i

FOOD SAFETY PRACTICES OF FOOD HANDLERS IN GREENWICH

FAST- FOOD BEFORE AND DURING COVID-19

IN SELECTED BRANCHES IN CEBU CITY

A Thesis Proposal Presented to

The Faculty of the College of Business and Management

Asian College of Technology- IEF

Kalubihan St., Cebu City

In Partial Fulfillment of the Requirements for the Degree

Bachelor of Science in Hospitality

Management (BSHM)

Presented by:

BALABAT, MICHELLE D.
BARREDO, GENEVA R.
CARTAJENAS, RICA MAE R.
GALANO, KEVIN B.
MELENCION, LORENA L.
REPONTE, CHARLIEMAINE G.
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TABLE OF CONTENTS
Page

TITLE PAGE i

TABLE OF CONTENTS ii

CHAPTER I

THE PROBLEM AND ITS SCOPE

Introduction 1

Theoretical Background 4

Research Flow 10

Statement of Purpose 12
Statement of Null Hypothesis 13

Significance of the Study 14

Definition of Terms 16

CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES 18

CHAPTER III

RESEARCH METHODOLOGY

Research Design 23

Research Environment 23
Respondents of the Study 25
Research Instruments 26
Data Gathering Procedures 28
Data Analysis 30
Ethical Considerations 30
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Risk-Benefit Assessment 31

Risk-Benefit 32

CHAPTER IV

Profile of the Respondents 36

OUTPUT OF THE STUDY 53

Program Title 53

Rationale 54

Program Description 55

Evaluation Scheme 56

Matrix 57

CHAPTER V

SUMMARY OF FINDINGS 60

CONCLUSION 62
RECOMMENDATION 63

REFERENCES 64

APPENDICES 69

Appendix A Approval Letter of the Dean 70

Appendix B Acceptance of the Research Adviser Letter 71

Appendix C Transmittal Letter 72

Appendix D Survey Questionnaire 73

Appendix E Validation Sheet for Research- Made Instrument 79

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Appendix F Curriculum Vitae 80

LIST OF FIGURES

FIGURE 1 Research Flow 11

LIST OF TABLES

TABLE 1 Profile of the Respondents 38

TABLE 2 Hygiene and Sanitation 40

TABLE 3 Food Preparation 43

TABLE 4 Food Service 46

TABLE 5 Waste Management 48

TABLE 6 Group Statistics 51

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CHAPTER I
THE PROBLEM AND ITS SCOPE

Introduction

Food Safety refers to handling, preparing and storing food in a

way to best reduce the risk of individuals becoming sick from

foodborne illnesses. Food safety is a global concern that covers a

variety of different areas of everyday life. The principles of food safety

aim to prevent food from becoming contaminated and causing food

poisoning. This is achieved through a variety of different avenues, like

maintaining personal hygiene especially hand washing, sanitizing all

surfaces equipment and utensils. Storing, chilling and heating food

correctly with regards to temperature, environment and equipment. It

is essential to always apply the food safety principles. Any number of

potential food hazards exists in a food handling environment can cause

contamination. (AIFS 2019)

Food safety practice is an important Public Health issue to

prevent or control food-borne illnesses. Food safety continues as a

critical problem in developed and developing nations in food

companies and food control officials. Foodborne diseases (FBD) are

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associated with outbreaks and threatens global public health security

and has got an international concern. Food safety is a growing public

health issue. FBD is responsible for significant morbidity and mortality

rates. The worldwide incidence and financial expenses of food-borne

diseases are hard to determine. (Azanaw, et al., 2019)

A study by (Dupree 2015) stated that without food safety and

sanitation measures, human health could be at risk because of

foodborne illness coming from bacteria and other harmful

contaminants. In preventing illnesses food safety practices must

followed managing food handling methods and methods of cleaning

the facilities. That includes managing procedures for food preparation,

cooking, storing and controlling contaminants from equipment and

facilities used in food service.

Another study corroborated by the Food and Drug Administration

(FDA) found out that there are 81 food-borne diseases caused by

foods contaminated via food processing workers. It is to be noted that

food workers have the power to make a remarkable impact on public

health. The key factor in reducing the cause of food-borne diseases or

food poisoning is through proper and consistent personal hygiene

practices in every workers at food production sites. It is well known

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that proper personal hygiene is the best way to mitigate the risks

associated with contamination which most of the bacteria generally

seen as being responsible for foodborne diseases. (Ucar, et al., 2016)

In addition to being healthy, it is important that employees pay

close attention to their personal cleanliness and follow correct food

handling procedures. This is particularly important since food handlers

can cross-contaminate raw and cooked foods, as well as to understand

the food hygiene through inappropriate food preparation, cooking, and

storage. (Makun et al., 2016)

The researchers will conduct this study to determine the food

safety practices of food handlers in Greenwich Fast-food before and

during Covid-19 in selected branches in Cebu City. In line with course

in Hospitality Management, the researcher will conduct a study to

assess the knowledge, expertise of food safety practices of food

handlers. It is an advantage for the researchers to know the food

safety practices, especially when they land a job in the future,

researchers are aware and knowledgeable enough in terms of food

safety practices.
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Theoretical Background

This study is anchored on the principles of Hazard Analysis and

Critical Control Point (HCPP). HACCP is most important in the Food

production. It has the control potential hazards and prioritizes in the

food production. HACCP is controlling the major food risks like the

physical, chemical and microbiological contaminants. The HACCP

concept is designed to control health hazards by identifying potential

food safety problems ahead of time. The HACCP concept is necessary

in order to control contaminants in food production process and strictly

followed hygiene practices. (Sesotec 2019, Ali Al-Aqaby 2017)

There are seven principles of HACCP that need to be used and

implemented in any food industry throughout the world. These

principles include the following:

Conduct a Hazard Analysis

It needs to investigate the process and identify where significant

hazards to food safety are likely to occur. Hazards can be biological

(bacteria, fungi), chemical (toxin) or physical (metal, glass). Each

hazard's relative risk needs to be evaluated and must come up with

procedures to prevent, eliminate or control the risks.

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Identify Critical Control Points

Critical control points are steps in the process at which control

measures can be implemented and hazards can be prevented,

eliminated, or reduced to acceptable levels.

Establish Critical Limits

The next step is to establish critical limits for the control points. They

present a maximum or minimum level which must be adhered to.

Scientific research or regulatory standards form the basis for them.

Criteria for those limits often include temperatures, pH-levels or visual

appearances. Ideally, you should use some kind of alarm system for

when a critical limit is close to failing.

Monitor Critical Control Points

Monitoring is essential to the effectiveness of the HACCP plan. It can

consist of manual or automatic measurements and observations to

confirm critical limits are being met. It has to cover limits for each

critical control point. It's important that the methods allow for quick

application of corrective actions.

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Establish Corrective Actions

When a deviation at a critical control point occurs, corrective actions

must be taken. Predefined procedures come into play to prevent,

eliminate or reduce hazards to an acceptable level. It is imperative to

act swiftly to ensure potentially hazardous food is not released.

Establish Verification Procedures

Periodically, need to review and verify if all established steps on the

process are operating according to the plan. This may include a review

of records, machine maintenance or checking that measures have their

intended effect. HACCP actions must be effective to keep food and

customers safe.

Establish Record Keeping Procedures

Finally yet importantly step is the record keeping in which, it talks

about having a complete documentation of plan and procedures. This

would reveals that you have followed the proper procedures and

ensures that the food was handled in a safe manner (regulatory

compliance!). The records assist you to analyze any possible problem

areas and show how good you have been doing at preventing hazards.

(Steinhoff, 2020).
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In other hands the various authorities have introduced four

principles of food safety in order to help make things clearer to

understand, and easier to remember. For everyone should be able to

practice whether at home or in the workplace the food safety practices

must always follow and apply. In the UK and EU, it’s generally known

as the four Cs, and the USDA in the United States they’re simply

known as the four principles food safety namely:

Cleaning- The spread of germs is one of the largest causes of

foodborne illnesses, which is why it’s important to remember that a

clean kitchen is a safe kitchen. Proper hand washing is the best way to

remove bacteria and viruses that can contaminate foods. In general,

cleaning and sanitizing thoroughly the surfaces in a workplace is

important.

Chilling- The process of cooling foods in the refrigerator or cooling

machine is to preserve its quality as the low temperature prevent/

discourages the growth of bacteria which results in spoilage of food

when kept in normal. The temperature ideal for chilling is 32 F-40F at

which the food is simply cooled and not frozen. As a general rule,

items that should be refrigerated need to be kept at temperatures

below five degrees Celsius. Those working in commercial kitchens and

food preparation areas will need to continually monitor their fridges to

ensure that they are at the correct temperature. It’s worth noting that
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most food items will keep for longer when kept in the fridge, though

it’s not essential for non-perishables such as tinned goods.

Cooking- Cooking is part of the process that ensures that food being

prepared is safe to eat, in order to be adhering to this important

principle. It is essential that food must properly cooked before to serve

and intake, since raw foods are already contain bacteria that can be

harmful. In order to kill the bacteria cooking temperature required 75

degrees Celsius as general rule, the main purpose is to ensure that

food is safe.

Cross-Contamination- The final point to think about is the cross-

contamination of food, which brings together several of the above

principles. All of the work you put into ensuring that food is free from

bacteria, stored and cooked appropriately can be undone if you allow

the cross contamination of the wrong kinds of food. Keep raw meat,

poultry, seafood, and eggs separate from all other foods in the fridge.

