1

CHAPTER 1

The Problem and a Review of Related Literature

Food is the source of nourishment of people enabling people to perform activities of daily

living. It is one of the physiologic needs of every individual and it should be sustained for

survival. Regardless of economic status, food is considered part of life and man will do all means

just to satisfy the hunger without understanding the appropriateness of the food preparation.

Food sanitation is a series of protocols which are designed to prevent the contamination

of food, keeping it safe to eat. Numerous nations have specific laws in place concerning food

sanitation, along with lengthy lists of recommendations from public health agencies. The key to

food sanitation is keeping food safe and clean, with all of the handlers observing personal

hygiene to avoid introducing harmful elements to food, and complying with food sanitation

recommendations concerning safe holding temperatures for food, safe cooking temperatures,

sterilization of cutting boards and other implements and so forth.

(http://www.wisegeek.com/what-is-food-sanitation.htm).

Food sanitation and safety is a practice of keeping 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). Remember bacteria is always

present, trying to keep it from growing is our goal.

(http://wiki.answers.com/Q/What_is_food_sanitation_and_safety#ixzz1b1TtU5wJ).

2

The rapid change in the eating habits of the Filipinos in the fast food establishments

particularly those in the urban centers increases the risk of the segment of the population to food-

borne infection due to unsanitary handling preparation of food (PHN 2007).

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. It has been observed do not wash fresh foods properly. Vendors

who sold fish and chips washed their raw foodstuff only once because they did not have enough

water (http://www.wisegeek.com/what-is-food-safety.html, MalcolmTatum, Copyright

Protected: 2003-2011).

The food vending business plays an important role in developing the place in meeting the

food demands of the urban dwellers. Food prepared by vendors feed thousands of people daily

with a wide variety of foods that are relatively cheap and easily accessible.

According to FAO reports, the food industry offers a significant amount of employment,

often to persons with little education and training and that foods have significant nutritional

implications (nutritional balanced diets, sufficient in quantity and presenting options for variety

and choice) for consumers, particularly from middle and low-income sectors of the population

who depend heavily on them.

In Perpetual Help College of Manila, the researchers observed that most of the people in

University of the Philippines prefer to buy foods from the vendors especially the vendors within

3

the university premises, rather than preparing for their own, it may be because of time

availability causing the people to avail products without even considering its safety.

There are only few studies on unsanitary practices of food handling of vendors in

University of the Philippines. It is within this context that the researchers are therefore concerned

with the potential health risk brought by food vendor, thus the researchers are interested to

conduct this study.

Review of Related Literature

Food is a basic requirement of man. It is the source of nutrients and provides the energy

required for all activities of a human body, such as growth, repair of damaged tissues,

reproduction and sustenance. Food is the source of energy. The world food requirement is

directly related to population and population growth. It is imperative to achieve the food

production target and ensure the quality standard to combat hunger and food related diseases

worldwide (http://www.fao.org/trade/docs/LDC-foodqual_en.html)

Food sanitation is a series of protocols which are designed to prevent the contamination

of food, keeping it safe to eat. Numerous nations have specific laws in place concerning food

sanitation, along with lengthy lists of recommendations from public health agencies. The key to

food sanitation is keeping food safe and clean, with all of the handlers observing personal

hygiene to avoid introducing harmful elements to food, and complying with food sanitation

recommendations concerning safe holding temperatures for food, safe cooking temperatures,

sterilization of cutting boards and other implements, and so forth.

(http://www.wisegeek.com/what-is-food-sanitation.htm).

4

According to the Presidential decree No. 856 code on sanitation, whereas, the health of

the people, being of paramount importance, all efforts of public services should be directed

towards the protection and promotion of health and the advancement in the field of sanitation in

recent years, there arises the need for updating and codifying our scattered sanitary laws to

ensure that they are in keeping with modern standards of sanitation and provide a handy

reference and guide for their enforcement.

The food products have to satisfy the stringent requirements with respect to human

safety, freedom from microbiological and physicochemical contamination, organoleptic and

nutritional quality, aesthetical appeal, total compliance within food laws and environmental

safety regulations.

