FOOD SANITATION PRACTICES OF “KUBO” FOOD COURT

ESTABLISHMENTS

A Research
Proposal Presented to the
Faculty of the School of Engineering & Architecture
University of Baguio

In Partial Fulfillment
of the Requirements for the Course
RESMTH1

by:
Angelica P. Langbis
Clauden C. Mayat-an
Rezeile E. Roxas
Engr. Jeferd Saong

May 2019

1
 FOOD SANITATION PRACTICES OF “KUBO” FOOD COURT
ESTABLISHMENTS
Angelica Langbis
Clauden Mayat-an
Rezeile Roxas
Jeferd Saong
Bachelor of Science in Environmental and Sanitary Engineering,
School of Engineering and Architecture

ABSTRACT

Appropriate hygiene and food handling practices are very important in

preventing the spread of pathogens from food handler to consumers. Lack of basic
knowledge in hygiene and food practices could lead to food borne illnesses. Not
only that improper waste disposal, inappropriate storage facility and inadequate
time and temperature control can also contribute to food borne illnesses.
The main objective of this research is to determine the food sanitation
practices of “Kubo” staffs and their level of compliance to sanitation standards.
Specifically, this study profiled the sanitation sanitation practices of
concessionaires in terms of concessionaires practices in food handling, practices
in storing perishable and non-perishable goods, practice in quality and protection
of food and lastly practices of concessionaires in the food establishment. The
research study will benefit all students and employees who eats regularly at
“Kubo”.
The researchers used frequency and percentage to determine the
assessment of the respondents and Likert Scale was used to determine the level of
compliance of food court staffs. The study’s main finding according to the survey
was food sanitation practices was evident in “Kubo” and their level of compliance
is moderately to very much compliant.
Based on the findings, researchers recommend that in terms of dress code,
the use of hairnet should be very much observed as some staffs are not wearing
one. In addition, the researchers recommend that the administration should
conduct orientation and give instructions to workers who are not familiar to food
handling practices.

Keywords: Food Sanitation Practices, Likert Scale

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INTRODUCTION

Proper personal sanitation and practices of handling foods are very

essential in preventing spread of pathogens from the food handler to the
consumers (Ko, 2011). It is also important to have a safe source of water and
good hygiene to ensure good health and safe consumption of consumers (Sanchez,
2017). According to Kibret and Abera, 2012, the lack of these basic knowledge in
hygiene and food practices could lead to foodborne illnesses that can be
transmitted from food service establishments and the food handlers contribute to
outbreaks of foodborne diseases. Improper waste disposal, inappropriate storage
facility and inadequate time and temperature control can also contribute to
foodborne diseases. The occurrence of foodborne illnesses can indicate that the
knowledge of concessionaires about food handling and preparation is poor and
needs to be improved. Foodborne illnesses are common but it is preventable when
important and basic measures are applied to prevent transmissions of bacteria and
pathogen (Sanchez, 2017). Neglect of hygienic measures of food handlers can
allow contact with pathogens to food and in some cases even if the food is cook
there is still a possibility that the bacteria can survive and multiply in numbers
that can cause foodborne illnesses (Kibret and Abera, 2012).

The research of Kibret and Abera, 2012, studied the sanitary conditions of
food service establishments and food safety knowledge and practices of
concessionaires. The study showed that not all staff had a training in food hygiene
and a knowledge gap in food safety was observed with a huge difference between
trained food handlers and non-trained food handlers. The World Health
Organization (WHO) Foodborne Disease Burden Epidemiology Reference Group
estimated 31 foodborne diseases that lead to over 600 million illnesses and
420,000 deaths all over the world in 2010 ( Hald, Aspinall, Devleesschauwer,
Cooker, Corring, and Havelaar et al., 2016). In Malaysia the sanitary condition in
the food establishments are regulated by a law under Food Act 1983 and the food
hygiene regulations 2009. Food handlers are required to undertake food handlers
training and must be medically examined and immunized by a registered
specialist and when the food handlers have a transmissible illness they are banned
to go into the food preparation area until certified cured from the disease (Ismail,
2011). The researcher Mohd, Son, Mohhiddin, Toh and Chai, 2015, found out that
although food handlers knowledge are sufficient but the physical facilities might
be an obstacle in guaranteeing proper food safety practices and also having a
positive attitude towards the food safety lie in the food handlers motivating
themselves to enhance their knowledge in practicing food sanitation.

