CHAPTER I

The Problem and Its Background

Introduction

The issue of food safety is a universal concern. This is

because everyone has to consume food. Food scares have been

numerous in the Philippines in the past twenty years. This fact has

motivated producers and consumers alike to take an active role in the

safe and quality production of their food. This is a requirement for

all people across the nation as well as the globe to be concerned

about to be healthy and enjoy the food they must consume.

The Philippines has one of the cheapest, most abundant, and

safest food supplies throughout the entire world. Consumers have

driven our agricultural sector to be one of the most powerful in the

world. If producers cannot ensure food safety for consumers, the

people who trus.

Farmers are well aware that without consumers, their business

and profit-making abilities would be completely tarnished and

virtually worthless.

Production agriculture has many protocols in place they use

to ensure the safety of the food supply in which they produce. Most
animal operations have a vet on staff to ensure the health and well-

being of each and every animal on the property. If a licensed vet is

not present, every time a farm hand goes to feed or water his or her

animals, he or she is looking at each animal to make certain that it is

in top condition. Farmers care about their animals for many

reasons, even if it is only for their money-making abilities, farmers

and agriculturists must keeptheir animals and crops in as best

condition as possible. Any impairment in the safety or quality of the

product also impairs the farmers ability to produce a profit.

Its very important to prepare food safely to help stop harmful

bacteria from spreading and growing. You can take some simple

steps to help protect yourself and your family from the spread of

harmful bacteria.

The first one is just simply wash your hands because your

hands can easily spread bacteria around the kitchen and onto food.

Next is keep worktops clean. Worktops is where you prepare your

food so it must be clean to prevent harmful bacteria from spreading

to your food to be eaten. The third one is separate raw food. Its

especially important to keep raw

foods away from ready to eat food beacause easily found on this

certain type of food because it will not be cook.

 Even the way vegetables are chopped can be important.

Chopping vegetables mimics herbivore attack by activating enzymes

and

generating defence compounds in members of the onion and cabbage

families.

Food hygiene is also important when it comes to food

preparation. Without washing hands and kitchen tools, diseases may

easily spread. Since cross contamination is a major cause of food

poisoning and can transfer bacteria from one food item to other

foods, it is crucial to be aware of how it spreads so you will know

how to prevent it.

Good food hygiene is essential to ensure that the food you

and your family eats is safe. Poor hygiene procedures in your home

can put you at risks. Harmful germs that cause food poisoning can

spread very easily, so you need to make sure that you do everything

you can to prevent this

Food safety is a scientific discipline describing handling,

preparation and storage of food in ways that prevent food borne

illness.
 An important way to prevent food contamination is to

maintain a high standard of personal hygiene and cleanliness. Even

healthy people carry food poisoning bacteria on their bodies. By

touching parts of your body such as your nose, mouth, hair, or your

clothes you can spread bacteria from your hands to the food.

Food hygiene are the conditions and measures necessary to

ensure the safety of food from production to consumption. Food can

become contaminated at any point during slaughtering or harvesting,

processing, storage, distribution, transportation and preparation.

Lack of adequate food hygiene can lead to foodborne diseases and

death of the consumer.

Definition of Terms

Terms are defined operationally and objectively for

comprehension
Contamination. In this study, contamination is referred as the

action or state of making or being made impure by polluting or

poisoning.

Crucial. Describe in the study, decisive or critical, especially in the

success or failure of something.

Enzymes. It is described as a substance produced by a living

organism that acts as a catalyst to bring about a specific biochemical

reaction.

Foodborne illness. is any illness resulting from the food spoilage of

contaminated food, pathogenic bacteria, viruses, or parasites that

contaminate food, as well as toxins such as poisonous mushrooms

and various species of beans that have not been boiled for at least 10

minutes.

Herbivore. In this study, it is described as an animal that feeds on

plants.

Hygiene. It is referred as conditions or practices conducive to

maintaining health and preventing disease, especially through

cleanliness.

