Food Safety Practices of Eateries in Bauan Public Marke1 Autosaved

FOOD SAFETY PRACTICES OF EATERIES IN BAUAN PUBLIC MARKET
A Research Paper
Presented to the
The Faculty of Senior High School
Sta. Teresa College
Bauan, Batangas
In Partial Fulfillment
Of the requirements Research
In Daily life 2
ANTHONY AYVEN D. CORRALES

VAN ANDREI D. ESCALONA
PETER NATHANIEL G. HERNANDEZ
JOSHUA JEUS A. MAGLASANG
KYLE EARVI M. RUELOS
April 2019
APPROVAL SHEET
This thesis entitled “FOOD SAFETY PRACTICE OF EATERIES IN BAUAN
PUBLIC MARKET”, prepared by Anthony Ayven D. Corrales, Van Andrei D. Escalona,
Peter Nathaniel G. Hernandez, Joshua Jeus A. Maglasang, and Kyle Earvi M. Ruelos,
in fulfillment of the requirements for Practical Research 2, has been examined and
recommended for acceptance and approval for oral examination.
CHONA D. BUNQUIN, LPT
Adviser
PANEL OF EXAMINERS
Approved by the Committee on Oral Examination with a grade of
___________.
JOY M. REYES, LPT

Chairman
DHAN EMMANUEL M. KALALO, LPT MA. ROSARIO P. AGITO

Member Member
Accepted and approved in partial fulfillment of the requirements for Practical Research II.
VIOLETA C. RAMOS, LPT, MAED
Basic Ed Principal
_______________
Date
Acknowledgement
ii
We would like to thank Ma’am Chona De Sagun Bunquin for contributing more
ideas to us researchers. This work would not have the spirit that is has without the
invaluable academic, educational, psychological, and human support and belief in
ourselves as researchers.
As a researcher we express our deepest appreciation and thankfulness to our
Statistician, Grammarian, Research adviser, and Panelist who help us to accomplish
and succeed our research study.
Our thanks and appreciation to the other people and respondents who help us to
accomplish our study and giving us there time for answering our questionnaire
The Researchers
Dedication
iii
It is my desire to dedicate this project to the people of Bauan public market who
took part in our project
I would also extend my gratitude to my teachers who helped us in every step in
completing our thesis and to our parents who supported us, and most of all it is been an
my great pleasure of working alongside my team mates who sacrificed their time to
complete this project my thanks also extend to the Almighty God for the spiritual
enlightenment, the wisdom and constant flow of ideas which help a great deal: for
lighting up the lamp of hope, encouragement courage and patience to the success of
this undertaking to the finish. For all these graces, our prayers of thanks.
Ayven
iv
I would like to dedicate this research to my parents that always there for me to
guide and help me every time.
I would like to dedicate this also to my teachers that always support us and help
us to finish this research paper, they are the one who teach us everything that they
know so that we can finish our study.
And to my fellow researches that always there to help and guide me if I did
something wrong, and do everything they can so that we can finish our study in the
exact date that we need to finish it.
Van
v
I would like to dedicate this research to all the people that helps us in our study.
Specially the people in the Bauan Public Market, they used as instrument to succeed
and finished our research.
To all the teacher, parents that guided us, they make us so much proud to do our
job.
To my fellow researchers especially our leader Joshua Jeus Maglasang I would
like to thank him for the perseverance and hardwork that he gave to our study. And the
most important thing is this not might gonna happen with the help of Almighty God. This
research made him possible.
Peter
vi
I would like to dedicate this research to the eateries in the Bauan public market
who are the respondents of our study that gave us there small amount of time to answer
our questionnaire and make our research study more applicable to our study
I would like to thank Ma’am Bunquin, Sir Dhan, Ma’am Agito, and Ma’am Reyes
who gave us there time to manage our research works reliable to other people and who
guide us and who help us to succeed out practical research 2.
And lastly, I would like to dedicate this research to God who gave us strength to
finish our study and make this research more possible.
Joshua
vii
I would like to dedicate this research to my parents, who raised me well and
loved me enough to give me the opportunity to study in this school.
I also want to dedicate this to my teachers, who taught me many lessons
and gave me reasons to why I have to finish this study.
To my fellow researchers, who worked hard to accumulate data, use that data
and put an action into things.
And lastly, I would like to dedicate it to god, who is always by my side whenever I
help make this research possible.
Kyle
viii
RESEARCH ABSTRACT
TITLE : FOOD SAFETY PRACTICES OF EATERIES IN
BAUAN PUBLIC MARKET
AUTHORS :Anthony Ayven D. Corrales
Van Andrei D. Escalona
Peter Nathaniel G. Hernandez
Joshua Jeus A. Maglasang
Kyle Earvi M. Ruelos
TOTAL NUMBER OF PAGES :
TYPE OF DOCUMENT : Quantitative Research
INSTITUTION : Sta. Teresa College
ADDRESS : Kapitan Ponso St., Bauan, Batangas
NUMBER OF RESPONDENTS : 40
STRAND : General Academic Strand
YEAR : 2020
ix
Table of Contents
Page
Approval sheet ……………………………………………………………………… ii
Acknowledgement …………………………………………………………………. iii
Research Abstract …………………………………………………………………. ix
Dedication …………………………………………………………………………… iv
CHAPTER
I. THE PROBLEM AND ITS BACKGROUND
Introduction …………………………………………………………………. 1
Statement of the Problem ………………………………………………… 4
Conceptual Framework …………………………………………………… 5
Hypothesis …………………………………………………………………. 7
Scope and Limitation …………………………………………………….. 7
Significance of the Study ………………………………………………... 7
Definitions of terms ………………………………………………………. 8
II. REVIEW OF RELATED LITERATURE
Conceptual Literature …………………………………………………….. 10
x
Research Literature ………………………………………………………. 14
Synthesis ………………………………………………………………….. 20
III. RESEARCH METHODOLOGY
Research Design ………………………………………………………… 22
Respondents of the Study ……………………………………………… 24
Data Gathering Instrument …………………………………………….. 24
Data Gathering Procedure ……………………………………………... 24
Statistical Treatment of Data …………………………………………... 25
IV. PRESENTATION, ANALYSIS AND INTERPRETATION
V. SUMMARY CONCLUSION AND RECOMMENDATIONS
Summary …………………………………………………………………. 46
Finding of the study ……………………………………………………. 47
Conclusion ……………………………………………………………… 54
Recommendations ……………………………………………………… 55
Bibliography
Letter For Validation
Sample Questionnaire
Curriculum Vitae
xi
LIST OF TABLES
Table Page
10
11
12
13
14
15
12
Table Page
16
17
18
LIST OF FIGURES
Figure Page
1 Research Paradigm …………………………………………….
13
CHAPTER I
THE RESEARCH PROBLEM
Introduction
Food safety is the thing we need to be aware of because it can help us to
know if the food we are eating are safe to consume or not. Food safety is
important as it helps to protect consumer from the risk of food borne illnesses. It
also helps to prevent consumers from risks of health –related conditions such as
allergy and even death. In the Bauan public market we don't even know if the
food that we are eating are safe to eat and if this food that we are eating is not
dangerous to eat. That’s why the researchers made it to be their main place to
focus on. They wanted to assure the safety and the cleanliness of their local
market. They decided to pick this place so the local community will have a clear
mind when they come and eat on their local eateries, they intend on having an
assessment on many variables that they sought to have answers on.
Food Safety is the one that we need to practice every time. we handle
food, we will never know if the food we prepare is safe for eating. The cleanliness
of the workplace is essential for the food because a clean kitchen works for a
clean eating experience. If it’s not clean, then it might attract parasites, bacteria,
pests, and other nasty things. And in the topic of having a clean workplace, the
hygiene of the people in work are also a crucial part in this. Having dirty hands
can make your food unsanitary, and if you can’t clean yourself, then you certainly
can’t make the food you make clean as well.
14
We need to become more responsible in handling foods, especially to the
safety of our customers. The researchers already knew that a market isn’t quite
the most sanitary place, that’s why it is the place that they conducted the
research on. They needed to ensure the cleanliness and safety of the food they
serve in the eateries in the said market. They think that the research they
conducted will be successfully implemented and will make a change to the
perception of the customers.
According to Archie Magoulas, a food safety expert for the USDA, one’s
just as likely to get sick from low-quality meat as the odds with high-quality
meat if you don’t take proper safety precautions. “Whether it’s a premium cut
or a choice cut of meat, safe handling and preparation are very important,” he
told Huff Post. “Safe steps in food handling, cooking and storage are essential
to prevent foodborne illness. You can’t see, smell or taste harmful bacteria that
may cause illness
According to McGrath, It’s estimated that in the UK around a million
people experience a foodborne disease every year. Food can become unsafe
when it is contaminated with illness-causing bacteria, viruses, parasites or
chemicals. Symptoms range from mild to severe, but commonly include nausea,
vomiting, diarrhea, stomach cramps, weakness, fever and chills. In severe cases,
foodborne diseases can lead to hospitalization or even death.
Food can become contaminated at any stage of production, processing,
distribution, storage or preparation. Germs can spread to food from unclean
15
surfaces, utensils or equipment are used whether during food production or at
home in one’s kitchen. If chilled raw food like meat or dairy products are left at
room temperature for too long, for example during transport to or from the
supermarket, bacteria can grow faster than expected and pose a safety risk.
The term food safety describes all practices that are used to keep food
safe. Food safety relies on the joint efforts of everyone involved in food supply.
All along the food chain, from farmers and producers to retailers and caterers,
legislation and controls are in place to reduce the risk of contamination.
According to Akabanda, and Kwarteng, In large scale cooking, food is
handled by many individuals, thereby increasing the chances of food
contamination due to improper handling. Deliberate or accidental contamination
of food during large scale production might endanger the health of consumers,
and have very expensive repercussions on a country.
A topic like this is very important to be studied because foodborne
diseases are spreading throughout the country and people don’t seem to know
if the food their eating in the streets of their own respective places is whether
or not it is safe. That’s why the researchers also need to assess if the food one
eats is safe.
It is also important to be studied and has a connection with the GAS
(general academic strand) because food and safety is general, as in all people
has concerns about that topic. Also, being an academic strand, it is also
16
important for people to learn/ know more about the dangers/ to know if the
eateries they’re eating at are safe.
Statement of the Problem
This study aims to promote food safety of Eateries at Bauan Public Market
1. What is the profile of the respondent in terms of
1.1 Age;
1.2 Gender;
1.3 Civil Status;
1.4 Occupation; and
1.5 Educational Background?
2. What is the level of awareness of the respondents on the food safety
practices of eateries of Bauan Public Market how may the safety practices
of the respondents be described in terms of:
2.1 Preparation;
2.2 Cleanliness;
2.3 Waste Disposal;
2.4 Personal Hygiene; and
2.5 Equipment Sanitation?
17
3. Is there a significant difference on the level of awareness of respondents
on food safety when grouped according to profile variables?
4. What activities may be proposed to ensure food safety practices in
eateries of Bauan Public Market?
Conceptual Framework
The process of this study is to go to the eateries and conduct an
interview/give questionnaires to the people in charge of the place and/or the
employees. The produce study will be made by the gathered data of this said
process.
In figure 1, the input includes the profile variables of the respondents and
determining the level of awareness of the residents regarding urban farming. The
process focuses on the collection of data, distribution of questionnaires, and the
analysis of the data gathered information whereas the output will be proposed
activities for the eateries inside the Bauan Public Market.
18
 Profile of the
respondents in
terms of:
1. Age
2. Gender  Questionnaire  Proposed
3. Civil Status
 Interview course of
4. Occupational
5. Educational
 Observation activities.
Background
 Safety
practices of
Eateries of
Bauan Public
Market
Figure 1
Research Paradigm
19
Hypothesis of the study
Ho: There is no significant difference on the level of awareness of the
respondents on food safety when grouped according to profile variables.
Scope, Delimitation and Limitations
This study aims to learn about the food safety and the usage of proper
hygiene of the eateries in the Bauan public market. It is the role of the customers
to be the respondents in this study. This research will be answered by the said
respondents.
The limitations of this study are the following: The researchers only has
the power to study the eateries in the Bauan public market only. The only thing
they have to study are the food safety practices in the said eateries and the only
respondents they aim to get information from are the customers.
The delimitations however, are the following: there is the freedom to get
info from all eateries in the market. All customers can be used for the information
that is needed.
20
Significance of the study
Like most studies, this one has significance to a multitude of people,
including the following.
The community of Bauan – if they know that the food is safe, then there
will be no underlining dread that they might get diseases if they eat in these
places.
The businesses of the eateries – the significance of these to the
businesses is, if the people know that their eatery is safe, then more people will
eat from them.
Students- this study will be important to the students because they are
the main demographic of the subject of the study.
Parents – of course this will be important to the parents. It is their sons
and daughters who are eating in these place. They need to know if their children
are not having a risk to have diseases.
Teachers - it will be significant to them because they’ll know if their
students are safe and cannot be harmed in the places their eating at
21
Future researchers – as all research papers, this will have a significant
effect on future researchers because they can use this as a guide in making their
research.
Definition of terms
There are some words in this study which is not familiar to most people.
Eatery – is a casual or informal word for a place to buy and eat prepared food. In
this study, it is defined as the target area where the study will commence.
Food Safety – is the assurance/guarantee that food will not cause harm to the
consumers when it is prepared and/or eaten according to its intended use. In this
study, it is defined as the main topic of this research or target to help the
eateries and consumers to be safe on what they are cooking and eating.
Food Safety Practices – is an important Public Health issue to prevent or
control food-borne illnesses. In this study, it is defined as the procedure on how
will help the eateries to be more aware.
22
Chapter II
REVIEW OF RELATED LITERATURE AND STUDIES
In this chapter, it is, as the title represents, the review of related literature
and studies. This is a compilation of other researcher’s works that has very close
relation to this one.
Related Literature
This includes articles, journals, and books written by authors that have
significance to the present study.
Food Safety. According to Ababio and Lovatt (2014), food safety and hygiene in
Ghana was studied using desk top literature review. Food research was highly
concentrated in the capital city of the country and most research focus were on
commercial food operations specifically street foods and microbiological safety
with limited information from institutional catering and other forms of food
hazards. The media currently serves as the main source for reporting of food
borne diseases. Food establishments and other sources contributing to food
borne diseases included restaurants, food joints, food vendors, schools and
individual homes. Limited use of prerequisites measures and food safety
management systems was identified. Recommendations on regulating the
General Hygiene Principles, implementation of HACCP to strengthen the food
sector, regular food safety and hygiene workshops and training for food handlers
23
that commensurate with their roles were made. Government support for SMEs
and food handler's health screening were made.
According to Khaniki (2018) Journal of Food Safety and Hygiene (JFSH) is
a peer-reviewed journal published quarterly and publishes Food Safety and
Hygiene experiences in English Language. Journal of Food Safety and
Hygiene aims to publish manuscripts of a high scientific quality representing
original research papers. Short communication and High-Quality review papers
on all aspects of the science of food safety and hygiene. Papers in English are
welcoxmed, particularly those which bring novel information and research.
According to Ducusin (2019), food service eating facilities and home-
prepared food are more prone to outbreak occurrences, according to a study of
the 209 reported foodborne disease outbreaks (FBDOs) in the Philippines.
The research team recommends the need to officially monitor, document,
and validate FBDOs to promote public health and safety.
The team also suggests that “the Department of Education and higher
education institutions should strengthen their food safety measures on the food
service operations and vendors within the academic premises, as well as for the
