Food Safety and Sanitation Practices of the Micro Entrepreneurs in Fellowship

Baptist College

A Research Proposal

Presented to the Faculty of Senior High Department of

Fellowship Baptist College

In Partial Fulfillment of the Requirements in Research 2

Researchers:

Daneilla T. Gelasan

Frea Mae A. Tadia

Emmanuel John G. Interior

Rich Lyn Joy R. Madalag

Ellen Grace P. Obsioma

Cindyle Dawn F. Guiljon

March 2019
 1

CHAPTER I

Background of the Study

Food Safety is a scientific discipline describing handling preparation and storage

of food in ways that prevented food borne illness according to the World Health

Organization. Sanitation is the process of keeping places free from dirt, infection,

disease by removing waste, trash, and garbage according to the Merriam Dictionary.

In 2015, according to World Health Organization, 39% of global population (2.9

Billion People) used a safety managed sanitation service.

It is important for people to understand how their behavior and activities

contribute to the safety of food and how they can decrease the risk of foodborne

illness from processes on the farm to practices in the kitchen and, human activities

that play an important role in food safety. (HealthPeople.gov). Greg Roche (2002) in

his paper “ The development and implementation of the New Australian food safety

standards” observed that the major food processors supported the food safety reforms,

including food safety programmers such as meaning of safe and suitable food. This

standard sets out specific food handing controls related to the receipt, storage,

processing, display, packaging, transportation, disposal and recall of food,

construction of food premises, including water supply, sewerage, garbage, ventilation

and lightning, floors, walls and ceilings of food premises.

Food industry is a high-risk business preposition. Food Safety and Sanitation is

important when you enter in the food business. Usually the seller comes up to a

difficult problem when there are a lot of costumers that they are facing. They forget to

sanitize the things that they are using because of the business to their work. In some

point, even though they have their assistant, they wanted to serve their customers food
 2

fast and on time. They forgot their main goal which is to offer safety to their

customers.

The researchers choose to study the “Food Safety and Sanitation Practices of the

Micro Entrepreneurs in Fellowship Baptist College” because the researchers aims to

inform the students, teachers, parents, and administrator that the Micro Entrepreneurs

together with their assistants, are performing their duty to meet the satisfaction of

their customers. In spite of the problems that the owner is facing, they always put in

mind to serve their costumer with safety. However, when you say “safety,” it is a

place that is free from harm or danger or a freedom from harm or danger, according to

Merriam Dictionary. The researchers would like to help and inform those people who

are buying in the food stalls for them to be aware of the safety of what they buy and

eat.

Statement of the Problem

This study aims to determine the Food Safety and Sanitation Practices of the

Micro Entrepreneurs in Fellowship Baptist College.

Specifically, this study quests to answer the following questions:

1. What is the demographic profile of the Micro Entrepreneurs in Fellowship Baptist

College in terms of

a. Age

b. Sex

c. Educational Attainment

2. What are the food safety and sanitation practices observed by the Micro

Entrepreneurs in Fellowship Baptist College?

a. Washing of Hands
 3

b. Sanitizing of tools and equipment

c. Wearing of complete PPE (Personal Protective Equipment)

3. Is there a significant difference between the demographic profile and practices of

the Micro Entrepreneur in Fellowship Baptist College?

Purpose of the Study

The researchers study the problem “Food Safety and Sanitation of the Micro

Entrepreneurs in Fellowship Baptist College” so as the people will be aware and to

have knowledge about the safety guidelines and warnings of handling food. Through

this purpose, the researchers will understand the importance and relationship of

sanitation and personal hygiene with maintaining food safety. Food safety and

sanitation is an essential part of the food industry because its main purpose is to

prevent foodborne illness and to meet the guidelines for students, teachers, and

employee’s safety. By meeting this regulation, we can keep consumers’ confidence

high.

Assumptions

The researchers assume that most of the students usually buy foods in the

Micro Entrepreneurs because of the food quality, price, sanitations and food safety

that they offer. Assuming that the foods in the stalls are properly sanitized, they are

safe for consumption of the students and teachers.

Theoretical Framework

This study anchors to the theory about Food Safety and Sanitation Practices

propounded by Grimaldo (2012) that food shall be protected from cross-

contamination by separating raw foods from ready-to-eat foods during storage,

preparation, holding, and display. Equipment and utensils, including knives, cutting

boards, and storage containers, must be thoroughly cleaned and sanitized after being
 4

used for raw animal foods and before being used for ready-to-eat foods. In addition,

she suggested that organization should establish personal hygiene rules that are

clearly defined, and uniform, and rigidly enforced. These regulations should be

documented, posted, and clearly spelled out in booklets. Policy should address

personal cleanliness, working attire, acceptable food handling practices, and the use of

the tobacco and other prohibited practices.

