FOOD HYGIENE AND SAFETY PRACTICES OF FOOD ESTABLISHMENTS

Jamie Ann Tamano Dollentas RN LPT and Fely Antes Habla, EdD  Sorsogon State University, School of Graduate Studies, Sorsogon City  ...................................................................................................................... Manuscript Info Abstract ......................... ........................................................................ Manuscript History Received: 25 March 2021 Final Accepted: 29 April 2021 Published: May 2021

795 first recorded, under-reported foodborne diseases have already been an existing health problem thatgreatly endangersoptimum human health and well-being.
The World Health Organization (WHO) estimated that in 2010, 600 million illnesses and 420,000 deaths occurred from consumption of contaminated food (2017). Another study by Azanza, Membrebe, Sanchez et al. (2019) detailed 209 reported Philippines Foodborne Disease Outbreaks (FBDOs) for the period of 2005 up to June of 2018. This portrays that everybody is unprotected to the endlessfoodborne and food-related health risks if food safety is non-meticulously laid into practice.
In addition, these lengthy crisesare worsened by the occurrence of a worldwide pandemic brought about by the Covid-19 Virus. Severe outbreaks of theillnesscaused by this virus along other food-relatedillnesses symbolizethe present public health status of our society. Consequently, itimplies the need for a reinforced social action to grasp the significance of food safety to combat these diseases that have been documented on every continent of the world. The young, elderly, immunocompromised, and poor are the sectors who are most unprotected and susceptible to these hazards. Moreover, it does not only disturb people's health and well-being, but also partakesunfavorable economic effects for individuals, families, communities, industries, countries, and the world at large. Furthermore, this Covid-19 pandemic is one of the major challengesin food safety validation system to determine thefood hygiene and safety practices of these food establishments. During this time of the pandemic, the Government's focus is diverted and divided thus, causing restricted time for monitoring to ensure food safety among these food establishments.

Statement of the Problem
This study determined the Food Hygiene and Safety Practices of Food Establishments as perceived by service crews and customers. Specifically, itanswered and identified the food hygiene practices of the respondents in terms of personalhygiene, food preparation, safe food storage, and utensils and equipment. Additionally, food safety practices along food handling, physical condition, food management system, and health standards implementationwere also determined. The difference between the perception of the two groups of respondents was established. Also, it enumerated the problems encountered by food establishments regarding the implementation of food hygiene and food safety practices; and as a result, proposed food hygiene and safety moderation plan was developed to improve the food hygiene and safety practices of these food establishments.

Methodology:-
To determinethe food hygiene and safety practices along the identified variables as perceived by the respondents of this study who are servicecrews and customers of food establishments,asurvey type of research was conducted. It utilized a survey-questionnaire with three parts that was subjected to reliability test using a Cronbach's alpha. A survey-questionnaire and unstructured interviewwere used asinstruments to collectthe actual data from the respondents that were selected through purposive and convenience random sampling. Prior to actual data gathering to a total of 100 respondents from 20 registered food establishments, a dry run was accomplishedon 20 respondents on 4 random food establishments to ensure the validity of the instrument. The results of the data gathered were tabulated, analyzed and interpreted using appropriate statistical toolssuch as weighted mean, T-test for independent sample, frequency count, and rank.

