DE LA SALLE UNIVERSITY – DASMARINAS

College of Tourism and Hospitality Management

Tourism Management Department

FOOD HYGIENE PRACTICES DURING FOOD PREPARATION IN FOOD BARN DASMARIÑAS

CAVITE

Researchers:
Juro Steven F. Cruz, Rhine Lyndsay L. Coria, Katelyn Therisse B. Serrano

Adviser:
Ms. Irene I. Gueco

CHAPTER 1: INTRODUCTION
Global economies are struggling to guarantee of safety of people by accessing, nourishing, and healthy food

as the world’s population continues to rise. It is expected by 2050 that there will be an estimated 9.7 billion

people in the world. According to Garcia et al. (2020), to meet demand, food preparation must rise by more than

50% by the year 2050. Demand for meat, fruits, and vegetables has surged as a living standard, considering the

factors that might resulting these foods being rotten and contaminated (FAO, 2017). Food is an essential

component to a human’s life which is why the preservation, processing, production, and preparation of food

should consider proper food hygiene to avoid contamination which might lead to food poisoning

(Okpala & Korzenniowska, 2021).

1.1 LOCAL AND GLOBAL REALITIES

Reducing food borne illness is a global concern that requires the attention of researchers, organizations,

and health managers (Da Cunha, 2021). Ensuring food hygiene standards are high is essential for public

health and safety, as overall well-being. International Food Standards (IFS) used a concept called Hazard

Analysis and Critical Control points (HACCP) which was developed by NASA and Pillsbury in the 1960s.

The concept consists, of a proactive system designed to prevent food borne illnesses because it focuses on

locating and managing critical points where contamination is most likely to occur during the food production

process (Codex Alimentarius Commission, 2020).

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Tourism Management Department

In the Philippines, a study was conducted in Catarman, Northern Samar to investigate food safety practices

in restaurants using human factors theory. The study found that factors such as the accessibility to supplies

and equipment, management practices, and personal factors greatly influenced the sanitary outcome of food.

As a result, the study recommended the implementation of restaurant training propgrams on hazard analysis

and distribution of manuals outlining safe food preparation outlines.

1.2 LEGAL BASIS

In accordance with the guidelines provided by the Tourism Act of 2009, which emphasizes the critical role

that cleanliness and safety play in the food sector, maintaining food hygiene is even more important in

Dasmariñas, Cavite, Philippines. Food safety is important because it can be used to both promote tourism and

safeguard visitors' health, as the Tourism Act of 2009 acknowledges (Republic Act No. 9593, 2009).

1.3 CONCEPT AND RESEARCH GAP

Notwithstanding these anticipations, the researcher's observations at Food Barn Dasmariñas revealed

several alarming problems, such as inadequate hygienic procedures, uneven compliance with food safety

guidelines, and a need for new program development and additional assessment of current interventions.

Focusing on the marketing aspect, the research gap centers on the need to bridge the gap between existing

practices and the ideal standards in food hygiene. Previous research has not sufficiently explored the

marketing dimension in promoting food hygiene practices in local establishments.

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College of Tourism and Hospitality Management
Tourism Management Department

1.4 RATIONALE

This study aims to develop a comprehensive program to improve food hygiene practices in Food Barn

Dasmariñas, Cavite. It will focus on the primary factors that contribute to the research gaps; the valuable insights

gained from this research will serve as a reliable basis for improvements and development for food hygiene

practices during preparation in Food Barn Dasmariñas, Cavite. The purpose of this thesis is to fill in the research

gaps found by:

1. Evaluating Food Barn in Dasmariñas, Cavite and their current food hygiene procedures during

food preparation.

2. Assessing the success of the current interventions to the way of process relating to hygiene

procedures at Food Barn.

3. Development of a thorough program that will be used to improve Food Barn Dasmariñas Cavite's

food safety, regulations among employees and hygiene procedures.

1.5 STATEMENT AND OBJECTIVE OF THE PROBLEM

Food Barn Dasmariñas faces issues like inadequate hygienic practices, inconsistent food safety

compliance, and limited food handler awareness, despite established standards. This highlights the need for

enhanced compliance efforts. To address the gaps, this study aims to investigate the effectiveness of existing

interventions and develop a comprehensive program to promote and improve food hygiene practices at Food Barn

Dasmariñas.

The general objective of the study is to create a comprehensive program that will help enhance food hygiene

practices at Food Barn Dasmariñas, Cavite. It will also assess and explore food hygiene practices within Food

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Tourism Management Department

Barn Dasmariñas, Cavite, through the implementation of a specific program created solely for the purpose of

enhancing food hygiene practices. Specific objectives aim to improve food hygiene practices in Food barn at

Dasmariñas, Cavite by:

1. Assess Food Barn Dasmariñas Cavite's current food handlers and their demographic profiles (Age,

gender, and civil status etc.)

