The Sanitation and Safety Practices of Food Delivery Service Among the 3rd year

and 4rth year BSHM and BSTM Students of Lourdes College for the School Year
2021-2022
Implementation of Sanitation and Safety Practices of Food Delivery Service as
Rated by HM and TM Students

A RESEARCH PAPER

Presented to Qualitative Research

Lourdes College

In partial fulfillment of the requirements for HPC 9

SY 2021-2022

Ceballos, Joshua Allen

Monton, Mary John C.

Ricalde, Darlene Faith

Guimbaolibot, Melissa

Enderes, Lordy

Yamba, Sharmine
 Chapter 1 
THE PROBLEM 

Introduction 
When the outbreak of Coronavirus Disease or known as COVID19 spread
around the globe, it affected the daily lives of the people. Implementing new health
protocols for the safety of the people, which is now the new normal. Where practicing
social distancing and avoiding too much physical contact with each person. Due to this,
the restaurant industry and other businesses are forced to change their ways of
attracting customers to them. According to an article, “Restaurants will be allowed to
increase capacity in their outdoor dining spaces to 75% and operate indoor areas at
50% capacity under general community quarantine (GCQ), the Department of Trade
and Industry (DTI) said. DTI in Memorandum Circular 21-14 signed April 23 presented a
list of allowed operating capacities for businesses. Outdoor dining at restaurants had
been permitted to operate at 50% capacity under the stricter modified enhanced
community quarantine (MECQ), while indoor dining was prohibited.” (Ibañez, J.,2021).

Allowing the businesses to be more exposed of today’s online platforms in terms

of advertising, to create and innovate ways of serving customers such as having
delivery services in which it is more convenient for safe transactions. This study
addresses key consideration of safety handling in food delivery. Personnel in the food
business do not have the option of working from home and must continue to work in
their current locations. To survive the present pandemic, it is vital to keep all workers in
the food production and supply chains healthy and safe. 
The New Normal in the Restaurant and Catering Industry in Food Delivery
Omar Peñarubia, stated that “Many businesses and establishments, including
restaurants and catering services, have been forced to close due to the COVID-19
pandemic. As a result, thousands of jobs and millions have been lost in this high-
demand industry. Food deliveries are becoming popular as people choose to stay at
home and reduce social interactions. They are the best, if not the only, option for getting
the variety of foods that they crave. Some restaurants that did not
previously provide food delivery have begun to investigate this business opportunity.
Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services
during the COVID-19 Pandemic, chamber said, “This study investigated how
food companies managing food pick-up and delivery. To limit the danger of COVID-19
contact infection, many eateries take extra cleaning steps. Masks and, if required by the
employer or the locality, gloves are worn. Hand sanitizer (minimum 60%
alcohol content) should be used before and after item delivery, as well as stopping to
wash hands for 20 seconds at a time, especially after touching cash,
cards, gate and doorknobs, and pushing doorbells. 
In these trying times, the hospitality business has adjusted to make it easy for
everyone to support a preferred local restaurant, avoid going out, and just obtain a
comforting relief. According to new research, the COVID-19 virus can survive for up to
72 hours on plastic and stainless steel, four hours on copper, and up to 24 hours on
cardboard. But COVID-19 transmission has not been linked to food or food
packaging. (Intrem Guidance 2020), COVID-19 is distributed in such a way that intimate
contact with others may pose the greatest risk of infection. Many restaurants now
enable guests to pay in advance, either over the phone or online, reducing the need
for physical cash transfers or credit card processing, both of which can spread the virus.
The best advice is to follow standard food handling procedure, including washing your
hands regularly, something all of us should be used to by now. 
In most places, takeout and delivery are still the most available and convenient
option for those who would rather not cook during the coronavirus pandemic. After
handling food packages, or before preparing or eating food, it is important to always
wash your hands with soap and water for at least 20 seconds. Cover all surfaces of your
hands and rub them together until they feel dry. Remember, it is always important to
follow good food safety practices to reduce the risk of illness from common
foodborne pathogens. This is to improve the handling of the food delivery services
by determining its problems and issues for the betterment of the next customer orders
to produce a better assessment and promoting a safe way of serving customers. 
Thus, the researchers would like to conduct this study because…..

