Questionnaire

IMPROVING THE SAFETY AND SANITATION PRACTICES FOR MEAT IN TAGUIG
PEOPLE’S MARKET IN LOWER BICUTAN

Dear Respondents,
We are the researchers from Grade 12 - Home Economics A at Taguig National
High School school year 2023 - 2024. In partial fulfillment of the requirements for Practical
Research 2, we are conducting a study entitled, “Improving the Safety and Sanitation
Practices for Meat in Taguig People’s Market in Lower Bicutan.”
As you have been identified as a respondent to our study, we are requesting your
assistance by responding to the items listed below. Rest assured that any information you
share will be treated with strict confidentiality and used solely for the purposes of this
study Thank you very much!
Name(Optional): _
Part I. PROFILE OF VENDORS RESPONDENTS
Direction: Please indicate your answer by putting check mark (✔) to the appropriate
box.
1. Age
⃞ 18 – 22 Years Old
⃞ 38+ Years Old
2. Sex
⃞ Male
⃞ Female
3. Years of Experience
⃞ Below 1
⃞1–5
⃞ 6 – 10
⃞ 11 – 15
⃞ 16+
_
Part II. IMPROVING THE SAFETY AND SANITATION PRACTICES FOR MEAT IN
TAGUIG PEOPLE’S MARKET IN LOWER BICUTAN
Direction: Please read the statement carefully. Please put a check mark (✔) in the
column provided that corresponds to your answer. Please answer it carefully.
Weight Descriptive Equivalent
4 Highly Compliant
3 Compliant
2 Moderately Compliant
1 Not Compliant
A. Facilities and Equipment for Personal Hygiene 4 3 2 1

1. Maintain appropriate personal hygiene facilities
to ensure compliance with minimizing cross-
contamination of meat by meat handlers.
2. Implement protective clothing that adheres to
compliance standards and can be effectively
cleaned.
3. Establish a separate canteen or mess area from
the working space, ensuring compliance, and
designate distinct areas for personnel working in
clean and dirty areas, where applicable.
4. Improve your overall health and hygiene
practices by exploring the benefits of investing in
high-quality hygiene tools.
5. Enhance your well-being by incorporating
specialized facilities and equipment into your
personal hygiene routine.
B. Process Control Systems Under the

4 3 2 1
Responsibility of the Meat Business Operator
6. The meat business operator bears the primary
responsibility for implementing systems for
process control.
7. HACCP should be applied as the preferred system
for process control, complemented by GHP/GMP,
which includes sanitation standard operating
procedures (SSOPs).
8. Process control systems should effectively limit
microbial cross-contamination and other
chemical and physical contaminants, reflecting
their proportional contribution to reducing meat-
borne risks to human health.
9. The Meat Business Operator ensures the effective
implementation of process control systems to
guarantee food safety.
10. Measures implemented by the Meat Business
Operator effectively limit microbial cross-
contamination and address chemical and
physical contaminants within the context of
process control systems.
C. Sanitation Standard Operating Procedures

4 3 2 1
(SSOPs)
11. A properly implemented SSOP system should
ensure that facilities and equipment are clean
and sanitized before the operations and that
hygiene is maintained.
12. Sanitation standard operating procedures
(SSOPs) encompass a written program detailing
procedures and their frequency.
13. Designated personnel for the implementation
and monitoring of SSOPs are a crucial attribute.
14. Recorded monitoring with corrective
/preventative actions is an integral part of
effective SSOP implementation.
15. The proper disposition of products in corrective
actions is an important aspect of maintaining
SSOP compliance.
D. Hazard Analysis Critical Control Points

4 3 2 1
(HACCP)
16. Development and application of a HACCP
program or equivalent internationally accepted
guidelines serve as a proactive approach to
ensuring process control for food safety
purposes.
17. The facility has implemented specific measures to
enhance overall food safety in compliance with
the Hazard Analysis Critical Control Points
(HACCP) program.
18. Instances have been documented where the
HACCP system successfully identified and
addressed potential food safety hazards,
demonstrating adherence to compliance
standards.
19. Procedures are established and followed to
ensure continuous compliance with HACCP
principles, including thorough monitoring,
detailed documentation, and ongoing efforts for
improvement.
20. Employee training on HACCP has played a pivotal
role in achieving measurable improvements in
food safety practices, with documented
outcomes indicating enhanced compliance and
proficiency.
E. Maintenance and Sanitation: Establishment,

4 3 2 1
Facilities, and Equipment
21. Establishments, facilities and equipment should
be maintained and sanitized to minimize
contamination of meat.
22. The guidelines for the maintenance and
sanitation of establishments should be in
accordance with existing relevant guidelines.
23. Establishments, facilities and equipment should
be in good condition to facilitate all sanitation
procedures and prevent contamination of meat
24. Containers and equipment should be cleaned
and sanitized before passing from a “dirty” area
to a “clean” area.
25. Specific cleaning programs are required for
equipment and tools that come in contact with
meat intended for food.

Questionnaire

Uploaded by

Copyright:

Available Formats

Questionnaire

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Questionnaire

Uploaded by

Copyright:

Available Formats

IMPROVING THE SAFETY AND SANITATION PRACTICES FOR MEAT IN TAGUIG

PEOPLE’S MARKET IN LOWER BICUTAN

A. Facilities and Equipment for Personal Hygiene 4 3 2 1

B. Process Control Systems Under the

C. Sanitation Standard Operating Procedures

D. Hazard Analysis Critical Control Points

E. Maintenance and Sanitation: Establishment,

You might also like