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CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

Introduction

A bakery (a.k.a. baker's shop or bake shop) is an establishment that

produces and sells flour-based food baked in an oven such as cookies, pies,

cakes, bread and pastries. Some retail bakeries are also cafés, serving coffee

and tea to customers who wish to consume the baked goods on the premises.

Bread making is an art which has been practiced from earliest known

times. Baking is a science that relies on a good understanding of the basic

principles of the baking and cooking processes. Though a degree in chemistry

or physics is not a prerequisite for working in the bakeshop, a good

understanding of the everyday science of the kitchen makes for a well-

rounded professional and that is the formula for making classic pastries and

items.

Like all foodservice professionals, pastry chefs and bake shop workers

must have a thorough understanding of sanitation principles and practices; the

threat of transmitting foodborne illnesses is of serious concern to all food

professionals. Providing consumers with well- prepares and safe food is the

primary responsibility of all cooking professionals. Labensky, Mirtel, Damme

(2008)
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Sanitation is the hygienic means of promoting health through prevention

of human contact with the hazards of wastes. Sanitation is one of the main

tools food manufacturers employ to ensure food safety, and it is a subject that

gained prominence in the baking and snack industry because food safety and

recall issues led to many eye-grabbing headlines in recent years.

Food safety and hygiene is very important area in any food industries.

Food factories has to keep basic good housekeeping and hygiene standards

as any lack in this area would result in very poor performance of the

business. This is also important as the consumers are very sensitive to foreign

body complaints or anything which might affect individual health. Unsafe food

handling practices in food service establishments are a major contributor to

the transmission of food-borne illness.

The food service industry has a duty to those they serve to deliver a

product that is free of any potential harm. This is a simple statement to make,

but it is not a simple act to perform and perpetuate. The rules and regulations

for bakery sanitation and food hygiene must be followed and practiced so that

the products being manufactured are safe and clear of any and all hazards.

Bakery owners and their employees must follow the food safety and sanitation

laws that have been set. They must learn and adhere to these laws. The

Hazard Analysis Critical Control Point (HACCP) system and the Sanitation

Standard Operating Procedures (SSOPs) are systems that have been

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established to provide the basic understanding and the practical execution of

these laws necessary for a safe food product and a safe food-producing

environment. Suas, M. (2009)

In a food establishment, although the food service manager is mainly

responsible for ensuring safety to employees and customers, everyone must

be aware of guidelines to maintain a safe working place and serve quality

foods that are safe to eat. Thus, the maintenance of safe and sanitary food,

water, and environment is a constant challenge that needs education and

training. Everyone must be aware that safety factor is a subsystem that

permeates in all food flow activities of a food service system. Perdigon,

Claudio, Chavez (2006)

Failure to protect the safety of food leads to a decline in consumer

confidence in the safety of many food products and threatens the economic

vitality of agricultural industries through economic relationships. Thus, the

need to evaluate economic losses associated with food safety problems and to

develop strategies to improve food safety throughout the supply chain has

become a concern for both the government and agricultural industries. As a

consequence, many programs have been developed by industry organizations

or government agencies to reduce the risk of food contamination. Individual

growers have also responded to increased concerns about foodborne illness

by implementing food safety improving activities.

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Theoretical Framework

Predisposing, Enabling and Reinforcing Factors

How does one systematically consider the myriad ways in which the

ecological context might shape behavior? The PRECEDE-PROCEED model is

a health promotion planning framework designed to systematically incorporate

individual and ecological influences on health behavior (Green & Kreuter

1999). Figure 1 illustrates the application of one aspect of this model to the

identification of factors influencing safe food handling behaviors in retail food

establishments. Safe food handling behaviors are behaviors during the food

preparation process that reduce the risk for transmission of food-borne illness:

avoiding working while sick, proper handwashing, prevention of cross-

contamination, proper reheating, holding, and cooling of food (FDA 2004). In

this paper, we will focus on these worker behaviors as the outcomes

influenced by predisposing, enabling, and reinforcing factors.

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Conceptual Framework
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Predisposing factors

- Knowledge about causes and perceived risk of food-borne illness

- Perceived control and self-efficacy over safety practices

Predisposing factors refer to antecedents of behavior that provide the

rationale or motivation for engaging in that behavior. For example,

predisposing factors could include knowledge about health or safety

behaviors, beliefs about the levels of risk, beliefs about one’s self-efficacy in

performing the behavior, and intentions to engage in the behavior in the future.

Enabling factors

- Safe food handling instructions at initial employment

- Exposure to food safety training

- Development of food safety procedures and protocols

- Availability of appropriate equipment and physical space

- Work pace

- Worker literacy and language skills

Enabling factors are those antecedents that make it easier for

motivated individuals to engage in the behavior. Enabling factors involve the

availability and accessibility of resources necessary for the behavior to be

realized.
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Reinforcing factors

- Management’s attitudes toward food handling practices

- Management’s enforcement of food handling practices

- Management incentives concerning food handling practices

- Coworkers’ attitudes toward food handling practices

-Job stress and organizational justice

Reinforcing factors are elements that appear subsequent to the

behavior and provide continuing reward or incentive for the behavior to

continue. These would include social support, peer influence, organizational

policies, and so on.

