HYGIENE AND SANITATION PRACTICES OF SCHOOL CANTEEN IN

BACAN NATIONAL HIGH SCHOOL

A Research Proposal Presented to the Faculty of

Bacan National High Schoool

By:

Myla O. Dela Cruz

Mike Angel Relingo

John Ralph Sucgang

Nicole Rebaldo

Kymer Rufo

Mark James Josico

Monica Ata

Grade 12-TVL (Hope & Peace)

1rst Semester, SY 2018-2019

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 CHAPTER I

INTRODUCTION

This chapter presents the background of the study,

statement of the problem, Significance of a study, scope
and delimitation of the study and definition of terms.

Background of the Study

School canteen is the common place where in the

students and staff eat their breakfast, lunch and snacks.
It serves as one of the recreational facility in the school
and it recognized the people if there is an available
canteen to visits sometimes. It will also be a big help in
supplementing the diet for students and perform many other
important function in their daily life. And not only for
them but also for the staff as well as visitors and the
people of school catchment areas. School canteen also plays
an important educational and modeling role for healthy
eating habits.

Cleanliness of the property equipment and personal

hygiene of the staff must be properly maintained. It also
really important that the canteen operators and staff of
the school canteen have knowledge on how to properly store
the foods in the refrigerator to avoid bacteria. The
equipment used in food production must separated from the
poisonous detergent or other things and sanitizing of
equipment is also a big help to minimize bacteria.

Sanitation of canteen is very important. Student will

be affected affected whenever the canteen operators failed
to do something to prevent the growth of bacteria in the
utensils, table, cooking equipment and other tools.

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 Facilities of School canteen must be given special
attention. Production area should be well maintained and
free from dirt. Proper procedure in serving should be
followed so that it may provide enough nutrition for its
customers. Administrators and canteen committees must
ensure that school canteens meet national standards for
food preparations, storage, hygiene and safety failure to
do so would result in serious health problems for staff and
students who consume the fore and it can become a trouble
zone if it is not closely regulated and supervised by the
administration. It is at this premise that the researchers
have thought of conducting the present study. They
determine the hygiene and sanitation practices of the
school canteen of Bacan National High School.

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 Statement of the Problem

This study aims to monitor the hygiene and sanitation

practices of the school canteen in Bacan National High
School.

Specifically this study seeks to answer the following

questions:

1. What are the hygiene and sanitation practices of

Bacan National High School canteen personnel?
2. How often do they perform proper hygiene &
sanitation practices?

Significance of the Study

This study will provide the basic information

regarding hygiene and sanitation practices of the school
canteen in Bacan National High School. It will be
beneficial to following:

STUDENTS- This study will provide a healthy and appealing

recess and also lunch service to the students and faculty
of the school.

CANTEEN STAFF- This study will educate them to be

responsible to work as they provide services to the
customer that can be contribute to food safety.

RESEARCHER- It will serve as a foundation of knowledge, as

to learn and understand on how sanitation procedures and
hygiene practices have and important role in a food service
industry.

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ADMINISTRATOR- Result of this study will mirror the actual
status of the school canteen. This could be use as the
basics in initiating and implementing plans/program for
school canteens.

Scope and Delimitation of the Study

This study will be conducted during the whole semester

of School Year 2018-2019. It aims to determine the hygiene
and sanitation practices of school canteen in Bacan
National High School.

The researcher will try to identify if the school

canteen of Bacan National High School follows proper
hygiene and sanitation practices.

Definition of Terms

The following terms used in the study are both

conceptually and operationally defined:

CANTEEN- A place where food is served in a factory, school,

etc. (http//.www.meriamwebster.com).

In this study, it refers to the establishment that

prepares, caters and serve food, snacks, and beverages to
the populace of Bacan National High School.

CLEANLINESS- The habit or the state of keeping yourself on

your environment free from dirt. (Cambridge University
Press 2016).