Illness. It is described as a disease or period of sickness affecting the

body or mind.
Impacting have a strong effect on someone or something.

Mimics - imitate (someone or their actions or words), typically in

order to entertain or ridicule.

Worktop - is a horizontal work surface in kitchens or other food

preparation areas, bathrooms or lavatories, and workrooms in

general.

Statement of the Problem

The study entitled FACTORS IMPACTING FOOD

WORKERS AND MANAGERS SAFE FOOD PREPARATION
PRACTICES aims to provide knowledge and information
safe food preparation
 1. What is safe food preparation practices?

2. Why it is important to know these practices?

3. How can these factors affect food workers?

4. What are the factors impacting food workers?

5. Who are benefitted to this study?

Scope and Limitation of the Study

This study entitled Factors Impacting Food Workers and

Managers Safe Food Preparation Practices aims to elaborate the

importance of Safe Food Preparation Practices. The study only

tackle the factors that affect the foods safety.

Significance of the Study

The study is beneficial to the following:

 Fast food restaurant owners and managers. This

investigation may provide insight to restaurant owners and managers

about their existing compliance to food safety and sanitation

regulations and the requirements that they need to comply.

Employees of fast food restaurants. Employees may be

informed if they comply with safety and sanitation regulations and

they will be provided with more knowledge and useful insights in

proper food handling to ensure food safety of their customers.

Hospitality educators. The results of this study may inform

hospitality educators of how much and what more to teach to

students regarding food safety and sanitation.

They may also be aware of the extent of practical training they will

apply so that the students will have ample knowledge and expertise

in food handling.

Future researchers. Future researchers may use this study

as a springboard of related problems they will investigate in the

future.
 CHAPTER II

Review of Related Literatures

This chapter will provide conceptual in research literature

which is relevant in conducting the study. The researchers tend to

gather information from different internet sites. The chapter also

shows synthesis and definition of terms to make the study clearer.

RESEARCH LITERATURE

According to Jo Johnson, Good practices of hygiene are

essential for food preparation, not only in industry but in the

domestic setting also, to avoid illness and even death. Personal

hygiene is very important for preventing poisoning and illness.

Handwashing, maintaining

general cleanliness and being aware of the dangers of cross

contamination between raw and cooked meats are the most

important factors to remember when preparing food.

In children under 5 years of age in low-income countries,

diarrheal disease is the second leading cause of death, behind

pneumonia, and is responsible for approximately 10.5 percent of

child deaths annually (Child Health Epidemiology Reference Group

2012). Diarrhea can cause acute wasting and is the most important

infectiousdeterminant of stunting of childrens linear growth (Black

et al. 2013). Food is among the mostimportant factors in transmitting

pathogens that cause diarrheal illness (Motarjemi et al. 2012) and up

to an estimated 70 percent of diarrheal episodes among young

children could be due to

pathogens transmitted through food (Motarjemi et al. 1993; Esrey

and Feachem 1989). In developing countries, health statistics for

many foodborne diseases are often recorded as diarrheal diseases

because the specific pathogen is almost never identified. Diarrheal

diseases is also carried over in WHO statistics. For this reason, the

exact proportion of diarrhea caused by contaminated food remains

unclear, however it is estimated that foodborne and waterborne

diarrheal disease kills an estimated 2 million people annually,

according to analysis from the World Health Organization (WHO

2015) and appropriate food hygiene could substantially

contribute to reducing the incidence of diarrhea. Food hygiene

interventions may result in improved knowledge regarding the

relationship between food hygiene practices and diarrheal illness,

improved practice of key prioritized food hygiene

behaviors, decreased levels of contamination of prepared food

(including complementary food for children), and decreased

prevalence of diarrheal disease. This technical note presents

informationbon foodborne disease and key areas and considerations

at the household level to reduce foodborne contaminants in

developing countries.Recommendations on potential programmatic

and research activities related to foodborne disease are also included.

