THE STO.

NIÑO FORMATION AND SCIENCE SCHOOL

CHAPTER 1

THE PROBLEM:RATIONALE AND BACKGROUND

Introduction

As we all know, foods from Night Market are exposed

from contaminants. People buying foods from Night Market

Padre Garcia, Batangas are not aware of the present bacteria

in the foods that they purchased. These bacteria can

negatively affect the customers’ health. The foods from Night

Market Padre Garcia can have potential presence of pathogens,

viruses or parasites in a sample. The Total Plate Count

helped the researchers to indicate the bacteria population of

the sample.

This study dealt with the Total Plate Count of Select

Foods in Night Market Padre Garcia Batangas. This study

discusses the bacteria analysis in Night Market, Padre

Garcia, Batangas. This study will help the customers identify

the bacteria present in Night Market, Padre Garcia, Batangas.

1
 THE STO. NIÑO FORMATION AND SCIENCE SCHOOL
The reason why the researchers choose this study is because

the researchers wanted to inform the residents about the

problem. The researchers conducted this study to help the

residents of Padre Garcia to be aware of the present bacteria

of the food that they are buying. The researchers wanted them

to ensure the customers’ safety when it comes to the food in

Night Market Padre Garcia, Batangas to reduce the risks and

diseases. People who are buying foods in Night Market, Padre

Garcia, Batangas does not have an assurance with the quality

of the foods they eat. The researchers wanted them to realize

that prevention is better than cure. The researchers are

expecting that the residence of Padre Garcia will reduce the

diseases that they are encountering.

The reseachers’ goal is to let the residents recognize the

present bacteria in the nutriment that they have gotten. Due

to large population, it is possible to identify rare events,

with the use of the powerful techniques that isolate

interesting bacteria cells and study them. These advantages

have made it possible to test hypothesis rapidly. The target

of this study is to understand the effect of the foods that

they bought. The researchers’ aim is to provide a new study

onhow they can prevent having diseases. The researchers wan-

2
 THE STO. NIÑO FORMATION AND SCIENCE SCHOOL
ted the residents of Padre Garcia, Batangas to be zero

percent infood related diseases.

The researchers wanted to know the changes in the semicrobial

communities that may be responsible for digestive disorders,

skin diseases, gum diseases or even obesity. Not only will

the residents of Padre Garcia, Batangas will benefit with

this study but also the other residents in other places.

This study can really be a big relief to citizens of Padre

Garcia, Batangas. This study was made to inform the

researchers especially the respondents about the food safety.

This study would be beneficial to the vendors and consumers

in Night Market, Padre Garcia, Batangas. The vendors can know

the proper handling of the foods that they are eating. The

people may also learn about the sanitary condition of Night

Market, Padre Garcia, Batangas. This will benefit all the

people involved in Night Market, Padre Garcia, Batangas in

terms in the sanitation of the food.

Statement of the Problem

The main problem of this study is to analyze the bacteria of

the select foods in Night Market, Padre Garcia,

3
Batangas.THE
Specifically, it attempts AND
STO. NIÑO FORMATION to answer
SCIENCEtheSCHOOL
following

questions:

1.Is the Colony- Forming Bacteria present in the samplefoods?

2.Which of the following samples has the highest amount of

total plate count?

3.Is the level of Colony- Forming Bacteria found in sample

street foods acceptable?

Hypotheses

Based from the different questions posited in the study,

hypotheses the deduced were:

1. The Colony- Forming Bacteria is not present in the sample

street foods.

2. There is no sample food which has the highest amount of

bacteria.

3. The level of the Colony- Forming Bacteria found in the

three sample street foods are not acceptable.

Significance of the study

This study deals with bacteria content of the select

sample foods in Night Market, Padre Garcia, Batangas which is

very necessary for the researchers of today’s generation. Un-

4
derstanding food safety policies are essential towards the

realization
THE of the
STO. attainment
NIÑO FORMATIONof AND
safe SCIENCE
hygenic SCHOOL
foods for

thebenefits of the consumers and vendors of the selected

state. Lack of food safety could result to disease or death

as well as of the great loss in its financial capability.

Therefore, this would be beneficial to the

vendors,consumerand for the future researchers.

To the food business operators: On proper food

handling and to assure the food safety of the foods served.

May the sanitation of their foods be improved, based on the

results of the study.

To the customers: The dataand the information gathered may

provide information to guide customers to be aware of the

foods that they will be eating.

