FOOD SAFETY KNOWLEDGE AND PRACTICES AMONG STREET FOOD

VENDORS IN BARANGAY TINIGUIBAN, PUERTO PRINCESA CITY

ABRINA, ROGELIZA
ARANGORIN, RACHELLE ME
PIODENA, JELYN JIRAH A.
TESORO, ANGELICA T.

AN UNDERGRADUATE THESIS SUBMITTED TO THE RESEARCH COMMITTEE

OF THE COLLEGE OF HOSPITALITY MANAGEMENT, WESTERN
PHILIPPINES UNIVERSITY, PUERTO PRINCESA CITY IN
PARTIAL FULFILLMENT OF THE REQUIREMENTS
FOR THE DEGREE OF

BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

JUNE 2024

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 Table of content

Front Page ………………………………………………………………………………. 1

Table of Contents………………………………………………………………………... 2

Chapter I
Introduction……………………………………………………………………………… 3
Background of the Study .. ...……………………………………………………………. 3
Statement of the Problem ..……………………………………………………………... 6
Objectives of the Problem ………………………………………………………………. 7
Significance of the Study ……………………………………………………………….. 8
Scope and the Limitations ……………………………………………………………… 8
Operational Definition of Terms ………………………………………………………... 9

Chapter II
Review of Related Literature …………………………………………………………… 13
Conceptual Frameworks of the Study ………………………………………………….. 19
Figure I- Conceptual Paradigm ………………………………………………………… 19
Hypothesis of the Study …………………………………………………………….….. 19

Chapter III
Research Methodology ……………………………………………………………….. 20
Locale of the Study …………………………………………………………………… 20
Figure II ………..……………………………………………………………………... 20
The Research Design …………………………………………………………………. 20
The Research Respondents of the Study ……………………………………………… 21
The Sampling Procedure ……………………………………………………………… 21
The Data Gathering Procedure ………………………………………………………... 21

Survey Questionnaire …………………………………………………………………. 23

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 CHAPTER I

INTRODUCTION

Background of the Study

Street food is a culinary custom that is ingrained in the global cultural fabric of

cultures. Street food, which originated in crowded city streets and old marketplaces, has

spread over the world and is a testament to the inventiveness and diversity of regional

cuisines. Studies on street food frequently explore the historical, sociological, and economic

relevance of these modest roadside stands and food carts, looking at how they function as

important sites for culinary innovation and community connection.

Street foods provide a tantalizing glimpse into a region's culinary heritage. In

exploring the realm of street food, scholars come across tales of culinary tenacity, enterprising

spirit, and the interaction between tradition and modernity, which illuminates the complex

relationship that exists between food and society in urban environments across the world.

The history of street food is extensive and varied, having its roots in the ancient days

when people would congregate in marketplaces or on the streets to buy and sell quick,

inexpensive meals. The origins of street cuisine can be found in many different global

civilizations. Street cuisine has changed and evolved over time to suit regional preferences for

flavors, ingredients, and cooking methods. It still plays a significant role in cuisine cultures

throughout many nations today, providing both residents and tourists with an extensive

variety of tastes and experiences.

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 A descriptive-correlation design was utilized. This study involved 400 street food

handlers selected through convenience sampling from different food establishments in

Barangay Labangon. Two standardized tools namely the Knowledge on Food Safety

Questionnaire and Compliance to Food Safety and Practices measured the variables of

interest. Demographic data were also obtained for profiling. Data were processed using IBM

SPSS version

In terms of profile, most of the respondents were within the age of 20-39 (n=287,

71.75%), females (n=280, 70%), attained high school level (n=319, 79.75%) and employed in

an establishment with a monthly income of 100,000 to 300,000 (n=286, 71.5%). Findings

show that 120 (30%) respondents have low knowledge on food safety and 280 (70%) were

highly knowledgeable. In terms of compliance, 311 (77.8%) of the respondents were highly

compliant, 72 (18%) were moderately compliant and 17 (4.3%) have poor compliance to food

safety guidelines. Contingency Coefficient revealed that there is a weak positive relationship

