food safety and sanitation practices of pigar

FOOD SAFETY AND SANITATION PRACTICES OF PIGAR - PIGAR

IN GALVAN STREET, DAGUPAN CITY

Basto, Christine G.

Montemayor, Edward Theofilus C.

Salomon, Maha G.

Sultan Sarip, Chequi M.

A Research

Presented to the Faculty of

School of International Hospitality Management

Colegio de Dagupan

Arellano Street, Dagupan City

In Partial Fulfillment in the Requirements in

Bachelor of Science in International Hospitality Management

March 2015

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Chapter I

INTRODUCTION

Background of the Study

Food sanitation and safety is a practice of keeping the foods from cross-

contamination, storing perishable food at the appropriate temperature (41

degrees), and heating food to a temperature that will inhibit bacterial growth (at

least 180 degrees). (http://wikianswers.com/Q/What_is_food_sanitatio_and

_safety, 2013)

Food safety refers to the conditions and practices that preserve the quality

of food to prevent contamination and borne illnesses. Food can be contaminated

in many different ways some food products may already contain bacteria or

parasites. The germs can be spread during the packaging process, if the food

products are not handled properly. Failure to cook or store the food properly can

be cause further contamination. Properly handling and preparing food greatly

reduces the risks of getting food borne illnesses.

(http://depts.washington.edu/foodrisk/overview.html, 2013)

Poor food preparation, handling, or storage can quickly result in food

being contaminated with germs and may lead to illness if the contaminated food

is eaten.

It is essential that food service personnel protect the health of consumers.

They have the responsibility of working in an efficient and safe manner. They

have the responsibility to prevent food borne illness by practicing clean work

habits and following acceptable sanitary procedures, thus creating a sanitary

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http://depts.washington.edu/foodrisk/overview.html

http://wikianswers.com/Q/What_is

environment. Management has the responsibility of training personnel (with help

of health authorities) in acceptable personal hygiene habits and in sanitary

techniques of food handling, with careful (and constantly) supervision.

(http://www.co.eldorado.ca.us/emd/envhealth/guide_food.html-44k, 2013)

Food safety is a worldwide issue affecting hundreds of millions of people

who suffer from diseases caused by contaminated food. The World Health

Organization (WHO) calls it “one of the most widespread health problems and an

important cause of reduced economic productivity.”

(http://www.goldcoast.gov.au/, 2013)

Food safety and sanitation is an important public health concern. In the

Unites States, it is estimated that 76 million illnesses, 325,000 hospitalizations,

and 5,000 deaths are attribute to food borne illness each year. The annual cost

of food borne illness is estimated to be from $10 to $83 billion (1). For some

individuals, food borne illness may result in a mild, temporary discomfort.

Because older adults are a highly susceptible population, food borne illness may

have serious or long-term consequences, and may be life threatening. Order

adults are vulnerable to the food illness for several reasons like immune system,

inflammation of the stomach lining and the decrease in stomach acid, decline in

sense of smell and taste.

(http://www.fiu.edu/~nutreldr/OANP_Toolkit/FoodSafety02_18_03.htm, 2013)

Street foods are popular nowadays not only because these are tasty but

mainly because these are cheap and can easily take care of hunger. Street foods

are already part of the Philippine culture. Like in other Asian countries, it has

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become a way of life. Urbanization and poor socio-economic conditions in

countries such as ours have paved the way for the proliferation of these

businesses.

And so come two imperative: quality and safety. The challenge is to

assure costumers that what they are dining is healthy, wholesome and spoil-free.

With food safety and sanitation being a global concern, minimizing hazards to

whatever that is eaten (Bulalat, 2005).

Dagupan City is one of the key cities in Pangasinan to province’s

development. It has a “Bangus Festival” that attracts both domestic and foreign

tourists. It even holds a Guinness World of Records as the longest bangus

barbecue grill. The city government ties to maintain or even enhance this festivity

by including the Pigar-pigar industry as one of the major attraction of the city. To

do this, however, a study of food safety and sanitation practices of these

canteens must be undertaken to address health-related issues.

“It is planned that the Pigar-pigar will be more hygienic and appetizing that

can be enjoyed by Dadupenos and tourists.” This assurance was given by Mayor

Belen Fernandez to Pigar-pigar patrons as the key departments of the city vowed

to work closely to transform the Pigar-pigar joints operating in the street

shoulders and sidewalk of Galvan into highly-maintained eateries. According to

Dr. Navaro (2013), they will not tolerate unhealthy food-handling practices and

will not allow food poisoning incident to arise. A joint initiative the city’s health,

engineering, public order and safety, market division, waste management ,anti-

littering and marshal departments, the team starts monitoring and regulating

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operations of all Pigar-pigar caterers, reinforcing the provisions of the existing

Pigar-Pigar ordinance.

The city will ensure that only delectable yet safe food, orderly and

convenient environment, efficient services, accessible facilities and well-trained

and properly groomed food attendants will be rendered by operators. The city

mayor directed the tasked force to identify areas wherein the city could install

public restrooms and lavatories to attend to additional needs of customers. The

Pigar-pigar area of the city is strictly implementing the rules and regulations of

the operation to meet international standards – complying with the necessary

food and environment regulations for it to be recognized internationally. The

unique Pigar-pigar experience can be availed upon one’s visit to Galvan Street

from six in the evening to four in the morning. (www.dagupan.gov.ph/index.php?

id=237-13k, 2013)

Furthermore, according to the City Ordinance Section 12, the Operation of

the Pigar-pigar joints shall not be earlier that 6:00 o’clock in the evening not later

than 4:00 o’clock in the morning of the following day for the reason that it cover

the street of Galvan. All physical structures and facilities related to the operation

of the Pigar-pigar joints shall, therefore, be cleared away from its assigned area

by 4:00 o’clock in the morning (Dagupan City Health Office, 2013).

It is a necessity for Pigar-pigar canteens to practice food safety and

sanitation for the reason that Pigar-pigar industry here in Dagupan City is

becoming more popular, it also helps in improving the economy of the city. Thus,

it is important to study the food safety and sanitation practices of Pigar-pigar

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canteens to minimize instances that employees tend to neglect the proper food

safety and sanitation practices that may cause diseases.

Theoretical Framework

The study was anchored from the Food Production Sanitation Theory.

According to the Bortek’s Food Production Sanitation Theory, cleaning is the

process of locating, identifying, containing, removing and properly disposing of

unwanted substances in an environment. It is the most powerful means of

managing community’s immediate surroundings and protecting human health.

