PERCEPTION OF FOOD ESTABLISHEMNT EMPLOYEE IN THE EFFECTS

OF POOR KITCHEN HYGIENE IN ROSARIO, CAVITE

A Research Proposal
Presented to the Faculty of the
General Education Department
STI College Rosario

In Partial Fulfilment
of the Requirements for the Course
GEDC1016 – Purposive Communication

AMBOY, MYLA
ARRELANO, KEEN XYRINX
BINAS, CHRIS JOHN
LIBRANDA, REX JUSTIN M.
PETACTE, JONATHAN IAN B.

June 2024
 CHAPTER 1
INTRODUCTION

A. Background of the Study

Lack of basic infrastructure, poor knowledge of hygiene

and practices in food service establishments can contribute to

outbreaks of foodborne illnesses. The aims of this study were to

investigate the food safety knowledge in Kitchen Hygiene and practices

of food handlers and to assess the sanitary conditions of food service

establishments in Rosario, Cavite. Also to know If there is any

significant difference between the opinion of Carinderian food

employees and Fastfood employees on the effects of poor kitchen

hygiene

According to WHO (1989), food handling personnel play

important role in ensuring food safety throughout the chain of food

production and storage. Mishandling and disregard of hygienic

measures on the part of the food handlers may enable pathogenic

bacteria to come into contact with food and in some cases survive and

multiply in sufficient numbers to cause illness in the consumer.

Studies conducted by the FAO in 1995 revealed

inadequate understanding and food handling procedures in the

evaluation of microbiological contamination of food sold by vendors.

Because of inadequate personal hygiene or cross-contamination, food

service personnel's hands may act as vectors in the transmission of

food-borne illnesses. Research indicates that the majority of outbreaks

stem from inappropriate food handling procedures. Poor

 microbiological quality of food can be caused by a variety of factors,

including inadequate infrastructure, a lack of hygiene awareness, a

lack of drinkable water, an inadequate storage facility, and unsuitable

settings (such as those near waste dumps and sewers) for food

operations. An additional risk was provided by inadequate rubbish

disposal facilities. Furthermore, using unhygienic methods when

handling, preparing, and storing food might foster an environment

where bacteria and other disease located.

The main problem on this research is the food

establishment employees in Rosario, Cavite, we do not know if they

have the knowledge on the proper kitchen hygiene and the effects of it

when it not properly used. We know that food safety was crucial in our

food industry so this will be a really significant for many factors in

peoples live. This research is for food establishment employees for

them to have the knowledge about the effects of poor kitchen hygiene.

It is also really benefical for all the consumer to as they will not

experience such a accident cause by food contamination and food

borne illnesses.

B. Research Questions

1. Is fastfood employees far more knowledgeable than carinderias

employees when it comes to effects of Poor Kitchen Hygienme?

2. Is there any significant difference between their opinion?

3. Do fastfood and carinderias employees are knowledgeble anough to be

food handlers?
4. Do fastfood and carinderias employees are knowledgeble enough

about proper kitchen hygiene?

C. Review of Related Literature

According to Journal of Pure and Applied

Microbiology (2019) the primary objective of food hygiene is to

eliminate or reduce the risk of exposure to foodborne illness. Biological,

chemical and/or physical agents contaminating food may cause

foodborne illness, but by far the most common causes are biological

agents, with microorganisms constituting a major proportion. Although

consumers express hygiene/microbiological safety concerns about

public dining places/kitchens, a significant proportion of foodborne

outbreaks actually occur in homes. The general public needs to get

equipped with some fundamental knowledge about food

hygiene/microbiological safety (FHMS) in typical household kitchens

and some of these are presented in this concise review.

Microorganisms may gain access to and contaminate food through

various routes including the hands of individual (s) preparing the food,

cooking utensils, water for cooking, among others. Given the ubiquity

of microorganisms and various routes of contamination of food, one

can safely say that it is extremely difficult, if not impossible, to achieve

total purity in terms of food contamination.

