FINAL MANUSCRIPT LAW 08june2020

CLARO M.
RECTO ACADEMY OF ADVANCED STUDIES
CHAPTER I
INTRODUCTION
Background of the Study
Food Safety is a public health priority; millions of people fall ill every year and
many are dying as a result of eating unsafe food. Serious outbreaks of foodborne
disease have been documented on every continent in the past decade, and in many
countries rates of illnesses are increasing significantly (Kumari, 2015) especially in
emerging economies which are in the midst of developmental changes (Nyarugwe, et
al., 2018) as consumers have increasingly expressing interest in characteristics about
their food in terms of who produced it, how was it produced, and where was it
produced (Yang and Woods, 2016). It is supported by Merlino, et al., (2017) stated that
meat consumers around the world are increasingly paying attention to the product
quality and safety.
Food Safety and quality audits are used widely in the food industry for various
reasons. Nowadays, the increased interest of consumers on food safety and quality
matters, triggered mainly by recent food scandals has enabled the public and private
food sectors to develop a variety of food safety and quality standards (Kotsanopoulos
and Arvanitoyannis, 2017) because food can become contaminated at any point of
production and distribution, and the primary responsibility lies with food producers.
LYCEUM OF THE PHILIPPINES UNIVERSITY 1

CLARO M. RECTO ACADEMY OF ADVANCED STUDIES
Yet a large proportion of foodborne disease incidents are caused by foods improperly
prepared or mishandled at home, in food service establishments or markets. Not all
food handlers and consumers understand the roles they must play, such as adopting
basic hygienic practices when buying, selling and preparing food to protect their health
(WHO, 2017). When a consumer buys food, they expect it to be safe and have the
same quality characteristics that they are accustomed to, and familiar with. Consumers
have the right to know if there is anything different about the product (Poornima,
2014). However, the worldwide reoccurrence of food scandals, foodborne outbreaks
and other food safety and integrity issues indicate that a deeper understanding of
factors determining the Food Safety Management System performance is still needed
(Luning and Nyarugwe, 2018). As a result, reform of Food Safety Management
regulation throughout the food supply chain has been gaining momentum in legal
systems worldwide (Bermouna, 2015).
The Philippines has made various regulations to strengthen the food Safety.
Example of which are the implementing rules and regulations of RA 10611,
Department of Agriculture Administrative order of 2012 and the National Meat
Inspection Service (NMIS) that is currently applied in the meat stores along wet
markets and supermarkets. However, there were several common unhygienic practices
may be observed (Yandug, et al., 2016) among local wet markets in the Philippines.
There were several issues reported that is becoming even worse than poor food
handling but rather selling the so called 'botcha' or double dead meat in the Philippine
wet markets (Movido, ABS-CBN news, 2016) that is continually being chased by the

government despite the strong mandate of ensuring food safety. According to Brown
(2015) Food needs to be inspected to ensure that the nation’s supply is safe. First and
foremost are the internal food inspections that start on site with the food-service
employee because no government agency can check every establishment every day.
Cavite is the populous province in the Philippines (PSA, 2018) and having cen-
tral wet markets respectively is very significant because of its consumption of meat is
substantially huge (DA, 2018) as well as the diversity of food establishments that are
rapidly booming. In lieu of food safety, Cavite made the step of establishing the pro-
vincial meat inspection service (Provincial Ordinance No. 2013-022) but still Cavite is
not excused from meat mishandlings as there were also several meat scandals occurred
over the years (GMA News Online, 2014; Meat Topic ABS-CBN News, 2017) and it
shows that there is a huge gap when it comes to Food Safety practices among meat
vendors in wet markets in Cavite province.

Statement of the Problem
Primarily, this study was geared towards the Food Safety Practices of the meat
vendors among wet markets in the province of Cavite.
Specifically, the study aims to answer the following:
1. What is the demographic profile of the participants, based on:
a. Age;
b. Position;
c. Civil status;
d. Local residence;
e. Type of business;
f. Educational attainment;
g. Types of meat sold/handled; and
h. Number of years in the meat handling?
2. What is the level of Food Safety Practices of the participants in terms of
HACCP Pre-Requisite Program (PRP):
a. Market building and equipment design;
b. Solid waste management and disposal;
c. Pest control systems;
d. Personnel hygiene practices of meat handlers;
e. Raw material control;

f. Operational control;
g. Storage and transportation; and
h. Documentation and record-keeping?
3. What is the significant relationship between the demographic profile of the par-
ticipants and their level of Food Safety Practices?
4. What is the status of the Food Safety Implementation in the wet markets in
Cavite Province?
5. What programs for development on food safety for wet markets may be pro-
posed?
Hypotheses
Ha1: There is a significant relationship between the demographic profile of the
participants to food safety practices.
Ho1: There is no significant relationship between the demographic profile of the
participants to food safety practices.

Conceptual Framework
The study aims to build and develop the paradigm that adheres to the FSMS
application which is very potential foundation for any related researchers in
developing Quality Management System in food safety.
Participants form the selected Wet Markets

in Cavite Province
Food Safety Practices
Survey
Existing Practices FSMS Standard
FGD (HACCP Pre-Requisite Program)
Proposed Program and Intervention
Figure 1.1 The Research Paradigm
The Figure 1.1 describes the conceptual framework of this research wherein the
food safety for meat vendors were assessed through the series of analysis. First, the
existing practices were compared to the FSMS and it would identify in which part they
are weak or strong. The identified strong points were recommended to retain since that
is already a developed one. For the weak points, corresponding corrective action plan
or intervention to further improve the current practices for FSMS.

The Focus Group Discussion (FGD) were also conducted to give an emphasis
on the weak points findings based on the FSMS and it was discussed with each wet
market administrator of (8) eight districts.
The researcher was able to use the mix method wherein the existing practices
comparing with FSMS were conducted using the quantitative analysis, while the
challenges and opportunities were done through focus group discussion which
represents the qualitative analysis.
After gathering all data with careful statistical approach, the proponent was
able to propose the best possible paradigm based on standards that will fit for meat
vendors/stalls along wet markets in Cavite.
Significance of the Study
This study is to be pursued for the benefit of the following:
Local Community. The implementation of this study will be definitely felt by
these people for it is the main goal of the research to improve the quality of human life
especially the research is pertaining to safety of food which is one of the basic neces-
sity of human.
Food Establishments. It has been mentioned that Cavite is currently the most
populous province in the Philippines with various food establishments that is mush-
roomed everywhere. They will be able to purchase the high quality meats with FSMS
applied.

Meat Stall Owners / Micro, Small & Medium Enterprises. Meat stalls at
wet markets are considered part of MSMEs. They will be able compete with that of the
supermarket meat stalls as there were studies conducted that Filipinos growing prefer-
ence to purchase meats at supermarkets are increasing. Eliminating the susceptible
meat hazards will surely make a big boost for their reputation in having a clean and
safe meats.
Future Researchers. This study will be a useful tool as a baseline information
and reference for future research studies in order to identify further development, effi-
cient and effective approach to strengthen the food safety systems.
Scope and Limitation of the Study
Out of the eight (8) Districts with wet market in Cavite, an estimate of 160
Population was used as samples. This study was limited to its coverage to meat
vendors with complete registration permit mandated by the national and local
government.
The main purpose of this study was to determine the Food Safety Awareness of
meat vendors in wet markets in Cavite. Participants’ demographic profile was
gathered, their existing practices were compared with the FSMS Standard and there is
a proposed possible model to further develop the food safety system. It is considered
that Hospitality Industry is one of the beneficiaries in this study. Particularly, many
restaurants which are also purchasing at wet market as source of their meat supply in
their day-to-day business.

Definition of Terms
To understand further the comprehension of the study, the following terms are
operationally and/or conceptually defined.
Biological hazards. Also known as biohazards, refer to biological substances
that pose a threat to the health of living organisms, primarily that of humans. This can
include medical waste or samples of a microorganism, viruses, or toxins (from a
biological source) that can saffect human health (https://www.sciencedirect.com/) In
this thesis, it refers to the contamination from food that occurs when the small, harmful
microorganism penetrated the human body.
Chemical hazard. Any hazard that results from the accidental, deliberate or
potential release of a noxious substance into the environment
(http://www.yourdictionary.com/chemical-hazard). In this thesis, it refers to the
contamination from food that occurs when a chemical substance were present in food
which pose a threat to human body when taken accidentally or deliberately.
Cross contamination. In advertent transfer of bacteria or other
contaminants from one surface, substance, etc., to another especially because
of unsanitary handling procedures (Merriam-Webster Dictionary). In this
study, it refers to the transfer of bacteria to one surface into another e.g.
cooked food and raw food touching each other’s surface.
Food safety. Refers to handling, preparing and storing food in a way to best
reduce the risk individuals becoming sick from foodborne illness. (Australian Institute

of Food Safety, 2016). In this research, it means utmost cleanliness of the food must
take place because food is very vulnerable for any source of contamination.
Food scandals. Or food scares within this type include: material goods (such
as razor blades) cross-contaminated food matter that occurs through cross-
contamination or other means (such as unintended meat, as in the Horse
Meat Scandal), chemicals, antibiotics and hormones (Whitworth, et al., 2016). The
term in this thesis is widely used because of the recurring issues especially in the wet
markets which are the epicenter of scandals which are pertaining to dirty, filthy,
spoiled, contaminated food stalls, markets and food items itself.
Foodborne disease. Foodborne illness is an infection or irritation of the
gastrointestinal (GI) tract caused by food or beverages that contain harmful bacteria,
parasites, viruses, or chemicals. Common foodborne illness symptoms include
vomiting, diarrhea, abdominal pain, fever, and chills.
(https://stopfoodborneillness.org/) In this study, the term is used to describe the result
of eating unsafe or contaminated food.
FSMS. Food Safety Management System is a system in a food chain that needs
to demonstrate its ability to control food safety hazards in order to ensure that food is
safe at the time of human consumption (ISO 22000:2018). This term is being
embraced by the food industry worldwide. It refers to the systematized process which
one food establishment should adobt inorder to meet the quality standards pertaining to
food safety.
HACCP. It is an acronym to describe the hazard analysis critical and control

point system. The HACCP concept is a systematic approach to food safety
management based on recognized principles that aim at identifying the hazards that are
likely to occur at any stage in the food supply chain and put into place controls that
will prevent them from happening. HACCP is very logical and covers all stages on
food production from the growing stage to the consumer, including all the intermediate
processing and distribution activities (HACCP, 2nd Edition, 2015). In this study, it
refers to the scientific, careful analysis of each stage to promote the total quality
management for food safety by analyzing what could possibly go wrong along the
process could be prevented before it occur.
Physical hazard. Physical hazards include any potentially harmful extraneous
matter not normally found in food. (http://seafoodhaccp.cornell.edu/) In this research,
it means any foreign object which is not for human consumption that is present in food
could harm the human body. For example, staple wires, metal fragments, etc.
QMS. A quality management system (QMS) is a set of policies, processes and
procedures required for planning and execution (production/development/service) in
the core business area of an organization. (i.e. areas that can impact the organization’s
ability to meet customer requirements.) ISO 9001 is an example of a Quality
Management System. (https://the9000store.com/) In this reasearch, the term is used to
set guidelines for the rules to be observed especially in a large firm or food industry
wherein food safety is the major concern.
Quality audits. Periodic, independent and documented examination and
verification of activities, records, processes and other elements of a quality system to

determine their conformity with the requirements of a quality standard such as ISO
9000. Any failure in their proper implementation may be published publicly and may
lead to a revocation of quality certification. Also called conformity assessment or
quality system audit (Business Dictionary, 2018). The term is used in the study to show
that this audits are being widely used in a formal and large firm. This checking
contributes in all facets of processing the food chain including the origin of the
products up to the selling area which should also be done in wet markets or informal
markets.
Supply chain management. It is a term referring to the management of the
flow of goods and services and includes all processes that transform raw materials into
final products. It involves the active streamlining of a business's supply-side activities
to maximize customer value and gain a competitive advantage in the marketplace.
SCM represents an effort by suppliers to develop and implement supply chains that are
as efficient and economical as possible. Supply chains cover everything from
production to product development to the information systems needed to direct these
undertakings (Investopedia, 2018). The term is used in this study to describe that there
is a food chain or supply chain management in the food industry. From its origin,
processing, distribution and up to the endpoint for human consumption, the
management referring for food safety must take place inorder to eliminate or lessen the
harm of contamination.
Wet market. A wet market is an open marketplace with stalls of vegetables
and other food items presented for sale. Many wet markets are found in China and the

Philippines. The name is based on the fact that these informal market environments
usually have wet floors. Shoppers tolerate sloppy floors and items piled on mats or
boards as the foods sold at wet markets are known for their fresh quality and low price.
The moisture is created by market workers regularly spraying the produce and floors
with water. (https://www.medicinenet.com/) In this research, the term is used to
describe the informal markets in the Philippines which are commonly wet floors
associated with the presence of insects and rodents, garbage, stagnant streamlines.
Ironically, this place is the place wherein selling of fresh meats, fish and other
livestocks are enormous which is considered a threat for those items to be
contaminated.

CHAPTER II
RELATED LITERATURE
This chapter exhibits the valuable concept ideas of various studies that provides
comprehension and direction to the present study. Moreover, it depicts the review of
the write-ups, readings and studies to determine the similarities and differences of the
findings between the past and the current studies. It also aims to give insight into the
aspect of the problem especially the study is dealing with food safety that is considered
critical and controversial.
Food Safety in Informal Markets
Meats can be found and sold also in wet markets and it is proven in a survey of
1,210 households in Nanjing, China, they found that wet markets still prevail for
purchasing fresh produce and meats (Si, et al., 2018). But in the Philippines, study
shows that 100 out of 153 respondents, or nearly 70 percent, said they prefer buying
groceries in supermarkets rather than in the public market. Experts said concerns over
the safety of meat are also among the reasons behind consumers’ increasing preference
for shopping in supermarkets (Business Mirror, 2015). It has to be acknowledged that
microbial and chemical hazards are hard to exclude from the food supply chain
(Uyttendaele, et al., 2015) and it is proven according to the researchers Liu, et. al.,

(2015) they found a high prevalence of hepatitis E virus (HEV) antibodies in the
household-raised pig population in rural areas in the Philippines.
In many parts of the world, informal markets, animal-source foods and food
safety are inextricably linked. Creating effective policies will require understanding
these links and identifying how to make improvements without creating unintended
negative consequences in other areas (Hodur, 2018) and it is supported by Grace et al.,
(2014) mentioned that more than 80% of the meat, milk, eggs and fish produced in
developing countries are sold in traditional, domestic markets, lacking modern
infrastructure and escaping effective food safety regulation and inspection.
In sub-Saharan Africa the great majority of livestock and fish products are sold
in informal or wet markets, that is, markets which escape effective health and safety
regulation, are often untaxed and unlicensed, and where traditional processing products
and prices predominate. Informal markets usually sell food at a lower price than formal
markets and are closer and more accessible to consumers. They have other desired
attributes including food freshness and food taste selling livestock products from local
breeds, vendors who are trusted and the availability of credit or other services. Markets
for livestock products are growing rapidly because of increases in population,
urbanization and shifting dietary tastes. These rapidly growing markets offer an
opportunity for small holder farmers who produce most of the livestock consumed in
domestic markets and for all those involved in bringing food to informal markets and
selling it. However, smallholder farmers and informal market sellers face rising
standards for safety and quality. Studies show that most consumers say they care about

food safety and, what is more they show it by stopping purchasing products in the
wake of food scares of products because food sold in informal markets often have
bacteria. Research shows that the need to move from conventional, hazard-based
approaches that assess the presence of hazards in food to newer, risk-based approaches
that assess the likelihood of harm to human health. However, because of their cost and
complexity, risk-based approaches have not been widely applied in the informal
markets or developing countries (Roesel and Grace, 2015). Just like in the case of food
safety practices and support systems of farmers’ markets in British Columbia, Canada.
Observations of food vendor stall sites, hand washing, samples offered for tasting,
temperature control and preserved items were assessed for compliance with provincial
guidelines. Support systems were evaluated by use of a survey tool and through key
informant interviews of farmers’ market managers. Seven farmers’ markets and 21
vendors were observed to have good general site compliance. Six markets had issues
with parking and with pets brought by visitors; five had managers on site; and four had
a main handwashing station. No hand washing occurred during more than six hours of
direct observation, gloves were not used appropriately, many vendors handled money
and food without washing their hands, offered samples for tasting incorrectly or did
not have the required hand washing stations at their stall. Although cold storage
temperatures were maintained mechanically or with ice packs, four vendors did not
have their food under effective temperature control. Three market managers expressed
food safety concerns that included poor food safety practices, poor hand washing and
food/ money cross-contamination issues. Although most vendors and markets comply

with written food safety guideline requirements, direct observation suggests that
improvements are required in the areas of hand washing and temperature control
(McIntyre, et al., 2014).
Food Safety Inspection
While everyone who produces food for public consumption intends their
products to be enjoyable, sometimes they cause unintended illness. Food obtained
from land or water may contain chemical, physical or biological hazard that cause
illness or injury. It can also be contaminated with microorganisms that initiate spoilage
(decay and rot) as soon as the animal is killed, or when the fruit or vegetable is
harvested. There are two parts to food safety and spoilage. The first deals with the
product developer’s responsibility to control the hazards in food to assure consumers
an appropriate level of protection (ALOP). The second deals with controlling
contamination of food that can lead to spoilage so consumers’ expectations of quality
and freshness are met. A recent review of epidemiologic data showed that each year 31
major pathogens acquired in the United States caused 48 million episodes of foodborne
illness, 128,000 hospitalizations and 3,000 deaths. That means that 1 in 6 individuals
in the United States are affected by some form of foodborne illness each year.
Continuing outbreaks every year show this problem is not going away. In March 2010,
a report by the Produce Safety Coalition, the Make our Food Safe Coalition, and the
Pew Charitable trust estimated the economic impact of foodborne illness based on
health-related costs (Physician services, pharmaceuticals, and hospital costs) and

losses to quality of life (lost life expectancy, pain and suffering, and functional
disability) exceeded $150 billion annually. The cost of a foodborne illness outbreak
can easily put a food establishment out of business (Cousminer, 2017). This means that
the importance of food safety for the food handlers must be implemented in order to
have a safe and sound day-to-day tasks that would benefit the businesses and the
consumers as well. According to the International Food Information Council
Foundation (2018), trust in government agencies seems to be on the rise as consumers
put more trust in government agencies to tell them what foods to eat or to avoid as a
result of strong legislation for food safety.
Food safety strategy can be planned through a highly organized and integrated
process driven by the FSMS (Mintzberg, 1978; Manning, 2017) and it must ensure that
all staff who handle food are supervised and instructed and/or trained in food hygiene
appropriate to the work they do. The person responsible for the food safety
management of a business must also be responsible for staff training (Fosket, et. al.,
2015) just like the Food Standards Australia New Zealand they are working toward
ensuring that all food businesses implement food safety systems to ensure food is safe
to consume in a bid to halt the increasing incidence of food poisoning, this includes
basic food safety training for at least one person in each business (Kumari, 2015). In
China’s food safety regulatory system, the central government and local government
have different roles in setting standards but the effectiveness of the food safety
regulation system depends on the cooperation of all the parties concerned. Voluntary
compliance by a large number of small- and medium-sized food producers, together

with monitoring and reporting by the public, the mass media, and non-governmental
organizations are crucial for successful food safety regulation (Chu and Wang, 2018).
WATER
FOOD
Points 27 Water source, safe: hot and cold under pressure
1 Source; sound condition; no spoilage
SEWAGE
2 Original container; properly labeled
28 Sewage and waste water disposal
FOOD PROTECTION
PLUMBING
Potentially hazardous food meets temperature re-
3 quirements during storage, preparation, display, 29 Installed, maintained
service transportation 30 Cross-connection, back siphonage, backflow
4 Facilities to maintain product temperature TOILET AND HANDWASHING FACILITIES
5 Thermometers provided and conspicuous Number, convenient, accessible, designed, in-
31
stalled
6 Potentially hazardous food properly thawed
Toilet rooms enclosed, self-closing doors, fixtures,
Unwrapped and potentially hazardous food not re-
7 good repair, clean; hand cleaner, sanitary towels/
served 32
tissues/hand-drying devices provided, proper
Food protection during storage, preparation, dis- waste receptacles
8
play, service, transportation
GARBAGE AND REFUSAL DISPOSAL
9 Handling of food (ice) minimized
Containers or receptacles, covered: adequate num-
In use, food (ice) dispensing utensils properly 33
10 ber insect-and rodent- proof, frequency, clean
stored
Outside storage area enclosures properly con-
PERSONNEL 34
structed, clean; controlled incineration
11 Personnel with infections restricted INSECT, RODENT, ANIMAL CONTROL
12 Hands washed and clean, good hygienic practices Presence of insects/rodents - outer openings pro-
35
tected, no birds, turtles, other animals
13 Clean clothes, hair restraints
FLOORS, WALLS, AND CEILINGS
FOOD EQUIPMENT AND UTENSILS
Floors, constructed, drained, clean, good repair,
Food (ice) contact surfaces: designed, constructed, 36
14 covering installation, dustless cleaning methods
maintained, installed, located
Walls, ceiling, attached equipment; constructed,
Non-food-contact surfaces: designed, constructed, 37 good repair, clean, surfaces, dustless cleaning
15
maintained, installed, located methods
Dishwashing facilities: designed, constructed, in- LIGHTING
16
stalled, located, operated
38 Lighting provided as required, fixtures shielded
Accurate thermometers, chemical test kits pro-
17 VENTILATION
vided
18 Pre-flushed, scraped, soaked 39 Rooms and equipment-vented as required
19 Wash, rinse water: clean, proper temperature DRESSING ROOMS
Sanitation rinse: clean, temperature, concentra- Rooms clean, lockers provided, facilities clean, lo-
20 40
tion, exposure time; equipment, utensils sanitized cated
21 Wiping cloths; clean, use restricted OTHER OPERATIONS
Food-contact surfaces of equipment and utensils 41 Toxic items properly stored, labeled, used
22
clean, free of abrasives, detergents
Premises maintained free of litter, unnecessary ar-
Non-food-contact surfaces of equipment and uten- 42 ticles, cleaning maintenance equipment properly
23
sils clean stored. Authorized personnel
24 Storage, handling of clean equipment/utensils Complete separation from living/sleeping quarters.
43
25 Single-service articles, storage, dispensing Laundry

44 Clean, soiled linen properly stored
26 No reuse of single service articles

Figure 2.1: Example of Health Department Inspection Form (Source: Adapted from
Texas Department of Health’s Food Service Establishment Inspection Report)
Proactive food-service organizations are performing their own internal
inspections, and thus are prepared to pass unannounced health department inspections.
Too many violations can result in suspension or revocation of an imminent hazard to
health or when there has been a failure to comply with an earlier inspection finding. A
revocation occurs with more serious or repeated violations. As shown in Figure 2.1, a
sample health department inspection form assigns point values to various safety
practices based on their importance. Points for any practices that are not being
demonstrably followed are subtracted from 100% to obtain the score (Brown, 2015).
HACCP Implementation
Consumers expect meat and poultry to be safe. Yet, they cannot evaluate the
safety of the products they buy because food safety cannot be readily observed. Even
with advances in screening technologies, meat and poultry companies may, at times, be
unaware that they are mistakenly producing products with an inappropriate level of
food safety (Ollinger and Rhodes, 2017). Although failures in food safety management
cannot automatically be attributed to people’s incompetence and/or lack of training, the
data on risk factors for food-borne diseases (FBD) indicate that the majority of FBD
result from improper food-handling practices (Ovca, et al., 2016; EFSA and ECDC,

2015;Todd, 2014).The attitude of food handlers is recognized as especially important
in the application of knowledge and can be very influential in relation to individuals’
behaviour and practice (Ovca, et al., 2016; Abdullah Sani and Siow, 2014). Study
findings suggest the need for future policy in food industry in developing countries to
accommodate increased involvement of private sector for improved food safety and
quality delivery. Public health education on safe food handling and hygiene should be
on the front burner among food handlers in general (Adesokan and Raji, 2014). In This
case, strong implementation for food safety must take place and it is declared that the
HACCP approach can be used in meat industry (Khalid, 2016; Maldonado-Siman, et
al., 2014; Boland, et al., 2001).
The HACCP system as applied for food safety management uses the approach
of controlling critical points in food handling to prevent food safety problems. It is a
system for identifying specific hazards and preventive measures for their control, the
system comprises seven principles: Principle 1. Identify the potential hazards
associated with food production at all stages, from growth, processing, manufacture
and distribution to the point of consumption. Assess the likelihood of occurrence of the
hazards (risk assessment) and identify preventive measures for their control (risk
management).; Principle 2. Determine the points, procedures and operational steps that
can be controlled to eliminate the hazards or minimize their likelihood of occurrence;
these are the critical control points (CCPs), A “step” means any stage in food
production and/or manufacture including receipt and/or production of raw materials,
harvesting, transport, formulation, processing, storage, etc.; Principle 3. Establish

critical limits which must be met to ensure that the CCPs are under control.; Principle
4. Establish a system to monitor control of CCPs by scheduled testing or observations.;
Principle 5. Establish the corrective action to be taken when monitoring indicates that a
particular CCP is not under control; Principle 6. Establish procedures for verification
which include supplementary tests and procedures to confirm that the HACCP system
is working effectively; Principle 7. Establish documentation concerning all procedures
and records appropriate to these principles and their application (HACCP 2 nd Ed.,
2015).
HACCP is one of these guidelines which are being adopted globally to ensure
that all foods offered for sale are safe. In the 30 years since its conception, the HACCP
system has grown to become the universally recognized and accepted method for food
safety assurance. The major determinant for the utilization of HACCP as a food safety
management tool has been the growing global concerns on food safety by various
stakeholders like consumers, food processors, governments, and public health officials.
However, due to lack of technical expertise and adequate scientific information, some
companies are unable to develop and implement HACCP (Ackah, et al., 2018). The
food industry in most countries is a major sector, sometimes accounting for the highest
proportion of the gross domestic product (GDP). The food industry comprises mainly
small businesses which are responsible for a large share of the food consumed. Food
businesses also provide a large share of the total employment in the employment sector
and make a vital contribution to the economic well-being of the community at local
level. The national government aim for businesses to thrive including the food

business, but they must at the same time protect public health. To this end, it is
important to develop a food safety policy and strategy for the implementation of
HACCP because (Mohammad and Khalid; Adesokan et al., 2015) it has been indicated
as an effective and rational means of assuring food safety from principal production to
final consumption, it is appreciated as a worldwide systematic and defensive tactic to
address biological, chemical and physical hazards through deterrence and anticipation
instead of end-product testing and inspection (Tabeen, et al., 2016). Studies conducted
by Leotta, et al., (2016) confirmed that the feasibility of implementing a
comprehensive risk management program in butcher shops, and the importance of
information campaigns targeting consumers. Further collaborative efforts would be
necessary to improve foodstuffs safety at retail level and at home.
Stage 2
HACCP studies and HACCP plan
development
Stage 1 Stage 3
Implementation of the HACCP
Preparation and plan
Planning
Stage 4
Verification and maintenance of
the HACCP system

