Chapter I

THE RESEARCH PROBLEM

Background and Rationale

Food services or food stores are a must in schools, either inside or around school

premises, since eating is one of the basic necessities of everyone, so as the students. In

fact, schools are among the most feasible sites for businesses related to food; hence,

where there is school, there is also some place to buy food nearby.

Due to poor food handling and lack of knowledge about food safety, the number

of reported cases of foodborne illnesses is constantly increasing (WHO, 1997). This

problem is very serious and must be solved as soon as possible.

Food safety is defined as the assurance that food will not cause harm to the

consumer when it is prepared or eaten according to its intended use (FAO/WHO, 1997).

It is a scientific discipline describing the handling, preparation, and storage of food in

ways that prevent foodborne illness (en.m.wikipedia.org).

1
 More importantly, food safety is especially important in schools since children

can be susceptible to foodborne illnesses which are usually caused by poor food

handling practices.

On the other hand, food handling refers to any aspect of the operations in the

preparation, transport, storage, packaging, wrapping, exposure for sale, service, or

delivery of food (www.reference.md).

Food providers in school canteens must be knowledgeable of food safety and

must practice proper food handling in order to provide nutritious and clean food

products.

However, improper hot or cold holding temperatures of potentially hazardous

food, improper cooking temperatures of food, dirty and/or contaminated utensils and

equipment, poor employee health and hygiene, and food from unsafe sources are the

top five risk factors that most often are responsible for foodborne illness outbreaks

(www.ocfoodinfo.com).

Food safety should be given paramount importance not only by the people in

this business but also school administration as well. It is very important to ensure that

what students buy is not only healthy and nutritious food but safe to eat as well so as

2
not to incur illnesses due to eating unsafe food. It is for that reason that the researchers

decided to conduct this study, hence, since they are also buyers of the small-time food

business entities in the research area.

Statement of the Problem and Objectives

This study wished to survey on the food safety and food handling practices of

food providers within and nearby San Jose National High School, San Jose, Tacloban City.

Specifically, this study aimed to answer the following questions:

1. What is the respondents’ profile in terms of the following:

1.1 Age

1.2 Sex

1.3 Educational Attainment

1.4 Average Monthly Income

1.5 Years of Business

2. How do the respondents prepare the food that they will sell?

3. What are the respondents’ ways of keeping their food safe and well-handled?

4. What are the respondents’ opinion on the importance of cleanliness of their

surroundings?
3
 5. What are the respondents’ insight on food safety?

6. How do the respondents ensure that their customers will be free from food

related problems, like food poisoning?

Significance of the Study

The researchers believed that this study can be advantageous to the following:

Students. This study would like to inform students in San Jose National High

School, Tacloban City, of the ways of food handling by the food providers nearby and

within the school vicinity in order for them to see and decide whether they will still

continue to patronize the food these food providers sell or not.

Parents. This study wishes to inform the parents or family of the students in San

Jose National High School, Tacloban City, regarding the safety of the food that their

children patronize and eat everyday.

School. This study hopes to help the school organization in San Jose National

High School, Tacloban City, in terms of keeping the students safe from food-related

problems or diseases by means of advising students where to buy food.

4
Scope and Limitation

This study investigated on the practices of food safety and food handling by food

providers nearby and within San Jose National High School, Tacloban City. The food

providers within and nearby San Jose National High School, Tacloban City, were the

respondents of this study since they are the ones who prepare the food and they are

responsible for any problems caused by their products.

Definition of Terms

To help the readers in understanding this research paper, the researchers have

conceptually defined the following terms:

Food Handling. It is a term which refers to any aspect of the operations in the

preparation, transport, storage, packaging, wrapping, exposure for sale, service, or

delivery of food (www.reference.md).

Food Safety. It is a scientific discipline describing handling, preparation, and

storage of food in ways that prevent food-borne illness (en.m.wikipedia.org).

5
Review of Related Literature

Food safety is defined as a scientific discipline describing handling, preparation,

and storage of food in ways that prevent foodborne illness, according to Wikipedia. On

the other hand, food handling refers to any aspect of the operations in the preparation,

transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food

(www.reference.md). These two are related because proper food handling is essential

for food safety.