In summary, ‘‘predisposing factors . . . provide the rationale or

motivation for the behavior, enabling factors . . . allow aspiration to be realized,

and reinforcing factors . . . provide the continuing reward, incentive, or

disincentive for the behavior’’ (Dedobbeleer & German 1987; p. 863).

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Statement of the Problem

This study aims to assess the safety and sanitation procedures of

bakery personnel in selected bakeries along PUP Manila and propose an

action plan for it.

. Specifically, it seeks to answer the following questions:

1. How do the customers assess the safety and sanitation practices in

selected bakeries along PUP Manila in terms of the following?

1.1 Food Service and Personnel’s Hygiene

1.2 Sanitation in Facilities and Safety Procedures

1.3 Utensils and Equipment Handling

2. Based on the interview with the owners, what are the problems

encountered of the selected bakeries?

3. Based on the result of the study what action plan could be recommended to

remedy the present situation?

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Scope and Limitation of the Study

The study was conducted to assess different bakeries in PUP Manila in

terms of food sanitation during the school year 2017-2018.

On the other hand, this study will focus on sanitation practices of the

establishments as to food service and personnel’s hygiene, sanitation in

facilities and safety practices and utensils and equipment handling.

Customers in selected bakeries including students both from PUP and

EARIST, as well as professors, staffs of PUP Hasmin and other customers of

selected bakeries will be taken as respondents.

The output of the study depends upon the observation of the

respondents, implementation of sanitation guidelines and the success of the

action plan.

Significance of the Study

The goal of this study is to assess the safety and sanitation

procedures of bakery personnel in selected bakeries along PUP Manila.

This study will be significant to the following:

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To the Customers

This study will serve as a guide for customers so that they will be aware

of how bakeries around PUP Manila prepare their food and they will gain

knowledge about the different practices that the owners of the bakeries are

implementing. They will be aware if the foods that were produced are safe.

To the Bakery Owners

This will guide the owners on what to enhance on their implemented

sanitation practices. So that they can prevent complains and improper

preparation of food that may cause food borne illnesses to their customers.

To the HRM Students

This study will help students to be aware of the different guidelines in

proper sanitation procedures that they may use in the field of Hospitality

Industry.

To the School Administrators

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This study will provide information in better understanding of food

safety, sanitation, and hygiene. Thus, the school administrator may gain

additional knowledge regarding hygienic practices and sanitation guidelines to

prevent food contamination, food spoilage and food poisoning.

To the Researchers

This study will help the researchers to accomplish their subject

requirements. This will serve as a foundation of knowledge, as to learn and

understand on how sanitation procedures and hygienic practices have an

important role in a food service industry.

To the Future Researchers

Other researchers and future researchers can benefit from the study as

a basis for their study regarding the food safety and sanitation topic that will

also greatly help the academe.

Definition of Terms

The following terms are defined operationally and lexically to provide a

common frame of reference.

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Baking. Baking is a method of cooking food that uses prolonged dry

heat, normally in an oven, but also in hot ashes, or on hot stones. The most

common baked item is bread but many other types of foods are baked.

Foodborne Illness. Foodborne illness (also foodborne disease and

colloquially referred to as food poisoning) is any illness resulting from the food

spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that

contaminate food, as well as toxins such as poisonous mushrooms.

Food Contamination. Food contamination refers to the presence in

food of harmful chemicals and microorganisms which can cause consumer

illness.

Food Service Industry. Food service industry defines those

businesses, institutions, and companies responsible for any meal prepared

outside the home. This industry includes restaurants, school and hospital

cafeterias, catering operations, and many other formats.

HACCP. HACCP stands for Hazard Analysis and Critical Control

Points. This is a preventative food safety system in which every step in the
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manufacture, storage and distribution of a food product is scientifically

analyzed for microbiological, physical and chemical hazards.

Hazardous. Hazardous is something that is dangerous, especially to

people's health or safety.

Permeate. Permeate is to spread through something and be present in

every part of it.

Safety. Safety is the state of being "safe", the condition of being

protected from harm.

Sanitation. Sanitation means promoting of hygiene through the

prevention of human contact with hazards of wastes especially faeces, by

proper treatment and disposal of the waste, often mixed into wastewater.

These hazards may be physical, microbiological, biological or chemical agents

of disease.

SSOP. SSOP stands for Sanitation Standard Operating Procedures,

the common name given to the sanitation procedures in food production plants
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which are required by the Food Safety and Inspection Service of the USDA

and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010.

CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the local and foreign related literature and studies

in support to the concepts presented in this study, which could give additional

information to the study.

Related Literature

Foreign Source

A baker is an individual who prepares specialty items such as breads,

cakes, pastries and additional baked goods for the public to purchase and

consume. The baker has a wide range of additional activities to engage in as

well in order to further their baking abilities.

