Food safety practices of food handlers at Tongantongan National high school

FOLLOWING AN INVERTED PYRAMID FORM

NOT EXCEEDING 12 WORDS

A Qualitative Research

presented to the Faculty of Senior High School

TONGANTONGAN NATIONAL HIGH SCHOOL

Valencia City, Bukidnon

In Partial Fulfillment of the Requirements in

PRACTICAL RESEARCH 2

BAYONITA, AIREN
SERAT, AZENETH
TEJADA, SHERYL
ALVARADO, LAURENCE

GRADE-12 PEARL

LACUESTA, MARDE ALONZO

Research Adviser

FEBUARY 20
 Chapter 1

INTRODUCTION

Food safety is defined as the degree of confidence that food will not cause harm
or sickness to the consumer when it is prepared, served and eaten according to it’s
intended use (WHO, 2003). Food borne diseases, an increasing public health problem,
are responsible for considerable morbidity and mortality globally (Linscott, 2011).
Therefore, safety of food continues to be of paramount importance for not only
consumers but also the entire food industry and regulatory authorities. Increasing cases
of consumption of unhealthy food are being reported and approximately 76 million
cases of illness, 325000 hospitalizations and 5000 deaths each year are reported in the
US alone (Mead et al. 1999). According to a report published in 2013 by the Health
Ministry, Kingdom of Saudi Arabia, approximately 1647 food borne illness were reported
in 2010. In another report, in 2011 alone, the 255 incidences for food borne diseases
were reported causing illness in 2066 people (Health Ministry Saudi Arabia, 2013).
Occurrence of foodborne illnesses is at times attributed to the improper handling of the
food items at consumers' homes (Redmond & Griffith, 2003). Mishandling of food can
occur during preparation, handling and/or storage of food (Knabel, 1995) and numerous
studies have shown that the manhandling of food occurs because consumers have
inadequate knowledge about food handling practices (Altekruse et al., 1996, Knabel,
1995, Meer and Misner, 2000, Redmond and Griffith, 2003). Hence, educating
consumers on safe food handling practices can achieve prevention and control of
foodborne illnesses (Jevsnik, Hlebec, & Raspor, 2008).

See often referred to as the 4 steps to food safety, the core safe food handling
practices are clean, separate, cook, and chill. Each safe food handling practice will be
discussed in detail below for dairy, meat and fish, eggs, fruit and vegetables, frozen
goods, and dried goods.

Clean

Food handlers must always wash their hands before they begin food preparation.
The key tip for handwashing is to use warm water and regular soap. Handwashing
should last for at least 20 seconds. Aside from keeping their hands and arms clean,
food handlers must also ensure that the tools they’ll be using for food preparation, such
as cutting boards, knives, pans, and spatulas, are clean and dry.

Separate

Raw meat, poultry, seafood, and eggs should always be kept separate from other
ingredients. Don’t use containers, plates, or cutting boards that have held raw meat,
poultry, seafood, or eggs for other ingredients, unless they have been washed in hot
soapy water. The same rule applies to utensils.

Cook

Once they have finished cooking a dish, food handlers are required to check its
internal temperature by using a food thermometer. There are specific internal
temperature ranges for each food type. Food handlers must not send food out for
serving if it is not within the required temperature range. This is to ensure that all
harmful microorganisms are killed before the plate reaches the customer.

Chill

Keep the temperature within the refrigerator below 40°F (4°C). To avoid having to
manually check the temperature using an appliance thermometer several times
throughout the day, consider setting up temperature sensors for ease of mind. These
sensors can also alert food handlers when fridge temperature reaches or starts to go
above 40°F (4°C). For freezers, the recommended temperature is 0°F (-17°C