In fact, according to World Health Organization (WHO), food safety, nutrition,

and food security are inextricably linked. Unsafe food creates a vicious cycle of disease

and malnutrition, particularly affecting infants, young children, elderly and the sick.

WHO also suggests that an estimated 600 million – almost 1 in 10 people in the world –

fall ill after eating contaminated food and 420,000 people die every year.

WHO reported that eating unsafe food can lead to serious outbreaks of

foodborne diseases that have been documented in every continent in the past decade,

and they reported that foodborne diseases are not limited to developing countries. It is

estimated that in the United States, foodborne diseases result in 76 million illnesses,

325,000 hospitalizations, and 5,000 deaths each year.

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 However, the World Health Organization suggested an essential precautionary

and preventive measures to prevent foodborne diseases like food poisoning. These

measures should build on the “five keys to safer food”: 1) keep food clean, 2) separate

raw and cooked food, 3) cook food thoroughly, 4) keep food at safe temperature, and 5)

use safe water and raw materials.

Also, schools are advised to ban the use of hazardous products in school facilities

such as toxic cleaning agents, pesticides and laboratory chemicals, promote safe

alternatives, including non-chemical substitutes, and ensure environmentally-sound

management of all chemicals and discards.

Lastly, food safety and food handling is important and must be observed

especially by food providers at school because safe and healthy meals help students go,

grow, and glow. It goes without saying, therefore, that food-related businesses is a two-

way process, sell safe and healthy food for people to continue to patronize the products

available which is the very means to make your business continue and perhaps, grow.

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 Chapter II

METHODOLOGY

This chapter discusses the research design, research locale, respondents of the

study, data gathering instrument, general procedures, and the statistical treatment

involved in the study.

Research Design

This study was a qualitative research, specifically phenomenology since the

participants’ own perspectives were used to provide answers to the questions and since

the researchers wanted to describe an on-going activity which was food handling

practices. Further, this study basically focused on knowing selected canteen’s cleaning,

preparing, and storing methods over and above how they maintain or handle their food

merchandizes.

Research Locale

This study was conducted within and nearby San Jose National High School,

which is a public high school situated at Brgy. 87, Manlurip, San Jose, Tacloban City. This

school offers both junior and senior high schools where most students of San Jose and

nearby places go for their high school education.

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Respondents of the Study

The selected canteens within and nearby San Jose National High School were

chosen as research areas from where respondents of this study were identified. Very

specifically, the researchers were able to interview three food store individuals within

the school and thee outside the school premises. Hence, the respondents of this study

were only six.

Research Instrument

The data gathering instrument used in this study was a researcher-made

questionnaire. The questionnaire had two parts. The first part consisted of the personal

information of the respondents which included their educational attainment, years of

business, and their average monthly income. The second part was the questionnaire

proper wherein the respondents were made to respond to 15 questions by means of

checking the items according to their preferences.

General Procedures

To be able to come up with good ideas and settle on a topic, the researchers

started with a brainstorming. After the discussion, the researchers decided on the topic

‘practices on food safety and food handling by food providers’. Then the researchers

made a questionnaire which was used in the gathering of data of the study. After the

9
questionnaire was finalized and copies were already prepared, the researchers

distributed the questionnaire to the selected food providers to gather data. As soon as

the researchers were done administering the questionnaire, the works were divided to

each of the members, like the tallying, tabulating, discussing and interpreting the

results. Lastly, the researchers worked on the final copy of the research paper after a

couple of revisions.

Statistical Analysis

The researchers used frequency and percentage distribution as a statistical tool.

To get the percentage, the researchers used this formula P = f/n x 100.

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 Chapter III

RESULTS, DISCUSSIONS, CONCLUSIONS, AND RECOMMENDATIONS

This chapter presents the results and their discussions as well as the

interpretations the researchers made on the findings. Furthermore, this chapter also

includes the conclusions and the recommendations of the study.

