CHAPTER 1

INTRODUCTION

1.1 Background of the Study
Food safety is all about protecting and securing food from any hazards. t is the
assurance that food will not cause harm to the consumers when it is prepared or eaten
according to its intended use. Also, it is a rule that every consumer and producer should
know in order for the foods to be served are free from any risks that can harm people.
However, not all people are aware or practicing food safety that is why the number of
reported foodborne illnesses and food contamination is increasing. Moreover, it is a
broad term that includes several subject matters like handling, preparation, temperature,
time, and storage.
Furthermore, food is a basic need of a man. People eat all the time but are not
certain on the safety it brings to them. Food safety usually starts at home. The health of
the people is at stake due to improper washing of equipment, inappropriate storing of
food in a right temperature, and combining raw to cooked foods. On the other hand,
food establishments should follow certain guidelines like HACCP. Hazard Analysis
Critical Control Point (HACCP) is a practice to ensure food safety to the highest degree.
Knowledge alone will change attitudes towards food safety. Most likely, practicing food
safety will prevent three significant problems: food contamination, foodborne illness, and
food poisoning. These three problems occur when unhygienic and unclean foods are
taken. By simply knowing the basic things about food safety like frequent washing of
hands, separating cooked from raw foods, and regular washing of equipment and
utensils will greatly help the entire society.
Meanwhile, vending on the streets is a major source of income for food vendors.
They are selling different kinds of convenient foods that suit the budget of everyone.
The foods that they are selling are evidently affordable and convenient. However, due to
its affordability, it also affects the safety it brings to the people. They have different

strategies on how they could build a good image and get a high profit out of their
customers. Food vendors have different level of awareness on food safety and how they
do it in action; it is called food safety practices. Food safety practice is about how a
person handles, prepares, cooks, and stores foods in a hygienic way. Not only the food
staffs in a higher establishment should do the proper food practices, it should be
followed by the food vendors as well. The reason why majority of food vendors are not
practicing proper food safety is lack of knowledge about it. They just want to earn
money without considering the safety of their customers.
Pacita Complex is one of the commercial and central places in San Pedro, Laguna.
Different kinds of establishments are found in this place like supermarkets, grocery
stores, food establishments, and many more. t is frequently visited by people
particularly the residents of Pacita and even other places that are quite near this place.
n addition, Pacita has different sources of transportation like buses, train, jeepneys,
and tricycles that makes this place accessible to everyone.
Based on the above premise, the researcher concentrated on the food safety
practices of the food establishments in Pacita Complex based on the assessment of the
food vendors and their customers.

1.2 Statement of the ProbIem
This study aimed to determine the food safety practices of vendors and customers in
Pacita Complex, San Pedro, Laguna. Specifically, it aimed to answer the following
questions:
1. What is the demographic profile of the customers and vendors of Pacita
Complex, San Pedro, Laguna in terms of the following:
1.1 Age
1.2 Educational Attainment
1.3 Years of Vending / Patronizing food in Pacita Complex food establishments

2. What are the food vendors and customers' perception on the food safety
practices of food establishments in Pacita Complex?
3. Are there significant differences in the perception between food vendors and their
customers on food safety practices of food establishments in Pacita Complex?

1.3 Hypothesis
There are no significant differences in the assessment between food vendors and
their customers on food safety practices of food establishments in Pacita Complex, San
Pedro, Laguna.

1.4 Significance of the Study
This study focused on the food handling and food practices of vendors at Pacita
Complex, San Pedro Laguna. Likewise, the problems that are encountered by the
industry and the possible solution to the problems will be looked into. This study will
notably benefit the following:
Students
This study will fully explain and inform students about food safety. Since it deals
with food, it will encourage them to follow rules and guidelines in food handling and
food preparation.
Teachers
This study will serve as an instrument to the teachers for their lectures and
discussions to the students. Due to the ample knowledge and information that it will
give to them.
The nstitution
This study will be a good reference on food safety and it will be important to the
entire community and institution itself.

Filipino Community
Filipinos will benefit from this study in terms of the facts that they could gain
about food handling and food preparation. t will help them to be aware and
responsible to perform and observe proper food safety practices.
Field of HRM
Topmost thing that HRM student should know is the HACCP/ food safety. This
study will serve as a reference on their studies. n addition, this study will help them
to be competent because it will help them develop their knowledge and skills in the
application of food safety in food preparation and food handling.
Future Researcher
This study contains facts that will give them ample knowledge and understanding
on what food safety is all about.
Food Vendors
This study will give information about food safety practices that a vendor should
follow especially when vending on the streets.
Food Customers
This study will help them understand the importance of food safety and learn the
significance of proper food safety practices when buying.

1.5 ConceptuaI Framework
Convenient foods become popular nowadays because of its economic-friendly
price and the convenience it gives to the consumers. But before engaging to that, food
safety should be the first thing to consider by the vendors and customers.

This paper focused on the food safety practices of the vendors in Pacita Complex
based on the perception of their customers. The data gathered will be used in analyzing
the food safety practices of the food vendors and possibly making recommendations.






Figure 1. Conceptual Framework on Food Vendors and Customers' Perception on the Food
Safety Practices of Food Establishments in Pacita Complex

Every person has a different idea and perception about food safety. Some people
think that it is not necessary due to their lack of knowledge. But due to differences on
demographic profile of each person concerned, the assessment on food safety
practices will differ and would be affected. First factor is the age. Age has different
ranges and could really affect the assessment on the food safety. The age ranges are:
12-18 adolescent; 19-24 young adult; 25-54 middle adult; and 55-70 late adult (Lintao,
2001). The second factor is the educational attainment which is also an important
aspect. This factor will examine whether the awareness and knowledge about food
safety practices is high or low. Lastly, is the length of time on vending and patronizing
convenient foods. This factor will thoroughly assess if the length of time really affects
the level of knowledge about food safety practices.
The three factors will be the basis in scrutinizing the knowledge of every customer
and vendor in assessing food safety practices of food establishments in Pacita
Complex, San Pedro, Laguna.

Demographic Profile
of Food Vendors
and Customers

Perceptions on the
Food Safety
Practices of Food
Establishment in
Pacita Complex,
San Pedro, Laguna

1.6 Scope and Limitations of the Study

The study focuses on the assessment on the food safety practices of vendors and
customers in Pacita Complex, San Pedro, Laguna. The respondents are both vendors
and customers for it will provide an accurate result. Vendors tend not to answer
honestly because they are protecting the name of their business and if their answer
does not fit or they are not practicing food safety, the reputation of their business will
decline. On the other hand, customers would actually answer the questions honestly.
They will answer according to what they have seen and experienced when they are
buying food in Pacita Complex.
The total number of respondents is supposedly 153, 100 customers and 53 vendors.
Fifty-one questionnaires were given back by the vendors and only ninety-eight were
retrieved from the customers. The remaining two from the vendors did not answer the
survey questionnaire given due to confidentiality of their business. While the other two
from the customers did not return the questionnaires given by the researcher. Moreover,
the food establishments included are only from the center of the said location. The
entire food establishments on the said location consist of franchised stalls, carenderias,
and other food booths. Fast food restaurants are not included. Meanwhile, the
respondents' age ranges from 12 to 70 years. They already have the knowledge on how
to answer the questions properly and accurately.

1.7 Definition of Terms
Contamination is the presence of substances or conditions in the food that can be
harmful to humans
Convenient Food is a kind of food that is being bought in kiosks.
Food Customer is the one who is patronizing and buying foods for consumption from
any food establishments.

