Asia Pacific Journal of Education, Arts and Sciences, Volume 7, No.

1, January 2020
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Asia Pacific Journal of
Food Safety Practices of Food Establishments: Education, Arts and Sciences
Basis for Policy Enhancement Vol. 7 No.1, 47-53
January, 2020
1
Noelah Mae D. Borbon (PhD) and Melinda Tolentino 2 P-ISSN 2362-8022
College of International Tourism and Hospitality Management, Lyceum of E-ISSN 2362-8030
the Philippines University Batangas www.apjeas.apjmr.com
[email protected], [email protected] ASEAN Citation Index

Date Received: August 19, 2019; Date Revised: January 7, 2020

Abstract – This study determined the Food Safety during preparation, and clean utensils, equipment,
Practices of Food Establishment in Metro Manila in appliances, storage facilities, kitchen and dining room.
terms of Food Safety System, Facilities, Health and Control of the microbial quality of food must focus on
Hygiene, Water Supply, Equipment, Cleaning and the preparation of food itself, food handlers, facilities and
Sanitizing Program and Waste Management; determine equipment. The quality of food depends on the condition
the Food Safety violation caused by human factors and when purchased and the time temperature control during
non-human factors. Descriptive method was utilized storage, preparation and service. Personal hygiene and
using selected most visited food establishments such as cleanliness of the facilities and equipment also contribute
Catering and Banquet, Hotels, Restaurants, Casino to food safety [1], [2].
Hotel and Resorts as subject of the study. Food Safety An effective national food safety program, therefore,
audit checklist based on the standard food safety instills confidence in the food supply and, in risk terms,
practices, HACCP regulations and ServSafe training may be defined as assurance that the food supply does
module was used as the main data gathering instrument. not pose an unacceptable risk to human health. Health
Based on the result almost all of the food establishment representatives to the Regional Committee meeting in
complied with the food safety indicators in Food Safety 2011, from the World Health Organization, endorsed this
system; Facilities; Health and Hygiene; Water Supply, Regional Food Strategy 2011-2015. The strategy is a
Equipment; Cleaning and Sanitizing Program; and framework for strengthening national food control
Waste Management, however, there are few food safety systems in order to effectively protect public health,
violations caused by human factors and non-human prevent fraud, avoid food adulteration and facilitate safe
factors. It was also found out that there is no significant and healthy food. These strategies include improved food
difference on the responses on food safety practices when control and coordination throughout the food chain
grouped according to nature of establishment, all food continuum and adequate funding; risk-based regulatory
establishment comply with food safety practices in the frameworks; improved availability of food safety data to
same level. The researcher recommended that a strict, better guide policy and risk analysis; inspection services;
regular and more detailed visitation and audit of food safety training and education; capacity to detect,
government agency may be implemented and assess and manage food safety incidents and
partnership with accredited health agencies to conduct a emergencies; and enhanced cooperative planning [3].
regular food safety seminar. As Reported to Manila Bulletin, May of 2015, the
Keywords – Food Safety Practices, Food Philippines ranked 72nd of 109 countries in the Global
Establishment Food Security Index (GFSI) of the Economic
Intelligence Unit (EIU), which lists the most and least
INTRODUCTION vulnerable nations to food inadequacy. Scoring 49.4 out
Food sanitation is more than just cleanliness. It of 100 points, the Philippines’ food security effort was
includes all practices involved in protecting food from rated “moderate.” The Philippine strengths on food
risk of contamination, harmful bacteria, poisons and security, included nutritional standards, volatility of
foreign bodies, preventing any bacteria from multiplying agricultural production, decreased food loss, agricultural
to an extent which would result in an illness of import tariffs, urban absorption capacity, and food
consumers; and destroying any harmful bacteria in the safety.
food by thorough cooking or processing. The primary Hospitality industry consists of businesses and
