This study will help future restaurateur or any food service establishment

for practicing their skills and knowledge on how to avoid a food poisoning and

other food hygiene risks that involves in the food production.

This study is significant to the following:

Food service establishments

This study is significant to the food service industry for them to be aware with

food hygiene practices and apply it in their day-to-day operation to provide safe

and delicious food.

Food service manager / owner

This study is significant to the food service industry manager/ owner to know

the guidelines for hygiene and practices in food handling in workplace and its

implementation.

Food handlers

This study is significant to food handlers to enhance their knowledge and

awareness in preparing food products and establish cleanliness and orderliness

in the kitchen premises.

Customers

This study is significant to customers as it will ensure that the food served in

their table is safe to eat. This will also give them assurance that the food they

eat are safe, healthy and will not result to illness like food poisoning.