Kitchen Sanitation and Hygine Behaviors of Food Attendants of Ouans Worth Farm and Resort

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KITCHEN SANITATION AND HYGINE BEHAVIORS OF FOOD ATTENDANTS OF

OUANS WORTH FARM AND RESORT

By :

Mary Jane Diala

Kim Judyawon

John Russell Maralit

John Mark Obciana

Maria Theresa Sotomayor


DISCOURSE MARKERS IN PHILIPPINE ENGLISH
TALIPAN NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL PROGRAM
Talipan, Pagbilao, Quezon, Philippines

KITCHEN SANITATION AND HYGINE BEHAVIORS OF FOOD ATTENDANTS

OF OUANS WORTH FARM AND RESORT

A Research Paper

Presented to

THE FACULTY

of Talipan National High School

SENIOR HIGH SCHOOL PROGRAM

Pagbilao, Quezon

By :

Mary Jane Diala

Kim Judyawon

John Russell Maralit

John Mark Obciana

Maria Theresa Sotomayor

Introduction

Food hygiene constitutes a basic necessity of Good

Manufacturing/Agricultural Practices and the development of Hazard Analysis


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SENIOR HIGH SCHOOL PROGRAM
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Critical Control Point (HACCP), as well being as a component of all GFSI-bench

marked food safety standards. Government, industry and consumers all play a role

in safe sanitation and food hygiene practices. It is vital that good standards of

personal hygiene are maintained by food handlers. Contaminated hands will

spread bacteria around a kitchen very quickly.

According to Anderson (2015) Foods from approved sources are less likely

to contain high levels of pathogens or other forms of contamination. Approved

sources are those suppliers that are inspected for cleanliness and safety by a

government food inspector. Foods supplied from unreliable or disreputable

sources, while being cheaper, may contain high levels of pathogens that can cause

many food-poisoning outbreaks.

According to Lee (2007) effective and systematic sanitation management

programs are necessary to prevent foodborne disease outbreaks in school food

service operations. Maintaining a clean work environment is critical in preventing

foodborne illness. Bacteria can grow on unsanitary surfaces and hen

contaminatefood. Just because a work surface looks clean does not mean that it is

sanitary. Always ensure that you clean and sanitize a work area before starting to

prepare food.
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Personal hygiene begins at home with the essential elements for good

hygiene being clean body, clean hair and clean clothing. Hair in food can be a

source of both microbiological and physical contamination. Hairnets and beards

covered should be worn to assure food product integrity. Long sleeved smooks

should be worn to covered arm hair. Clean uniforms, apron and other outer

garments that are put on after the employee gets to work can help minimize

contamination. While clothing should be kept reasonably clean and in good repair

At Ouans Worth Farm & Resort the kitchen sanitation and hygiene

behaviors of food attendants is important because it can avoid the bacteria and

other disease that can affect the foods and equipment. We conduct this study to

know the proper sanitation and hygiene behavior in the kitchen.

Statement of the Problem

The main objective of the study is to determine the kitchen sanitation and hygiene

behaviors of food attendants of ouans worth farm and resort.

Specifically this study sought to answer the following questions :

1. What are the practices of food atendants at Ouans Worth Farm and Resort

on kitchen sanitation in terms of :

a. Utensils/tools

b. Equipment
DISCOURSE MARKERS IN PHILIPPINE ENGLISH
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2. What are the kitchen hygine behaviors of food attendants at Ouans Worth

Farm and Resort ?

3. What are the implications of these findings to the quality of food offering of

the resort?

Significance of the Study

This study include the application of the results of the study proposed by the

researchers in the kitchen sanitation and hygiene behaviors of food attendants of

ouans worth farm and resort would be a great contribution to the following :

For Tvl Students This would help them to know the things that is needed

for kitchen sanitation and hygiene behaviors for future use in the field of work.

For the Researchers They would gain different information and knowledge

that would provide them in knowing the obstacles in kitchen sanitation and hygiene

behaviors of food attendants

For Ouans Worth Farm & Resort Authorities This would help them

toimprove more about their kitchen sanitation and hygiene behavior of their food

attendants.