The food hygiene topics that are beyond the scope of this brief

include food contamination with agrochemicals, such as pesticides;

industrial chemicals, such as heavy metals; and naturally occurring

toxins, suchas mycotoxins

Food safety is defined by the FAO/WHO as the assurance

that when food is consumed in the usual manner does not cause

harm to human health and wellbeing (1). Food safety is of utmost

concern in the twenty-first century (2). Food service establishments

are sources of food borne illnesses and food handlers contribute to

food borne illness outbreaks (3, 4). According to WHO (1989), food

handling personnel play important role in ensuring food safety

throughout the chain of food production and storage (5).

Mishandling and disregard of hygienic measures on the part

of the food handlers may enable pathogenic bacteria to come into

contact with food and in some cases survive and multiply in

sufficient numbers to cause illness in the consumer.

Studies by FAO (1995) recorded poor knowledge, practices in

food handling in the assessment of microbial contamination of food

sold by vendors (6). The hands of food service employees can be

vectors in the spread of food borne diseases because of poor personal

hygiene or cross-contamination. Studies point out that most

outbreaks result from improper food handling practices (7). Lack of

basic infrastructure, lack of knowledge of hygiene, absence of

potable water, lack of proper storage facility and unsuitable

environments for food operations (such as proximity to sewers and

garbage dumps) can contribute to poor microbial quality of foods.

Inadequate facilities for garbage disposal posed further hazards (8).

In addition poor sanitary practices in food storage, handling, and

preparation can create an environment in which bacteria and other

infectious agents are more easily transmitted (9, 10). Moreover,

inadequate time and temperature control and cross contamination are

responsible for food poisoning outbreaks (11).

Poor personal hygiene frequently contributes to foodborne illness

which indicates that food handlers' knowledge and handling

practices needs to be improved. Studies on the conditions of food

and drink establishments have been scanty in Ethiopia (12, 14). A

study conducted among food handlers in Bahir Dar town indicated

that most of them were infected with enteric bacteria and parasites

(15). Good personal hygiene and food handling practices are the
basis for preventing the transmission of pathogens from food

handlers to the consumers (16). A USA based study suggested that

improper food handling practices contribute to about 97% of food

borne illnesses in food services establishments and homes (17).

Therefore, to reduce foodborne illnesses, it is crucial to gain an

understanding of the knowledge and practices of food handlers (18).

Information on the food safety knowledge and practices from Bahir

Dar is limited. The aim of this study was therefore to obtain current

information on the food safety knowledge and practices of food

handlers and the sanitary conditions of food service establishments

in Bahir Dar town.

It all started with a nice Friday evening dinner at a local restaurant.

Maybe it was an anniversary or a birthday celebration. Then

something bad happened. The part-time busboy, who also is in

charge of salad preparation when things are busy, didnt wash his

hands after a trip to the restroom. Then he grabbed some lettuce,

tossed it in a bowl with some other veggies and mixed it all. By

hand. He didnt know that the illness he had just gotten over was a

norovirus infection and that he was still shedding the virus. The

result: 2 or 3 days later, an individual hovering over the toilet,

dealing with foodborne illness symptoms at both ends, swearing

never to eat at any restaurant again.

Food businesses, especially restaurants, get horrible press for

making patrons ill. Even without a definitive connection, there is

sometimes a belief that the last meal led to the bout of

gastrointestinal distress. While foodborne illnesses do occur at

foodservice establishments, it is difficult to quantify how many and

to what extent. Despite the lack of data, the foodservice industry,

with the partnership of public health, has been proactive in

addressing foodborne illness risks within their kitchens. Where

things break down is at the implementation stage: if the 14-year-old

busboy doesnt wash his hands or if the 21-year-old line cook cross-

contaminates.