Therefore, food hygiene/microbiological safety should

target, not necessarily to totally eliminate microorganisms from food,

but to prevent any continued proliferation and/or production of toxins in

food. Understanding the food hygiene/microbiological safety concept

(s) definitions can help to enhance the knowledge base of kitchen user

(s) with respect to principles of foodborne diseases and food safety

practices. In this concise review also, some common modes of

microbial contamination in household kitchen as well as food safety

practices will be discussed, to help educate the general public as well

as reduce the incidence of foodborne illnesses within household

kitchen contexts

According to Risk Anakysis as cited by Severine,

K.; Mark, L.; Jasmin, G.; Astrid, E.; (2021). Poor hygiene when

handling food is a major cause of foodborne illness. To investigate

whether hygiene practices visible in television cooking shows influence

viewers’ kitchen hygiene, a study on the adoption of demonstrated

hygiene behavior was conducted under controlled, experimental

conditions. In a study ostensibly on cooking by following recipes

participants (n = 65) were randomly assigned to one of three

conditions, in which they watched a cooking video that differed only

with regard to the hygiene behavior of the chef. In condition 1, the chef

engaged in poor hygiene practices while preparing the dish, in

condition 2 the chef's hygiene behavior was exemplary and in condition

3, the chef's hygiene behavior was not visible (control condition). After

watching the video, participants were instructed to cook the recipe

individually in the fully equipped laboratory kitchen. Cooking sessions

were videotaped and experimenters blind to condition coded hygiene

lapses committed by participants. The level of kitchen hygiene

displayed in the cooking video significantly affected hygiene practices

of participants cooking the recipe

The level of kitchen hygiene displayed in the cooking

video significantly affected hygiene practices of participants cooking

the recipe. Participants who had watched the cooking video with

correct hygiene practices committed significantly fewer hygiene lapses

than those who had watched the video with poor hygiene practices.

From a risk communication perspective, TV cooking shows are well

placed to convey knowledge of essential hygiene practices during food

preparation to a broad audience. To facilitate behavioral change toward

safer food‐handling practices among viewers, visibly performing correct

hygiene practices in cooking shows is a promising strategy.

According to Health Promotion International (2015).

New Zealand has a much higher rate of reported campylobacteriosis

cases than the rest of the developed world. It has been suggested that

New Zealanders have worse home hygiene practices during food

preparation than the citizens of other developed countries. Thus, it is

necessary to recognize and understand the reasons for consumer's

poor practices in order to help develop a more effective message to

improve New Zealanders' practices in the domestic environment. This

could in turn lead to a reduction in the number of campylobacteriosis

cases. The objective is to review cited literature on consumer practices

which is related to food poisoning and to attempt to list the factors

related to poor consumer practice. There are many internationally

identifiable reasons for the poor practices of consumers. These

reasons include psychological, demographic and socioeconomic

variables; personal interest in new information; prior knowledge;

cultural influence; educational background; perception of risk, control

and liability; and attitude towards the addressed practices or hazards.

The results have indicated that ‘optimistic bias’, the ‘illusion of control’,

habits and lack of knowledge concerning food safety during domestic

food preparation are prevalent among consumers. The research

indicated the influence of demographic factors (age, gender, level of

education, income, work hours, race, location, culture), as they play a

potential role in determining domestic food safety behaviour. It appears

that all these factors are applicable for New Zealand consumers and

should be addressed in any future education strategy aimed at

improving New Zealanders' food handling practices.

Reffered to by by Caroline, M.; Dan, R.; Gareth,

EJ.; Lorraine, L.; Davey, J.; (2014). Whilst the scale of food poisoning

in the home is not fully understood, the increase in sporadic cases of

Campylobacter continues to place focus on home hygiene and

domestic food safety practices. Domestic hygiene has rarely been

identified as a risk factor for the incidence of campylobacteriosis but

due to the high levels of sporadic cases of Campylobacter, cross

contamination from kitchen practices remains of significant interest.

Due to the complexities of human nature, finding the true risk

perceptions and practices that take place in the kitchen is challenging,

with social desirability bias affecting the results of surveys and

optimistic bias influencing risk perceptions. This study looks at self-

reported kitchen behaviours and perceptions of people who have had

campylobacteriosis in comparison to people who have not had food

poisoning. It also investigates microbiological kitchen hygiene within a

smaller sample. The survey crucially includes a longitudinal element to

investigate any change that may take place after a period of six months

has elapsed. Optimistic bias was evident in both groups and no

significant difference in perception was noted in the baseline study.