Most bakers learn their skills through long-term on-the-job training,

typically lasting 1 to 3 years. Some employers may provide apprenticeship

programs for aspiring bakers. Bakers in specialty bakery shops and grocery
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stores often start as apprentices or trainees and learn the basics of baking,

icing, and decorating. They usually study topics such as nutrition, sanitation

procedures, and basic baking. Some participate in correspondence study and

may work toward a certificate in baking.

In manufacturing facilities, commercial bakers learn how to operate and

maintain the industrial mixing and blending equipment that is used to produce

baked goods. They also learn how to combine ingredients and how

temperature and humidity affect ingredients and the baking process.

Some bakers learn their skills through work experience related to

baking. For example, they may start as a baker’s assistant and progress into a

full-fledged baker as they learn baking techniques.

Wiederoder (2013) mentioned that, cleaning and sanitation of

production surfaces and equipment plays a critical role in lowering the risk of

food borne illnesses associated with consumption of fresh-cut produce.

Hygiene is the chief concern of all personnel dealing with food and food

processing. Failure to maintain strict sanitary conditions has been the main

reason for serious commercial setbacks in the food industry. The objective of

cleaning is the removal of dirt. Dirt or soil has been defined as ‘substance in

the wrong place’. Disinfection refers to the destruction of microorganisms.

Sanitation is the maintenance of hygienic conditions through cleaning,

disinfection and preventive management. In a food processing facility, the

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objects subjected to cleaning include raw materials, transport vehicles,

processing equipment, contact surfaces, packaging materials, employees,

buildings, storage areas, water, air, and gaseous emanations. Berk, (2013)

As studied by Holah (2014), with respect to food and operative safety,

cleaning and disinfection (sanitation) ranges from the cosmetic, through good

housekeeping and the prevention of slips and trips, to maintaining the quality

control of subsequent product batches and to the absolute practical measures

for controlling the cross-contamination of allergens and pathogenic

microorganisms. As such, the hazard/s that the sanitation program is designed

to control must be understood and the greater the risk of the hazard/s, the

more thought is required as to the program’s design and management. This

reviews the principles of sanitation including sanitation methods, procedures

and chemicals, and the management of sanitation including cleaning

schedules, validation, monitoring and verification of sanitation program

performance and management responsibilities.

US Department of Health and Human Services indicated that, Personal

Hygiene is the act of cleansing hands by applying water and soap, and drying

them thoroughly. This process gets rid of dirt and germs. Every hand washing

stage is important and effectively contributes to soil removal and reduction of

microorganisms that can cause illness.

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Hand washing reduces the spread of pathogenic microorganisms that

are transmitted through food. The hands of food employees can be colonized

with microorganisms such as Staphylococcus aureus or contaminated with

organisms from human fecal material, such as Norovirus, Shigella spp., and

etc. These and other pathogenic microorganisms can get on the hands from a

number of sources and then move from hands to food during preparation and

service.

An infected food employee and/or food employees with unclean hands,

and exposed portions of arms or fingernails, can contaminate food. If a

consumer eats contaminated food, foodborne illness may result.

Every food employee should clean their hands after engaging in

activities that contaminate the hands and:

 When entering a food preparation area;

 Before putting on clean, single-use of gloves for working with food and

between glove changes;

 Before engaging in food preparation;

 Before handling clean equipment and serving utensils;

 When changing tasks and switching between handling raw foods and

working with ready-to-eat foods;

 After handling soiled dishes, equipment, or utensils;

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 After touching bare human body parts, parts other than clean hands,

and exposed portions of arms;

 After using the toilet; and

 After coughing, sneezing, blowing the nose, using tobacco, eating, or

drinking.

It is important to remove germs from hands and ensure hands are as clean

as possible. Thorough hand washing with warm water, the recommended

amount of soap as indicated by the manufacturer, and proper hand drying

are essential to reduce the possibility of hands transferring microorganisms

to food.

When hands are contaminated, effective hand washing practices may

not be enough to prevent the transmission of transient pathogens from the

hands to foods.

Local Source

The baking industry is still a significant part of the Philippines' economy,

making up 20.3 percent of manufacturing industries in 2010 according to a

government census. Food manufacturing in general is still the Philippines'

most dominant industry and accounts for over 40 percent of the country's total

manufacturing output. Unlike many neighboring countries whose factories are

foreign-owned, the majority of food processing businesses are locally-owned

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and several are family businesses. Many foreign businesses are now using the

Philippines as a gateway to break into the Asian markets. This is partly due to

the number of skilled food workers in the country and partly due to its proximity

to other Asian markets.

The art of baking is a treasure trove of knowledge. To become really

good at it, first and foremost, you need a deeper understanding of the process

that goes along with it. This means getting into the technical aspect of baking

where you learn the function of ingredients, and its accompanying chemical

reactions — knowing how gluten in flour changes the texture of dough, or how

eggs add protein, and create structure when making bread. Bread making can

be intimidating, and understandably so. It’s not exactly a piece of cake, but it

isn’t the impossible either.