The elements of the cleaning process encompass time, chemical action, air flow,

temperature, mechanical action, extraction, and disposal. These were found in

the three subcategories of a sanitation department.

General sanitation is the process of cleaning areas that have become

soiled due to the manufacturing process. Like any type of industrial cleaning, this

was scheduled and pertinent to the way a factory runs. Basically stated, if it’s

dirty-it gets cleaned. Maintenance sanitation is the process of cleaning to

maintain levels of performance on machinery so as to promote efficiency and

growth. This type of cleaning goes hand in hand with preventative maintenance.

When put together, a factory should minimize the amount of down time and keep

running at peak performance. Restoration is the activity of deep cleaning. It is

done periodically, as needed. Restoration occurs to bring an environment back to

a higher state of order. Restoration is not a normal cleaning process and requires

more time.

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These three: general sanitation, maintenance sanitation and restoration,

ensure a healthy environment and provide obvious benefits. The three primary

benefits in cleaning for health are the sanitation provides healthy space for living;

sanitation keeps particles from concentrating, and keeps harmful microorganism

under control. (www.bortekindustries.com/bortek/FoodProduction.htm, 2002-

2013)

Furthermore, food production is comprised of food purchasing; food

preparing/handling; food service; and food storage. Hence, food safety and

sanitation should be practiced along these five processes involved in the food

production as to assure customers of sale food for consumption.

Conceptual Framework

The paradigm of the study was served as the pattern for analyzing the

research process. The researchers employed the following variables as the input

of the study: a) the profile of Pigar-pigar in Galvan St., Dagupan City, as to food

purchasing; food preparing/handling; foodservice; and food storage.

Moreover, the research process was descriptive-quantitative research

using survey questionnaire as its main tool for data gathering from the Pigar-

pigar owners- the study’s respondents. This included Question formulation,

Floating, Retrieving, Analysis and Interpretation.

In this study, the food safety and sanitation practices of Pigar-pigar in

Galvan St., Dagupan City was the independent output.

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INPUTS PROCESS OUTPUT

1. The profiles of the

Pigar-pigar in Galvan

Street, Dagupan City, in

terms of:

1.1 Forms of ownership;

1.2 Number of personnel;

1.3 Years of operation;

and

1.4 Services offered?

2. The extent of food

safety and sanitation

practices of Pigar-pigar

in Galval Street,

Dagupan City, in terms

of:

2.1 Food purchasing;

2.2 Food

preparing/handling;

2.3 Food services; and

2.4 Food storage?

Descriptive

Method of

Research Using

Questionnaires:

a. Question

Formulation

b. Floating

c. Retrieving

d. Analysis

e. Interpretation

Food Safety and

Sanitation

Practices of Pigar-

pigar in Galvan St.,

Dagupan City

Figure 1. Research Paradigm

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Statement of the Problem

This study determined the Food Safety and Sanitation Practices of Pigar-

pigar in Galvan Street, Dagupan City.

Specifically, this study sought to answer the following questions:

1. What are the profiles of the Pigar-pigar in Galvan Street, Dagupan City,

in terms of:

1.1 Forms of ownership;

1.2 Number of personnel;

1.3 Years of operation; and

1.4 Services offered?

2. What is the extent of food safety and sanitation practices of Pigar-pigar

in Galval Street, Dagupan City, in terms of:

2.1 Food purchasing;

2.2 Food preparing/handling;

2.3 Food services; and

2.4 Food storage?

Assumptions

1. The Pigar-pigar canteens in Galvan St., Dagupan City exhibit different

forms of ownership, number of personnel, years of operation, and services

offered.

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2. The Pigar-pigar canteens in Galvan St., Dagupan City practice food

safety and sanitation in terms of food purchasing, food preparing/handling, food

service and food storage.

Hypothesis

Additional personnel are hired by the owner/operator to maintain its very

high extent of food safety and sanitation practices of Pigar-pigar canteens.

Achieving consistent extent of food safety and sanitation practice of Pigar-

pigar Canteens, the City office should create programs in line with the food safety

and sanitation practice of Pigar-pigar canteens, and if possible, design a basic

training program about food hygiene and sanitation in order to prevent

consumers from acquiring diseases.

Importance/Significance of the Study

This study will be of significance to the following:

Pigar-pigar Consumers. The results of the study will provide awareness on how

the how the Pigar-pigar is cooked or produced. Thus, it will give them a

hint regarding safety and health issues about the food.

Pigar-pigar Owners. The results of the study will serve as a basis on how the

preparation of Pigar-pigar will affect the public’s health. Furthermore, it

may spark ideas for better preparation and service of the Pigar-pigar.

City Government of Dagupan. The results of the study will serve as a tool for

the proper food safety and sanitation practices of Pigar-pigar canteens. It

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could also be utilized as a basis to identify health issues for this kind of

food.

School of International Hospitality Management, Colegio de Dagupan. The

results of the study will be supplemental to the knowledge of the

department instructors because they can educate the students on how to

deal with cases in which diseases have been acquired from improper

preparation and handling of food bought in a certain Pigar-pigar canteens.

HRM Students. The results of the study will provide them an idea about the

extent of food safety and sanitation practices of Pigar-pigar along Galvan

St. Dagupan City regarding the appropriate preparation and handling of

foods being sold. The result of the research will also help the students

apply necessary method of preparing and handling food.

Scope and Delimitation of the Study

This research focused on the food safety and sanitation practices of Pigar-

pigar in Galvan St., Dagupan City.

Specifically, this described: a) the profile of Pigar-pigar as to forms of

ownership, number of personnel, years of operation, and services offered; and b)

the extent of food safety and sanitation practice of Pigar-pigar in Galvan St.,

Dagupan City, as to food purchasing, food preparing/handling, foodservice; and

food storage.

Moreover, the research process was descriptive-qualitative research using

survey questionnaires as its main tool for data gathering from the Pigar-pigar

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owners – the study’s respondents. Furthermore, it involved 18 Pigar-pigar

owners along Galvan St., Dagupan City as the respondent of this study.

Definition of Terms

Extent of Practice. This refers to the level or degree of using, observing,

applying or performing a particular standard procedure.

Food Preparation. This refers to the act of preparing food, the process from

buying raw products to being sold.

Food Preparing/Handling. This refers to the act of preparing/handling food, the

process used from cooking to being sold to customers.

Food Purchasing. This refers to the starting point of making sure the food in the

environment is safe.

Food Safety. This refers to the scientific discipline describing handling,

preparation, and storage of food in ways that prevent food borne illness.

Food Safety and Sanitation Practices. This refers to the act of practicing food

safety and sanitation, the process used from the preparation of Pigar-

pigar.