One of the most important aspects of practicing food safety involves preventing foods

from becoming contaminated. Making sure foods are stored properly goes a long way in

avoiding any type of food contamination. Meat and vegetables should be placed in airtight

containers and placed in a freezer. Items such as flour, sugar, cornmeal, and spices should also be

stored in containers that provide an effective barrier to airborne bacteria, and can be stored in

pantries when not in active use. (http://www.wisegeek.com/what-is-food-safety.html)

Food safety implies absence or acceptable and safe levels of contaminants, adulterants,

naturally occurring toxins or any other substance that may make food injurious to health on an

acute or chronic basis.  It doesn't matter how delicious or complicated your recipe is: if the food

makes people sick because of improper cooking or handling, all your efforts will be wasted. You

can't tell if a food is safe to eat by how it looks or tastes. Proper storage, cooking and handling

are the only ways to ensure safe food. Food quality can be considered as a complex characteristic

5

of food that determines its value or acceptability to consumers. Besides safety, quality attributes

include: nutritional value; organoleptic properties such as appearance, color, texture, taste; and

functional properties. 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.

Food sanitation and safety is a practice of keeping 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). Remember bacteria is always

present, trying to keep it from growing is our goal.

(http://wiki.answers.com/Q/What_is_food_sanitation_and_safety#ixzz1b1TtU5wJ).

The importance of food safety and sanitation has everything to do with economics and

survival in the business world. Businesses lose consumer’s confidence and market share

experience, economic costs and hardship, face extensive and costly litigation, and/or may even

go out of business altogether if their firm is found to be responsible for a foodborne outbreak.

(http://wiki.answers.com/Q/The_importance_of_food_safety_and_sanitation_as_the_basis_for_p

reventing_foodborrne_illness_in_retail_food_establishment).

Food-borne diseases impose a heavy social and economic burden on communities,

affecting their economic productivity. They encompass a wide spectrum of illnesses caused by

microbes, parasites, or chemical contamination of food. Recent trends in food production,

processing, distribution, and preparation are creating an increasing demand for food safety

research in order to ensure a safer food supply (http://www.mb.com.ph/articles/225651/food-

safety-awareness-week, Copyright 2011. Manila Bulletin).

6

Food safety is a scientific discipline describing handling, preparation, and storage

of food in ways that prevent food borne illness. This includes a number of routines that should be

followed to avoid potentially severe health hazards. Food can transmit disease from person to

person as well as serve as a growth medium for bacteria that can cause food poisoning. Debates

on genetic food safety include such issues as impact of genetically modified food on health of

further generations and genetic pollution of environment, which can destroy natural biological

diversity. In developed countries there are intricate standards for food preparation, whereas

in lesser developed countries the main issue is simply the availability of adequate safe water,

which is usually a critical item. In theory food poisoning is 100% preventable.

The World Health Organization has estimated that there are 1.8 million deaths every year

due to diarrheal diseases and most of the cases of death can be attributed to water and food

contamination. Five key principles of food hygiene, according to WHO, are to Prevent

contaminating food with pathogens spreading from people, pets, and pests, Separate raw and

cooked foods to prevent contaminating the cooked foods, Cook foods for the appropriate length

of time and at the appropriate temperature to kill pathogens, Store food at the proper

temperature, Use safe water and raw materials.

Synthesis of the Review. The insights and concepts obtained from the literature is very much

related to the present study. The concepts help the researchers in the constructions of the

conceptual framework of the study particularly in the identification of the variables; Food

Sanitation Practices, Cleaning food utensils, Food display, Cooking method, Storage, Storage

containers, Disposal, Food service, Food preparation.

This Review of the literature is applicable to the study because it shares ideas that could

help in explaining the food safety. The World Health Organization has estimated that there are

7

1.8 million deaths every year due to diarrheal diseases and most of the cases of death can be

attributed to water and food contamination. Food safety is generally defined as the assurance that

food will not cause harm to the consumer when it is prepared and/or eaten according to its

intended use.

On the other hand, the cited literature differs from the present investigation in terms of

social and economic burden on the communities affecting their economic productivity.

Conceptual Framework of the Study

The study is anchored of the concept of Florence Nightingale’s “Environmental Theory”

(1860) which emphasized greatly the role of the environment in the care of the patient.

Environment is defined as the external conditions in the influences affecting the life of organism

and capable of preventing, surprising, or contributing to disease, accidents or deaths. Central to

Nightingale’s Theory is the concept of the environmental sanitation, It includes proper

ventilation, adequate lighting, cleanliness, adequate warmth, quite and diet. Food provides

majority of the nutrients which the human body needs to stay healthy and it is the key in keeping

you and your family in good shape. It is an undeniable fact that health comes above all things,

thus food sanitation must be taken into consideration as much as it could be.

The environmental theory of Florence nightingale (1860), serves as the springboard of

this study. It states that the environment must be properly utilized for the patient to attain

wellness and reduce mortality rate brought by nosocomial infections. It is highlighted on her

theory that sanitation plays a vital role in the healing process and food preparation is at the top of

that considering that the food we eat directly enters the body and it rapidly affects’ body function

as it is metabolized and absorbed by the body.