tenet of food-service sanitation is absolute cleanliness. It institutions that provide lodging, food and other services
begins with personal hygiene, the safe handling of foods to travelers. Restaurant service demands an extensive
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 Borbon et al., Food Safety Practices of Food Establishments: Basis for Policy Enhancement
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knowledge of international cooking, of beverages and module. It consists of two parts; first part described the
bar service. Lodging and hotel industry consists of demographic profile of the participants, presenting the
businesses that provide temporary accommodations to number of years of existence and classification of the
the travelers [4]. Up to date, the Hospitality industry is hotel. The second part was the food safety practices
one of the leading industries that provides comfortability checklist. Please see appendix for the instrument to be
to the tourists and allowing them to have a meaningful used.
experience with the quality food service and ensuring
food safety and security. Data Collection Procedure
Foodborne illnesses are a growing health problem in After the approval of the proposed topic by research
both developed and developing countries. It was committee and the University President, the researchers
reported that in 2000 alone, 2.1 million people died of conducted the audit in the selected food establishments
diarrheal disease worldwide. Food safety is an and retrieved the results of the previously audited food
increasingly important public health issue. Foodborne establishment, which were not mentioned all throughout
illnesses continue to have major impact on the health of for confidentiality purposes.
individuals. This study is conducted to improve food
safety practices of food service establishments. Data Analysis
Furthermore, it also aimed to lessen the incidence of The collected data were tallied, encoded and
food-borne illnesses. interpreted using different statistical tools such as
frequency distribution, weighted mean and Analysis of
OBJECTIVES OF THE STUDY Variance (ANOVA) The abovementioned tools like
This study aimed to describe the Food Safety frequency distribution were used to describe the profile
knowledge and practices of food establishments in terms of the business; weighted mean was used to determine
of the following food safety system; facilities, health and the Food Safety knowledge and practices as well as the
hygiene, water supply, equipment, cleaning and Food Safety violations.
sanitizing program and waste management. to determine
the causes of food safety violations caused by human and RESULTS AND DISCUSSION
non-human factors and also determine if there is any The results of the audited food establishment were not
significant difference between food safety knowledge named for confidentiality, though for the profile, the
and food safety violations when the respondents are researcher just made used of the nature of food
grouped according to the type of food establishments i.e. establishments categorized as Restaurant, Catering and
Hotel, Hotel Casino, Catering and Banquet, Restaurant Banquet, Casino Hotel, Hotel Resorts and Hotel. The
and Resort; and finally, proposed a policy enhancement scale used in the questionnaire are one (1) which means
in compliance to Food Safety Practices and regulations. the food establishment complied to the said indicator and
zero (0) which means that the food establishment did not
METHODS comply.
Research Design Table 1 presents the Food safety knowledge and
This study used the descriptive method to provide an practices in terms of Food safety system, Facilities,
accurate information of the subject food safety and Health and Hygiene, Water Supply. Equipment,
security. Cleaning and Sanitizing program and waste
management. The scales used in the questionnaire are
Participants one (1) which means the food establishment complied to
The participants of the study were selected most the said indicator and zero (0) which means that the food
visited food establishments. Thirty-eight percent (38%) establishment does not comply.
of the participants were from the Catering and Banquet, In terms of food safety system, all food
23 percent from the Hotel same as Restaurants and 8 establishments complied with all the government
percent were casino and resorts. requirements regarding food safety such as sanitary
permit, mayor’s permit and the required Food Safety
Instrument Officer. Based on Republic Act No. 10611: The
