THE SANITARY STANDARD PRACTICES OF GRADE 12 BREAD AND

PASTRY STUDENTS IN DON SERGIO OSMEÑA SR. MEMORIAL

HIGH SCHOOL IN COMPARISON WITH
HAZARD ANALYSIS AND CRITICAL CONTROL
POINT STANDARD

A Research Proposal Presented to:

Reynaldo V. Moral,PH.D.
Don Sergio Osmeña Sr. Memorial National High School
Cebu City

In Partial Fulfillment
of the Practical Research II
(Quantitative Design)
Grade 12 DEXTERITY

ALCUIZAR, DAVE
PATIGA, MARCELO MARK
OCHEA,CHARLENE
SANOY, JERALYN
CARUNGAY, JESSA MAE
CAGADAS, GIL JAMES
 Rationale of the study
● According to World health Organization food service
establishment are sources of food borne illnesses and
food handlers contribute to food borne illness outbreaks.
● This is the reason why we decided to push through with
this study, which aims to determine if the grade 12
students are properly observing international standards
in food handling.
● In order to help eliminate food borne illnesses, it is
important that students are well trained in proper food
management and sanitation.
 Statement of the problem

● This study aims to compare the current sanitary

standard practices of grade 12 Bread and
Pastry students in Don Sergio Omeña Sr.
Memorial National High School with HACCP
( Hazard Analysis Critical Control Point)
standards.
 Statement of the hypotheses

● Ho: There is no significant difference between

the current sanitary standard practices of grade
12 bread and pastry students and Hazard
Analysis Critical Control Point standard.
● Ha: There is a significant difference between
the current sanitary standard practices of grade
12 bread and pastry students and Hazard
Analysis Critical Control Point standard.
 Scope and Delimitation
● This study dealt with the sanitary standard practices
od grade 12 TVL Bread and Pastries students of Don
Sergio Osmeña Sr. Memorial National High School
there were 33 students in grade 12 comprising 15 of
male and 18 female. The method use for data
gathering was a three -page questionnaire designed
to quantitatively measure the objective of the
study.The questionnaire was based on the most
widely used international guidlines in food safety: the
HACCP (Hazard Analysis Critical Control Point )
 Significance of the study
● Students
● Teachers
● School Administrators
 Definition of terms
● Food safety
● HACCP
● Contamination
● Foodborne illnesses
 RESEARCH METHODOLOGY
● Research Design
● Research Subject
● Research Locale
● Statistical Treatment of Data