Food HandIing is how the vendors prepare, serve and sell food to their customers in
hygienic way.
Food Hazard is anything that interferes with the service of safe foods. t is classified as
physical, biological and chemical hazard.
Food Preparation is the preparation and organizing of ingredients and any other
equipment needed before food is being served.
Food Safety is the assurance that the food served is safe to eat this should be
practiced by majority, especially vendors.
Food Safety Practice is the proper handling of food in hygienic way and doing a right
food safety in action.
Food Vendor is the one who is selling food from any food establishments.
Foodborne IIIness is a disease caused by the consumption of contaminated food.
Hazard AnaIysis CriticaI ControI Point (HACCP) is a practice and rule of
conservative actions to ensure food safety to the highest degree.
MobiIe Food is a food vended in an ambulant.

CHAPTER 2
REVIEW OF RELATED LITERATURE

n this chapter, the researcher discusses the related literatures in food safety,
food safety practices of the vendors, and the assessment on food safety practices of
customers. The literature and studies illustrate the food vendors and customers'
perception on the food safety practices of food establishments in Pacita Complex, San
Pedro, Laguna. The relevant compilation of the research literature is presented
according to the following heading:
2.1 Food Safety
Food safety is the assurance and guarantee that food will not cause harm to the
consumers when it is eaten or prepared according to its intended use. t should be done
habitually for the protection of the consumers. Food safety refers to whether chronic or
acute hazards may cause food to harm humans (FAO/WHO, 2009). Not all food
products are safe to eat unless it has undergone a process or placed in a right
temperature. Most people believe that high temperature can destroy and kill viruses and
bacteria on food, but it is not. According to McGee, "The Food and Drug Administration
set regulations for commercial food production. These specify that cooked foods should
sit out at temperatures from 41 degrees to 135 degrees, the range in which bacteria can
grow and multiply, for no more than four hours. Thus, if the food is not placed in a right
temperature it will cause hazards that will very much affect the health of a person.
Moreover, all over the world, food safety became a rule and had a law about it for
the safety of everyone. Existing laws and oversight from the U.S. Food and Drug
Administration (FDA) have done a decent job of keeping the vast majority of Americans
safe from food borne illnesses, but several recent cases of contamination have put the
spotlight on what more we can do to protect ourselves from unwittingly consuming
harmful bacteria, parasites, viruses and toxins that could be lurking on our dinner plates
(Palmerino, 2011). Food hazards and any other problems that cause illnesses could be

a warning to each and every one. People do not mind it unless they experience such
kind of sickness. According to the study, the U.S. Centers for Disease Control (CDC)
reports that, of the 48 million Americans afflicted with some sort of food borne illness
every year, 128,000 are hospitalized and about 3,000 die. n addition, according to
Centers for Disease Control and Prevention, roughly 76 million people in the United
States suffer foodborne illnesses yearly, 300,000 are hospitalized and 5,000 die,
Children younger than 4 are sickened by food more than those in any other age group,
but adults over age 50 suffer more hospitalizations and death as a result of food-related
infections. Thus, not only in the Philippines are experiencing this kind of outbreaks.
Even the first world countries like USA do experience this kind of occurrence, though
they have a lot of budget to control it.
Foodborne illness is one of the major problems caused by food if not handled
appropriately. t is important for the public to distinguish between food that is unsafe for
human consumption and that which is spoiled. Any food that is not fit for human
consumption is spoiled. A spoiled food, however, does not necessarily have the
potential to cause foodborne illness. Conversely, an unspoiled food is not necessarily
safe to eat. Any food containing dangerous level of microorganisms, their toxins,
chemical or physical contaminants has the potential to cause foodborne illness (Palacio,
2005).
According to Hemminger, anything that interferes with the service of safe foods is
a food hazard. Food hazard has three categories; physical hazards, chemical hazard,
and biological hazards. Anything foreign to the food can be considered a physical
hazard. While chemical hazard is a food hazard that is the result of exposure to or
absorption of chemicals. And biological hazards are organisms, or substances produced
by organisms, that pose a threat to human health. Thus, these hazards are problems to
the entire nation when it comes to the foods served.

However, food hazards usually starts at home. After buying groceries, it will be
placed at the trunk of the car; the temperature is high so the raw goods would be
affected. As estimated, 5087% of reported foodborne disease outbreaks are linked to

the home. Commonly identified mistakes include serving contaminated raw food,
cooking/heating food inadequately, having infected persons handle food, as well as
practicing poor hygiene or preparing food unsafely (Ko, 2009). People think that if you
cook or prepare food at home, it is safer. But without the right knowledge, washing of
goods alone and high temperature for raw foods to kill bacteria are not enough.
Nevertheless, food safety is a discipline wherein all the handlers including
purchasers and consumers should know. Food safety includes several subject matters
like preparation, handling, temperature, and time. From the time that a person
purchased the ingredients or good, up to the time that he served it, it should undergone
proper food safety. Food handling and preparation is how a person touches and
handles food by following appropriate food safety. When cooking, all the ingredients
should be prepared and cleaned first, all the utensils and equipment should be cleaned,
and it is called "mise-en-place. n line with this, time and temperature will take place.
According to Basics for Handling Food Safely, cook foods to a safe internal
temperature. Ground beef should be cooked to 160F (71C). People should store
leftover food in the refrigerator or freezer within two hours of removing it from the grill.
On hot days (ie, higher than 90F [32C]) refrigerate or freeze food within one hour. The
temperature in the refrigerator should be 40F (4C) or lower. Freezer temperature
should be at or lower than 0F (-18C). Check the temperature occasionally with a
refrigerator/freezer thermometer.
Meanwhile, majority of huge establishments are following proper food safety.
Employers or food managers made it a rule for the safety of their customers. According
to McSwane, several organizations including the Conference for Food Protection, the
U.S. Food and Drug Administration, and the trade associations for food retailers have
recommended food manager certification as a means of assuring that individuals in
responsible charge of food establishments are knowledgeable about food safety. Thus,
a food manager should be responsible in identifying food hazards. He/ she develop or
implements policies; coordinates training and supervises activities to protect the health
of the customer; and conducts in-house self-inspection to check if the employees are
complying with the rules. Some are putting posters on the wall of their kitchen for them

to remind always on proper conscientiousness. By simply making it a habit, viruses and

bacteria will be decreased and indication of illness will be reduced as well. n food
industries, foodservice managers should educate their employees on the realities of
food hazards. Foodservice managers themselves must be well-educated on food safety
and related topics of microbiology, epidemiology, food science and standard operating
procedures (Palacio, 2005).

2.2 Food Vendors and Food Safety Practices
Food vendors are known to be the seller of goods in any kind of food
establishments. They are responsible for taking care of their customers when the food
bought to them has been eaten. Different kinds of food stalls and businesses are rising
nowadays. t is being patronized also by majority because food is the major
consumption and need of a man. Putting up a business like kiosk is really popular due
to small cost of capital and can easily be afforded by customers because of its cheap
price. However, there are named businesses but placed in public areas, it is called
franchised business. t is managed by the owner itself but they hire people to sell their
products, they are called food vendors.
According to WHO, because of socioeconomic changes in many countries, this
sector has experienced significant growth during the past few decades. Urbanization
and population growth, especially in developing countries, are expected to continue into
the next century and convenient foods, which are largely but not exclusively an urban
phenomenon, will expand accordingly. Also, convenient foods are important to vendors
because of the following reasons: a source of inexpensive, convenient and often
nutritious food for urban and rural poor; a source of varied foods for people and the
economically advantaged; a major source of income for a vast number of persons,
particularly women; and a chance for self-employment and an opportunity to develop
business skills with low capital investment. Thus, vendors have good intention on selling
their food. n contrast to these benefits, food vendors are often poor and uneducated