(C=0.259) between level of knowledge on food safety and degree of compliance to food

safety guidelines. Higher degree of compliance was also noted among those with

higher

Street food sellers, who provide both locals and visitors with a wide variety of treats,

are an essential part of the gastronomic culture found in the busy urban landscape. But in the

midst of the delicious smells and mouthwatering tastes, it becomes vitally important to make

sure that strict hygiene and safety regulations are followed. It is crucial to comprehend the

subtleties of these behaviors in the context of a research study in order to clarify how they

affect consumer satisfaction and public health results. Important components of these

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practices include the upkeep of strict hygiene standards, which include frequent hand

washing, the use of gloves, and the thorough cleaning of dishes and surfaces used in food

preparation. Effective ingredient storage techniques, such as refrigerating perishables and

separating components to avoid cross-contamination, are also essential for maintaining food

safety regulations. Additional priorities in this area include adherence to the regulations

controlling food handling and preparation as well as steps taken to reduce the risk of

foodborne illnesses. By means of a thorough analysis of these safety and sanitation protocols,

this study aims to clarify their effectiveness in protecting public health and fostering the

survival of dynamic street food cultures across the globe.

The history of street food in the Philippines spans centuries, from pre-colonial to

modern times. Street food has long been a part of the Philippine culinary legacy; however, its

exact origins are tough to determine.

The study would employ a structured survey instrument to measure street food sellers'

understanding of and compliance with food safety protocols in Barangay Tiniguiban, Puerto

Princesa City. This survey will be made with the intention of methodically evaluating a

number of food safety practice areas, such as cleanliness standards, food handling methods,

storage procedures, and regulatory compliance. A set of closed-ended questions will be

included in the survey to enable the collection of standardized data that is simple to quantify

and evaluate. In addition, demographic data like age, years of experience, and the kind of food

sold will be collected in order to look for any possible associations between food safety

knowledge and practices. To ensure that different viewpoints are included, the survey will be

given to a representative sample of the barangay's street food sellers. Through the use of a

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quantitative methodology, this study aims to offer empirical data on the present level of food

safety knowledge and compliance among street vendors in Barangay Tiniguiban. This data

will enable well-informed interventions and policy recommendations to improve community

public health outcomes.

Statement of the Problem

The study aims to evaluates food safety practices of street food vendors in Barangay

Tiniguiban, Puerto Princesa City, focusing on hygiene protocols, food handling techniques,

and regulatory compliance. The findings will enhance public health awareness and guide

targeted interventions for improved safety.

Specifically, it aimed to answer the following questions:

1. What is the sociodemographic profile of the respondents in terms of:

1.1. Personal Profile

1.1.1. Age;

1.1.2. Sex;

1.1.3. Civil Status;

1.2.1. Highest Educational attainment; and

1.2.2. School last attended

1.2.3. Number of years in Service/ Industry;

1.2.4. Starting Monthly income; and

1.2.5. Current Monthly income

2. What is the local street food vendors’ perception of food safety in terms of?

2.2. Workplace sanitation

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 2.3. Food safety knowledge

2.4. Food cleanliness

2.5. Food offered

3. Is there a significant difference between the level of educational attainment of every

street food vendor in terms of:

3.2. Workplace sanitation

3.3. Food safety knowledge

3.4. Food cleanliness

3.5. Food offered

4. Is there a significant difference in the choices of food offered and sold by the street

vendors in Barangay Tiniguiban, Puerto Princesa City based on their level of

educational attainment?

Objectives of the Study

1. To determine the demographic profile of the street food vendors in Barangay

Tiniguiban, Puerto Princesa City.

2. To assess the street food vendors’ perception of food safety focusing in workplace

sanitation, food safety knowledge, food cleanliness, and quality of food offered.

