THESIS TITLE : FOOD HANDLING

A Thesis Statement Present to the Faculty of

SENIOR HIGH SCHOOL

TAÑONG HIGH SCHOOL

In partial Fulfillment to the Subject

Practical Research 1

by:

BARRUN,Kian

GASPER,Regine

PARUCHEL,Ryan

PUZON,John Paul

RENOBALLES,Jeron

ROMAS,Christian

SUMAIT,Ben

John Paul R. Cain,LPT,MAFil

2018
INTRODUCTION :

Food safety can be defined as the definite as the confidence degree that the food will not

cause any harm or sickness to the consumer when it is prepared, served and consumed based on

its intended use (Norazmir et al., 2012). A secure food is a food that is physically, chemically

and biologically ready to be consumed when it is prepared according to its main purpose and

does not loses its nutritional value. The basic rule when it comes to food safety is focusing at

every step from buying to the consumption (Yasemin et al., 2013).Food safety issue is not

relatively new in Malaysia. Problems arise due to unsafe food handling, doubtful in terms of

preparing foods and mostly due to outbreaks of food poisoning in schools and education

institutions as well (Rashdi, 2009)A. survey was done and showed that the level of knowledge

regarding to food safety is not enough as well as lacking when it comes to college students.

Food safety means assurance that food is acceptable for human consumption according to

its intended use and Food Safety Management System means the adoption of Good

Manufacturing Practices, Good Hygienic Practices, Hazard Analysis and Critical Control Point

and such other

practices as may be specified by regulation, for the food business (P. K. Jaiswal, 6). Food quality

is the quality characteristic of food that is acceptable to consumers. This includes external factors

appearance (size, shape, consistency) texture and flavour; factors such as grade standard (eggs)

and internal (chemical, physical, microbial). Food quality is an important manufacturing

requirement, because food consumers are susceptible to any form of contamination that may

occur during the manufacturing process.

Humans must have food to survive. In the United States and other countries, the system

of obtaining food was highly localized before the twentieth century. With the development of

new technologies and improved transportation, food production and distribution systems became

national in scope and more complex. The current food system stretches from producers to

consumers and is international in scope. Ensuring its quantity, nutritional adequacy, and safety

has become more complicated, and requires major government and private-sector efforts.

Food safety encompasses a wide spectrum of issues-not only the avoidance of foodborne

pathogens, chemical toxicants, and physical hazards, but also issues such as nutrition, food

quality, labeling, and education. The system for regulating the food supply in the United States

involves all levels of government from federal to local. The present legal framework is

comprised of many inconsistent statutes and regulations, and implementing authority is spread

among at least 12 federal agencies1 (Appendix A). Such a fragmented structure requires heroic

efforts at cooperation, communication, and coordination (federal agencies have reported more

than 50 interagency agreements), but duplication of efforts and regulatory gaps are common.

Food safety problems that transcend.

RELATED LITERATURE

Local Literature

According to Grace P. Perdigon (1986) in his study "Street Vendors of Ready-to-Eat

Food: As a Source of Income and Food for Low Income Groups",mentioned that the daily net

income of the food vendors ranged from a lowP.10 per day to as higher than P.500 per day.

Street vending was found to be asource of family meals. Majority of the vendors were married.

They wereincome earners and food provider. The vending places were congested andpothered.

The vending operation were assisted by their kin or some hiredworkers. The vendors sold food

every day of the week, putting in 12 or morehours of work per day. The working capital was

taken from the operator'spersonal savings or sari ling sikap).( p 16)

According to Ma Patrocinio E. de Guzman et al., (1987) in their article "StreetFoods in

the Philippines Health, Nutrition, Management and LivelihoodAspects", revealed that the initial

capital investment of most street foodbusiness come from loans from relatives, friends or

money lenders. The dailyoperating expenses range from P.10 to P 1000. The schedule of street

foodbusiness vary with the size of operation and appeared to vary with the locationof the

service and the type of food sold. Some of them operated for 24 hours.They appeared to be

mostly migrants from the provinces. Simple foods areserved in street food services. These
include fried and boiled snacks and other packed snacks, beverages soups, ices, native cakes,

grilled items, sandwiches,fish, cooked vegetables, eggs, fruits and bakery products.(p 20 ).