Figure 2.2 The Four key stages of HACCP.
Source: Adapted from Mortimore and Wallace (2013)
According to the study conducted by Kim, et al., (2014) the manifestation of
HACCP in Korea has been tested through job satisfaction using HACCP
implementation. Selecting 150 HACCP system operators who implemented HACCP
system. The respondents claimed that the most important contents in HACCP system
operation were to assemble HACCP team (21.8%), and the second was monitoring
(20.0%). Documentation and recording (16.9%) and verification (11.1%) were
followed. The respondents answered the major factor in sanitation management was
cleaning/washing/disinfection (18.9%) and inspection (18.4%). The results showed
that there were significant differences in the prospect of occupation in HACCP system
operator by the gender, age, livestock product facilities, service period, and position.
The respondents from HACCP system operator were satisfied with their job (73%) and
also showed optimistic prospect of occupation (82%). Another thing in Korea, the
consumption and sales of meat products are increasing. Specifically, sales of meat
products increased by 136.9% in 2000 compared to 1990 (45,644 [M/T]), by 43.26%
in 2010compared to 2000, and by 4.25% in 2011 compared to 2010 (Korea meat
industries association, KMIA, 2015). These statistics show that consumers’ demand for
meat products continues to increase. In recent years, there has been growing concern
about meat products carrying pathogenic microorganisms, despite enhanced efforts in
meat and processed meat hygiene (Kim, et al., 2018; Bae et al., 2011). Contamination

can occur during processing, by contact with facility equipment (e.g., grinders, belts,
saws), by contact with food handlers (e.g., hand contact, knives), and exposure to other
environmental sources (e.g., air, water). However, since the complete elimination of
pathogens from raw meat is difficult or impossible, the goal of HACCP for meats
focuses on reducing and preventing microbial growth. Presently, the HACCP system is
used in many regulated food industries. In Korea, regulatory authorities introduced
HACCP systems in meat processing plants in 1997, slaughter houses in 2000, livestock
product plants in 2001, milk processing plants and meat sales and distribution points in
2004. Monitoring of microorganisms in meat products is an important step in HACCP
programs (Kim and Yim, 2017). Just like in the case of Egyptian meat wherein A total
of 200 samples of beef meat randomly collected (100 samples before application of
HACCP and 100 samples after application of HACCP) from different abattoirs located
in Behera Province, Egypt. Based on the obtained results in the current study, it was
concluded that the application of HACCP system in slaughter houses under Egyptian
conditions improved the meat quality through improving the sensory characters of the
meat as color consistency and odor as well as decreasing the number of samples
showing bacterial contamination that was indicated by decreasing the levels of Total
Bacterial Counts, E. coli counts and Staphylococcal counts. Moreover, it was noticed
that the previously mentioned bacterial counts were found to be matched with
Egyptian standards of beef meat after application of HACCP (Saleh, et al., 2015) while
studies conducted in Sudan meat factories, there is a significant meat safety concerns
in studied factories. Out of nine factories for processed meat under study, only six

could implement HACCP system after critical recommended adjustments. The main
issue appeared that most of the risk factors are associated with the prerequisite
programs of the HACCP system (Youssif, et al., 2015). Several programs and
initiatives have been developed worldwide both by government agencies and the
private sector to achieve this goal. Food-borne diseases, caused by pathogens, natural
toxins, and chemical contaminants, remain a global public health challenge, since new
threats are continuously emerging while others are being controlled. Also, in many
countries, the consumption of food prepared outside the home increases the exposure
to the risks posed by poor hygiene in food service. In this context, a reliable sanitary
surveillance system is urgently needed to identify potential hazards, conduct risk
analysis, and control food-borne diseases outbreaks worldwide (Feltes, et al, 2017).
Raw
Material
O and
e
(P pe
in en
ro ra
in ygi
du tio Controls
tra H
c t na
g
& nel
an l C
d on
n
rso
pr tr
oc ol
Pe
es
s)
Building and equipment

Sanitation, maintenance
and waste management HACCP design
Tr
ac
nd n ea
ge a atio nd
a t re
or o r ca
St nsp Pest ll
tra Control
system

Figure 2.3 Hygiene prerequisites for HACCP.
Source: Based on Codex Alimentarius Commission Food Hygiene Basic Texts (Codex
2009a).
Advantages and Disadvantages of HACCP
Trafialek and Kolanowski, (2017) stated that the overall assessment of the
HACCP principles in certified food businesses was higher than in non-certified ones.
Implementing HACCP system brings benefits for consumers, food industry and
government. It improves public health by reducing the risks of foodborne diseases. The
improved product consistency increases consumer confidence in the product. Business
returns are enhanced by lowered production costs with reduced recall and wastage of
food and the increased market access. With the decreased business risk, the legal and
insurance costs are also lowered. To apply HACCP in food businesses, the food
operation should ensure that the appropriate product specific knowledge and expertise
is available for the development of an effective HACCP plan, either from within the
establishment or from other sources such as HACCP certification bodies (Food Safety
Focus, 2016). HACCP based procedures provide businesses with a cost-effective
system for control of food safety, from ingredients right through to production, storage
and distribution to sale and service of the final consumer. The preventive approach of
HACCP based procedures not only improves food safety management but also
complements other quality management systems. The main benefits of HACCP based

procedures are: Saves business money in the long run, avoids poisoning customers,
Food Safety standards increase, organizes process to produce safe food, organizes staff
promoting teamwork and efficiency and diligence to defense in court (FSAI, 2018).
The study in Korea carried out by randomly selecting 45 swine and 24 dairy farms
where HACCP has been implemented. The results were as follows: 24% of the swine
farmers responded that extension of their business was the major reason for
implementing HACCP; the second (21%) was financial support from local or national
government. Dairy farmers had similar responses. The top advantage of adopting
HACCP was improvement of the welfare of employees in both swine (21%) and dairy
(22%) farms. The first-ranked disadvantages of HACCP implementation were HACCP
education (23%, swine farm) and high turnover of employees (24%, dairy farm). On
farms, HACCP may increase the sanitation and safety levels of domestic livestock
products (Nam, 2016).
A study conducted in Sri Lanka found the major food safety violations in low
grown orthodox black tea manufacturing process while assessing impact of HACCP
based food safety management system (FSMS) in tea industry. The impact of HACCP
based FSMS in improving food safety was evaluated using representative sample.
Organization and management responsibility was strongly correlated with
establishment design and facilities while quality assurance had a strong or moderate
correlation with all the factors. Pest control and personal hygiene was not satisfactorily
developed according to the results. Establishment design and facilities (ED&F) was the
major root cause for the food hygiene problems identified where continuous attention

and top management commitment as well as additional capital investments were
needed to improve design and facilities of manufacturing plants in the sector.
Similarly, Quality assurance systems were not in complete compliance with food
safety, mostly due to the incomplete system developments, lack of expert knowledge in
the industry as well as inappropriate practices. However, HACCP based FSMS have
created enabling environment to improve GMP requirements while increasing food
safety implementation in tea industry. Nevertheless, factories with HACCP based
FSMS had better infrastructure and systematic operations with trained operators rather
than factories without any HACCP based FSMS. The efficacy of processing, recording
and personnel hygiene were satisfactorily improved in factories which had
implemented HACCP based FSMS (Kumara, et al., 2016).
Galstyan and Harutyunyan, (2016) in their study about Barriers and Facilitators
of HACCP adoption in the Armenian industry, they found that Early adopters
highlighted that the integration of HACCP based system into the existing practices had
a beneficial impact on the management of different organizational operations. In this
respect the presence of well-functioning traceability system was repeatedly reported as
a driving force for HACCP FSMS adoption. A higher traceability enabled adopters not
only “to detect possible failures earlier and ensure stable production” but also “to
investigate food safety related issues much faster and easier than before”. In addition,
participants noted that the documentation of all production stages throughout a process
chain provided a higher accountability of the staff. The other motivating factor that
was frequently reported by many informants was related to the increased export

opportunities. They believed that the implementation of HACCP FSMS is central to
having greater access to international food markets. According to initial adopters, the
implementation of the HACCP based system had a positive effect on maintaining or
fostering a favorable organizational image and identity among stakeholders. Few
respondents explained that this was a result of “reduced product recalls” and “lack of
food outbreaks” which enhanced the reputation of their organizations. Consequently,
perceived advantages of HACCP based system led to greater satisfaction, convenience
and organizational performance as reported by managers. Another perceived advantage
was “the centrality of HACCP based system” into “the daily food safety assurance
activities”. Some respondents also indicated they trust HACCP based system because
it has “a scientific foundation” and “an international acceptance”. “The HACCP FSMS
is a means toward higher level of food production and the realization of desired safety
improvements. The implementation was rather complicated and laborious process. But
ultimately, the introduction of HACCP based system gradually ensured greater
advantage to the organization in supplying its products to the local and international
food markets.” (Regional / Small scale DPC).
Despite the reported advantages, participants indicated some features of
HACCP based system that exerted a negative influence on the decision to adopt it. Of
these impediments, high initial investment costs for restructuring the organization were
often reported as a major barrier by most medium and small organizations. Alongside
this, many respondents of DPC expressed a concern that the adoption requires
continuous funding for “training organizational members”, “increasing staff salaries”,

and “employing skilled labor” to contribute to the performance effectiveness of
HACCP based system. Larger organizations mainly applied incremental adoption of
HACCP FSMS while smaller organizations outlined the need for making radical
changes to be restructured. Initial adopters reported that the adoption was “a long and
laborious process” that required “substantial efforts and time commitment” to achieve
a better alignment between the desired outcomes and the performance of the system.
The use of HACCP based system was also associated with increased workload among
managers and staff. This perception was described by those who did not witness the
involvement of new employees in their organizations to facilitate their efforts. Some
informants of DPC raised a question about whether the desired benefits would
outweigh costs of HACCP FSMS adoption and use compared to the food safety
practices that they have in place. Participants, mainly from small DPC that were local
market-oriented entities, pointed out that the application of HACCP based system can
be unprofitable.
HACCP for Micro, Small and Medium Enterprises
HACCP system is usually applied by large companies and industries, but not
by SMBs (Small and Medium Business) in the developing world because they are
binding, cumbersome and unsuited to their processes (Ndiaye, et al., 2016) just like
food manufacturers of all sizes have been working intensely to determine how to
implement them into their culture and new food safety plans. FSMS has been a game
changer for businesses from large to very small. Many companies have dedicated staff

and other resources to develop a separate FSMS team to coordinate implementation of
all the new regulatory requirements to be compliant. This approach has proven
effective for large companies, but for those that fall into the small and very small
categories (generally, a business with fewer than 500 employees and a business with
less than $1 million in total annual sales of human food, respectively, at least in regard
to this rule), it has been a challenge (Plimpton, et al., 2017). However, there were
various development over the years for Micro, Small and Medium Enterprises in
adapting HACCP system with simplified approach that is fit for them (Goue, et al.,
2016). Under current European hygiene legislation, food businesses are obliged to
develop and implement food safety management systems (FSMS) including
prerequisite program (PRP) activities and hazard analysis and critical control point
principles. This requirement is especially challenging for small food retail
establishments, where a lack of expertise and other resources may limit the
development and implementation of effective FSMS. In this opinion, a simplified
approach to food safety management is developed and presented based on a
fundamental understanding of processing stages (flow diagram) and the activities
contributing to increased occurrence of the hazards (biological, chemical (including
allergens) or physical) that may occur. The need to understand and apply hazard or risk
ranking within the hazard analysis is removed and control is achieved using PRP
activities as recently described in the European Commission Notice, but with the
addition of a PRP activity covering ‘product information and customer awareness’.
Where required, critical limits, monitoring and record keeping are also included.

Examples of the simplified approach are presented for five types of retail
establishments: butcher, grocery, bakery, fish and ice cream shop.
According to Ireland legislation under (FSAI, 2016), All food stall operators
must follow the general hygiene requirements (pre-requisites) that apply to them.
These are set out in Regulation (EC) No 852/2004 and include notification of food
businesses, hygiene requirements and the management of food safety (procedures
based on HACCP principles). What needs to be complied with depends on the type of
business. Regulation (EC) No 852/2004 was transposed into Irish law by the European
Communities (Hygiene of Foodstuffs) Regulations, 2006 (S.I. No. 369 of 2006) as
amended.
In Tanzania, they investigate the food safety practices of HACCP and ISO2200
in food establishments under MSME focused on knowledge (awareness) and
management practices of food safety systems. The research randomly surveyed 200
food establishments from three regions in the country; only 113 managers completed
the survey. Research conducted face-to-face by questioning knowledge (employees
and managers), management practices (ISO 22000, HACCP and prerequisites
programs, GMP and SSOP), and demographic information. Employees indicated to
have more knowledge on the use of GMP (64.3 %) than HACCP (22.9%) and
ISO22000 (15.4%) and training of employees was GMP (73.9 %), ISO22000 (19.2 %)
and HACCP (27.1%). This knowledge was also measured by frequency of training
results, which indicated inadequacy of twice per year almost 31.4 % for manager, and
every 3 months (29.1%) employees. Management practices of food safety systems

indicated HACCP practices were inadequately done by only 26.6 % of food
establishments by validating quality assurance and monitoring systems. This also
included the management practices of barriers and benefits of food safety systems
(ISO 22000 and HACCP). Barriers indicated poor confidence in suppliers to provide
appropriate raw material (25.7 %), lack of government support (17.3 %) and the least
4% volume of paperwork. While, benefits indicated 68.6 % benefits as the highest with
the lowest (22.7%) increase in product price. The improper ix barrier implementation
resulted into inadequate control of hazards under the HACCP program, only 40 % of
the food establishments asserted all food in storage was protected from contamination.
Prerequisite programs in food establishments were fairly managed, over 80 % had
well-designed draining systems within their food establishments. The least (35.5%)
had written sanitation standard operation procedure for cleaning and disinfectants. It is
suggested that through job training, class training on food safety, and availability of
resources, knowledge as well as management practices could be improved within food
establishments (Kahindi, 2016).
HACCP/FSMS in the Philippines
From the latest record of NMIS Philippines, there are one hundred nine (109)
accredited HACCP Certified meat establishments in the country like; Monterey, San
Miguel, Bounty Fresh, Frabelle Foods Corp, Pampanga’s Best, etc. (NMIS, 2018).
There has been various legislation in the Philippines that embodies food safety
for the furtherance of implementation: In 23 August 2013, President Benigno S.

Aquino III signed into law Republic Act (RA) No. 10611 otherwise known as the
“Food Safety Act of 2013”. The law primarily adheres to the Philippine Constitution’s
declaration to protect and promote the right of the people to health and keep its
populace from the threat of trade malpractices and substandard and hazardous
products. With these as pronouncements, the country shall support and advocate for a
farm-to-fork food safety regulatory system which guarantees high level food safety,
promotes fair trade and fosters the competitiveness of the country’s food and food
products.
In line with the implementation of the Food Safety Act of 2013, the Department
of Agriculture and the Department of Health issued Joint Administrative Order 2015-
007 specifying the responsibilities of food safety regulatory agencies (FSRAs) and
food business operators in the development and enforcement of food safety standards
and regulations in the country. The said order mandates the Food and Drug
Administration (FDA) to ensure food safety through the development and issuance of
authorizations that cover establishments and facilities engaged in the production and
distribution of food products. In addition to these regulatory requirements, food
establishments also have to secure permits and clearances from concerned regulatory
agencies depending on their classification. For instance, importers of processed foods
have to obtain a license to operate from the FDA. Meanwhile, the Bureau of Animal
Industry issues a certificate of accreditation to importers of meat and meat products
and the Bureau of Plant Industry for fresh fruits and vegetables. Exporters are also
expected to do the same before they can export to other countries. Note, however, that

these requirements may vary at various stages of the supply chain depending on the
type of FMS involved. Department of Budget and Management (2016) estimates that
the government spends around PHP 2.2 billion in the implementation of regulatory
policies. This figure, however, is only a conservative estimate of the implementation
cost as it only covers the FSRAs identified in the Food Safety Act. The issue is
whether those FSRAs have sufficient resources to function effectively. Unfortunately,
representatives from FSRAs claim that the scarcity of funds and the limited number of
qualified human resources are leading constraints on their effectiveness as regulators.
It appears that inadequacy of resources becomes a stumbling block in providing
efficient regulatory services to the FMI.
Department of Health (Food and Drug Administration): Administrative order
no. 153. S. 2004. Revised guidelines on current good manufacturing practice in
manufacturing, packing, repacking, or holding food.; Republic Act 97117. An act
strengthening and rationalizing the regulatory capacity of the Bureau of Food and
Drugs (BFAD) by establishing adequate testing laboratories and field offices,
upgrading its equipment, augmenting its human resource complement, giving authority
to retain its income, renaming it the Food and Drug Administration (FDA), amending
cettain sections of Republic Act no. 3720, as amended and appropriating funds thereof
also known as “Food and Drug Administration Act of 2009”; Republic Act 3720. An
act to ensure the safety and purity of foods, drugs and cosmetics being made available
to the public by creating the food and drug administration which shall administer and
enforce the law pertaining thereto.

Department of Agriculture (National Meat Inspection service): Republic Act
10536. An act amending RA9296, otherwise known as “The Meat Inspection Code of
the Philippines”; Republic Act 9296. The Meat Inspection Code of the Philippines.;
Administrative Order No. 28 s. 2005. Implementing rules and regulations pursuant to
the Republic Act No. 9296; Administrative Order No. 9 s. 2003. Mandatory application
of Hazard Analysis Critical Control Point (HACCP) program in all NMIC accredited
“AAA” meat establishments.; Administrative Order No. 19 s. 2010. Guidelines on
good hygienic slaughtering practices for locally registered meat establishments.;
Administrative Order No. 21 s. 2004. Mandatory application of good manufacturing
practices (GMP) in all NMIC accredited “AA” meat establishments.
Food Safety Issues in the Philippines
Raw and processed meats in the Philippines are typically sold in two types of
markets, supermarkets and wet markets. The supermarkets, which are indoor markets,
often display pre-packaged raw meat under refrigeration. In contrast, the wet markets
usually display unwrapped raw and processed meats at ambient temperatures which
are easily contaminated with foodborne pathogens. Reports of S. enterica
contamination on raw and processed meats in the country are limited. Reliable
detection methods are therefore required for diagnosis and prevention of food
contamination and foodborne outbreaks.
Three hundred twenty (320) raw and processed meat samples were randomly
obtained from selected wet markets in Metro Manila, Philippines: Balintawak,

Caloocan, Commonwealth, and Cubao. Ten samples of each type of meat were
collected in each of the four wet markets. All samples were placed in a cooler
(approximately 5 °C) during transport and immediately processed in the laboratory for
pre-enrichment. Samples were labeled according to their location, sample type and
numbered from 1 to 10.
A total of 320 raw and processed meat samples were included for the detection
of S. enterica. Ninety-six (96) out of 320 samples were culture-positive for S. enterica
(30%), while PCR detection showed that 98 samples were positive for S. enterica
(30.63%). Distribution of S. enterica among raw and processed meat samples Notably,
a higher incidence of S. enterica was found in raw meats compared to processed meats.
A large percentage of chicken samples (67.5%) was positive for S. enterica, followed
by ground pork (65%), beef (52.5%), longganisa (25%), tocino (20%), burger patty
(12.5%), and embotido (2.5%). S. enterica was not detected in ham samples (Del
Rosario and Rivera, 2015).
The Philippine government has been very active in their endeavor for food
safety. However, several recurring food safety scandals were reported. Last December
2016, during holiday season, the public urged to watch out spoiled meat being sold at
wet markets. Around 150 kilos of mishandled frozen meat were confiscated by
veterinary officials of Quezon City at the Commonwealth Market after a surprise
inspection (Philippine Daily Inquirer, 2016). On the same month same case was
reported by ABS-CBN news (2016) wherein 200 kilograms of suspected "double
dead" meat from the Balintawak and Novaliches markets in Quezon City. Goods from

two stalls in Balintawak and another vendor in Novaliches were confiscated for
violating the ordinance on proper cold storage for raw and processed meat despite the
fact that those two stalls have been reprimanded several times for not having freezers
where meat should be properly stored but they continue to violate the law. Because of
the worsening scenarios, the Department of Health (DOH) in Northern Mindanao
warns the public to be extra careful to the product they purchase in wet markets
(Sunstar, 2017).
Food Safety in Cavite
Cavite is currently the populous province in the Philippines with 4.2 Million
(PSA, 2018) and the total land area of 1,426.06 Km2 comprising of 16 municipalities
and 7 Cities. Having central wet markets respectively is very significant because of its
consumption of meat is substantially huge. According to the (Department of Agricul-
ture 2017) Cavite has the consumption of the following: Pork 49,467.41 metric tons
with 60.40% Sufficiency level; Beef 6,925.44 metric tons with 93.26% Sufficiency
level; Poultry 4,299.53 metric tons with 13.88% Sufficiency level.
Cavite is not excused from the aforementioned meat mishandling as there were
also several meat scandals occurred over the years: In 2014, Government teams seized
nearly one ton of pork and chicken allegedly being stored improperly at a public mar-
ket in Bacoor Cavite, the NMIS team surprise inspection told that meat was not placed
in a proper storage facility such as a refrigerated chiller (GMA News Online 2014).

Another case wherein 72 slaughtered dog meat were confiscated (Meat Topic ABS-
CBN News, 2017). Aside from meat scandals, wet markets are known for its filthy,
wet and slippery floors, foul smell, etc. last February 27, 2018 It made Noveleta,
Cavite Mayor Dino Reyes Chua forced and joined efforts to spruce up the public mar-
ket and he explained that it is also for the vendors own good.
With the growing population and is expected to reach 4,822,582 in 2020 it
must take into consideration that food safety for meats in the public markets in Cavite
must be strongly implemented. However, Cavite already made the provincial ordi-
nance establishing the provincial meat inspection service to ensure the safety and qual-
ity of meat and meat products for human consumption in the province (Provincial Or-
dinance No. 2013-022) but still not enough to ensure the food safety despite the Sani-
tary Permit implemented as well in every food establishment under the Presidential
Decree 856 Sanitation Code of the Philippines.

Synthesis
The review of related literature shows that the popularity of informal markets
and selling of meats in wet markets still prevail for the developing countries just like
the Philippines because the consumers found it a bit cheap. But the comparison with
wet markets and supermarkets made the significance for it has been observed that con-
sumers have increasingly paying attention to food safety and quality which the meat
handling plays a big factor. It led to the various legislations Just like the food safety act
of the Philippines, FSMS, HACCP and local mandatory requirements for safety in-
spection with forms or checklist that is being used in some food industries abroad to
make the said inspection more meaningful. The food safety system led to the develop-
ment of HACCP implementation but it was challenging for a Micro, Small and
Medium enterprises just like the wet markets. However, there were modified model
that is suitable for them to use which are a good baseline information to adhere to food

safety. Although the Philippines is slightly moving forward as an emerging economy,
it has to be noted that food safety is a global concern that also has an impact in the
food industry. Safety of meat and the cleanliness of wet markets in the Philippines has
been the problem for decades. Plenty of legislation has been mandated to ensure the
food safety and quality over the years but still the recurring meat contamination and
scandals are evident that the current practices and legislation are not enough to fully at-
tain the safety of meats in the wet markets.
Due to the variety of these factors and gaps in the literature, it is important to
the present study to determine the perception and the preparedness of meat vendors
along central wet markets in Cavite in adopting a FSMS to further investigate and for-
mulate what is necessary paradigm for food safety measures that has something to do
with HACCP standards. Since Cavite province is proactively and continuously seeking
a remedy to halt the food contamination and scandals by embracing the mandated na-
tional legislation (RA10611; NMIS) and creating their local legislation as well, (Pro-
vincial Ordinance No. 2013-022) this present study will be beneficial in pursuing con-
tinuous improvement as well as the emerging economy of the Philippines.