However, the longitudinal study showed that individuals who had not

had food poisoning increased their optimism, introducing a significant

difference in optimistic bias between the two groups after six months

had elapsed. Self-reported kitchen behaviours also exhibited a

difference between the two groups, with the individuals who had

campylobacteriosis responding more favourably with the exception of

washing chicken and washing salad leaves sold in a bag. No evidence

of kitchen hygiene differences could be found between the people who

had suffered campylobacteriosis in comparison to people who had not

had food poisoning. The results of the survey demonstrate that more

effective food safety communication is required. Important messages

such as ‘not washing chicken’ seem not to have been absorbed and

the good practices become routine. These messages need particularly

to be aimed towards people who may not perceive themselves as

being at risk of getting food poisoning, such as the young, although the

challenge of changing the practice of those who perceive themselves

to be at low risk remains.

 According to International Journal of Food Science

(2016). Kitchen sponges are among the possible sources of

contaminants in food establishments. The main purpose of the current

study was, therefore, to assess the microbiological safety of sponges

as it has been used in selected food establishments of Jimma town.

Accordingly, the microbiological safety of a total of 201 kitchen

sponges randomly collected from food establishments was evaluated

against the total counts of aerobic mesophilic bacteria (AMB),

Enterobacteriaceae, coliforms, and yeast and molds. The mean counts

of aerobic mesophilic bacteria ranged from 7.43 to 12.44 log CFU/mm3.

The isolated genera were dominated by Pseudomonas (16.9%),

Bacillus (11.1%), Micrococcus (10.6%), Streptococcus (7.8%), and

Lactobacillus (6%) excluding the unidentified Gram positive rods

(4.9%) and Gram negative rods (9.9%). The high microbial counts

(aerobic mesophilic bacteria, coliforms, Enterobacteriaceae, and yeast

and molds) reveal the existence of poor kitchen sponge sanitization

practice. Awareness creation training on basic hygienic practices to

food handlers and periodic change of kitchen sponges are

recommended.

According to Environmental Health Insights as cited

by Aderazew, M.G.; Sirak, R.G.; Bezatu, M.A.; Martin, R.E.; (2020).

Despite advancements in food science and technology, foodborne

disease remains one of the major public health problems. Poor

sanitation and hygiene conditions of food establishments are the major

causes for the occurrence of foodborne disease. Therefore, this study

aimed to investigate core determinants of sanitation and hygiene status

among food establishments

According to International Food Research Journal

(2015), The hotel industry in Ghana forms one of the sectors of the

hospitality industry that offer catering services for profit. People within

the high socioeconomic group as well as foreigners patronize prepared

food from the hotels with the assumption that foods sold from these

hotels are prepared under good hygienic conditions and that the food

handlers will practice food safety. In this study, 39 hotel kitchen staffs

were evaluated on food safety through semi-structured questionnaire

on demographics, knowledge and practices on food safety/hygiene as

well as kitchen sanitation. Results indicated that females comprising

56.4%, dominated the hotel food preparation establishment. All the

respondents were educated. 74.4% kitchen staff members were aware

of the causes of food poisoning while 35 (89.7%) were aware that

microorganisms can be found in refrigerated foods. All subjects

responded positively to the washing of hands during food preparation

with over 87.2% indicating that the hands should be washed after

touching something different from what is being cooked. In the case of

items used to wipe hands, 71%(28) used kitchen napkin. Respondents

who were medically examined were 82.7%(34) with only 7.7%(3) who

were employed without medical checkup. In the area of sanitation,

94.9%(37) respondents used fly-proof doors in their kitchens while

66.7% respondents know that cooking environment should be cleaned

in the morning, afternoon and evening. Thirty eight (97.4%)

respondents disinfected their work surfaces when required. Thus, the

research revealed that most hotel kitchen staff from the ten hotels

studied, had adequate knowledge of food safety and kitchen hygiene.

According to Journal of Foodservice Business

Research (2021), Hygiene is essential in foodservices to prevent food

safety and public health issues. Implementation of food safety

legislation represents a sine qua non obligation of the foodservice

business. In this study, we aimed to monitor the foodservice business

risks associated with poor hygiene quality in the catering

establishments for consumer protection. To do this, a total of 504

samples (144 from food handlers’ hands, 144 from tools and surfaces,

144 from prepared foods, and 72 from the water) was collected.