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 In Davao region, the Department of Education pushed safety policies in all
schools to prevent foodborne illnesses to happen. In Tejano's interview with
Department of Education spokesperson Jenielito Alito, he specified that issues
like food safety should be taken seriously especially by food handlers or by
concessionaires because that is there responsibility to the students (Tejano, 2015).
The national and local government has implemented measures to adhere the
problem on foodborne illnesses. Stalls should have sanitary permit which is stated
in Sanitation Code of the Philippines that is issued by the local health officer that
is renewed every year. The basis of implementing this code is to ensure good
health and directs people towards promotion and protection of health (Manzano
and Perez, 2017). In Taunan City, Batangas, the research of Aquino, Pedalgo,
Alfonso, Tuzon, 2015, had a study in local street food vendor sanitation and they
found out that the places of microbial contamination are found in places of
preparation, utensils, raw ingredients, time and temperature manipulation of
cooked foods and personal hygiene of concessionaires.

In Baguio City, the BCMA (Baguio City Market Authority) recently

banned cooking in the night market because of the unsanitary food preparations of
the vendors and violations of food sanitation (Arranz, 2018). The local
government of Baguio spreads awareness and specified October's first week to be
food safety awareness week to strengthen and spread knowledge to reduce
incidents of foodborne illnesses (Redon, 2015).

The researchers will determine the compliance of food court

establishments to food sanitation standard and food practices of the “Kubo” food
court establishments near the University of Baguio. The research study benefits
all the students and employee who eats regularly in the “Kubo” food court, how
the food court establishments complied with the sanitation standards. The
researchers emerge with the study on the food court establishment’s sanitation
practices to know how the food stalls practice the proper food sanitation. Hence
the researchers are interested to find out how safe is the food from the “Kubo”
food court in terms of their practice in the preparation and the level of their
compliance in the food court sanitation standards.

The study aims to discover the food sanitation practices in food sanitation
of the “Kubo” food court establishment near the University of Baguio
specifically, it aims:
 To determine the sanitation practices of food court establishments
 To determine the level of compliance of food court establishments to the

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 food court sanitation standards.

METHODOLOGY

This research used a descriptive survey design to investigate and

determine the factual data on attaining the level of compliance in sanitation
standards and to food sanitation practices of a given population. The descriptive
survey design focuses on the identification of sanitation standards to be embedded
in the questionnaire. The survey was conducted to gather data on sanitation
practices and compliance to sanitation standards, particularly the sanitation code
of the Philippines. Descriptive survey is fitted for the study because this is the
most efficient way and this is base upon in the objectives and aims of the
research.

The respondents are staffs who are convenient with the survey in the 13
food stalls at the “Kubo” food court. The study focuses on the sanitation practices
of the “Kubo” food staffs and the compliance in the food sanitation standards. The
study were conducted during the second semester of 2018-2019.

A survey questionnaire was used as a tool for the collection of information.

The survey questionnaire comprises of research-made questions containing of six
subcategories in relation to food sanitation. English is the medium of language
used for the avoidance of language barriers. The options were created through
four-point Likert Scale, where: “4” represents as Very Much Compliant, “3” as
Moderately Compliant, “2” as Slightly Compliant and "1" as Not Compliant. The
researchers used the four Likert Scale to eliminate undecided choices of the
respondents.

Survey questionnaires was handed to the staffs but before handing the
survey questionnaires, the objective and purpose of the study was explained to the
respondents to inform them and gain their trust. The researchers informed the
respondents that their answers will be kept confidential. The researchers will wait
patiently to receive back the questionnaire. The collected data was tallied and
studied to determine the level of compliance in sanitation standards and the food
sanitation practices of the food stalls.