2. Establishing effective measures to ensure the level of awareness of food handlers about proper food

hygiene and protocols.

3. To enhance food hygiene standards at Food Barn Dasmariñas.

1.6 SETTINGS OF THE STUDY

The study is to evaluate the hygiene practices during preparation of food will take place in the Food Barn

Dasmariñas, Cavite. Here is a installation:

Barn Yard is a unique and charming market located in a rural or suburban area. As the name suggests, it is

designed to resemble a traditional barn yard, creating a rustic and welcoming atmosphere. The market can be

a seasonal or permanent attraction, attracting locals and visitors interested in fresh produce, homemade goods,

and a variety of food vendors. The decor will include a collection of stalls and counters, each rustically

decorated and possibly designed to resemble barn or small farms. Food preparation areas will be located

within this market, with vendors offering a variety of food items such as locally sourced meat, dairy, baked

goods, canned foods and other local specialties from farm to table. Food Preparation areas in Barn Yard

Bazaar will likely include outdoor cooking methods or equipment to add to the rustic, authentic atmosphere of

the market.

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College of Tourism and Hospitality Management
Tourism Management Department

Researchers will strategically observe food handlers practices during food preparation at Food Barn

Dasmariñas, Cavite. Assessing hand washing, food handling techniques, and cleanliness. This study aims to

identify areas for improvement to ensure food safety and public health in rural market environments,

combining farm fresh and homemade foods.

Current food hygiene

practices and hygiene
awareness levels

Food Barn Dasmariñas

Where
Cavite

During Food Preparation When

To enhance public health

and safety

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Tourism Management Department

Figure 1. 5Ws of Food Hygiene Practices During Food Preparation

in Food Barn Dasmariñas Cavite

The crucial point of this thesis is presented in a pyramidal structure, starting from the most important

information to the least important. Each level answers the 5Ws, which will help outline the whole purpose of this

research and its aim to create a solution to the existing problem. 5Ws is utilized because it is easy-to-remember,

visually appealing, and it will help evaluate the research points with only the important parts (ProductPlan, 2023).

1.6 HYPOTHETICAL QUESTION

Is there a significant relationship between implementing targeted food hygiene programs and improving food

safety practices at Food Barn Dasmariñas in terms of:

1. Significant correlation between improved food hygiene practices and program implementation.

2. Significant Differences in variations of demographics do not significantly affect food handlers’ response

to the program.

3. Significant effect that indicates that the program has had a significant positive influence on food safety

procedures.

The anticipated output is the successful implementation of a program leading to improvement of food hygiene

practices in Food Barn Dasmariñas, Cavite.

1.7 SIGNIFICANCE OF THE STUDY

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The successful execution of a program that will result in better food hygiene procedures at Food Barn

Dasmariñas is the anticipated result. Future researchers, government agencies, food handlers, and workers at

food barns will all benefit from this research as a useful foundation. This research will contribute to raising

awareness about the food industry and lowering the number of foodborne illnesses by enhancing the

food hygiene practices of workers at Food Barn Dasmariñas, Cavite. In terms of food safety, public health is

crucial to projecting a positive image to consumers.

The findings of this study will rebound to the benefit of society, especially the food industry and the

fields connected to it, such as the government and the tourism industry. The improvement of sanitation in the

food barn at Dasmariñas, Cavite, will determine the effectiveness of this study and its proposed solution to aid

the research gaps.

1.8 THEORETICAL FRAMEWORK

Figure 2. The health belief model (Health Belief Model - Health Psychology)

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Tourism Management Department

The study is anchored in the Health Belief Model, emphasizing the perceived severity and susceptibility

of foodborne illnesses, and the Theory of Planned Behavior, focusing on the intention to comply with food safety

practices. The health belief model (HBM) was developed to explain the reason why most individuals fail to

comply with food safety. The model will explain the possible factors that contribute to the attitudes and

psychological characteristics of employees in the Food Barn at Dasmariñas, Cavite, as to why overall compliance

with food safety procedures is low.

Figure 3. The Theory of planned behavior (Pourmand et al., 2020)

Food Hygiene Practices in Food Barn Dasmariñas, Cavite: An understanding of the potential reasons

behind improper food hygiene practices in Food Barn during food preparation is crucial, with the use of the

Theory of Planned Behavior. The theory is centered on interpreting a person's actions considering their intentions

as shaped by peers, social norms, and behavioral control.

