“Food Safety and Sanitation Practices of Selected Carinderia’s in Antipolo, Rizal:

An assessment."

BANOY, RHONELA E.
BARRETTO, SOFIA MIA A.
CRUZ, PATRICIA ANN M.
GALVAN, MARICRIS N.
HOSMILLO, CHRISTINE JOEI G.
NANTES, CRISTINA C.
TUGAS, CHRISTOPHER ROI

MAGGEL R. ANCLOTE
Research Adviser
 CHAPTER I

This chapter provides the background to the study, including the pertinent

research questions and overall purpose. It sets the stage for the paper and puts the

topic in perspective.

BACKGROUND OF THE STUDY

The economic expansion of the food industry provides the highest employment

rate in the world. The popularity of the food industry describes the growth efficiency of

the product. Inside the laboratory, the employees know the rules and regulations that

govern the working sites. Besides, the employees must have the initiative to face the

circumstances while working in a place. The employees should grab the appropriate

apparel. The workers must be clean not only in their area but also in their personal

hygiene.

Food safety is defined by the FAO/WHO (Food and Agriculture Organization of

the United Nation/World Health Organization) as the assurance that when food is

consumed in the usual manner does not cause harm to human health and wellbeing.

Food safety is of utmost concern in the twenty-first century. Food service

establishments are sources of food borne illnesses and food handlers contribute to food

borne illness outbreaks. According to WHO (1989), food handling personnel play

important role in ensuring food safety throughout the chain of food production and

storage

In the Philippines, food handlers at home are not issued with sanitary permit or

are not required to apply for food safety certification, which can lead to unsafe and
unacceptable practices in food preparation putting customers at risk of FBD (Foodborne

Diseases). Several improper food preparation practices at home, such as improper

cooking practices, reheating, undercooking, cooling of food, inadequate preparation,

cross contamination, insufficient processing and poor hygiene are found to cause FBD

(Azanaw et al., 2019; Carstens et al., 2019; Ucar et al., 2016). With the exponential

increase of online food businesses (Aning, 2020; Madarang, 2020) that may not be

practicing food safety protocols, there is a need to problematize the varied ways of

handling food at any point along the supply chain, most particularly when the food is

prepared at the household level. Recognizing these needs and conditions, this study

examined the practices of food handlers at Carinderias engaged in online food

business. It utilizes food safety protocols and standards as an analytical lens to unveil

problems that have the potential to result in critical health issues.

Mishandling and disregard of hygienic measures on the part of the food handlers

may enable pathogenic bacteria to come into contact with food and in some cases

survive and multiply in sufficient numbers to cause illness in the consumer.

According to study (Cichy 2010) demonstrates that customer pleasure is the

most important factor. Aside from profit and income, every firm has a fundamental aim.

Because a customer always looks for these factors in choosing a stall in a market, such

as a well-maintained workplace, sanitized stalls, and free from any illness, especially on

meat and vegetable stalls, a business with good sanitation and knowledge of food

safety practices has the advantage of satisfying costumers needs.

 The aim of this study is therefore to obtain information on the level of food safety,

sanitary conditions, and the knowledge and practices of food handlers in the selected

Carinderia’s at Antipolo City.

REVIEW RELATED LITERATURE AND STUDIES

This research study obtained information from both local and foreign literature

that is related to the study of Food Safety and Sanitation Practices of Selected

Carinderia’s in Antipolo City.

Local Literature

As stated by Ismael et al., (2015), even though handlers may be aware of the

importance of personal hygiene, they may not understand critical aspects of personal

hygiene, such as cleaning work surfaces and controlling food temperature values while

cooking. In order to prevent foodborne illnesses, mentors must access and improve

student knowledge, personal hygiene, and hygiene practices on food safety to

consumers.