Conceptual Framework

Demographic Practices
Profile  Washing of
 Age Hands
 Sex  Sanitizing of
Tools and
 Educational
Equipment
Attainment
 Wearing of
complete PPE

Definition of Terms

Consumers

It refers to people that use economic service. (Food Safety and

Sanitation for Philippine Consumer 2002)

In this study, it refers to the person who consumes the seller foods.

Contamination

It refers to the presence of substances or condition in the food that can be

harmful to the humans (Food Safety and Sanitation for Philippine Consumer 2002).
 5

In this study, it refers to the foods that are not totally safe and prepared by the

seller in the food stalls in Fellowship Baptist College.

Equipment

It refers to a tool used for appropriate cooking (Food Safety and Sanitation for

Philippine Consumer 2002).

In this study, it refers to the tools that the sellers are using when they cook or

prepared their foods.

School

Is a Christ centered school that shape lives of the students.

Food Safety

It refers to the overall quality of the food fit for consumption (Food Safety and

Sanitation for Philippine Consumer 2002).

In this study, it refers to the safety of the food prepared in the foods stalls.

Micro Entrepreneurs

It refers to a person or company offering something for the sale (West and

Wood’s Introduction to Foodservice 2003).

In this study, it refers to the owners of each stall who offer safety and good

quality of food.

Personal Hygiene

It refers to the good health habits including bathing, washing hair, wearing

clean clothing, and frequent hand washing (Food Safety and Sanitation for Philippine

Consumer 2002).

In this study, it refers to the neatness and cleanliness of the working area and

the wearing of complete Personal Protective Equipment and washing of hands by the

sellers before the preparation of foods.

 6

Sanitation

It refers to the state of being clean, free from disease producing agents with

visible dirt (Food Safety and Sanitation for Philippine Consumer 2002).

In this study, it refers to the cleanliness and safety of the stalls and the food it

sells.

Significance of the Study

The result of this study is significant to the following:

Parents

They will feel secured for their children to buy foods in the food stalls of

Fellowship Baptist College.

Micro Entrepreneurs

It will help them to have a lot of costumers because of their sanitation and

food safety.

Students

It will help them to trust the food stalls in Fellowship Baptist College because

they know that the foods are safe.

Teacher

It will help them to feel secure about the safety of their students and also about

their safety.

Future Researcher

This study will help them to get additional and further information about the

food safety and sanitation practices of the micro entrepreneur.

Scope and Delimitations

This study focuses on the Food Safety and Sanitation Practices of the Micro

Entrepreneur in Fellowship Baptist College. It involves the food stalls in the school
 7

cafeteria and canteen. This study would not include that Micro Entrepreneurs outside

the parameter of Fellowship Baptist College.

This study focuses only on the practices of the Micro Entrepreneurs when it

comes to the sanitation of the tools, equipment and food safety.

 8

CHAPTER II

Review of Related Literature

This chapter presents the concepts and issues related to the present

investigation. It is intended to provide new information and background knowledge to

have the better understanding of the problem.

Food Safety

As cited by Meier (2018), when you go out dinner at your favorite restaurant

and a few house later, you became very ill. There are chances that you ate something

that contained illness-causing bacteria or was improperly handled. The Centers for

Disease Control and Prevention estimate that one in six Americans is impacted each

year by food poisoning. Food safety and sanitation management ensures that the food

supply remains safe and that people don’t become ill when eating in a restaurant or

cooking food at home. The U.S Food and Drug Administration, in coordination with

the U.S Department of Labor, have established guidelines and procedures for food

prepares that are central to food safety and sanitation management.

In addition Tara C. Smith et al., (2014) Staphylococcal food borne disease is

one of the most common food-borne diseases worldwide resulting from the

contamination of food by performed S. aureus enterotoxins. It is one of the common

causes of reported food-borne in the United States. Although several Staphylococcal

enterotoxins have been identified, SAE- a highly heat stable SE, is the most common

cause of SFD worldwide. Outbreak investigations have found that improper handling

practices in the retail industry account for the majority of SFD outbreaks. However,

several studies have documented prevalence of S. aureus in many food products

including raw retail meat indicating that consumer are at potential risk of S. aureus
 9

colonization and subsequent infection. Presence of pathogens in food products

imposes potential hazard for consumer and causes grave economic loss and loss in

human productivity via food-borne disease. Symptoms of SFD include nausea,

vomiting, and abdominal cramps with or without diarrhea. Preventive measures

include safe food handing and processing practice, maintaining cold chain, adequate

cleaning and disinfection of equipment, prevention of cross-contamination in home

and kitchen, and prevention of contamination from farm to fork. This paper provides a

brief overview of SFD, contributing factors, risk that it imposes to the consumers,

current research gaps, and preventive measures.