Frequency and percentage are used to determine the assessment of the

respondents about their practices on the application of food sanitation practices of
food court establishments. Meanwhile, the Likert Scale was used to determine the

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level of compliance of food court establishments to the food court sanitation
standards.

Scale Description
4. 3.26 – 4.00 VMC- Very Much Compliant

3. 2.51 – 3.25 MC- Moderately Compliant

2. 1.76 - 2.50 SC- Slightly Compliant

1. 1.00 – 1.75 NC- Not Compliant

The identities and answers of the respondents will be kept confidential and
staffs who declined the survey was very well respected for that is their right and
decision. When the findings or results are finished, the researchers will inform the
respondents about the findings of the survey and thank them for actively
participating to complete the research.

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RESULTS AND DISCUSSION
The focus of the study is the discovery of the food sanitation practices and
level of compliance of food court establishments to the food sanitation standard.

Sanitation practices of food court establishments

Table 1 shows the practices of food court staffs

Indicator Mean Standard Level of

Deviation
Compliance

Wear proper uniform including Moderately

proper shoes Compliant
2.846154 0.948371
Use hairnet inside the food Very Much
establishments Compliant
2.692308 0.991085
Keep my fingernails
a. short Very Much
b. unpolished Compliant
c. clean
3.615385 0.624926
Do not wear any jewelry Very Much
Compliant
3.615385 0.486504
Wash hands before handling food Very Much
items Compliant
3.615385 0.835598
Cover any wound while handling Very Much
food Compliant
3.615385 0.835598
Do not smoke cigarette within Very Much
food establishment Compliant
3.923077 0.266469
Eat or drink at designated areas Very Much
only Compliant
3.615385 0.486504

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 Do not chew gum inside food Moderately
preparation area Complaint
3.230769 0.973009
Use mouth protection when:
a. coughing or sneezing Very Much
b. serving food Compliant
3.384615 1.146128

Do not use the food Service

spaces for resting or sleeping
Moderately
quarters
Complaint
3.153846 1.291758
Keep my personal things like
mobile phone or extra clothes in
Moderately
the 3. designated lockers away
Complaint
from the food service spaces
3.153846 0.948371
Do not bring any pets like dogs
and cats in the food service
Moderately
spaces
Complaint
3.615385 0.835598
Do not allow other people beside
the food handlers to enter the
Very Much
food service areas
Compliant
3.384615 0.835598
Legend: 3.26-4.00: Very Much Compliant 2.51-3.25: Moderately Compliant
1.76-2.50: Slightly Compliant 1.00-1.75: Not Compliant

Table 1 shows the different practices of food sanitation staffs. It shows that the
most of the food sanitation practices are very much compliant by the
concessionaires. According to Sanchez (2017), food handlers must maintain a
high degree of personal hygiene and cleanliness and this is evident that the staffs
of “Kubo” are complying in food sanitation practices. Also Ko (2011, stated that
proper handling of foods are very essential in preventing the spread of pathogens
from food handler to consumers. The overall level of compliance of “Kubo” staffs
are very much compliant.

Table 2 shows the practices of food court Staffs’ in Storage of Non-Perishable

and Perishable Food

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 Indicator Mean Standard Level of
Deviation Complianc
e
Ingredients are labeled delivery and Moderately
expiration date 2.846154 1.166596 Complaint
There are proper spaces, lockers
cupboards, racks, shelves and Moderately
container for food storage 3.076923 0.997037 Complaint
No bulging or leaking canned goods Very Much
in the storage 3.461538 0.634324 Compliant
All ingredients are properly stored Very Much
3.538462 0.498519 Compliant
The temperature is maintained
between 10ºC and 15ºC inside the Moderately
storage 2.846154 0.948371 Complaint
The food storage is kept clean Very Much
3.538462 0.634324 Compliant
Cleaning chemicals are stored away
from food and other food-related Very Much
supplies 3.615385 0.624926 Compliant
The storage temperature of frozen
food is less than 2°C.
 Meat and fish is from 0-3°C Very Much
 Milk and milk Products is Compliant
from 5-7°C
 Fruits and vegetables is from
7-10°C 3.307692 0.721602
Legend: 3.26-4.00: Very Much Compliant 2.51-3.25: Moderately Compliant
1.76-2.50: Slightly Compliant 1.00-1.75: Not Compliant

Table 2 shows the different practices of food court staffs in storing perishable and
non-perishable food. Concessionaires are very much compliant in storing frozen
foods and ingredients, no bulging or leaking canned goods in the storage and food
storage is kept clean. In this result, According to Sanchez (2017), temperature
control and proper storage keeps the food to be safe and away from bacteria.