Contamination frequencies between the sampling groups were

statistically analyzed (p < .01). Microbiological results showed that

62.5% in food handlers’ hands, 44% in tools and surfaces, 27% in

foods, and 7% in the water were contaminated with mesophilic aerobic

bacteria (64.6%), coliforms (47.2%), Staphylococcus aureus (34.7%),

Escherichia coli (25.7%), Citrobacter freundii (1.4%), and Listeria

monocytogenes (0.7%), whereas no Salmonella was detected. All the

test prior powers among the sampling groups were strong (=1.000), the

differences and effects’ sizes were large enough, and statistically

significant (p <.01). Overall, awareness about hygiene in the food

services needs to be improved, and the uncertainties linked to poor

hygiene quality should be identified for competitiveness and efficiency

of the sector.
 According to SAGE (2022), The prevalence of poor

food hygiene practices among food handlers working in food

establishments during the COVID-19 pandemic was high. Therefore,

improving food hygiene practice focusing on availing personal

protective equipment, pipe water in the kitchen, and ensuring the

presence of a supervisor as well as a separate dressing room in the

food establishment is recommended.

According to Ethiopian Journal of Health

Development as cited by Melese, A.; Mekonnin, T.; Ashete, A.; (2018),

they found that most of the establishments had low level of sanitary

conditions. The main problems were the poor state of repair of kitchen

and dining room floors; insufficient solid and liquid waste management;

the lack of latrine facilities and poor latrine management; the lack of

acceptable types of facilities for clients to wash their hands, and for

kitchen staff to wash dishes and glasses. Food establishments that

were checked frequently by regulatory authorities had good sanitary

practice compared to non-inspected establishments. Regulatory bodies

should conduct frequent inspection visits of food and drink

establishments to encourage and assure good sanitation practices.

According to International Journal of Social

Science Research (2021), Food safety remained a critical issue with

outbreaks of foodborne illness resulting in substantial costs to

individuals, the food industry and the economy. This study focused its

investigation in the food safety knowledge and hygiene practices of

food-handlers in food service establishments in the Province of

Siquijor. A well-structured questionnaire was utilized to solicit

responses on a sample of 156 food-handlers from the different food

establishments. Results of the study indicated that food-handlers

possess sufficient knowledge on contamination/cross contamination

and personal hygiene but with low/insufficient knowledge on

temperature control and transmission of food-borne diseases. In

addition, food-handlers reported satisfactory practices relative to

handling practices associated with the proper attire when handling

foods, and cleaning and sanitation of utensils but some food-handlers

showed unacceptable practices by eating or drinking in the workplace,

preparing meal in advance, wearing of jewelleries or nail polish when

preparing food, and reporting to work despite being ill. Moreover, the

study revealed that food-handlers’ handling practices is positively

correlated with their knowledge on food safety. Likewise, it was found

out that food safety knowledge of food–handlers is significantly related

to educational attainment, and years of experience but not with age,

sex, marital status, employment status and training. The study

recommends for an immediate need for continuous regular food safety

and hygiene workshops and training to increase the knowledge and

awareness among food handlers particularly on time and temperature

control and transmission of food-borne diseases with special attention

paid to those with lower levels of education.

According to Asian Journal of Business and

Governance (2014), the respondents" agree" that they were aware and

had implemented the municipal ordinances on the standard

requirement of sanitation for food service establishments especially on

the following: equipment and utensil; water supply, establishment,

dining room, garbage, food handler; refuse collection and disposal;

food storage, toilet facilities, kitchen and insect and vermin control.

These food management practices include: planning; organizing;

personnel management; purchasing, receiving, storing and issuing of

supplies; menu planning; food production. In the food service business,

handling leftovers; food preparation; used of utensils, food storage.

Among the 9 problems presented to the respondents the three most

serious problems met were: no medical benefits; no insurance; and no

rest day.

