INDUSTRY’S COMPETENCE IN FOOD PREPARATION AND

SERVICES
IN THE CONTEXT OF HOME ECONOMICS INSTRUCTIONS

A Thesis
Presented to
The Graduate School
CEBU TECHNOLOGICAL UNIVERSITY
Main Campus, R Palma St., Cebu City

In Partial Fulfillment
of the Requirements for the Degree
MASTERS OF ARTS IN VOCATIONAL EDUCATION

ETHYLE D. WEIGEL
November 2019

APPROVAL SHEET
 This Thesis entitled “INDUSTRY’S COMPETENCE IN FOOD PREPARATION
AND SERVICES IN THE CONTEXT OF HOME ECONOMICS INSTRUCTIONS”
prepared and submitted by ETHYLE D. WEIGEL, in partial fulfillment of the
requirements for the degree of MASTER OF ARTS IN VOCATIONAL (MAVEd), has
been evaluated and is recommended for acceptance and approval for Oral
Examination.

THESIS ADVISORY COMMITTEE

ROSEIN A. ANCHETA JR. ASEAN PE., D.M., Ph.D.

Chairman

WILMA C GIANGO, Ph.D PERLA N. TENERIFE, Ed. D., Ph.D

Adviser Member

ELVISA O. BASUBAS, Dev. Ed.D TERESITA ROJAS, Ph.

D
Member Member

REBECCA DC. MANALASTAS, Ed.D., Ph.D

Co-Chairman
———————————————————————————————————————

PANEL OF EXAMINERS

Approved by the Committee on Oral Communication with a grade of PASSED

ROSEIN A. ANCHETA JR. ASEAN PE., D.M., Ph.D.

Chairman

WILMA C. GIANGO, Ph.D PERLA N. TENERIFE, Ed. D., Ph. D

Adviser Member

ELVISA O. BASUBAS, Dev. Ed.D. TERESITA T. ROJAS, Ed. D. D

Member Member

REBECCA DC. MANALASTAS, Ed.D., Ph.D

Co-Chairman

Design Hearing: Passed

Oral Defense Hearing: November 19, 2019

ABSTRACT

INDUSTRY’S COMPETENCE IN FOOD PREPARATION AND

SERVICES
 IN THE CONTEXT OF HOME ECONOMICS INSTRUCTIONS

Ethyle D. Weigel
ethyle.weigel2@gmail.com
Cebu Technological University- Main Campus

Home Making Arts and livelihood programs are both part of the important
life skills a person must learn while growing up. In the prior ages, Home Making
Arts’ focal point was more on teaching women how to fix food and sew but as
time develops, it became more diverse which is now relevant to both genders.
Food Industry in the Philippines is now increasing in size at its phenomenal rate
and becoming more varied. With this enormous amount of profit and food outlets
starting, the demand for more food industry workers is now escalating.
This research aims to determine the relevance of Home economics
instruction in regards to food preparation and service among food industry
workers of YELO, Coffee Bean Scent, Serenitea, Infuso and Med cafe which are
located in Cebu City, and Lapu-lapu City Philippines. This study utilized a
descriptive survey research method. The researcher entailed approximately 60
food workers as respondents, who were given questionnaires from the research
study by a group of researchers Noor-Azira Abdul-Mutalib, et al with the research
title “Knowledge, attitude and practices towards food hygiene and cleanliness of
food handlers in Kuala Pilah, Malaysia. After the respondents answered the
questions, the researcher described and analyzed the data gathered.
In conclusion, the study revealed that the respondents had a high
knowledge in food handling, positive attitude towards food handling and had a
proper practice method in food handling and service. With this high regards of
knowledge, attitude and food handling, it proved the effectiveness of Home
Economics Instructions, which is beneficial to the food workers’ service which
contributed to the food industry’s competence.
It is recommended that the areas of weakness in Home Economics should
be intensified and given importance to be taught in TLE Subject in order to
address the distinguished areas of concerns and differences; strengthen the
knowledge of the students in order to heighten their performance once these
students would start on working. While in strengths of Home Economics Subjects
should be pursued to be taught and reinforced in order for the students to benefit
from it in the future stages of their lives specifically upon employment.

Keywords: Home Economics Instruction, Food Preparation, Food Handling,

Food Industry Workers, Knowledge in Food Handling, Attitude Towards Food
Handling, Practice in Food Handling, Level of Effectiveness
ACKNOWLEDGEMENT
 First and foremost, praises and thanks to God, the Almighty, for his
showers of blessings throughout my research work and to complete the research
successfully.

I would like to express my deep and sincere gratitude to my research

mentor Dr.Wilma C. Giango,Ph.D, To our President and Chairman Dr. Rosein A.
Ancheta JR. ASEAN PE.,D.M.,Ph.D; Co-chairman Rebecca Manalastas, Ed.D.,
Ph.D; and to the members Dr. Perla N. Tenerife, Ed.D.,Ph.D, Elvisa O. Basubas,
Dev.Ed.D. and Teresita T. Rojas, Ed.D.D for giving me the opportunity to do
research and providing invaluable guidance throughout this research. All of your
dynamism, vision, sincerity and motivation have deeply inspired me to do more
and go beyond my capabilities. It was a great privilege and honor to work and
study under their guidance. I would also like to thank them for the friendship, and
empathy.
Nobody has been more important to me in the pursuit of this project than
the members of my family. I would like to thank them, most especially my
Husband, for giving me love, patience, understanding, prayers and all out
support to complete this research work. To my beloved parents whose love and
guidance are with me in whatever I pursue.

My special thanks to my Brother and sisters, and friends for their support
and valuable prayers and for their keen interest shown to complete this thesis
successfully.

Ethyle D. Weigel

DEDICATION

The researcher wished to wholeheartedly dedicate this humble work to:

 Her divine provider: God Almighty;

Her parents: Papa Tyrone and Mama Vicenta;

Her brother: Tyrone Jr.;

Her sisters: Aileen, Marjorie, Grechie, Diane;

Her better half: Narciso L. Cinco III

Her daughter: Shari Nicole;

Her sons: Ernest, Euan and Ethan;

This one’s for all of you.