Then (Mangalindan, Asprer&Sumisim, 2015) adds that good cleanliness in the

food preparation area is required in any food establishment. This includes sterilizing and

cleaning all tools, utensils, equipment, and the surrounding area. Because the foods

provided and purchased are devoid of microorganisms that can cause illness, a clean

food facility can attract customers and ensure continued patronage

Senator Cynthia Villar emphasized the importance of personal cleanliness and

sanitation in enhancing individual and community self-sufficiency and earning

opportunities. "When one's hygiene is taken care of, one's earning capacity is
increased. Employees who arrive at work looking and smelling fresh are typically

healthier and execute their jobs more efficiently than those who arrive looking and

smelling grumpy," Villar stated yesterday as she led the delivery of toilet bowls to

houses in Gasangan, Baseco in Tondo, Manila. "Personal hygiene should begin at

home," stated the chairperson of the Senate Committee on Environment and Natural

Resources, "while ensuring that houses and communities have sufficient sanitation

facilities is a joint obligation of families, communities, and the government."

According to Azanaw et al. (2019), Cartens et al. (2019), several improper food

preparation practices at home, such as improper cooking practices, reheating,

undercooking, cooling of food, inadequate preparation, cross contamination, insufficient

processing, and poor hygiene, are found to cause FBD

According to Hlortsi & Owusu-Kwarteng (2017), 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 a very high impact on a country. The

researchers concluded that institutional food handlers have eligible knowledge of food

safety, but this does not mean strict hygienic practices during the processing and

handling of food products.

The reviewed related literatures were applicable to the study because it shares

ideas that helped in explaining the Food Safety and Sanitation Practices. The studies

mentioned above were used as basis for the research problems in relation to Food

Safety and Sanitation Practices.

Foreign Literature

In the study of Fung, Wang, and Menon's (2018). Food is necessary for survival.

As a result, food safety is a basic human right. Hundreds of millions of people are at risk

of consuming contaminated food. Every year, millions of people become ill, and

hundreds of thousands of people die. Food safety concerns have not abated in the

twenty-first century. Because of the speed and breadth of product distribution, local

epidemics can quickly escalate into international crises. Foodborne illness outbreaks

were reported on every continent. Science and fair law enforcement are essential for

food safety. New laws and regulations must be enacted on a regular basis to ensure a

steady supply of safe and wholesome food products for people's health and well-being.

Rahman et al. (2012). Food safety could be a major public health issue. Food

handlers have a critical role in ensuring food safety across the whole food supply chain,

including storage, processing, preparation, and sale.

Based on the Journal of Preventive Medicine and Hygiene. "Poor hygiene habits

and insufficient sanitary conditions play a number of key roles in the rising burden of

communicable diseases in underdeveloped nations," writes June. The amount to which

good hygiene knowledge related to personal hygiene features was tested in this study

of rural Ethiopian schoolchildren's hygiene knowledge, attitudes, and practices (KAP).

To protect themselves from infections, a growing country like Ethiopia must understand

the value of personal hygiene.

In the same vein, World Health Organization (2017), enhancing food safety is

critical to reaching the Sustainable Development Goals. Food safety should be a public
health priority for governments, as they play a key role in developing policies and

regulatory frameworks, as well as establishing and implementing effective food safety

systems that ensure that food producers and suppliers across the entire food chain

operate responsibly and provide safe food to consumers.

As stated by Fawole IO Asuzu MC, Oduntan SO, Brieger WR. Health Educ Res.

Recent research demonstrate that inadequate personal hygiene practices have a crucial

role in the increase of communicable illness burden in developing nations. In Ethiopia,

poor sanitation practices are responsible for 60% of the illness load. The goal of this

school-based study in Jimma Zone, Southwest Ethiopia, was to see how effective a

school-friendly and peer-led strategy was at improving personal hygiene behaviors

among school adolescents. In Ethiopia, a lack of proper hygiene has an impact on the

lives of all children. If it continues to grow, the Ethiopian people will be safe, and

diseases will continue to spread.

