<ACCEPTABILITY OF FOOD SAFETY PLAN

INFOGRAPHIC FOR STREET FOOD VENDORS

IN LUCENA CITY sy2020,2021

A Research Paper
Presented to the
Faculty of the Senior High School Department
STI College-Lucena
Lucena City, Philippines

In partial Fulfilment
of the Requirement for the Strand
Science, Technology and Mathematics
Practical Research II

By

(Members)

Nemrod Castillo
Ash Tolentino
Jasmin Macalalad
Ivana Merano
Stephany Deramos
Paula Remo

December 5, 2019
 CHAPTER I

THE PROBLEM AND ITS BACKGROUND

This study aims to explore the factors that influence the understanding of

food safety and sanitary practice among the street food vendors in Lucena

City. The vendor who has a good understanding of food hygiene should be

able to ensure the food sanitary serve to the customer. The vendor who is

more knowledgeable in food hygiene must be able to do the food safety and

sanitary practice effectively. This study is a basic research that focuses on

the factors influencing the understanding of foods safety and sanitary

practice among the street food vendors in Lucena City. The present study

will determine the level of understanding of food safety and sanitary

practices.

Background of the Study (for quali. research)

There is a growing body of literature that recognizes the importance of food safety and sanitary

practice among street food vendors. Food safety and sanitary practice play

significant role in helping FoodStreet vendors to avoid potential threat to the safety of food

and its related issues. The vendors are encouraged to be trained on the

basic training to prevent food-borne illnesses that been increasing recently.

The term “street food” is used to refer to informal systems as well as a

ready-to-eat food or beverages sold by vendors in a street or others public

place and usually will be sold from a portable food booth, food truck, food

cart and others similar ways. Our group suggest that food vendors are

required to be trained in the basic training in food sanitation before they get

the license or permit.

Theoretical Framework (quali. research)

This research was based on the study on how to keep the food clean at

every street vendor in our area to make sure the food we eat is safe and not

dirty. In this research we will learn on how to thoroughly clean each

equipment that will be used in cooking food and how to thoroughly clean

the environment for our cooking which needed to be understood to help

other students and other people in Lucena City. Keep the environment and

equipment clean to prevent disease and maintain cleanliness

Statement of the Problem

In this part of the research paper, this study seeks to find the answers to

acceptability of food safety plan for street food vendors in Lucena city.

The general problem was specifying below:

1. SOP 1?

How may the food safety plan be determined in terms of:

1.1FoodContamination
1.2Foodborneillness
1.3 Food Hygiene
 2. SOP 2?

How may the street food vendors be determined in terms of?

2.1Safety
2.2Sanitarypractice
2.3 Hygiene Practices of the vendors

3. SOP?

Is there a significant difference in how street food vendors handle food

compared to fast food chains?

4. What are some future tactics for promoting street food hygiene?

4. Hypothesis (optional, if any)

H₀ (Null Hypothesis):

Is there any significant difference in handling food of the street food

vendors compared to the fast-food chain?? The Ho There is no significant

difference in handling food of the street food vendors compared to the fast-

food chain. The alternative hypothesis There is a significance difference in

handling of the street food vendors compared to the fast-food chain.

Significance of the Study

In this study, we will be observing how safety planning on foods especially

the ones like street food can be helpful for us. By doing so, conducting this
kind of research is beneficial in a way that we can be more aware of the

risks we are taking when it comes to eating street foods.

First Beneficiaries

Beneficiaries Consumers - This study may serve as a guide for the

consumers to be aware of food safety and health risk, reason of food
poisoning for taking street foods. Future Researchers - This research might
be useful of a reference background study for researchers, related on
culinary courses. This will help them to gather more information and
knowledge about food safety.

Scope and Limitations of the Study

This study compile with the researchers started last March 15, 2021,

people in Lucena are the respondents of the research. The research is all

about the sanitation of the public eateries in Lucena City. it is stated in the

research paper what is the experience of the people eating street food in

Lucena City

Definition of Terms

Food sanitation is the practice of following certain rules and procedures to

prevent the contamination of food, keeping it safe to eat. ... At the

consumer level, such as in a home kitchen, practices designed to

ensure that food is uncontaminated and safe to eat are often referred

to using the term "food hygiene." Kitchen sanitation is an additional

step to intensify the cleaning processes. It uses kitchen cleaning

 chemicals to remove the bacteria that can cause health problems.

(Meriam webster)

Term. Conclusion It is from the findings of this project that it is observed

that serious measures must be put in place to stop transmission of

some disease-causing pathogens. Street food vending should be taken

seriously it pose a direct risk to human health and indirect risk

through the environmental related transmissions. Hoping the

recommendations made will be considered. (Meriam webster)

Term.

