Thesis: Food Safety
CHAPTER 1
The Problem and Its Background
Introduction Jolly-jeeps are small cafeteria beside large office buildings that offer good food in a cheap price. On its early years it’s just a simple "karinderia" canteen. Since many office workers find cheaper food rather than eating everyday in a fast food. These karinderias find way to sell their delicious home-made foods to the business district. If you 're a full grown Filipino you wouldn’t miss the chance to eat or have like to be in Jollibee when you were young. That’s were exactly where “jolly-jeeps” name came from. A brief history of the famous Filipino fast food Jollibee is they started selling hamburgers and hotdog buns in a jeep like canteen. They load their jeeps with foods at the morning and off to their destination to sell their goodies and go home with the same jeep at night. And so on it became successful and opens its own stalls all around the Makati Business District. So in its popularity and origin, canteens just like jolly-jeep even though sometimes it’s more like just a canteen with out the wheels anymore and just waiting for a delivery of their products that they sell. This study focused on their sanitation practices. Since these food serving establishments are very in demand and loved by people, the second concern on being practical is safety. These food establishments serve their foods exposed to the open. Some respondents commented that they are still not comfortable to some things and procedures that these establishments offer. Questions run in their mind and the researchers are here to find out how they do it. In order to support concern about this matter the researchers found a strict order to maintain proper food safety in food serving establishments. To reduce the incidence of food borne diseases, the Department on the Ministry of Health of the Philippines has a food sanitation program aimed at ameliorating food sanitation conditions through improved training and supervision of personnel responsible for food sanitation and more effective implementation of the Code on Sanitation. Food sanitation seminars, especially for food handlers, are conducted at the national, provincial and municipal levels. A Basic food laws is embodied in the following legislative act and presidential decree namely: Presidential Decree No. 856 or the Code on Sanitation covers the sanitation of food service establishments. All food establishments are required to obtain a license to operate, Inspection, which is renewable annually. Food establishments, when found operating under unhygienic conditions or not in accordance with the guidelines of Good Manufacturing Practices (GMP), are required to stop their operation, and the license is suspended. If the management fails to institute corrective measures, the license to operate may be permanently revoked. To monitor the health of food handlers, such persons are required to obtain a health certificate before they are employed.
Background of the Study Jolly – jeeps are small stalls of karinderia beside large office buildings that offer good foods in a cheap price. It became successful and can be seen around the Makati Business District. The reason for its success is because Filipinos nowadays are thrifty and they find a way to spend less but will satisfy them more. They found these categories in a karinderia like jolly – jeep, cheap yet delicious. But often some of these establishments tend to take for granted the cleanliness of the food that they are selling which is the most important factor that they should be aware of. This study focused on their sanitation practices. It is the responsibility of every person working in the food establishment to keep things clean and sanitized. Effective cleaning of equipment reduces the chances of food contamination during preparation (some jolly – jeeps use disposables which are more appropriate), storage, and service. Cleaning is concerned with the removal of visible soil from the surfaces of equipment and utensils. Sanitary means healthful or hygienic. It involves reducing the number of disease causing microorganisms on the surface of equipment and utensils to acceptable public health levels. Something that is sanitary poses little or no risk to human health. Good sanitation minimizes attraction of pests, increases life of equipment, improves employee morale and efficiency, and is important from other aesthetic considerations. Since their foods are exposed to the open, some respondents are still not comfortable to some of their food items and utensils that they offer in terms of cleanliness. Managing the safety of food involves controlling the supply, maintaining sanitary facilities, and training employees to know how to work with food safely. Knowledge, skills, and abilities must focus on food safety practices that will protect the public from food borne illness. The prevention of food borne illness begins with the knowledge of where contaminants came from, how they get into food and what can be done to control and eliminate them. Also an error in time or temperature management, cross contamination, or personal health and hygiene of food workers can cost a life among our vulnerable citizens. Storage, preparation, holding, and service procedures are critical in the prevention of food borne illness. Employees do not typically come to know this information. They have to be trained. Jolly – jeep owners must be in this concept.
Setting of the Study The researchers conducted the study at the jolly-jeeps along Esteban Street Legaspi Village, Makati City. On Esteban Street at Legaspi Village alone, approximately 10 – 20 jolly-jeeps are found. Makati City is the business capital of the Philippines, making it a target for food business. Makati City is surrounded with business offices and buildings that is why a lot of restaurants and fast food chains are found on almost every corner of the street. Office workers have tight schedule so they are always on the go. Because of this, they look for establishments that can satisfy their needs. One of which are the jolly-jeeps found outside the office buildings on almost every street in Makati. Not only that they cost less but everyday the foods being served are always different unlike the ones found on fast foods which are always the same.
Figure 1
Map of Central Business District of Makati
Figure 2
Vicinity Map of Esteban Street, Legaspi Village Makati
Conceptual/Theoretical Framework
This study was supported by the theory of Chuktuk, in which he stated that the operation of street food vendors just like jolly-jeep must practice standards of operation. Moreover, according to him, jolly-jeep food stall must be made from material that is easy to clean and must be in good condition. Thus, according to him, this standard can bring satisfaction to the customers. This standard consists of different sanitary procedures such as, food storage, food preparation, food handling and bussing-out. This procedure satisfies the health need of their customers. In addition, the customers will patronize the jolly-jeep foods because of their trust on the freshness and clean food this mobile store offer.
It is, therefore, the intent of the researchers to investigate further the extent of implication of these sanitary procedures of jolly-jeep to their customer satisfaction.
Assessment
Figure 3
Research Paradigm showing the Assessment on Sanitary Procedures of Jolly-jeep in terms of Food Preparation, Food Storage, Food Handling and Bussing-out.
Statement of the Problem These are the information guide that will be asked to each respondent, who are the frequent customers of jolly-jeep, to know and gain more details about food stall. 1. What are the profiles of respondents? 1. Age 2. Monthly Income 2. What are the sanitary procedures of jolly-jeep? 2.1 Food Storage 2.2 Food Preparation 2.3 Food Handling 2.4 Bussing-out 3. What is the implication of sanitary procedures of jolly-jeep to their customer satisfaction.
Assumption of the Study The researchers assumed that the respondents answered the questionnaire by their own and true opinion. The researchers also assumed that the information gathered from the respondents will be useful and accurate for the success of the study.
Significance of the Study The study on the sanitation practices of the jolly-jeeps will be of importance to HRM students. It will help them understand the standard sanitation practices done on small food establishments. Also, it will benefit Hotel and Restaurant Management students for further reference. This study will also be significant to the following clienteles: • The market, so that they could provide a much cleaner and safer products to their buyers. • People who want to franchise, for them to have the knowledge on what they have to do and what they can improve. • The staff of jolly-jeep, what sanitation practices they lack so that they can improve for them to look more presentable to people. • The Bureau of Food and Drugs, for them to know how safe the foods that are being sold on those kinds of establishments.
Scope and Delimitations of the Study The study was limited to the effective use of measures which will create and maintain healthful environmental conditions. Among these Sanitary procedures are Food Preparation, Food Storage, Food handling, Bussing-out and Employees’ Hygiene.
Definition of Terms The terms included in this research paper will be defined to facilitate easy understanding of the study. Ameliorating. It means to make or become better; improve.2
Bureau of Food and Drugs. It means a food organization that develop plans, policies, programs and strategies that will be used for regulating processed foods, drugs and other related products.9
Bussing – out. It is the act of cleaning the eating/dining area of dishes, foods, etc.7
Close-ended questionnaire. It limits the responses to the checklist of answers prepared by the researchers.21 Contaminants. Undesirable compounds found in foods, the result of residues of agricultural chemicals (pesticides, fungicides, herbicides, fertilizers, etc.), through the manufacturing process or as a result of pollution.4
Cross-contamination. It is the physical movement or transfer of harmful bacteria from one person, object or place to another. It is a key factor in food poisoning, and it has four common sources - food, people, equipment and work surfaces.4
FAO. Food and Agriculture Association, a specialized agency of the United Nations that leads international efforts to defeat hunger.16 FDA. Food and Drug Administration(USA), Government agency of United States’ Department of Health and Human Service responsible for regulating and supervising the safety of foods, tobacco, etc.12 Food Borne disease. Infectious or toxic disease caused by agents that enter the body through the consumption of food. The causative agents may be present in food as a result of infection of animals from which food is prepared or contamination at source or during manufacture, storage, and preparation.2
Food contamination. It refers to the presence in food of harmful chemicals and microorganisms which can cause consumer illness.3
Food Safety. It is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness.2 Franchise. A form of business organization in which a firm which already has a successful product or service (the franchisor) enters into a continuing contractual relationship with other businesses (franchisees) operating under the franchisor 's trade name and usually with the franchisor 's guidance, in exchange for a fee.9
Inspection. It is an organized examination or formal evaluation exercise. It involves the measurements, tests, and gauges applied to certain characteristics in regard to an object or activity.2
Jolly – jeeps. It is a small food eatery also known as food stalls, mobile stores or kiosk.1 Legislative act. Is a formal written enactment produced by a legislative process. It may refer to:
• An Act of Congress which is a statute enacted by a legislature named Congress, as in the United States and the Philippines.
• An Act of Parliament , which is a statute enacted as primary legislation by a parliament, as in the United Kingdom.
• a legal instrument enacted by a legislative process that does not solely involve a legislature called Congress or Parliament, such as a German statute (Gesetz) or a European Union directive or regulation.2
Presidential decree. An authoritative order having the force of law.2
Sanitation. It is the hygienic means of promoting health through prevention of human contact with the hazards of waste.3 Simple Random Technique. It is a technique of collecting data on subset of individuals chosen from a large set of individuals. Each individual are chosen randomly and avoids choosing members more than once.21 Vulnerable. Capable of being physically or emotionally wounded.4
CHAPTER 2
Review of Related Literature and Studies
This chapter discuss about the supporting reference about our study in sanitary procedures of jolly-jeep food establishments. We categorized published references and studies in foreign and local.
Local Literature Bumatay states that, “Street food has significant nutritional value and is affordable but this can be outweighed by risks. Street foods are very common, the government tasked the Food Nutrition and Research Institute (FNRI) to ensure food safety in small food outlets called kiosks. An informal regulatory body was also organized to oversee the growing number of water-refilling stations in Food Establishment.8 According to Department of health under the Rules and Regulations of Food Establishments of the Sanitation Code of the Philippines, “food handlers are required to observed good personal hygiene and practices such as: wearing clean working garments and hair restrain, washing of hands, arms and fingernails before working. Such washing must be repeated during working hours and after smoking, visiting the toilet, coughing or sneezing into hands, or as after as may necessary to remove dirt and contaminants.” 9 “Under the Rules and Regulations of Food Establishment of the Sanitation Code of the Philippines, the food booths, stalls, carts, or similar trade shall be constructed the food, drinks, utensils and equipment not be exposed to insects, dust and other contaminants. They shall be located in clean surroundings and kept in clean sanitary conditions. Only food and drinks which are clean, wholesome and free from adulteration shall be sold and served. Adequate supply of water of safe quality and suitable sink shall be easily available and used for cleaning utensils and equipment. Only single-service containers, wrapping and packaging materials and utensils shall be used in serving or selling food and drinks. All food booths and the like shall be provided with proper storage and holding facilities to maintain the food or drinks hot or cold as the case maybe. Adequate provision shall be made for refrigeration or equivalent of readily perishable food and drinks at 7°C (45°F) or lower. On the other hand, cooked food, including gravies and sauce, which are intended to be served with the hot food, shall be kept at a temperature not lower than 60°C (140°F). Ice shall come from approved sources, and so stored and handled as to avoid contamination. All garbage and rubbish from the booths, stalls, and carts shall be kept in tight receptacles. Refuse containers shall be also available on the grounds of the carnivals or fairs at strategic locations. Waste water and other liquid wastes shall be disposed off in a sanitary manner so as not to create nuisance. Bottled and packaged drinks shall not be submerged in the cooling water. The cooling container shall be kept clean and sanitary. Water to be used in preparation of tea, coffee, chocolate and other instant food drinks shall be prepared from safe and potable water. Sugar and cream shall be individually wrapped or served from sanitary dispensers. Food booths, etc. shall be disinfected weekly, the procedure of which shall be approved by through the supervision of local health office.” These should be the standard to be followed by food handlers for them to have quality and safe foods to sell. Food contamination can be prevented and control to reduce the risk of food borne illness. Food handlers from food kiosks are not exempted to theses standards, though they are just small food establishment, still, they are required to follow this standards to promote ill free environment and to provide satisfaction to their customers. 10 According to the department of public health19-13 B40Sanitation of foodstuffs All exposed food shall be stored at least eighteen inches above the floor and all food which may be contaminated by exposure when deposited at a food establishment on delivery shall be stored at least eighteen inches above the floor. All food and drink shall be so stored, displayed and served as to be protected from dust, flies, vermin, depredation and pollution by rodents, unnecessary handling, droplet infection, overhead leakage or other contamination. All equipment shall be so installed and maintained as to facilitate the cleaning thereof, and of all adjacent areas. All equipment and utensils shall be kept clean. Equipment and utensils containing or plated with cadmium or lead shall not be used, provided solder containing lead may be used for jointing. 11
All equipment shall be so installed and maintained as to facilitate the cleaning thereof, and of all adjacent areas. All equipment and utensils shall be kept clean. Equipment and utensils containing or plated with cadmium or lead shall not be used, provided solder containing lead may be used for jointing. 12
No decayed fruits, meats, fish, vegetables or other foods shall be allowed to remain in any receptacle wherein any fruits, meats, fish, vegetables or other foods intended for human consumption are kept for sale or other disposition. All garbage and rubbish containing food wastes shall, prior to disposal, be kept in a leak-proof, non-absorbent container which shall be kept covered with tight fitting lids when filled or stored, or not in continuous use; provided such containers need not be covered when stored in a xermin-proofed room or enclosure, or in a food waste refrigerator. All other rubbish shall be stored in containers, rooms or areas in an approved manner. The rooms, enclosures, areas and containers used shall be adequate for the storage of all food waste and rubbish accumulating on the premises. Adequate cleaning facilities shall be provided, and each container, room or area shall be thoroughly cleaned after the emptying or removal of garbage and rubbish. Food waste grinders, if used, shall be installed in compliance with state and local standards and shall be of suitable construction. All garbage and rubbish shall be disposed of with sufficient frequency and in such a manner as to prevent a nuisance. 13
Foreign Literature According to the revised control measures of Africa, “Every vendor should ensure the following: Supply of ingredients, including ice, must be from known and reliable sources. The food handling method employed should be such as to minimize the loss of nutrients to maintain freshness and wholesomeness of ingredients to maintain quality and safety of food. Transportation of ingredients should be made in a manner so as to prevent exposure to the environment, spoilage and contamination1. Vendors should ensure sufficient supply of potable water at all times2. All working surfaces, table tops, floors and surrounding areas should be thoroughly cleaned at least daily3. Cooked street foods should not be handled with bare hands. Clean tongs, forks, spoons or disposable gloves should be used when handling, serving or selling food4. Never blow into plastic bags, wrappers or packages used for food5. Food handlers should avoid handling money. If this is unavoidable, the food handler should wash his hands after handling money and before handling food again6. Street foods which require transportation to the point of sale should be placed in a well protected, covered and clean container to avoid contamination. Any vehicle used in transporting food should be clean and in good condition, appropriately equipped to accommodate any special requirements of the food being transported and provide protection from environmental contamination.7”
Local Studies Guzman states that, “This is related to the present research because a single error in food handling of a food service can cause a major outbreak. It is the responsibility of the food manager to have the necessary knowledge and understanding of food handling principles to design, implement, and monitor a successful food safety program. When striving for quality in manufacturing, companies strives for absolute standardization and conformance while in service, it strives for diversity in meeting highly variable customer expectations. “18 “Food Borne illness is a disease carried and transmitted to people by food. It is important to all foodservice establishments to train their employees to know the proper way in handling foods. Food managers are responsible for providing food to “at risk” populations. They have that important responsibility in the prevention of food borne illness, which is one of the significant public health problems encountered in a food industry. By knowing the proper way on how to handle food clean and safe, the best way is to start training the employees to act proper and right.”19
Foreign Studies According to Henke “All food handlers must take all practicable measure to ensure they don’t contaminate food. Tie hair back, having clean clothes. Food handlers must not have direct contact with ready to eat food. This can be achieved by the use of gloves and utensils. Gloves must be changed regularly to ensure they are clean” 14 “All food businesses are subject to the same legislation this includes temporary premises, eg. BB-q stands, food stalls and fates, etc. Hand washing facilities and food storage, sale and display temperature. All foods must be stored in a food grade container and covered with a lid or plastic wrap. Foods must not be stored on the ground and suitable walls and roofing must be in place.” 15 According to Muinde, “Food and Agriculture Association (FAO) further stipulates that street foods raise concern with respect to their potential for serious food poisoning outbreaks due to improper use of additives, the presence of adulterants and environmental contaminants and improper food handling practices amongst street food vendors. Street food vendors are often unlicensed, untrained in food hygiene and sanitation, and work under crude unsanitary conditions.” 16 “Most of the street food vendors neither underwent any form of formal training in food preparation nor did they attempt to seek it. According to FAO, food handlers should have the necessary knowledge and skills to enable them to handle food hygienically. Systems should be put in place to ensure that food handlers remain aware of all procedures necessary to maintain the safety and suitability of food. FAO recommends that every vendor/helper of food should undergo a basic training in food hygiene before licensing. Personal hygiene is important because according to Marriot, human beings are the largest contamination sources of food.” 17
NOTES:
1 “Guidelines for Ingredients”, Revised Regional Guidelines for the Design of Control measurements for Street-vended Foods in Africa, www.codexalimentarius.net, p.14
2 Ibid. p.10
3 Ibid. p.11
4 Ibid. p.15
5 Ibid. p.15
6 Ibid; p.16
7 Ibid; p.16
8 “Perspective of ASEAN Students in Food Safety in the 21st Century”; Ernesto Laforeza Bumatay, Evangeline Sulabo & June Regalado; University of the Philippines Los Baños College, Laguna; 2008; www.usm.edu.ph/rdpo/download/02_Bumatay.pdf; pp. 13-14
9 Department of Health, Implementing Rules and Regulations of Chapter 3: Food establishments of the Code on Sanitation of the Philippines (P.D. 856), 56-58.
10 Department of Health, Implementing Rules and Regulations of Chapter 3: Food establishments of the Code on Sanitation of the Philippines (P.D. 856), 56-58.
11 www.dir.ct.gov/dph/PHC/docs/19_Sanitation_of_Food_Fair.doc.
12 Ibid. p.1
13 Ibid. p.1
Electronic Sources
Rick Henke, “Personal Hygiene”, Basic Concept of Food Safety, , p.29
“Temporary Food Stalls”, Ibid. p.34-37
16 Onesmus Muinde, Hygenic and Sanitary Practices of Vendors of street Food in Nairobi, Kenya, www.ajfand.net, p.3, 9, 10
17 Ellen A. Guzman, Journal of Nutritionist Dieticians of the Philippines, (October-December 2000), Volume 14, No. 4,276
18 Ellen A. Guzman, Journal of Nutritionist Dieticians of the Philippines, (October-December 2000), Volume 14, No. 4,316
CHAPTER 3
Methods and Procedure
This chapter discusses the methodology of the study used in the determination of the sanitary procedures of Jolly-jeeps.
Methods of Research Descriptive research, also known as statistical research, describes data and characteristics about the population or phenomenon being studied. Descriptive research answers the questions who, what, where, when and how. The researchers used the Descriptive method of research of collecting data concerning the sanitary practices of jolly-jeep stalls. The questionnaires were answered by the respondents regarding their observations and opinions to specific sanitary measures such as Food Preparation, Food Storage, Food Handling, Bussing-out and Employee’s proper Hygiene. The answers were check listed and the target population of respondents is 50. The respondents were selected based on the following criteria: 1. He/She is eating in jolly-jeep stands. 2. He/She is at least 16 years old and above to answer the questionnaire. 3. He/She is located in, near, or along Esteban Street. 4. He/She is able to read, analyze and write.
Respondents of the Study The respondents of the study were costumers who are eating in jolly-jeep stalls which can be found in Esteban Street Legazpi Village, Makati City.
Sampling Technique The sampling technique used is the Simple Random Technique in choosing fifty (50) respondents in answering the questionnaires.
Instrument Used This study was completed with the aid of instruments that the researchers used in order to obtain the descriptive information. The researchers constructed a set of close-ended questionnaires to be distributed and answered by the respondents. The researchers prepared a list of planned questions related to the study. Through this, written responses from the respondents will give definite answers to the researchers.
Validation of Instruments The questionnaires used for this research study had passed through examination by the researcher’s thesis adviser, Ms. Luzette Mijares. The questionnaires also passed through the pre-sampling to know which questions are confusing and to know other errors which are in need of corrections.
Statistical Treatment The statistical treatment used by the researcher’s is percentage and standard deviation. The researchers determined the total frequency of the age and monthly income of the respondents by adding all the answers for every choice one by one. The sum was then divided with the total number of the respondents and will be multiplied to 100% to determine the percentage distribution. A frequency table is a way of summarizing a set of data. It is a record of how often each value of the variable in question occurs. It may be enhanced by the addition of percentage that fall into each category. Percentage is the sum of a numerical set that includes all the numbers within the entire group. To get the percentage of a unit in the whole, divide the number to the total number by the whole. Standard deviation of a statistical population, a data set, or a probability distribution is the square root of its variance.
P (%) = n x 100 SD = ( x – x ) 2 N n - 1
Where: P (%) = percentage n = number of responses N = total number of respondents 100 = constant value
CHAPTER 4
Presentation, Analysis and Interpretation of Data
This chapter presents, analyzes and interprets the gathered data from the responses of jolly-jeep customers along Esteban Street in Legaspi Village, Makati City. Questionnaires were distributed to fifty respondents with connection to their opinions of Jolly-jeeps Sanitary Procedures. The researchers presented the data in tabular method.
1. The Profile of Respondents according to: 1. Age
Based from the statistical data in Table 1, it shows that there was 17 out of 50 or 34 % of the respondents were 23 – 28 years old, which implies that majority of the people who were eating at jolly-jeep are young people. The data suggest that those who are attracted to eat at jolly-jeep are more likely starting their jobs. This maybe the reasons they seemed to prefer to eat at this mobile store because it is more likely very affordable food.
Table 1
Frequency and Percentage Distribution according to Age
|Age |F |% |
|53 – 58 |3 |6 % |
|47 – 52 |2 |4 % |
|41 – 46 |4 |8 % |
|35 – 40 |10 |20 % |
|29 – 34 |8 |16 % |
|23 – 28 |17 |34 % |
|17 – 22 |6 |12 % |
|TOTAL |50 |100 % |
2. Monthly Income
Table 2 shows that majority of the customers of jolly-jeep are more likely receiving an income of P 7000 to P 8000. This may be the reason majority of the respondents prefer to eat at jolly-jeep because of the small income they have and they don’t have to ride any taxis or jeepneys and pay any fare just to eat because jolly-jeeps are located just outside their office buildings.
Table 2
Frequency and Percentage Distribution according to Monthly Income
|Monthly Income |F |% |
|11000 – 12000 |2 |4 % |
|9000 – 10000 |8 |16 % |
|7000 – 8000 |35 |70 % |
|5001 – 6000 |5 |10 % |
|TOTAL |50 |100 % |
2. Sanitary Procedures of Jolly-jeep in terms of:
2.1 Food Storage
Table 3 presents the statistical findings of the Sanitary Procedures of jolly-jeep in terms of Food Storage. Based from the data, proper sorting of food obtained the highest mean value of 4.3 and SD of .00. Thus it shows that jolly-jeep sanitary procedures are most likely observing the sanitary procedures. The data further suggest that the food storage procedure of jolly-jeep is generally satisfactory as shown from its overall mean score of 3.68 and SD of .001.
Table 3
Sanitary Procedures of Jolly-jeep in terms of Food Storage
|Food Storage |X |SD |VI |
|1. Maintain storage temperature |3.2 |0.004 |Moderately Satisfactory |
|2. Proper sorting of food |4.3 |0.01 |Satisfactory |
|3. Remove the spoiled food stock |4.2 |0.005 |Satisfactory |
|4. Vacuum seal of food |3.4 |0.01 |Moderately Satisfactory |
|5. Apply FIFO rules |3.3 |0.01 |Moderately Satisfactory |
|Overall mean |3.68 |0.001 |Satisfactory |
2.2 Food Preparation
Table 4 presents the statistical findings that it appears that jolly-jeep has a very satisfactory food preparation as shown from its overall mean of 4.6 and SD of .032. Moreover, the statistical findings further suggests that the food being prepared at jolly-jeep are more likely safe and clean as shown from the consistent findings in Table 4. However, customers seemed to find some difficulty in the cleanliness of their food equipment and container maybe because of some spilled food on the side.
Table 4
Sanitary Procedures of Jolly-jeep in terms of Food Preparation
|Food Preparation |x |SD |VI |
|1. Check all the fresh ingredients |4.4 |0.04 |Satisfactory |
|2. Ensure the cleanliness of ingredients |4.2 |0.011 |Satisfactory |
|3. Priorities the perishable ingredients |4.2 |0.011 |Satisfactory |
|4. Ensures the cleanliness of food equipment and |3.3 |0.11 |Moderately Satisfactory |
|container | | | |
|5. Follow the proper cooking procedure |4.5 |0.054 |Satisfactory |
|Overall mean |4.6 |0.032 |Satisfactory |
2.3 Food Handling
Table 5 presents the statistical findings. It suggests that the proper handling of the food staff of jolly-jeep seemed to be not that careful. The mean value obtained is relatively low compared with the other results. On the other hand, the overall mean value is 3.8 with SD of .25 which is still satisfactory. However, the food being served by jolly-jeep are generally clean as suggested in Table 3 and 4, despite the table and glassware are moderately satisfactory.
Table 5
Sanitary Procedures of Jolly-jeep in terms of Food handling
|Food Handling |x |SD |VI |
|1. Maintain proper hygiene in food handling |3.5 |0.04 |Moderately Satisfactory |
|2. Wear proper and clean attire |3.9 |0.04 |Moderately Satisfactory |
|3. Disinfect the table and glassware |3.9 |0.04 |Moderately Satisfactory |
|4. Maintain proper food temperature |3.5 |0.04 |Moderately Satisfactory |
|5. Maintain the cleanliness of food |4.2 |0.09 |Satisfactory |
|Overall mean |3.8 |0.25 |Satisfactory |
2.4 Bussing – out
Table 6 presents the statistical findings on jolly-jeep in terms of bussing-out which is more likely satisfactory. This is shown in its overall mean of 3.88 and SD of .036 despite of being a small eatery. However it is also obvious that they maybe having dining utensils as shown from the statistical findings. Some difficulty in cleaning their dining utensils may be a problem, as shown from the statistical findings.
Table 6
Sanitary Procedures of Jolly-jeep in terms of Bussing – out
|Bussing – out |x |SD |VI |
|1. Proper cleaning of dining table |4.5 |0.054 |Satisfactory |
|2. Sanitize the dining utensils |3.5 |0.04 |Moderately Satisfactory |
|3. Proper disposal of garbage |4.2 |0.011 |Satisfactory |
|4. Immediate wash of bus – out utensils |3.3 |0.11 |Moderately Satisfactory |
|5. Ensures the cleanliness of the utensil rack |3.9 |0.04 |Moderately Satisfactory |
|Overall mean |3.88 |0.036 |Satisfactory |
3. Implications of Sanitary Procedures of Jolly-jeep to their Customer Satisfaction. Based from the above findings, jolly-jeep sanitary procedures has an over all mean value of 3.68 for its food storage as shown from Table 3 which imply that it is satisfactory. On the other hand, their food preparation was also found satisfactory as suggested from its obtained mean value of 4.6 with SD of 0.032, whereas the food handling got a mean score of 3.8 with SD of 0.25 which is also found to be satisfactory.
Overall, the statistical results from Table 3, 4 and 5 consistently suggest that despite having no rigid monitoring of the food hygiene in jolly-jeep still it is found satisfactory on its sanitary procedures probably this maybe the reason why it seems attractive to the customers. Therefore, the data further suggest that its consistent sanitary procedures are more likely satisfying their customers to continuously eat at their jolly-jeep.
CHAPTER 5
Summary, Conclusion and Recommendation
This chapter is all about the summary and objectives of the study. The summary of this study is about the information gathered from the research. The objective of it tells whether the study has been answered or not. This research was conducted to inform future researchers about this matter and gather more additional information to develop this study and to improve our local food industry’s lifestyle and the use of proper hygiene to avoid food contamination and make this well known for all types of people to enjoy good food in a practical way.
Summary of Findings
The findings relative to the question follow.
1. Profile of the Respondents 1.1 Age. There was 17 out of 50 or 34% of the respondents were 23- 28 years old, which implies that majority of the people who were eating at jolly-jeep, are young people.
1.2 Monthly Income. Majority of the customers of Jolly-jeep are more likely receiving an income of P 7000 – 8000. This maybe the reason majority of the respondents prefer to eat at Jolly-jeep because of the small income they have.
1. Sanitary procedures of Jolly-jeep in terms of:
2.1 Food Storage. Based from the data, proper sorting of food obtained the highest mean value of 4.3 and SD of 0.00. Thus it shows that Jolly-jeep sanitary procedures are most likely observing the sanitary procedures as shown from its overall mean score of 3.68 and SD of 0.001.
2.2 Food Preparation. Food preparation got an overall mean of 4.6 and SD of 0.032. The statistical findings further suggest that the food being prepared at Jolly-jeep is more likely safe and clean.
2.3 Food Handling. Food handling got an overall mean value of 3.8 with SD of 0.25 which appeared to be satisfactory. Thus the food being served by Jolly-jeep is generally clean.
2.4 Bussing-out. Bussing – out of Jolly-jeep is more likely satisfactory as shown from its overall mean of 3.88 and SD of 0.036, despite of being a small eatery.
2. The Implications of Sanitary Procedures of Jolly-jeep to their Customer Satisfaction. Overall, the statistical results from Table 3, 4 and 5 consistently suggest that despite having no rigid monitoring of the food hygiene on Jolly-jeep still it is found satisfactory.
Conclusion
This is the proposition concluded from our studies and the result of its outcome was based on our findings about jolly-jeep.
1. Jolly-jeep serves food with sanitary procedures that attract and satisfy there customers.
2. Customers of Jolly-jeep are attracted to their food because of its price and satisfactory food handling.
Recommendation:
In view of the study, the following recommendations have been drawn. The researchers of this study suggested that the owners and employees of Jolly-jeeps should practice proper hygiene and sanitation for the following people:
For the customers
1. To trust the employee’s and the owner of Jolly-jeep that the food they’re eating is clean and safe.
2. To also advertise their food to other people, gaining more customers and more profit.
For the students
1. To patronize their food more.
2. To spread by word that the food being served is clean and safe.
For the employees
1. To avoid food contamination and food poisoning.
2. To gain their customers trust that every food being served is clean and safe.
3. To look presentable to their customers thus trusting them that it is safe and clean to eat in their establishment.
APPENDICES
BIBLIOGRAPHY
Books
Chuktuk, Hatayakon. Food Sanitation Standard for Street Food. Food Agriculture of the United Nations.
“Close – ended Questionnaire.” Santos, Rosita De Guzman, Ph.D. Statistics. Centro Escolar University. 2006: p.24
‘’Presidential Degree 856 of Chapter3: Department of Health Implementing Rules and Regulations”. Food Establishment of the Code on Sanitation of the Philippines: pp.56-58
McSwane, David, H.S.D, Nancy Rue, Ph.D, Richard Linton Ph.D. “Chapter 1: Food Safety and Sanitation Management,’’ Essentials of Food Safety and Sanitation. 3rd ed.: pp 12, 14. Philippine edition published by Pearson Education South Asia PTE LTD., Copyright @ 2003
Periodicals
Guzman, Ellen A. Journal of Nutritionist Dieticians of the Philippines, vol. 14, no. 4,276 (October – December 2000)
Reference Works
‘’Ameliorating,’’ Webster’s Ninth New Collegiate Dictionary. Philippines Copyright 1987 by Merriam – Webster Inc.
‘’Franchise,’’ Webster’s Ninth New Collegiate Dictionary. Philippines Copyright 1987 by Merriam – Webster Inc.
‘’Vulnerable,’’ Webster’s Ninth New Collegiate Dictionary. Philippines Copyright 1987 by Merriam – Webster Inc.
Electronic Sources
Bumatay, E.L., Regalado J., & Sulabo, E.C. ‘’Perspective of ASEAN Students on Food Safety in the 21st Century.’’ 1999. Institute of Community Education, College of Public Affairs, University of Philippines Los Banos, College, Laguna. 2008,
‘’Bureau of Food And Drugs.’’ Wikipilipinas : The Hip’ n Free Philippine Encyclopedia.
Bibliography: “Close – ended Questionnaire.” Santos, Rosita De Guzman, Ph.D. Statistics. Centro Escolar University. 2006: p.24 ‘’Presidential Degree 856 of Chapter3: Department of Health Implementing Rules and Regulations” Guzman, Ellen A. Journal of Nutritionist Dieticians of the Philippines, vol. 14, no. 4,276 (October – December 2000) Reference Works
The Problem and Its Background
Introduction Jolly-jeeps are small cafeteria beside large office buildings that offer good food in a cheap price. On its early years it’s just a simple "karinderia" canteen. Since many office workers find cheaper food rather than eating everyday in a fast food. These karinderias find way to sell their delicious home-made foods to the business district. If you 're a full grown Filipino you wouldn’t miss the chance to eat or have like to be in Jollibee when you were young. That’s were exactly where “jolly-jeeps” name came from. A brief history of the famous Filipino fast food Jollibee is they started selling hamburgers and hotdog buns in a jeep like canteen. They load their jeeps with foods at the morning and off to their destination to sell their goodies and go home with the same jeep at night. And so on it became successful and opens its own stalls all around the Makati Business District. So in its popularity and origin, canteens just like jolly-jeep even though sometimes it’s more like just a canteen with out the wheels anymore and just waiting for a delivery of their products that they sell. This study focused on their sanitation practices. Since these food serving establishments are very in demand and loved by people, the second concern on being practical is safety. These food establishments serve their foods exposed to the open. Some respondents commented that they are still not comfortable to some things and procedures that these establishments offer. Questions run in their mind and the researchers are here to find out how they do it. In order to support concern about this matter the researchers found a strict order to maintain proper food safety in food serving establishments. To reduce the incidence of food borne diseases, the Department on the Ministry of Health of the Philippines has a food sanitation program aimed at ameliorating food sanitation conditions through improved training and supervision of personnel responsible for food sanitation and more effective implementation of the Code on Sanitation. Food sanitation seminars, especially for food handlers, are conducted at the national, provincial and municipal levels. A Basic food laws is embodied in the following legislative act and presidential decree namely: Presidential Decree No. 856 or the Code on Sanitation covers the sanitation of food service establishments. All food establishments are required to obtain a license to operate, Inspection, which is renewable annually. Food establishments, when found operating under unhygienic conditions or not in accordance with the guidelines of Good Manufacturing Practices (GMP), are required to stop their operation, and the license is suspended. If the management fails to institute corrective measures, the license to operate may be permanently revoked. To monitor the health of food handlers, such persons are required to obtain a health certificate before they are employed.
Background of the Study Jolly – jeeps are small stalls of karinderia beside large office buildings that offer good foods in a cheap price. It became successful and can be seen around the Makati Business District. The reason for its success is because Filipinos nowadays are thrifty and they find a way to spend less but will satisfy them more. They found these categories in a karinderia like jolly – jeep, cheap yet delicious. But often some of these establishments tend to take for granted the cleanliness of the food that they are selling which is the most important factor that they should be aware of. This study focused on their sanitation practices. It is the responsibility of every person working in the food establishment to keep things clean and sanitized. Effective cleaning of equipment reduces the chances of food contamination during preparation (some jolly – jeeps use disposables which are more appropriate), storage, and service. Cleaning is concerned with the removal of visible soil from the surfaces of equipment and utensils. Sanitary means healthful or hygienic. It involves reducing the number of disease causing microorganisms on the surface of equipment and utensils to acceptable public health levels. Something that is sanitary poses little or no risk to human health. Good sanitation minimizes attraction of pests, increases life of equipment, improves employee morale and efficiency, and is important from other aesthetic considerations. Since their foods are exposed to the open, some respondents are still not comfortable to some of their food items and utensils that they offer in terms of cleanliness. Managing the safety of food involves controlling the supply, maintaining sanitary facilities, and training employees to know how to work with food safely. Knowledge, skills, and abilities must focus on food safety practices that will protect the public from food borne illness. The prevention of food borne illness begins with the knowledge of where contaminants came from, how they get into food and what can be done to control and eliminate them. Also an error in time or temperature management, cross contamination, or personal health and hygiene of food workers can cost a life among our vulnerable citizens. Storage, preparation, holding, and service procedures are critical in the prevention of food borne illness. Employees do not typically come to know this information. They have to be trained. Jolly – jeep owners must be in this concept.
Setting of the Study The researchers conducted the study at the jolly-jeeps along Esteban Street Legaspi Village, Makati City. On Esteban Street at Legaspi Village alone, approximately 10 – 20 jolly-jeeps are found. Makati City is the business capital of the Philippines, making it a target for food business. Makati City is surrounded with business offices and buildings that is why a lot of restaurants and fast food chains are found on almost every corner of the street. Office workers have tight schedule so they are always on the go. Because of this, they look for establishments that can satisfy their needs. One of which are the jolly-jeeps found outside the office buildings on almost every street in Makati. Not only that they cost less but everyday the foods being served are always different unlike the ones found on fast foods which are always the same.
Figure 1
Map of Central Business District of Makati
Figure 2
Vicinity Map of Esteban Street, Legaspi Village Makati
Conceptual/Theoretical Framework
This study was supported by the theory of Chuktuk, in which he stated that the operation of street food vendors just like jolly-jeep must practice standards of operation. Moreover, according to him, jolly-jeep food stall must be made from material that is easy to clean and must be in good condition. Thus, according to him, this standard can bring satisfaction to the customers. This standard consists of different sanitary procedures such as, food storage, food preparation, food handling and bussing-out. This procedure satisfies the health need of their customers. In addition, the customers will patronize the jolly-jeep foods because of their trust on the freshness and clean food this mobile store offer.
It is, therefore, the intent of the researchers to investigate further the extent of implication of these sanitary procedures of jolly-jeep to their customer satisfaction.
Assessment
Figure 3
Research Paradigm showing the Assessment on Sanitary Procedures of Jolly-jeep in terms of Food Preparation, Food Storage, Food Handling and Bussing-out.
Statement of the Problem These are the information guide that will be asked to each respondent, who are the frequent customers of jolly-jeep, to know and gain more details about food stall. 1. What are the profiles of respondents? 1. Age 2. Monthly Income 2. What are the sanitary procedures of jolly-jeep? 2.1 Food Storage 2.2 Food Preparation 2.3 Food Handling 2.4 Bussing-out 3. What is the implication of sanitary procedures of jolly-jeep to their customer satisfaction.
Assumption of the Study The researchers assumed that the respondents answered the questionnaire by their own and true opinion. The researchers also assumed that the information gathered from the respondents will be useful and accurate for the success of the study.
Significance of the Study The study on the sanitation practices of the jolly-jeeps will be of importance to HRM students. It will help them understand the standard sanitation practices done on small food establishments. Also, it will benefit Hotel and Restaurant Management students for further reference. This study will also be significant to the following clienteles: • The market, so that they could provide a much cleaner and safer products to their buyers. • People who want to franchise, for them to have the knowledge on what they have to do and what they can improve. • The staff of jolly-jeep, what sanitation practices they lack so that they can improve for them to look more presentable to people. • The Bureau of Food and Drugs, for them to know how safe the foods that are being sold on those kinds of establishments.
Scope and Delimitations of the Study The study was limited to the effective use of measures which will create and maintain healthful environmental conditions. Among these Sanitary procedures are Food Preparation, Food Storage, Food handling, Bussing-out and Employees’ Hygiene.
Definition of Terms The terms included in this research paper will be defined to facilitate easy understanding of the study. Ameliorating. It means to make or become better; improve.2
Bureau of Food and Drugs. It means a food organization that develop plans, policies, programs and strategies that will be used for regulating processed foods, drugs and other related products.9
Bussing – out. It is the act of cleaning the eating/dining area of dishes, foods, etc.7
Close-ended questionnaire. It limits the responses to the checklist of answers prepared by the researchers.21 Contaminants. Undesirable compounds found in foods, the result of residues of agricultural chemicals (pesticides, fungicides, herbicides, fertilizers, etc.), through the manufacturing process or as a result of pollution.4
Cross-contamination. It is the physical movement or transfer of harmful bacteria from one person, object or place to another. It is a key factor in food poisoning, and it has four common sources - food, people, equipment and work surfaces.4
FAO. Food and Agriculture Association, a specialized agency of the United Nations that leads international efforts to defeat hunger.16 FDA. Food and Drug Administration(USA), Government agency of United States’ Department of Health and Human Service responsible for regulating and supervising the safety of foods, tobacco, etc.12 Food Borne disease. Infectious or toxic disease caused by agents that enter the body through the consumption of food. The causative agents may be present in food as a result of infection of animals from which food is prepared or contamination at source or during manufacture, storage, and preparation.2
Food contamination. It refers to the presence in food of harmful chemicals and microorganisms which can cause consumer illness.3
Food Safety. It is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness.2 Franchise. A form of business organization in which a firm which already has a successful product or service (the franchisor) enters into a continuing contractual relationship with other businesses (franchisees) operating under the franchisor 's trade name and usually with the franchisor 's guidance, in exchange for a fee.9
Inspection. It is an organized examination or formal evaluation exercise. It involves the measurements, tests, and gauges applied to certain characteristics in regard to an object or activity.2
Jolly – jeeps. It is a small food eatery also known as food stalls, mobile stores or kiosk.1 Legislative act. Is a formal written enactment produced by a legislative process. It may refer to:
• An Act of Congress which is a statute enacted by a legislature named Congress, as in the United States and the Philippines.
• An Act of Parliament , which is a statute enacted as primary legislation by a parliament, as in the United Kingdom.
• a legal instrument enacted by a legislative process that does not solely involve a legislature called Congress or Parliament, such as a German statute (Gesetz) or a European Union directive or regulation.2
Presidential decree. An authoritative order having the force of law.2
Sanitation. It is the hygienic means of promoting health through prevention of human contact with the hazards of waste.3 Simple Random Technique. It is a technique of collecting data on subset of individuals chosen from a large set of individuals. Each individual are chosen randomly and avoids choosing members more than once.21 Vulnerable. Capable of being physically or emotionally wounded.4
CHAPTER 2
Review of Related Literature and Studies
This chapter discuss about the supporting reference about our study in sanitary procedures of jolly-jeep food establishments. We categorized published references and studies in foreign and local.
Local Literature Bumatay states that, “Street food has significant nutritional value and is affordable but this can be outweighed by risks. Street foods are very common, the government tasked the Food Nutrition and Research Institute (FNRI) to ensure food safety in small food outlets called kiosks. An informal regulatory body was also organized to oversee the growing number of water-refilling stations in Food Establishment.8 According to Department of health under the Rules and Regulations of Food Establishments of the Sanitation Code of the Philippines, “food handlers are required to observed good personal hygiene and practices such as: wearing clean working garments and hair restrain, washing of hands, arms and fingernails before working. Such washing must be repeated during working hours and after smoking, visiting the toilet, coughing or sneezing into hands, or as after as may necessary to remove dirt and contaminants.” 9 “Under the Rules and Regulations of Food Establishment of the Sanitation Code of the Philippines, the food booths, stalls, carts, or similar trade shall be constructed the food, drinks, utensils and equipment not be exposed to insects, dust and other contaminants. They shall be located in clean surroundings and kept in clean sanitary conditions. Only food and drinks which are clean, wholesome and free from adulteration shall be sold and served. Adequate supply of water of safe quality and suitable sink shall be easily available and used for cleaning utensils and equipment. Only single-service containers, wrapping and packaging materials and utensils shall be used in serving or selling food and drinks. All food booths and the like shall be provided with proper storage and holding facilities to maintain the food or drinks hot or cold as the case maybe. Adequate provision shall be made for refrigeration or equivalent of readily perishable food and drinks at 7°C (45°F) or lower. On the other hand, cooked food, including gravies and sauce, which are intended to be served with the hot food, shall be kept at a temperature not lower than 60°C (140°F). Ice shall come from approved sources, and so stored and handled as to avoid contamination. All garbage and rubbish from the booths, stalls, and carts shall be kept in tight receptacles. Refuse containers shall be also available on the grounds of the carnivals or fairs at strategic locations. Waste water and other liquid wastes shall be disposed off in a sanitary manner so as not to create nuisance. Bottled and packaged drinks shall not be submerged in the cooling water. The cooling container shall be kept clean and sanitary. Water to be used in preparation of tea, coffee, chocolate and other instant food drinks shall be prepared from safe and potable water. Sugar and cream shall be individually wrapped or served from sanitary dispensers. Food booths, etc. shall be disinfected weekly, the procedure of which shall be approved by through the supervision of local health office.” These should be the standard to be followed by food handlers for them to have quality and safe foods to sell. Food contamination can be prevented and control to reduce the risk of food borne illness. Food handlers from food kiosks are not exempted to theses standards, though they are just small food establishment, still, they are required to follow this standards to promote ill free environment and to provide satisfaction to their customers. 10 According to the department of public health19-13 B40Sanitation of foodstuffs All exposed food shall be stored at least eighteen inches above the floor and all food which may be contaminated by exposure when deposited at a food establishment on delivery shall be stored at least eighteen inches above the floor. All food and drink shall be so stored, displayed and served as to be protected from dust, flies, vermin, depredation and pollution by rodents, unnecessary handling, droplet infection, overhead leakage or other contamination. All equipment shall be so installed and maintained as to facilitate the cleaning thereof, and of all adjacent areas. All equipment and utensils shall be kept clean. Equipment and utensils containing or plated with cadmium or lead shall not be used, provided solder containing lead may be used for jointing. 11
All equipment shall be so installed and maintained as to facilitate the cleaning thereof, and of all adjacent areas. All equipment and utensils shall be kept clean. Equipment and utensils containing or plated with cadmium or lead shall not be used, provided solder containing lead may be used for jointing. 12
No decayed fruits, meats, fish, vegetables or other foods shall be allowed to remain in any receptacle wherein any fruits, meats, fish, vegetables or other foods intended for human consumption are kept for sale or other disposition. All garbage and rubbish containing food wastes shall, prior to disposal, be kept in a leak-proof, non-absorbent container which shall be kept covered with tight fitting lids when filled or stored, or not in continuous use; provided such containers need not be covered when stored in a xermin-proofed room or enclosure, or in a food waste refrigerator. All other rubbish shall be stored in containers, rooms or areas in an approved manner. The rooms, enclosures, areas and containers used shall be adequate for the storage of all food waste and rubbish accumulating on the premises. Adequate cleaning facilities shall be provided, and each container, room or area shall be thoroughly cleaned after the emptying or removal of garbage and rubbish. Food waste grinders, if used, shall be installed in compliance with state and local standards and shall be of suitable construction. All garbage and rubbish shall be disposed of with sufficient frequency and in such a manner as to prevent a nuisance. 13
Foreign Literature According to the revised control measures of Africa, “Every vendor should ensure the following: Supply of ingredients, including ice, must be from known and reliable sources. The food handling method employed should be such as to minimize the loss of nutrients to maintain freshness and wholesomeness of ingredients to maintain quality and safety of food. Transportation of ingredients should be made in a manner so as to prevent exposure to the environment, spoilage and contamination1. Vendors should ensure sufficient supply of potable water at all times2. All working surfaces, table tops, floors and surrounding areas should be thoroughly cleaned at least daily3. Cooked street foods should not be handled with bare hands. Clean tongs, forks, spoons or disposable gloves should be used when handling, serving or selling food4. Never blow into plastic bags, wrappers or packages used for food5. Food handlers should avoid handling money. If this is unavoidable, the food handler should wash his hands after handling money and before handling food again6. Street foods which require transportation to the point of sale should be placed in a well protected, covered and clean container to avoid contamination. Any vehicle used in transporting food should be clean and in good condition, appropriately equipped to accommodate any special requirements of the food being transported and provide protection from environmental contamination.7”
Local Studies Guzman states that, “This is related to the present research because a single error in food handling of a food service can cause a major outbreak. It is the responsibility of the food manager to have the necessary knowledge and understanding of food handling principles to design, implement, and monitor a successful food safety program. When striving for quality in manufacturing, companies strives for absolute standardization and conformance while in service, it strives for diversity in meeting highly variable customer expectations. “18 “Food Borne illness is a disease carried and transmitted to people by food. It is important to all foodservice establishments to train their employees to know the proper way in handling foods. Food managers are responsible for providing food to “at risk” populations. They have that important responsibility in the prevention of food borne illness, which is one of the significant public health problems encountered in a food industry. By knowing the proper way on how to handle food clean and safe, the best way is to start training the employees to act proper and right.”19
Foreign Studies According to Henke “All food handlers must take all practicable measure to ensure they don’t contaminate food. Tie hair back, having clean clothes. Food handlers must not have direct contact with ready to eat food. This can be achieved by the use of gloves and utensils. Gloves must be changed regularly to ensure they are clean” 14 “All food businesses are subject to the same legislation this includes temporary premises, eg. BB-q stands, food stalls and fates, etc. Hand washing facilities and food storage, sale and display temperature. All foods must be stored in a food grade container and covered with a lid or plastic wrap. Foods must not be stored on the ground and suitable walls and roofing must be in place.” 15 According to Muinde, “Food and Agriculture Association (FAO) further stipulates that street foods raise concern with respect to their potential for serious food poisoning outbreaks due to improper use of additives, the presence of adulterants and environmental contaminants and improper food handling practices amongst street food vendors. Street food vendors are often unlicensed, untrained in food hygiene and sanitation, and work under crude unsanitary conditions.” 16 “Most of the street food vendors neither underwent any form of formal training in food preparation nor did they attempt to seek it. According to FAO, food handlers should have the necessary knowledge and skills to enable them to handle food hygienically. Systems should be put in place to ensure that food handlers remain aware of all procedures necessary to maintain the safety and suitability of food. FAO recommends that every vendor/helper of food should undergo a basic training in food hygiene before licensing. Personal hygiene is important because according to Marriot, human beings are the largest contamination sources of food.” 17
NOTES:
1 “Guidelines for Ingredients”, Revised Regional Guidelines for the Design of Control measurements for Street-vended Foods in Africa, www.codexalimentarius.net, p.14
2 Ibid. p.10
3 Ibid. p.11
4 Ibid. p.15
5 Ibid. p.15
6 Ibid; p.16
7 Ibid; p.16
8 “Perspective of ASEAN Students in Food Safety in the 21st Century”; Ernesto Laforeza Bumatay, Evangeline Sulabo & June Regalado; University of the Philippines Los Baños College, Laguna; 2008; www.usm.edu.ph/rdpo/download/02_Bumatay.pdf; pp. 13-14
9 Department of Health, Implementing Rules and Regulations of Chapter 3: Food establishments of the Code on Sanitation of the Philippines (P.D. 856), 56-58.
10 Department of Health, Implementing Rules and Regulations of Chapter 3: Food establishments of the Code on Sanitation of the Philippines (P.D. 856), 56-58.
11 www.dir.ct.gov/dph/PHC/docs/19_Sanitation_of_Food_Fair.doc.
12 Ibid. p.1
13 Ibid. p.1
Electronic Sources
Rick Henke, “Personal Hygiene”, Basic Concept of Food Safety, , p.29
“Temporary Food Stalls”, Ibid. p.34-37
16 Onesmus Muinde, Hygenic and Sanitary Practices of Vendors of street Food in Nairobi, Kenya, www.ajfand.net, p.3, 9, 10
17 Ellen A. Guzman, Journal of Nutritionist Dieticians of the Philippines, (October-December 2000), Volume 14, No. 4,276
18 Ellen A. Guzman, Journal of Nutritionist Dieticians of the Philippines, (October-December 2000), Volume 14, No. 4,316
CHAPTER 3
Methods and Procedure
This chapter discusses the methodology of the study used in the determination of the sanitary procedures of Jolly-jeeps.
Methods of Research Descriptive research, also known as statistical research, describes data and characteristics about the population or phenomenon being studied. Descriptive research answers the questions who, what, where, when and how. The researchers used the Descriptive method of research of collecting data concerning the sanitary practices of jolly-jeep stalls. The questionnaires were answered by the respondents regarding their observations and opinions to specific sanitary measures such as Food Preparation, Food Storage, Food Handling, Bussing-out and Employee’s proper Hygiene. The answers were check listed and the target population of respondents is 50. The respondents were selected based on the following criteria: 1. He/She is eating in jolly-jeep stands. 2. He/She is at least 16 years old and above to answer the questionnaire. 3. He/She is located in, near, or along Esteban Street. 4. He/She is able to read, analyze and write.
Respondents of the Study The respondents of the study were costumers who are eating in jolly-jeep stalls which can be found in Esteban Street Legazpi Village, Makati City.
Sampling Technique The sampling technique used is the Simple Random Technique in choosing fifty (50) respondents in answering the questionnaires.
Instrument Used This study was completed with the aid of instruments that the researchers used in order to obtain the descriptive information. The researchers constructed a set of close-ended questionnaires to be distributed and answered by the respondents. The researchers prepared a list of planned questions related to the study. Through this, written responses from the respondents will give definite answers to the researchers.
Validation of Instruments The questionnaires used for this research study had passed through examination by the researcher’s thesis adviser, Ms. Luzette Mijares. The questionnaires also passed through the pre-sampling to know which questions are confusing and to know other errors which are in need of corrections.
Statistical Treatment The statistical treatment used by the researcher’s is percentage and standard deviation. The researchers determined the total frequency of the age and monthly income of the respondents by adding all the answers for every choice one by one. The sum was then divided with the total number of the respondents and will be multiplied to 100% to determine the percentage distribution. A frequency table is a way of summarizing a set of data. It is a record of how often each value of the variable in question occurs. It may be enhanced by the addition of percentage that fall into each category. Percentage is the sum of a numerical set that includes all the numbers within the entire group. To get the percentage of a unit in the whole, divide the number to the total number by the whole. Standard deviation of a statistical population, a data set, or a probability distribution is the square root of its variance.
P (%) = n x 100 SD = ( x – x ) 2 N n - 1
Where: P (%) = percentage n = number of responses N = total number of respondents 100 = constant value
CHAPTER 4
Presentation, Analysis and Interpretation of Data
This chapter presents, analyzes and interprets the gathered data from the responses of jolly-jeep customers along Esteban Street in Legaspi Village, Makati City. Questionnaires were distributed to fifty respondents with connection to their opinions of Jolly-jeeps Sanitary Procedures. The researchers presented the data in tabular method.
1. The Profile of Respondents according to: 1. Age
Based from the statistical data in Table 1, it shows that there was 17 out of 50 or 34 % of the respondents were 23 – 28 years old, which implies that majority of the people who were eating at jolly-jeep are young people. The data suggest that those who are attracted to eat at jolly-jeep are more likely starting their jobs. This maybe the reasons they seemed to prefer to eat at this mobile store because it is more likely very affordable food.
Table 1
Frequency and Percentage Distribution according to Age
|Age |F |% |
|53 – 58 |3 |6 % |
|47 – 52 |2 |4 % |
|41 – 46 |4 |8 % |
|35 – 40 |10 |20 % |
|29 – 34 |8 |16 % |
|23 – 28 |17 |34 % |
|17 – 22 |6 |12 % |
|TOTAL |50 |100 % |
2. Monthly Income
Table 2 shows that majority of the customers of jolly-jeep are more likely receiving an income of P 7000 to P 8000. This may be the reason majority of the respondents prefer to eat at jolly-jeep because of the small income they have and they don’t have to ride any taxis or jeepneys and pay any fare just to eat because jolly-jeeps are located just outside their office buildings.
Table 2
Frequency and Percentage Distribution according to Monthly Income
|Monthly Income |F |% |
|11000 – 12000 |2 |4 % |
|9000 – 10000 |8 |16 % |
|7000 – 8000 |35 |70 % |
|5001 – 6000 |5 |10 % |
|TOTAL |50 |100 % |
2. Sanitary Procedures of Jolly-jeep in terms of:
2.1 Food Storage
Table 3 presents the statistical findings of the Sanitary Procedures of jolly-jeep in terms of Food Storage. Based from the data, proper sorting of food obtained the highest mean value of 4.3 and SD of .00. Thus it shows that jolly-jeep sanitary procedures are most likely observing the sanitary procedures. The data further suggest that the food storage procedure of jolly-jeep is generally satisfactory as shown from its overall mean score of 3.68 and SD of .001.
Table 3
Sanitary Procedures of Jolly-jeep in terms of Food Storage
|Food Storage |X |SD |VI |
|1. Maintain storage temperature |3.2 |0.004 |Moderately Satisfactory |
|2. Proper sorting of food |4.3 |0.01 |Satisfactory |
|3. Remove the spoiled food stock |4.2 |0.005 |Satisfactory |
|4. Vacuum seal of food |3.4 |0.01 |Moderately Satisfactory |
|5. Apply FIFO rules |3.3 |0.01 |Moderately Satisfactory |
|Overall mean |3.68 |0.001 |Satisfactory |
2.2 Food Preparation
Table 4 presents the statistical findings that it appears that jolly-jeep has a very satisfactory food preparation as shown from its overall mean of 4.6 and SD of .032. Moreover, the statistical findings further suggests that the food being prepared at jolly-jeep are more likely safe and clean as shown from the consistent findings in Table 4. However, customers seemed to find some difficulty in the cleanliness of their food equipment and container maybe because of some spilled food on the side.
Table 4
Sanitary Procedures of Jolly-jeep in terms of Food Preparation
|Food Preparation |x |SD |VI |
|1. Check all the fresh ingredients |4.4 |0.04 |Satisfactory |
|2. Ensure the cleanliness of ingredients |4.2 |0.011 |Satisfactory |
|3. Priorities the perishable ingredients |4.2 |0.011 |Satisfactory |
|4. Ensures the cleanliness of food equipment and |3.3 |0.11 |Moderately Satisfactory |
|container | | | |
|5. Follow the proper cooking procedure |4.5 |0.054 |Satisfactory |
|Overall mean |4.6 |0.032 |Satisfactory |
2.3 Food Handling
Table 5 presents the statistical findings. It suggests that the proper handling of the food staff of jolly-jeep seemed to be not that careful. The mean value obtained is relatively low compared with the other results. On the other hand, the overall mean value is 3.8 with SD of .25 which is still satisfactory. However, the food being served by jolly-jeep are generally clean as suggested in Table 3 and 4, despite the table and glassware are moderately satisfactory.
Table 5
Sanitary Procedures of Jolly-jeep in terms of Food handling
|Food Handling |x |SD |VI |
|1. Maintain proper hygiene in food handling |3.5 |0.04 |Moderately Satisfactory |
|2. Wear proper and clean attire |3.9 |0.04 |Moderately Satisfactory |
|3. Disinfect the table and glassware |3.9 |0.04 |Moderately Satisfactory |
|4. Maintain proper food temperature |3.5 |0.04 |Moderately Satisfactory |
|5. Maintain the cleanliness of food |4.2 |0.09 |Satisfactory |
|Overall mean |3.8 |0.25 |Satisfactory |
2.4 Bussing – out
Table 6 presents the statistical findings on jolly-jeep in terms of bussing-out which is more likely satisfactory. This is shown in its overall mean of 3.88 and SD of .036 despite of being a small eatery. However it is also obvious that they maybe having dining utensils as shown from the statistical findings. Some difficulty in cleaning their dining utensils may be a problem, as shown from the statistical findings.
Table 6
Sanitary Procedures of Jolly-jeep in terms of Bussing – out
|Bussing – out |x |SD |VI |
|1. Proper cleaning of dining table |4.5 |0.054 |Satisfactory |
|2. Sanitize the dining utensils |3.5 |0.04 |Moderately Satisfactory |
|3. Proper disposal of garbage |4.2 |0.011 |Satisfactory |
|4. Immediate wash of bus – out utensils |3.3 |0.11 |Moderately Satisfactory |
|5. Ensures the cleanliness of the utensil rack |3.9 |0.04 |Moderately Satisfactory |
|Overall mean |3.88 |0.036 |Satisfactory |
3. Implications of Sanitary Procedures of Jolly-jeep to their Customer Satisfaction. Based from the above findings, jolly-jeep sanitary procedures has an over all mean value of 3.68 for its food storage as shown from Table 3 which imply that it is satisfactory. On the other hand, their food preparation was also found satisfactory as suggested from its obtained mean value of 4.6 with SD of 0.032, whereas the food handling got a mean score of 3.8 with SD of 0.25 which is also found to be satisfactory.
Overall, the statistical results from Table 3, 4 and 5 consistently suggest that despite having no rigid monitoring of the food hygiene in jolly-jeep still it is found satisfactory on its sanitary procedures probably this maybe the reason why it seems attractive to the customers. Therefore, the data further suggest that its consistent sanitary procedures are more likely satisfying their customers to continuously eat at their jolly-jeep.
CHAPTER 5
Summary, Conclusion and Recommendation
This chapter is all about the summary and objectives of the study. The summary of this study is about the information gathered from the research. The objective of it tells whether the study has been answered or not. This research was conducted to inform future researchers about this matter and gather more additional information to develop this study and to improve our local food industry’s lifestyle and the use of proper hygiene to avoid food contamination and make this well known for all types of people to enjoy good food in a practical way.
Summary of Findings
The findings relative to the question follow.
1. Profile of the Respondents 1.1 Age. There was 17 out of 50 or 34% of the respondents were 23- 28 years old, which implies that majority of the people who were eating at jolly-jeep, are young people.
1.2 Monthly Income. Majority of the customers of Jolly-jeep are more likely receiving an income of P 7000 – 8000. This maybe the reason majority of the respondents prefer to eat at Jolly-jeep because of the small income they have.
1. Sanitary procedures of Jolly-jeep in terms of:
2.1 Food Storage. Based from the data, proper sorting of food obtained the highest mean value of 4.3 and SD of 0.00. Thus it shows that Jolly-jeep sanitary procedures are most likely observing the sanitary procedures as shown from its overall mean score of 3.68 and SD of 0.001.
2.2 Food Preparation. Food preparation got an overall mean of 4.6 and SD of 0.032. The statistical findings further suggest that the food being prepared at Jolly-jeep is more likely safe and clean.
2.3 Food Handling. Food handling got an overall mean value of 3.8 with SD of 0.25 which appeared to be satisfactory. Thus the food being served by Jolly-jeep is generally clean.
2.4 Bussing-out. Bussing – out of Jolly-jeep is more likely satisfactory as shown from its overall mean of 3.88 and SD of 0.036, despite of being a small eatery.
2. The Implications of Sanitary Procedures of Jolly-jeep to their Customer Satisfaction. Overall, the statistical results from Table 3, 4 and 5 consistently suggest that despite having no rigid monitoring of the food hygiene on Jolly-jeep still it is found satisfactory.
Conclusion
This is the proposition concluded from our studies and the result of its outcome was based on our findings about jolly-jeep.
1. Jolly-jeep serves food with sanitary procedures that attract and satisfy there customers.
2. Customers of Jolly-jeep are attracted to their food because of its price and satisfactory food handling.
Recommendation:
In view of the study, the following recommendations have been drawn. The researchers of this study suggested that the owners and employees of Jolly-jeeps should practice proper hygiene and sanitation for the following people:
For the customers
1. To trust the employee’s and the owner of Jolly-jeep that the food they’re eating is clean and safe.
2. To also advertise their food to other people, gaining more customers and more profit.
For the students
1. To patronize their food more.
2. To spread by word that the food being served is clean and safe.
For the employees
1. To avoid food contamination and food poisoning.
2. To gain their customers trust that every food being served is clean and safe.
3. To look presentable to their customers thus trusting them that it is safe and clean to eat in their establishment.
APPENDICES
BIBLIOGRAPHY
Books
Chuktuk, Hatayakon. Food Sanitation Standard for Street Food. Food Agriculture of the United Nations.
“Close – ended Questionnaire.” Santos, Rosita De Guzman, Ph.D. Statistics. Centro Escolar University. 2006: p.24
‘’Presidential Degree 856 of Chapter3: Department of Health Implementing Rules and Regulations”. Food Establishment of the Code on Sanitation of the Philippines: pp.56-58
McSwane, David, H.S.D, Nancy Rue, Ph.D, Richard Linton Ph.D. “Chapter 1: Food Safety and Sanitation Management,’’ Essentials of Food Safety and Sanitation. 3rd ed.: pp 12, 14. Philippine edition published by Pearson Education South Asia PTE LTD., Copyright @ 2003
Periodicals
Guzman, Ellen A. Journal of Nutritionist Dieticians of the Philippines, vol. 14, no. 4,276 (October – December 2000)
Reference Works
‘’Ameliorating,’’ Webster’s Ninth New Collegiate Dictionary. Philippines Copyright 1987 by Merriam – Webster Inc.
‘’Franchise,’’ Webster’s Ninth New Collegiate Dictionary. Philippines Copyright 1987 by Merriam – Webster Inc.
‘’Vulnerable,’’ Webster’s Ninth New Collegiate Dictionary. Philippines Copyright 1987 by Merriam – Webster Inc.
Electronic Sources
Bumatay, E.L., Regalado J., & Sulabo, E.C. ‘’Perspective of ASEAN Students on Food Safety in the 21st Century.’’ 1999. Institute of Community Education, College of Public Affairs, University of Philippines Los Banos, College, Laguna. 2008,
‘’Bureau of Food And Drugs.’’ Wikipilipinas : The Hip’ n Free Philippine Encyclopedia.
Bibliography: “Close – ended Questionnaire.” Santos, Rosita De Guzman, Ph.D. Statistics. Centro Escolar University. 2006: p.24 ‘’Presidential Degree 856 of Chapter3: Department of Health Implementing Rules and Regulations” Guzman, Ellen A. Journal of Nutritionist Dieticians of the Philippines, vol. 14, no. 4,276 (October – December 2000) Reference Works
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