<Acceptability of a Food Safety Plan Infographic for

Street Food Vendors in Lucena City

sy2020,2021

A Research Paper
Presented to the
Faculty of the Senior High School Department
STI College-Lucena
Lucena City, Philippines

In partial Fulfilment
of the Requirement for the Strand
Science, Technology and Mathematics
Practical Research II

By

(Members)

Nemrod Castillo
Ash Tolentino
Jasmin Macalalad
Ivana Merano
Stephany Deramos
Paula Remo
 December 5, 2019
CHAPTER I

THE PROBLEM AND ITS BACKGROUND

This study aims to explore the factors that influence the understanding of

food safety and sanitary practice among the street food vendors in Lucena

City. The vendor who has a good understanding of food hygiene should be

able to ensure the food sanitary serve to the customer. The vendor who is

more knowledgeable in food hygiene must be able to do the food safety and

sanitary practice effectively. This study is a basic research that focuses on

the factors influencing the understanding of foods safety and sanitary

practice among the street food vendors in Lucena City. The present study

will determine the level of understanding of food safety and sanitary

practices.

Background of the Study (for quali. research)

There is a growing body of literature that recognizes the importance of food safety and sanitary

practice among street food vendors. Food safety and sanitary practice play significant role in helping

FoodStreet vendors to avoid potential threat to the safety of food and its related

issues. The vendors are encouraged to be trained on the basic training to

prevent food-borne illnesses that been increasing recently. The term “street
food” is used to refer to informal systems as well as a ready-to-eat food or

beverages sold by vendors in a street or others public place and usually will

be sold from a portable food booth, food truck, food cart and others similar

ways. Our group suggest that food vendors are required to be trained in the

basic training in food sanitation before they get the license or permit.

Theoretical Framework (quali. research)

This research was based on the study on how to keep the food clean at

every street vendor in our area to make sure the food we eat is safe and not

dirty. In this research we will learn on how to thoroughly clean each

equipment that will be used in cooking food and how to thoroughly clean

the environment for our cooking which needed to be understood to help

other students and other people in Lucena City. Keep the environment and

equipment clean to prevent disease and maintain cleanliness

Statement of the Problem

In this part of the research paper, this study seeks to find the answers to

acceptability of food safety plan for street food vendors in Lucena city.

The general problem was specifying below:

1. SOP 1?

How may the food safety plan be determined in terms of:

1.1 Food Contamination

1.2 Foodborne illness
1.3 Food Hygiene

2. SOP 2?

How may the street food vendors be determined in terms of?

2.1 Safety
2.2 Sanitary practice
2.3 Hygiene Practices of the vendors

3. SOP?

Is there a significant difference in how street food vendors handle food

compared to fast food chains?

4. What are some future tactics for promoting street food hygiene?

4. Hypothesis (optional, if any)

H₀ (Null Hypothesis):

Is there any significant difference in handling food of the street food

vendors compared to the fast-food chain?? The Ho There is no significant

difference in handling food of the street food vendors compared to the fast-

food chain. The alternative hypothesis There is a significance difference in

handling of the street food vendors compared to the fast-food chain.

Significance of the Study

In this study, we will be observing how safety planning on foods especially

the ones like street food can be helpful for us. By doing so, conducting this

kind of research is beneficial in a way that we can be more aware of the

risks we are taking when it comes to eating street foods.

First Beneficiaries

Beneficiaries Consumers - This study may serve as a guide for the

consumers to be aware of food safety and health risk, reason of food
poisoning for taking street foods. Future Researchers - This research might
be useful of a reference background study for researchers, related on
culinary courses. This will help them to gather more information and
knowledge about food safety.

Scope and Limitations of the Study

This study compile with the researchers started last March 15, 2021,

people in Lucena are the respondents of the research. The research is all

about the sanitation of the public eateries in Lucena City. it is stated in the

research paper what is the experience of the people eating street food in

Lucena City

Definition of Terms

Food sanitation is the practice of following certain rules and procedures to

prevent the contamination of food, keeping it safe to eat. ... At the

consumer level, such as in a home kitchen, practices designed to

 ensure that food is uncontaminated and safe to eat are often referred

to using the term "food hygiene." Kitchen sanitation is an additional

step to intensify the cleaning processes. It uses kitchen cleaning

chemicals to remove the bacteria that can cause health problems.

(Meriam webster)

Term. Conclusion It is from the findings of this project that it is observed

that serious measures must be put in place to stop transmission of

some disease-causing pathogens. Street food vending should be taken

seriously it pose a direct risk to human health and indirect risk

through the environmental related transmissions. Hoping the

recommendations made will be considered. (Meriam webster)

Term.

Street food is the ready to eat food or drink sold on street and public

spaces. Vendors usually use portable booth, food cart or truck to sale

the food items. The chief characteristics of street food is that street

foods are priced and flavored and easily available. (Meriam webster)

Acceptability is the characteristic of a thing being subject to acceptance for

some purpose. A thing is acceptable if it is sufficient to serve the

purpose for which it is provided, even if it is far less usable for this

purpose than the ideal example.

(Meriam webster)
Food Safety Plan (FSP) consists of the primary documents in a preventive

controls food safety system that provides a systematic approach to

the identification of food safety hazards that must be controlled to

prevent or minimize the likelihood of foodborne illness or injury.

(Meriam webster)