Lizada (2007) in her study revealed that, rapid urbanization, increased

demand for convenience food, new processing and handling technologies,

immune –compromised and susceptible populations and emerging pathogens,

among others, point to the need for an effective national food safety program

in the Philippines. The study discusses issues surrounding food safety in the

country, including recent developments that emphasize the need to assure

food safety, trade issues, the scientific basis of food safety measures and the

Philippine commitment to food safety. It finds that although Philippine

legislation and related issuance provide for various aspects of food safety and
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the numbers of agencies involved have led to overlaps and gaps in the

implementation of this program. The author proposes constituting an interim

Task Force on food safety, ensuring that the ongoing rationalization of relevant

agencies adequately address food safety, strengthening consumer education

programs towards effective consumer advocacy for food safety, and ensuring

the good complementation of mandatory and voluntary food safety measures.

According to Sanitation Standard inspection of Food Establishment The

First Schedule, Construct of Premises:

A. Floors:

1. Kept clean; no sawdust used

2. Concrete, other impervious materials; easily cleaned materials,

resistant to wear and corrosion

3. All angles between floors and walls rounded off to height of not less

than 3 inches from the floor

4. Adequately graded and drained

5. Other covering approved by DOH

6. Exterior walking and surfaces properly surfaced

7. Mats and duck boards cleanable, removable and clean.

B. Walls:

1. Internal surfaces, smooth, even, non-absorbent, cleanable

2. Constructed of dust-proof materials

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3. Walls subject to wetting or splashing: impervious, non-absorbent

materials, height not less than 4.79 inches from the floor

4. Painted light color; other wall finish approved by DOH

5. All wall attachment/decoration clean.

C. Ceiling:

1. Dust-proof and washable

2. Smooth, non-absorbent; light colored

3. All ceiling attachment/decoration clean.

D. Lighting:

1. Intensities of illumination measured 30 inches from floor

2. Lighting reasonably free from glare; no shadows

3. Other artificial light source approved by DOH

E. Ventilation:

1. Rooms reasonably free from steam, condensation, odors, fumes,

smoke and impurities; relative humidity-60%, temperature-80℉

2. Systems comply with fire prevention, pollution/nuisance

requirements.
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Foreign Source

In this field, work experience typically is more important

than a standard general education. Thus, bakers usually are not

required to have a college degree. Training is often done in a

work setting. However, if you want to pursue a formal education,

programs may be available at technical or culinary schools.

Extensive training and apprentice work may be necessary

for entry level positions and a relevant certificate or an

associate's degrees program is often available. Additionally, the

Retail Bakers of America offers four levels of voluntary

certification and 4 -8 years’ experience necessary for ce rtification.

Bakers should be good with math, be detail -oriented, have

familiarity with equipment, and possess physical stamina since

they'll be standing for long periods of time and lifting heavy

objects.

According to Become a Baker Career Information an d

Requirements; Retrieved from

http://study.com/articles/Become_a_Baker_Career_Information_an

d_Requirements.html, there are steps on how to become a Baker:

Step 1: W ork as an Apprentice

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Before becoming a professional, aspiring bakers must

acquire experience. One option is to participate in an

apprenticeship program to learn the skills, such as the best

practices for measuring, preparing, and food safety, under

professional supervision at restaurants, hotels or bakeries while

also participating in more fo rmal classes. W hile a college degree

is generally not necessary, apprenticeship programs available

through technical or community college programs often result in

an associate degree or certificate.

Bakers often utilize industrial machines, including blen ders

and mixers, so it's a good idea to learn how to use such

equipment while working with experienced bakers or by taking

courses that cover the basics of commercial equipment operation.

Additionally, the way food is prepared is very important. If

ingredients have gone bad, or if they're not handled properly,

consumers can get sick. W hile working at an apprenticeship,

potential bakers should take note of proper food handling

methods. Students can also take a sanitation course, which could

be useful when seeking certification.

Step 2: Learn to Operate a Business

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Some bakers choose to open their own businesses. Some

colleges and universities offer associate degree programs in small

business or entrepreneurship that can teach students to operate

their own businesses. Another option for prospective bakery

owners is to take courses in small business management through

a continuing education program. In these courses, students

typically learn about marketing strategies, business plans, and

product costs. Aspiri ng business owners also need to know how to

manage inventory and keep track of finances.

Step 3: Earn Certification

Certification is not required by most employers, but it can

help bakers stand out from the competition. The Retail Bakers of

America (RBA) offers certification options for different levels of

bakers, including Certified Journey Baker (CJB), Certified Baker

(CB) and Certified Master Baker (CMB). The CJB, Certified

Journey Baker, is for those just starting out, the CB, Certified

Baker, is for those who have some work experience, and the

CMB, Certified Master Baker is intended for highly experienced

bakers. Individuals seeking CB or higher credentials need to have

completed a sanitation course. A Certified Decorator (CD)

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designation is also avai lable for those who primarily work with

sweet baked goods. The RBA notes that job prospects and income

could be greater for certified bakers.

