FOOD WASTE PRACTICES AMONG THE HOUSEHOLD OF

PADRE GARCIA BATANGAS

Princes Ann C. Catipana, Marjorie B. Cuenca b, and Jischelle F. Mendañac
College of Teacher Education, Batangas State University-Rosario
catipan.princes11@gmail.com; mbcuencaed107@gmail.com; jfmendanaed107@gmail.com

ABSTRACT

This paper was aim to determine the profile of the respondents in terms of family size, family income per
month and monthly budget allotted for food and to assess household food waste practices in terms of planning,
shopping, storing, preparing and consuming. A total of two hundred fifty six households (256) were selected
using stratified proportionate and systematic sampling. Data were collected through the use of researcher-
structured survey questionnaire with Cronbach’s alpha at .85. Chi- square, weighted mean, verbal
interpretation, frequency and percentage were used to yield findings in the study. Results show that most of the
household has a family size (6-7 members), family income per month (5,000-9,999) and monthly budget
allotted for food (below 5,000). Assessment on household food waste practices, shows that household assessed
those variables in a great extent. Moreover, profile of the respondents do not significantly affect the household
food waste practices in terms of planning, shopping and preparing. On the other hand, it also shows that the
profile of the respondents has significant relationship to the household food waste practices in terms of storing
and consuming. One feasible solution that the researchers were develop is an extension project specifically a
campaign plan that will combat this pressing issue on household food waste. This proposed framework is
divided into two parts that require the collaboration of various sectors and stakeholders in the community.
Without doubt, the augmenting of household food waste is a serious global setback that needs to be urgently
prevented and gradually addressed.

Keywords: assessment, fast food restaurant, food safety culture, flyers campaign, enhance

1. INTRODUCTION production, storage, transportation, and waste

The desire for a healthy environment is
something that improves the quality of human’s
life. We wish to establish a clean environment that
prevents us from the threat on our health as well as
live in a pleasing setting. Generally speaking, it is
necessary to value well-conditioned surroundings
where we can live safely and soundly.
Household food waste is one of the major
contributors to the one third of food produced for
human consumption that is lost or wasted globally.
The Food and Agriculture Organization defines
food waste as food appropriate for human
consumption being discarded, whether or not after
it is kept beyond its expiry date or left to spoil.
Often this is because food has spoiled but it can be
for other reasons such as oversupply due to
markets, or individual consumer shopping/eating
habits. Whereas according to the United Nations
Environment Program, food waste refers to food
that completes the food supply chain up to a final
product, of good quality and fit for consumption,
but still doesn't get consumed because it is
discarded, whether or not after it is left to spoil or
expire. As the production of food is resource-
intensive, food losses and wastes are indirectly
accompanied by a broad range of environmental
impacts, such as soil erosion, deforestation, water
and air pollution, as well as greenhouse gas
emissions that occurring the processes of food
management (Mourad, 2016).
According to the Food Print Organization
(2020), common reasons associated with
household food waste are: poor planning,
overbuying, date label confusion, over-preparing
and food spoilage. In purchasing any food items,
the guide of a shopping list is necessary to help us
stick with our needs at home. Meal planning and
using a (mental) shopping list containing the
products (and quantities) needed, are known to
reduce food waste (Jörissen et al. 2015; Principato
2018; Stancu et al. 2016; Stefan et al. 2013; Van
Geffen, Sijtsema, et al. 2016). Overbuying on the
other hand is the impulse buying where consumers
are lured to buy food items in bulk if they are on
sale. This poor practice is subjected to higher
possibilities of food waste. Moreover, the date
label confusion on food products often results in
being discarded. Research on date labeling from
the UK suggests that standardizing food date
labeling and clarifying its meaning to the public
could reduce household food waste by as much as
20 percent (Food Print Organization, 2020). Over-
preparing is one of the common reasons why we
generate scrap foods. Cooking and serving too
much food will likely result in throwing or food
spoilage. Food spoilage is the result of food,
particularly ingredients that are improperly stored.
The deterioration of food’s smell and taste are the
common signs that the food has spoiled. These
reasons are accompanied with the practices toward
household food waste.
In the Philippines, one factor that causes
generation of food waste is population growth. The
country’s population increases at an accelerating
rate, thus, the Philippines, as reported by
Philippine Statistics Authority (PSA, 2015) is
considered the sixteenth most populous, out of
more than 190 countries. By the year 2045, urban
population is expected to reach 142 million of the
total population (PSA, 2015). As population
growth continues and with the manner of socio-
economic development in the Philippines, food
waste generation will automatically and rapidly
increase in the next few years. One of the most
conspicuous manifestations of food wastage is rice
wastage. According to the Food and Nutrition
Research Institute (FNRI) of the Department of
Science and Technology (FNRI, 2014) each
Filipino threw away an average of 3.29 kg/y. In
2014, there were 296,869 metric tons (MT) of rice
wastage, which accounted for 12.2% of that year’s
rice imports. The loss amounted to Php 7.3 billion
(approximately US$ 14.1 million). With this same
amount, more than two million Filipinos could
have been fed, in terms of rice, excluding other
kinds of household food waste. In all the food
chains, private households represent the biggest
food waste faction (BIOIS, 2010). If only
households have proper knowledge toward
managing food waste, they will be able to help in
the reduction of food waste generation.