The World Health Organization (WHO) reports that up to

30% of individuals in developed countries acquire illnesses from the

food and water they consume annually. In line with the WHO, U.S.,

Canadian and Australian health officials have similar estimates.

Foodborne illness is a big problem, and not just from a public health

burden. It has been estimated that food-related illnesses cost the U.S.

between $152 billion and $1.4 trillion annually. Outbreaks, or even

just rumors of illness, are responsible for business closures every

year.

Communicating with Food Handlers

In a recent review of foodborne illness outbreaks in foodservice, an

international group of food safety researchers reported 816 outbreaks

linked to food handler practices, resulting in 80,682 cases of

foodborne illness.[1] In the review, nearly 60% of food handler-

related outbreaks were due to two specific pathogens often liked to

hygiene issues: norovirus and Salmonella.

Food safety regulation in its current form has been part of the

Philippine landscape for decades. In 1976, the Code of Sanitation of

the Philippines was passed and just recently in September of 2013

the Food Safety Act of 2013 was signed by the president. Both of

these events were triggered by concerns with unsafe food products;

concerns which have persisted throughout the years as the food

industry and consumers are faced with food scares on a regular basis

(DOH, 2011).

The Food and Drug Administration began to collect baseline

data of food safety practices in foodservice operations. The report of

the FDA Retail Food Program Database of Foodborne Illness Risk

Factors was released in 2006 and focused in and explored major risk

factors that are attributed to foodborne diseases (FDA, 2004). The

report indicated that full-service restaurants were 40% out-of-

compliance with overall food code standards. Fast food restaurants

were slightly better, with an overall out-of-compliance rate of 26%.

These out-of-compliance rates are higher than other noncommercial

food establishments such as hospitals, nursing homes, and

elementary schools. In full-service restaurants, the most frequent

out-of-compliance practices included cooling potentially hazardous

foods to 70oF within two hours (85%), adequate hand washing

(81%), and holding potentially hazardous foods at 41oF or below

(81%). The report identified 15 practices that were in need of

priority attention, the most of any operation. The most common

out-of-compliance practices in fast food restaurants included ready-

to-eat, potentially hazardous foods held for more than 24 hours

(71%), holding potentially hazardous foods at 41oF or below (62%)

and prevention of hand contamination (58%) (FDA, 2004). All of

the top practices that are out-of-compliance in both fast food and

full-service restaurants are directly related to employee food safety

knowledge, attitude, and on-the-job practices of foodservice food

handlers. Thus, these information and findings motivated the

researcher to conduct this study.

 This study is anchored on Nightingales environmental theory

of sanitation. This theory stresses that good sanitation has a great

impact on a persons health. One of the fine essential elements

according to Nightingale is good sanitation. The theory also

emphasizes that the main cause of any disease is the poor

environment condition, and, to be able to improve the environment,

the people must learn to practice good sanitation in every part of the

globe. Likewise, proper health planning and environmental strategies

must be implemented in order to live a healthy and blissful life

(Pescadera, 2013)

The theory of reasoned action (Ajzen and Fishbein, 1980)

was also considered in the study. This theory stresses that a person's

attitude toward a behavior consists of a belief that a particular

behavior leads to a certain outcome and an evaluation of the

outcome of that behavior. If the outcome seems beneficial to the

individual, he or she may then intend to or actually participate in a

particular behavior. Also included in one's attitude toward a behavior

is the concept of the subjective norm. People may also be inclined

(or not inclined) to participate in a behavior based upon their desire

to comply with others. Laws or rules prohibiting a behavior may

have an impact on one's attitude toward participating in a behavior.

Ultimately, one's attitude toward a behavior can lead to an intention

to act (or not to act as the case may be). This intention may or may

not lead to a particular behavior.