According to a study conducted by (Ahmed et al., 2015). Food safety is a

scientific subject that describes how to handle, prepare, and store food in a way that

prevents food poisoning. This involves several procedures that must be followed in

order to avoid serious health risks. Food safety and food defense often overlap in this

way to protect customers.

Related literatures were about practices in safety handling of foods. These

literatures further explain and discusses things that can cause contamination in food

production. It enriched the awareness of this study to Carinderia businesses and how

important personal hygiene, proper handling of food and cleanliness of preparation

area. These literatures increased familiarity on right handling of food to avoid

contamination. Also, these studies served as a guide in creating questionnaire checklist

to assess the Food Safety and Sanitation Practices of selected Carinderia’s in Antipolo

City.

CONCEPTUAL FRAMEWORK

The researchers used the Coombs’ model which comprised the three

components, the input, process and output. The first box refers to the input of the study.

It contains the profile of the respondents in terms of sex, age; level of food productions

and; customer satisfaction in terms of: Food Safety Practices, and Sanitation Processes

The second box contains the process, or the procedural steps undertaken by the

researchers. These steps start with the preparation and validation of the questionnaire

checklist, then followed by its administration that leads to the tallying, analyzing and

interpreting of the data gathered.

The third and last frame shows the expected output of the study, which is the

Assessment of Food Safety and Sanitation Practices of selected Carinderia’s in Antipolo

City.
 Assessment of the
criteria through: Assessment of Food
Safety and Sanitation
Administration for
Practices of selected
Survey, Evaluation
Carinderias in Antipolo
Statistical Data and City.
Analysis

INPUT PROCESS OUTPUT

Figure 1:
Conceptual Model Showing Assessment of Food safety and sanitation practices of selected Carinderia’s
in Antipolo City

THESIS STATEMENT

This study aimed to determine the significance of the statement below:

1. Is there a significant relationship between Food Safety and Sanitation

Practices and Customer Satisfaction?

STATEMENT OF THE PROBLEM

The researchers conducted a research based on the experience of the

respondents about Food Safety and Sanitation Practices of selected Carinderia’s in

Antipolo City. These statements of the problem will be perceived by Carinderia owners

and staffs about Food Safety and Sanitation Practices in relation to the customers’

overall satisfaction.

1. What was the profile of the respondent in terms of:

 1.1 Age

1.2 Gender

2. What is the level of food production of Carinderia’s in terms of;

2.1 Food safety practices

2.2 Sanitation processes

3. What is the level of customer’s satisfaction in terms of;

3.1 Food safety practices

3.2 Sanitation processes

THESIS HYPOTHESIS

This study aimed to prove the thesis hypothesis below:

1. There is a significant relationship between Food Safety and Sanitation

Practices and Customer Satisfaction

SIGNIFICANCE OF THE STUDY

This research study will benefit the following:

HRM STUDENTS- They could learn a lot from this study. This will help them develop

their own ideas when it comes to the way they live and manage themselves in a good

and presentable performance in food industry.

OWNERS – They can establish excellent performances inside the working place. They

could gain knowledge that is enough to face the circumstances of the Carinderia’s and

how to solve it immediately.

CUSTOMERS – this study will help them to be aware of the food that they will consume

at the same time, the sanitary processes of the food that they will take.

FUTURE RESEARCHERS– After reading the study, they've already made up their

minds. They develop their own critical thinking and arguments in relation to the research

they completed.

SCOPE AND LIMITATION

This study focused on assessing the Food Safety and Sanitation Practices of

selected Carinderia’s in Antipolo City. The researchers concentrated on owner and

staffs and customers one purposefully selected Carinderia’s in Antipolo city. This study

covers approximately 20 staffs/owners and 60 customers of Carinderia’s whish were the

respondents in this research. The study includes the practices of business owners in

implementing and managing their Food Safety and Sanitation in their Carinderia’s and

the researchers gathered information using questionnaire checklist to assess the

sanitation of the business and make the research sufficient.

DEFINITION OF TERMS

For the purpose of clarification, the following important terms used in this study have

been defined.

