ELECTRON COLLEGE OF TECHNICAL EDUCATION

108, 1142 Gen T De Leon, Valenzuela, Metro Manila

CHAPTER 2

LOCAL LITERATURE

In the context of the Philippines, the issue of food safety has long been a concern. Azanaw
et al. (2019) noted that food handlers in the country were not mandated to undergo food safety
certification or obtain sanitary permits. This lack of regulation resulted in unsafe and improper
food preparation methods, putting consumers at risk of food-related diseases. Concerns
included issues like reheating, undercooked food, improper chilling, poor preparation,
contamination, incorrect processing, and unsanitary conditions—all of which were associated
with cases of foodborne illnesses.

Furthermore, Aning and Madarang (2020) highlighted the rapid growth of online food
delivery services in the Philippines, where food safety standards might not always be met. This
brought to the forefront the need to scrutinize food handling practices at various points along
the supply chain, especially when food was being delivered directly to households.

In light of these challenges and goals, the present study aimed to investigate the practices
of home-based food handlers operating in the online food market. The study utilized food safety
regulations as a framework to identify potential hazards that could pose significant health risks.
Given the unique circumstances of the pandemic, the study focused on the self-reported and
observed food safety practices of food handlers. Additionally, it sought to determine if there
were any correlations between participants’ demographic characteristics and their self-reported
food safety practices, as well as any disparities between observed and self-reported health and
safety measures.
 ELECTRON COLLEGE OF TECHNICAL EDUCATION

108, 1142 Gen T De Leon, Valenzuela, Metro Manila

As Husain (2016) argued, knowledge-based training played a pivotal role in equipping

employees with crucial safety knowledge, particularly in the realm of food safety. Studies had
shown that operational lapses leading to an increased risk of foodborne illness were often
linked to a lack of understanding regarding food safety. Therefore, well-trained food handlers
were expected to possess greater knowledge and adhere to better practices. Additionally,
individuals with higher levels of education were encouraged to share their expertise with less
educated peers, fostering positive changes in food handling practices.

It was emphasized that any comprehensive food safety system must incorporate training
programs. Inadequate training in food and hygiene had a direct impact on food safety, making
effective training a critical component of establishing a robust food safety management system.
Employees handling food were expected to learn how food could become contaminated and
what steps to take if contamination occurred (Gavin, 2016). Ultimately, food safety training was
deemed essential to mitigate the risk of contaminated food reaching consumers, as the
consequences of foodborne illnesses could be severe and far-reaching.

In response to these pressing concerns, one avenue to enhance food safety that has
gained attention is food safety training. While it is important to note that the current study did
not explore the long-term effects and generalization of such training due to its limited time
frame (Yu, 2018), it did set out to examine the efficacy of FoodSHAP food safety training. This
investigation was motivated by the experiences of students and graduates from the Hospitality
Management program at De La Salle University Dasmarinas, who have ventured into the food
business arena.

The primary aim of this research is to ascertain whether the FoodSHAP food safety
training program is sufficient in preparing individuals for the demands of the food service
industry. In doing so, it is expected that the findings will not only inform the improvement of
existing food safety training programs but also serve as a valuable resource for students,
 ELECTRON COLLEGE OF TECHNICAL EDUCATION

108, 1142 Gen T De Leon, Valenzuela, Metro Manila

educators, food handlers, and future researchers delving into similar topics.

Furthermore, the researcher intends to utilize this data to gauge the effectiveness of the
lessons, assessments, and training provided to Hospitality Management students and alumni,
and how these insights are practically applied in their current food business operations.
Ultimately, this local literature seeks to contribute to the ongoing efforts to bolster food safety
practices within the food service industry, thereby safeguarding public health and economic
interests at the local level.

FOREIGN LITERATURE

The United States has a diverse food supply with a significant amount of food that is
imported from other countries. Ensuring the safety of both domestically produced and imported
foods is a daunting task.