To the best of our knowledge, limited studies focused on senior high school
student have been performed, and there are no gender based studies concerning food
safety knowledge of students studying at Tongantongan National High School The
target group for this study has been chosen to all students in Tongantongan National
High School because 1) they are more likely to engage in risky eating behaviors than
others and thus more susceptible to foodborne illnesses 2) they are more likely to
engage in risky food handling practices than others because of their future roles as
home makers, cooks and food processors and handlers. Therefore, this study aimed to
assess the level of concerns, knowledge, attitude and practice concerning food safety
among male and female students of Tongantongan National High School
Background of the Study

This study was conducted to assess the self reported and observe food safety practices
(FSP) of food handlers, who deliver food products that prepared and cooked at home
751 participated in the online survey who were selected using criterion sampling a
questionnaire developed by the researcher was used to gather data with cronbach
alpha of 0.91.t-test ANOVA and fleiss kappa were performed to treat data

There were no significant differences between self reported FSP in four dimensions and
demographic characteristics, except for age where a significant difference exist between
the FSP of the four age groups along food preparation (F=4.530,p<0.01)

The FSP in the four dimensions obtained a weighted of 1.72 0.69 which is interpreted
as sometimes practice.

The food handlers at home need quarterly and inappropriately practice the protocols in
keeping the food safe to eat. The observed reports showed that the food handlers at
home do not meet food safety standards as indicated in the weighted in the four
dimensions 1.63. 0.11 with a description of sometimes practiced .observed practice
further show very poor adherence to guidelines test for inter rater reliability yielded
almost perfect agreement (k =0.81,p <0.05) there exist a significant difference with the
FSP in personal hygiene (t=0.964,p<0.05)cross - contamination prevention and
sanitation (t=0.815,p<0.05) food preparation (t=0.753, p<0.05) and food delivery.
(t=0.794,p<0.05)

Government and non-Government Agencies should work together towards educating

the food handlers at home on effective ways to learn about food safety concepts so they
could become advocates of safer food practices.

Statement of the Problem

This study generally aims to determine the actual level of food safety and proper
practice in

Food handling of Tongantongan National High School this aims to answer the following
questions.

1.Food safety practices

2.Food handling practice

3. Cleanliness of food
Significance of the Study

This certain study which predominantly targets to determine the effect of food
safety practices of food handlers in academic performance among Senior High School
(SHS) students of Tongantongan National High School school give a new insight to the
following:

•Student

This study will help the student's awareness of the significant effect of food
safety practices of food handlers

In Academic performance among senior high school (SHS) student of

Tongantongan National High School

Determines the audience who will benefit from a study of the problem and
explains how exactly will the results be significant to them.

Scope and Delimitation

This presents the coverage of the research in terms of location, time, respondents, etc.,
and the potential weaknesses or problems with the study identified by the researcher.
 Chapter 2

REVIEW OF THE LITERATURE

This chapter of the paper presents the review of related literature, the conceptual
framework, the research hypotheses, and the definition of terms.

Related Literature.

Food safety is defined as the degree of confidence that food will not cause harm
or sickness to the consumer when it is prepared, served and eaten according to it is
intended use (WHO, 2003).Food borne diseases, an increasing public health problem,
are responsible for considerable morbidity and mortality globally (Linscott, 2011).
Therefore, safety of food continues to be of paramount importance for not only
consumers but also the entire food industry and regulatory authorities. Increasing cases
of consumption of unhealthy food are being reported and approximately 76 million
cases of illness, 325000 hospitalizations and 5000 deaths each year are reported in the
US alone (Mead et al. 1999). According to a report published in 2013 by the Health
Ministry, Kingdom of Saudi Arabia, approximately 1647 food borne illness were reported
in 2010. In another report, in 2011 alone, the 255 incidences for food borne diseases
were reported causing illness in 2066 people (Health Ministry Saudi Arabia, 2013).
Occurrence of foodborne illnesses is at times attributed to the improper handling of the
food items at consumers' homes (Redmond & Griffith, 2003). Mishandling of food can
occur during preparation, handling and/or storage of food (Knabel, 1995) and numerous
studies have shown that the manhandling of food occurs because consumers have
inadequate knowledge about food handling practices (Altekruse et al., 1996, Knabel,
1995, Meer and Misner, 2000, Redmond and Griffith, 2003). Hence, educating
consumers on safe food handling practices can achieve prevention and control of
foodborne illnesses (Jevsnik, Hlebec, & Raspor, 2008).