According to International Journal of Applied

Engineering and Technology (2022) there was a significant difference

in the level of food sanitation and safety practices between the different

restaurants, and significant differences were established in the level of

compliance to personal hygiene and kitchen hygiene between and

among the respondents. Based on the results and conclusions of the

study the following were recommended as inputs for an advocacy

campaign to strengthen the implementation of food sanitation and

safety practices in the foodservice establishments. Effective

implementation of the food safety practices campaign in terms of the

different areas to be spearheaded by the Local Health Unit in order to

decrease the possibility of food-related problems

According to Journal of Tourism and Hospitality

Management (2018) there is no significant difference on the condition

of the workplace in terms of location and number of years of restaurant,

as well as in terms of kitchen equipment and kitchen personnel.

However, there is a significant difference on the condition of the

workplace in terms of ventilation and kitchen layout when grouped

according to sex and finally, no significant difference in the condition of

the workplace in terms of equipment and kitchen personnel when

grouped according to respondents’ profile. The study’s action plan may

be proposed to restaurant management to prioritize their employees’

health condition by implementing a free monthly check-up

Reffered to by Cosmos Journal of Engineering and

Technology (2023). One of the most prevalent issues in the Philippines

is faulty food safety, to which food establishments, particularly food

establishments, are the main contributors and which may have an

impact on inhabitants’ daily lives. The researcher conducted a study at

one of the universities in Bulacan, Philippines to learn about vendors’

main issues and the procedures they follow to control food safety. With

the help of a questionnaire, the researchers were able to identify the

issue they were trying to solve in this study. Survey questionnaires

were distributed using 25 willing suppliers to meet the researchers’

needs. The profiles of the respondents make up the survey’s

composition. Suppliers, including how long they have been in business,

how they manage their food safety measures following the legislation

and the typical issues they have encountered while putting their

policies into practice. The establishment has its management and

practice methods, and according to the results, however, their activities

did not diminish the establishment’s practices for food safety. These

issues were identified as people tossing and sorting their waste

improperly. The methods they will employ to ensure food safety,

environmental sanitation, and the equipment utilized for cooking are

merely general instructions. Even though they can keep the

establishment clean, they still need to improve the food they provide.

According to International Journal of Nutrition

Sciences (2024), Food handlers in hospitals in Metro Manila reported

positive attitude and good practices on food safety. Improvement in

quality of food services through constant and holistic training and

evaluation of food handlers seems essential. The strict compliance to

food safety standards should be undertaken to ensure the safety and

quality of food served to people

Accordin to EdArXiv as cited by Joseph, D.P;

Melanie, C.; Jhaboy, B.; Ardee, M.; (2020) University of the Immaculate

Conception practices food sanitation while they are in their workplace

and to evaluate if they have enough knowledge about proper food

handling of the food. In this study, also show how widen and alarming a

food disease across the world. The participants were chosen wisely

based on their performance on their said field and the researchers pick

five (5) participants to participate. The researchers’ implied semi-

structured interviews and thematic analysis to gather and interpret

data. They were able to form 6 themes that are divided into 3

categories by answering the research question of this study. It shows

that lack of knowledge about food sanitation and poor personal hygiene
causes the problem. Thus, the study finds out that having enough

knowledge and complete personal hygiene is must.

According Chavez (2023), based on the sanitary

requirements of Presidential Decree No. 856 of the Code on Sanitation,

the purpose of this study is to assess the sanitation practices of a few

food enterprises at Southern Philippines Agri-Business and Marine and

Aquatic School of Technology in the municipality of Malita, Davao

Occidental. Based on the study's findings, the chosen dining business

mostly complied with the requirements of Presidential Decree No. 856

in terms of its layout and amenities, the staff's personal hygiene, the

purchase of food, the washing of utensils, and the storage of freshly

cleaned utensils. Food storage and garbage disposal, however, only

moderately complied with the Philippine sanitation code's standards. In

general the food establishment at SPAMAST conform to the code of

Sanitation in the sanitary standards of Presidential No. 856 set by the

government specifically the Department of Health.