Department of Interior and Local Government, along with the local government
units, to re-evaluate their roles in the implementation of the food safety
regulation.”
24
According to Mahmoud (2020), food safety practices were founded or
mentioned in some ancientcultures. In 375 BC, Chanakya (an Indian teacher,
philosopher, andeconomist) mentioned food adulteration in his book
“Arthashastra,”whereas the Egyptians have preserved and labeled food
thousands of yearsago. The Chinese, Greeks, and Romans have also used
similar food safetyprocedures.However, food safety, sanitation, and hygiene
legislations were developedwhen food production began shifting from the home
to manufacturers,protecting commerce rather than public health. In the 13th
century, foodlaws were developed to reduce fraudulent practices and
adulteration in foodtrade. In 1202, the Assize of Bread and Ale Law was
proclaimed by KingJohn of England to prohibit the adulteration of bread.
Hundreds of yearsago, in 1266, the UK parliament prohibited unsafe
(unwholesomeness) food.In 1785, the first U.S. Food Safety Act (the
Massachusetts Act against SellingUnwholesome Provisions) was established; a
high percentage (up to 50%) offoods (e.g., tea, coffee, milk, etc.) sold in Canada
and the U.S. wereadulterated at that time.
According to Acheson (2019), Consumer trends are driving changes in the
food industry as millennials demand safe, healthy food choices that are “clean”
with regard to preservatives, and we expect to continue to see this evolve in
2019. From the perspective of what is good for the body is good for the planet,
millennials expect companies to make a difference, not just to make products
and money, thus there is an increased demand for “healthier,” “cleaner” foods
(real, minimally processed, organic, closer to “natural”). We also expect a
25
continuation of the increased vigilance among consumers to use diet and
nutrition facts to evaluate food safety, especially in regard to the new nutrition
facts panel and added sugars. Consumer vigilance will likely lead to increased
litigation around claims such as “natural” and “healthy,” while manufacturers are
asserting their rights in battles against California’s Proposition 65 listings
According to Choi et al. (2019), the health benefits associated with consumption
of fresh produce have been clearly demonstrated and encouraged by
international nutrition and health authorities. However, since fresh produce is
usually minimally processed, increased consumption of fresh fruits and
vegetables has also led to a simultaneous escalation of foodborne illness cases.
According to the report by the World Health Organization (WHO), 1 in 10 people
suffer from foodborne diseases and 420,000 die every year globally. In
comparison to other processed foods, fresh produce can be easily contaminated
by various routes at different points in the supply chain from farm to fork. This
review is focused on the identification and characterization of possible sources of
foodborne illnesses from chemical, biological, and physical hazards and the
applicable methodologies to detect potential contaminants.
According to Wan et al. (2019) The International Forum on Food Science
and Health (IFFSH2018) was the first international conference jointly hosted by
the Chinese American Food Society (CAFS) and Hunan Agricultural University,
in Changsha, China, on September 4 - 5, 2018. The conference focused on the
theme of “Food Safety and Health, Innovation and Future Prospects”. The
26
conference served as a forum for scientists, technologists, researchers, students
and entrepreneurs from all over the world, to discuss the latest development of
food safety and health research, and the commercialization of new and emerging
technologies in the industry. The conference covered in-depth discussions on
innovations in advanced food processing and food safety/quality control
technologies, nutrigenomics in human health promotion, new development in
local and traditional foods, as well as food supply chain and traceability
management in E-commerce.
According to Chung (2019) The presence of <1% of an undeclared
species in ground meat is generally thought to be indicative of cross-
contamination as opposed to intentional mislabeling; however, this has not been
experimentally tested. The objective of this study was to quantify the effects of
poor sanitation on the cross-contamination of animal species in ground meat
products, with the example of undeclared pork in ground beef. Cross-
contamination was quantified using real-time polymerase chain reaction (PCR).
Three different sanitation treatments were tested with a commercial grinder (“no
cleaning”, “partial cleaning”, or “complete cleaning”) in between grinding of pork
and beef samples (13.6 kg each). A 100-g sample was collected for each 0.91 kg
(2 lb) of beef processed with the grinder and each sanitation treatment was
tested twice. For the “no cleaning” treatment, the first 100-g sample of ground
beef run through the grinder contained 24.42 ± 10.41% pork, while subsequent
samples (n = 14) contained <0.2% pork. With “partial cleaning,” the first sample of
ground beef contained 4.60 ± 0.3% pork and subsequent samples contained
27
<0.2% pork. Pork was not detected in ground beef following “complete cleaning.”
These results indicate that incomplete cleaning of grinding equipment leads to
species cross-contamination at levels of <1% in most cases. Proper sanitation
procedures must be followed when grinding multiple species in order to prevent
cross-contamination and product mislabeling.
Related Studies
According to Behnke, Seo and Miller (2012), temporary foodservice
establishments such as farmers markets are increasing in popularity. However,
rules governing the vendors at establishments tend to be inconsistent compared
with rules that apply to permanent establishments. For example, some vendors
are exempt from formal health department supervision, while others may sell
food prepared in uninspected home facilities. This preliminary study employed a
novel technology oriented approach to assess key farmers’ market food safety
practices, such as hand washing and glove usage. Employee behaviors were
observed and coded in accordance with Indiana State Department of Health
criteria.
According to Calopez, and et. al (2017), stated that this study was
pursued to ascertain the level of awareness and the degree of practices of street
food vendors in Iloilo City. Employing the Descriptive-Correlational design, the
two (2) questionnaires were used as data gathering instrument and statistics
involved t-test and ANOVA for the analysis of data. Forty (40) street food vendors
28
were conveniently chosen to determine the level of awareness and degree of
practices on food safety. Findings revealed that the level of awareness is Higher
compared to the degree of practices of street food vendors for the entire process.
It is recommended that the local government should focus on the food safety
practices of street food vendors in Iloilo City and must implement rules by strictly
inspecting the area and monitoring the business operation of these vendors.
This study assessed the extent of food safety and sanitary practices of
selected hotels in Batangas province as basis of proposed enhancement
measures. The study utilized descriptive method to describe food safety and
sanitary practices of selected hotels in Batangas province with a total of 8 hotels
(256 respondents). Purposive sampling was used in the study. The
questionnaires were designed using the provision of the Sanitation Code of the
Philippines, validated and finalized to come up with legitimate results.
The study showed that there were eight (8) hotel respondents classified as
two, three, four star with considerable years of experience and adequate number
of employees. The hotels demonstrated the food safety and sanitary practices
always in the areas of restaurant, bar service, catering and banquet and room
service. The significant pair-wise comparison for restaurant, bar service, catering
and banquet and room service shows that 2 star hotels greatly differs. The
researcher recommends that the management should maintain high standard of
food safety and sanitary practices among its staff, upgrade the food safety and
sanitary practices for food safety accreditation, continuous training of the hotel
managers/employees on food safety and sanitary practices.
29
According to Weiler and Fernandez (2019), food safety, nutrition and food
security are inextricably linked. Food-borne diseases impede socioeconomic
development by straining health care systems, impairing productivity and
harming national economies, tourism and trade. Recent estimates indicate that
the impact of unsafe food costs low- and middle-income economies around $95
billion in lost productivity each year.
Unsafe food containing harmful bacteria, viruses, parasites or chemical
substances causes more than 200 diseases, ranging from diarrhea to cancers.
Food-borne diseases may lead to long-lasting disability and death. In the
Philippines, over 17,000 people had acute bloody diarrhea in 2018.
Food can become contaminated at any point from production to
consumption. While the primary food safety responsibility lies with food
producers, many food-borne diseases are caused by improperly prepared or
mishandled food at home, in food service establishments, markets or even in the
farms.
Effective food safety systems are key not only to safeguarding the health and
well-being of people, but also to fostering economic development and improving
livelihoods by promoting access to markets.
According to Alano (2014), Food safety being such a broad topic, the FDA
narrowed it down to these areas where an establishment can be held responsible
for compromising food safety, as follows: apparent spoilage, presence of filth or
foreign matter, unsatisfactory microbial quality, presence of naturally occurring
30
toxicants in excess of the safe level, presence of heavy metals in excess of the
allowable limits, presence of non-permissible food additives or in excess of the
safe level, unsatisfactory packaging materials, non-conformance to established
standard identity and quality for specific product, mislabeling or non-compliance
with labeling regulations. Establishments found guilty of violating any part of the
Food Safety Act can be penalized from P50,000 to P500,000 and face
imprisonment, depending on the gravity of the violation. Their registration and
certification can even be revoked. Food safety literally lies in our hands and we
should guard our right to it with our lives.
According to Boshell (2013), hand washing, when done correctly, is the
single most effective way to prevent the spread of communicable diseases. Good
hand washing technique is easy to learn and can significantly reduce the spread
of infectious diseases. High risk areas such as food preparation require the
highest level of compliance.
According to Veneracion (2014), washes meat before cooking. In First
World countries, there are sanitary standards for handling chicken from the
slaughterhouse to the meat store. At the store, the chickens are wrapped and
packaged and buyers cannot touch the meat.
According to Pahoyo (2017), poor waste management can exacerbate a
pest problem. Improperly stored waste attracts pests and increases the likelihood
of contamination. Proper waste receptacle design and vigilant waste disposal are
crucial for a food safety program.
31
According to Miller (2019), farm employees who come into direct contact
with produce, such as during packaging, should wash their hands in regular
intervals. Good handwashing is an important element of food safety, and is not
limited to after bathroom breaks.
According to Respicio et al. (2018), the workplace of a kitchen
establishment should be properly ventilated and provide the necessary needs of
an employee so that they can withstand the pressure inside the kitchen, lifting of
heavy equipment, struggle of standing for hours of time and working near hot
ovens, stoves and grills since the work-life balance of kitchen personnel is
involved, opening the restaurant in the crack of dawn, frequently working late at
night, weekends and holidays
According to Priyadarshini, Moreb, and Jaiswal (2017), food safety
concerns have existed for a long time, as millions of people across the globe
suffer from food borne disease every year. Contamination of food owing to
limited knowledge of food safety practices primarily increases the risk of food
borne illnesses. In the present study, quantitative research was carried out to
gauge the level of food safety knowledge amongst people living in Ireland. A total
of 1069 participants from all over the Republic of Ireland contributed to the
survey (of which 821 were included in this research). Results showed that the
residents of Ireland overall had an average level on knowledge of food safety
practices (67.0% passing rate). They had an average level of knowledge in food
storage (52.8% passing rate), usage and maintenance of the kitchen facilities
(59.0% passing rate), and personal hygiene (61.0% passing rate). Conversely,
32
they had a critically low level of knowledge in food handling (10.8% passing rate)
and food poisoning (20.1% passing rate). The results of the present study also
showed that, the level of knowledge of food safety practices varies amongst the
residents based upon their gender, age, place of residence, education level, and
marital status, while no significant difference in the knowledge level was
observed based upon their per capita income. The study thus, highlights that
there is scope for improvement for the residents to advance their knowledge of
food safety practices. Therefore, it can be recommended that researchers,
educators, food safety communicators, and the media can engage in educating
the population, to help the residents advance their food safety knowledge to safer
food practices.
According to Hattersley, King (2014), currently most food safety training
for people working in the catering industry concentrates on food hygiene issues,
with Bailey reporting that only one third of restaurant staff surveyed in a UK study
had undergone formal food allergy training [8]. While training courses for those
working in the catering and hospitality area should be expanded to include food
allergy issues, there is also a need for simple training tools for those people to
use when training all other staff working in their businesses.
In the European Union, the legislative changes introducing a legal requirement to
provide allergen information for foods sold unpackaged, which were published in
October 2011, are likely to drive the development of training for people working in
this sector so that they can meet their legal obligations. The FSA already
provides best practice guidance to help catering businesses provide accurate
33
and helpful allergen information to their customers and offers a freely available e-
learning module on food allergy that includes both manufacturing and catering
scenarios. While catering businesses in the EU are likely to have a transition
period of three years before they would need to comply with these new
requirements, much work remains to be done if appropriate training courses and
materials are to be developed in time.
According to Castillo et al. (2019), in reality, fast food chains have been
part of people’s live since they first started. However the fast-food chains industry
is not as perfectly clean and sanitary as people believe. Many things contribute to
this, but the most important contributor is the factor o sanitation. Granted that the
sanitation standards are changing with the years but even the smallest thing can
still cause some kind of sanitation violation. In every fast food restaurants,
sanitation and safety are essential part of operation that the customers looked for,
by implementing sanitation and safety operation, it prevents the health risks of
the customers, external and internal health. It can also improve the relationships
to the customers and increases trust of agencies and inspectors. A work
environment free of hazards that cause accidents and dining facility in which
customers are safe and secure should be aims of all food service owners.
34
Synthesis
This research and the anchored study is similar and different in many
ways. For example, the anchor study focuses on the fast food chains but this one
stays on the eateries. Both of them stays on the realm of food safety practices
and aims to have an assessment on the practices and procedures the fast food
establishments and eateries use. It also has similarities in their expectations,
which is the assumption of the preferred places to have poor or somewhat
inadequate understanding and/or practices when it comes to food safety. They
both assume that there are other effects that a clean work environment will give
to the employees, store owners and customer. Lastly, they both concur that the
store owners should aim for the safety of the customers and the people in the
workplace.
35
CHAPTER III
RESEARCH METHODOLOGY
This chapter contains the research design, respondents, data gathering
instrument, data gathering procedure and statistical treatment of the current study.
Research Design
The main focus of this research is to figure out the food safety practices in Bauan
public market.
The research made use of the descriptive method of research. Descriptive
research is used to collect data without manipulation. It is generally concerned with
investigating, describing and measuring one or more aspect or characteristics of one or
more group population
According to Ethridge, D.E. (2004), descriptive research can be explained as a
statement of affairs as they are at present with the researcher having no control over
variable. Moreover, “descriptive studies may be characterised as simply the attempt to
determine, describe or identify what is, while analytical research attempts to establish
why it is that way or how it came to be.
Fox, W. & Bayat, M.S. (2007), stated that descriptive research is “aimed at
casting light on current issues or problems through a process of data collection that
enables them to describe the situation more completely than was possible without
employing this method.