To future researchers: This studymay helpthe future

researchers to be guided about the sanitary condition of

foods sold from different outlets especially along the

street. Future researchers may also use it in some of their

resources for their future studies.

To the reseachers:This research may benefit them on

accomplishing their requirements in research. The results of

5
the experiment may be beneficiary for the researchers because

it will THE
give STO.
themNIÑO
the FORMATION
knowledge of AND
the SCIENCE
microorganisms
SCHOOL that

are present in the bacteria and they may share the

informationto others.

Conceptual Framework

The first box shows the input which the food samples from

Night Market, Padre Garcia, Batangas. The select sample foods

are Afritada, Carbonara and Spaghetti.

The second box shows the process on how to find out

the bacterial content of the select food samples. The select

foods will undergo laboratory test.

The third box shows the output of the study; the

result of bacterial content of the select sample foods

through laboratory test.

INPUT PROCESS OUTPUT

Food samples
from Night
Market, Padre Laboratory Test Bacterial Content
Garcia,Batangas

Figure 1.1 Research Paradigm of the Bacteria Analysis of

the Select Foods in Night Market Padre Garcia, Batangas.

6
Scope and Limitations

This study
THEfocuses on the
STO. NIÑO total plate
FORMATION ANDcount of the
SCIENCE selected
SCHOOL
foods in Night Market, Padre Garcia, Batangas. This study

will undergo observation and laboratory testing of bacteria

to find the answer in the existing problem. Thestudy may

increase awareness of the food safety in Night Market, Padre

Garcia, Batangas for the consumers’ health. The

study will be conducted for a month. Half of the month is

alloted for the laboratory test of the selected sample foods,

the rest of the days are for the result of the test. The

foods that are selected for this study are Carbonara,

Afritada, and Spaghetti. The researchers chose this foods

because the three of the selected foods are the Best Seller.

Definition of Key Terms

Select Foods: That which can be eaten (Student’ English

Dictionary) As used in this study the term refers to the food

sold in Night Market, Padre Garcia, Batangas. The select

foods in this study are Carbonara, Afritada, and Spaghetti.

TPC: Total Plate Count is used as an indicator of bacterial

populations on a sample. (From wikipedia) As used in the

study the term refers to the bacteria being tested.

7
Bacteria:Bacteria constitute a large domain of

prokaryoticmicroorganisms. (From wikipedia)As

THE STO. NIÑO FORMATION AND SCIENCEused in the
SCHOOL
study the term refers to the microorganisms that are needed

to be tested in the select foods.

CFU/g: Colony-forming unit is a unit used to estimate the

number of viable bacteria or fungal cells in a sample.(From

wikipedia) The unit of the amount of bacteria in the select

foods.

8
 THE STO. NIÑO FORMATION AND SCIENCE SCHOOL

CHAPTER 2

REVIEW OF RELATED LITERATURE

This chapter deals with the related legal bases,

related local literatures, related foreign literatures,

related local studies, and related foreign studies.

Related Legal Bases

According to the Republic Act No. 10611 also known as

Food Safety Act of 2013 of Section 15, Article II of 1987 of

the Philippine Constitution, this declares that the State

shall protect and promote the right to health the people from

trade malpractices and from hazardous products. The state

shall maintain high level of food safety. It shall instill

health consciousness among the people. The food business

operators must be knowledgeable of the food law in order to

prevent risks to the consumers. Different government agencies

will governthe food safety based on their assigned roles. The

officials must control the food business operators by re-

9
gularly inspecting to tolerate fair trade to the costumers.

The officials must

THE STO. also
NIÑO establish AND
FORMATION an effective program to
SCIENCE SCHOOL
implement food safety regulations. The food business

operators must be authorized before they conduct their

business. Food testing must be conducted in the food testing

laboratories to be informed if the food is safe for

consumption. The food testing laboratories must conduct

international approved methods in testing the food.

Educational activities about the food law shall be provided

to the food business operators, food handlers and government

personnel. The food business operators must not sell banned

foods in the country. They shall also not falsely advertise

or mislabel the food products which will mislead the

consumers opposite to the good manufacturing practices.

Anyone who will violate this act shall suffer penalties

depending on the crime that they did.

This article is relevant to the present study because it

informs the food business operators to handle their foods

properly. There it has been told that the government will aid

the consumers if something is wrong with the food of the food

business operators. The food business operators must observe

proper food sanitary conditions. Malpractices of the food sa-

10
fety must not be tolerated. Proper fair trade of foods is

really aTHE
must forNIÑO
STO. the FORMATION
people to be
ANDsafe from SCHOOL
SCIENCE food borne

illnesses. This act makes the consumers safe from different

food borne diseases.