Scope and Limitations


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This study was conducted to determine the kitchen sanitation and hygiene

behaviors of food attendants of ouns worth farm and resort. The respondents

involved were the food attendants during for the second semester of S.Y 2017 –

2018 composed of 30 food attendants.

Definition of Terms

For better clarification and understanding of terms related to this study , the

following terms are defined conceptually and operationally.

Food Attendants encompasses a myriad of workers who serve, prepare and

assists customers at restaurant, hospital, school and concession stands.

Hygiene the practice or principles of keeping yourself and your environment clean

in order to maintain health and prevent disease.

Kitchen is a room or part of a room used for cooking and food preparation in a

dwelling or in a commercial establishment.

Sanitation the system to keep healty standards in a place where people live, esp

by removing waste products and garbage safety.

CHAPTER II

Review of Related Literature and Studies

This chapter highlights the different topics, principles, and concepts

gathered from readings, unpublished materials, periodicals and online resources


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that correlate with the present study. Discussion of the topics and the findings from

the previously conducted researchers also shed light in the present study.

Related Literature

2.1 Kitchen Sanitation

According to Mara D, Lane J, Scott B, and Trouba D (2010)Adequate

sanitation, together with good hygiene and safe water, are fundamental to good

health and to social and economic development. That is why, in 2008, the Prime

Minister of India quoted Mahatma Gandhi who said in 1923, “sanitation is more

important than independence”. Improvements in one or more of these three

components of good health can substantially reduce the rates of morbidity and the

severity of various diseases and improve the quality of life of huge numbers of

people, particularly children, in developing countries. Although linked, and often

mutually supporting, these three components have different public health

characteristics. This paper focuses on sanitation. It seeks to present the latest

evidence on the provision of adequate sanitation, to analyse why more progress

has not been made, and to suggest strategies to improve the impact of sanitation,

highlighting the role of the health sector. It also seeks to show that sanitation work

to improve health, once considered the exclusive domain of engineers, now

requires the involvement of social scientists, behavior change experts, health

professionals, and, vitally, individual people.


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So that sanitation is the safe disposal of human. Safe disposal is implies not

only that people must excrete hygienically but also that their excreta must be

contained or treated to avoid adversely affecting their health or that of other

people.

According to Laghouasli (N.D) Food sanitation is more than just cleanliness.

It included all practices involved in protecting food from risk of contamination,

harmful bacteria, poisons and foreign bodies, preventing any bacteria from

multiplying to an extent which would result in an illness of consumers; and

destroying any harmful bacteria in the food by thorough cooking or processing.

The primary tenet of food-service sanitation is absolute cleanliness. It

begins with personal hygiene, the safe handling of foods during preparation, and

clean utensils, equipment, appliances, storage facilities, kitchen and dining room.

Control of the microbial quality of food must focus on the preparation of food itself,

food handlers, facilities and equipment. The quality of food depends on the

condition when purchased and the time temperature control during storage,

preparation and service. Personal hygiene and cleanliness of the facilities and

equipment also contribute to food safety.

According to Dougherty, (2015) sanitation is a key component to

foodservice safety, and it’s a responsibility that you accept as a foodservice

provider for your customers. From allergen management to contamination

reduction, sanitation promotes the well-being of your equipment, your workers, and

your customers. Having a sanitation policy in place coupled with proper training of
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employees can ensure that your restaurant or foodservice operation is doing its job

in the safety and sanitation of their products.

2.2 Hygiene Behaviors

According to Scott E. and Herbold N. (2010) Personal hygiene is recognized

as the number-one way people can lower their risk. The majority of meals in the

U.S. are eaten at home. Little is known, however, about the actual application of

personal hygiene and sanitation behaviors in the home. The study discussed in

this article assessed knowledge of hygiene practices compared to observed

behaviors and determined whether knowledge equated to practice. It was a

descriptive study involving a convenience sample of 30 households. Subjects were

recruited from the Boston area and a researcher and/or a research assistant

traveled to the homes of study participants to videotape a standard food

preparation procedure preceded by floor mopping. The results highlight the

differences between individuals' reported beliefs and actual practice. This

information can aid food safety and other health professionals in targeting food

safety education so that consumers understand their own critical role in decreasing

their risk for foodborne illness.