The instrument used in this study was the food safety Philippine Food Safety Act of 2013, appropriate
audit checklist based on the standard food safety authorizations shall be developed and issued in the form
practices, HACCP regulations and ServSafe training
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Asia Pacific Journal of Education, Arts and Sciences, Volume 7, No. 1, January 2020
 Borbon et al., Food Safety Practices of Food Establishments: Basis for Policy Enhancement
__________________________________________________________________________________________________________________
Table 1. Food Safety knowledge and practices
Food Safety System Mean Verbal
Interpretation
1. All pertinent operating permits are available and updated 1.00 Complied
2. There is a designated Food Safety Officer (FSO) or equivalent 1.00 Complied
3. There is a Food Safety Program/Manual/Procedures or equivalent available 1.00 Complied
4. All staff are trained on Food Safety 0.00 Not Complied
Facilities
1. Designated work areas (i.e receiving, storing, preparing, etc) are available and used as designated 1.00 Complied
2. Handwashing, food preparation sinks and or dish washing sink are available and have complete Complied
1.00
amenities
3. Toilets are clean, without foul odor and with complete hand washing amenities 1.00 Complied
4. Designated dining area for staffs are available and kept clean. 1.00 Complied
5. Dressing rooms and lockers are available, kept clean 1.00 Complied
6. Food preparation area is well lighted and ventilated 1.00 Complied
7. Light bulbs are covered/guarded to ensure safety food and employees from broken glass 1.00 Complied
8. Drainages and pipes are kept clean and in good condition 1.00 Complied
9. Floors, walls and ceilings are made of acceptable material and maintained in good condition 1.00 Complied
Health and Hygiene
1. All staff on duty are wearing complete and clean uniform including appropriate protective clothing
1.00
where necessary Complied
2. Protective clothing are used and stored properly 1.00 Complied
3. All staff have short and clean fingernails without polishing/proper grooming 1.00 Complied
4. No staff was seen wearing any jewelry or accessories while on duty 1.00 Complied
5. Staff are practicing proper hand washing procedure 1.00 Complied
6. All staff have updated health certificates/medical requirements 1.00 Complied
7. Food handlers are not engaging in unsanitary activities while on duty 1.00 Complied
8. Visitors are provided with extra protective clothing prior to being allowed to enter the kitchen 1.00 Complied
premises
Water Supply
Drinking Water
1. Bottled water containers are properly stored and in sanitary condition 1.00 Complied
2. Bottled water are not more than 5 days old since delivery date 1.00 Complied
3. Water dispenser is regularly cleaned and maintained 1.00 Complied
Water for Food Handling Activities
1. Adequate water supply in the kitchen is available 1.00 Complied
2. Adequate water treatment facilities are available and well maintained 0 Not Complied
Equipment
1. Ventilation equipment are functioning and kept clean 1.00 Complied
2. Food equipment and utensils are in good repair; without cracks, chips, crevices and rough welds, 1.00 Complied
corrosion
3. Food equipment are placed/installed appropriately (allow access for cleaning and prevents cross- 1.00 Complied
contamination)
4. Food equipment are clean and sanitized; without adhering food debris, molds, dirt and dust 1.00 Complied
5. Food thermometer are functioning, regularly and properly calibrated 1.00 Complied
Cleaning and Sanitizing Program
1. Cleaning schedule is available and cleaning tasks are monitored 1.00 Complied
2. Cleaning materials and chemicals are available, functioning and used as necessary 1.00 Complied
3. Ready to use cleaning chemicals are available and diluted correctly and in good condition 1.00 Complied
4. Proper care and storage of cleaning materials and chemicals are carried out 1.00 Complied
5. MSDS or equivalent of all poisonous materials are readily available 1.00 Complied
6. Cleaning and sanitizing procedure for food contact surfaces, utensils and equipment is implemented 1.00 Complied
7. Color coded rags/mops are in place as designated 1.00 Complied
8. Over-all facilities are generally clean 1.00 Complied
Waste Management
1. Suitable waste bins are available in strategic locations 1.00 Complied
2. Waste containers are lined with plastic bags, are not overflowing and properly covered 1.00 Complied
3. Waste areas and equipment are cleaned regularly 1.00 Complied
4. Waste being collected regularly and hygienically 1.00 Complied