Street food is the ready to eat food or drink sold on street and public

spaces. Vendors usually use portable booth, food cart or truck to sale

the food items. The chief characteristics of street food is that street

foods are priced and flavored and easily available. (Meriam webster)

Acceptability is the characteristic of a thing being subject to acceptance for

some purpose. A thing is acceptable if it is sufficient to serve the

purpose for which it is provided, even if it is far less usable for this

purpose than the ideal example.

(Meriam webster)

Food Safety Plan (FSP) consists of the primary documents in a preventive

controls food safety system that provides a systematic approach to the

identification of food safety hazards that must be controlled to prevent

 or minimize the likelihood of foodborne illness or injury. (Meriam

webster)

CHAPTER II

THE REVIEW OF RELATED LITERATUE AND STUDIES

A review of previous studies on street food vending is necessary to enable

us to have a view of different scholars and reporters. The knowledge so

obtained will be useful to go Indepth and find out the unknown and

unexplored areas. The earlier studies made on street food vending and

related areas are briefly reviewed here, Food is a basic requirement of man.

It is the source of nutrients and provides the energy required for all
activities of a human body, such as growth, repair of damaged tissues,

reproduction and sustenance. Food is the source of energy. The world food

requirement is directly related to population and population growth. It is

imperative to achieve the food production target and ensure the quality

standard to combat hunger and food related diseases worldwide Food

sanitation is a series of protocols which are designed to prevent the

contamination of food, keeping it safe to eat. Numerous nations have

specific laws in place concerning food sanitation, along with lengthy lists of

recommendations from public health agencies. The key to food sanitation is

keeping food safe and clean, with all of the handlers observing personal

hygiene to avoid introducing harmful elements to food, and complying with

food sanitation recommendations concerning safe holding temperatures for

food, safe cooking temperatures, sterilization of cutting boards and other

implements, and so forth.

According to Fernando, “These foods did not undergo proper food

preparation. Oftentimes, the vendors do not even bother to cover the foods

they are selling. Walang malasakit na gawing ligtas man lamang ang mga

pagkaing nilalako nila (They don't even care for the safety of the food they

are selling). Fernando stressed that they have the legal mandate to drive

away these street food vendors, especially those in the sidewalks. The

Department of Health (DOH) has earlier urged the public not to patronize

street delicacies and food outlets that have no health permits, citing an
increase in the number of diarrhea cases, cholera and other gastrointestinal

diseases among children, particularly in slum areas (PNA, 2009). Marero

(1994) suggested that the research and development sector should continue

to do its part in developing appropriate technologies in this aspect. It now

remains for policy makers to create a suitable policy environment that will

enable fish and meat byproducts utilization contribute to the country’s

nutritional and economic objective.

According to the Codex Alimentarius Commission, 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 Production (environmental hygiene, hygienic production, handling

storage & transport, cleaning, maintenance and personnel hygiene)

Establishment – design and facilities (location, premises and rooms,

equipment, facilities) Control of operation (food hazards, hygiene control

systems, incoming materials, packaging, water, management & supervision,

documentation & records, recall procedures) Establishment – maintenance

and sanitation (maintenance & cleaning, cleaning programmes, pest control

systems, waste management, monitoring effectiveness) Establishment –

personal hygiene (health status, illness and injuries, personal cleanliness,

personal behaviour, visitors) Transportation (general, requirements, use &

maintenance) Product information and consumer awareness (lot

identification, product information, food labelling, consumer education)

Training (awareness & responsibilities, training programmers, instruction &

supervision, refresher training.