Use separate cutting boards and plates for raw meat, poultry, and

seafood. Fresh meats for example need to be kept at the bottom of the

fridge, so that the risk of anything dripping down onto other foods is

reduced. (Virtual College 2019)

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The best way to prevent food contamination from happening in a

food business is through food safety training and education. Food

Handlers must be trained in fundamental food safety concepts and

practical skills, such as: safe cooking temperatures proper storage and

preparation of high-risk foods (also called 'potentially hazardous

foods') effective cleaning and sanitizing techniques the importance of

personal hygiene and their legal responsibilities with regards to food

safety AIFS provides online food safety training for all levels of

responsibility in a food business or organization, including the

nationally recognized online Food Handler course and Food Safety

Supervisor course. (AIFS 2019)

All restaurants should create and implement a food safety

culture that emphasizes safety, cleanliness and following well-

established protocols. Ensure that your food safety culture that starts

at the top, with buy-in from leadership. Demonstrate that food safety

is a priority that must be taken seriously by every employee, during

every shift, and with every meal. By emphasizing the importance of

food safety, employees will work continuously toward the mission that

implemented. (QSR 2017)

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Research Flow

The research flow showcases the input, the process and the

intended output of the study. It assessed the knowledge expertise of

food safety practices of food handlers in selected Greenwich Fast-food

specifically on the profile of respondents and food safety practices in

terms of hygiene and sanitation, food preparation, food service and

waste management. Given all the possible data gathered, the output

developed was an intervention program in order to address the weak

points in the data.

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INPUT PROCESS OUTPUT

1. PROFILE OF 1. ACCEPTANCE BY THE

RESPONDENTS RESEARCH ADVISER
PROPOSED
 AGE 2. REVIEW/ DISCUSSION
 GENDER WITH THE RESEARCH THROUGH
ADVISER
 CIVIL STATUS
 HIGHEST EDUCATION 3. QUESTIONNAIRE INTERVENTION
ATTAINMENT FORMULATION
 NUMBER OF YEARS
PROGRAM
IN SERVICE 4. ADMINISTRATION OF
 POSITION QUESTIONNAIRES /
DATA GATHERING
2. FOOD SAFETY
PRACTICES 5. ANALYSIS PROCESSES

 HYGIENE AND 6. DISSERTATION

PROPOSAL HEARING
SANITATION
 FOOD PREPARATION 7. FINALIZATION /
 FOOD SERVICE PRESENTATION
 WASTE MANAGEMENT

FEEDBACK

FIGURE 1. RESEARCH FLOW

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Statement of Purpose

The purpose of this study is to assess the knowledge, expertise

of Food Safety Practices of Food Handlers in Greenwich Fast-food

Before and During Covid-19 in Selected Branches in Cebu City.

Specifically, it seek to answers the following:

1. What is the demographic profile of the respondents, in terms

of:

1.1 Age

1.2 Gender

1.3 Civil Status

1.4 Highest Education Attainment

1.5 Number of years in service

1.6 Position

2. What are the food safety practices of food handlers in

Greenwich Fast-food before and during covid-19 in terms of:

2.1 Hygiene and Sanitation

2.2 Food Preparation

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2.3 Food Service

2.4 Waste Management

3. Is there a significant difference between the before and during

of the Covid-19 food safety practices?

4. Base on the findings of the study what intervention program

may be proposed?

Statement of Null Hypothesis

The following hypothesis are presented for rejection or

acceptance at 5% level of significant:

Ho 1: There is no significant relationship between the profile of

the respondents and the food safety practices.

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Significance of the Study

The study evaluated the possible beneficiaries and this study will

be useful for the following:

Restaurant Management. It will provide more information on

how to manage the whole operation in the establishment. Providing a

safe and secure work environment for employees that has a direct

impact on customer service.

Food Service Management. It will provide information on how

to maintain hygienic condition in any food service establishment. Food

service management is obligated to protect the health of customers

and personnel. Educating and training of personnel in the principles of

sanitation and good personnel hygiene are essential. A person’s

behavior regarding sanitation and personal habits have significant

effect on the safety of food.

Restaurant Crew. Maybe useful to have a deeper

understanding that food safety practices is a necessary observed

inside the establishment. This study will further benefit the restaurant

crew to be able execute the proper food safety guidelines and standard

during covide-19 and in the near future.

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HM students. This study will result in efficient and reliable

source of information that would help students to have a better

understanding on how importance the hygienic practices and

sanitation in a food service establishment.

School Administrators. This study will prove information in

better understanding of food safety, sanitation and hygiene. Thus, the

school administrator may gain additional knowledge regarding hygienic

practices and sanitation guidelines to prevent food contamination, food

spoilage and food poisoning.

Researcher. It serves as a foundation of knowledge, as to learn

and understand on how sanitation procedures and hygienic practices

have an important role in a food service industry.

Future Researcher. It serves as a basis in conducting further

researcher related to this study and importantly, this research will

educate people who work in a food service industry on how to be

responsible to their work as they provide foods to the customers that

contribute to food safety.

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Definition of Terms

For the purpose of clarification, the important following terms

used in this study have been defined.

Fast Food Restaurant. It refers to the establishment that

where going to conduct the study about food safety practices of food

handlers.

Customer. It refers to an individual who purchases and

consume the good quality of food in the restaurant.

Food Handler. It refers to the person who is responsible to

make sure that food safety practices are being apply in food operation

specifically in terms of hygiene and sanitation, food preparation, food

service and waste management.

Food Contamination. It refers to the physical, harmful

chemicals and biological contaminants which can cause food spoilage

and consumer illness.

Food Safety. It refers to the conditions and practices that

preserve the quality of food to prevent contamination and foodborne

illnesses.
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Personal Hygiene. It refers to the food handlers how they

maintain cleanliness of one’s body and clothing preserve and well-

being to reduce chance from contaminating from bacteria.

Sanitation. It refers on how food handlers maintain and assure

the cleanliness of the surfaces and facilities in the establishment to

avoid cross contamination.

Food Preparation. It refers to the actions of food handlers on

how they prepared food to ensure food are safe to eat and consume by

the customer.

Food service. It refers on how food handlers put action to

ensure, food that prepared, transporting and serve are safe to

consume and eat by the customer.

Waste Management. It refers to the discipline of food handlers

on how they control and dispose the waste properly to prevent any

cross contamination of food.

Food Safety Education. It refers to educate and train food

handlers on how to kept food safe from environmental and bacterial

contamination.
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CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents some insight information regarding the

strong points and limitations of the study. This chapter assures to

establish familiarity, clarity and perspectives of the study. This chapter

will also provide overview of the major concepts and conclusions with

the use of different studies and literatures provided by authors and

experts in this field of knowledge.

Related Literatures

In large scale cooking, food is handled by many individuals,

thereby increasing the chances of food contamination due to improper

handling. Deliberate or accidental contamination of food during large

scale production might endanger the health of consumers, and have

very expensive repercussions on a country. (Akabanda, et al., 2017)

Many of the factors considered important in proper food safety

management, including the presence of a formal food safety policy and

the creation and maintenance of a positive food safety culture, were

absent. Although a formal system of internal hygiene auditing existed

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and food safety training was provided to food handlers they were not

integrated into a comprehensive approach to food safety management.

Food safety leadership, communication and support were considered

deficient with little motivation for staff to practise good hygiene.

(Griffith, et al., 2017)

Food safety and hygiene are essential in promoting and

preserving the health of the consumers, given that food borne

diseases are significant contributors to morbidity and mortality

globally. Unhygienic food has been implicated in the outbreak of

several food related illnesses with factors such as poor food handling

practices of food vendors as the major culprit. (Afolaranmi, et al.

2017)

In the study that examines food safety knowledge and practices

of food service staff in Al Madinah hospitals, Saudi Arabia a result

showed that there was a significant linear relationship between food

safety practice and food safety knowledge, and that food safety

knowledge significantly predicts food safety practices. This research

revealed the importance of education and consistent training of food

service staff in improving knowledge and thereby better and safe food
 20

handling practices, which could contribute to apply food safety in the

hospitals. (Alqurashi, et al., 2019)

In related study of (Ismail, et al. 2016) even though food

handlers are aware of personal hygiene but they do not understand

critical aspects of personal hygiene such as cleaning and sanitizing

work surface and also control food temperature value while cooking. In

order to prevent food borne illnesses, mobile food owners need to

access and improve operator’s knowledge, personal hygiene and the

hygiene practices on food safety to consume.

According to the Codex Alimentarius Commission (CAC), “food

safety is the assurance that food will not cause harm to the consumer

when it is prepared and/or eaten according to its intended use”.

Foodborne diseases are widespread throughout the world. The process

by which a foodborne disease spreads begins with the features of the

disease, contaminating the food, which in turn threatens both

individual and public health by means of the foods. (Uçar, et al. 2016)

In the latest study by (World Health Organization, 2017)

emphasize that improving food safety is thus a key in achieving

Sustainable Development Goals. Governments should make food

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safety a public health priority, as they play a pivotal role in developing

policies and regulatory frameworks, establishing and implementing

effective food safety systems that ensure food producers and suppliers

along the whole food chain operate responsibly and supply safe food to

consumers.

The (Department of Agriculture (DA)-Bureau) of Fisheries and

Aquatic Resources (BFAR) told the public to observe proper sanitary

practices when handling and preparing food. In a statement, BFAR said

that as advised by the Department of Health (DOH), goods bought

from the market must be disinfected with alcohol or 0.5 percent bleach

solution, while fresh food must be washed with clean, running water

before storage. Food must also be cooked thoroughly and kept at safe

temperatures before consumption,” BFAR said. (Manila Bulletin 2020)

The Philippine Food Safety Act of 2013 Republic Act no. 10611.

Implementing rules and regulations joint DA-DOH Administrative Order

No. 2015-0007. An Act To Strengthen The Food Safety Regulatory

System In the Country To Protect Consumer Health And Facilitate

Market Access Of Local Foods And Food Products, And For Other

Purposes it stated that responsibilities of Business Operators (FBOs)

shall ensure that food satisfies the requirements of food law relevant
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to their activities in the food supply chain and that control systems are

in place to prevent, eliminate, or reduce risks to consumers FBOs are

the prime entity responsible to produce safe and quality food ensure

safety of their food products and compliance to the requirements of

the Act. and ensure the prevention or minimization of food safety

hazards or reduction of hazards to acceptable levels. (Cerbolles 2016)

Moreover, Food Safety Act, implemented by the Philippines Food

and Drug Administration (FDA), obliges restaurants and other food

establishments to strictly practice proper food handling and promote a

food safety culture. Failure to develop such a culture increases the risk

of food contamination, which can lead to customer dissatisfaction as

well as potential legal costs. Basic food safety will help you to develop

and maintain best food hygiene practices in your workplace. This will

enable you to implement a food safety culture, so you can reduce risk

of contamination, comply with sanitation regulation, ensure customer

satisfaction, enhance your reputation, and increase market income.

