A COMPARATIVE STUDY ON FOOD SAFETY PREPARATION

BETWEEN GRADE 11 AND GRADE 12

A Thesis

Presented to the faculty of the

Senior High School

University of Cebu-LM

Cebu City Philippines

In Partial Fulfillment

Of the Requirements for the Subject

By:

Hazel Ann Quimod

Richard Ravanta

Diosdedette Ferrater

Jesel Dacullo

Charis Archie

Doris Asibal

OCTOBER 2017

UNIVERSITY OFCEBU
 CHAPTER I

INTRODUCTION

Rationale of the Study

For many folks, the kitchen is the heart of the home. It's the place where

family and friends bond as they prepare meals. The demographic and lifestyles of the

Filipinos have changed siginificantly , these change have influenced food choices and

the way food is prepared in the kitchen. These are the safe steps in food handling,

cooking, and preparing are essential to prevent foodborne illness. You can't see, smell,

or taste harmful bacteria that may cause illness like food poisoning, vomiting, diarrhea

and etc. (Williamson, Gravani & Lawlers, 1992)

The importance of food safety preparation has been emphasized in addition of

the guideline “Keep food safe to eat” which has been added to the practices of the

Cookery Students of University of Cebu Lapu-Lapu and Mandaue Campus. The goal for

the study is to develop the strategy for promoting food safety preparation practices

among the students . The importance of food safety preparation for the Cookery

Students, it is for them to be aware that the food is a product where consumption is

not just a matter of choice, but it is ultimately a matter of life and death of every

costumers. Serving a safe food to the children and adults is the responsibility of every

person who is involved of foodservice. Every action in foodservice has the potential to

impact the safety of the food, whether during purchasing, storing, preparing, holding,

serving or cleaning. (Waggoner, 2004)

 The overall goal of the study was to develop the strategy for preventing food-

borne illness, transporting foods safely and proper hygiene & sanitation by promoting

food safety practices to the Grade 11 and Grade 12 Cookery Students. It is to

determine if the participation of the students in the safe food handler trainings lead to

improved food safety knowledge and food safety practices. This study was pursued to

ascertain the level of awareness and the comparative of the food safety preparation

between Grade 11 and Grade 12 Cookery Students in UCLM.

Theoretical Background

This study is anchored on Bryan Frank’s principles of Hazard Analysis Critical

Control Point System (HACCP) for Retail Food and Restaurant Operations and Galvez’s

principles of Hygiene, Safety and Sanitation.

Bryan Frank stressed that sanitation in preparation of food plays a vital role in

the health of every consumers, to prevent contamination, standard procedures should be

observed at all times. He discussed standard procedures in every aspects of food

preparation. These aspects were categorized as thawing, cooling, receiving and

temperature. These categories have distinct standard procedures that must be followed

by food handlers or cateres to prevent contamination or possible health hazards.

As discussed by Bryan, food should be inspected as soon as it is received prior

to using, storing, or reselling it. The food storage areas should be large enough to

store all of the food. Nonfood items should be stored separately from food items and

containers may be stored on dolls, racks, pallets not meeting the height requirements if

they are easily moveable. All food containers must be stored properly so they are

protected from dirt, insects or rodents, overhead leakage, or other sources

contamination. Damaged food or food that is to be returned should stored separately.

Bulk food that is not stored in the original container should have the common name

of the product on the storage container. (Longree, 2000)

 This study is also anchored on the Theory of Planned Behavior (TPB) model of

IcekAzjen (2010). This model is applied in the domain of health related issues and to

explain and probably predict behaviors in relation with the attitudes and intentions of

individuals. A number of studies have provided support for the use of the TPB in the

prediction of a wide range of behaviors, including the food handling. (Clayton and

Grifitth, 2002) and hygiene such as cleaning, correct food storage and hand washing.