According to Vashit P.D., (1990) in his article "In formal sector - A Tool forPoverty

Eradication", analyses that the importance, definition and theproblems of informal sector. In a

developing country like India, where thepressure of population is overall on the increase, the

development of theinformal sector can go a long way in employment generation and

consequenteradication of poverty. The author puts forth a few suggestions for promotingthis

sector. The sector needs strong support from the government in terms ofproduct promotion

programme, entrepreneurial development, subsidies andincentives.(p 25 ).

According to Friedman, Michelle and Hambridge (1991) in their article "TheInformal

Sector, Gender and Development", emphasizes that the conceptionof work - (used in much

research) has made it possible to overlook unpaidwork done by women, simply by considering

it as a part of the household'srepetitive task. Such gender bias based on the assumption that

men alone arehousehold breadwinners, was also expressed in the use and equatemethodology

to collect information not capturing "a multitude of smallirregular ways in which women often

contribute to domestic incomes". Notonly the researcher but male and female informants also

failed to recognizethe importance of women's work and thus the significance of

theircontributions to the economy of the poor has continually been underestimated.(p 28).
According to Rita Hutabarat L.S., (1994) in her article "Street Foods inBangkok - The Nutritional

Contribution and the Contaminants Content ofStreet Foods", revealed that Bangkok has 20,243

registered Street vendors.About 30 percent of all the Street vendors sold prepared food. Street

food vendors outnumber other-than-street vendors who sell such things as foodingredients.

Socio economic conditions have made vending an essential partof the city's life. The problems

commonly associated with street vendingrelate to cleanliness of the city environs and the

orderliness of the city'sactivities.(p 32 ).

According to Parthasarthy. G., (1996) in his article "Unorganized Sector andStructural

Adjustment" addresses the issues of relative efficiency of theorganized and the unorganized

sectors, the exploitation of unorganized sectorbythe organized, and the big gap between the

profession and the performancein relation to public support to the unorganized sector. This

study also focuseson the adverse implications of structural adjustment for the unorganized

sectorand Street food vendors, the unprotected and neglected workers who sit andtoil on the

platform or near waste disposal place to sell their food product. (p 35 ).

According to Navin Chandra (1996) in his paper "The Organizing Questionand the

Unorganized Labour Organizing Unorganized Workers", points outthat over 90 percent of the

workforce lack the power of organization. Theunorganized sector constitutes 91.5 percent

while the organized labourcomprises 8.5 percent of the labour force. The author has also points

out that95.8 percent of the female labour force is employed in the unorganized sector,only 4.2
percent of the female force is employed in the organized sector. Heexamines various models in

economic theory and their implications forunionization.(p 37 ).

FOREIGN LITERATURE

According to Angelilo et al., (2001)conducted a survey to investigate the knowledge,

attitudes and related behaviour on food borne diseases and food handling practices among

consumers and pointed out that the people around the region of Italy have lack of food safety

practices and knowledge. They found that both men and women needed educational

programmes and counseling by physicians to adopt hygienic food handling practices.(p 40 ).

According to Avita A. Usfer et al., (2010)in their study indicated that unsafe drinking

water and improper food handling practices lead to diarrhoea which is the second leading

cause of child mortality worldwide. Each year more than 1.5 million children under the age of 5

die of acute diarrhoea, which translates in 2000-2003 to 18% of deaths of children under the

age of 5. (p 42 ).

According to Avita A. Usfer et al., (2010)in their study stated that seventy percent of all

cases of diarrhoea in children may be attributed to food contamination. The incidencesof

diarrhoea have increased after the introduction of complementary food due to under hygienic

preparation of weaning food, especially in children aged 6 to 24 months.(p 45 ).

have relatively high levels of concern about food safety issues, they werenot overly concerned

about the different measures to increase food safety. (p 47 ).

According to Bruhn (2002)in his study suggested that consumer education should

include a comprehensive description of food borne illnesses, and prevention strategies; product

label should contain food-handling information and warnings for special populations, and food

processing by newer safety-enhancing technologies should be more widely available.( p 50 ).

According to Chung-Tung et al., (2005)in their study pointed out that each year in

United States, microbial pathogens cause millions of cases of food borne diseases and result in

many hospitalizations and deaths. They also stated that if effective consumer education

programmes are conducted to promote safer food handling practices and other averting

behaviours, they may improve the consumer awareness of microbial pathogens.( p 56 ).