Food Safety and Sanitation

Food is a product that is rich in nutrients required by

microorganisms and may be exposed to contamination with the

major sources from water, air, dust, equipment, sewage, insects,

rodents and employees (Ang & Balanon, 2010). Due to the changes

in food production, handling, preparation techniques, as well as

eating habits, the fact remains that food is the source for

microorganisms that can cause illness. The US Centers for Disease

Control and Prevention (CDC, 2010) revealed that the outbreaks of

foodborne diseases which resulted from foods of animal origin had

caused approximately 76 million illnesses, 325,000 hospitalizations

and 5000 deaths each year. Data obtained from UK and USA

suggest that 2040% of such illnesses are associated with the

consumption of contaminated food where catering establishments

are the most frequently cited sources of sporadic and outbreak

foodborne infection. The common food handling mistakes besides

serving contaminated raw food also include inadequate cooking,

heating, or re-heating of food, consumption of food from unsafe

sources, cooling food inappropriately, and allowing too much of a

time lapse.

Food safety has become an issue of special importance for the

retail food industry. There are many opportunities for food to be

contaminated between production and consumption (Ang &

Balanon, 2010). Food safety is especially critical in retail food

establishments because this may be the last opportunity to control or

eliminate the hazards that might contaminate food and cause

foodborne illnesses. (Ang and Balanon, 2010). Even when purchased

from inspected and approved sources, ingredients may be

contaminated when they arrive at the food establishment. It is

important to know how to handle these ingredients safely and how to

prepare food in such a manner that the risk of contaminated food

being served to clients or customers is reduced.

Most cases of food poisoning happen in foodservice

establishments and usually afflict a great number of people.

Commercial food service establishments have been identified by the

Center for Disease Control as the leading source of foodborne illness

outbreaks (Bean et al., 2006). Statistics show that in the Philippines,

the second highest death-related illness is intestinal disease.

Outbreak of foodborne illnesses could be prevented if foodservice

workers have proper training, techniques, and tools in food

management.

Food handlers play a major role in transmitting pathogens

passively from contaminated sources such as transmitting pathogens

from raw meat to a ready to eat food. Food handlers may also carry

some human specific foodborne pathogens such as Hepatitis A,

noroviruses, typhoidal Salmonella, Staphylococcus aureus and

Shigella sp in their hands, cuts or sores, mouth, skin, and hair. Food

handlers may also shed foodborne pathogens, such as E. coli

O157:H7 and non-typhoidal Salmonella during the infectiousness

period or less important during recovery period of a gastrointestinal

sickness (Adams & Moss, 2008).

Restaurants have a natural challenge that just comes with the

territory: cleanliness and food safety (Stone, 2011). It seems not a

day goes by without another horror story in the news about

contaminated food products. Restaurants get routinely shut down by

the Health Department. Even if things dont get that bad for the

business, all it takes is for a delivery person to see a puddle of mud

on the floor in the kitchen for a bad word-of-mouth campaign to start

circulating about the establishment. The media reports cases of food

poisoning on a daily basis in spite of the fact that the fast food
business is flourishing. It seems fast food has become the American

way and the public will go blindly forth ordering with the exception

that the food has been prepared in sanitary conditions. From bug

problems to breeding bacteria, fast food restaurants especially, have

countless issues behind their counters. If one is the manager,

awareness on his/her part is not enough; he/she has to be vigilant in

ensuring that every employee knows and follows the rules to the

letter.

One of the most common causes of food poisoning is bacteria

transfer, which is due to food not being properly cooked or kept at

the proper temperature. With such a demand for fast food, it is often

all too easy for the employees to compromise their duties for the

sake of saving time, and before they know it, they have served a

meal that carries a nasty risk of food poisoning. The rules should be

followed every time, not some of the time, as is unfortunately

sometimes the case. It is up to the management to see that the

employees are properly doing their job, and, of course, effective

management makes all of the difference in this endeavor. Close

supervision is a necessity to help ensure that the work is being

performed properly. Employees must care about their job and in

return feel valued so that they will be more willing to perform their
responsibilities correctly. Too often, factors like low pay, long hours