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Tourism Management Department

1.9 SCOPE, LIMITATIONS & DELIMITATIONS

SCOPE

The purpose of this study is to assess the food handlers methods in Food Barn Dasmariñas, Cavite,

particularly when it comes to food preparation. The goal is to find areas for improvement and verify that food

hygiene regulations are being followed. The purpose of this study is to appraise Food Barn’s current food

hygiene protocol, determining the efficacy of the practice, pinpoint the variables influencing food handlers’

attitudes and create a comprehensive program to fill in the identified research gaps.

LIMITATIONS

1. The study acknowledges the potential for biases in data collected through self-reporting methods, as

participants may provide subjective or incomplete information.

2. External factors influencing food hygiene, such as supplier practices or environmental conditions, are

recognized as limitations beyond the immediate control of the food handlers.

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3. The research is constrained in addressing broader systemic issues related to food safety, as it concentrates on

the specific context of the Food Barn in Dasmariñas, Cavite.

CHAPTER 2: LITERATURE REVIEW

One of the main ways that food can get contaminated is through improper handling. The food handler

should be well-informed, have a positive outlook, and follow safe food handling procedures to avoid

contaminating the food (Putri and Susanna, 2021). It is important for food handlers to ensure the safety of the

food that they will serve to their customers. As a result of this practice, the restaurant or food stall may receive

positive feedback from them. In addition, for both people and the food industry, food safety is essential. Food

handlers' understanding of food safety and their hygienic practices are therefore especially crucial (Al-Ghazali et

al., 2020).

In addition to that, more awareness needs to be raised even though mobile food handlers are aware of the

importance of maintaining good personal hygiene. In order to prevent the contamination of raw food materials,

cleanliness and sanitation must be maintained.. Trash and debris must be disposed of as soon as possible, and

rodents, cats, and insects must be prevented from entering dining areas and areas where food is being prepared.

For mobile food handlers, ongoing on-the-job training in personal hygiene is advised. To stop food-borne illness

outbreaks and the spread of disease to customers, mobile food handlers should also receive increased training on

food safety, hygiene, and personal hygiene (Ismail et al., 2016).

For example, food-borne Salmonella contamination can cause Salmonellosis, the second most common

gastrointestinal ailment in the European Union. The following symptoms can be experienced: fever, myalgia,

headache, nausea, vomiting, cramps in the abdomen, bloody diarrhea, and fever (Ehuwa et al., 2021). Such

diseases are obtained because of improper food handling techniques and poor sanitation during preparation. It is

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not just about how the food handlers serve the foods safely to the customer but also considering other elements

such as pests that may contaminate the food. Aside from that, the state of the storage areas of food and raw

ingredients are also one great factor to contamination. Specific temperatures are also ensured for different raw

food products so that contamination and growth of bacteria and germs could be prevented or lessened. Restaurants

or food stalls have to ensure the cleanliness of the foods and services they serve not only for the sake of good

image but also to avoid issues with our customers’ health caused by irresponsible serving of food.

Food handlers' negative attitudes toward food hygiene practices, inadequate knowledge, and the lack of a

steady supply of clean water in food establishments were all contributing factors to inadequate food hygiene

practices. However, these common issues and problems can be addressed by environmental health services and

health education initiatives, such as regular inspections, efficient enforcement of food safety laws, and

strengthening the ability of food hygiene regulators (Abdi, 2020). Every food-related business should practice

these routines to ensure the safety of our customers.

Authors/Year of Title Objectives Findings

Publication
Putri, M.S. & Food safety knowledge, This study aimed to This study found a significant
Susanna, D. attitudes, and practices evaluate the food safety relationship between the knowledge and
(2021). of food handlers at and personal hygiene attitude of food handlers, but there was
kitchen premises in the knowledge, attitudes, and no significant relationship between
Port ‘X’ area, North practices of food handlers knowledge or attitude and food handling
Jakarta, Indonesia 2018 at kitchen premises in the practices. Thus, it is recommended that
Port ‘X’ area in North training activities for food handlers be
Jakarta, Indonesia. held regularly, as the food safety
knowledge obtained from training or
courses can translate into the
improvement of attitudes and food
handling practices.
Al-Ghazali, M., Food Safety Knowledge Evaluation of food safety Higher knowledge in the field is
Al-Bulushi, I., Al- and Hygienic Practices knowledge and hygienic associated with better hygiene practices,
Subhi, L. Rahman, among Different practices and these are more likely to prevent food
M. S., & Al- Groups of Restaurants poisoning originating from restaurants.
Rawahi, A. (2020). in Muscat, Oman They recommend implementing
specialized education courses and
workshops for the food handlers as a