Respondents of the Study
`The respondents of this research are the customers in the eateries in Bauan
public market. In this study the researchers will focus on customers, employee in the
eateries in Bauan public market. The total population is unknown and cannot be
determines since there are many customers and employee in the eateries in Bauan
public market. The researchers will utilize the purposive sampling technique in choosing
the respondents.
Data Gathering Instruments
The instrument that will be used is a questionnaire. There are 2 parts of the
questionnaire first is what is the profile of the respondents in terms of age, gender, civil
status, and occupation. Second is what is the level of awareness of the respondents on
the food safety of eateries of Bauan Public. They asked questions to further develop the
progress of this research. Also, they made use of magazines, articles, research papers,
the internet and books to make this research happen.
Data Gathering Procedures
The data gathered from this research instrument will be tallied and computed for
interpretation according to the frequency of items checked by the participants. Along
with primary data, the researchers will make use of secondary resources in the form of
published articles and literatures to support the survey results. The researchers also
sought information at the Bauan Municipal Hall.
24
Statistical Treatment of Data
The statement in the questionnaire was evaluated by the respondents using four-
point scale to find out the respondents level on food safety practices of eateries in
Bauan Public Market.
Scale Scale Range Verbal Interpretation
4 3.50 – 4.0 Always
3 2.50 – 3.49 Often
2 1.50 – 2. 49 Sometimes
1 1.0 – 1.49 Never
The data gathered will be the basis for the statistical treatment. Frequency are
the statistical tools that were use.
Frequency. This tool is used as representation of the survey data set used to
organize and analyze the data.
Percentage. This is used to derive the relationship of the frequency for each
customer and employee in Bauan Public Market.
T-test. This was utilized to know the significant difference between the
assesment worker or employee in the eateries in Bauan Public Market and the
customers on their level of awareness on food safety practices
25
Weighted Mean. This is used to get the average assessment of customer on
food safety practices in Bauan Public Market
26
CHAPTER IV
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA
This chapter presents the interpretation and analysis of the data gathered
from the questionnaire answered by chosen respondents. The result of the
statistical data is presented on a tabular and systematized discussion
Table 1
Distribution of Respondents in Terms of Age
Age Frequency Percentage

