FOOD SAFETY AND SANITATION PRACTICES OF PIGAR - PIGAR

IN GALVAN STREET, DAGUPAN CITY

Basto, Christine G.
Montemayor, Edward Theofilus C.
Salomon, Maha G.
Sultan Sarip, Chequi M.

A Research
Presented to the Faculty of
School of International Hospitality Management
Colegio de Dagupan
Arellano Street, Dagupan City

In Partial Fulfillment in the Requirements in

Bachelor of Science in International Hospitality Management

March 2015
1

Chapter I
INTRODUCTION
Background of the Study
Food sanitation and safety is a practice of keeping the foods from crosscontamination, storing perishable food at the appropriate temperature (41
degrees), and heating food to a temperature that will inhibit bacterial growth (at
least

180

degrees).

(http://wikianswers.com/Q/What_is_food_sanitatio_and

_safety, 2013)
Food safety refers to the conditions and practices that preserve the quality
of food to prevent contamination and borne illnesses. Food can be contaminated
in many different ways some food products may already contain bacteria or
parasites. The germs can be spread during the packaging process, if the food
products are not handled properly. Failure to cook or store the food properly can
be cause further contamination. Properly handling and preparing food greatly
reduces

the

risks

of

getting

food

borne

illnesses.

(http://depts.washington.edu/foodrisk/overview.html, 2013)
Poor food preparation, handling, or storage can quickly result in food
being contaminated with germs and may lead to illness if the contaminated food
is eaten.
It is essential that food service personnel protect the health of consumers.
They have the responsibility of working in an efficient and safe manner. They
have the responsibility to prevent food borne illness by practicing clean work
habits and following acceptable sanitary procedures, thus creating a sanitary

environment. Management has the responsibility of training personnel (with help

of health authorities) in acceptable personal hygiene habits and in sanitary
techniques of food handling, with careful (and constantly) supervision.
(http://www.co.eldorado.ca.us/emd/envhealth/guide_food.html-44k, 2013)
Food safety is a worldwide issue affecting hundreds of millions of people
who suffer from diseases caused by contaminated food. The World Health
Organization (WHO) calls it one of the most widespread health problems and an
important

cause

of

reduced

economic

productivity.

(http://www.goldcoast.gov.au/, 2013)
Food safety and sanitation is an important public health concern. In the
Unites States, it is estimated that 76 million illnesses, 325,000 hospitalizations,
and 5,000 deaths are attribute to food borne illness each year. The annual cost of
food borne illness is estimated to be from $10 to $83 billion (1). For some
individuals, food borne illness may result in a mild, temporary discomfort.
Because older adults are a highly susceptible population, food borne illness may
have serious or long-term consequences, and may be life threatening. Order
adults are vulnerable to the food illness for several reasons like immune system,
inflammation of the stomach lining and the decrease in stomach acid, decline in
sense

of

smell

and

taste.

(http://www.fiu.edu/~nutreldr/OANP_Toolkit/FoodSafety02_18_03.htm, 2013)
Street foods are popular nowadays not only because these are tasty but
mainly because these are cheap and can easily take care of hunger. Street foods
are already part of the Philippine culture. Like in other Asian countries, it has

become a way of life. Urbanization and poor socio-economic conditions in

countries such as ours have paved the way for the proliferation of these
businesses.
And so come two imperative: quality and safety. The challenge is to
assure costumers that what they are dining is healthy, wholesome and spoil-free.
With food safety and sanitation being a global concern, minimizing hazards to
whatever that is eaten (Bulalat, 2005).
Dagupan City is one of the key cities in Pangasinan to provinces
development. It has a Bangus Festival that attracts both domestic and foreign
tourists. It even holds a Guinness World of Records as the longest bangus
barbecue grill. The city government ties to maintain or even enhance this festivity
by including the Pigar-pigar industry as one of the major attraction of the city. To
do this, however, a study of food safety and sanitation practices of these
canteens must be undertaken to address health-related issues.
It is planned that the Pigar-pigar will be more hygienic and appetizing that
can be enjoyed by Dadupenos and tourists. This assurance was given by Mayor
Belen Fernandez to Pigar-pigar patrons as the key departments of the city vowed
to work closely to transform the Pigar-pigar joints operating in the street
shoulders and sidewalk of Galvan into highly-maintained eateries. According to
Dr. Navaro (2013), they will not tolerate unhealthy food-handling practices and
will not allow food poisoning incident to arise. A joint initiative the citys health,
engineering, public order and safety, market division, waste management ,antilittering and marshal departments, the team starts monitoring and regulating

operations of all Pigar-pigar caterers, reinforcing the provisions of the existing

Pigar-Pigar ordinance.
The city will ensure that only delectable yet safe food, orderly and
convenient environment, efficient services, accessible facilities and well-trained
and properly groomed food attendants will be rendered by operators. The city
mayor directed the tasked force to identify areas wherein the city could install
public restrooms and lavatories to attend to additional needs of customers. The
Pigar-pigar area of the city is strictly implementing the rules and regulations of
the operation to meet international standards complying with the necessary
food and environment regulations for it to be recognized internationally. The
unique Pigar-pigar experience can be availed upon ones visit to Galvan Street
from six in the evening to four in the morning. (www.dagupan.gov.ph/index.php?
id=237-13k, 2013)
Furthermore, according to the City Ordinance Section 12, the Operation of
the Pigar-pigar joints shall not be earlier that 6:00 oclock in the evening not later
than 4:00 oclock in the morning of the following day for the reason that it cover
the street of Galvan. All physical structures and facilities related to the operation
of the Pigar-pigar joints shall, therefore, be cleared away from its assigned area
by 4:00 oclock in the morning (Dagupan City Health Office, 2013).
It is a necessity for Pigar-pigar canteens to practice food safety and
sanitation for the reason that Pigar-pigar industry here in Dagupan City is
becoming more popular, it also helps in improving the economy of the city. Thus,
it is important to study the food safety and sanitation practices of Pigar-pigar

canteens to minimize instances that employees tend to neglect the proper food
safety and sanitation practices that may cause diseases.

Theoretical Framework
The study was anchored from the Food Production Sanitation Theory.
According to the Borteks Food Production Sanitation Theory, cleaning is the
process of locating, identifying, containing, removing and properly disposing of
unwanted substances in an environment. It is the most powerful means of
managing communitys immediate surroundings and protecting human health.
The elements of the cleaning process encompass time, chemical action, air flow,
temperature, mechanical action, extraction, and disposal. These were found in
the three subcategories 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
was scheduled and pertinent to the way a factory runs. Basically stated, if its
dirty-it gets cleaned. Maintenance sanitation is the process of cleaning to
maintain levels of performance on machinery so as to promote efficiency and
growth. This type of cleaning goes hand in hand with preventative maintenance.
When put together, a factory should minimize the amount of down time and keep
running at peak performance. Restoration is the activity of deep cleaning. It is
done periodically, as needed. Restoration occurs to bring an environment back to
a higher state of order. Restoration is not a normal cleaning process and requires
more time.