CHAPTER III
METHODOLOGY
This chapter presents the methods, research design, locale of the study,
sources, sampling technique, instrument, data analysis and statistical treatment.
Research Design
This study used the descriptive design type of research due to its
appropriateness to the study. The participants’ food safety practices from selected wet
markets in Cavite were determined through survey which FSMS baseline were used

and followed by the focus group discussion with the wet market administrators and
two city councilors which led to the proposed program and intervention. This method
enabled the researcher to gather the quantitative data from the documents and
questionnaires in describing and understanding the food safety perspective along wet
markets in Cavite.
Locale of the study
The study was conducted at respective wet markets in Cavite within (8) eight
districts. The respective places in Cavite were; Cavite City for district 1, Bacoor City
for district 2, Imus for district 3, Dasmariñas City for district 4, Silang for district 5,
General trias for district 6, Trece martires for district 7 and Tagaytay city for district 8.
The participants were meat vendors including butcher, crew and owner. Thus,
determining the food safety perspective in wet markets in the province will improve
their growing credibility in the future to have a clean, safe and organized market.
The study was conducted from January up to December 2019.
Sources of Data
The Primary data are meat vendors’ responses and secondary were from books,
researches, webs, articles and journals and published articles related to the study.
The data was gathered from the participants in determining the food safety
perspective in wet markets. The secondary data were utilized to support the

recommendation and objective of the study. It was obtained from articles, journals,
theses and dissertation and from the Web.
Research Instrument
The researcher used an adapted model for inspection for food safety
questionnaire in gathering the data needed. The questionnaire consists of four (4)
parts; Profile and the Food Safety Awareness of the meat vendors where every
question or item is answerable by putting a check mark in the box of the listed
choices after each question or criteria.
The first part of the modified questionnaire is to determine the demographic
profile of the respondents. The second part of the questionnaire is to check the Food
Safety Awareness of the respondents based from their practices and awareness. The
Third part is to determine the significant relationship between the demographic
profile of the participants and their level of Food Safety Practices and the Fourth part
is to determine the status of the Food Safety Implementation in the wet markets.
The researcher used the following summated rating scale or Likert scale to
measure the awareness in Food Safety practices.
Data Analysis
To determine the level of practices to food safety in terms of:
Building and equipment design; Sanitation, maintenance and waste removal;
Pest control systems; Personnel hygiene and training; Raw material controls; Storage

and transportation; Traceability and recall; Documentation and record-keeping. The
Four Point Likert scale were applied: The level of frequency of application were
utilized.
Scale Mean count Interpretation
4 3.25 – 4 .0 Highly Practiced
3 3.24 – 2.5 Practiced
2 2.49 – 1.75 Somewhat Practiced
1 1.74 – 1.00 Not Practiced
The above defines the summated rating that was utilized together with
interpretation based from the survey gathered from the participants.
The researcher modified questioner was validated by the research adviser,
statistician and four (4) experts, from the fields of industry expert and Business
Management, wherein the content validity based on sampling, item and face validity
will be reviewed and revised based from their recommendations. It was approved by
the College Dean.
Data Gathering Procedure
The data were collected, the permission to conduct the study were secured
thru sending letters to the participants. The approval was presented to the LGU’s or
the Local Government Unit of each district. The study was conducted in eight

districts of Cavite. The data were recorded to ensure participants’ privacy and
anonymity. Upon completion, all data gathered was tallied and interpreted for
analysis.
Statistical Treatment
The tallying, computing and tabulating of the data gathered were done
through the Statistical Product and Service Solutions [SPSS] software version 16.0
for Windows®. The following statistical formula were used:
Percentage and Frequency Distribution. This is the display of data, through
tables or figures, specifying the percentage of observations that exist for each data
point or grouping of data points (Shapiro, 2013).
Mean. It is one of the most useful and widely used methods to find out the
average in Statistics wherein it is calculated by adding up all the number and dividing
the sum by the total number of the number (TutorVista.com, 2015). And
Where : X , represents mean;
∑, represents the summation;
X, represents scores; and,
N, represents number of scores.
Analysis of variance (ANOVA). ANOVA assesses the potential differences in a scale-
level dependent variable by a nominal-level variable by having two (2) or more
categories (StatisticsSolutions.com, 2017). One-way ANOVA type was used in this
study as one fixed factor was set to identify the unequal (unbalanced) or equal

(balanced) number of observations per treatment (Minitab.com, 2016; Inductivo,
2014).
Test of Hypothesis was employed.
CHAPTER IV
RESULTS AND DISCUSSION
In this chapter, the data gathered are presented, analyzed and interpreted. The
presentation of findings follows the sequence of specific problems stated in chapter I.
1. Demographic profile of the participants
Table 1.
Age of the Respondents

Age Interval Frequency Percent

18 and below 5 3.10
19 – 22 10 6.20
23 – 26 11 6.90
27 – 30 15 9.40
31 – 34 13 8.10
35 – 38 24 15.00
39 – 42 28 17.50
43 – 46 25 15.60
47 – 50 12 7.50
51 – 54 8 5.00
55 – 59 6 3.80
60 and above 3 1.90
Total 160 100.00
Table 1 shows the demographic profile of the participants in terms of Age. The
study revealed that age ranged from 18 and below got the frequency of 5 with 3.10
percent. Age between 19 and 22 got the frequency of 10 with 6.20 percent. Ages 23 to
26 got the frequency of 11 with 6.90 percent. Age 27 to 30 have the frequency of 15
with 9.40 percent. Ages 31 to 34 got the frequency of 13 with 8.10 percent. Age from
35 to 38 got the third highest frequency with 24 that is equivalent to 15 percent. The
highest frequency is the age ranging from 39 to 42 with 28 frequency having 17.50
percent. The age from 43 to 46 got the frequency of 25 with 15.60 percent. Ages 47 to
50 got the frequency of 12 with 7.50 percent. Ages 51 to 54 got the frequency of 8 with
5 percent. Ages between 55 to 59 got the frequency of 6 with 3.80 percent, while the
lowest frequency is 3 from age 60 and above with 1.90 percent.
According to the employment rate in January 2019, it is estimated at 94.8
percent. In January 2018, the employment rate was 94.7 percent. The country’s labor

force was placed at 42.714 million with the count of total household population 15
years old and over at 69.605 million based on the preliminary results of the April 2017
Labor Force Survey. But the working age population is 15-64 years old at a specified
time (PSA, 2019) and it is reflected in the table above that the ages 39 up to 42 got the
highest frequency. Slightly close to 35 to 38 and 43 to 46 that would mean people
working in wet markets are of that middle age that is attributed to their responsibility,
maturity, credibility and experience to handle the job. The lowest frequency which is 3
from the age range 60 and above just simply shows that at that range, the person who
is considered a senior citizen, is already retired or already settled to stay at home.
Table 2.
Position of the Respondents
Position Frequency Percent
Owner 87 54.40
Butcher 29 18.10
Helper 44 27.50
Total 160 100.00
Table 2 shows the demographic profile of the respondents in terms of Position.
According to the study, the owner got the highest frequency of 87 with 54.40 percent,
while the middle frequency is from the Helper having the frequency of 44 with the
percentage of 18.10. The Butcher is in the lowest frequency of 29 with 18.10 percent.
Meat shop business is very profitable, it is also practically immune from
recession. Even in mess of hardship, people still have to eat. The profit margins from

meat products are also higher compared to other commodity items. Which lead for the
entrepreneurial opportunities despite the fluctuation of demand. According to (USDA,
2018), the country is expected to buy more pork and chicken meat from outside,
according to the US Department of Agriculture (USDA). In the latest report of the
USDA Foreign Agricultural Service (FAS), the Philippines is seen importing 300,000
metric tons of pork in 2019, which is 11 percent higher than in the year 2018 with
270,000 MT. Domestic consumptions will inch up three percent to 1.93 million MT
from 1.87 million MT this year. These are the clear fact that the owners tend to be
more visible in the wet markets because of the demand at hand is substantially big and
the responsibility to run the operation will be from the proprietor themselves. Even
without the huge importation as mentioned above, it is common for the owner to
oversee the business regardless how small or large the business is.
The owner got the highest frequency because the business is mostly being
monitored by the owners themselves for assuring the smoothness of their operation.
The lowest frequency is the butcher which is acceptable because most of the time, the
butcher stays only during peak hours of operation unlike the owners, they used to stay
from opening up to closing the store.
Table 3.
Civil Status of the Respondents
Civil Status Frequency Percent

Single 9 5.60
Married 136 85.00
Widow 10 6.20
Separated 5 3.10

Total 160 100.00

Table 3 shows the demographic profile of the respondents in terms of civil
status. The Single got the frequency of 9 with 5.60 percent, While the highest
frequency is from Married with the frequency of 136 with 85 percent. The Widow got
the frequency of 10 with 6.20 percent. The Separated got the frequency of 5 with 3.10
percent.
In the Philippines, 80 percent of businesses are family owned and controlled. In
Southeast Asia, 65 percent of total listed companies in the region are family owned
(Philippine Star, 2018) and it is said that family firms accounts for two-thirds of all
business around the world (Harvard Business School) and it is estimated 70-90 percent
of global GDP annually is created by family business. From the latest survey of
Philippine Statistics Authority, Single individual were among the dominant in number
followed by the married people, while divorced or separated were the lowest (PSA,
2019).
Married People were high in number because the business is much more
inspiring for the married couple which is leading to their responsibilities unlike the low
frequency which is separated because it only shows that having a partner in business is
more established.
Table 4.
Local Residence of the Respondents
Local Residence Frequency Percent

House and Lot 108 67.50
Rent 34 21.20
Apartment 18 11.20

Total 160 100.00

Table 4 shows the demographic profile of the respondents in terms of Local
Residence. The House and Lot got the highest frequency of 108 with 67.50 percent,
while the second highest is the Rent with the frequency of 34 and having 21.20
percent. The Apartment got the lowest frequency having 18 with 11.20 percent.
In 2015, the level of urbanization or the percentage of population residing in
urban areas in the Philippines was recorded at 51.2 percent. This means that a total of
51.73 million persons resided in barangays classified as urban. There were 7,437
barangays classified as urban and 34,599 as rural. The level of urbanization in 2010
was only 45.3 percent (PSA, 2019).
Majority of the meat vendors are capable of having their own house and lot for
their family business is enough to sustain one of the basic needs of human which is
shelter. As mentioned above, meat business is very profitable and over the years of
perseverance in having a meat business, it would probably be equated to the fruit of
their labor of having a decent house and lot. Only few are having the apartment type
because most meat vendors are middle class, though they can afford as well to have an
apartment.
Table 5.
Type of Business of the Respondents
Type of Business Frequency Percent

Owned 141 88.10
Corporation 15 9.40
Cooperation 4 2.50
Total 160 100.00

Table 5 shows the demographic profile of the respondents in terms of Type of
Business. Owned got the highest frequency of 141 with 88.10 percent. Corporation got
the frequency of 15 with 9.40 percent, while the lowest is the Cooperation with the
frequency of 4 with 2.50 percent.
The most basic type of business is owned, managed and controlled by only one
individual (My Office, 2019) just like meat shops business that has a big demand in the
Philippines (Business News Philippines, 2015). According to PSA 2017, Single owned
businesses which are under the MSMEs are enormous in number which are account for
99.56% of the total establishments of which 89.59% were microenterprises, 9.56%
were small enterprises, and 0.41% were medium enterprises. Large enterprises made
up the remaining 0.44%.
Sole proprietorship or owned by a single individual are the majority in the wet
markets as shown above it is because there are a lot of advantages in it. According to
University of Richmond (2018), the owner is entitled to all profits of the business and
it is the simplest form of business entity because few formalities are required and it has
a total control of the business operations and receives all profits. The lowest frequency
which is the “cooperation” because the said system is very rare in the wet markets.
Table 6.
Educational Attainment of the Respondents
Educational Attainment Frequency Percent

Elementary Level 19 11.90
Secondary Level 64 40.00
College Level 77 48.10

Total 160 100.00

Table 6 shows the demographic profile of the respondents in terms of
Educational Attainment. Elementary level got the lowest frequency of 19 with 11.90
percent, the Secondary got the frequency of 64 with 40 percent, while the highest
frequency is from the College level with 77 and have it 48.10 percent.
According to the survey conducted in America, Majority of small business
owners were lack of college degree (Juang, 2017). But having the college degree is an
advantage. As it shown above, where in college level has slightly outnumbering the
secondary level. First, it has something to do with the geographical location and
second, the quality of education. In America, they have been in K to 12 for years
wherein their high school students were more credible to enter the business, on the
other hand, Philippines has just started its K to 12 program in recent years that possibly
affect the potential students. Lowest frequency which is the elementary level is just a
statement that education will still play an important role.
Table 7.
Types of Meat Sold/Handled of the Respondents
Types of Mead/Handled Frequency Percent

Beef 27 16.90
Pork 92 57.50
Poultry 33 20.60
Processed Meats 8 5.00
Total 160 100.00
Table 7 shows the demographic profile of the respondents in terms of Types of
Meat Sold/Handled. Beef got the frequency of 27 with 16.90 percent. Pork got the

highest frequency of 92 with 57.50 percent. Poultry got the frequency of 33 with 20.60
percent. Processed Meats got the lowest frequency of 8 with 5 percent.
From the latest statistics of forecasted meat consumption per capita in the
Philippines, Pork is the enormous amongst other fresh items with 15.8 percent,
followed by poultry with 13 percent and Beef with 3.2 percent. Meaning, it is evident
that in 2019, pork is forecasted to be the most consumed meat type in the Philippines.
Per person is estimated to consume 15.8 kg of pork, 33 kg of chicken and 3.2kg of beef
annually. The correlation of this in the wet markets are synchronized with the needs of
the consumers.
The highest mean which is pork, it is a clear manifestation that Filipinos are
meat eaters with enormous supply of swine. Processed meats are low because it is
conspicuously seen mostly in supermarkets and very few stalls only in wet markets.
Table 8.
Number of years in meat handling by the respondents
Year Interval Frequency Percent

1 below 8 5.00
2 to 5 27 16.90
6 to 10 33 20.60
11 to 15 92 57.50
Total 160 100.00

Table 8 shows the demographic profile of the respondents in terms of number
of years of meat handling. The study shows that 1 year below got the lowest frequency
of 8 with 5 percent. While the 2 to 5 years got the frequency of 27 with 16.90 percent.
A range from 6 to 10 years got the frequency of 33 with 20.60 percent. The highest
range is from the range of 11 to 15 years with the frequency of 92 having 57.50
percent.
Credibility comes from experience. Years of meat handling could contribute to
the food safety as well especially the rules and regulations that are currently at hand
but the vendors who would deliberately ignore it over the years could be a contributing
factor of the accumulation of poor sanitation in a day to day business operations. Just
like the stagnant drainage, uncollected garbage, poor hygiene, etc.
Food-borne disease outbreaks remain a major global health challenge and
cross-contamination from raw meat due to poor handling is a major cause in
developing countries. Adequate knowledge of meat handlers is important in limiting
these outbreaks. This study evaluated and compared the safe meat-handling
knowledge, attitudes and practices (KAP) of private (PMPP) and government meat
processing plants' (GMPP) workers in south-western Nigeria (Adesokan, 2014).
The highest mean which is 11 to 15 years proves that many meat vendors are
already veteran in running the business and how profitable the business is. The lowest
which is 1 below shows that the vendors might have just started the business.

2. Level of Food Safety Practices of the participants in terms of: HACCP Pre-Requisite
Program (PRP)
Table 9.
Level of Food Safety Practices of the participants in terms of Market Building and
Equipment Design
Food Safety Practices in terms of Market Std. De-

Mean Interpretation
Building and Equipment Design viation
1. Water supply comes from an approved source. 1.96 1.366 Somewhat Practiced
2 All floors are easily cleaned and with light color. 1.78 1.091 Somewhat Practiced
3 Building is provided with effective and suitable ven-
tilation.
3.06 .909 Practiced
4 Market is divided into different sections accord-
ing to the kind of merchandise offered.
3.91 0.369 Practiced
5 Building is adequate to allow convenient movement
of both stallholders and customers and of the public.
Overall Food Safety Practices in terms of

Market Building and Equipment Design
Note: 4.00 – 3.25 Highly Practiced 3.24 – 2.50 Practiced 2.49 – 1.75 Somewhat Practiced 1.74 – 1.00 Not Practiced
Table 9 shows the responses when it comes to market building and equipment
design. The results revealed, on average, that the participants “Practiced” on applying
the food safety practices in terms of market building and equipment design with an
overall mean of 2.66 having the highest rating of 3.91 or “Practiced” to the indicator
that says market is divided into different sections according to the kind of merchandise
offered. Other areas such as Water supply comes from an approved source (mean =
1.96), Building is provided with effective and suitable ventilation (mean = 3.06),
Building is adequate to allow convenient movement of both stallholders and customers
in public (mean = 2.61). On the other hand, All floors are easily cleaned and with light
color as the lowest with a mean of 1.78 or “somewhat practiced”.

According to Section 7.7 of Administrative Order of Department of Agriculture
says that meat stall and including floor and surrounding areas should be properly
cleaned and disinfected before and after use. But the usual wet market in the
Philippines are just a common wet and dark in color that is incorporated with dirt.
The Importance of public market are more than just a place for shopping. A
marketplace is a venue of cultural exchange. It’s the town center of commerce and
trade. The exchange between and among diverse cultures implies that one or the other
or both is changed or enriched by the other’s culture, eventually enriching the culture
of the community and ultimately the society. Supermarkets are suddenly increasing in
different places exceeding the trends in buying in the public markets. They are
competing with public markets by offering services different from a public market
offered. The facility has air conditioned environment which a public market does not
have because of the foul smell coming from the wet goods which easily spreads in the
facility.
When it comes to the word “wet market” in the Philippines, it has always been
regarded to be valued as dirty and stinky which is always an overly-populated place
where fresh cuts of meat and marketing food products could be bought. Some markets
are deemed as unclean and have less sanitation due to the overcrowding of people.
That is why some people prefer going to supermarkets and malls to buy their basic
needs and food supply because they couldn’t handle the un-soothing ambiance of the
wet market. In Bukidnon, Philippines there is a wet market establishment that gets a lot

of attention in social media because of its sanitation and cool ambiance that attracts
many people. (Pixilated Planet, 2018).
Highest frequency indicator that says market is divided into different sections
according to the kind of merchandise offered got the highest frequency because it is a
well designed by the management that shows top management has the knowledge in
sorting the sections in to its proper place. The lowest indicator that says All floors are
easily cleaned and with light color tells that wet markets are a diverse place which
leads to plenty of different species which accumulates to the dirty dark floors in
addition with the discipline of humans in taking care of the physical marketplace.
Table 10.

Level of Food Safety Practices of the participants in terms of Solid Waste Manage-
ment and Disposal
Food Safety Practices in terms of Solid Std. De-

Mean Interpretation
Waste Management and Disposal viation
1 All refuse is disposed at least once a day or more
often as necessary. 3.62 0.716 Highly Practiced
2 Main designated area of disposal is provided along
the vicinity of the market. 2.85 0.833 Somewhat Practiced
3 All refuse containers are thoroughly cleaned in-
side and outside with water, soap and brush after 1.36 0.850 Not Practiced
being emptied.
4 Waste management is in compliance with the provi-
sions of the code of sanitation of the Philippines (PD 3.44 0.767 Practiced
856) and its implementing rules and regulations.
5 All stalls are provided with at least 2 refuse recepta-
cles or containers made of impervious materials, one 2.19 1.123 Somewhat Practiced
for biodegradable and one for non-biodegradable.
Solid Waste Management and Disposal
Table 10 indicates the responses when it comes to food safety practices in
terms of solid waste management and disposal. The study revealed on average that
participants “Practiced” on food safety practices in terms of solid waste management
and disposal with an overall mean of 2.69 or “practiced”. Having the highest rating of
3.62 or “highly practiced” that says all refuse is disposed at least once a day or ore
often as necessary. Other areas such as Main designated area of disposal is provided
along the vicinity of the market (mean = 2.85), Waste management is in compliance
with the provisions of the code of sanitation of the Philippines (mean = 3.44), All stalls
are provided with at least 2 refuse receptacles or containers made of impervious
materials, one for biodegradable and one for non-biodegradable (mean = 2.19). For

the lowest rating of 1.36 which says All refuse containers are thoroughly cleaned
inside and outside with water, soap and brush after being emptied. Or “not practiced”.
The importance of good and clean environment cannot be described
adequately. According to many scientists, the factor which influences the growth of
individuals most is environment. As such, the RA 9003 describes solid waste
management as a discipline associated with the control of generation, storage,
collection, transfer and transport, processing, and disposal of solid wastes. The manner
by which these activities are conducted shall be in accordance with the best principles
of public health, economics, engineering, conservation, aesthetics, other environmental
considerations, and public attitudes. The Act provides for a comprehensive ecological
solid waste management program by creating the necessary institutional mechanisms
and incentives, appropriating funds, declaring certain acts prohibited, and providing
penalties (Ecological Solid Waste Management Act of 2000). According to section 7.11
of administrative order number five (5) from Department of Agriculture, that
Disposal/Trash containers should be emptied at the end of the sale period and cleaned
properly; proper drainage system should be installed and maintained.
The highest indicator that tells All refuse is disposed at least once a day or
more often as necessary reveals only that there is an existing practice with it showing
that they are responsible with it and it is inevitable to do it because they will not be
able to proceed with their day to day task if there is a pile up of garbage. The lowest
indicator that says All refuse containers are thoroughly cleaned inside and outside
with water, soap and brush after being emptied is a clear statement their quality or

level of knowledge in cleaning their garbage cans. Because of their busy routine,
cleaning it with soap and water cannot be taken for granted because the accumulation
of bacteria will remain if the soap and water is not applied.
Table 11.
Level of Food Safety Practices of the participants in terms of Pest Control Systems
Food Safety Practices in terms of Pest Con- Std. De-

Mean Interpretation
trol Systems viation
1 The market is kept free from vermin and ro-
dents. 1.06 0.267 Not Practiced
2 Pest control operations are under the supervision of
the local health officer. 1.52 0.918 Not Practiced
3 Securing that the area is free from chemicals be-
fore resuming the operation. 3.93 0.254 Highly Practiced
4 A vermin abatement program is maintained in the
market by the owner, operator or administration. 1.97 1.090 Somewhat Practiced
5 The procedure and frequency schedule of vermin
control is determined and approved by the local 2.12 1.189 Somewhat Practiced
health officer.
2.12 0.400 Somewhat Practiced
Pest Control Systems
Table 11 shows the survey in terms of food safety practices in terms of pest
control systems. It is found out on average that participants “somewhat practiced” in
food safety practices in terms of pest control system with an overall mean 2.12. The
highest rating that says securing that the area is free from chemicals before resuming
the operation got 3.93. Others that says Pest control operations are under the
supervision of the local health officer (mean = 1.52). A vermin abatement program is
maintained in the market by the owner, operator or administration (mean = 1.97). The
procedure and frequency schedule of vermin control is determined and approved by

the local health officer (mean = 2.12). Meanwhile, a rating that says The market is kept
free from vermin and rodents got the lowest rating with 1.06 or “not practiced”.
Pest management is a critical component of food safety programs worldwide
(Fredericks and Mannes, 2016). Many pests can affect food safety. Depending on the
species they can carry viruses and bacteria, transmitting them through contact with
food items and preparation surfaces. As FSMA focuses on preventing food
contamination, a general understanding of pests and the conditions that attract them is
important. Food facilities should partner with pest control professionals to understand
their unique pest risk, develop a plan of action in case of an infestation. The most
common problems in food safety are: Cockroaches, Flies, Rodents, Ants and Birds
(Fredericks, 2018). Wet markets are very susceptible from those aforementioned pests
because of the very nature of filthy, slippery, dirty, foul odor, presence of uncollected
garbage, receptacles not covered, the flies are all over and are like raisins dotting the
items for sale (Pacete, 2016) and there was an evidence in prevalence of rodents that
can harm people in Hong Kong after five people including one who has died, were
diagnosed with a strain of hepatitis E that is commonly found in rats (Cheung, 2019).
Highest indicator that says Securing that the area is free from chemicals before
resuming the operation is a proof that meat vendors has the knowledge in chemical
contamination that might occur. The lowest indicator that says The market is kept free
from vermin and rodents is a clear statement that it is prevalent because the area of wet
markets is the place wherein those rodents are comfortable and enticing for them.

d. Personnel hygiene practices of meat handlers
Table 12.
Level of Food Safety Practices of the participants in terms of Personnel Hygiene
Food Safety Practices in terms of Personnel Std. De-

Mean Interpretation
Hygiene Practices of Meat Handlers viation
1 Hair of meat handlers are covered. 1.66 1.075 Not Practiced
2 Finger nails of meat handlers are clean. 3.65 0.478 Highly Practiced
3 Wearing of face mask and hand gloves. 1.21 0.695 Not Practiced
4 Meat handlers are free from any skin diseases. 4.00 0.000 Highly Practiced
5 Meat handlers wear apron, at all times in the mar-
ket. 2.91 1.251 Practiced

Personnel Hygiene Practices of Meat Han- 2.69 0.340 Practiced
dlers
Table 12 unveils the survey in terms of food safety practices in terms of
personnel hygiene practices of meat handlers. It is observed on average that meat
vendors “practiced” the food safety practices in terms of personnel hygiene with an
average mean of 2.69. The highest rating saying meat handlers are free from any skin
diseases has the equivalent of highest mean 4.00 or “highly practiced”. Dissimilar with
hair of meat handlers are covered (mean = 1.66), Finger nails of meat handlers are
clean (mean = 3.65), Meat handlers wear apron at all times (mean = 2.91) while the
lowest rating of 1.21 or “not practiced” is pertaining to wearing of face mask and hand
gloves.
All humans are potential source of food contamination and everyone working
with food must be aware of the importance of high standards of appearance and
personal hygiene. As well as the important role this plays in avoiding food

contamination, it will reflect the professionalism of the individual as well as the
establishment they work for, giving a positive impression to customer and guests
(Fosket, et. al., 2015). That is why there is a mandate in the section 8 (Requirements
for personnel hygiene) of the Administrative Order of the department of agriculture
mandates the following: 8.1 Persons known or suspected to be suffering from, or to be
carriers of illness likely to be transmitted through meat and/or person to person, shall
not be allowed to handle (e.g. sell, cut) meats; 8.2 Meat handlers must take all
necessary steps to prevent the contamination of meat by maintaining a high degree of
personal cleanliness that include, but not limited to the following: a) Taking a bath
before work; b) Wearing clean apron and hairnet during work; c) Keeping nails
trimmed, clean and without nail polish; d) Not wearing of jewelries, accessories and
perfumes and e) Using suitable protective clothing which shall be changed every day
or as often as necessary.
Highest frequency to the indicator that says Meat handlers are free from any
skin diseases tells that meat vendors themselves believes that they should not go to
work if they are not suitable to do the job that might contaminate the food. But to the
indicator that says Wearing of face mask and hand gloves got the lowest because it’s a
distraction for some of them or being uncomfortable.