As this article said, food hygiene should cover not just once, but all of these

elements. It is important that we maintain food hygiene and of course, the

cleanliness of the environment in which we conduct the dishes we cook,

none other than the kitchen. But all food hygiene, and kitchen hygiene will

be lost if we ourselves are not physically clean, so not only food is needed

hygiene, we should all make sure we have clean hands especially us

culinary students. https://globalfoodsafetyresource.com/food-sanitation/

According to Journal of Antimicrobial Agents (n.d), street foods are among

the contributors of foodborne illnesses. Moreover, the United States

Department of Agriculture Food and Safety Service (n.d) indicated that

ready-to-eat foods and even safely cooked foods may be subjected to cross-

contamination as pathogenic microorganisms transfer from various food

products such as meat, poultry, seafood or food handlers with poor personal

hygiene. Preparation and type of street food are considered to be risk factors

of contamination. Consequently, utilization of poor quality raw materials,

improper food handling, and poor hygiene practices of vendors are linked to

the outbreaks of foodborne diseases. Salmonella subspecies,

Staphylococcus aureus, Clostridium perfringens, and Bacillus cereus are

the common pathogens detected in street foods in developing countries…

show more content…

Foods samples were categorized into dry and wet foods. From wet foods,

salad showed the highest contamination of Salmonella, with chicken raw

meat and raw milk. From dry foods, vegetable and chopped eggs were found

to be contaminated with Salmonella. In contrast, burgers, beef stick and

kebab were found negative. Factors of Salmonella contamination in street

foods in Chittagong were the hygienic practices of the vendors and the

people involved in processing the finished products, the improper handling

and storing of food, way of cooking, and the unclean condition of the places

where these street foods were LP sold to the public (J. Food Science

Technology Nepal, 2013). Street foods consumption in Gangtok and Nainital

of India is very popular. This kind of foods is being patronized not only by

local people but also by the tourists since these places are considered as

tourist resorts. Some of the street foods commonly being sold there are the

samosa, kachori, pani puri, vegetable pakoda, alu-tikki, sha-faley, vegetable

and mutton momo, bread chop, vegetable chow mein and others. Egg chops

and egg bun are also included in the list of their street..

PROTOTYPE DESCRIPTION
 Prototype Name:

Street Food Safety and Cleanliness Awareness

Functions:

Personal hygiene may be described as the principle of maintaining

cleanliness and grooming of the external body. Maintaining a high level of
personal hygiene will help to increase self-esteem and confidence, while
minimizing the chances of developing imperfections and failure to keep up a
standard of hygiene can have many implications. Findings showed highly
significant relationship between the vendors’ educational attainment and
the level of personal hygiene, but not with age, sex and marital status.
Education plays a vital role in one’s personal hygiene and the higher the
education acquired by a person, the higher is the level of personal hygiene.
Since there are very few highly educated vendors in the study, it can be
implied that majority were not concerned about their personal hygiene when
preparing foods.

In this study we will discuss all about our solution for our research proposal
where we will make a prototype is we will make a fb page where on the fb
page all how can we maintain cleanliness in our street food cart and for
hygiene of food to be sold. this will help our street food vendors especially in
today's time of pandemic we thought of it to avoid covid that people are
afraid of now fb page where they can just read or watch they can learn
something to maintain cleanliness so so when they see that when your
product is clean of course they don't buy because they know that the food is
clean and they won't get sick .. M is also a video that can help with hygiene
video presentation all about street food cleanliness.

Materials and Costing:

- Hair covered - Apron used

- Neat/clean finger nails

-Chewing/talking while serving -Blowing air into the plastic when packing
- Covering of food

In this study shows that most of the vendors do not consider covering their
hair during preparation, do not use apron and keep on talking while serving
food but do not care to use face mask. Most of them cared to clean their
fingernails yet some do not, most blew the plastic during packing which
allows germs to contaminate the food in the plastic and many flies were
observed in their stalls as well as in some foods displayed in containers
without cover.
 CHAPTER III

RESEARCH METHODOLOGY

QUALITATIVE RESEARCH

Qualitative research relies on data obtained by the researcher from

first-hand observation, interviews, questionnaires, focus groups,
participant-observation, recordings made in natural settings, documents,
and artifacts. The data are generally nonnumerical. Qualitative research
involves any research that uses data that do not indicate ordinal values.
Qualitative research aims to study things in their natural setting to make
sense of a phenomenon in terms of meanings people bring to them. This
type of research can help the study to gain a further knowledge about the
topic we are working on right now which is the Street Food Safety and
cleanliness Awareness, This can help us to hear what people can say and
what is their opinion about the cleanliness of the public eateries that
surrounds us right now. This will serve as the listener so that we know what
way of safety or cleaning we need to be more focused about.