These three: general sanitation, maintenance sanitation and restoration,

ensure a healthy environment and provide obvious benefits. The three primary
benefits in cleaning for health are the sanitation provides healthy space for living;
sanitation keeps particles from concentrating, and keeps harmful microorganism
under

control.

(www.bortekindustries.com/bortek/FoodProduction.htm,

2002-

2013)
Furthermore, food production is comprised of food purchasing; food
preparing/handling; food service; and food storage. Hence, food safety and
sanitation should be practiced along these five processes involved in the food
production as to assure customers of sale food for consumption.

Conceptual Framework
The paradigm of the study was served as the pattern for analyzing the
research process. The researchers employed the following variables as the input
of the study: a) the profile of Pigar-pigar in Galvan St., Dagupan City, as to food
purchasing; food preparing/handling; foodservice; and food storage.
Moreover, the research process was descriptive-quantitative research
using survey questionnaire as its main tool for data gathering from the Pigarpigar owners- the studys respondents. This included Question formulation,
Floating, Retrieving, Analysis and Interpretation.
In this study, the food safety and sanitation practices of Pigar-pigar in
Galvan St., Dagupan City was the independent output.

INPUTS
1. The profiles of the

PROCESS

OUTPUT

Pigar-pigar in Galvan
Street, Dagupan City, in
terms of:
1.1 Forms of ownership;
1.2 Number of personnel;

Descriptive

1.3 Years of operation;

Method of

and

Research Using

Food Safety and

1.4 Services offered?

Questionnaires:

Sanitation

a. Question

Practices of Pigar-

2. The extent of food

Formulation

pigar in Galvan St.,

safety and sanitation

b. Floating

practices of Pigar-pigar

c. Retrieving

in Galval Street,

d. Analysis

Dagupan City, in terms

e. Interpretation

of:
2.1 Food purchasing;
2.2 Food
preparing/handling;
2.3 Food services; and
2.4 Food storage?
Figure 1. Research Paradigm
Statement of the Problem
8

Dagupan City

This study determined the Food Safety and Sanitation Practices of Pigarpigar in Galvan Street, Dagupan City.
Specifically, this study sought to answer the following questions:
1. What are the profiles of the Pigar-pigar in Galvan Street, Dagupan City,
in terms of:
1.1 Forms of ownership;
1.2 Number of personnel;
1.3 Years of operation; and
1.4 Services offered?
2. What is the extent of food safety and sanitation practices of Pigar-pigar
in Galval Street, Dagupan City, in terms of:
2.1 Food purchasing;
2.2 Food preparing/handling;
2.3 Food services; and
2.4 Food storage?

Assumptions
1. The Pigar-pigar canteens in Galvan St., Dagupan City exhibit different
forms of ownership, number of personnel, years of operation, and services
offered.
2. The Pigar-pigar canteens in Galvan St., Dagupan City practice food
safety and sanitation in terms of food purchasing, food preparing/handling, food
service and food storage.

Hypothesis
Additional personnel are hired by the owner/operator to maintain its very
high extent of food safety and sanitation practices of Pigar-pigar canteens.
Achieving consistent extent of food safety and sanitation practice of Pigarpigar Canteens, the City office should create programs in line with the food safety
and sanitation practice of Pigar-pigar canteens, and if possible, design a basic
training program about food hygiene and sanitation in order to prevent
consumers from acquiring diseases.

Importance/Significance of the Study

This study will be of significance to the following:
Pigar-pigar Consumers. The results of the study will provide awareness on how
the how the Pigar-pigar is cooked or produced. Thus, it will give them a
hint regarding safety and health issues about the food.
Pigar-pigar Owners. The results of the study will serve as a basis on how the
preparation of Pigar-pigar will affect the publics health. Furthermore, it
may spark ideas for better preparation and service of the Pigar-pigar.
City Government of Dagupan. The results of the study will serve as a tool for
the proper food safety and sanitation practices of Pigar-pigar canteens. It
could also be utilized as a basis to identify health issues for this kind of
food.

10

School of International Hospitality Management, Colegio de Dagupan. The

results of the study will be supplemental to the knowledge of the
department instructors because they can educate the students on how to
deal with cases in which diseases have been acquired from improper
preparation and handling of food bought in a certain Pigar-pigar canteens.
HRM Students. The results of the study will provide them an idea about the
extent of food safety and sanitation practices of Pigar-pigar along Galvan
St. Dagupan City regarding the appropriate preparation and handling of
foods being sold. The result of the research will also help the students
apply necessary method of preparing and handling food.

Scope and Delimitation of the Study

This research focused on the food safety and sanitation practices of Pigarpigar in Galvan St., Dagupan City.
Specifically, this described: a) the profile of Pigar-pigar as to forms of
ownership, number of personnel, years of operation, and services offered; and b)
the extent of food safety and sanitation practice of Pigar-pigar in Galvan St.,
Dagupan City, as to food purchasing, food preparing/handling, foodservice; and
food storage.
Moreover, the research process was descriptive-qualitative research using
survey questionnaires as its main tool for data gathering from the Pigar-pigar
owners the studys respondents. Furthermore, it involved 18 Pigar-pigar
owners along Galvan St., Dagupan City as the respondent of this study.

11

Definition of Terms
Extent of Practice. This refers to the level or degree of using, observing,
applying or performing a particular standard procedure.
Food Preparation. This refers to the act of preparing food, the process from
buying raw products to being sold.
Food Preparing/Handling. This refers to the act of preparing/handling food, the
process used from cooking to being sold to customers.
Food Purchasing. This refers to the starting point of making sure the food in the
environment is safe.
Food Safety. This refers to the scientific discipline describing handling,
preparation, and storage of food in ways that prevent food borne illness.
Food Safety and Sanitation Practices. This refers to the act of practicing food
safety and sanitation, the process used from the preparation of Pigarpigar.
Food Sanitation. This refers to the hygienic means of preventing human contact
from the hazards of wastes to promote health.
Food Service. This encompasses those places, institutions, and companies
responsible for any meal prepared outside the home.
Food Storage. This refers to the key to keeping food safe. This involves proper
wrapping, proper labeling, temperature, and arrangement of the food that
has been purchased.

12

Pigar-pigar. This refers to a thinly sliced beef or carabeef seasoned plainly with
salt and cooked deep-fry.

