FOOD SAFETY AND SANITATION PRACTICES OF PIGAR - PIGAR IN GALV G ALVA AN STREET, S TREET, DAGUPAN DAGUPAN CITY C ITY
Basto, Christine G. onte!a"or, E#$ar# Theo%i&'s C. Sa&o!on, aha G. S'&tan Sari(, Che)'i .
A Resear*h Presente# to the Fa*'&t" o% S*hoo& o% Internationa& +os(ita&it" anae!ent Co&eio #e Da'(an Are&&ano Street, Da'(an Cit"
In Partia& F'&%i&&!ent in the Re)'ire!ents in Ba*he&or o% S*ien*e in Internationa& +os(ita&it" anae!ent
ar*h /0 1
Cha(ter I INTRODUCTION Ba*1ro'n# o% the St'#"
Food sanitation sanitation and safety safety is a practice of keeping keeping the foods from crosscrosscontami contaminat nation, ion, storin storing g perish perishabl able e food food at the appropr appropriat iate e temper temperatu ature re (41 degrees), and heating food to a temperature that will inhibit bacterial growth (at least
180
degrees)
(http!""wikianswerscom"#"$hat%is %food%sanitatio%and
%safety, &01') Food safety refers to the conditions and practices that presere the uality of food to preent contamination and borne illnesses Food can be contaminated in many different ways some food products may already contain bacteria or parasites *he 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 +roperly handling and preparing food greatly reduces
the
risks
of
getting
food
borne
illnesses
(http!""deptswashingtonedu"foodrisk"oeriewhtml http!""deptswashingtonedu"foodrisk"oeriewhtml,, &01') +oor food preparation, handling, or storage can uickly result in food being contaminated with germs and may lead to illness if the contaminated food is eaten t is essential that food serice personnel protect the health of consumers *hey hae the responsibility of working in an efficient and safe manner *hey hae the responsibility to preent food borne illness by practicing clean work habits and following acceptable sanitary procedures, thus creating a sanitary
2
enironment anagement has the responsibility of training personnel (with help of health health authori authoritie ties) s) in accept acceptabl able e persona personall hygien hygiene e habits habits and in sanita sanitary ry tech techni niu ues es of food food hand handliling ng,, with with care carefu full (and (and cons consta tant ntly ly)) supe super ris isio ion n (http!""wwwcoeldoradocaus"emd"enhealth"guide%foodhtml-44k, (http!""wwwcoeldoradocaus"emd"enhealth"guide%foodhtml-44k, &01') Food safety is a worldwide issue affecting hundreds of millions of people who suffer suffer from from diseas diseases es caused caused by contam contamina inated ted food food *he $orld $orld .ealth .ealth /rganiation ($./) calls it one of the most widespread health problems and an important
cause
of
reduced
economic
productiity2
(http!""wwwgoldcoastgo (http!""wwwgoldcoastgoau", au", &01') Food safety and sanitation is an important public health concern n the 3nites tates, it is estimated that 56 million illnesses, '&7,000 hospitaliations, and 7,000 deaths are attribute to food borne illness each year *he annual cost of food borne illness is estimated to be from 10 to 8' billion (1) For some indi indii idu dual als, s, food food borne borne illn illnes ess s may resul resultt in a mild mild,, temp tempora orary ry disc discom omfo fort rt 9ecause older adults are a highly susceptible population, food borne illness may hae serious or long-term conseuences, and may be life threatening /rder adults are ulnerable to the food illness for seeral reasons like immune system, inflammation of the stomach lining and the decrease in stomach acid, decline in sense
of
smell
and
taste
(http!""wwwfiuedu":nutreldr"/;<+%* (http!""wwwfiuedu":nutreldr"/;<+%*oolki oolkit"Foodafety0&%18%0'htm, t"Foodafety0&%18%0'htm, &01') treet foods are popular nowadays not only because these are tasty but mainly because these are cheap and can easily take care of hunger treet foods are already part of the +hilippine culture =ike in other ;sian countries, it has
3
become become a way of life life 3rbani 3rbaniati ation on and poor poor sociosocio-econ economi omic c condit condition ions s in count countri ries es such such as ours ours hae hae pae paed d the the way way for for the the prol prolif ifer erat atio ion n of thes these e businesses ;nd so come two imperatie! uality and safety *he challenge is to assure costumers that what they are dining is healthy, wholesome and spoil-free $ith food safety and sanitation being a global concern, minimiing haards to whateer that is eaten (9ulalat, &007) >agu >agupa pan n ?ity ?ity is one one of the the key cities cities in +ang +angasi asina nan n to proi proince nce@s @s deelopment deelopment t has a 9angus 9angus Festial2 Festial2 that attracts attracts both domestic domestic and foreign foreign tourists t een holds a Auinness $orld of Becords as the longest bangus barbecue grill *he city goernment ties to maintain or een enhance this festiity by including the +igar-pigar industry as one of the maCor attraction of the city *o do this this,, howe howeer er,, a study study of food food safe safety ty and and sanit sanitat atio ion n prac practi tices ces of thes these e canteens must be undertaken to address health-related issues t is planned that the +igar-pigar will be more hygienic and appetiing that can be enCoyed by >adupenos and tourists2 *his assurance was gien by ayor 9elen Fernande to +igar-pigar patrons as the key departments of the city owed to work work clos closely ely to trans transfo form rm the the +igar +igar-p -pig igar ar Coin Coints ts opera operati ting ng in the the stree streett shoulders and sidewalk of Aalan into highly-maintained eateries ;ccording to >r
4
operations of all +igar-pigar caterers, reinforcing the proisions of the eDisting +igar-+igar ordinance *he city will ensure that only delectable yet safe food, orderly and conenient enironment, efficient serices, accessible facilities and well-trained and properly groomed food attendants will be rendered by operators *he city mayor directed the tasked force to identify areas wherein the city could install public restrooms and laatories to attend to additional needs of customers *he +igar-pigar area of the city is strictly implementing the rules and regulations of the operation to meet international standards E complying with the necessary food and enironment regulations for it to be recognied internationally *he uniue +igar-pigar eDperience can be aailed upon one@s isit to Aalan treet from siD in the eening to four in the morning (wwwdagupangoph"indeDphp idG&'5-1'k, &01') Furthermore, according to the ?ity /rdinance ection 1&, the /peration of the +igar-pigar Coints shall not be earlier that 6!00 o@clock in the eening not later than 4!00 o@clock in the morning of the following day for the reason that it coer the street of Aalan ;ll physical structures and facilities related to the operation of the +igar-pigar Coints shall, therefore, be cleared away from its assigned area by 4!00 o@clock in the morning (>agupan ?ity .ealth /ffice, &01') t is a necessity for +igar-pigar canteens to practice food safety and sanitation for the reason that +igar-pigar industry here in >agupan ?ity is becoming more popular, it also helps in improing the economy of the city *hus, it is important to study the food safety and sanitation practices of +igar-pigar