Food Sanitation. This refers to the hygienic means of preventing human contact

from the hazards of wastes to promote health.

Food Service. This encompasses those places, institutions, and companies

responsible for any meal prepared outside the home.

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Food Storage. This refers to the key to keeping food safe. This involves proper

wrapping, proper labeling, temperature, and arrangement of the food that

has been purchased.

Pigar-pigar. This refers to a thinly sliced beef or carabeef seasoned plainly with

salt and cooked deep-fry.

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Chapter II

REVIEW OF LITERATURE and STUDIES

According to Virginia S. Claudio et al (2001), purchasing and obtaining

foods safely, and the proper storage after purchase were important factors in

food safety and sanitation. However, the way food is handled during preparation

will also influence the safety of the food before it is finally eaten. Foods are

cooked in order to make it palatable. During the cooking process, food changes

its appearance, texture and aroma. Cooking also destroys microorganisms,

depending on the time and temperature of cooking. For safety of the food

therefore, foods must be cooked to a safe temperature when bacteria and

microorganisms can be destroyed.

When food is bought, one should be able to get the right kind, the right

amount at the right time, at the right place and with the right price. Moreover, it

cannot be overemphasis that while all other factors are met, it must be safe and

free from any possible sources of contamination. Purchasing the right quantity of

foods found to be safe does not ensure that it will remain so after purchase. An

important factor to consider is the length of time that occurs from the time the

food was bought, until it is brought home for proper handling and storage.

When buying meats in the market, it is suggested that you buy early in the

day to ensure that the meat had not been unduly exposed yet to flies and other

possible contaminants. In addition, because of the heat as the day goes, meats

become breeding places for organism to grow and multiply. While it is possible to

the meats where safe to start with, it may become contaminated as it continues

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to be exposed until the end of the day. Vendors usually sell their products at a

cheaper price at this time. It may not necessarily be a real bargain to buy these

meats. One may be paying a little more to buy meats from the supermarkets

where meats are properly cut, wrapped and stored while on display. It may be

safer to buy from these reputable sources. Good meats should have a bright red

color for beef, darker red for carabeef, and a light pink to light red for pork. Any

discolorations, which could be grayish or greenish, should be avoided, even if

these are sold at a bargain. The fats and muscles should not be loose or

disintegrates easily when press the meat. Most important of all, the meat should

be free from foul odor.

Fish is very susceptible to staleness once it is taken from the water. The

deterioration occurs in the intestinal organs of the fish, which must be removed

as soon as possible to prevent further deterioration. In the wet market, however,

fish is displayed whole on the counter throughout the day until bought. Some

vendor place crushed ices on top to preserve freshness. In the supermarkets,

fish may be sold already eviscerated and ready to cook. Good fish should have

no foul smell, the scales are intact, no greenish discolorations, and eyes are

bright, and the flesh in firm. Fish is very susceptible to staleness once it is taken

from the water. The deterioration occurs in the intestinal organs of the fish, which

must be removed as soon as possible to prevent further deterioration.

Fruits, vegetables and dry staples should not be mixed in the same bag as

the perishables, even if these are separately bagged. In general, raw perishables

should not be mixed foods that can be eaten raw.

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There are many varieties of rice in the market. What is important is not the

variety, but it should be free from beetles or insects. It should be dried but not

powdery and should not be moist. One should check for insect droppings within

grains. Good clean grains are always the best guide in your selection, neither the

variety nor the price. Cheaper rice is not always a good buy. Likewise, the most

expensive variety is not always a good buy.

When buying fruits and vegetables, one must get only the amount needed

for a few days. It is advised that fruits and vegetables be washed properly before

using or eating. When proper storage is available, one may be able to buy more

fruits and vegetables to last for more days. It is not advisable to wash fruits and

vegetable long before use, as this will cause early rotting. In general, raw

perishables should not be mixed with food that can be eaten raw. Fruits and

vegetables are not usually considered high risk for food poisoning or

contamination. But it is well known that fruits and vegetables are grown with the

help of fertilizers. These fertilizers vary from chemical mixtures to organic

concoctions. Sources of organic concoctions are animal manure or urine. As a

general rule, use of latter is based on the assumption that the manure or urine

has been process, purified and sanitized. This is a special concern when the fruit

or vegetable will be eaten raw.

Good quality fruits should not be overripe, should be free from blemishes,

and soft parts. Quality depends on the type of fruits, but as a general rule,

overripe and rotten fruits are not good buys. Good quality leafy vegetables are

easy to identify. These should not be weltered, or yellowish in color. Green

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vegetables should remain green. Again, weltered and dehydrated vegetables are

not good buys, more so for nutrition content rather than for safety factors.

Virginia S. Claudio et al (2001) also stated that, in preparing raw meats, all

utensils should be washed with soapy water. Fresh fish should be drawn and

eviscerated as soon as possible, then washed and cut according to the desired

style. All fruits and vegetables should be washed before using or eating. In

preparing and cooking of rice, wash once, at most twice, and the rice washings

used for soups or sauces whenever possible. Enough water is used and the rice

let to steam in a covered pot. In handling and cooking meat, it should not be

served on the same platter which contained the raw materials and raw foods

should be separated to ready-to-eat foods to protect it from cross-contamination.

Anyone who’s is sick should be prohibited in the booth or to handle food or

utensils. In handling leftover foods, it can be risky and subject to further

contamination if is not done safely.

Plates for diners are set upside down with flatware placed underneath the

plates. Glasses are set upside down. It is an unusual wat of table setting, but it

certainly protects it from flies. Cooked foods are placed in adequate containers

with proper cover. The serving dishes must be the correct size for the quantity of

food; otherwise it is difficult to handle the container without the fingers dipping

into the food. Using of bare hands should be avoided in serving prepared dishes.

Take note of the cleanliness of the staff and how efficiently they handle dishes

and food and checking the cleanliness of the restrooms. It is also a necessity to

check out the cleanliness of the place, the tables, and the floor, utensils, dishes,

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glasses and linens. The dining table must also be wiped clean of any food debris

and place mats and tablecloths must be cleaned accordingly.

Fresh meats bought should be rinsed briefly in running water, then towel

dried before putting in storage. Fish should be cleaned and eviscerated before

storing. Scales may be removed but may be left intact for some types of

preparation. Fruits and vegetables should be sorted and cleaned before storing.