Assessment - Ongoing process of gathering, analyzing and reflecting on evidence to

make informed and consistent judgements to improve future students learning.

Carinderia - A small road-side restaurant that serves up local and traditional ‘lutong-

bahay’, which in English loosely translates to ‘home-cooked/homestyle food’.

Customer - A person who buys foods or services from the Carinderia’s.

Customer satisfaction - Measure of how a Carinderia’s products, and services meet or

exceed the expectations of its customers.

Food production - Any of a variety of operations by which raw foodstuffs are made

suitable for consumption, cooking, or storage.

Food safety - When the product is prepared or eaten according to its intended use, it

will not cause harm to the customer.

Personal hygiene - Practice of maintaining cleanliness and one of the most effective

methods of public disease prevention.

Sanitation Practices - Rules and procedures to prevent contamination of food, keeping

it safe to eat.

CHAPTER II

This chapter shows the method and procedures on how the data and the

information were collected for the study. It shows the statistical treatment and sampling

method that has been used in the study.

RESEARCH DESIGN

Quantitative research is employed to obtain numerical results. Quantitative

research frequently produces graphs, statistical data, tables, and percentages, among

other things. The goal of quantitative research is to apply mathematical and statistical

models to gain a better understanding of the study subject. (LibGuide)

 Descriptive research is a part of quantitative research study which involves

conducting survey research using quantitative variables. (voxco) The researchers used

survey questionnaire checklist to gather information from the selected respondents and

make inferences about the Food Safety Practices of selected Carinderia’s in Antipolo City.

SAMPLING TECHNIQUE

This quantitative research used a non-probability sampling technique. The

researchers used convenience sampling and quota sampling wherein the researchers

looked for the selected respondents that correspond to the objectives of the study. This

sampling technique was voluntary to our respondents according to their willingness to

respond on the survey questionnaire checklist.

RESPONDENTS OF THE STUDY

The respondents were 20 staff/owner and 60 customers of Carinderia’s. The

selected staff/ owner and customers were given checklist questionnaire at the selected

Carinderia’s in Antipolo City.

RESEARCH INSTRUMENT

This quantitative study used questionnaire checklist to obtain data from the

respondents. A questionnaire is a research instrument that consists of a set of questions

or other types of prompts that aims to collect information from a respondent. Checklists

are used to encourage or verify that a number of specific lines of inquiry, steps, or
actions are being taken, or have been taken, by a researcher. These surface in a variety

of forms throughout data collection and analysis and thereafter as part of either writing

or review.

ETHICAL CONSIDERATION

Ethical considerations are necessary for research projects as all participants

have moral and legal rights. For this study, the researchers ensured interactions with

the participants in a personal way, that they did not invade their privacy without consent

from them, that the research did not hurt their feelings and that all information received

from them was acknowledge and accurately represented. These are important features

according to Greetham (2009) and Walliman and Buckler (2008). Some ethical

considerations this study insured for the participants were

Privacy and Confidentiality

Guaranteeing that information provided will be unidentifiable by anybody other

than by the researcher. The particular town in Antipolo City the questionnaires were

dispensed was anonymous. Ensuring they were knowledgeable that if any of the

information resulting from the research is to be used for presentations or reports, all

identifying information will be changed to maintain privacy and confidentiality.

 Confirming that they were well-informed that the results will be presented in the

thesis and they will be seen by the researcher’s supervisor, a second marker and the

external examiner. Ensuring that they understood that the thesis may be read by future

students on the course and may be published in a research journal but anyone reading

this thesis won’t know who they are. Guaranteeing that all data will be stored in a

password encrypted laptop for 5 years and will then destroyed.

Autonomy

The researchers ensured that the participant’s contribution is completely

voluntary and that they may withdraw from the research at any time. From here there

will be no further collection or analysis of data and all existing date will be removed.

Any unreturned questionnaires and any participants who refuse to take part in

the project will be counted in the research.