Table 13.
Level of Food Safety Practices of the participants in terms of Raw Material Control
Food Safety Practices in terms of Raw Mate- Std. De-

Mean Interpretation
rial Control viation
1 Monitors the on-site audit to meat suppliers. 1.14 0.352 Not Practiced
2 Monitors the enough quantity of items to be sold
every day to avoid too much inventory.
3 Secures the quality as well as the NMIS confirma-
tion on the product before accepting the delivery.
4 The meat suppliers have the proper equipment in
transporting meats such as freezer truck and Crates.
5 The meat suppliers are in proper hygiene by
wearing gloves, boots, hairnet and proper uniform 1.11 0.382 Not Practiced
during delivery.
Raw Material Control
Table 13 is divulging the study in terms of food safety practices in terms of raw
material control. It is clear that on overall average of 1.79, the meat vendors got the
interpretation of “somewhat practiced”. The highest rating that says monitors the
enough quantity of items to be sold every day to avoid too much inventory got the
mean of 2.67 or “practiced”. On the other areas saying monitors the on-site audit to
meat suppliers (mean = 1.14), Secures the quality as well as the NMIS confirmation on
the product before accepting the delivery (mean = 2.32), The meat suppliers have the
proper equipment in transporting meats such as freezer truck and crates (mean =
1.69). The lowest rating that says the meat suppliers are in proper hygiene by wearing

gloves, boots, hairnet and proper uniform during delivery got the mean of 1.11 or “not
practiced”.
In order to have a systematic approach to avoid spoilage or contamination,
inventory management is a key factor in building any meat business. And there are
three key prerequisites to be successful. First, the strategy must always maintain
product availability for the customer. Second, the strategy must minimize the amount
of inventory that is carried. Third, the strategy must be relatively simple to implement
with very little in the way of extra work (McCann and Bielaczyc, 2017) because meat
is a perishable product with a short shelf life that is subsequently, short selling times.
Therefore, utmost importance for the maintenance of quality and safety of meat
products is imperative (Nastasijevi et al, 2017) and it is under section 3 of
administrative order number five (5) of the department of agriculture: Meat dealers,
vendors and handlers involved in the business of providing, delivering and/or selling
meat and meat products for meat markets are responsible for the safety and quality of
the meat and meat products which they trade, slaughter, prepare, cut, process, pre-
package, chill, transport, sell, or handle in any other way related to the guideline. Meat
dealers and vendors shall ensure; 3.1.1 that the meat they handle, distribute and sell is
sold within the prescribed time from production date; 3.1.2. traceability is maintained
by keeping appropriate records of transactions.
The highest indicator that says Monitors the enough quantity of items to be
sold every day to avoid too much inventory is an attributes for them that shows they

have the knowledge in this simple approach they will be able to sustain the operation.
But the lowest indicator that says The meat suppliers are in proper hygiene by wearing
gloves, boots, hairnet and proper uniform during delivery is a statement that they are
in the informal market wherein the delivery crew doesn’t follow the standards of hy-
giene during delivery.
Table 14.
Level of Food Safety Practices of the participants in terms of Operational Control
Food Safety Practices in terms of Opera- Std. De-

Mean Interpretation
tional Control viation
1 Enough number of personnel to run the opera-
tion. 3.69 0.626 Highly Practiced
2 Implements the First-In-First-Out method in selling. 2.98 0.739 Practiced
3 Designated duties in each working area is deter-
mined and followed.
3.44 0.930 Highly Practiced
4 Monitors the proper specification and quality of
meats during delivery.
5 Meats are secured and covered in a chiller to
avoid foreign objects and direct contacts with the 1.17 0.552 Not Practiced
customers.
Operational Control
Table 14 exhibits the survey in terms of food safety practices in terms of
operational control. The overall average says that the meat vendors are practicing
operational control with the mean of 2.90 or “practiced”. Specifically, it got the
interpretation of “highly practiced” in the area that says enough number of personnel
to run the operation with the mean of 3.69. Others such as implements the first-in-
first-out method in selling (mean = 2.98), Designated duties in each working area is
determined and followed (mean = 3.44), Monitors the proper specification and quality

of meats during delivery (mean = 3.24). But the lowest rating that says meats are
secured and covered in a chiller to avoid foreign objects and direct contacts with the
customers got the mean of 1.17 or “not practiced”.
Cross contamination is in advertent transfer of bacteria or other
contaminants from one surface, substance, etc., to another especially because
of unsanitary handling procedures (Merriam-Webster Dictionary). It is widely
occurring in the wet market by deliberately direct contact of the buyers to the
items they are buying although according to the Administrative Order number
five (5) in section 6.2.4 that meat on display should not be handled
unnecessarily by buyers. Clean tongs or similar tools should be made available
to meat handlers and consumers to minimize contamination (Department of
Agriculture, 2012).
The highest indicator which says enough number of personnel to run the
operation reveals that they have the knowledge when it comes to the number of
personnel in the operation. But for the lowest indicator which says meats are secured
and covered in a chiller to avoid foreign objects and direct contacts with the
customers is a revelation that the equipment for wet markets in achieving the proper
temperature is still a challenge.

Table 15.
Level of Food Safety Practices of the participants in terms of Storage and Transporta-
tion
Food Safety Practices in terms of Storage and Std. De-

Mean Interpretation
Transportation viation
1 The storage for meat is free from odors. 3.68 0.467 Highly Practiced
2 All fresh meats are prevented from falling on the
floor.
3 The meat storage is separate and distinct from other
products.
4 Adequate chilling and cold storage is provided in the
market and maintained 5°C at all times.
5 The transportation from truck to stall is safe with
proper equipment that will avoid possible contami- 2.12 1.207 Practiced
nation.
Storage and Transportation
Table 15 depicts the study in accordance to food safety practices in terms of
storage and transportation. It is clear on the average mean of 3.19 that the meat
vendors got the interpretation of “practiced” in food safety practices in terms of
storage and transportation. Particularly, the highest rating that says the storage for
meat is free from odors got the mean of 3.68 or “highly practiced”. Other areas like all
fresh meats are prevented from falling on the floor (mean = 2.82), The meat storage is
separate and distinct from other products (mean = 3.57), Adequate chilling and cold

storage is provided in the market and maintained 5°C at all times (mean = 3.77). On
the other hand, the area that says the transportation from truck to stall is safe with
proper equipment that will avoid possible contaminations got the lowest rating with
the mean of 2.12 or “practiced”.
The National Meat Inspection Service said it will seek to boost cold storage
facilities in wet markets in cooperation with local government units (LGUs) to prevent
meat from being rejected on inspection. According to the NMIS Executive Director
Ernesto S. Gonzales, many imported pork products are being confiscated because there
are no refrigerators to store frozen meat products in wet markets (Philstar, 2018). And
when it comes to transporting products form vehicle to the market, it is very clear that
food safety is also a concern as stated in NMIS administrative order number five (5)
Sections: 5.1 Meat shall be transported in an accredited vehicle that shall always kept
clean and regularly disinfected. The vehicle should not have been used for transporting
live animals or any other cargo which may adversely affect the safety and quality of
the meat to be transported; 5.2 Transport vehicles, and crates used should be cleaned
and if necessary sanitized as soon as practicable after meat has been unloaded; 5.3
Meat transport vehicle should be used for transporting meat form the slaughterhouse to
the market. Meat transport vehicles should be washed and disinfected prior to loading
of carcass/meat parts and offal; 5.4 To prevent the deleterious effects of airborne
contaminants, the transport vehicle should be closed, and/or have provisions for
covering/protecting the meat. 5.7 Meat being loaded and unloaded manually should be
properly protected from contamination by meat handlers. In addition, section 6.1.3

stated that Meat shall be hygienically handled throughout distribution and sale and
every effort taken to prevent contamination at all times. Due care should be taken to
prevent meat from falling to the floor.
The highest indicator which says the storage for meat is free from odor is a
clear message the meat vendors are aware that storage should be kept free from any
odor that could contaminate the meat which could subsequently lead to loss of sales.
But the lowest indicator which says the transportation from truck to stall is safe with
proper equipment that will avoid possible contamination tells that the equipment for
the transportation is again a room for improvement because supply chain is continuing
process and it should follow until the product is delivered to the store alongside with
food safety.
Table 16.
Level of Food Safety Practices of the participants in terms of Documentation and
Record-Keeping
Food Safety Practices in terms of Docu- Std. De-

Mean Interpretation
mentation and Record-Keeping viation
1 Proper inventory is strictly observed. 2.33 1.013 Somewhat Practiced
2 Proper labeling in all items on the selling area. 1.20 0.581 Not Practiced
4 Documents are secured and organized in a right
place. 2.68 1.084 Practiced
4 Documented systems in ordering and receiving
process such as Purchase Order and Receiving Re- 1.75 1.016 Moderately Practiced
port.
5 Reputable suppliers are acquired with proper
documentations and requirements needed man-
dated by the national and local government such 3.66 0.548 Highly Practiced
as Sanitary and Business permit.
Documentation and Record-Keeping

Table 16 Describes the survey in terms of food safety practices in
documentation and record-keeping. It shows in the overall average of 2.32 or
“practiced” that the meat vendors are applying the food safety practices in
documentation and record-keeping. Precisely, the highest rating is on the part that says
reputable suppliers are acquired with proper documentations and requirements needed
mandated by the national and local government such as sanitary and business permit
with the mean of 3.66 or “highly practiced”. Distinct to others that says proper
inventory is strictly observed (mean = 2.33), Documents are secured and organized in
a right place (mean = 2.68), Documented systems in ordering and receiving process
such as purchase order and receiving report (mean = 1.75). In terms of the lowest
rating, it is in the area that says proper labeling in all items on the selling area, got the
mean of 1.20 or “not practiced”.
It is important to understand the difference between a document and a record.
Documents are permanent, it describes the facility policies, work instructions, it
defines systems, process and procedures. While in records, it is filled in as activity
occurs, it provides proof that policies were followed or activities performed and it
demonstrates the processes and procedures that are being conducted as required.
Documents and records should be stored in official files and remain accessible
who need them. Just like in the Philippines there are certain qualifications before
establishing a business such as: 1) Bureau of Internal Revenue (BIR) 2) Barangay
Clearance 3) Department of Trade and Industry (DTI) Business Name (BN) Registratin
Certificate 4) Mayor’s Permit / Business Permit 5) SEC Registration Certificate

(Security Exchange Commission). It is shown above that the meat vendors adhere by
“highly practiced” remark in acquiring reputable suppliers.
The highest indicator which says reputable suppliers are acquired with proper
documentations and requirements needed mandated by the national and local
government such as Sanitary and Business permit is a strong point that the meat
vendors have because they are aligned with the rules and regulations prior to the start
of the operation. This is high because they will not be able to proceed if they are lack
of requirements. But the lowest indicator which says proper labeling in all items on
the selling area reveals that for meat vendors they don’t usually put a label on the
items because they perceived that consumers are already familiar with the product item
and specifications because in wet markets, the usual cuts of the meats are a common
cuts only compare with the supermarkets which has a various specifications.

Relationships among demographic profile, the level of awareness of the

participants to Food Safety Practices, in terms of HACCP Pre-Requisite Program
(PRP)
The existence of relationships the participants’ demographic profile when
grouped according to their profile and their level of awareness to Food Safety Practices
in terms of HACCP Pre-Requisite program were determined by using one-way
ANOVA.
Table 17.
Significant Relationship between the Age and Level Food Safety Practices of the Respon-
dents
Chi-
Square p- Interpreta-
Food Safety Practices df Decision
(X2) Value tion
Value
No Signifi-
Overall Food Safety Practices in
cant Rela- Accept
terms of Market Building and 27.788 33 0.701*
tionship H01
Equipment Design
No Signifi-
cant Rela- Accept
terms of Solid Waste Management 45.463 33 0.114*
tionship H01
and Disposal
No Signifi-
Overall Food Safety Practices in cant Rela- Accept
34.149 33 0.390*
terms of Pest Control Systems tionship H01
Overall Food Safety Practices in 25.524 22 0.259* No Signifi- Accept

terms of Personnel Hygiene Prac- cant Rela- H01
tices of Meat Handlers tionship

No Signifi-
23.256 22 0.378*
terms of Raw Material Control tionship H01
No Signifi-
33.936 33 0.394*
terms of Operational Control tionship H01
No Signifi-
cant Rela- Accept
terms of Storage and Transporta- 21.291 22 0.498*
tionship H01
tion
Overall Food Safety Practices in No Signifi-
Accept
terms of Documentation and 31.395 33 0.493* cant Rela-
H01
Record-Keeping tionship
Note: * - No Significant Relationship at 0.05 Level of Confidence ** - With Significant Relationship at 0.05 Level of Confidence
Table 17 demonstrates the relationship between the participants’ age and level
of awareness to proper food safety practices. The table presents that there is no
significant relationship between the age of the participants to proper food safety
practices.

Table 18.
Significant Relationship between the Position and Level of Food Safety Practices of the
Respondents
Chi-
Square Interpreta-
Food Safety Practices df p-Value Decision
(X2) tion
Value
Overall Food Safety Practices in No Significant
Accept
terms of Market Building and Equip- 11.151 6 0.079* Relationship
H01
ment Design
Accept
terms of Solid Waste Management 7.669 6 0.253* Relationship
H01
and Disposal
No Significant
Overall Food Safety Practices in Accept
4.650 6 0.589* Relationship
terms of Pest Control Systems H01
With Signifi-
Overall Food Safety Practices in Reject
cant Relation-
terms of Personnel Hygiene Practices 11.094 4 0.021** H01 Ac-
ship
of Meat Handlers cept Ha1
No Significant
terms of Raw Material Control H01
No Significant
terms of Operational Control H01
Overall Food Safety Practices in No Significant Accept
2.945 4 0.598*
terms of Storage and Transportation Relationship H01
Overall Food Safety Practices in 3.822 4 0.733* No Significant Accept
terms of Documentation and Record- Relationship H01

Keeping
Table 18 exhibits the relationship between the participant’s position and level
of awareness to proper food safety practices. The table confirms that there is no
significant relationship between the position of the respondent to level of awareness to
proper food safety practices.
The finding establishes that the meat vendors and their co-workers regardless
of their position, does not guarantee in adhering the proper food safety practices.
Contagious in nature or in general picture of the wet markets that the majority wins by
not applying the food safety practices.
Table 19.
Significant Relationship between the Civil Status and Level of Food Safety Practices of
the Respondents
Chi-
Square
Food Safety Practices df p-Value Interpretation Decision
(X2)
Value
Accept
H01
ment Design
Accept
H01
and Disposal
No Significant
Accept
terms of Personnel Hygiene Practices 8.143 6 0.197* Relationship
H01
of Meat Handlers
No Significant

No Significant
No Significant
terms of Storage and Transportation H01
No Significant Accept
terms of Documentation and Record- 7.937 9 0.339*
Relationship H01
Keeping
Table 19 displays the relationship between the participants’ civil status and
their level of awareness to proper food safety practices. The table establishes that there
is no significant relationship between the participant’s civil status and their level of
awareness to proper food safety practices.
Table 20.
Significant Relationship between the Local Residence and Level Food Safety Practices
of the Respondents
Chi-
Square
(X2)
Value
Accept
H01
ment Design
Accept
H01
and Disposal
No Significant
Accept
H01
of Meat Handlers
No Significant

Relationship
No Significant
Relationship H01
Keeping
Table 20 shows the relationship between the participant’s local residence and
level of awareness to proper food safety practices. This data presents that there is no
significant relationship between the local residence of the respondent to level of
awareness to proper food safety practices. As shown, null hypothesis is accepted.
Table 21.
Significant Relationship between the Types of Business and Level of Food Safety Prac-
tices of the Respondents
Chi-
Square
(X2)
Value
Accept
H01
ment Design
Accept
H01
and Disposal
No Significant
Accept
H01
of Meat Handlers
terms of Raw Material Control Relationship H01

No Significant
No Significant
Relationship H01
Keeping
The table unveils the relationship between the participants’ types of business
and level of awareness to proper food safety practices. It reveals that there is no
significant relationship between their type of business and level of awareness to proper
food safety practices thus accepting the null hypothesis.
Table 22.
Significant Relationship between the Educational Attainment and Level of Food Safety
Practices of the Respondents
Chi-
Square
(X2)
Value
Accept
H01
ment Design
Accept
H01
and Disposal
No Significant
Accept
H01
of Meat Handlers

No Significant
No Significant
No Significant
Relationship H01
Keeping
Table 22 unfolds the relationship between the participant’s educational attain-
ment and level of awareness to proper food safety practices. It tells that there is no sig-
nificant relationship between their educational attainment to level of awareness to
proper food safety practices. Null hypothesis is accepted.
The participant’s educational attainment has nothing to do in food safety prac-
tices by obviously adapting the culture of what wet markets are made of.
Table 23.
Significant Relationship between the Types of Meat Sold/Handled and Level of Food
Safety Practices of the Respondents
Chi-
Square
(X2)
Value
Accept
H01
ment Design
Accept
H01
and Disposal
No Significant


Accept
H01
of Meat Handlers
No Significant
No Significant
No Significant
Relationship H01
Keeping
Table 23 presents the relationship between the participant’s type of meat sold
and level of awareness to proper food safety practices. It shows that there is no
significant relationship between the participant’s type of meat sold and their level of
awareness to proper food safety practices. Thus accepting the null hypothesis (H01).
Table 24.
Significant Relationship between the Years of Handling Meats and Level of Food Safety
Practices of the Respondents
Chi-
Square Interpreta-
Food Safety Practices df p-Value Decision
(X2) tion
Value
No Signifi-
cant Rela- Accept
terms of Market Building and 12.686 18 0.832*
tionship H01
Equipment Design
Overall Food Safety Practices in 11.097 18 0.883* No Signifi- Accept
terms of Solid Waste Management cant Rela- H01

tionship
and Disposal
No Signifi-
12.503 18 0.851*
terms of Pest Control Systems tionship H01
No Signifi-
cant Rela- Accept
terms of Personnel Hygiene Prac- 17.981 12 0.112*
tionship H01
tices of Meat Handlers
No Signifi-
13.174 12 0.337*
terms of Raw Material Control tionship H01
No Signifi-
19.866 18 0.368* cant Rela-
tionship
No Signifi-
cant Rela- Accept
terms of Storage and Transporta- 7.704 12 0.827*
tionship H01
tion
Overall Food Safety Practices in No Signifi-
Accept
terms of Documentation and 15.694 18 0.607* cant Rela-
H01
Record-Keeping tionship
Table 24 displays the significant relationship between the participants’ type of
meat sold and level of awareness to proper food safety practices. And it shows that
there is no significant relationship between the participants’ type of meat sold to level
of awareness to proper food safety practices. The null hypothesis (H01) is accepted.
Focus Group Discussion to the Wet Market Administrators of Cavite
A Focus Group Discussion (or FGD) is a qualitative research method in the
social sciences, with emphasis and application in the developmental program
evaluation sphere. A group discussion was conducted to further explore the food safety

practices of the wet markets in Cavite. This is to have a better understanding of an
issue at a deeper level than the one gathered through survey. This is very helpful for
adding meaning and understanding to existing knowledge or getting at the “why” and
“how” of a topic.
1.) Are you aware of the Republic Act 10611 or otherwise known as Food Safety
Act of 2013?
Table 25. Market Administrator’s awareness of the Republic Act 10611
Wet Market Awareness of the Republic Act 10611

Administrator
3rd district Somewhat Aware
6th district Somewhat Aware
1st district Somewhat Aware
7th district* Somewhat Aware
Note: * city councilor
It was voiced out that the respondents are somewhat familiar which is in the
category of somewhat practiced with the food safety implementation that must be
applied but they are not that fully confident and particular to the republic act 10611.
Most of them are guessing. It is evident that there are no particular discussions were
tackled in their areas as it is a unanimous answer. That is the usual scenario in the
Philippines. A lot of laws, policies, rules and regulations are laid on the table in the
broad daylight but the implementation itself is seems to be lacking and taken for
granted. Ignorance of the law excuses no one as the saying goes. The leaders of the
particular departments shouldn’t be complacent in applying what has to be done. One
example of which is to reiterate the department of agriculture stated in Administrative

Order number five (5) in section 6.2.4 that meat on display should not be handled
unnecessarily by buyers. Clean tongs or similar tools should be made available to
meat handlers and consumers to minimize contamination. But what the meat vendors
and consumers are doing is contrary to deliberate bare-hand contact with the meats.
Cross-contamination is at risk right away.
2.) How it was implemented based on the following?
2.1) solid waste management program
Table 26.
Solid waste management program practices
Wet Market Solid waste management program practices

Administrator
3rd district Highly Practiced
6th district Highly Practiced
1st district Highly Practiced
7th district* Highly Practiced
In terms of solid waste management, they all have the practices of sorting and
what has to be done. Some of them have local set of rules just like no segregation, no
collection. Meaning, all of them have good practices in implementing this solid
waste management and disposal. And they are in uniform that the city government is
the one responsible in collecting it. But there are some who admitted that during
peak hours, the place remains messy. Even after the peak hours. It is on the discipline
of the people in the wet market that remains a challenge. The respondent has the on-
site observation of that even during and after peak hours. Some market remains dirty

with plenty of garbage in the area. It has something to do probably with some of their
policy that no segregation, no collection which resulted to piling of garbage in the
area.
2.2.) Pest control system
Table 27.
Pest control system practices
Wet Market Pest control system practices

Administrator
6th district Practiced
1st district Practiced
7th district* Somewhat Practiced
4th district* Practiced
In terms of pest control system, all of them are practicing it. It is crucial for the
food industry without pest control. Some are doing it quarterly, some doesn’t know
exactly but at least they all have in common what time to do it which is during at night.
Some are sure they are using the organic. Some are just fertilizer. It shows that the
process has difference in each district but they are applying it.
2.3.) How the food safety complied by the meat vendors?
Table 28.
Food safety practices by the meat vendors
Wet Market Food safety practices by the meat vendors

Administrator
3rd district Not Practiced
6th district Somewhat Practiced
5th district Not Practiced

1st district Somewhat Practiced

7th district* Not Practiced
According to the discussion, it is the discipline that is really a challenge. They
somewhat practice in following the rules and regulations. Implementing rules and
regulations must be implemented with a sanction for them to do it. Strict
implementation is always mentioned and it is just right to make it a bit more
emphatic for them to feel the impact of the importance of the food safety for the
meat vendors. Some are compliant, some are not. Overtime, the meat vendors are
usually going back to their old ways which is in the wrong side.
2.4.) What forms of inspection / implementations are performed by the local
authorities?
Are we using a checklist form?
Table 29.
Inspection practices by the local authorities

Wet Market Inspection practices by the local authorities

Administrator

1st district Not Practiced
Based on the discussion, all of them are compliant or practicing careful
examination aside from meat inspection. They practice it but there is no document or
checklist during the inspection. There is a rare inspection without proper instrument.
Proper instruments in the way they are just roaming around to check without a piece
of paper for checking. There is no system yet to record what is to be recorded. This
piece of paper could make the wake-up call for the meat vendors by alarming them
that there are certain things to be monitored on that checklist. In that case they will
be aware and a sudden change might occur if the implementation will be in effect
and take it seriously. That checklist will serve as guide for the vendors in following
what has to be done.
2.5) Who are the people in-charge?
Table 30.
Practices in assigning person in-charge in checking the area.

Wet Market Person in-charge by checking their areas

Administrator
3rd district Practiced
In terms of who will be in charge, they are admitting they complied in monitor-
ing the inspection. Some are using the technology to monitor the area just like in 5 th
district. And it is really imperative that someone from the market administration will
do the task. Otherwise, there should be the LGU representative in doing so.
2.6.) What is the role of Local Government Unit for the future development in terms
of Market building and Equipment design?
Table 31.
Future plans for Market Building and Equipment Design.
Wet Market Future plans for Market Building and Equipment Design
Administrator
In terms of market building and equipment design, it has been the challenge.
The city governmet are compliant to have the rehabilitation for the wet markets in

the future. There could be a lot of suggestions to improve the food safety practices of
the meat vendors as well as the consuming public. But the current situation is forcing
them to be somewhat unpleasant. Thinking everything will be non-sense if the
building and equipment quality is not there to align with the proposals for food
safety. They have the point in that perspective. Wearing all necessary gloves, hairnet,
mask, etc. is not logical for them because the surrounding is already dirty. It is now
understood that market building and equipment design should have the quality as the
pre-requisite to finally convince them for subsequent food safety applications.
7.) What is the proposed plan in terms of the following:
a) Personnel hygiene of the meat vendors?
Table 32.
Personnel hygiene practices of meat vendors
Wet Market Personnel hygiene of the meat vendors

Administrator
In terms of personnel hygiene, it is known to be straightforward that they are
not compliant on applying the basics of cleanliness that will start first from
themselves. Untidy hair, no gloves, no hairnet, sweat and other skin dirt that is
mixing with them might be contaminating as well the fresh items they are selling.

For the reason, pointing out the building structure itself is not suitable to apply the
basic food safety practices were always the scape goat of the meat vendors. They
have the point somehow but in reality, they are worsening the picture of wet market
because they add up to the pile of unhygienic scene in the wet markets. For example,
the wearing of proper necessary clothing that is required as well by the department of
agriculture administrative order 8.2 states that: Meat handlers must take all necessary
steps to prevent the contamination of meat by maintaining a high degree of personal
cleanliness that include, but not limited to the following: Taking a bath before going
to work; Wearing clean apron and hairnet during work; Keeping nails trimmed, clean
and without nail polish; Not wearing of jewelries, accessories and perfumes; Using
suitable protective clothing which shall be changed every day or as often as
necessary.
b) Raw material control
Table 33.
Raw material control Practices
Wet Market Raw Material Control

Administrator
It is good in terms of raw material control, they are all compliant or practicing
the meat inspection prior to the selling. All wet markets in each district have the meat

inspectors and it is vital prior to the star of the operation. All of them are requiring it
especially the recent food scandal African Swine Fever who just penetrated the place
of Dasmariñas City (4th district) is hurting the place by the sudden decline of pork
sales because of the fear of the consumers. It is good thing as well that all entry
points in the place have its checkpoints to monitor to coming of the swine and
validating it the point of origin and the point of destination.
When it comes to the operations itself in the stalls, having the necessary
knowledge about the average sales is important as well in order to avoid plenty of
inventory at the end of the day considering that the items are fresh thus having a
short shelf life.
c.) Operational Control
Table 34.
Operational Control Practices
Wet Market Operational Control

Administrator
1st district Not practiced
In terms of operational control, it remains a challenge for them. The usual
crowded wet market cannot escape the busy routine especially during peak hours of
sales and haggle. The current system remains to be unhygienic. The one who receive
the money is the one who gives and touches the meat products. All of them, are too

familiar to the operation by their deliberate acts regardless who is the butcher, the
seller, the crew or anyone. They handle everything. Cross contamination acquired
from the money can be transferred to the handled meats is at risk again. The
delegation of work is not there because they highly practice the so called and abused
multi-tasking.
d.) Storage and transportation
Table 35.
Storage and transportation practices
Wet Market Storage and Transportation

Administrator
When it comes to storage and transportation, unhygienic practices are a distinct
behavior once again which means it is evident that they are not doing the hygienic
practices in transporting the carcass. The transferring and the handling of carcass
from the closed meat van to market stalls which takes number of hours could result
to the contamination of meat. It has been mentioned that they are so strict in their
slaughterhouses wherein they monitor everything to make it safe in and out of the
slaughterhouse. But the gap is after the slaughterhouse, during transportation and
during selling, the contamination occurs. Now, it has something to do with the
supply chain management loopholes. According to the provision of department of

agriculture section 5.7 Meat being loaded and unloaded manually should be
properly protected from contamination by meat handlers.
8.) Documentation and Record-keeping
Table 36.
Documentation and Record-keeping practices
Wet Market Documentation and Record-keeping

Administrator
In relation to documentation and record-keeping they are not practicing it. It is
very critical to consider the role of the documents because it could save the operation
in many ways. First, it is the mandate of the law. Second, for the safety purpose it
could be used for traceability and recall if there is an occurrence of food scandals
that might include the specific establishments. In the ServSafe company an
international food safety management system, there is an application of retention to
hold the certain documents. And it is aligned with the department of agriculture
stating in section 4.1 The meat shall come from an accredited or locally registered
meat establishment.
9.) What is your suggestion for the further development of the wet markets?

