FOOD HANDLING PRACTICES IN FOOD ESTABLISHMENTS AND AMONG AMBULANT VENDORS: ITS IMPLICATIONS TO HEALTH SAFETY OF STUDENTS

Abstract

Food safety and sanitation is a practice of keeping foods from contamination, storing perishable food at the appropriate temperature, and heating food to a temperature that will inhibit bacterial growth. It is the responsibility of the food handlers to fully understand the dangers involved in serving food. It has been shown that 90 to 95 percent of food-borne illnesses caused by people preparing and handling food. Poor standards of personal hygiene can lead to food being contaminated. This study assessed the food handling practices of selected food establishment workers and ambulant food vendors operating within the vicinity of Columban College, Inc, and its implications to the health safety of students. The descriptive-survey of research was used with 78 workers from 22 food establishments and 14 ambulant food vendors as respondents. Data were gathered through interviews, observation, and survey-checklist. Percentage, Mean, Weighted Mean, and Analysis of Variance were used in the statistical analysis. The hygiene and food sanitation knowledge and practices of food-handlers were generally unsatisfactory. Inspections should ensure awareness among patrons and food handlers about food sanitation and safety in food establishments. Implementation of new public health laws to include food handling approved by the legislative council in the local government unit is a priority. Upgrading the quality control system, including legislation reform, developing explicit guidelines, improving inspection and laboratory testing, and taking appropriate punitive or corrective measures should be a priority. Training in food hygiene that embodies the concept of risk should be implemented in restaurants in order to emphasize food handlers the level of risk associated with their business.

Full text

COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
RESEARCH AND PUBLICATIONS OFFICE
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FOOD HANDLING PRACTICES IN FOOD ESTABLISHMENTS
AND AMONG AMBULANT VENDORS: ITS IMPLICATIONS TO
HEALTH SAFETY OF STUDENTS
A Faculty Research
By
Dr. Eric A. Matriano
Dr. Susan Bersamina
Dr. Elmer F. Callo
Prof. Leo Marc Antipolo
Prof. Karlo Ian Portacio
Columban College, Inc., Olongapo City
August 2014

COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
RESEARCH AND PUBLICATIONS OFFICE
2
COLUMBAN COLLEGE, INC.
Olongapo City
This research entitled
FOOD HANDLING PRACTICES IN FOOD ESTABLISHMENTS
AND AMONG AMBULANT VENDORS: ITS IMPLICATIONS TO
HEALTH SAFETY OF STUDENTS
has been prepared and submitted by Dr. Eric A. Matirano, Dr. Susan Bersamina, Prof. Leo
Marc V. Antipolo and Karlo Ian P. Portcio who are hereby recommended for research output
presentation and critiquing.
David C. Bueno, Ed. D.
Director, RPO
Approved and accepted by the Research Committee based on the set criteria and
guidelines for Faculty Research Program by the College:
Dr. Teresita R. Dumlao
Vice President for Academic Affairs and Student Services
Chairman
Amelia Cecilia S. Reyes, Ed. D. Segundo C. Redondo Jr., Ed. D.
Vice President, Administration and Finance Principal, Basic Education
Member Member
David C. Bueno, Ed. D.
Dean, Graduate School
Chairman
August 11, 2014
Date of Research Output Presentation

COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
RESEARCH AND PUBLICATIONS OFFICE
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ABSTRACT
Food safety and sanitation is a practice of keeping foods from contamination,
storing perishable food at the appropriate temperature, and heating food to a
temperature that will inhibit bacterial growth. It is the responsibility of the food handlers
to fully understand the dangers involved in serving food. It has been shown that 90 to 95
percent of food borne illnesses caused by people preparing and handling food. Poor
standard of personal hygiene can lead to food being contaminated.
This study assessed the food handling practices of selected food establishment
workers and ambulant food vendors operating within the vicinity of Columban College,
Inc and its implications to the health safety of students. The descriptive-survey of
research was used with 78 workers from 22 food establishments and 14 ambulant food
vendors as respondents. Data were gathered through interview, observation and survey-
checklist. Percentage, Mean, Weighted Mean and Analysis of Variance were used in the
statistical analysis.
The hygiene and food sanitation knowledge and practices of food-handlers was
generally unsatisfactory. Inspections should ensure awareness among patrons and food
handlers about food sanitation and safety in food establishments. Implementation of new
public health laws to include food handling approved by the legislative council in the
local government unit is a priority. Upgrading the quality control system, including
legislation reform, developing explicit guidelines, improving inspection and laboratory
testing and taking appropriate punitive or corrective measures should be a priority.
Training in food hygiene that embodies the concept of risk should be implemented in
restaurants in order to emphasize to food handlers the level of risk associated with their
business.

COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
RESEARCH AND PUBLICATIONS OFFICE
4
FOOD HANDLING PRACTICES IN FOOD ESTABLISHMENTS
AND AMONG AMBULANT VENDORS: ITS IMPLICATIONS TO
HEALTH SAFETY OF STUDENTS
Eric A. Matriano, Ed. D., Ph. D.
Susan Bersamina, Ed. D.
Leo Marc V. Antipolo, MBA
Karlo Ian P. Portacio, MBA
INTRODUCTION
Outbreaks of food borne illness because of poor food sanitation are a recurrent
problem in many regions of the world. Failure to process foods properly has led to
sickness from foods such as peanut butter, spinach, hamburger meat and many other
basic staples, and outbreaks have been traced to restaurants, roadside food stands and
many other locations where food is sold or served.
When selecting restaurants, customers increasingly perceive the hygiene and price
as the critical determinant. Similar to customers, the owners of restaurants also pointed
out that, in selecting the strategic plans for surviving the competitive markets, food
quality and hygiene have been regarded as the top priority.
Any establishment that handles the public’s food has potential for the development of
food borne illnesses to occur within their operations. The prevention of food borne illness
through being aware and practicing food safety and sanitation must be stressed by the
establishment to their employees. The three most significant contributors of food borne
illnesses in restaurants include time-temperature abuse, personal hygiene, and cross
contamination [1].
Presidential Decree 856 or the Sanitation Code of the Philippines requires all food
establishments to secure sanitary permits from the local health office. It specifies that
health certificate will be issued only to persons who have passed the physical and medical
examination and have administered immunization. The code also specifies the structural
requirements for food establishments, the vermin- control measures to be undertaken, and
the proper disposal of refuse [2].

COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
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OBJECTIVE OF THE STUDY
This study assessed the food handling practices (from preparation, making, cooking,
serving, transporting, delivering, packing and selling) in selected food establishments
and among ambulant food vendors operating within the vicinity of Columban College,
Inc and its implications to the health safety of students. These include food safety and
sanitation practices in terms of maintenance of physical facilities, grooming and
personal hygiene of food handlers, vermin control, disposal of waste, handling, washing
and storage of utensils, bactericidal treatment, storage of perishable and non-perishable
foods, and food servicing.
METHODOLOGY
The descriptive-survey method of research was used. Respondents who were
purposively selected include 78 food handlers from 22 food establishments (fastfood
chains are excluded) and 14 ambulant food vendors situated within 2 kilometer-radius of
Columban College, Inc. Data were gathered through interview, observation and survey-
checklist. Percentage, Mean, Weighted Mean and Analysis of Variance were used in the
statistical analysis.
RESULTS AND DISCUSSION
Profile of the Food Establishments
Majority of the food establishments have 3 – 4 food handlers or workers; categorized as
micro-businesses with average capitalization of Php 185,000; operating for 4 – 5 years;
and with average monthly net income of Php 23,500. Regarding food handling facilities
and equipments, some food establishments have comfort room, have first aid materials,

COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
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have air-condition units, and all food establishments included in the study have cleaning
materials, electric fan, refrigerator, hand washing facilities and food cooler. Few have no
sanitary permit issued by the local government.
Profile of the Food Handlers and Ambulant Food Vendors
Seventy-two percent of the food handlers working in the food establishments and 68%
of the ambulant food vendors were aged 24 – 35 years old. Of the total 92, 64% were
female; 81% finished high school; 69% have been working in food service for more than
3 years; 96% have no training (either formal or non-formal) and seminars attended on
food handling; and 82% have no health certificate issued by the Municipal Health
Officer.
Food Handling Practices
1. Maintenance of Physical Facilities
Ninety-one percent of the food establishments always maintain their equipments,
utensils and work surfaces cleaned and sanitized and keep processing room, toilets,
washing facilities and storerooms cleaned every day. There is no provision for adequate
ventilation in the kitchen and with no adequate supply for soap and clean towel for
handwashing. Ambulant food vendors do not have compartments to enclose food they
sell to public, thus exposing the foods to airborne pollution and contaminants. Their
carts/kiosks do not have sink and food preparation area.
2. Grooming and Personal Hygiene of Food Handlers
Workers in the food establishments always washes their hands every time they
serve the food and after going to the comfort rooms. Majority do not wear hair net and
with no uniform/apron. This is also true to the ambulant food vendors who wear dirty
clothes and handle foods without washing hands.

COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
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3. Vermin Control
Most of the food establishments, 82% of them maintain the cleanliness of spaces
where food and drinks are stored, prepared and served to exclude vermin. They only
apply vermin or insecticides once a month for cost saving. They cover all foodstuffs,
utensils and cleaning equipments during disinfecting operations to protect them from
toxic chemical substances. Ambulant food vendors do not maintain vermin abatement
program.
4. Disposal of Waste
Fifty-five percent of the food establishments always dispose any rejected
materials and food in a hygienic manner. Only two establishments practice waste
segregation of biodegradable and non-biodegradable materials. Food handlers and
ambulant vendors always recycle oil up to seven times in frying foods. Ambulant food
vendors place their garbage bin/bag with no tight cover near their carts/kiosks.
5. Handling, Washing and Storage of Utensils
All of the food establishments always store washed utensils in self-draining
position to permit ready air-drying and always clean and change frequently the drying
cloth on which to store dishes and utensils temporarily. They always store washed
utensils in a clean and dry place to protect against vermin and other source of
contamination. Ambulant food vendors, on the other hand use disposable food containers
and utensils. They clean jars and cooking utensils in pale of water and sometimes just
wipe it using cloth.
6. Bactericidal Treatment
Only 3 food establishments clean and sanitize thoroughly all equipments and
utensils with 180 0F (820C) water or using chemical sanitizer; and only one exposes in a
steam cabinet eating and drinking utensils at a temperature of at least 170oC for at least

COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
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15 minutes. Based on the responses of the ambulant food vendors, they never sanitize
their equipments and utensils.
7. Storage of Non-Perishable Foods
Seventy-one percent of the food establishments designate spaces for lockers,
racks, shelves and containers for storage of non-perishable items which are kept keep,
free from odors and in good repair. Only ten (10) of them observes the recommended
temperature range in storing dry foods and nonperishable items. Ninety-two percent of
the ambulant food vendors do not do not have separate shelves or containers for storage
of non-perishable items.
8. Storage of Perishable Foods
Sixty-four percent of the food establishments keep perishable foods below the
recommended temperature except during preparation or when held to immediate serving
after preparation. Five of them follow the recommended temperature when foods are to
be stored for extended period. All of them are store fruits and vegetable in cool
storage/room.
Some ambulant food vendors have coolers (closed container with ice cubes) as
containers of their perishable items like fish balls, squid balls, hotdog, burger patties, etc.
9. Food Servicing
All of the food handlers working in the food establishments and all of the
ambulant vendors strongly agreed that they always avoid hand contact with food and
drinks they sell. But as observed, they handle utensils in which come in contact with food
and drinks without using gloves or paper towel. It is also observed that vendors who sell
fruits like mangoes do not use plastic gloves in peeling off and in cutting the fruits.

COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
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Variations in Developed Skills when Grouped According to the Personal Profiles of the
Elderly Women
There were significant variations on the food handling practices of the food
establishments when grouped according to number of employed food handlers (P =
0.004), years of operation (P = 0.012) and compliance to sanitary requirements for
permit (P = 0.000). There were significant variations on the food handling of ambulant
food vendors when grouped according to trainings attended (P = 0.017) and working
experience (P = 0.029) in food handling, and possession of health certificate (P =
0.011).
Implications to Health Safety of Students
Food facilities and equipment must be constructed and be maintained to ensure that
they can be effectively and efficiently cleaned and sanitized all the time. The removal
of all food materials is critical. This means preventing bacterial increase, survival,
growth, and reproduction. This includes product and non-product contact surfaces.
Hygiene during handling and cooking of foods should be observed [3]. It has been a
fact that vendors who sold fish and chips washed their raw foodstuff only once because
they did not have enough water and this is unhygienic that may result to food
contamination and food poisoning of students who are considered to be their major
market.
Good personal hygiene is the first step in preventing food borne illness and the
spread of disease-causing bacteria. It is vital for foodhandlers to follow these simple
rules throughout their career in the foodservice industry: (1) They should bathe daily,
using deodorant and / or anti-bacterial soap. (2) They should wash hands before, during
and after preparing foods. They should wash their hands whenever they finish working
with raw products in order to prevent cross-contamination of foods. (3) They should
always wash hands extremely well after using the restroom in order to reduce the risk

