Reserts Sa Group Ni Wendell

SURIGAO DEL NORTE NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL
APPROVAL SHEET
The qualitative research attached hereto, entitled OPEN KITCHEN IN SURIGAO

CTY:IMPACT ON THE CUSTOMER PERCEPTIONTOWARDS CLEANLINESS
OF THE FOOD ,prepared and submitted by Fermin L. Flauta I, Emarie R. Higayon, and
Candy Rose Serna in partial fulfillment of the requirements for the subject Practical
Research 1 is hereby accepted.
RESEARCH ADVISORY COMMITTEE
GREGORIO JR. T. LLANO, SPST I

Research Adviser
Panel Member Panel Member
Recommending Approval:
QUEEN ANN M. NAVALLO, PhD

Asst. School Principal II Date Signed
Approved:
ESTELITA G. GALIDO, PhD

Secondary School Principal IV Date Signed
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OPEN KITCHEN IN SURIGAO CITY: ITS IMPACT ON

THE CONSUMERS PERCEPTION TOWARDS
CLEANLINESS OF THE FOOD
A Qualitative Research Submitted to Senior High Faculty

Surigao del Norte National High School
Senior High School
Penaranda St., Surigao City
In partial fulfillment
of the Requirements for the Subject of
Inquiries, Investigations and Immersions
GlorrietaMargauxGuiral
Jaysel Ann T. Estobo
Joshua Benedicto
Markjhon A. Cuaton
Mark Angelo O. Tingcang
Niño FelipinMenil
NielJohnchris T. Racho
Oriel T. Dequit
Roldan Makiling
Wendell Carl P. Rivero
March 2020
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ABSTRACT
Although the consequences of poor food health and food handling practices can be very
costly to business or even lethal in some cases, research providing information of open
kitchen design as it relates to food safety is lacking. The present study seeks to add
knowledge in this area, studying restaurang operators perception of open and closed
kitchen. Using semi-structured, face to face interviews, 20 restaurant managers and
owners in Fulton County, Georgia, United States provided their views on kitchen design
as it relates to a number of aspects that include hygiene, convenience or even the
emphasis on the visual element of being able to see what is taking place ‘ behind the
scenes’. Overall respondents whose kitchents were both open and closed viewed open
kitchen restaurants operators being more emphatic about the cleanliness differential. In
addition, open kitchens were thought to positively influence employee behavior,
particularly in regards to being more exposed to customers’ scrutiny. Finally, the
provision of an entertaining and engaging atmosphere, as well, as enhanced cleanliness
perception factors were reasons why open kitchens were constructed in that manner.
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ACKNOWLEDGEMENT
The researchers would like to extend
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DEDICATION
The researchers wish to dedicate this research to their parents, Ms.Ellen A. Menil, Mr.
and Mrs. Cuaton, Mr and Mrs. Estobo, Mr.and Mrs. Racho, Mr and Mrs. Dequit, Mr and
Mrs. Rivero, Mr and Mrs. Guiral, Mr and Mrs. Tingcang, Mr and Mrs. Benedicto,Mr and
Mrs. Makiling for their sacrifice, inspiration, financial and moral support to the people in
the community and most of all to God for his spiritual blessings to make this research.
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PROPOSED RESEARCH PAPER FORMAT
PROPOSED RESEARCH PAPER FORMAT
Table of Contens Page

TITLE PAGE .…………………………………………………………………… 1
APPROVAL SHEET …………………………………………………………..… 2
Chapters l
1. THE PROBLEM
Introduction …………………………………….…………………. 5-6
Theoretical and Conceptual Framework ……………………….... 6-7
Statement of the Problem ………………………………………… 8
Null Hypothesis ……………………………………….. 8
Significance of the Study ………………………………………… 8
Scope and Limitations of the Study ……………………………. 8-9
Definition of Terms ………………………………….…………… 9
Chapter ll
2. REVIEW OF RELATED LITERATURE ………….……..………….. 10
3. General Overview of Street Vending Practices in Surigao City……. 10-17
Chapter lll
METHODOLOGY
Research Design ………………………………………………….. 18
Research Locale ………………………………………..………… 18-20
Participants of the Study ………………………………………… 21
Research Instrument …………………………………………….. 21
Validity and Reliability of Instruments ………………………… 22
Data Gathering Procedure ………………………………………. 22
Data analysis……………………..………………………………… 22
Chapters IV
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA………… 24
Table no.1Profile of the Participantsin terms of age……………… 24
24
Table no.2Profile of the Participants in terms of sex………………………… 24
24
Figure no.1 Profile of the Participants there age…....……… 26-29
Chapter V
SUMMARY CONCLUSION AND RECOMMENDATIONS
Summary ………………………………………..………… 30
Conclusion …..…………………………………………… 30-33
Recommendations ……………………………………….. 33
REFERENCES …………………………………………………………………. 33-35

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CURRICULUM VITAE ………………………………………..……………… 36-46
Letter Permit …………………………………………….. Appendix A