Moreover, Marion Nestle (2012) stated that Food safety is a matter of huge

public interest. Hardly a day goes by without a front-page account of some new and

increasingly alarming hazard in our food supply. As an academic nutritionist with a

long-standing interest in how food affects health, I cannot help but deal with issues of

food safety, daily. Students, colleagues, and friends often ask me whether it is safe to

eat one or another food or ingredient.

According to Jim Fredericks (2011), Food production facilities, grocery retail

locations, and restaurants are at risk for attracting pests, as they have the ideal

conditions for pests to thrive: food, water, and shelter. And as the majority of the food

eaten in America passes through the food industry, food facilities must be vigilant in

fighting pests. Unsanitary conditions coupled with disease-carrying vermin can cause

widespread outbreaks of various foodborne diseases. Pests can also contribute to food

rotting, and oftentimes, a publicized pest sighting can affect profits and reputation if it

travels via word of mouth or across social media.

 10

In a research conducted by Ehiri & Morris (2011) In spite of improving

knowledge and understanding of epidemiology of food-borne diseases and illnesses,

efforts to reduce their impact on health and the economy have proved inadequate, and

their incidence continues to rise. Because most outbreaks result from faulty food

handling practices, it is generally believed that hygiene training of food handlers

could contribute significantly to prevention and control, but there is uncertainty about

the effectiveness of such training in reducing the incidence of foodborne diseases, and

a need to reappraise current practice. This paper presents the effectiveness of hygiene

training for food handlers at all levels of the food chain in both developed and

developing countries; examines methodological problems in evaluation; and suggests

ways to assure the practical utility of such training for food handling personnel.

Sanitation

As cited by, Katrina et al. (2014), sanitation improvement is crucial in saving

lives that are lost due to water contamination. Progress towards achieving full

sanitation coverage is still slow in low-income informal settlements in most

developing countries. Furthermore, resources are being wasted in installing facilities

that are later misused or never used because they do not meet the local demand.

Understanding demand for improved sanitation in the local context is critical if

facilities are to be continually used. Various approaches that attempt to change

peoples’ behaviors that create demand have been reviewed to identify what they are

designed to address. A multi-disciplinary research team using mixed methods is re-

emphasized as a comprehensive approach for assessing demand for improved

sanitation in low-income informal settlements, where the sanitation situation is more

challenging than in other areas. Further research involving a multi-disciplinary

 11

research team and used of mixed methods to assess sanitation demand in informal

settlements is needed.

Moreover, Mosler et al., (2012) studied the access to improved sanitation is a

key preventive measure against sanitary-related gastro-enteric disease such as

diarrhea. They assessed that access in the sanitation facilities and users’ satisfaction in

50 randomly selected slums Kampala through a cross-sectional survey conducted in

2011. A total of 1500 households’ respondents were interviewed. 68% of the

respondents used shared toilets, 20% private, 11% public toilets and less than 1%

reported using flying toilets or practicing often defecation. More than half of the

respondents (51.7%) were not satisfied with their sanitation facilities. Determinants

for satisfaction with the facilities used included the nature and type of toilet facilities

used their cleanliness, and the number of families sharing them. The study findings

showed that slum dwellers had high access to sanitation facilities. However, most of

them were shared and majority of the respondents were not satisfied with their

facilities, primarily due to cleanliness and over the man.

In a research conducted by Mosler (2012), Public health practitioners

increasingly agree that it is not enough to provide people with water and sanitation

hardware. Numerous approaches are used to tackle the “Software” which means to

ensure behavior change necessary to come along with the sanitation hardware. A

review of this approaches reveals several shortcomings, most importantly that they do

not provide behavioral change interventions which corresponds to psychological

factors to be changed. This article presents a sound psychological model, which

postulates that for the formation of the new habitual behavior, five blocks of factors

must be positive with regard to the new behavior: risk factors, attitudinal factors,
 12

normative factors, ability factors and self-regulations factors. Standardized tools for

measuring the factors in face-to-face interviews are presented, and behavioral

interventions are provided for each factor block. A statistical analysis method is

presented, which allows the determination of each improvement potential of each

factor.

In addition, Wozei et al. (2012), stated that like most cities in developing

countries, Uganda’s capital city, Kampala, is experiencing urbanization leading to an

increase in population, and rapid development of peri-urban (informal) settlements.