Spoiled pieces should be removed and overripe pieces should be separated. It is

not advisable to wash fruits if these will be not eaten immediately and green

vegetables should be wiped clean and washed only if is ready to use. Most dry

staples are stored at room temperature, in the pantry, as long as the location is

dry and kept away from sunlight. In thawing meats in the refrigerator, it should be

kept in its wrapper or package. Thawed meats should never be refrozen. It for

some reason, the amount of thawed meats was not used, refreezing is to be

avoided. It is better than the meats be cooked immediately, and then the cooked

meat is frozen.

According to Mike Porter (2004), unless cooking the meat fresh, it should

be quickly frozen after butchering. Meal-sized quantities of meat should be

placed into plastic bags. Most of the air should be removed from the plastic bags

before sealing. When the meat will be stored in the freezer for move than a few

days, the plastic bags should be wrapped in freezer paper; the freezer paper

should be sealed with tape; and the packages should be labeled appropriately.

Meat prepared and stored in this manner maintains good quality for more than a

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year. Vacuum-sealed bags probably improve the storage process, and vacuum-

sealed bags may not require a second layer of freezer paper.

According to Barbara Brown (2008), fruits and vegetables are an

important part of a healthy diet. Most supermarkets and grocery stores carry a

wide variety of fresh fruits and vegetables that are nutritious, as well as tasty.

One of the key aspects in food safety is the proper handling of foods in order to

reduce the risk of food borne illness.

When selecting fresh fruits and vegetables produce, purchase items that

are not bruised or damaged. Be sure to keep fresh fruits and vegetables

separated from meat, poultry and seafood. There is a chance that harmful

bacteria may be in the soil or water where produce grows and come in contact

with fruits and vegetables. There’s also the possibility of fresh produce becoming

contaminated after it is harvested, during food preparation or in storage.

Proper storage affects both quality and safety. Certain fruits and

vegetables retain the highest quality when stored in a clean refrigerator at 40 F or

below. Produce that is purchased pre-cut or peeled should be refrigerator to

maintain quality and safety. To reduce risk, all produce should be washed, even

those that will be peeled before eating. Wash produce under running water just

before eating, cutting or cooking. It is important for consumers to keep fruits and

vegetables that will be eaten raw separate from other foods such as raw meat,

poultry or seafood.

Department of Human Services (2007) stated that everyone has bacteria

on their bodies. Even healthy people can spread bacteria onto food by touching it

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with their hands. Thoroughly washing and drying hands before handling food and

between handling raw food and cooked on ready-to-eat food can prevent transfer

of microorganisms that causes diseases. Keeping away raw from cooked food

will prevent of cross-contamination of food. Disposable gloves can be used, the

same precautions should be taken when handling raw food and cooked or ready-

to-eat food. Wash and dry hand thoroughly before putting on gloves, and always

use fresh gloves.

Kinton and Ceserani (2004) stated that foodstuff of all kinds should be

kept covered as much as possible to prevent contamination from dust and flies. If

food and utensils are not covered, it could result to food contamination due to

dust and microbes. The utensils in which the food is developed for sale must be

kept clean, covered and protected as they easily become contaminated if left

dirty or unprotected.

Marriot and Gravani (2008) stated that human beings are the largest

contamination sources of food and should use clean tongs, gloves and hairnets

and if possible, face mask to protect food from contamination.

Food Standards Agency (2006) stated that movable and/or temporary

premises includes marquees, market stalls, mobile vans, vending machines and

homes where food is regularly prepared to be sold or given to the public.

Premises and vending machines must be positioned, designed, constructed and

kept clean and maintained in good repair and condition in a way that avoids the

risk of contamination, particularly from animals and pests, as far as reasonably

practical. An adequate supply of potable water should always be available to

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ensure that food is not contaminated. Where non-potable is used in business, for

example, for fire control, steam production, refrigerator and other similar

purposes, it must circulate in a separate, identified system. It must not connect

with, or be able to get into, the system of potable water.

According to the Codex Alimentarius Commission Standards programs,

International food trade, and foreign travel, is increasing, bringing important

social and economic benefits. But this also makes the spread of illness around

the world easier. Eating habits too, have undergone major change in many

countries in over the two last decades and new food production, preparation and

distribution techniques have developed to reflect this. Effective hygiene control,

therefore, is vital to avoid the adverse human health and economic consequence

of food-borne illness, food-borne injury, and food spoilage. Everyone, including

farmers and growers, manufacturers and processors, food handlers and

consumers, has a responsibility to assure that the food is safe and suitable for

consumption.

Potential sources of contaminations from the environment should be

considered. In particular, primary food production should not be carried on in

areas where the presence of potential harmful substances would lead to an

unacceptable level of such substance in food.

It states that food handling; storage and transport procedures should be in

place to sort food and food ingredients to segregate material which is evidently

unfit to human consumption, dispose of any rejected material in hygienic manner

and protect food and food ingredients from contamination of pest, or by chemical,

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physical or microbiological contamination or other objectionable substance during

handling, storing and transport.

As to equipment and containers coming into contact with food, it should be

designed and constructed to assure that, where necessary, they can be

adequately cleaned, disinfected and maintained to avoid contamination of food.

Equipments and containers should be made material with no toxic effect in

intended use. Where necessary, equipment should be durable and movable or

capable of being disassembled to allow for maintenance, cleaning, disinfection,

monitoring and, for example, to facilitate inspection for pest.

Containers for waste, by-products and inedible or dangerous substances,

should be specifically identifiable suitable constructed and, where appropriate,

made of impervious material. Containers used to hold dangerous substances

should be identified and, where appropriate, be lockable to prevent malicious or

accidental contamination of food.

Personal hygiene facilities should be available to ensure that an

appropriate degree of personal hygiene can be maintained and to avoid

contaminating food. Food handlers should maintain a high degree of personal

cleanliness and, wear suitable protective clothing, head covering and footwear.

No raw material or ingredient should be acceptable by an establishment if

it is known to contain parasites, undesirable microorganisms, pesticides,

veterinary drugs or toxic, decomposed or extraneous substances which would

not be reduced to an acceptable level by normal sorting and/or processing.

Where appropriate, specification for raw materials should be identified and

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applied. Raw materials or ingredients should, where appropriate, be inspected

and sorted before processing. Where necessary, laboratory test should be made

to establish fitness for use. Only sound, suitable raw materials or ingredients

should be use.

As for waste management, suitable provisions must be made for the

removal and storage of waste. Waste must not be allowed to accumulate in food

handling, food storage and other working areas and the adjoining environment

except for far as is unavoidable for the proper functioning of the business. Waste

stores must be kept appropriately clean.