3. To examine if there are significant differences in workplace sanitation, Food safety

knowledge, food cleanliness, and food quality based on the educational attainment of

street food vendors.

4. To investigate whether there is a significant difference in the choices of food offered

and sold by street food vendors in Barangay Tiniguiban, Puerto Princesa City based on

their level of educational attainment.

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Significance of the Study

The result of this study will bring benefits to the following:

To the street vendors

This study can assist entrepreneurs operating a street food business in identifying and

addressing appropriate food safety procedures. This may result in more efficacy and

efficiency, which would boost the company’s profitability and performance.

To the City health office of Puerto Princesa City,

The researcher’s evaluation and creation of new policies for usage in the future will be

based on the findings of this study. This research study can serve as a record and source for

the Puerto Princesa local health office regarding street food sellers' knowledge and procedures

regarding food safety; additionally, it can help to comprehend how street vendors see food

safety and methods in preparing and selling food and beverages.

To the future researchers

Future researchers studying food safety procedures among street food sellers in

comparable city environments can greatly benefit from the foundation provided by this study.

It offers a road map for carrying out in-depth research in this field by outlining procedures,

difficulties faced, and important discoveries. Furthermore, the knowledge gained from this

study can help shape the plans of more focused research projects, allowing for a deeper

understanding of particular facets of street vendors' awareness of and application of food

safety.

Scope and the Limitations of the Study

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 This study entitled “Food safety knowledge and practices among street vendors in

Barangay Tiniguiban, Puerto Princesa City” focused on assessing the street vendor’s

perception of food safety and practices in Barangay Tiniguiban, Puerto Princesa City.

It concentrated on the educational background and personal characteristics of street

food vendors. Street food vendors' understanding and practices around food safety. Given the

respondents' opinions regarding food offered, workplace hygiene, food safety awareness, and

food cleanliness.

This research study was conducted in Barangay Tiniguiban, Puerto Princesa City.

Operational Definition of Terms

In order to enhance comprehension in this study, operational definitions were provided

for the terminology used.

Cross contamination- Cross contamination, in the context of food safety knowledge and

practices of street vendors, refers to the transfer of harmful bacteria or other microorganisms

from one surface or food item to another. This can occur when pathogens from raw food, such

as meat or poultry, come into contact with ready-to-eat foods or surfaces that will not be

further cooked, such as vegetables or utensils. In street food settings, where vendors often

work in confined spaces with limited equipment, the risk of cross contamination can be

particularly high if proper precautions are not taken

Culinary- in the context of food safety knowledge and practices of street vendors refers to the

principles and techniques related to the preparation, handling, and serving of food. It

encompasses a range of skills and expertise necessary to ensure that food is safe for

consumption, including proper hygiene practices, sanitation procedures, and adherence to

regulatory standards.
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Cuisine- usually refers to a cooking style or tradition that is distinguished by unique

ingredients, techniques, flavors, and cultural influences in food safety research.

Demographic Profile- In a research study, the term "demographic profile" refers to a set of

characteristics that describe a particular group of individuals or entities being studied. These

characteristics typically include factors such as age, gender, education level, income,

occupation, ethnicity, and geographic location. By analyzing the demographic profile of

participants or subjects involved in the study, researchers can gain insights into the

composition of the population being studied and how different variables may influence

outcomes or behaviors. This information is valuable for understanding the context in which

the research findings are situated and for making inferences about broader trends or patterns

within the population of interest.

Educational Attainment- refers to the highest level of education completed by individuals

within a particular population or sample group. This measure typically includes categories

such as completion of primary school, secondary school, vocational training, college, and

postgraduate education. Educational attainment is often used as a demographic variable in

research to understand the relationship between education and various outcomes, behaviors,

or attitudes.