More than 60% of the city’s population resides in these settlements which have the

lowest basic service levels (sanitation, water, supply, solid waste collection, storm

water and grey water disposal). A review of earlier studies on infrastructure

development and sustainability within Kampala’s peri-urban settlements, field

surveys in typical peri-urban settlements in the city (Bwaise III Paris), and structured

interviews within key personnel from the National Water and Sewerage Corporation

(NWSC), Kampala City Council (KCC), and the National Environment Management

Authority (NEMA) were undertaken. Findings on current environmental health

practices as well as perspectives of local communities and interviewed institutions on

problems, constraints and possible solution to basic service provision are presented.

The implications of this viewpoint for possible environmental health interventions are

presented.

As cited by, Okojie and Isah (2012) in another developing country, the street

food sector in Nigeria is confronted with challenges. There is inadequate supervision

and proper monitoring by food safety officers and the enforcement of food hygiene

regulation is weak; lack of training in food safety and good hygiene practices is also
 13

rife among food handlers. Hence, street foods are at risk of contamination, often at all

stages of handling. Street food are sometimes stored at improper temperatures and

sold from vending sites which include kiosks, make-shift accommodation, and push

carts as well as other temporary structures. They are prepared at very dirty

surroundings with waste water and garbage disposed nearby, providing nutrient and

breeding ground for rodents and vermin. In most cases running water is not available

at vending sites, washing of hands and crockery are done in bowls or buckets and

sometimes without soaps. Furthermore, the conditions under which street food is

prepared and vended are worsened by weak implementation of relevant environmental

and public health regulations.

Similarly, as an integral part of its National Health Policy, Nigeria launched

the National Policy on Food hygiene and Safety. Responsibilities for food safety and

hygiene practice devolve on different tiers of government and their agencies-federal,

state, and local. The control and regulation of street food vending, catering

establishments, and the enforcement of food hygiene and safety are, however, carried

out at the local government level, where Health Officers enforce relevant sections of

the Public Health Laws. In some cases, local government council authorities develop

by laws which apply specifically to the regulation and control of food premises.

Specific laws enacted to ensure food safety in Nigeria include The Public Health

Law/Ordinance Cap 164, Standards Organization of Nigeria (SON) Decree number

41. Others are Council Decree number 10, and the Marketing Milk Substitute number

41. Others are Consumer Protection Council Decree, number 15 and, the

counterfeit/fake drugs/unwholesome processed Food Decree, number 15. The needs

to revise some of them are out of date and do not meet current realities and trends in

food safety.
 14

However, their poorly regulated operation raises serious questions about food

safety and hygiene standard, as well as monitoring by relevant authority. Benin City is

a fast growing urban center, expanding rapidly in size and population and is

characterized by “people on the move”; this creates a sustainable food environment

for the street food trade which unfortunately operates under unsanitary condition.

In a research conducted by Kibret and Abera (2012) they noted that

mishandling and disregard of hygienic measure 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. Studied by FAO

recorded poor knowledge and practices in food handling in the assessment of

microbial contamination of food sold by vendors. The hands of food service

employees can be vectors in the spread of food borne diseases because of poor

personal hygiene or cross contamination. Studies point out that most outbreaks result

from improper food handling practices. Lack basic infrastructure, lack of knowledge

of hygiene, absence of potable water, lack of proper storage facility and unsuitable

environments for food operations (such as to 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. Good personal hygiene and food handling practices are the basis for

preventing the transmission of pathogens from food handlers to the consumers.

 15

Furthermore, in a research conducted by Macaraeg (2012), a person behavior

in sanitation and personal habits can be a significant effect on the safety of food

product. Food handlers should be trained to ensure appropriate behavior .The

cleanliness and personal hygiene of food workers are extremely important. Therefore,

good personal hygiene is essential for those who handle food. A desirable behavior

includes when and how to wash hands properly. Maintaining good personal bathing,

restraining hair, keeping finger nail short and clean, is washing hands after using toilet

and maintaining good health and reporting when sick to avoid spreading possible

infection.

Moreover, based on the study conducted by Grimed (2012), food shall be

protected from cross-contamination by separating raw foods from ready-to-eat foods

during storage, preparation, holding, and display. Equipment and utensils including

knives, cutting boards, and storage containers must be thoroughly cleaned and

sanitized after being used for raw animal foods and before being used for ready-to-eat

foods. In addition she suggested that organization should establish personal hygiene

rules that are clearly defined and uniformly and rigidly enforced. This regulation

should be documented, posted and clearly spelled out in booklets. Policy should

address personal cleanliness, working attire, acceptable food handling practices, and

the used of the tobacco and other prohibited practices.