Tsibog.com (2007) stated that one of the things the Filipinos are known for

is their unique qualities that make up most anything into something new and

unblemished and, well, food is not an exception. While many nations still prefer

dining in or dinning out and eating pizzas in a raucous ways, Filipinos bring their

hungers to the streets for their favorite Pinoy street food. Everywhere one looks,

there is a queue formed to buy some of the most exotic delicacies that vendors

could.

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Chapter III

METHODOLOGY

Research Design

This study unitized the descriptive research. This design obtains

information concerning the current status of the phenomena to describe “what

exist” with respect to variables or conditions in a situation. The methods involved

range from the survey which describes the status quo.

(http://www.okstate.edu/ag/agedcm4h/academic/aged5908/a/5908/newpage110.

htm)

This research design was utilized because it describes the current

phenomena, problems and/or opinions, and is very easy and direct in use,

hence, is very popular and widely used research method.

The researchers utilized the survey type of descriptive research. This type

of research collects the data from a large number of people at some particular

time about some particular phenomenon. It is a very skillful activity that not only

requires imaginative and expert planning of the study, but also accurate data

collection, careful analysis and logical interpretation of the collected data, and

intelligent reporting of the results and conclusions.

(www.bhojvirtualuniversity.comss/online_cou/b_ed/secp_03/cp3b4u2p4.asp)

Sources of Data

The setting of the study is at Galvan St., Dagupan City, where the survey

was conducted. The respondents were the Pigar-pigar owners along Galvan St.

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Dagupan City. The study examined the Pigar-pigar’s extent of food safety and

sanitation practices.

These Pigar-pigar Canteens include: Aling’s Original Pigar-pigar; Ty-Ann’s

Pigar-pigar and Restaurant; Sirmon’s Pigar-pigar;Zabala; Fastfood Pigar-pigar &

Kaleskes; Krismar Canteen; Christine Mae Pigar-pigar & Kambingan; 2ML Pigar-

pigar; Jan-Miguel Pigar-pigar; Paulean Pigar-pigar & Bulaluhan; Miko’s Pigar-

pigar & Kaleskes; MPC Fastfood; Special Pigar-pigar; Dyland’s Pigar-pigar;

Mina’s Pigar-pigar; 3K Karinderya Pigar-pigar & Kaleskes; Merly’s Pigar-pigar &

Kaleskes; Er-Jun’s Canteen; and Melody’s Canteen.

Research Instruments

The researchers utilized a survey-questionnaire as a main tool in

gathering information. The first part of the questionnaire entailed the profile of the

respondents, the Pigar-pigar owners. It included the a) the profile of Pigar-pigar

as to forms of ownership, number of personnel, years of operation, and services

offered. While part 2 dealt on the extent of food safety and sanitation practice on

Pigar-pigar in Galvan St., Dagupan City, as to food purchasing, food

preparing/handling, food service and food storage.

This questionnaire was formulated by the researchers, with the help of

their mentor to ensure that it will elicit data needed in the research. Moreover, the

items included was adapted from the book, “Food Safety and Sanitation for

Philippine Consumers”, by Virginia S. Claudio et al. (2001) and was also based

from the checklist of City Health Office. Further, before floating the

25

questionnaires to the respondents, the researches gave sample questionnaires

to five HRM instructors for evaluation and comments. The comments given by

the instructors were utilized in improving the content of the questionnaire.

This questionnaire employed a Likert scale shown below.

Numerical values Descriptive Equivalent

5 Very High4 High3 Moderate2 Fair1 Slight

Furthermore, the researchers floated questionnaires to all the Pigar-pigar

Canteen owners only. Since these owners were busy, the questionnaires were

retrieved after three (3) days.

Data Collection

The study strictly followed the data gathering procedures:

1. Necessary permit to conduct the study was secured.

2. The respondents were oriented by the researchers.

3. The questionnaires were administered following the schedule.

4. The questionnaires were retrieved personally by the researchers.

5. Data from questionnaires were gathered, classified, tallied, tabulated, and

presented by the researchers.

26

Tools for Data Analysis

This research employed the frequency counts, percentages, and weighted

mean.

Frequency counts and percentages were utilized to determine the profiles

of Pigar-pigar as to forms of ownership, number of personnel, years of operation,

and services offered. While, weighted mean was utilized to determine the extent

of food safety and sanitation practice of Pigar-pigar in Galvan St., Dagupan City,

as to food purchasing, food preparing/handling, food service, and food storage.

The weighted mean formula used was:

WM= fXN

where:

f = frequency

X = coded weights

N = number of respondents

Further, to facilitate interpretation on the extent of practice food safety and

sanitation, the values shown below were used.

Numerical Values Descriptive Equivalent

4.20-5.0 Very High

3.40-4.19 High

2.60-3.39 Moderate

1.80-2.59 Fair

1.0-1.79 Slight

27

Chapter IV

DISCUSSION OF FINDINGS

1. Profiles of the Respondents

1.1Forms of Ownership

Table 1Profiles of Respondents as to Forms of Ownership

Forms of Ownership Frequency Counts PercentagesSole Proprietorship 14 77.78%Partnership 4 22.22%Corporation 0 0%Cooperative 0 0%

Legend: 4.20-5.00 Very High; 3.40-4.19 High; 2.60-3.39 Moderate; 1.80-2.59 Fair; and 1.00-1.79 slight.

This implies that majority of the Pigar-pigar canteens are owned by a

single person, which may be because it is very easy to form; and necessitates

only a very small amount of capital to start the business.

1.2Number of Personnel

Table 2Profiles of the Respondents as to Number of Personnel

Number of Personnel Frequency Counts Percentages1-2 Personnel 3 16.67%3-4 Personnel 6 33.33%5-6 Personnel 8 44.44%7-8 Personnel 1 5.56%


This implies that almost half of the Pigar-pigar canteens employ 5-6

Personnel, while one-third employ 3-4 personnel. Thus, most of them employ 3-6

personnel.

1.3Years of OperationTable 3

28

Profiles of the Respondents as to Years of OperationYears of Operation Frequency Counts Percentages

Less than 1 Year 2 11.11%1 Year 6 33.33%2 Years 7 38.89%3 Years 2 11.11%4 Years 0 0%5 Years 1 5.56%More than 5 Years 1 5.56%


This implies that most of these Pigar-Pigar canteens have operated from

1-2 years.

1.4services OfferedTable 4

Profiles of the Respondents as to Services OfferedServices Offered Frequency Counts Percentages

Pigar-pigar 18 100%Kaleskes 14 77.78%Non-Alcoholic Beverages 17 94.44%Alcoholic Beverages 14 77.78%Cooked Meat 13 72.22%Cooked Vegetables 9 50%Videoke/Karaoke 6 33.33%Others 2 11.11%


This implies that most Pigar-pigar canteens offer beverages (alcoholic and

non-alcoholic) and other cooked meat and vegetables aside from Pigar-pigar,

while least offer karaoke or videoke.

