Chapter 1

The Problem

Introduction and Rationale

Bacteria and viruses are the most common cause of food poisoning. the

symptoms and severity of food poisoning vary, depending on which bacteria or

virus has contaminated the food.

Bacteria can be responsible for the spoilage of food. When bacteria break

down the food, acids and other waste products are created in the process. While

the bacteria itself may or may not be harmful, the waste products may be

unpleasant to taste or may even be harmful to one’s health.

Viruses are typically described as obligate intracellular parasites, cellular

infections agents that require the presence of a host cell in order to Multiply-

Viruses that have been found to infect all types of cells- human, animal’s plants,

bacteria, yeast, Achaea protozoa or some scientist even claim they have found a

virus that infect other viruses.

The common bacteria that we get is Salmonella Enteritidis in food.

Salmonella enteritidis bacteria found in some meat, poultry and eggs that, if

undercooked, can cause illness. Salmonella lives in animals intestinal tracts and

is usually transmitted through contaminated animals. In eggs, salmonella infects

the ovaries of hens and contaminated the egg before the shells are formed.

Bacteria were among the first life to appear on Earth, and are present on

most of its habitats. Bacteria also live in symbiotic and plastic relationship with

plant and animals. Most bacteria have not been characterized an only about one
half on the bacteria phyla have species that can be grown in the laboratory or in

the work place etc. Infection control in the workplace aims to prevent pathogens

being passed from one person to another. Humans have been battling viruses

since before our species hade even evolved into its modern form. Spoilage

bacteria are microorganisms too small to be seen without a microscope that

cause food to deteriorate and develop unpleasant odors, taste and textures.

Spoilage is the process in which food deteriorate to the point in which it is not

edible to humans or its quality of edibility becomes reduced. Spoilage bacteria

can cause fruits and vegetables to get mushy or slimy, or meat to develop a bad

odor.

Conceptual Framework

This study will be the basis in Prevention of Bacteria and Viruses in the

Workplace.

The researcher provided a conceptual framework to serve as a guide on this

research. It would be easier and it will provide a direction as well as basis for

data analysis.

It is composed of the input, The process and the output the inputs of this

research. It would be more effective for the researcher to conduct a research

proposed if the variables are determined. It would be easier and it will provide a

direction as well as basis for data analysis.

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 It is composed of the input, the process and the output. The inputs of this

research are the profiles of the respondents which may have an effect to their

awareness, perception, and prevention of bacteria and viruses in the workplace.

The researcher provided questionnaire to determine the workplace in order to

study their awareness, perception, and practice the proper hygiene related in the

kitchen workplace.

Finally, the researchers arrived at the output of this research. This include the

formulation of proposed program in order to improve the prevention of bacteria

and viruses and the workplace.

Statement of the Problem

The aim of the study was to determine the practices employed in the

prevention of bacteria and viruses in the workplace.

Specifically it sought to answer the following questions:

1. What is the profile of the respondents in terms of?

a. age; and

b. sex?

2. What practices are to be employed to prevent bacteria in the workplace?

3. What are the effects personal hygiene in the workplace?

Definition of Terms

Sanitation- conditions relating to public health, especially the provision of

clean drinking water and adequate sewage disposal.

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 Campylobacter- are a group of germs (bacteria) that are a common

cause of food poisoning. Typically, food poisoning causes gastroenteritis.

Clostridium Perfringens- is a Gram-positive, rod-shaped, anaerobic,

spore-forming pathogenic bacterium of the genus Clostridium C. perfringens is

ever present in nature and can be found as a normal component of decaying

vegetation, marine sediment, the intestinal tract of humans and other vertebrates,

insect, and soil.

E Coli Bacteria- There are many types of E. coli, and most of them are

harmless. But some cause bloody diarrhea. Some strains of E. coli bacteria may

also cause severe anemia or kidney failure, which can lead to death. Other

strains of E. coli can cause urinary tract infections or other infections

Listeria- is a bacterium that causes food poisoning, primarily in elderly

people and pregnant women.