TABLE OF CONTENTS

PAGE
TITLE PAGE I

APPROVAL SHEET

II

ABSTRACT III

ACKNOWLEDGMENT V

DEDICATION VI

TABLE OF CONTENTS VII

LIST OF TABLES VIII

LIST OF FIGURES IX

Chapter

1 THE PROBLEM AND ITS SCOPE

INTRODUCTION

Rationale of the study 1

Theoretical background 3

THE PROBLEM

Statement of the problem 5

Significance of the study

RESEARCH METHODOLOGY

Design

10

Data gathering 10
 Environment 11

Respondents

14

Instrument

15

Data Gathering Procedure

16

Treatment of data

20

Scoring procedure 20

Definition of terms

23

2 PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA 24

Profile of the respondents 25

Age and gender 25

Educational attainment 26

Month of employment 27

KNOWLEDGE, ATTITUDE AND PRACTICE BY RESPONDENTS

Knowledge of food handling 28

Attitude towards food handling 31

Practice in food handling 33

SUMMARY OF KNOWLEDGE, ATTITUDE AND PRACTICE 34

Issues and concerns related to food preparation and 36

 food services in the industry

Knowledge in food handling 37

Attitude toward food handling 39

Practice in food handling 41

SUMMARY OF SCORES OF KNOWLEDGE, ATTITUDE AND 44

PRACTICE IN FOOD HANDLING

Integrative home economics instructions 45

3 SUMMARY, FINDINGS, CONCLUSIONS & RECOMMENDATION

47

Summary 47

Findings

48

Conclusions

49

Recommendations

50

4  THE OUTPUT

51

Rationale 51

Objectives 52

Target Clientele 53

Scheme Implementation 53

Strengthening guide 53
APPENDICES

A. Transmittal letter 57

B. Consent form 58

BIBLIOGRAPHY 59

CURRICULUM VITAE 61

LIST OF TABLES

Table Page

1.0 Distributions of respondents 13

2.0 Knowledge of food handling 18

2.1 Attitude towards food handling 18

2.2 Practice in food handling 19

3.0 Scoring guide for data interpretation of knowledge, 21

attitude, and practice in food handling

4.0 Age of respondents 24

4.1 Gender of respondents 25

4.2 Educational attainment 26

4.3 Months of employment 27

5.0 Knowledge of food handling 28

6.0 Attitude towards food handling 30

7.0 Practice in food handling 32

8.0 Summary of knowledge, attitude and practice in 34

food handling
9.0 Knowledge of food handling score 36

9.1 Attitude towards food handling score 37

9.2 Practice in food handling score 39

10 Summary of scores of knowledge, attitude and 41

practice in food handling.

11 Highest incorrect and uncertain percentage scores 42

LIST OF FIGURES

Figure

Page

1.0 Schematic diagram 5

2.0 Flow of study 10

3.0 Location of study 12

 Chapter 1

THE PROBLEM AND ITS SCOPE

INTRODUCTION

Rationale of the Study

Globally, food is the main source of nourishment of human beings. Food is a

key part of our lives, that is the basis as to why the way it is grown, processed

and conveyed is given value in understanding and improving (Economywatch

Content, 2010). With that, one fundamental right of an individual is the right to

have adequate, flourishing and safe food. Young as adolescent, it is important to

raise awareness on the appropriate dietetic habits which taught the consumer to

decide healthier alternatives of food. The welfare of the citizens is the core

responsibility of the state. Interventions to foster home stimulation and learning

opportunities in incorporation towards good nutrition will be needed to ensure

optimum early development and longer-term goal in human capital.

Republic Act No. 10533 in DepEd Order No. 43, S 2013 indicated that

Enhancing the Basic Education System of the Philippines by nourishing its

Curriculum and inflating the number of years for Basic Education in which

Technology and Livelihood Education (TLE) is one of its important and correlated
curriculum. One of the rationale as to why the Philippine Educational System

acquires the K-12 program, is to develop our Senior High graduates to be

employed in the future in order to engage globally competitive economies. These

skills are being initiated in Senior High and it requires further research to

stabilize the school programs and evolve the competencies of the learners that

are responsive to the qualities of the partner industries (DepEd, 2013). Home

Economics is one of the areas in Technology & Livelihood Education. It gives

acknowledgement on its other proportions in which Home Economics is a

component complete by the subunits that incorporates: Cooking, Health &

Hygiene and Community awareness. Cuisine is important in food processing, in

which enough preparation of foods is particularly important when it might

accommodate the foremost source of protein. Preparation of food is obligatory to

ensure that the byproduct is safe and free from harmful levels of microorganism.

As well as causing undesirable flavours and odours in products, these organisms

may lead to illness. (NHRI.org, 2016).

Several individuals are becoming interested and fascinated not just by

eating but also in preparing and producing food. The food establishment has

become one of the world's leading and superior industries in food preparation

and products. The birth of schools offering food preparation and production

course, open the doors to those who want to learn & enhance their cooking

prowess, improving their skills to serve the customer in a fast & safe way. Food

industry in the Philippines, which comprises all forms of food retail, is now

evolving at its phenomenal cost with added food outlets and food carts. In the
upcoming year, the food industry will pursue its rise and the involvement of more

individuals like students will confidently peak as well. In relation with this

demand, the study was focused on three proportions in Home Economic in which

competencies amidst food industry employees in regards of food preparation and

service and determine the conveyance of cookery instruction food handling and

acquisition of skills during Senior High more especially in the Home economics

instructions and its application in the cookery Industry.

Theoretical Background

Urbanization and consumer habits of the millennial generation as of the

present have leveled up the amount of people buying and consuming food

concocted in public and private places (Mohsen Attaran et al, 2019).

Home Economics and livelihood programs are together fragments of the

emphasized life skills an individual must acquire while growing up. Furthermore,

the students grasp which nutrients are necessary for human health and

persistent growth of life and which food involves such nutrients, as well as the

comprehension, skills and mastery related to cookery that manufacture it viable

to enjoy eating food in the absence of decreasing the nutrient value.

Unaccompanied by these cookery skills and techniques, it would be strenuous to

place the efficiency and comprehension of nutrients and food into full practical

usage (Yoko Suzuki, 2014). 

According to Laurel (2013), home economics discipline has paved the way

for people to the fields of education, nutrition, social service, and hospitality
management. In conjunction, hospitality focuses on preparation, production, and

overhaul of food in a commercial and profit-oriented environment. 

Among the learning areas, the Technology and Livelihood Education

subject is the highest form of experiential, interactive, interdisciplinary and value-

laden (political-economic, cultural, moral values, aesthetic and vocational). It is in

this learning area that allows the Filipino apprentice the quality time to engage in

practical knowledge and life’s techniques that have been learned, most likely the

skills of vocational efficiency and empathy (De Alca, 2008).

Furthermore, technology and Livelihood Education aspire to promote

comprehension, techniques, mastery, values and attitudes that will draw up an

individual for entry into the commercialized industry. Thus, will be able to achieve

comprehension and not just acknowledge but appreciate competencies in

diverse programs as they associate to Home Economics, Agriculture Arts,

Industrial Arts and Entrepreneurship (Calmorin, 1994).The study of Technology

and Livelihood Education requires redirection to address the present society’s

concern and to advocate knowledge in advancement and interact to the

necessities of individuals, families and the entire community (Sizoo, 2005).

The good views of Home Economics Food and Nutrition Education

presented in the research study acclaims that it can be a salient drive for moving

critically prominent foundational knowledge and skills to youngster (Slater,Joyce

et.al,2014).