Azjen and Fishbein (1998) stated the actions can be measured as a single acts

behavior. Clayton et. al, (2002) suggested that in order to design effective training for

food handlers, there is a need for understanding all the factors underlying the food

hygiene behavior in the workplace. The TPB model will be used in this study as a

means to evaluate the general behavioral category of food handling and safety

practices at every occasion. Food handling is typically of restaurant employees to teach

the safest way to handle food, in all types of food and handling operations

management must be establish and enforce minimum quality standards.

 THE PROBLEM

Statement of the Problem

This study aims to differentiate the Food Safety Preparation between Grade 11

and Grade 12 students and to know their ways on how to do the preparation and if

the studentsreally follow the steps in food safety preparation.Also, if the students have

a proper hygiene during cooking activities to prevent food borne illness. In preparing a

food there are possibilities that you can't see, smell or taste from the harmful bacteria

that may cause illness and it's very important to assure if the food that they prepare

is safe to stop the harmful bacteria from spreading and growing.

Based on the research there are so many cases of foodborne illness/diseases here

our country. This cases are very rampant in many places especially schools, where the

most common place that foodborne illness/disease found. The purpose of this research

study is to remind those Grade11 and Grade12 students of UCLM, how important food

safety is. It is about handling, storing and preparing food to prevent infection and

help to make sure that the food keep enough nutrients, if the food is unsafe it

means that it has been exposed to dirt and germs that can make students sick even

be life threatening. Furthermore, foodborne diseases are difficult to diagnose since they

have various symptoms including fatigue, chills, mild fever, vertigo, stomachache,

dehydration that caused by diarrhea, severe cramps and in some cases, even death.
 In this study, the researcher need to compare if there are differences and

similarities on Food Safety Preparation between Grade 11 and Grade 12. To know that

the students are suitable for their expertise on preparing safe foods. They must know

the proper hygiene and sanitation in preparing foods for the consumer in order to

prevent cross contamination because foods can be harmful to human health or even fatal

when combined with bacteria, mold, viruses, parasites and chemical toxins. It is absolutely

necessary that consumers must be with a safe food supply by the people who is

involved in food service.

This study conducts an analysis of the factors responsible for food safety and

food safety policies throughout the cookery students in University of Cebu Lapu-Lapu

and Mandaue Campus. The factors involves lack of preventive controls during processing

and preparation of the food between the Grade11 and Grade12 Cookery Students.

Specifically, this aims to answer to the following questions:

1. What is the quality of the food handling practices in terms of:

1.1 Food Preparation;

1.2 Personal Hygiene;

1.3 Procedure; and

1.4 Area of the Kitchen Laboratory ?

2. How does this food safety preparation implemented?

 3. What are the advantages of implementing this practices?

SCOPE AND LIMITATION

The research study focuses on the A Comparative of the Food Safety

Preparation Between Grade 11 & 12 that includes food preparation, personal hygiene,

food safety practices procedure and cleanliness of the area of kitchen laboratory . It

also discusses on how the correct preparing of food safety being implemented. The

advantages of its implementation are also presented.

The respondents of this research study are 30 randomly chosen Grade 11 & 12

Cookery Senior High School Students in University of Cebu Lapu-Lapu and Mandaue

Campus. The time coverage of this study is the school year 2017 – 2018. After

thorough investigation , its implication and recommendations fo r enhancement will be

formulated.
Significance of the Study

The study were benefited to the following entities: the Cookery Students, Hotel

and Restaurant Management Department, Teachers and Faculty Members, Laboratory

Personnel, Future Researcher, University of Cebu Lapu-Lapu and Mandaue Campus.

Cookery Students. They would be aware of the standards operating procedures

on how to prepare safe foods and to gain more knowledge on how to prevent the

food borne illness

HRM Department. The result will serve as their basis for continuous

improvements of the food safety preparation. This will help them to identify what are

not effective procedures in the laboratory.

Laboratory Personnel. They will be more aware and for them to know what

would be the things that are lacking in their current standards for the safety practices.