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Asia Pacific Journal of Education, Arts and Sciences, Volume 7, No. 1, January 2020
 Borbon et al., Food Safety Practices of Food Establishments: Basis for Policy Enhancement
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of a permit, license and certificate of registrations or condition. Some of them make use of checklist to ensure
compliance that would cover establishments, facilities implementation and monitoring of maintenance
engaged in production, postharvest handling, processing, schedule.
packing, holding or producing food for consumption in In terms of cleaning and sanitizing, all food
accordance with the mandated issuances of regulatory establishments included in the study follow cleaning and
agencies issuing such authorizations. Though result also sanitizing program. Cleaning defined as the absence of
shows that there are still a few food establishments that dirt is regularly practiced in all establishments through
do not conduct regular food safety training for their staff the use of detergent and water. But to further enhance
which is not a requirement of the government but is cleanliness, sanitizing is done with the use of food grade
essential for better compliance to food safety practice. chemicals to kill microorganisms. Food establishments
With regards to Facilities, all food establishments find this program of utmost importance to their
follow the standard layout and facilities required for the operations so as to keep food safe.
production area. This only proves that facilities Waste management is also found to be essential to
contribute a great impact on compliance to food safety food safety practices. Waste being the main source of
practices. microorganisms that causes illnesses should be carefully
Health and hygiene of the staff is essential to the food looked into, presence of pests in food establishments can
safety. With this, all food establishments were strict in also be attributed to improper waste management.
their implementing and monitoring the standard Additionally, pests are also carriers of diseases. Still,
operating procedures in health and hygiene. results imply Implies that all food establishments
As water, being highly used in any food conform to proper waste management to ensure
establishment is given attention as to their potability. adherence to food safety program.
Some food establishments have water treatment facility Table 2 presents the food safety violation caused by
installed to ensure potability of water supply. But for human factors, which shows that all food establishment
those establishments who have no treatment facility they complied in terms of health and hygiene, meanwhile in
undergo regular water analysis at least every six months food safety system, there are some food establishments
and should have a PASSING mark. Some food that fail to comply in training their staff in food safety.
establishments make use of bottled drinking water. Evidently, human failure in health in hygiene is very vital
The equipment’s condition and cleanliness have great in food safety. Human factors pertaining to the health and
impact on Food safety. Cross contamination causing hygiene of the employee by maintaining a safe and clean
food-borne illnesses is possible if equipment is not in environment are needed in the production area.
good condition and not well maintained. Result shows Training people is very important in any business.
that all food establishments make sure that all their More importantly in food business, it is a continuing
equipment are given attention as to cleanliness and essential to ensure food safety.