According to BC Cook Articulation Committee (n.d) food safety sanitation,

and personal Hygiene is one of a series of Culinary Arts open textbooks developed

to support the training of students and apprentices in British Columbia’s


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foodservice and hospitality industry. Although created with the Professional Cook,

Baker and Meatcutter programs in mind, these have been designed as a modular

series, and therefore can be used to support a wide variety of programs that offer

training in foodservice skills.

Food employees shall maintain a high degree of personal cleanliness and

shall conform to good hygienic practices during all working periods. Food

employees shall have clean outer garments and wear effective hair restraints.

Smoking, eating, and drinking are not allowed by food employees in the food

preparation and service areas. All non-working unauthorized persons must be

restricted from sthe food preparation and service areas.

According to Lucey (2006) Workers can carry pathogens internally and on

their hands, skin and hair. It is imperative that they follow and understand basic

food protection practices and maintain a high degree of personal cleanliness and

good sanitation practices to prevent food product contamination. Unless

employees understand and follow basic food protection principles, they may

unintentionally contaminate food packaging, water and other workers, thereby

creating the opportunity to transmit foodborne illness. Employee health and

hygiene falls into two categories, cleanliness and disease control.

According to Delsys (2015) food hygiene is vital. Who ultimately consume

food need all those involved in its development process to focus on the product

that is in their hands meets basic standards of hygiene demanded.It is important, in


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fact, covered disinfection, which is performed with specialized machines that

perform a fundamental role.

Brisbane (2017) proper hygiene must always be observed most especially

when handling and preparing food. This is not only important in the food industry

but should also be observed strictly even in domestic settings. Not washing hands

and using kitchen tools hygienically may easily spread food borne diseases and/or

cause food poisoning. More often than not, food poisoning is caused by cross-

contamination. This happens when bacteria is transferred from one food item to

another. To prevent food poisoning, first of all, you must know how it spreads. You

must be extra careful when handling raw food. You must be aware that bacteria

can be transferred indirectly through hands, surfaces, clothes, knives and

containers.

When preparing or cooking food for others, it is recommended to take

precautions to ensure that food or surfaces that come in contact with food are not

contaminated by your body or anything that you are wearing. Examples include

hair, saliva, mucus, sweat, blood, fingernails, clothes, jewellery or bandages.

Gloves can be worn as a way to help ensure food is not contaminated by bare

hands. It is important to remember that gloves should be changed as often as you

would wash your hands. Also, you should still wash your hands before handling

food even though you are wearing gloves.


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Related Studies

Sanitation and personal hygiene are important for keeping food safe.

Healthy volunteers need to practice good personal hygiene and use clean

surfaces, equipment, and utensils when preparing foods.

According to Berning J (2013) Kitchen sanitation and hygiene is to prevent

crosss contamination or the transfer of disease causing microorganisms from one

food, object or surface to another food by washing hands, food contact surfaces,

and kitchen equipment. Hands are a mnor “vehicle” for spearding pathogens

around the kitchen thus hand washing is critical to prevening cross contamination.

Almost all consumers report washing their hands with soap for a full 20s

before preparing food all or most of the time. Most consumers also report they

often or always wash their hands after handling raw meat. Despite consumers

awareness of the importance of hand washing, they are not washing their hands

thoroughly. For example, after handling raw chicken, 73 to 100% of hands of

consumers who reported washing their hands after touching the meat in a research

study were contaminated with campylobacter jejuni. None of the consumers

sufficiently washed their hands to prevent C. jejuni transfer to salads after handling

the raw chicken.


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It kitchen sanitation ang hygiene behavior are the most important thing

when we are on the restaurant or etc. it should always check before anything that

we does. Also employees and persons who are working with food should look neat

and clean. Attention should be paid to cleanliness and length of nails. Long nails

are the ideal home for bacteria. Employees should wear protective gloves and

hairnets or hats. Restaurateurs who care about cleanliness and food safety insist

that their employees carry these minimal precautions.

According to Reolofs R., Barbeau M., Ellenbecker J. & Eraso M.