According to the Republic Act No. 8976 also known as

Implementing Rules and Regulations for the Philippine Food

Fortification Act of 2000 that the state is aware of the

nutritional deficiency problems of the Philippines based from

the nutritional survey. This act recognizes that the food

fortification is necessary for the people to increase the

intake of essential nutrients. The food fortification act

promotes favorable health conditions for the loss of

nutrients due to the malpractices of the processing and

storage of the foods. The act shall balance the deficiency of

the nutrients of the Filipino diet. Farm produced foods, like

sugar and some different types of rice, will be fortified

with nutrients. Locally processed food products shall be

fortified by the manufacturers. The fortified food product

for sale in the market shall include a statement that the

product is fortified. Food operators shall establish their

own food quality assurance system. The Local Government Units

shall assist in the monitoring of foods authorized to be for-

11
tified, in public markets, retail stores, and food service

establishments. The
THE STO. fortificant
NIÑO FORMATIONthat will
AND be used
SCIENCE must be
SCHOOL
approved by the department of health and the bureau of foods

and drugs. The process of fortification must conform to the

rules. Those violators who will be proven to disobey the law

will suffer from penalties.

This article is relevant to the study because it tells

us that we should be aware of the ingredients of the food

that we are eating. This law is beneficial to the people

because it wants us to be healthy. This act wants to make the

diets of the Filipinos healthier. Foods in night markets

might also use fortified products for healthier nourishments.

Because of malpractices of the storage of the food, the

fortified products help the food to stay edible. This will

help the food business operators to sell healthier products

to their customers but using illegal fortified products will

be penalized by the government.

Local Literature

According to Jude Defensor (2006) Men’s Health Philippines

magazine street foods are very well-known in the Philippines.

It is considered as a comfort food of a peso in-

12
dustry and thousands rely on it for their livelihood. Many

street food
THE vendors do FORMATION
STO. NIÑO not handle AND
the SCIENCE
food correctly.
SCHOOLThe
vendors may not use hair nets. They may not wash their hands.

Foods are exposed to dirt, smoke and flies. These factors can

create contamination increasing the hazards to the consumers.

Other vendors use insecticides that might affect the food

badly. If the vendors did not implement the food safety

policy consumers may have diseases like cholera and diarrhea.

Most of food safety hazards are not visible by our naked

eyes. Some may be in form of toxins, microorganisms, chemical

or physical contaminants.

This literature is relevant to our study because as

seen above, the author described how popular night market is

in the Philippines. There are lots of food business operators

who earn money from this kind of job but others don’t know

how to handle the foods properly and this may cause diseases

to the consumers. Street food vendors are urged to follow the

food safety policy for the benefit of the consumers as well

as the vendors.

Foreign Literature

According to Martin De Boer et al. (2005), Public Un-

13
derstanding of Food Risk Issues and Food Risk Messages on the

island ofTHE
Ireland, pageFORMATION
STO. NIÑO 241-265 foodAND
safety have SCHOOL
SCIENCE a key role

in constructing food risk messages and thus their perceptions

will influence how food risk issues are communicated to the

public. This research examined the perceptions of food safety

experts regarding public understanding of food risk issues

and food risk messages on the island of Ireland. It also

looked into expert views of the barriers to effective food

miscommunication and how to improve food risk messages.

Experts noted that the level of education and age were

important determinants for the level of understanding of food

risk issues and messages. Furthermore, experts are of the

view that the media have the ability to improve awareness and

knowledge about food risk issues.

This literature is relevant to our study because this

tells the researchers that understanding food safety policy

is important to the people to have a healthy living. Media is

a huge help to improve awareness of food safety towards the

people. If people could understand more about food safety

there would be fewer risks of food related diseases.

Local Study

14
The study of Ma. Patricia et al. (2009)Food safety knowledge

and practices ofNIÑO

THE STO. street food vendors
FORMATION in a SCHOOL
AND SCIENCE Philippines

university campus pages 235-246, determined the food safety

practices and knowledge of street food vendors from urban

university campus in Quezon City, Philippines. An interview

was conducted using a standardized survey tool containing 70

questions. They were asked about their personal hygiene, good

manufacturing procedures, food contamination, waste

management, and food legislation. The study found that among

the 54 street food vendors were shown to be not too

knowledgeable about food legislation and waste management. A

significant gap between knowledge and practice on these

topics was established and it was primarily attributed to the

tendencies of street food vendors to compromise food safety.