Table 2. Food Safety violation caused by human factors

Food Safety System Mean Verbal
Interpretation
1. All pertinent operating permits are available and updated 1.00 Complied
2. There is a designated Food Safety Officer (FSO) or equivalent 1.00 Complied
3. There is a Food Safety Program/Manual/Procedures or equivalent available 1.00 Complied
4. All staff are trained on Food Safety 0.00 Not Complied
Health and Hygiene
1. All staff on duty are wearing complete and clean uniform including appropriate
1.00
protective clothing where necessary Complied
2. Protective clothing are used and stored properly 1.00 Complied
3. All staff have short and clean fingernails without polishing/proper grooming 1.00 Complied
4. No staff was seen wearing any jewelry or accessories while on duty 1.00 Complied
5. Staff are practicing proper hand washing procedure 1.00 Complied
6. All staffs have updated health certificates/medical requirements 1.00 Complied
7. Food handlers are not engaging in unsanitary activities while on duty 1.00 Complied
8. Visitors are provided with extra protective clothing prior to being allowed to enter 1.00 Complied
the kitchen premises

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Asia Pacific Journal of Education, Arts and Sciences, Volume 7, No. 1, January 2020
 Borbon et al., Food Safety Practices of Food Establishments: Basis for Policy Enhancement
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There are a lot of trainings and certifications available clean and safe. Making use of unsafe water has a big
that food establishment may consider and inculcate in negative effect to human body and may lead to at risk.
their food safety program. Every food business must also There should be adequate water treatment to all food
have a Food Safety Supervisor contactable at all times. establishment to secure food safety.
They must also have a Food Safety Program in place and Drinking water sources are subject to contamination and
operational [5]. require appropriate treatment to remove disease-causing
Table 3 presents the Food safety violation caused by agents. Public drinking water systems use various
non-human factors. Untrained Food safety employees methods of water treatment to provide safe drinking
and water treatment should be the main focus, since these water for their communities. Today, the most common
are the indicators which several food establishments steps in water treatment used by community water
failed to comply. Non-Human Factors are also very systems (mainly surface water treatment) includes
crucial in food safety. coagulation and flocculation, sedimentation, filtration,
Water treatment is a process that is used to make sure disinfection. [6].
that the water being used in any food establishment is

Table 3. Food Safety violation caused by non-human factors;

Facilities Remarks
1. Designated work areas (i.e receiving, storing, preparing, etc) are available and used as designated Complied
2. Handwashing, food preparation sink and or dish washing sink are available and have complete amenities Complied
3. Toilets are clean, without foul odor and with complete hand washing amenities Complied
4. Designated dining area for staffs are available and kept clean. Complied
5. Dressing rooms and lockers are available, kept clean Complied
6. Food preparation area is well lighted and ventilated Complied
7. Light bulbs are covered/guarded to ensure safety food and employees from broken glass Complied
8. Drainages and pipes are kept clean and in good condition Complied
9. Floors, walls and ceilings are made of acceptable material and maintained in good condition Complied
Water Supply
Drinking Water
1. Bottled water containers are properly stored and in sanitary condition Complied
2. Bottled water are not more than 5 days old since delivery date Complied
3. Water dispenser is regularly cleaned and maintained Complied
Water for Food Handling Activities
1. Adequate water supply in the kitchen is available Complied
2. Adequate water treatment facilities are available and well maintained Not Complied
Equipment
1. Ventilation equipment are functioning and kept clean Complied
2. Food equipment and utensils are in good repair; without cracks, chips, crevices and rough welds , corrosion Complied
3. Food equipment are placed/installed appropriately (allow access for cleaning and prevents cross-contamination) Complied
4. Food equipment are clean and sanitized; without adhering food debris, molds, dirt and dust Complied
5. Food thermometer are functioning, regularly and properly calibrated Complied
Cleaning and Sanitizing Program
1. Cleaning schedule is available and cleaning tasks are monitored Complied
2. Cleaning materials and chemicals are available, functioning and used as necessary Complied
3. Ready to use cleaning chemicals are available and diluted correctly and in good condition Complied
4. Proper care and storage of cleaning materials and chemicals are carried out Complied
5. MSDS or equivalent of all poisonous materials are readily available Complied
6. Cleaning and sanitizing procedure for food contact surfaces, utensils and equipment is implemented Complied
7. Color coded rags/mops are in place as designated Complied
8. Over-all facilities are generally clean Complied
Waste Management
1. Suitable waste bins are available in strategic locations Complied
2. Waste containers are lined with plastic bags, are not overflowing and properly covered Complied
3. Waste areas and equipment are cleaned regularly Complied
4. Waste being collected regularly and hygienically Complied
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Asia Pacific Journal of Education, Arts and Sciences, Volume 7, No. 1, January 2020
 Borbon et al., Food Safety Practices of Food Establishments: Basis for Policy Enhancement
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Table 4. Difference of Responses on Food Safety However, though there are no specific standard program
Practices When Grouped According to Nature of for food safety implementation, each establishment has
Establishment its own food safety program adopted for its business.
F- p- Moreover, whatever food safety program each
Practices I
value value establishment has, it is geared toward the objective of
Food Safety System 1.182 0.388 NS keeping the food safe for their customers.
Facilities 1.639 0.256 NS
Health and Hygiene 0.616 0.663 NS *PROPOSED POLICY ENHANCEMENT:
Water Supply 3.658 0.056 NS Requirements for Mayor’s Permit
Equipment 2.083 0.175 NS 1. Certification – either one of the following: DTI
Cleaning and Sanitizing
2.188 0.161
NS Business Name Certificate; or, SEC Articles of
Program Partnership; or, SEC Certificate of Incorporation
Waste Management 0.308 0.865 NS 2. Barangay Clearance / Permit
Legend: Significant at p-value < 0.05 3. Authorization letter of owner with ID
4. Contract of Lease or Land Title / Tax Declaration
Based from the result, all computed p-values were 5. Sketch of Location
greater than 0.05 alpha level, thus the researcher fails to 6. Occupancy Permit
reject the null hypothesis. This means that there is no 7. Locational Clearance
significant difference and implies that the different 8. Public Liability Insurance
establishments follow the food safety. 9. Community Tax Certificate (Cedula)
Table 4 proves that food safety practices are being 10. Fire Permit
strictly practiced by all food establishments regardless of 11. Sanitary Permit
its nature. Food being their main business is given much 12. Food safety training certificates
attention so as to render it safe for human consumption. 13. Water Analysis Result