Federal and state agencies, including the U.S. Department of Health and Human Services'
agencies, Centers for Disease Control & Prevention (CDC), and the Food and Drug
Administration (FDA), and the United States Department of Agriculture's Food Safety and
Inspection Service (USDA/FSIS) must collaborate to ensure safety measures are met to protect
the American people. Scientific advances have enabled us to make continuous progress in
making our foods safer by accurately identifying, controlling, and preventing microbial and
chemical hazards in foods. For instance, the introduction of pulsed-field gel electrophoresis
(PFGE) in PulseNet, the nation's molecular subtyping network for surveillance of foodborne
infections (Swaminathan et al., 2001), revolutionized the detection, investigation, and control of
outbreaks over the past two decades.
 ELECTRON COLLEGE OF TECHNICAL EDUCATION

108, 1142 Gen T De Leon, Valenzuela, Metro Manila

While PFGE served well for the intended purpose, it has limitations for molecular
characterization and subtyping of bacterial pathogens, in particular suboptimal precision.
Recent developments in our ability to sequence an entire bacterial genome in a timely and cost-
efficient manner have brought us closer to this goal by providing us with information about a
pathogen at the DNA and gene level with previously unheard-of precision (Aarestrup et al., 2012;
Allard et al., 2018). The process for doing this is broadly called whole-genome sequencing
(WGS).

The original sequencing technology, called Sanger sequencing (Sanger et al., 1977), was a
breakthrough method for highly accurate sequencing of relatively short DNA fragments (a few
1000 bp). For sequencing longer stretches of DNA, the process was time consuming and
involved multiple reactions. The human genome and the first bacterial genome were sequenced
using the Sanger technology and it took several years and cost millions of dollars (Fleischmann
et al., 1995; Venter et al., 2001).The introduction of next-generation sequencing (NGS) in the
early 2000s revolutionized the way DNA sequencing could be applied to food safety and public
health on a routine basis. With the NGS approach, an entire bacterial genome can be sequenced
in small random fragments (<100 to several 1000 bp) multiple times in a single reaction (a
technique called “massive parallel sequencing”), after which the full DNA sequence is
determined electronically by connecting fragments with overlapping sequences, using sequence
assembly software (Margulies et al., 2005; Vincent et al., 2017). With the advent of NGS, it
became possible to sequence whole genomes in a matter of days at a cost of a few 100 dollars

The technology is constantly improving and becoming both faster and cheaper. Concurrent
investments and developments in other fields such as microbial ecology, evolutionary biology,
epidemiology, bioinformatics, and information technology has transformed our ability to use
genomic sequence information to enhance food safety and public health (Allard et al., 2018).
Specifically, the widespread availability of small, easy–to-use next-generation sequencers is
causing a paradigm shift in the way scientists identify pathogens and their sources.In addition,
WGS analysis of microbial pathogens is now supplanting and replacing many traditional
microbiological analyses to identify and characterize bacteria, for example, serotyping,
 ELECTRON COLLEGE OF TECHNICAL EDUCATION

108, 1142 Gen T De Leon, Valenzuela, Metro Manila

antimicrobial resistance (AMR), and virulence profiling in a single WGS workflow that is rapid
and cost efficient (Allard et al., 2016; Carleton and Gerner-Smidt, 2016). Thus, this technology is
ideally suited for use in national and international surveillance systems in support of food safety
and public health. Apart from improving outbreak detection, and response, it will likely
revolutionize microbiological source attribution of sporadic foodborne illness and expand our
knowledge of the epidemiology of different infectious diseases in the years to come.In this
review, we describe how the food regulatory agencies (FDA and FSIS) and their public health
partners in the states and local jurisdictions, together with the CDC, use WGS to support their
mission of protecting Americans from illness caused by foodborne bacterial pathogens.