5
canteens to minimie instances that employees tend to neglect the proper food safety and sanitation practices that may cause diseases
Theoreti*a& Fra!e$or1
*he study was anchored from the Food +roduction anitation *heory ;ccording to the 9ortek@s Food +roduction anitation *heory, cleaning is the process of locating, identifying, containing, remoing and properly disposing of unwanted substances in an enironment t is the most powerful means of managing community@s immediate surroundings and protecting human health *he elements of the cleaning process encompass time, chemical action, air flow, temperature, mechanical action, eDtraction, and disposal *hese were found in the three subcategories of a sanitation department Aeneral sanitation is the process of cleaning areas that hae become soiled due to the manufacturing process =ike any type of industrial cleaning, this was scheduled and pertinent to the way a factory runs 9asically stated, if it@s dirty-it gets cleaned aintenance sanitation is the process of cleaning to maintain leels of performance on machinery so as to promote efficiency and growth *his type of cleaning goes hand in hand with preentatie maintenance $hen put together, a factory should minimie the amount of down time and keep running at peak performance Bestoration is the actiity of deep cleaning t is done periodically, as needed Bestoration occurs to bring an enironment back to a higher state of order Bestoration is not a normal cleaning process and reuires more time
6
*hese three! general sanitation, maintenance sanitation and restoration, ensure a healthy enironment and proide obious benefits *he three primary benefits in cleaning for health are the sanitation proides healthy space for liingH sanitation keeps particles from concentrating, and keeps harmful microorganism under control (wwwbortekindustriescom"bortek"Food+roductionhtm, &00&&01') Furthermore, food production is comprised of food purchasingH food preparing"handlingH food sericeH and food storage .ence, food safety and sanitation should be practiced along these fie processes inoled in the food production as to assure customers of sale food for consumption
Con*e(t'a& Fra!e$or1
*he paradigm of the study was sered as the pattern for analying the research process *he researchers employed the following ariables as the input of the study! a) the profile of +igar-pigar in Aalan t, >agupan ?ity, as to food purchasingH food preparing"handlingH foodsericeH and food storage oreoer, the research process was descriptie-uantitatie research using surey uestionnaire as its main tool for data gathering from the +igarpigar owners- the study@s respondents *his included #uestion formulation, Floating, Betrieing, ;nalysis and nterpretation n this study, the food safety and sanitation practices of +igar-pigar in Aalan t, >agupan ?ity was the independent output
7
INPUTS
PROCESS
OUTPUT
1 *he profiles of the +igar-pigar in Aalan treet, >agupan ?ity, in terms of! 11 Forms of ownershipH 1&
>escriptie
1' Iears of operationH
ethod of
and
Besearch 3sing
Food afety and
14 erices offered
#uestionnaires!
anitation
a #uestion
+ractices of +igar-
& *he eDtent of food
Formulation
pigar in Aalan t,
safety and sanitation
b Floating
practices of +igar-pigar
c Betrieing
in Aalal treet,
d ;nalysis
>agupan ?ity, in terms
e nterpretation
of! &1 Food purchasingH && Food preparing"handlingH &' Food sericesH and &4 Food storage Fi're /. Resear*h Para#i! State!ent o% the Pro2&e! 8
>agupan ?ity
*his study determined the Food afety and anitation +ractices of +igarpigar in Aalan treet, >agupan ?ity pecifically, this study sought to answer the following uestions! 1 $hat are the profiles of the +igar-pigar in Aalan treet, >agupan ?ity, in terms of! 11 Forms of ownershipH 1& agupan ?ity, in terms of! &1 Food purchasingH && Food preparing"handlingH &' Food sericesH and &4 Food storage
Ass'!(tions
1 *he +igar-pigar canteens in Aalan t, >agupan ?ity eDhibit different forms of ownership, number of personnel, years of operation, and serices offered & *he +igar-pigar canteens in Aalan t, >agupan ?ity practice food safety and sanitation in terms of food purchasing, food preparing"handling, food serice and food storage
9
+"(othesis
;dditional personnel are hired by the owner"operator to maintain its ery high eDtent of food safety and sanitation practices of +igar-pigar canteens ;chieing consistent eDtent of food safety and sanitation practice of +igarpigar ?anteens, the ?ity office should create programs in line with the food safety and sanitation practice of +igar-pigar canteens, and if possible, design a basic training program about food hygiene and sanitation in order to preent consumers from acuiring diseases
I!(ortan*e3Sini%i*an*e o% the St'#"
*his study will be of significance to the following! Piar-(iar Cons'!ers. *he results of the study will proide awareness on how
the how the +igar-pigar is cooked or produced *hus, it will gie them a hint regarding safety and health issues about the food Piar-(iar O$ners. *he results of the study will sere as a basis on how the
preparation of +igar-pigar will affect the public@s health Furthermore, it may spark ideas for better preparation and serice of the +igar-pigar Cit" Go4ern!ent o% Da'(an. *he results of the study will sere as a tool for
the proper food safety and sanitation practices of +igar-pigar canteens t could also be utilied as a basis to identify health issues for this kind of food
10
S*hoo& o% Internationa& +os(ita&it" anae!ent, Co&eio #e Da'(an. *he
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 hae been acuired from improper preparation and handling of food bought in a certain +igar-pigar canteens +R St'#ents *he results of the study will proide them an idea about the
eDtent of food safety and sanitation practices of +igar-pigar along Aalan t >agupan ?ity regarding the appropriate preparation and handling of foods being sold *he result of the research will also help the students apply necessary method of preparing and handling food
S*o(e an# De&i!itation o% the St'#"
*his research focused on the food safety and sanitation practices of +igarpigar in Aalan t, >agupan ?ity pecifically, this described! a) the profile of +igar-pigar as to forms of ownership, number of personnel, years of operation, and serices offeredH and b) the eDtent of food safety and sanitation practice of +igar-pigar in Aalan t, >agupan ?ity, as to food purchasing, food preparing"handling, foodsericeH and food storage oreoer, the research process was descriptie-ualitatie research using surey uestionnaires as its main tool for data gathering from the +igar-pigar owners E the study@s respondents Furthermore, it inoled 18 +igar-pigar owners along Aalan t, >agupan ?ity as the respondent of this study
