TABLE OF CONTENTS

Page

CHAPTER 1

INTRODUCTION

Background of the Problem ……………............................…........................1

Statement of the Problem …….................….....……......................................4

Significance of the Study………………….....................……..............…..... 5

Scope and Delimitation ……………………...................................................6

Definition of Terms …………….....................………................................... 7

CHAPTER 2

REVIEW OF RELATED LITERATURE

Food ...............................................................................................................9

Food Handlers................................................................................................10

Factors Affecting Food Handling .................................................................11

A. Demographic Characteristics..........................................................11

B. Age..................................................................................................12

C. Gender. ...........................................................................................13

D. Educational Attainment..................................................................14

E. Personal Hygiene............................................................................15

F. Knowledge......................................................................................16

G. Attitude...........................................................................................17

H. Practices..........................................................................................18

I. Habits..............................................................................................18

J. Environmental Factors....................................................................19

Food Safety....................................................................................................20
 Food Safety Regulation.................................................................................21

Food Contamination......................................................................................23

Types of Food Contamination.......................................................................23

A. Biological..................................................................................23

B. Chemical...................................................................................24

C. Physical.....................................................................................25

Related Studies .............................................................................................26

Summary.......................................................................................................30

CHAPTER 3

METHODOLOGY

Research Design ...........................................................................................31

Locale of the Study........................................................................................31

Respondents of the Study..............................................................................31

Research Instrument......................................................................................32

Data Gathering Procedure.............................................................................34

Data Analysis ...............................................................................................34

Statistical Analysis .......................................................................................35

RESULTS AND DISCUSSION

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

REFERENCES...........................................................................................37

CURICULUM VITAE.................................................................................