RESEARCH DESIGN

Phenomenology is a form of qualitative research that focuses on the

study of an individual's lived experiences within the world. Although it is a
powerful approach for inquiry, the nature of this methodology is often
intimidating to HPE researchers. The fastest-growing industry in the world
is in hospitality field that focuses on customer satisfaction. Part of this is
the food service industry that is improving its existence for the past years.
In hospitality industry, there are various kinds of businesses and one of
them is “street food” that is not properly sanitized yet affordable and
delicious. One major concern with thesis the food safety. Food safety guides
and educates people on the advantages and disadvantages of eating this
kind of food. Food-borne illnesses one of the main worries when it comes to
eating street foods, which people do not want to experience. With this, the
researchers want to provide knowledge and effective solutions to prevent
food-borne illness and how to apply food safety practices. Using our fb page
which they will learn a lot about the cleanliness of food and sanitary
practices among street food vendors in Lucena City. From the word “Street
Food”, street food vendors are known for positioning their store along the
sidewalk or on the highway. They are exposed to the heat of the sun and
they inhale some smoke from cars. Even if their skin hurts from the sun or
can get cough repeatedly from smoke and pollution, all of that is ignored by
the street food vendors because they don't have enough money to pay the
rent for the stall. Most people are arrogant and judgmental of our street food
vendors, some of the people despise street food because they think it is dirty
and they think its vendors do not practice food hygiene and food safety,
some of people think that the food that street food vendors are selling is not
that clean because it’s made and cooked only by the roadside.

Research Locale

Lucena City is the capital of Quezon Province. As the second (2nd) class
highly urbanized city in CALABARZON, there are actually many vendors
selling various street foods in different parts of Lucena. Along the side of the
cathedral, near Mayhill college Lucena and of course in the market town
that most lucenahin call “A” because of the building’s design. Lucena City
sustains a population of 266,000 as of 2015 census, divided into 33
barangays. Lucena is classified as a highly-urbanized city, a status it has
been holding since 1991. The city has a land area of 80.21 square
kilometers or 30.97 square miles. Its population as determined by the 2015
Census was 266,248. This represented 1.85% of the total population of the
CALABARZON region. Based on these figures, the population density is
computed at 3,319 inhabitants per square kilometer or 8,597 inhabitants
per square mile. Local government of Lucena is an independent system
having autonomy on some matters pertaining to economics and taxing. The
head of Lucena is commonly called Mayor which is the same with other
municipalities but unlike other municipalities the number of local
executives such as councilors are greater in number compare to number of
councilors of other municipalities of Quezon and enjoyed much amount of
IRA as well. A well planned executives ordinances makes the city of Lucena
more vibrant with regards to peace and order as well as meeting the peoples
basic needs of each community. ways and means also follows.

Research Instrumentality

A researcher made questionnaire was used as the main tool for

data gathering. The questionnaire asked for necessary information to
answer the questionnaire posed in the study. To ensure validity and
reliability the instrument was submitted to the research experts for
validation. A pilot testing was also conducted to the vendors who are not
participants of the study, to test the reliability of the instrument. The
elements composed of three parts the first part includes the demographic
profile of the respondents in term of age gender educational attainment type
of business operations number of years operating and availability of
sanitary permit. The second part includes the food safety awareness
practices in term of personal hygiene food preparation food cooking food
servings and food storing. The questionnaire is given to the selected street
food vendors in Lucena City. The researchers have used three methods in
collecting data and this considers the method of interview, observation and
utilizing questionnaires. In interview, we collect data by asking the
consumers about reasons behind eating street foods, the health benefits
and disadvantages of eating street foods, and their suggestions/
recommendations to help improve the quality, food safety and cleanliness
awareness of street foods. Hence, a research instrument requires the five
senses to collect, observe, analyze, measure, and gather data relating to the
specific topic that will be based on the research itself. In conclusion, the
amount of information will be obtained through conducting a one-on-one
interview session. The following set of knowledge indicated in this part of
research is crucial and will only be used with credibility from the
questionnaire and the person involved who created and answered the
questions therein.

Sampling Method

Sampling is a technique that allows researchers to infer information about a

community based on the outcomes of a subset of the population rather than
having to examine every single person. Convenience sampling is a type of
sampling that is the most useful for pilot sampling. We choose to use
convenience sampling as our sampling method because it's efficient and
simple to implement. It's like a type of a non-probability sampling although
it can be a bit bias Convenience sampling is where the first available
primary data source will be used for the research without additional
requirements. In other words, this sampling method involves getting
participants in a specific location where it can be convenient for the
researchers and the participants as well to do the task with efficiency. The
method that is indicated and applied is also one of the most commonly used
in a research because as the term implies, it is for convenience and ease.

A scientific procedure means a procedure through which a given task

related to the research and reaching the research aim is successively
implemented. ... The meaning of a scientific procedure is to successfully
reach the research aim. At the same time, a scientific procedure means
implementation of research methods. InIn this topic which is the chapter 1
and 2 we did here we did brain storming which is good to make what we do
even better we talked for the title we gave him his opinion on where to vote
for us if which we think could be a title of our research paper. When it
comes to tasks, I assign tasks so that you don't have to. mess I explained
what to do assigned to them so they knew what they were going to do. For
the prototype as well as brain storming we talked we talked for our
prototype we voted again for our prototype name and we talked for the
prototype description section. For our research survey as always we talked
about what to do and that's what we did is we gave questions which can be
easily answered by the respondents like for example Do you love eating
street food? yes or no? and then after we made the questions we
immediately posted on social media or when we answered the respondents
so that we could finish chapter 2 and that's it almost 77 respondents
answered our questions for street food safety .In developing the chapter 3
research paper, the researchers state the purpose of the research. The
researchers discuss the research methodology and choose a possible
method they wish to adopt. The researchers choose a research design which
is phenomenology, it focus on the study of an individual's lived experience.
The researchers choose an instrument to be use to collect the data and the
researchers focus on group discussion to gather the data that they need for
their research paper.