Environment- refers to the physical surroundings and conditions in which food is prepared,

handled, and sold. This includes the immediate setting where vendors operate, such as

outdoor markets, street corners, or food stalls, as well as broader environmental factors that

may impact food safety, such as weather conditions, sanitation infrastructure, and regulatory

frameworks. The environment plays a crucial role in determining the risk of food

contamination and the effectiveness of food safety practices. For street vendors,
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understanding and managing environmental factors are essential for minimizing risks and

ensuring the safety and quality of the food they provide to customers.

Foodborne illness- it refers to illnesses or diseases that are caused by consuming

contaminated food or beverages. These illnesses are typically the result of harmful bacteria,

viruses, parasites, or toxins that contaminate food during production, preparation, or handling.

Foodborne illnesses can manifest as various symptoms, including nausea, vomiting, diarrhea,

abdominal pain, fever, and in severe cases, can lead to hospitalization or even death. Street

vendors must be aware of the risk of foodborne illness and implement appropriate food safety

practices to prevent contamination and protect the health of their customers.

Food Safety- The field of study that focuses on handling, preparing, and storing food in order

to avoid contamination and foodborne illnesses is known as food safety in research

investigations. It includes a variety of procedures and rules designed to guarantee that food is

safe to eat from farm to fork.

Food safety knowledge- in the context of food safety research refers to an awareness,

understanding, and comprehension of the concepts, procedures, and rules pertaining to the

safe handling, preparation, storage, and consumption of food.

Practices- in the context of food safety research usually relate to the methods, rules, and

regulations that are adhered to in order to guarantee the quality and safety of food products at

every stage of the supply, processing, distribution, and consumption chain.

Street vendors- in food safety studies usually refers to people or small companies who operate

in public areas such streets, sidewalks, marketplaces, or parks and offer food and drinks from

stalls, carts, or improvised stands.

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Public health- refers to the collective well-being and health outcomes of the community or

population at large. Food safety practices directly impact public health by influencing the risk

of foodborne illnesses and outbreaks within the community. Street vendors play a crucial role

in public health as their food offerings can potentially affect the health of numerous

individuals who consume their products. By adhering to proper food safety knowledge and

practices, street vendors can contribute to maintaining and promoting public health by

minimizing the risk of foodborne illnesses and ensuring the safety of the food they provide to

customers. This helps to protect the community from the spread of diseases and contributes to

overall health and well-being. Additionally, promoting food safety knowledge and practices

among street vendors can enhance public trust in street food offerings and encourage healthy

eating habits within the community, further supporting public health goals.

Sanitation- Food handling, processing, preparation, and serving settings should be kept clean

and hygienic in order to prevent contamination and guarantee food safety. This is referred to

as "sanitation" in food safety research.

Street food- refers to food and beverages prepared and sold by vendors in outdoor or informal

settings, such as sidewalks, markets, or street stalls. Street food is often characterized by its

convenience, affordability, and diverse culinary offerings, making it popular among locals

and tourists alike. However, because street food is typically prepared and served in open-air

environments with limited infrastructure and oversight, there are unique challenges and

considerations related to food safety. Street vendors must adhere to strict hygiene protocols,

sanitation practices, and regulatory standards to minimize the risk of foodborne illness and

ensure the safety and quality of the food they provide to customers.

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 CHAPTER II

REVIEW OF RELATED LITERATURE

Street food safety is essential, and yet it has been rarely studied in China. Therefore, a

typical city in China was selected as the research object to assess food safety knowledge,

attitudes, and street food suppliers and consumer behaviors using questionnaires based on

previous studies, and considering China’s particular characteristics and reasonable impacts

identified in previous studies, such as increased income, work experience, licenses, and

locations. The food safety knowledge and attitude questionnaire conformed with the national

conditions in China. It was used to assess the food safety knowledge and attitudes toward

food suppliers and consumers, where three main areas were addressed in the surveys and

statistical analysis, as follows. Statistical information including gender, age, education,

income, food safety training, and specific elements related to the work experience of

suppliers. Knowledge of food safety including the awareness of consumers and suppliers

regarding food poisoning pathogens, food and personal hygiene, high-risk groups, and correct

cleaning. A list of food handling behaviors was used to determine the behaviors and

characteristics of subjects.