A technique oriented field of research which equipped the learners with

product skills that produce them self reliance/self given employment describes
Vocational Home Economics. To equip the learners, the one who teaches the

subject should also be equipped with efficient and reliable strategies for effective

teaching, comprehension and learning (Bamalli, 2014).

RA 9509 Art. 4 states an educational and instructional activities designed

to enhance the comprehension, skills and values of intended receivers and to

better nurture them to do in gainful employment and/or entrepreneurship, should

be given by the center.

With its well-rounded approach to solving family-related issues in our

current society, Home economics is well positioned to instill reliable practices (all

kinds of practices) in each individual, households, and various communities in

order for them to live and do their potential in the global society of today and

tomorrow. For some time, home economists have seen that personal

commitments, values, and behavior matter, and that they can be among the most

potent places of becoming different (Hira,2013).

Theoretical Conceptual Framework of the Study

Theoretical Basis: Legal Basis:

Institutes livelihood
and skills training to
J. Laurel’s Theory widen employment
opportunities,
withstand poverty and
refine the quality of
life of Filipinos, as the
 Importance of
Home
economics in
food
preparation and
service.
To gather
which aspects
in Home
economics and
give importance

Figure 1.0 Schematic Diagram

THE PROBLEM

Statement of the Problem

The study aimed to determine the Industry competence in Food

Preparation and Services in the identified food industry of Infuso, Serenitea,

MedCafe, YELO and Coffee Bean Scent located in Cebu City during the Fiscal

Year 2019 as basis for Integrative Home Economics Instructions.

Specifically, the study aims to answer the following:

1. Relevant Information of the Respondents that can be derived from:

1. 1. Personal Information

1.1.1 age

1.1.2 gender

1.1.3 education attainment

1.1.4 TLE subject attendance

1.2. Employment Information

1.2.1 length of service

1.2.3 previous jobs attended (If Applicable)

2. To what extent do the respondents practice the Home Economics:

2.1. Food Preparation

2.1.1 sanitation

2.1.2 preparation of raw and prepared food

2.1.3 food storage

2.2 Food Handling as to:

2.2.1 knowledge of food handling

2.2.2 attitude towards food handling

2.2.3 performance in food handling

3. What are the issues and concerns related to food preparation and food

services in the industry?

 4. Based on the findings, what integrative Home Economics instruction can

be crafted?

Significance of the Study

The result of the study was very favorable to some people who were in a

way or any ways, involved in the food process and service, to frequently enhance

their values and view in regards to work. In these, lies the significance of this

study.

The following will benefit from the study:

Department of Education (DepEd). This department in the government

has benefited in this study through improving the curriculum of TLE of the Senior

High students. With this study, DepEd would be able to train TLE faculty with

specific skills who will handle Home Economics.

CM MAVED-program. This department was able to benefit in this study

through promoting the program and developing the skills in food preparation and

service in Home Economics/Home Making Art. The current deficiencies of the

TLE subject that needs to be improved will be strengthened for effective and

efficient food industry workers.

Five (5) food industry establishments and management.  The output of

the study will serve as a guide for the food industry in hiring workers that would

meet the qualification standards set by the company.

Food and other industry workers. Since home economics does not only

focus on food preparation and service alone, the results have benefited other

workers. Giving importance to the knowledge, skills and attitude they acquired in
Home Making Arts, they would be able to develop work values that would help in

their respective work and personal lives.

Educators. Based on the output of the study, the Senior High Technology

and Livelihood Education subject educators were able to know the significant

contribution of the subject , teaching lifelong learnings to the students. With that,

the educators became efficient in their job since the learning will not only be

applicable during the student life but at the same time in the students’ future

career paths.

Students. Senior High students taking Technology and Livelihood

Education subject also benefit in this study since the educators were able to

focus on the key points on this subject. With that, the students were able to apply

their knowledge in Home Economics as they graduate and proceed with Tertiary

Level or if they decided to start their careers. 

The Current Researcher. The study has helped uncover critical areas in

the educative process that many researchers are not able to explore. The

research study deals on the relevance of Home Economic Instruction with the

objective that skills delivered are acquired, developed by the students and

applied in the food industry.

The Future Researchers. They are going to benefit from this study by

coinciding the data to the findings gathered. The relevance of Home Economics

not limiting only in the Efficiency of food industry workers but in other fields of

work as well.
 RESEARCH METHODOLOGY

Research Design

The study utilizes a descriptive survey research method. Respondents of

this study, food industry workers have answered questions which focuses on

their competency through their individual demographics and employment

Information. Secondly, it has focused on their efficiency towards food preparation

and service through their knowledge, attitude and practice of food handling in

relation to their previous knowledge obtained during their Secondary Level of

Education. Thus, educators were able to know and improve which aspects of

Home Economics are relevant and should be focused on in their teachings in

order to prepare the students for their future career paths. 

Figure 2. Flow of the Study

INPUT PROCESS OUTPUT

1. Related information in terms of:
1.1 Knowledge of food handling
1.2 Attitude towards food Distribution of
handling Questionnaire Integrative Home
1.3 Practices in food handling Economics
Statistical Instructions
2. Extent of Practices of home
Analysis
economics competencies by the
industry worker
2.1. Food Preparation
2.1.1 Sanitation
2.1.2 Preparation of Raw and
Prepared Food
2.1.3 Food Storage
2.2 Food Handling as to:
2.2.1 Knowledge of Food
Handling
2.2.2 Attitude towards
Food Handling
2.2.3 Performance in Food
Handling
Figure 2. Flow of the Study
3. Issues and Concerns related to
food preparation and services

Environment

Infuso, Serenitea, MedCafe, YELO and Coffee Bean Scent which are all

located in Cebu, were the chosen Food Industries. These food retails are one of
the starting food industries located in Cebu City. They cater not just food alone

but at the same time serve coffees and milk teas. These food retails have just

started its branches in Cebu and are currently growing to be bigger retails. Infuso

Coffee Outlet is located in Mango Ave, opened last 2018, caters both Coffee and

Sweet Desserts. Serenitea is located in IT Park, opened last 2015, caters both

Refreshments and other food variants. MedCafe is located in V.Rama Avenue,

opened last 2018, serves Food that are served in solo and group orders. Coffee

Bean Scent is also located in Kamputhaw, opened last 2015, mainly serves

Caffeinated drinks and some desserts. Lastly, YELO is located in Mactan,

opened last 2018, serves food variants and some Milk tea. These are the chosen

food industries since they just recently opened and are still growing. With its

growing range, the researcher utilized its developing industry compared to the

established and bigger food retails. It would be fair to conduct the research study

in the food industry to have an idea on the food retail business that has just

started and is about to prosper into a larger business compared to the ones who

were already experienced and have established its working protocols and ethics.