In a research conducted by Charles et al. (2011), the sectional study in

Western Uganda to determine the average of eco sanitation and factors affecting its

uptake. A total of 806 respondents were interviewed, randomly selected from 32 of 77

(42%) villages in Kampala municipality. They held six focus group discussion and 10

key informant interviews. Eco sanitation coverage was found to be 20% (163/806).
 16

The factors that were significantly associated with eco sanitation coverage included

education, occupation, religion, and age. Our study found relatively high eco

sanitation coverage in Kabala municipality compared to the targeted national

coverage of 15% by 2018. Policy-makers and organizations in eco sanitation

development ought to take into consideration the influence of education and socio-

economic factors for successful uptake of ecological sanitation.

Food Safety

According to World Health Organization (2016), food borne diseases is a life

threatening problems all over the world including the Philippines. Food borne

diseases are still a growing health problems in both developed and developing

countries. Every year, 76 million illnesses are recorded in the United States, 2million

cases.

In addition, according to Samurai (2016), providing safety is the utmost

priority of every food-related job. Each employee plays a vital role to do his or her

part every minute of the day to ensure that the food he or she serving is safe and free

from contaminations. Food borne diseases can be prevented if handled safely from the

time it is received to the time the food is being served. Every food personnel can be

proactive in preventing food borne diseases by having a food safety plan and a proper

training to each food workers. In addition, Global Food Safety Management Program

(2016) stated the safety, quality and nutritional value of the food is fundamental to our

health and wellbeing. Food safety is therefore a key concern for the regulators,

industry and consumers in all economies. Food safety standards are defined and

redefined frequently due to evolving and dynamic understanding of risks in food

production, transportation and storage. Processing Consumer perception of brands

 17

depends on the ability of organizations to rapidly adapt to the evolving understanding

of food safety risks and ensure preparation and delivery of safe food to consumers.

The effectiveness of regulatory system is dependent on the understanding and

dynamic adoption of the science based regulatory enforcement. The consumer

confidence in the regulatory framework is paramount for the growth of the national

food industry.

Similarly, the global food safety management Executive Course delivered by

Cornell University, Sathguru provides opportunity for food safety researchers, food

processing professionals, regulatory professionals, communication specialists and

corporate product managers to understand and absorb contemporary and evolving

food safety dynamics for effective adoption in their own ventures. This brings the

need for regulators, food processor, and food distributors to engage in continuous

learning of the evolving food safety concerns, risks mitigation opportunities and the

communication of risks and mitigation strategies to consumers to stay competitive in

the markets and to create vibrant growth food industry. Increasing harmonization of

food laws and regulations require the countries to rapidly adopt to contemporary food

safety practices in order to access global markets.

In addition, Global Food Safety Management Program (2016) stated that the

safety, quality, and nutritional value of the food is fundamental to our health and

wellbeing. Food safety is therefore a key concern for the Regulators, Industry and

consumers in all economies. Food safety standards are defined and redefined

frequently due to evolving and dynamic understanding of risks in food production,

transportation and storage. Processing Consumer perception of brands depends on the

ability of organizations to rapidly adapt to the evolving understanding of food safety

 18

risks and ensure preparation and delivery of safe food to consumers. The effectiveness

of regulatory system is dependent on the understanding and dynamic adoption of the

science based regulatory enforcement. The consumers’ confidence in the regulatory

framework is paramount for the growth of the national food industry.

According to Nag and Bayamon (2011), occupational safety and health (OSH)

is increasingly recognized by the governments and international organization as an

important part of public health. People spend one-third or more each day at work, so

working conditions necessarily have a strong effect on their health. Occupational

safety hazards are naturally risk present in certain work places. Millions of workers

are at risk from exposure to physical, chemical, biological, or psychological hazards,

sometimes, even a combination of them.

Furthermore, Nag and Bayamon (2011) stated that Occupational health risk

can be described as the possibility of suffering health impairments from exposure to a

hazard that originates in the working environment. In risk-assessment literature, the

term hazard typically refers to the source of risk. The likelihood of acquiring a health

problem due to exposure distinguishes a risk from a hazard, since the former is

created by the latter. The Occupational Safety and Health Act (OSHA), the primary

federal law establishing safety standard in the workplace, requires employers to

provide a safe workplace by informing employees about potential hazard, training

them to deal with hazards and recording workplace injuries. Slips and falls account

for almost half the workers compensation costs in the food service industry. An

effective, well-rounded foot protection program is the answer to bringing that number

down.
 19

Synthesis

Food Safety and Sanitation is a matter of huge public interest. Food

production facilities, grocery retail locations, and restaurants are at risk for attracting

pests, as they have the ideal conditions for pests to thrive: food, water, and shelter and

vermin can cause widespread outbreak of various food borne diseases.

In addition, sanitation improvement is crucial in saving lives that are lost due

to water contamination. Progress towards achieving full sanitation coverage is still

slow in low-income informal settlement in most developing countries. Furthermore,

resources are being wasted in installing facilities that are later misused or never used

because they do not meet the local demand. If the facilities are to be continually used,

the improvement of sanitation in the local context is critical.