After four years of work experience, bakers are qualified to

take the exam to become a CB, and after eight years of full-time

work and professional development training, they can apply to

become a CMB, Certified Master Baker. Bakers should keep on

top of certification and move up to the next level after fulfilling

minimum requirements in order to showcase their adva nced skills.

Step 4: Acquire Additional Experience

The primary way to move up and advance as a baker is to

gain work experience. Many bakers start off as baker's assistants

and progress as they learn the techniques and skills necessary to

manage a bakery or create high -quality products.

Aspiring bakers need experience, often acquired through an

apprenticeship, which might result in a certificate or an

associate's degree. The role of a baker is an extremely important

one, especially with regard to the cul inary arts. There are many

different items which a baker creates and the duties and

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responsibilities of this individual go far beyond the oven. A baker

has many daily job duties which must be completed in order to

make their occupation a success.

There are certain attributes and traits that all bakers should

possess to enable them to do their job to the best of their ability.

The first trait which all bakers should have is good planning skills.

Since baking is something which can be involved and time -

consuming at times, having excellent planning skills will help to

make the daily operatio ns go that much more smoothly.

Another good trait for bakers to possess is time

consciousness. Those who are timely in nature are ones that will

take heed of time constra ints and effectively execute fulfilling

their orders in a timely manner.

Bakers should also have the positive attribute of

creativeness. There are many individuals who can bake certain

items yet do not have the creativeness that it takes to be a baker.

Bakers need to be creative and come up with new recipes that will

wow and impress customers new and old.

Good organizational skill is another positive trait for bakers

to possess. Since an organized kitchen may equate with the

highest level of productiven ess, it is important for bakers to have

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this attribute. Being organized will enable the baker to focus on

tasks at hand in an orderly manner.

Bakers are individuals who should also be perceptive in

nature. Having perceptiveness will enable a baker to kno w exactly

what the masses want with regard to baked goods and produce

goods which are above and beyond the expectations of the

general public. A baker may help in this manner by asking for

opinions of regular customers to see what they think of certain

baked good items that are for sale.

Individuals who are bakers should also be exact in nature.

By this, it is meant that bakers should know what type of recipes

take which ingredients and how much of each ingredient is

needed to complete a recipe. Since the re are a lot of

measurements involved in baking, it is important that the baker is

exact when measuring ingredients and preparing the correct

amount of quantities for sale to the public.

Lastly, bakers should also be good leaders. As they will

most likely have individuals working with them as assistants, they

will need to be able to adequately express their wishes to the

assistants. In addition, bakers need to be there for their

subordinates so that their assistants can ask advice of them

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whenever they ne ed to do so. Since one little mistake could ruin

the finished product, having a baker who is a good leader will help

to bypass some of these issues.

Local Source

As eloquently stated by Nario Et al. (May 2007), food

service despite of its complexity and diversity, is one of the

fastest growing industry in the country. Most industry may suffer

economic instability but food service industry remains as one of

the most tremendous business wh ich proves that food is a basic

need of Filipinos. Since the restaurant food is identified as part of

the problem every employee in the restaurant has the

responsibility to improve sanitary eating condition for guest.

Improper food and utensil handling can lead to contamination and

then food-borne illness, hurt the reputation of a restaurant or

close the restaurant permanently.

According to Castro (2013), Food is the source of

nourishment of people enabling them to perform activities of daily

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living. It is one of the physiologic needs of every individual and it

should be sustained for survival. Regardless of economic status,

food is considered part of life and man will do all means just to

satisf y the hunger without understanding the appropriateness of

the food preparation. Food sanitation is a series of protocols

which are designed to prevent contamination of food, keeping it

safe to eat. Numerous nations have specific laws in place

concerning food sanitation, along with lengthy lists of

recommendations f ro m public health agencies. The key to food

sanitation is keeping food safe and clean, with all of the handlers

observing personal hygiene to avoid introducing harmful elements

to food, and complying with food sanitation recommendations

concerning safe holdi ng temperatures for food, safe cooking

temperatures, sterilization of cutting boards and other implements

so forth.

The rapid change in eating habits of the Filipinos in the food

establishments particularly those in the urban centers increases

the risk of the segment of the population to foodborne infection

due to unsanitary handling preparation of food (PHN 2007). Food

facilities and equipment must be constructed and be maintained to

ensure that they can be effectively cleaned and sanitized all the
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time. The removal of all food materials is critical. This means

preventing bacterial increase, survival, growth, and reproduction.

This includes product and non -product contact surfaces. Hygiene

during handling and cooking of foods should be.

FAO reports mentioned, the food industry offers a significant

amount of employment, often to persons with little education and

training and that foods have significant nutritional implications

(nutritional balanced diets, sufficient in quantity and presenting

options for variety and choice) for consumers, particularly from

middle and low-income sectors of the population who depend

heavily on them.