The study was conducted in 5 different locations within Cebu City area

specifically located at:

 Serenitea

YELO

Figure 3.0 Location of the Study

Respondents Coffee Bean

Scent
 The researchers involved approximately 60 food workers as respondents

with an age range of 18 to 30 years old that are currently employed in S Infuso,

Serenitea, MedCafe, YELO and Coffee Bean Scent Cebu whose jobs include

cooking, preparation of food, serving the food prepared and after care of the

establishment upon closing. 

Inclusion to the criteria of the respondents would be the following: their

educational level of attainment specifically a Secondary Level of Education

graduate or more, at least two (2) months in the food industry and literacy of an

individual to be able to read and write in order to comprehend to the

questionnaires given. The exclusion criteria would be: respondents who were not

able to take a Technology and Livelihood Education subject, one (1) month or

less in the food industry and inability to read and write since it may contribute to

the discrepancies of the research study.

To ensure a transparent distribution, purposive sampling of the distribution

of respondents will be used as shown in Table 1.

Table 1
Distributions of Respondents
Food Workers Male Female Total

Infuso 6 7 13

Serenitea 4 6 10

MedCafe 5 8 13

Coffee Bean Scent 5 6 11

YELO 7 6 13

Total 27 30 60

Research Instrument
 The two (2) types of measuring a food industry knowledge and efficiency

is through objective and subjective measures. In this study, it mainly focuses on

the subjective measure of the food industry workers. 

The adapted questionnaire that was used in this study was adapted from a

group of researchers Noor-Azira Abdul-Mutalib, et al with the research title

“Comprehension, attitude and mastery regarding food hygiene and sanitation of

food handlers in Kuala Pilah, Malaysia. The main focus of the research was to

evaluate the understanding, attitude and mastery of the cookery workers to

determine the significant correlation between sociodemographic characteristics

and their knowledge level. A self-administered questionnaire (Table 2.0, 2.1, 2.2)

was used in the research in which its validation was done with cross reference

and verification from the experts in the identified field. Reliability of the

questionnaires had also been tested with Cronbach’s alpha for each set of the

queries having a range of within acceptable limit (>.8). The knowledge section

(Table 2.0) involves eight (8) questions that need an answer of a scale from one

(1) to five (5). The attitude proportion (Table 2.1) involves 13 questions with an

answer of strongly agree, agree, uncertain, disagree and strongly disagree. For

the practice portion (Table 2.2), it involves 13 questions that need an answer of a

scale from one (1) to five (5). The study inferred that even though comprehension

towards food handling was satisfactory, some of the hygiene aspects should be

emphasized and education in regards to food safety training should be provided

more often to the cookery service staff for it to decrease foodborne hazards

(Abdul-Mutalib et al, 2012).

 In this research study that was conducted, the questionnaires were

modified in clear and easier questions in order for the respondents to

comprehend the questionnaires. At the same time, an additional demographic

characteristic will be added, such as: Age, Educational Attainment, Year of

Graduation, Number of months of employment and previous job attended, if

applicable. With the data that will be gathered at the end of the research study,

we will be able to identify the relevance of Home Economics in regards to food

preparation and service among food industry workers.

Data Gathering Procedure       

A descriptive research specifically a survey questionnaire was used in this

study. The questionnaires that were handed out to be answered are constructed

clearly in order for the workers to comprehend easily. The first part of the

questions include the respondents’ demographic profile: Age, Gender,

Educational Attainment, Attended TLE Subject and Employment Information:

Months of Employment and Previous Job (if applicable), respectively. With that,

the researchers were able to identify the competence of the respondents and the

relevance of their knowledge acquired in Home Economics during their

Secondary Level of Education in the Philippines.

On the second part of the Questionnaires, it was divided into three (3)

parts: Knowledge of Food Handling, Attitude towards Food Handling and Practice

in Food Handling. Knowledge in Food Handling (Table 2) primarily focuses on

the preparation of food, correct application of cleaning and sanitation procedures,

importance of food storage and proper equipment to be used in food handling.

Attitude towards Food Handling (Table 3) primarily focuses on the sanitation

before, during and after food preparation. Practice in Food Handling (Table 4)

primarily focuses on how they solely practice their knowledge and attitude as a

food industry worker. Questionnaires that were given were fully explained to the

respondents in vernacular in order to fully understand and answer the questions

properly.  At the same time, the significance of the study was properly explained

in order for the respondents to understand and answer efficiently.

After the respondents finished answering the questions, the researcher

described and analyzed the data gathered. The aid of a statistician is also

needed in order to comprehensively analyze the data that will be collected.  The

expertise and keenness of the researcher is necessary in order to arrive with a

fair and proficient conclusion. 

Treatment of Data

To achieve the frequency of the response, the retrieved answered

instruments were tailed and tabulated and presented in tables for better and clear

understanding of the data.

Simple Percentage Computation was used to determine the profile of the

respondents. Weighted Mean was used to measure the extent of knowledge,

attitude and practice towards Food Handling of the respondents.

ANOVA (Analysis of Variance) was used to determine the existence of

significant relationship between Food Handling and Service and the Knowledge
gained in Home Economics Instructions during the respondent’s Secondary

Level of Education.

Scoring Procedure

To successfully understand the articulation of each skill and performance,

it is best to establish the appropriate expression of numerical data which had to

be translated verbally. The succeeding tables illustrate the criteria for scoring the

Industry’s Competence in Food Preparation and Services in the contexts of

Home Economics Instructions.

Table 5 as seen in the Appendix D, it displays the scoring guide for data

interpretation of Knowledge, Attitude and Practice in Food Handling.

DEFINITION OF TERMS

The terms in the key concept of this study are operationally defined in this

section to provide the precise meaning intended for this study.

Home Economics. This refers to aspects that involve household

management in terms of cooking, Health and hygiene, etc.

 Meal Preparation. This refers to the concept of how workers prepare the

whole meal or dish ahead of schedule.

Meal Service. A service that simply refers to a meal being served to the

diner and who is serving it.

Food industry workers. This refers to workers who perform a variety of

customer service, Food preparation and even cleaning duties in eating and

drinking establishments.

Chapter 2

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This Chapter presents, analyzes and interprets the data collected in

connection with this study.The data pertain to the Industry’s competence in food

preparation and services in the context of home economics instructions. The

presentation is divided into Four (4) parts.

 Part one (1) provides a profile of the respondents as to Personal

Information: Age, Gender, Educational Attainment and Attended TLE subject and

as to Employment Information: Months of Employment and Part two (2)

describes the Months of employment.

Part two (2) describes the level of effectiveness on knowledge gained in

the actual application of knowledge and skills as to Knowledge of Food Handling,

Attitude towards Food Handling and Performance in Food Handling.

Part three (3) presents the issues and concerns related to food

preparation and food services in the industry.

Part four (4) discusses Integrative Home Economics instructions that can

be crafted based on the findings.