8

Important variables in the study include the cleaning food utensils, food display, cooking

method, storage-storage containers, disposal, and food preparation.

Cleaning food utensils. Properly cleaned and sanitized equipment and utensils should be

bacteriologically safe prior to use. Should contamination be suspected, the equipment and/or

utensils should not be used, but recleaned and sanitized.

Food display. Is important as the customers who come into the store also get to buy

things impulsively. It is hence important that commercial businesses put up a good food display.

Cooking Method. When you cook with a different method, you get a different taste. But

that's not necessarily it. There are various health benefits from different cooking methods.

Like grilling drains the fat away. Steaming makes food easier to digest. They are all different,

and all have different advantages and disadvantages.

Storage Containers. Proper food storage techniques will not only aid in retaining

freshness, but can also eliminates wastefulness; reduce the risk of contamination and

unnecessary spending. Right proper food storage is vital to avoid spoiling. It will not only save

your money, but it can keep food from becoming.

Disposal. Properly disposing of waste is not just a personal responsibility; some kinds of

waste, usually hazardous, must be properly disposed of according to law set forth by the

Environmental Protection Agency. Toxic waste can seep into the ground and contaminate our

water supplies, and sometimes cause widespread disease. Even non-toxic waste causes pollution

that contributes to global warming and a general negative impact on the public health.

9

Food Service. Defined as the practice or business of making, transporting, and serving or

dispensing prepared foods, as in a restaurant or commissary.

Food Preparation. The act of preparing foodstuffs for eating, which generally requires

the selection, measurement and combining of ingredients in an ordered procedure to achieve a

desired result. It includes a vast range of methods, tools, and combinations of ingredients to

improve the flavor and digestibility of food (Sabida, Roy C. (Ed). (2004). Food service and

catering management-a practice guide.Philippines: Orogen International Publishing co, Inc.).

The interplay of the variables is shown on the schematic diagram of the study,

figure1.

10

Figure 1.Schematic Diagram of the study.

Food Sanitation Practices

Cleaning food utensils

Food display Cooking method Storage, Storage

containers Disposal Food service Food preparaion

Profile of the vendors of:

Age Sex Highest Educational

attainment Sanitary permit Number of years as

street food vendors

11

Statement of the Problem

This study aimed to determine the food sanitation practices of the food vendors in

University of the Philippines.

Specially, this sought to answer the following question:

1. What is the profile of the participants in terms of:

1.1 Age;

1.2 Sex;

1.3 highest educational attainment;

1.4 availability of sanitary permit;

1.5 number of years as street food vendor?

2. What are sanitation practices of the vendors as prescribed by themselves and consumers

as to;

2.1 cleaning food utensils;

2.2 food display

2.3 cooking method

2.4 storage container

2.5 disposal

2.6 food service

2.7 food preparation

3. Is their significant difference of the sanitation practices when they are grouped according

to their profile.

12

Hypothesis

At .05 level of significance, there is no significant difference of the sanitation practices

when they are grouped according to their profile.

Significance of the Study

Food sanitation is one of the essential physiologic needs of an individual that contributes

to its total well being. The importance of proper handling and preparation and its vital role in

derive a safe food and cannot be over emphasized. This will study enables the consumers and the

city’s health office department be aware of the way how these vendors prepare their handle

products it furthermore their research would benefit the following:

Participants. The result of this study will enable the participants to be oriented with the

proper way of preparing and handling their products.

City’s health office. The result of the study will provide the concerned authority the basis

for their priority interventions that must be emphasize for the security of the people.

Consumers. This study will ensure the security of products that they will consume.

Scope and Limitation

This study focused on the food sanitation practices of vendors University of the Philippines . 30

respondents were randomly selected who supplemented the data gather in terms of their

sanitation practices. This research covered the period from September 13-14, 2011.

13

CHAPTER 2

METHOD

This chapter explains the research design, participants, instruments, data gathering

procedure, and the data analysis utilized in this study.

Research Design

This study used descriptive survey in determine the sanitary design to practices of the food

vendors. It is deemed appropriate because the data were based from the self-report of the vendors

based as their actual experience. Furthermore, the data described the existing condition when the

study was conducted.

Participants

The participants of this study were 30 randomly selected street food vendors in

University of the Philippines. They were chosen using the purposive – convenient sampling

technique. It is appropriate to ambulant vendors, vending vendors those who are willing to

cooperate with the participants.