Based on the Waste analysis and
Characterization for behavior (2015) in Padre
Garcia, it found out that waste generation has an
approximate value of 487 per capita grams and
household food waste has 50-55 % including the
biodegradable waste. In order to collect waste from
different barangay, the Municipal Environment
and Natural Resource office (MENRO) conducted
a scheduled route which is done weekly to collect
residual waste only. Waste that is not properly
managed and regularly disposed of, especially
excreta and other liquid and solid waste from
households and the community, are a serious
health hazard and lead to the spread of infectious
diseases. Unattended waste lying around attracts
flies, rats, and other creatures that in turn spread
disease. Normally it is the wet waste that
decomposes and releases a bad odor. This leads to
unhygienic conditions and thereby to a rise in the
health and cumulative environment problems. It is
evident that household food waste has a large
impact and it is essential to have proper knowledge
and good practices in waste management at home.
Therefore, there is a huge potential in the extension
project of household food waste, which would be
likely to help and educate each household toward
managing and reducing food waste.
The researchers used the top 5 barangay that
produced the most waste from the Municipality of
Padre Garcia as the respondents of this study. The
barangays included are Cawongan with a total
households of 1,031; San Felipe with 1,029
households; followed by Barangay Bawi with 946
households; Banaba which has 909 households;
and Poblacion with 825 number of households.
The data were given by the MENRO.
In this research, gaining knowledge on issues
and practices related to household food waste
management in different dimensions will provide
authentic information needed in the creation of an
extension project that this study will propose. The
developed extension project concerning household
food waste can be a viable step in reducing the
volume of food waste, providing additional
information toward waste management,
maintaining a healthy environment for the
members of the community, and creating a positive
attitude among the household toward food waste.
This study, which was carried out in the household
of Padre Garcia, Batangas Philippines, year 2020,
specifically aimed to do a quantitative assessment
of the practices of households in Padre Garcia
towards management of food waste, and to
propose an extension project that can possibly use
by every private household in the Municipality of
Padre Garcia. Such a research method provides a
comprehensive view and treatment of the issue
where the researchers take the readers at a vantage
point in which every perspective is assessed.
2. OBJECTIVES
This study aims to propose an extension project to
educate households regarding the growing
problems on food waste. 
Specifically, the study seeks answers to
the following questions:
1. What is the profile of the respondents in terms
of: 
1.1 Family size; 
1.2 Family income per month; 
1.3Budget for food; 
2. How may the food waste practices of the
household-respondents be assessed in the
following areas;
2.1. Planning
2.2. Shopping
2.3. Storing 
2.4. Preparing
2.5. Consuming
3. Is there a significant relationship between the
profile of respondents and their food waste
practices?
4. Based on the findings, what extension project
may be proposed by the researcher to help the
household of Padre Garcia manage their food
waste?
3. MATERIALS AND METHODS
Research Design
In this study, descriptive design was used with a
quantitative approach as a method in gathering
information from the households in the
Municipality of Padre Garcia. Descriptive research
design is based on systematically and reliably
explaining facts and characteristics of a specific
community, issue, policy or area of interest.
Descriptive research is defined as a method of
research that describes population or phenomena
studied. This was used in study because the aim of
this study is to assess the household practices
about food waste in the Municipality of Padre
Garcia.  comments and suggestions given by the
Respondents of the Study
From the 18 Barangay in the Municipality of Padre
Garcia, we choose the top five (5) barangay that
generate most of the household food waste which
consists of Barangay Cawongan, San Felipe, Bawi,
Banaba and Poblacion. From these, the researchers
used stratified proportionate sampling to get an
equal number of respondents in each barangay; and
to identify which households will be used as
respondents that will participate on the survey
questionnaire, systematic sampling were used.
Table 1. Top 5 Barangay of Padre Garcia that
Generate Most Waste
Top 5 Barangay Total no. of Sample
Households Size
1. Cawongan 1,031 56
2. San Felipe 1,029 56
3. Bawi 946 51
4. Banaba 909 49
5. Poblacion 825 44
Data Gathering Instrument
In order to obtain the data necessary to the study,
the researchers, to gather information from the
respondents, used self-structured survey
questionnaires. The questionnaire includes
information on one household's food waste
practices. First, the researchers browsed details on
the internet to have an idea in the making of the
survey questionnaire.
The researchers-made survey
questionnaire was written in English and Filipino.
