Research Title:

Food Safety
Practices of
Cookery Students
LEADER: Anngela S. Abrea
Members:
Maryjoy O. Aguilar
Cristine S. Sepulveda
Madel B. Corayag
 Why did we choose the research title?

Food safety continues as a critical problem so

the primary objective of this study was to
assess factors associated with food safety
practices, this is because the hands of food-
handlers can serve vectors in the spread of
foodborne diseases due to improper handling
of food, personal hygiene or cross
contamination.
Also, we choose this research title
to serve knowledge for everyone
about food safety practices, and to
gave them a such apprehension on
how sensitive food are and to let
them know about the standards
when it comes to food safety
practices.
 The aim of the study
This study aimed to evaluate food safety knowledge,
attitudes and food safety practices to the Senior High
School cookery students of Tagum National Trade
School. This Food Safety Practices are the main point of
the study for us to gain such awareness on how to
prevent illness which we can get on the food that’s
contaminated already.
Questionnaire