Table 3 shows the practices of food staffs’ in Quality and Protection of Food
Indicator Mean Standard Level of
Deviation Compliance

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 All meat and fish are properly cooked Moderately
before serving 3.153846 1.065877 Complaint
Cooked food intended to be served
hot were kept at a temperature not Moderately
lower than 140°F (60°C). 2.923077 1.206491 Complaint
Raw fruits and vegetables are Very Much
thoroughly washed before they are Compliant
used. 3.384615 0.835598
Opened milk is kept inside the Moderately
refrigerator 2.692308 1.201577 Complaint
Used utensils are pre-rinsed or soak Moderately
in water to remove some food debris 3.153846 0.863459 Complaint
Warm water at 49°C is used to wash
the utensils with soap or detergent. Moderately
3.076923 0.828487 Complaint

Running water is used in the cleaning Moderately

of utensils 3.230769 0.890449 Complaint
Utensils are soaked to water at 77°C Moderately
after it was cleaned 2.923077 1.140954 Complaint
The cleaned utensils are in placed Moderately
steam cabinet at 77°C or in oven at Complaint
82°C for 15 and 20 minutes
respectively 3.153846 0.769231
The cleaned utensils are dried in wire Moderately
racks or laid in self-draining Complaint
positions 2.923077 1.206491
Legend: 3.26-4.00: Very Much Compliant 2.51-3.25: Moderately Compliant
1.76-2.50: Slightly Compliant 1.00-1.75: Not Compliant

Table 3 shows the concessionaires view in ensuring quality and protection of

food. It shows that thoroughly washing of raw fruits and vegetables before used
has the highest indicator. It is an evident case that food staffs should have
awareness on cleanliness over the things that they use and the food that they serve
in order to guarantee that no harmful bacteria is present. According to Kibret and
Abera (2012), neglect of hygienic measures of food handlers can allow contact
with pathogens. Meanwhile, Sanchez (2017), said that to prevent the transmission
of bacteria and pathogens important basic measures are applied.

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Table 4 shows the practices of food court staffs in the Food Establishments
Indicator Mean Standard Level of
Deviation Complianc
e
Garbage cans are clean Very Much
3.538462 0.634324 Compliant
Garbage cans are emptied as Very Much
necessary 3.692308 0.605693 Compliant
Cans containing refuse are tightly
covered at all times, except during Very Much
actual use in food-handling areas. 3.461538 0.634324 Compliant

Storage refuse cans, filled and empty,

are in a designated space separate Very Much
from food-handling operations. 3.461538 0.929465 Compliant
No evidence of pests is present Very Much
3.384615 0.923077 Compliant
Legend: 3.26-4.00: Very Much Compliant 2.51-3.25: Moderately Compliant
1.76-2.50: Slightly Compliant 1.00-1.75: Not Compliant

Table 4 shows the concessionaires view in the cleanliness of the establishment. It

is displayed that cleanliness of garbage cans has a great factor on concessionaires.
Concessionaires are very much observant towards cleanliness specially in terms
of garbage cans. As stated by Kibret and Abera (2012) that improper garbage
disposal poses further threats.

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CONCLUSIONS:
After doing the survey, food sanitation practices and level of compliance
were studied from which the researchers found out that the highest rated level of
compliance is non-smoking within food establishments. On the other hand, the
lowest rated level of compliance is the usage of hairnet inside the food
establishment. In terms of storing perishable and non-perishable goods,
segregation of cleaning chemicals from stored food and food related supplies has
the highest rated level of compliance. However, temperature maintenance
between 10°C and 15°C inside the storage is the lowest level of compliance.
Regarding quality and food protection, the highest rated level of compliance is
thoroughly washed raw fruits and vegetables before use while the lowest level is
storage of opened milk inside the refrigerator. Lastly, garbage disposal or
cleanliness of garbage cans is very much important to the concessionaires and
customers, so it has the highest level of compliance.