Future Researchers. This could help the future researcher as a guide for their

further research study that is related to this topic. This will help them to improve

their own study and develop their knowledge about the food safety preparation.

Faculty Members and HRM Teachers. This can educate the foundings of the

study to his or her students in the future. They would gain insights in sanitation

practices of food preparation to avoid foodborne illness.

 School. This study can be a big help to give good puffery to the University of

Cebu Lapu-Lapu and Mandaue Campus. It will help to apply the proper and correct

safety practices towards the student and teachers of UCLM.

DEFINITION AND TERMS

Food borne Illness. Also known as foodborne disease and colloquially referred to as

food poisoning and it is any illness resulting from the food spoilage of contaminated

food.

Waterborne Illness. Caused by pathogenic micro-organisms that most commonly are

transmitted in contaminated fresh water.

Proper Sanitation. Means promoting of hygiene through the prevention of human

contact with hazards of wastes especially by proper treatment and disposal of the

waste, often mixed into wastewater.

Kitchen Utensils. Is a small hand held tool used for food preparation in the kitchen.

Pathogens. A bacterium, virus, or other microorganisms that can cause diseases.

Food Safety. Is a scientific discipline describing handling, preparing, and storage of

food in ways that prevents foodborne illness. This includes a number of routines that

should be followed to avoid potential health hazards.

Mise – en – place. This French term, meaning “Everything in place”.

Food Handling Practices. This term refers to the process and guideline that promotes

Healthy and Safety food for the customer.

www.hygieneexpert.co.uk

Personal hygiene. Involves those practices performed by an individual to care for

one's bodily health and well being, through cleanliness.

CHAPTER II

REVIEW OF RELATED LITERATURE

According to Gessner et. al, in this book of Food Safety Development

(FSD),Food and waterborne diarrhea diseases are the leading causes of illness and

death in less developed countries which are responsible for affecting 1.8 billion people

annually. Recent trends in global food production processing, distribution and

preparation are creating an increasing demand for food safety research in order to

insure a safer global food supply. World Health Organization (WHO) should be confined

not only to developed countries but also to developing countries because this is a

clear indication of factors of development allowing the destructive of potential health

incidents, which can be avoided. Consumers who are well-informed will be able to fight

for their rights and ensure that they are provided with safe and good quality products

and services. WHO works closely with FAO (2002) to address food safety issues along

the entire food production chain by the use of HACCP system. These methods

provide efficient, science-based tools to improve food safety, thereby benefiting both

health and economic development. Food safety is a priority for consumers and

customers as they want safe healthy food, which keeps them strong and healthy

Major case for food contamination with pathogens is unsanitary practices during product

handling, processing and distribution.(Gessner, Beller, 1994)

 On the other hand, this study also pointed out the principle of Hazard Analysis,

Critical Point System for retail Food and Restaurant Operations of Bryan Frank and

supported by Mr.Majewski, Ch. Homam Oghly and Clive kings bury and Kebin Swoffer in

his book. HACCP is systematic preventive approach to food safety that addresses

physical, chemical and biological hazards as a mean of prevention rather than the

traditional finished product inspection. It is used in the industry to identify potential

food safety hazards, so that key action, known as Critical Control Point (CCP) cab be

taken to reduce or eliminate the risk of the hazards being realized. The system is

used at all stages of food production and services processes. (Frank, 2006)

According to Mr. Escober Gradey Mark et. al, titled (Food Handling Practices of

Banquet, Function and Catering Classes) that students must always practice the wearing

of the proper chef’s, jewelries removing during laboratory hours and the finger-nails are

always clean and short with no false fingers nails or nail polish as part of their

personal hygiene.

On the aspect of the food safety preparation, students must always practice mis

en place (putting things in order and organized) during the laboratory activities. Also,

they must use the safe ready-to-serve foods. On the aspect of food serving, they

must practice sanitizing their hands before serving the food with sanitized and clean
utensils. This workshop can be arranged and be organized by the researchers

themselves or maybe by the future researchers as well.

