Dan Laurence QuitoyArado
Patrick Rey Quitoy Suarez
A Research Proposal Submitted In Partial Requirement in BES 124 (ENGINEERING REASEARCH)
PANELISTS: Engr. Mohammad Jaiton T. Halim MS EnSci
Engr. Lizamyl Robles Laping MS EnE
Table of Contents
Chapter| Title| Page|
I| Introduction 1.1 Background of the study 1.2 Statement of the problem 1.3 Objectives of the study 1.4 Significance of the study 1.5 Scope and Limitation of the study| 111223| II| Review of Related Literature 2.1 Sanitation Code of the Philippines 2.2 Proper Food Management Practices 2.3 The Selected canteens| 44610| III| Methodology 3.1 Locale of the Study 3.2 Research Design 3.3 Sampling Procedure 3.4 Respondents of the study 3.5 Data Collection 3.6 Data Analysis| 11111111121314| IV| Cost Estimation| 15|
V| Schedule of Activities| 16|
VI| References| 17|
CHAPTER I. INTRODUCTION
1.1 Background of the Study
Food is a primary necessity in the world. It is usually of plant and animal in origin in which its consist and contains essential nutrients ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life such as carbohydrates, fats, proteins, vitamins or minerals. Here in the Philippines, the Department of Food and Drugs is the agency that monitors, examines and studies the quality and standards of food and drugs as a part of protecting the public’s health and safety in consuming food products. Food establishment is an operation that stores, packages, serves, or otherwise provides a food for human consumption such as: a food service establishment, retail food store, satellite or other feeding location, catering operation if the operation provides foods directly to a consumer.
1.2 Statement of the Problem
Most food establishment don’t know the proper food management that involves the proper oversight of food selection, preparation, presentation, storage and preservation. An expert food manager or maybe the owner of the 1
establishment should know how to organize a commercial kitchen to the best advantage on how to store foods properly in an area that is safe and at the proper temperature. And every establishment don’t comply in the proper implementation of the provision in P.D. 856
1.3 Objectives of the Study
1. To evaluate the display and storage of cooked food on selected canteens at WMSU and its immediate vicinity. 2. To be able to determine if it meet the standard of food establishment based on PD856.
3. To determine the food management practices in the selected canteens.
1.4 Significance of the Study
The importance of this study is to aid the canteens owner in the proper implementation of the pertinent provision of P.D. 856. And to have a better understanding in food management specially for the canteens owner.
1.5 Scope and Limitation of the Study
This study was limited only on Classification on food establishment and food management on three (3) canteens located inside the WMSU campus two (2) in Campus A and one (1) in Campus B and one (1) canteen found outside the WMSU campus.
CHAPTER II. REVIEW OF RELATED LITERATURE
2.1 Sanitation Code of the Philippines P.D. 856
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 WHEREAS, with the advance 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;