The precaution of continuous food safety education, and basic

water and waste management utilities were recommended to

diminish the gap between knowledge and practices of safe

street food vendingin school campuses.

This study is relevant to the researcher’s study

because it tells them that food safety education is essential

to decrease food hazards. With the safety and precaution of

thevendors to the food, this would decrease the food hand-

15
ling malpractices. The vendors must be knowledgeable about

food legislation
THE STO.and waste
NIÑO managementAND
FORMATION in SCIENCE
order to have a good
SCHOOL
sanitation of the foods.

Foreign Study

The study of Poh See Toh (2000) Food safety knowledge

and attitudes, page 447, determined the impact of culture and

environment of the food vendors to food safety in Kuala

Lumpur. They interviewed one hundred food vendors using a

structured interview. Their environment did not affect their

knowledge about food safety. According to this study, better

environment has better education about food safety. Malay and

Indian food business operators have better environment than

Chinese food business operators therefore Malay and Indians

have better knowledge about food safety. The findings of this

study highlight the importance of education to bridge

cultural gaps in food safety knowledge and attitude.

This study is related to the present study because Poh

See Toh states that the environment of the vendors are may

actually affect their knowledge about food safety. If there

will be a proper education it could bridge the cultural gaps

and lead to better understanding of food safety.

16
 The study of Rayza Dal MolinCortese et al. (2016)

safety and
THEhygiene practices
STO. NIÑO of vendors
FORMATION during the
AND SCIENCE chain of
SCHOOL
street food production in Florianopolis, Brazil, pages 178-

186, investigated the demographic profiles of the street

vendors and hygiene practices in the area. There were forty-

three participants who generally completed only elementary

school. Among observed food safety risks: 12% of the vendors

did not provide ice at the point of sale for decaying

ingredients; 95% did not wash hands between food and money

transactions and restroom breaks; 91% did not have hair

coverings and 100% of the vendors did not have access to a

water supply. The interviews revealed that 12% of the vendors

did not provide proper holding during transportation; 33% did

not wash their hands at all, whereas 24% only used water to

wash their hands; and 33% never took the required food-

handling course. The study indicates a need for improvements

of the environmental conditions at these sites to prevent

foodborne diseases. Specific local and national laws for

street food need to be created to protect the consumer, and

continuous training of vendors could help address the lack of

food quality and safety.

The study of Rayza Dal MolinCortese is related our

17
study because it tells us that the vendors should have proper

hygiene and
THEproper sanitation.
STO. NIÑO Vendors
FORMATION ANDinSCIENCE
night market should
SCHOOL
know that they should be nice-looking so the costumers can

buy their foods. They should train their selves to have a

proper and clean sanitation as well as their products.

18
 THE STO. NIÑO FORMATION AND SCIENCE SCHOOL

CHAPTER 3

METHODOLOGY

This chapter deals with research design, materials,

equipment and utensils, and statistical treatment of the

study.

Research Design

The design of this study is descriptive design,

particularly, descriptive analysis. This design is suitable

for this study because it determines or describes the nature

of an object. The researchers need to determine the amount of

bacteria of the select food samples. With this design the

researchers were able to determine the level of colony

forming bacteria of the select foods.

Materials

The materials that are used in this study were 30

grams of Afritada,20 grams of Carbonara,20 grams of Spaghetti

19
anda 1.0 ml plate count agar.

Table 3.1 shows

THE STO.the materials
NIÑO and AND
FORMATION ingredients
SCIENCEused in the
SCHOOL
testing of the amount of colony forming bacteria of the

sample food samples.

Materials Amount

Afritada 30g

Carbonara 20g

Spaghetti 20g

Plate Count Agar 1.0 ml

Table 3.1 Materials used in testing the level of total plate

count of the sample foods

Equipment and Utensils

Work area, level table with ample surface in room that

is clean, well-lighted and well-ventilated, and reasonably

free of dust and drafts. Storage space, free of dust and

insects and adequate for protection of equipment and

supplies, Petri dishes, glass or plastic (at least 15 × 90

mm), pipets with pipet aids or pipettors, 1, 5, and 10 ml,

graduated in 0.1 ml units, borosilicate-resistant glass, with

rubber stoppers or plastic screw caps dilution bottles, 6 oz

(160 ml), pipet and petri dish containers, circulating water

20
bath, for tempering agar, thermostatically controlled to 45 ±

1°C,incubator, Colony
THE STO. counter, refrigeratorto
NIÑO FORMATION cool and
AND SCIENCE SCHOOL
maintain samples, thermometer. The table 3.2 shows the

equipment and utensil used in the testing of the amount of

colony forming bacteria of the selected food samples.