Related Studies

According to Sara Katherine Waggoner (2002). Food get spoiled unless they are

preserved. Persons who ingest food that are spoiled or contaminated will end up being

food poisoned. Food poisoning is a food borne illness usually caused by micro-

organisms that is usually most often contaminates the food are the following:

Molds. These are the simple plants which appears like a cat whiskers on food

particularly on sweet foods, meat and cheese. In most instances they come on various

visible colors such as green, yellow, brown and orange. To grow they require warmth,

moisture, air, darkness and a medium, they are killed by heat and sunlight. To

prevent molds make sure that foods are stored under the right temperature and

condition.

Yeast. Are single cell plants or organisms that grow on foods and drinks containing

moisture and sugar. Foods and drinks containing a small percentage of sugar and a

large percentage of liquids such as fruits, juices and syrups are liable to ferment

because of yeast. Yeast increase food spoilage, therefore food stuffs should be kept
well refrigerated. In most instance, yeast used in beer and wine making. This is due

to the ability of the yeast to consume sugar and produce alcohol.

Bacteria. Are one celled plants that can grow and spread rapidly. Bacteria is spread

through cross contamination. This is when an infected object or hand gets into contact

with a food item. Bacteria are one of the most biological food borne hazards any food

establishment, Bacteria are reported in more cases of food borne illness than any

other hazard.

Food Safety. There are thousands o f types of bacteria in the environment, but most

of them do not cause harm. For example, there are some types of bacteria that are

beneficial and keep the digestive act healthy. When harmful bacteria, also known as

pathogens enter the food and water supply, they can cause food-borne illness and even

death. Spoilage bacteria can cause foods to smell and taste bad. These bacteria can be

harmful, but probably will no t cause illness. Disease-causing bacteria are more serious

because they usually do not make the food smell or taste bad, but they can

cause illness (23).

Food Safety Nutrition Education. Nutrition and food safety are intertwined, and there are

many examples of this relationship (67). For instance, food-borne pathogens can affect

nutritional status by decreasing appetite and reducing absorption of important nutrients

from the gut. Short term diarrheal diseases are sometimes associated with the loss of
some enzyme activity— namely lactase—which is important for digestion and absorption

of lactose in nutritious dairy products (67). Also, some dietary advice may have food

safety consequences. The “Eat 5 A Day for Better Health” campaign (68) supports the

consumption of fruits and vegetables, but recently there have been public health

concerns about the safety of these products in terms of food-borne illness (43). There

have been an increasing number of reports linking the consumption of raw alfalfa

sprouts to outbreaks of Salmonella 0157H7 (69). Other nutritious foods have been

associated with food safety problems. Under cooked meats, such as beef and poultry,

have been known to cause food-borne illnesses (43). This does not mean that these

foods should be omitted from one’s diet because the benefits of consuming such

nutritious foods far surpass the risk. This just means that food safety education and

nutrition education must go hand in hand when being presented to consumers. Healthy

foods must be made safe as well as nutritious (67).

Research to improve nutrition education has been of great interest recently. The

question in this research is if the nutrition education leads to increased knowledge and

adoption of recommended practices. The attention is not only on the evaluation, but

also on the design and execution of the education program itself. Food safety

education is most effective when the messages are geared toward changing the

behaviors that most likely are the causes of the food-borne illness (70, 71). Food safety

education is more effective if the messages are targeted toward the specific audience

(72).
 A study published in 2001 was conducted to identify and classify food-handling

behaviors for food safety education (73). A Delphi process, a panel of experts who

come to consensus of opinion, was used to rank food-handling behaviors associated

with the pathogens causing the majority of the food-borne illnesses. Problems with

practicing personal hygiene ranked the highest with the most instances of food-borne

illness attributed to a failure to wash one’s hands thoroughly before handling foods.