As mentioned by the Entrepreneur Philippines Magazines

(2009) as sited from Competitiveness of Food Cart Business in

Mandaluyon g City, Philippines, one requirement is that

organization establish implement and maintain prerequisite

programs to assist in controlling food safety hazards. The

standard detailed requirements specified in PLS ISO 22000 clause

7.2.3 are shown below:

a. Construction and layout of buildings and associated

utilities
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b. Layout of premises, including work space and employee

facilities

c. Supplies of air, water, energy, and other utilities

d. Supporting services including waste and sewage disposal

e. Sustainability of equipmen t and its accessibility for

cleaning , maintenance and preventive maintenance

f. Management of purchased materials

g. Measures for prevention of cross - contamination

h. Cleaning and sanitizing

i. Pest control; and

j. Personal hygiene, in addition, the standard adds othe r

aspects which are considered relevant to manufacturing

operations and consumer awareness, and food defense,

bio vigilance and bio terrorism

Synthesis of Related Literature and Studies

The studies and articles listed above serve as additional

information and knowledge related to this study. It aids in

understanding more the different risk and possible solutions in the

problems in sanitation practices of personnel of bakeries around

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PUP Manila. These would also serve as sources of information in

terms of sanitation practices.

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CHAPTER 3

RESEARCH METHODOLOGY

This chapter covers the research design and methodology including

population and sampling, the instrument used and the data gathering

procedure.

Research Design

In this study, Descriptive Research will be utilized to determine the

sanitation practices of (how many) bakeries around PUP Manila.

This study used the descriptive type of research. The main objective of

this method is to present facts and make some type of comparison, contrasts,

and correlation sometimes. In carefully planned and orchestrated descriptive

researches, cause-effect relationships may be established to some extent.

The data from a descriptive survey was used as the basis for the influence that

may aid in solving practical problems (Vega, 2004).

According to Gay (1987), the descriptive method helps to provide

answers to the question of who, what, when, where and how –which is

associated with a particular research problem.

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A descriptive study cannot absolutely ascertain answers to why. It is

used to acquire information concerning the current status of the phenomena

and to describe “what exists” with respect to variables or conditions in a

situation. Naturalistic observation is the method in doing a descriptive

research. It observes and records the given behavior in its natural environment

without impacting or influencing it.

The greatest advantage of this research method is the ability to witness

the behavior of the subject in the natural settings. On the other side, the

presence of the researcher in the environment can also change the behavior

of the subject. Thus, it makes it difficult to have a valid observation, and may

only result to a proposed action plan in order to solve a particular problem.

Population and Sampling Technique

The researchers used convenience sampling to select the respondents,

and all of them are composed of customers in selected bakeries including

students both from PUP and EARIST, as well as professors, staffs of PUP

Hasmin and other customers of selected bakeries.

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Respondents of the Study

The respondents are customers in selected bakeries including students

both from PUP and EARIST, as well as professors, staffs of PUP Hasmin and

other customers of selected bakeries. The respondents will be needed for the

study regardless of their age, gender and status of the person. The

researchers acted as customers and waited until the customers finished

buying their breads. Afterwards, they were asked to answer the questionnaire.

The questionnaires were answered accordingly by using sets of

questions to avoid conflicting series of feedbacks from the respondents.

The illustration presents the demographic profile of the respondents of

the study in terms of age, gender and educational background.

Table 1 presents the frequency and percentage distribution of

respondents according to age.

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Table 1

Frequency and Percentage Distribution of Respondents According to Age

Age Frequency Percentage

15-20 47 47%
21-25 10 10%
26-30 3 3%
31-35 11 11%
36-40 12 12%
41 and above 17 17%
TOTAL 100 100%

Table 1 shows the frequency and percentage distribution of respondents

according to age. 47 or 47% of the respondents are 15-20 years old, 10 or

10% of the respondents are 21-25 years old, 3 or 3% of the respondents are

26-30 years old, 11 or 11% of the respondents are 31-35 years old, 12 or 12%

are 36-40 years old, and 17 or 17% of the respondents are 41 years old and

above.

Table 2 presents the frequency and percentage distribution of

respondents according to gender.

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Table 2

Frequency and Percentage Distribution of Respondents According To Gender

Gender Frequency Percentage

Female 53 53%
Male 47 47%
TOTAL 100 100%

Table 2 indicates the frequency and percentage distribution of respondents in

terms of gender. 53 or 53% of the respondents are female and 47 or 47% of

the respondents are male.

Table 3 presents the frequency and percentage distribution of

respondents according to educational background.

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Table 3

Frequency and Percentage Distribution of Respondents According To

Educational Background

Educational Background Frequency Percentage

PUP 35 35%
EARIST 35 35%
Not A Student Anymore 30 30%
TOTAL 100 100%

Table 3 depicts the frequency and percentage distribution of respondents in

terms of location. 35 or 35% of the respondents are from PUP, 35 or 35% of

the respondents are from EARIST, and 30 or 30% of the respondents are not

a student anymore.

Research Instrument

In order to gather the necessary data needed in this study, the

researchers used a questionnaire, consisting of two parts.

First is the profile of the respondents. This sought to gather data on the

demographic characteristics of the respondents. While the second part will be

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modified to determine the competencies applied by the university and

preferences and the observance of the respondents.

