Food Safety Knowledge and Practices Among Hospitality Management

Students in Bukidnon State University

Ivan Padecio

Jayson Surigao

Ellaine Mae Zagado

Jd Ebin

AN UNDERGRADUATE RESEARCH PAPER PRESENTED TO THE

OF THE DEPARTMENT OF HOSPITALITY

MANAGEMENT, BUKIDNON STATE UNIVERSITY

IN PARTIAL FULFILMENT

FOR THE DEGREE

BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

Introduction

Food safety refers to the proper food handling procedures

applied during food preparation, processing, storage, and distribution

of the products you deal with in your food business. The concern for

the integrity of food safety lingers within all the parts of a food supply

chain. Millions of people worldwide experience food-borne illnesses and

diseases each year as a result of consumption of contaminated food,

making this one of the most pervasive public health issues in the

modern world (Sanlier, 2009, 538). The majority of food-borne disease

outbreaks, according to analyses of notifications around the world, are

caused by practices during food preparation in small food

establishments, canteens, residential residences, and other locations

where food is prepared for human consumption (Seaman & Eves, 2006:

279). Food-borne illness is significantly increased in catering

enterprises by improper food handling (Egan et al., 2007: 1180; Ehiri,

Morris, & McEwen, 1997: 137). 97% of all food-borne illnesses linked

to catering establishments may be caused by improper food handling

(Egan et al., 2007: 1180).

The concern for the food production life cycle starts from

agriculture to packaging of finished products and delivery to the

consumer’s table. Controlling food safety requires knowledge about

what could endanger its integrity and stability. Food safety is negatively

affected by contaminations along your food supply chain. These

contaminations can be caused by biological, chemical, physical, and

radiological hazards that can affect all key junctures of your operation.

Without the proper management and control of food safety, issues such

as foodborne diseases and food-related injuries can occur. Food

handling practices that can be applied to keep food products wholesome

are what is food safety made up of. All of the members of the food supply

chain must comply with established standards and legislation to

maintain food safety. Proper handling and industrial processes may

include cooking at the right internal temperature to prevent

undercooked meat, preventing cross-contamination through proper

segregation to prevent contact, storing foods at proper refrigeration

temperatures, and other critical control points that help render

potential infectious diseases ineffective. Additionally, consumers also

play a significant role when it comes to food safety. Customers are

expected to follow storage and processing directions for the products

they purchase, especially if these are raw materials. Participation of

consumers towards food safety is also seen through their demand for

high-quality, safe products and voicing their complaints if there are food

safety issues.

According to Ahmad R. Albattat (2019) , Food safety and

hygiene is usually explained as the multiple conditions and ways to

preserve food quality, so that foodborne diseases and contamination is

prevented. University students are a group of people that faces the most

risk because of their unsafe behavior in consuming food. There has

been many studies that have been done on comprehension, behavior

and implementation towards food safety among food handlers, but

there is a lack of study on the relationship of the aspect among

university students. However Food safety can be defined as the

confidence degree that the food will not cause any harm or sickness to

the consumer when it is prepared, served and consumed based on its

intended use. A secure food is a food that is physically, chemically and

biologically ready to be consumed when it is prepared according to its

main purpose and does not loses its nutritional value Gulshan

Umbreen(2020).

Nora A. Moreb (2017) Stated that Food safety concerns have

existed for a long time, as millions of people across the globe suffer from

food borne disease every year. Food handlers play an important part in

the prevalence of food poisoning, which cannot be underestimated.

Consequently, their knowledge, attitudes, and practices (KAPs) on food

safety should be sufficient (Sharif & Al-Malki, 2010). It is important for

any government intervention to provide education and training among

food handlers to ensure delivery of high quality and safe food because

information alone does not always result in beneficial changes in food

handling practices (Ansari-Lari et al., 2010). (Soares et al., 2012). In

considering these issue, the aim of this study is to assess the level of

food safety knowledge and practice of food safety Hygiene Among

Hospitality Management students in Bukidnon State University.

Significance of the study

Food Safety is vital not only for the health of consumers but

also the entire food industry and regulatory authorities. University

students such as the Hospitality Management department are an

important target group as they are most likely to engage in food

handling and different kitchen departments. These practices make

them susceptible to foodborne illness. The result of this study may also

be helpful for promoting the safety and knowledge among Hospitality

Management students. When reviewing related literature, we

discovered that there are numerous studies about the knowledge and

practices of food safety that were conducted on various groups (Bolton

et al., 2008; Dewaal, 2003; Howells et al., 2008; Jevsnick, Hlebec, &

Raspor, 2008b; Kramer & Scott, 2004; McCarthy et al., 2007; Omemu

& Aderoju, 2008; Rao, Sudershan, Rao However, we were unable to

locate any research that looked at students enrolled in university

cooking programs' understanding and application of food safety. The

students will be employed by the different kitchen departments of

catering firms once they graduate from these courses. Therefore, the

students' understanding of and habits surrounding food safety and

cleanliness is very essential. This raises the significance of this study.

Conceptual framework for food safety criteria

The conceptual framework for food safety criteria comprises

different criteria

and related processes used to determine food safety (Fig. 2). Here, we

introduce

the overall framework. All components are elaborated and explained in

subsequent sections.

According to ChristineHassauer(2020) Food safety has a

significant influence on food markets and is of great societal importance

because it protects human health and life. Most studies presume that

the presence or absence of food safety can be objectively assessed based

on data from natural sciences and might be further interpreted and

perceived in different ways; however, there is no consensus on the

definition of food safety.

Statement of the problem

The purpose of this study is to determine the actual level of

food safety awareness and the correct methods for food handling among

Hospitality Management Students of Bukidnon State University. This

specifically aims to answer the following questions:

Delimitation of the study

This study will focus on determining the food safety practices

and knowledge among Hospitality Management students in Bukidnon

State University in terms of one’s personal hygiene, food preparation,

cooking, serving, storing, and the surrounding.

The collection of data is through the use of questionnaires. This will be

based on their prior experience as Hospitality Management students in

Bukidnon State University.

Only 100 students of the Hospitality Management course will be the

subject of this study.

Definition of terms

For a better clarification and understanding of the related to this

study , The following terms are defined conceptually and operationally.

- Cross-contamination – the transfer of microorganisms from one

food to another via a nonfood item like a working surface or

equipment.

- Personal Hygiene- is defined as the principle of maintaining

cleanliness and grooming of the external body.

- Temperature Control- it is the process of controlling the

temperature of the food and it is extremely important to ensure

that food is safe to eat, and one must ensure that food is always

cooked, cooled, chilled or reheated properly to minimize the risk

of harmful levels of bacteria in the food.