In this study it refers to the cleanliness of the

school canteen of Bacan national High School on how they
follow the maintain the cleanliness of the are. How they
secured the foods from bacteria.

5
HYGIENE- Refers to a condition or practices conductive to
maintaining health and preventing disease, especially
through cleanliness. (Oxford Living Dictionary 2017).

In this study it refers to maintain a hygiene of

individual or the canteen operators are always observed by
canteen manager.

PRACTICES- Refers to the repeated performance or systematic

exercise for the purpose or learning acquiring. (Encarta
Dictionary 2015).

In this study it refers to practice the personnel

hygiene, cleanliness of the canteen are daily maintained
secured the foods free from bacteria and most of all
secured all the products or food they served to their or
costumers or beneficiaries are free from those bacteria
that can cause illness to its customers.

SANITATION- The process of keeping placing free from dirt,

infection, disease, etc. by removing waste, trash and
garbage , by cleaning streets, etc.
(http//.www.meriamwebster.com).

In this study it refers to the sanitation practices of

canteen personnel in Bacan national High School.
 CHAPTER II

Review of Related Literature.

Hygiene and sanitation practices places an important

crucial role especially in School Canteen. This two are
important in preventing contamination that may result to
illness.

According to Nambiar (2004) as citied by Dela

Cruz,et.Al.(2016) the subject of food safety is not growing
importance in developing countries where communicable as
well as non-communicable. Diseases are to larger extent the
result of the environmental and the economic factors.
Therefore, it is essential to impart sound knowledge about
food safety and principles of food hygiene to student,
health care professional and others concern with public
health and food sanitation.

Contextually the same. Alvarez. Al.,(2010) as citied by

Dela Cruz, et . Al., (2016) stated that it is imperative to
practice food safety by maintaining sanitary facilities and
training the employees to work observing food safety. She
further explained that knowledge and skills must be
centered on food safety practices that will protect
consumers from food poisoning and food borne diseases.

Although several studies have shown a wide range of kitchen

site to be cross-contaminated by food preparation
activities (Martin, et al. (2001), as citied by Dela Cruz,
et .Al.(2016) this study proves that sufficient knowledge
on avoiding cross contamination significantly influence the
student food safety attitude. Proper preventive measure
being talk to the student can create and develop positive
attitude on food safety compliance preventive measure among
them such as 1) always store cook and ready to set food
over raw products,2) keep raw and ready to eat food
separate during storage .,3) keeping food-contact surface
clean and sanitary, 4) avoid bare hand contact with ready
to eat food , 5) keeping space s of meat and poultry
separate, 6) using clean sanitize equipment's and utensils
for food productions and 7) prepare raw and ready to eat
food in separate area.
Good food hygiene is all about controlling harmful
bacteria, wihch can cause seriose illness. The four main
things to remember for good hygiene area: a. Cross-
contamination- is when bacteria is spread between food,
surface or equipment. It is most likely happens when raw
food touches (or drips onto) ready -to-eat food, equipment
surfaces. Cross-contamination is one of the most causes of
food poisoning. b. Cleaning- effective cleaning gets rid of
bacteria on hands, equipment and surface. So it helps to
stop harmful bacteria from spreading onto food . c.
Chilling -chilling of foods properly helps to stop harmful
bacteria growing some food. Needs to be keep chilled to
keep it safe, for example food with a ' use by' date ,
cooked dishes and other ready -to-eat food such as prepared
salads and desserts .It is very important not to leave this
type of food standing around at room temperature. D.
Cooking~ through cooking kills harmful bacteria in food. So
it is extremely important to make sure that food is cooking
properly. When cooking or reheating food, always check that
it is steaming hot all the way through (Food Standards
Agency in Northern Ireland, (2015)

Alvarez, (2010), as cited by Dela Cruz,et. Al.,

(2016), stated that "Cleanliness and personal hygiene of
food workers are. Extremely important in the food service
and food processing establishments." It means that all
employees shall maintain a high degree of personal
cleanliness and shall conform to good hygiene practices
during all those working periods.