Prokaryotes- Any cellular organism that has no nuclear membrane, no

organelles in the cytoplasm except ribosome’s, and has its genetic material in the

form of single continuous strands forming coils or loops, characteristic of all

organisms in the kingdom Monaro, as the bacteria and blue- green algae.

Eukaryotes- Any organism having as its fundamental structural unit a cell

type that contains specialized organelles in the cytoplasm, a membrane- bound

nucleus enclosing genetic material organized into chromosomes, and an

elaborate system of division by mitosis or meiosis, characteristic of all life forms

except bacteria, blue-green algae, and other primitive microorganisms.

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 Environmental Sanitation- means the art and science of applying

sanitary, biological and physical science principles and knowledge to improve

and control the environment and factors therein for the protection of the health

and welfare of the public.

Importance of the Study

This study will be significant to the following:

To Secondary Level Students. This study will serve as basis to monitor

student’s awareness to sanitation. It will also help to increase and develop their

sanitation practices which will not only reduce one cause of maintaining the

proper handling of food in the workplace but also for the improvement of their

health.

To the Community. The community will also be educated on the proper

sanitation practices because the student has their knowledge to apply what they

already known about proper sanitation at home. This can also reduce the

disposal of garbage to the community.

To the Environment. If everybody will apply the proper sanitation,

maintaining the proper handling of food in the workplace will decrease and have

a fresh and clean workplace.

To Future Researcher. By providing reliable and clear evidence on the

effectiveness of maintaining proper handling of food, this evaluation will help

guide decisions of the community, international organizations and developing

country authorities, in order to reach the sanitation target and to improve the lives

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of living people in our community. They should learn the effective solutions to

maintaining the proper handling of food in the workplace. It will also affect by

improved sanitation health, community empowerment, money, and time use.

Scope and Delimitation

This study limited its coverage on the Eastern Pangasinan Agricultural

College Senior High School Grade 11 only. Its main purpose is to determine the

prevention of bacteria and viruses in the workplace of Eastern Pangasinan

Agricultural College Senior High School Grade 11 Cookery to improve the

awareness, perception and practices for the hygiene and for sanitation. This

study considers every aspect of respondent of Sta. Maria that has an impact on

their awareness, perceptions, and practices on sanitation related to prevention of

bacteria and viruses in the workplace. And the study focuses on the Eastern

Pangasinan Agricultural College Senior High School Grade 11 Cookery of the

present school year, 2019-2010.

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 Chapter 2

REVIEW OF RELATED LITERATURES

This chapter must be composed of related literatures and studies that are

in concern with the perceived knowledge of parents, students and other concerns

on K-12 program. The researcher has gone through printed and downloaded

resources which has significance along the concerns of this study.

This chapter provides a synthesis of the summated studies of well- known

authorities and all its concerned effect or relation to the subject of this study.

Sanitation is a French coinage ‘sanitas’ meaning health. Thus,

environmental sanitation can be taken to mean a process of making the

environmental sanitary healthy hygienic and aesthetic. Health care professionals

need to be aware of consumers’ food safety attitudes and behaviors in the home

and deliver tailored food safety interventions that are theory-based. Thus, the

purpose of this paper is to synthesize/summarize the food safety literature by

examining the following: common risky food safety practices and barriers to

handling food safety; and the application of theory-based food safety

interventions. Findings will help healthcare professionals become more aware of

consumers’ food safety attitudes and behaviors and serve to inform future food

safety intervention.

The goal of “clean” is to prevent cross contamination or transfer of disease

causing microorganisms from one food, object, or surface to another food by

washing hands, food contact surfaces, and kitchen equipment. Hands are a

major “vehicle” for spreading pathogens around the kitchen thus hand washing is

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critical to preventing cross contamination. Dishcloths and sponges quickly

become heavily contaminated with a diverse array of microbes, harboring and

spreading contamination to hands, kitchen equipment, and contact surface.

Kitchen utensils and cutting boards also the key cross contamination routes.