and they lack appreciation for safe food handling. As a result, convenient foods are
perceived to be a major public health risk.
Food safety is a rule, but not all are conscious about it. This is the problem of
food vendors nowadays, especially those foods available in kiosks. They keep on
selling food without knowing their responsibility as a vendor. n addition, food safety
practice should be understood by a vendor. Practice is different from awareness.
Awareness is just a person having enough knowledge about food safety, but practice is
how they do it in action. Vendors might be aware but they are not doing it effectively.
Thus, by understanding and following food safety practices they can help to promote
safety on food. n doing so, a vendor should have money for buying different kind of
containers for the separation of each foods; buying of stuffs needed to prevent reusing
of disposable things; and also time to make sure that all the things and foods passed in
an hygienic process. However, poor knowledge leads to poor practices. Usually, the
vendors who are not aware and practicing food safety are from the kiosks and ambulant
foods. They are saving money and time.
Proper storage of food is one of the foremost concerns on food safety practices
especially when vending foods. Ready-to-eat foods are thought to be unnecessary to be
processed due to its cheap price and most likely the customers of it would not check its
core process. Proper food storage includes first in, first out (FFO) method. t helps
insure that older foods are used first. Also, the three most common types of storage
areas are the refrigerator, freezer, and dry storage. Refrigerated storage is used to hold
potentially hazardous and perishable foods for relatively short periods of time, usually a
few days. Freezer storage is used to hold foods for longer periods of time, usually a few
weeks to several months. Dry storage is typically used to store less perishable items
and those that are not potentially hazardous foods (PHF) (McSwane, 1998).
Convenient foods have two kinds of kiosks: temporary and mobile. Temporary
food stand can be found when there are festivals, street fairs, or even if there is no
occasion. They simply put this up in a certain establishment. Mobile carts are vended
along the streets and it is ambulant. Even if these kiosks are economical, the food that

is being served and the physical structure ahould be safe. A temporary food stand
should have an overhead covering, an enclosed area except for the serving windows
and an entry door, and a source of hot and cold potable running water for handwashing,
cleaning, and sanitizing (McSwane, 1998).
However, eating in such kind of food stalls is satisfying. t is eye-catching when
there are lots of customers buying. People tend to try it without knowing the food safety
practice it undertaken. But behind those delicious foods eaten, some vendors probably
reused stuffs or did not wash their hands (if not using gloves) after all those bulks of
customers came. Washing of hands frequently is more suitable than using of gloves.
Though, using of gloves is one way of showing to the consumers that the food served is
clean. Even gloves used properly in food preparation can't by themselves adequately
protect the food against contamination. Gloves may actually pose a number of
unforeseen risks because the confidence they provide may encourage risky behavior
(Curran, 2011). The warm and moist environment inside every glove is an ideal place
for microbial proliferation. Glove brands differ in quality and material; vinyl gloves are
more susceptible to rips than latex gloves. Long fingernails or rings greatly increase the
likelihood of glove puncture, a double threat because nails and jewelry tend to harbor
higher concentrations of harmful bacteria than bare hands (Curran, 2011). Numerous
studies recommend that food preparers should ideally put on a new pair of gloves every
two hours to guard against possible unseen punctures. Also, the study have concluded
that compared to bare hands, gloved hands can contribute as much if not more bacteria
to foods and food-preparation surfaces, so gloves can be a cause of cross-
contamination. n line with this, vendors do not actually have time or initiative to do it
because of additional expense it gives to them. Nonetheless, gloves are one of the
barriers recommended to prevent foodborne illness, including other barriers such as
hair nets, deli papers, food shields, and appropriate clothing.
Food safety practices of vendors focus not only on the handling of food, but also
on the proper attire and proper hygiene habits. The physical appearance of the vendors
reflects on the products that they are selling. Vendors should wear clean, washable
clothing. Uniforms are recommended but, if not feasible, clean aprons are essential.

Effective hair restraints must be worn to cover head and facial hair. Commonly used
restraints include nets, bonnets, and caps. The purpose of hair restraints is to prevent
hair from falling into the food and to discourage the food handler from touching his or
her hair. Jewelry is discouraged because bacteria can lodge in settings and
contaminate food (Palacio, 2005). On the other hand, proper hygiene should be a
routine to every food vendors. Hygiene habits can be categorized into its visibility
among customers. The following conditions like coughing, sneezing, handling soiled
equipment or utensils, switching with raw to cooked food, contacting body fluids and
discharges, and handling waste containing fecal matter are frequently ignored by
purchasers. But for some who are knowledgeable and particular about food safety the
following conditions like trimming of fingernails regularly and using of gloves are being
observed.
Nevertheless, vendors should know the existing regulation about food safety,
which is called Food Code. t is not a law rather, it is a set of recommendations intended
to be a model for individual states and justifications to use when formulating their own
rules and regulations (McSwane, 1998).Therefore, in this kind of allusion, vendors will
fully understand and will be aware on the trends coming from the authority on food
safety. And as they follow it, the greater the potential that the food they will serve is safe
and it will definitely help to create a healthy community.
Likewise, there are four certain requirements in the hygienic handling of
convenient-vended foods: general requirements; vending units, equipments and
utensils; requirements at the point of sale; and cleaning and sanitizing (WHO, 2001).
General requirement is a thing that every establishment and vendor should have, it is
the license. t is appropriate to award them conditional to the commitment of the vendor
to the preparation of safe food and subject to their knowledge of safe food handling
practices. Vending units, equipments and utensils is another requirement. Vending units
should be designed and constructed so that they are easily cleaned and maintained, the
same with the equipment. Also, equipment, utensils and other containers should be
made of materials that should not release toxic or hazardous materials into food and
beverages. A requirement at the point of sale is another requirement. The sale of food

represents the final stage in the chain of operations for vending of food and is of
particular importance in assuring their safety. And the last requirement is the cleaning
and sanitizing. Vendors should employ cleaning procedures which ensure that vending
unit, equipment and utensils are properly cleaned. Where sanitizing is required to
control hazards, vendors should be educated regarding adequate steps and
encouraged to adopt a suitable cleaning and sanitizing program.

2.3 Customers' Perception on Food Safety Practices
Customers are the one who patronize goods vend by sellers. They buy such kind
of foods to satisfy their needs. However, customers have different attitudes in buying
such kind of products they desire. There are some who are demanding, tough, not
careful, kind, etc. All of these classify what kind of customer is. Also, customers' wants
vary on age and educational attainment. Adolescent to young adult usually get
interested on fatty foods while the middle adult to late adult want vegetable or any other
food that suits their health condition. An educated person, especially those who have
knowledge on healthy and safe foods tend to be particular and selective on what kind of
food they will eat.
Food safety practices among customers are different from vendors. Customers
are those who assess the actions of the vendors. Even if they are not familiar with the
food safety practices, by simply looking the hygiene and the way the vendor prepare
foods they can already assess the vendors. Also, even if the customers are not familiar
in food safety, they do not lie about what they have observed when they are buying.
Customers become conscious about food safety when they see the appearance of the
vendors. Mostly, customers look at the physical appearance of the vendors. f a vendor
is suspected as dirty or untidy, the customer will be discouraged to buy his food.
However, the taste of the products is the asset of the vendors. Some vendors cook well
so that the customers are encouraged to buy without knowing the food safety practices

it undertook. On the other hand, even if some are particular with the vendor's
appearance, people get attracted when they are selling delicious foods.
Furthermore, basic food safety of vendors can easily be seen by keen observer
customers by simply having a hair net and clean hands the vendors could already
attract customers. n some ways, vendors also have different strategies to earn money.
Some are just wearing hair nets, gloves and other paraphernalia to show to the
customer that they are selling safe food products, but actually the food are not handled
properly. Moreover, huge food establishments like restaurants usually have evaluation
form to know the satisfaction level of their customers. Usually, there are spaces to be
filled-out for comments, complaints and suggestions. Evaluation forms are used to know
if a certain establishment is doing great and to test whether the guests are satisfied or
not, with their foods served or with the employee- customer service relation offered.
Poor food safety practice means not following or simply not performing proper
food safety when preparing food. This inappropriate responsibility could cause severe
problem like foodborne illness. Foodborne illness is a disease caused by the
consumption of contaminated food (McSwane, 1998). Most cases of foodborne illness
occur in retail food establishments where ready-to-eat foods are prepared and served to
the public. Most people affected by this matter are the very young, elderly, pregnant or
lactating women, and people with impaired immune systems due to cancer, ADS,
diabetes, or medications that suppress response to infection. Their immune system
cannot handle this kind of issue. Foodborne illness can cause severe reactions, even
death, to those individuals mentioned. The leading factors that contribute to foodborne
illness are temperature abuse, poor personal hygiene practices, and cross
contamination. The term "temperature abuse is used to describe situations when foods
are held at temperatures for enough time to allow growth of harmful microorganisms,
and not cooked or reheated sufficiently to destroy harmful microorganisms. Poor
personal hygiene means not practicing proper hygiene. f a vendor sells food and he did
not practice personal hygiene, the customer will suffer from his wrong doings.
Contamination is the presence of substances or conditions in the food that can be
harmful to humans. However, cross contamination occurs when raw food is combined