 20

CHAPTER III

Research Methodology

This chapter presents the methodology used in the conduct of this study.

Research Design

A quantitative descriptive research is a structured way of collecting and

analyzing data obtained from different sources. Quantitative methods emphasize

objective measurements and the statistical, mathematical or numerical analysis of data

collected through questionnaires. It is a conclusive in its purpose as it is tries to

quantify the problem and understand how prevalent it is by looking for projectable

results to a larger population. According to Ritchie et al. (2013) by using descriptive

research can be effectively design a pre-structured questionnaire with both open

ended and close ended questions.

Sampling Design

Respondents of the Study

This study used all the 11 Micro entrepreneurs of Fellowship Baptist College.

Using the purposive sampling method that is selected based on the characteristics of

the population and the objective of the study. It is also known as judgmental, selective

or subjective sampling.

Research Instrument

A questionnaire is an instrument consisting of a series of questions and other

prompts for the purpose of gathering information from respondents. Although they are

design a statistical analysis of responses.

 21

The questionnaire employed in this study is composed of two parts. The first

part captures the demographic profile of the respondents. The second part is the level

of their knowledge about the food and safety practices.

Validity of the Instrument

For the validity of the instrument, the researchers asked the experts about their

opinion about whether an instrument measures the intend concept. In this study, the

researchers seek the three experts with their master’s degree holders who were experts

in this field. They were given an evaluation form set forth by Good and Scates after

evaluation, evaluation forms were gathered and the scores of the three evaluators were

averaged. The average score obtained 3.79 where interrupted as Good.

Reliability of the Instrument

Reliability refers to the consistency and stability with which a test measures

performance (Bilbao, et al, 2010).

To determine the reliability of the research instrument, the questionnaire used

test and re-test testing administrated to the 11 micro entrepreneurs who are the actual

respondents of the study.

Data Gathering Procedure

In the conduct of the study, the researchers asked permission from the

Administrator and the High School Principal allowing the Micro Entrepreneurs to

answer the questionnaire.

The questionnaire conducted to the Micro Entrepreneurs of Fellowship Baptist

College. The respondents instructed to answer all questions honestly.

 22

Statistical Treatment of Data

The statistical tool that applicable to the researchers study is frequency or

percentage; this statistical tool had helped the researchers to solve the Chapter 3.

Formula: Ρ = Ϝ x 100
Ν
 23

CHAPTER IV

Presentation, Analysis and Interpretation of Data

This chapter presents, analyzes, and interprets data on the Food Safety and

Sanitation Practices of Micro Entrepreneur in Fellowship Baptist College.

Table 1. Distribution of the profile of the Micro Entrepreneur in terms of gender.

Sex Frequency Percentage

Male 2 18.18%
Female 9 81.82%
Total 11 100%

Table 1 shows that out of 11 respondents 2 are male with the percentage of

18.18% and 9 are female with the percentage of 81.82%.

Table 2. Distribution of the profile of the Micro Entrepreneur in terms of age.

Age Frequency Percentage

20-29 2 18.18%
30-39 3 27.27%
40-49 4 36.36%
50-59 1 9.09%
60-69 0 0%
70-79 1 9.09%
Total 11 100%

Table 2 shows that out of 11 respondents 2 are aged 20-29 with the percentage

of 18.18% and 3 are aged 30-39 with the percentage of 27.27% and 4 are aged 40-49

with the percentage of 36.36% and 1 are aged 50-59 with the percentage of 9.09% and

0 are aged 60-69 with the percentage of 0% and 1 are aged 70-79 with the percentage

of 9.09%.

Table 3. Distribution of the profile of the Micro Entrepreneur in terms of

Educational Attainment.

Educational Attainment Frequency Percentage

High School 2 18.18%
College 9 81.82%
Total 11 100%
 24

Table 3 shows that out of 11 respondents 2 are high school with the percentage

of 18.18% and 9 are college with the percentage of 81.82%.

Table 4. Washing of Hands

Box Frequency Percentage

1 10 90.91%
2 1 9.09%
3 0 0%
4 0 0%
Total 11 100%

Table 4 shows that out of the 11 respondents 10 answered before and after

handling of food with the percentage of 90.91% and 1 answered before handling food

with the percentage of 9.09%. As supported by Macaraeg (2012) A desirable behavior

includes when and how to wash hands properly. Maintaining good personal bathing,

restraining hair, keeping finger nail short and clean, is washing hands after using toilet

and maintaining good health and reporting when sick to avoid spreading possible

infection.