According to Zapata (2015), sanitation practices of

selected food establishments at Bulacan State University based on the

sanitary standards of Presidential Decree No. 856 of code on

Sanitation as input to academe nutriture. Based on the findings of the

study, the selected food establishment had a great extent of conformity

with the standards set by the Presidential Decree No. 856 in terms of

structure and facilities, personal hygiene of the staff, food purchasing,

washing utensils, and storage of washed utensils. While, food storage

and waste disposal had only moderate extent of conformity with the
standard set by the sanitation code of the Philippines. In general the

food establishment at Bulacan State University conform to the code of

Sanitation in the sanitary standards of Presidential No. 856 set by the

government specifically the Department of Health.

According to Current Research in Food Science

(2021), study was conducted to assess the self-reported and observed

food safety practices (FSP) of food handlers, who deliver food products

that are prepared and cooked at home during the COVID-19 pandemic

in the Philippines. 751 participated in the online survey who were

selected using criterion sampling. A questionnaire developed by the

researcher was used to gather data with Cronbach Alpha of 0.91. t-

test, ANOVA, and Fleiss kappa were performed to treat data. There

were no significant differences between self-reported FSP in four

dimensions and demographic characteristics, except for age, where a

significant difference exists between the FSP of the four age groups

along food preparation (F= 4.530, ρ< 0.01). The FSP in the four

dimensions obtained a weighted x¯ and σ of 1.72± 0.69 which is

interpreted as Sometimes Practiced. The food handlers at home

inadequately and inappropriately practiced the protocols in keeping the

food safe to eat. The observed reports showed that the food handlers

at home do not meet food safety standards as indicated in the

weighted x¯ and σ in the four dimensions 1.63±0.11, with a description

of Sometimes Practiced. Observed practices further show very poor

adherence to guidelines. Test for inter-rater reliability yielded almost

perfect agreement (κ= 0.81, ρ< 0.05). There exists a significant

difference with the FSP in personal hygiene (t= 0.964, ρ< 0.05), cross-

contamination prevention and sanitation (t= 0.815, ρ< 0.05), food

preparation (t= 0.753, ρ< 0.05), and food delivery (t= 0.794, ρ< 0.05).

Government and non-government agencies should work together

towards educating the food handlers at home on effective ways to learn

about food safety concepts so they could become advocates of safer

food practices.

According to Okpala, et al. (2019) a typical kitchen

comprises of various gadgets and appliances, ranging from small items

such as spoons, knives and cutting boards to large appliances such as

microwave ovens, dishwashers and cookers. And potentially, how

complete a kitchen typically is would largely depend on the household’s

economic status. Regardless of how equipped a typical household

kitchen may appear to be, it is most likely that the level of food safety

awareness, knowledge and practice of a given kitchen user might

directly associate with the hygiene situation of a given kitchen.

Besides, there are some basic food hygiene/ microbiological safety

(FHMS) concept definitions that all kitchen users should possess. By

having so, they (kitchen users) will become equipped with some useful

knowledge base to help build-up their capacity to actualize, realize and

sustain a healthy kitchen environment. Keeping the components of

household kitchen at top-notch hygiene condition is very essential

because such practice would help consolidate kitchen users’ efforts in

implementing the microbiological safety at all food preparation/ storage

stages. And by achieving such feat, the microbiological safety of a food

 dished out from a (typical) household kitchen can be considered as

consumer protected and safe.

D. Significance of the Study

This paper aimed to benefit the following:

For future researchers, this study can be useful references to support

their related study and to provide additional information and new insights in

furthering the development of this study.

For students, this study can be used as reference and can help them

gain knowledge about the effects of poor kitchen hygiene and apply food

safety.

For the community, this study can help, add insight, and give

knowledge about the effects of poor kitchen hygiene.

For parents, this study can help them to be aware of food borne illness

and to apply food safety in the kitchen before, during, and after storing,

preparing, and serving the food

For business entrepreneur, this study can help them to gain knowledge

and apply personal hygiene in their employees to prevent food born and other

illness.
E. Scope and Limitation

The study focuses on the Perception of food

establishment employee on the effects of Poor kitchen hygiene in

Rosario, Cavite, The respondents of the study are the food

establishment employee around Rosario, Cavite with the total of 68

individuals. We have to categories, carinderias and fastfood

employees.
F. Definition of Terms

The following terms use in the study that are conceptually

defined for better understanding of the study

Carinderias - is a common type of eatery in the Philippines that serves

affordable and locally-inspired dishes

Cross Contamination - physical movement or transfer of harmful

bacteria from one person, object or place to another

Fast Food - food service business that offers relatively immediate

service of semi-prepared or prepared foods for take-out or in-house

consumption in disposable containers and serving walk-in and/or drive-

through customers

Foodborne illness - illness resulting from the contamination of food by

pathogenic bacteria, viruses, or parasites, as well as prions, and toxins

such as aflatoxins in peanuts, poisonous mushrooms, and various

species of beans that have not been boiled for at least 10 minutes.