Research Instrument ……………………………………….. Appendix B
Documentation ….…………….………………………….. Appendix C
Chapter 1
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THE PROBLEM
Introduction
The importance of food safety has grown in recent decades, to a great extent
transforming the way thehospitality industry operates. One motive for such development
has been governments’ stricter food safety requirements, as food poisoning and other
events of a similar nature in the hospitality industry have lead to serious health issues, in
some cases with deadly consequences for consumers (Satcher, 2000). To provide for a
safer food consumption environment, kitchen design and layout are being considered
more often, as evidenced by the growth of professions such as foodservice consultants,
who work with foodservice equipment dealers to plan the physical layout of commercial
kitchens (Guyott, 1997). Eaton (2005), for instance, discussed the impact food safety has
had on kitchen design and explained that temperature control and sanitation have
received the most attention. For many years, hospitality operations’ kitchens have been
designed to fulfill multiple roles, including safety and appeal. Also, the adoption of
different food cultures and trends, whereby the chefs/cooks provide entertainment to
patrons while preparing meals, has seen the development of different kitchen styles,
including open kitchens.
Theoretical and Conceptual Framework
This research is anchored on the theory of hygiene and sanitation such as "The
germ theory and Urban Hygiene" by Parker Montrubio, among Open Kitchens in Surigao
City. In order to keep the costumers away from the food poisoning there are stepes to be
followed: clean, separate, cook and chill food at the right temperatures. In cleaning, wash
surfaces and utensils after each use. Bacteria can spread throughout the kitchen and get
onto the cutting boards, counter tops and utensils. Wash fruits and veggies, even if you
plan to peel fruits and veggies, it is important to wash them first because there are
possibilities that bacteriawil spread from the outside surface to the inside as you cut or
peel them. In separating foods, use separate plates and utensils for cooked and raw foods.
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This is to avoid cross contamination of the food. Cooking the food is done or simply by
checking its color and texture. Cooked food is safe only after it has been heated to a exact
temperature to kill harmful bacteria. The color and texture alone won't tell you whether
your food is done. To make sure that the food is cooked in the right temperature, you can
use a food thermometer.
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INDEPENDENT VARIABLE DEPENDENT VARIABLE OUTPUT
Customer’s Profile Perception of the customers

toward the cleanliness of the
 Year Level; Intervention Program
food.
 Age; and Sex
Figure 1. Flow chart of the study showing the interplay of the independent and
. dependent variables as well as the output of the study.
Statement Of The Problem
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The main purpose of the study was to assess the cleanliness of the food and the health of
the customers in Surigao City.
Specifically, this study sought to answer the following questions:
1. What is the profile of the participant of the study in terms of:

1.1 Age;
1.2 Year level;and
1.3 Sex?
2. What is the level of student’s cleanliness awareness in Street Foods ?

3. What is the level of student’s cleanliness preparedness in Street Foods?
4. Is there a significant difference between the level of cleanliness awareness and
preparedness of the customers according to the profile?
5. Based on the findings of the study, what enhancement training can be proposed on
cleanliness preparedness in Street Foods.
Null Hypothesis
Ho: There are no bacterial risks posed by cooked street vended food in markets
around Surigao City, so which means that the cooked foods in street vendors are clean
and it satisfied the customer.
Significance of the study
The result of this study would give benefits to the following:
Students. The students will benefit in a way that it can help to assess their level
of buying street foods and to know if the food is clean and healthy.
Parents. This study is beneficial to them because they are very influencial to the
healtiness of their children/students. This will give ideas to the parents on what to buy
foods and seller making their children safety in street foods.
Sellers. This study would help the sellers to improve their services, cleanliness,
and safetiness to their costumers
Customers. The customers will be wise to choose and buy cooked foods in street
foods.
Scope and Limitation of the Study
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The study is primarily focused and is limited on Hygeine and Sanitation Practices
in Open Kitchens in terms of the knowledge and skill of the cooks/vendors in kitchen
safety. The researchers aimed to describe the compliance of the Open Kitchens in
providing foods that are safe to the guests. The specific respondents are the Cooks and
Consumers of the Open Kitchen in Surigao City
Definition of Terms
The following terms are defines operationally for clear understanding of the
study.
Close Kitchen- A closed kitchen is just what the name suggests – 'closed off', or
isolated, from the rest of the house. The walls separating the kitchen from the other parts
of the house makes the kitchen a room of its own.
Hygiene- conditions or practices conducive to maintaining health and preventing
disease, especially through cleanliness.
Open kitchen- An open kitchen is one which is more integrated with the adjacent
rooms in the house – usually the living room and the dining room. Such a kitchen is
commonly 'open' from more than one side, meaning that it doesn't have walls on more
than one side.
Sanitation- conditions relating to public health, especially the provision of clean
drinking water and adequate sewage disposal.
Consumer – A person who purchases goods and services for personal use.
Cleanliness of the food – Food hygiene means the cleanliness associated with
food.
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Chapter 2
REVIEW RELATED LITERATURE
Literature is reviewed in accordance with the area of study under the
following subtopics: general overview of street vending practices in Surigao City
nature of the street food trade and its economic importance; microbial contamination of
street foods; Escherichia coli as a contaminant; Salmonella as a contaminant; factors
contributing to the contamination of food; food borne illnesses; need to improve street
foods;
General Overview of Street Vending Practices in Surigao City.
The street food industry plays a very important role in meeting food requirements
of commuters and urban dwellers in many cities and towns of developing countries, as it
feeds thousands of people daily with a large range of foods that are relatively cheap and
easily accessible (Tambekar et al., 2008). Street foods are sources of nutrition for many
low-income groups and therefore play an important part in their day to day life. However
there are significant reports of health vendors in Surigao City had primary education and
below 52.38% of them had secondary education while 28.57% had college education A
total of 38 of the vendors (33.3%) had received no formal education. Knowledge for
food vending was acquired by self-teaching by trial and error in 47.62% of the
street vendors. Only 4.76% of the vendors admitted to formal training in food handling
and vending while 47.62% acquired their knowledge by observation or taught by their
parents. Muinde and Kuria (2005) reported that most (61%) of the vendors in Nairobi
acquired cooking skills from observation, 33.3% were taught by their parents while 6.3%
gained the skills by trial and error (self-taught). AtAbeokuta, Nigeria that few
vendors (12%) acquired the knowledge of food preparation by formal training (Omemu
et al., 2008). Hygiene during handling and cooking of street foods is very important.
According to FAO (1997), foodhandlers should have the necessary knowledge and skills
to enable them to handle food hygienically. In owerri Nigeria it was observed that
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23.81% of the vendors prepared food in unhygienic conditions. The study in Nairobi
reported that about 85% of the vendors interviewed prepared their foods in unhygienic
conditions. Many studies have reported that due to lack of proper knowledge and
guidance on street food vending, vendors prepared their foods in explicitly
unhygienic and unsanitary conditions. However Martins (2006) observed otherwise in his
study in South Africa. The survey showed a high hygiene standard maintained by most
vendors during preparation and serving of the foods. This study indicated that the health
risks of consuming street foods are minimal, that street food vendors depend on vending
for their livelihood and that their customers appreciate their trade. On a similar note, Von
and Makhoane (2006) found that street food vendors in South Africa were capable of
producing relatively safefood with low bacterial counts, although there was still a need
for proper hygienicconditions and access to basic sanitary facilitiesproblems that have
been associated with these street foods (Muleta and Ashenafi (2001); Ashenafi
(1995); El-Sherbeeny et al (1985); Abdussalam and Kaferstein, (1993); Mensah et al
(2002) and (Omemu and Aderoju, 2008). Street food vendors are often unlicensed,
untrained in food safety, food hygiene and sanitation, and work under crude
unsanitary conditions (FAO 1990). Over thirty-five percent of the vendors in Nairobi,
Kenya belonged to the age category of 20-25 years. Sixty percent of the vendors were
male while 40% were female. Sixty-two percent of the vendors interviewed had primary
education and below, 36.3% had secondary education while only 1.3% had college
education (Muinde and Kuria 2005). In Accra the street food trade was conducted by
children aged >10 years and by women aged <52 years and it was found that street
vendor here were mainly women (Mensa et al 2002). In terms of education, 19.05% of
The Nature of the Street Food Trade and its Economic Importance Like other informal
sector enterprises, street food enterprises are characterized by the small scale
of the operation, use of traditional food processing technologies, and low capital costs
that allow ease of entry into the sector (Tinker and Fruge 1982). Those who participate in
this sector are principally the urban poor and this has been seen by some as an innovative
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response or coping strategy on their part when denied access to more formal employment
structures. As Atkinson (1992) points out, however, this view originated in the 1970s
against a backdrop of economic expansion; the macro-economic context of the 1990s is
very different and support of the informal sector should not be seen as a panacea for
the urban poor. Because of its very nature, the informal sector is not enumerated by
official data collecting agencies; thus official statistics on the street food trade are
virtually non-existent. FAO estimates that there are approximately