Chapter II
REVIEW OF LITERATURE and STUDIES

13

According to Virginia S. Claudio et al (2001), purchasing and obtaining

foods safely, and the proper storage after purchase were important factors in
food safety and sanitation. However, the way food is handled during preparation
will also influence the safety of the food before it is finally eaten. Foods are
cooked in order to make it palatable. During the cooking process, food changes
its appearance, texture and aroma. Cooking also destroys microorganisms,
depending on the time and temperature of cooking. For safety of the food
therefore, foods must be cooked to a safe temperature when bacteria and
microorganisms can be destroyed.
When food is bought, one should be able to get the right kind, the right
amount at the right time, at the right place and with the right price. Moreover, it
cannot be overemphasis that while all other factors are met, it must be safe and
free from any possible sources of contamination. Purchasing the right quantity of
foods found to be safe does not ensure that it will remain so after purchase. An
important factor to consider is the length of time that occurs from the time the
food was bought, until it is brought home for proper handling and storage.
When buying meats in the market, it is suggested that you buy early in the
day to ensure that the meat had not been unduly exposed yet to flies and other
possible contaminants. In addition, because of the heat as the day goes, meats
become breeding places for organism to grow and multiply. While it is possible to
the meats where safe to start with, it may become contaminated as it continues
to be exposed until the end of the day. Vendors usually sell their products at a
cheaper price at this time. It may not necessarily be a real bargain to buy these

14

meats. One may be paying a little more to buy meats from the supermarkets
where meats are properly cut, wrapped and stored while on display. It may be
safer to buy from these reputable sources. Good meats should have a bright red
color for beef, darker red for carabeef, and a light pink to light red for pork. Any
discolorations, which could be grayish or greenish, should be avoided, even if
these are sold at a bargain. The fats and muscles should not be loose or
disintegrates easily when press the meat. Most important of all, the meat should
be free from foul odor.
Fish is very susceptible to staleness once it is taken from the water. The
deterioration occurs in the intestinal organs of the fish, which must be removed
as soon as possible to prevent further deterioration. In the wet market, however,
fish is displayed whole on the counter throughout the day until bought. Some
vendor place crushed ices on top to preserve freshness. In the supermarkets,
fish may be sold already eviscerated and ready to cook. Good fish should have
no foul smell, the scales are intact, no greenish discolorations, and eyes are
bright, and the flesh in firm. Fish is very susceptible to staleness once it is taken
from the water. The deterioration occurs in the intestinal organs of the fish, which
must be removed as soon as possible to prevent further deterioration.
Fruits, vegetables and dry staples should not be mixed in the same bag as
the perishables, even if these are separately bagged. In general, raw perishables
should not be mixed foods that can be eaten raw.
There are many varieties of rice in the market. What is important is not the
variety, but it should be free from beetles or insects. It should be dried but not

15

powdery and should not be moist. One should check for insect droppings within
grains. Good clean grains are always the best guide in your selection, neither the
variety nor the price. Cheaper rice is not always a good buy. Likewise, the most
expensive variety is not always a good buy.
When buying fruits and vegetables, one must get only the amount needed
for a few days. It is advised that fruits and vegetables be washed properly before
using or eating. When proper storage is available, one may be able to buy more
fruits and vegetables to last for more days. It is not advisable to wash fruits and
vegetable long before use, as this will cause early rotting. In general, raw
perishables should not be mixed with food that can be eaten raw. Fruits and
vegetables are not usually considered high risk for food poisoning or
contamination. But it is well known that fruits and vegetables are grown with the
help of fertilizers. These fertilizers vary from chemical mixtures to organic
concoctions. Sources of organic concoctions are animal manure or urine. As a
general rule, use of latter is based on the assumption that the manure or urine
has been process, purified and sanitized. This is a special concern when the fruit
or vegetable will be eaten raw.
Good quality fruits should not be overripe, should be free from blemishes,
and soft parts. Quality depends on the type of fruits, but as a general rule,
overripe and rotten fruits are not good buys. Good quality leafy vegetables are
easy to identify. These should not be weltered, or yellowish in color. Green
vegetables should remain green. Again, weltered and dehydrated vegetables are
not good buys, more so for nutrition content rather than for safety factors.

16

Virginia S. Claudio et al (2001) also stated that, in preparing raw meats, all
utensils should be washed with soapy water. Fresh fish should be drawn and
eviscerated as soon as possible, then washed and cut according to the desired
style. All fruits and vegetables should be washed before using or eating. In
preparing and cooking of rice, wash once, at most twice, and the rice washings
used for soups or sauces whenever possible. Enough water is used and the rice
let to steam in a covered pot. In handling and cooking meat, it should not be
served on the same platter which contained the raw materials and raw foods
should be separated to ready-to-eat foods to protect it from cross-contamination.
Anyone whos is sick should be prohibited in the booth or to handle food or
utensils. In handling leftover foods, it can be risky and subject to further
contamination if is not done safely.
Plates for diners are set upside down with flatware placed underneath the
plates. Glasses are set upside down. It is an unusual wat of table setting, but it
certainly protects it from flies. Cooked foods are placed in adequate containers
with proper cover. The serving dishes must be the correct size for the quantity of
food; otherwise it is difficult to handle the container without the fingers dipping
into the food. Using of bare hands should be avoided in serving prepared dishes.
Take note of the cleanliness of the staff and how efficiently they handle dishes
and food and checking the cleanliness of the restrooms. It is also a necessity to
check out the cleanliness of the place, the tables, and the floor, utensils, dishes,
glasses and linens. The dining table must also be wiped clean of any food debris
and place mats and tablecloths must be cleaned accordingly.

17

Fresh meats bought should be rinsed briefly in running water, then towel
dried before putting in storage. Fish should be cleaned and eviscerated before
storing. Scales may be removed but may be left intact for some types of
preparation. Fruits and vegetables should be sorted and cleaned before storing.
Spoiled pieces should be removed and overripe pieces should be separated. It is
not advisable to wash fruits if these will be not eaten immediately and green
vegetables should be wiped clean and washed only if is ready to use. Most dry
staples are stored at room temperature, in the pantry, as long as the location is
dry and kept away from sunlight. In thawing meats in the refrigerator, it should be
kept in its wrapper or package. Thawed meats should never be refrozen. It for
some reason, the amount of thawed meats was not used, refreezing is to be
avoided. It is better than the meats be cooked immediately, and then the cooked
meat is frozen.
According to Mike Porter (2004), unless cooking the meat fresh, it should
be quickly frozen after butchering. Meal-sized quantities of meat should be
placed into plastic bags. Most of the air should be removed from the plastic bags
before sealing. When the meat will be stored in the freezer for move than a few
days, the plastic bags should be wrapped in freezer paper; the freezer paper
should be sealed with tape; and the packages should be labeled appropriately.
Meat prepared and stored in this manner maintains good quality for more than a
year. Vacuum-sealed bags probably improve the storage process, and vacuumsealed bags may not require a second layer of freezer paper.