with the cooked one. Common agents of contamination are bacteria, viruses, chemicals
and parasites.
Furthermore, food borne illness is generally classified as foodborne infection,
intoxication, and toxin-mediated infection. Foodborne infection is caused by eating food
that contains living disease-causing microorganism. t is also known as food poisoning.
A toxin-mediated infection is caused when a living organism is consumed with food.
However, in this kind of occurrence there is an agency of the federal government called
Centers for Disease Control and Prevention (CDC). One of the primary responsibilities
of CDC is to collect statistics about diseases that affect people. CDC statistics shows
that most foodborne disease outbreaks occur because food is mishandled (McSwane
1998).

Synthesis
Food safety is all about the assurance or guarantee that the food served or sell
by the vendors are safe to eat. There are different rules, regulations, and measure with
regard to food safety. n addition, food safety practice is the proper handling of food in
hygienic way and doing a right food safety in action. t should be done by vendors for
the safety of their customers. Furthermore, convenient food is a kind of food that is
being bought in kiosks. Most number of cases of foodborne illnesses is caused by poor
food safety practices. On the other hand, customers are the one patronizing foods sell
by vendors. They are the one who is assessing the practices of the vendors.
Consequently, the essential of safe food management is to keep foods at right
temperature, use good personal hygiene, and control cross contamination.

CHAPTER 3
METHODOLOGY

This chapter presents the methods and procedures used in the conduct of study.
This includes a discussion of the methods and procedures, the research design,
instrumentation and sources of data, and the statistical design for the data analysis.
3.1 Research Design
This study used the descriptive method of research as it is the most appropriate
method to achieve the purpose of assessing the food vendors and customers'
perception on the food safety practices of food establishments in Pacita Complex. This
method also enabled the researcher to investigate and analyze the problems being
encountered by the vendors and customers in terms of food safety practices.

3.2 PopuIation and SampIing
There were supposed to be 153 respondents on this research survey
questionnaire. 100 customers and 53 vendors. Only fifty-one were gathered from the
vendors because the two expected respondents refused to answer because of the
privacy of their business. Also, only ninety-eight questionnaires were retrieved from the
customers because the two respondents did not return the questionnaires given by the
researcher. All the food establishments at the location were given the questionnaires to
be answered by vendors. On the other hand, customers seen by the researcher were
also given the survey questionnaires to answer. The respondents are all capable
enough to respond to the survey and they have a high degree of awareness and
knowledge on the importance of answering the questionnaire in the best of their abilities
for the success of this research.

The research used purposive sampling which means that the vendors and
customers have been chosen by the researcher to answer the survey questionnaires
and be the respondents of this study. n addition, it is a no-scientific design based on
showing individual sample according to the purposes of the researcher as in control.
The valid questionnaires have been tallied for statistical analysis.

3.3 Research Instruments
The primary source of information is the survey questionnaire designed by the
researcher to answer the problems stated in this research. There are 2 sets of
questionnaires; separated for vendors and customers.
The survey questionnaire for the vendors has three parts. The first part is for the
respondent's profile: age, educational attainment, and years of vending; the second part
is a checklist on food safety practices/ situations which they are doing and are not
visible to their customers; and the third part is another checklist that include food safety
practices/ situations that are visible to the customers. While the survey questionnaire for
the customers is the same as that of the vendors except for the second part which is
removed because it is not appropriate for them.
Furthermore, the questionnaires were validated first before it was distributed.
First, the proposed questionnaire was verified and confirmed by Mr. Reynaldo S.
Mariano, RGC, Ph.D., Thesis Professor and Ms. Genevieve Estraero, Planning and
Development Officer n-charge. After checking and editing, the edited questionnaires
were given and assessed by group of experts such as Mr. Zander Amadeo Prosper,
College Professor in nternational Hospitality Management; Mrs. Cecilia Delgado,
Community Extension Office Coordinator and school's nutritionist; Mr. Joel Arceo, Chef
in PonteFino Hotel and Residences; and Mr. Ron John Mendoza, Food and Beverage
Supervisor in PonteFino Hotel and Residences.

Corrections and suggestions of the experts were taken thus improving the survey
questionnaires. After which, the survey questionnaires were given to the respondents to
answer.

3.4 Data Gathering Procedure

The following steps are followed for gathering of data for this paper.



















Figure 2. Data Gathering Procedure

To conform to the normal standard and practices, an adviser
was requested to guide the researcher on her study.
The researcher prepared the structured questionnaire
designed for the respondents: customers and vendors.
Letters of request to validate questionnaire and copy of the
questionnaire were given to the experts.
The survey questionnaire has been edited and ready for
distribution to the respondents.
Letter of request for permission to the owner of the main
establishment of Pacita Complex were given and
questionnaires were distributed.
The researcher waited for the respondents to finish answering
the questionnaires and gave instructions for those who did not
understand the situations stated.
The answered questionnaires had been collected and tallied.
The data sorted and basic statistics on demographic profile
was applied.

3.5 Data AnaIysis

Once the answered survey questionnaires were retrieved, they were tallied,
tabulated, computed, analyzed and interpreted to answer the statement of the problems
and hypothesis of this paper using the following statistical treatment:
1. Frequency Distribution was used to show the demographic profile of the actual
number of respondents, their actual distribution and other detailed information.
2. Simple Percentage was used to further describe the response gathered in all
data needed such as demographic profile of the respondents and perception of
respondents on food safety practices. t showed clearer results of every data for
it to become more understandable.
3. Weighted Mean were calculated to answer the second problem of this paper
which asked what are the food vendors and food customers' perception on food
safety practices of food establishments in Pacita Complex. This kind of statistical
treatment showed the results of the answers for every rank and came up with its
final rank to be interpreted on the next chapter of this study.

The computed weighted means of every food safety practicrs of the
different aspects were interpreted according to the following:
Table 1. Numerical Rating and Range Value
NUMERCAL RATNG RANGE VALUE NTERPRETATON
4 3.51-4.00 Excellent
3 2.51-3.50 Good
2 1.51-2.50 Fair
1 1.00-1.50 Poor


4. T-test was used to determine whether there is significant difference between food
vendors and food customers' perception on food safety practices.

CHAPTER 4
ANALYSIS, PRESENTATION AND DATA INTERPRETATION

This chapter presents the analysis and interpretation of the data gathered from
different groups of respondents to answer the problems raised in the study. The data
were organized and presented in tables.

PROBLEM STATEMENT 1. What is the demographic profile of the customers
and vendors of Pacita Complex, San Pedro, Laguna in terms of (a) Age, (b) Educational
Attainment and (c) Years of Vending?
The data gathered in this research is presented in tabular and textual form.
4.1.1 Age
Table 2. Age of the Vendor-respondents
Age Range vendors customers Vendors and customers
] % ] % ] %
12-18 (Adolescent)
19-24 (Young Adult)
25-54 (Middle Adult)
55-70 (Late Adult)

Age is included as one of the data to know what the most number of vendors in
Pacita Complex are. t also affects the level of knowledge about food safety practices.
The data shown that, 7 or 14% of the vendors belonged to the adolescents, 14 or
27% were from young adult, 28 or 55% were from the middle adults, and 2 or 4% were
from the late adults. As depicted in the table, most vendors belonged to the middle
adult. According to Lintao, there are two resolutions in the age range of a man; these

are the positive and negative resolutions. n a middle adult stage, the positive resolution
is that they are concern about the next generation and have a wider interest in work and
ideas. While the negative resolution is that they have self-indulgence and resulting
psychological impoverishment.
At this level of age, people are usually having their own families so they are
eager to find job and to have their own business to earn money.

