NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY 1

Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite

●Tel. No.: (046) 416-6278 ●Telefax: (046) 416-0166 ●Mobile No.: +63918-888-6278
www.ncst.com.ph
HOSPITALITY & TOURISM MANAGEMENT DEPARTMENT

CHAPTER I

PROBLEM AND ITS BACKGROUND

INTRODUCTION

OBJECTIVE OF THE STUDY

The objective of the research is to increase consumer awareness regarding

the food safety and quality of homemade processed meat in selected barangays in

Trece Martires City, Cavite.

The researcher also aim to:

1. Determine the level of familiarity of the consumers in home-made processed

meat in terms of:

1.1 preparation;

1.2 quality of ingredients used;

1.3 source of ingredients;

1.4 food safety;

2. Determine the importance of safety measures and quality of the home-

made processed meat products in terms of:

2.1 sanitation;

2.2 temperature control;

**
 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY 2
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
●Tel. No.: (046) 416-6278 ●Telefax: (046) 416-0166 ●Mobile No.: +63918-888-6278
www.ncst.com.ph
HOSPITALITY & TOURISM MANAGEMENT DEPARTMENT

2.3 irradiation;

2.4 quality of the product;

3. Analyze the attribute of food safety that most considered by the consumers:

3.1 ingredients;

3.2 packaging

3.3 cleanliness

3.4 storage

STATEMENT OF THE PROBLEM

This research identifies the impacts of home-made processed meat: an evaluation to

food safety and quality as perceived by consumers in Cavite.

1. What is the level of familiarity of the consumers in home-made processed

meat in terms of:

3.5 preparation;

3.6 quality of ingredients used;

3.7 source of ingredients;

3.8 food safety;

2. What are the importance of safety measures and quality of the home-made

processed meat products in terms of:

3.9 sanitation;

3.10 temperature control;

3.11 irradiation;

**
 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY 3
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
●Tel. No.: (046) 416-6278 ●Telefax: (046) 416-0166 ●Mobile No.: +63918-888-6278
www.ncst.com.ph
HOSPITALITY & TOURISM MANAGEMENT DEPARTMENT

3.12 quality of the product;

3. What attribute of food safety is the most considered by the consumers:

3.13 ingredients;

3.14 packaging

3.15 cleanliness

3.16 Storage

THEORETICAL FRAMEWORK

CONCEPTUAL FRAMEWORK

**
 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY 4
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
●Tel. No.: (046) 416-6278 ●Telefax: (046) 416-0166 ●Mobile No.: +63918-888-6278
www.ncst.com.ph
HOSPITALITY & TOURISM MANAGEMENT DEPARTMENT

Figure 1.1 Conceptual Framework of the study

Table 1 shows the conceptual framework of the researchers’ study. Table 1 shows

the conceptual framework of the researchers’ study. The input demonstrated the

concepts contained in the study's problems. While the process included the

researchers' tasks in collecting data for each variable. Thus, determining consumer

perceptions of food safety and quality in Trece Martires City, Cavite.

SCOPE AND DELIMITATION OF THE STUDY

SIGNIFICANCE OF THE STUDY

DEFINITION OF TERMS

**