Instrument

A researcher made questionnaire was used as the main tool for data gathering. The

questionnaire asked for necessary information to answer the questionnaire posed in the study. To

ensure validity and reliability the instrument was submitted to the research experts for validation.

A pilot testing was also conducted to the vendors who are not participants of the study, to test the

reliability of the instrument.

14

Data Gathering Procedure

A letter of request was sent to the Officer in Charge of the College of Health and

Sciences, Dr. Lucy L. Teves, R.N., PhD asking permission to allow researchers to conduct study.

Another letter of request was sent to the Brgy. Captain of Brgy. Washington, Surigao City for

approval and the third letter was sent to all vendors in Brgy. Washington, Surigao City. Upon

approval, the researchers conducted the survey formally to all the vendors for them to answer.

After the survey, the researchers collected, tallied, interpreted, all the data and analyzed them

accordingly.

Data Analysis

The data gathered was analyzed in this study, using the following statistical tools.

Frequency count and percentage distribution. These were used to describe the profile of the

percentage.

Mean and standard deviation. These were used to determine the sanitary practitioner of the food

vendors.

Kruskal – Wallis ANOVA. This was done in vendor to find out if significant difference

exists in the sanitary practitioners of the vendors considering their profile.

15

CHAPTER 3

RESULTS AND DISCUSSION

In this chapter represent the table that include the variables and the results of our

questionnaire which is the table 1. Profile of the participants, table 2. Sanitaion Practices of food

vendors the the table 3. Kruskal Wallis result of Sanitaion Practices.

Table1.Profile of the Participants

Variables f (n=30) %

Age:

20 below 8 27

21 – 30 Yrs. Old 19 63

31 – 40 Yrs, Old 1 3

41 – 50 Yrs. Old 1 3

51 – and Above 1 3

Sex:

Male 19 63

Female 11 37

Number of years as to street food vendor :

2 Yrs. Below 22 73

3 - 4 Yrs. 5 17

5 - 6 Yrs. 2 7

7 – 8 Yrs. 1 3

Highest Educational Attainment:

Elementary Graduate 4 13

High School Level 4 13

High School Graduate 16 54

College Level 6 20

College Graduate

Availability of Sanitation Permit :

16

With 15 50

Without 15 50

The majority of the participants (63%) are 21-30 years old; others are 20 years old below

with 8 or (27%). It appears that the vendors are young adults according to a psychosocial theory.

As to the gender of the participants it was revealed that males dominated the vending

business in University of the Philippines, it indicates that men can really endure the work of

being a vendor.

Regarding the years in business, the finding had shown that most of the participants had

worked 2 years and below, this revelation could also be a basis why the result of the survey was

not that excellent knowing that the vendors are that experienced to handle foods.

In terms of the educational attainment of the vendors, high school graduates dominated

the vending business, this could also be a contributory factor of the failure to comply of the

vendors covered by our study, considering that there could be attain through a college degree.

As to the sanitation permit, 50% claimed that they have a sanitation permit and the

remaining 50% claimed that they don’t, this means that there is consistency in the data gathering

that we had known that the participants doesn’t have a sanitation permit could serve as the

bottom line of the survey, we can easily conclude that they can’t really pass the survey, and this

is big risk in the health of the consumers considering the health hazards brought by unsafe foods.

Ambulant food vendors shall comply with the requirements as to the issuance of the

health certificate which also includes monitoring the presence of intestinal parasites and bacterial

infection (Public Health Nursing in the Philippines, 2007).

17

Majority of the participants are paying a ticket everyday to the tax collector allowing

them to operate their small scale business.

Table 2.SanitationPracticesof Food Vendors

Variables M SD

A. Cleaning Food Utensils

1. Thorough washing of food utensils before applying soap. 3.70 .60

2. Using of detergents after washing. 3.63 .61

3. Thorough rinsing of food utensils after soaping. 3.50 .68

4. Dipping in boiling water after soaping. 3.20 .92

5. Cleaning and sanitizing equipment and utensils are done

in a way that protects them from contamination.

3.00 .64

Average: 3.41 .56

B. Food Display

1. Display cabinet for food is clean. 3.20 .74

2. Containers filled with food are covered. 2.83 .79

3. Serving utensils are clean. 3.20 .50

4. Each food displayed is properly covered. 2.63 .72

5. Slicing board to be used is free from dirt and other

disease causing agents.

2.70 .70

Average: 2.90 .53

C. Cooking Method

1. Ingredients are properly prepared and placed in clean

container.