Theoretical and Conceptual Framework

This study propose the level of cleanliness and safety practices of food delivery
service as assessed by the participants, which includes Food delivery Equipment,
Uniform, Customer Safety, Time, and Temperature. Food handlers in the food delivery
industry are obliged to have food safety materials. This could make it easier for them to
get supplies at any time and in any location throughout the pandemic. Disinfecting the
delivery bag should be a primary concern, especially during current pandemic, when
COVID-19 can be contracted and spread by contact with infected surfaces. Disinfecting
the delivery truck should be a top priority because it can aid in maintaining excellent
hygiene standards.

Food Delivery Equipment is crucial to the smooth operation of the delivery

process. It has an impact on the quality of the food you serve and the service you
deliver to your customers. With the proper food delivery equipment, the crew will be
able to produce food meals more quickly, which will affect the delivery time. Commercial
food delivery equipment, which must be serviced on a regular basis, has an impact on
the safety of the restaurant's employees and guests. (Chetan 2019)

Uniform The PPE item indicated is a COVID-19 priority medical gadget.

Technical specifications describe the product's minimum requirements for quality,
safety, and efficacy. The technical specifications were created using a review of
infection prevention and control strategies (IPC) The Employer must be aware of the
personal protective equipment (PPE) that you are legally required to supply to your
employees. It is also your obligation to make sure that your employees understand
when they need to wear protective gear, how to use it properly, and how to keep it
clean. They should also be aware of their equipment's limitations (CPD 2019) Customer
Safety Customer security is essential for all businesses. Customers must feel safe while
making a purchase or waiting for a service to be completed. Many different types of
safety policies can be implemented to keep customers safe during a business
transaction. When operating in the service sector, customer safety is a top priority.
Even the tiniest thing can endanger the safety of the customer, this puts your company's
and livelihood at stake risk. (Nicole Stempack 2021).

Time and Temperature Delivered meals are generally perishable foods.

Microorganisms that may be present in foods can multiply rapidly and cause illness if
time temperature control is not maintained during delivery. Keeping hot food hot and
cold food cold, i.e. above 60°C and at/below 4°C, respectively, can help keep delivered
foods safe. Most pathogenic bacteria grow and multiply rapidly at temperatures ranging
from 4°C to 60°C.

As a result, this temperature range is referred to as the "temperature danger

zone." Delivered foods can be kept out of this danger zone by using insulated
containers, storing foods in a warmer or cooler before delivery, and not preparing food
too early, among other things. Foods that are delivered within the temperature danger
zone, time control in advance becomes the only gatekeeper under the time-temperature
control for food safety. (KenChong 2018)
Figure 1. Schematic presentation of the Study

Sanitation and Safety Practices Personal Demographics

(Dependent Variable) (Inde

pend
ent
 Variable)

Statement of the Problem

The purpose of the study is to determine the implications of safety and sanitation of
delivery services perceived by customers. The goal is to direct different ways in
handling and maintaining good & proper hygiene to the delivery riders. Delivery drivers
need to practice good hygiene. It is also aimed to determine if the food delivery services
follow the standard and safety protocols.

1. What is the level of sanitation and safety practices of food delivery service as
perceived by the participants considering the ff.

Suggestion: What is the level of implementation of sanitation and safety

practices of food delivery service as rated by participants considering the ff:
1.1 Food delivery Equipment’s
1.2 Uniform (PPE)
1.3 Customer Safety
1.4 Time and Temperature
2. What is the personal demographics of participants in terms of:
2.1 Age
2.2 Income – do you include this, since participants are students? Maybe you can
include the sex or gender
2.3 Education –What about this?
2.4 Religion
2.5 Nationality – do you have to include this?
3. Do the personal demographics associated with the way the participants look
the sanitation and safety practices of the food delivery services?
3. Is there a significant difference in the level of implementation of sanitation and safety
practices of food delivery service when participants are grouped together according to
personal demographics?
4. How delivery services maintain into the safety and sanitation practices against covid-
19?
5. Do the delivery services come into validate the right packaging of the item?
Null Hypothesis:
The problem 3 will be tested 0.05 level of significance the following hypothesis will direct
the study;
Hypothesis:
There is no significant association between the participants personal demographics
and their perception on the sanitation and safety practices of food delivery services.