Ma, Lihua et, al. (2019)

This research sought to evaluate the food safety knowledge of street food vendors and

the sanitary compliance status of their vending facilities, Zululand District, South Africa. Data
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collection was done in a face-to-face interview with respondents in a cross-sectional survey

research design. Data was collected from 399 randomly selected street food vendors and 200

randomly selected street food vending facilities. Only a minority of the street food vendors

had attended high school (47 %) and the vast majority (77 %) of them had not attended any

food safety training courses. Overall, the vast majority (76 %) of the street food vendors had

low food safety knowledge and only 14 % of the street food vending sites had high

compliance with sanitary conditions. In conclusion, this study demonstrates that most of

vending facilities of street food vendors constitute a food safety risk to the consumers. This

was primarily due to the possession of inadequate food safety knowledge of street food

vendors, non-compliant street food vending infrastructure, and inadequate monitoring and

controls by competent authorities. It is recommended that; authorities should implement the

food stalls/caravan system in areas with adequate sanitation and use the licensing and permit

tool to ensure control and adherence to food safety regulations and street food vendors and

health inspectors should be trained on safe food handling principles and practice. Virginia,

Nelly et. al (2021)

A survey was done to determine food safety knowledge and food handling practices of

street food vendors in Cagayan de Oro City between April-May 2014. Data on demographics,

food safety knowledge and practices were collected from 50 street vendors using 26

questions. A few vendors (22%) acquired the knowledge of food preparation by formal

training and only 30% of the respondents had the annual medical health certificate which

indicated that they have carried out the recommended physical and medical examination,

extension education, quality control information and knowledge of regulation for approval,

food sale and preparation practices. Some of the food safety knowledge of the vendors could
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not be translated to practice due to the absence of basic facilities such as water and toilets at

their vending sites. Training on hygiene and sanitation, provision of basic infrastructures for

the street food industry recommended formal training and only 30% of the respondents had

the annual medical health certificate which indicated that they have carried out the

recommended physical and medical examination, extension education, quality control

information and knowledge of regulation for approval, food sale and preparation practices.

Some of the food safety knowledge of the vendors could not be translated to practice due to

the absence of basic facilities such as water and toilets at their vending sites. Training on

hygiene and sanitation, provision of basic infrastructures for the street food industry

recommended Casas, Lesley et, al. (2014)

Street food vending is one of common business activities in the informal

economy in the Philippines. Street foods are ready-to-eat (RTE) foods or drinks commonly

sold by a vendor in a street or in a public place but commonly in near primary schools,

sidewalks, and cathedrals. However, mishandling of these foods may be a source of food

borne illnesses. This survey research aimed to assess the food safety practices of street food

vendors in the City Proper of Dipole through the use of a researcher-made structured

questionnaire. Results showed that respondents fully observed and applied food safety

practices in terms of hygienic practices, food preparation and processing, food contamination

prevention, and waste management. Thus, street food vendors in Dipolog City observed food

safety practices. It is also recommended for the local government officers assign in this sector

to constantly monitor these street food vendors to strengthen food safety practices as these

vendors serve different types of consumers.

Olem, Van E. et, al. (2021)

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 A survey was carried out to determine food safety knowledge of street food vendors in

Abeokuta. Data on demographics, food safety knowledge and practices was collected from 87

food vendors using a 67-questions standardized survey tool. Few vendors (12%) acquired the

knowledge of food preparation by formal training. Only 31% of the respondents had the

annual medical health certificate to indicate that they have carried out the recommended

physical and medical examination. Volume and price are considered more than freshness and

cleanliness when purchasing raw materials. Some of the food safety knowledge of the vendors

could not be translated to practice due to the absence of basic facilities such as water and

toilets at their vending sites. Training on hygiene and sanitation; provision of basic

infrastructures and the establishment of code of practice for the street food industry is

recommended. Omemu, A. M. et, al. (2007)