Table 37.
Suggestion for the further development of the wet markets
Wet Market Suggestion for the further development of the wet markets
Administrator
7th district * Highly Practiced
With respect to the ideas of the city councilors and wet market admin, they
have one voice stating that accepting the fact that just a strict implementation coming
from the LGU with a clear modifications or considerations in their areas, can be
implemented. The word political will is now in the picture. If the incumbent public
servants will just give its emphatic implementation, these situations could be done
not instantly but gradually.

CHAPTER V
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
This chapter presents the summary of the findings, conclusions and
recommendations of the study.
Summary
The study was conducted to assess the food safety practices and awareness of
the meat vendors among wet markets in the province of Cavite and to build and
develop the paradigm that adheres to the FSMS application which is very potential
foundation for any related researchers in developing quality management system in
food safety. It has been the challenge for almost all wet markets that are existing.
Philippines, as the developing country must align itself to the changes and embrace the
challenges in calibrating itself into a fast growing technology and systems.
Particularly, the food safety management systems that are continuously seeking the
best possible ways to cope up with the gaps should be applied consistently with the
help of the government whether local or national.
The researcher’s subjects were the meat vendors, wet market administrators
and city councilors. The research time timetable was accomplished from January to
December 2019. The researcher used descriptive design technique. Data of this study

were gathered through the use of survey questionnaire which was adopted from
different sources. The collected data analyzed with the use of quantitative research
method through statistical analysis treatments.
The results revealed that the ages 39 up to 42 got the highest frequency.
Slightly close to 35 to 38 and 43 to 46 that would mean people working in wet markets
are of that middle age that is attributed to their responsibility, maturity, credibility and
experience to handle the job. The lowest frequency which is 3 from the age range 60
and above just simply shows that at that range, the person who is considered a senior
citizen, is already retired or already settled to stay at home.
The owner got the highest frequency because the business is mostly being
monitored by the owners themselves for assuring the smoothness of their operation.
The lowest frequency is the butcher which is acceptable because most of the time, the
butcher stays only during peak hours of operation unlike the owners, they used to stay
from opening up to closing the store.
Married People were high in number because the business is much more
inspiring for the married couple which is leading to their responsibilities unlike for the
low frequency which is separated because it only shows that having a partner in
business is more established.
Majority of the meat vendors are capable of having their own house and lot for
their family business is enough to sustain one of the basic needs of human which is
shelter. As mentioned above, meat business is very profitable and over the years of
perseverance in having a meat business, it would probably be equated to the fruit of

their labor of having a decent house and lot. Only few are having the apartment type
because most meat vendors are middle class, though they can afford as well to have an
apartment.
Sole proprietorship or owned by a single individual are the majority in the wet
markets as shown above it is because there are a lot of advantages in it. According to
University of Richmond (2018), the owner is entitled to all profits of the business and
it is the simplest form of business entity because few formalities are required and it has
a total control of the business operations and receives all profits. The lowest frequency
which is the “cooperation” because the said system is very rare in the wet markets.
Having the college degree is an advantage. As it shown above, where in college
level has slightly outnumbering the secondary level. First, it has something to do with
the geographical location and second, the quality of education. In America, they have
been in K to 12 for years wherein their high school students were more credible to
enter the business, on the other hand, Philippines has just started its K to 12 program in
recent years that possibly affect the potential students. Lowest frequency which is the
elementary level is just a statement that education will still play an important role.
It is also proved that pork has an enormous supply in the wet markets, it is a
clear manifestation that Filipinos are meat eaters with enough supply of swine.
Processed meats are low because it is conspicuously seen mostly in supermarkets and
very few stalls only in wet markets.
The highest mean which is 11 to 15 years proves that many meat vendors are
already veteran in running the business and how profitable the business is. The lowest

which is 1 below shows that the vendors might have just started the business.
The results revealed, on average, that the participants “Practiced” on applying
the food safety practices in terms of market building and equipment design.
Particularly, the highest frequency indicator that says market is divided into different
sections according to the kind of merchandise offered got the highest frequency
because it is a well designed by the management that shows top management has the
knowledge in sorting the sections in to its proper place. The lowest indicator that says
All floors are easily cleaned and with light color tells that wet markets are a diverse
markets which leads to plenty of different species which accumulates to the dirty dark
floors in addition with the discipline of humans in taking care of the physical
marketplace.
The study revealed on average that participants “Practiced” on food safety
practices in terms of solid waste management and disposal. The highest indicator that
tells All refuse is disposed at least once a day or more often as necessary reveals only
that there is an existing practice with it showing that they are responsible with it and it
is inevitable to do it because they will not be able to proceed with their day to day task
if there is a pile up of garbage. The lowest indicator that says All refuse containers are
thoroughly cleaned inside and outside with water, soap and brush after being emptied
is a clear statement their quality or level of knowledge in cleaning their garbage cans.
Because of their busy routine, cleaning it with soap and water cannot be taken for
granted because the accumulation of bacteria will remain if the soap and water is not
applied.

It is found out on average that participants “somewhat practiced” in food safety
practices in terms of pest control system. Highest indicator that says Securing that the
area is free from chemicals before resuming the operation is a proof that meat vendors
has the knowledge in chemical contamination that might occur. The lowest indicator
that says The market is kept free from vermin and rodents is a clear statement that it is
prevalent because the area of wet markets is the place wherein those rodents are
comfortable and enticing for them.
It was observed on average that meat vendors “practiced” the food safety
practices in terms of personnel hygiene. Highest frequency to the indicator that says
Meat handlers are free from any skin diseases tells that meat vendors themselves
believes that they should not go to work if they are not suitable to do the job that might
contaminate the food. But to the indicator that says Wearing of face mask and hand
gloves got the lowest because it’s a distraction for some of them or being
uncomfortable.
The meat vendors got the interpretation of “somewhat practiced” in terms of
raw material control wherein the highest indicator that says Monitors the enough
quantity of items to be sold every day to avoid too much inventory is an attribute for
them that shows they have the knowledge in this simple approach they will be able to
sustain the operation. But the lowest indicator that says The meat suppliers are in
proper hygiene by wearing gloves, boots, hairnet and proper uniform during delivery
is a statement that they are in the informal market wherein the delivery crew doesn’t
follow the standards of hygiene during delivery.

The overall average says that the meat vendors are practicing the operational
control wherein the highest indicator which says enough number of personnel to
run the operation reveals that they have the knowledge when it comes to the number
of personnel in the operation. But for the lowest indicator which says meats are se-
cured and covered in a chiller to avoid foreign objects and direct contacts with the
customers is a revelation that the equipment for wet markets in achieving the proper
temperature is still a challenge.
The meat vendors got the interpretation of “practiced” in food safety practices
in terms of storage and transportation. Primarily, the highest indicator which says the
storage for meat is free from odor is a clear message that the meat vendors are aware
that storage should be kept free from any odor that could contaminate the meat which
could subsequently lead to loss of sales. But the lowest indicator which says the trans-
portation from truck to stall is safe with proper equipment that will avoid possible
contamination tells that the equipment for the transportation is again a room for im-
provement because supply chain is a continuing process and it should follow until the
product is delivered to the store alongside with food safety.
It is also found out that the meat vendors are applying the food safety practices
in documentation and record-keeping. Precisely, the highest indicator which says rep-
utable suppliers are acquired with proper documentations and requirements needed
mandated by the national and local government such as Sanitary and Business permit
is a strong point that the meat vendors have because they are aligned with the rules and
regulations prior to the start of the operation. This is high because they will not be able

to proceed if they are lack of requirements. But the lowest indicator which says proper
labeling in all items on the selling area reveals that for meat vendors they don’t usu-
ally put a label on the items because they perceived that consumers are already familiar
with the product cuts and specifications that are not difficult to cope with.
Conclusions
From the ages starting 18 up to 50 years old, it is concluded that majority of
the meat vendors are 39-42 years of age, this fact is telling that they are in the middle
of age wherein strength plays an important role. Majority of the respondents were the
owners which is a natural tendency for one’s business to be monitored by the owners
themselves especially, meat vendors are in the category of MSMEs. Most of them are
married with a decent house and lot as their residence. Educational attainment plays an
advantage here because most of the respondents are in college degree. When it comes
to the types of meats they sold, mostly are pork because of the enormous supply that
Cavite have wherein their experience as meat vendors were mostly 11 to 15 years.
a) Market Building and Equipment Design, it is perceived as they
“practice” because market is divided into different sections according to the kind of
merchandise offered.
b) Solid and Waste Management Disposal is said to be “practice” for there
were collecton of garbage at least once a day.

c) Pest Control System is viewed as “somewhat practice” although they
are securing that the area is free from chemicals before resuming the operations.
d) Personnel Hygiene Practices of Meat Handlers unveils that they
“practice” because meat vendors are free from any skin diseases.
e) Raw Material Control, it is concluded as “somewhat practice” for
theyknow the operation just like monitoring the enough quantity of items to be sold
everyday to avoid too much inventory is a good thing.
f) Operational Control, they perceived as “practiced” for they have enough
number of personel to run the operation.
g) Storage and Transportation is viewed as “practiced” for the transportation
from truck to stall is safe with proper equipment that will avoid possible
contamination.
h) Documentation and Record-Keeping is determined as “practiced” for they
acquire reputable suppliers with proper documentations and requirements needed
mandated by the national and local government such as sanitary and business permit.
Overall conclusion, the researcher is delightful in conducting the focus group
discussion with wet market administrators with the help of city councilors from
different districts to confirm what was found in the survey. The Food Safety Act of the
2013 or also known as Republic Act 10611 was discussed and it turned out that wet
market administrators and city councilors were perceived as somewhat practicing for

they have mentioned the food safety act of 2013 as somewhat familiar. It tells already
that the certain rules and regulations where not being discussed with the meat vendors.
However, solid waste management program was discussed and they both agree with
the survey from the meat vendors that they practice the solid waste management
program but in terms of pest control system, it has a slight difference from the meat
vendors as they perceived to be somewhat practicing the pest control system but it was
mentioned by the wet market administrators and city councilors that they are regulary
doing the pest control system. For the compliance of the meat vendors about food
safety, it remains to be the challenge for them because the discipline is still lacking for
the meat vendors although the inspection from the administrator is there. When it
comes to market building and equipment design, they are matching with the survey
that tells they are practicing the awareness of proper food safety for the city
government which has its plan for renovation in the future for the wet markets that
adheres to proper food safety. Another concern is the hygiene of the meat vendors who
are not really practicing the proper hygiene. However, in raw material control, both the
meat vendors and wet market administrators were in the same conclusion for they have
the practices of meat inspections the same with the operational control both are
perceived to be practicing it. However, storage and transportation found out to be just
somewhat practicing for they have inconsistency with the storage, some are having it,
some are not as agreed by the administrators during focus group discussion. For
documentation and record keeping, they perceived as somewhat practicing it for they

have the requirements prior the operations but they lack of some requirements just like
the receipts.
Recommendations
Based on these conclusions, the researcher would like to recommend the
following:
Inspection form. It has been proved that during the focus group discussion, it was
mentioned that everytime the wet market administrators visit the meat stalls, there is
no inspection form being used. It is highly recommended to use the modified
inspection form for a day to day basis.
Figure 3 as sample proposal for inspection form it will serve as point values to
various safety practices based on their importance. Accordingly, they will be rated as
developing (1-3); Standard (4-6); and Exemplary (7-9). This is a rubric form which
will ensure the close accuracy in checker’s observations.

IN S P E C T IO N F O R M
S c o re
C rite ri a D e v e lo p in g S ta n d a rd E x e m p la ry
You r To tal
1 - 3 4 - 6 7 - 10
M e a t p ro d u cts a re s o rte d M e a t p ro d u cts a re in g o o d
1. F o o d S afe ty M e a t p ro d u ts a re
p ro p e rly a n d n o t v u ln e ra b le c o n d i ti o n , t e m p e r a t u r e , 10
( Q u a lity o f m e a ts) v u ln e ra b le to in s e cts ,
f o r a n y in s e cts , ro d e n ts a n d p ro p e rly s o rte d a n d s a f e
r o d e n t s a n d fl i e s
fl i e s f r o m a n y c o n t a m i n a ti o n
1 - 3 4 - 6 7 - 10
M e a t p ro d u cts a re s e cu re d
2. F o o d S afe ty M e a t p ro d u c ts a re s e cu re d b y h a v in g d is p lay to n g s ,
M e a t p ro d u cts a re in b a re
( A v a ila b le To o ls b y h a v in g d is p la y to n g s a n d g lo v e s a n d cle a n i ce fo r 10
h a n d co n ta ct fro m th e
an d e q u ip m e n t) g lo v e s to a v o id cro s s- m a in tain e d co o l
v e n d o rs a n d b u y e rs
c o n t a m i n a ti o n te m p e ra tu re to a v o id
co n tam in ato n
1 - 3 4 - 6 7 - 10
3. F o o d S afe ty S to re d p ro d u cts a re i n th e
S to re d p ro d u cts a re p u t in a S to re d p ro d u cts a re in th e 10
(S to ra g e ) f re e z e r o r ch ille r, p ro p e rly
co o le r w ith i ce f re e z e r o r c h ille r
s o rte d .
1 - 3 4 - 6 7 - 10
Ex h ib its P ro p e r p e rs o n a l
Ex h ib its le s s th a n 75% o f
4. P e rs o n a l H y g i e n e a l l t h e ti m e ( e . g .
E x h ib its le s s th atn 50% o f p e rs o n a l h y g ie n e (W e a rin g 10
h ygie n e W e a rin g co m p l e te w o rk in g
p e rs o n a l h y g ie n e p r o t e c ti v e e q u i p m e n t b u t
a tti r e . G l o v e s , h a i r n e t ,
n o t co m p le te )
a p ro n , m a s k a n d b o o ts
1 - 3 4 - 6 7 - 10
A l l g a rb a g e a re s o rte d
5. S o lid w a s te A l l g a rb a g e is s o rte d
p ro p e rly , d is p o s e d in a
m anage m e n t and L a c k s p r o p e r o r g a n i z a ti o n o f p ro p e rly a n d d is p o s e d a t 10
g i v e n ti m e a n d c o n t a i n e r s
d isp o sal s o r ti n g t h e g a r b a g e le a s t o n ce a d ay o r m o re
a re cle a n o r w a s h e d w ith
o ft e n a s n e c e s s a r y
w ate r an d so ap
1 - 3 4 - 6 7 - 10
F a c i l i ti e s a r e c l e a n a n d
6. B u ild in g an d F a c i l i ti e s , w a l l s a n d c e i l i n g s F a c i l i ti e s a r e c l e a n a n d
o rg a n i z e d , w a lls , ce ilin g s , 10
Eq u ip m e n t a r e d i r t y , u n ti d y a n d n o t o rg a n iz e d , w a lls , ce ilin g s ,
fl o o r s a n d e q u i p m e n t a r e i n
o rg a n i z e d fl o o r s a n d e q u i p m e n t
g o o d c o n d i ti o n
1 - 3 4 - 6 7 - 10
Th e p la ce h a s a n e x ce lle n t
Th e p lace h as a d e q u ate
7 . L i g h ti n g T h e p lace h as in a d e q u a te b rig h tn e s s a ll th i n g s a re 10
l i g h ti n g a l l i t e m s a r e e a s i l y
l i g n ti n g m o re d e ta i le d a n d e a s ily
se e n
se e n
V e n d o rs h a v in g th e p ro p e r
V e n d o r s a l l o w s m u l ti p l e V e n d o rs h a v in g th e p ro p e r
8 . O p e r a ti o n a l d e l e g a ti o n o f w o r k . T h e o n e
jo b s b y h a n d lin g th e m o n e y d e l e g a ti o n o f w o r k . 10
C o n tro l re ce iv in g th e m o n e y
a n d th e m e a t p ro d u cts w ith A s s ig n e d p e rs o n o n e a ch
s h o u l d n 't t o u c h t h e m e a t
b a re h a n d co n ta ct s t a ti o n
p ro d u cts
1 - 3 4 - 6 7 - 10
D o cu m e n ts a re a d e q u ate
9 . D o c u m e n t a ti o n F e w d o cu m e n ts o r n o a n d u p d a te d e sp e cially
D o cu m e n ts a re a d e q u a te
a n d R e co rd - d o cu m e n ts s h o w n fo r th e N M IS re ce ip t o f th e d a y . 10
a n d u p d a te d e sp e cia lly
ke e p in g t r a n s a c ti o n o f t h e d a y ( e . g . D o cu m e n ts a re p ro p e rly
N M IS re c e i p t o f th e d a y
N M I S c e r ti fi c a ti o n ) s o rte d w ith 90 d a y s
r e t e n ti o n
1 - 3 4 - 6 7 - 10
1 0. P e s t C o n tro l T h e p la c e is d irty w ith th e T h e p l a ce is p ro p e rly k e p t
T h e p la ce h a s th e p re s e n ce 10
S y s te m p re s e n ce o f ro d e n ts a n d f re e f ro m ro d e n ts a n d
o f in s e cts b u t m in im ize d
in se cts in se cts
Q u a l i t a ti v e C o m m e n t :
LYCEUM OF THE PHILIPPINES UNIVERSITY

TO TA L 100
108
Figure 3. Proposed Inspection form for day to day basis
(Paradigm or Model that serves as a development plan)
Market building and equipment design. Wet markets’ usual appearance can
be developed that is in line with the food safety standards. It is found out that water
supply remains inconsistent as it was interpreted as “somewhat practiced” wherein
there are wet markets which have water supply and others don’t have. The usual wet
floor of wet markets are posing a threat to the consumers as well as to the meat
vendors themselves because it becomes slippery aside from it’s dark color which adds
danger in the area when. Renovation as mentioned frequently during focus group
discussion is highly recommended to take effect as soon as the city governments are
ready.
Solid waste management disposal. It is marked as “not practiced” during
focus group discussion that garbage containers are not cleaned thoroughly by water
and soap after being emptied. This cleaning method can be applied everyday to avoid
the accumulation of bacteria aside from the peak hours wherein the wet markets are
fully scattered with garbage are still the concern that must be improved.

Pest control system. It has been mentioned that pest control is applied in the
wet markets but the presence of the rodents in the wet market is the manifestation that
the pest control is not totally eliminating the rodents. There could be an upgrade in the
pest control to at least lessen the presence of the rodents and insects that are
continually destroying the image of the wet markets.
Personnel hygiene practices of meat handlers. Wearing of face mask, hand
gloves and other protective equipment were not the priority of the meat vendors. This
practices should be reminded that personnel hygiene is very important in dealing with
the job at hand. Having the support from the local governmet for a seminar for food
safety should be implemented to all meat handlers.
Raw material control. This is very critical, because the meat quality is very
short, therefore during the delivery of carcass or meat, food safety precautions should
be at hand, the delivery crew who delivers the carcass should be oriented as well as the
proper procedure in handling the proper equipment during transportation. Another
thing to consider is the on-site audit to the suppliers on how they produce the
slaughtering and the very origin of the livestock.
Operational control. It has been found out that meat displays in the wet
market are wide open for the buyers. The possible contamination could occur at all
times. Physical contamination, biological contamination and even chemical
contamination could happen. Providing a glass protection on the display area is highly

recommended to at least avoid possible contaminants just like the saliva of the buyers
and the frequent bare handling of the items of the products without the assurance of
getting or buying the meats.
Documentation and record-keeping. Although wet market is informal
market, the need to provide a receipt is still a must and the retention of receipts from
the suppliers should be at hand for the purpose of traceability and recall. The retention
could be 30 days, 60 days and even 90 days. Proper labeling on the item should be at
hand as well as the right specifications should be there to benefit the consumers’ time
and effort on finding the right specifications.
Local government unit. The all out support coming from the LGU is an
inevitable factor to consider. Implementing rules and regulations should be properly
well implemented as well as the future plans in the renovation that adheres to FSMS.
Future researchers. For the future researcher who will conduct a study in line
with food safety management system for the wet market, this is a powerful source to
be used in doing far better than this or another point of view which can contribute to
the furtherance of the food safety management system.

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Appendices

Appendix 1
Instrument
LYCEUM OF THE PHILIPPINES UNIVERSITY CAVITE


Enero 12, 2019
Minamahal na Kalahok,
Ako, si Lawrence Jay E. Reales, isang estudyante ng Claro M. Recto Academy

of Avanced Studies na kumukuha ng Masters in International Hospitality Management
ay kasalukuyang nagsasagawa ng isang sulating pananaliksik na pinamagatang WET
MARKETS IN CAVITE PROVINCE: A FOOD SAFETY PERSPECTIVE.
Dahil dito, inaanyayahan ko kayo na makibahagi sa pag-aaral na ito, mapalad

ako kung mailalaan ang ilang sandali ng inyong mahalagang oras upang sagutin ang
talatanungan. Ang survey na ito ay kukuha ng humigit-kumulang na 5-10 minuto.
Ang lahat ng impormasyong makukuha mula sa pag-aaral na ito ay

mananatiling kompidensyal.
Maraming salamat sa iyong kooperasyon at pakikilahok!
Sumasainyo,
Lawrence Jay E. Reales

MIHM Student
TALATANUNGAN
Unang Bahagi: Demograpikong Profayl
1. Pangalan:
(Optional)_____________________________________________________
2. Edad:
( ) 18 pababa ( ) 19-22 taong gulang ( ) 23-26 taong
gulang
( ) 27-30 taong gulang ( ) 31-34 taong gulang ( ) 35-38 taong
gulang
( ) 39-42 taong gulang ( ) 43-46 taong gulang ( ) 47-50 taong
gulang
( ) 51-54 taong gulang ( ) 55-59 taong gulang ( ) 60 pataas
3. Katungkulan:
( ) May-ari ( ) Tagakatay ( ) Tagapangasiwa / Katulong ( )
Tindero / Tindera
4. Uri ng Negosyo:

( ) Solo / Sarili ( ) Korporasyon ( ) Franchise ( )

Kooperatiba
5. Bilang ng Taon sa Pagkakarne:
( ) 1 Taon pababa ( ) 2-5 taon ( ) 6-10 taon ( ) 11-15
taon
( ) 16-20 taon ( ) 21-26 taon ( ) 27-30 taon ( ) 31 taon
pataas
6. Katayuang Sibil:
( ) Binata / Dalaga ( ) Kasal / May-asawa ( ) Balo ( )
Hiwalay
7. Lokal na Tirahan: ( ) Paupahan ( ) Pag-aari
( ) Bahay at Lupa ( ) Apartment ( ) Kondominyum
( ) Paupahang Bahay ( ) Townhouse( ) Multi-storey house

( ) Iba pa (Tukuyin)____________
8. Pinag-aralan:
( ) Elementarya ( ) Sekondarya ( ) Kolehiyo ( ) Master’s
Degree
( ) Doctorate Degree
9. Uri ng binebentang karne:
( ) Baka ( ) Baboy ( ) Manok ( ) Lamang-Dagat / Isda ( ) Mga
naprosesong karne
Ikalawang Bahag: Mga Gawi sa Kaligtasan ng Pagkain
Direksyon: Mangyaring sagutan ang bawat tanong o pahayag na makikita sa

talahanayan sa ibaba. Lagyang ng tsek (/) ang bilang ng sagot na inyong napili.
Ipahiwatig kung ang mga gawi sa kaligtasan ng pagkain ay isinasagawa o
isinasakatuparan sa lugar ng wet markets sa lalawigan ng Cavite.
4 – Lubos na Isinasagawa 3 – Isinasagawa
2 – Medyo Isinasagawa 1 – Hindi Isinasagawa
Mga Gawi sa Kaligtasan ng Pagkain (HACCP Pre-Requisite Program)

1. Mga Gawing Pangkaligtasan sa mga tuntunin ng Gusali ng 4 3 2 1
Pamilihang Bayan at sa disenyo ng kagamitan

1.1 Water supply comes from an approved source. Ang suplay ng

tubig ay nanggagaling sa isang inaprubahang pinagmumulan ng
tubig.
1.2 All floors are easily cleaned and with light color. Ang lahat ng
mga sahig ay madaling linisin at may maliwanag na kulay
1.3 Building is provided with effective and suitable ventilation.
Ang gusali ay may epektibo at angkop na bentilasyon.
1.4 Market is divided into different sections according to the kind
of merchandise offered. Ang pamilihan ay nahahati sa iba’t ibang
mga seksyon ayon sa uri ng mga paninda.
1.5 Building is adequate to allow convenient movement of both
stallholders and customers and of the public. Ang gusali ay sapat
upang pahintulutan ang maginhawang paggalaw ng kapwa mga
stallholders at mga mamimili maging ng publiko.
2. Mga Gawing Pangkaligtasan sa mga tuntunin ng 4 3 2 1
Pamamahala at Pagtatapon ng Basura.
2.1 All refuse is disposed at least once a day or more often as
necessary. Ang pagtatapon ng basura ay hindi bababa sa isang
beses isang araw o mas madalas pa kung kinakailangan.
2.2 Main designated area of disposal is provided along the
vicinity of the market. May nakatalagang pangunahing lugar ng
pagtatapunan sa paligid ng pamilihan.
2.3 All refuse containers are thoroughly cleaned inside and
outside with water, soap and brush after being emptied.
Hinuhugasan ng sabon at tubig ang loob at labas ng basurahan
pagkatapos alisan ng laman.
2.4 Waste management is in compliance with the provisions of the
code of sanitation of the Philippines (PD 856) and its
implementing rules and regulations. Ang pamamahala ng basura
ay pagsunod sa mga probisyon ng kodigo ng kalinisan ng
Pilipinas (PD 856) at ang mga patakaran at regulasyon ng
pagpapatupad nito.
2.5 All stalls is provided with at least 2 refuse receptacles or
containers made of impervious materials, one for biodegradable
and one for non-biodegradable. Ang lahat ng stall ay binibigyan
nang hindi bababa sa 2 sisidlan o containers na gawa sa
matitigas o matitibay na materyales, ang isa ay para sa
nabubulok at ang isa ay para sa hindi nabubulok.