The questionnaire was divided into two sections.
The first part included the profile of the
respondents which contains family size, family
income and food budget. On the other hand, the
second portion consists of their practices starting
from planning, to shopping, storing, preparing and
consuming foods in their home.
Construction of Questionnaire
The researchers read extensively from books,
unpublished thesis, and used the internet to find
online materials relevant to the study. They created
the first draft of the questionnaire after conducting
extensive research. The draft was given to the
adviser for feedback and suggestions. They
completed the final draft of the questionnaire after
incorporating the adviser's feedback.
Validation of Questionnaire
The researchers prepared a letter of request for the
validation of their instruments. The questionnaire
together with the statement of the problem and the
request letter of validation were presented to some
practitioners from the field concerned. The
practitioners checked and validated the
instruments. Thereafter, according to the
proponents the researchers prepared the second
draft. The final draft was presented to the adviser.
Administration of the Questionnaire
The researchers conduct a dry run to 20
respondents from Timbugan, Rosario Batangas to
test the reliability of the questions before the actual
distribution of the questionnaire. After the dry run
response was assessed, the results ranged
from .834 to .859, meaning that the internal
consistency was good and can finally proceed to
actual distribution. In order to carry out a survey
questionnaire in each area the researchers prepared
letters requesting permission of the captains in the
top 5 barangay. Due to the pandemic, researchers
are strictly following safety protocols, ensuring the
security of themselves, the respondents and
barangay captains. It was also reminded by the
Barangay Captains before giving their approval to
proceed to the distribution of questionnaires. With
the request granted, the researchers were able to
personally distribute the questionnaire to the
respondents.
Data Gathering Procedure
The researchers asked permission from their
Associate Dean as well as to their adviser to allow
them to proceed to the distribution of
questionnaires outside the academe. They also
asked for the approval of the Barangay Captains of
the selected barangays in Padre Garcia. Barangay
captains reminded the researchers that due to the
current situation, they have to follow the safety
protocols such as wearing face mask and face
shield, bringing alcohol and observing social
distancing. After the reminders and the direction
given by the barangay captains and other officials,
the researchers were given the approval to
distribute their questionnaires to the selected
households in the top 5 barangay. Because of the
short time frame and to assure the safety of all, the
questions were asked to the respondents and the
researchers fill up the questionnaire accordingly.
The researchers have gathered the data safely.
number of respondents have a family size of 4-5
members; 19.5% or 50 of the respondents fall
under 8 and above family size; lastly, 18.8% or 48
respondents belong to a family with 3 members
and below.
It can be perceived from the table that
most of the respondents belong to household with
a family size of 6-7.

Statistical Treatment of Data Table 3. Frequency Distribution of the Demographic

The various data gathered through survey Profile of the Respondents in terms of
Family Income per Month
questionnaire will be statistically treated using the
Family Income Frequency Percentage
following: per Month
Ranking. This was used to show the Below Php 5,000 46 18.0
arrangement of items in the questionnaire from the
highest to lowest in terms of their weighted mean Php 5, 000 – Php 72 28.1
and/or frequency. 9,999
Php 10,000 – Php 61 23.8
Frequency. This was used to determine 14,999
the number of respondents who answered the same Php 15,000 – Php 35 13.7
responses under each indicator. 19,999
Weighted Mean. This was used to Php 20, 000 and 42 16.4
interpret and determine which data under each above
indicator values more than the others. Total 256 100
Verbal Interpretation. This was used to
verbally interpret the results of the computed Table 3 shows the demographic table of the
weighted mean. respondents based on their monthly income. Based
Crosstab. This was used to analyze the on the table, 28.1% or 72 of the respondents
relationship between two or more variables. received monthly income worth Php 5, 000 – Php
Chi-Square. This was used for testing 9,999; 23.8% or 61 of the total respondents have a
relationships between categorical variables. monthly income of Php 10,000 – Php 14,999; 18%
Percentage. This was used to determine or 46 respondents belong to a family with monthly
the percentage for each data. income of below Php 5,000; 42 pr 16.4% of the
Stratified Proportionate Sampling. This respondents have a monthly family income of Php
was used to ensure an equal number of 20, 000 and above; while, 13.7% or 35 of the
respondents. respondents have a family income per month of
Sampling. This was used to determine Php 15,000 – Php 19,999.
which respondents would take part in the study. Hence, most of the respondents belong to
a family with a monthly income of Php 5, 000 –
4. RESULTS AND DICUSSION Php 9,999. According to the Philippine Institute for
Development studies, families with monthly
1. Profile of the Fast Food Restaurants
income of below Php 10, 957.00 belong to poor
social class. Therefore, most of the respondents fall
Table 2. Frequency Distribution of the Demographic
Profile of the Respondents in terms of under poor social class.