11
De%inition o% Ter!s E5tent o% Pra*ti*e. *his refers to the leel or degree of using, obsering,
applying or performing a particular standard procedure Foo# Pre(aration. *his refers to the act of preparing food, the process from
buying raw products to being sold Foo# Pre(arin3+an#&in. *his refers to the act of preparing"handling food, the
process used from cooking to being sold to customers Foo# P'r*hasin. *his refers to the starting point of making sure the food in the
enironment is safe Foo# Sa%et". *his refers to the scientific discipline describing handling,
preparation, and storage of food in ways that preent food borne illness Foo# Sa%et" an# Sanitation Pra*ti*es. *his refers to the act of practicing food
safety and sanitation, the process used from the preparation of +igarpigar Foo# Sanitation. *his refers to the hygienic means of preenting human contact
from the haards of wastes to promote health Foo# Ser4i*e. *his encompasses those places, institutions, and companies
responsible for any meal prepared outside the home Foo# Storae. *his refers to the key to keeping food safe *his inoles proper
wrapping, proper labeling, temperature, and arrangement of the food that has been purchased
12
Piar-(iar. *his refers to a thinly sliced beef or carabeef seasoned plainly with
salt and cooked deep-fry
Cha(ter II REVIE6 OF LITERATURE an# STUDIES
13
;ccording to Jirginia ?laudio et al (&001), purchasing and obtaining foods safely, and the proper storage after purchase were important factors in food safety and sanitation .oweer, 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 >uring the cooking process, food changes its appearance, teDture and aroma ?ooking 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 $hen 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 oreoer, it cannot be oeremphasis that while all other factors are met, it must be safe and free from any possible sources of contamination +urchasing the right uantity of foods found to be safe does not ensure that it will remain so after purchase ;n 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 $hen buying meats in the market, it is suggested that you buy early in the day to ensure that the meat had not been unduly eDposed yet to flies and other possible contaminants n addition, because of the heat as the day goes, meats become breeding places for organism to grow and multiply $hile it is possible to the meats where safe to start with, it may become contaminated as it continues to be eDposed until the end of the day Jendors usually sell their products at a cheaper price at this time t may not necessarily be a real bargain to buy these
14
meats /ne may be paying a little more to buy meats from the supermarkets where meats are properly cut, wrapped and stored while on display t may be safer to buy from these reputable sources Aood meats should hae a bright red color for beef, darker red for carabeef, and a light pink to light red for pork ;ny discolorations, which could be grayish or greenish, should be aoided, een if these are sold at a bargain *he fats and muscles should not be loose or disintegrates easily when press the meat ost important of all, the meat should be free from foul odor Fish is ery susceptible to staleness once it is taken from the water *he deterioration occurs in the intestinal organs of the fish, which must be remoed as soon as possible to preent further deterioration n the wet market, howeer, fish is displayed whole on the counter throughout the day until bought ome endor place crushed ices on top to presere freshness n the supermarkets, fish may be sold already eiscerated and ready to cook Aood fish should hae no foul smell, the scales are intact, no greenish discolorations, and eyes are bright, and the flesh in firm Fish is ery susceptible to staleness once it is taken from the water *he deterioration occurs in the intestinal organs of the fish, which must be remoed as soon as possible to preent further deterioration Fruits, egetables and dry staples should not be miDed in the same bag as the perishables, een if these are separately bagged n general, raw perishables should not be miDed foods that can be eaten raw *here are many arieties of rice in the market $hat is important is not the ariety, but it should be free from beetles or insects t should be dried but not
15
powdery and should not be moist /ne should check for insect droppings within grains Aood clean grains are always the best guide in your selection, neither the ariety nor the price ?heaper rice is not always a good buy =ikewise, the most eDpensie ariety is not always a good buy $hen buying fruits and egetables, one must get only the amount needed for a few days t is adised that fruits and egetables be washed properly before using or eating $hen proper storage is aailable, one may be able to buy more fruits and egetables to last for more days t is not adisable to wash fruits and egetable long before use, as this will cause early rotting n general, raw perishables should not be miDed with food that can be eaten raw Fruits and egetables are not usually considered high risk for food poisoning or contamination 9ut it is well known that fruits and egetables are grown with the help of fertiliers *hese fertiliers ary from chemical miDtures to organic concoctions ources of organic concoctions are animal manure or urine ;s a general rule, use of latter is based on the assumption that the manure or urine has been process, purified and sanitied *his is a special concern when the fruit or egetable will be eaten raw Aood uality fruits should not be oerripe, should be free from blemishes, and soft parts #uality depends on the type of fruits, but as a general rule, oerripe and rotten fruits are not good buys Aood uality leafy egetables are easy to identify *hese should not be weltered, or yellowish in color Areen egetables should remain green ;gain, weltered and dehydrated egetables are not good buys, more so for nutrition content rather than for safety factors
16