THE PROFILE OF THE RESPONDENTS

This part of the chapter presents the profile of the respondents as to

Personal Information: Age, Gender, Educational Attainment and Attended TLE

subject and as to Employment Information: Months of Employment and Part two

(2) describes the Months of employment.

The respondents of the study 11 workers from Infuso, 12 workers from

Serenite, 14 workers from MedCafe, 13 workers from Coffee Bean Scent and 10

workers from YELO, for a total of 60 food industry workers.

Age and Gender of the Workers

 As reflected in Table 6, there were 35 food industry workers that belong to

the age bracket of 21-23 years old which composed 58.33% of the total

population, 18 workers belong to the age bracket of 24-27 which composes the

30% of the population and 7 workers belong to the 27-30 years old age bracket

composing 11.67% of the population. This means that most of the food industry

workers are in the younger generation age bracket 21-23 years old indicating that

the food workers had studied the TLE subject approximately 4-6 years ago and

are mature enough.

Table 6
Age of Respondents
n= 60
Age Respondents %
21-23 35 58.33
24-27 18 30
27-30 7 11.67

Table 6 shows that 55% of the respondents which is composed of 33

workers are male and 61.67% of the respondents which is composed of 37

workers are female. Which means that most females are into jobs that involve

food and beverage but with a minimal difference with male ratio, approximately

4%.

Table 7
Gender of Respondents

n= 60

Gender Respondents %
Male 33 55
Female 37 61.67
Educational Attainment and TLE Subject Attended

Table 4.2 presents the profile of the respondents as to Educational

attainment and if the respondents have attended TLE Subject. As shown in the

Table, Educational attainment was categorized into four (4) brackets, First

bracket was High School undergrad with zero (0) respondents; Second bracket

was High School graduate with twenty-one (21) composing 35% of the

population; Third bracket was College level with nineteen (19) respondents which

composes 31.67% of the population and fourth bracket was College graduate

with twenty (20) respondents composing 33.33% of the total respondents. This

indicates that all of the respondents were able to graduate High School and

attended the TLE subject but indicating that most of the workers were High

School Graduates.

Table 8
Educational Attainment

n=60

Educational Attended TLE

Attainment Respondents % Subject Respondents %
Highschool
Undergrad 0 0 Yes 60 100
Highschool
Graduate 19 31.67 No 0 0
College Level 21 35
College Graduate 20 33.33
Months of Employment

The Months of employment is displayed in Table 4.3 stating that 27

respondents which is equivalent to 45% of the population have been employed

for 2-6 months, 40% of the population which is 24 respondents have been

employed for 7-11 months and 9 workers which is 15% of the population have

been employed for approximately 1-2 years already. Which means that most of

the workers have just started and experienced training just recently.

Table 9
Months of Employment
n=60

Months of Employment Respondents %

1-2 yrs 9 45
7-11 mos 24 40
2-6 mos 27 45
KNOWLEDGE, ATTITUDE AND PRACTICE TOWARDS FOOD HANDLING

This part of the chapter describes the level of effectiveness on knowledge

gained in the actual application of knowledge and skills as to Knowledge of Food

Handling, Attitude towards Food Handling and Practice in Food Handling.

There were 60 respondents in this study all of which are working as a food

industry worker, most of the population are High School Graduates, mostly

females and have taken Technology and Livelihood Education specifically Home

Economics during their Secondary Level of Education.

Knowledge of Food Handling

 Table 10 shows the Knowledge of Food Handling among Food Industry

Workers.

Table 10
Knowledge of Food Handling
n=60
Level of
Indicators Weighted Mean Effectiveness
Preparation of food in advance is more
likely to contribute to food poisoning. 1.87 Strongly Disagree
Reheating food is more likely to
contribute to food contamination. 1.85 Strongly Disagree
An incorrect application of cleaning
and sanitization procedures for
equipment (refrigerator, slicing
machine, mincer) increase the risk of
foodborne disease to consumers. 4.47 Strongly Agree
Washing hands before handling food
reduces the risk of contamination. 4.55 Strongly Agree
Wearing gloves while handling food
reduces the risk of transmitting
infection to consumers and staff. 4.67 Strongly Agree
The use of cap, masks, protective
gloves and adequate clothing can
reduce the risk of food contamination. 4.53 Strongly Agree
The importance of knowing the
temperature of the refrigerator/ freezer
to reduce the risk of food spoilage. 3.97 Agree
Improper storage of foods may cause
a health hazard to consumers. 4.45 Strongly Agree

Average Weighted Mean 3.8 Agree

Legend:
 Range Level of Effectiveness
3.40-5.00 Strongly Agree

2.60-3.39 Uncertain
1.00-2.59 Strongly Disagree

As revealed in Table 10, the general knowledge of the respondents

towards Food Handling is a sequence of Strongly Agree; with an average

weighted mean of 3.8; this means that the respondents agrees with the

statement indicators in regards to their knowledge in handling food as what the

respondent’s have learned during their Home Economics subject. The usage of

Gloves in food handling decreases the possibility of transmitting infection which

is in accordance to the fact that it is prudent to incorporate proper hand washing

with the wearing of gloves and other hygienic practices to minimize the likelihood

of contamination as per food handling which is shown by the respondent’s

comprehension (Abakanda, 2017).

Attitude Towards Food Handling

The attitude towards Food Handling among the Food Industry Workers is

reflected in Table 11.

Table 11
Attitude Towards Food Handling
n= 60

Weighted Level of
Indicators Mean Effectiveness
Work area must be cleaned before start
working. 4.53 Strongly Agree
Hands should be washed before start
working. 4.82 Strongly Agree

Working with dirty hands should be avoided. 4.93 Strongly Agree

We must cover our mouth and nose when
coughing or sneezing. 4.8 Strongly Agree
Apron can be used as a towel to clean
hand. 1.68 Strongly Disagree
We should not smoke while working. 4.88 Strongly Agree
We should not rub our hands on face, hair,
etc. while working. 4.47 Strongly Agree
Jewelry (including wedding ring) and a
watch can be worn while handling food. 1.6 Strongly Disagree
The same towel can be used to clean many
places. 2.18 Strongly Disagree
Raw food and cooked food not necessarily
be separated. 4.1 Strongly Agree
Separate kitchen utensils must be used to
prepare raw and cooked food. 3.68 Strongly Agree
Defrosted food should not be refrozen. 2.67 Uncertain
Food should not be touched with wounded
hand 4.58 Strongly Agree

Average Weighted Mean 3.76 Strongly Agree

As reflected in Table 11, the average weighted mean for the respondent’s

Attitude Towards Food Handling is 3.76 with a verbal description of Strongly

Agree; this means that the respondents mostly agrees with the statement

indicators in regards to their Attitude towards Food Handling and Service as to

their Knowledge in Home Economics. The respondents Strongly Agrees with the

statement that Working with Dirty Hands should be avoided which is correct and

is in accordance to a verity that refinement of food worker hand washing

application is condemnatory to the depletion of foodborne illness and is

conditional on a clear comprehension of present hand washing techniques and

sanitation of hands (Green et al, 2016). The respondents are not in favor of

wearing jewelry such as watches while handling food. This further implies that

the respondent's attitude towards food handling can greatly affect their service as

a food industry worker in which these attitudes towards food handling were

greatly obtained during their Home Economics Subject.