18

According to Barbara Brown (2008), fruits and vegetables are an

important part of a healthy diet. Most supermarkets and grocery stores carry a
wide variety of fresh fruits and vegetables that are nutritious, as well as tasty.
One of the key aspects in food safety is the proper handling of foods in order to
reduce the risk of food borne illness.
When selecting fresh fruits and vegetables produce, purchase items that
are not bruised or damaged. Be sure to keep fresh fruits and vegetables
separated from meat, poultry and seafood. There is a chance that harmful
bacteria may be in the soil or water where produce grows and come in contact
with fruits and vegetables. Theres also the possibility of fresh produce becoming
contaminated after it is harvested, during food preparation or in storage.
Proper storage affects both quality and safety. Certain fruits and
vegetables retain the highest quality when stored in a clean refrigerator at 40 F or
below. Produce that is purchased pre-cut or peeled should be refrigerator to
maintain quality and safety. To reduce risk, all produce should be washed, even
those that will be peeled before eating. Wash produce under running water just
before eating, cutting or cooking. It is important for consumers to keep fruits and
vegetables that will be eaten raw separate from other foods such as raw meat,
poultry or seafood.
Department of Human Services (2007) stated that everyone has bacteria
on their bodies. Even healthy people can spread bacteria onto food by touching it
with their hands. Thoroughly washing and drying hands before handling food and
between handling raw food and cooked on ready-to-eat food can prevent transfer

19

of microorganisms that causes diseases. Keeping away raw from cooked food
will prevent of cross-contamination of food. Disposable gloves can be used, the
same precautions should be taken when handling raw food and cooked or readyto-eat food. Wash and dry hand thoroughly before putting on gloves, and always
use fresh gloves.
Kinton and Ceserani (2004) stated that foodstuff of all kinds should be
kept covered as much as possible to prevent contamination from dust and flies. If
food and utensils are not covered, it could result to food contamination due to
dust and microbes. The utensils in which the food is developed for sale must be
kept clean, covered and protected as they easily become contaminated if left
dirty or unprotected.
Marriot and Gravani (2008) stated that human beings are the largest
contamination sources of food and should use clean tongs, gloves and hairnets
and if possible, face mask to protect food from contamination.
Food Standards Agency (2006) stated that movable and/or temporary
premises includes marquees, market stalls, mobile vans, vending machines and
homes where food is regularly prepared to be sold or given to the public.
Premises and vending machines must be positioned, designed, constructed and
kept clean and maintained in good repair and condition in a way that avoids the
risk of contamination, particularly from animals and pests, as far as reasonably
practical. An adequate supply of potable water should always be available to
ensure that food is not contaminated. Where non-potable is used in business, for
example, for fire control, steam production, refrigerator and other similar

20

purposes, it must circulate in a separate, identified system. It must not connect

with, or be able to get into, the system of potable water.
According to the Codex Alimentarius Commission Standards programs,
International food trade, and foreign travel, is increasing, bringing important
social and economic benefits. But this also makes the spread of illness around
the world easier. Eating habits too, have undergone major change in many
countries in over the two last decades and new food production, preparation and
distribution techniques have developed to reflect this. Effective hygiene control,
therefore, is vital to avoid the adverse human health and economic consequence
of food-borne illness, food-borne injury, and food spoilage. Everyone, including
farmers and growers, manufacturers and processors, food handlers and
consumers, has a responsibility to assure that the food is safe and suitable for
consumption.
Potential sources of contaminations from the environment should be
considered. In particular, primary food production should not be carried on in
areas where the presence of potential harmful substances would lead to an
unacceptable level of such substance in food.
It states that food handling; storage and transport procedures should be in
place to sort food and food ingredients to segregate material which is evidently
unfit to human consumption, dispose of any rejected material in hygienic manner
and protect food and food ingredients from contamination of pest, or by chemical,
physical or microbiological contamination or other objectionable substance during
handling, storing and transport.

21

As to equipment and containers coming into contact with food, it should be

designed and constructed to assure that, where necessary, they can be
adequately cleaned, disinfected and maintained to avoid contamination of food.
Equipments and containers should be made material with no toxic effect in
intended use. Where necessary, equipment should be durable and movable or
capable of being disassembled to allow for maintenance, cleaning, disinfection,
monitoring and, for example, to facilitate inspection for pest.
Containers for waste, by-products and inedible or dangerous substances,
should be specifically identifiable suitable constructed and, where appropriate,
made of impervious material. Containers used to hold dangerous substances
should be identified and, where appropriate, be lockable to prevent malicious or
accidental contamination of food.
Personal hygiene facilities should be available to ensure that an
appropriate degree of personal hygiene can be maintained and to avoid
contaminating food. Food handlers should maintain a high degree of personal
cleanliness and, wear suitable protective clothing, head covering and footwear.
No raw material or ingredient should be acceptable by an establishment if
it is known to contain parasites, undesirable microorganisms, pesticides,
veterinary drugs or toxic, decomposed or extraneous substances which would
not be reduced to an acceptable level by normal sorting and/or processing.
Where appropriate, specification for raw materials should be identified and
applied. Raw materials or ingredients should, where appropriate, be inspected
and sorted before processing. Where necessary, laboratory test should be made

22

to establish fitness for use. Only sound, suitable raw materials or ingredients
should be use.
As for waste management, suitable provisions must be made for the
removal and storage of waste. Waste must not be allowed to accumulate in food
handling, food storage and other working areas and the adjoining environment
except for far as is unavoidable for the proper functioning of the business. Waste
stores must be kept appropriately clean.
Tsibog.com (2007) stated that one of the things the Filipinos are known for
is their unique qualities that make up most anything into something new and
unblemished and, well, food is not an exception. While many nations still prefer
dining in or dinning out and eating pizzas in a raucous ways, Filipinos bring their
hungers to the streets for their favorite Pinoy street food. Everywhere one looks,
there is a queue formed to buy some of the most exotic delicacies that vendors
could.

Chapter III
METHODOLOGY

23

Research Design
This study unitized the descriptive research. This design obtains
information concerning the current status of the phenomena to describe what
exist with respect to variables or conditions in a situation. The methods involved
range

from

the

survey

which

describes

the

status

quo.

(http://www.okstate.edu/ag/agedcm4h/academic/aged5908/a/5908/newpage110.
htm)
This research design was utilized because it describes the current
phenomena, problems and/or opinions, and is very easy and direct in use,
hence, is very popular and widely used research method.
The researchers utilized the survey type of descriptive research. This type
of research collects the data from a large number of people at some particular
time about some particular phenomenon. It is a very skillful activity that not only
requires imaginative and expert planning of the study, but also accurate data
collection, careful analysis and logical interpretation of the collected data, and
intelligent

reporting

of

the

results

and

conclusions.