See often referred to as the 4 steps to food safety, the core safe food handling
practices are clean, separate, cook, and chill. Each safe food handling practice will be
discussed in detail below for dairy, meat and fish, eggs, fruit and vegetables, frozen
goods, and dried goods.
 Chapter 3

METHODOLOGY

Research Design

This study employed a mixed type of methods. The first part of the study
consisted of a series of well-structured questionnaires (for management, employee’s
representatives, and technician of industries) and semi-structured interviews with key
stakeholders (government bodies, ministries, and industries) in participating
organizations. The other design used is an interview of employees to know how they
feel about safety and health of their workplace, and field observation at the selected
industrial sites was undertaken.

Research Instruments

Is a tool used to collect, measure, and analyze data related to your subject
Research Instruments can be tests, surveys, scales, questionnaires, or even check list
to assure the strength of your study, it is important to use previously validated
instruments!

Research Locale

This research conducted to Tongantongan National High School Learner

Data Gathering procedure

Applicability to Procedures

When performing forensic investigations on Cisco routers and switches; you

should base your checklists and procedures on the policies the organization has in
place. Knowing the rules of evidence and data collection procedures and your expert
testimony guidelines will make your job both as a forensic investigator and as an expert
witness more successful.

It is also important to match your procedures and checklists not only to the
relevant federal and state laws, but also to the policies of your organization. Also keep
in mind the laws regarding admissibility, and laws such as the Sarbanes-Oxley Act of
2002 (SOX) and the Health Insurance Portability and Accountability Act of 1996
(HIPPA), as well as any international laws relevant to your situation.

Data Gathering Analysis

• Identifies issues, problems, or opportunities and determines if action is needed.

•Gathers, compiles, and interprets pertinent data using various data collection
techniques.

•Clearly documents sources and validates the accuracy of data/information to resolve

inconsistencies.

•Analyzes and investigates up-to-date information from various sources and in various
formats.

•Seeks additional resources when gaps and inconsistencies or variances in data are
found.

•Identifies trends in data.

•Understands and analyzes information.

•Uses knowledge of data, systems, and their intersections to provide workforce

information from the most applicable data source/s in response to standard or ad hoc
requests and in support of data quality checks.

•Analyzes data in order to draw conclusions and identify cause and effect relationships
to support leadership decisions, recommend a course of action, or solve organizational
issues.
 Preferences

Objective: To assess food safety practices, food shopping preferences, and

eating behaviors of people diagnosed with Salmonella or Campylobacter infection in the
warm seasons, and to identify socioeconomic factors associated with behavior and
practices.

Methods: A cross-sectional survey was conducted among Salmonella and

Campylobacter cases with onset of illness from January 1 to March 31, 2013.
Multivariable logistic regression analyses examined relationships between
socioeconomic position and food safety knowledge and practices, shopping and food
preferences, and preferences, perceptions, and knowledge about food safety
information on warm days.

Results: Respondents in our study engaged in unsafe personal and food hygiene
practices. They also carried out unsafe food preparation practices, and had poor
knowledge of foods associated with an increased risk of foodborne illness.
Socioeconomic position did not influence food safety practices. We found that people's
reported eating behaviors and food preferences were influenced by warm weather.

Conclusions

Our study has explored preferences and practices related to food safety in the
warm season months. This is important given that warmer ambient temperatures are
projected to rise, both globally and in Australia, and will have a substantial effect on the
burden of infectious gastroenteritis including foodborne disease. Our results provide
information about modifiable behaviors for the prevention of foodborne illness in the
household in the warm weather and the need for information to be disseminated across
the general population. An understanding of the knowledge and factors associated with
human behavior during warmer weather is critical for public health interventions on
foodborne prevention.