Family Size
Family Size Frequency Percentage Table 4. Frequency Distribution of the
8 and above 50 19.5 Demographic Profile of the Respondents in
6 and 7 members 95 37.1 terms of Budget for Food
Budget for Food Frequency Percentage
4 and 5 members 63 24.6
Below Php. 5,000 113 44.1
3 members and 48 18.8
below Php 5,000 – Php 56 21.9
Total 256 100 6, 999
Php 7, 000 – Php 52 20.3
Table 2 presents the frequency distribution of the 9, 999
demographic profile of the respondents in terms of Php 10, 000 and 35 13.7
family size. As shown above, there were 95 above
respondents or 37.1 percent who belong to a family Total 256 100
with 6-7 members; 24.6% or 63 of the total
Table 4 presents the demographic profile of the portion sizes as one of the most promising actions
respondents in terms of their budget for food. The to avoid wasting food. Moreover, larger plates
table revealed that 44.1% or 113 of the respondents induce people to eat more and increase the amount
have monthly food budget of below Php. 5,000; of food wasted (Wansink and Van Ittersum, 2013).
21.9% or 56 respondents allot Php 5,000 – Php 6, Lastly, Juul (2016) stated that to avoid cooking too
999 budgets for food; while, the budget of 20.3% much food, cooking 30% less than you usually do
or 52 of the total respondents for food is Php 7, will target just the right amount of food for your
000 – Php 9, 999; lastly, 13.7% or 35 of the family and guests.
respondents have Php 10, 000 and above budget On the other hand, the least
for food. statement that has 3.45, the lowest weighted mean
This shows that most of the respondents in terms of planning is constructing accurate
allot below Php 5,000.00 as monthly food budget. quantities of the shopping lists for food and
product needed, and is verbally interpreted as
2.Assessment of the respondents’ household assessed to a great extent. This might be because
food waste practices. their focus only is what to buy and not the
2.1 Planning quantities of foods and they find it difficult to
This study involves the assessment on household establish and put accurate measurements to the
food waste practices of the respondents in various shopping lists. Relatively, according to Van Geffen
areas such as in planning, shopping, storing, et al. (2017), accurate planning is difficult as it
preparing and consuming. involves incorporating many varying aspects, such
Table 5. Assessment on the Food Waste Practices of as who will be joining the meals, which portion
the Household-Respondents in terms of Planning sizes are appropriate, which products will be
In our Weighted Verbal fancied, which foods are in stock and what is the
household, we Mean Interpretation food’s current shelf-life status. People who feel
practice… more confident about their ability to plan
1. creating ideas 4.12 Assessed to a accurately are more likely to perform behaviors
of what to cook great extent that prevent food waste and waste less.
throughout the
week. 2.2. Shopping.
2. considering 4.21 Assessed to a This study involves the assessment of the
the number of great extent respondents on household food waste practices in
persons that will terms of shopping.
Table 6. Assessment on the Food Waste Practices of
eat. the Household-Respondents in terms of Shopping
3. checking the In our household, Weighted Verbal
refrigerator or 4.00 Assessed to a we practice… Mean Interpretation
storage to great extent 1. following the 3.45 Assessed to a
determine what shopping lists great extent
is needed or has strictly.
been utilized.
2. purchasing of 3.27 Assessed to a
4. making a list 3.63 Assessed to a foods in promos moderate
of groceries great extent (such as buy 1 extent
needed. take 1 or foods in
5. constructing bulks
accurate 3.45 Assessed to a 3. looking for 4.24 Assessed to a
quantities of the great extent foods that take a great extent
shopping list for longer time to
food and expire.
product needed
4. buying fresh 4.57 Assessed to a
Composite 3.89 Assessed to a foods and food very great
Mean great extent products with extent
good condition
Table 5 In this table, it shows that in terms of packaging.
planning most of the households consider the 5. buying food 4.03 Assessed to a
number of persons that will eat with the highest products only great extent
weighted mean of 4.21 and verbally interpreted as when needed.
assessed to a great extent. It might be because they Composite Mean 3.90 Assessed to a
are trying to avoid an unnecessary amount of great extent
cooked food that may lead to spoilage. Secondi et
al. (2015) have identified a better estimation of
Table 6 shows that buying fresh foods and food risk foods. very great
products with good condition packaging has the extent
highest weighted mean of 4.57 and verbally Composite 4.46 Assessed to
interpreted as assessed to a very great extent. The Mean great extent
reason might be because when purchasing food
and food products, consumers are looking for fresh As presented in this table, taking special care with
and are in good condition as it indicates healthy, high-risk foods is considered as the most widely
safe foods for consumption and prevention of practiced among all the statements with a weighted
wastage. These findings establish that food mean of 4.59 and is assessed to a very great extent.