and little recognition make employees more likely to burn out and do

less than what is expected of them. Also, improper training of staff

leads to improper fulfillment of job duties. Unclean areas like

counters or tables where food has been prepared can also spread

bacteria and cause food poisoning. That is why, it is important for

employees to clean up after themselves and make sure that their

work space is kept fastidiously clean. Also, food containers that have

not been properly washed and stock that has not been properly

rotated are havens for bacteria. Lastly, employees who do not wash

their hands before returning to their work station can unknowingly

spread bacteria and other diseases. That is why, it is of the utmost

importance that employees wash their hands. Fast food restaurants

should have at least one sink designated for hand washing only, with

properly posted instructions, and including the necessary soap, and

paper towels. Wearing gloves when in contact with food helps as

added protection, but even gloves can touch unclean surfaces just

like hands can, so they need to be changed after coming into contact

with unsanitary surfaces and items.

A safe working environment and sanitary atmosphere in the

food service industry are always important (Gonzales & Sandique,

2007). Two terms frequently assumed to be one and the same are

cleaning and sanitizing, but they have the same significant

differences. They reported that to damage the good name and image

of an establishment, an outbreak of illness can be expensive. There

are possible legal costs combined with loss of revenue that may

force an establishment to close.

Alvarez (2010) asserted that food industry consists of food

establishments involved in the production, manufacture, transport

and distribution of food. Food production involves the activities

taking place in farms, ranches, orchards and in fishing operations.

Food manufacturing includes the harvest of raw materials and

converts them into forms suitable for distribution. In addition, food

processes must ensure food safety to prevent food poisoning,

spoilage and food borne diseases. It is imperative to practice food

safety by controlling the supply, maintaining sanitary facilities and

training the employees to work observing food safety. Therefore,

refrigeration before the preparation of foods is necessary to keep the

foods internal temperature within the safe range. There should be

separate areas for raw and cooked foods or meat and vegetable and

fruits. Likewise separate chopping boards must be used for raw and

cooked foods. Sanitized utensils and cutting boards must be used for
raw and cooked foods. Sanitized utensils and cutting boards should

always be used to avoid cross-contamination, (Maya Kitchen

Culinary Arts Center, 2007).

The word food safety (Roldan & Edica, 2008) covers

practices to: prevent the growth and multiplication of bacteria;

prevent food from contamination of bacteria, toxin and other

harmful substances; prevent food spoilage; prevent occurrence of

food poisoning and infection as well as the spread of disease; and

retain nutritional and aesthetic qualities of food. Food safety in food

establishment is assured when all the conditions of bacterial growth

are controlled. This is done through time and temperature control,

proper housekeeping maintenance, proper maintenance of cooking

or serving equipment and facilities and consistent compliance to

standards of hygiene, sanitation and food safety.

 CHAPTER III

Methodology

This chapter is divided into two parts: (1) Purpose of the

Study and Research Design, and (2) Method, Part One, Purpose of

the Study and Research Design, outlines the objectives and

hypotheses of the study and identifies the theories related to food

safety and sanitation. Part Two, Method, introduces the

participants and research instruments and outlines the procedure

followed in the conduct of the study.

Purpose of the Study and Research Design

 This descriptive-correlational research aimed to ascertain the

food handlers attitude towards food safety and sanitation and the

fast food restaurants compliance with safety and sanitation

regulations.

The survey-correlational method of research was employed in

this investigation. Fraenkel and Wallen (2003) explained that the

major purpose of survey research is to describe the characteristics of

a population. In essence, information is collected from a group of

people in order to describe some aspects or characteristics (such as

abilities, opinion, attitudes and or knowledge) of the population of

which the group is part. In correlation research, sometimes called

associative research, the relationships among two or more variables

are studied without any attempt to influence them. In their simplest

form, correlational studies investigate the possibility of relationships

among the two variables, although in investigations of more than

two variables are common.