Practice In Food Handling

Table 12 presents the Practice done by the Food Industry Workers in

regards to Food Handling.

Table 12
Practice in Food Handling
n=60

Weighted Level of
Indicators Mean Effectiveness
I clean the work area before I start work. 4.8 Always
I wash my hands before I start work. 4.92 Always
I use a tissue when I am coughing or
sneezing. 4.52 Always
I eat while working 2.0 Seldom
I use my apron as a towel to clean my
hand. 2.57 Often
I do not smoke while working. 1.05 Always
I rub my hands on my face, hair, etc.
while working. 4.53 Seldom
I use jewelry and a watch while working. 4.3 Seldom
 I use the same towel to clean many
places. 1.63 Seldom
I do not separate raw food with cooked
food. 3.00 Often
I use separate kitchen utensils to prepare
raw and cooked food. 4.57 Always
I do not refreeze defrosted foods. 4.3 Seldom
I touch food that does not wrap up with a
wounded hand. 1.1 Always

Average Weighted Mean 3.4 Always

As indicated in Table 12, the Practice by the Food Industry Workers in

Food Handling got an average weighted mean of 3.4 with a Verbal Interpretation

of Always which means that the respondents mostly affirms and does practices

the indicator statement. It implies that the respondents perform hand washing

prior to starting to work which is in accordance to the certainty that Proper hand

washing before doing something can definitely decrease the conveyance of

pathogens from hands to food and other materials (Green et al, 2016). This

further implies that the respondent’s knowledge and attitude towards food

handling, which were acquired during Home Economics subject, greatly affects

the Practice of Food Industry Workers in Food Handling and Services.

Summary of Knowledge, Attitude and Practice in Food Handling

Table 13 reflects the summary of the Food Industry Workers’ Knowledge

in Food Handling, Attitude Towards Food Handling and Practice in Food

Handling as gathered in Table 5.0, Table 6.0 and Table 7.0.

 Table 13
Summary of Knowledge, Attitude and Practice in Food Handling

Weighted Mean Level of Effectiveness

Knowledge in Food Handling 3.8 Strongly Agree

Attitude Towards Food Handling 3.76 Strongly Agree

Practice in Food Handling 3.4 Always

Average Weighted Mean 3.65 Strongly Agree/Always

As shown in Table 13, the respondent’s Knowledge, Attitude and Practice

in Food Handling has an average weighted mean of 3.65 with a verbal

interpretation of Strongly Agree/Always. Which indicates that the respondents

mostly affirms on the stated statement indicators. This implies that the knowledge

in food handling and attitude towards food handling, which were obtained and

learned during their Home Economics in Technology and Livelihood Education

has a great impact towards their Practice in Food Handling.

ISSUES AND CONCERNS RELATED TO FOOD PREPARATION AND FOOD

SERVICES IN THE INDUSTRY

This part of the Chapter further discusses the issues and concerns related

to food preparation and service in the industry in regards to the results gathered

through the questionnaire given to the respondents. With this, the researcher

would be able to know which issues and concerns should be directed in Food

Preparation and Service among the Food Industry Workers.

 The results of the first part of the questionnaires which focuses on

Knowledge in Food Handling and Preparation, it implies that the respondents are

knowledgeable in terms of using the washing of hands to reduce the risk of

transmitting diseases. In contrast, an implication can be seen that the

respondents need further teaching in regards to the importance of knowing the

temperature of the refrigerator/ freezer to reduce the risk of food spoilage.

Furthermore, the respondent’s knowledge with the use of gloves in food handling

in order to reduce the risk of transmitting infections. This implies further

education and home economics teaching in regards to the use of gloves and

other food handling equipment.

The results of the second part of the questionnaires which focuses on

Attitude towards Food Handling and Preparation indicates that the respondents

had a great attitude towards food handling. In contrast, it also indicates further

fair amount education towards the Attitude in Food Handling which implies that

further teaching should be given in regards to the separate usage of kitchen

utensils in raw and prepared food. At the same time, a further education in

cooking raw and prepared food separately. This further implies that, Home

Economics teaching should give importance in regards to preparation and

cooking of raw and prepared food. Overall, it implies that the respondent’s

attitude towards washing hands prior to working is a must and not smoking

during food preparation and service is prohibited. This further implies that the

respondents have a positive attitude towards food sanitation.

 The results of the last part of the questionnaire which focuses on the

Practice in Food Handling and Preparation implies that the respondents are

performing and practicing correct methods in food handling. In addition to this,

the respondents are greatly practicing food preparation and handling specifically

in the areas of washing hands prior to cooking, not using any jewelry during food

preparation and service, not smoking during working and not touching the food

with a wounded hand which in general implies that the respondents are

practicing correct methods of food sanitation. In contrast, it also implies a minimal

mistakes in practicing food handling methods. The respondents need further

knowledge in regards to eating while working and use the apron in both cleaning

the hands and other areas in the kitchen.

The overall results implies that the respondents are knowledgeable, have

a good perspective and practices correct and proper Food Handling methods;

which would also imply that their knowledge about Food Handling and Service

obtained during Home Economics subject on their Secondary Level of Education

were beneficial and effective.

INTEGRATIVE HOME ECONOMICS INSTRUCTIONS

This part of the chapter discusses on the Integrative Home Economics

Instructions that are being crafted based on the findings. Some parts and aspects

of Home Economics should be enhanced or focused upon teaching Technology

and Livelihood Education in the Senior High School. In Knowledge of Food

Handling, Home Economics Instructions should be focused on proper

temperatures to be used in order to prevent food spoilage, established food

preparation methods and the importance of wearing gloves during food

preparation. In Attitude towards Food Handling, preparation for raw and prepared

food, proper usage of kitchen utensils and defrosting of food should be focused

and given importance as it is being taught in Home Economics Subject. Lastly,

Practice in Food Handling indicates proper usage for apron, refreezing and

defrosting of food and the importance of the prohibition of eating while cooking

should be focused and strengthened as it is being taught during the TLE Subject.

Overall, this chapter implies the specific topics and areas of Home Economics

that should be given a significance in order to enhance and continue the

competence of Food Industry Workers in Food Handling and Service.

 Chapter 3

SUMMARY, FINDINGS, CONCLUSION AND RECOMMENDATIONS

This chapter presents a general summary of the study, finding, conclusion

and recommendations in implementing the guide on determining the Industry

competence in Food Preparation and Services as basis for integrity of Home

Economics Instructions.