3. Mga Gawing Pangkaligtasan sa mga tuntunin ng sistema

ng pagkontrol ng peste
3.1 The market is kept free from vermin and rodents. Ang
pamilihan ay pinananatiling walang vermin at rodents o daga.
3.2 Pest control operations are under the supervision of the local
health officer. Ang mga operasyon sa pagkontrol ng peste ay nasa
ilalim ng pangangasiwa ng lokal na opisyal ng kalusugan.
3.3 Securing that the area is free from chemicals before resuming
the operation. Tinitiyak na ang lugar ay ligtas na sa anumang
kemikal bago ipagpatuloy ang operasyon.
3.4 A vermin abatement program is maintained in the market by
the owner, operator or administration. Ang programa sa
pagbabawas ng vermin ay pinananatili sa merkado ng mga may-
ari, operator o ng administrasyon.
3.5 The procedure and frequency schedule of vermin control is
determined and approved by the local health officer. Ang
pamamaraan at dalas ng iskedyul sa pagkontrol ng vermin ay
tinutukoy at pinagtitibay ng lokal na opisyal ng kalusugan.
Pangkalinisan ng mga Meat Handler
4.1 Hair of meat handlers are covered. May takip o balot ang
buhok ng mga meat handler.
4.2 Finger nails of meat handlers are clean. Malinis ang mga kuko
ng meat handlers
4.3 Wearing of face mask and hand gloves. Nakasuot ng face
mask at guwantes
4.4 Meat handlers are free from any skin diseases. Ang mga meat
handler ay walang anumang sakit sa balat.
4.5 Meat handlers wear apron, at all times in the market. Ang mga
meat handler ay nakasuot ng apron sa lahat ng oras.
pagkontrol sa hilaw na material
5.1 Monitors the on-site audit to meat suppliers. Sinusubaybayan
ang on-site audit sa mga supplier ng karne.
5.2 Monitors the enough quantity of items to be sold every day to
avoid too much inventory. Sinusubaybayan ang sapat na dami ng

mga aytem na ibebenta araw-araw upang maiwasan ang

masyadong maraming istak.
5.3 Secures the quality as well as the NMIS confirmation on the
product before accepting the delivery. Tinitiyak ang kalidad pati
na rin ang pagkumpirma ng NMIS sa produkto bago tanggapin
ang delivery.
5.4 The meat suppliers have the proper equipment in transporting
meats such as freezer truck and Crates. Ang mga supplier ng
karne ay may angkop na kagamitan sa pagbibyahe ng mga karne
tulad ng freezer truck at Crates.
5.5 The meat suppliers are in proper hygiene by wearing gloves,
boots, hairnet and proper uniform during delivery. Ang mga
supplier ng karne ay nagtataglay ng wastong kalinisan sa
pamamagitan ng pagsusuot ng guwantes, bota, hairnet, at
tamang uniporme sa paghahatid o pagde-deliver.
6. Mga Gawing Pangkaligtasan sa mga tuntunin ng Kontrol 4 3 2 1
sa Operasyon
6.1 Enough number of personnel to run the operation. Sapat ang
dami ng personnel o tauhan upang patakbuhin ang operasyon.
6.2 Implements the First-In-First-Out method in selling.
Nagpapatupad ng First-In-First-Out na paraan sa pagbebenta.
6.3 Designated duties in each working area is determined and
followed. Tinitiyak at sinusunod ang mga itinalagang tungkulin
sa bawat lugar ng trabaho.
6.4 Monitors the proper specification and quality of meats during
delivery. Sinusubaybayan ang tamang detalye/espesipikasyon at
kalidad ng karne sa paghahatid / pagde-deliver.
6.5 Meats are secured and covered in a chiller to avoid foreign
objects and direct contacts with the customers. Ang mga karne ay
sinisuguradong ligtas at may takip sa chiller upang maiwasan
ang foreign objects at direktang kontak sa mga kostumer.
7. Mga Gawing Pangkaligtasan sa mga tuntunin ng Imbakan 4 3 2 1
at Transportasyon
7.1 The storage for meat is free from odors. Ang imbakan ng
karne ay walang amoy.
7.2 All fresh meats are prevented from falling on the floor.
Iniiwasang mahulog/bumagsak sa sahig ang lahat ng sariwang

karne
7.3 The meat storage is separate and distinct from other products.
Ang imbakan ng karne ay nakahiwalay at nakabukod sa iba pang
mga produkto.
7.4 Adequate chilling and cold storage is provided in the market
and maintained 5°C at all times.Naglalaan ng sapat at malamig
na imbakan sa pamhilihan at pinananatili ang 5°C sa lahat ng
oras.
7.5 The transportation from truck to stall is safe with proper
equipment that will avoid possible contamination. Ligtas ang
transportasyon mula sa trak hanggang sa pamilihan dahil sa
tamang kagamitan upang maiwasan ang posibleng
kontaminasyon.
Dokumentasyon at pagpapanatili ng rekord
8.1 Proper inventory is strictly observed. Ang wastong
imbentaryo ay mahigpit na sinusunod.
8.2 Proper labeling in all items on the selling area. Angkop ang
labeling o pagtatatak sa lahat ng aytem sa pamilihan.
8.4 Documents are secured and organized in a right place. Ang
mga dokumento ay nakatago at nakaayos sa isang angkop na
lugar.
8.4 Documented system in ordering and receiving process such as
Purchase Order and Receiving Report. Dokumentado ang sistema
sa pag-order at pagtanggap tulad ng Order ng Pagbili at Ulat.
Ng Pagtanggap.
8.5 Reputable suppliers are acquired with proper documentations
and requirements needed mandated by the national and local
government such as Sanitary and Business permit. Ang mga
pinagkakatiwalaang supplier ay may mga dokumento at iba pang
kailangan alinsunod sa iniaatas ng pambansa at lokal na
pamahalaan tulad ng Sanitary at Business Permit.
Maraming salamat sa inyong partisipasyon!

Appendix 2
Tabulated Data

Table 1.
Age of the Respondents
Age Interval Frequency Percent

18 and below 5 3.10
19 – 22 10 6.20
23 – 26 11 6.90
27 – 30 15 9.40
31 – 34 13 8.10
35 – 38 24 15.00
39 – 42 28 17.50
43 – 46 25 15.60
47 – 50 12 7.50
51 – 54 8 5.00
55 – 59 6 3.80
60 and above 3 1.90
Total 160 100.00
Table 2.
Position of the Respondents
Position Frequency Percent

Owner 87 54.40
Burcher 29 18.10
Helper 44 27.50
Total 160 100.00
Table 3.
Civil Status of the Respondents
Civil Status Frequency Percent

Single 9 5.60
Married 136 85.00
Widow 10 6.20
Separated 5 3.10
Total 160 100.00

Table 4.
Local Residence of the Respondents
Local Residence Frequency Percent

House and Lot 108 67.50
Rent 34 21.20
Apartment 18 11.20
Total 160 100.00
Table 5.
Type of Business
Type of Business Frequency Percent

Owned 141 88.10
Corporation 15 9.40
Cooperation 4 2.50
Total 160 100.00
Table 6.
Educational Attainment of the Respondents
Educational Attainment Frequency Percent

Elementary Level 19 11.90
Secondary Level 64 40.00
College Level 77 48.10
Total 160 100.00
Table 7.
Types of Meat Sold/Handled of the Respondents
Types of Mead/Handled Frequency Percent

Beef 27 16.90
Pork 92 57.50
Poultry 33 20.60
Processed Meats 8 5.00
Total 160 100.00

Table 8.
Number of Years the Respondents in the Meat Handling
Year Interval Frequency Percent

1 below 27 16.90
2 to 5 92 57.50
6 to 10 33 20.60
11 to 15 8 5.00
Total 160 100.00
Table 9.
Level of Food Safety Practices in terms of Market Building and Equipment Design of
the participants
Food Safety Practices in terms of Market Std. De-

Mean Interpretation
Building and Equipment Design viation
1. Water supply comes from an approved source. 1.96 1.366 Somewhat Practiced
2 All floors are easily cleaned and with light color. 1.78 1.091 Somewhat Practiced
3 Building is provided with effective and suitable ven-
tilation. 3.06 .909 Practiced
4 Market is divided into different sections according
to the kind of merchandise offered. 3.91 0.369 Practiced
5 Building is adequate to allow convenient movement
of both stallholders and customers and of the public. 2.61 1.269 Practiced

Market Building and Equipment Design

Table 10.
Level of Food Safety Practices in terms of Solid Waste Management and Disposal of
the participants
Food Safety Practices in terms of Solid Std. De-

Mean Interpretation
Waste Management and Disposal viation
1 All refuse is disposed at least once a day or more
often as necessary. 3.62 0.716 Highly Practiced
2 Main designated area of disposal is provided along
the vicinity of the market. 2.85 0.833 Somewhat Practiced
3 All refuse containers are thoroughly cleaned inside
and outside with water, soap and brush after being 1.36 0.850 Not Practiced
emptied.
4 Waste management is in compliance with the provi-
sions of the code of sanitation of the Philippines (PD 3.44 0.767 Practiced
856) and its implementing rules and regulations.
5 All stalls is provided with at least 2 refuse recepta-
cles or containers made of impervious materials, one 2.19 1.123 Somewhat Practiced
for biodegradable and one for non-biodegradable.
Solid Waste Management and Disposal
Table 11.
Level of Food Safety Practices in terms of Pest Control Systems of the participants
Food Safety Practices in terms of Pest Con- Std. De-

Mean Interpretation
trol Systems viation
1 The market is kept free from vermin and rodents. 1.06 0.267 Not Practiced
2 Pest control operations are under the supervision of
the local health officer. 1.52 0.918 Not Practiced
3 Securing that the area is free from chemicals before
resuming the operation. 3.93 0.254 Highly Practiced
4 A vermin abatement program is maintained in the
market by the owner, operator or administration. 1.97 1.090 Somewhat Practiced
5 The procedure and frequency schedule of vermin
control is determined and approved by the local 2.12 1.189 Somewhat Practiced
health officer.
Pest Control Systems

Table 12.
Level of Food Safety Practices in terms of Personnel Hygiene of the participants
Food Safety Practices in terms of Personnel Std. De-

Mean Interpretation
Hygiene Practices of Meat Handlers viation
1 Hair of meat handlers are covered. 1.66 1.075 Not Practiced
2 Finger nails of meat handlers are clean. 3.65 0.478 Highly Practiced
3 Wearing of face mask and hand gloves. 1.21 0.695 Not Practiced
4 Meat handlers are free from any skin diseases. 4.00 0.000 Highly Practiced
5 Meat handlers wear apron, at all times in the mar-
ket. 2.91 1.251 Practiced

Personnel Hygiene Practices of Meat Han- 2.69 0.340 Practiced
dlers
Table 13.
Level of Food Safety Practices in terms of Raw Material Control of the participants
Food Safety Practices in terms of Raw Mate- Std. De-

Mean Interpretation
rial Control viation
1 Monitors the on-site audit to meat suppliers. 1.14 0.352 Not Practiced
2 Monitors the enough quantity of items to be sold
every day to avoid too much inventory.
3 Secures the quality as well as the NMIS confirma-
tion on the product before accepting the delivery.
4 The meat suppliers have the proper equipment in
transporting meats such as freezer truck and Crates.
5 The meat suppliers are in proper hygiene by wear-
ing gloves, boots, hairnet and proper uniform during 1.11 0.382 Not Practiced
delivery.
Raw Material Control

Table 14.
Level of Food Safety Practices in terms of Operational Control of the participants
Food Safety Practices in terms of Operational Std. De-

Mean Interpretation
Control viation
1 Enough number of personnel to run the operation. 3.69 0.626 Highly Practiced
2 Implements the First-In-First-Out method in selling. 2.98 0.739 Practiced
3 Designated duties in each working area is determined
and followed. 3.44 0.930 Highly Practiced
4 Monitors the proper specification and quality of
meats during delivery. 3.24 1.026 Practiced
5 Meats are secured and covered in a chiller to avoid
foreign objects and direct contacts with the customers. 1.17 0.552 Not Practiced
Overall Food Safety Practices in terms of Op-

erational Control
Table 15.
Level of Food Safety Practices in terms of Storage and Transportation of the partici-
pants
Food Safety Practices in terms of Storage and Std. De-

Mean Interpretation
Transportation viation
1 The storage for meat is free from odors. 3.68 0.467 Highly Practiced
2 All fresh meats are prevented from falling on the
floor.
3 The meat storage is separate and distinct from other
products.
4 Adequate chilling and cold storage is provided in the
market and maintained 5°C at all times.
5 The transportation from truck to stall is safe with
proper equipment that will avoid possible contamina- 2.12 1.207 Practiced
tion.
Storage and Transportation

Table 15.
Level of Food Safety Practices in terms of Documentation and Record-Keeping of the
respondents
Food Safety Practices in terms of Docu- Std. De-

Mean Interpretation
mentation and Record-Keeping viation
1 Proper inventory is strictly observed. 2.33 1.013 Somewhat Practiced
2 Proper labeling in all items on the selling area. 1.20 0.581 Not Practiced
4 Documents are secured and organized in a right
place. 2.68 1.084 Practiced
4 Documented system in ordering and receiving
process such as Purchase Order and Receiving Re- 1.75 1.016 Moderately Practiced
port.
5 Reputable suppliers are acquired with proper doc-
umentations and requirements needed mandated by
the national and local government such as Sanitary 3.66 0.548 Highly Practiced
and Business permit.
Documentation and Record-Keeping

Table 16.
Significant Relationship Between the Age and Level of Food Safety Practices of the Respondents
Chi-Square
Food Safety Practices (X2) Value
df p-Value Interpretation
1. Water supply comes from an approved source. 31.809 33 0.477* No Significant Relationship
2 All floors are easily cleaned and with light color. 29.782 33 0.643* No Significant Relationship
3 Building is provided with effective and suitable ventilation. 28.096 33 0.721* No Significant Relationship
4 Market is divided into different sections according to the kind of merchandise offered. 23.399 33 0.787* No Significant Relationship
5 Building is adequate to allow convenient movement of both stallholders and customers and
of the public. 54.733 33 0.009** With Significant Relationship
Overall Food Safety Practices in terms of Market Building and Equipment Design 27.788 33 0.701* No Significant Relationship
1 All refuse is disposed at least once a day or more often as necessary. 28.156 33 0.693* No Significant Relationship
2 Main designated area of disposal is provided along the vicinity of the market. 30.780 33 0.579* No Significant Relationship
3 All refuse containers are thoroughly cleaned inside and outside with water, soap and brush
after being emptied. 45.569 33 0.076* No Significant Relationship
4 Waste management is in compliance with the provisions of the code of sanitation of the
Philippines (PD 856) and its implementing rules and regulations. 28.122 33 0.706* No Significant Relationship
5 All stalls is provided with at least 2 refuse receptacles or containers made of impervious
materials, one for biodegradable and one for non-biodegradable. 53.364 33 0.011** With Significant Relationship
Overall Food Safety Practices in terms of Solid Waste Management and Disposal 45.463 33 0.114* No Significant Relationship
1 The market is kept free from vermin and rodents. 21.195 22 0.440* No Significant Relationship
2 Pest control operations are under the supervision of the local health officer. 22.979 33 0.913* No Significant Relationship
3 Securing that the area is free from chemicals before resuming the operation. 5.848 11 0.901* No Significant Relationship
4 A vermin abatement program is maintained in the market by the owner, operator or admin-
istration. 40.0631 33 0.161* No Significant Relationship
5 The procedure and frequency schedule of vermin control is determined and approved by the
local health officer. 31.486 33 0.552* No Significant Relationship
Overall Food Safety Practices in terms of Pest Control Systems 34.149 33 0.390* No Significant Relationship
1 Hair of meat handlers are covered. 34.393 33 0.394* No Significant Relationship
2 Finger nails of meat handlers are clean. 6.667 11 0.841* No Significant Relationship
3 Wearing of face mask and hand gloves. 33.793 33 0.406* No Significant Relationship
4 Meat handlers are free from any skin diseases. constant - -* No Significant Relationship
5 Meat handlers wear apron, at all times in the market. 34..706 33 0.381* No Significant Relationship
Overall Food Safety Practices in terms of Personnel Hygiene Practices of Meat Han-
dlers 25.524 22 0.259* No Significant Relationship
1 Monitors the on-site audit to meat suppliers. 13.730 11 0.232* No Significant Relationship
2 Monitors the enough quantity of items to be sold every day to avoid too much inventory. 44.327 33 0.083* No Significant Relationship
3 Secures the quality as well as the NMIS confirmation on the product before accepting the
delivery. 33.440 33 0.445* No Significant Relationship
4 The meat suppliers have the proper equipment in transporting meats such as freezer truck
and Crates. 35.354 33 0.348* No Significant Relationship
5 The meat suppliers are in proper hygiene by wearing gloves, boots, hairnet and proper uni-
form during delivery. 36.182 33 0.310* No Significant Relationship
Overall Food Safety Practices in terms of Raw Material Control 23.256 22 0.378* No Significant Relationship
1 Enough number of personnel to run the operation. 24.908 22 0.298* No Significant Relationship
2 Implements the First-In-First-Out method in selling. 36.999 33 0.282* No Significant Relationship
3 Designated duties in each working area is determined and followed. 33.930 33 0.415* No Significant Relationship
4 Monitors the proper specification and quality of meats during delivery. 35.623 33 0.342* No Significant Relationship
5 Meats are secured and covered in a chiller to avoid foreign objects and direct contacts with
the customers. 28.610 33 0.643* No Significant Relationship
Overall Food Safety Practices in terms of Operational Control 33.936 33 0.394* No Significant Relationship
1 The storage for meat is free from odors. 5.630 11 0.912* No Significant Relationship
2 All fresh meats are prevented from falling on the floor. 49.767 33 0.026** With Significant Relationship
3 The meat storage is separate and distinct from other products. 28.728 33 0.680* No Significant Relationship
4 Adequate chilling and cold storage is provided in the market and maintained 5°C at all
times. 14.929 22 0.867* No Significant Relationship
5 The transportation from truck to stall is safe with proper equipment that will avoid possible 40.864 33 0.154* No Significant Relationship

contamination.
Overall Food Safety Practices in terms of Storage and Transportation 21.291 22 0.498* No Significant Relationship
1 Proper inventory is strictly observed. 58.912 33 0.003** With Significant Relationship
2 Proper labeling in all items on the selling area. 16.445 33 0.993* No Significant Relationship
4 Documents are secured and organized in a right place. 39.966 33 0.181* No Significant Relationship
4 Documented system in ordering and receiving process such as Purchase Order and Receiv-
ing Report. 55.341 33 0.010** With Significant Relationship
5 Reputable suppliers are acquired with proper documentations and requirements needed
mandated by the national and local government such as Sanitary and Business permit. 13.353 22 0.933* No Significant Relationship
Overall Food Safety Practices in terms of Documentation and Record-Keeping 31.395 33 0.493* No Significant Relationship
Table 17.
Significant Relationship Between the Age and Level of Awareness to Proper Food Safety Practices of
the Respondents
Chi-
Food Safety Practices Square df p-Value Interpretation
(X ) Value
2
3
Overall Food Safety Practices in terms of Market Building and Equipment Design 27.788 0.701* No Significant Relationship
3
3
Overall Food Safety Practices in terms of Solid Waste Management and Disposal 45.463 0.114* No Significant Relationship
3
3
Overall Food Safety Practices in terms of Pest Control Systems 34.149 0.390* No Significant Relationship
3
Overall Food Safety Practices in terms of Personnel Hygiene Practices of Meat Han- 2
dlers 25.524 0.259* No Significant Relationship
2
2
Overall Food Safety Practices in terms of Raw Material Control 23.256 0.378* No Significant Relationship
2
3
Overall Food Safety Practices in terms of Operational Control 33.936 0.394* No Significant Relationship
3
2
Overall Food Safety Practices in terms of Storage and Transportation 21.291 0.498* No Significant Relationship
2
3
Overall Food Safety Practices in terms of Documentation and Record-Keeping 31.395
0.493* No Significant Relationship
3

Table 18.
Significant Relationship Between the Position and Level of Food Safety Practices of the Respondents
Chi-Square
Food Safety Practices df p-Value Interpretation
(X2) Value
5 Building is adequate to allow convenient movement of both stallholders and customers
and of the public. 7.240 6 0.300* No Significant Relationship
1 All refuse is disposed at least once a day or more often as necessary. 15.257 6 0.019** With Significant Relationship
3 All refuse containers are thoroughly cleaned inside and outside with water, soap and
brush after being emptied. 9.581 6 0.136* No Significant Relationship
4 Waste management is in compliance with the provisions of the code of sanitation of
the Philippines (PD 856) and its implementing rules and regulations. 2.750 6 0.860* No Significant Relationship
5 All stalls is provided with at least 2 refuse receptacles or containers made of impervi-
ous materials, one for biodegradable and one for non-biodegradable. 5.481 6 0.487* No Significant Relationship
4 A vermin abatement program is maintained in the market by the owner, operator or
administration. 4.629 6 0.603* No Significant Relationship
5 The procedure and frequency schedule of vermin control is determined and approved
by the local health officer. 5.065 6 0.538* No Significant Relationship
4 Meat handlers are free from any skin diseases. Constant - -* No Significant Relationship
5 Meat handlers wear apron, at all times in the market. 11.345 6 0.074* No Significant Relationship
Overall Food Safety Practices in terms of Personnel Hygiene Practices of Meat
Handlers 11.094 4 0.021** With Significant Relationship
2 Monitors the enough quantity of items to be sold every day to avoid too much inven-
5.295 6 0.509* No Significant Relationship

tory.
3 Secures the quality as well as the NMIS confirmation on the product before accepting
the delivery. 3.416 6 0.766* No Significant Relationship
4 The meat suppliers have the proper equipment in transporting meats such as freezer
truck and Crates. 4.022 6 0.691* No Significant Relationship
5 The meat suppliers are in proper hygiene by wearing gloves, boots, hairnet and proper
uniform during delivery. 6.300 6 0.432* No Significant Relationship
5 Meats are secured and covered in a chiller to avoid foreign objects and direct contacts
with the customers. 7.682 6 0.246* No Significant Relationship
2 All fresh meats are prevented from falling on the floor. 11.158 6 0.084* No Significant Relationship
5 The transportation from truck to stall is safe with proper equipment that will avoid
possible contamination. 5.614 6 0.474* No Significant Relationship
1 Proper inventory is strictly observed. 13.141 6 0.043** With Significant Relationship
4 Documented system in ordering and receiving process such as Purchase Order and Re-
ceiving Report. 2.943 6 0.824* No Significant Relationship
Table 19.
Significant Relationship Between the Civil Status and Level of Food Safety Practices of the Respondents
Chi-Square
(X2) Value
3 Building is provided with effective and suitable ventilation. 17.522 9 0.046** With Significant Relationship
4 Waste management is in compliance with the provisions of the code of sanitation of
the Philippines (PD 856) and its implementing rules and regulations. 8.873 9 0.397* No Significant Relationship
5 All stalls is provided with at least 2 refuse receptacles or containers made of impervi-
ous materials, one for biodegradable and one for non-biodegradable. 13.514 9 0.126* No Significant Relationship
4 A vermin abatement program is maintained in the market by the owner, operator or
administration. 6.678 9 0.674* No Significant Relationship
5 The procedure and frequency schedule of vermin control is determined and approved
by the local health officer. 7.955 9 0.552* No Significant Relationship


Overall Food Safety Practices in terms of Personnel Hygiene Practices of Meat
Handlers 8.143 6 0.197* No Significant Relationship
2 Monitors the enough quantity of items to be sold every day to avoid too much inven-
tory. 10.120 9 0.336* No Significant Relationship
2 Implements the First-In-First-Out method in selling. 31.204 9 0.009** With Significant Relationship
5 The transportation from truck to stall is safe with proper equipment that will avoid
possible contamination. 6.050 9 0.761* No Significant Relationship
1 Proper inventory is strictly observed. 15.956 9 0.062* No Significant Relationship
Table 20.
Significant Relationship Between the Local Residence and Level of Food Safety Practices of the Respondents
Chi-Square
(X2) Value
4 Market is divided into different sections according to the kind of merchandise offered. 1.3.483 6 0.050** With Significant Relationship

materials, one for biodegradable and one for non-biodegradable. 3.827 6 0.706* No Significant Relationship
4 A vermin abatement program is maintained in the market by the owner, operator or ad-
ministration. 6.810 6 0.333* No Significant Relationship
5 The procedure and frequency schedule of vermin control is determined and approved by
the local health officer. 5.980 6 0.433* No Significant Relationship
4 Monitors the proper specification and quality of meats during delivery. 6.233 6 0.402** No Significant Relationship
5 The transportation from truck to stall is safe with proper equipment that will avoid pos-
sible contamination. 6.139 6 0.410* No Significant Relationship
Table 21.
Significant Relationship Between the Types of Business and Level of Food Safety Practices of the Respondents
Chi-Square
(X2) Value
3 Building is provided with effective and suitable ventilation.


