of Bangued, Abra.

Inc.

Chapter 1

Introduction:

A fast-food restaurant, also known as a quick-service restaurant (QSR) within the

industry, is a specific type of restaurant that serves fast-food cuisine and has minimal table
service. The food served in fast-food restaurants is typically part of a "meat-sweet diet",
offered from a limited menu, cooked in bulk in advance and kept hot, finished and packaged
to order, and usually available for take away, though seating may be provided. The term "fast
food" was recognized in a dictionary by Merriam–Webster in 1951.

Arguably, fast-food restaurant was originated in the United States with White Castle
in 1921. Today, American-founded fast-food chains such as McDonald's (est. 1940) and KFC
(est. 1952) are multinational corporations with outlets across the globe. Experts estimate the
United States alone has over 300,000 fast food restaurants. The industry as a whole accounts
for billions of dollars in sales worldwide each year.

The food in the restaurants is often cooked in advance and preserved in warm storage
and then reheated if there is an order. This may cause foodborne illnesses to consumers when
it’s not properly stored or prepared. The main factors responsible for food contamination at
food service establishments are poor personal hygiene of the food handlers, insufficient
cleanliness, improper food storage and insufficient cooking. Health department inspections of
fast-food restaurants may not be sufficient to ensure compliance with food safety regulation;
managers must be vigilant in ensuring conformity with practices that safeguard public health.
One fast-food employee's experience at three different fast-food restaurants suggests that
employees' training and supervision require more attention to safety procedures. Greater
manager accountability for employee noncompliance and an increased emphasis on employee
education could help fast-food restaurants minimize threats to public health and strengthen
the fast-food industry. The main factors responsible for food contamination at foodservice
establishments are poor personal hygiene of the food handlers, insufficient cleanliness,
improper food storage and insufficient cooking.

Urbanization along with modern education also influenced change of preference and
behavior of society. Consumption habits are changing due to the popularity of fast food
chains, convenience and necessity become more important than food quality. Fast food chains
thereby grow rapidly, expanding their availability and consumption. However, food safety

ASSESSMENT OF FOOD SAFETY AND WASTE MANAGEMENT OF FAST FOODS IN

BANGUED ABRA
 of Bangued, Abra.
Inc.

contributes significantly to the prevention and control of non-communicable diseases and

under nutrition. Through the development of food standards and the strengthening of food
inspection and enforcement, national food control systems can reduce the extensive public
health, social and economic consequences of these diseases. Fast food chains generate a large
amount of waste that threatens the environment and the health condition of the society they
serve. Fast food wastes are mostly disposable materials or packaging materials. Kuczeruk
(2011) identified and estimated components of fast food waste stream as follows: organic
(food waste) (52.5%), paper (33.0%), plastic (11.6%), metal (1.6%), and glass (0.6%). The
combination of disposable or packaging materials and food wastes contributed primarily to
the waste generated by fast food chains. Disposable or packaging materials contributed about
50% of the litter that increased pollution in the waterways. Poor handling and disposal of
waste cause significant environmental problems by creating breeding grounds for pathogenic
organisms and the spread of infectious disease. Food wastes that decompose in landfills may
produce methane, a greenhouse gas, or breakdown of nutrients that may leach and pollute the
ground water and waterways (Environmental Protection Agency [EPA], 2012).

Studies in different places of the Philippines showed a tremendous increase in garbage

generation from fast food chains. Garbage crisis in Metro Manila continues as the volume of
solid waste is increasing not only among households but from commercial establishments
such as fast food restaurants. Tons of wastes are generated for a year, and the waste
management of counter service restaurants has also played a crucial role in eliminating the
waste disposal problem.

Here are the one of the oldest food chains in the Philippines that still in the business
today: Max's Restaurant (1945),| Goldilocks (1966), and Greenwich (1971).

The province of Abra, especially in Bangued is the capital of all businesses. There are
large-scale food establishments which include fast food chains like Mang Inasal, Chowking,
McDonalds, Jollibee and Max’s, ranked as solid waste generators and sometimes causes food
illnesses. Despite the implementation of Food Safety Act 2013 (Republic Act No. 10611) and
Ecological Solid Waste Management Act of 2000 (Republic Act 9003) to reduce the waste,
the problems of food illness and solid wastes in the province continue to escalate. The
problem may threaten the environment that may pose a health hazard to the residents as well
as the consumers. The study of “Food Safety and Waste Management of Fast Foods in
Bangued, Abra” may help the corresponding staffs and agencies to address the discrepancies

ASSESSMENT OF FOOD SAFETY AND WASTE MANAGEMENT OF FAST FOODS IN

BANGUED ABRA
 of Bangued, Abra.
Inc.

in establishing an efficient food safety and waste management of fast foods in the province.
Consumer awareness ensuring that purchaser or buyer is aware of the data and information
about the items or products, especially in terms of food for healthier living and for the public
health.

ASSESSMENT OF FOOD SAFETY AND WASTE MANAGEMENT OF FAST FOODS IN

BANGUED ABRA