Jirginia ?laudio et al (&001) also stated that, in preparing raw meats, all utensils should be washed with soapy water Fresh fish should be drawn and eiscerated as soon as possible, then washed and cut according to the desired style ;ll fruits and egetables should be washed before using or eating n preparing and cooking of rice, wash once, at most twice, and the rice washings used for soups or sauces wheneer possible Knough water is used and the rice let to steam in a coered pot n handling and cooking meat, it should not be sered 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 ;nyone who@s is sick should be prohibited in the booth or to handle food or utensils n handling leftoer foods, it can be risky and subCect to further contamination if is not done safely +lates for diners are set upside down with flatware placed underneath the plates Alasses are set upside down t is an unusual wat of table setting, but it certainly protects it from flies ?ooked foods are placed in adeuate containers with proper coer *he sering dishes must be the correct sie for the uantity of foodH otherwise it is difficult to handle the container without the fingers dipping into the food 3sing of bare hands should be aoided in sering prepared dishes *ake note of the cleanliness of the staff and how efficiently they handle dishes and food and checking the cleanliness of the restrooms t is also a necessity to check out the cleanliness of the place, the tables, and the floor, utensils, dishes, glasses and linens *he dining table must also be wiped clean of any food debris and place mats and tablecloths must be cleaned accordingly
17
Fresh meats bought should be rinsed briefly in running water, then towel dried before putting in storage Fish should be cleaned and eiscerated before storing cales may be remoed but may be left intact for some types of preparation Fruits and egetables should be sorted and cleaned before storing poiled pieces should be remoed and oerripe pieces should be separated t is not adisable to wash fruits if these will be not eaten immediately and green egetables should be wiped clean and washed only if is ready to use ost dry staples are stored at room temperature, in the pantry, as long as the location is dry and kept away from sunlight n thawing meats in the refrigerator, it should be kept in its wrapper or package *hawed meats should neer be refroen t for some reason, the amount of thawed meats was not used, refreeing is to be aoided t is better than the meats be cooked immediately, and then the cooked meat is froen ;ccording to ike +orter (&004), unless cooking the meat fresh, it should be uickly froen after butchering eal-sied uantities of meat should be placed into plastic bags ost of the air should be remoed from the plastic bags before sealing $hen the meat will be stored in the freeer for moe than a few days, the plastic bags should be wrapped in freeer paperH the freeer paper should be sealed with tapeH and the packages should be labeled appropriately eat prepared and stored in this manner maintains good uality for more than a year Jacuum-sealed bags probably improe the storage process, and acuumsealed bags may not reuire a second layer of freeer paper
18
;ccording to 9arbara 9rown (&008), fruits and egetables are an important part of a healthy diet ost supermarkets and grocery stores carry a wide ariety of fresh fruits and egetables that are nutritious, as well as tasty /ne of the key aspects in food safety is the proper handling of foods in order to reduce the risk of food borne illness $hen selecting fresh fruits and egetables produce, purchase items that are not bruised or damaged 9e sure to keep fresh fruits and egetables separated from meat, poultry and seafood *here is a chance that harmful bacteria may be in the soil or water where produce grows and come in contact with fruits and egetables *here@s also the possibility of fresh produce becoming contaminated after it is harested, during food preparation or in storage +roper storage affects both uality and safety ?ertain fruits and egetables retain the highest uality when stored in a clean refrigerator at 40 F or below +roduce that is purchased pre-cut or peeled should be refrigerator to maintain uality and safety *o reduce risk, all produce should be washed, een those that will be peeled before eating $ash produce under running water Cust before eating, cutting or cooking t is important for consumers to keep fruits and egetables that will be eaten raw separate from other foods such as raw meat, poultry or seafood >epartment of .uman erices (&005) stated that eeryone has bacteria on their bodies Ken healthy people can spread bacteria onto food by touching it with their hands *horoughly washing and drying hands before handling food and between handling raw food and cooked on ready-to-eat food can preent transfer
19
of microorganisms that causes diseases Leeping away raw from cooked food will preent of cross-contamination of food >isposable gloes can be used, the same precautions should be taken when handling raw food and cooked or readyto-eat food $ash and dry hand thoroughly before putting on gloes, and always use fresh gloes Linton and ?eserani (&004) stated that foodstuff of all kinds should be kept coered as much as possible to preent contamination from dust and flies f food and utensils are not coered, it could result to food contamination due to dust and microbes *he utensils in which the food is deeloped for sale must be kept clean, coered and protected as they easily become contaminated if left dirty or unprotected arriot and Araani (&008) stated that human beings are the largest contamination sources of food and should use clean tongs, gloes and hairnets and if possible, face mask to protect food from contamination Food tandards ;gency (&006) stated that moable and"or temporary premises includes maruees, market stalls, mobile ans, ending machines and homes where food is regularly prepared to be sold or gien to the public +remises and ending machines must be positioned, designed, constructed and kept clean and maintained in good repair and condition in a way that aoids the risk of contamination, particularly from animals and pests, as far as reasonably practical ;n adeuate supply of potable water should always be aailable to ensure that food is not contaminated $here non-potable is used in business, for eDample, for fire control, steam production, refrigerator and other similar
20
purposes, it must circulate in a separate, identified system t must not connect with, or be able to get into, the system of potable water ;ccording to the ?odeD ;limentarius ?ommission tandards programs, nternational food trade, and foreign trael, is increasing, bringing important social and economic benefits 9ut this also makes the spread of illness around the world easier Kating habits too, hae undergone maCor change in many countries in oer the two last decades and new food production, preparation and distribution techniues hae deeloped to reflect this Kffectie hygiene control, therefore, is ital to aoid the aderse human health and economic conseuence of food-borne illness, food-borne inCury, and food spoilage Keryone, 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 +otential sources of contaminations from the enironment should be considered n particular, primary food production should not be carried on in areas where the presence of potential harmful substances would lead to an unacceptable leel of such substance in food t states that food handlingH storage and transport procedures should be in place to sort food and food ingredients to segregate material which is eidently unfit to human consumption, dispose of any reCected material in hygienic manner and protect food and food ingredients from contamination of pest, or by chemical, physical or microbiological contamination or other obCectionable substance during handling, storing and transport