Data Gathering Procedures

To gather needed information and to support the study, the researchers

will follow the following steps:

First, the researchers will construct the questionnaires related to the

statement of the problem to be checked by a Professor.

Second, in separating comments and suggestions, the researchers

revised the items in the questionnaires based on the adviser’s assessment

and approval.

Third, ask permission to from PUP to allow the researchers conduct the

study. Afterward, distribute the questionnaires to the respective respondents.

And lastly, retrieval of the questionnaires and synthesize the data. Then

tabulate and statistically prepare the data, after which analyzed and

interpreted the results of the survey.

Statistical Treatment of the Data

After the data are gathered from primary resources, the researchers

have individually checked and sorted out each document. Having ensured that

each questionnaire is accomplished, the data from the instruments retrieved

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are then tallied, frequency counted and tabulated. This data will be analyzed,

interpreted and statistically treated for the drawing conclusions.

Frequency and Percentage. This tool is used to analyze the

arrangement of values in the given group or sample. This is use to determine

the percentage of the response of the respondents.

Frequency. This is use in quantifying the number of respondents

according to the variable of this study. Meanwhile, the percentage always

indicates the ratio or proportion regularly.

Percentage. This uses two or more magnitudes to determine the

relationship. This applies in processing the personal characteristics.

Percentage – this shows the proportional relationship between two

magnitudes and the relationships of part to its whole. The formula for

this is:

P = f/N x 100

Where: P = percentage distribution of response

f = frequency of response

N = number of respondents

Weighted Mean – instead of each of data points contributing equally to

the final average, some data points contribute more than the others. The

formula for this is:

Xw= Σfw/N
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Where:

f= frequency

W= weighted mean

N= Sample size

The 5 Point Likert-Scale was utilized to describe the assessment of the

respondents of selected bakeries along PUP Manila. The scales of statistical

values adopted in this study will be as follows:

Scale Range Verbal Interpretation

5 4.20-5.00 (E) Excellent

4 3.40-4.19 (AB) Above Average

3 2.60-3.39 (A) Average

2 1.80-2.59 (F) Fair

1 1.00-1.79 (P) Poor

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CHAPTER 4

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

Sub-problem No. 1: How do the customers from PUP, EARIST and

customers that are not studying anymore assess the safety and

sanitation practices in selected bakeries along PUP Manila in terms of:

1.4 Food Service and Personnel’s Hygiene

The assessment of the respondents on food service and personnel’s

hygiene is presented in Table 4.

Table 4

Not
PUP EARIST Studying Composite
Indicators Anymore
WM VI WM VI WM VI WM VI
1. The bakery ensures that all
bread is covered with against all 3.63 VG 3.74 VG 3.93 VG 3.77 VG
sorts of contaminants.
2. The bakery personnel minimize
bare-hand contact with bread. 3.63 VG 3.63 VG 4.20 E 3.82 VG

3. The personnel is wearing

hairnets and other hair 3.57 VG 2.86 G 4.00 VG 3.48 VG
restraints.
4. The personnel is wearing
aprons and disposable gloves. 3.69 VG 2.71 G 4.23 E 3.54 VG
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5. The bakery has a sanitary

permit that is easily seen by the 4.26 E 3.63 VG 3.90 VG 3.93 VG
customers.
___________________________________________________________________________

Overall Weighted Mean 3.76 VG 3.31 G 4.10 VG 3.71 VG

___________________________________________________________________________

Legend:

4.20 - 5.00 Excellent (E)

3.40 - 4.19 Very Good (VG)

2.60 - 3.39 Good (G)

1.80 - 2.59 Fair (F)

1.00 - 1.79 Poor (P)

The respondents from PUP rated the bakeries “Very Good” in most of

the indicators of food service and personnel’s hygiene except for the item

stating “the bakery has a sanitary permit that is easily seen by the customers”

which they rated as “Excellent” with obtained mean values of 3.63, 3.63, 3.57,

3.69 and 4.26, respectively with an overall mean of 3.76 verbally interpreted

as “Very Good.”

On the other hand, the respondents from EARIST rated the bakeries

“Very Good” in most of the indicators of food service and personnel’s hygiene

except for the items stating “the personnel is wearing hairnets and other hair

restraints and the personnel is wearing aprons and disposable gloves” which

they rated as “Good” with obtained mean values of 3.74, 3.63, 2.86, 2.71 and

3.63, respectively with an overall mean of 3.31 verbally interpreted as “Good.”

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Lastly, the respondents that are not studying anymore rated the

bakeries “Very Good” in most of the indicators of food service and personnel’s

hygiene except for the items stating “the bakery personnel minimize bare-hand

contact with bread and the personnel is wearing aprons and disposable

gloves” which they rated as “Excellent” with obtained mean values of 3.93,

4.20, 4.00, 4.23 and 3.90, respectively with an overall mean of 4.10 verbally

interpreted as “Very Good.”