According to Clayton et al., (2002)conducted a study about the food handlers’ safety

practices at home and found that majority of the food handlers do not follow safe food

handling practices and they lack knowledge about food safety and food borne illnesses. The

study concluded that food safety education and training programmes are needed for food

handlers.( p 59 ).
 RELATED STUDIES

LOCAL STUDIES

According to Fernandez(2002) Street food consumption is not only for convenience of

those with limited time to cook but is already elevated to an acquired lifestyle for many

particularly in the Philippines and most Asian countries.(p 77 ).

According to WHO(1999).Food Safety Act of 2013 (Republic Act No. 10611). Article 5

Section 15 of this Act states that the Philippine local government units (LGU) shall be

responsible for the monitoring and control of food safety including street food sale as part of

the enforcement of the Code on Sanitation of the Philippines (Presidential Decree No. 856).(p

67 ).

According to Azanza & Luna (2005) he identified various levels of knowledge of pre-trained

food handlers in Figure 1 was adopted and modified from the previously developed cognitive-behavior

model to Hazard Analysis Critical Control Points (HACCP) adherence.(p 89 ).

According to The Philippine Department of Science and Technology, National Capital

Region (DOST-NCR), (2002) Philippines will conduct training on food safety for pre-trained

street food vendors as food handlers. A TNA was conducted as a pre-assessment of food safety

knowledge of the pre-trained street food vendors to focus the commissioned training using the

adopted model as shown in Figure 1.(p 50 ).

According to Lues et al. (2006 ) and Dealino-Tanquezon ( 2015) ince street food vending

operations require only relatively small number of personnel, low capitalization, simple food

preparation skills, and very basic facility requirements.(p 21 ).

According to Justin Feldman(1906) Upton Sinclair’s 1906 novel The Jungle described

unhygienic practices that were common across the U.S. meat industry. The public outcry

following its publication spurred some of the nation’s first food safety legislation. More than a

century later, the United States has made considerable progress on food safety, but foodborne

illness remains a serious public health problem.(p 21 ).

According to the Centers for Disease Control and Prevention (2000), an estimated 48

million people in the United States become sick as a result of foodborne illness each year. Of

those, 130,000 are hospitalized, and 3,000 die as a result of these illnesses.(p 68 ).

According to Doyle, Michael P. et al. (March 2015) ,During the past century, the

microbiological safety of the U.S. food supply has improved; however, many foodborne

illnesses and outbreaks occur annually. Hence, opportunities for the food industry to improve

the safety of both domestic and imported food exist through the adoption of risk-based

preventive measures.(p 49 ).

According to Betty Bekemeier, et al. (Supplement 2, 2015, Vol. 105, No. S2.) In

collaboration with Public Health Practice–Based Research Networks, we investigated

relationships between local health department (LHD) food safety and sanitation expenditures

and reported enteric disease rates. We combined annual infection rates for the common
notifiable enteric diseases with uniquely detailed, LHD-level food safety and sanitation annual

expenditure data obtained from Washington and New York state health departments.(p 18 ).

According to Crim, Stacy M. et al.( 2014) Data from the CDC’s Foodborne Diseases Active

Surveillance Network, which covers approximately 15% of the U.S. population, found no

significant change in the incidence of foodborne illness over the period 2006 to 2013. During

2013, salmonella was responsible for more cases of illness, hospitalizations, and deaths

compared to any other foodborne pathogen.(p 28 ).

Statement of the Problem

This research entitled “FOOD SANITATION” : The Different food handling practices of

selected Pares-pares in Marikina City .

Specifically,this research aims to answer the following questions :

1. How does the local government of Marikina City impose sanitation act an selected

local government ?

2. How did the selected Pares-pares respond on the sanitation act of Marikina City ?

3. What is impact/implication of food handling practices on selected Pares-pares in

Marikina City ?
Scope and Delimitation

The proposed study include only the extent of food handling and Pares-pares

community partners from selected areas : Kalumpang, Parang, SSS, Sports center, TNC

Marikina.

This study will gathered some information in selected area in Marikina City like Bayan,

kalumpang and SSS and to know the different food handling or practices of small business

owner.

Significance of the Study

In this study, the researcher will know the different food practices in selected Pares-

pares in Marikina City and to gathered information on how to sanitize the food.

Local Government :

This study will local government to give information in residents of there area and to amend

law about food sanitation or food practices.

Residents :

This study will help residents who don’t have information on how to sanitize there food and to

give awareness in buying food.

SANITATION”.

DEFINITION OF TERMS :

This research entitled “FOOD SANITATION” defines the following statement

“operationally” for more clariffication about these unfamiliar terminologies towards the full

understanding of this study :