packaging has become a vital trigger to buy food The assumption behind this is that people are
products for young consumers while making their always mindful of their health so they are very
purchase decisions. It is in the line of findings of careful in handling and storing foods especially
the studies from across the globe (Silayoi & those that are high-risk foods. It is supported by
Speece, 2007; Cahyorini & Rusfian, 2011). the study of Moss (2018), that in due course food
Whereas, the statement that has the lowest poisoning can even become fatal, meaning that
weighted mean of 3. 27 and verbally interpreted as high risk foods must be handled with consistent
assessed to a moderate extent is purchasing of care without fault.
foods in promos (such as buy 1 take 1 or foods in While the lowest weighted mean observed
bulks). This is maybe because they are not fond is 4.25 and verbally interpreted as assessed to a
and they do not need too much stock of food at great extent is the practice of storing the raw food
home. The purchased food products might soon from cooked food separately. This is maybe
expire and that purchasing excessive food items because there is not enough storage where raw and
may only lead to spoilage or wastage. It was cooked food can be stored separately. It is assumed
supported on the study of Farr- Wharton et al., that the availability and size of storage equipment
2014; Graham-Rowe et al., 2014; Mond_ejar- (i.e. fridge, freezer and storage boxes) at home
Jim_enez et al., 2016; Porpino et al., 2015, that it is influence waste levels. Additionally, according to
widely assumed that promotional offers such as Plumb et al. (2013), Even though people often feel
“Buy One,Get One Free” (BOGOF) encourage confident about their storing abilities, they
consumers to buy more than actually needed, and frequently store products incorrectly.
thus promote the wasting of food.
2.4 Preparing.
2.3 Storing. This study involves the assessment of the
This study involves the assessment of the respondents on household food waste practices in
respondents on household food waste practices in terms of preparing.
terms of storing.
Table 7 Assessment on the Food Waste Practices of
the Household-Respondents in terms of Storing Table 8. Assessment on the Food Waste Practices of
the Household-Respondents in terms of Preparing
In our Weighted Verbal
household, we Mean Interpretation In our household, Weighted Verbal
practice… we practice… Mean Interpretation
1. keeping the 4.56 Assessed to a 1. performing
foods in suitable very great measuring of 3.51 Assessed to a
food storage. extent ingredients and great extent
2. storing the raw 4.25 Assessed to a checking for food
food from great extent quantities before
cooked food cooking.
separately. 2. cleaning of tools
3. checking and and equipment to be 4.65 Assessed to a
observing the 4.38 Assessed to a used is strictly very great
expiration dates great extent observed. extent
on food products
from time to 3. assigning the
time. skilled member of 4.13 Assessed to a
4. keeping foods the family in very great
with cover and 4.27 Assessed to a preparing foods. extent
labels. great extent 4. ensuring good
personal hygiene Assessed to a
5. taking special while preparing 4.71 very great
care with high- 4.59 Assessed to a foods and extent
sanitization of the Table 9. Assessment of the Food Safety Culture
area. among Fast Food Restaurant in terms of Work
5. communicating Pressure
to other family Assessed to a In our Weighted Verbal
members which 4.14 great extent household, we Mean Interpretation
products are used practice…
partially so they 1. getting
will be utilized for enough 4.36 Assessed to a
the next recipes. amount of food great extent
Composite Mean 4.18 Assessed to a to eat then just
great extent return if want
more.
The table shows that cleaning of tools and 2. using “serve
equipment to be strictly observed has the ware” in meals 4.52 Assessed to a
highest weighted mean of 4.65 and verbally such as plates, very great extent
interpreted as assessed to a very great extent. bowls and
The reason might be because they do not want serving
spoons.
cross-contamination to occur, especially if
3. Re-heating
they have kids at home. A study that supports and reusing 3.73 Assessed to a
this claim is the research conducted by leftover foods. great extent
Bredbenner et al. (2013), about Food Safety in 4. storing
Home Kitchens: A Synthesis of Literature. leftover foods 3.95 Assessed to a
According to them, Kitchen utensils and in refrigerator great extent
cutting boards also are key cross or freezer.
contamination routes. In fact, research in the 5. transforming
U.K. suggests that 14% of all foodborne leftover foods 2.86 Assessed to
illnesses may be due to inadequately cleaned into a new moderate extent
cutting boards and knives. Although nearly all meal.
consumers report they wash these items after Composite 3.91 Assessed to a
Mean great extent
using them with raw meat or produce,
observational data indicate that the vast The table shows that using “serve ware” in meals
majority of consumers do not clean cutting such as plates, bowls and serving spoons has the
boards and utensils sufficiently to prevent highest weighted mean of 4.52 and verbally
cross contamination. interpreted as assessed to a very great extent. The
On the other hand, performing reason might be because households were trying to
ingredient measuring and checking for food avoid cross contamination, for this is one of the
quantities before cooking was ranked as the causes of foods being discarded. To support this
least practice performed at home, with a claim, the article published by WebstaurantStore
weighted mean of 3.51 and is verbally Food Service Equipment and Supply Company
(2021) stated that cross-contamination can happen
interpreted as assessed to a great extent. This
if utensils, glasses, and plates are improperly
could be due to the fact that it takes a long handled while your tables are set or cleared. To
time and is much easier to estimate rather than prevent contamination when serving food and
using measuring tools and actually performing plating prepared food, avoid using the same
it. If one masters cooking, it is easier for them utensils to serve different food items. Likewise, it
to estimate the ingredients out of expertise. is also advised to keep the physical handling of
According to Harlan, (2021), most chefs do ready to eat food to a minimum, do this by using
measure and when they do not; it is because tongs and spoons to handle food.