Result And Discussion:-Findings
Based on the analysis and interpretation of the data, the following findings revealed that the service crews strongly agreed on alltheidentified variables. They strongly agreed that employees of food establishments have good personalhygiene with a weighted mean of 4.76 andobserves suitable food preparation practices with 4.81 weighted mean. In terms of safe food storage,it had a result of 4.75 and lastly, result also showed a weighted meanof 4.67 along utensils and equipment which suggests that this group strongly agreed that food establishments have safe food storage and uses appropriate utensils and equipment. In relation,the customers also agreed that all the variables under Food Hygiene are being employed. Results of weighted mean on specific variables such as Personal hygiene practices showed a result of 4.29 and along food preparation with 4.31 whichreflected that therespondents agreed that employees follow both personal and food preparation practices. Moreover, it was also agreed on that food 796 establishments have safe food storage and uses proper utensils and equipment with a weighted mean of 4.36 and 4.31, respectively.
Similarly, the service crews strongly agreed that food establishments follow food safety practices of in terms of proper food handling with a weighted mean of 4.67 and has good physical condition of facilities with a result of 4.65. The result also showed that it adheres to strict food safety management system with a weighted mean of4.68. Additionally, enforcement of Covid-19 minimum health protocols was also strongly agreed by the respondents as result disclosed a weighted mean of4.60.The assessment of the customers in general, agreed that food establishments adhere to food safety practices along food handling with a 4.25 weighted mean. Provision of suitable physical condition of facilitiespresented a result of 4.43 and adherence to applicable food safety management system with 4.27 which means that it was agreed upon by this group.Lastly, along health standards implementation, results displayed that they agree that food establishments obey strict Covid 19 health standard protocols with a 4.19 weighted mean.
Relative to personal hygiene, the t computed value of 3.69 is greater than the t critical value of 1.98 with degrees of freedom of 98 at 0.05 level of significance. Therefore, there is a significant difference between the assessment of service crews and customers on food hygiene of food establishments. Similarly, there is a significant difference between the assessment along food preparation of service crews and customers as the t computed value of 2.70 exceeds the t critical value of 1.98 at 0.05 level of significance with degrees of freedom of 98. Hence, the rejection of the null hypothesis. In addition, there is a significant difference between the assessment of the service crews and customersas result showed that the t computed values of 4.28 and 4.83 are greater than the t critical value of 1.98 with degrees of freedom of 98 at 0.05 level of significance in terms of safe food storage and use of proper utensils and equipment, respectively.
There is also a significant difference between the assessment of the two groupsof respondents in terms of food handling, food management system, and health standards implementationas the t computed values of 3.04, 2.56, and 2.44 are greater that the t critical value of 1.98 at 0.05 level of significance with degrees of freedom of 98, respectively. Nonetheless, the t computed value of 0.70 is less than the t critical value of 1.98 with degrees of freedom of 98 at 0.05 level of significance which means that there is no significant difference between the assessment of both respondents on the physical condition of the establishments.
The service crews and customers identified the three most critical problems encountered by food establishments along food hygiene. These are as follows; 1) Insufficient supplies used in food preparation, 2) Inadequate utensils and equipment and limited water supply and toilet facilities, and 3) Unavailability of protective personal equipment (PPE) among food handlers.
With regards to food safety practices, there were also three similar critical problems encountered by both respondents. The following problems are as follows; 1) Insufficient floor space, lighting and ventilation, 2) Poor working relationship with co-workers and 3) Time pressure caused by poor staffing and volume of customers.
Based on the results, a proposed food hygiene and safety moderation plan was developed to improve the food hygiene and safety practices of these food establishments.

Conclusions:-
The following conclusions were drawn based on the findings of the study. As perceived by service crews and customers, food establishments display appropriate food hygiene practices along personal hygiene, food preparation, safe food storage, and utensils and equipment. Similarly, suitable food safety practices were also perceived to be implemented in terms of food handling, physical condition, food safety management, and health standards implementation.
There is a significant difference between the perceptions of service crews and customers in terms of Food Hygiene along personal hygiene, food preparation, safe food storage, and utensils and equipment.However, in terms of Food safety practices, there is significant difference between the assessment of the two groups of respondents in terms of food handling, food management system, and Health Standards implementation but there is no significant difference along the perception of respondents regarding physical condition.

797
Three most critical problems in food establishments as assessed by both groups of respondentsalong food hygiene are 1) insufficient supplies used in food preparation, 2) inadequate utensils and equipment, and limited water supply and toilet facilities, and 3)unavailability of protective personal equipment (PPE) among food handlers. Correspondingly, with regards to food safety practices the following problems werediscovered: 1) insufficient floor space, lighting and ventilation,2) poor working relationship with co-workers and 3) time pressure caused by poor staffing and volume of customers.

Recommendations:-
The following recommendations were suggested based on the prior conclusions. Food Establishments may develop and employ an approach to furnish long-term accomplishment in delivering excellent customer satisfaction through Total Quality Management System (TQM). Food establishment Owners may work collaboratively with Related Government Agencies to enhance the Food safety practices by creating policy groundwork and clear-cut protocols on food safety.They may also adapt the standards of the TQM and make improvements by employing effective methods for a continuous and constructive communication with the customers though feedback mechanisms and other activities that involve customer's participation. Further, Food establishment management may develop operational management policies focused on areas such as personal and must address the need for food handlers to comply with the health standards by ensuring the provision of required work resources and trainings on food safety, customer relations and teamwork. The Food Hygiene and Safety Moderation Plan may be submitted to proper authorities for further review and evaluation prior to its implementation. And lastly, further research in line with the present study may be conducted in a wider scope to supplement the findings revealed in this study.