Dignity

All participants had the freedom to make their own fully informed decisions. All

participants were treated with great respect.

Informed Consent

Each participant received a consent letter explaining some of the key elements of

this study and what is expected of them as the participant and the researcher. A consent
form was also supplied with the letter which participants signed if they agree to take part

and understood their participant in the research

DATA GATHERING PROCEDURE

The researchers gave a consent letter as permission to conduct the study. The

researchers used questionnaire checklist to gather the information needed from the

respondents. The questionnaire checklist includes Tagalog translation to assist the

respondents to understand the following questions in order for the researchers to have

the best answers from the respondents. After the respondents finished answering the

questionnaire, the researchers collected the questionnaires. The data analysis was

followed. Data gathered where the common answers and themes favorable for the

research questions which were presented. The data analysis used coding for the

respondent’s identification purposes and their privacy. And lastly, the presentation of

data involved the use of matrix and collating.

STATISTICAL TREATMENT

The gathered data were tabulated and computed for significance values. The

following were used to analyze the collected data.

Frequency and Percentage

Used to determine the percentage usually for data on profile (e.g. level, age,

gender, etc.)
 f
Formula: P= x 100
N

Weighted Mean

A weighted mean is a kind of average. Instead of each data point contributing

equally to the final mean, some data points contribute more weight than others.

(Andale,2014)

Σ [( f ) ( w ) ]
Formula: x́=
n

Pearson Correlation

Measure of the strength and direction of association that exists between two

variables measured on at least an interval scale.

−¿ x́
xi¿
¿
¿ 2 ∑ ( y i −ý )2
Formula: ¿
∑¿
√¿
Σ ( xi − x́ ) ( y i− ý )
r=
¿

Chapter III

PRESENTATION, INTERPRETATION AND ANALYSIS OF RESULTS

 This chapter presents the data, analysis and interpretation of the gathered data

to assess the Food Safety and Sanitation Practices of selected Carinderia’s in Antipolo

City.

The researchers presented the findings in this chapter thru tabular and graph form with

the corresponding interpretation in the succeeding discussion. The interpretation is

based on the findings from the data gathering procedure of 20 selected staff and

owners and 60 selected customers in total of 80 respondents of the selected

Carinderia’s in Antipolo City.

The Profile of Respondents

Figure 2 shows the profile of the Owners/Staffs in terms of gender.

Figure 2: Gender of the Owners/Staffs

Figure 2.1 shows the profile of the Owners/Staffs in terms of age.

 Figure 2:1 Age of the Owners/Staffs

Owners/staffs gender is almost equally distributed at female (7,35%), male (6,30%) and

not state their gender (7,35%). Majority of the owners and staff are young individuals at

20-30 (7,35%),31-40 (4,20%) and did not prefer or state their age (7,35%).

Figure 2.2 shows the profile of the Customers in terms of gender.

Figure 2.2:
Gender of the
Customers

Figure 2.3 shows

the profile of the Customers

in terms of age.
 Figure 2.3: Age of the Customers

Majority of the customers did not state their gender (33,55%), male (15,25%) and

female (12, 20%). Majority of the customers did not state their age (33,55%), and young

individuals consisting of age 21-30(10,17%), age 31-40 (8,13%), age 20 below (3,5%),

age 41-50 (3,5%), age 51-60 (2,3%), and age 61-70 (1,2%).
Table1: Computed mean of food production of Carinderia’s in terms of Food Safety and