2. Extent of Food Safety and Sanitation Practices

2.1Food PurchasingTable 5

Sources of the Supply

29

Food Purchasing Weighted Mean Interpretationa. Supermarket 3.67 Highb. Wet Market 3.94 Highc. Home Grown Food Supplies 3.22 Moderate


As shown in the Table 5, the respondent Pigar-pigar Canteens highly buy

from wet market and supermarket; while moderately buy from home grown food

supplies. This may be because these Pigar-pigar canteens are near the wet

market and supermarket. Further, according to Virinia S. Claudio et al (2001),

supermarket is the most sophisticated source where food supplies are generally

pre-weighted and pre-packaged, which make buying easier.

Table 6Criteria in Selecting Meat

Selecting Meat Weighted Mean Interpretationa.1 It should have a bright red color for beef. 4.78 Very Higha.2 It should be darker red for carabeef. 4.33 Very Higha.3 It should be free from foul odor. 4.56 Very Higha.4 The fats and muscles should not be loose or disintegrates easily when the meat is pressed.

4.22 Very High

Pooled Mean 4.47 Very HighLegend: 4.20-5.00 Very High; 3.40-4.19 High; 2.60-3.39 Moderate; 1.80-2.59 Fair; and 1.00-1.79 slight.

As shown in the Table 6, the respondent Pigar-pigar Canteens have a

very high extent of practice in selecting meat with a pooled mean of 4.47.

Further, checking the bright red color for beef has the highest weighted mean,

while checking the fats and muscles of the meat has the lowest weighted mean.

However, all items under selecting meats are very highly practiced, which means

all of these criteria are checked.

30

Table 7Criteria in Selecting Fish

Selecting fish Weighted Mean Interpretationb.1 It should have no foul odor. 3.89 Highb.2 It should have intact scales. 3.78 Highb.3 It should have no greenish discolorations. 3.89 Highb.4 It should have bright eyes and firm flesh. 3.94 HighPooled Mean 3.88 High


As shown in Table 7, the respondent Pigar-pigar Canteens have a high

extent of practice in selecting fish with a pooled mean of 3.88. Further, checking

bright eyes and firm flesh has the highest weighted mean, while checking the

intact scales has the lowest weighted mean. However, all items under selecting

fish are highly practiced, which means all of these criteria are checked.

Table 8Criteria of Selecting Staples

Selecting rice and other staples Weighted mean Interpretationc.1 It should be free from beetles or insects. 4.94 Very Highc.2 It should be dried but not powdery. 4.5 Very Highc.3 It should not be moist. 4.39 Very High


As shown in Table 8, the respondent Pigar-pigar Canteens have a very

high extent of practice in selecting staples with a pooled mean of 4.61. However,

ensuring that the staples are free from beetles or insects has the highest

weighted mean, while ensuring that the staples are not moist has the lowest

weighted mean. However, all items under selecting staples are very highly

practiced, which means all of these criteria are checked.

31

Table 9Criteria in Selecting Fruits and Vegetables

Selecting fruits and vegetables Weighted Mean Interpretationd.1 It should be of good quality and should not be overripe (for fruits).

4.39 Very High

d.2 It should not be weltered or yellowish in color (for leafy vegetables).

4.39 Very High

d.3 It should not be free from blemishes and soft parts.

4.67 Very High



high extent of practice in selecting fruits and vegetables with a pooled mean of

4.48. However , ensuring that the fruits and vegetables are free from blemishes

and soft parts has the highest weighted mean, while ensuring that the fruits are

of good quality and should not be overripe and the leafy vegetables not be

weltered or yellowish in color have the lowest weighted mean. However, all items

are under selecting fruits and vegetables are very highly practiced, which mean

all of these criteria are checked.

2.2Food Preparing/Handling

Table 10Extent of Food Safety and Sanitation Practices as to Food

Preparing/Handling Food Preparing/Handling Weighted Mean Interpretation

2.1 In preparing raw meats, all utensils should be washed with soapy water.

4.5 Very High

2.2 In preparing fish, it should be drawn and eviscerated as soon as possible, then washed and cut according to desired cut.

3.72 High

2.3 In preparing fruits and vegetables, it should be washed before using or eating.

4.72 Very High

2.4 In preparing and cooking rice, it should have enough water to be used to steam in a covered pot.

4.33 Very High

32

2.5 In handling and cooking meat, it should not be served on the same platter which contained the raw materials.

4.39 Very High

2.6 Keeping hands clean and fresh food with hands as little as possible and separate the preparation tools for raw and uncooked meats.

4.39 Very High

2.7 Maintaining a high degree of personal cleanliness and shall conform to good hygiene practices during all working periods such as wearing hairnet.

4.39 Very High

2.8 Separating raw foods to ready-to-eat foods to protect food from cross-contamination. 3.94 High2.9 Using disposable gloves, tissues, tongs or other utensils whenever possible in handling raw food items.

4.06 High

2.10 Anyone who is sick should be prohibited in the booth or to handle food or utensils. 4.44 Very High2.11 Handling leftover foods can be risky and subject to further contamination if it is not done safely.

4.5 Very High



high extent of food safety and sanitation practice as to food preparing/handling

with a pooled mean of 4.71. Further, ensuring that the fruits and vegetables are

washed before being eaten or used has the highest weighted mean, while

ensuring that the fishes are drawn and eviscerated as soon as possible, then

washed and cut according to desired cut has the lowest weighted mean, which is

just highly practiced.

This is in congruence with the policy of Codex Alimentarius Commission

Standard Programs that food handlers should maintain a high degree of personal

cleanliness and wear suitable protective clothing, head covering and footwear.

33

2.3Food Service

Table 11Extent of Food Safety and Sanitation Practices as to Food Service

Food Service Weighted Mean Interpretation3.1 Setting upside down of platter and glassware for diners with flat ware should be placed underneath the plates.

4.28 Very High

3.2 Placing cooked foods to adequate containers with proper covers and serving dishes should be correct size for the quantity of foods.

4.28 Very High

3.3 Using bare hands should be avoided in serving prepared dishes.

4.28 Very High

3.4 Taking note of the cleanliness of the employee and how efficiently they handle dishes and food among employees.

4.44 Very High

3.5 Checking the cleanliness of restrooms. 4.33 Very High3.6 Checking out the cleanliness of place, the tables and the floor, utensils, dishes, glasses and linens.