Although nearly all consumers report they wash these items after using them with

raw meat or produce, observational data indicate that the vast majority of

consumers do not clean cutting boards and utensils sufficiently to prevent cross

contamination. Cleaning of food products prior to consumption and preparation is

another important component of “clean”. A misperception remains that washing

raw poultry removes “germs”, hence providing clear and accurate information

regarding which food products require washing (and how to properly do so)

before preparation is needed.

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 Chapter 3

RESEARCH AND METHODOLOGY

This chapter present the research design, the location and population,

data gathering tool, formation of the questionnaire and statistical treatment used.

Research Design

This study will use the descriptive research design which describes and

interprets the level of awareness, perception and practices of secondary school

students to prevention of bacteria and viruses in the workplace. Data were

gathered through the use of a questionnaire, which will be prepared by the

researcher.

The research respondents were asked to choose their preferred response

by checking the number option based on their personal perception and ideas

along the given area.

Subjects of the study

This study was administered in the Eastern Pangasinan Agricultural

College Senior High School Grade 11 Cookery in Sta. Maria, Pangasinan during

the school year 2019-2020.

Data Gathering Instrument

Questionnaire was the most widely used instrument for data collection.

Anasabere- Am yaw and Haruna (2007) cited a number of advantages of

questionnaire as relatively economical and sample can be obtained from a wide

area. They also said that questions of the questionnaire standardized and

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anonymity of respondents is assured. And finally respondent’s complete

questionnaire items at their leisure so responses are carefully provided.

They also stated some weakness of questionnaires as poor recovery rate.

That is individual respondents are tempted not to complete and return the

questionnaire or questionnaires items could be responded wrongly because

respondents may not understand them or respondents’ views could be influenced

by others if the item are discussed with them when completing the questionnaire.

Outweighing the merit and demerit of the questionnaire and other

research instrument, the sample size the time available for the research, the

researcher is of the view adopting questionnaire as an instrument for the study

would be appropriate.

Statistical Treatment of Data

. In answering Problem No. 1 on the profile of the respondents, frequency

counts and percentages were used. In answering Problem Nos. 2 and 3 on the

at practices to be employed to prevent bacteria in the workplace and the effects

of personal hygiene in the workplace, Likert’s Five point scale and average

weighted mean were used.

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 Chapter 4

Presentation, Analysis and Interpretation of data

This chapter presents tables which shows the data gathered from the

survey. The respondent is the Grade 11- Cookery for the analysis and

interpretation of data.

Table 1
Profile of the Respondents

Profile Frequency Counts Percentage

Gender
Male 17 34
Female 33 66
Age
15 13 26
16 21 42
17 16 32

Gender. Table I shows that there are 33 (66%) female and 17 (34%) who

are male.

Age. As to age the respondents whose age is 16 rank the highest with 21

(42%).

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 Table 2
Practices Employed to Prevent Bacteria in the Workplace
Indicators N SE SO A Mean DE
1. Sanitizing equipment prevent 0 2 9 39 3.74 SO
viruses in the workplace.
2. Small bacteria become resistant. 1 3 7 39 3.68 SO

3. Cleaning workplace regularly is 0 4 5 41 3.74 SO

important.
4. Hygienic practices is important. 0 1 7 42 3.82 SO

Average Weighted Mean 3.74 SO

Legend: 1.00- 1.99 (N); 2.00-2.99 (SE); 3.00-3.99 (SO); 4.00-5.00 (A)

Table 2 reveals that the practices employed to prevent bacteria in the

workplace obtained an AWM 3.74 and a descriptive equivalent of sometimes.

Notably, indicator no. 4, hygienic practices is important, got the highest

mean of 3.82 and a descriptive equivalent of sometimes while indicator no. 2,

small bacteria become resistant, got the lowest mean of 3.68 and a descriptive

equivalent of sometimes.