Sanitation Practices

Food Safety Practices Weighted Verbal Verbal

mean Descriptio Interpretati
n on
1. Wearing hair net, apron 12 3 3 2 0 4.25 Always Strongly
and gloves in preparing Agree
foods
2. Handling foods using 16 2 1 1 0 4.65 Always Strongly
spoons or plastic gloves Agree
3. Separation of cooked 17 2 1 0 0 4.80 Always Strongly
foods to raw foods Agree
4. Putting the prepared 19 1 0 0 0 4.95 Always Strongly
foods into a clean Agree
container when serving
it.
5. Serving foods while it is 19 1 0 0 0 4.95 Always Strongly
hot. Agree
Average Weighted Mean 4.72 Always Strongly
Agree
Sanitation Processes
1. Using hot water in 18 0 2 0 0 4.80 Always Strongly
rinsing utensils like Agree
spoons, forks and other
kitchen utensils.
2. Clean surroundings 18 1 1 0 0 4.85. Always Strongly
when cleaning utensils Agree
and preparing food
3. The working area is 18 2 0 0 0 4.90 Always Strongly
always clean before Agree
and after using
4. No evidence of rats, 18 1 1 0 0 4.85 Always Strongly
cockroaches or flies Agree
inside of working space.
5. Trash bins inside the 19 1 0 0 0 4.95 Always Strongly
 kitchen is always clean Agree
Average Weighted Mean 4.87 Always Strongly
Agree

Rating Range Verbal Description

5 4.21 – 5.00 Always
4 3.41 – 4.20 Often
3 2.61 – 3.40 Sometimes
2 1.81 – 2.60 Seldom
1 1.00 - 1.80 Never

Rating Range Verbal Description

5 4.21 – 5.00 Strongly Agree
4 3.41 – 4.20 Agree
3 2.61 – 3.40 Slightly Agree
2 1.81 – 2.60 Disagree
1 1.00 - 1.80 Strongly Disagree

Based on food safety practices, the owners/staff always believed that they put the

prepared foods into a clean container when serving it (4.95), serve foods while it is hot

(4.95), separation of cooked foods and raw foods (4.80), handling foods using spoons

or plastic gloves (4.65), wearing hair net, apron and gloves in preparing foods (4.25).

The average weighted mean is always or strongly agree. For sanitation process, the

respondents believed that trash bins inside the kitchen is always clean (4.95), the

working area is always clean before and after using (4.90), clean surroundings when

cleaning utensils and preparing food (4.85), and no evidence of rats, cockroaches or

flies inside of working space (4.80). It means that owners/staff respondents always

believed that they always follow food safety and sanitation process.
Table 1.2: Computed mean of customer’s satisfaction in terms of Food Safety and

Sanitation Practices

Food Safety Practices Weighted Verbal Verbal

mean Descriptio Interpretatio
n n
I am satisfied because:
1. All food tray 3 1 3 2 2 4.37 Always Strongly
has a fitting 5 8 Agree
covers
2. Servers are 2 1 1 1 2 4.08 Often Agree
always 7 6 4
wearing hair
net, gloves
and apron
during work.
3. Food is not 3 1 7 1 1 4.37 Always Strongly
exposed to 4 7 Agree
flies.
4. Food serve is 3 1 4 0 2 4.42 Strongly
nutritious, 5 9 Agree
Always
delicious and
several dishes
are served.
5. Server did not 3 2 3 0 1 4.50 Always Strongly
blow air into 6 0 Agree
cellophane
bag before
use.
Average Weighted Mean 4.35 Always Strongly
Agree
Sanitation Processes
1. The utensils 3 2 3 1 1 4.40 Always Strongly
used are clean 2 3 Agree
 2. Proper place 3 1 7 0 2 4.35 Always Strongly
for hand 4 7 Agree
sanitation
3. Area generally 3 2 4 0 1 4.43 Always Strongly
clean and free 3 2 Agree
from odor
4. Clean waste 3 2 5 0 1 4.32 Always Strongly
bin 3 1 Agree
5. Absence of 3 1 7 1 1 4.43 Always Strongly
rats or 8 3 Agree
cockroaches
in dining area
Average Weighted Mean 4.41 Always Strongly
Agree

Rating Range Verbal Description

5 4.21 – 5.00 Always
4 3.41 – 4.20 Often
3 2.61 – 3.40 Sometimes
2 1.81 – 2.60 Seldom
1 1.00 - 1.80 Never

Rating Range Verbal Description

5 4.21 – 5.00 Strongly Agree
4 3.41 – 4.20 Agree
3 2.61 – 3.40 Slightly Agree
2 1.81 – 2.60 Disagree
1 1.00 - 1.80 Strongly Disagree

Based on food safety practices, the respondents always believed that they are satisfied

that server did not blow air into cellophane bag before use (4.50), food in covered

container (4.42), all food tray have a fitting covers (4.37), food is not exposed to flies

(4.37), and servers are always wearing hair net, gloves and apron during work (4.08).