2.80 .61

2. Food heating is done before serving. 3.50 .57

3. Ingredients used are free from contamination. 2.90 .71

4. Oil used for cooking is fresh and clean. 2.30 .99

5. Cook always wears proper paraphernalia’s like gloves

and hairnet.

1.53 .73

Average: 2.60 .46

D. Storage container

18

1. Storeroom/cabinet/compartment for storage is

provided.

2.70 .70

2. Storage is free from dirt and other disease causing

agents.

2.63 .61

3. Covers of storage containers are kept clean. 2.80 .63

4. Covers of storage containers are not only clean but dry

upon using.

2.50 .73

5. Foods are stored in areas free from dirts and

contamination.

2.53 .51

Average: 2.63 .51

E. Disposal

1. There is adequate number of waste containers for

disposal of food wastage.

2.63 .76

2. Containers of wastes are covered properly. 2.30 .70

3. Separate containers for left-over is provided. 2.30 .99

4. Containers are provided with stands and are not

directly placed on the floor.

2.93 .74

5. Containers are clean and dry before reuse. 2.83 .70

Average: 2.60 .61

F. Food Service

1. Food serving area is clean. 2.97 .70

2. Food vendors wear apron and hairnet. 1.60 .86

3. Serving utensils are used in collecting food to be

served.

2.73 .64

4. Food tables are cleaned before serving the food to the

customers.

2.83 .65

5. All liquid waste are discharged to the sanitary sewage

disposal system.

2.40 .72

Average: 2.50 .51

G. Food Preparation

1. Food preparation area is clean. 3.00 .64

19

2. All needed materials and utensils used in food

preparation are clean.

3.03 .72

3. Those involved in food preparation are always

wearing apron and hairnet.

1.60 .90

4. Potable water are readily available. 2.13 .99

5. Soap and sanitizer are readily available. 2.10 .70

Average: 2.40 .58

Grand Mean: 2.71 .43

The level of sanitation practices of the selected food vendors is described as moderately

manifested based on the grand mean of 2.71 and standard deviation .43 on a scale of four this

result indicates that the food vendors have not fully complied the sanitation requirement as

prescribed by the sanitation code.

Among the variables it is only in the aspect cleaning the food utensils where the vendors

have highly manifested based on the mean of 3.41 and standard deviation of .56. The food

display with 2.90 received the second highest rating then disposal with 2.63.

These aspects seemed to have a barely passing rating, this means that a lot of things must

have been done to improve their food vending along this aspect. The aspect of food preparation

and food services received the lowest rating with the mean of 2.40 and 2.50, respectively. Verbal

interpretations of these variables describe the sanitation practices to be less manifested or

categorically speaking low.

They are lowest in results because they are not complying the standard of the food

sanitation practices. According to the Presidential decree No. 856 code on sanitation, whereas,

the health of the people, being of paramount importance, all efforts of public services should be

directed towards the protection and promotion of health and the advancement in the field of

20

sanitation in recent years, there arises the need for updating and codifying our scattered sanitary

laws to ensure that they are in keeping with modern standards of sanitation and provide a handy

reference and guide for their enforcement.

With these aspects having lowest results, it is tantamount to hazards such as chronic or

acute that may make food injurious to the health of the consumers. It is not negotiable. Quality

includes all other attributes that influence a product’s value to the consumers. Food borne disease

is one outbreak involving agents such as Escherichia coli, Salmonella and chemical

contaminants highlight problems with food safety and increase public anxiety that modern

farming systems, food processing and marketing do not provide adequate safeguards for public

health.

This implies that the street vendors should be knowledgeable about proper sanitation.

They should be corrected in their inconsistencies in their food preparation, food services, and

handling of food products. This also implies training of food vendors.

Some items in the questionnaire got a Very Low manifestation rate, it’s because of

financial concerns of the vendors forcing them to give up the quality service that they are

suppose to render to their customers, while on the other hand some items got a Very High

manifestation rate because of the complyment factor from the City Health Office enabling them

to provide a just and fair service to their customers.

Test of Difference of Food Sanitation PracticesTable 3.Kruskalwallis results of Sanitary Practices

Variables Kw P Decision

Age 2.73 .6046 Do not Reject HoSex .77 .3808 Do not Reject HoHighest Educational Attainment

5.51 .1381 Do not Reject Ho

Years in Business 3.55 .3138 Do not Reject Ho

21

Sanitation Permit 5.79 .0161 Reject Ho

When the vendor’s level of sanitation compliance is analyzed using the Kruskal-Wallis

ANOVA, The p-value indicated in Table 3 results to following : age (.0646), Sex(.3808), highest

educational attainment(.1381), years in business (.3138), and business permit result(.2454).