100,000 vendors in Malaysia whose collective total annual sales amount to over $2
billion (Dawson and Canet 1991)! The EPOC studies found that the annual volume of
trade ranged from $67 million in Bogor, a city of 250,000 people, to $2 million in
Manikganj, a small provincial town of 38,000 people. The trade also provides an
important source of employment and income; EPOC found that the street food trade
comprised from about 6 percent of the total labor force in Zinguinchor, Senegal and
Manikganj, Bangladesh to 15 percent and 25 percent in Iloilo City, the Philippines, and
Bogor, Indonesia, respectively (Cohen 1985). A study in Uganda found that most
vendors earned a favorable wage--the majority earned more than the minimum
government civil service wage (87 percent earned US $5-$20 per day) and none
earned less than the minimum wage--but most assistants were paid less than US
$9 per month (Nasinyama 1992).Despite the need for further documentation, it can be
seen that the street food trade makessubstantialcontributions to these urban economies
Microbial Contamination of Street Foods The main health hazard associated with street
foods is microbialcontamination but pesticide residues, transmission of parasites, the use
of unpermittedchemical additives, and environmental contamination have also been
identified aspossible hazards (Abdussalam and Kaferstein, 1993; Arambulo, III, et al.
1994).The potential for the contamination of street foods with pathogenic micro-
organisms hasbeen well documented and several outbreaks of disease, including cholera
outbreaks, havebeen traced to consumption of contaminated street foods (Abdussalam
and Kaferstein1993).The risk of contamination varies greatly with the type of street food
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and how the food isprepared. Generally, cereal and bakery products with low moisture
content, products thathave been adequately sugared, salted, or acidulated, and some
fermented products support bacterial growth less readily than dairy, egg, and meat
products. Foods that are cooked immediately prior to consumption are safer than those
which have been cooked and storedat ambient temperature (WHO 1992). Dishes
containing raw ingredients or made with iceare also high risk items (Arambulo, III, et
al. 1994). Other factors implicated in causingmicrobial contamination include poor
food preparation and handling practices, inadequatestorage facilities, the personal
hygiene of vendors, and a lack of adequate sanitation andrefuse disposal facilities
(Abdussalam and Kaferstein 1993).The health risk posed by street foods, however, may
be no greater than that posed byfoods from other sources (Abdussalam and Kaferstein
1993). Female street food vendors have been found to havebetter hygienic practices than
do their male counterparts (Dawson and Canet 1991). As a component of most street
foods, safe water supplies are essential. This is an area of conflicting technical
approaches, but both WHO and PAHO recommend the use of a hazard analysis critical
control point (HACCP) approach asthe most cost-effective and flexible means to improve
the safety of street foods in the diverse conditions in which they are made( Bryan 1992;
Arambulo, III, et al.1994).
Escherichia coli as a Food Contaminant E. coli is gram positive, Facultative anaerobic
and non-sporulating organism. The cells are about 2μ long and 0.5μ in diameter with
a cell volume of 0.6 to 0.7μm3 (Kubitschek, 1990). The optimal growth of E coli
occurs at 37°Cbut some laboratory strains can multiply at temperature of up to 49°C
(Fotadar et al., 2005). Some strains of E. coli possess flagella with peritrichus
arrangement (Darnton, 2007). Some virulent strains of E. coli causes Gastroenteritis,
Urinary tract infections, and neonatal meningitis, In rare cases, virulent strains are also
responsible for Hemolytic-uremic syndrome (HUS), Peritonitis, Mastitis, Septicemia
and Gram negative Pneumonia (Todar, 2007). Bacterial infections are usually treated
with antibiotics, Antibiotic resistance is a growing problem, some of this is due to
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overuse of antibiotics in humans but some of it is probably due to the use of antibiotics as
growth promoters in food of animals (Johnson et al., 2006). The bacterium E. coli is one
of the best and most thoroughly studied free-living organisms. It is also a remarkably
diverse species because some E. coli strains live as harmless commensals in animal
intestines. External contact and subsequent ingestion of bacteria from fecal contamination
can cause detrimental health effects (Money et al., 2009). Stomach cramps, nausea and
vomiting are the symptoms caused by E. coli; however serious complications can
also occur. Water samples were the only non-fecal samples that tested positive for
E.coli. Water has been implicated in human outbreaks and the studies revealed that
water may be an important source of 0157:H7 on farms (Karmali, 1989). Effluents are
good primary reservoir for E. coli. Microbial growth in drinks due to contaminated water
supplies or sugar syrups can cause discoloration, offflavors and shortened shelf-life, as
well as increasing the risk of infection to consumers (Noronha et al., 2002). However,
selective media are universally used in water monitoring and were employed in the
United States Environmental Protection Agency epidemiological investigations,
suggesting that cultivable fecal indicator counts are valid predictors of disease risk
(Sinton et al., 1994). Sewage can serve as a vehicle for entering into human and
nonhuman hosts either by direct contact or through contamination of drinking water
supplies (Boczek et al., 2007). E. coli O157:H7 has been isolated from ill people around
the world. It tends to be reported more often from more developed countries but this may
be an artifact caused by the paucity of sophisticated diagnostic laboratories in developing
countries. (M. Ellin Doyle, August/October 2006).
Salmonella as a Food Contaminant Salmonella is facultative anaerobe, gram negative
flagellated rod-shaped bacterium which is about 2-3 x 0.4-0.6 μm in size (Yousef and
Carlstrom,2003; Montville and Matthews, 2008). Outbreaks of salmonellosis have been
linked to a wide variety of fresh fruits and vegetables including apple, cantaloupe,
alfalfa sprout, mango, lettuce, cilantro, unpasteurized orange juice, tomato, melon, celery
and parsley (Pui et al., 2011b). Historically Salmonella had been named based on the
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original places of isolation such as Salmonella London and Salmonella Indiana but it
has been replaced by the classification based on the susceptibility of isolates to different
selected bacteriophages which is also known as phage typing (Bhunia, 2008).
Epidemiologic classification of Salmonella is based on the host preferences.
Typically, Salmonella Enteritidis, Salmonella Typhimurium and Salmonella
Heidelberg are the three most frequent serotypes recovered from humans each year
(Gray and Fedorka-Cray, 2002; Boyen et al., 2008). Kauffmann-White scheme
classifies Salmonella according to three major antigenic determinants composed of
flagellar H antigens, somatic O antigens and virulence (Vi) capsular K antigens. More
than 99% of Salmonella strains causing human infections belong to Salmonellaenterica
subspecies enterica. Further classification of serotypes is based on the antigenicity of the
flagellar H antigens which are highly specific for Salmonella (Scherer and Miller,
2001). Bacteria can be classified based on phylogeny.A phylogenetic tree can be
derived from the comparison with 16S rRNAor other gene sequences. Salmonellae are
non-fastidious as they can multiply under various environmental conditions outside
the living hosts. They do not require sodium chloride for growth, but can grow in the
presence of 0.4 to 4%. Most Salmonella serotypes grow at temperature range of 5 to 47°C