Table 22.
Significant Relationship Between the Educational Attainment and Level of Food Safety Practices of the Respon-
dents
Chi-Square
(X2) Value
4 Market is divided into different sections according to the kind of merchandise offered. 17.369 6 0.008** With Significant Relationship
uniform during delivery. 16.344 6 0.012** With Significant Relationship

Table 23.
Significant Relationship Between the Types of Meat Sold/Handled and Level Food Safety Practices of the Respon-
dents
Chi-Square
(X2) Value
and of the public. 19.631 9 0.016** With Significant Relationship

Table 24.
Significant Relationship Between the Years of Handling Meat to level of Food Safety Practices of the Respondents
Chi-Square
(X2) Value
1
1. Water supply comes from an approved source. 20.370 0.338* No Significant Relationship
8
1
2 All floors are easily cleaned and with light color. 12.912 0.815* No Significant Relationship
8
1
3 Building is provided with effective and suitable ventilation. 13.630 0.771* No Significant Relationship
8
1
4 Market is divided into different sections according to the kind of merchandise offered. 11.377 0.837* No Significant Relationship
8
5 Building is adequate to allow convenient movement of both stallholders and customers 1
and of the public. 43.442 0.001** With Significant Relationship
8
1
Overall Food Safety Practices in terms of Market Building and Equipment Design 12.686 0.832* No Significant Relationship
8
1
1 All refuse is disposed at least once a day or more often as necessary. 17.686 0.460* No Significant Relationship
8
1
2 Main designated area of disposal is provided along the vicinity of the market. 17.844 0.465* No Significant Relationship
8
3 All refuse containers are thoroughly cleaned inside and outside with water, soap and 1
brush after being emptied. 23.700 0.158* No Significant Relationship
8
4 Waste management is in compliance with the provisions of the code of sanitation of the 1
Philippines (PD 856) and its implementing rules and regulations. 13.052 0.804* No Significant Relationship
8
5 All stalls is provided with at least 2 refuse receptacles or containers made of impervious 1
materials, one for biodegradable and one for non-biodegradable. 21.535 0.251* No Significant Relationship
8
1
Overall Food Safety Practices in terms of Solid Waste Management and Disposal 11.097 0.883* No Significant Relationship
8
1
1 The market is kept free from vermin and rodents. 16.430 0.202* No Significant Relationship
2
1
2 Pest control operations are under the supervision of the local health officer. 11.095 0.911* No Significant Relationship
8
4 A vermin abatement program is maintained in the market by the owner, operator or ad- 1
ministration. 13.354 0.783* No Significant Relationship
8

5 The procedure and frequency schedule of vermin control is determined and approved by 1
the local health officer. 22.615 0.204* No Significant Relationship
8
1
Overall Food Safety Practices in terms of Pest Control Systems 12.503 0.851* No Significant Relationship
8
1
3 Wearing of face mask and hand gloves. 15.481 0.621* No Significant Relationship
8
1
5 Meat handlers wear apron, at all times in the market. 22.891 0.191* No Significant Relationship
8
Overall Food Safety Practices in terms of Personnel Hygiene Practices of Meat Han- 1
dlers 17.981 0.112* No Significant Relationship
2
1 Monitors the on-site audit to meat suppliers. 13.460 6 0.032** With Significant Relationship
2 Monitors the enough quantity of items to be sold every day to avoid too much inven- 1
tory. 35.322 0.007** With Significant Relationship
8
3 Secures the quality as well as the NMIS confirmation on the product before accepting 1
the delivery. 11.855 0.865* No Significant Relationship
8
4 The meat suppliers have the proper equipment in transporting meats such as freezer 1
truck and Crates. 10.821 0.916* No Significant Relationship
8
5 The meat suppliers are in proper hygiene by wearing gloves, boots, hairnet and proper 1
uniform during delivery. 9.488 0.943* No Significant Relationship
8
1
Overall Food Safety Practices in terms of Raw Material Control 13.174 0.337* No Significant Relationship
2
1
1 Enough number of personnel to run the operation. 9.164 0.700* No Significant Relationship
2
1
2 Implements the First-In-First-Out method in selling. 15.417 0.648* No Significant Relationship
8
1
3 Designated duties in each working area is determined and followed. 24.318 0.142* No Significant Relationship
8
1
4 Monitors the proper specification and quality of meats during delivery. 30.216 0.320* No Significant Relationship
8
5 Meats are secured and covered in a chiller to avoid foreign objects and direct contacts 1
with the customers. 31.615 0.029** With Significant Relationship
8
1
Overall Food Safety Practices in terms of Operational Control 19.866 0.368* No Significant Relationship
8
1
2 All fresh meats are prevented from falling on the floor. 16.362 0.580* No Significant Relationship
8
1
3 The meat storage is separate and distinct from other products. 27.661 0.065* No Significant Relationship
8
4 Adequate chilling and cold storage is provided in the market and maintained 5°C at all 1
times. 12.346 0.407* No Significant Relationship
2
5 The transportation from truck to stall is safe with proper equipment that will avoid pos- 1
sible contamination. 23.019 0.188* No Significant Relationship
8
1
Overall Food Safety Practices in terms of Storage and Transportation 7.704 0.827* No Significant Relationship
2
1
1 Proper inventory is strictly observed. 40.974 0.001** With Significant Relationship
8
1
2 Proper labeling in all items on the selling area. 14.716 0.696* No Significant Relationship
8
1
4 Documents are secured and organized in a right place. 19.621 0.355* No Significant Relationship
8

ceiving Report. 8
5 Reputable suppliers are acquired with proper documentations and requirements needed 1
mandated by the national and local government such as Sanitary and Business permit. 6.140 0.928* No Significant Relationship
2
1
Overall Food Safety Practices in terms of Documentation and Record-Keeping 15.694 0.607* No Significant Relationship
8
Table 25. Market Administrator’s awareness of the Republic Act 10611

Administrator
3rd district Somewhat Aware
1st district Somewhat Aware
Table 26. Solid waste management program practices
Wet Market Solid waste management program practices

Administrator
Table 27. Pest control system practices
Wet Market Pest control system practices

Administrator

Table 28. Food safety practices by the meat vendors
Wet Market Food safety practices by the meat vendors

Administrator
Table 29. Inspection practices by the local authorities
Wet Market Inspection practices by the local authorities

Administrator

Table 30. Practices in assigning person in-charge in checking the area.
Wet Market Person in-charge by checking their areas

Administrator


Table 31. Future plans for Market Building and Equipment Design.
Administrator
Table 32. Personnel hygiene practices of meat vendors
Wet Market Hygiene of the meat vendors

Administrator
Table 33. Raw material control Practices

Administrator

Table 34. Operational Control Practices

Administrator
1st district Not practiced
Table 35. Storage and transportation practices

Administrator
Table 36. Documentation and Record-keeping practices

Administrator

Table 37. Suggestion for the further development of the wet markets
Administrator
7th district * Highly Practiced

Appendix 3
Focus Group Discussion
(Transcription)

FOCUS GROUP DISCUSSION TRANSCRIPTION
1.) Are you aware of the Republic Act 10611 or otherwise known as Food Safety
Act of 2013?

Administrator
3rd district : Medyo familiar naman, parang narinig ko na yan minsan
(Quiet familiar indeed, I think I heard it already before)
6th district : Yes, oo, pero hindi ako definite na it’s Republic Act 10611
(yes, but I’m not definite that it’s Republic Act 10611)
5th district : Yes, narinig ko naman na. Medyo familiar nga.
(Yes, I heard it already, a bit familiar)
1st district : Sa Safety yan, pero di ko alam yung sakto.
(It’s for safety, but I’m not sure exactly)
7th district* : Medyo familiar naman ako. Oo naman, medyo ok naman ako dyan,
Familiar naman ng konti. Kasi dito sa trece ang slaughterhouse dito ay
class “AA” ibig sabihin maganda na talaga ang quality. Lahat ng
dumadaan na meat is required dumaan sa slaughterhouse na yan. Kaya
maganda talaga.
(I’m a bit familiar, yes, somehow I’m okay with it. I’m familiar a little.
Because here at Trece, our slaughterhouse here is class “AA” meaning, the
quality is there. All meats are required to pass through it. That’s why it’s
really good.)
Medyo familiar ako dyan. Pero hindi ko gaanong kabisado yan eh.
4th district* :
(I’m a bit familiar with it. But I’m not that fully knowledgeable.)

2.) How it was implemented based on the following?
2.1) solid waste management program?
Wet Market Solid waste management program

Administrator
3rd district : Ah okay naman, may collection naman ng basura dito and we see to it na
naka segregate ng maayos ang mga basura nila bago makolekta. And we
have the ones in-charge to do it.
(Ah it’s fine, there is a garbage collection here and we see to it that they
segregate properly the garbages before the collection. And we have the ones
in-charge to do it.)
6th district : Alright, sa amin kasi city government naman talaga ang kumukuha ng mga
basura pero kami ay nasa sorting lang. Bale may batas kami dito na once
hindi naka sort ang mga basura nila. Walang collection na mangyayari.
Bahala sila ma mroblema sa basura nila. Kaya napupwersa sila na araw-
araw, maya’t maya ay naka sort na agad ang basura nila para di sila
maipunan. So, NO SEGREGATION, NO COLLECTION. Meron nga din
pala kami ditong sorting na maayos. Bukod ang kaliskis ng isda at hasang
ng isda. Dinadala naming sila sa dumpsite before 11AM para maging
fertilizer.
One thing pa, ang drainage system naming ay malalim, ang proposal
namin ay bawasan ang lalim ng kanal kasi duon naiipon ang mga basura.
Unlike na kung mababaw lang, madali makuha ang basura. Dapat tubig
lang ang dumadaan. So, proposal palang naming na mababawan ang
kanal.
(Alright, in our practice, the city government is really the one collecting the
garbage and we are just in the sorting responsibility only. We have a policy
here that once the garbage is not properly sorted, there will be no collection.
We let them suffer the consequences that’s why they are forced to do it
every day. Every now and then they sort it right away in order not to pile
up. So, no segregation, no collection policy. By the way we have here the
proper sorting. We separate the gills and we put it on the dumpsite before
11AM for it to become fertilizer. Another thing, our drainage system here is
deep and with that, it usually pileup the garbage there. Unlike if it’s just
shallow only, it can easily pick the garbage. It should only be the water that
is passing through, so, It’s just a proposal to make the drainage shallow.)
5th district : Sa ngayon ay meron kaming MRF. We have a third party na nag cocollect
ng basura. A memorandum of understanding. Eto naman sa amin ung mga
segregation naman ng mga basura ay inaayos naman. Kaya lang ung
disiplina ng ating mga meat owners ay hindi ganun kayos. Alam mo
naman. It is really a challenge. A discipline.

(As of now we have MRF. We have a third party that is collecting the
garbage. A memorandum of understanding. Here we we segregate the
garbage and we arrange it, but the lacking here is the discipline coming
from our meat owners they are not that organized. You know, it is really a
challenge. A discipline.)
1st district : May truck kami dito. Binubukod namin ung mga nabubulok na basura at
separate talaga ang bituka ng isda at kaliskis. Binabaon naming yan sa
lupa.
(we have a truck here. We segregate the biodegradable and there is a

separation as well for the gills of the fish and the scale of it, we bury it in
the soil.)
7th district* : Alam mo taga city hall naman ng nag kokolekta ng garbage and we make
sure naman na ginagawa nila yan. I mean naka sort ung mga nabubulok at
hindi. Lalu na ang mga hasang ng isda.
(You know it’s the city hall is the one collecting the garbage and we make
sure that they are doing it, I mean the sorting should be proper by
segregating the biodegradable and not. Especially the gills of the fish.)
4th district* : Sa amin naman, Maganda ang facility meron kami kasi meron kaming
machine para ma convert ang mga hasang ng isda para maging fertilizer.
Naitatapon naman nila sa tamang lagayan ang mga basura nila pero alam
mo na, hindi lahat yan ay nakakasunod. Mga matitigas naman talaga ulo
nila.
(As for us, we have a beautiful facility, we have a machine that is

converting the gills of the fish to make it fertilizer. They are practicing the
right thing by throwing the garbage properly but you know, not all of them
are compliant. They are hard-headed.)
2.2.) Pest control system?
Wet Market Pest control system

Administrator
3rd district : Ang pest control system naming ay quarterly ginagawa tuwing gabi. At
organic ang ginamit naming. Biosolution ang tawag ng sa gayon ay
maging safe ito sa area since food ang business natin.
(The pest control system here is quarterly. Every night. And we are using
organic. Bio-solution particularly to become safe since this is a food

business.)
6th district : Meron kami, hindi pesticide. Disinfectant lang. once a month namin sya
ginagawa. At usually ginagawa naming sya ng gabi.
(Yes we have, not a pesticide. Disinfectant only. We do it once a month and

usually at night.)
5th district : Meron naman po. Mga twice a year lang sya ginagawa or thrice a year.
But I’m not sure kung organic kagaya ng sa kanila pero meron.
(Yes, we have, we do it about twice a year or thrice. But I’m not sure if it’s
organic just like with them. But we have.)
1st district : Yes meron din sa amin. Sa gabi ginagawa. Quarterly ginagawa.
(yes we have also, at night is the schedule. It is done quarterly.)
7th district* : Actually meron naman tayo kaya lang. Hindi.. Medyo malimit kasi eh. Nag
iispray din sila pamatay ng mga insekto. Ah okay meron nga nag coconduct
ng pest control mga taga LGU or market administrator’s office.
(Actually we have here but for some reason. No. Because somewhat rare is
the application here. They are spraying to kill the insects. Ah okay we have
I remember they are conducting pest control and it’s the LGU or market
administrator’s office.)
4th district* : Yes, meron din kaming pest control system. I’m not sure lang kung organic
ang din ang gamit sa amin pero I’ll try to contact ung in-charge for that to
confirm. Pero sa tingin ko organic naman yan. Pero sure ako meron din
kami, gabi din ginagawa kapag wala na ang operation. Syempre nasa food
tayo para hindi ma contaminate ang mga karne.
(Yes, we have here the pest control system. But I’m not sure if it is organic
we are using but I’ll try to contact the person in-charge for that to confirm.
But I think it is organic. But I’m sure we have that, it is done at night when
the there is no selling of meats. Of course we are in the food industry we are
trying to prevent the contamination of the meats.)

2.3.) How the food safety complied by the meat vendors?
Wet Market Food safety complied by the meat vendors

Administrator
3rd district : We provide them with garbage bags. And we are requiring them na again,
ma separate nila ang hasang ng isda sa ibang basura. Pagdating naman sa
pagsunod, may kulang talaga sa kanila. Matigas ang ulo. Dahil nga siguro
sa nakaugalian na nating mga Pilipino na pag wet market, madungis.
(We provide them with garbage bags. And we are requiring them again, to
separate the gills from the other garbage. But when it comes to obedience,
there is a lacking with them. They are hardheaded, maybe because of the
tradition that the usual wet market is filthy.)
6th district : Yes meron kami, even mga canteens namin dito ay bibigyan narin namin ng
sanitary inspection. Sumusunod naman sila, kaya lang pag busy hours,
makalat talaga. Pero naglilibot kami para mapuna sila.
(Yes we have, even the canteens here we are mandating them to have a
sanitary inspection. Yes they are compliant, but when it is busy hours, the
place is really messy, but we roam around to call their attention.)
5th district : Yes they are compliant naman pero uulitin ko nga, ung mga batas na
pinapatupad ay hindi 100% nasusunod dahil nga sa kakulangan ng
disiplina.
(Yes they are compliant anyway but let me repeat, the policy that we are
imposing is not 100% followed because of the lack of discipline.
1st district : I agree, Yes sumusunod naman yang mga yan pero minsan mga matitigas
talaga ang ulo ng mga yan.
(I agree, yes they follow a bit. But sometimes they are really stubborn,
hardheaded as we know them.
7th district* : Sumusunod naman sila kaya lang alam mo naman ang mga kababayan
natin ung iba sa mga yan mga walang pinag aralan, pero ung mga owners
sila ang may mga pinag aralan pero ung mga taga katay, mga crew, ayan,
sila ung mga pasaway din talaga sa kalinisan.
(They are somehow following but as we know the attitude of our

countrymen, some of them have lack of formal education, but stall owners
or meat vendors are educated but those butcher, assistant, they are the ones
who are the problem here when it comes to cleanliness)
4th district* : Alam naman nating lahat na sumusunod naman ang ilan sa mga yan pero
alam din natin na may mga kulang pa talaga para tuluyang sumunod ang

mga yan. Strict implementation. Kasi laging dahilan ng mga yan ay

madumi naman ang paligid bakit pa maglilinis tayo ng sobra. Alam mo ung
tamang linis lang sila? Alam mo yon?
(We all know that some of them are really following but we know as well
that there is still lacking for them to totally obey. Strict implementation.
Because they always have this reasoning that the place is dirty already.
Why do your best to clean it meticulously? You know their act of just
cleaning just to say they are cleaning? You know that?)
2.4.) What forms of inspection / implementations are performed by the local
authorities?
Are we using a checklist form?
Wet Market Inspection performed by the local authorities?

Administrator
3rd district : Daily, Morning and afternoon. Checking their stalls if they segregate their
garbage. Just like yung hasang ng isda ay bukod dapat yon. As in on the
spot checking kami. Kami na ang gumagawa nito. Pero sa checklist? Yung
as in listahan? Wala.
(Daily, morning and afternoon. Checking their stalls if they segregate their
garbage. Just like the gills of the fish should be separated. Emphatically we
check on the spot. We are the ones doing it. But the checklist? The list
itself? None.
6th district : Meron kaming meat inspection. Lahat ng pumapasok na meat dito ay we
are assuring na may tatak muna ng NMIS or national meat inspection
service. Pag dating naman sa pag check sa kalinisan nila, kami na minsan
umiikot to check them. But we don’t use a checklist for this.
(We have a meat inspection. All meats that are coming here we are assuring
that it has a stamp of NMIS or national meat inspection service. But when it
comes to their cleanliness, we sometimes roam around to check them. But
we don’t use a checklist for this.
5th district : We are conducting a random inspection sa mga stalls nila, ung mga kalat
sa loob at labas ng stalls nila. Pagdating naman sa sinasabi mong
checklist, wala kami ganun. Basta kung ano Makita naming mali, pinupuna
namin sila. But if it will be implemented by the LGU, it is highly possible
naman.

(We are conducting a random inspection to their stalls. Their garbage inside
and out. When it comes to what you mentioned checklist, we don’t have
that. As long as we see any irregularity, we call their attention, but if it will
be implemented by the LGU, it is highly possible naman.
1st district : Ang nangangasiwa kasi dyan ay taga health department. Meron silang
checklist. Sila ung nag iinspection. Hindi kami.
(Our health department is the one organizing it. They have a checklist. They
do the inspection. Not us.
7th district* : Kung ano lang makita ng mga yan yun lang din ang pinupuna nila. Pero
meron din kaming sanitary inspection na ginagawa ang LGU pero hindi
yon palagi. Bihira yon. So, wala silang checklist na ginagamit coming from
market administrator.
(Anything what they see that is wrong, that is the only time they give
reprimand. But we have here the sanitary inspection coming from the LGU
but it’s not regular. It’s rare. So, they don’t have a checklist to use coming
from the market administrator.)
4th district* : Ah inspection ba kamo? Syempre lahat naman meron pero wala din silang
dalang mga checklist. Hindi pa sa ngayon practice yan kasi parang napa-
formal parang hindi bagay sa kanila noh? Kasi parang di na kailangan ng
checklist kasi halos lahat naman makalat eh. Hahaha. Biro lang. Pero kung
magpa-implement an gating katas-taasan, eh pwede yan. Challenge lang
din talaga paano pasusunurin ang mga meat vendors natin.
(Ah, inspection? Of course we have but they don’t have a checklist as well.
As of now, it’s not yet a practice because it seems to be very formal and
unlikely for them right? Because almost everything is messy. Hahaha, Just
kidding. But if our there will be implementation coming from the higher
ups, it can be done, But the challenge is really how to persuade our meat
vendors.)

2.5) Who are the people in-charge?
Wet Market People in-charge by checking their areas

Administrator
3rd district : Kami mismo dito meron kaming assigned person to do it.
(We do it absolutely and we have assigned person to do it.)
6th district : We have the once in charge naman just like nga nung sinabi ko na may
meat inspector kami.
(We have the one in-charge just like what I mentioned we have a meat
inspector.
5th district : We are the one in charge. We have our CCTVs para mamonitor din sila
just like ung mga nag iiwan lang ng basura. Pag nahuli namin sila at naka
3 times na sila, may sanction na sila.
(We are the one in-charge. We have our CCTVs in order to monitor them
just like some of them who usually intentionally leaving their garbage.
Once they are caught and if they do it 3 times, there will be a sanction for
them.
1st district : It’s the LGU for now. Dati kasi dito ang inspection pero ngayon sa LGU
na.
(It’s the LGU for now. Before, it’s us who do the inspection but now it’s
LGU.
7th district* : Mga taga market administrator.
(It’s the market administrator.)
4th district* : The same with us. Market Administrator din
(The same with us. Market Administrator also.)
2.6.) What is the role of Local Government Unit for the future development in
terms of Market building and Equipment design?

Administrator
3rd district : Meron naman. meron kaming plano ng complete renovation. ang public
market naming kasi way back 1981 pa ito. Kaya plano ng aming mayor na
magkaroon ng total renovation. Kaya ngayon we are planning to have a
multi-level parking to accommodate all the customers here.
(Yes we have, we have our plans to complete the renovation of the public
market. Our public market is way back 1981 established. That’s why the
plan of our mayor is to have a total renovation. That’s why now we are
planning to have a multi-level parking to accommodate all the customers
here.)
6th district : 19 years na ang aming market. We have to rehabilitate it kasi ung mga
wiring ay dapat ipaayos narin dahil baka magkaroon ng sunog. At medyo
luma narin ng ang building kaya dapat ay mabago narin talaga.
(19 years of wet market existence. We have to rehabilitate it because the

wirings should be evaluated and be fixed to avoid the fire. And it’s a bit old
building that is why we really need to renew it.
5th district : This is the number one situation. Above anything else, pa implement man
tayo ng food safety practices pero ang place itself mismo ay hindi na ma-
linis, everything will be non sense. In the future may plano naman sila kaya
lang di namin alam kung kailan. Kasi sila ang decision maker. Pero
honestly sa facilities ay talagang kulang pa kami. Just like to consider is
yung restroom. Ang restroom ay hindi maayos at isa pa ay parking.
(This is the number one situation. Above anything else, we implement the
food safety practices but the place itself is not clean, everything will be
non-sense. In the future they have plans actually but we still don’t know
when. Because they are the decision maker. But honestly about the
facilities, it is really a concern. Just like to consider is the restroom. The
restrooms are not good and one more thing is the parking.)
1st district : Meron din naman plano in the future kasi naman hindi pwedeng ganyan
lang lagi itsura ng wet market. Nasasanay na din kasi ang mga tao na pag
wet market ay ganyan ang itsura pero kung panahon na para baguhin ang
instroktura, tapos ang isipan ng mamimili ay magbabago din.
(They have also future plans because in reality, the wet market shouldn’t
look the same at all times. We are conditioned to it that the wet market
looks like that but if it’s about time to change its structure, as well as the
perception of the consumers should be changed as well.)
7th district* : Actually meron, ipa-rehabilitate. Plano nga gawing 3 storey building ito
eh. Ah hindi naman, hindi naman airconditioned. But we are not yet sure if
it is suitable to be air conditioned. But pwede naming mapag aralan yan.