Table 5

Box Frequency Percentage

1 2 18.18%
2 0 0%
3 2 18.18%
4 7 63.64%
Total 11 100%

Table 5 shows that out of the 11 respondents 2 answered to prevent food

contamination with the percentage of 18.18% and 2 answered to avoid food spoilage

with the percentage of 18.18% and 7 answered to avoid food from spoilage and

contamination with the percentage of 63.64%.As supported by Grimed (2012), food

shall be protected from cross-contamination by separating raw foods from ready-to-

eat foods during storage, preparation, holding, and display.

 25

Table 6. Sanitizing of Tools and Equipment

Box Frequency Percentage

1 10 90.91%
2 0 0%
3 1 9.09%
4 0 0%
Total 11 100%

Table 6 shows that out of the 11 respondents 10 answered before and after

used with the percentage of 90.91% and 1 answered after used with the percentage of

9.09%.Furthermore, Grimed (2012) Equipment and utensils including knives, cutting

boards, and storage containers must be thoroughly cleaned and sanitized after being

used for raw animal foods and before being used for ready-to-eat foods

Table 7

Box Frequency Percentage

1 10 90.91%
2 0 0%
3 0 0%
4 1 9.09%
Total 11 100%

Table 7 shows that out of the 11 respondents 10 answered liquids with the

percentage of 90.91% and 1 answered granule with the percentage of 9.09%. Howes

et. al.,(2015) supported that having a good and proper sanitation can prevent food

from contamination. And by using some cleaning agents as part of their proper

hygiene can be also helpful to avoid food from spoilage.

Table 8. Personal Protective Equipment

Box Frequency Percentage

1 8 72.73%
2 3 27.27%
3 0 0%
4 0 0%
Total 11 100%
 26

Table 8 shows that out of the 11 respondents 8 answered hairnet, gloves, apron

and mask with the percentage of 72.73% and 3 answered hairnet and apron only with

the percentage of 27.27%. Further, Norman (2017) stated that the most important

factor is still choosing the right PPE for the job or work. And fitting personal

protective equipment is critically important for workers.

Table 9

Box Frequency Percentage

1 10 90.91%
2 1 9.09%
3 0 0%
4 0 0%
Total 11 100%

Table 9 shows that out of the 11 respondents 10 answered every day with the

percentage of 90.91% and 1 answered 3 times a week with the percentage of 9.09%.

Table 10

Box Frequency Percentage

1 6 54.55%
2 3 27.27%
3 2 18.18%
Total 11 100%

Table 10 shows that out of the 11 respondents 6 answered to assure that the

food you serve is safe for consumption with the percentage of 54.55% and 3 answered

it helps to protect both costumers and yourself with the percentage of 27.27% and 2

answered it helps you to protect your customers with the percentage of 18.18%. In

addition, based on the study conducted by Samurai (2016), providing safety is the

utmost priority of every food-related job. Each employee plays a vital role to do his or

her part every minute of the day to ensure that the food he or she serving is safe and

free from contaminations.

 27

T-test
Table 11. Sex

𝑁 𝑀𝑒𝑎𝑛 𝑆𝑡𝑎𝑛𝑑𝑎𝑟𝑑 𝐷𝑒𝑣𝑖𝑎𝑡𝑖𝑜𝑛 𝑆. 𝐸 𝑀𝑒𝑎𝑛

Q Male 14 1.50 1.02 .27

Female 63 1.56 1.01 .13

Levene’s t- test for equality of means

Testm for
Equality
of variance

F Sig. t df Sig. Mean Std. 95%

(2- Difference Error Confidence
tailed) Difference Interval of the
Difference

Lower Upper

Q Equal .00 .965 -.19 75. 00 .853 - .06 .3o -.65 .54
variances
assumed
Equal
variances -.18 19.14 .855 - .06 .30 -.06 .30
not
assumed

Table 11 explains that the result has no significant relationship. It means that

the sex does not matter on what practices of a Micro Entrepreneurs perform. If the

significance is 100% or more the relationship is significant. The result that presented

is .853 therefore sex and Micro Entrepreneurs practices has no significant

relationship. Furthermore, Hartman et. Al, (2015) stated that gender is not depending

on what practices of sanitation they are doing.

 28

Analysis of variance

Table 12. Age

𝑆𝑢𝑚 𝑜𝑓 𝑆𝑞𝑢𝑎𝑟𝑒 𝑑𝑓 𝑀𝑒𝑎𝑛 𝑆𝑞𝑢𝑎𝑟𝑒 𝐹 𝑆𝑖𝑔.