(Morelos, et al., 2020)

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CHAPTER III

RESEARCH METHODOLOGY

This chapter presents the methods will use, the

environment/locale of the study, respondents, instruments, the data

gathering procedure used and the data analysis employed in the study.

Research Design

The study will employ descriptive-correlational survey research

design done via a quantitative research to determine the relationship

of the profile of respondents and the food safety practices of food

handlers in Greenwich fast food before and during Covid-19 in selected

branches in Cebu City.

Research Environment

This study will be conducted in selected branches of Greenwich

Fast-food in Cebu City. The employees at Greenwich Fast-food will

bring a strong relationship through bonding and sharing over their

best-tasting and values pizza. Greenwich Fast-food is well known of

pizza and pasta chain. It is a true Filipino pasta chain in the

Philippines. The first Greenwich Pizza restaurant was established in

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1971 founded by Cresida Tueres. The small over-the-counter shop was

in metro Manila inside Greenhills Shopping Center, otherwise known as

Greenhills Commercial Center, a large mall with indoor and outdoor

shops. Between 1971 and 1994, the Greenwich Pizza brand expanded

to 50 branches. In 1994, Jollibee Foods Corporation acquired 80% of

Greenwich shares. Then, in 2006, Jollibee bought out the remaining

shares of its partners in Greenwich, giving rise to a new company

known as the Greenwich Pizza Corporation. The franchise experienced

rapid expansion from the original 50 stores in 1994 to over 240 stores

in 2005. Expanding further through 2011, the corporation had opened

over 330 stores. Greenwich Pizza later became a brand managed by

Fresh N' Famous Foods, a subsidiary of Jollibee Foods Corporation

founded by Tony Tan Caktiong. Tony Tan Caktiong, CM simplified

Chinese: traditional Chinese is a Filipino billionaire businessman. He is

the founder and chairman of Jollibee Foods Corporation, and the co-

chairman of Double Dragon Properties. He was awarded as

Entrepreneur Of The Year Philippines in 2004, Huizenga was named

the in 2005, Ernst & Young World Entrepreneur Of The Year in 2004,

Gawad Mabini with the rank of Commander (Dakilang Kasugo) in

2016, and Honorary doctorate from the University of Santo Tomas in

2018.
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Respondents of the Study

A total of 30 employees in selected Greenwich Fast-food in Cebu

City are the participants who are working at the Greenwich Fast-food

that occupy a variety of positions, including manager, service crew and

delivery rider. Participants were selected from the Industry, if initially

will have interest in taking part, a meeting will arrange where they

could be fully brief regarding the requirements of the study.

The sampling technique, utilize by the researchers are the

majority rule being considered. The researcher will get the majority

rule of the sample technique to the respondents by making decisions

to what is more than a half of votes. Moreover, only those on duty

employees during the conduct of the data gathering process will be

involve in the study, but still following the majority rule. It is believed

that the said sampling technique has resulted to the

representativeness of the covered respondents.

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Research Instruments

The research instrument is researchers made questionnaire to

gather all the needed data for Food Safety Practices of Food Handlers

Greenwich Before and During Covid-19 in selected branches in Cebu

City Philippines. Using survey questionnaire made by the researchers

that went through the process of validation and reliability tests.

The tool will consist of the demographic profile of respondent’s

and Food Safety Practices of Food Handlers in Greenwich Fast-food.

Specifically, Part 1 will seek to determine the profile of respondents in

the following areas: age, gender, civil status, educational attainment,

number of years in operation and position. Part II on the other hand is

to assess the food safety practices of food handlers among Greenwich

Fast-food in terms of hygiene and sanitation, food preparation, food

service and waste management. Further information obtained also to

determine the significant relationship between the profile of

respondent’s and food safety practices.

The four- point scale is determining the food safety practices of

food handlers among Greenwich Fast-food before and during Covid-19,

as shown below:
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Scale Descriptive Interpretation

Equivalent

4 Always Practice -Food handlers

always execute
the proper food
safety practices.

3 Often Practice - Food handlers

often execute
the proper food
safety practices.

2 Sometimes Practice -Food handlers

sometimes execute
the proper food
safety practices.

1 Never Practice -Food handlers

never execute
the proper food
safety practices.

The reliability of the questionnaire was tested through pilot

testing with Cronbach Alpha of .925. It was articulated by Gliem

(2003) Cronbach’s alpha reliability coefficient normally ranges between

0 and 1. However, there is actually no lower limit to the coefficient.

The closer Cronbach’s alpha coefficient is to 1.0 the greater the

internal consistency of the items in the scale. On the other hand,

George and Mallery (2003) provided the following rules of thumb:

Cronbach’s Alpha > .9 – Excellent; Cronbach’s Alpha > .8 – Good;

Cronbach’s Alpha > .7 – Acceptable; Cronbach’s Alpha > .6 –

Questionable; Cronbach’s Alpha > .5 – Poor; and Cronbach’s Alpha <

 28

.5 – Unacceptable. While increasing the value of alpha is partially

dependent upon the number of items in the scale, it should be noted

that this has diminishing returns. It should also be noted that an alpha

of .925 means that the questionnaire is excellent. When using Likert-

type scales it is imperative to calculate and report Cronbach’s alpha

coefficient for internal consistency reliability for any scales or

subscales one may be using. The analysis of the data then must use

these summated scales or subscales and not individual items.

Cronbach’s alpha does not provide reliability estimates for single

items.

Data Gathering Procedures

The study will be conducted in selected Greenwich Fast-food

establishments in Cebu City.

The researchers sternly deliberate the process of collecting

relevant data from the target respondents which ultimately pursue 28

credibility of the said study and further highlight the standard applied

in order to effectively mobilize and permeate the aim ideas presented.

First, the researchers will ask approval from the Dean’s office to

ensure the credibility and validity of the study.

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Second, after securing the approval from the officials, the

researcher will proceed directly to conduct the survey questionnaire to

the target respondents with permission. The researchers will initiate

keeping the information confidential ensuring the image of the

respondents will not be compromised; besides the data gathered will

be tabulated and interpreted through statistics.

Third, this is basically a convenient sampling which the

instrument is distributed to whoever is in duty in the selected

establishments. The researcher will follow the basic safety protocols

like observe social distancing, wear facemask and face shield and

always sanitize hands with 70% alcohol due to COVID-19 pandemic

when conducting a survey.

Lastly, this research confronts the idea of statistical evaluation

therefore the gathered data will be presented through percentage and

illustrated tables to conveniently identify the results. The data

gathered, will be use to design an objective intervention program to 29

technically arrest those deviant results found in the data and hoping

that once applied, it will yield an improvement.

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Data Analysis

The following statistical tools shall be used in this study:

For the profile of the participants a simple frequency and

percentage will use.

The weighted mean is also use to measure the level of food

safety practices of food handlers in selected branches of Greenwich

fast food before and during Covid-19.

For the relationship of the food safety practices of food handlers

in Greenwich Fast-food and the profile of respondents, the Pearson

Product Moment Correlation Coefficient will be utilized.

Ethical Considerations

Ethical considerations are an outmost priority in the duration of

this study especially during the data gathering process. The

researchers will apply the principle of objectivity, social responsibility,

non-discrimination. In applying objectivity, the researcher will

maintain a formed and sustained response in conducting the research

interview and will not be unduly influenced by their desires, emotions

 31

or affiliations. The researchers will ensure the positive impact of this

study to food handlers and to the customers by creating awareness in

food safety practices.

After getting all the consent needed, each participant will

properly be oriented about the researcher’s identity as well as the

purpose and logic behind the study. The researchers will share all the

anticipated benefits of the study and the importance of the role of the

participant. It will also be discussed that the participant has the option

to not himself from the research study.

Risk-benefit assessment

In the course of the study there is a risk of non-completion

within the specified time considering that this endeavour would be

very time consuming and will be dependent on the time management

skill and schedule of the researcher as well as the availability of

participants. Ensuring data privacy and confidentiality is also another

consideration as part of the ethical standard, making sure that all data

collected will exclusively be for the purposes of this study only.

 32

Risk-Benefit.

The risk benefit of this undertaking is to point out correct and to

create the importance of food safety practices of food handlers in

Greenwich fast food.

a.) Consent, documentation of informed consent

The researchers would seek consent from the restaurant

management, and the participants themselves. It is vital that the

above-mentioned party understands the benefit and the purpose of the

study. Each party involve will be asked to filled-out a consent form in

order to protect their interest. Respondents will be properly oriented

about their role in giving the correct information for the later success

of the study. The researchers will write a letter for approval to the

restaurant management pertaining to the study, once approved, the

researcher will coordinate with the restaurant manager as to the

availability and schedule of the food handlers. The researchers will now

ask voluntary participants of the research and will distribute a consent

form prior to conducting the study. Prior to the answering the

questionnaire, the researchers will explain to the participant the

purpose of the research and will give proper orientation as to the

confidentiality of data. Then the food handlers must sign the consent
 33

form stating the he or she voluntarily participated in the study and has

the option to withdraw his or her participation at any time.

Authorization to access private information

The participants will be oriented that they will have an access to

the result of the study but not including the confidential details

including the data of other participants. The researchers will be the

only one who will have full access of all the data pertaining to the

research study. Participants will also have the right to request a copy

of the completed paper since they will be the one who will mostly

benefit from the study. Disclosure of quality enhancement strategies

will be applied in order to get substantial results and participation

through collaborative effort. This is to get thorough, narrative and

comprehensive responses. Also, this is to gain mutual trust between

the researchers and the participants as well as ensuring that all data

will be treated with extreme confidentiality. The researcher’s

commitment to the research study will be emphasized through

exhaustive discussion of the subject matter, formulation of objective

responses, and methodological procedure during engagements.

b.) Confidentiality procedures

All research data will be treated with outmost confidentiality and

will only be utilized for this study. Disposal of data in writing will be
 34

shredded in order to prevent unwanted party to take advantage of free

data.

c.) Debriefing, Communication and Referrals

In conducting the interview, the researcher will set the tone of

the process, making sure that the participant is comfortable in all

aspect. Participants will be treated with politeness and respect.