(Actually yes, to rehabilitate it. The plan is to make it three storey building.
But no, not air conditioned. But we are not sure yet if its is suitable to be air
conditioned. But it can be studied if it’s feasible.
4th district* : Maganda naman yan kagaya ng nangyari sa KADIWA meron na kasing
joint project si SM at local government, mas maayos ang itsura ng
KADIWA sa ngayon kumpara sa dati. For now ang PAMILIHANG
CENTRAL ng dasma na isang palengke din dito sa dasma, di ko lang sure
kung may plano din ang LGU na gayahin ito sa project nagkaroon ang
kadiwa. Pero ung binanggit mo kanina na parang gagawing air-
conditioned ang wet market, medyo malaking project yun ah! Pero possible
naman sa tingin ko.
(It is really good just like what happened to KADIWA MARKET there was
a joint project between SM CORPORATION and our local government, it
looks better now compare before. For now the PAMILIHANG CENTRAL
of dasma which is also a wet market of dasma, I’m not sure if there is also a
plan for it to be like what happened to KADIWA MARKET. But you
mentioned earlier how about making the wet market a fully air-
conditioned? It’s a big project! But I think it is possible.)
7.) What is the proposed plan in terms of the following:
a) Personnel hygiene of the meat vendors?
Wet Market Personnel hygiene of the meat vendors

Administrator
3rd district : Yes meron naman kaming ipinapatupad sa kanila kaya lang alam mo
naman, mga matitigas nga ang ulo ng karamihan kaya hindi nag-susuot.
Kaya pag inspection namin sa kanila ay sinasaway namin sila. No, we
don’t have inspection form for this as well.
(Yes we have our policy to them but you know, they are hardheaded most
of them not wearing proper attire. That is why during our inspection with
them, we reprimand them. No, we don’t have inspection form for this as
well.)
6th district : Yes, pinapagalitan namin sila kapag hindi sila maayos. Bawal ang
nakahubad, non smoking area din dito. Bawal din sila maglagay ng
makeup kasi pwedeng pag pinawisan sila, pwedeng maka contaminate ng
karne yung make up. One more thing even ung mga motor,
pinagbabawalan namin sila na lumapit sa market kasi alam mo naman
madumi yang mga yan. Again, wala din kami checklist about sa mga suot
nila kung naka apron ba sila, mask, hairnet at boots. Wala.
(Yes, we reprimand them whenever they are not in order. It is prohibited

here top naked. It is also a non-smoking area. It is prohibited as well to put
up makeup because it could contaminate food when they get sweat. One

more thing even the motorbikes, we are prohibiting them to come closer
because as well all know they are un sanitized. Again we don’t have a
checklist about what to wear if they have apron, mask hairnet. Etc. none.)
5th district : Alam mo naman ang ugaling pinoy? Even our meat inspector ay na-
hihirapan sa katigasan ng ating mga meat vendors minsan sila pa ang
nang aaway sa meat inspector kapag pinapa implement ang proper
procedure. Sila pa ang galit. Kung may ipa implement ang LGU ay
syempre susundin. Bakit naman hindi.
(As we all know the attitude of the Filipinos? Even our meat inspector is
having trouble with our meat vendors. Sometimes meat vendors themselves
are initiating it to have trouble with meat inspector everytime the meat
inspector pointing out something what has to be done for the proper
procedure. Meat vendors are rude. If the LGU will implement it, of course
we will follow. Why not?
1st district : Ay wala sila halos suot na mga gloves, hairnet, mask etc. pero mga naka
apron sila. Siguro nga kung magkakaroon pa ng maigting na plano.
Mapapasunod din yang mga yan. Kasi siguro iniisip nila na bakit sila mag
susuot ng mga ganyan eh kung ang building structure naman ay madumi,
wala rin. Tama ba? Kita mo sa mga malls, kumpleto at maayos ang itsura
ng mga tao nila sa meat section kasi maganda ang place. Sa tingin ko pre-
requisite ang building condition talaga.
(They almost don’t wear gloves, hairnet, mask etc. but the wear apron.
Maybe if there is an intensified plan it can be done. We can persuade them,
may be because they are acting like that because to consider that the
building structure is not clean, then why do the food safety? Right? You see
in the malls, employees in meat sections are in complete uniform and
because the place is really good. I think it is a pre-requisite. The building
condition.)
7th district* : Napasunod na yang mga yan noon eh. Panahon pa noon ni Mr. Lubigan.
May Uniform, hairnet. Etc. Bawal din ang nakahubad dyan. Ngayon
medyo napabayaan na e. Pero ewan ko ba bumalik nanaman sila sa dati.
Yes, oo mapapasunod naman yang mga yan kaya lang siguro walang
consistency sa pag inspection sa kanila. Kaya nga siguro tama ka rin dyan
na siguro nga dapat merong checklist for the inspection araw-araw para
ma alarma naman sila. Kasi mga kulang talaga sa disiplina rin e ang mga
yan.
(We can persuade them even before. During the time of Mr. Lubigan. There
is a uniform, hairnet. Etc. It is also prohibited to be naked there. But now, it
is taken for granted. But I don’t know, they came back to what they are
before. Yes, we can impose authority with them but you know, maybe you
are right as well that maybe let’s have a checklist for the inspection every
day for them to get alarmed. Because obviously they have lack discipline.)
4th district* : Kagaya nga ng nabanggit ko kanina. Hindi napapasunod lahat ng mga
yan. Medyo challenge talaga diba? Siguro nga kung dadagdagan natin ng

pangil or layan ng pangil ang mga implementation, baka mag iba ang
takbo ng operasyon natin.
(Just like what I mentioned earlier. Not all of them are following. It is really
a challenge right? Maybe if we are going to give a “force” in our
implementation, the story might become different.)
b) Raw material control

Administrator
3rd district : Ang inspection namin ay dalawa. Isang livestock inspector at isang meat
inspector. Ung sa livestock inspector, bago pumasok sa slaughterhouse
nandun na ang livestock inspector to make sure na malusog ang mga
kakataying karne. then sa market naman bago pumasok ung mga karne,
dun naman ung trabaho ng meat inspector na accredited ng NMIS. Lalu
ngayon nagkaroon ng issue ng ASF or African Swine Fever kaya mas nag
higpit kami ngayon.
(The meat inspection here is two. One is livestock inspector and the other is
meat inspector. The livestock inspector, before all meats are about to
deliver in the slaughter house, the livestock inspector is already there
making sure that those animals are healthy and in good condition. Then in
the market, before all of those meats will be disseminated in respective
stalls, it will be inspected first by the meat inspector that is accredited from
NMIS. Much more nowadays because of the alarming issues about African
Swine Fever that’s why we are extra careful and strict.)
6th district : Yes, okay naman ang raw material dito just like ung pag pasok ng mga
karne ay sinisigurado naming na may NMIS yang mga yan at malinis. Alam
naman natin na ang ASF ay laganap ngayon kaya mas naka alerto kami.
Ah yes, controlled lang naming kung ilan. Binibilang naming sya. Just like
for example per heads ang bilang naming sa mga meats. Kung ilan ang ulo,
dapat equal din un sa dami ng paa. Pag may sumobrang paa, ibig sabihin
may nakalusot sa kanila. Alam naman natin ang “botcha” nakakatakot
pumasok sa atin yan. Kaya bantay sarado naming yang mga yan. Just like
yung baboy usually, 17heads yon, ang baka ay 2 heads lang.
(Yes, we’re okay with raw material here just like the receiving of the meats
here is we are assuring that is has a stamp of NMIS and it’s clean. As we all
know the issues about African Swine Fever became a phenomenon now
that’s why we are in full alert. Ah yes, we are controlling how many meats
are to be received every day. The number of heads should be matched with
the number of feet. If there is an excess, meaning there is a breach. As we
all know about the “botcha” (double-dead meat) we are very much afraid of
it to penetrate our market, that’s why we are very alert. Just like the swine
usually, It is usually 17 heads and the cattle is 2 heads only.)

5th district : Ang lincensed meat inspector namin ay madaling araw palang ay nandito
na yan to check. But the proplem lang here is wala kaming slaughterhouse.
Pero meron naman kaming mga suppliers.
(The licensed meat inspector here is already at work at dawn. But the
problem here is we don’t have slaughterhouse. But we have our suppliers.)
1st district : Meron kaming inspector si doctor paredes. Madaling araw palang ay
bantay sarado na ang mga pumapasok na karne. At may sarili kasi kaming
slaughterhouse dito at may permit iyon. Ininspection yon ni doc-tor
paredes.
(Yes we have a meat inspector he is Dr. Paredes, at dawn here is already

busy checking the coming of the meats. And we have our own
slaughterhouse in our market and it has a permit. This is also being
inspected by Dr. Paredes.)
7th district* : Meron kaming meat inspector syempre. And then we are requiring na lahat
ng slaughterhouse ay magkaroon ng veterinary certificate lahat ng swine.
Kasi nga recently pumasok na ang problema sa ASF (African Swine
Fever).
(Yes we have also a meat inspector of course. And then we are requiring
that all slaughterhouse to have a veterinary certificate of all the swine.
Because all of us here know the issue about the African Swine Fever.)
4th district* : Ang meat inspector naman hindi nawawala yan sa wet market lahat yan ay
meron. Diba? Lahat naman. Kagaya nyan ung issue na pumasok sa amin.
Sa Dasma yung ASF (African Swine Fever) ay mas naghigpit ang local na
pamahalaan natin. Lahat ng entry point ng Dasma ay may nakabantay
kung ano ung mga pumapasok na livestock. May checkpoint sa mga yan.
And Yes kagaya din ng practices nyo, yung meat inspector ay madaling
araw palang ay busy na sa pag monitor ng mga pumapasok na karne.
(All meat inspectors are present in the wet markets and it cannot be out of
the process. Right? All of them. Just like here the issue that hit us in Dasma.
The ASF (African Swine Fever) who just made a noise in our place, we are
now in full alert with this one. All entry points of Dasma has its
checkpoints. There is a monitoring if there will be a livestock that is
coming. We have a checkpoint for that. And yes just like your practices, our
meat inspector is already working early at dawn. Busy in monitoring the
deliveries of meats.)
c.) Operational Control


Administrator
3rd district : With the control of the operation naman, as I mentioned, nandun na ang
safety ng mga meat inspectors. Tapos ung nabanggit mo na checklist na
pwedeng gamitin sa pag inspect sa kanila ay maka-katulong un ng sa
gayon ay ma alarma sila na meron palang iikot na incharge na may dalang
listahan to check their area. Maganda yon.
(With the control of the operation, as I mentioned, there is the presence of

meat inspectors. Then, you mentioned about checklist it can be done for the
inspection with the meat vendors form them to get their attention that
someone will be with checklist roaming around to check them and their
area. It is good.)
6th district : Yes its almost the same with the raw material control. Just like nung sa
slaughter house palang ay nababantayan na.
Yes, uhmm.. Full implementation lang talaga pwede naman yan. Kaya lang
siguro dahil narin sa nakagisnan na kung ano ang wet market, ay
nakakamay tuloy ung mga meats.
Of course yes. One more thing pa nga, require ng NMIS na maging
stainless na ung mga tables kasama sa plano naming yan.
(Yes it’s almost the same with the raw material control. Just like starting
from the slaughterhouse is monitored already. Yes, Uhmm, Full
implementation is really a must and it can be done. But the situation is that,
it is already a norm that the wet market looks like that, so, bare-hand
contact of the consumers to the meats are still there. Of course yes. One
more thing is this, it is required by the NMIS to make the tables to be
stainless and it is included in our plans.)
5th district : Yes we have our operational control here. Even ung mga consumers
naming ay we are trying to convince them na wag na gumamit ng plas-tics
pag namimili. Kaya minisan pumpunta sila dito na may dala ng
Tupperware.
yes possible yan basta may support coming from the LGU. Magandang
proposal yan.
1st district : Sa operation naman namin, heto naman pag dating sa kalinisan, halata
naming alanganin pa, hindi pa sya ganun kalinis given the fact na
binibisita naman sila at pinupuna. Siguro nasanay na nga kasi ang lahat sa
image ng wet market na ganyan ang itsura.
(In our operation here, when it comes to cleanliness, it is obvious that there
is lacking. We’re not sure yet. It’s not really clean given the fact that we are
visiting them sometimes to call their attention. Maybe we are just used to it
because of the image of the wet market is always like that.)

7th district* : Ok naman ang operation ng mga meat vendors, meron lang silang enough
na tao na kayang magpa takbo ng tindahan nila. At meron din silang mga
chiller. Pero kontrolado din naman nila ung average lang na natitinda nila
kada araw para hindi sila magkaroon ng masyadong stock. Pero kagaya
ngayon peak season, minsan nagdadagdag sila ng quantity.
(The operation of the meat vendors seem to be okay. They have only
enough manpower to run the operation. And they also have chiller. But they
also control the average number of meats to be sold every day to avoid too
much inventory. But just like this season, it’s a peak season, sometimes
they add quantity.)
4th district* : Yes ang mga meat vendors naman halata naman na meron silang
operasyon pero hindi tayo ganun kasigurado kung gaano sila kayos.
Maayos ba sila? Yung humahawak ng pera humahawak din ng karne.
Nakikita natin lahat yon. Hindi maiwasan e.
(Yes our meat vendors has their operations obviously but we don’t know
how organized they are. Are they? The one who is holding the money is
touching the meats as well. We can observe that all. It cannot be avoided.)
d.) Storage and transportation

Administrator
3rd district : Yes merong storage ang mga meat vendors dito. Required yon. Meron
silang chiller at freezer. Bale dini discourage din naming sa kanila yung
mag display ng sobra para maiwasan ung sobrang stock kasi ititinda din
nila un kinabukasan.
(Yes we have here the storage for our meat vendors. It is required. They
have chiller and freezer. We discourage them to have Too much inventory
to display to avoid too much items because of course if they going to sell it
the next day, the quality is not that good.)
6th district : Majority of them meron naman. Pero we discourage nga na magkaroon sila
ng inventory or remaining stock na medyo marami at the end of the day
para wala na sila ilalagay sa chiller or freezer.
(Majority of them having it. But we also discourage to have a too much
inventory or remaining stock that is a bit plenty at the end of the day in

order for them not to have the items to put in their chiller and freezer.
5th district : Sa storage nila, meron naman silang mga chiller, freezer, ung sa
transporation, you mean yung pag deliver sa kanila ng meats? Yes we
monitor na maayos ang pagkuha mula sa truck hanggang sa stall nila.
(In their storge, they have chiller and freezer and when it comes to
transportation, you mean the delivery of meats? Yes we monitor them to
have a proper transport from truck to their stall.
1st district : May mga chiller sila dito at freezer pero hindi lahat. Again, medyo
mahirap ma monitor ung naiiwan nilang tinda kada araw kasi nga hindi pa
monitor ang dami ng nauubos nila.
(They have chiller and freezer but not all of them. Again, it is hard to
monitor the items were not sold every day because we can’t monitor as well
the number of items they sold.)
7th district* : Nangyayari din yung minsan ang mga nag dedeliver ng karne ay mga
nakahubad. Unhygienic diba? Pagdating sa slaughterhouse mahigpit kami.
Pero yan na nga yung nabanggit mo na napapansin mo din, problema nga
din naming yan. Mahigpit sa pinanggalingan pero sa pagdadalhan,
posibleng nagkakaroon ng contamination. I see your point naman.
(Unhygienic practices during transport of meat from truck to meat stalls is

really happening. Some of them are top naked. Unhygienic right? When it
comes to slaughterhouse we are so strict. But as you mentioned your
observation, it is really a problem. We are strict from the origin but to the
point of destination in between that has the possibility of contamination. I
can see your point.
4th District* : Naku kahit saan nga siguro meron nyan. Siguro nga Lawrence, dapat nga
mapigilan na yang ganyang ayos nila. Wala nga sa ayos. Maayos sa
pinagmulan, pero sa pagdeliber at sa pupuntahan kulang sa monitoring
kung malinis parin ba ung tinitinda. Nakakatuwa.
(We can attest that everywhere, there is a practice like that. Maybe
Lawrence, It’s about time to halt that practices. They are not in standard. Its
origin is organized, but during delivery and it’s point of destination, there is
a gap in monitoring if it will still be clean. Funny.)
8.) Documentation and Record-keeping

Administrator
3rd district : Yes meron silang resibo pero alam mo naman ang mga public market hindi

sila BIR cerfified sa mga resibo nila. Not unless ipa require sila ng BIR.
(Yes they have a receipt but we all know the public market is not BIR
certified in their receipt. Not unless if the BIR requires them.)
6th district : Meron silang record at nakuha din kami. Pina pa photocopy namin tapos
ung resibo nila galing slaugherhouse ay chinecheck namin. I just took over
this july kaya d ko pa napapa implement kung gaano katagal ung pagtago
ng records.
(They have a record and we are getting a copy of it. Even their receipt from
the slaughterhouse we are also checking on it. I just took over this july that’s
why it is not yet fully implemented on how long should the retention is.)
5th district : Yung iba meron, kasi sila ay mga suppliers din sila ng mga hotel sa
Tagaytay. Karamihan dito sa amin ay nagsusupply sa tagaytay. Kaya iilan
lang dyan ang hindi nag susupply sa hotel.
(Some of them has it. Because most of them are suppliers in the hotels in
Tagaytay. Most of them are suppliers in Tagaytay. Thus just few are only
not supplying in hotel.
1st district : Wala silang document eh. Basta kung ano ung pumasok sa kanila na may
resibo, di pa naming alam kung paano nila tinatago yon at kung gaano
katagal.
(They don’t have document honestly. Just anything they received with
receipt. We still don’t know how they keep their documents and how long.)
7th district * : Hindi naman sila kasi required magkroon ng BIR na resibo pero registered
naman ang negosyo ng mga yan. Pero pagdating sa mga papeles nila, di
lang din naming alam kung tinatago ba nila or tinatapon nalang. Walang
kasi kaming policy pa sa kanila about sa retention na sinasabi mon a 30
days, 60 days or 90 days. Wala.
(They are not obliged to get a BIR receipt but they are registered from BIR.
But when it comes to their other documents, we don’t know the retention on
how long they are keeping it. Are they keeping it or they just throw it.
Because we don’t have a policy about the retention of receipts to what you
mentioned 30 days, 60 days or 90 days. None.)
4th district* : Sa totoo lang ang alam ko required naman yang mga yan lahat eh. BIR
registered sila kaya ako may pwesto din ako sa palengke meron akong BIR
receipt. Pero ung pagtago ng kung gaano katagal? wala naman, wala
naman kaming ganung practice. Di ko nga minsan alam kung gaano na
katagal ung ibang resibo na nasa akin pa eh. So meron palang ganuon para
for safety purposes narin. 30 days, 60 and 90. Okey din un ah.
(Actually, they are all I think required. Yes, they are BIR registered just like
me I have a stall in wet market I have a BIR receipt. But when it comes to
keeping the document for a definite time? No, we don’t have that practice. I

don’t know currently how long my receipts have been already. I learned
now there is practice for that for safety purposes also. 30 days, 60 and 90. It
sounds good.)
9.) What is your suggestion for the further development of the wet markets?
Administrator
3rd district : Well kagayang sinabi mo kanina, na magkaroon ng strong implementation

coming from us or LGU ng sa gayon magising ang diwa ng mga meat vendors
natin tutal may mga pinag aralan naman karamihan sa kanila, marami dyan
may mga college graduates na at may sinasabi na sa buhay. Sa tingin ko ung
sistema mismo just like ng pag inspection sa kanila ng may checklist ay
makakatulong ng maigi provided mai pa renovate ung market sa mas maayos na
katayuan. This is all for the benefit of the consuming public.
(Well just like what you mentioned earlier, to have a strong implementation
coming from us or LGU for our meat vendors wake-up call since they are
educated most of them. Most of them have college degree and is capable. I think
the system itself just like the inspection with them with checklist is a powerful
tool, provided that our building structure and condition will be renovated as well.
This is all for the benefit of the consuming public.
6th district : Siguro, more of inspection regularly. Inspection mismo na mas upgraded.
Proponent: :Yes sir mas maganda po kung magkakaroon po tayo ng checklist
para mas pansin nila na medyo upgraded na ang system natin.
(Maybe more inspection regularly. Inspection that is more upgraded.

Proponent: Yes sir it is much better to have a checklist because meat vendors will
notice it that the system is again upgraded.)
5th district : Implementation of food safety and support coming from the LGU. With that
magiging successful ang meat vendors, ang consumers, magiging successful ang
operation, successful ang LGUs.
(Implementation of food safety and support coming from the LGU. With that it
will be the success of meat vendors, consumers, the operations and the success of
LGU as well.)
1st district : Strong implementation coming from the LGU
(Strong implementation coming from the LGU.)
7th district* : Palagay kalinisan. Disiplina. Kung maayos ang slaughterhouse dapat
magpatuloy yon hanggang sa pupuntahan hindi kung saan lang nanggaling.

Simula slaughterhouse up to wet market stalls. Magagawa yan sa pamamagitan

nga ng strong inspection at obedience din ng mga tao natin.
(I think cleanliness, Discipline. If the slaughterhouse is in order, it should

continue the process up to the point of destination. Starting from slaughterhouse
up to wet market stalls.)
4th district* : Nabanggit na nila lahat eh. Inubusan ako. Biro lang. Haha! Syempre enough ba
ang budget for that? Kasi masasagasaan talaga ang renovation dyan eh. Kasi
nga aayusin natin ang lahat eh. Ang tanong dyan ready ba ang lahat for that?
Isipin din natin. Naaayon na ba sa panahon? Pero kung sa tingin nyo ay kung
ipa implement lang yan ng pamahalaan, susunod nga naman siguro ang mga
vendors? Pwede rin naman.
(They already mentioned everything. Nothing is left for me. Just kidding. Haha!
Of course we should assess first if there is a budget for that? Because the
renovation seemed to be inevitable for that. Because we are changing and fixing
everything. The question is are we ready for that? Let’s think also if it is about
time? But if you think that if the government will implement it then
subsequently, the meat vendors is no choice about it but to follow? Maybe it is
possible.)
Focus Group Discussion Documentation


Appendix 4

Forms
(Assignment of English Critic, Technical Critic, and Statistician)
LYCEUM OF THE PHILIPPINES UNIVERSITY-CAVITE

CLARO M. RECTO ACADEMY OF ADVANCE STUDIES
Assignment of English Critic
Dear Ms. LOVIE M. SANTOS
This is to inform you that the Thesis manuscript entitled A FOOD SAFETY
PERSPECTIVE: WET MARKETS IN CAVITE PROVINCE BASIS FOR
DEVELOPMENT PLAN
submitted by:
LAWRENCE JAY E. REALES

Proponent's Signature over Printed Name
with the Program Master in International Hospitality Management has/have been duly
assigned under you, for proofreading and English editing with respect to the standards
of proper grammar and composition within two (2) weeks after accepting the
assignment.
RAMON C. MANIAGO, Ph.D.

Dean, Graduate School
Conforme:
LOVIE M. SANTOS Date Signed: ________________

English Critic's Signature over Printed Name (mm/dd/yyyy)
LYCEUM OF THE PHILIPPINES UNIVERSITY- CAVITE

CLARO M. RETO ACADEMY OF ADVANCE STUDIES
Certificate of Statistical Analysis
This is to certify that the thesis manuscript entitled:
A FOOD SAFETY PERSPECTIVE: WET MARKETS IN CAVITE PROVINCE

BASIS FOR DEVELOPMENT PLAN

Submitted by LAWRENCE JAY E. REALES .

Name of Proponent
for the Program . Master in International Hospitality Management

under the Claro M. Recto Academy of Advance Studies has been tabulated and
analyzed by the undersigned statistician with respect to appropriate measurement tools
and techniques.
ALDREN B. NARZOLES Date of Completion: _____________

Statistician’ Signature over printed name (mm/dd/yyyy)
Affiliation: LPU Cavite C

Contact numbers: 09164569081
LYCEUM OF THE PHILIPPINES UNIVERSITY-CAVITE

CLARO M. RECTO ACADEMY OF ADVANCE STUDIES
Certificate of Technical Editing
This is to certify that the thesis manuscript entitled:
A FOOD SAFETY PERSPECTIVE: WET MARKETS IN CAVITE PROVINCE

BASIS FOR DEVELOPMENT PLAN
Submitted by LAWRENCE JAY E. REALES A

Name of Proponent
for the Program Master in International Hospitality Management under the Claro M.
Recto Academy of Advance Studies has been reviewed and found it thorough and
acceptable with respect to form, styles, and standards adhered by the institution by the
undersigned Technical critic.
REYMARIE A. LOBO o Date of Completion: __________

Technical Critic’s Signature over printed name (mm/dd/yyyy)
Contact #: _____________________

Appendix 5
Curriculum Vitae
LAWRENCE JAY E. REALES

Blk 10 Lot 10 Phase 2 Bautista Property
Sampaloc IV, Dasmariñ as City, Cavite
email address: lawrence.reales@lpu.edu.ph; lawrencereales@gmail.com

Mobile: 09225350946
DOB: July 18, 1983
EDUCATIONAL BACKGROUND

Post Graduate: Lyceum of the Philippines University – Cavite Campus

Governor’s Drive, Mangahan, Gen.Trias, Cavite
Master in International Hospitality Management (MIHM)
2014-2020
College: National College of Science and Technology

Dasmarinas, Cavite
Bachelor of Science in Hotel and Restaurant Management (HRM)
2004-2008
Secondary: The Sisters of Mary School

Bo. Biga, Silang, Cavite
1996-2000
EXPERIENCES:
1st Semester S.Y. 2017-Present

Lyceum of the Philippines University, LPU-Cavite Campus, Genetal Trias,
Cavite
College of International Tourism and Hospitality Management
Courses: Tourism, Cruiseline, HRM
Designation: Faculty
2010-Present
Lyceum of the Philippines University, LPU-Cavite Campus, Genetal Trias,
Cavite
College of International Tourism and Hospitality Management
Culinary Institute
Designation: Purchaser
February-December 2009
W.L. Foods Corp.
Punturin, Valenzuela City
Designation: Sales Agent
August-December 2009
W.L. Foods Corp.
Punturin, Valenzuela City
Designation: Company Coordinator

TRAINING / CORSES / AWARD:
Speak Out: The art of public speaking 1-Jun-19 COG, Dasma

Leaders and Educators in the Avademe Forum 1-Mar-19 The Bayleaf Cavite
Total Quality Instruction and Dev't Program 8-Aug-19 LPU Cavite
Total Quality Instruction and Dev't Program 8-Jan-19 LPU Cavite
Total Quality Instruction and Dev't Program 6-Jan-18 LPU Cavite
Trainer's Methodology 1 TESDA 1-Jun-15 TESDA, Cavite
Basic Food Safety Hygiene 6-Jun-13 LPU Cavite
Appendix 6

Corespondence / Communications
(Letters)

FINAL MANUSCRIPT LAW 08june2020

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CLARO M.

RECTO ACADEMY OF ADVANCED STUDIES

Background of the Study

countries rates of illnesses are increasing significantly (Kumari, 2015) especially in

emerging economies which are in the midst of developmental changes (Nyarugwe, et

al., 2018) as consumers have increasingly expressing interest in characteristics about

quality and safety.

LYCEUM OF THE PHILIPPINES UNIVERSITY 1

prepared or mishandled at home, in food service establishments or markets. Not all

2014). However, the worldwide reoccurrence of food scandals, foodborne outbreaks

(Luning and Nyarugwe, 2018). As a result, reform of Food Safety Management

systems worldwide (Bermouna, 2015).

Example of which are the implementing rules and regulations of RA 10611,

Department of Agriculture Administrative order of 2012 and the National Meat

LYCEUM OF THE PHILIPPINES UNIVERSITY 2

vendors in wet markets in Cavite province.

LYCEUM OF THE PHILIPPINES UNIVERSITY 3

Statement of the Problem

vendors among wet markets in the province of Cavite.

Specifically, the study aims to answer the following:

1. What is the demographic profile of the participants, based on:

g. Types of meat sold/handled; and

h. Number of years in the meat handling?

2. What is the level of Food Safety Practices of the participants in terms of

HACCP Pre-Requisite Program (PRP):

a. Market building and equipment design;

b. Solid waste management and disposal;

c. Pest control systems;

d. Personnel hygiene practices of meat handlers;

e. Raw material control;

LYCEUM OF THE PHILIPPINES UNIVERSITY 4

g. Storage and transportation; and

h. Documentation and record-keeping?

ticipants and their level of Food Safety Practices?

Ha1: There is a significant relationship between the demographic profile of the

participants to food safety practices.

Ho1: There is no significant relationship between the demographic profile of the

participants to food safety practices.

LYCEUM OF THE PHILIPPINES UNIVERSITY 5

application which is very potential foundation for any related researchers in

developing Quality Management System in food safety.

Participants form the selected Wet Markets

Food Safety Practices

Proposed Program and Intervention

Figure 1.1 The Research Paradigm

or intervention to further improve the current practices for FSMS.

LYCEUM OF THE PHILIPPINES UNIVERSITY 6

market administrator of (8) eight districts.

represents the qualitative analysis.

vendors/stalls along wet markets in Cavite.

Significance of the Study

This study is to be pursued for the benefit of the following:

Local Community. The implementation of this study will be definitely felt by

LYCEUM OF THE PHILIPPINES UNIVERSITY 7

ence to purchase meats at supermarkets are increasing. Eliminating the susceptible

Future Researchers. This study will be a useful tool as a baseline information

cient and effective approach to strengthen the food safety systems.

Scope and Limitation of the Study

meat vendors in wet markets in Cavite. Participants’ demographic profile was

their day-to-day business.

LYCEUM OF THE PHILIPPINES UNIVERSITY 8

operationally and/or conceptually defined.

Biological hazards. Also known as biohazards, refer to biological substances

include medical waste or samples of a microorganism, viruses, or toxins (from a