Food safety knowledge and hygienic practices by food handlers play an important role

in the prevention of contamination of food prepared. This descriptive survey was conducted in

Maseru around the taxi ranks amongst 48 food handlers and 93 consumers using a semi-

structured questionnaire for assessing food handler knowledge, attitudes and practices, open-

ended questionnaire for obtaining consumer perceptions and observation checklist. Majority

of the food handlers were females (60%) and males constituted only (40%). The mean age

was 35.5 ± 10.3 and 28.2 ± 9.9 respectively for street vendors and consumers. There was a

statistically significant difference in knowledge among the trained and untrained vendors

(p = 0040). On average the vendor population that participated in this study was considered to

have poor knowledge (scores < 50%) of food safety since they scored 49% ± 11, while 84%

of the respondents were considered to have positive attitudes towards food safety. Only 6% of

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the consumers reported that they never buy street vended foods mainly due to the hygiene

issues. The observation checklist showed that the vendors operated under unhygienic

conditions and that there was scarcity of clean water supply and hand washing facilities

Letuka, Ponts’o et, al. (2021)

This paper aimed to examine the food safety practices among street food vendors in

the Twin Cities of Zamboanga del Norte. Food safety practices covered two indicators;

Sanitation and Personal Hygiene practices. There were two types of respondents in the study.

First, there were 50 owners and proprietors of street food vendors in the twin cities,

breakdown into 25 respondents for each City. Second, there were 400 total respondents in the

study, and these were customers of the street food vendors; 200 respondents were allocated

for Dapitan, while another 200 respondents were from Dipolog City. The study revealed that

the majority of street vendor owners are college graduates. However, 98% or 49 of the

respondents have not attended any food safety seminars. Further, sanitation practices are often

practiced. Moreover, personal hygiene practices were frequently and sometimes practiced.

There was a significant difference in the personal hygiene practices of when group according

to Age. It implies that the younger generation of street vendors are still learning and could

eventually learn as they grow older. A strong reason why hygiene practices differ between

young and old street food vendors in these two cities. Most street vendors are mature

individuals but are still active in the street vending business. However, these street food

vendors still have poor food safety practices for a lack of appropriate knowledge, and most

did not attend any sanitation and personal hygiene seminars/ workshops. Street vendors may

be subject to a regular sanitary inspection regarding how street food merchants sell their

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goods to prevent contamination and keep the food they serve from any health risks. The LGU

of both Cities may organize a seminar/training related to sanitation and personal hygiene to

improve the standard of their Food vending continuously. A policy/program to be developed

by each LGU as their support for these street food vendors. Solon, Jan Jacob et, al. (2022)

Food handling should always follow proper procedure and should maintain orderliness

and cleanliness. This study aimed to determine the food sanitation practices of street food vendors in

Batangas City. Descriptive type of research was utilized in the study. Results showed that majority of

the street food vendors sell isaw because people of the community most likely prefer isaw as their merienda.

The street food vendors are practicing a clean working area as part of their sanitation practices. The customers

perceived that barely checking of the food if it is free from larva is being practiced by the street vendors ready-

to-eat foods and beverages prepared and sold in streets and other similar public places”. Street

foods have become popular not only as source of convenient and affordable food, but as main source

of livelihood. However, street food vendors overlook the importance of the safety and nutritional

quality of the food they serve which can cause food-related diseases, even poisoning and death to

customers, particularly school demand for inexpensive, ready to eat food has increased. Most of the

earnings generated in street. Filipinos are known to enjoy the average three meals a day plus desserts or

“merianda” as most Filipinos call it. One of the qualities that Filipinos possess is their ingenuity to make

up most anything into something new, creative yet cost-sufficient, including food. People of

other countries may prefer dining and eating pizzas when hunger pangs strike. Filipinos on the other hand

race to the streets to satisfy their hunger for favorite Pinoy street food for a few pesos. These street

foods are easy to find outside school gates, churches, parks and even in malls where they offer most

exotic delicacies Dr. Butid, Dexter R. et, al. (2016)