RECOMMENDATIONS:
The researchers recommend that in terms of dress code, the use of hairnet
should be very much observed as some staffs are not wearing one. In addition, the
researchers recommend that the administration should conduct orientation and
give instructions to workers who are not familiar to food handling practices.

12
 ACKNOWLEDGEMENT

The researchers would like to thank the following persons who helped in
this research paper be successful:
This research paper will not be possible without the help of their adviser
Engr. Jeferd Saong who helped in conducting the study.
The ethics reviewers Mr. Julius Simon who suggested change of title and
Mr. Delos Santos who gave constructive criticism. The researchers would also
like to thank the tool validator, Dr. Victor Hafalla Jr. who shared his knowledge
about data gatherings.
The researchers would also like to give their regards and appreciation to
the food court staffs and owners at the “Kubo” food court who actively
participated in answering the survey questionnaires.

13
REFERENCES:

Arranz, J (2018). City to set new guidelines on the night market’s cleanliness and
sanitation. The city Government of Baguio. Retrieved on February 26,
2019 from http://www.baguio.gov.ph/content/city-set-new-guidelines-
night-market%E2%80%99s-

Hoffman, G., Devleeschauwer, B., Aspinall, W., Cooke, R., Corrigan, T.,
Havelaar, A., Angulo, F., Gibb, H., Kirk, M., Lake, R., Speybroeck, N.,
Togerson, P., & Hald, T. (2016). World Health Organization Estimates of
the Relative Contributions of Food to the Burden of Disease Due to
Selected Foodborne Hazards: A Structured Expert Elicitation. PLoS ONE
Journal 11(1). Retrieved on February 3, 2019 from
http://journals.plos.org/plosone/article?id+10.1371/journal.pone.0145839

Ismail, R (2011). Food and Consumer Protection: A Study on Food Legislation of

Selected Countries. Asian Law Institute. Retrieved on March 7, 2019 from
https://law.nus.edu.sg>pdf>wps017

Kibret, M. & Abera, B. (2012). The Sanitary Conditions of Food Service

Establishments and Food Safety Knowledge and Practices of Food
Handlers in Bahir Dar Town. Ethiopian Journal Science, 22(1), 27-35.
Retrieved on February 3, 2019 from
https://www.ncbi.nlm.nih.gov>pubmed

Manzano, A. & Perez, A. (2017). Food Safety and Sanitary Practices of Selected
Hotels in Batangas Province Philippines: Basis of Proposed Enhancement
Measures. Asia Pacific Journal of Multidisciplinary Research, 5(1), 111-
121. Retrieved on March 5, 2019 from https://www.apjmr.com

14
Mohd, F. S., Son, R., Mohhiddin, O., Toh, P.S., and Chai, L. C. (2015). Food
court Hygiene Assessment and Food Safety Knowledge, Attitudes and
Practices of Food Handlers and Practices of Food Handlers in Putrajaya.
International Food Research Journal 22(5). Retrieved on March 7, 2019
from https://www.ifrj.upm.edu.my

Redon, A. (2015). Expert's Stress Food, Water Safety. Sunstar Philippines.

Retrieved on February 26, 2019 from
https://www.pressreader.com/philippines/sunstar-baguio/20151009/28150
9340014701

Sanchez, M.P. (2017). Sanitation Practices among UCLM Canteen

Concessionaires: A Self Evaluation Survey. The Malaysian Journal of
Nursing, 9(2), 20-21. Retrieved on February 1, 2019 from
www.mjn.com.my>issues

Tejano, I. (2015, July, 13). Food safety Policies pushed in all Schools. Sunstar
Philippines. Retrieved on February 5, 2019 from
www.sunstar.com.ph/article19887

W. Ko., (2011). Food Sanitation Knowledge, Attitude, and Behavior for the
University Restaurants Employees. Food and Nutrition Sciences, Vol. 2
No. 7, 2011, p. 744-750. Retrieved on February 2, 2019 from
https://www.scrip.org/journal/paperInformation.aspx?PaperID=7236

15
 APPENDIX A
Survey Questions
Note: These questions are adopted from the Implementing Rules and
Regulation of Chapter
3: Food Establishments of the Code of Sanitation of the Philippines
(PD 856) which
aims to protect and promote the right to health of the people and instil
health consciousness among them.