(2010)Prevention Strategies in Industrial Hygiene. Little is known about how often

during meal prepraration consumers wash their hands. Given how often the most

heavily contaminated areas in the kitchen (i.e.., refrigerator handles, tea kettle

handles, tap handles, sink drain areas, dishcloths and sponges are touched during

meal preparation, it is likely that hands are not washed frequently enough to

prevent the transfer of pathogens to ready to eat food, food packaging, or

equipment and contact surfaces used to prepare food. Other things like refrigerator

helps to contaminate the bacteria on food.

Kitchen utensils and cutting boards also key cross contamination routes. In

fact, research in the UK suggests that 14% of all foodborne illnesses may be due

to inadequately cleaned cutting boards and knives. Although nearly all consumers

report they wash these items after using them with raw meat or produce,
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observational data indicate that the vast majority of consumers do not clean cutting

boards and utensils sufficiently to prevent cross contamination.

Cleaning of food products prior to consumption and preparation is another

important component of “clean”. A recent study recommended that consumers use

3% hydrogen peroxide solution (which is readily available at pharmacies) to wash

cantaloupes prior to providing clear and accurate information regarding which food

products require washing (and how to properly do so) before preparation is needed

Lack of basic infrastructure, lack of knowledge of hygiene, absence of

potable water, lack of proper storage facility and unsuitable environment for food

operations (such as proximity to sewers and garbage dumps) can contribute to

poor microbial quality of foods. Inadequate facilities for garbage disposal posed

further hazards. In addition poor sanitary practices in food storage, handling, and

preparation can create an environment in which bacteria and other infectious

agents are more easily transmitted. Moreover, inadequate time and temperature

control and cross contamination are responsible for food poisoning outbreaks.

Poor personal hygiene frequently contributes to foodborne illness which

indicates that food handlers knowledge and handling practices needs to be

improved.
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It explains the effects of lack hygiene, it may cause food poisoning and

other things that my not good on costumers

Hygiene purposes and awareness on sanitation is one way to eliminate

lifestyle diseases and other food-borne diseases. According to world health

organization, complete mental social well being and not merely the absence of

diseases or infirmity are very important in the life of a person. It goes on that health

is one of the fundamental rights of every human being without distinction of race,

religion, political, belief, economic or social condition on the health needs of the

nation.

According to Spartan (2011) Sanitation equipment, chemical selection and

program design can have an influence on sanitation cost by decreasing the

amount of chemical required to clean and sanitize while also reducing labor.

Sanitary design makes cleaning quicker and efficient; the easier the plant is to

clean, the faster the work will be completed. If a superior sanitary program is in

place, the sanitation process will be more efficient, cost-effective and still prevent

product adulteration, satisfying regulatory requirements as well as

customers.Companies most committed to food safety invest in building a top-

notch, sanitary production environment. Enhancing plant sanitation requires

investing for the future and constant progress


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A failure to understand and follow appropriate kitchen sanitation guidelines

can have serious consequences. First, sloppy habits lead to unsafe products,

which can make people sick. In a worst-case scenario, your facility could be

ground zero for a large-scale outbreak of a severely unpleasant disease like E. coli

or salmonella poisoning. On on a smaller scale, if a group of four or five people

gets sick after eating at your restaurant, they will never come back. Even worse,

they will spread the word to all of their friends, co-workers, and anyone else who is

willing to listen. This kind of negative chatter can ruin your facility's reputation, and

your customer base will shrink, which means everyone in the establishment will

make less money -- and some will probably have to be let go. An improperly

cleaned kitchen or dining room can also be a turn-off to customers, especially

those who have a high expectation of quality. Not to mention the fact that an

atmosphere of sloppiness will affect the way every staff member does their job. By

not following and enforcing best practices, workers will sense that the rules are

really just "suggestions," and they will stop taking them seriously. It won't take long

before the lackadaisical attitude begins to permeate the whole business, creating a

generally unpleasant environment either for eating or for working in. Lastly, no

commercial kitchen can operate without a permit from the health department. If the

situation deteriorates badly enough, a health department inspector will close the

facility down, and then everyone will be out of a job.


