmitting pathogens passively from

contaminated sources such as transmitting pathogens from raw meat to a ready to eat

food. Food handlers may also carry some human specific foodborne pathogens such as

Hepatitis A, noroviruses, typhoidal Salmonella, Staphylococcus aureus and Shigella sp in

their hands, cuts or sores, mouth, skin, and hair. Food handlers may also shed foodborne
 20

pathogens, such as E. coli O157:H7 and non-typhoidal Salmonella during the

infectiousness period or less important during recovery period of a gastrointestinal

sickness (Adams & Moss, 2008).

Restaurants have a natural challenge that just comes with the territory: cleanliness

and food safety (Stone, 2011). It seems not a day goes by without another horror story in

the news about contaminated food products. Restaurants get routinely shut down by the

Health Department. Even if things don‘t get that bad for the business, all it takes is for a

delivery person to see a puddle of mud on the floor in the kitchen for a bad word-of

mouth campaign to start circulating about the establishment. The media reports cases of

food poisoning on a daily basis in spite of the fact that the fast food business is

flourishing. It seems fast food has become the American way and the public will go

blindly forth ordering with the exception that the food has been prepared in sanitary

conditions. From bug problems to breeding bacteria, fast food restaurants especially, have

countless issues behind their counters. If one is the manager, awareness on his/her part is

not enough; he/she has to be vigilant in ensuring that every employee knows and follows

the rules to the letter. Too often, factors like low pay, long hours and little recognition

make employees more likely to burn out and do less than what is expected of them. Also,

improper training of staff lads to improper fulfillment of job duties. Unclean areas like

counters or tables where food has been prepared can also spread bacteria and cause food

poisoning. That is why, it is important for employees to clean up after themselves and

make sure that their work space is kept fastidiously clean. Also, food containers that have

not been properly washed and stock that has not been properly rotated are havens for

bacteria. Lastly, employees who do not wash their hands before returning to their work

station can unknowingly spread bacteria and other diseases. That is why, it is of the

utmost importance that employees wash their hands. Fast food restaurants should have at
 21

least one sink designated for hand washing only, with properly posted instructions, and

including the necessary soap, and paper towels. Wearing gloves when in contact with

food helps as added protection, but even gloves can touch unclean surfaces just like

hands can, so they need to be changed after coming into contact with unsanitary surfaces

and items.

A safe working environment and sanitary atmosphere in the food service industry

are always important (Gonzales & Sandique, 2007). Two terms frequently assumed to be

one and the same are cleaning and sanitizing, but they have the same significant

differences. They reported that to damage the good name and image of an establishment,

an outbreak of illness can be expensive. There are possible legal costs combined with loss

of revenue that may force an establishment to close.

Prevent contaminating food with pathogens spreading from people and separate

raw and cooked foods to prevent contaminating the cooked foods. Store the foods at the

proper temperature. Use safe water and safe raw materials. However even if all

precautions have been taken and the food has been safely prepared and stored, bacteria

can still form over time during storage. In considering industry to market practices, food

safely consideration include the origins of of food including the practices relating to food

labelling, food hygiene, food additives, and pesticides residues as well as policies on

biotechnology and food and guidelines for the management of governmental import and

export inspection and certification systems for foods. In addition to regular hand washing

some states required food preparers to wear gloves, hats, hairnets and beard guards to

make sure that hair doesn’t contaminated foods.

 22

Chapter 3

RESEARCH METHODOLOGY

This chapter presents and describes the method used, research environment,

research respondents, sampling procedures, research instrument, validation of the

instrument, scoring and data gathering procedure and statistical treatment in the study.

The purpose of this chapter is to discuss the research strategy and introduce the research

instruments that must be developed and utilized in the pursuit of the goals.

Method Used

Descriptive method of research was used by the researchers with the aid of a

standardized questionnaire developed by Solon (2016) from the studies of Chukuezi,

(2010), Dirks (2010), Muinde et. al. (2005) as a tool in gathering the necessary data

needed for the completion of this study. This method is the most appropriate method for
 23

this study, as it best asserts that the descriptive research goes beyond mere interpretation

and meaning of what is being described (Burns and Grove, 2008).

Research Environment

This study is conducted in the city of Dapitan, province of Zamboanga del Norte

by considering all small-scale restaurants in Dapitan City. For purposes of this study,

small scale restaurants includes eatery, cafeterias and other establishments which offers

food and beverage having less than five employees.

Respondents of the Study

The respondents of the study are customers of various small scale restaurants in

Dapitan City. An incidental approach shall be employed They were chosen through

simple random sampling. Questionnaires were provided to the respondents and the

researchers conducted an interview in order to obtain the necessary information about

their compliance to regulations on food safety, sanitation and hygiene.

Sampling Procedure

The researchers utilized purposive sampling in choosing respondents of the study.

This sampling method is the essential testing procedure where we select a fewer number

of subjects (sample) for study from a bigger group (population). Every respondent is

picked totally by some chance and every individual from the populace has an equal

possibility of being chosen as a sample.