21
;s to euipment and containers coming into contact with food, it should be designed and constructed to assure that, where necessary, they can be adeuately cleaned, disinfected and maintained to aoid contamination of food Kuipments and containers should be made material with no toDic effect in intended use $here necessary, euipment should be durable and moable or capable of being disassembled to allow for maintenance, cleaning, disinfection, monitoring and, for eDample, to facilitate inspection for pest ?ontainers for waste, by-products and inedible or dangerous substances, should be specifically identifiable suitable constructed and, where appropriate, made of imperious material ?ontainers used to hold dangerous substances should be identified and, where appropriate, be lockable to preent malicious or accidental contamination of food +ersonal hygiene facilities should be aailable to ensure that an appropriate degree of personal hygiene can be maintained and to aoid contaminating food Food handlers should maintain a high degree of personal cleanliness and, wear suitable protectie clothing, head coering and footwear
22
to establish fitness for use /nly sound, suitable raw materials or ingredients should be use ;s for waste management, suitable proisions must be made for the remoal and storage of waste $aste must not be allowed to accumulate in food handling, food storage and other working areas and the adCoining enironment eDcept for far as is unaoidable for the proper functioning of the business $aste stores must be kept appropriately clean *sibogcom (&005) stated that one of the things the Filipinos are known for is their uniue ualities that make up most anything into something new and unblemished and, well, food is not an eDception $hile many nations still prefer dining in or dinning out and eating pias in a raucous ways, Filipinos bring their hungers to the streets for their faorite +inoy street food Kerywhere one looks, there is a ueue formed to buy some of the most eDotic delicacies that endors could
Cha(ter III ET+ODOLOGY
23
Resear*h Desin
*his study unitied the descriptie research *his design obtains information concerning the current status of the phenomena to describe what eDist2 with respect to ariables or conditions in a situation *he methods inoled range
from
the
surey
which
describes
the
status
uo
(http!""wwwokstateedu"ag"agedcm4h"academic"aged7M08"a"7M08"newpage110 htm) *his research design was utilied because it describes the current phenomena, problems and"or opinions, and is ery easy and direct in use, hence, is ery popular and widely used research method *he researchers utilied the surey type of descriptie research *his type of research collects the data from a large number of people at some particular time about some particular phenomenon t is a ery skillful actiity that not only reuires imaginatie and eDpert 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
(wwwbhoCirtualuniersitycomss"online%cou"b%ed"secp%0'"cp'b4u&p4asp)
So'r*es o% Data
*he setting of the study is at Aalan t, >agupan ?ity, where the surey was conducted *he respondents were the +igar-pigar owners along Aalan t >agupan ?ity *he study eDamined the +igar-pigar@s eDtent of food safety and sanitation practices
24
*hese +igar-pigar ?anteens include! ;ling@s /riginal +igar-pigarH *y-;nn@s +igar-pigar and BestaurantH irmon@s +igar-pigarHNabalaH Fastfood +igar-pigar O LaleskesH Lrismar ?anteenH ?hristine ae +igar-pigar O LambinganH &= +igarpigarH Pan-iguel +igar-pigarH +aulean +igar-pigar O 9ulaluhanH iko@s +igarpigar O LaleskesH +? FastfoodH pecial +igar-pigarH >yland@s +igar-pigarH ina@s +igar-pigarH 'L Larinderya +igar-pigar O LaleskesH erly@s +igar-pigar O LaleskesH Kr-Pun@s ?anteenH and elody@s ?anteen
Resear*h Instr'!ents
*he researchers utilied a surey-uestionnaire as a main tool in gathering information *he first part of the uestionnaire entailed the profile of the respondents, the +igar-pigar owners t included the a) the profile of +igar-pigar as to forms of ownership, number of personnel, years of operation, and serices offered $hile part & dealt on the eDtent of food safety and sanitation practice on +igar-pigar in Aalan t, >agupan ?ity, as to food purchasing, food preparing"handling, food serice and food storage *his uestionnaire was formulated by the researchers, with the help of their mentor to ensure that it will elicit data needed in the research oreoer, the items included was adapted from the book, Food afety and anitation for +hilippine ?onsumers2, by Jirginia ?laudio et al (&001) and was also based from the checklist of ?ity .ealth /ffice Further, before floating the uestionnaires to the respondents, the researches gae sample uestionnaires
25
to fie .B instructors for ealuation and comments *he comments gien by the instructors were utilied in improing the content of the uestionnaire *his uestionnaire employed a =ikert scale shown below N'!eri*a& 4a&'es
Des*ri(ti4e E)'i4a&ent
7 4 ' & 1
Jery .igh .igh oderate Fair light
Furthermore, the researchers floated uestionnaires to all the +igar-pigar ?anteen owners only ince these owners were busy, the uestionnaires were retrieed after three (') days
Data Co&&e*tion
*he study strictly followed the data gathering procedures! ata from uestionnaires were gathered, classified, tallied, tabulated, and presented by the researchers
Too&s %or Data Ana&"sis 26
*his research employed the freuency counts, percentages, and weighted mean Freuency counts and percentages were utilied to determine the profiles of +igar-pigar as to forms of ownership, number of personnel, years of operation, and serices offered $hile, weighted mean was utilied to determine the eDtent of food safety and sanitation practice of +igar-pigar in Aalan t, >agupan ?ity, as to food purchasing, food preparing"handling, food serice, and food storage *he weighted mean formula used was! WM
=
fX N
where! f G freuency Q G coded weights < G number of respondents
Further, to facilitate interpretation on the eDtent of practice food safety and sanitation, the alues shown below were used N'!eri*a& Va&'es
Des*ri(ti4e E)'i4a&ent
4&070
Jery .igh
'4041M
.igh
&60''M
oderate
180&7M
Fair
1115M
light
Cha(ter IV 27
DISCUSSION OF FINDINGS /. Pro%i&es o% the Res(on#ents /./For!s o% O$nershi( Ta2&e / Pro%i&es o% Res(on#ents as to For!s o% O$nershi( For!s o% O$nershi( Fre)'en*" Co'nts Per*entaes
ole +roprietorship +artnership ?orporation ?ooperatie
14 4 0 0
5558R &&&&R 0R 0R