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Training will not only explain what's wrong with the scene described above,

but why, and how bacteria transfers from one place to another, multiplies, and

makes people sick. This course will also explain the best ways to prevent

foodborne illness, including hand washing techniques, dish washing practices,

facility cleaning, best practices for storage, food handling, temperature monitoring,

pest prevention, and managing relationships with the health department. Also, if

you ever plan on designing or managing your own restaurant, this module offers

some helpful suggestions about kitchen design and planning.

According to Global Food Safety (2006) Food Sanitation and Hygiene

constitutes a basic necessity of Good Manufacturing/Agricultural Practices and the

development of Hazard Analysis Critical Control Point (HACCP), as well being as a

component of all GFSI-benchmarked food safety standards. Government, industry

and consumers all play a role in safe sanitation and food hygiene practices.

Studies have shown that an appreciable percentage of foodborne illness

cases can be attributed to poor sanitation and food hygiene, including poor

personal hygiene and contamination of equipment and/or environments.

According to the Codex Alimentarius Commission (N.D) food hygiene

should cover all of these elements throughout the supply chain (all GFSI-

benchmarked standards have similar requirements for housekeeping and food

hygiene, with details laid out in their respective guidance documents): Primary
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Production ,Establishment ,Control of operation ,Establishment – maintenance and

sanitation ,Establishment – personal hygiene ,Transportation ,Product information

and consumer awareness ,Training.

Cleaning and food hygiene procedures for the building, plant and equipment

should be validated using visual, analytical or microbiological methods – and

records should be maintained. For instance, swab samples can be taken from

various places on equipment, floors, walls or drains, to test for the presence of

contamination. Then, after applying a sanitation step, samples can be taken again

and compared with the original results to ensure that the step is effective at

reducing harmful microbes to safe levels. For certain high-risk materials (e.g.

allergens, ruminant protein or ready-to-eat products), validation of procedures is

mandated, with individual governments designating acceptable methods for

cleaning of high-risk materials.

CHAPTER III

METHODOLOGY
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This chapter presents the research design, description of the

respondents, research instruments, data collection procedure, and statistical

treatment used.

Research Design

In order to see the kitchen sanitation and hygiene behaviors of food

attendants of Ouans Worth Farm and Resort,the descriptive research method was

used.

Further, the quantitative approach of research was also employed in this

study. This approach focused on counting to explain the answer of the

respondents. This only means that number and quantity based on the

questionnaire made by the researchers were important in order you come up with

certain results.

Research Locale

The study was conducted at Ouans Worth Farm and Resort since the

chosen respondents are the workers of that establishment. Ouan’s The Farm

Resort, a popular choice of visitors to Lucena City, whether for business or

pleasure, exploring or just passing through, combines the simple, laid back life on

the farm (butterfly haven, fish pond, goats, chickens, fruit-bearing trees, lush

vegetation, fresh air, etc.) with the thrills of a complete family resort.

Population/Sample

The respondents of this study were the thirty (30) food attendants of Ouans

Worth Farm and Resort. This respondents consist of fifteen (15)girls attendant and
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fifteen (15) boy attendants who had been working in Ouans. They were given a

questionnaire by the researchers to see the kitchen sanitation and hygiene

behaviors.

Instrumentation

The researcher-made a questionnaire was designed for the purpose of

gathering data. The questionnaire has 3 parts. The questionnaire consisted of

items that determined the kitchen sanitation and hygiene behaviors of food

attendants of Ouans Worth Farm and Resort.

To find the kitchen sanitation and hygiene behaviors of food attendants,

statistical analysis was conducted using the formula below:

WM= 4n+3n+2n+1n

Where:

WM- the sum of the numbers divided by N

n- number of response

N- total number of respondents

Data Gathering Procedure


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The researchers personally administrated the research instrument to the

respondents. They conferred and discussed the significance of the study and

accomplished the distribution of the instruments properly.

The respondents were given 15 minutes to answer the questions. The

researchers went from one section to another to collect the questionnaires .

This steps are followed by the researcher to get the data they need :

1. Make a request letter to the principal and to the adviser of the

respondents.

2. Give questionnaire to the respondents to gathered the data.

3. Collect and tally the data.

4. Analyze the collected data.

After the questionnaires have been accomplished, the results were tailed

and tabulated. This data were the bases of analysis and interpretation.

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