Cover Page

Foods and beverages which are prepared and sold by the sellers on places
like streets, festival areas and consumed by the consumers on the run are
known as street food. These foods are alternatives to homemade food and
are more affordable when compared with the food supplied at the
restaurants. The areas where the street food are mostly critised and seen as
a threat for health are that the places where they are produced and sold are
open to dirt and contamination and that hygiene, attitude, and applications
adopted by the sellers during the preparation and storage of the food are
insufficient. As a descriptive research, this study aims to provide
information on street food consumption with general specifications of street
food, the reasons why they are preferred, and general conditions like
hygiene, quality, and safety. In this study shows how to properly clean the
kitchen and proper sanitation. Here in this research you can read the do's
and don'ts as street food vendors or as a street food eater here you will learn
like for example street food vendors that cleanliness should be the first
thing to do so that enjoy their merchandise. Another is the poster we made
which shows hygiene and proper sanitation in kitchens and food Sanitation.

Acknowledgement

I wish to show my appreciation to God for guiding us to reach this part of

this thesis. He did not leave us alone even though we were a group of people
who were confused and did not understand each other a few times.
We are very grateful to our friends or even strangers who joined and
answered our surveys and other questions. If it were not for your answer we
would not be able to get to this part of our thesis. We would also like to
express our special thanks of gratitude to our teacher Ms. Juhanie, God
knows how grateful we are to be your students, no matter how many times
we make mistakes, you always give us and allow our work to be better no
matter how many times we fail we have not received any hurtful words from
you, Thank you so much, Ma'am. And of course for my groupmates, thank
you so much for the effort you all put in, thank you for the cooperation. If it
weren’t for each and every one of us we probably would have had complexity
in this group. Thanks a lot .
"Unity is strength. When there is teamwork and collaboration, wonderful
things can be achieved"
-Mattie Stefanik
. Dedication
There's a lot of struggles and problems that we have faced throughout

this study especially in our social life and social studies which have

become our strength. we wholeheartedly dedicate this study to all

of the people who help us and shared their word of advise and

encouragement to finish this study .Especially to our beloved

parents who have been our source of inspiration, guide us

when we thought of giving up and continually provide

their mortal, emotional, and financial support And

 lastly to our all mighty God who guides us

every step of the way.

Questionnaire

 Name
 Age
 Address
 Gender
 How long have you been selling street foods?
 Do you need a permit from the government before selling street food?
 How many years have you been living in Lucena City?
 What is the main advantage of being a street vendors?
 What is the main disadvantage of being a street vendors?
 Are you the owner of this stall?
 What is your working schedule (hours)??
 Do you have enough knowledge of sanitation practices?
 How much money did you spend when you first started selling street
foods?
 How much money do the vendors earn in a day?
 Is street food convenient for both sellers and buyers?
 By experience, what would you prefer? a street food stall or a street
food cart?
 In terms of the street food to be sold, would you ask the customers for
their satisfaction rating?
 In terms of service, would you ask the customers for their
satisfaction?
  Would you ask for suggestions coming from the customers for the
improvement of street food selling?

TABLE OF CONTENTS
PRELIMINARIES PAGES
Title Page………………………………………………………………….. i
Acknowledgement……………………………………………………. ii
Dedication…………………................................................. iii

CHAPTER 1 – THE PROBLEM AND ITS BACKGROUND

Introduction…………………………………………………………….. 2
Background of the study…………………………….. 2
Theoretical Framework……………………………………………. 3
Statement of the problem………………………………………..4
Hypothesis……………………………………………………………….. 5
Significance of the study…………………………………………… 6
Scope and limitations of the study……………………………. 6
Definition of terms……………………………………………………. 7

CHAPTER 2 – THE REVIEW OF RELATED LITERATURE AND

STUDIES

Introduction…………………………………………………… 8-11

CHAPTER 3
Research Locale………………………………………………………… 12
Research Instrumentality………………………………………….. 13
Prototype Description……………………………………………..12-19