they have been cooking a long time. They Whereas, the statement that has the lowest
understand the amounts of ingredients they weighted mean of 2.86 and verbally interpreted as
assessed to a moderate extent is transforming
are adding because they started measuring.
leftover foods into a new meal. This is maybe
because this requires extra effort and time as well
2.5 Consuming. as thinking creatively on how to transfer these
This study involves the assessment of the foods into a new one. Most likely, these foods will
respondents on household food waste be given to the domestic animals or left to spoil.
practices in terms of consuming. According to Cappellini and Parsons (2012),
people often find it boring to eat the same meal
repeatedly or have an aversion to reheating mean of risk judgement is 3.62. This implies that
leftovers because those are perceived to offer less the management firmly believes that food safety is
quality and freshness. Using parts of the old dish more important than production.
and making a new one out of it often requires too According to Global Food Safety Initiative
much time and effort. Technical Working Group, maintaining a culture
2.6 Risk Judgement. Organizational risk of food safety ensures that operators and workers
awareness and risk taking decisions with know the risks associated with the goods or meals
regard to food safety. The table presents the they make, understand why it is necessary to
assessment of the food safety culture among manage the risks, and demonstrably manage those
risks effectively. Individuals are required to adopt
fast food restaurant in terms of risk
policies that embody the common value system of
judgement. an organization with a strong food safety culture
Table 8. Assessment of the Food Safety Culture
among Fast Food Restaurant in terms of Risk and point out where others can struggle. Besides,
Judgement members of the organization need to know the
Statements W.M V.I risks related to their product and know why it is
Employees are not 3.41 A important to manage the risk effectively (Powell,
asked to cut corners Jacob & Chapman, 2011).
with food safety so
costs when preparing 2. Significant relationship between the
food can be saved. fast food restaurants and their food
Employees believe 3.65 S.A
that written food safety culture.
safety policies and
procedures are more 3.1 Management and Co-Workers. The table
than a cover-up in presents the significant relationship between
case of a law suit. profile of fast food restaurants and their food
Team leaders never 3.55 S.A safety culture in terms of management and co-
tell workers to work workers.
faster by taking Table 9. Significant Relationship between the Profile
shortcuts with food of Fast Food Restaurants and their Food Safety
safety when there is a Culture in terms of Management and Co-Workers
need to finish Support
production as Variables p- compute Decision Verbal
scheduled. values d values on Ho Interpretation
Employees are 3.66 S.A
Year/s in .000 22.853 Reject Significant
convinced that, for
Operation
the management,
Number of .000 22.853 Reject Significant
food safety is more
Employee
important than
s
production yield.
Hours of .000 14.296 Reject Significant
When a food safety 3.64 S.A
Operation
incident occurs, its
root cause is Table 9 shows, years/s in operation, number of
aggressively taken employees and hours of operation had p-values
care of to make sure of .000, and a computed value of 22.853 and
it won’t happen 14.296 respectively which shows significant
again. relationship with the food safety culture in terms of
No compromises with 3.59 S.A management and co-workers wherein the p-value
safe practices are of these factors were less than .05 level of
made when handling significance. The null hypothesis is rejected and it
food.
indicates that year/s in operation, number of
Composite Mean 3.62 Strongly Agree
Legend: W.M – Weighted Mean; V.I - Verbal Interpretation; S.A – Strongly Agree; employees and hours of operation do influence the
A – Agree food safety culture in terms of management and
Table 8 presents the assessment of the food safety co-workers. Perhaps, it is because the profile of the
culture in terms of risk judgement. It shows that fast food restaurants influenced the important
the respondents strongly agreed that employees are aspects among manager and coworkers when it
convinced that, for the management, food safety is comes to teamwork in following food safety.
more important than production yield had the 3.2 Communication. The table presents the
highest weighted mean of 3.66. Then, employees significant relationship between the profile of fast
are not asked to cut corners with food safety so food restaurants and their food safety culture in
costs when preparing food can be saved got the terms of communication.