Leen#7 4&0-700 Jery .ighH '40-41M .ighH &60-''M oderateH 180-&7M FairH and 100-15M slight
*his implies that maCority of the +igar-pigar canteens are owned by a single person, which may be because it is ery easy to formH and necessitates only a ery small amount of capital to start the business
/.N'!2er o% Personne& Ta2&e Pro%i&es o% the Res(on#ents as to N'!2er o% Personne& N'!2er o% Personne& Fre)'en*" Co'nts Per*entaes
1-& +ersonnel '-4 +ersonnel 7-6 +ersonnel 5-8 +ersonnel
' 6 8 1
1665R ''''R 4444R 776R
Leen#7 4&0-700 Jery .ighH '40-41M .ighH &60-''M oderateH 180-&7M FairH and 100-15M slight
*his implies that almost half of the +igar-pigar canteens employ 7-6 +ersonnel, while one-third employ '-4 personnel *hus, most of them employ '-6 personnel
/.8Years o% O(eration Ta2&e 8 28
Pro%i&es o% the Res(on#ents as to Years o% O(eration Years o% O(eration Fre)'en*" Co'nts Per*entaes
=ess than 1 Iear 1 Iear & Iears ' Iears 4 Iears 7 Iears ore than 7 Iears
& 6 5 & 0 1 1
1111R ''''R '88MR 1111R 0R 776R 776R
Leen#7 4&0-700 Jery .ighH '40-41M .ighH &60-''M oderateH 180-&7M FairH and 100-15M slight
*his implies that most of these +igar-+igar canteens hae operated from 1-& years
/.9ser4i*es O%%ere# Ta2&e 9 Pro%i&es o% the Res(on#ents as to Ser4i*es O%%ere# Ser4i*es O%%ere# Fre)'en*" Co'nts Per*entaes
+igar-pigar Laleskes
18 14 15 14 1' M 6 &
100R 5558R M444R 5558R 5&&&R 70R ''''R 1111R
Leen#7 4&0-700 Jery .ighH '40-41M .ighH &60-''M oderateH 180-&7M FairH and 100-15M slight
*his implies that most +igar-pigar canteens offer beerages (alcoholic and non-alcoholic) and other cooked meat and egetables aside from +igar-pigar, while least offer karaoke or ideoke
. E5tent o% Foo# Sa%et" an# Sanitation Pra*ti*es
29
./Foo# P'r*hasin
Foo# P'r*hasin
Ta2&e 0 So'r*es o% the S'((&" 6eihte# ean
a upermarket b $et arket c .ome Arown Food upplies
'65 'M4 '&&
Inter(retation
.igh .igh oderate
Leen#7 4&0-700 Jery .ighH '40-41M .ighH &60-''M oderateH 180-&7M FairH and 100-15M slight
;s shown in the *able 7, the respondent +igar-pigar ?anteens highly buy from wet market and supermarketH while moderately buy from home grown food supplies *his may be because these +igar-pigar canteens are near the wet market and supermarket Further, according to Jirinia ?laudio et al (&001), supermarket is the most sophisticated source where food supplies are generally pre-weighted and pre-packaged, which make buying easier
Ta2&e : Criteria in Se&e*tin eat Se&e*tin eat 6eihte# ean
a1 t should hae a bright red color for beef a& t should be darker red for carabeef a' t should be free from foul odor a4 *he fats and muscles should not be loose or disintegrates easily when the meat is pressed Poo&e# ean
Inter(retation
458
Jery .igh
4''
Jery .igh
476
Jery .igh
4&&
Jery .igh
9.9;
Ver" +ih
Leen#7 4&0-700 Jery .ighH '40-41M .ighH &60-''M oderateH 180-&7M FairH and 100-15M slight
;s shown in the *able 6, the respondent +igar-pigar ?anteens hae a ery high eDtent of practice in selecting meat with a pooled mean of 445 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 30
.oweer, all items under selecting meats are ery highly practiced, which means all of these criteria are checked
Ta2&e ; Criteria in Se&e*tin Fish Se&e*tin %ish 6eihte# ean
Inter(retation
b1 t should hae no foul odor b& t should hae intact scales b' t should hae no greenish discolorations b4 t should hae bright eyes and firm flesh
'8M '58 '8M
.igh .igh .igh
'M4
.igh
Poo&e# ean
8.<<
+ih
Leen#7 4&0-700 Jery .ighH '40-41M .ighH &60-''M oderateH 180-&7M FairH and 100-15M slight
;s shown in *able 5, the respondent +igar-pigar ?anteens hae a high eDtent of practice in selecting fish with a pooled mean of '88 Further, checking bright eyes and firm flesh has the highest weighted mean, while checking the intact scales has the lowest weighted mean .oweer, all items under selecting fish are highly practiced, which means all of these criteria are checked
Ta2&e < Criteria o% Se&e*tin Sta(&es Se&e*tin ri*e an# other sta(&es 6eihte# !ean
Inter(retation
c1 t should be free from beetles or insects c& t should be dried but not powdery c' t should not be moist
4M4
Jery .igh
47 4'M
Jery .igh Jery .igh
Poo&e# ean
9.:/
Ver" +ih
Leen#7 4&0-700 Jery .ighH '40-41M .ighH &60-''M oderateH 180-&7M FairH and 100-15M slight
;s shown in *able 8, the respondent +igar-pigar ?anteens hae a ery high eDtent of practice in selecting staples with a pooled mean of 461 .oweer, 31
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 .oweer, all items under selecting staples are ery highly practiced, which means all of these criteria are checked
Ta2&e = Criteria in Se&e*tin Fr'its an# Veeta2&es Se&e*tin %r'its an# 4eeta2&es 6eihte# ean Inter(retation
d1 t should be of good uality and should not be oerripe (for fruits) d& t should not be weltered or yellowish in color (for leafy egetables) d' t should not be free from blemishes and soft parts
4'M
Jery .igh
4'M
Jery .igh
465
Jery .igh
Poo&e# ean
9.9<
Ver" +ih
Leen#7 4&0-700 Jery .ighH '40-41M .ighH &60-''M oderateH 180-&7M FairH and 100-15M slight
;s shown in *able M, the respondent +igar-pigar ?anteens hae a ery high eDtent of practice in selecting fruits and egetables with a pooled mean of 448 .oweer , ensuring that the fruits and egetables are free from blemishes and soft parts has the highest weighted mean, while ensuring that the fruits are of good uality and should not be oerripe and the leafy egetables not be weltered or yellowish in color hae the lowest weighted mean .oweer, all items are under selecting fruits and egetables are ery highly practiced, which mean all of these criteria are checked
.Foo# Pre(arin3+an#&in Ta2&e / 32
E5tent o% Foo# Sa%et" an# Sanitation Pra*ti*es as to Foo# Pre(arin3+an#&in Foo# Pre(arin3+an#&in 6eihte# ean Inter(retation
&1 n preparing raw meats, all utensils should be washed with soapy water && n preparing fish, it should be drawn and eiscerated as soon as possible, then washed and cut according to desired cut &' n preparing fruits and egetables, it should be washed before using or eating &4 n preparing and cooking rice, it should hae enough water to be used to steam in a coered pot &7 n handling and cooking meat, it should not be sered on the same platter which contained the raw materials &6 Leeping hands clean and fresh food with hands as little as possible and separate the preparation tools for raw and uncooked meats &5 aintaining a high degree of personal cleanliness and shall conform to good hygiene practices during all working periods such as wearing hairnet &8 eparating raw foods to ready-toeat foods to protect food from crosscontamination &M 3sing disposable gloes, tissues, tongs or other utensils wheneer possible in handling raw food items &10 ;nyone who is sick should be prohibited in the booth or to handle food or utensils &11 .andling leftoer foods can be risky and subCect to further contamination if it is not done safely Poo&e# ean