Table 3. Age of the Customer-respondents
12-18
Adolescent
19-24 Young
Adult
25-54 Middle
Adult
55-70 Late
Adult
Frequency 21 31 38 10
Percentage 21 31 38 10

Age of the customers vary on the level of their knowledge about food safety
practices. Also, it checks the most number buying in Pacita Complex.
As shown in the table, 21% of customers belonged to adolescents, 31%
belonged to young adults, 38% belonged to middle adults, and 10% belonged to late
adults. Out of 98 customers, 38 of them belonged to middle adult. Based on the
researcher's experience on giving questionnaires, this age range answered the
questionnaire because of their broad understanding about the topic. Also, this age
range frequently goes out to buy goods for their families or for the younger ones. And
they are more financially capable in buying products because most of them have their
jobs already.

4.1.2 Educational Attainment
Table 4. Educational attainment of the Vendor-respondents
Elementary High School College Vocational

Frequency 2 28 16 5
Percentage 4 55 31 10
Educational attainment is the level of education that a person achieved. t is
significant in the data of this study to distinguish the effect of their knowledge in vending
such kind of foods.
Based on the table, 2 or 4% vendors finished elementary, 28 or 55% finished
high school, 16 or 31% finished college, and 5 or 10% finished vocational course. As
reflected in the table, out of 51 vendors, 28 have finished their secondary level. Most
Filipinos do not continue their tertiary level due to economic crisis or financially
incompetent to go to school. Most likely, after secondary level, they just tend to earn
money for the benefit of their families. n addition, according to Salcedo, the largest
portion of Filipinos were elementary graders thus, 16% finished high school. Thus, not
all Filipinos have the capability to send their children in college due to financial
incapability.

Table 5. Educational Attainment of the Customer-respondents
Elementary High School College Vocational
Frequency 13 40 26 19
Percentage 13 41 27 19

Educational attainment of the customers is one of the significant data of this
research to know how well they understand, observe and assess the vendors' food
practices in Pacita Complex. t will help to clarify if such kind of educational attainment
will affect the awareness and knowledge on food safety practices by simply buying
foods.
As gleaned from the table, 13% customers finished elementary, 41% finished
high school, 27% finished college, and 19% finished vocational course. Out of 98
customers, 40 of the respondents finished high school. The same as the vendors, most

Filipinos do not continue tertiary level due to financial incompetent. However, even if
some have only finished their secondary level, most of them are great observant when
buying foods. They are scrutinizing the food safety practices of the vendors when
buying.

4.1.3 Years of Vending / Patronizing Food in Pacita Complex Food Establishments
Table 6. Years of Vending of the Vendor-respondents
6months
below
7months-
1year
2 years 3 years 4 years 5 years
above
Frequency 6 17 8 6 1 13
Percentage 12 33 16 12 2 25

Years of vending is the length of time selling in Pacita Complex. t is included as
one of the data to know if it would affect their practices as a vendor. The greater the
number of time selling, the greater food safety practices should be exercised
As seen in the table, there are 6 or 12% vendors who vended their products for 6
months and below, 17 or 33% vended 7 months to 1 year, 8 or 16% vended 2 years, 6
or 12% vended 3 years, 1or 2% vended 4 years, and 13 or 25% vended 5 years and
above. Vendors who vended 7 months to 1 year have the greatest number. Since the
food section in Pacita has just opened and has been renovated the food establishments
are newly opened as well. n addition, the food stalls like Master Siomai, Takuyaki, and
Noodle House are discovered just recently. According to the PFA or the Philippine
Franchise Association, franchise business in the Philippines had just significantly
increased over the years because of its affordability and availability for middle-wage
earners. Thus, because of economic crisis, small food business became a trend today
because of the small capital it needs to start up a business.

Table 7. Years of Patronizing Food in Pacita Complex Food Establishments
6months
below
7months-
1year
2 years 3 years 4 years 5 years
above
Frequency 14 14 15 10 16 29
Percentage 14 14 15 10 16 30

Duration of trading of goods is included in the data because it will completely give
details whether they are buying in Pacita Complex in a long span of time. f a customer
patronizes food in Pacita Complex for a long time, then he/she is more aware on food
safety practices of the vendors.
The table shows that 14% customers purchased in Pacita Complex from 6
months to one year, 15% purchased 2 years, 10% purchased 4 years, and 30%
purchased 5 years above. Customers who purchased food in Pacita Complex for 5
years and above have the greatest number. At this point, most number of customers
buying in Pacita might be the resident of that place. Also, Pacita Complex is one of the
central places in San Pedro, Laguna so that most number of people goes to this place.

PROBLEM STATEMENT 2. What are the food vendors and customers'
perception on the food safety practices of food establishments in Pacita Complex?
4.2.1 Perception of Respondents on the Food Safety Practices of Food Establishments
in Pacita Complex
Legend: nterpretation:
4 - Always 4- Excellent
3 - Sometimes 3- Good
2 - Seldom 2- Fair
1 - Never 1- Poor

Table 8. Perception of Vendors on the Food Safety Practices of Food Establishments in
Pacita Complex Part 1
"uestions Weighted
Mean
Interpretation Rank
1. Frequent washing of hands before touching
any food before food preparation.
4 Excellent 1
2. Keeping the equipment cleaned/ washed
before using.
4 Excellent 1
3. Keeping the equipment cleaned/ washed
after use.
4 Excellent 1
4. Storing food in the proper containers. 3.96 Excellent 2
5. Washing of ingredients thoroughly. 3.9 Excellent 3
6. Using appropriate equipment on a specific
kind of cooking/ food.
3.96 Excellent 2
7. Cooking the food on its right temperature to
kill several bacteria.
3.77 Excellent 6
8. Practicing the process of First n First Out. 3.83 Excellent 5
9. Not reusing some ingredients like cooking
oil.
3.09 Good 12
10. Washing of hands using tap water is
already enough.
3.35 Good 8
11. Using of paper towel when drying chopping
board.
2.78 Good 13
12. Merging raw foods such as meat, poultry
and fish.
3.27 Good 10
13. Separating raw from cooked foods. 3.73 Excellent 7
14. Drying all the utensils used using paper
towel.
3.32 Good 9
15. Storing food in a right temperature. 3.84 Excellent 4
16. Not using damaged or bloated canned 3.16 Good 11

goods.

Washing of hands is the most basic safety rule that everybody knows. t is the
simplest way of preventing passing of bacteria that can cause illness.
As seemed in table 8 question number 1, all respondents have answered rank
number 1. All vendors are washing their hands before they prepare food. Thus, they are
aware that frequent washing of hands is necessary. Also, Hand washing is vital in
preventing contamination of food by food handlers. Harmful bacteria such as E. coli,
Salmonella and Staphylococus aureus and viruses (e.g. norovirus) present on the
hands food workers are removed by proper hand washing techniques.
Washing of equipment before using it is one way of promoting safety, especially
before cooking foods. Clean utensils and equipment could lessen the threat of food
hazards.
Based on table 8 question number 2, all respondents have answered rank
number 1. All vendors are maintaining cleanliness before they start food preparation. n
addition, clean equipment in cooking are necessary to prevent food from any food
hazards. Also, keeping kitchen tools and equipment clean will help to limit the risk of
food borne illnesses (Fisher, 2009).
As seen in the question number 3, all respondents have answered rank number
1, meaning they are aware that by simply washing their equipment after use will help to
prevent foodborne illnesses and any food cause problems.
Containers and other source of storage is one way of promoting safety. Foods
that are placed in proper temperature will lessen the possibility of spoilage and other
damages. n addition, right proper food storage is vital to avoid spoiling. t will not only
save you money, but it can keep food from becoming contaminated and thus making
you or your loved ones seriously ill. Different foods have different storage requirements
always check the packaging for dates and storage instructions and be aware of the
variety of food storage options available at your local market.