Table 3
Effectiveness of Personal Hygiene in the Workplace

Indicators NE ME HE VHE Mean DE

1. Heat or cold kill germs. 0 2 9 39 3.74 SO

2. Bacteria from the workplace 0 1 7 42 3.82 SO

can be transmitted to the food
3. Using PPE can help to prevent 0 4 5 41 3.74 SO
the spread of infection.
4. Boiling water kill all bacteria and 1 3 7 39 3.68 SO
parasites.
Average Weighted Mean 3.745 SO
Legend: 1.00- 1.99 (NE); 2.00-2.99 (ME); 3.00-3.99 (HE); 4.00-5.00 (VHE)

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 Chapter 5

This chapter presents the summary, finding, conclusions and the

recommendation for the study.

Summary of Findings

1. On the profile of the respondents of our research it shows that there are

33 (66%) female and 17 (34%) who are male and as to age the respondents

whose age is 16 rank the highest with 21 (42%).

2. Practices Employed to Prevent Bacteria In The Workplace

3.

Conclusions

Recommendations

Based on the findings of the study, the following were recommend:

1. Students must be aware in having bacteria and viruses in the workplace so

that it is better to keep maintain the cleanliness in our work place.

2. We should be monitoring everyday on our work place and to work it out the

bacteria for the own good.

3. Having a teacher also who has the ability to guide his/her students to their

work place.

4. With the help of Teachers this will help to avoid bacteria in a work place.

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 APPENDIX A

Republic of the Philippines

DEPARTMENT OF EDUCATION
Region I
Pangasinan Division II
EASTERN PANGASINAN AGRICULTURAL COLLEGE
Sta. Maria Pangasinan

March 12, 2019

Mdm. PHOEBE F. KAGAOAN

Principal IV
Eastern Pangasinan Agricultural College

Madam:

In partial fulfillment of our requirement in Practical Research 2, we, the

Grade 12 COOKERY students would like to seek permission for us to float
questionnaires to all Cookery Student in Grade 9-11 in connection with our
research entitled “Prevention of Bacteria and Viruses in the Workplace” of the
Eastern Pangasinan Agricultural College.
We believe that your support would highly contribute to the success of our
research study. Rest assured that all response of the respondents will be kept
with utmost confidentiality.
Attached hereto is a sample questionnaire for your reference.
Thank you for considering our request.

Very truly yours,

CHRISTINE A. YNALVEZ
Group Leader

Noted:
RONALIZA C. CERDENOLA JANETTE N. BALLARES, Ed. D.

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 Subject Teacher SHS Assistant School Principal II

Approved:

PHOEBE F. KAGAOAN
Principal IV

APPENDIX B

Survey Questionnaire

Name (optional): ________________________ Section: ______________

Part I: Profile of the Respondents

Age: ______ 15 ______16 ______17

Gender: ________ Male _______ Female

Part II: Practices Employed to Prevent Bacteria in the Workplace

Direction: Read and answer carefully. Tick (/) the column that corresponds to

your answer using the scale below.

4 Always 3 Sometimes 2 Seldom 1 Never

Indicators 1 2 3 4
5. Sanitizing equipment prevent viruses in the
workplace.
6. Small bacteria become resistant.

7. Cleaning workplace regularly is important.

8. Hygienic practices is important.

Part III. Effects of Personal Hygiene in the Workplace

Indicators 1 2 3 4
5. Heat or cold kill germs.

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 6. Bacteria from the workplace can be
transmitted to the food
7. Using PPE can help to prevent the
spread of infection.
8. Boiling water kill all bacteria and
parasites.

CURRICULUM VITAE

Personal Information:

Name: Christine A. Ynalvez

Age: 18 years’ old

Date of Birth: December 17, 2000

Address: Sta Rosa Sta. Maria, Pangasinan

Civil Status: Single

Sibling Order: 6th

Name of Father: Mr. Benjamen G. Ynalvez

Name of Mother: Mrs. Ma. Theresa A. Ynalvez

Educational Attainment

School Year

Graduated

Senior High School: Eastern Pangasinan Agricultural College 2019

Junior High School: Eastern Pangasinan Agricultural College 2017

Elementary: San Joaquin Elementary School 2013

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