LOCAL STUDIES

According to the Implementing Rules and Regulations of Republic Act No. 10611 (Sections
15, 18, and 29 Article VIII A.O. No. 2015-0007), food inspectors must have certification, have
skills on risk-based inspection, undergo training, and perform their duties at the highest level of
competence and integrity with assurance that regular evaluation is conducted to verify
continuing competence. However, the study of the World Health Organization-Philippines in
Cebu City by Magtibay on “Developing Guidelines for Sanitary Inspection on Risk-Based
Inspection for Food Establishments” reported the following gaps:

1.Lack of professional control in food safety measures for both small- and micro- food
processors;

2.No determined standards for risks related to small- and micro- food processors, specifically
the longganisa and chorizo industry;

3.Absence of currently published comprehensive guidelines, procedures, and checklists for

catering services;
 ELECTRON COLLEGE OF TECHNICAL EDUCATION

108, 1142 Gen T De Leon, Valenzuela, Metro Manila

4.Lack of standardized risk-based training for food inspectors; and,

5.No examination or certification process and trainings for food inspectors currently in place.

According to the Food Safety Act of 2013 (FSA) the establishment of other food safety
guidelines, such as the Code on Sanitation of the Philippines, and of the Philippine National
Codex Organization prove that it is imperative to prioritize the implementation of a stronger
Philippine food safety regulatory system. To further the process of developing appropriate food
safety control programs, defining food safety risks through risk profiling should be done as the
initiating step in the preliminary risk management activity.

LITERATURE STUDIES

This review summarises the methods and results of studies conducted worldwide on the
effectiveness of food safety and food hygiene training in the commercial sector of the food
industry. In particular it focuses on those studies that have tried to evaluate the effectiveness of
such training. Forty-six studies of food hygiene training are included which used some outcome
measure to assess the effectiveness of training. The short-term nature and variety of measures
used limited the majority of studies. The need for the development of evaluation criteria of
effectiveness of food hygiene training is discussed.

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.
 ELECTRON COLLEGE OF TECHNICAL EDUCATION

108, 1142 Gen T De Leon, Valenzuela, Metro Manila

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.

Through a long-standing partnership, the Food and Agriculture Organization of the United
Nations (FAO) and the World Health Organization (WHO) support global food safety along the
food supply chain and protect consumers’ health.

The Codex Alimentarius Commission, managed by FAO and WHO, establishes science-
based food standards, guidelines and codes of practice that improve food safety and quality by
establishing limits for contaminants in food, guidelines for good hygienic practices, labeling,
food additives, inspection and certification, and nutrition.

When governments adopt international standards, farmers and producers are able to meet
consumer demands for safe food, while at the same time gaining access to the global food
market.
 ELECTRON COLLEGE OF TECHNICAL EDUCATION

108, 1142 Gen T De Leon, Valenzuela, Metro Manila

RELEVANCE OF REVIEW LITERATURE AND STUDIES TO THE PRESENT STUDY

Over the past century, a major shift in North American food practices has been taking place.
However, the literature on this topic is lacking in several areas. Some available research on food
and cooking practices in the current context is presented, with a focus on how these are
affecting health and how they might be contributing to health inequalities within the population.
First, cooking and cooking skills are examined, along with the ambiguities related to terms
associated with cooking in the research literature. Food choice, cooking, and health are
described, particularly in relation to economic factors that may lead to health inequalities within
the population. The importance of developing an understanding of factors within the wider food
system as part of food choice and cooking skills is presented, and gaps in the research
literature are examined and areas for future research are presented. Cooking practices are not
well studied but are important to an understanding of human nutritional health as it relates to
cultural, environmental, and economic factors.

Safe and nutritious food is the foundation of good health and people in the united states
this research highlights the importance of learning and cooking skills at and early age for skill
retention confidence cooking practice and diet importance American diet may relate to a lack of
time to plan food storage and preservation and cooking Gaps in these areas of consumer
knowledge and know how impinge on the cost of eating on nutrition health and on the
environment and on environment they also increase the negative social impact of food
consumption and cultural enjoyment of food review the scientific interest in this theme seems
to be associated with a contemporary global context of encouraging adoption of healthy and
sustainable eating practices common elements of the selected studies that could compose the
categories related to food and individuals were used in the final construction of a conceptual
model for cooking skills.
 ELECTRON COLLEGE OF TECHNICAL EDUCATION

108, 1142 Gen T De Leon, Valenzuela, Metro Manila

Food safety seems to be a problem that affects people all around the world. Food borne
disease and sickness prevention are a top priority for governments worldwide. Concerns from
consumers and new menu safety concerns are fueling this increased awareness (WHO, 2017).
Customers'views of restaurant product safety began examined by Knight et al. (2017). They
discovered that although the Philippines thought restaurants were ready to make and delivering
safe food, they ranked them as less competent than grocery stores and manufacturers
(farmers). Food safety education is required in many areas in the PH, although training may not
be adequate to enhance food handlers' safe food practices in all cases (Manila.,
2009).