with optimum temperature of 35 to 37°C but some can grow at temperature as low as 2 to
4°C or as high as 54°C (Gray and Fedorka-Cray, 2002). They are sensitive to heat and
often killed at temperature of 70°C or above. Salmonellae grow in a pH range of 4 to
9 with the optimum between 6.5 and 7.5. They require high water activity (aw) between
0.99 and 0.94 (pure water aw=1.0) yet can survive at aw <0.2 such as in dried foods.
Complete inhibition of growth occurs at temperatures <7°C, pH <3.8 or water activity
<0.94 (Hanes, 2003; Bhunia, 2008). Typhoid cases are stable with low numbers in
developed countries, but non-typhoidal salmonellosis has increased worldwide.
Typhoid fever usually causes mortality in 5 to 30% of typhoid-infected individual in the
developing world. Data on salmonellosis are scarce in many countries of Asia, Africa
and South and Central America where only 1 to 10% of cases are reported (Portillo,
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2000; Hanes, 2003; Hu and Kopecko, 2003). Single-food-source outbreaks indicate that
as little as 1 to 10 cells can cause salmonellosis with more susceptibility to infection by
YOPI groups (Yousef and Carlstrom, 2003; Bhunia, 2008).
Factors Contributing to Contamination of Street Vended Food Foodcontamination
refers to the presence in food of harmful chemicals and microorganisms which can
cause consumer illness. There are many factors that contribute to the contamination of
food. For instance study done in Kumasu Ghana indicates that most ready to eat foods
sold on the streets are contaminated with various microbial types (P. Feglo1 and
K. Sakyi2). The bacterial isolates were 23% coagulase negative staphylococci, 18%
Klebsiellapneumoniae, 3.7% S. aureus and 2.2% E. coli were seen in the food samples
maybe as a result of either wearing of dirty clothing, improper cleaning of dishes,
unhygienic handling and serving practices or all of
these. Other contributing factors may be the contaminated hands of vendor, and perhaps
lack of knowledge of hygienic practices and safety of food products (Fang et al.,
2003). Unhygienic surroundings (where the foods were prepared and sold) like flowing
sewage in open gutters, improper waste disposal system and inadequate water supply
attracts house-flies or fruit flies, probably further increases food contamination
(Chumber et al., 2007).Street food has often been associated with travelers’ diarrhoea.
Therefore, improvements in the safety of street food can not only improve public health,
but also foster the development of the tourist sector (Oyemade et al, 1998; Ghosh et al,
2007). In addition to microbial hazards, street foods can become contaminated with high
levels of toxic chemicals including pesticide residues, heavy metals, mycotoxins and
unapproved food additives, such as textile dyes. Contaminants may also enter the food
under the street conditions where dust and vehicular traffic raise pollution levels.
There are many safety requirements that have been laid down by the Codex
Alimentarius Commission to provide guidance for governments on food safety
measures specifically addressed to street food vendors (Codex, 1999 and 2001).
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Chapter 3
RESEARCH METHODOLOGY
This chapter contains the research methodology and procedures used in this study.
It includes the research design, research locale, population and participants of the study,
sampling design, research instrument, validity and reliability of instruments, data
gathering procedures, scoring and quantification of data, and statistical treatment.
Research Design
The study adopted a descriptive survey and experimental design. The descriptive
design was used to assess the hygienic practices of the street vendors and the potential
link between food contamination and the risk factors. Descriptive survey designs
were in the preliminary and exploratory studies (Orodho, 2004).
This enabled gathering of information, summarizing, presenting and
interpreting for the purposes of clarification. Standard methods for microbiological
analysis was used for enumeration, isolation and identification of E. Coli
Research Locale
The study locations were the markets around Surigao city, which is there are so
many students when 5:00 PM comes. All of the schools in surigao city the students are
more likely to go in Luneta Park just to eat street foods and satisfy their cravings.
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Figure 1. Map of the study
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Figure 2. Map of the study
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Population and Participants of the Study
The target population constitutes all the street vendors in the markets in
SurigaoCity.The accessible population was the street vendors selling the selected cooked
food in Luneta Park. Due to lack of official statistics as they are not licensed and
registered it was estimated that the markets have approximately 15 vendors. Forty person
was selected using purposive sampling as u can see in table 1, the study targeted only
customers of specific or selected foods. In the areas of study for each the number of
vendors selling the selected food was established, and a systematic random sampling
used.
Research Instruments
A questionnaire (Appendix 1) was used to collect the information required from
the population. The information included level of education, training in basic food
hygiene, and acquisition of cooking skills and preservation of food items being sold.
The questionnaire constituted close ended questions to provide more structural responses
and open ended questions to provide for more depth information. The hygiene practices,
food handling and the service procedures were observed and the surrounding
environment of the street vendors during the trade were observed and recorded in the
observation checklist. Focus group discussions were held to get more in-depth
information that would not be easily be obtained through the questionnaire.
Pre-Testing of the Instruments
The instruments were pretested on the vendors from one location around
Luneta Park which is not included in the study to get enlightened on issues such as the
easiness on the administration of the questionnaire, the length of time needed in for the
collection of the data, analysis of the samples and areas where more information was
required.
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Validity and Realibility of Instruments
The research instrument used was validated by the experts then after correction,
comments and suggestions,revision follow. The realibility was done by distributing the
questionnaire to the 60 selected customers as participants of the study from SurigaoNore
National High School.
Data Gathering Procedures
The vendors were briefed on the purpose and importance of the study in which
confidentiality and anonymity of response was assured to them. The questionnaire
was administered to the vendors with the help of two assistants. They were filled
together openly as most of the vendors do not have permanent structure and locating
them would be difficult. Focus groups wereheldwith a group of five vendors at any
given time. Observation checklist was used to collect information on the current
situation of the vendors and the vending site. The observation was done the same day the
questionnaire was administered.
Data Analysis
The collected data were analyzed using Statistical Package of Social Sciences
(SPSS) computer software. The techniques used to analyze the data were one way
analysis of variance (ANOVA) at 95% level of confidence interval (CI), was done to
determine any significance difference in the bacterial counts done to establish any
statistical difference between the hypothesized mean and the sampled mean. Descriptive
statistics such as means, percentage andfrequencies were used to present the findings.
OPEN KITCHEN IN SURIGAO CITY: ITS IMPACT ON