Questions will be phrased accordingly and tactfully, the researcher

would also aid the participant by explaining each question objectively

and thoroughly, so the participant can better understand it.

Participants will undergo a debriefing procedure after the interview in

order to have an open communication. After conducting the study,

each participant will be communicated by the researcher in electronic

form, in order to show appreciation.

d.) Incentives or Compensation

The participants’ engagement in the study will be voluntary in

nature and will have no incentive or compensation in any form of

consideration. Word of gratitude will be the means of thanking the

participants. However, one major benefit that the participant can

possibly get is the increased the knowledge and awareness of food

safety practices and procedures.

 35

e.) Conflict of Interest

There is no potential conflict of interest in the study. The

participants and the researcher are not personally connected or

related; results will not be influenced by any factors concerning conflict

of interest and will therefore be biased- free.

Respondents will be selected according to the criteria stipulated

in the inclusion and exclusion guide. No advertisement or recruitment

will be done as it is purely answering of questionnaire and conducting

of interviews. Approval and consent will be from the restaurant

management and from the participant themselves in order to protect

each of their interest.

The researchers will have the full intellectual property rights,

publication rights, as well as information and responsibility sharing.

Terms of reference will not be applicable in the study.

 36

CHAPTER IV

PRESENTATION, ANALYSIS AND INTREPRETATION OF DATA

This section discuss the following: presentation, analysis and the

interpretation of data based on the research conducted by the

researcher. The study used quantitative data to get a good grip on

their food safety practices of food handlers before and during Covid-

19.

PROFILE OF THE RESPONDENTS

This section discusses the profile of the respondents, the food

handlers in Greenwich fast-food before and during Covid-19 in selected

branches in Cebu City.

In this study the first profile factor considered is the age. As

reflected in the table below. The highest number of respondents

belong to age 24 to 26 years old which is 57%, as what as the

researcher observed the number of respondents gap are far from the

next number of respondents who answered 17% which is 27 to 29

years old. Most of the food handlers in Greenwich fast-food were

considered as before the generation Z.

 37

In the gender profile, the table shows that both female and male

contains the 50% of the total number of respondents. It will conclude

that the number of the food handlers in Greenwich fast-food are

equally divided by male and female.

For the civil status profile, majority of the respondents are

single. In this case, it will generalized that single are most likely work

as a food handlers in Greenwich fast-food than those who are married.

Single individuals are mostly think about themselves and focus to their

works.

In the area of educational attainment, the majority of the

respondents are graduated in college, which is 43%, then closely

followed by 37% which is college level. In this case Greenwich fast-

food are subject to hire among food handlers that attended college.

Number of years in service in the Greenwich fast-food stated

majority of the food handlers served their 2-3 years in service. In this

context, it will generalized, that food handlers are tend to work for an

experienced.

Lastly, the position of the respondents in Greenwich fast-food

shows that majority of food handlers are service crew. In this

circumstance, it will generalized that service crew are more needed at

the fast-food in preparing, serving and handling customers.

 38

TABLE 1

PROFILE OF THE RESPONDENTS

n=30

Profile TOTAL
n=30
F %
Age: 18 to 20 years old 1 3%
21 to 23 years old 4 13%
24 to 26 years old 17 57%
27 to 29 years old 5 17%
30 to 32 years old 2 7%
33 to 35 years old 1 3%

TOTAL: 30 100%

Gender: Male 15 50%

Female 15 50%
TOTAL: 30 100%

Civil Status: Single 24 80%

Married 6 20%
TOTAL: 30 100%

Educational Attainment:
Junior High School Level 1 3%
Senior High School Level 3 10%
Senior High School Graduate 2 7%
College Level 11 37%
College Graduate 13 43%
TOTAL: 30 100%
 39

Number of Years in Service

1-2 years 4 13%
2-3 years 10 33%
3-4 years 8 27%
4-5 years 5 17%
5 years and above 3 10%
TOTAL: 30 100%
Position: Manager 4 13%
Service Crew 21 70%
Delivery Rider 5 17%

TOTAL: 30 100%

Table 1 presents the demographic profile of the respondents and it

revealed that majority of them is 24-26 years old (57%), (50%) male

and (50%) are female, 80% is single, 20% married, majority is college

graduate 43%, 33% have 2-3 years in service and 70% service crew.
 40

TABLE 2

Hygiene and Sanitation

n=30

BEFORE DURING

Indicator SD MEAN INTER-

SD Mean INTER-
PRETATION PRETATION

1. Hands are washed with soap and

clean water before and after 0.49 3.63 AP 0.25 3.93 AP
handling food.
2. Taking a bath regularly before 0.50 3.60 AP 0.00 4.00 AP
reporting at work.
3. Cleaned apron and clothing must 0.45 3.73 AP 0.25 3.93 AP
wear at work.
4. Finger nails are kept short and OP AP
0.52 2.93 0.48 3.33
clean.
5. Hair are cleaned, tied up (for
long hair) and covered during 0.63 3.53 AP 0.48 3.80 AP
operation.
6. Jewelry (e.g. bracelets, rings,
chains, earrings, etc.) are 1.03 3.03 OP 0.97 3.53 AP
removed when preparing food.
7. Hands are washed after handling 0.61 3.10 OP 0.18 3.97 AP
money.
8. Hands are kept away touching 0.58 2.93 OP 0.18 3.97 AP
from face, nose, hair and alike.
9. Hands are wash after handling 0.43 3.77 AP 0.18 3.97 AP
garbage.
10.Mouth are covered when sneezing
or coughing and hands are wash 0.57 3.23 OP 0.18 3.97 AP
after.
Overall 0.58 3.35 AP 0.32 3.84 AP
 41

Scale:
1.00-1.75 = Never Practice
1.76-2.50 = Sometimes Practice *n = 30
2.51-3.25 = Often Practice
3.26-4.00 = Always Practice

Table 2 displays the respondents’ responses on Food Safety Practices

of Food Handlers in Greenwich Fast-Food Before and During Covid-19

in Selected Branches in Cebu City in terms of Hygiene and Sanitation.

As depicted, the highest mean of 3.77 signifies that before the covid-

19, washing of hands after handling garbage is always practiced. While

the highest mean of 4.00 implies that during the covid-19, taking a

bath regularly before reporting to work is always practiced. The grand

mean of 3.35 and 3.84 before and during the covid-19 respectively

suggest that hygiene and sanitation are always practiced.

As stated by Bhavya_02 (2021) Sanitary practices and hygienic

conditions are becoming more and more important in food industry.

That good hygiene and sanitation can reduced the growth of

microorganisms and avoid contamination of food, that microorganisms

can cause foodborne diseases and food spoilage. Moreover hygiene

and sanitation play a vital role in promoting and protecting the health

of the customers as well as the employees. The foods, materials, and

equipment are subject to maintain the cleanliness and sanitation by

food handlers at every stage of food production and service. Thus

 42

every food establishment must obliged to ensure that personal hygiene

and sanitation becomes a habit of all food handlers that reporting to

work must be fresh, well-groomed and cleaned.

 43

TABLE 3

Food Preparation

n=30

Before During

Indicator SD Mean INTER- SD Mean INTER-

PRETATION PRETATION

1. Food preparation area are 1.04 3.47 AP 1.04 3.60 AP

kept clean and sanitized.
2. “First in, First out” method 0.99 3.17 OP 1.04 3.50 AP
are followed.
3. Good quality ingredients are 1.01 3.23 OP 1.03 3.33 AP
used.
4. Expiry date of the ingredients 0.97 3.13 OP 1.03 3.37 AP
are regularly checked.
5. Store the ingredients in a 1.04 3.53 AP 1.04 3.60 AP
proper storage.
6. Ingredient are properly wash 1.04 3.43 AP 0.92 3.70 AP
before cooking.
7. Foods are cook in a proper 1.04 3.50 AP 1.04 3.53 AP
temperature.
8. Cooked foods and raw
ingredients are prepared 1.04 3.53 AP 1.04 3.60 AP
separately.
9. Using appropriate tools and 0.97 3.13 OP 1.04 3.57 AP
equipment for cooking.
10. Containers for the 1.02 3.30 AP 1.04 3.43 AP
ingredients are labeled.
Overall 1.02 3.34 AP 1.03 3.52 AP
 44

Scale:
1.00-1.75 = Never Practice
1.76-2.50 = Sometimes Practice *n = 30
2.51-3.25 = Often Practice
3.26-4.00 = Always Practice

Table 3 presents the respondents’ responses on Food Safety Practices

of Food Handlers in Greenwich Fast-Food Before and During Covid-19

in Selected Branches in Cebu City in terms of Food Preparation. It can

be seen from the table that before covid-19, cooked foods and raw

ingredients are prepared separately and store the ingredients in proper

storage are always practiced. During the covid-19, the highest mean

of 3.70 means that ingredients are properly washed before cooking is

always practiced. The grand mean of 3.34 and 3.52 reveal that before

and during covid-19 food preparation is always practiced.

As specified by Sarah Taylor (2020) certain food ingredients can

carry harmful bacteria in food preparation area, so it is important to

wash the ingredients to reduce the risk of ingesting bacteria. In a

recent study from the Food Standards Agency (FSA) states that it is

very unlikely to obtained Covid-19 from food, and that it is uncommon

transmission. However, it has been found that the virus can survive on

surfaces for up to 72 hours. Nevertheless, it is essential to continue

washing hands before handling food and take extra care when

preparing food. This supports the result of the highest mean during
 45

covid-19 that majority of the respondents have sufficient awareness

regarding with the proper washing of ingredients before cooking in

dealing food preparation.