There results indicate that there is no significant difference in the level of sanitation

practices compliance of the vendors when they are grouped according to age, sex, highest

educational attainment, years in business.

This goes to say that whether the vendor is young or old, male or female, educated or not,

have been in business so long or not, and have a business permit or without business permit,

there level of sanitary practices is the same. These aspects need to have more attention like

seminars that will be conducted by the city government should be having posters, brochure,

barker, in every main streets, to increase the chances of vendors attending seminars on food

handling and preparation. By this seminar it can help to the food vendors to improve their

sanitation practices. The Health department should also conduct a food monitoring on street

vendor to know if the street food vendors are following the protocols and applying the discussion

from the seminars.

However, when the vendors have not complied with the sanitary permits, the p-value

(0.161) is lower than (.05) levels. This means that there is a significant difference into level of

sanitary practices between vendors having sanitation permit and those don’t have.

In this study, those vendors who have sanitary permit have higher compliance sanitary

practices than those without permit. It is therefore strongly recommended to require all food

vendors of a sanitary permit to ensure public safety.

22

CHAPTER 4

SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

This chapter presents the summary, conclusions, and recommendation of the study.

Summary

This study aimed to determine the sanitation practices of food vendors in the University

of the Philippines. In the profile of our study it answered the following; in terms of: age, sex,

years in business, highest educational attainment, sanitation permit, and business permit. In

sanitation practices of food vendor that have been observed in terms of: cleaning food utensils,

food display, cooking method, storage containers, disposal, food services, and food preparation

the significant difference in the sanitation practices of food vendors.

Descriptive – the survey method we used to gathered data by using interview to the

respondents and observation as the main tool of this study. The main tool in gathering data was

the researcher made.

The statistical tools used to treat the data are included the following: Frequency count,

percentage computation, standard deviation, weighed mean and Kruskal –Wallis Anova. The

study was conducted during academic year 2011 – 2012

Findings

The findings of this study are summarized as follows;

23

1. Nineteen (19) vendors or 63% belong to the bracket of 21.30 yrs. old followed by the ages

20 and below with 18 or 27% and each of the bracket 31 – 40 yrs. old. 41 – 50 yrs. old and 51

above has1 which accounts to 9% of the total numbers of vendors in terms of age. With regards

to the variable sex, males dominated with 19 of 63% followed by the female with 11 or 37% of

the total numbers of participants in terms of sex. As to the numbers or years in business 22 or

73% had worked for 2 years and below followed by the bracket 3 – 4 years with 5 or 17%, 5 – 6

years with 2 or 7%, and 7 – 8 years with I which accounts to 3% of the total numbers of years in

business. In terms of educational attainment, high school graduate dominated the result with 16

or 54% followed by the vendors who had attended college level with 6 or 20%, then followed by

the elementary graduate and high school level with 4 vendors each vendors which counts to 26%

of the total of participants in terms of educational attainment. As to the sanitation permit 15 or

50% have complied while the remaining 15 or 50% doesn’t have a sanitation permit and with

regards to business permit 25 vendors or 83% have not complied while 5 or 17% have complied

the requirement.

2. The sanitation practices of food vendors in the University of the Philippines have a the grand

mean of 2.71 with verbal interpretation of moderately manifested with 2.40 as the lowest factors

with verbal interpretation of less manifested and 3.41 as the highest factor with verbal

interpretation of highly manifested. The rating scale is 1-4, with as the lowest and 4 as the

highest.

3. This results indicate that there is no significant difference in this level of sanitation practices

compliance of the vendors when they are group according to age, sex, highest educational

attainment, years in business, and business permit. In the result the vendors have a sanitary

permit have higher sanitary practices than without sanitary permit.

24

Conclusions

1. The majority of the food vendors in University of the Philippines, do not have a

sanitation permit which require for food vendors. Most of food vendors are located at

the Sunken Garded.

2. Majority of the vendors are high school graduates. It implies that they have a level of

education that is not sufficient for them to understand completely and incorporate the

protocols with the sanitation.

3. Some items in the questionnaire got a Very Low manifestation rate, its because of

financial concerns of the vendors forcing them to give up the quality service that they

are suppose to render to their customers, while on the other hand some items got a Very

High manifestation rate because of the complyment factor from the City Health Office

enabling them to provide a just and fair service to their customers.

Recommendation

From the findings and conclusions, the following are recommended:

25

1. The food vendors should be knowledgeable regarding Food Nutrition and Sanitation

based on the Philippine National Standards for Food Products to ensure the safety of the

consumers’ health.