Results and Discussions

Profile of the Respondents

Table 1. Profile of the Respondents in terms of Age

Age Groups f %
35-40 1 16.67%
41-45 3 50%
46-50 1 16.67%
51-55 1 16.67%
Total 6 100%

As shown in table 1, the highest number of respondents in terms of age was 41-

45 years old which is 3 or 50% of the total respondents. Therefore, the majority of those

who engage in this kind of business are about 41-45 years old, partly due to the fact that

they are experienced when it comes to food handling and food preparation. In addition,

the 35-40, 46-50, and 51-55 age groups all had 1 each.

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 Table 2. Profile of the Respondents in terms of Sex

Sex f %
Male 0 0%
Female 6 100%
Total 6 100%

The table above shows that 100% of the respondents were females. In other

words, all of those who were in the food businesses within and nearby San Jose National

High School were females. This data mirrors a fact in Philippine scenario that most

small-time businesses are usually run or handled by females.

Table 3. Profile of the Respondents in terms of Average Monthly Income

Average Monthly Income f %

Below 10,000 5 83.3%
10,000-15,000 0 0%
15,000-20,000 0 0%
20,000-25,000 1 16.7%
25,000-30,000 0 0%
Above 30,000 0 0%
Total 6 100%

Table 3 reveals that majority of the respondents disclosed having an Average

Monthly Income of below 10,000; that is, 5 or 83.3% out of the total respondents.

Hence, this shows that majority of the respondents’ families more likely belong to the

poverty line. For this reason, some respondents might have to find other sources of

income for their family.

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 Table 4. Profile of the Respondents in terms of Years of Business

Years of Business f %
1 year below 0 0%
2-4 years 2 33.3%
5-7 years 0 0%
7-9 years 0 0%
10 years above 4 66.7%
Total 6 100%

Table 4 states that majority of the respondents already have their business for

10 years and above which is 4 or 66.7% out of the total respondents. The other two

respondents, however, have been in the business for about 2-4 years only.

Table 5. Profile of the Respondents in terms of Educational Attainment

Educational Attainment f %
Elementary Level 0 0%
Elementary Graduate 0 0%
High School Level 1 16.7%
High School Graduate 2 33.3%
College Level 1 16.7%
College Graduate 2 33.3%
Others 0 0%
Total 6 100%

The above table shows that majority of the respondents are either high school

graduate or college graduate which share the same frequency and percentage at 2 or

33.3% out of the total respondents. In addition, both high school level and college level

13
also had 1 each or 16.7%. In other words, instead of pursuing a college degree or

practicing their professions, the respondents preferred to put up a food business.

Table 6. Tally of the Subjects’ Responses to the Questionnaire Checklist

QUESTIONS YES NO
1. Does your business have other branches? 2 4
2. Are you mindful about food safety? 6 0
3. Do you follow practices in food handling? 6 0
4. Have you attended cooking lessons? 4 2
5. Do you prefer buying cheaper ingredients? 2 4

The table above presents the summary of the respondents’ answers to the

questions. Based on the table, all of the respondents are mindful about food safety and

follow practices in food handling. Majority of the respondents do not have other

business branches, attended cooking lessons, and prefer buying cheaper ingredients.

Table 7. Tally of the Subjects’ Responses to the Second Questionnaire Checklist

STATEMENTS SA A U D SD
1. Price determines the quality of the ingredients. 2 4 0 0 0
2. The location and appearance of the store matter to 2 4 0 0 0
me.
3. Food safety practices is important. 4 2 0 0 0
4. Personal hygiene must be observed by food 4 2 0 0 0
handlers.
5. Food-related problems caused by our products are 1 4 1 0 0
part of our responsibility.
6. Having a degree in cooking is important. 1 4 1 0 0
7. Cleanliness of the surroundings is important. 4 2 0 0 0
8. Food-related problems are inevitable. 3 2 1 0 0
9. Bringing food from home is much safer. 3 2 1 0 0
10. Time or years of business matters. 0 3 1 2 0

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 Table 7 presents the summary of the respondents’ answers to the scale

questions: Among the 10 statements, the SA or Strongly Agree option was dominant in

items, namely: 3. Food safety practices is important, 4. Personal hygiene must be

observed by food handlers, 7. Cleanliness of the surroundings is important, 8. Food-

related problems are inevitable, and 9. Bringing food from home is much safer.