Commercial food service operations blame 59% of claimed food borne diseases
(CDC, 2016). Updated estimates of food borne disease outbreaks in the Philippines got
published by the Centers for Disease Control and Prevention (CDC) in 2010. The intake of
foods infected with recognized illness agents results in an approximate 9.4 million diseases,
55,961 hospitalizations, and 1,351 deaths each year (Scallan et al., 2011), with an added 38.4
million diseases, 71,878 hospital readmissions,and 1,686 lives lost estimated from the
consumption of unspecified foods (Scallan et al., 2011).

To put that in perspective: about a million people in the United Kingdom get sick from
eating contaminated food each year, which leads to hospitalizations and deaths.
(Food Standards Agency, 2012) Although food borne epidemics in England and Wales
decreased between 1992and 2008, those associated with food service establishments
increased. (Gormley et al., 2012)"To minimize the risk of illness, the food service industry
must implement adequate control measures and adhere to recommendations given by
national food authorities" (pg. 698, Gormleyet al., 2012). Food borne sickness and
disease risks may get mitigated with preventative measures
 ELECTRON COLLEGE OF TECHNICAL EDUCATION

108, 1142 Gen T De Leon, Valenzuela, Metro Manila

THEORETICAL

Students' food-handling habits can vary greatly, but a number of theoretical ideas can help
us understand how they behave. First off, students frequently adopt frugal tactics due to
financial constraints. Because of this, they could choose cheap, shelf-stable meals, which might
leave them eating less fresh produce overall.

The second important factor is convenience. Students may turn to fast food or pre-
packaged meals due to its convenience due to their busy academic schedules. The overall
nutritional value of their food may be impacted by this.

Thirdly, awareness and knowledge are essential. Students who are aware of the value of
good nutrition, hygiene, and food storage are more likely to adopt safer and healthier food
handling practices. Conversely, persons who lack this understanding could take dangerous
actions, such keeping perishables at room temperature for long periods of time.

Last but not least, peer impact must not be overlooked. Students frequently eat in groups,
and their personal preferences may be influenced by their friends' and roommates' eating habits.
Social dining customs may encourage or dissuade careful food handling.

CONCEPTUAL FRAMEWORK

The study titled ‘Utilizing the Input and Output (IPO) Model for Analyzing Food Care
Practices Among Students at Electron College, Gen T Branch’ underscores the application of the
IPO model in examining the dietary habits and food-related of Gen T Branch at Electron College.
 ELECTRON COLLEGE OF TECHNICAL EDUCATION
108, 1142 Gen T De Leon, Valenzuela, Metro Manila
INPUT
* Data collection tools and
methods, such as surveys,
interviews, or observations,
used to gather information on
the food care practices of
students.
* Creating a survey or
questionnaire to collect
information from students
about their food care
practices.
* The target population, which
includes students at
ElectronCollege, specifically
those in the Gen T Branch.
* Gathering data on food care
practices, which can include
dietary habits, food choices,
meal preparation methods,
and hygiene practices.
* Any existing literature or
previous studies related to
food care practices that serve
as background knowledge for
the research
PROCESS OUTPUT
* Data Analysis Examining the *An Analysis of food care
collected data to identify practices of the students at
patterns, trends, and electron college in gen t
correlations related to food branch.
care practices.
* Using statistical tools and * An awareness campaign to
software to analyze educate students and
quantitative data, if applicable. promote healthier food care
practices based on the study’s
findings.
* Identifying common food
care practices, potential areas
of improvement, and factors
influencing these practices.
*Fromulating
recommendations for
improving food care practices
based on the analysis
findings.