4.61 Very High

3.7 Putting away properly all leftover foods and wiping cleanly the dining table of any food debris.

4.44 Very High


34


high extent of food safety and sanitation practice as to food service with a pooled

mean of 4.38. Further, ensuring the cleanliness of the place, tables, floor,

utensils, dishes, glasses and linens has the highest weighted mean, while setting

upside down of platters and glassware for diners with flatware being placed

underneath the plates, placing cooked foods to adequate containers with proper

covers and serving dishes in correct size quantity of foods, and avoiding the use

bare hands in serving prepared dishes have the lowest weighted mean.

However, all items under the extent of food safety sanitation practices as to food

service are very highly practiced, which means all of these criteria are checked.

2.4 Food StorageTable 12

Extent of Food Safety and Sanitation Practices as to Food StorageFood Storage Weighted Mean Interpretation

4.1 In storing meat, it should be rinsed briefly in running water after buying and then towel dried.

3.83 High

4.2 In storing fish and other seafood, it should cleaned and eviscerated.

3.67 High

4.3 In storing fruits and vegetables, it should be sorted and cleaned

4.33 Very High

4.4 In storing dry staples, it should be at room temperature, the location is dry and kept away from sunlight.

4.28 Very High

4.5 In preserving foods, it could be dried, salted or cooked in syrup.

4.22 Very High

4.6 In thawing frozen meats, it should be kept in its wrapper or package and it should never be refrozen.

4.22 Very High

Pooled Mean 4.09 HighLegend: 4.20-5.00 Very High; 3.40-4.19 High; 2.60-3.39 Moderate; 1.80-2.59 Fair; and 1.00-1.79 slight.

As shown in Table 12, the respondent Pigar-pigar Canteens have a high

extent of food safety and sanitation practice as to food storage with a pooled

mean of 409. Further, sorting and cleaning fruits and vegetables before storing

35

has the highest weighted mean, while ensuring that fish and other seafood

cleaned and eviscerated before storing has the lowest weighted mean, which is

just highly practiced along with rinsing briefly the meat in running water after

buying and then being towel dried before storing.

This supports the statement of Mike Porter (2004), when the meat will be

stored in the freezer for more than a few days, the plastic bags should be

wrapped in freezer paper; the freezer paper should be sealed with tape; and the

packages should be labeled appropriately. Meat prepared and stored in this

manner maintains good quality for more than a year.

This supports the statement of Barbara Brown (2008), that proper storage

affects both quality and safety. Certain fruits and vegetables retain the highest

quality when stored in a clean refrigerator at 40 F or below. Produce that is

purchased pre-cut or peeled should be refrigerated to maintain quality and

safety. To reduce risk, all produce should be washed, even those that will be

peeled before eating. Wash produce under running water just before eating,

cutting or cooking. It is important for consumers to keep fruits and vegetables

that will be eaten raw separate from other foods such as raw meat, poultry or

seafood.

36

Chapter V

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

Summary

This research focused on the Food Safety and Sanitation Practices of

Pigar-pigar in Galvan St., Dagupan City. Specifically, this described a) the profile

of Pigar-pigar as to forms of ownership; number of personnel; years of operation;

and services offered; b) the extent of food safety and sanitation practice of Pigar-

pigar in Galvan St., Dagupan City, as to food purchasing; food

preparing/handling; foodservice; and food storage.

Moreover, the research process was descriptive-qualitative research using

survey questionnaires that include question formulation, floating, retrieving,

analysis and interpretation as its main tool for data gathering from the 18 Pigar-

pigar owners as the respondents of the study along Galvan St., Dagupan City.

Findings

Based on the data gathered, the researchers found that:

1. Profile of the Respondents

37

1.1 Forms of Ownership

Majority of the Pigar-pigar canteens are owned by a single person, which

may be because it is very easy to form; and necessitates only a very small

amount of capital to start the business.

1.2 Number of Personnel

Almost half of the Pigar-pigar canteens employ 5-6 personnel; while one-

third employ 3-4 personnel. Thus, most of them employ 3-6 personnel.

1.3 Years of Operation

Most of these Pigar-pigar canteens have operated from 1-2 years.

1.4 Services Offered

Most of them offer beverages (alcoholic and non-alcoholic) and other

cooked meat and vegetables aside from Pigar-pigar, while least offer karaoke or

videoke.

2 Extent of Food Safety and Sanitation Practice

2.1 Food Purchasing

The respondent Pigar-pigar Canteens highly buy from wet market and

supermarket; while moderately buy from home grown food supplies. Further, the

respondent Pigar-pigar Canteens have a very high extent of practice in selecting

meat, staples, fruits and vegetables while have a high extent of practice in

selecting fish.

38

2.2 Food Preparing/Handling

The respondent Pigar-pigar Canteens have a very high extent of food

safety and sanitation practice as to food preparing/handling.

2.3Food Service

The respondent Pigar-pigar Canteens have a very high extent of food

safety and sanitation practice as to food service.

2.4Food Storage

The respondent Pigar-pigar Canteens have a high extent of food safety

and sanitation practice as to food storage.

Conclusions

Based on the findings of the study, the researchers concluded that:

1. Almost all Pigar-pigar canteens in Dagupan City are owned by a single

person, were manned by 5-6 personnel, were operating in two years and serve

Pigar-pigar, kaleskes, non-alcoholic and alcoholic beverages, cooked meat and

vegetables and offers videoke/karaoke.

2. The Pigar-pigar canteens in Dagupan City have a very high food safety

and sanitation practices in food purchasing, food preparing/handling, food service

and food storage.

Recommendations

Based on the conclusions presented, the following are recommended.

39

1. On the profiles of the respondents, additional personnel should be hired

by the owner/operator to ensure that it maintains its very high extent of food

safety and sanitation practices of Pigar-pigar canteens.

2. To achieve consistent extent of food safety and sanitation practices of

Pigar-pigar Canteens, the city office should create programs in line with the food

safety and sanitation practices of Pigar-pigar canteens, and if possible, design a

basic training program about food hygiene and sanitation in order to prevent

consumers from acquiring diseases;

3. A deeper investigation through experimentation, evaluation and

observation in the food safety and sanitation practices of Pigar-pigar canteens;

and

4. The Pigar-pigar canteens should be relocated at the Magsaysay or

Malimgas market to lessen the risk of food safety and sanitation to its customers.