For sanitation processes, the customers always believed that absence of rats or
 cockroaches in dining area (4.43), area generally clean and free from odor (4.43), clean

waste bin (4.42), the utensils used are clean (4.40), and proper place for hand

sanitation (4.35). It means that the customers are always satisfied both in the food

safety practices and sanitation processes.

Table 1.3: Significant relationship between Food Safety and Sanitation Practices and

Customer Satisfaction

Decisio
Variables N r p n Interpretation
Food Safety There is a
Practices and Reject significant
Sanitation 20 0.6417 0.0002 null correlation
Food Safety
Practices and There is a
Customer Reject significant
Satisfaction 60 0.7528 0.0000 null correlation
Sanitation There is a
Practices and Reject significant
Customer 60 0.5574 0.0000 null correlation

There is a high positive correlation between Food Safety Practices and Sanitation

Processes. This means that as Food Safety Practices increases also the Sanitation

Processes increases. There is a high positive correlation between Food Safety

Practices and Customer satisfaction. This means that as Food Safety Practices

increases also the Customer satisfaction increases. There is a moderate positive

correlation between Sanitation Practices and Customer satisfaction. This means that as

Sanitation Practices increases also the Customer satisfaction increases.

 Chapter IV

This chapter concludes the study by dealing with the summary of the undertaken

research work, conclusions derived from the findings, and corresponding

recommendations.

The main purpose of this study is to assess the Food Safety and Sanitation

Practices of selected Carinderia’s in Antipolo City.

The primary tool used for data gathering was descriptive method through survey

questionnaire. In analyzing the data gathered from the questionnaires, the following

quantitative approaches are used: Frequency Count and Percentage, Weighted Mean,

Likert Scale and T-test.

Conclusion

Based on the findings that the researchers have gathered, the following conclusions

were made:

1. Most of the owners or staff of the selected Carinderia’s are young, with an age

range of 20 years old to 30 years old, and the gender of owners and staff is

equally distributed between male and female, while the customers prefer not to

state their gender and age.

2. The respondents strongly agree with the Carinderia’s compliance with food

production in terms of Food Safety Practices and Sanitation Practices.

3. Customers strongly agree that the selected Carinderia’s in Antipolo City handling

food safely and follows sanitation practices properly that make them satisfied in
 terms of food safety practices and sanitation practices of the selected

Carinderia’s in Antipolo City.

4. There is high significant relationship between Customer Satisfaction and Food

Safety Practices and Sanitation Practices of the selected Carinderia’s in Antipolo

City.

Recommendation

1. Implement strict rules for staff and owners when it comes to sanitation practices

(proper hygiene) to maintain or level up the sanitation the staff and owners are

practicing. Make sure the staff always follow the practice of handling food safely.

2. Give proper training to the staff about food safety and sanitation practices that

can improve the knowledge and skills that the staff can apply to assure

customers' safety and satisfaction.

3. Ensure the cleanliness not only of the owners and staff but most importantly of

the utensils and surroundings of the Carinderia to avoid complications, which are

easy to happen now because of the COVID-19 pandemic.

4. Owners and employees must take the time to learn about the importance of food

safety and sanitation practices and how to apply them correctly, especially now in

a pandemic where foodborne illness or food contamination is easily spread.

5. Future researchers can make this research more comprehensible. They can also

add questions that may elaborate on the topic to produce specific terms that may

improve it. This study can give ideas to future researchers who want to conduct

further studies about food safety and sanitation practices.