Table 5. Proposed Action Plan to Policy Enhancement

Key Result Area Action Plan Persons Involved
1. Food Safety Conduct Food Safety Training per Food HR Department and Food Safety Officer of
System: Food Establishment regularly and as need arises. Food Establishment
Safety Training Avail Certification for food safety Food Safety Officer of Food Establishment in
partnership with ServSafe & FoodShap
2. Water Supply: Food Establishment submitting an application for Food Establishment and Department of Health
Water Treatment water supply accreditation (DOH) through the FDA
Regular monitoring and inspection of water Food Safety Officer of Food Establishment
supply
3. Utilization of the Food Safety Seminar CITHM Department and Selected Food
research Conduct Regular Food Safety Audit as Establishments
Community Extension Adopted Community with their Canteen

CONCLUSION AND RECOMMENDATION to come up with food safety program and they implement
With regards to Food Safety system almost all of the and monitor it. The researcher proposed an action plan
food establishments complied with all the food safety and policy enhancement in compliance to Food Safety
indicators. There are few Food Safety violation caused Practices and regulations.
by human factors and non-human factors discussed. In The researchers recommend the following to further
terms of human factors, there are food establishment strengthen the existing food safety policies. Food
which were not able to give food safety training to their establishment should have the include Food safety
staff which is vital in food safety. Meanwhile, for non- training certificates of food workers and Water Analysis
human factors, water treatment should be given result as a requirement for licenses and permit to operate
attention. There is no significant difference and implies for Food establishments. Food safety seminars to be
that the different establishments follow the food safety, conducted and initiated by City Health offices to ensure
which means whatever food establish it is, they are able that all food workers and owners as well are

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Asia Pacific Journal of Education, Arts and Sciences, Volume 7, No. 1, January 2020
 Borbon et al., Food Safety Practices of Food Establishments: Basis for Policy Enhancement
_____________________________________________________________________________________________________________________
knowledgeable of standard food safety practices. A strict
adherence to RA 10611 and the food safety regulatory
system to be carried out by Food Safety Regulatory
Agencies (FSRA and LFU’s). Future researches maybe
conducted on other areas of food service operations
regarding food safety.

REFERENCES
[1] Somoray, A.M., (2012) principles of food sanitation,
safety& hygiene
[2] Ilagan-Manzano, A. (2013). Competency-based
modules in food sanitation and safety. International
Journal of Academic Research in Business and Social
Sciences, 3(8), 142.
[3] Dominguez, M.N., (2011) Food Safety Retrieved from:
http://www.wpro.who.int
[4] Buted, D. & Celis M., (2010) Front Office Operation,
Philippines
[5] Santacurz, S. (2016) Why Food Safety Training is
Important. Retrieved from: www.foodsafety.com.au
[6] Community Water Treatment, (n.d) retrieved from:
https://www.cdc.gov

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