Equipment and Utensil Amount

Table 1 unit

Storage space 1 unit

Petri dishes 3 units

Diluction bottles 3 units

Pipets 9 units

Circulating water bath 1 unit

Incubator 1 unit

Colony counter 1 unit

Refrigerator 1 unit

Thermometer 1 unit

Table 3.2 Equipments and Utensils Used in testing the level

of total plate count of the sample foods

Procedure

Using separate sterile pipets,prepare decimal dilution

of 10-2, 10-3, 10-4, and others as appropriate, of

21
food homogenate by transferring 10 ml of previous dilution

to 90 ml
THEof diluent.
STO. Avoid sampling
NIÑO FORMATION foam. SCHOOL
AND SCIENCE Shake all

dilutions 25 times in 30 cm (1 ft) arc within 7 s. Pipet 1

ml of each dilution into separate, duplicate, appropriately

marked petri dishes. Reshake dilution bottle 25 times in 30

cm arc within 7s if it stands more than 3 min before it is

pipettedinto petri dish. Add 12-15 ml plate count agar

(cooled to 45 ± 1°C) to each plate within 15 min of original

dilution. Add agar to the latter two for each series of

samples. Add agar immediately to petri dishes when sample

diluent contains hygroscopic materials. Pour agar and

dilution water control plates for each series of samples.

Immediately mix sample dilutions and agar medium thoroughly

and uniformly by alternate rotation and back-and-forth

motion of plates on flat level surface. Let agar solidify.

Invert solidified petri dishes, and incubate promptly for 48

± 2 h at 35°C. The plates are not stacked when pouring agar

or when agar is solidifying.

Afritada Spaghetti Carbonara

Bacterial sample mixed with warm agar

22
 Sample poured onto sterile plate

THE STO. NIÑO FORMATION AND SCIENCE SCHOOL

Sample swirled to mix, allowed to solidify

Plate incubated until bacterial colonies grow

Count the bacterial colonies

Figure 3.1 Process Flow Sheet for the process in testing

the level of total plate count

Statistical Treatment

There was no statistical treatment used in this

study. The researchers did not need this treatment because

the experiment was conducted in the laboratory.

23
 THE STO. NIÑO FORMATION AND SCIENCE SCHOOL

CHAPTER 4

RESULTS AND DISCUSSION

This chapter intends to present the result and

discussion. The results were based on the experiment done to

the select food. This also intends to discuss the results and

the compositions discovered during the experiment.

Presence of Colony-forming bacteria of the sample foods

The table shows the presence of colony-forming

bacteria in the sample street foods. The results were based

on the experiment. The sample will be rated as present and

absent.

Bacteria Content

Sample Foods Presence Absence

Afritada

Spaghetti

Carbonara

24
 Table 4.1 Presence of Colony- Forming Bacteria of Sample

Foods
THE STO. NIÑO FORMATION AND SCIENCE SCHOOL
Based from the table above, all the sample foods have the

presence of the colony-forming bacteria.

The Highest Total Plate Count of Bacteria Among the Sample

Foods

The table shows which of the following sample foods,

Afritada, Spaghetti, and Carbonara has the highest amount of

bacteria. It also shows the amount of total plate count and

the acceptability of the sample foods. The results were based

on the experiment.

Sample Foods Amount Rank Acceptability

Afritada 2700CFU/g 3 acceptable
Spaghetti 9.2x105CFU/g 2 acceptable
Carbonara 3.3x10 CFU/g
7 1 unacceptable
Table 4.2 Amount, Rank, and the Acceptability of the Total

Plate Count

Based from the table above Afritada has 2700CFU/g,

Spaghetti has 9.2x105CFU/g and Carbonara has 3.3x107CFU/g.

Carbonara having the amount of 3.3x107CFU/g ranked first,

meaning it has the highest amount of bacteria.