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#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
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of Hepatitis A contamination. (4) They should also wash their hands after
smoking, coughing, sneezing, scratching, etc. in order to reduce the risk
of Staphylococcal contamination as well. (5) They should always have their fingernails
cut short and kept very clean. Any hangnails should be properly trimmed and covered
to prevent infection as well. (6) If they have any cuts, abrasions or other open wounds
on their hands, they should have them properly dressed and they should always wear
protective gloves over them. (7) They should always wear proper hats, hair nets, etc. to
reduce the possibility of hair and / or dandruff falling into the food. (8) They should
wear a clean uniform. Although their uniform may be free of visible debris, it can be a
carrier for disease-causing microorganisms. (9) They should not wear any jewelry
when working with food. Rings, wristwatches, bracelets and necklaces can easily be
lost in a working environment, and are much safer if left in the pocket, or even at home.
(10) They should never chew gum, toothpicks or tobacco in the kitchen. They should
never smoke in the kitchen, spit, or taste your product with your fingers. Besides
looking unprofessional, these activities can also promote the spread of Staph Infection
[4].
CONCLUSIONS
The results implies that food establishment shall improve the level of food safety and
sanitation practices . There must be an updated list of PD 856 compliance and systematic
renewal of permit.
An effective sanitation program depends on many factors: sanitarian selection and
training; effective procedures for daily and regularly scheduled cleaning; selection of the
right chemicals for cleaning and sanitizing; implementation of standard cleaning
processes; and maintenance of operational sanitation conditions. In addition, food
establishments should evaluate inspection reports, microbiological results and, as
applicable, to periodically assess sanitation performance.

COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
RESEARCH AND PUBLICATIONS OFFICE
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The objective is to drive continuous improvement in the sanitation process, whether it
be retraining of food handlers, rewriting the sanitation procedures, or redesigning plant
equipment for more effective cleaning. If all of these processes are implemented, they
will go a long way in ensuring the safety, wholesomeness and quality of the products.
The hygiene and food sanitation knowledge and practices of food-handlers was
generally unsatisfactory among the restaurants surveyed. Restaurant inspections should
ensure awareness among patrons and foodhandlers about food sanitation and safety in
restaurants. All factors that influence the uniformity and reliability of routine inspections
by health inspectors should be modified. This could be achieved by policies and
regulations designed to ensure periodic training, inspection and systematic
standardization among inspection evaluations.
Implementation of new public health laws approved by the legislative council in the
local government unit is a priority. Upgrading the quality control system, including
legislation reform, developing explicit guidelines, improving inspection and laboratory
testing and taking appropriate punitive or corrective measures should be a priority.
Training in food hygiene that embodies the concept of risk should be implemented in
restaurants in order to emphasize to food handlers, especially those in managerial
positions, the level of risk associated with their business. This training should be
implemented with the supervision of health inspectors.
REFERENCES
Piling et al..http//www.acdemon.com/ (Catched July 20,2012)
Presidential Decree 856, s 1975. Code on Sanitation of the Philippines
Total Food Network ( Downloaded:
http://www.fooduniversity.com/foodu/food_c/sanitation/personal_hygiene.htm
International Finance Corporation. Strengthening access to finance for women-owned
SMEs in development countries. [Online] www.ifc.org. 2012

COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
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Ventureprise (Catalyst for Entrepreneurial Innovations). “Entrepreneurial Competencies”.
A Guide to Entrepreneurial Activities. p.2. 2013
Wally S., and Baum, J. R.. Personal and structural determinants of the pace of strategic
decision making. Academy of Management Journal, 37, pp. 932-956. 1994.
Timmons, A. J. The Entrepreneurial mind. Brick House. ISBN 0931790859. 1989.