18-22 10 25.0
23-27 8 20.0
28-32 6 15.0
33-37 6 15.0
38 and above 10 25.0
Total 40 100.0
This Table shows the age of the respondents who took part in the
completion of the questionnaires. The highest frequency of the respondents is at
the age of eighteen to twenty-two (18-22) and thirty-eight and above (38 and
above) with a frequency of 10 and with a percentage of 25.0%, second is twenty-
three to twenty-seven (23-27) with a frequency of 8 and with a percentage of
20.0%, and the last is twenty-eight to thirty-two (28-32) and thirty-three to thirty-
seven (33-37) with a frequency of 6 and with a percentage of 15.0%
27
Table 2
Distribution of Respondents in Terms of Gender
Gender Frequency Percentage

Male 11 27.5
Female 29 72.5
Total 40 100.0
This Table shows the Gender of the respondents and there were eleven
(11) or twenty-seven point five (27.5) percent of male and twenty-nine (29) or
seventy-two point five (72.5) percent of female showing that the majority of the
respondents were female.
According Grace, D., Olowoye, J., Dipeolu, M. et al. ( 2012), women also
have significantly better food safety practice than men, though there was no
significant difference in their knowledge of and attitude towards food safety.
Table 3
Distribution of Respondents in Terms of Civil Status
Civil Status Frequency Percentage

Single 23 57.5
Married 14 35.0
Widowed 3 7.5
Total 40 100.0
This Table shows the Civil Status of the respondents and there were
twenty-three (23) or fifty-seven point five (57.5) percent were single and fourteen
(14) or thirty-five point zero (35.0) percent were married and three (3) or seven
28
point five (7.5) were widowed therefore showing that the majority of the
respondents were single.
Table 4
Distribution of Respondents in Terms of Educational Background
Educational Background Frequency Percentage

Elementary 2 5.0
High School 24 60.0
College 11 27.5
Post-Graduate 3 7.5
Total 40 100.0
In table 4 you will see the distribution of respondents in terms of
educational background. The highest frequency of respondents in terms of
educational background is high school with frequency of twenty-four (24) and
percentage of sixty point zero (60.0), second is college with the frequency of
eleven (11) and percentage of twenty-seven point five (27.5), third is post-
graduate with the frequency of three (3) and percentage of seven point five (7.5),
and last is the elementary with the frequency of two (2) and percentage of five
point zero (5.0). The total respondents and percentage we have is forty (40)
respondents and one hundred (100) percentage.
29
Table 5
Assessment on Preparation
Items WM
VI
a. washing hands before preparing and 3.93 Always
handling food
b. cleaning and sanitizing all surfaces 3.88 Always
including preparation areas, utensils,
equipment, storage areas, etc.
c. washing fruits and vegetables thoroughly 3.75 Always
d. cleaning canned products before opening 3.28 Often
them
General Weighted Mean 3.70
In table 5 you will see the assessment of preparations. In the rank 1 we
have the washing hands before preparing and handling food with the weighted
mean of three point ninety-three (3.93) and has a verbal interpretation of always.
Next is rank 2 we have cleaning and sanitizing all surface including preparation
areas, utensils, equipment, storage areas, etc. with the weighted mean of three
point eighty-eight (3.88) and has a verbal interpretation of always. Next is rank 3
we have washing fruits and vegetables thoroughly with the weighted mean of
three point seventy-five (3.75) and has a verbal interpretation of always. Last is
rank 4 we have cleaning canned products before opening them with the weighted
mean of three point twenty-eight (3.28) and has a verbal interpretation of often.
According to Patrick Boshell (2013), hand washing, when done correctly,
is the single most effective way to prevent the spread of communicable diseases.
Good hand washing technique is easy to learn and can significantly reduce the
30
spread of infectious diseases. High risk areas such as food preparation require
the highest level of compliance.
Table 6
Assessment on Cleanliness
Items WM VI
a. washing the meat products before cooking 4.00 Always
it
b. cleaning the workplace before leaving 3.88 Always
c. washing all used dishes and utensils before 3.88 Always
leaving
d. practicing “Clean as you go” in your 3.72 Always
establishment
General Weighted Mean 3.87 Always
In table 6 you will see the assessment of cleanliness. In the rank 1 we
have washing the meat products before cooking it with the weighted mean of four
(4.00) and has a verbal interpretation of always. Next is rank two point five (2.5)
cleaning the workplace before leaving and washing all used dishes and utensils
before leaving with the weighted mean of three point eighty-eight (3.88) and has
a verbal interpretation of always. Last is rank 4 we have practicing “Clean as you
go” in your establishment practicing “Clean as you go” in your establishment with
the weighted mean of three point seventy-two (3.72) and has a verbal
interpretation of always.
According to Connie Veneracion (2014), she herself washes meat before
cooking. In First World countries, there are sanitary standards for handling
chicken from the slaughterhouse to the meat store. At the store, the chickens are
wrapped and packaged and buyers cannot touch the meat.
31
In Third World Philippines, there are generally two kinds of chicken sold in wet
markets and groceries — native chicken and those produced by big companies
like Robina. Native chicken sold in wet markets are displayed on trays sans
cover. In most cases, the chickens are pre-cut into thighs/legs, wings, breast,
neck and feet. Buyers are allowed to handle the meat to choose the pieces that
they like. Chicken produced by big companies are often sold whole in vacuum
packaging. There is an exception though. Chicken produced by big companies
are sold wholesale to groceries and wet markets which have the option of selling
the chickens whole in branded packaging or to retail them in much the same way
as native chicken — displayed openly on trays and pre-cut into portions. In better
groceries, tongs are provided so that customers don’t touch the chicken with their
hands. Not so in wet markets
Table 7
Assessment on Waste Disposal
Items WM VI
a. training staff on solid waste disposal 3.55 Always
b. storing chemical wastes in compatible 3.45 Often
containers with closed and properly fitted
caps
c. following the labels on trash bins 3.38 Often
d. collecting generated wastes 3.20 Often
3.39 Often
This table shows the assessment on waste disposal of the respondents
and rank one (1) we have training staff on solid waste disposal with a weighted
mean of three point fifty-five (3.55). Next is rank two (2) storing chemical wastes
32
in compatible containers with closed and properly fitted caps with a weighted
mean of three point forty-five (3.45). Next is rank three (3) with a weighted mean
of three point thirty-eight (3.38). Lastly rank four (4) with a weighted mean of
three point twenty (3.20).
According to Cara Pahoyo (2017), poor waste management can
exacerbate a pest problem. Improperly stored waste attracts pests and increases
the likelihood of contamination. Proper waste receptacle design and vigilant
waste disposal are crucial for a food safety program.
Table 8
Assessment on Personal Hygiene
Items WM VI
a. handwashing on regular intervals while at 3.75 Always
work
b. maintaining well-trimmed nails 3.65 Always
c. not allowing the employees to wear jewelry 2.93 Often
during work hours
d. changing working clothes regularly and if 3.25 Often
necessary
3.53 Always
This table shows the assessment of the respondents on personal hygiene
first is handwashing on regular intervals while at work with a weighted mean of
three point seventy-five (3.75). Next is rank two (2) maintaining well-trimmed
nails with a weighted mean of three point sixty-five (3.65). Next is rank three (3)
changing working clothes regularly and if necessary with a weighted mean of
three point twenty-five (3.25) and lastly we have rank four (4) not allowing the
33
employees to wear jewelry during work hours with a weighted mean of two point
ninety-three (2.93).
According to Carol Miller (2019), farm employees who come into direct
contact with produce, such as during packaging, should wash their hands in
regular intervals. Good handwashing is an important element of food safety, and
is not limited to after bathroom breaks
Table 9
Assessment on Equipment Sanitation
Items WM VI
d. scrapes and rinses equipment 3.68 Always
a. rinsing all equipment with hot water 3.50 Always
b. using a sanitizing agent for all utensils and 3.43 Often
equipment
c. observes a mild acid rinse of equipment 3.13 Often
3.43 Often
This table shows the assessment of respondents on equipment sanitation
first is scrapes and rinses equipment with a weighted mean of three point sixty-
eight (3.68). Next is rank two (2) rinsing all equipment with hot water with a
weighted mean of three point fifty (3.50). Next is rank three (3) using a sanitizing
agent for all utensils and equipment with a weighted mean of three point forty-
three (3.43) and lastly rank four (4) observes a mild acid rinse of equipment with
a weighted mean three point thirteen (3.13).
According to Behnke, Seo and Miller (2012), temporary foodservice
establishments such as farmers markets are increasing in popularity. However,
34
rules governing the vendors at establishments tend to be inconsistent compared
with rules that apply to permanent establishments. For example, some vendors
are exempt from formal health department supervision, while others may sell
food prepared in uninspected home facilities. This preliminary study employed a
novel technology oriented approach to assess key farmers’ market food safety
practices, such as hand washing and glove usage. Employee behaviors were
observed and coded in accordance with Indiana State Department of Health
criteria.
Table 10
Significant Difference on the Assessment on Food Safety Practices According to