The study was conducted to determine exactly what behaviors and practices food

safety education needed to emphasize for the most effective education (73).

An article published in Public Health Reports in 1998 discussed the effects of a

manager-training program on sanitary conditions in restaurants (19). A food-manager

training and certification program was initiated by the Boston Public Health Commission.

The program involved contamination and food-borne illness, safe food handling, sanitary

facilities, and employee training. Of the 62 restaurants included in the analysis, 26

restaurants were required to participate in the training program (mandatory group)

because of license suspensions due to conditions threatening the public’s health and

safety during a previous inspection. Thirty-six restaurants participated in the training

program voluntarily (voluntary group). The results show the mean inspection score

increased the most for the mandatory group and only slightly for the voluntary group.

The control group’s scores remained constant suggesting that the improvement in the

scores of the mandatory and voluntary groups were due to the training program. The

study supports the hypothesis that food-manager certification and training programs can

24 be effective in improving sanitary conditions in restaurants. Food safety nutrition

education can also result in an improvement in sanitary conditions, and therefore a

reduced risk of food-borne illness (19).

In 1997, the Family and Consumer Educators in 2 North Carolina countries

developed and implemented a food safety education program for food service operators

(20). The program included an 18-hour food safety training for managers. The training,

like the training in this project , was based on the ServSafe©curriculum developed by

the Educational Foundation of the National Restaurant Association. A variety of teaching

and delivery techniques were used for the training including: multi-media presentations,

videos, handouts, activities, exercises, and guest lectures. The classes were held 3

hours in the afternoon 3 days a week for 2 consecutive weeks. The results of these

trainings showed that 294 managers completed the training, and 267 received

certification by the National Restaurant Association. The passing rate on the certification

exam was 90.8%, and the average passing score was 88.67%. On follow-up

evaluations, food service managers reported many positive behavior changes as a

result of the program, including: increased hand washing, increased accuracy and

frequency of temperature checks, increased cleaning procedures throughout the

establishment, and increased communication with employees concerning what wa s

expected of them (20). The food safety education program was successful in educating

food service managers and increasing safe food handling practices.

Nutrition is a critical determinant of immune response, and malnutrition is the

most common cause of a compromised immune system worldwide (58). It has been
known that malnourished individuals are at a higher risk for infection because of

immune response. Infection then leads to inflammation, decreasing nutritional status,

and further compromising the immune system. This cycle has been called the

malnutrition-infection complex (59). Protein-energy malnutrition is associated with a

significant impairment of cell mediated immunity, phagocyte function, complement

system, and cytokine production (59-62). Almost any nutrient deficiency will decrease

immune response, even when the deficiency state is relatively mild. Zinc, selenium,

vitamin A, vitamin C, vitamin E, vitamin B6, iron, copper, and folic acid have been shown to

alter immune response (63). A study published in Infection and Immunity shows that

vitamin A-deficiency causes an increased susceptibility to Staphylococcus aureus in rats because

of decreased immune function (64). Another study shows the effects of selenium and zinc on

the immune system. Selenium is needed for the proper function of neutrophils, macrophages,

and lymphocytes and other immune mechanisms, while zinc is required as a catalytic,

structural, and regulatory for many enzymes, proteins , and transcription factors. Low

selenium and zinc result in limited ability of the immune system to resist infection,

especially in the elderly (65). In addition, a study published in the British Journal of

Surgery shows malnutrition impairs gut barrier function. This compromised gut barrier

function in malnourished individuals may facilitate gut-derived infection and sepsis (66).

Therefore, there are hundreds of types of food-borne diseases, but most food-

borne illnesses can be prevented in healthy individuals if certain precautions are taken;

however, food- 25 insecure individuals are more susceptible to food-borne illness because of

possible immune suppression. For this reason there is a need for food safety education

and training for food handlers who serve this vulnerable population. Also, research
suggests that food safety education is effective in increasing the adoption of safe food

handling behaviors. (Waggoner, 2002)

CHAPTER III

RESEARCH METHEDOLOGY

This chapter presents the methods and procedures which contains the research

environment, research respondents, research instruments, data gathering procedure and

gathering of data.