SUMMARY

This study assessed the Knowledge, Attitude and Practice in Food

Handling of the Food Industry Workers of the identified food industry of Infuso,

Serenitea, MedCafe, YELO and Coffee Bean Scent which are all located in Cebu

City as the basis for integrity of Home Economics Instructions. The profile of the

respondents were analyzed according to their age, gender, highest educational

attainment, length of service employed and the compliance of attending TLE

subject during the Secondary Level of Education/Senior High School.

 The salient point of the study was to analyze the knowledge, perception

and performance of the food workers towards Food Handling and Service in

relation to the knowledge the respondents acquired during their High School

Level. Furthermore, it also scrutinized and evaluated the significance of their

Knowledge, Attitude and Performance in terms of Home Economics instructional

competencies, the efficiency of Food Handling and Service in relation to the Food

Industry’s competence, the significant relation between the knowledge obtained

during the High School years and the effectiveness of the respondent’s Food

Service Handling at their present jobs and lastly, identify the areas of Home

Economics that are greatly discussed and should be continued to be taught and

the areas of Home Economics that should further enhanced and given

importance.

Descriptive method of research was utilized in this study. Standard

questionnaire adapted from the study of a group of researchers, Noor-Azira

Abdul-Mutalib et al.was used as instruments of data collection on the

respondents’ Comprehension, Value and Mastery in Food Handling. Informal

interview and observation were made to verify data and to determine the validity

of responses from the respondents composed of 60 food industry workers of

Infuso, Serenitea, MedCafe, YELO and Coffee Bean Scent.

FINDINGS
 The findings of the study revealed that the respondents had a high

Knowledge in Food Handling, positive attitude towards Food Handling and had a

proper practice method in Food Handling and Service. With this, the researcher

was able to identify the areas of strengths of Home Economics and the areas

that are of weakness in Home Economics that should be addressed and

enhanced. With this high regard of knowledge, attitude and food handling,

effectiveness of Home Economics Instructions effectiveness towards the Food

Workers’ Service which contributed to the Food Industry’s competence.

CONCLUSION

Based on the findings of the study, it can be concluded that Home

Economics Instructions, being taught in the Technology and Livelihood Education

subject during Senior High/Secondary Level of Education, has a significant role

in the Food Workers’ Knowledge, Attitude and Practice in Food Handling. In

return, an efficient food worker contributes to the greater competence of the Food

Industry.

RECOMMENDATIONS

It is recommended that the areas of weakness in Home Economics should

be enhanced and focused on to be taught in TLE Subject in order to address the

identified areas of concerns and differences; strengthen the knowledge of the

students in order to enhance their performance once these students would start

on working. At the same time the areas of strengths in the Home Economics
Subjects should be continued to be taught and reinforced in order for the

students to benefit on it in the future stages of their lives specifically upon

working.

Chapter 4

THE OUTPUT

Rationale

One of the reasons the Philippine Educational System adopts the K-12

program is to prepare our Senior High graduate to find a job in the future in order

to compete globally competitive economies. These skills are already introduced

in Senior High and it needs further study to stabilize the school activities and

develop the competencies of the learners that are responsive to the standards of

the partner industries (DepEd, 2013). Home Economics is one of the areas in

Technology & Livelihood Education.

Objectives

The study focuses on the three subunits in Home Economic in which

competencies among food industry workers in terms of food preparation and

service and determine the delivery of cookery instruction food handling and

acquisition of skills during Senior High specifically in the Industry instructions and

its application in the food Industry.

Moreover, the knowledge, attitude and practice of food handling and

service of the food workers becomes the basis for the effectiveness of Home

Economics in regards to the Industry’s competence and in order to identify what

aspects and areas of Home Economics should be strengthened and continued to

be reinforced. It aims to:

1. Identify the level of effectiveness of the knowledge gained in the

actual application of knowledge and skills as food industry workers.

2. Identify the issues and concerns related to food preparation and

food services in the industry.

3. Address the issues and concerns by crafting integrative Home

Economics instructions based on the findings.

4. Ensure that the school is addressing and reinforcing proper

Technology and Livelihood Education Home Economics

Curriculum.

5. Render as a guide to other teachers in regards to the Lesson Plans

and Curriculum in Teaching Home Economics Instructions.

Target Clientele

The target clientele of this inquest are the Technology and Livelihood

Education, DepEd and MAVED Teachers.

Scheme Implementation

It is recommended that the proposed guide in Strengthening Guide on

Home Economics Instructions in order to enhance the areas that need to be

improved in Home Economics Instructions be adopted and implemented by the

school administrator and teachers to address the identified areas of concerns

and differences; ; strengthen the knowledge of the students in order to enhance

 their performance once these students would start on working. At the same time

the areas of strengths in the Home Economics Subjects should be continued to

be taught and reinforced in order for the students to benefit on it in the future

stages of their lives specifically upon working.

STRENGTHENING GUIDE ON HOME ECONOMICS INSTRUCTIONS

Areas of Objectives Strategie Persons Budget Source Time Expected Actual Remarks
concern involved of Frame Outcome Accompl
budget ishment

Knowledg
e, Attitude
and
Practice of
Food
Handling
by the
Food
Workers

Knowledg Proper Informatio Teacher 500 Financial June- Knowledg

e of Food temperatu n drive of s and pesos/t Assistan July e on
Handling res to be the lowest Students eacher ce preventio
used in and through n of food
order to highest School spoilage
prevent temperatu Tuition will be
food res that Fees obtained.
spoilage can be
used
inorder to
prevent
food
spoilage.

Establish Teaching Teacher 500 Financial June- Knowledg

food precise s and pesos/t Assistan July e on
preparatio food Students eacher ce precise
n methods preparatio through food
n School preparati
methods Tuition on will be
such as Fees enhanced
proper .
time for
food
preparatio
 n and
steps in
regards to
different
kinds of
food.

Importanc Emphasiz Teacher 500 Financial Augus Improved

e of e the use s and pesos/t Assistan t- instructio
wearing of kitchen Students eacher ce Septe n in
gloves in wears through mber Teaching
meal such as School about
preparatio gloves Tuition Kitchenw
n. and not Fees are.
only hand
washing
in order to
prevent
food
contamin
ation.

Attitude Preparatio Focuses Teacher 500 Financial Augus Enhance

Towards n for raw on the s and pesos/t Assistan t- d
Food and difference Students eacher ce Septe knowledg
Handling prepared between through mber e on the
food preparing School difference
Raw food Tuition between
and Fees preparing
Ready/Pr raw food
epared and
Food prepared
food in
order to
precisely
perform
the
methods.

Proper Teaching Teacher 500 Financial Octob Improved

usage of the s and pesos/t Assistan er- knowledg
kitchen proper Students eacher ce Nove e on
utensils usage of through mber kitchen
kitchen School utensils in
utensils Tuition order to
such as Fees utilize it
aprons in properly
order to and
identify efficiently.
the
specific
functions
and be
 able to
utilize it
properly.