Significance of the Study

The findings of this study will benefit the food businesses that have delivery
services, deepening and understanding of how important safety and sanitation in food
delivery services. The delivery riders, consumers, food delivery companies, and
restaurant managers are the people that can benefit from this study.

For delivery riders, the study will truly be beneficial for the primary benefit of the
riders is to gain more knowledge, awareness and action towards their way of delivering
foods, to properly practice safety and sanitation at all times especially facing with
customers. It will help them deepen their understanding on what can they improve more
so that the food they handle is safe for consumption.

The study will be significant to the consumers for they will become more aware of
their food being delivered to them, if it was handled properly from the restaurant pick up
to the delivery rider since people are aware of the surrounding virus. It is to properly
ensure that the transaction is safe and clean.

The study will also be beneficial among food delivery companies for better
management and responsibility to riders and on how they can help them more to
provide better services to their customers. These can provide new safety concerns,
ranging from how to handle food safely to social distancing while delivering food to
consumers.

The study will help the restaurant managers gain new ideas on how to properly
seal their food to avoid leakage and safe from other contamination inside the rider’s
box. This will aware them to add proper protection to the food and especially while
preparing the food, the cook must also practice proper hygiene. The study will provide
factual results and information’s from the questionnaires answered by the students of
Lourdes College and will deepen the understanding of the sanitation and safety
practices of food delivery services.

Scope and Delimitation

This study was organized to gather information on the Sanitation and Safety
Practices of Food Delivery Service Among the 3 rd year and 4th year BSHM and BSTM
Lourdes College students for the School Year 2021-2022. How does delivery services
maintain into the Safety and Sanitation Practices in the midst of pandemic. 20 3 rd year
HM, 30 4th year HM, 8 3rd year TM and 10 4th year TM will be entertained and provided
with surveys to know their insight about the Sanitation and Safety Practices on Food
Delivery Services. The student must take the survey seriously in order for the
researchers to be directed and to obtain accurate and dependable data.

The primary goal of this study is to determining affects of Sanitation and Safety
Practices of the College students in Lourdes College. This research will be conducted
on the 3rd year and 4th year BSHM and BSTM students of Lourdes College. The
information or data will be acquired from Lourdes College 3r year and 4 th college
students. This study will be conducted within the school year 2021-2022. Due to the
pandemic, allotted time and different schedule of the 3 rd year BSHM and BSTM, the
researchers are having problems obtaining appropriate and sufficient time to conduct
questionnaires on other students. Second limitation is the internet connectivity of the
other students. Some students will not answer seriously, and the responses will have an
impact on the study's outcome.
Definition of Terms:

The following terms are defined operationally:

 Food Delivery Services- process of transporting goods from a source location to

a predefined destination. The components of Food delivery services which are as
follows;
• Food Panda • Street By
• Grab Food

 Food Safety - about handling, storing and preparing food to prevent infection and
help to make sure that our food keeps enough nutrients for us to have a healthy
diet.
 Food Sanitation - included all practices involved in protecting food from risk of
contamination, harmful bacteria, poisons and foreign bodies, preventing any
bacteria from multiplying to an extent which would result in an illness of
consumers; and destroying any harmful bacteria in the food.

References:

Ibañez, J.P. (2021). GCQ rules to allow 75% outdoor dining capacity. Retrieved from:
https://bit.ly/3mpn8K3 

Chetan,O. (2019) Personal Protective Equipment. Retrieved

from:http://www.hsa.ie/eng/Topics/Personal_Protective_Equipment_-_PPE/PPE_-
FAQs/Personal_Protective_Equipment_FAQ_Responses.html
Nicole, Stempack. (2019) The Customer Safety. Retreived from:
https://www.ehstoday.com/safety/article/21918398/the-customers-of-safety

Samuel,Mercier. (2017) Time-Temperature Management. Retreived from:

https://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12269

Theresa, Narrava(2020) FoodDelivery Equipment. Retreived from:

https://www.wasserstrom.com/restaurant-supplies-equipment/food-delivery-equipment