Food establishment - s an operation that stores, prepares, packages,

serves, vends or otherwise provides food for human consumption. This

can include take-out counters in grocery stores

Food Poisoning - an infection or irritation of your digestive tract that

spreads through food or drinks. Viruses, bacteria, and parasites cause

most food poisoning. Harmful chemicals may also cause food

poisoning

Poor Kitchen Hygiene - will breach these regulations, such as the

following: Undercooking food, resulting in bacteria remaining on food

 because the core temperature has not reached 75°C or 70°C for 2

minutes. Leaving food out for too long, allowing bacteria to multiply in

ideal growth conditions

Proper kitchen hygiene - refers to the practices and procedures used

to keep a kitchen clean and free from harmful bacteria. This includes

maintaining a clean and sanitary workspace, using proper cleaning and

sanitizing techniques, and following safe food handling practices

G. Theoretical Framework

This research was based on the study of Kumie and

Zeru (2007) in Ethiopian Journal of Health Development where they

stated “ that regulatory activities should be strengthened to ensure

basic food sanitation practices in public food vending establishments in

this town”. On the other side this is also inspired by the study of Darko,

Mills-Robertson, and Weriko-Manu (2015) where they stated that

“most hotel kitchen staff from the ten hotels studied, had adequate

knowledge of food safety and kitchen hygiene”. Also Beumer and

Kusumaningrum (2003) believe that question arises if hygiene

procedures or hygiene ed- ucation may lead to a reduction in infection

risk. The international scientific forum on home hygiene believes that

there is an unmet need for added advice in the area of home hygiene

to prevent the acquisition and transmission of infection in the home

 H. Conceptual Framework

Selected Food establishment

individuals in Rosario, Cavite

INPUT
Questionnaires

Leters

Preparation of letters

Preparation of Questionnaires
PROCESS
Signing the letters

Anwering the questionnaires

To know their opinion and

OUTPUT knowledge about the effects of

Poor Kitchen Hygiene and

what proper kitchen hygiene is

Figure 1. The IPO type conceptual framework used by the researchers

 CHAPTER 2
METHODOLOGY

A. Research Design

A quantitative, correlational research design was

selected to study perception of food establishement employees in

the effects of Poor Kitchen hygiene. The design was chose as a

means to determine if there any significance occur on the

perception between Carinderias employees and fast food

employee in the effects of poor kitchen hygiene and they

knowledge on what proper hygiene is.

B. Research Instrument

In preparation of this study, the researchers used

published, unpublished researches, and internet-based source.

The questionnaires consist of 20 statements. The

respondents used likert scale in answering questionnaire. Scale

wherein the respondent chose their answer using four options, 4

– (SA) strongly agree, 3 – (A) agree, 2 – (D) disagree, 1 – (SD)

strongly disagree

Questionnaires

1. I am aware that poor kitchen hygiene can cause harm serious I'll

problems

2. I am aware that poor kitchen hygiene can cause public humiliation

on our company
3. I am aware that poor kitchen hygiene can cause health

repercussions for those who consumed food

4. I am aware that poor kitchen hygiene can cause legal action

problems for conducting poor food hygiene practices

5. I am aware that poor kitchen hygiene can cause Cross

Contamination on utensils and equipment

6. I am aware that poor kitchen hygiene can cause food handlers their

reputation

7. I am aware that poor kitchen hygiene can cause bad taste to food

8. I am aware that poor kitchen hygiene can cause Food Poisoning

9. I am aware that poor kitchen hygiene can cause serious public

health discussions

10. I am aware that poor kitchen hygiene can cause bad reviews and

lack of costumers

11. I belive that proper kitchen hygiene can cause good reputation to

food handlers

12. I believe that proper kitchen hygiene can protect food from risk of

contamination

13. I believe that proper kitchen hygiene can protect tools and

equipments on bacterias and germs.

