BACHELOR OF SCIENCE IN TOURISM MANAGEMENT

FOOD SAFETY
PRACTICES OF
SELECTED FOODS
STALLS OF FOOD PARKS
Cabalquinto, Ivy Jane

IN DANAO CITY
Algopera, Honeylette
Arias, Jesella Jean
Pacaldo, Daniel Marie
Tayo, Clint Cloyd
 S TAT E M E N T O F
THE PROBLEM
Particularly, it sought to answer the following queries:
1.1 What is the profile of the respondents in terms of:
1.1 age;
1.2 gender;
1.3 civil status;
1.4 educational attainment;
1.5 job position;
1.6 status of employment; and
1.7 years of service?
1.2 What are the food safety and practices of selected food stalls in Danao City in terms of:
2.1 purchasing;
2.2 receiving;
2.3 storing;
2.4 production; and
2.5 consumption?
1.3 Is there a significant relationship between the profile of the respondents and the food safety practices?
Chapter 2
Chapter 3

SUMMARY
T H E S T U D Y E VA L U AT E S F O O D S A F E T Y P R A C T I C E S A N D S T R AT E G I E S
F O R O P E R AT I O N A L S U S TA I N A B I L I T Y I N S E L E C T E D F O O D S TA L L S O F
F O O D PA R K S I N D A N A O C I T Y. K E Y A R E A S O F C O N C E R N I N C L U D E
C R O S S - C O N TA M I N AT I O N , PROPER STORAGE, AND TECHNOLOGY'S
R O L E I N E N S U R I N G F O O D S A F E T Y. R E G U L AT O R Y F R A M E W O R K S A N D
S U C C E S S F U L C A S E S T U D I E S A R E E X A M I N E D , A N D T H E I M P O RTA N C E
OF CONSUMER E D U C AT I O N IS EMPHASIZED. A DESCRIPTIVE-
Q U A N T I TAT I V E R E S E A R C H M E T H O D WA S U S E D , I N V O LV I N G A S U RV E Y
Q U E S T I O N N A I R E D E L I V E R E D TO D A N A O C I T Y F O O D S TA L L V E N D O R S .
THE STUDY ALSO UTILIZED D ATA FROM THE D E PA RT M E N T OF
T O U R I S M - R E G I O N 7 O N A C C R E D I T E D F O O D S TA L L S A N D F O O D PA R K S
IN THE AREA.
 FINDINGS
THE STUDY FOUND THAT MOST RESPONDENTS WERE IN THE 19-29 AGE BRACKET AND
LIKELY TO WORK AS FOOD STREET VENDORS. BOTH MALE AND FEMALE RESPONDENTS
WERE NEARLY EQUAL, AND MOST WERE FULL-TIME WORKERS WITH A JUNIOR/SENIOR HIGH
SCHOOL EDUCATION AND LESS THAN THREE YEARS OF SERVICE. THE SELECTED FOOD
STALLS IN DANAO CITY MAINTAINED PROPER FOOD SAFETY PRACTICES, BUT FEWER
RESPONDENTS MODERATELY PRACTICED ADEQUATE FOOD SAFETY PRACTICES. THE STUDY
ALSO REVEALED THAT THE EVALUATION OF FOOD SAFETY PRACTICES WAS NOT
DEPENDENT ON THE PROFILE OF THE RESPONDENTS.
CONCLUSION
THE RESEARCHERS CONCLUDED THAT FOOD HANDLERS SHOULD PRIORITIZE PROTECTING
THEIR CUSTOMERS FROM FOOD-BORNE ILLNESSES BY FOLLOWING PROPER HYGIENIC
PRACTICES AND SAFE FOOD HANDLING. PARTICIPANTS SHOWED THEIR DEDICATION TO
SANITATION AND CUSTOMER SAFETY, LEADING TO MORE SUCCESSFUL FOOD SAFETY
TRAINING PROGRAMS. THE RESEARCHERS LEARNED THAT SOME PARTICIPANTS HAD THEIR
OWN PLANS FOR FOOD SAFETY, BUT ACTION MUST BE TAKEN QUICKLY AND SERIOUSLY BY
ALL. INCREASING AWARENESS CAN MOTIVATE POTENTIAL AND TRAINED FOOD HANDLERS
TO PRACTICE PROPER FOOD SAFETY. PARTICIPANTS SHARED THE COMMON GOAL OF
PROVIDING EXCELLENT SERVICE AND CUISINE WHILE ENSURING CUSTOMER SAFETY. THE
PRIMARY LESSON IS FOR FOOD HANDLERS TO EXERCISE EXTREME VIGILANCE TO PREVENT
ILLNESS TRANSMISSION.
R E C O M M E N D AT I O
IN LINE WITH THE RESULTS OF THE STUDY, THE FOLLOWING RECOMMENDATION ARE PROFOUND:

N
To increase the longevity and prosperity of a food stall or vendor business

Food stall owners should provide regular training and education for all staff members

Food stall owners should standardize stricter hygiene and sanitization practices

Food stall owners and vendors should maintain the practice of being an environmentally
responsible and sustainable practices
PROPOSED OUTPUT
Food safety is critical in the tourism industry to protect
travelers' health and uphold business reputation. Proper
food handling, preparation, and storage practices can
reduce the risk of foodborne illnesses and attract more
customers to food parks.
THANK YOU!