THE CONSUMERS PERCEPTION TOWARDS
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CLEANLINESS OF THE FOOD
SURVEY QUESTIONNAIRE
Customers Name:_____________ Date:________

Age:________________________ Sex:__________
Directions : Put a check (/) that corresponds your answer
(4) – Agree (3) – Strongly Agree
( 2) – Disagree (1) – Strongly Disagree
QUESTION 4 3 2 1
1.The services of the open kitchen seller are good

and it is the reason why I prefer to eat here.
2. The staff of the open kitchen are kind that is
why many customers go back.
3. The cart of the open kitchen is very attractive
and it helps with their cleanliness.
4. The taste of their food is very yummy and
clean.
5. I think the place of street foods is not clean that
is why no to rare customers are here.
6.Their service is not good and I saw dirt with
their food.
7. I usually buy foods when I’m depressed, and
this open kitchen helps me relieving my stress
because its clean and approachable.
8. So far the service of the open kitchen seller is
good and I like it becuase I can assure that their
food is healthy.
9. I think that their food is not healthy and not
clean that is why I discouraged my friends to eat
in the open kitchen.
10. I got bad experience eating street foods in
terms of the cleanliness of their food.
11. Eating street foods satisfy my tummy even

though I am not certain as to how it was prepared.
12.Street foods is somewhat healthy for me
especially it can satisfy my tummy and mood.
13.I believe that street foods in an open kitchen is
not healthy for the teens.
14. Street foods in an open kitchen to assess is
clean for me but not healthy.
15. Street foods in an open kitchen to assess is not
clean for me and not healthy.
Chapter 4
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA
25
SENIOR HIGH SCHOOL
This chapter represents the analysis of the data gathered, its findings and
interpretation based on the problems stated on chapter 1.
Problem 1. What is the profile of the participantof the study in terms of:
1.1 age;
1.2 year level; and
1.3 sex?
Table 1. Profile of the Participants in terms of Age
AGE
Frequency Percent
15-16 YRS OLD 5 12.5
17-18 YRS OLD 22 55.0
Valid 19-20 YRS OLD 8 20.0

20 YRS OLD AND
5 12.5
ABOVE
Total 40 100.0
This table shows the frequency of the participants’ profile according to their age.
As presented, out of 40 participants, the age ranges from15-16 years old and above shows
the least frequency of 5 (12.5%). Followed by 17-18 years old with a frequency of 22
(55.0%) and then the age ranges from 19-20 years old with a frequency of 8 (20.0%).And
then the ranges from 20 years old above with a frequency of 5 (12.5%).
The findings revealed that the age ranges from 17 to 18 years old were the most
responsive students out of 40 participants. Thus, the corresponding percentage in each of
the range tells us the response rate of the participants in terms of the age.
26
SENIOR HIGH SCHOOL
Table 2. Profile of the Participants in terms of Sex