Please Rate your level of Compliance on the items using the following scale:
4- Very much Compliant
3- Moderately Compliant
2- Compliant
1- Not Compliant

As food handler , I 4 3 2 1
Wear proper uniform including
proper shoes
Use hairnet inside the food
establishments
Keep my fingernails
a. short
b. unpolished
c. clean
Do not wear any jewelry
Wash hands before handling food
items
Cover any wound while handling
food
Do not smoke cigarette within food
establishment

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Eat or drink at designated areas only
Do not chew gum inside food
preparation area
Use mouth protection when:
c. coughing or sneezing
d. serving food
In using of Food-Service Spaces, I 4 3 2 1
Do not use the food Service spaces
for resting or sleeping quarters
Keep my personal things like
mobile phone or extra clothes in the
designated lockers away from the
food service spaces
Do not bring any pets like dogs and
cats in the food service spaces
Do not allow other people beside the
food handlers to enter the food
service areas
In the Storage of Non-Perishable 4 3 2 1
and Perishable Foods
Ingredients are labelled delivery and
expiration date
There are proper spaces, lockers
cupboards, racks, shelves and
container for food storage
No bulging or leaking canned goods
in the storage
All ingredients are properly stored
The temperature is maintained
between 10ºC and 15ºC inside the
storage
The food storage is kept clean
Cleaning chemicals are stored away
from food and other food-related
supplies
The storage temperature of
frozen food is less than 2°C.
 Meat and fish is from 0-3°C
 Milk and milk Products is
from 5-7°C
 Fruits and vegetables is from
7-10°C
To Ensure Quality and Protection 4 3 2 1

17
of Food
All meat and fish are properly
cooked before serving
Cooked food intended to be served
hot were kept at a temperature not
lower than 140°F (60°C).
Raw fruits and vegetables are
thoroughly washed before they are
used.
Opened milk is kept inside the
refrigerator
To Ensure Cleanliness of Food 4 3 2 1
Utensils
Used utensils are pre-rinsed or soak
in water to remove some food debris
Warm water at 49°C is used to
wash the utensils with soap or
detergent.
Running water is used in the
cleaning of utensils
Utensils are soaked to water at 77°C
after it was cleaned
The cleaned utensils are in placed
steam cabinet at 77°C or in oven at
82°C for 15 and 20 minutes
respectively
The cleaned utensils are dried in
wire racks or laid in self draining
positions
In the Food Establishment 4 3 2 1
Garbage cans are clean
Garbage cans are emptied as
necessary
Cans containing refuse are tightly
covered at all times, except during
actual use in food-handling areas.
Storage refuse cans, filled and
empty, are in a designated space
separate from food-handling
operations.
No evidence of pests is present

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 APPENDIX B

FOOD SANITATION PRACTICES OF “KUBO” FOOD COURT

ESTABLISHMENTS

Dear Respondents,
We invite you to participate in a research study entitled Food Sanitation Practices
of Food Court Establishments. The objectives of the research is to determine the
sanitation practices of food court establishments and to determine the level of
compliance of food court establishment to the food court sanitation standards.
Your participation in this research project is completely voluntary. You may
decline altogether, or leave blank any questions you don’t wish to answer. Your
responses will remain confidential and anonymous.
If you agree to participate in this project, please answer the questions on the
questionnaire as best you can. It should take approximately 2-3 minutes to
complete.
If you have any questions about this research, feel free to ask the researchers.
Thank you very much for your assistance in this important endeavor. God bless!

Sincerely yours,
Angeica P. Langbis

19
Clauden C. Mayat-an
Rezeile E. Roxas
Jeferd E. Saong

APPENDIX C

DATA GATHERING PICTURES

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