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Conceptual Framework of the Study

Figure 1 shows the conceptual paradigm of the study. The independent variables are

the personal profile and the Highest Educational Attainment, while the dependent variables

are the factors that may affect the productivity and profitable income of street food vendors in

barangay
Sociodemographic Profile of Street food vendors’ perception on food
the respondents safety knowledge and practices in:
 Workplace Sanitation
 Food Safety and Knowledge
-Personal Profile
Tiniguiban,  Food Cleanliness
- Educational Attainment
 Food Offered
Puerto

Princesa City, it also shows how the street food vendors encounter a multitude of obstacles,

such as legislative barriers, restricted availability of hygienic facilities, and variable revenue

streams resulting from meteorological circumstances or site constraints.

INDEPENDENT VARIABLES DEPENDENT VARIABLES

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Figure 1: Conceptual Paradigm

Hypothesis of the Study

H1: There is no significant relationship between the demographic profile of the respondents

and their perception level of food safety in term of workplace sanitation, food safety

knowledge, food cleanliness, and food offered.

H2: There is no significant relationship between attainment level of street food vendors in

Barangay Tiniguiban, Puerto Princesa City in terms of food choices to offer and sell.

CHAPTER III
RESEARCH METHODOLOGY

This chapter includes the research technique, which includes the study’s location,

design, and responses, as well as the sampling process, research instrument, data collection

process, and data handling.

The locale of the study

The study site is located at Barangay Tiniguiban, Puerto Princesa City, Palawan.
https://g.co/kgs927abH

Figure 2: The above shows the map of Barangay Tiniguiban, Puerto Princesa City.

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The Research Design

The research was thoroughly collected and analyzed in a quantitative research study to

evaluate street vendors' adherence to sanitation protocols, handling procedures, and hygiene

standards regarding food safety. The investigation included statistical techniques to measure

significant variables, including levels of microbiological contamination.

The Respondent of the Study

The respondents of the study were the street food vendors along Barangay Tiniguiban,

Puerto Princesa City, with a total population of 50. It includes vendors that sell fried food,

prepared food, and beverages.

The Sampling Procedure

The researchers conducted a survey of the total population of the street vendors in

Barangay Tiniguiban, Puerto Princesa City, and gathered a total of 50 current street food

vendors in Barangay Tiniguiban, Puerto Princesa City, Palawan.

The Research Instrument

The researchers used a quantitative method of research, which presents a survey

questionnaire that is answerable with a check and options on it. The respondent answers the

questionnaire by checking the box next to the choice that best describes their answer.

The research questionnaire of Heliyon (2021) was adopted to this study. The survey

questionnaire was composed of three (3) parts

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Part I. Profile of the respondents in term of:

A. Personal Profile

B. Educational Attainment

Part II.

A. Food safety knowledge and safety practices of street food vendors in Barangay

Tiniguiban, Puerto Princesa City.

Part III.

A. Food preparing, displaying and sorting of street food vendors in Barangay Tiniguiban,

Puerto Princesa City.

The Data Gathering Procedure

This study was equipped with the necessary documents and communication letters.

The researchers asked permission from the College Dean before going to Barangay

Tiniguiban, Puerto Princesa City, to formally seek permission to conduct the data gathering.

The researchers were ready to personally administer data collection using the survey

questionnaire. The purpose of the study was explained to the respondents, and the researchers

answered some questions and clarifications.