Secondly, A or Agree had the most dominant majority with 5 items, namely: 1.

Price determines the quality of the ingredients, 2. The location and appearance of the

store matter to me, 5. Food-related problems caused by our products are part of our

responsibility, 6. Having a degree in cooking is important, and 10. Time or years of

business matters.

Finally, there was no majority responses on the U or Undecided, D or Disagree,

and SD or Strongly Disagree options.

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Conclusions

From the results gathered in the study, the following conclusions have been

made by the researchers, to wit:

1. Majority of the respondents in this study were 41-45 years old.

2. All of the respondents were females.

3. The highest number of respondents with regards to Average Monthly Income is

below 10,000.

4. Most of the respondents already have had their business for 10 years and above.

5. Majority of the respondents are either High School Graduate or College

Graduate.

6. All of the respondents are mindful about food safety and follow practices in food

handling.

7. Majority of the respondents strongly agree that food safety practices, personal

hygiene, and cleanliness of the surroundings are important and must be

observed.

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Recommendations

The researchers of this study recommend the following, especially for the future

researchers:

1. Future researchers of a similar study should be mindful about food safety

and food handling practices in order to include more concerns not included

in this study.

2. In order to expand the discussions, researchers should cite more information

about food safety and other related issues.

17
References

en.m.wikipedia.org

World Health Organization

Food and Agriculture Organization

www.reference.md

www.ocfoodinfo.com

amp.rappler.com

www.foodsafety.com.au

www.cdc.gov

opentextbc.ca

www.ingentaconnect.com

manilastandard.net

www.sciencedirect.org

www.neha.org

www.panaynews.net

theicn.org

18
 APPENDIX A

LETTER TO THE SCHOOL PRINCIPAL

San Jose National High School

SENIOR HIGH SCHOOL
Manlurip, San Jose, Tacloban City

March 2, 2019

FLORDELIS N. TABARANZA
Secondary School Principal III
This High School

Dear Mrs. Tabaranza:

We are Grade 11 – Integrity students conducting a study entitled “PRACTICES ON FOOD SAFETY
AND FOOD HANDLING BY FOOD PROVIDERS NEARBY AND WITHIN SAN JOSE NATIONAL HIGH
SCHOOL, SAN JOSE, TACLOBAN CITY” as our major requirement in the subject Practical
Research 1. In that connection, we would like to request permission to conduct this study in this
school.

In closing, we would like to assure you that the identity of the students and the data that they
will give will be treated with utmost respect and confidentiality. Thank you very much.

Sincerely yours,

(SGD.) JOMAR F. AVILA

Group Leader
Grade 11-Integrity
Noted by:

(SGD.) RAMIL R. MAGDUA, MAT LT

Teacher, Practical Research 1
Action taken:
Approved
Disapproved

(SGD.) FLORDELIS N. TABARANZA

Secondary School Principal IV

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 APPENDIX B
QUESTIONNAIRE ON PRACTICES ON FOOD SAFETY AND FOOD HANDLING

PART I: PERSONAL INFORMATION

NAME (optional):_____________________________________________________________
SEX: ____MALE ____FEMALE EDUCATIONAL ATTAINMENT:
AGE:____ ____ELEMENTARY LEVEL ____ELEMENTARY GRADUATE
YEARS OF BUSINESS: ____HIGH SCHOOL LEVEL ____ HIGH SCHOOL GRADUATE
____ 1 year below ____5-7 years ____COLLEGE LEVEL ____COLLEGE GRADUATE
____2-4 years ____7-9 years ____Others, please specify:
____10 years above _________________________________

AVERAGE MONTHLY INCOME:

____10,000 below ____20,000-25,000
____10,000-15,000 ____25,000-30,000
____15,000-20,000 ____30,000 above

PART II: QUESTIONNAIRE PROPER

A. Directions: Please read the questions below. Put a checkmark (/) under your corresponding
response opposite each item.