47
Jery .igh
'5&
.igh
45&
Jery .igh
4''
Jery .igh
4'M
Jery .igh
4'M
Jery .igh
4'M
Jery .igh
'M4
.igh
406
.igh
444
Jery .igh
47
Jery .igh
9.;/
Ver" +ih
Leen#7 4&0-700 Jery .ighH '40-41M .ighH &60-''M oderateH 180-&7M FairH and 100-15M slight
33
;s shown in *able 10, the respondent +igar-pigar ?anteens hae a ery high eDtent of food safety and sanitation practice as to food preparing"handling with a pooled mean of 451 Further, ensuring that the fruits and egetables are washed before being eaten or used has the highest weighted mean, while ensuring that the fishes are drawn and eiscerated as soon as possible, then washed and cut according to desired cut has the lowest weighted mean, which is Cust highly practiced *his is in congruence with the policy of ?odeD ;limentarius ?ommission tandard +rograms that food handlers should maintain a high degree of personal cleanliness and wear suitable protectie clothing, head coering and footwear
34
.8Foo# Ser4i*e Ta2&e // E5tent o% Foo# Sa%et" an# Sanitation Pra*ti*es as to Foo# Ser4i*e Foo# Ser4i*e 6eihte# ean Inter(retation
'1 etting upside down of platter and glassware for diners with flat ware should be placed underneath the plates '& +lacing cooked foods to adeuate containers with proper coers and sering dishes should be correct sie for the uantity of foods '' 3sing bare hands should be aoided in sering prepared dishes '4 *aking note of the cleanliness of the employee and how efficiently they handle dishes and food among employees '7 ?hecking the cleanliness of restrooms '6 ?hecking out the cleanliness of place, the tables and the floor, utensils, dishes, glasses and linens '5 +utting away properly all leftoer foods and wiping cleanly the dining table of any food debris Poo&e# ean
4&8
Jery .igh
4&8
Jery .igh
4&8
Jery .igh
444
Jery .igh
4''
Jery .igh
461
Jery .igh
444
Jery .igh
9.8<
Ver" +ih
Leen#7 4&0-700 Jery .ighH '40-41M .ighH &60-''M oderateH 180-&7M FairH and 100-15M slight
;s shown in *able 11, the respondent +igar-pigar ?anteens hae a ery high eDtent of food safety and sanitation practice as to food serice with a pooled mean of 4'8 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 adeuate containers with proper coers and sering dishes in correct sie uantity of foods, and aoiding the use bare hands in sering prepared dishes hae the lowest weighted mean
35
.oweer, all items under the eDtent of food safety sanitation practices as to food serice are ery highly practiced, which means all of these criteria are checked .9 Foo# Storae Ta2&e / E5tent o% Foo# Sa%et" an# Sanitation Pra*ti*es as to Foo# Storae Foo# Storae 6eihte# ean Inter(retation
41 n storing meat, it should be rinsed briefly in running water after buying and then towel dried 4& n storing fish and other seafood, it should cleaned and eiscerated 4' n storing fruits and egetables, it should be sorted and cleaned 44 n storing dry staples, it should be at room temperature, the location is dry and kept away from sunlight 47 n presering foods, it could be dried, salted or cooked in syrup 46 n thawing froen meats, it should be kept in its wrapper or package and it should neer be refroen Poo&e# ean
'8'
.igh
'65
.igh
4''
Jery .igh
4&8
Jery .igh
4&&
Jery .igh
4&&
Jery .igh
9.=
+ih
Leen#7 4&0-700 Jery .ighH '40-41M .ighH &60-''M oderateH 180-&7M FairH and 100-15M slight
;s shown in *able 1&, the respondent +igar-pigar ?anteens hae a high eDtent of food safety and sanitation practice as to food storage with a pooled mean of 40M Further, sorting and cleaning fruits and egetables before storing has the highest weighted mean, while ensuring that fish and other seafood cleaned and eiscerated before storing has the lowest weighted mean, which is Cust highly practiced along with rinsing briefly the meat in running water after buying and then being towel dried before storing *his supports the statement of ike +orter (&004), when the meat will be stored in the freeer for more than a few days, the plastic bags should be
36
wrapped in freeer paperH the freeer paper should be sealed with tapeH and the packages should be labeled appropriately eat prepared and stored in this manner maintains good uality for more than a year *his supports the statement of 9arbara 9rown (&008), that proper storage affects both uality and safety ?ertain fruits and egetables retain the highest uality when stored in a clean refrigerator at 40 F or below +roduce that is purchased pre-cut or peeled should be refrigerated to maintain uality and safety *o reduce risk, all produce should be washed, een those that will be peeled before eating $ash produce under running water Cust before eating, cutting or cooking t is important for consumers to keep fruits and egetables that will be eaten raw separate from other foods such as raw meat, poultry or seafood
Cha(ter V
37
SUARY, CONCLUSIONS AND RECOENDATIONS S'!!ar"
*his research focused on the Food afety and anitation +ractices of +igar-pigar in Aalan t, >agupan ?ity pecifically, this described a) the profile of +igar-pigar as to forms of ownershipH number of personnelH years of operationH and serices offeredH b) the eDtent of food safety and sanitation practice of +igarpigar
in
Aalan
t,
>agupan
?ity,
as
to
food
purchasingH
food
preparing"handlingH foodsericeH and food storage oreoer, the research process was descriptie-ualitatie research using surey uestionnaires that include uestion formulation, floating, retrieing, analysis and interpretation as its main tool for data gathering from the 18 +igarpigar owners as the respondents of the study along Aalan t, >agupan ?ity
Fin#ins
9ased on the data gathered, the researchers found that! /. Pro%i&e o% the Res(on#ents /./ For!s o% O$nershi(
aCority of the +igar-pigar canteens are owned by a single person, which may be because it is ery easy to formH and necessitates only a ery small amount of capital to start the business
/. N'!2er o% Personne&
38
;lmost half of the +igar-pigar canteens employ 7-6 personnelH while onethird employ '-4 personnel *hus, most of them employ '-6 personnel /.8 Years o% O(eration
ost of these +igar-pigar canteens hae operated from 1-& years /.9 Ser4i*es O%%ere#
ost of them offer beerages (alcoholic and non-alcoholic) and other cooked meat and egetables aside from +igar-pigar, while least offer karaoke or ideoke
E5tent o% Foo# Sa%et" an# Sanitation Pra*ti*e ./ Foo# P'r*hasin
*he respondent +igar-pigar ?anteens highly buy from wet market and supermarketH while moderately buy from home grown food supplies Further, the respondent +igar-pigar ?anteens hae a ery high eDtent of practice in selecting meat, staples, fruits and egetables while hae a high eDtent of practice in selecting fish . Foo# Pre(arin3+an#&in
*he respondent +igar-pigar ?anteens hae a ery high eDtent of food safety and sanitation practice as to food preparing"handling .8Foo# Ser4i*e
*he respondent +igar-pigar ?anteens hae a ery high eDtent of food safety and sanitation practice as to food serice .9Foo# Storae
39
*he respondent +igar-pigar ?anteens hae a high eDtent of food safety and sanitation practice as to food storage
Con*&'sions
9ased on the findings of the study, the researchers concluded that! 1 ;lmost all +igar-pigar canteens in >agupan ?ity are owned by a single person, were manned by 7-6 personnel, were operating in two years and sere +igar-pigar, kaleskes, non-alcoholic and alcoholic beerages, cooked meat and egetables and offers ideoke"karaoke & *he +igar-pigar canteens in >agupan ?ity hae a ery high food safety and sanitation practices in food purchasing, food preparing"handling, food serice and food storage
Re*o!!en#ations
9ased on the conclusions presented, the following are recommended 1 /n the profiles of the respondents, additional personnel should be hired by the owner"operator to ensure that it maintains its ery high eDtent of food safety and sanitation practices of +igar-pigar canteens & *o achiee consistent eDtent of food safety and sanitation practices of +igar-pigar ?anteens, the city office should create programs in line with the food safety and sanitation practices of +igar-pigar canteens, and if possible, design a basic training program about food hygiene and sanitation in order to preent consumers from acuiring diseasesH
40
' ; deeper inestigation through eDperimentation, ealuation and obseration in the food safety and sanitation practices of +igar-pigar canteensH and 4 *he +igar-pigar canteens should be relocated at the agsaysay or alimgas market to lessen the risk of food safety and sanitation to its customers
Colegio De Dagupan Arellano Street Dagupan, City SCHOOL OF INTERNATIONAL HOSPITALITY MANAGEMENT 41
F//> ;FK*I ;<> ;<*;*/< +B;?*?K /F +A;B - +A;B < A;=J;< *BKK*, >;A3+;< ?*I Na!e7 >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Gen#er7>>>>>>>>>
A##ress7 >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Ci4i& Stat's7 >>>>>
Ae7 >>>>>>>>>>>>>
onth&"3 Fa!i&" In*o!e7 >>>>>>>>>>>>>>>>>>>>>
Part I. Pro%i&e o% the Res(on#ents Instr'*tions7 +lease check
✔ the
boDes
☐ that
best describes your business
profile +lease do not leae any item unanswered 1 *ype of /wnership ☐ole
+roprietorship
☐?orporation
☐+artnership
☐?ooperatie
&
+ersonnel
☐5-8
+ersonnel
☐'-4
+ersonnel
☐M-10
☐7-6
+ersonnel
☐ore
+ersonnel than 10 +ersonnel
' Iears of /peration ☐=ess
than 1 Iear
☐4 Iears
☐1
Iear
☐7 Iears
☐&
Iears
☐6
☐'
Iears
☐ore
Iears than 6 Iears
4 erices /ffered ☐+igar-pigar ☐Laleskes ☐
beerages (softdrinks, Cuices)
beerages (beer, gin, rum)
☐?ooked
meat (adobo, afritada, caldereta)
☐?ooked
egetables (chopsuey, pinakbet)
☐Jideoke"Laraoke
42
☐/thers,
please specify!%%%%%%%%%%%
Part II. E5tent o% Foo# Sa%et" an# Sanitation Pra*ti*e Instr'*tions! 9elow are the food and safety and sanitation practices used in
food serice industry +lease rate your eDtent of practice of these safety and sanitation by checking the column that corresponds to your rating +lease use the scales! 0 ? 4er" hih@ 9 ? hih@ 8 ? !o#erate@ ? %air@ an# / ? s&iht. E5tent o% Pra*ti*es Foo# Sa%et" an# Sanitation Pra*ti*es /. Foo# P'r*hasin
a b
c
a
7
4
'
&
1
upermarket (*he foods obtained from supermarket are pre weighted and pre-packaged, thus reliable and sanitary) $et market (*he food obtained from wet markets may not necessarily be pre-weighted and pre-packaged, thus may not be reliable and sanitary) .ome grown food supply (*he foods from rural areas produce their own food supplies afety and sanitation can be implemented by household members when producers for farming are followed) Se&e*tin !eat
a1 t should hae a bright red color for beef a& t should be darker red for carabeef a' t should be free from foul odor a4 *he fats and muscles should not be loose or disintegrates easily when the meat is pressed 2
Se&e*tin %ish
b1 t should hae no foul odor b& t should hae intact scales b' t should hae no greenish discolorations b4 t should hae bright eyes and firm flesh *
Se&e*tin ri*e an# other sta(&es
c1 t should be free from beetles or insects c& t should be dried but not powdery c' t should not be moist #
Se&e*tin %r'its an# 4eeta2&es
d1 t should be of good uality and should not be oerripe (for fruits) d& t should not be weltered or yellowish in color (for leafy egetables) d' t should not be free from blemishes and soft parts Foo# Sa%et" an# Sanitation Pra*ti*es . Foo# Pre(arin3+an#&in
&1 n preparing raw meats, all utensils should be washed with soapy water && n preparing fish, it should be drawn and eiscerated as soon as possible, then washed and cut according to desired cut &' n preparing fruits and egetables, it should be washed before using or eating 43
0
9
8
/
&4 n preparing and cooking rice, it should hae enough water to be used to steam in a coered pot &7 n handling and cooking meat, it should not be sered on the same platter which contained the raw materials &6 Leeping hands clean and fresh food with hands as little as possible and separate the preparation tools for raw and uncooked meats &5 aintaining a high degree of personal cleanliness and shall conform to good hygiene practices during all working periods such as wearing hairnet &8 eparating raw foods to ready-to-eat foods to protect food from cross-contamination &M 3sing disposable gloes, tissues, tongs or other utensils wheneer possible in handling raw food items &10 ;nyone who is sick should be prohibited in the booth or to handle food or utensils &11 .andling leftoer foods can be risky and subCect to further contamination if it is not done safely 8. Foo# Ser4i*e
'1 etting upside down of platter and glassware for diners with flat ware should be placed underneath the plates '& +lacing cooked foods to adeuate containers with proper coers and sering dishes should be correct sie for the uantity of foods '' 3sing bare hands should be aoided in sering prepared dishes '4 *aking note of the cleanliness of the employee and how efficiently they handle dishes and food among employees '7 ?hecking the cleanliness of restrooms '6 ?hecking out the cleanliness of place, the tables and the floor, utensils, dishes, glasses and linens '5 +utting away properly all leftoer foods and wiping cleanly the dining table of any food debris 9. Foo# Storae
41 n storing meat, it should be rinsed briefly in running water after buying and then towel dried 4& n storing fish and other seafood, it should clean and eiscerated 4' n storing fruits and egetables, it should be sorted and cleaned 44 n storing dry staples, it should be at room temperature, the location is dry and kept away from sunlight 47 n presering foods, it could be dried, salted or cooked in syrup 46 n thawing froen meats, it should be kept in its wrapper or package and it should neer be refroen (;dapted from the bookH Food afety and anitation for +hilippine ?onsumers2, by Jirginia ?luadio et al &001)
Bi2&iora(h" A. Boo1s
44