least weighted mean of 3.41 and verbally
interpreted as agree. Therefore, the composite
 Table 10. Significant Relationship between the Table 12. Significant Relationship between the
Profile of Fast Food Restaurants and their Food Profile of Fast Food Restaurants and their Food
Safety Culture in terms of Communication Safety Culture in terms of Environment Support
Variables p- compute Decision Verbal Variables p- compute Decision Verbal
values d values on Ho Interpretation values d values on Ho Interpretation
Year/s in .000 17.972 Reject Significant Year/s in .000 22.995 Reject Significant
Operation Operation
Number of .000 17.972 Reject Significant Number of .000 22.995 Reject Significant
Employees Employee
Hours of .010 6.572 Reject Significant s
Operation Hours of .000 19.065 Reject Significant
As shown in table 10, years/s in operation and Operation
number of employees had p-values of .000 as well As shown in table 12, years/s in operation, number
as computed value of 17.972. While hours of of employees and hours of operation had p-values
operation had a p-value of .010 and a computed of .000, and a computed value of 22.995 and
value of 6.572 respectively which show significant 19.065 respectively which shows significant
relationship with the food safety culture in terms of relationship with the food safety culture in terms of
communication, wherein the p-value of these environment support, wherein the p-value of these
factors were less than .05 level of significance. The factors were less than .05 level of significance. The
null hypothesis is rejected and it indicates that null hypothesis is rejected and it indicates that
year/s in operation, number of employees and year/s in operation, number of employees and
hours of operation do influence the food safety hours of operation do influence the food safety
culture in terms of communication. Possibly, there culture in terms of environment support. As time
was open communication among staff regardless goes by, as the number of year’s increases as well
of how many years in operation, number of as the number of employees and hours in operation
employees and hours of operation and they were it develops and innovates which has a great impact
free to speak out if something happened that could in the fast food restaurant,
compromise food safety. 3.5 Work Pressure. The table presents significant
3.3 Self-Commitment. The table presents relationship between the profile of fast food
significant relationship between the profile of fast restaurants and their food safety culture in terms of
food restaurants and their food safety culture in work pressure.
terms of self-commitment. Table 13. Significant Relationship between the
Table 11. Significant Relationship between the Profile of Fast Food Restaurants and their Food
Profile of Fast Food Restaurants and their Food Safety Culture in terms of Work Pressure
Safety Culture in terms of Self-Commitment Variables p- compute Decision Verbal
Variables p- compute Decision Verbal values d values on Ho Interpretation
values d values on Ho Interpretation Year/s in .026 11.075 Reject Significant
Year/s in .000 17.535 Reject Significant Operation
Operation Number of .026 11.075 Reject Significant
Number of .000 17.535 Reject Significant Employee
Employees s
Hours of .000 15.280 Reject Significant Hours of .007 9.792 Reject Significant
Operation Operation
Table 11 presents the years/s in operation, number Table 13 shows the years/s in operation and
of employees and hours of operation had p-values number of employees had p-values of .026 as well
of .000, and a computed value of 17.535 and as computed value of 11.075. While hours of
15.280 respectively which shows significant operation had a p-value of .007 and a computed
relationship with the food safety culture in terms of value of 9.792 respectively which show significant
self-commitment, wherein the p-value of these relationship with the food safety culture in terms of
factors were less than .05 level of significance. The work pressure, wherein the p-value of these factors
null hypothesis is rejected and it indicates that were less than .05 level of significance. The null
year/s in operation, number of employees and hypothesis is rejected and it indicates that year/s in
hours of operation do influence the food safety operation, number of employees and hours of
culture in terms of self-commitment. Perhaps, it is operation do influence the food safety culture in
because as an employee it is their duties and terms of work pressure. As a result, various
responsibilities to follow food safety rules whether components of work pressure had an impact on
they are new or not in this field of fast food their food safety practices, such as time
industry. restrictions, which were frequently cited as the
3.4 Environment Support. The table presents the main problem in adhering to standard protocols.
significant relationship between the profile of fast 3.6 Risk Judgement. The table presents the
food restaurants and their food safety culture in significant relationship between the profile of fast
terms of environment support.
food restaurants and their food safety culture in
terms of risk judgement.
As shown in table 14, years/s in operation and
number of employees had p-values of .033 as well
as computed value of 6.846. While hours of
operation had a p-value of .026 and a computed
value of 4.983 respectively which show significant
relationship with the food safety culture in terms of
risk judgment, wherein the p-value of these factors
were less than .05 level of significance. The null
hypothesis is rejected and it indicates that year/s in
operation, number of employees and hours of
operation do influence the food safety culture in
terms of risk judgement. Perhaps it is because that
employee’s performance in dealing food safety
handling protocols can affect the profile of the fast
food restaurants. Moreover, it is important for the
employees to have further knowledge whether they
are with or without experience in the field of fast
food industry.