(www.bhojvirtualuniversity.comss/online_cou/b_ed/secp_03/cp3b4u2p4.asp)

Sources of Data
The setting of the study is at Galvan St., Dagupan City, where the survey
was conducted. The respondents were the Pigar-pigar owners along Galvan St.
Dagupan City. The study examined the Pigar-pigars extent of food safety and
sanitation practices.

24

These Pigar-pigar Canteens include: Alings Original Pigar-pigar; Ty-Anns

Pigar-pigar and Restaurant; Sirmons Pigar-pigar;Zabala; Fastfood Pigar-pigar &
Kaleskes; Krismar Canteen; Christine Mae Pigar-pigar & Kambingan; 2ML Pigarpigar; Jan-Miguel Pigar-pigar; Paulean Pigar-pigar & Bulaluhan; Mikos Pigarpigar & Kaleskes; MPC Fastfood; Special Pigar-pigar; Dylands Pigar-pigar;
Minas Pigar-pigar; 3K Karinderya Pigar-pigar & Kaleskes; Merlys Pigar-pigar &
Kaleskes; Er-Juns Canteen; and Melodys Canteen.

Research Instruments
The researchers utilized a survey-questionnaire as a main tool in
gathering information. The first part of the questionnaire entailed the profile of the
respondents, the Pigar-pigar owners. It included the a) the profile of Pigar-pigar
as to forms of ownership, number of personnel, years of operation, and services
offered. While part 2 dealt on the extent of food safety and sanitation practice on
Pigar-pigar in Galvan St., Dagupan City, as to food purchasing, food
preparing/handling, food service and food storage.
This questionnaire was formulated by the researchers, with the help of
their mentor to ensure that it will elicit data needed in the research. Moreover, the
items included was adapted from the book, Food Safety and Sanitation for
Philippine Consumers, by Virginia S. Claudio et al. (2001) and was also based
from the checklist of City Health Office. Further, before floating the
questionnaires to the respondents, the researches gave sample questionnaires

25

to five HRM instructors for evaluation and comments. The comments given by
the instructors were utilized in improving the content of the questionnaire.
This questionnaire employed a Likert scale shown below.
Numerical values

Descriptive Equivalent

5
4
3
2
1

Very High
High
Moderate
Fair
Slight

Furthermore, the researchers floated questionnaires to all the Pigar-pigar

Canteen owners only. Since these owners were busy, the questionnaires were
retrieved after three (3) days.

Data Collection
The study strictly followed the data gathering procedures:
Necessary permit to conduct the study was secured.
The respondents were oriented by the researchers.
The questionnaires were administered following the schedule.
The questionnaires were retrieved personally by the researchers.
5. Data from questionnaires were gathered, classified, tallied, tabulated, and
presented by the researchers.

Tools for Data Analysis

26

This research employed the frequency counts, percentages, and weighted

mean.
Frequency counts and percentages were utilized to determine the profiles
of Pigar-pigar as to forms of ownership, number of personnel, years of operation,
and services offered. While, weighted mean was utilized to determine the extent
of food safety and sanitation practice of Pigar-pigar in Galvan St., Dagupan City,
as to food purchasing, food preparing/handling, food service, and food storage.
The weighted mean formula used was:
WM=

fX
N

where:
f = frequency
X = coded weights
N = number of respondents

Further, to facilitate interpretation on the extent of practice food safety and

sanitation, the values shown below were used.
Numerical Values

Descriptive Equivalent

4.20.5.0

Very High

3.40.4.19

High

2.60.3.39

Moderate

1.80.2.59

Fair

1.1.1.79

Slight

Chapter IV
27

DISCUSSION OF FINDINGS
1. Profiles of the Respondents
1.1 Forms of Ownership
Table 1
Profiles of Respondents as to Forms of Ownership
Forms of Ownership
Frequency Counts
Percentages
Sole Proprietorship
14
77.78%
Partnership
4
22.22%
Corporation
0
0%
Cooperative
0
0%
Legend: 4.20-5.00 Very High; 3.40-4.19 High; 2.60-3.39 Moderate; 1.80-2.59 Fair; and 1.00-1.79 slight.

This implies that majority of the Pigar-pigar canteens are owned by a

single person, which may be because it is very easy to form; and necessitates
only a very small amount of capital to start the business.

1.2 Number of Personnel

Table 2
Profiles of the Respondents as to Number of Personnel
Number of Personnel
Frequency Counts
Percentages
1-2 Personnel
3
16.67%
3-4 Personnel
6
33.33%
5-6 Personnel
8
44.44%
7-8 Personnel
1
5.56%
Legend: 4.20-5.00 Very High; 3.40-4.19 High; 2.60-3.39 Moderate; 1.80-2.59 Fair; and 1.00-1.79 slight.

This implies that almost half of the Pigar-pigar canteens employ 5-6
Personnel, while one-third employ 3-4 personnel. Thus, most of them employ 3-6
personnel.

1.3 Years of Operation

Table 3
28

Profiles of the Respondents as to Years of Operation

Years of Operation
Frequency Counts
Percentages
Less than 1 Year
2
11.11%
1 Year
6
33.33%
2 Years
7
38.89%
3 Years
2
11.11%
4 Years
0
0%
5 Years
1
5.56%
More than 5 Years
1
5.56%
Legend: 4.20-5.00 Very High; 3.40-4.19 High; 2.60-3.39 Moderate; 1.80-2.59 Fair; and 1.00-1.79 slight.

This implies that most of these Pigar-Pigar canteens have operated from
1-2 years.

1.4 services Offered

Table 4
Profiles of the Respondents as to Services Offered
Services Offered
Frequency Counts
Percentages
Pigar-pigar
18
100%
Kaleskes
14
77.78%
Non-Alcoholic Beverages
17
94.44%
Alcoholic Beverages
14
77.78%
Cooked Meat
13
72.22%
Cooked Vegetables
9
50%
Videoke/Karaoke
6
33.33%
Others
2
11.11%
Legend: 4.20-5.00 Very High; 3.40-4.19 High; 2.60-3.39 Moderate; 1.80-2.59 Fair; and 1.00-1.79 slight.

This implies that most Pigar-pigar canteens offer beverages (alcoholic and
non-alcoholic) and other cooked meat and vegetables aside from Pigar-pigar,
while least offer karaoke or videoke.

2. Extent of Food Safety and Sanitation Practices

29

2.1 Food Purchasing

Table 5
Sources of the Supply
Food Purchasing
Weighted Mean
a. Supermarket
3.67
b. Wet Market
3.94
c. Home Grown Food Supplies
3.22

Interpretation
High
High
Moderate

Legend: 4.20-5.00 Very High; 3.40-4.19 High; 2.60-3.39 Moderate; 1.80-2.59 Fair; and 1.00-1.79 slight.

As shown in the Table 5, the respondent Pigar-pigar Canteens highly buy

from wet market and supermarket; while moderately buy from home grown food
supplies. This may be because these Pigar-pigar canteens are near the wet
market and supermarket. Further, according to Virinia S. Claudio et al (2001),
supermarket is the most sophisticated source where food supplies are generally
pre-weighted and pre-packaged, which make buying easier.

Table 6
Criteria in Selecting Meat
Selecting Meat
Weighted Mean
a.1 It should have a bright red color
4.78
for beef.
a.2 It should be darker red for
4.33
carabeef.
a.3 It should be free from foul odor.
4.56
a.4 The fats and muscles should not
be loose or disintegrates easily when
4.22
the meat is pressed.
Pooled Mean
4.47

Interpretation
Very High
Very High
Very High
Very High
Very High

Legend: 4.20-5.00 Very High; 3.40-4.19 High; 2.60-3.39 Moderate; 1.80-2.59 Fair; and 1.00-1.79 slight.

As shown in the Table 6, the respondent Pigar-pigar Canteens have a very

high extent of practice in selecting meat with a pooled mean of 4.47. Further,
checking the bright red color for beef has the highest weighted mean, while
checking the fats and muscles of the meat has the lowest weighted mean.
30

However, all items under selecting meats are very highly practiced, which means
all of these criteria are checked.

Table 7
Criteria in Selecting Fish
Selecting fish
Weighted Mean
b.1 It should have no foul odor.
3.89
b.2 It should have intact scales.
3.78
b.3 It should have no greenish
3.89
discolorations.
b.4 It should have bright eyes and firm
3.94
flesh.
Pooled Mean
3.88

Interpretation
High
High
High
High
High

Legend: 4.20-5.00 Very High; 3.40-4.19 High; 2.60-3.39 Moderate; 1.80-2.59 Fair; and 1.00-1.79 slight.

As shown in Table 7, the respondent Pigar-pigar Canteens have a high

extent of practice in selecting fish with a pooled mean of 3.88. Further, checking
bright eyes and firm flesh has the highest weighted mean, while checking the
intact scales has the lowest weighted mean. However, all items under selecting
fish are highly practiced, which means all of these criteria are checked.

Table 8
Criteria of Selecting Staples
Selecting rice and other staples
Weighted mean
c.1 It should be free from beetles or
4.94
insects.
c.2 It should be dried but not powdery.
4.5
c.3 It should not be moist.
4.39
Pooled Mean
4.61

Interpretation
Very High
Very High
Very High
Very High

Legend: 4.20-5.00 Very High; 3.40-4.19 High; 2.60-3.39 Moderate; 1.80-2.59 Fair; and 1.00-1.79 slight.

As shown in Table 8, the respondent Pigar-pigar Canteens have a very

high extent of practice in selecting staples with a pooled mean of 4.61. However,
31

ensuring that the staples are free from beetles or insects has the highest
weighted mean, while ensuring that the staples are not moist has the lowest
weighted mean. However, all items under selecting staples are very highly
practiced, which means all of these criteria are checked.

Table 9
Criteria in Selecting Fruits and Vegetables
Selecting fruits and vegetables
Weighted Mean
Interpretation
d.1 It should be of good quality and
4.39
Very High
should not be overripe (for fruits).
d.2 It should not be weltered or
4.39
Very High
yellowish in color (for leafy vegetables).
d.3 It should not be free from blemishes
4.67
Very High
and soft parts.
Pooled Mean
4.48
Very High
Legend: 4.20-5.00 Very High; 3.40-4.19 High; 2.60-3.39 Moderate; 1.80-2.59 Fair; and 1.00-1.79 slight.

As shown in Table 9, the respondent Pigar-pigar Canteens have a very

high extent of practice in selecting fruits and vegetables with a pooled mean of
4.48. However , ensuring that the fruits and vegetables are free from blemishes
and soft parts has the highest weighted mean, while ensuring that the fruits are
of good quality and should not be overripe and the leafy vegetables not be
weltered or yellowish in color have the lowest weighted mean. However, all items
are under selecting fruits and vegetables are very highly practiced, which mean
all of these criteria are checked.

2.2 Food Preparing/Handling

Table 10
32

Extent of Food Safety and Sanitation Practices as to Food

Preparing/Handling
Food Preparing/Handling
Weighted Mean
Interpretation
2.1 In preparing raw meats, all utensils
4.5
Very High
should be washed with soapy water.
2.2 In preparing fish, it should be
drawn and eviscerated as soon as
3.72
High
possible, then washed and cut
according to desired cut.
2.3 In preparing fruits and vegetables,
4.72
Very High
it should be washed before using or
eating.
2.4 In preparing and cooking rice, it
should have enough water to be used
4.33
Very High
to steam in a covered pot.
2.5 In handling and cooking meat, it
should not be served on the same
4.39
Very High
platter which contained the raw
materials.
2.6 Keeping hands clean and fresh
food with hands as little as possible
4.39
Very High
and separate the preparation tools for
raw and uncooked meats.
2.7 Maintaining a high degree of
personal cleanliness and shall conform
4.39
Very High
to good hygiene practices during all
working periods such as wearing
hairnet.
2.8 Separating raw foods to ready-toeat foods to protect food from cross3.94
High
contamination.
2.9 Using disposable gloves, tissues,
tongs or other utensils whenever
4.06
High
possible in handling raw food items.
2.10 Anyone who is sick should be
prohibited in the booth or to handle
4.44
Very High
food or utensils.
2.11 Handling leftover foods can be
risky
and
subject
to
further
4.5
Very High
contamination if it is not done safely.
Pooled Mean
4.71
Very High
Legend: 4.20-5.00 Very High; 3.40-4.19 High; 2.60-3.39 Moderate; 1.80-2.59 Fair; and 1.00-1.79 slight.

33

As shown in Table 10, the respondent Pigar-pigar Canteens have a very

high extent of food safety and sanitation practice as to food preparing/handling
with a pooled mean of 4.71. Further, ensuring that the fruits and vegetables are
washed before being eaten or used has the highest weighted mean, while
ensuring that the fishes are drawn and eviscerated as soon as possible, then
washed and cut according to desired cut has the lowest weighted mean, which is
just highly practiced.
This is in congruence with the policy of Codex Alimentarius Commission
Standard Programs that food handlers should maintain a high degree of personal
cleanliness and wear suitable protective clothing, head covering and footwear.

34

2.3 Food Service

Table 11
Extent of Food Safety and Sanitation Practices as to Food Service
Food Service
Weighted Mean
Interpretation
3.1 Setting upside down of platter and
glassware for diners with flat ware
4.28
Very High
should be placed underneath the plates.
3.2 Placing cooked foods to adequate
containers with proper covers and
4.28
Very High
serving dishes should be correct size for
the quantity of foods.
3.3 Using bare hands should be avoided
4.28
Very High
in serving prepared dishes.
3.4 Taking note of the cleanliness of the
employee and how efficiently they
4.44
Very High
handle dishes and food among
employees.
3.5 Checking the cleanliness of
4.33
Very High
restrooms.
3.6 Checking out the cleanliness of
place, the tables and the floor, utensils,
4.61
Very High
dishes, glasses and linens.
3.7 Putting away properly all leftover
foods and wiping cleanly the dining table
4.44
Very High
of any food debris.
Pooled Mean
4.38
Very High
Legend: 4.20-5.00 Very High; 3.40-4.19 High; 2.60-3.39 Moderate; 1.80-2.59 Fair; and 1.00-1.79 slight.

As shown in Table 11, the respondent Pigar-pigar Canteens have a very

high extent of food safety and sanitation practice as to food service with a pooled
mean of 4.38. Further, ensuring the cleanliness of the place, tables, floor,
utensils, dishes, glasses and linens has the highest weighted mean, while setting
upside down of platters and glassware for diners with flatware being placed
underneath the plates, placing cooked foods to adequate containers with proper
covers and serving dishes in correct size quantity of foods, and avoiding the use
bare hands in serving prepared dishes have the lowest weighted mean.

35

However, all items under the extent of food safety sanitation practices as to food
service are very highly practiced, which means all of these criteria are checked.
2.4 Food Storage
Table 12
Extent of Food Safety and Sanitation Practices as to Food Storage
Food Storage
Weighted Mean
Interpretation
4.1 In storing meat, it should be rinsed
briefly in running water after buying
3.83
High
and then towel dried.
4.2 In storing fish and other seafood, it
3.67
High
should cleaned and eviscerated.
4.3 In storing fruits and vegetables, it
4.33
Very High
should be sorted and cleaned
4.4 In storing dry staples, it should be
at room temperature, the location is
4.28
Very High
dry and kept away from sunlight.
4.5 In preserving foods, it could be
4.22
Very High
dried, salted or cooked in syrup.
4.6 In thawing frozen meats, it should
be kept in its wrapper or package and
4.22
Very High
it should never be refrozen.
Pooled Mean
4.09
High
Legend: 4.20-5.00 Very High; 3.40-4.19 High; 2.60-3.39 Moderate; 1.80-2.59 Fair; and 1.00-1.79 slight.

As shown in Table 12, the respondent Pigar-pigar Canteens have a high

extent of food safety and sanitation practice as to food storage with a pooled
mean of 409. Further, sorting and cleaning fruits and vegetables before storing
has the highest weighted mean, while ensuring that fish and other seafood
cleaned and eviscerated before storing has the lowest weighted mean, which is
just highly practiced along with rinsing briefly the meat in running water after
buying and then being towel dried before storing.
This supports the statement of Mike Porter (2004), when the meat will be
stored in the freezer for more than a few days, the plastic bags should be

36

wrapped in freezer paper; the freezer paper should be sealed with tape; and the
packages should be labeled appropriately. Meat prepared and stored in this
manner maintains good quality for more than a year.
This supports the statement of Barbara Brown (2008), that proper storage
affects both quality and safety. Certain fruits and vegetables retain the highest
quality when stored in a clean refrigerator at 40 F or below. Produce that is
purchased pre-cut or peeled should be refrigerated to maintain quality and safety.
To reduce risk, all produce should be washed, even those that will be peeled
before eating. Wash produce under running water just before eating, cutting or
cooking. It is important for consumers to keep fruits and vegetables that will be
eaten raw separate from other foods such as raw meat, poultry or seafood.

Chapter V

37

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

Summary
This research focused on the Food Safety and Sanitation Practices of
Pigar-pigar in Galvan St., Dagupan City. Specifically, this described a) the profile
of Pigar-pigar as to forms of ownership; number of personnel; years of operation;
and services offered; b) the extent of food safety and sanitation practice of Pigarpigar

in

Galvan

St.,

Dagupan

City,

as

to

food

purchasing;

food

preparing/handling; foodservice; and food storage.

Moreover, the research process was descriptive-qualitative research using
survey questionnaires that include question formulation, floating, retrieving,
analysis and interpretation as its main tool for data gathering from the 18 Pigarpigar owners as the respondents of the study along Galvan St., Dagupan City.

Findings
Based on the data gathered, the researchers found that:
1. Profile of the Respondents
1.1 Forms of Ownership
Majority of the Pigar-pigar canteens are owned by a single person, which
may be because it is very easy to form; and necessitates only a very small
amount of capital to start the business.

1.2 Number of Personnel

38

Almost half of the Pigar-pigar canteens employ 5-6 personnel; while onethird employ 3-4 personnel. Thus, most of them employ 3-6 personnel.
1.3 Years of Operation
Most of these Pigar-pigar canteens have operated from 1-2 years.
1.4 Services Offered
Most of them offer beverages (alcoholic and non-alcoholic) and other
cooked meat and vegetables aside from Pigar-pigar, while least offer karaoke or
videoke.

2 Extent of Food Safety and Sanitation Practice

2.1 Food Purchasing
The respondent Pigar-pigar Canteens highly buy from wet market and
supermarket; while moderately buy from home grown food supplies. Further, the
respondent Pigar-pigar Canteens have a very high extent of practice in selecting
meat, staples, fruits and vegetables while have a high extent of practice in
selecting fish.
2.2 Food Preparing/Handling
The respondent Pigar-pigar Canteens have a very high extent of food
safety and sanitation practice as to food preparing/handling.
2.3 Food Service
The respondent Pigar-pigar Canteens have a very high extent of food
safety and sanitation practice as to food service.
2.4 Food Storage

39

The respondent Pigar-pigar Canteens have a high extent of food safety

and sanitation practice as to food storage.

Conclusions
Based on the findings of the study, the researchers concluded that:
1. Almost all Pigar-pigar canteens in Dagupan City are owned by a single
person, were manned by 5-6 personnel, were operating in two years and serve
Pigar-pigar, kaleskes, non-alcoholic and alcoholic beverages, cooked meat and
vegetables and offers videoke/karaoke.
2. The Pigar-pigar canteens in Dagupan City have a very high food safety
and sanitation practices in food purchasing, food preparing/handling, food service
and food storage.

Recommendations
Based on the conclusions presented, the following are recommended.
1. On the profiles of the respondents, additional personnel should be hired
by the owner/operator to ensure that it maintains its very high extent of food
safety and sanitation practices of Pigar-pigar canteens.
2. To achieve consistent extent of food safety and sanitation practices of
Pigar-pigar Canteens, the city office should create programs in line with the food
safety and sanitation practices of Pigar-pigar canteens, and if possible, design a
basic training program about food hygiene and sanitation in order to prevent
consumers from acquiring diseases;

40

3. A deeper investigation through experimentation, evaluation and

observation in the food safety and sanitation practices of Pigar-pigar canteens;
and
4. The Pigar-pigar canteens should be relocated at the Magsaysay or
Malimgas market to lessen the risk of food safety and sanitation to its customers.

Colegio De Dagupan
Arellano Street Dagupan, City
SCHOOL OF INTERNATIONAL HOSPITALITY MANAGEMENT
41

FOOD SAFETY AND SANITATION PRACTICES OF PIGAR - PIGAR

IN GALVAN STREET, DAGUPAN CITY
Name: _______________________________________

Gender:_________

Address: ____________________________________

Civil Status: _____

Age: _____________

Monthly/ Family Income: _____________________

Part I. Profile of the Respondents

Instructions: Please check the boxes that best describes your business
profile. Please do not leave any item unanswered.
1. Type of Ownership
Sole Proprietorship

Corporation

Partnership

Cooperative

2. Number of Personnel
1-2 Personnel

7-8 Personnel

3-4 Personnel

9-10 Personnel

5-6 Personnel

More than 10 Personnel

3. Years of Operation
Less than 1 Year

4 Years

1 Year

5 Years

2 Years

6 Years

3 Years

More than 6 Years

4. Services Offered
Pigar-pigar
Kaleskes
Non-alcoholic beverages (softdrinks, juices)
Alcoholic beverages (beer, gin, rum)
Cooked meat (adobo, afritada, caldereta)
Cooked vegetables (chopsuey, pinakbet)
Videoke/Karaoke
42

Others, please specify:___________

Part II. Extent of Food Safety and Sanitation Practice
Instructions: Below are the food and safety and sanitation practices used in
food service industry. Please rate your extent of practice of these safety and
sanitation by checking the column that corresponds to your rating. Please use
the scales: 5 very high; 4 high; 3 moderate; 2 fair; and 1 slight.
Food Safety and Sanitation Practices
1. Food Purchasing
a Supermarket
(The foods obtained from supermarket are pre weighted
and pre-packaged, thus reliable and sanitary)
b Wet market
(The food obtained from wet markets may not necessarily
be pre-weighted and pre-packaged, thus may not be
reliable and sanitary)
c Home grown food supply
(The foods from rural areas produce their own food
supplies. Safety and sanitation can be implemented by
household members when producers for farming are
followed)
a Selecting meat
a.1 It should have a bright red color for beef.
a.2 It should be darker red for carabeef.
a.3 It should be free from foul odor.
a.4 The fats and muscles should not be loose or
disintegrates easily when the meat is pressed.
b Selecting fish
b.1 It should have no foul odor.
b.2 It should have intact scales.
b.3 It should have no greenish discolorations.
b.4 It should have bright eyes and firm flesh.
c Selecting rice and other staples
c.1 It should be free from beetles or insects.
c.2 It should be dried but not powdery.
c.3 It should not be moist.
d Selecting fruits and vegetables
d.1 It should be of good quality and should not be overripe
(for fruits).
d.2 It should not be weltered or yellowish in color (for leafy
vegetables).
d.3 It should not be free from blemishes and soft parts.
Food Safety and Sanitation Practices
2. Food Preparing/Handling
2.1 In preparing raw meats, all utensils should be washed with
soapy water.
2.2 In preparing fish, it should be drawn and eviscerated as
soon as possible, then washed and cut according to desired cut.
2.3 In preparing fruits and vegetables, it should be washed
before using or eating.

43

Extent of Practices
4
3
2
1

2.4 In preparing and cooking rice, it should have enough water

to be used to steam in a covered pot.
2.5 In handling and cooking meat, it should not be served on the
same platter which contained the raw materials.
2.6 Keeping hands clean and fresh food with hands as little as
possible and separate the preparation tools for raw and uncooked
meats.
2.7 Maintaining a high degree of personal cleanliness and shall
conform to good hygiene practices during all working periods such
as wearing hairnet.
2.8 Separating raw foods to ready-to-eat foods to protect food
from cross-contamination.
2.9 Using disposable gloves, tissues, tongs or other utensils
whenever possible in handling raw food items.
2.10 Anyone who is sick should be prohibited in the booth or to
handle food or utensils.
2.11 Handling leftover foods can be risky and subject to further
contamination if it is not done safely.
3. Food Service
3.1 Setting upside down of platter and glassware for diners with
flat ware should be placed underneath the plates.
3.2 Placing cooked foods to adequate containers with proper
covers and serving dishes should be correct size for the quantity of
foods.
3.3 Using bare hands should be avoided in serving prepared
dishes.
3.4 Taking note of the cleanliness of the employee and how
efficiently they handle dishes and food among employees.
3.5 Checking the cleanliness of restrooms.
3.6 Checking out the cleanliness of place, the tables and the
floor, utensils, dishes, glasses and linens.
3.7 Putting away properly all leftover foods and wiping cleanly
the dining table of any food debris.
4. Food Storage
4.1 In storing meat, it should be rinsed briefly in running water
after buying and then towel dried.
4.2 In storing fish and other seafood, it should clean and
eviscerated.
4.3 In storing fruits and vegetables, it should be sorted and
cleaned
4.4 In storing dry staples, it should be at room temperature, the
location is dry and kept away from sunlight.
4.5 In preserving foods, it could be dried, salted or cooked in
syrup.
4.6 In thawing frozen meats, it should be kept in its wrapper or
package and it should never be refrozen.
(Adapted from the book; Food Safety and Sanitation for Philippine Consumers, by Virginia S. Cluadio et al. 2001)

Bibliography
A. Books

44

Claudio, Virginia S. et al. (2001) Food Safety and Sanitation for Philippine
Consumers: Merriam Webster Bookstore Inc.
B. Webliography
http://www.bortekindustries.com/bortek/FoodProduction.html
http://www.bulatlat.com
http://www.co.eldorado.ca.us/emd/envhealth/guide_food.html-44k
http://www.dagupan.gov.ph/index.php?id=237-13k
http://www.depts.washington.edu/food risk/overview.html
http://www.fiu.edu/~nutreldr/OANP_Toolkit/FoodSafety/Food_Safety02_18_03.ht
http://www.goldcoast.gov.au/
http://www.wikianswers.com/Q/What_is_food_sanitation_and_safety
http://www.bhojvirtualuniversity.comss/online_cou/b_ed/secp_03/cp3b4u2p4.asp
http://www.hpj.com/archives/2008/sep08/sep29/Fruitsvegetablesrequireprop.cfm
http://www.noble.org/Ag/Wildlife/ProperCareOfVenison/index.html
http://www.okstate.edu/ag/agedcm4h/academic/aged5980a/5980/newpage110.ht
http://www.tsibog.com
C. Unpublished Thesis
Alfonso, Leonardo M. et al. (2008). Hygienic Practices of Ambulant Food Vendors
along Arellano St., Dagupan City: Unpublished Thesis October
D. Others
City Health Office, Dagupan City for Pigar-pigar City Ordinance

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