He further enumerated several guidelines for food

service employees. Employees hygiene practices includes the
following ;first' all employees must wash their hands with
soap and water when they are arrive at work and before
starting food preparation, all employees must wash their
hands with soap and water after they used the toilet ;
after covering their mouth or nose after sneezing or
coughing ; employees with long hair must wear hats, hair
nets or other form of hair restraints; employees must wear
clean clothes; employees with cuts or sores on their hands
must wear disposable latex gloves ; finger
Clots or other water proof covering as need; employees with
diarrhea ir severe coughing are not allowed to work;
employees coats and other private articles must be stored
in a designated area; employees should eat only during
assigned breaks, not while working in the kitchen, and
lastly all non-working and unauthorized persons must be
restricted from the food preparation and food areas.

Furthermore, personal habits affect food safety. In

preparing food, food workers must remove their watches
rings, bracelets and all other jewelry on the arms and
hands out of food. Finger nails must be trimmed so they are
easy to clean. Hair restraints are intended to keep hands
out of hair out of food. Hair must be effetively restrained
whenever you are working around food or food preparation
areas.

According to Health Environmental Health Department,

National Environment Agency, 2007 considering all persons
working in a retail food establishment should practice good
personal and food hygiene to ensure that food served to
consumers are safe for consumption. It is important for
frontline service staffs, waiters and waitresses to observe
good hygiene practices so as to avoid introducing
contamination into the food being served. Their food
handling and personal hygiene practices may also influence
customer decisions in revisiting the food establishment.
The following guidelines inform food establishment
operators and service staff of the good hygiene practices
that should be adopted when serving foods to costumer.

Cabuhal (2010), as sited by Dela Cruz, el. At., (2016)

stated that food manager preventive measures implement to
ensure food safety should begin during the hiring stage of
food service industry workers. This strategy is
accomplished through the health screening and careful
training of food service employees after they had been
hired. Polices should be designed, implemented and
monitored to cover employees illnesses, proper attire, and
personal hygiene habits. The specific methods aimed to full
fill the intent of this policies are frequently referred to
as infection control procedures.
In Mid 2004 the Australian Health Ministers council
announced their support for school canteens in promoting
healthy eating among children. The health ministers
instructed health and industry sectors to work through the
national obesity Taskforce (NOTF) to achieve this
objective. The NOTF released a paper called a .Healthy
Weight 2008 Australian's Future: National Action Agenda'
which is an action plan to tackle overweight and obesity.

Data from a number of national and state /territory

surveys' while not directly comparable' indicate that the
prevalence of overweight and obesity has increased steadily
From around 10% in 1985 to approximately 30% in 1995, when
the first National nutrition Survey was. Conducted, and
appears to have peaked at 25% in 2003/04 as reported by the
sentinel site for obesity Prevention in Victoria. Recent
data from the 2007 Children's Nutrition and Physical
activity Survey the prevalence of overweight and obesity in
Australian Children at approximately 23%. Department of
Health (08 October 2013).

However, BMPC Public Health.(2017) entitled food safety

knowledge, attitudes and practices of institutional food-
handlers that the majority of food-handlers were between
41-50 years (39.1%). Female respondents were (76.6%). In
their study, the food handlers were knowledgeable about
hygienic practices, cleaning and sanitation procedures.
Almost all of foods doe's handlers were aware of the
critical role of general sanitary practices in the work
place such as hand washing (98.7% correct answer), using
gloves (77.9%), proper cleaning of the instrument/utensils
(86.4%) and detergent use (72.8%). On disease transmission,
the results indicate that 76.2% of the food handlers did
not know that hepatitis A is a food borne pathogen.
However, 87.7% handlers agreed that typhoid fever is
transmitted by food and 87.7%. Agreed that bloody diarrhea
is transmitted by food. Logistic regression analysis
testing four models showed statistically significant
differences (p<0.05), for models in which the explanatory
variable was the level of education.
 Reference

Alverts et. Al. (2002)food safety knowledge and practices

of consumers in the U. S. A journal of consumer studies and
home economics. 19-134.