 46

TABLE 4
Food Service
n=30

Before During

Indicator SD Mean INTER- SD Mean INTER-

PRETATION PRETATION

1. Foods are placed and served

with clean 0.46 3.83 AP 0.00 4.00 AP
container/packaging.
2. Foods are served with clean 0.49 3.63 AP 0.18 3.97 AP
service tray.
3. Serving food are assured
before reaching to the 0.50 3.57 AP 0.25 3.93 AP
customer
4. Required food serving 0.63 3.23 OP 0.18 3.97 AP
temperature are maintained.
5. Foods are properly cooked 0.43 3.77 AP 0.25 3.93 AP
before serving
6. Hot and cold temperature are 0.61 3.20 OP 0.35 3.87 AP
met when serving food.
7. Food serving time are properly 0.45 3.00 OP 0.56 3.63 AP
observed.
8. Foods are paired with
appropriate cutlery when 0.57 3.47 AP 0.35 3.87 AP
serving.
9. Foods are labeled according to 0.55 3.67 AP 0.35 3.87 AP
its variations.
10. Take out foods are packed 0.67 3.60 AP 0.46 3.83 AP
accordingly.
Overall 0.54 3.50 AP 0.29 3.89 AP
 47

Scale:
1.00-1.75 = Never Practice
1.76-2.50 = Sometimes Practice *n = 30
2.51-3.25 = Often Practice
3.26-4.00 = Always Practice

Table 4 depicts the data of respondents’ responses on Food Safety

Practices of Food Handlers in Greenwich Fast-Food Before and During

Covid-19 in Selected Branches in Cebu City in terms of Food Service.

It illustrates that the highest mean of 3.83 reveals that Foods are

placed and served with clean container/packaging is always practiced

before covid-19. Also, the highest mean of 4.00 implies that during the

covid-19, foods are placed and served with clean container/packaging

is always practiced. Moreover, the grand mean of 3.50 and 3.89

signifies that before and during covid-19, food service is always

practiced by food handlers.

As stated by the Reusable Packaging news (2021) Packaging

plays the most crucial role in ensuring food safety. Food safety is

highly critical to maintaining the wellbeing and health of consumers.

Thus, primary function is to maintained the product in a good condition

and safe for consumption. Packaging protects the food from external

elements, contamination, heat, physical damage, and much more.

Furthermore, proper packaging keeps food products as safe as

possible to ensure the safety of the consumer.

 48

TABLE 5

Waste Management

n=30

Before During

Indicator SD Mean INTER- SD Mean INTER-

PRETATION PRETATION

1. Use different garbage bins for 0.51 3.47 AP 0.18 3.97 AP

segregation.
2. Garbage bins are cleaned daily. 0.32 3.03 OP 0.18 3.97 AP
3. Garbage are dispose properly. 0.62 3.40 AP 0.18 3.97 AP
4. Left-over food from the customer 1.05 3.17 OP 1.04 3.47 AP
are cleaned immediately.
5. Garbage bins are monitored to not 0.32 3.03 OP 0.51 3.53 AP
over flow.
6. Food spoilage are thrown 1.08 3.27 AP 1.04 3.57 AP
immediately.
7. Put labels on garbage bins. 0.52 3.27 AP 0.18 3.97 AP
8. Garbage bins are always covered. 0.40 3.10 OP 0.25 3.93 AP
9. Reuse, reduce, and recycle are 0.45 2.93 OP 0.35 3.13 OP
followed.
10. Food waste are regularly 0.47 3.70 AP 0.38 3.83 AP
collected.
Overall 0.57 3.24 OP 0.43 3.73 AP
 49

Scale:
1.00-1.75 = Never Practice
1.76-2.50 = Sometimes Practice *n = 30
2.51-3.25 = Often Practice
3.26-4.00 = Always Practice

Table 5 depicts the data of respondents’ responses on Food Safety

Practices of Food Handlers in Greenwich Fast-Food Before and During

Covid-19 in Selected Branches in Cebu City in terms of Waste

Management. It illustrates that the highest mean of 3.70 reveals that

before covid-19, collection of food waste regularly is always practiced.

It can be noted also that the highest mean 3.97 suggests that during

covid-19, using different garbage bins for segregation, cleaning

garbage bins daily, disposing garbage properly, and putting labels on

garbage bins are always practiced. The grand mean of 3.24 and 3.73

show that before covid-19 waste management was often practiced and

during the covid-19, it was always practiced.

As claimed by Canadian Institute of Food Safety (2017) Food

Businesses must provide proper equipment to dispose the waste

properly and strictly followed waste management procedures. Thus,

effective rules for waste disposal must include; using of different

garbage containers, arrange regular collection of waste and regularly

cleaning of garbage containers. Moreover, garbage containers are not

allowed to overflow and make sure it's covered to avoid any chances
 50

of harmful bacteria to grow and multiply rapidly that can contaminate

food. And also it is stated that washing of hands is a must after

handling garbage.
 51

TABLE 6

Group Statistics

Food & Safety Before N mean SD

Practices and
during
Hygiene and before 30 3.35 .37
Sanitation

during 30 3.84 .22

Food Preparation before 30 3.34 .96

during 30 3.52 .98

Food Service before 30 3.50 .38

during 30 3.89 .24

Waste Management before 30 3.24 .40

during 30 3.73 .24

Independent Samples Test

Food & Safety t df Sig. (2-

Practices tailed)
Hygiene and
-6.310 48 .000
Sanitation

Food Preparation -.717 58 .476

Food Service -4.750 49 .000

Waste Management -5.757 48 .000

An independent-samples t-test was conducted to compare the food

safety practices before and during covid-19. There is a significant

 52

difference in the food safety practices in terms of hygiene and

sanitation before the covid-19 (M=3.35, SD= .37) and during covid-19

(M= 3.84, SD= .22); t(48)= -6.31, p= .000. These results suggest

that covid-19 does have an effect on the food safety practices in terms

of hygiene and sanitation. Specifically, the results suggest that when

covid- 19 occurs, the food safety practices in terms of hygiene and

sanitation increases.

Also, it can be noted that there is a significant difference in food

service before (M=3.50, SD= .38) and during covid-19(M= 3.89, SD=

.24); t(49) = -4.75, p= .000. These results imply that covid-19 has an

effect on the food service. Thus, when covid-19 occurs, food service

increases.

Moreover, it can be gleamed from the table that there is a significant

difference in the waste management before covid-19 (M= 3.24,SD=

.40) and during covid-19(M=3.73, SD= .24); t(48) = -5.757,p= .000.

This means that covid-19 has an effect on the waste management.

Hence, when covid-19 occurs, waste management increases.

However, it was found that there is no significant difference in food

preparation before covid-19(M=3.34, SD= .96) and during covid-

19(M= 3.52, SD= .98); t(58) = -.717, p = .476. Therefore, covid-19

does not have an effect on the food preparation.

 53

OUTPUT OF THE STUDY

This chapter presents the proposed intervention program to

enhance the knowledge, expertise of Food Safety Practices of Food

Handlers in Greenwich Fast-food Before and During Covid-19 in

Selected Branches in Cebu City.

Program Title:

This intervention program will abide the title "Dynamic

Development of existing Food Safety Practices Program". This program

will be implemented by the ACT-IEF 4th year students through this

intervention program that will be conducted in selected branches in

Greenwich Fast-Food within Cebu City through training and workshops.

These activities are design to help enhance the existing food safety

practices of food handlers. In this approach, the food handlers will

have their enhancement training for food safety practices that will be

able them to obtained knowledge and develop their skills in regards to

food safety practices.

 54

Rationale:

The survey is the most used method to determine food safety

practices of food handlers. The comparative design was used to

understand the differences between before and during covid-19

variables. This allowed for the simultaneous comparison between

before and during covid-19 of food safety practices of food handlers in

Greenwich Fast-food. Food safety practices are important as to ensure

that food being handle and produce is safe for consumption. On the

other side, if proper food practices are not maintained, consumers

could become seriously ill with food poisoning and foodborne illnesses.

Observing and maintaining proper food safety practices are of the

utmost importance to protect the health of consumers. Hygiene and

sanitation, food preparation, food service and waste management will

always be essential to measure if proper food safety practices are

observed and followed. This will be an indicator if the Greenwich fast-

food restaurant has changes or improved on their food safety practices

before and during covid-19. The researchers believes that by this

intervention program will help to improved the services, productivity

and the safeness of the food being handled.

 55

Program Description:

This proposed intervention program is accomplished in a way of

having more trainings and workshop to develop those existing food

safety practices of handlers in terms of Hygiene and Sanitation, Food

Preparation, Food Services and Waste Management. It would be

facilitated and disseminated by the ACT-IEF students in selected

branches of Greenwich Fast-food in Cebu City. This intervention

scheme is designed to developed food safety practices of food handlers

in selected branches of Greenwich Fast-food. This intervention

program shall be known as "Dynamic development of existing Food

Safety Practices Program". Accurate intervention Scheme are

presented in this section, which will be conducted by the food handlers

in Greenwich Fast-food, especially those who are working at the

present. To help the food handlers to enhance their knowledge and

expertise in handling food. In the process, the Manager, Service Crew

and Delivery Rider who are working at Greenwich Fast-food will be

involved in the whole activity. The trainings and workshops will be

conducted during weekdays by batch to let Greenwich Fast-food still

operates and functions in the workplace on the day of trainings-

workshops.
 56

Evaluation Scheme:

The survey instrument, were used in this research would be on

the same instrument to be administered for evaluation purposes to

check whether they always practice and have improvement in the food

safety practices of food handlers in Greenwich Fast-Food. The food

safety practices among food handlers in Greenwich Fast-food, would

be indicate that the program's goals have been met. The said

instrument shall be distributed a year after the implementation of the

said program to give enough time to adjust or to improve. The

researcher will need to prepare a budgetary outlay for the planned

trainings or workshops. The training and workshop would be a basic

application of every food handlers.

The Matrix below will serve as the guide for the output of this

research work. As mentioned from the previous chapter, this

intervention program serves as one step towards enhancing the food

safety practices of food handlers at Greenwich Fast-food in selected

branches in Cebu City. The establishment may follow-up activities and

initiatives to be implemented in order to sustain the performance of

the said food handlers. This matrix will serve as the guide of the

researcher in conducting the training and workshop.

 57

The Matrix- DYNAMIC DEVELOPMENT OF EXISTING FOOD

SAFETY PRACTICES PROGRAM:
Food Significant Program/ Persons Budgetary Time
Safety Difference Activities Involved Outlay Line
Indicators
Practices

BEFORE DURING

Note: Before to start the said training and workshops on Food Safety Practices an introduction lecture of
the course shall be discuss to the participants in 30 minutes to have an idea on intended purpose of the
training and workshop. Hand outs shall be distributed or provided to the participants.