Profile Variables
F-value p-value Decision VI

Preparation 0.759 0.559 Failed to Not Significant
reject Ho
Cleanliness 0.595 0.669 Failed to Not Significant
reject Ho
Waste 0.464 0.762 Failed to Not Significant
Disposal reject Ho
Personal 1.390 0.257 Failed to Not Significant
Hygiene reject Ho
Equipment .773 0.550 Failed to Not Significant
Sanitation reject Ho
p-value<0.05
The table shows the significant Difference on the Assessment on Food
Safety Practices, preparation has a f-value of zero point seven hundred fifty-nine
(0.759) or zero point five hundred fifty-nine (0.559), cleanliness has zero point
five hundred ninety-five (0.595), waste disposal has the lowest with zero point
four hundred sixty-four (0.464), personal hygiene has the highest f-value of one
point three hundred ninety (1.390), equipment sanitation took second with point
35
seven hundred seventy-three (.773). As shown in the table there is no significant
difference on Food Safety Practices when it comes to age difference
Table 11
Significant Difference on the Assessment on Preparation when Grouped

According to Gender
Variable Mean Mean t-value p-value Decision VI

Difference
Male 3.89 .248 1.993 0.056 Failed to Not Significant
Female 3.64 Reject Ho
p-value<0.05
Table 11 shows the significant Difference on the Assessment on Food
Safety Practices when grouped according to gender. As shown in the table, male
have the highest mean of three point eighty-nine (3.89) while female got three
point sixty-four (3.64) which indicates that there is no significant difference.
Worsley et al. (2013), reported significant difference between genders and
food safety concern. For example, Zorba and Kaptan (2011), found that women
are more careful during shopping and more interested in food safety than men.
The main reason for this is that females are more aware than men of higher
levels of threat and concern from food safety point of view, because they usually
have more responsibility in food preparation and consumption (12,47,58,63).
36
Table 12
Significant Difference on the Assessment on Cleanliness when Grouped

According to Gender

Difference
Male 3.93 0.087 .709 .483 Failed to Not Significant
p-value<0.05
Table 12 shows the significant Difference on assessment on cleanliness
when grouped according to gender, the male has the highest mean of three point
ninety three (3.93), whereas the female is not far behind with a mean of three
point eighty four (3.84).
According to Grace et al. (2012), as processors, women carry out most
informal food processing, which normally takes place at home and ensures a
diverse diet, minimizes losses and provides marketable products but also
introduces a number of risks and burdens such as contamination from poor
hygiene or use of dirty water as well as health risks associated with heavy loads
and indoor cooking stoves. Where women are engaged in formal food processing,
evidence suggests that they may have significantly better food safety practices
than men, though there is no significant difference in their knowledge of and
attitude towards food safety.
37
Table 13
Significant Difference on the Assessment on Waste Disposal when Grouped

According to Gender

Difference
Male 3.50 .147 .677 .502 Failed to Not Significant
p-value<0.05
Table 13 shows that there is no significant difference in this table because
the means of the males and females are three point fifty (3.50) and three point
thirty five (3.35) respectively, which means that the difference is point one
hundred forty-seven (.147), the t- value is point six hundred seventy-seven (.677)
and the p-value is point five hundred two (.502). Which leads to the rejection of
null hypothesis.
Brady et al. (2012, they assert that scholarly analyses of food, food work,
and bodies must pay attention to gender because of the centrality of women and
food work and the resulting gender inequalities” and that “by ignoring food as an
area of feminist inquiry, scholars
38
Table 14
Significant Difference on the Assessment on Personal Hygiene when Grouped

According to Gender

Difference
Male 3.73 .279 1.441 .158 Failed to Not Significant
p-value<0.05
the means of the males and females are three point seventy-three (3.73) and
three point forty-five (3.45) respectively, Which means that the difference is point
two hundred seventy nine (.279), the t- value is one point four hundred forty one
(1.441) and the p-value is point one hundred fifty-eight (.158). Which leads to the
rejection of null hypothesis.
Food safety is a corporate social responsibility as food is a product where
consumption is not just a matter of choice, but it is ultimately a matter of life and
death. Food handlers are very important people when considering food safety.
Their hygiene practices affect the people who consume it and depend on them
for their meals. Food safety should be a major concern for all food handlers. The
city health officials cited the growing number of street food vendors is increasing
as the main reason of food and water-borne diseases. They have not issued
sanitation permits for the street food vendors because they do not have
permanent business addresses. It is difficult to monitor street food vendor’s
sanitary practices in their personal hygiene, food preparing, handling, serving,
and storing of foods. These concern health officials and even repeatedly
39
informing people to become cautious in eating foods sold in streets. It is in this
light that the researchers conducted this study to be able to evaluate the food
safety awareness and practices of those involved in selling foods along the
streets of Iloilo City.
Table 15
Significant Difference on the Assessment on Equipment Sanitation when

Grouped According to Gender

Difference
Male 3.75 .440 2.22 .033 Reject Ho Significant
Female 3.31
p-value<0.05
Table 15 shows that there is a significant difference in this table because
the means of the males and females are three point seventy five (3.75) and three
point thirty one (3.31) respectively, which means that the difference is point four
hundred forty (.440), the t- value is two point twenty-two (2.22) and the p-value is
zero point thirty three (0.33). Which leads to the rejection of null hypothesis.
According to Respicio et al. (2018), the workplace of a kitchen
establishment should be properly ventilated and provide the necessary needs of
an employee so that they can withstand the pressure inside the kitchen, lifting of
heavy equipment, struggle of standing for hours of time and working near hot
ovens, stoves and grills since the work-life balance of kitchen personnel is
involved, opening the restaurant in the crack of dawn, frequently working late at
night, weekends and holidays
40
Table 16

Civil Status

Preparation .737 .485 Failed to Not Significant
Reject Ho
Cleanliness .696 .505 Failed to Not Significant
Reject Ho
Waste 9.946 .000 Reject Ho Significant
Disposal
Personal 5.108 .011 Reject Ho Significant
Hygiene
Equipment 1.518 .233 Failed to Not Significant
Sanitation Reject Ho
p-value<0.05
Table 16 shows the significant Difference on the Assessment of food
safety practices according to civil status, in terms of preparation with an F-value.
737, cleanliness f-value of 696 and equipment sanitation with an f-value of 1.518,
it shows no significant difference with the exception of waste disposal with an f-
value of 9.946 and personal hygiene 5.108.
According to Anushree Priyadarshini Nora A. Moreb Amit K. Jaiswal
(2017),
food safety concerns have existed for a long time, as millions of people across
the globe suffer from food borne disease every year. Contamination of food
owing to limited knowledge of food safety practices primarily increases the risk of
food borne illnesses. In the present study, quantitative research was carried out
to gauge the level of food safety knowledge amongst people living in Ireland. A
total of 1069 participants from all over the Republic of Ireland contributed to the
41
survey (of which 821 were included in this research). Results showed that the
residents of Ireland overall had an average level on knowledge of food safety
practices (67.0% passing rate). They had an average level of knowledge in food
storage (52.8% passing rate), usage and maintenance of the kitchen facilities
(59.0% passing rate), and personal hygiene (61.0% passing rate). Conversely,
they had a critically low level of knowledge in food handling (10.8% passing rate)
and food poisoning (20.1% passing rate). The results of the present study also
showed that, the level of knowledge of food safety practices varies amongst the
residents based upon their gender, age, place of residence, education level, and
marital status, while no significant difference in the knowledge level was
observed based upon their per capita income. The study thus, highlights that
there is scope for improvement for the residents to advance their knowledge of
food safety practices. Therefore, it can be recommended that researchers,
educators, food safety communicators, and the media can engage in educating
the population, to help the residents advance their food safety knowledge to safer
food practices.
42
Table 17

Educational Background

Preparation 2.648 0.064 Failed to Not Significant
Reject Ho
Cleanliness .559 .645 Failed to Not Significant
Reject Ho
Waste .983 .412 Failed to Not Significant
Disposal Reject Ho
Personal 1.510 .228 Failed to Not Significant
Hygiene Reject Ho
Equipment .112 .952 Failed to Not Significant
Sanitation Reject Ho
p-value<0.05
This table focuses on the significant Difference according to educational
background in terms of preparation has an f-value of 2.648, cleanliness has. 559,
waste disposal has the third highest f-value of. 983, personal hygiene an f-value
of 1.510, equipment sanitation has. 112. As shown in the table it has no
significant difference on the Assessment on Food Safety Practices.
According Hattersley and King (2014), currently most food safety training
for people working in the catering industry concentrates on food hygiene issues,
with Bailey reporting that only one third of restaurant staff surveyed in a UK study
had undergone formal food allergy training [8]. While training courses for those
working in the catering and hospitality area should be expanded to include food
allergy issues, there is also a need for simple training tools for those people to
use when training all other staff working in their businesses.
43
In the European Union, the legislative changes introducing a legal requirement to
provide allergen information for foods sold unpackaged, which were published in
October 2011, are likely to drive the development of training for people working in
this sector so that they can meet their legal obligations. The FSA already
provides best practice guidance to help catering businesses provide accurate
and helpful allergen information to their customers and offers a freely available e-
learning module on food allergy that includes both manufacturing and catering
scenarios. While catering businesses in the EU are likely to have a transition
period of three years before they would need to comply with these new
requirements, much work remains to be done if appropriate training courses and
materials are to be developed in time.
44
Table 18
Proposed Activities to Ensure Food Safety Practices in Eateries of Bauan
Public Market
Objective Proposed Activity Timeframe People Involve
1. To assure and The eateries should
secure that the have a weekly

Weekly, but Health
employees inspection or
without professionals, DOH
practice and surprise inspection
schedule. health
execute the key conducted by health
workers/inspectors
activities of the professionals on
Food Safety their area to prevent
Practices diseases
2.To disseminate Educating them on
information about proper food safety
proper hygiene, procedures led by
waste disposal, DOH health Health
handling professionals, professionals,