QUESTION YES NO

1. Does your business have other branches?

2. Are you mindful about food safety?

3. Do you follow practices in food handling?

4. Have you attended cooking lessons?

5. Do you prefer buying cheaper ingredients?

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B. Directions: Please read the statements below. Put a checkmark (/) under your corresponding
response opposite each item. Please refer to the scale below.

SA-Strongly Agree A-Agree U-Undecided D-Disagree SD-Strongly Disagree

STATEMENTS SA A U D SD
1. Price determines the quality of the ingredients.

2. The location and appearance of the store matter to

me.
3. Food safety practices is important.

4. Personal hygiene must be observed by food

handlers.
5. Food-related problems caused by our products are
part of our responsibility.
6. Having a degree in cooking is important.

7. Cleanliness of the surroundings is important.

8. Food-related problems are inevitable.

9. Bringing food from home is much safer.

10. Time or years of business matters.

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 APPENDIX C

PERSONAL INFORMATION OF INDIVIDUAL MEMBERS

Name: Avila, Jomar Francisco

Age: 17 years old

Sex: Male

Status: Single

Birthday: March 31, 2001

Birthplace: Tacloban City

Address: Brgy. 83-C, San Jose, Tacloban City

Father: Deodato L. Avila

Mother: Marilou F. Avila

Hobby: Watching Movies

Name: Ramirez, Paul Dela Pena

Age: 17 years old

Sex: Male

Status: Single

Birthday: August 19, 2002

Birthplace: Tacloban City

Address: Brgy. 87, San Jose, Tacloban City

Father: Dominador M. Ramirez

Mother: Ma. Arlene A. Ramirez

Hobby: Playing mobile games

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Name: Villalino, Athena Joyce

Age: 16 years old

Sex: Female

Status: Single

Birthday: October 19, 2002

Birthplace: Tacloban City

Address: Brgy. 90, San Jose, Tacloban City

Father: Joel C. Catindoy

Mother: Alma V. Catindoy

Hobby: Using gadgets

Name: Guintadcan, Venus Ciara V.

Age: 17 years old

Sex: Female

Status: Single

Birthday: November 9, 2001

Birthplace: Tacloban City

Address: Brgy. 83-B Cogon, San Jose, Tacloban City

Father: Cristobal Guintadcan

Mother: Josephene Guintadcan

Hobby: Eating

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Name: Abalos, Rosalie G.

Age: 17 years old

Sex: Female

Status: Single

Birthday: October 20, 2001

Birthplace: San Fernando, Samar

Address: Brgy. 83-B, San Jose, Tacloban City

Father: Jose D. Abalos

Mother: Aida G. Abalos

Hobby: Playing guitar and basketball

Name: Mercader, Josephine

Age: 17 years old

Sex: Female

Status: Single

Birthday: September 18, 2001

Birthplace: Tacloban City

Address: Brgy 88, Villa Cinco Subdivision, San Jose, Tacloban City

Father: Narciso V. Chuca

Mother: Aurora M. Mercader

Hobby: Reading Wattpad

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Name: Rebayno, Christian Kai S.

Age: 16 years old

Sex: Female

Status: Single

Birthday: June 16, 2002

Birthplace: Tacloban City

Address: Brgy. 87, San Jose, Tacloban City

Father: William S. Rebayno

Mother: Lorlani S. Rebayno

Hobby: Reading books

Name: Montejo, David

Age: 17 years old

Sex: Male

Status: Single

Birthday: July 4, 2001

Birthplace: Tacloban City

Address: Brgy. 89, Baybay, San Jose, Tacloban City

Father: Fernando Montejo

Mother: Joyce Montejo

Hobby: Playing computer games

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Name: Oquias, Carl Joseph L.

Age: 17 years old

Sex: Male

Status: Single

Birthday: June 26, 2001

Birthplace: Manila

Address: Brgy. 86, San Jose, Tacloban City

Father: Elenelito J. Oquias

Mother: Norma L. Oquias

Hobby: Doing household chores

26