Finger nails FOOD SAFETY

are kept AND HCCP
Often Always AWARENESS
short and
clean. TRAINING

Jewelry  Overview
of Food
(e.g.
Safety  Manager (Cost in 1 Day
bracelets,
and Peso)
rings,
HACCP
Hygiene chains, Often
Always  Service
and earrings,  Hazards
etc.) are Crew
Sanitation Overview-
removed Biological,
when Chemical,
preparing and  Delivery
food. Physical Rider
Hazards
Hands are  Member
of Food
washed  Building
Always and Drug
after Often the
Administ
handling HACCP
ration
money. Manual
(FDA)
and
Hands are Implemen
ting
 BSHM 4th
kept away Year
HACCP
touching Student
from face, Often Always
nose, hair
and alike

Mouth are
covered
when
Often Always
sneezing or
coughing
and hands
are wash
after.
 58

“First in, Often Always Training:  Manager

First out”
 Building
method are
the
followed.  Service
HACCP
Manual Crew
and
Good Implemen
quality (Cost in 1 Day
ting  Delivery
ingredients Often Always HACCP
Peso)
Food Rider
are used.
Preparation
Workshops:
Expiry date  Member
 Describe
of the of Food
the Food
ingredients Always and Drug
are Often Products;
Administ
Ingredient
regularly ration
/ Raw
checked. (FDA)
Material
Hazard
Using  BSHM 4th
Analysis Year
appropriate
Student
tools and Often Always
equipment
for cooking.

Required HACCP  Manager

food Workshops
serving  Service
temperatur Often Always  Process
Crew
e are Flow (Cost in 1 Day
Chart Peso)
maintained.  Delivery
Food Hot and and Rider
Service cold Process
Often Always Hazard
temperatur  Member
e are met Analysis of Food
when  Critical and Drug
serving Control Administ
food. Point ration
Master (FDA)
Food
serving Plan
Often Always  BSHM 4th
time are
Year
properly
Student
observed.
Garbage Proper waste  Manager
bins are disposal and
management
cleaned Often Always
daily. training
 Service (Cost in 1 Day
Waste
 Lecture Crew Peso)
Manageme Left-over
nt food from on the
types of
the Often Always waste  Delivery
customer Rider
are cleaned  Handling
immediatel
 59

y. hazardou  Member
s waste of
Garbage worksho National
bins are ps Solid
Waste
monitored Often Always  Proper Manage
to not over
Collectin ment
flow.
g of Commiss
waste ion
Garbage
worksho (NSWMC
bins are ps )
always Often Always
covered.  BSHM 4th
Year
Reuse, Student
reduce, and
recycle are Often Often
followed.
 60

CHAPTER V

SUMMARY OF FINDINGS, CONCLUSIONS AND

RECOMMENDATIONS

This section discusses the pertinent summary of findings,

conclusion or generalizations as well as the recommendations of the

study.

SUMMARY OF FINDINGS

The items below indicated the summary and the salient findings

of this study:

Profile:

In the age variable, most of respondents fall under 24-26 years

old. For the gender variable, both male and female got equal number

of percentage and for civil status, majority of the food handlers are

single. For the highest educational attainment, most of the

respondents finished college. For the number of years in service, most

of the respondents are under 2 to 3 years in service. Finally, in the

area of position majority of the food handlers in Greenwich Fast-food

are service crew.

 61

Significant Difference of Food Safety Practices Between Before

and During Covid-19:

There is a significant difference in the food safety practices in

terms of hygiene and sanitation before and during COVID-19. It's

stated that when Covid-19 occurs, the food safety practices in terms of

hygiene and sanitation increases. Also, it can be noted that there is a

significant difference in the area of food service before and during

COVID-19. The results imply that covid-19 has an effect on the food

service when covid-19 occurs. Moreover, it can be gleamed from the

table that there is a significant difference in the waste management

before and during COVID-19. This means that covid-19 has an effect

on the waste management when covid-19 occurs, waste management

increases. However, it was found that there is no significant difference

in food preparation before and during COVID-19. Therefore, covid-19

does not have an effect on the food preparation.

 62

CONCLUSION

Based on the findings of the study, it is conclude that, the study

of Azanaw, Dupree and Makun states that food safety practices,

sanitation measures and personal hygiene are the utmost important

factor to prevent or control food contamination and food-borne

illnesses. This will presumably decrease the risk and incidence of food-

borne and risk of the human health. Hence, the HACCP shows

importance in the food production for particular reason of the

circumstance in controlling the major food risk like the physical

contaminants, chemical contaminants and microbiological

contaminants. It is their top priority to ensure the health of the

consumers. The study results confirm that the food safety practices of

Greenwich fast food shows some of the practices before covid-19 are

mostly the respondents response to the survey often practice, but

during covid-19 the respondent’s response to the survey always

practice which means that COVID-19 have an effect on the food safety

practices.
 63

RECOMMENDATION

Based on the findings of the study, the proposed intervention

program in the form of a training-workshop entitled “Dynamic

Development of existing Food Safety Practices” will be conducted

by the third party, namely Food and Drug Administration (FDA)

together with National Solid Waste Management Commission (NSWMC)

and assist by BSHM 4th Year Students of ACT-IEF it should be fully

implemented and supported by the HR department and food handlers

in selected branches of Greenwich Fast-food in Cebu City, because it

helps to enhanced the food safety practices of a food establishment

that ensure the quality and safety of food products. The said training

and workshop is the one that can address the weak points of food

safety practices in every variable of the study in terms of hygiene and

sanitation, food preparation, food service and waste management.

 64

REFERENCES
 65

REFERENCES

Afolaranmi, T., Hassan, Z., Misari, Z., Dan, E., et al. (2017). Food Safety and

Hygiene Practices among Food Vendorsin Tertiary Hospitals Inplateau

State Nigeria. World Journal of Research and Review 5 (1), 262779,

2013. Retrieved from:

https://tinyurl.com/fts9p4jr

Akabanda, F., Hlortsi, E., & Owusu-Kwarteng, J. (2017) Food safety

knowledge, attitudes and practices of institutional food-handlers in

Ghana. BCM Public Health. 2017; 17.40. Doi: 10.1186/s12889-016-

3986-9. Retrieved from:

https://tinyurl.com/x2yabtw5

Ali-Aqaby, Aamer. (2017). Re: What are the most important reasons for

using HACCP? Retrieved from:

https://tinyurl.com/tu2wzmdr

Alqurashi, N. A., Priyadarshini, A. & Jaiswal, A. (2019). Evaluating Food

Safety Knowledge and Practices among Foodservice Staff in Al Madinah

Hospitals, Saudi Arabia. ResearchGate, DOI:10.3390/safety5010009.

Retrieve from:

https://tinyurl.com/m7juyrzm
 66

Azanaw, J., Gebrehiwot, M. & Dagne, H. Factors associated with food safety

practices among food handlers: facility-based cross-sectional study.

BMC Res Notes 12, 683 (2019). Retrieved from:

https://tinyurl.com/zmhx94h6

Australian. (2019). What is Food Safety? Australian Institute of Food Safety

|AIFS. Retrieved from:

https://tinyurl.com/kdcpnyaj

Bhavya_02 (2021). Hygiene and Sanition in Food sector. Retrieved from:

https://tinyurl.com/6ddehhna

Canadian Institute of Food Safety (2017). Top 10 Rules for Waste Disposal.

Retrieved from:

https://tinyurl.com/3jew8kcv

Cerbolles, Maria Theresa C. (2016) Food Safety Act of 2013. healthactivist.ph

Retrieved from:

https://tinyurl.com/6ch9abr4

Griffith, Christopher. (2017). The food safety culture in a large South African

food service complex Perspectives on a case study. British Food

Journal 119(4):729-743. DOI: 10.1108/BFJ-11-2016-0533. Retrieved

from: https://tinyurl.com/79e3uhjz
 67

Ismail, F.H., (2016). Food Safety Knowledge and Personal Hygiene Practices

amongst Mobile Food Handlers in Shah Alam, Selangor. Retrieved

From: https://tinyurl.com/szez9n6s

Makun, H.A., (2016). Significance, Prevention and Control of Food Related

Disease. Personal Hygiene of Food handlers. p. cm. ISBN 978-953-

51-2277-7. Retrieved from: https://tinyurl.com/xf856zu

Madelaine, M.,(2020). Proper handling of Food Stressed. Manila Bulletin.

Retrieved from: https://tinyurl.com/4u7dfaus

Morelos, A., (2020). Possible effects of sanitation management to the income

stall vendors/owners of santolan public market. Based on World Health

Organization. Empathize the improving Food Safety is this A key in

achieving sustainable Developed Goals. p10. Retrieved from:

https://tinyurl.com/mpea96u5

Morelos, A., (2020). Possible effects of sanitation management to the income

stall vendors/owners of santolan public market. Food safety Act.,

implemented by the Philippines Food and Drugs Administration (FDA).

p9. Retrieved from: https://tinyurl.com/mpea96u5

 68

Reusable Packaging news (2021). 5 Reasons Why Right Packaging is

Important for Food Safety. Retrieved from:

https://tinyurl.com/c9d4pack

Sesotec (2019). What is Food Safety. News/Blog. Retrieved from:

https://tinyurl.com/mbjmtdvr

Steinhoff, S. (2020). What are the seven steps of HACCP - and how to

comply with them? SensireBlog | Sensire. Retrieved from:

https://tinyurl.com/4pz6te8s

Taylor S, (2020). Washing Food: How & Why should we do it? Retrieved

from: https://tinyurl.com/vj55fxvv

Ucar, A., Yilmaz, M.V., and Pinar, F.(2016). Food Safety - Problems and

Solutions, Significance, Prevention and Control of Food Related

Diseases. Hussaini Anthony Makun, IntechOpen, DOI: 10.5772/63176.