Location Total Percentage

 24

A 20
B 20
C 20
D 20
E 20

Research Instrument

The researchers used standardized questionnaire developed by Solon (2016) from

the studies of Chukuezi, (2010), Dirks (2010), Muinde et. al. (2005), as their data

gathering instrument. This questionnaire is distributed to the respondents for the purpose

of having the needed data. The questionnaire has 4 parts. The first part inquires on the

profile of the respondent. The second part deals with the practices on food safety. The

third part deals with the practices on sanitation and the fourth deals on hygiene practices.

Scoring Procedure

In order to make a qualitative interpretation of the result the researcher used four-

point scale developed by Solon (2016) as shown below:

Numerical Value Descriptive Value

4 Always

3 Sometimes

2 Rarely

1 Never

To determine the level of perception of the respondents on food safety, sanitation

and hygiene practices, the rating scale below was used.

 25

Scale Description Rating Description

4 Always This rating is given to statement where

provisions are repeatedly and constantly

practiced

3 Sometimes This rating is given to statement where

provisions are practiced more often.

2 Rarely This rating is given to statement where

provisions are less practiced.

1 Never This rating is given to statement

where provisions are not practiced at all

Data Gathering Procedure

The researchers will sent letter of permission to conduct the study to the Dean of

the College Business and Accountancy. After the approval, another letters will be

personally delivered to respondents to seek permission for the distribution of the

questionnaire of the study. After the letters will be delivered to the different small scale

restaurants, the researchers will be waiting for the response of the respondents. Upon its

approval, the researchers personally administered the instrument to the respondents.

Upon retrieval, researchers will review the questionnaire whether all questions were

answered. The answers will be then tabulated on a tally sheet. A hired statistician assisted

them in analyzing and interpreting the data gathered using the appropriate statistic tool.

Statistical Treatment
The following statistical tools were used in this study:

Frequency counting. This will be used to determine the profile of the

respondents.
 26

Percentage. Percent will be calculated by getting the frequency of each category

divided by the total number of respondents.

Weighted Mean. This will be employed to find out the extent of compliance on

food safety, sanitation and hygiene practice among small scale restaurants. Computation

will be performed by getting the product of the weight of the scale and the frequency of

each scale divided by the total respondents using the formula.

ΣWX
Weighted Mean=
N

Where: Σ = summation

X =Frequency of each scale

W =Weight of each scale

N =Total Number of Respondents

Analysis of Variance will be utilized to determine the significant difference

among variables.

The data that will be collected for this study will be encoded and analyzed using

Statistical Package for the Social Sciences (SPSS version 10.0), Minitab Statistical

Software, and Microsoft Excel Data analysis ToolPak. Statistical tests will be performed

at 0.05 level of significance.

Republic of the Philippines

JOSE RIZAL MEMORIAL STATE UNIVERSITY
The Premier University in Zamboanga Del Norte
Main Campus, Dapitan City

QUESTIONNAIRE

“FOOD SAFETY PRACTICES AMONG SMALL SCALE RESTAURANT"

 27

The researchers would like to thank you for your participation in our study. We
assure that your responses will be treated in full confidentiality. Sensitive
information will not be revealed in any part of the study.

Instruction: Supply/check the appropriate box/blank space. Items that are optional will
be answered at your sole discretion. For parts 2 to 4 please tick (/) the box that
corresponds to your choice. Please response to the queries as honestly and accurately as
possible.

PART I: PROFILE

Name of the restaurant (Optional): _____________________________________

Name of the respondent (Optional):___________________________________________
Years of Operation: _______________________________________________________

PART II: FOOD SAFETY PRACTICES

4-Always; 3-sometimes; 2-Rarely; 1-Never
FOOD SAFETY 4 3 2 1
The food is prepared on-site
The display area is protected from sun, dust and wind
Animals or pests (flies etc.) are not evident around the vending stall
Raw, partially cooked and cooked food products are kept separate
Previously cooked foods kept cool (i.e. ice box) or refrigerated
Hot cooked foods are kept hot or boiled
SANITATION
The vending stall is maintained in a clean condition
There is access to potable water at the site or close to the site
Adequate hand-washing facilities are available
The establishment are frequently clean every 30 minutes
Garbages and waste were removed as soon as they occur
Utensils are sterilized/sanitized before use
Utensils cleaned adequately every time after use
PERSONAL HYGIENE
The operators wash their hands in clean water each time before the handling,
preparation and serving of food

The operators wash their hands each time after visiting the toilet, neat, clean and
presentable, use an apron when handling, preparation and serving of food, used
disposable or reusable gloves and have clean short nails
The hair of the operators is covered when handling, preparation and serving of food
The operators that handle money sanitized before serving food
Food handlers wear jewelries
The jewelries are adequately covered
The operators do not blow air into polythene bag before use
The operators do not smoke during the handling/ preparation of food
The operators use clean/sanitized utensil (knives and boards) to prepare raw and
cooked food products or to cut raw vegetables and fresh meat and poultry?
28