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requirement before embarking on service

to decrease the risks of foodborne
diseases.
Ismail. F. H., Chik, Food Safety Knowledge Seeks to examine the Even though mobile food handlers are
C. T., Muhammad, and Personal Hygiene awareness of food handler aware of the need for personal hygiene,
R., & Yusoff, N.M. Practices amongst personal hygiene on food more awareness needs to be created.
(2016) Mobile Food Handlers hygiene practices. Mobile food handlers need to be kept
in Shah Alam, Selangor neat always, refuse or waste should be
disposed of as soon as possible while
rodents, cats and insects areas stopped
from getting into the dining area in the
restaurants or where food is being
prepared so as not to contaminate raw
food materials. Continuous on the job
training on personal hygiene is
recommended for mobile food handlers.
In addition, mobile food handlers should
be given more awareness on food safety
and hygiene practices and personal
hygiene to prevent outbreak and spread
of food -borne diseases to customers but
also ready to eat foods.
Ehuwa, O. Jaiswal, Salmonella, Food Overview of the global Efforts to control salmonellosis should
A. K., & Jaiswal, Safety and Food epidemiology, the involve both the public and private
S. (2021) Handling Practices relevance of official sectors. Government regulations and
control, the disease stricter measures being put in place can
associated with food provide a framework that guides both
handlers and the domestic production and international
importance of food safety importation requirements. However, this
concerning salmonellosis. has to be infused into periodic training
for food handlers. Industrially, stricter
control systems need to be put in place.
Abdi, A. M., Food Hygiene Practices To assess the level of food Food handlers had poor food hygiene
Amano, A., and Associated Factors hygiene practices and its practices in the study area. Shortages of a
Abrahim, A., Among Food Handlers associated factors of food continuous water supply at food
Getahun, M., Working in Food handlers working in food establishments, poor knowledge, and
Ababor, S., & Establishments in the establishments in Bole unfavorable attitude of food handlers
Kumie, A. (2020). Bole Sub City, Addis sub-city, Addis Ababa, towards food hygiene practice were all
Ababa, Ethiopia Ethiopia. contributing factors associated with poor
food hygiene practice. However, these
can be improved through health
education programs and environmental
health services, such as periodic
inspections, effective enforcement of
food safety regulations, and enhancing
the capacity of food hygiene regulators

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Tourism Management Department

CHAPTER 3: METHODOLOGY

Research Design

This study will use descriptive research design. It involves observing and gathering information about a

certain subject without attempting to draw conclusions about cause and effect. The aim of descriptive research

design is to characterize the relationships, patterns, and trends that exist within the data and to present a complete

and accurate picture of the population or phenomenon being examined (Sirisilla, 2023). Descriptive research

design is employed in this study because evaluations from the customers are used to assess the proper hygiene

practices of the food handlers.

Population and Sampling Technique

The study will involve 50 participants that will represent the whole population of the customers that go to

the Food Barn. This will mainly assess the food hygiene practices of the food handlers based on the food that are

being served to them and the service that they offer.

The researchers will utilize convenience sampling as this study’s sampling technique. Choosing the

correct sampling technique is an essential method to represent the whole population that the study is aiming for.

In this case, convenience sampling is the right sampling technique since it does not impose limitations on the

demographic profile. According to Lammers and Badia (2013), convenience sampling is easy, fast, and

convenient. It utilizes the respondents that are available at the moment to represent the population. Some

limitations may arise, such as the nonprobability of this technique, as well as less likelihood of specification.

However, since the study aims to assess the hygiene practices of the food handlers, characteristics of the

respondents is not very necessary.

Research Instrument

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It will utilize quantitative self-structured questionnaires to assess Food Barn Dasmariñas Cavite's current

food handlers and their demographic profiles in terms of age, gender, and civil status and establish effective

measures to ensure the level of awareness of food handlers about proper food hygiene and protocols which will be

interpreted by calculating the average value from the gathered data.

Data gathering procedures

Due to the limited physical contact with the participants, the researchers decided to conduct the study

through an online survey which will be distributed via Google Forms. Since online surveys are so effective,

branching technologies and computational logic are needed to collect survey data with an exponentially higher

degree of accuracy than with any other conventional method of surveying. They require the least amount of time

from the respondents and are simple to implement. When compared to other methods, the investment needed for

online surveys to collect survey data is also minimal. Real-time data collection allows researchers to assess the

findings and determine the best course of action (Bhat, 2023).

Data analysis

The data gathered and scoring of responses will be analyzed through the use of 4-point Likert Scale

interpretation. The following scale continuum and corresponding verbal interpretation will be used: 4-Strongly

Agree; 3-Agree; 2-Disagree; and 1-Strongly Disagree. Likert-type scale assumes that the strength/intensity of

experience is linear, i.e. on a continuum from strongly agree to strongly disagree, and makes the assumption that

attitudes can be measured. (McLead, 2008).

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College of Tourism and Hospitality Management
Tourism Management Department

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College of Tourism and Hospitality Management
Tourism Management Department

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