40

Colegio De DagupanArellano Street Dagupan, City

SCHOOL OF INTERNATIONAL HOSPITALITY MANAGEMENT

FOOD SAFETY AND SANITATION PRACTICES OF PIGAR - PIGAR

IN GALVAN STREET, DAGUPAN CITY

Name: _______________________________________ Gender:_________

Address: ____________________________________ Civil Status: _____

Age: _____________ Monthly/ Family Income: _____________________

Part I. Profile of the Respondents

Instructions: Please check ✔ the boxes ☐ that best describes your business

profile. Please do not leave any item unanswered.

1. Type of Ownership

☐Sole Proprietorship ☐Corporation

☐Partnership ☐Cooperative

2. Number of Personnel

☐1-2 Personnel ☐7-8 Personnel

☐3-4 Personnel ☐9-10 Personnel

☐5-6 Personnel ☐More than 10 Personnel

3. Years of Operation

☐Less than 1 Year ☐4 Years

☐1 Year ☐5 Years

41

☐2 Years ☐6 Years

☐3 Years ☐More than 6 Years

4. Services Offered

☐Pigar-pigar

☐Kaleskes

☐Non-alcoholic beverages (softdrinks, juices)

☐Alcoholic beverages (beer, gin, rum)

☐Cooked meat (adobo, afritada, caldereta)

☐Cooked vegetables (chopsuey, pinakbet)

☐Videoke/Karaoke

☐Others, please specify:___________

Part II. Extent of Food Safety and Sanitation PracticeInstructions: Below are the food and safety and sanitation practices used in food service industry. Please rate your extent of practice of these safety and sanitation by checking the column that corresponds to your rating. Please use the scales: 5 – very high; 4 – high; 3 – moderate; 2 – fair; and 1 – slight.

Food Safety and Sanitation PracticesExtent of Practices

5 4 3 2 11. Food Purchasing

a. Supermarket (The foods obtained from supermarket are pre weighted and pre-packaged, thus reliable and sanitary)

b. Wet market(The food obtained from wet markets may not necessarily be pre-weighted and pre-packaged, thus may not be reliable and sanitary)

c. Home grown food supply(The foods from rural areas produce their own food supplies. Safety and sanitation can be implemented by household members when producers for farming are followed)

a. Selecting meat a.1 It should have a bright red color for beef. a.2 It should be darker red for carabeef. a.3 It should be free from foul odor. a.4 The fats and muscles should not be loose or disintegrates easily when the meat is pressed.

b. Selecting fish b.1 It should have no foul odor. b.2 It should have intact scales. b.3 It should have no greenish discolorations. b.4 It should have bright eyes and firm flesh.

c. Selecting rice and other staples

42

c.1 It should be free from beetles or insects. c.2 It should be dried but not powdery. c.3 It should not be moist.

d. Selecting fruits and vegetables d.1 It should be of good quality and should not be overripe (for fruits). d.2 It should not be weltered or yellowish in color (for leafy vegetables). d.3 It should not be free from blemishes and soft parts.

Food Safety and Sanitation Practices 5 4 3 2 12. Food Preparing/Handling 2.1 In preparing raw meats, all utensils should be washed with soapy water. 2.2 In preparing fish, it should be drawn and eviscerated as soon as possible, then washed and cut according to desired cut. 2.3 In preparing fruits and vegetables, it should be washed before using or eating. 2.4 In preparing and cooking rice, it should have enough water to be used to steam in a covered pot. 2.5 In handling and cooking meat, it should not be served on the same platter which contained the raw materials. 2.6 Keeping hands clean and fresh food with hands as little as possible and separate the preparation tools for raw and uncooked meats. 2.7 Maintaining a high degree of personal cleanliness and shall conform to good hygiene practices during all working periods such as wearing hairnet. 2.8 Separating raw foods to ready-to-eat foods to protect food from cross-contamination. 2.9 Using disposable gloves, tissues, tongs or other utensils whenever possible in handling raw food items. 2.10 Anyone who is sick should be prohibited in the booth or to handle food or utensils. 2.11 Handling leftover foods can be risky and subject to further contamination if it is not done safely.3. Food Service 3.1 Setting upside down of platter and glassware for diners with flat ware should be placed underneath the plates. 3.2 Placing cooked foods to adequate containers with proper covers and serving dishes should be correct size for the quantity of foods. 3.3 Using bare hands should be avoided in serving prepared dishes. 3.4 Taking note of the cleanliness of the employee and how efficiently they handle dishes and food among employees. 3.5 Checking the cleanliness of restrooms. 3.6 Checking out the cleanliness of place, the tables and the floor, utensils, dishes, glasses and linens. 3.7 Putting away properly all leftover foods and wiping cleanly the dining table of any food debris.4. Food Storage 4.1 In storing meat, it should be rinsed briefly in running water after buying and then towel dried. 4.2 In storing fish and other seafood, it should clean and

43

eviscerated. 4.3 In storing fruits and vegetables, it should be sorted and cleaned 4.4 In storing dry staples, it should be at room temperature, the location is dry and kept away from sunlight. 4.5 In preserving foods, it could be dried, salted or cooked in syrup. 4.6 In thawing frozen meats, it should be kept in its wrapper or package and it should never be refrozen.

(Adapted from the book; “Food Safety and Sanitation for Philippine Consumers”, by Virginia S. Cluadio et al. 2001)

Bibliography

A. Books

Claudio, Virginia S. et al. (2001) Food Safety and Sanitation for Philippine

Consumers: Merriam Webster Bookstore Inc.

B. Webliography

http://www.bortekindustries.com/bortek/FoodProduction.html

http://www.bulatlat.com

http://www.co.eldorado.ca.us/emd/envhealth/guide_food.html-44k

http://www.dagupan.gov.ph/index.php?id=237-13k

http://www.depts.washington.edu/food risk/overview.html

http://www.fiu.edu/~nutreldr/OANP_Toolkit/FoodSafety/Food_Safety02_18_03.ht

http://www.goldcoast.gov.au/

http://www.wikianswers.com/Q/What_is_food_sanitation_and_safety

http://www.bhojvirtualuniversity.comss/online_cou/b_ed/secp_03/cp3b4u2p4.asp

http://www.hpj.com/archives/2008/sep08/sep29/Fruitsvegetablesrequireprop.cfm

http://www.noble.org/Ag/Wildlife/ProperCareOfVenison/index.html

http://www.okstate.edu/ag/agedcm4h/academic/aged5980a/5980/newpage110.ht

http://www.tsibog.com

C. Unpublished Thesis

44

Alfonso, Leonardo M. et al. (2008). Hygienic Practices of Ambulant Food

Vendors along Arellano St., Dagupan City: Unpublished Thesis October

D. Others

City Health Office, Dagupan City for Pigar-pigar City Ordinance

45