"A Survey on the Application of Learning in Food Sanitation Education

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"A Survey on the Application of Learning in Food Sanitation Education of San Sebastian College – Recoletos, Manila 2nd Year BSHRM Students"

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A Thesis Proposal Presented to
The College of International Hospitality Management
San Sebastian College – Recoletos Manila

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Prepared by:
Castulo, Stephanie S.
Sava, Russel Nicole C.
Barcellano, Maydo C.
February 2012

CHAPTER 1
INTRODUCTION

Food sanitation is a series of protocols which are designed to prevent the contamination of food, keeping it safe to eat. Numerous nations have specific laws in place concerning food sanitation, along with lengthy lists of recommendations from public health agencies. The practice of food sanitation is especially important to people in the food industry, at every step of the supply chain from workers in the fields to waiters at restaurants, but home cooks also need to observe the basics of food sanitation for safety. From the moment that food is harvested to the time that it is eaten, it is vulnerable to cross-contamination with bacteria and other substances which could be harmful. The key to food sanitation is keeping food safe and clean, with all of the handlers observing personal hygiene to avoid introducing harmful elements to food, and complying with food sanitation recommendations concerning safe holding temperatures for food, safe cooking temperatures, sterilization of cutting boards and other implements, and so forth At home, common sense precautions like keeping foods frozen or refrigerated before use, washing foods before consumption, washing hands before handling food, cooking or reheating food thoroughly, and using separate cutting boards for meats and vegetables are often sufficient to keep people from getting sick.

Certain foods may require additional precautions; people making foods with raw fishes and meats, for example, need to select their ingredients carefully at the store and handle them with special care because bacteria will not be eliminated through cooking.

With a critical awareness of food sanitation, teaching the fundamental sanitation concepts by using effective learning resources is essential. It is assumed that the effective teaching resources significantly contribute to successful learning and retention for students. United States Agency International Development (USAID) Under the Economic of Sanitation (ESI) stated that about 72% of the Philippine population had access to improved sanitation in 2004. Although this figure is a considerable improvement on the 57% in 1990, it still corresponds to about 20 million people who do not have access to improved sanitation. While it is clear that the lack of access to clean water and sanitation facilities has a wide variety of impacts, there are limited data and research to verify the significant burden imposed by poor sanitation on society. This, in turn, hampers the implementation of much needed investments in the sector. The urgency for such research, and not to mention investments, is only likely to grow over time. One of the reasons is that, with an average population growth of more than 2% per annum, an additional 2 million Filipinos will require adequate and clean sanitation facilities each year. Thus, the ‘sanitation impact’ study was initiated by the World Bank to generate evidence on the impacts of current sanitation conditions and the benefits of alternative sanitation and hygiene improvement options in the Philippines.

Theoretical Framework
The elements of the cleaning process encompass time, chemical action, air flow, temperature, mechanical action, extraction, and disposal. These can be found in the three sub-categories of a sanitation department. General sanitation is the process of cleaning areas that have become soiled due to the manufacturing process. Like any type of industrial cleaning, this is scheduled and...
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