Every 6 months
equipment grouping them by government officials
sanitation and its batches so the
importance market’s food
economy is not
disrupted.
45
3. to ensure that
the people
involved in the
eatery area (eg.
Employees,
Putting on posters All year round Researchers
customers,
(tapaulin)
storeowners) are
always reminded
of right food
safety practices.
46
CHAPTER V
SUMMARY OF FINDINGS, CONCLUSIONS, AND
RECOMMENDATIONS
This chapter presents the summary of findings, conclusions and
recommendations of the study. This study is on the profile and performance of
the eateries about food safety practices of eateries in Bauan Public Market.
Summary
This research aimed to describe the food safety practices of eateries in
Bauan Public Market.
The study sought answers to the following questions:
1. What is the profile of the respondent in terms of
1.1 Age;
1.2 Gender;
1.3 Civil Status;
1.4 Occupation; and
1.5 Educational Background?
practices of eateries of Bauan Public Market
How may the safety practices of the respondents be described in terms of:
2.1 Preparation;
47
2.2 Cleanliness;
2.3 Waste Disposal;
2.4 Personal Hygiene; and
2.5 Equipment Sanitation?
on food safety when grouped according to profile variables
Findings of the study
The findings of the study are as follows:
1.) What is the profile of the respondent in terms of
1.1 Age
The eateries in the Bauan Public Market in terms of age with the highest
frequency of the respondents is at the age of eighteen to twenty-two (18-22) and
thirty-eight and above (38 and above) with a frequency of 10 and with a
percentage of 25.0%, second is twenty-three to twenty-seven (23-27) with a
frequency of 8 and with a percentage of 20.0%, and the last is twenty-eight to
thirty-two (28-32) and thirty-three to thirty-seven (33-37) with a frequency of 6
and with a percentage of 15.0%.
48
1.2 Gender
The eateries in the Bauan Public Market in terms of gender shows the
gender of the respondents and there were eleven (11) or twenty-seven point five
(27.5) percent of male and twenty-nine (29) or seventy-two point five (72.5)
percent of female showing that the majority of the respondents were female.
1.3 Civil Status
The eateries in the Bauan Public Market in terms of Civil Status shows the
Civil Status of the respondents and there were twenty-three (23) or fifty-seven
point five (57.5) percent were single and fourteen (14) or thirty-five point zero
(35.0) percent were married and three (3) or seven point five (7.5) were widowed
therefore showing that the majority of the respondents were single.
1.4 Occupation
The eateries in the Bauan Public Market in terms of Occupation you will
see the distribution of respondents in terms of educational background. The
highest frequency of respondents in terms of educational background is high
school with frequency of twenty-four (24) and percentage of sixty point zero
(60.0), second is college with the frequency of eleven (11) and percentage of
twenty-seven point five (27.5), third is post-graduate with the frequency of three
(3) and percentage of seven point five (7.5), and last is the elementary with the
frequency of two (2) and percentage of five point zero (5.0). The total
49
respondents and percentage we have is forty (40) respondents and one hundred
(100) percentage.
1.5 Educational Background
The eateries in the Bauan Public Market in terms of Educational
Background you will see the assessment of preparations. In the rank 1 we have
the washing hands before preparing and handling food with the weighted mean
of three point ninety-three (3.93) and has a verbal interpretation of always. Next
is rank 2 we have cleaning and sanitizing all surface including preparation areas,
utensils, equipment, storage areas, etc. with the weighted mean of three point
eighty-eight (3.88) and has a verbal interpretation of always. Next is rank 3 we
have washing fruits and vegetables thoroughly with the weighted mean of three
point seventy-five (3.75) and has a verbal interpretation of always. Last is rank 4
we have cleaning canned products before opening them with the weighted mean
of three point twenty-eight (3.28) and has a verbal interpretation of often.
practices of eateries of Bauan Public Market
How may the safety practices of the respondents be described in terms of:
2.1 Preparation
you will see the assessment of preparations. In the rank 1 we have the
washing hands before preparing and handling food with the weighted mean of
50
three point ninety-three (3.93) and has a verbal interpretation of always. Next is
rank 2 we have cleaning and sanitizing all surface including preparation areas,
utensils, equipment, storage areas, etc. with the weighted mean of three point
eighty-eight (3.88) and has a verbal interpretation of always. Next is rank 3 we
have washing fruits and vegetables thoroughly with the weighted mean of three
point seventy-five (3.75) and has a verbal interpretation of always. Last is rank 4
we have cleaning canned products before opening them with the weighted mean
of three point twenty-eight (3.28) and has a verbal interpretation of often.
2.2 Cleanliness
you will see the assessment of cleanliness. In the rank 1 we have washing
the meat products before cooking it with the weighted mean of four (4.00) and
has a verbal interpretation of always. Next is rank two point five (2.5) cleaning the
workplace before leaving and washing all used dishes and utensils before
leaving with the weighted mean of three point eighty-eight (3.88) and has a
verbal interpretation of always. Last is rank 4 we have practicing “Clean as you
go” in your establishment practicing “Clean as you go” in your establishment with
the weighted mean of three point seventy-two (3.72) and has a verbal
interpretation of always.
2.3 Waste Disposal
shows the assessment on waste disposal of the respondents and rank
one (1) we have training staff on solid waste disposal with a weighted mean of
three point fifty-five (3.55). Next is rank two (2) storing chemical wastes in
51
compatible containers with closed and properly fitted caps with a weighted mean
of three point forty-five (3.45). Next is rank three (3) with a weighted mean of
three point thirty-eight (3.38). Lastly rank four (4) with a weighted mean of three
point twenty (3.20).
2.4 Personal Hygiene
shows the assessment of the respondents on personal hygiene first is
handwashing on regular intervals while at work with a weighted mean of three
point seventy-five (3.75). Next is rank two (2) maintaining well-trimmed nails with
a weighted mean of three point sixty-five (3.65). Next is rank three (3) changing
working clothes regularly and if necessary with a weighted mean of three point
twenty-five (3.25) and lastly we have rank four (4) not allowing the employees to
wear jewelry during work hours with a weighted mean of two point ninety-three
(2.93).
2.5 Equipment Sanitation
shows the assessment of respondents on equipment sanitation first is
scrapes and rinses equipment with a weighted mean of three point sixty-eight
(3.68). Next is rank two (2) rinsing all equipment with hot water with a weighted
mean of three point fifty (3.50). Next is rank three (3) using a sanitizing agent for
all utensils and equipment with a weighted mean of three point forty-three (3.43)
and lastly rank four (4) observes a mild acid rinse of equipment with a weighted
mean three point thirteen (3.13).
52
on food safety when grouped according to profile variables
The table 10 shows the significant Difference on the Assessment on Food
Safety Practices, preparation has a f-value of zero point seven hundred fifty-nine
(0.759) or zero point five hundred fifty-nine (0.559), cleanliness has zero point
five hundred ninety-five (0.595), waste disposal has the lowest with zero point
four hundred sixty-four (0.464), personal hygiene has the highest f-value of one
point three hundred ninety (1.390), equipment sanitation took second with point
seven hundred seventy-three (.773). As shown in the table there is no significant
difference on Food Safety Practices when it comes to age difference
Table 11 shows the significant Difference on the Assessment on Food
Safety Practices when grouped according to gender. As shown in the table, male
have the highest mean of three point eighty-nine (3.89) while female got three
point sixty-four (3.64) which indicates that there is no significant difference.
Table 12 shows the significant Difference on assessment on cleanliness when
grouped according to gender, the male has the highest mean of three point
ninety three (3.93), whereas the female is not far behind with a mean of three
point eighty four (3.84).
the means of the males and females are three point fifty (3.50) and three point
thirty five (3.35) respectively, which means that the difference is point one
hundred forty-seven (.147), the t- value is point six hundred seventy-seven (.677)
53
and the p-value is point five hundred two (.502). Which leads to the rejection of
null hypothesis.
the means of the males and females are three point seventy-three (3.73) and
three point forty-five (3.45) respectively, Which means that the difference is point
two hundred seventy nine (.279), the t- value is one point four hundred forty one
(1.441) and the p-value is point one hundred fifty-eight (.158). Which leads to the
rejection of null hypothesis.
Table 15 shows that there is a significant difference in this table because
the means of the males and females are three point seventy five (3.75) and three
point thirty one (3.31) respectively, which means that the difference is point four
hundred forty (.440), the t- value is two point twenty-two (2.22) and the p-value is
zero point thirty three (0.33). Which leads to the rejection of null hypothesis.
Table 16 shows the significant Difference on the Assessment of food
safety practices according to civil status, in terms of preparation with an F-value.
737, cleanliness f-value of 696 and equipment sanitation with an f-value of 1.518,
it shows no significant difference with the exception of waste disposal with an f-
value of 9.946 and personal hygiene 5.108.
Table 17 focuses on the significant Difference according to educational
background in terms of preparation has an f-value of 2.648, cleanliness has. 559,
waste disposal has the third highest f-value of. 983, personal hygiene an f-value
54
of 1.510, equipment sanitation has. 112. As shown in the table it has no
significant difference on the Assessment on Food Safety Practices.
1. The eateries should have a weekly inspection or surprise inspection on their
area to prevent diseases.
2. Educating them on proper hygiene, waste disposal, handling equipment
sanitation and the like
Conclusions
Based on the findings of the study the following conclusions are drawn:
1. The researchers conclude that the protection of our health and helps to
prevent the spread of communicable diseases has social and aesthetic values of
an individual who follows the practice of proper personal hygiene gains
confidence, pride and dignity.
2. The researcher concludes that there are significant difference between male
and female on equipment sanitation when group according to gender and there
are significant difference between waste disposal and personal hygiene on food
safety practices according to civil status
3. The researchers then conclude that the eateries in the Bauan Public Market
are somehow practicing the food safety practices in their area
55
Recommendations
Based on the findings and conclusions presented, the following
recommendations are suggested:
1. The researchers recommend that the eateries should be preventing the
diseases that can spread to an individual person by practicing the proper
personal hygiene and gaining confidence, pride and dignity.
2. The researchers recommend that the eateries should be fair about the
significant difference on waste disposals and personal hygiene.
3. The researchers recommend that the eateries in the Bauan Public Market
should be practicing more often about food safety practices so that the
customers will be satisfied or convinced to patronize the product or will
recommend to their friends on how are the eateries are organize and clean and
have the safety
56
BIBLIOGRAPHY
Bibliography
a. General reference
b. Books
c. Journals
d. Unpublished materials, theses and dissertations
e. Magazines
f. Electronic devices
Related Literature
Food Safety
Ababio and Lovatt (2014). A review on food safety and food hygiene studies in
Ghana. Retrived
from :http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/ARTICLES/koliat/A_r
eview_on_food_safety_and_food_hygiene_studies_in_Ghana.pdf
journal
Khaniki (2018). Journal of Food Safety and Hygiene (JFSH). Retrived