Proper Teaching Teacher 500 Financial Octob Utilize the

ways of the s and pesos/t Assistan er- kitchen
defrosting precise Students eacher ce Nove appliance
Food way of through mber s in order
defrosting School to defrost
and Tuition and
refreezing Fees refreeze
food food in
inorder to order to
prevent prevent
food food
spoilage spoilage.
and
contamin
ation.

Practice in Proper Implemen Teacher 500 Financial Dece Improved

Food practice of ting the s and pesos/t Assistan mber- ways of
Handling Refreezin proper Students eacher ce Janua refreezing
g food and through ry food in
precise School order to
way of Tuition prevent
refreezing Fees food
food with contamin
the use of ation.
proper
temperatu
re and
utilization
of
container
s.

Utilize the Know the Teacher 500 Financial Dece Enhance

importanc different s and pesos/t Assistan mber- d ways of
e of uses of Students eacher ce Janua using the
different the through ry kitchen
kitchen kitchen School utensils
utensils. utensils Tuition with the
such as Fees proper
the way of
difference using
between food
the preparati
utensils on.
used
during
food
preparatio
n of raw
and
 prepared
food.

Establish Be Teacher 500 Financial Febru The rules

proper familiar s and pesos/t Assistan ary- and
ways of with the Students eacher ce March regulation
food do’s and through s should
handling don'ts School already
preparatio during Tuition be
n. food Fees followed
preparatio in food
n preparati
specially on.
on
prohibitio
n of
eating
while
cooking
and other
aspects.

APPENDIX A

Transmittal Letter to the Branch Owner

October 30, 2019

To whom it may concern,

Greetings in Peace!
 

I, Ethyle Wiegel, would like to conduct a research study entitled “Industry’s

Competence in Food Preparation and Services in the context of Home
Economics Instructions” that would focus on your corresponding food workers.

 If permitted, the respondents will be given a questionnaire that would

contain questions regarding their demographics, knowledge about food handling,
attitude towards food handling and practice in food handling. At the end of the
study, I would gladly share the data information analysis in order to give
evaluations as to which aspect of food preparation and service is in need of
improvement and at the same time recognition with your workers strengths.

Hoping for your positive feedback in regards to my request. 

Thank you!

Truly,

Ethyle Weigel

APPENDIX B

Consent Form for the Food Workers

October 30, 2019

Dear Respondents, 
Greetings in Peace!
 

I, Ethyle Weigel, would like to conduct a research study entitled “Industry’s

Competence in Food Preparation and Services in the Context of Home
Economics Instructions”. This research study is focused on food preparation and
service amongst the food workers specifically in Yelo, Med café, Coffee bean
scent, Serenitea, Infuso. Relative to this, I would humbly request you to
completely answer the questionnaire attached to this page. I can assure the
confidentiality of your answers. At the end of the study, I would gladly like to
share the analysis in order to know on what aspects you should improve, if there
are any weaknesses and also aspects to maintain for your strengths. 

Hoping for your positive feedback in regards to my request. 

Thank you!

Truly,

Ethyle Weigel

APPENDIX C

Table 2
Knowledge of Food Handling

Indicators 1 2 3 4 5

Preparation of food in advance is more likely to contribute to food

poisoning.
Reheating food is more likely to contribute to food contamination.

An incorrect application of cleaning and sanitization procedures

for equipment (refrigerator, slicing machine, mincer) increase the
risk of foodborne disease to consumers. 

Washing hands before handling food reduces the risk of

contamination. 

Wearing gloves while handling food reduces the risk of

transmitting infection to consumers and staff.

The use of cap, masks, protective gloves and adequate clothing

can reduce the risk of food contamination.

The importance of knowing the temperature of the refrigerator/

freezer to reduce the risk of food spoilage.

Improper storage of foods may cause a health hazard to

consumers.

Table 3
Attitude towards Food Handling

Indicators 1 2 3 4 5

Work area must be cleaned before starting work. 

Hands should be washed before start working. 

Working with dirty hands should be avoided.

We must cover our mouth and nose when coughing or sneezing.

Apron can be used as a towel to clean hands. 

We should not smoke while working.

We should not rub our hands on face, hair, etc. while working. 

Jewelry (including wedding ring) and a watch can be worn while

handling food. 

The same towel can be used to clean many places. 

Raw food and cooked food not necessarily be separated. 

Separate kitchen utensils must be used to prepare raw and

cooked food. 

Defrosted food should not be refrozen.

 Food should not be touched with wounded hand

Table 4
Practice in Food Handling

Indicators 1 2 3

I clean the work area before I start work.

I wash my hands before I start work.

I use a tissue when I am coughing or sneezing.

I chew gum while working.

I use my apron as a towel to clean my hand.

I smoke while working.

I rub my hands on my face, hair, etc. while working. 

I use jewelry and a watch while working.

I use the same towel to clean many places.

I do not separate raw food with cooked food.

I use separate kitchen utensils to prepare raw and cooked

food.

I do not refreeze defrosted foods.

I touch food that does not wrap up with a wounded hand.

APPENDIX D

Table 5.0

Scoring Guide for Data Interpretation of Knowledge and Attitude towards

Food Preparation and Food Handling

Range Verbal Interpretation

3 3.40-5.00 Strongly Agree

2 2.60-3.39 Uncertain
 1 1.00-2.59 Strongly Disagree

Table 5.1

Scoring Guide for Data Interpretation of Practice in Food Preparation and

Food Handling

Range Verbal Interpretation

3 3.40-5.00 Always

2 2.60-3.39 Often

1 1.00-2.59 Seldom

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CURRICULUM VITAE
 ETHYLE DONGALLO WEIGEL
B.SUICO ST. BRGY. TINGUB, MANDAUE CITY
ethyle.weigel2@gmail.com(09177776225)

PERSONAL PROFILE
Date of Birth : March 29, 1971
Sex : Female
Civil status : Married
Religion : Roman Catholic
Parents : Tyrone A. Dongallo
Vicenta C. Dongallo
Spouse : Ernest D. Weigel
Children : Shari Nicole C. Dongallo
Ernest Luke D. Weigel
Ethan Luke D. Weigel
Euan Luke D. Weigel

EDUCATIONAL ATTAINMENT

TERTIARY

University of the Visayas

Bachelor of Science in Computer Science

Graduated batch October 1998

SECONDARY
Lourdes College High school

Graduated batch 1993

Macasandig, Cagayan de Oro City

WORKING EXPERIENCE

Public School Teacher

January 22, 2017 – Present

Pagsabungan National High School

Pagsabungan, Mandaue City

ESL Teacher

June 2015 – March 2016

Cebu Doctors English School Inc.