Out of 49 respondents, 47 vendors have answered the rank number 1, thus, they
are always doing it to follow proper food safety practices. However, there are 2 vendors
who answered seldom; they possibly not always store food in proper container.
Raw foods contain harmful microorganisms that if taken by people, it will cause
such problems like illness or contamination. Unseen bacteria could be removed by
proper washing and right temperature in cooking.
Based on table 8 question number 5, out of 51 respondents, 48 vendors have
answered rank 1, 2 vendors have answered rank number 2, and only 1 vendor has
answered rank number 4. n line with this, most number of vendors is washing the
ingredients for cooking to promote food safety.
Using proper equipment and utensils is one of the musts in food preparation. t
will actually make the tasks easier. Also, using proper equipment and utensils will help a
person move freely and comfortably when cooking.
As seemed in the table 8 question number 6, there are 47 vendors who
answered rank number 1, and 2 vendors answered rank number 2. Most number of
respondents uses right equipment in cooking.
Temperature is one important factor in food safety. t is necessary to know
because it will help to recognize if a food is cooked or not; food will react when they are
not stored appropriately (e.g. molds and other microorganisms are getting alive); and
such bacteria will grow faster when food is not stored in proper temperature. According
to Seattle and King County, learn how to kill germs with heat during cooking and how to
stop their growth by keeping the food hot or cold. This is called temperature control, and
you need thermometers to check food temperatures. There are special thermometers to
check foods; there are also special thermometers to check refrigerator temperatures.
As seemed in the table 8 question number 7, there are 42 vendors who
answered rank number 1, 3 vendors answered rank number 2, only 1 vendor answered
rank number 3, and 2 vendors answered rank number 4. Most number of respondents
answered rank number 1 because they are aware that uncooked foods are harmful to

one's health. However, there are respondents who answered rank number 4 because
perhaps they do not know what the effect of it to entire community.
First n First Out is one of the major food safety practices that every person
should know. t will help individual to know whether the food stored is soiled or not. Also,
if the first in first out process is not conducted, newly added foods will be used instead
of cooking the old ones. However, all potentially hazardous, ready-to-eat food prepared
on site that has been held for longer than twenty-four hours must be properly labeled.
On this kind of method, FFO will exist because as the handler followed it, the older food
will be consumed first before the newly purchased one.
Based on table 8 question number 8, 42 vendors are practicing first in first out,
while 6 vendors answered rank number 2, 3 vendors answered rank number 3, and 4
vendors answered rank number 4. Out of 55 respondents, majority of them are
practicing first in first out. Also, even if there are vendors who are not knowledgeable
about food safety still, they are practicing right manner of storing food.
Reusing such ingredients is one way of saving money in order to get a higher
capital. One of these ingredients that is always been reused is cooking oil. t is a kind of
ingredient that is not obvious when used again, unless used for frying dark colored
foods. According to Weil, a recent study found that a toxin called 4-hydroxy-trans-2-
nonenal (HNE) forms when such oils as canola, corn, soybean and sunflower oils are
reheated. Consumption of foods containing HNE from cooking oils has been associated
with increased risks of cardiovascular disease, stroke, Parkinson's disease, Alzheimer's
disease, Huntington's disease, various liver disorders, and cancer. Once absorbed in
the body, HNE reacts with DNA, RNA and proteins affecting basic cellular processes.
As gleaned in table 8 question number 9, 27 vendors answered rank number 1, 5
vendors each answered rank number 2 and 3, and 9 vendors answered rank number 4.
Most number of respondents does not reuse liquid ingredients especially cooking oil
when preparing foods.
Frequent washing of hands is very necessary, but there are right ways in doing it
in order to be more clean and sanitized. According to Palacio 2008, proper hand

washing techniques are the following: a.) use water as hot as the hands can
comfortably stand; b.) moistens hands, soap thoroughly, and lather to elbow; c.) scrub
thoroughly, using brush for nails and rinse; d.) resoap and lather, using friction for 20
seconds; e. rinse thoroughly under running water; and e.) dry hands using service
towels or hot-air dryer.
Based on table 8 question number 10, 36 vendors answered rank number 1 4
vendors each answered rank number 2 and 3, and 7 vendors answered rank number 4.
Out of 51 respondents, majority of the respondents chose rank number 1, meaning they
are washing their hands properly.
When drying different equipment or utensils, paper towel is one of the best things
to use. t is easy to use because of its easy-absorbing feature and it is disposable so
contamination will be prevented.
Based on table 8 question number 11, out of 49 respondents, 24 vendors
answered rank number 1, 6 vendors answered rank number 2, 3 vendors answered
rank number 3, and 16 vendors answered rank number 4. Based on the data above,
number 1 got the highest number of answers but it did not get half of the percentage of
the total number of answers. Second highest number of answers came from rank
number 4. As a conclusion, most number of respondents do not actually use paper
towel when drying chopping board. t is possibly done to save money.
Raw foods contain microorganisms that can cause contamination when merge
with cooked foods. Thus, it should be merged so that microorganism with other raw
foods will combine to one place only and can easily kill through cooking. n addition, raw
foods such as meat, fish and poultry produces juice that could actually cause food
contamination when combined to other king of food.
As seemed in table 8 question number 12, 34 vendors answered rank number 1
and 11 vendors answered rank number 4. Out of 45 respondents, majority of the
answers came from rank number 1, meaning bulk of vendors are aware and practicing
this kind of food safety.

Combining raw food to cooked food is one of the major causes of cross-
contamination. Bacteria from raw food when eaten by human can actually cause
foodborne diseases. And the worst is some bacteria cannot easily healed by medicine
due to its dominant influence inside one's body. According to WHO, raw food, especially
meat, poultry and seafood and their fluids may contain dangerous microorganisms that
can be transferred onto other foods during food preparation and storage. Prevent the
transfer of microorganisms by keeping raw and prepared food separate. Remember that
cooked food can become contaminated through the slightest contact with raw food,
unsafe water or even with surfaces where raw food has been kept.
As gleaned in table 8 question number 13, 40 vendors answered rank number 1
and 4 vendors answered rank number 4. Out of 44 respondents, most number of
vendors has answered rank number 1; meaning majority of the vendors in Pacita knows
the negative effect and problem it may give to the community. Also, this kind of practice
is one of the basic so that majority of the vendors already knew it.
Based on table 8 question number 14, out of 47 respondents, 32 vendors
answered rank number 1, 6 vendors answered rank number 2, only 1 vendor answered
rank number 3, and 8 vendors answered rank number 4. The highest number of
answers came from rank number one.
Based on table 8 question number 15, 44 vendors answered rank number 1, 5
vendors answered rank number 2, and only 1 vendor answered rank number 4. Most
number of answers are from rank number 1 with 44 respondents. As the same with the
above information, temperature is one of the basic food safeties so that majority of
people know it already.
Bloated or damaged canned goods are usually caused by mishandling during its
delivery to supermarkets or grocery stores, and some are totally expired inside so that
the air inside popped out. However, patronizing this kind of food is not actually an
assurance that it is safe to eat. According to Petros, if the can is damaged and air seeps
through it can have a negative effect on the bacteria.

As seemed in table 8 question number 16, 35 vendors answered rank number 1,

only 1 vendor answered rank number 3, and 13 vendors answered rank 4. Out of 49
respondents, 35 vendors do not use this kind of product or definitely do not mind if the
canned products they used is damaged or not.