SEX
Frequency Percent
MALE 14 35.0
Valid FEMALE 26 65.0
Total 40 100.0
Table 2 shows the frequency of the selected participants in terms of Sex. Out of
40 participants, female has the most frequency number of 26 (65.0%) and the male has
the frequency number of 14 (35.0%). This simply means that most of the randomly
selected participants were female and their responses could greatly affect the result of this
study.
Problem 1. What is the profile of the participant of the study in terms of:
1.1 age; and
1.2 sex
1.3
Figure 1. Profile of the Participants in terms of their Age
As presented, out of 40 participants, the age ranges from15-16 years old and
above shows the least frequency of 5 (12.5%). Followed by 17-18 years old with a
frequency of 22 (55.0%) and then the age ranges from 19-20 years old with a frequency
of 8 (20.0%).And then the ranges from 20 years old above with a frequency of 5
(12.5%).
The findings revealed that the age ranges from 17 to 18 years old were the most
responsive students out of 40 participants. Thus, the corresponding percentage in each of
the range tells us the response rate of the participants in terms of the age.
27
SENIOR HIGH SCHOOL
Figure 1. Profile of the Participants in terms of their Sex
Out of 40 participants, female has the most frequency number of 26 (65.0%) and the male
has the frequency number of 14 (35.0%). This simply means that most of the randomly
selected participants were female and their responses could greatly affect the result of this
study.
Problem 2. What are the impact of open kitchen in Surigao City to the perception of
the costumers towards the cleanliness of the food?
Table 1.QUESTIONNAIRE RESULT
Mean Std. Descriptio Verbal

Deviation n Interpretation
Q1The services of the open kitchen seller are Agree Satisfied
good and it is the reason why I prefer to eat 3.3250 .88831
here.
Q2 The staff of the open kitchen are kind that Agree Satisfied
3.2750 .90547
is why many customers go back.
Q3 The cart of the open kitchen is very Agree Satisfied
2.9750 .94699
attractive and it helps with their cleanliness.
Q4 The taste of their food is very yummy and Agree Satisfied
3.0000 .84732
clean.
Q5 I think the place of street foods is not Agree Satisfied
clean that is why no to rare customers are 2.6250 .83781
here.
Q6 Their service is not good and I saw dirt Agree Satisfied
2.8500 .92126
with their food.
Q7. I usually buy foods when I’m depressed, Agree Satisfied
and this open kitchen helps me relieving my 3.0000 .96077
stress because its clean and approachable.
Q8 So far the service of the open kitchen Agree Satisfied
seller is good and I like it becuase I can 3.3846 .98983
assure that their food is healthy.
Q9 I think that their food is not healthy and Agree Satisfied
not clean that is why I discouraged my 3.1750 .98417
friends to eat in the open kitchen.
Q10 I got bad experience eating street foods Agree Satisfied
2.8750 .96576
in terms of the cleanliness of their food.
28
SENIOR HIGH SCHOOL
Q11 Eating street foods satisfy my tummy Agree Satisfied

even though I am not certain as to how it was 3.1750 .87376
prepared.
Q12 Street foods is somewhat healthy for me Agree Satisfied
2.9500 .93233
especially it can satisfy my tummy and mood.
Q13 I believe that street foods in an open Agree Satisfied
2.9000 .92819
kitchen is not healthy for the teens.
Q14 Street foods in an open kitchen to assess Agree Satisfied
3.0750 .99711
is clean for me but not healthy.
Q15 Street foods in an open kitchen to assess Agree Satisfied
2.9250 1.20655
is not clean for me and not healthy.
AVERAGE 3.0282 .46189
MEAN 3.0282 .46189
Scale Description Parameter Verbal

Interpretation
4 STRONGLY AGREE 3.50 – 4.00 Very Satisfied

3 AGREE 2.50 – 3.49 Satisfied
2 DISAGREE 1.50 – 2.49 Neutral
1 STRONGLY DISAGREE 1.00 – 1.49 Not Satisfied
Out of 15 Questions all of them are Agree which is Satisfied
Problem 3. Is there a significant difference between the impact of open kitchen to

the customers perception towards cleanliness of the food according to their profile?
Table 1.Analysis of Variance of the impact of open kitchen to the customers perception
towards cleanliness of the food Across Sex
Sum of df Mean F Sig. Decision Interpretation

Square Square
s
Between Do not reject HO1 Not significant
.031 1 .031 .144 .707
Groups
Within
8.289 38 .218
Groups
Total 8.320 39
29
SENIOR HIGH SCHOOL
Here in table 2 the Sum of Squares in Between Groups is .031, df is 1, Mean Square
is .031, Frequency is .144 and for Significant is .707. And in within Groups the Sum of
Squares is 8.289, df is 38,Mean Square is .218 and for Frequency and Significant is 0. So
the total of these in Sum of Squares is 8.320 and for df is 39.
Table 2.Analysis of Variance of the impact of open kitchen to the customers perception
towards cleanliness of the food Across Age
Sum of df Mean F Sig. Decision Interpretation

Square Square
s
Between Do not reject HO1 Not significant
.564 3 .188 .873 .464
Groups
Within
7.756 36 .215
Groups
Total 8.320 39
As you can see in Between Groups the sum of squares is .564, df is