14. I believe that proper kitchen hygiene can destroy any harmful

bacteria in the food by thorough cooking or processing

15. I believe that proper kitchen hygiene will prevent any bacteria

present multiplying to an extent which would result in the illness of

consumers or the early spoilage of the food

16. I believe that proper kitchen hygiene can cause a bunch of satisfied

costumers

17. I believe that proper kitchen hygiene can cause loyal costumers

18. I believe that proper kitchen hygiene can cause less food wastage

and controlled higher running cost

19. I believe that proper kitchen hygiene can cause compliance with

food safety laws

20. I believe that proper kitchen hygiene can cause a pleasant place of

work for all

C. Source of Data

In conducting this study the researchers make a

letter of permission in order to conduct this study for the LGU of

Rosario, Cavite noted by the intructor to conduct this study at

food establishment around Rosario, Cavite. A letter of permission

is presented to the THRU, Municipal Mayor and the

manager/ownwers of food establishment in order to conduct

their study. The researchers prepared copies of questionnaires for

68 unvaccinated individuals. The sources of data are the

following:

Internet based source - material we find online. It can be an online

newspaper, magazine or television website such as NBC or CNN.

Peer-reviewed journals, webpages, forums and blogs are also

online sources that we use in our Review of Related Literature

Published researches – is researches from organization and

people that is publicize and we use for our Review of Related

Literature

Questionnaires - list of questions or items we used to gather data

from respondents about their attitudes, experiences, or opinions.

Survey – the process we used which is the collection of

information from a sample of individuals through their responses

to questions
D. Data gathering Procedure

A letter of request to conduct the study was

prepared. The researchers constructed a questionnaire checklist,

validated by the instructor of the subject then the questionnaire

checklist are distributed. The researcher conduct the research in

Rosario, Cavite through survey, because the flexibility of survey

method. The resesarcher will explain to the respondents the

importance of their esponse to the study. The researcher clarifies

some terms to the respondents so that the respondents can

answer the questionnaire with full knowledge of their

responsibility as the subject of the study. The researcher

requested the respondents to answer with all honesty. The

researcher uses a convenience sampling, according to Cleave

(2023), common type of non-probability sampling it focuses on

getting information from the most convenient and accessible

sample of participants. In this study since the researcher goal is

to determine the Perception of Food establishment employee in

the effects of Poor Kitchen hygiene in Rosario, Cavite, the

researcher believes that this method is the most appropriate in

 choosing the sample for the research. After the respondents

answered the questionnaire, the researcher collected and tallied

the data for interpretation. The researcher asks a statistician to

help in determining the appropriate statistical tools to be used

and in interpreting the data. Based on the data the researcher

comes up with conclusion and recommendations for this study.

E. Statistical Treatment of Data

This research was conducted using descriptive

statistics to analyze the data. To identify the perceptions of the

food establishment employees on the effects of Poor kitchen

hygiene in Rosario, Cavite.

4 f +3 f +2 f +1 f
WM=
N

Where:

WM = Weighted Mean

f = Number of respondents

N = Total number of respondents

POINT SCALE RANGE DESCRIPTIVE

INTERVAL ANALYSIS
4 3.26 – 4.00 (SA) Strongly Agree
 3 2.51 – 3.25 (A) Agree
2 1.76 – 2.50 (D) Disagree
1 1.00 – 1.75 (SD) Strongly Disagree

Table 1. Scale used in determining the range of perception of the respondents.

https://www.researchgate.net/post/What-is-the-significance-of-a-4-point-scale

To determine the significant difference in the perception of

unvaccinated individuals in terms of different age per group, ANOVA one-

way was used.

ANOVA formula is:

Where:

• F = ANOVA Coefficient
• MSB = Mean of the total of squares between groupings

• MSW = Mean total of squares within groupings

• MSE = Mean sum of squares due to error

• SST = total Sum of squares

• P = Total number of populations

• n = The total number of samples in population

• SSW = Sum of squares within the groups

• SSB = Sum of squares between the groups

• SSE = Sum of squares due to error

• s = Standard deviation of the samples

• N = Total number of observation

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