Table 9. Perception of Vendors on the Food Safety Practices of Food Establishments in
Pacita Complex Part 2
Questions Mean nterpretation Rank
1. Frequent washing of hands and maintaining its
cleanliness when vending.
3.96 Excellent 1
2. Using gloves when selling. 2.8 Good 7
3. Not reusing different stuffs such as sticks,
disposable cups and any other disposable
things.
3.34 Good 4
4. Using of hair net when selling. 2.86 Good 6
5. Not reusing such condiments like soy sauce
and vinegar.
2.96 Good 5
6. Using a cover for the food products. 3.88 Excellent 3
7. Using of serving spoon when selling. 3.94 Excellent 2

Clean hands are always an asset of a vendor when selling food. t is one way of
showing to customers that the foods they sell are clean also. t is the image that a
vendor shows to his customers.
Based on table 9 question number 1, out of 51 respondents, 49 vendors
answered rank number 1 and only 2 vendors answered rank number 4. Most number of
respondents answered rank number 1. t is a must that if a vendor sells food, it is an
obligation to them to serve safe foods. And as an overall result, it has the weighted
mean of 3.96.

Gloves are one of the paraphernalia that a vendor must have. t is a way of
showing to customers that the food served is clean and safe to eat. t also shows that a
vendor is practicing appropriate food safety. However, according to Curran 2011, gloves
are not enough to assure that a certain food is safe to eat. Hand washing is the most
appropriate way to assure food safety but in contrast, when selling foods, a vendor
cannot always wash their hands especially when there are plenty of customers.
Based on table 9 question number 2, 22 vendors answered rank number 1, 9
vendors answered rank number 2, 6 vendors answered rank number 3, and 13 vendors
answered rank number 4. Out of 50 respondents, only 22 are using gloves when selling.
Based on the data stated, the highest number of respondents came from rank number 1
but did not hit the half of the percentage of total number of respondents. Meaning,
majority of the vendors in Pacita Complex do not use gloves. t has an overall weighted
mean of 2.8.
Disposable stuffs are used for the convenience of both vendors and customers.
Vendors do not have to wash dishes for the next customers wanted to buy his foods
and customers should not have to wait for the newly washed dishes. n addition, these
disposable stuffs are for the safety of the customers. t is not only for time-saving
purposes but also for safety.
Based on table 9 question number 3, out of 50 respondents, 38 vendors
answered rank number 1, only 1 answered in both 2 and 3 ranks, and 10 vendors
answered rank number 4. Most number of vendors answered rank number one.
However, 10 who answered rank number 4 is actually a big threat to customers. f that
case will be continued, severe foodborne illness will arrive like hepatitis. This kind of
practice got 3.34 weighted mean.
Like gloves, hair net is also one of the paraphernalia to make food safety more
visible. Hair net laws have been implemented by many states and industries to avoid
possible contamination of consumer food products by the workers that are handling
them (Kennedy, 2011). Hair fall on food is not a good asset/ image in your business and
it is a physical hazard. And hair fall are not only unpleasant to try and pull out of the

mouth, it is also considered as one of the dirtiest components of the human body
because of its ability to pick up and retain dirt and germs. Customers will be
discouraged to buy food if that is the case. Moreover, in a standard food and beverage
industry, it is a must to wear hair nets. t is to decrease the possibility of making the food
unclean.
As gleaned in table 9 question number 4, 23 vendors answered rank number 1,
10 vendors answered rank number 2, 2 vendors answered rank number 3, and 14
vendors answered rank number 4. Majority of the vendors answered rank number 1 but
it did not hit at least half of the total number of respondents, meaning, even if it has the
highest number, majority of vendors in Pacita Complex do not actually use hair nets. t
has the weighted mean of 2.86.
Condiments or any other liquid ingredients are easy to use again and a customer
cannot easily identify it whether it is used already or not. However, vendors should be
responsible for this to have a quality standard even if the business is just kiosk.
As seemed in table 9 question number 5, 28 vendors answered rank number 1;
only one vendor answered rank number 2, 2 vendors answered rank number 3, and 14
vendors answered rank number 4. Out of 45 respondents, the most number of
respondents' answered is rank 1, meaning more than a half or majority of the vendors
do not reuse condiments when selling. t has the weighted mean of 2.96.
Cover for food is advisable to use in order to prevent flies or any other organism
that may fell on the food. Usually in kiosks, most food products are exposed so that the
flies are free to fall on the food. However, this insect can actually cause illness that
would greatly affect customers.
Based on table 9 question number 6, out of 50 respondents, 48 vendors
answered rank number 1 and only 2 vendors answered rank number 2. n line with this,
majority of the vendors in Pacita Complex are using cover for their food products. t has
the weighted mean of 3.88.

Serving spoon is also important in food safety practices to prevent contact of

each other's saliva/ bacteria on food, which is also a major source of diseases such as
hepatitis and tuberculosis.
Based on table 9 question number 7, out of 50 respondents, 49 vendors
answered rank number 1 and only 1 answered rank number 4. Majority of the vendors
in Pacita Complex are using serving spoons when selling. t has the weighted mean of
3.94.
Table 10. Perception of Customers on the Food Safety Practices of Food
Establishments in Pacita Complex
Questions Mean nterpretation Rank
1. Frequent washing of hands and maintaining its
cleanliness when vending.
2.99 Good 5
2. Using gloves when selling. 2 Fair 7
3. Not reusing different stuffs such as sticks,
disposable cups and any other disposable
things.
3.11 Good 4
4. Using of hair net when selling. 2.05 Fair 6
5. Not reusing such condiments like soy sauce
and vinegar.
3.12 Good 3
6. Using a cover for the food products. 3.39 Good 2
7. Using of serving spoon when selling. 3.52 Excellent 1

Clean fingernails and hands are important to the customers. Once the hand of a
vendor is untidy, it will reflect on what the food he is selling. Customers are keen
observers about the cleanliness and safety of the foods they buy.
As seemed in table 10 question number 1, 40 customers answered rank number
1, 27 customers answered rank number 2, 21 customers answered rank number 3, and
10 customers answered rank number 4. Majority of the customers answered rank 1, but
it did not hit at least half of the total number of respondents. There are several
customers who do not actually see the vendors' clean hands as what table 30 stated.

Based on table 10 question number 2, out of 98 respondents, 10 customers

answered rank number 1, 21 customers answered rank number 2, 26 customers
answered rank number 3, and 41 customers answered rank number 4. Majority of the
customers answered rank number 4 meaning they did not actually see the vendors
wearing gloves when selling.
Based on table 10 question number 3, 54 customers answered rank number 1,
14 customers answered rank number 2, 10 customers answered rank number 3, and 17
customers rank number 4. Out of 95 respondents, most respondents answered rank
number 1. Customer observed that vendors in Pacita Complex are not reusing such
disposable stuffs.
As seemed in table 10 question number 4, 11 customers answered rank number
1, 19 customers answered rank number 2, 32 customers answered rank number 3, and
36 customers answered rank number 4. Out of 98 respondents, 36 vendors have the
highest number of score. n line with this, customers do not necessarily see the vendors
using hair net. n addition, the next highest score is rank number 3, meaning rarely or
never did they seen the vendors use hair nets.
As gleaned in table 10 question number 5, out of 94 respondents, 51 customers
answered rank number 1, 18 customers answered rank number 2, 10 customers
answered rank number 3, and 15 customers answered rank number 4. Majority of the
vendors answered rank number 1. Customers observed and saw that vendors in Pacita
Complex do not reuse such condiments.
Based on table 10 question number 6, 58 customers answered rank number 1,
27 customers answered rank number 2, 6 customers answered rank number 3, and 7
customers answered rank number 4. Majority of the respondents answered rank
number 1. Customers can really see that vendors are covering their foods, since the
total number of highest score is more than half of the total respondents.
As gleaned in table 10 question number 7, 70 customers answered rank number
1, 15 customers answered rank number 2, 7 customers answered rank number 3, and 6
customers answered rank number 4. Out of 98 respondents, 70 customers answered

rank number 1. t can only be seen that majority of vendors in Pacita Complex are using
cover when selling their food products.