Cohen, E., Reichel, A. &Schwartz, Z. (2001) on the efficasy

of an in - house food sanitazion training program :
Statistical measurements and practical conclusions. Journal
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Cushman, J. W., Shanklin, C. W., & Niehoff, B. P. (2001)

HYGIENE practices of part-time student employees in a
university foodservice operation. The Journal of the
National Association of College and University Food
Services. Retrieved. June. 20, 2003. From
http://www.nacufs.org/resources/publication/journal -
2001.PDF.

Green and Selman. (2005) Microbiological hazard

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Hsu, C. H. C., & Huang , S. (1995). Sanitation knowledge,

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nitation.asp

Li-cohen & bruhn (2002) Microbiological survey of ready-to-

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Maya kitchen culinary Arts Center (2007) . Factors That can

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Pulling, Brannon, Roberts, Shanklin, and Howells (2008)

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Sneed, J. , Strohbehn, C., & Gilmore, S. A. (2004).food

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Unklesbay, N., Sneed, J., & Toma, R. (1998).College

students ' attitudes, practices, and knowledge of food
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Unklesbay et Al.(2002). College students ' attitudes,

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Wie, S.H., & Strobehn, C. H. (1997). The impact of a

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 CHAPTER III

RESEARCH METHODOLOGY

Research Design

The research design that will be used in this study is

descriptive method. It is the type of study used to find
the answer from the questions. This method it will be used
to determine the hygiene and sanitation practices of school
canteen of Bacan national High School.

This study used survey method of research. According

to Fraenkel & Wallen (2005). Survey is used in
descriptive method to further analyze the accuracy of the
study in objectives. Survey can be useful when a researcher
wants to collect a data that cannot be directly observed.
This design helps to determine the extent to which
different variables are related to each other (David,
2002).

Respondents of the Study

In this study the respondents who are mainly involved are the
canteen staff who operate the school canteen of Bacan National
High School, as well as the teachers, administrator and
students of Bacan National High School.

Data gathering Procedure

Permission to conduct trhe study was obtained in

School Canteen of Bacan National High School , Bacan, Banga
Aklan .

As soon as approval to conduct the study was granted

by the principal, Mrs. Sherley R. Navarra, the researcher
personally admitted the research instruments in the School
of Bacan national High School. The researcher informed the
respondents about the nature of the study and assured them
that all their responses are treated with confidentiality.

After the questionnaire were retrieved, the data

were tallied, processed, analyzed and interpreted by the
researcher.

Locale of the Study

This study will be conducted at the canteen of Bacan

National High School. One of the Public Secondary Schools
in the District of Banga Division of Aklan. The location
of school is show on the map below:
 Research Instruments

The researcher will use the survey questionnaire that

will serve as the data-gathering tool for the study. Survey
questionnaires will be distributed to the canteen
personnel, teachers and students of Bacan national High
School.

The content of questionnaire is composed of some

questions regarding hygiene and sanitation practices such
as: sanitizing equipment, personnel hygiene of canteen
operators and the cleanliness of the food production
facilities.

Distribution of questionnaire, is used in collecting

data regarding this study.

Data collection Procedure

Before the instruments will be distributed to

respondents from the canteen manager and the school
principal, the researchers will ask permission to conduct the
said study. Researchers themselves distribute survey
questionnaire . The instrument will be collected base on the
schedule of the respondents and some of the instruments
will be immediately collected from respondents.

Statistical Tools/Analysis

Statistical tool to be used in analyzing and in

interpretation of data is the frequency counts and
percentage. The frequency count and percentage will be used
to determine the hygiene and sanitation practices of school
canteen such as: building facilities and equipment used in
the food production. Finally, the ranking will be used to
determine how the school canteen of Bacan national High
School followed the right procedure in sanitation and
hygiene practices.