Acceptability of the amount of Colony- Forming Bacteria of

25
the sample foods

Based
THE from the previous
STO. NIÑO table,AND
FORMATION theSCIENCE
total plate countof
SCHOOL
afritada is acceptable. Based from National Meat Inspection

Service (NMIS), the total plate count of the cooked meat is

ranging from 1,000-10,000CFU/g. Spaghetti is rated acceptable

while Carbonara is rated unacceptable because according to

the Foods and Drugs Administration, the maximum allowed total

plate count for cooked pasta is 105 CFU/g.

26
 CHAPTER 5 AND SCIENCE SCHOOL
THE STO. NIÑO FORMATION

SUMMARY OF FINDING, CONCLUSION AND RECOMMENDATION

This chapter deals with the summary of finding,

conclusion, and recommendation based on the review of the

statement of the problems.

Summary of Findings

This descriptive study examines the microbiological

standard of the sample street foods from Night Market, Padre

Garcia, Batangas. Moreover, it provides feedback on the

statement of the problem.

1. The presence of the colony- forming bacteria is present to

all the sample foods, afritada, spaghetti and carbonara, from

Night Market, Padre Garcia, Batangas.

2. The Carbonara has the highest amount of total plate count

among the three sample foods from Night Market, Padre Garcia,

Batangas.

3. The acceptability of the amount of total plate count of

27
spaghetti and afritada are acceptable while carbonara is

unacceptable.
THE STO. NIÑO FORMATION AND SCIENCE SCHOOL

Conclusion

The main problem of this study is to analyze the

Bacteria of the select foods in Night Market Padre Garcia,

Batangas. The statements below answer the statement of the

problem mentioned in Chapter 1.

1. The Colony- Forming Bacteria is present in the sample

street foods.

2. There is a sample food which has the highest amount of

bacteria which is carbonara.

3. The level of the Colony- Forming Bacteria found in

afritada and spaghetti are acceptable while carbonara is

acceptable.

Recommendation

Based on the results of the study list of

recommendations were classified.

1. To the food business operators, proper sanitation of the

foods should be maintained to prevent the consumers from food

borne diseases.

2. To the customers,avoid buying food on places which are

28
exposed from contaminants. Always be aware of the sanitary

conditions of STO.
THE the vendors to prevent AND
NIÑO FORMATION food SCIENCE
borne illnesses.
SCHOOL
3. To the authorities, regular checking on food standards

must be implemented to secure consumer’s health and safety.

4. To the future researchers, further studies are recommended

about evaluation of bacterial content on food samples from

different locale.

29
 THE STO. NIÑO FORMATION AND SCIENCE SCHOOL

REFERENCE

Acharya, T. (2016, October 16). Pour plate Method: Principle,

Procedure, Uses, and (Dis) Advantages. Retrieved from

https://microbeonline.com/pour-plate-method-principle-

procedure-uses-dis-advantages/

Jude Defensor. (2012, May 11). Dirty Dining (all about

Philippine street food, safety & nutrition). Retrieved from

https://judefensor.wordpress.com/2012/05/11/dirty-dining-all-

about-philippine-street-food-safety-nutrition/

Boer, M. D., McCarthy, M., Brennan, M., Kelly, A. L.,

&Ritson, C. (2005, October 19). Public Understanding of Food

Risk Issues and Food Risk Messages on the island of Ireland.

Retrievedfromhttp://onlinelibrary.wiley.com/doi/10.1111/j.174

5-4565.2005.00020.x/abstract

Azanza, M. P., Gatchalian, C. F., & Ortega, M. P. (2000,

July).Food safety knowledge and practices of streetfood

vendors in a Philippine university campus. Retrieved from

https://www.ncbi.nlm.nih.gov/pubmed/11027035

30
Toh, P. S. (1970, January 01). The evaluation and control of

food safety
THE in Hawker
STO. foods in Kuala
NIÑO FORMATION ANDLumpur.Retrieved
SCIENCE SCHOOL from

https://repository.cardiffmet.ac.uk/handle/10369/6391Rayza

Dal Molin. (2015, October 27). Food safety and hygiene

practices of vendors during the chain of street food

production in Florianopolis, Brazil: A cross-sectional study.

Retrievedfromhttps://www.sciencedirect.com/science/article/pi

i/S0956713515302498

Republic Act No. 10611 Food Safety Act of 2013, § 15 (2013).

Republic Act No. 8976 Implementing Rules and Regulations for

the Philippine Food Fortification Act of 2000, § 12 (2000).

Bacteria. (2004). In: Merriam-Webster's School Dictionary.

Springfield, Massachusettes, U.S.A., p.69.

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