2. Street vendors should maintain a clean environment and prevent foods from being

contaminated by placing covers on the foods being vended and protected from biological,

chemical and physical hazards.

3. Food vendors should be recommended to have a business permit and sanitation permit.

4. Street vendors should comply on the requirements of proper grooming and behavior, by

increasing their knowledge regarding the proper grooming and behavior of Sanitation

Practice of Food Vendors in University of the Philippines.

Part I. Profile of the Participants.

26

Please provide the following information.

1. Age: ______________

2. Sex:______________

Highest Educational Attainment: ________________

Do you have:

Sanitation Permit? ( ) Yes ( ) No

Business Permit? ( ) Yes ( ) No

How many years are in this business? ____________

Part II. Sanitation Practices of Food Vendors.

Kindly indicate as to what extent you have complied the following sanitary practices use

the guide below.

4 – Highly Manifested 3 – Moderately Manifested

2 – Less Manifested 1 – Not Manifested

H. Cleaning Food Utensils 4 3 2 1

6. Thorough washing of food utensils before applying soap.

7. Using of detergents after washing.

8. Thorough rinsing of food utensils after soaping.

9. Dipping in boiling water after soaping.

10. Cleaning and sanitizing equipment and utensils are done

in a way that protects them from contamination.

I. Food Display

6. Display cabinet for food is clean.

7. Containers filled with food are covered.

27

8. Serving utensils are clean.

9. Each food displayed is properly covered.

10. Slicing board to be used is free from dirt and other

diseasecausing agents.

J. Cooking Method

6. Ingredients are properly prepared and placed in clean

container.

7. Food heating is done before serving.

8. Ingredients used are free from contamination.

9. Oil used for cooking is fresh and clean.

10. Cook always wears proper paraphernalia’s like gloves and

hairnet.

K. Storage Containers

6. Storeroom/cabinet/compartment for storage is provided.

7. Storage is free from dirt and other disease causing agents.

8. Covers of storage containers are kept clean.

9. Covers of storage containers are not only clean but dry upon

using.

10. Foodsare stored in areas free from dirts and contamination.

L. Disposal

6. There is adequate number of waste containers for disposal of

food wastage.

7. Containers of wastes are covered properly.

8. Separate containers for left-over is provided.

9. Containers are provided with stands and are not directly

placed on the floor.

10. Containers are clean and dry before reuse.

M. Food Service

6. Food serving area is clean.

7. Food vendors wear apron and hairnet.

28

8. Serving utensils are used in collecting food to be served.

9. Food tables are cleaned before serving the food to the

customers.

10. All liquid waste are discharged to the sanitary sewage

disposal system.

N. Food Preparation

6. Food preparation area is clean.

7. All needed materials and utensils used in food preparation

are clean.

8. Those involved in food preparation are always wearing apron

and hairnet.

9. Potable water are readily available.

10. Soap and sanitizer are readily available.

References

Books

29

Sabida, Roy C. (Ed). (2004). Food service and catering management-a practice guide.Philippines: Orogen International Publishing co, Inc.

Kozier, Barbara. Mn, RN (2004). Fundamentals of Nursing. Philippines: Pearson Education Inc.

Cuevas, Frances Prescilla. RN, MAN (2007). Public Health Nursing in the Philippines: Published by the Publications Committee, National league of Philippine Government Nurses, Inc.

J. Hawker, Communicable Disease Control Handbook, Second Edition, Copyright 2011. Philippines by C & E Publishing Inc.

Jonas D. Policarpio, Economics in Health for the Allied Health Sciences, C & E Publishing Inc. Copyright @ 2006 by C & E Publishing, Inc.

Electronic Sources:

Sanitation and Handling

www.cde.state.co.us/cdenutrition/download/pdf/SEC21, Manila Bulletin, Copyright 2008

Proper Food Handling, Food Safety, andSanitationPractices

www.dining.mtu.edu/docs/food handling

http://www.wisegeek.com/what-is-food-safety.html,Malcolm Tatum, Copyright Protected:

2003-2011

http://www.agnet.org/news/aspac/2007/2007032101.html, Food and Agriculture Organization (FAO). n.d.

http://www.mb.com.ph/articles/225651/food-safety-awareness-week,Copyright 2011. Manila Bulletin

http://wiki.answers.com/Q/The_importance_of_food_safety_and_sanitation_as_the_basis_for_preventing_foodborrne_illness_in_retail_food_establishment.