PROBLEM STATEMENT 3. Are there significant differences in the perception
between food vendors and their customers on food safety practices of food
establishments in Pacita Complex?
4.3.1 Differences Between the Perception of food Vendors and their Customers on
Food Safety Practices of Food Establishments in Pacita Complex
Table 11.
Vendors Customers
Question Weighted
Mean
nterpretation Rank Mean nterpretation Rank
1
3.96
Excellent 1
2.99
Good 5
2
2.8
Good 7
2
Fair 7
3
3.34
Good 4
3.11
Good 4
4
2.86
Good 6
2.05
Fair 6
5
2.96
Good 5
3.12
Good 3
6
3.88
Excellent 3
3.39
Good 2
7
3.94
Excellent 2
3.52
Excellent 1

Based on table 11 question 1, the computed weighted mean of the vendors is
3.96 and the mean of the customers is 2.99. The higher result came from vendors which
mean that they are frequently washing and maintaining the cleanliness of their hands.
While the customers interpreted as good meaning, they are not always seeing the
vendors with clean hands.
As seemed in table 11 question number 2, the mean of the vendors is 2.8 and
the mean of the customers is 2. The rank of the customers is higher which means that
they seldom see the vendors in Pacita Complex wearing gloves. But based on the result

the vendors got 2.8 as interpreted by the researcher, which means that the vendors
answered they are using gloves sometimes.
Based on table 11 question number 3, the answers of vendors and customers
are both good as interpreted. Based on the interpretation, the vendors are reusing
disposable stuffs rarely.
Based on table 11 question number 4, the mean of the vendors is 2.86 and the
customer is 2.05. The highest rank came from the customers. Customers seldom saw
the vendors wearing their hairnets when selling. Vendors in Pacita used their hairnets
rarely and it is classified as food hazard- physical hazard. t undeniably affects the food
they are selling.
Based on table 11 question number 5, the mean of the vendors is 2.96 and the
customer is 3.12. t is interpreted as both good meaning. The vendors are not really
reusing sauces and other condiments on the food that they are selling. And they are
following proper food safety.
Based on table 11 question number 6, the mean of the vendors is 3.88 and the
customer is 3.39. t is interpreted as excellent for the vendors and good for the
customers. The higher rank is from the customers. They graded the vendors as good
maybe because they saw the vendors used cover for the food not so frequent or only
sometimes. But the vendors graded themselves as excellent because they are always
covering the food that they are selling for the safety of their customers.
Based on table 11 question number 7, the mean of the vendors is 3.94 and the
customer is 3.52. The higher rank is the customers but both results are excellent. n line
with this, vendors in Pacita are always using serving spoons when selling, which
creates a really good effect on food safety. n addition, it prevents the cause of food
contamination.

Table 12.
RESPONDENTS VENDORS CUSTOMERS
Mean 3.3914 2.8829
Variance 0.2806 0.3759
df 6
t-value 3.4335
t-critical 2.4469
t-value > t-critical reject null hypothesis
t-value < t-critical accept null hypothesis

Based on table 12, the two-tailed P value is 0.0139. By the conventional criteria,
the difference is considered to be statistically significant. The intermediate values used
in calculations were: t= 3.4335, df= 6, and standard error of difference= 0.148. Thus, the
null hypothesis is rejected.

CHAPTER 5
SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter presents the summary of the entire study. The findings with the
highlights, the conclusion based on the findings, and the recommendation based on the
conclusion are likewise presented.
This study entitled "Food Vendors and Customers' Perception on the Food
Safety Practices of Food Establishments in Pacita Complex sought to find the present
perception and knowledge of vendors and customers on food safety practices in Pacita
Complex. t looked into the most basic up to the unseen food safety practices of the
vendors to know if there is a significant difference between the customers and vendors
perception.
Specifically it aimed to answer the following questions: 1) What is the
demographic profile of the customers and vendors of Pacita Complex, San Pedro 2)
What are the food vendors and customers' perception on the food safety practices of
food establishments in Pacita Complex 3) Are there significant differences in the
perception between food vendors and their customers on food safety practices of food
establishments in Pacita Complex.
To find the answers to the problems, the researcher used the descriptive method
of research with the questionnaire as data gathering instrument. The data gathered
were tabulated, analyzed and interpreted. n addition, the data gathered utilized
frequency, simple percentage, weighted mean, and t-test to answer the mentioned
problems.

Summary of Findings
1. What is the demographic profile of the customers and vendors of Pacita
Complex, San Pedro, Laguna in terms of age, educational attainment and
years of vending / patronizing food in Pacita Complex food establishments?
The data showed that the out of 51, most number of vendors in Pacita Complex
was middle adults with 55% and the least number were from adolescents with 14%. On
the other hand, out of 98, the most number of customers patronizing in Pacita Complex
were middle adults with 38% and the least number were from adolescents with 21%.
n terms of educational attainment, the most number of vendors finished
secondary level with 55% and the least were from primary level with 4%. On the other
hand, the most number of customers finished secondary level with 41% and the least
were primary level with 13%.
n terms of years of vending/ patronizing food in Pacita Complex food
establishments, the most number of vendors vending were 7 months to one year with
33% and the least is 4 years with 2%. On the other hand, the most customers
patronizing were 5 years and above with 30% and the least were 3 years with 10%.

2. What are the food vendors and customers' perception on the food safety
practices of food establishments in Pacita Complex?
The data showed on the vendors' perception, majority of their answers were
positive. And the most food safety practice that they are performing excellently is
frequent washing of hands. On the other hand, based on customers' perception, the
food safety that they usually done by vendors is the proper covering of food. Vendors
and customers both answered lowest rank on using of gloves when selling.

3. Are there significant differences in the perception between food vendors and
their customers on food safety practices of food establishments in Pacita
Complex?
The data showed that there are differences among the answers of vendors and
customers. On the same questions they answered, there are large differences in all of
their answers, thus there are significant differences on their perception on food safety
practices.

ConcIusion
n the light of the above findings of the study, the researcher therefore concludes
that food establishments in Pacita Complex are managed by people who are middle
adult, finished secondary level and served their customers for seven months to one
year. And based on the years of vending, small business like convenient foods are
being familiarized today by people due to socioeconomic problems.
Moreover, vendors claimed that they were performing proper food safety
practices but conversely, customers claimed that the vendors in Pacita Complex were
not performing food safety practices. The researcher concluded that not all food
establishments in Pacita Complex were following proper and acceptable food safety
practices and measures for the safety of their consumers. Also, customers were very
keen observant when buying goods for their safety.
Based on the result of the data gathered and the statistical analysis used, the
researcher had proven that customers really make sure that the foods that they are
buying are safe to eat and food safety for them really matter. This is due to the very
obvious significant difference in the respondents' answers.

Recommendation
The following recommendations are offered in this study.
1. The vendors should know the food safety practices for the safety of their
customers.
2. The vendors should get a sanitation guideline in near municipality to direct them
when preparing foods.
3. Government/ municipal officials should issue sanitary permit to assure the safety
of the consumers. Also, they should check all food establishments in Pacita
Complex regularly to make sure that all vendors are following food safety
practices. And if they will not follow, they should be given a penalty.
4. The sanitary permit should be easily seen by customers.
5. ALL FOOD ESTABLSHMENTS should have a sanitary permit, even if small
business only.
6. Food establishment owners should hire knowledgeable vendors.
7. Medical examination should be considered as one of the requirements when
getting sanitary permit to ensure that the vendor is free from biological hazards.
8. There should be an education or training for vendors about the comprehensive
food safety practice when vending.