from:http://jfsh.tums.ac.ir/index.php/jfsh
journal
Ducusin (2019). Researchers recommend stronger food safety measures. Retrived from:
https://www.gmanetwork.com/news/lifestyle/food/697412/researchers-recommend-
stronger-food-safety-measures/story/
Mahmoud (2020). An Historical Food Safety Approach for the World We Want - Food
Safety Magazine. Retrived from
https://www.researchgate.net/publication/339032149_An_Historical_Food_Safety_Appr
oach_for_the_World_We_Want_-_Food_Safety_Magazine
Acheson (2019). A Closer Look at 2019’s Food Safety and Regulation Issues. Retrived
from: https://www.foodprocessing.com/articles/2019/food-safety-and-regulation-issues/
Safety.
Choi et al. (2019). Potential Contamination Sources on Fresh Produce Associated with
Food Safety. Retrived from:http://foodsafety.or.kr/journal/article.php?code=65690
Wan et al. (2019). International Forum on Food Safety, Nutrition and Health. Retrived
from:https://www.sciencedirect.com/journal/food-control/special-issue/10RKLD1XPKD
Chung (2019). Effect of poor sanitation procedures on cross-contamination of animal

species in ground meat products. Retrived
from:https://www.researchgate.net/publication/333432647_Effect_of_poor_sanitation_pr
ocedures_on_cross-contamination_of_animal_species_in_ground_meat_products
Lagua (2018). Food safety. Retrived from: https://www.bworldonline.com/food-safety/
Kibret and Abera(2012). he Sanitary Conditions of Food Service Establishments
and Food Safety Knowledge and Practices of Food Handlers in Bahir Dar Town.
Retrived from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3437977/

Fred fung et al. (2018). Food safety in the 21st century. Retrived from:
https://www.sciencedirect.com/science/article/pii/S2319417017304055
Related studies
Behnke, Seo and Miller (2012). Assessing Food Safety Practices in Farmers’ Markets.
Retrived from: http://www.foodprotection.org/files/food-protection-trends/May-12-
Behnke.pdf
Calopez, and et. al (2017).Food Safety Awareness and Practices of Street Food
Vendors in Iloilo City. retrived from:
http://www.uruae.org/siteadmin/upload/UH0117430.pdf
Weiler and Fernandez (2019). Food safety is everybody’s responsibility. Retrived

from:https://opinion.inquirer.net/121777/food-safety-is-everybodys-responsibility
Alano (2014). Food safety: Eat, drink, and be wary. Retrived from:
https://www.philstar.com/lifestyle/health-and-family/2014/03/11/1299317/food-safety-
eat-drink-and-be-wary
Boshell (2013). HAND HYGIENE AND FOOD SAFETY. Retrived from
https://info.debgroup.com/blog/bid/226858/hand-hygiene-and-food-safety
Veneracion (2014). What are Prawn Crackers (Shrimp Puffs) and How are
They Cooked. Retrived fromhttps://kitchen.casaveneracion.com/what-are-prawn-
crackers-shrimp-puffs-and-how-are-they-cooked/
Pahoyo (2017). 6 Food Safety Practices for Food Processing. Retrived from:
https://www.learn2serve.com/blog/6-food-safety-practices-for-food-processing/
Miller (2019). 7 Ways to Get Your Crews to Practice Food-Safety-Friendly Hygiene.

Retrived
from:https://www.google.com/amp/s/www.growingproduce.com/vegetables/7-
ways-to-get-your-crews-to-practice-food-safety-friendly-hygiene/%3famp
Respicio et al. (2018). Kitchen Working Environment in Relation to the Health Condition
of Kitchen Personnel. Retrived from Kitchen Working Environment in Relation to the
Health Condition of Kitchen Personnel
Priyadarshini, Moreb, and Jaiswal (2017). Knowledge of Food Safety and Food
Handling Practices amongst Food Handlers in the Republic of Ireland. Retrived
from:
https://www.researchgate.net/publication/317053225_Knowledge_of_Food_Safety_and
_Food_Handling_Practices_amongst_Food_Handlers_in_the_Republic_of_Ireland
Hattersley, King (2014).Risk Management for Food Allergy. Retrived from:

https://www.sciencedirect.com/topics/food-science/food-safety-education
APPENDICES
Appendix A – Questionnaire
Name (optional): _______________
Age: 18-22 28-32
23-27 33-37 38 and above
Gender: Male Female
Civil Status: Single Widowed
Married Others (Specify): _____________
Educational Background: Elementary High School
College Post Graduate
This questionnaire is being conducted by a group of Grade 12 Students from GAS 12 St. Bede
the Venerable for their research study entitled “Food Safety Practices of Eateries in the Bauan
Public Market.” Your honest participation will greatly help in obtaining the needed data and
reliable results for this study. All the information in this questionnaire will be used for research
purposes only and will remain confidential. Thank you very much.
Directions: Kindly put a check mark ( / ) in the box with the most appropriate answer using the
scale below:
1 - Never 2 - Sometimes 3 - Often 4 – Always
1. Preparation 1 2 3 4
a. washing hands before preparing and handling
food
b. cleaning and sanitizing all surfaces including
preparation areas, utensils, equipment, storage
areas, etc.
c. washing fruits and vegetables thoroughly
d. cleaning canned products before opening them
2. Cleanliness
a. cleaning the workplace before leaving
b. washing the meat products before cooking it
c. practicing “Clean as you go” in your
establishment
d. washing all used dishes and utensils before
leaving
3. Waste Disposal
a. training staff on solid waste disposal
b. collecting generated wastes
c. following the labels on trash bins
d. storing chemical wastes in compatible
containers with closed and properly fitted caps
4. Personal Hygiene
a. handwashing on regular intervals while at work
b. maintaining well-trimmed nails
c. not allowing the employees to wear jewelry
during work hours
d. changing working clothes regularly and if
necessary
5. Equipment Sanitation
a. rinsing all equipment with hot water
b. using a sanitizing agent for all utensils and
equipment
c. observes a mild acid rinse of equipment
d. scrapes and rinses equipment
Appendix – B Letters
LETTER OF REQUEST
October 15, 2019
MS, MA. ROSARIO PERPETUA AGITO

Instructor
Sta. Teresa College
Bauan, Batangas
Dear Ms. Agito:
Greetings of peace!
We the Grade 12 – GAS students of Sta. Teresa College , are currently conducting a research
study entitled, “Disciplinary Measures used by Grade School Parents of STA. TERESA
COLLEGE as part of our requirements in Practical Research 2. This study aims to know if they
are aware of food safety practices that will help them to avoid diseases produced by these food.
With your expertise in the field of Research and Mathematics, the researchers are humbly asking
your assistance to validate our questionnaire.
We are hoping for your favourable consideration and support in accomplishing this research.
Thank you very much!
God Bless!
Respectfully yours,
Researchers
Corrales, Anthony Ayven D.

Hernandez, Peter Nathaniel G.
Maglasang, Joshua Jeus A.
Escalona, Van Andrei D.
Ruelos, Kyle Earvi M.
LETTER OF REQUEST
MS. JOY REYES

Junior High Department Instructor
Sta. Teresa College
Bauan, Batangas
Dear Ms. Reyes:
Greetings of peace!
study entitled, “Disciplinary Measures used by Grade School Parents of STA. TERESA
COLLEGE” as part of our requirements in Practical Research 2. This study aims to know if
they are aware of food safety practices that will help them to avoid diseases that may produce by
the food. With your expertise in the field of Research and Mathematics, the researchers are
humbly asking your assistance to validate our questionnaire.
With your expertise in the field of Research and Mathematics, the researchers are humbly asking
your assistance to validate our questionnaire.
God Bless!
Respectfully yours,
Researchers

LETTER OF REQUEST
MR. DHANN EMMANUEL KALALO

Instructor
Sta. Teresa College
Bauan, Batangas
Dear Mr. Kalalo:
Greetings of peace!
study entitled, “FOOD SAFETY PRACTICES OF EATERIES IN THE BAUAN PUBLIC
MARKET” as part of our requirements in Practical Research 2. This study aims to know if they
are aware of food safety practices that will help them to avoid diseases that may produce by the
food. With your expertise in the field of Research and Mathematics, the researchers are humbly
asking your assistance to validate our questionnaire.
With your expertise in the field of Research, the researchers are humbly asking your assistance to
validate our questionnaire.
God Bless!
Respectfully yours,
Researchers

Appendix C - Tally Sheets
Statistics
educational_bac
age gender civil_status kground
N Valid 40 40 40 40
Missing 0 0 0 0
age
Cumulative
Frequency Percent Valid Percent Percent
Valid 18-22 10 25.0 25.0 25.0
23-27 8 20.0 20.0 45.0
28-32 6 15.0 15.0 60.0
33-37 6 15.0 15.0 75.0
38 and above 10 25.0 25.0 100.0
Total 40 100.0 100.0
gender
Cumulative
Valid Male 11 27.5 27.5 27.5
Female 29 72.5 72.5 100.0
Total 40 100.0 100.0
civil_status
Cumulative
Valid Single 23 57.5 57.5 57.5
Married 14 35.0 35.0 92.5
Widowed 3 7.5 7.5 100.0
Total 40 100.0 100.0
educational_background
Cumulative
Valid Elementary 2 5.0 5.0 5.0
High School 24 60.0 60.0 65.0
College 11 27.5 27.5 92.5
Post-Graduate 3 7.5 7.5 100.0
Total 40 100.0 100.0
Descriptive Statistics
N Minimum Maximum Mean Std. Deviation
a1 40 2 4 3.93 .350
a2 40 2 4 3.88 .463
a3 40 1 4 3.75 .707
a4 40 1 4 3.28 1.086
b1 40 2 4 3.88 .463
b2 40 4 4 4.00 .000
b3 40 2 4 3.72 .640
b4 40 1 4 3.88 .516
c1 40 1 4 3.55 .876
c2 40 1 4 3.20 1.043
c3 40 1 4 3.38 .838
c4 40 1 4 3.45 .904
d1 40 2 4 3.75 .543
d2 40 2 4 3.65 .700
d3 40 1 4 2.93 1.207
d4 40 1 4 3.25 1.104
e1 40 1 4 3.50 .934
e2 40 1 4 3.43 1.010
e3 40 1 4 3.13 1.202
e4 40 1 4 3.68 .859
aave 40 2.50 4.00 3.7063 .43074
bave 40 2.25 4.00 3.8687 .34431
cave 40 2.00 4.00 3.3938 .60682
dave 40 2.00 4.00 3.5250 .55412
eave 40 1.00 4.00 3.4313 .82039
Valid N (listwise) 40
ANOVA
Sum of Squares df Mean Square F Sig.
aave Between Groups .578 4 .144 .759 .559