3, Mean Square is .188 , Frequency is .873 and his Significant is .464 And
the Sum of Squares in Within Groups is 7.756, df is 36, Mean Square
is .215 and for Frequency and Significant is 0. And the total of Sum of
Sqaures towards Between and within groups is 8.320 and 39 for df.
30
SENIOR HIGH SCHOOL
Chapter 5
SUMMARY, CONCLUSIONT,DEDICATION AND RECOMMENDATIONS
This chapter entails the summary of the study, conclusions drawn and the
recommendations based from the findings of the study.
Summary
This study used a descriptive method of research. The researchers used standardized
survey questionnaires as their research instrument.
The findings showed that most of the participants were female and almost half of
the costumer was in the age ranges from 17-18 years old most of participant customer.
And most of the costumer in Open Kitchens are females for about 65.00% shown in the
table 2 in terms of Sex. And in terms of Age most of the costumer ranges from 17-18
With 55.00% shown in table 1. This indicates that the population in Surigao City were
very much more likely to eat in Open Kitchen but not much aware in Healthy Lifestyle.
Moreover, the researchers proposed to the seller to always wash hands,
wear proper outfits in terms of cooking and always cover the food if there is no costumer.
And for the costumer should not eat always Street Foods because this is not healthy for
your lifestyle. Thus, this reminders would help to prevent the illness or worst to have an
Hepatythis.
Conclusion
Based from the findings of the study, the following conclusions were drawn.
The consumers in Surigao City were not very much aware about healthy
in street foods. And most of the consumers in Street foods are females which has
26 out of 40 respondents for 65.00% and males only has 14 out of 40 for 35.00%
in terms of Sex. As presented, out of 40 respondents, the ages ranges from 15-
16 yeards old shows the least frequency of 5 (12.5%). Followed by 17-18 years
old with a frequency of 22 (55.0%) and then the age ranges from 19-20 years old
31
SENIOR HIGH SCHOOL
with a frequency of 8 (20.0%) and lastly the age ranges from 20 years old and
abve with a frequency of 5 (12.5) in a total of 100% .
Recommendations
Based from the findings of the study, the researchers drawn the following
recommendations:
 The Open Kitchen should cook the food well.
 Kitchen’s Staffs should wear proper outfit like Masks, Plastic Gloves,
and hair net etc;
 When serving the food, they should use food tong.
 The costumers should have to open their minds and hearton the
importance of being aware and prepared on the occurrence of their
healthy lifestyle.
 The parents should give time to discuss the healthy foods to eat.
32
SENIOR HIGH SCHOOL
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SURIGAO DEL NORTE NATIONAL HIGH SCHOOL

SENIOR HIGH SCHOOL

The qualitative research attached hereto, entitled OPEN KITCHEN IN SURIGAO

RESEARCH ADVISORY COMMITTEE

GREGORIO JR. T. LLANO, SPST I

Panel Member Panel Member

QUEEN ANN M. NAVALLO, PhD

ESTELITA G. GALIDO, PhD

OPEN KITCHEN IN SURIGAO CITY: ITS IMPACT ON

A Qualitative Research Submitted to Senior High Faculty

Jaysel Ann T. Estobo

Mark Angelo O. Tingcang

Wendell Carl P. Rivero

The researchers would like to extend

PROPOSED RESEARCH PAPER FORMAT

PROPOSED RESEARCH PAPER FORMAT

Table of Contens Page

REFERENCES …………………………………………………………………. 33-35

CURRICULUM VITAE ………………………………………..……………… 36-46

Letter Permit …………………………………………….. Appendix A

more often, as evidenced by the growth of professions such as foodservice consultants,

including open kitchens.

Theoretical and Conceptual Framework

use a food thermometer.

INDEPENDENT VARIABLE DEPENDENT VARIABLE OUTPUT

Customer’s Profile Perception of the customers

. dependent variables as well as the output of the study.

Statement Of The Problem

Specifically, this study sought to answer the following questions:

1. What is the profile of the participant of the study in terms of:

2. What is the level of student’s cleanliness awareness in Street Foods ?

and it satisfied the customer.

Significance of the study

The result of this study would give benefits to the following:

foods and seller making their children safety in street foods.

and safetiness to their costumers

Scope and Limitation of the Study

Consumers of the Open Kitchen in Surigao City

of the house makes the kitchen a room of its own.

Hygiene- conditions or practices conducive to maintaining health and preventing

disease, especially through cleanliness.

than one side.

Sanitation- conditions relating to public health, especially the provision of clean

drinking water and adequate sewage disposal.

REVIEW RELATED LITERATURE

Literature is reviewed in accordance with the area of study under the

following subtopics: general overview of street vending practices in Surigao City

street foods; Escherichia coli as a contaminant; Salmonella as a contaminant; factors

General Overview of Street Vending Practices in Surigao City.

guidance on street food vending, vendors prepared their foods in explicitly

(1995); El-Sherbeeny et al (1985); Abdussalam and Kaferstein, (1993); Mensah et al

against a backdrop of economic expansion; the macro-economic context of the 1990s is

virtually non-existent. FAO estimates that there are approximately

foods is microbialcontamination but pesticide residues, transmission of parasites, the use

of unpermittedchemical additives, and environmental contamination have also been

outbreaks, havebeen traced to consumption of contaminated street foods (Abdussalam

al. 1994). Other factors implicated in causingmicrobial contamination include poor

food preparation and handling practices, inadequatestorage facilities, the personal

hygiene of vendors, and a lack of adequate sanitation andrefuse disposal facilities

Arambulo, III, et al.1994).

Escherichia coli as a Food Contaminant E. coli is gram positive, Facultative anaerobic

occurs at 37°Cbut some laboratory strains can multiply at temperature of up to 49°C

arrangement (Darnton, 2007). Some virulent strains of E. coli causes Gastroenteritis,

Customers Name:_____ Date: