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canteen hygiene in Eastern Visayas State University

By Jessica-Malate Oct 17, 2014 1360 Words

Chapter I

Background of the Study

Every school in the country should be strongly committed to support student health and well-being through its curriculum and a range of initiatives that offer opportunities that promote physically fit individuals who love eating healthy food. Schools are encouraged to implement comprehensive health and well-being programs, including food and nutrition education. The establishment and operation of a school canteen is important in developing love and interest in buying nutritious and healthy food among students, faculty and the school personnel, making it possible for them to enjoy nutritious and healthy food at affordable prices during the school day. The canteen should also provide a variety of foods and dishes that enhance the skills and knowledge learnt in the classroom about food and nutrition. Canteen operation can be considered one of the auxiliary services of the school. Food handlers have a prime role to play in food businesses, and that is to guarantee that meals served are hygienic for consumption. Conscious or inadvertent contamination of such food places consumers at risk of suffering from food- borne illnesses. Food poisoning in school canteens had been an occurrence. For this reason this study will be carried out to assess canteen hygiene of the privately managed canteens in Eastern Visayas State University.

Statement of the Problem
This study will be conducted to assess hygiene on these privately managed canteens inside the campus of Eastern Visayas State University.
Specifically, this study aims to answer the following questions. 1. What is the level of premises cleanliness of the canteens in the following areas? 1.1 Food Preparation Area
1.2 Food Storage Area
1.3 Refreshment Area
1.4 Toilets and Staff Locker Area
1.5 Waste Disposal Area
2. What is the level of personal hygiene of canteen staff (food handlers)? 3. What is the level of hygiene on the following?
3.1 Dry Goods Storage Unit
3.2 Refrigerator/ Chiller/ Freezer
3.3 Cooking Equipment
3.4 Food Preparation and Holding
3.5 Food Handling and Serving Practices
Research Hypothesis
This study will advance and test the research hypothesis which states the level of premises cleanliness of the canteens, the level of personal hygiene of canteen staff and the level of hygiene of the canteens in Eastern Visayas State University.

Conceptual Framework
Schools are in a good position to endorse healthy food related behaviors in students and help ensure appropriate food intake. Food items sold in and around the school during school hours/recess play a special role in school life because it provides refreshment and fulfills energy requirements of students. Canteens vary in terms of capacity depending on the number of students who eat from there, type of food offered and the type of activities such as preparation, cooking and storage.

The school canteen has an important role in the provision of food to students and the school community as well as being an integral part of the school environment. The school canteen should feflect the education goals of the school and support and complement student learning.

When a university canteen is used daily, the food provided through this service may comprise a third of a student’s total daily intake and have a significant influence on their health and nutrition. The correct handling of food and a high level of personal

hygiene are keys to food safety. Correct food safety procedures must be understood by everyone who handles food or works in
the canteen, including students.

Significance of the Study
This study is not only important to those operating canteens, but also to following people who are interested to have knowledge and compliance with the requirements on food safety and hygiene of canteens.

To the Administrator. The result of this study will help both the teachers and the students gaining knowledge in maintaining the good hygiene in operating of canteen.
To the Teachers. As the result of this study will guide the students on choosing canteens that serving well-prepared meals and has good hygiene habits.
To the Canteen Owners. The use of these requirements will help them improve their management of their canteens.
To the Students. This study benefits to the student who eat in diferrent canteens, which is help them to find canteens that they know prepareing safe food.

Scope and Delimitation
The study will determine the canteen hygiene in Eastern Visayas State University.
The investigators will focus on canteens hygiene of the canteens in the Eastern Visayas State University. The respondents of this study consisted of the 75 canteen personnel and 50students from different year levels. This study was limited to the assessment of canteens hygiene in term of the level of hygiene in dry goods storage unit, refrigerator/ chiller/ freezer, cooking equipment, food preparation and holding, food handling and serving practices.This study conducted during the school year 2014-2015.

Definition of Terms
The following terms are having operationally defined for better understanding of the reader.
Hygiene. In this study refers to the good healthful conditions of the personnel.
Inadvertent. Not resulting from or achieved through deliberate planning.
Food- borne illness.  is an infection or irritation of the gastrointestinal (GI) tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals.

Chapter II
Review of Related Literature and Studies

Related Literature
It is essential that food is properly handled and prepared to keep it for health. Food should be served in clean dishes. Food can be dangerous if not properly handled, prepared and stored. Schools canteen can play an important role in promoting healthy habits. Health promotion messages can be delivered to students to develop lifelong attitudes and skills. “ Poor oral health can have a detrimental effect on children’s quality of life, their performance at school and their success in later life” , mentioned by Kwan, Petersen, Pine and Borutta (2005). In the local setting, Presidential Decree No. 856 embodies the code in sanitation of the Philippines. Section IX of the code specially pertains to food establishment sanitation. Knowledge and compliance with the requirements of the sanitation code by the foodservice operators will ultimately redound to their own benefit since customers prefer eating in clean and sanitary premises. The maintenance of high standards of sanitation in the foodservice operation cannot be compromised by management. Sanitation should be treated as a way of life in foodservice because any laxity in sanitation rules can mean illness for customers, loss of business and financial bankruptcy. Hired people handling food in the canteen should be required to undergo training for food handlers, obtain a certificate of good health from the municipal health department and observe hygiene.

Related Studies
The aforementioned study was similar to the present study included factors like Sanitation in Physical Facilities.
According to Medrana (2004) in her article, school canteens have always canteen or cafeteria is different from a commercial outfit that is also subjected to government sanitary controls. Whereas commercial canteens and restaurants are established for profit as the main object, a school canteen is set-up mainly to benefit the students while offering them decent yet affordable fare. Recalled by Morphet (1994) the schoolfood service was since then a major division of school operations. It was estimated that the gross expenditures for the school lunch program was approximately one billion pesos during the year 1956-1957. According to Maniquiz (2009) enough knowledge is imperative to canteen managers for their role is to make decisions that will affect the entire canteen organization.

Chaper III
In this chapter presents the design or methods and produce with the study will be undertaken and describes the instruments used in gathering the data, the analysis of the data in testing the hypothesis.

Research design
This study will use a descriptive survey method with questionnaire as the main tool in gathering the data. It is descriptive, as it presents the different practices in canteen hygiene. In other words, this research endeavor will assess the hygiene of all canteens which is concerned the students.

Research respondents
The data of this study will be gathered from all the canteens in the Eastern Visayas State University. Included in this study will be the canteens who are officially registered in the University.

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