Research Design

The research will harness the descriptive survey method utilizing researcher’s

made questionnaire as a tool to accumulate the entire data needed. This descriptive

research will pursue to determine the correct food safety practices of the Grade 11 &

12 SHS under cookery strands students through the survey method.

Research Environment

This study will be conducted at University of Cebu Lapu-Lapu and Mandaue

Campus in the department of Senior High School Management. The researcher choose

the Grade 11 and Grade 12 Senior High School Students under the Cookery Strands
to be the respondents of the survey. The University of Cebu Lapu – Lapu and Mandaue is

located at A.C. Cortes Avenue, Looc, Mandaue City.

Research Instrument

The researcher uses a survey questionnaire as the primary instrument to collect

and gather data. The survey questionnaire will be the one to compare the

performance between Grade 11 & 12 in preparing the safe food. It comprises with the

questions on how the proper handling of food. Stipulate the quality of food safety

preparation of Grade 11 & 12 in terms food preparation, personal hygiene, kitchen

sanitation and other different ways of preparing a food safety. The conclusion will

arbitrate the importance of food safety practices at the students.

Research Procedures

In data gathering, the researchers provide a transmittal letter asking permission

from the principal in the SHS Department to regulate studies to the randomly selected

Grade 12 students. After the principal’s approval, the researchers can gain the data

analysis for the gathering information. Through this, the researchers acquire the reality

and productive results of basis assessment.

Research Respondents

Grade 11 & 12 Cookery Senior High School Students in University of Cebu Lapu-

Lapu and Mandaue Campus, First Semester.

Respondents Number of Students

Grade 15

Grade 12 15
 TOTAL 30

The respondents of this study are the Grade 11 & 12 Cookery Senior

High School Students in University of Cebu Lapu-Lapu and Mandaue Campus. There are

15 respondents in Grade 11 and 15 respondents in Grade 12 to equally conduct the

survey. These students are currently enrolled in a subject that will utilize the kitchen

laboratories regardless whether they are regular or irregular students for as long as

they have laboratory class.

Data Gathering

The table below is the tally result from the conducted survey.

SURVEY QUESTIONNAIRE ALWAYS OFTEN SELDOM NEVER

1. Do you always Gr.11 Gr.12 Gr.11 Gr.12 Gr.11 Gr.12 Gr.11 Gr.12
wash your hands
before and after 11 13 2 2 2
cooking?

2. Do you maintain
the cleanliness of 12 11 2 4
your cooking are?
3. Do you always
follow the rules 10 5 3 10 2
inside the kitchen
laboratory?
4. How do you often
apply the proper 8 9 7 6
hygiene and
sanitation inside
the kitchen/
5. Do you wash your
 kitchen utensils 13 13 2 2
before and after
using it?
6. Do you wash your
hands before 15 10 5
touching the foods?
7. Do you follow the
proper storage of 8 11 7 4
the food in the
right temperature?
8. Do you wear the
proper kitchen 12 13 3 2
uniform inside the
kitchen laboratory?
9. Do you always
check of the 12 8 3 6 1
expiration date of
the products?
10. Dou you always
remove your 11 12 4 3
accessories before
cooking?

Conclusion

As you can see in the total tally result, both Gr. 11 & Gr. 12 are doing the

right deed in preparing foods. They never forget to maintain the cleanliness of the

kitchen laboratory during their cooking activity. But the total tally of both sides in

always following the proper hygiene and sanitation is slightly different. Gr. 11 students

are higher than Gr. 12 students when they are in the kitchen laboratory. Therefore,

some of Gr. 11 SHS cookery students are more responsible in implementing the proper

hygiene and sanitation than Gr. 12 SHS cookery students.