Retrieved from: https://tinyurl.com/p26nsk4c

Virtual (2019). The four principles of Food Safety. Virtual College. Retrieved

from: https://tinyurl.com/bdpk6wfw

QSR (2017). How to Establish a Food Safety Culture in Your Restaurant

Retrieved from:

https://tinyurl.com/75wx37x5
 69

APPENDICES
 70

APPENDIX A
APPROVAL LETTER OF THE DEAN TO CONDUCT THE STUDY

Request for Approval of Hospitality Management Research Title

Jeovane E. Digal, MBA

Dean
College of Business and Management

Dear Sir:

This is to submit to your office five (5) alternative Hospitality Research titles prioritized
from 1 to 5 on the basis of my preference. Kindly check the appropriate box for the title
you favor the most. You may cite the reasons for your preference in the box provided for
the purpose.

1. Food Safety Practices of Food Handlers in Greenwich Fast-Food

Before and During Covid-19 in Selected Branches in Cebu City.
2. Effectiveness of Employee Retention Strategies of Greenwich Raintree
Mall Branch in Cebu City
3. Product Quality Management Practices in Selected Jollibee Fast Food,
Cebu City
4. Assessment of the Quality Food and Beverage Services in Greenwich
Dining Fast Food
5. Degree of Importance in Serving Quality Product of Selected
Restaurants in Cebu City: Basis for Improvement.

Sincerely,
Balabat, Michelle D.
Barredo, Geneva R.
Cartajenas, Rica Mae R.
Galano, Kevin B. 2/3/2021
Melencion, Lorena L.
Reponte, Charliemaine G. BS Hospitality Management
___________________
Proponents Degree Program
Title next to the Checked Box is Approved:

Jeovane E. Digal, MBA

 71

APPENDIX B
ACCEPTANCE OF THE RESEARCH ADVISER LETTER

Richie Montebon, PhDM

Faculty Member
University of Cebu-Lapu-lapu
Mandaue Cebu

Dear Dr. Montebon:

You are nominated by the group of Michelle Balabat along with his/her members
Rica Mae Cartajenas, Geneva Barredo, Lorena L. Melencion, Charliemaine
Reponte, Kevin Galano, Neil Joseph Calipes as their research adviser and the
nomination is hereby confirmed. As adviser, you are expected to provide regular
consultation, and advice on the research and study, from the study selection
stage up to its successful defense. You are also directed to report to this office
the progress of the students’ research as often as necessary.

Jeovane E. Digal, MBA

Dean
College of Business and Management

With my conformity,

2/2/2021
__________________________
For the undergraduate program:
BS Hospitality Management
 72

APPENDIX C
TRANSMITTAL LETTER

JEOVANE E. DIGAL, MBA

Dean, College of Management and Business Management
Asian College of Technology- IEF
Kalubihan St., Cebu City, Cebu

Dear Mr. Digal:

We the College student of Hospitality Management at Asian College of

Technology International Educational Foundation (ACT-EIF) asking permission to
conduct a study entitled: “Food Safety Practices of Food Handlers in
Greenwich Fast-food Before and During Covid-19 in Selected Branches in
Cebu City”. We are using a survey questionnaires and gathered data in selected
Greenwich Fast-food. Rest assured all information provided gathered data will
kept in utmost confidentially.

Thank you.

Respectfully yours,

Balabat, Michelle D.
Barredo, Geneva R.
Cartajenas, Rica Mae R.
Galano, Kevin B.
Melencion, Lorena L.
Reponte, Charliemaine G.
Researchers

Approved:

JEOVANE E. DIGAL, MBA

Dean, College of Management and Business Management
 73

APPENDIX D
Survey Questionnaire

FOOD SAFETY PRACTICES OF FOOD HANDLERS IN GREENWICH

FAST- FOOD BEFORE AND DURING COVID-19 IN SELECTED
BRANCHES IN CEBU CITY

RESEARCH QUESTIONNAIRE FOR FOOD HANDLERS

The researcher is making an assessment of the knowledge, expertise of

food safety practices of food handlers in Greenwich fast-food before and during
covid-19 in selected branches in Cebu City. Whatever result/s of the survey will
remain confidential and will be used for educational purposes only.

Please read carefully the following items and answer according to your
honest opinion. Your answer will be treated confidentially.

Thank you.

Balabat, Michelle D.
Barredo, Geneva R.
Cartajenas, Rica Mae R.
Galano, Kevin B.
Melecion, Lorena L.
Reponte, Charliemaine G.
Researcher
 74

Age:
18-20 yrs. old 24-26 yrs. old 30-32 yrs. old
21-23 yrs. old 27-29 yrs. old 33-35 yrs. old

Gender: Civil Status:

Female Single Widowed
Male Married Divorced

Educational Attainment:
Elementary Level College
Elementary Graduate College Graduate
Junior High School Level Vocational
Junior High School Graduate Post Graduate
Senior High School Level
Senior High School Graduate

No. of years in Service:

Less than 1 year 2-3 years 4-5 years
1-2 years 3-4 years 5 years and above

Position:
Manager

Service Crew
Delivery Rider
 75

Directions: Please put a check (√) on your desired answer.

4- Always Practice 2- Sometimes Practice

3- Often Practice 1- Never Practice
Hygiene and Sanitation 4 3 2 1
Before Covid-19
1. Hands are washed with soap and clean
water before and after handling food.
2. Taking a bath regularly before reporting
at work.
3. Cleaned apron and clothing must wear
at work.
4. Finger nails are kept short and clean.
5. Hair are cleaned, tied up (for long hair)
and covered during operation.
6. Jewelry (e.g. bracelets, rings, chains,
earrings, etc.) are removed when
preparing food.
7. Hands are washed after handling money.
8. Hands are kept away touching from face,
nose, hair and alike.
9. Hands are wash after handling garbage.
10.Mouth are covered when sneezing or
coughing and hands are wash after.
Food Preparation
Before Covid-19
1. Food preparation area are kept clean
and sanitized.
2. “First in, First out” method are followed.
3. Good quality ingredients are used.

4. Expiry date of the ingredients are

regularly checked.
5. Store the ingredients in a proper storage.
6. Ingredient are properly wash before
cooking.
7. Foods are cook in a proper temperature.
8. Cooked foods and raw ingredients are
prepared separately.
 76

9. Using appropriate tools and equipment

for cooking.
10. Containers for the ingredients are
labeled.
Food Service
Before Covid-19
1. Foods are placed and served with clean
container/packaging.
2. Foods are served with clean service tray.
3. Serving food are assured before
reaching to the customer
4. Required food serving temperature are
maintained.
5. Foods are properly cooked before
serving
6. Hot and cold temperature are met when
serving food.
7. Food serving time are properly observed.
8. Foods are paired with appropriate cutlery
when serving.
9. Foods are labeled according to its
variations.
10. Take out foods are packed accordingly.
Waste Management
Before Covid-19
1. Use different garbage bins for
segregation.
2. Garbage bins are cleaned daily.
3. Garbage are dispose properly.
4. Left-over food from the customer are
cleaned immediately.
5. Garbage bins are monitored to not over
flow.
6. Food spoilage are thrown immediately.
7. Put labels on garbage bins.
8. Garbage bins are always covered.
9. Reuse, reduce, and recycle are followed.
10. Food waste are regularly collected.
 77

Directions: Please put a check (√) on your desired answer.

4- Always Practice 2- Sometimes Practice
3- Often Practice 1- Never Practice
Hygiene and Sanitation 4 3 2 1
During Covid-19
1. Hands are washed with soap and clean
water before and after handling food.
2. Taking a bath regularly before reporting
at work.
3. Cleaned apron and clothing must wear
at work.
4. Finger nails are kept short and clean.
5. Hair are cleaned, tied up (for long hair)
and covered during operation.
6. Jewelry (e.g. bracelets, rings, chains,
earrings, etc.) are removed when
preparing food.
7. Hands are washed after handling money.
8. Hands are kept away touching from face,
nose, hair and alike.
9. Hands are wash after handling garbage.
10. Mouth are covered when sneezing or
coughing and hands are wash after.
Food Preparation
During Covid-19
1. Food preparation area are kept clean
and sanitized.
2. “First in, First out” method are followed.
3. Good quality ingredients are used.

4. Expiry date of the ingredients are

regularly checked.
5. Store the ingredients in a proper storage.
6. Ingredient are properly wash before
cooking.
7. Foods are cook in a proper temperature.
8. Cooked foods and raw ingredients are
prepared separately.
 78

9. Using appropriate tools and equipment

for cooking.
10. Containers for the ingredients are
labeled.
Food Service
During Covid-19
1. Foods are placed and served with clean
container/packaging.
2. Foods are served with clean service tray.
3. Serving food are assured before
reaching to the customer
4. Required food serving temperature are
maintained.
5. Foods are properly cooked before
serving
6. Hot and cold temperature are met when
serving food.
7. Food serving time are properly observed.
8. Foods are paired with appropriate cutlery
when serving.
9. Foods are labeled according to its
variations.
10. Take out foods are packed accordingly
Waste Management
During Covid-19
1. Use different garbage bins for
segregation.
2. Garbage bins are cleaned daily.
3. Garbage are dispose properly.
4. Left-over food from the customer are
cleaned immediately.
5. Garbage bins are monitored to not over
flow.
6. Food spoilage are thrown immediately.
7. Put labels on garbage bins.
8. Garbage bins are always covered.
9. Reuse, reduce, and recycle are followed.
10. Food waste are regularly collected.
 79

APPENDIX E

VALIDATION SHEET FOR RESEARCHER-MADE INSTRUMENT

Name of Evaluator/Validator: _Nena M. Capitan, DM-HRM____________

Highest Educational Attainment: Post Grad________________________
Number of Years in Teaching: 7_________________________________
No. of Years of Industry Experience: 4______________________________
Name of the Tool/Instrument: _Survey Questionnaire________________

To the Validator: Please check the appropriate box for your validation using
the points of equivalent below.