APPENDIX A

LETTER ASKING PERMISSION TO CONDUCT THE STUDY

30

Saint Paul University SurigaoSurigao City

September 13-14, 2011

Dear Partcipants,

Good day!

The undersigned are student of Saint Paul University Surigao, who are conducting a Study of entitled “Sanitation Practices of Food Vendors in Barangay Washington Surigao City”. This Study is one of the requirement we have to fulfill for the degree Bachelor In Science of Nursing.

In connection with this, may we request your goodness to spare us your valuable time to answer some questions we need in our study. Whatever answer you give to our question, we assure that it will be held with outmost confidentially.

Anticipating your favorable consideration on this request. Thank you very much.

Prepared by:

Edillor, Bill Brian Non T.

Custodio, JedenJr. G.

Leyros ,Charles Joseph A. Researchers

Noted by:

Dr. Lucy L. Teves, RN, PhDResearcher Instructor

APPENDIX B

LETTER ASKING PERMISSION TO CONDUCT THE STUDY

31

BARANGAY WASHINGTON Surigao City

September 12, 2011

Hon. Jose D. Edradan Jr.,

Good day!

The undersigned are student of Saint Paul University Surigao, who are conducting a Study of entitled “Sanitation Practices of Food Vendors in Barangay Washington Surigao City”. This Study is one of the requirement we have to fulfill for the degree Bachelor In Science of Nursing.

In connection with this, we are asking for your full support on our study considering that your constituents will be the beneficiary of this research.

Anticipating your favorable consideration on this request. Thank you very much.

Prepared by:

Edillor, Bill Brian Non T.

Custodio, JedenJr. G.

Leyros ,Charles Joseph A. Researchers

Noted by:

Dr. Lucy L. Teves, RN, PhDResearcher Instructors

Approved by:

Hon. Jose D. Edradan Jr.Brgy. Captain

Brgy. Washington, Surigao City

APPENDICES C

A LETTER OF REQUEST TO VALIDATE THE QUESTIONNAIRE

32

September 12, 2011MR. JERRY MADERACAS Faculty- StatisticianSt. Paul University Surigao

Dear Sir,

The researchers are conducting a study on “SANITATION PRACTICES OF FOOD VENDORS IN BARANGAY WASHINGTON, SURIGAO CITY”for their undergraduate thesis as a partial fulfillment for the requirements for the degree of Bachelor of Science in Nursing.

In connection with this, we are asking for your help to validate this questionnaire because of your reliable expertise on this field. We will also accept your suggestions if there are any.

Thank you and more power!

Respectfully yours,

JEDEN G. CUSTODIO, JR

BILL BRIAN NON T. EDILLOR

CHARLES JOSEPH A. LEYROS

Researchers

Noted by:

MRS. LUCY L. TEVES, RN, PHDAdviser

CURRICULUM VITAE

33

PERSONAL DATA

Name : Jeden G. Custodio, Jr.

Date of Birth : October 7, 1991

Place of Birth : Brgy. White Beach, Dinagat, Dinagat Island

Home Address : PurokMatinabangon, Espina Ext., Brgy. Taft, Surigao City

Course : Bachelor of Science in Nursing

Civil Status : Single

Nationality : Filipino

Religion : Roman Catholic

E-mail Address : cjedenjr.galido@yahoo.com

Contact Number : 09497539470

Elementary : Dinagat Central Elementary School

High School : Dinagat School Of Fisheries

College : St. Paul University Surigao

CURRICULUM VITAE

34

PERSONAL DATA

Name : Bill Brian Non T. Edillor

Date of Birth : August 5, 1992

Place of Birth : Caraga Regional Hospital, Surigao City

Home Address : PurokKalipayan, Ipil, Surigao City

Course : Bachelor of Science in Nursing

Civil Status : Single

Nationality : Filipino

Religion : Roman Catholic

E-mail Address : Brianedillor@ymail.com

Contact Number : 09204144172

Elementary : Ipil Elementary School

High School : San Nicolas High School, Anao-aon, SDN

College : St. Paul University Surigao

CURRICULUM VITAE

35

PERSONAL DATA

Name : Charles Joseph A. Leyros

Date of Birth : May 20, 1991

Place of Birth : Surigao City

Home Address : Purok 6, Brgy. Bagakay, Claver, Suarigaodel Norte

Course : Bachelor of Science in Nursing

Civil Status : Single

Nationality : Filipino

Religion : Roman Catholic

E-mail Address : Charlesleyros@yahoo.com

Contact Number : 09995654224

Elementary : Claver Central Elementary School

High School : Claver National High School

College : St. Paul University Surigao