Within Groups 6.658 35 .190
Total 7.236 39
bave Between Groups .294 4 .074 .595 .669
Total 4.623 39
cave Between Groups .723 4 .181 .464 .762
Total 14.361 39
dave Between Groups 1.642 4 .410 1.390 .257
Total 11.975 39
eave Between Groups 2.132 4 .533 .773 .550
Total 26.248 39
Group Statistics
gender N Mean Std. Deviation Std. Error Mean
aave Male 11 3.8864 .30339 .09148
Female 29 3.6379 .45604 .08468
bave Male 11 3.9318 .16167 .04874
Female 29 3.8448 .39196 .07279
cave Male 11 3.5000 .48734 .14694
Female 29 3.3534 .64958 .12062
dave Male 11 3.7273 .46710 .14084
Female 29 3.4483 .57235 .10628
eave Male 11 3.7500 .33541 .10113
Female 29 3.3103 .91772 .17042
Independent Samples Test
Levene's Test for

Equality of Variances t-test for Equality of Means
95% Confidence
Interval of the
Sig. (2- Mean Std. Error Difference
F Sig. t df tailed) Difference Difference Lower Upper
aav Equal variances
6.464 .015 1.665 38 .104 .24843 .14917 -.05355 .55042
e assumed
Equal variances 27.31
1.993 .056 .24843 .12466 -.00720 .50407
not assumed 9
bav Equal variances
2.056 .160 .709 38 .483 .08699 .12271 -.16142 .33540
e assumed
.993 .327 .08699 .08760 -.09041 .26439
not assumed 1
cav Equal variances
2.374 .132 .677 38 .502 .14655 .21639 -.29150 .58460
e assumed
.771 .448 .14655 .19011 -.24572 .53882
not assumed 9
dav Equal variances
4.021 .052 1.441 38 .158 .27900 .19356 -.11285 .67084
e assumed
1.581 .128 .27900 .17644 -.08684 .64484
not assumed 6
eav Equal variances
7.603 .009 1.540 38 .132 .43966 .28553 -.13837 1.01768
e assumed
2.219 .033 .43966 .19816 .03849 .84082
not assumed 9
ANOVA
aave Between Groups .277 2 .139 .737 .485
Total 7.236 39
Total 4.623 39
cave Between Groups 5.021 2 2.511 9.946 .000
Total 14.361 39
dave Between Groups 2.591 2 1.295 5.108 .011
Total 11.975 39
eave Between Groups 1.990 2 .995 1.518 .233
Total 26.248 39
ANOVA
aave Between Groups 1.308 3 .436 2.648 .064
Total 7.236 39
Total 4.623 39
cave Between Groups 1.087 3 .362 .983 .412
Total 14.361 39
dave Between Groups 1.339 3 .446 1.510 .228
Total 11.975 39
eave Between Groups .244 3 .081 .112 .952
Total 26.248 39
Appendix D
Certificate of Grammarian
This is to certify that the undersigned went through all the pages of the research
paper entitled “Title of the Research Paper” by Surname, Name I., Surname, Name I.,
and Surname, Name I., aligned with the set of structural rules that govern the
composition of sentences, phrases, and words in the English language.
Signed this 25th of March in the year of the Lord, 2019 at Sta. Teresa College,
Bauan, Batangas.
Signed:
___________________________________
Ms. ANGEL C. CASTILLO
Grammarian
______________
Date
CURRICULUM VITAE
CURRICULUM VITAE
PERSONAL INFORMATION
Name : Anthony Ayven D. Corrales
Gender : Male
Nickname : Tony
Date of birth : July 31, 2001
Address : Pandayan Manghinao Proper Bauan Batangas
E-mail address : Anthonyayvendulay.corrales@yahoo.com
Citizenship : Filipino
Religion ; Roman Catholic
Language : English, Filipino
Father's name : Anthony B Corrales
Mother' name : Majella Vivena D Corrales
EDUCATIONAL BACKGROUND
Secondary : (JHS) Our Lady of Lourdes school of Bauan
(SHS) Sta. Teresa College
Elementary : St. Jude Elementary School of Learning INC.

CURRICULUM VITAE
Name : Van Andrei D. Escalona
Gender : Male
Nickname :Andrei
Date of birth : June 14, 2002
Address : Sinala Bauan Batangas
E-mail address : vanandreiescalona@gmail.com
Religion : Roman Catholic
Father’s name : Evan Escalona
Mother’s name : Yolanda Deluna
Secondary : (JHS) Sta. Teresa College
Elementary : St. Jude Elementary School of Learning INC.

CURRICULUM VITAE
Name : Peter Nathaniel G. Hernandez
Gender : Male
Nickname : Nathan
Date of birth : Sept 19,2002
Address : San Juan, Mabini Batanngas
E-mail address : Nathanhernandez919@gmail.com
Language : Filipino, English
Father's name : Emmanuel S. Hernandez
Mother' name : Ronalyn G. Hernandez
Elementary : San Juan – Sto. Nino Elementary School

CURRICULUM VITAE
Name : Joshua Jeus A. Maglasang
Gender : Male
Nickname : Josh
Date of birth : August 5, 2002
Address : Camella Homes Sambat San Pascual Batangas
E-mail address : joshajeusmaglasang@yahoo.com
Language : Filipino, English
Father's name : Ulysses A. Maglasang
Mother' name : Lenie A. Maglasang
Elementary : St. Jude Elementary School of Learning Inc.

CURRICULUM VITAE
Name : Kyle Earvi M. Ruelos
Gender : Male
Nickname : Kyle
Date of birth : April 15,2002
Address : Mataas na Lupa, San Pascual, Batangas
E-mail address : kygan1257@gmail.com
Father's name : Allan Poe Ruelos
Mother' name : Glecie Ruelos
Secondary : (SHS) Sta. Teresa College
(JHS) Sta. Teresa College
Elementary : Ilat National Highschool

Food Safety Practices of Eateries in Bauan Public Marke1 Autosaved

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Food Safety Practices of Eateries in Bauan Public Marke1 Autosaved

Uploaded by

Copyright:

Available Formats

FOOD SAFETY PRACTICES OF EATERIES IN BAUAN PUBLIC MARKET

ANTHONY AYVEN D. CORRALES

This thesis entitled “FOOD SAFETY PRACTICE OF EATERIES IN BAUAN

PUBLIC MARKET”, prepared by Anthony Ayven D. Corrales, Van Andrei D. Escalona,

recommended for acceptance and approval for oral examination.

CHONA D. BUNQUIN, LPT

Approved by the Committee on Oral Examination with a grade of

JOY M. REYES, LPT

DHAN EMMANUEL M. KALALO, LPT MA. ROSARIO P. AGITO

VIOLETA C. RAMOS, LPT, MAED

invaluable academic, educational, psychological, and human support and belief in

As a researcher we express our deepest appreciation and thankfulness to our

Statistician, Grammarian, Research adviser, and Panelist who help us to accomplish

and succeed our research study.

took part in our project

I would also extend my gratitude to my teachers who helped us in every step in

guide and help me every time.

know so that we can finish our study.

exact date that we need to finish it.

and finished our research.

To my fellow researchers especially our leader Joshua Jeus Maglasang I would

research made him possible.

guide us and who help us to succeed out practical research 2.

finish our study and make this research more possible.

loved me enough to give me the opportunity to study in this school.

I also want to dedicate this to my teachers, who taught me many lessons

and gave me reasons to why I have to finish this study.

and put an action into things.

help make this research possible.

TITLE : FOOD SAFETY PRACTICES OF EATERIES IN

BAUAN PUBLIC MARKET

AUTHORS :Anthony Ayven D. Corrales

Van Andrei D. Escalona

Peter Nathaniel G. Hernandez

Joshua Jeus A. Maglasang

Kyle Earvi M. Ruelos

TOTAL NUMBER OF PAGES :

TYPE OF DOCUMENT : Quantitative Research

INSTITUTION : Sta. Teresa College

ADDRESS : Kapitan Ponso St., Bauan, Batangas

STRAND : General Academic Strand

Approval sheet ……………………………………………………………………… ii

Acknowledgement …………………………………………………………………. iii

Research Abstract …………………………………………………………………. ix

I. THE PROBLEM AND ITS BACKGROUND

Statement of the Problem ………………………………………………… 4

Conceptual Framework …………………………………………………… 5

Scope and Limitation …………………………………………………….. 7

Significance of the Study ………………………………………………... 7

Definitions of terms ………………………………………………………. 8

II. REVIEW OF RELATED LITERATURE

Conceptual Literature …………………………………………………….. 10

III. RESEARCH METHODOLOGY

Research Design ………………………………………………………… 22

Respondents of the Study ……………………………………………… 24

Data Gathering Instrument …………………………………………….. 24

Data Gathering Procedure ……………………………………………... 24

Statistical Treatment of Data …………………………………………... 25

IV. PRESENTATION, ANALYSIS AND INTERPRETATION

V. SUMMARY CONCLUSION AND RECOMMENDATIONS

Finding of the study ……………………………………………………. 47

Letter For Validation

1 Research Paradigm …………………………………………….

THE RESEARCH PROBLEM