Table 14. Significant Relationship between the
Profile of Fast Food Restaurants and their Food
Safety Culture in terms of Risk Judgement
Variables p- compute Decision Verbal
values d values on Ho Interpretation
Year/s in .033 6.846 Reject Significant
Operation
Number of .033 6.846 Reject Significant
Employee
s number employees it is relative to the size
Hours of .026 4.983 Reject Significant
Operation
4. Proposed a food safety flyers
campaign to enhance the food safety
protocols among fast food restaurants in
Rosario, Batangas.
The food safety flyer campaign is composed of
three campaigns such as, BEE-safe mga Ka-Jolly
for Jollibee, Safety is Domino’s #1 Priority for
Domino’s Pizza and Chow- sarap maging healthy
kung may Food Safety! for Chowking Rosario. It
also shows the six (6) indicators such as
management and co-workers support,
communication, self-commitment, environment
support, work pressure and risk judgements that
serves as their guide to enhance their culture in
terms of food safety.
Rationale
The researchers develop first an input to be
considered in proposing food safety intervention
on the food safety protocol of the fast food
restaurants in Rosario, Batangas. The develop
input includes six (6) indicators such as
management and co-workers support,
communication, self-commitment, environment
support, work pressure and risk judgements that
serves as their guide to enhance their culture and
practices in terms of food safety. The researcher
proposed material which is primarily designed to
support the employees of fast food restaurant into
the field of entrepreneurship for enhancing of food
safety culture.
By analyzing the input’s made, the researchers
came up on proposing various campaigns such as
food safety campaign namely: BEE-safe mga Ka-
Jolly for Jollibee, Safety is Domino’s #1 Priority
for Domino’s Pizza and Chow- sarap maging
healthy kung may Food Safety! for Chowking
Rosario. This material was in form of flyers taken
with the cooperation and partnership of fast food
restaurant management. The proposal material was
made to focus and guide fast food restaurant in
food safety culture. The flyers aim to help both
staffs and customers, how they follow food safety
practices, comprehension towards the said
campaign flyers find including their actions, being
aware and how they apply in a real-life situation
with or without any supervision came people
concern.
The researchers believe that the propose food
safety campaign will help the administrators and
employees in various fast food restaurants in
dealing with safety food culture.
5. CONCLUSIONS
Based from the foregoing findings of the
researchers, the following conclusion was drawn.
1. Majority of the fast food restaurants were
operating beyond one year. With the
of company and operates the minimum
hours of 12.
2. Management and co-worker support,
communication, self-commitment,
environment support, work pressure and
risk judgement factors are verbally
interpreted as strongly agreed in assessing
the foo
3. There are significant relationship between
the fast food restaurants and their food
safety culture.
4. Food safety flyers campaign is designed
to support both the administrators and
employees of fast-food restaurant to
enhance food safety culture.
6. RECOMMENDATIONS
Based from the findings and conclusions, the
following recommendations are hereby given by
the researchers.
1. The proposed campaigns which aim to
support both the management and
employees of fast-food restaurant to
enhance food safety culture should be
tried out.
2. Advice the management of fast food
restaurant should examine the impacts of
their food safety culture and to improve
policies that motivate and improve
employee and performance.
 3. Aside from the fast food restaurants,
further studies may also be conducted to
determine the food safety culture in
different context, location of restaurants.
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Acknowledgements
The researchers want to thank everyone who
helped make this study a success by contributing
help, professional advice, and emotional support.
To Dr. Rosalinda M. Comia, Head of
Academic Affairs, Chairperson of the Panel of
Examiners, for her kindness and approval of this
study, as well as her wise comments and
suggestions that encourage the researchers to
continue working on this project;
To Mrs. Christine C. Cordero and Mr.
Persius M. Garcia, panel members, for giving also
the researchers their comments and suggestions to
improve this study;
 To Mrs. Anabel C. Banuelos, research
instructor, for approaching the researchers with
courtesy, compassion, and concern from the
beginning of this study;
To Ms. Marianne M. Custodio, thesis
adviser, for giving her full time, effort, concern,
and encouragement in completing this study as
well as for the suggestions and insights she
provided;
To Ms. Merlyn B. Capina, Mr. Jay L.
Escalera and Ms. Carol C. Macalalad, the
validators, for giving their time and effort for
suggesting and commenting the researchers survey
questionnaire.
To Mr. Dondon De Torres, the
statistician, for putting up his time and effort to
conduct the statistical tool required for this study;
To Ms. Joanne Jane Rabano, the
grammarian, for her assistance to the researchers;
To the school librarian, for allowing the
researchers to acquire information needed to
support this study and providing them with
accommodations and assistance;
To the respondents, for the generosity,
warmth, and unwavering cooperation and full
support in helping the researchers complete this
study;
To the family of the researchers, for their
love, prayers, care and sacrifices for educating and
preparing us for our future; and
Above all, praises and thanks to the God,
the Almighty, for His showers of blessings
throughout our research work to complete this
study successfully.

A. A. B.
M. N. M.
M. L. A.