Q Between Groups .73 4 .18 .17 .952

Within Groups 77.36 72 1.06
Total 77.09 76

Table 12 explains that the result has no significant relationship. It means that

the age does not matter on what practices of a Micro Entrepreneurs perform. If the

significance is 100% or more the relationship is significant. The result that presented

is .952 therefore age and Micro Entrepreneurs practices has no significant

relationship. In addition, Annor Ga et. Al (2011) supported that the evaluation of food

hygiene knowledge attitudes and practices is not related on age, because age is not the

bases of doing sanitation and practices.

T-test

Table 13. Educational Attainment

𝑁 𝑀𝑒𝑎𝑛 𝑆𝑡𝑎𝑛𝑑𝑎𝑟𝑑 𝐷𝑒𝑣𝑖𝑎𝑡𝑖𝑜𝑛 𝑆. 𝐸 𝑀𝑒𝑎𝑛

Q High School 14 1.50 1.02 .27

College 63 1.56 1.01 .13
 29

Levene’s t- test for equality of means

Testm for
Equality
of variance

F Sig. t df Sig. Mean Std. 95%

(2- Difference Error Confidence
tailed) Difference Interval of the
Difference

Lower Upper

Q Equal .00 .965 -.19 75. 00 .853 - .06 .3o -.65 .54
variances
assumed
Equal
variances -.18 19.14 .855 - .06 .30 -.06 .30
not
assumed

Table 13 explains that the result has no significant relationship. It means that

the educational attainment does not matter on what practices of a Micro Entrepreneurs

perform. If the significance is 100% or more the relationship is significant. The result

that presented is .853 therefore educational attainment and Micro Entrepreneurs

practices have no significant relationship. Furthermore, Kaliski (2015) supported that

practices of people are not related according to what they have learned and not also to

their age even if in the gender.

 30

CHAPTER V

Summary of Findings, Conclusions and Recommendations

This chapter presents the summary of findings, conclusions and recommendations.

Summary of Findings

Problem 1: What is the demographic profile of the Micro Entrepreneurs in Fellowship

Baptist College?

Statistical Tools: Frequency and Percentage Distribution

Using the frequency and percentage it has found out that out of 11

respondents 2 are male with the percentage of 18.18% and 9 are female with the

percentage of 81.82%.

Problem 2: What are the food safety and sanitation practices observed by the Micro

Entrepreneurs in Fellowship Baptist College?

Statistical Tools: Frequency and Percentage Distribution

Using the frequency and percentage, it was revealed that 10 of the Micro

Entrepreneurs mostly answered before and after handling of food when it comes in

washing of hands with the percentage of 90.91% and 1 Micro Entrepreneur answered

before handling of food with the percentage of 9.09%, followed by the importance of

washing of hands that 2 Micro Entrepreneurs answered that washing of hands is to

preserve the quality of food with the percentage of 18.18% and 2 Micro entrepreneurs

answered that washing of hands is to prevent food spoilage, lastly 7 Micro

Entrepreneurs answered that washing of hands is to prevent food spoilage with the

percentage of 63.64% when it comes in sanitizing of tools and equipment. It revealed

that 10 Micro Entrepreneurs answered before and after use in sanitizing of tools and

equipment with the percentage of 90.91% and 1 Micro Entrepreneur answered after
 31

use in sanitizing tools and equipment with the percentage of 9.09%. Lastly, 10 Micro

Entrepreneurs answered liquid cleaning agents with the percentage of 90.91% and 1

Micro Entrepreneur answered granules cleaning agent with the percentage of 9.09%.

The top mostly answered of 8 Micro Entrepreneurs are hairnet, gloves, apron and

mask for the personal protective equipment with the percentage of 72.73% and 3

Micro Entrepreneurs answered hairnet and apron only for the personal protective

equipment with the percentage of 27.27%. And 10 Micro Entrepreneurs answered

every day with the percentage of 90.91% in wearing personal protective equipment

and 1 Micro Entrepreneur answered 3 times a week with the percentage of

9.09%.Lastly, in the importance of wearing personal protective equipment 6 Micro

Entrepreneurs answered to assure that the food you serve is safe for consumption with

the percentage of 54.55%, 3 Micro Entrepreneurs answered it helps to protect both

costumer and yourself with the percentage of 27.27% and 2 Micro Entrepreneurs

answered it helps you to protect your costumer with the percentage of 18.18%.

Problem 3: Is there a significant difference between the demographic profile and

practices of the Micro Entrepreneurs in Fellowship Baptist College?

Statistical Tools: T-test and Analysis of Variance

Using the t-test, sex attained the level of significant of .853% and educational

attainment has the level of significant of .853%. Using the Analysis of Variance, age

attained the level of significant of .952%. To sum up the Demographic Profile has no

significant relationship with the Micro Entrepreneurs practices because, it does not

reached the level of significant of 100%.