Points of equivalent:
4 - Very Good 3 - Good 2 - Fair 1 - Poor

CRITERIA / INDICATORS 1 2 3 4
1. CLARITY OF DIRECTIONS AND ITEMS – The vocabulary level, /
language structure and conceptual level of the questions suit
to the level of respondents. The directions and items are
written in clear and understandable manner.
2. PRESENTATION AND ORGANIZATION OF ITEMS – The items /
are presented and organized in a logical manner.
3. SUITABILITY OF ITEMS - The items appropriately represent /
the substance of the research. The questions are designed to
determine the condition, properties and attitudes that are
supposed to be measured.
4. ADEQUATENESS OF ITEMS PER CATEGORY – The items /
represent the coverage of the research adequately. The
number of questions per area category is represented
enough of all the questions for the research.
5. ATTAINMENT OF PURPOSE – The instrument as a whole fulfils /
the objectives for which it was constructed.
6. OBJECTIVITY - Each item question requires only one specific /
answer and it measures only one behaviour and no aspect of
the questionnaire suggested on the part of the researcher.
7. SCALE AND EVALUATING RATING SYSTEM – The scale /
adapted is appropriate for the items.
Decision: [/] Accept [ ] Reject [ ] Conditional

Remarks / Comments:
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________

Nena M. Capitan, DM-HRM

 80

APPENDIX F

RESEARCHER’S CURRICULUM VITAE

Name: Michelle D. Balabat

Address: Guadalupe, Cebu City
Mobile #: 09300278224
Email Address: michellebalabat401@gmail.com

OBJECTIVES:
To learn and gain more knowledge that I can use when working in a
company that will give me an opportunity that can develop my personal
growth and enhance my professional skills in hospitality industry.

PROFILE INFORMATION:
Name: Balabat, Michelle D.
Age: 22
Birth date: November 18, 1998
Birth place: Balintad, Manticao, Misamis Oriental
Gender: Female
Height: 5’4
Weight: 53
Civil Status: Single
Nationality: Filipino
Religion: Roman Catholic
Name of Mother: Vincenta D. Balabat
Name of Father: Bienvedido Q. Balabat
 81

EDUCATIONAL ATTAINMENT:
Tertiary: ASIAN COLLEGE OF TECHNOLOGY INTERNATIONAL
EDUCATIONAL FOUNDATION (ACT-IEF)
Corner Leon Kilat and P. Del Rosario St., Cebu City,
Philippines
Bachelor of Science in Hospitality Management (BSHM)
2018-Present

SENIOR HIGH: Clarin National High School

Poblacion 3, Clarin, Misamis Occidental
2016-2018

JUNIOR HIGH: Clarin National High School

Poblacion 3, Clarin, Misamis Occidental
2012-2016

PRIMARY: Balintad Elementary School

Purok 3, Balintad, Manticao,Misamis Oriental
2006-2012

CHARACTER REFERENCES:
Jesse James L. Estandarte
Employee (Lexmark Research and Development
Corporation)
Banawa, Guadalupe, Cebu City
09912045750

Jovany Malon
Manager (Greenwich Fast-food)
Banawa, Guadalupe, Cebu City
09658593606
 82

Name: GENEVA BARREDO

Address: Ilaya, San Fernando, Cebu

Mobile #: 09777916732
Email Address: geneva98barredo@gmail.com

OBJECTIVES:
Looking forward to work in a challenging environment, where I can
enhance my skills in regards in any type of work.
To be well developed as an independent in any chosen career.

PROFILE INFORMATION:
Name: Geneva Barredo
Age: 23
Birth date: May 7, 1998
Birth place: Busay, Ilaya, San Fernando, Cebu
Gender: Female
Height: 4’9
Weight: 42
Civil Status: Single
Nationality: Filipino
Religion: Roman Catholic
Name of Mother: Primitiva Racoma
Name of Father: Elias Barredo
 83

EDUCATIONAL ATTAINMENT:
Tertiary: ASIAN COLLEGE OF TECHNOLOGY INTERNATIONAL
EDUCATIONAL FOUNDATION (ACT-IEF)
Corner Leon Kilat and P. Del Rosario St., Cebu City,
Philippines
Bachelor of Science in Hospitality Management (BSHM)
2018-Present

SENIOR HIGH: St. Cecilia’s College- Cebu Inc.

Minglanilla, Cebu
2016-2018

JUNIOR HIGH: Placido L. Senor National High School

Langtad, City of Naga
2012-2016

PRIMARY: Ilaya, Elementary School

Ilaya, San Fernando, Cebu
2006-2012

CHARACTER REFERENCES:
Rey Namoco
Nautical (Apprentice)
Libo, Sibonga Cebu
09285419054

Marcelo Quiaot
Computer maintenance
Sangi, Sudlon 1, Cebu City
09083497181
 84

Name: Rica Mae R. Cartajenas

Address: Guadalupe, Cebu City
Mobile #: 09391232006
Email Address: ricz.777cartajenas@gmail.com

OBJECTIVES:
To acquire and gain knowledge that can be use in the future job in
handling food safety.

PROFILE INFORMATION:
Name: Rica Mae R. Cartajenas
Age: 21
Birth date: April 22, 2000
Birth place: Sebasi, Clarin, Misamis Occidental
Gender: Female
Height: 5’2
Weight: 47
Civil Status: Single
Nationality: Filipino
Religion: Seventh Day Adventist
Name of Mother: Marivic R. Cartajenas
Name of Father: Ricky R. Cartajenas Sr.
 85

EDUCATIONAL ATTAINMENT:
Tertiary: ASIAN COLLEGE OF TECHNOLOGY INTERNATIONAL
EDUCATIONAL FOUNDATION (ACT-IEF)
Corner Leon Kilat and P. Del Rosario St., Cebu City,
Philippines
Bachelor of Science in Hospitality Management (BSHM)
2018- Present

SENIOR HIGH: Clarin National High School

Poblacion 3, Clarin, Misamis Occidental
2016-2018

JUNIOR HIGH: Clarin National High School

Poblacion 3, Clarin, Misamis Occidental
2012-2016

PRIMARY: Canicapan Elementary School

Canicapan, Clarin, Misamis Occidental
2006-2012

CHARACTER REFERENCES:
Verdick Zapanta
Owner/Sole Proprietor
Verdick's Homemade Breakfast Delight
09675895123

Heraldine Vicitacion
Owner/Sole Proprietor
Mother G Catering and Services Cebu
09155136908
 86

Name: Kevin B. Galano

Address: Cogon Pardo, Cebu City
Mobile #: 09289835732
Email Address: kevingalano222@gmail.com

OBJECTIVES:
To enhance my educational and professional skills in a stable and
dynamic workplace.

PROFILE INFORMATION:
Name: Kevin B. Galano
Age: 22
Birth date: September 14, 1998
Birth place: Cebu City
Gender: Male
Height: 5’3
Weight: 49
Civil Status: Single
Nationality: Filipino
Religion: Roman Catholic
Name of Mother: Armela P. Galano
Name of Father: Aurelio E. Galano
 87

EDUCATIONAL ATTAINMENT:

Tertiary: ASIAN COLLEGE OF TECHNOLOGY INTERNATIONAL

EDUCATIONAL FOUNDATION (ACT-IEF)
Corner Leon Kilat and P. Del Rosario St., Cebu City,
Philippines
Bachelor of Science in Hospitality Management (BSHM)
2018-Present

SENIOR HIGH: Pardo National High School

Pardo, Cebu City
2015-2017

JUNIOR HIGH: Pardo National High School

Pardo, Cebu City
2012-2015

PRIMARY: Pardo extinction Elementary School

Pardo, Cebu City
2007-2012

CHARACTER REFERENCES:
Charmie Babida
Cebu City Government
09550660021

Bernardino Granza Babida III

Engineer/Estimator CTU Main Campus
09996894026
 88

Name: Lorena Melencion

Address: Lapacan Norte, Buenavista, Bohol
Mobile #: 09974972358
Email Address: lorenmelencion17@gmail.com

OBJECTIVES:
I want to succeed in a stimulating and challenging environment,
building the success of the firm while I experience advancement
opportunities.

PROFILE INFORMATION:
Age: 21
Birth date: August 17, 1999
Birth place: Lapacan Norte, Inabanga, Bohol
Gender: Female
Height: 4’9
Weight: 44
Civil Status: Single
Nationality: Filipino
Religion: Roman Catholic
Name of Mother: Barcilisa Melencion
Name of Father: Arnulfo Torregosa
 89

EDUCATIONAL ATTAINMENT:

Tertiary: ASIAN COLLEGE OF TECHNOLOGY INTERNATIONAL

EDUCATIONAL FOUNDATION (ACT-IEF)
Corner Leon Kilat and P. Del Rosario St., Cebu City,
Philippines
Bachelor of Science in Hospitality Management (BSHM)
2018-Present

SENIOR HIGH: Buenavista Community College

Cangawa, Buenavista, Bohol
2016-2018

JUNIOR HIGH: Inabanga High School

Nabuad, Inabanga,Bohol
2012-2016

PRIMARY: Inabanga Norte Central Elementary School

Lapacan Sur, Inabanga, Bohol
2006-2012

CHARACTER REFERENCES:
Mr. Anthony Jay Bautista
BCC Instructor
09770846789

Mrs, Myrna Tesado

BCC Instructor
09163170125
 90

Name: Charliemaine G. Reponte

Address: Tabionan, San Fernando, Cebu
Mobile #: 09773692810
Email Address: charliemainereponte6@gmail.com

OBJECTIVES:
To be physically and mentally ready to the future field.

PROFILE INFORMATION:
Name: Reponte G. Charliemaine
Age: 21
Birth date: May 26, 1999
Birth place: Bansalan Davao Del Sur
Gender: Male
Height: 5’6
Weight: 57
Civil Status: Single
Nationality: Filipino
Religion: Roman Catholic
Name of Mother: Reponte Roselyn G.
Name of Father: Rolito A. Reponte
 91

EDUCATIONAL ATTAINMENT:
Tertiary: ASIAN COLLEGE OF TECHNOLOGY INTERNATIONAL
EDUCATIONAL FOUNDATION (ACT-IEF)
Corner Leon Kilat and P. Del Rosario St., Cebu City,
Philippines
Bachelor of Science in Hospitality Management (BSHM)
2018-Present

SENIOR HIGH: Magsico National High School

Magsico, San Fernando, Cebu
2016-2018

JUNIOR HIGH: Magsico National High School

Magsico, San Fernando, Cebu
2012-2016

PRIMARY: Tabionan Elementary School

Tabionan, San Fernando, Cebu

2006-2012

CHARACTER REFERENCES:
Michael Vincent A. Malait
Owner/Sole Proprietor
Mike’s Kitchen Catering Service
09177711865

Reynaldo Dantes
College Instructor
09913584955