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 SURVEY QUESTIONNAIRE
FOOD SAFETY KNOWLEDGE AND PRACTICES OF STREET FOOD VENDORS IN
BARANGAY TINIGUIBAN, PUERTO PRINCESA CITY, PALAWAN.
Part I.
Demographic Profile
Instructions: Please provide an appropriate answer and kindly mark with (✔) if the option is
related:
a.Personal Profile
Name (optional): ______________________
Age: _________
Sex [ ] Male [ ] Female
Civil Status:
[ ] Single
[ ] Married
[ ] Divorced/ Widower
[ ] Others (please specify) : _______________
Highest Educational Attainment:
[ ] Elementary Level
[ ] High school Level
[ ] High School Graduate
[ ] Senior High School Level
[ ] Senior High School Graduate
[ ] Alternative Learning System (ALS) Level
[ ] Alternative Learning System (ALS) Graduate
[ ] Vocational
[ ] Master’s Degree
[ ] Others, Please specify: _______________

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 School last attended: ____________________

Part II.
Food safety knowledge and safety practices of street food vendors in Barangay
Tiniguiban, Puerto Princesa City.

Instructions: Please provide an appropriate and honest answer, kindly mark with a check (✔) if
the option is related.
How long (years) have you been selling food in this place?
[ ] Less than 5 years
[ ] 5 years – 10 years
[ ] More than 10 years
Are you holding a degree or diploma in training food service or hospitality?
[ ] Yes
[ ] No

Have you ever participated in training program on food safety?

[ ] Yes
[ ] No
If yes, when did your last attend the food safety training?
_________________________________________

Is this the first place you have worked as a street food vendor?
[ ] Yes
[ ] No

Do you have an idea what is sanitation?

[ ] Yes
[ ] No

How frequently do you cleanse your workplace?

[ ] Everyday
[ ] Every other day
[ ] Twice a week
[ ] Trice a week
[ ] Once a week
[ ] Once in a two week
[ ] Others
Please specify: __________

Which utensils--- disposable or reusable--- do you use when selling street food?
[ ] Disposable
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 [ ] Reusable

What kind of food are you selling in the market?

[ ] Juices (beverage)
[ ] Fruit/ Flavored shakes (beverage)
[ ] Fried products (food)
[ ] Grilled products (food)

What products is often sold in your workplace?

[ ] Juices (beverage)
[ ] Fruit/ Flavored shakes (beverage)
[ ] Fried products (food)
[ ] Grilled products (food)
How long you display your product every day?
[ ] 3-4 hours a day
[ ] 4-6 hours a day
[ ] 6 hours and more

What time you usually display your products every day?

[ ] 8:00 AM – 5:00 PM
[ ] 8:00 AM onwards
[ ] 5:00 PM – 10:00 PM
[ ] 5:00 PM onwards

Part III.

Food preparing, displaying and storing of street food vendors in Barangay Tiniguiban,
Puerto Princesa City, Palawan.

Instructions: Please provide an appropriate and honest answer, kindly mark with a check (✔) if
the option is related.

How do you prepare the food and beverage you are selling?
[ ] Before going to the area (in house preparation)
[ ] In Front of the costumer/ buyers
[ ] Others
please specify: ___________________

How long (hours) you store the products before selling?

[ ] 1-2 hours
[ ] 2-3 hours
[ ] 3-4 hours
[ ] 4 hours and above

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Are you using plastic gloves nor hairnet while preparing the product?
[ ] Yes
[ ] No

Are you wearing apron while you’re preparing the products you display?
[ ] Yes
[ ] No

Are you using plastic gloves nor hairnet at your workplace?

[ ] Yes
[ ] No

Are you using plastic gloves nor hairnet while preparing the product?
[ ] Yes
[ ] No

Are you wearing apron at your workplace?

[ ] Yes
[ ] No

(For fried street food vendors)

How often you change your cooking oil?
[ ] Every other batch of cooking
[ ] Every day
[ ] Twice a day
[ ] Never

(For beverage street food vendors)

How often you clean your jar/ water jag?
[ ] Every other batch of cooking
[ ] Every day
[ ] Twice a day
[ ] Never

(For grilled street food vendors)

How often you clean your grilling station?
[ ] Every other batch of cooking
[ ] Every day
[ ] Twice a day
[ ] Never

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