This shows that when it comes to food service and personnel’s hygiene,

the bakeries are very good but have to improve to make sure that they are

clean enough especially when it comes to their personnel and to better serve

the customers.

According to Katz (2013), proper employee education and training, as

well as monitoring and recordkeeping by management of clean and sanitation

tasks, also are important, but while procedures and training can be put in

place, their effectiveness depends on how they are enforced. Employee

hygiene also contributes to food safety .Employees have to wear protective

clothes where ever they come in direct contact of food .It covers heads ,

clothes and shoes , gloves .Visitors to any food factory has to be asked to

follow the food safety procedures . Includes washing hands. Wearing

protective covers to the shoes etc. Food handlers should not be allowed to

wear accessories like rings, any ornaments or accessories.

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1.5 Sanitation in Facilities and Safety Practices

The assessment of the respondents on sanitation in facilities and safety

practices is presented in Table 5.

Table 5

Not
PUP EARIST Studying Composite
Indicators
Anymore
WM VI WM VI WM VI WM VI
1. The bakery’s lightings
are all working and free 3.86 VG 3.46 VG 4.27 E 3.86 VG
from dust.
2. The bakery has sufficient
space for personnel and 3.63 VG 3.49 VG 3.57 VG 3.56 VG
customers.
3. The bakery has garbage 3.94 VG 3.63 VG 3.83 VG 3.80 VG
containers.

_________________________________________________________________________

Overall Weighted Mean 3.81 VG 3.53 VG 3.89 VG 3.74 VG

_________________________________________________________________________

On sanitation in facilities and safety practices, the respondents from

PUP rated all of the indicators “Very Good” with obtained mean values of 3.86,

3.63 and 3.94, respectively with an overall mean of 3.81 verbally interpreted

as “Very Good.”

Likewise, the respondents from EARIST rated all of the indicators “Very

Good” with obtained mean values of 3.46, 3.49 and 3.63, respectively with an

overall mean of 3.53 verbally interpreted as “Very Good.”

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In general, the respondents that are not studying anymore rated the

bakeries “Very Good” in most of the indicators on sanitation in facilities and

safety practices except for the item stating “the bakery’s lightings are all

working and free from dust” which they rated as “Excellent” with obtained

mean values of 4.27, 3.57and 3.83, respectively with an overall mean of 3.89

verbally interpreted as “Very Good.”

This shows that though there are some areas that would be improved

the respondents still perceived that the facilities of the bakeries, in general, are

very good.

Food facilities must be constructed and be maintained to ensure that

they can be effectively and efficiently cleaned and sanitized all the time.

Castro, (2013)

1.6 Utensils and Equipment Handling

The assessment of the respondents on utensils and equipment

handling is presented in Table 6.

Table 6

Not
PUP EARIST Studying Composite
Indicators
Anymore
WM VI WM VI WM VI WM VI
1. The utensils of the
bakery are free from all 3.91 VG 3.51 VG 4.13 E 3.85 VG
traces of stains and
soap/detergent.
2. The equipment that the 4.14 VG 3.49 VG 4.13 VG 3.92 VG
bakery uses is/are
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properly cleaned and

free from dust.
3. The bakery uses proper
utensils while serving 4.29 E 3.46 VG 4.13 VG 3.96 VG
bread.

_________________________________________________________________________

Overall Weighted Mean 4.11 VG 3.49 VG 4.13 VG 3.91 VG

_________________________________________________________________________

On utensils and equipment handling, the respondents from PUP rated

the bakeries “Very Good” in most of the indicators of utensils and equipment

handling except for the item stating “the bakery uses proper utensils while

serving bread” which they rated as “Excellent” with obtained mean values of

3.91, 4.14 and 4.29, respectively with an overall mean of 4.11 verbally

interpreted as “Very Good.”

Meanwhile, the respondents from EARIST rated all of the indicators

“Very Good” with obtained mean values of 3.51, 3.49 and 3.46, respectively

with an overall mean of 3.49 verbally interpreted as “Very Good.”

Overall, the respondents that are not studying anymore rated the

bakeries “Very Good” in most of the indicators of utensils and equipment

handling except for the item stating “the utensils of the bakery are free from all

traces of stains and soap/detergent” which they rated as “Excellent” with

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obtained mean values of 4.13, 4.13 and 4.13, respectively with an overall

mean of 4.13 verbally interpreted as “Very Good.”

This shows that when it comes to utensils and equipment handling it is

no question that these bakeries are doing their job correctly and keeping the

utensils and equipment clean when serving bread to customers.

According to Shuman.com, all utensils need to be cleaned in regular

intervals for any contamination due to material decay. Bands and crates to be

cleaned in regular intervals to maintain the hygiene of the equipment.

Summary

The summary of the assessments on the safety and

sanitation practices of bakeries along PUP Manila is

presented in Table 7.

Not
PUP EARIST Studying Composite
Criteria
Anymore
WM VI WM VI WM VI WM VI

1. Food Service and Employee

3.76 VG 3.31 G 4.10 VG 3.71 VG
Hygiene

2. Sanitation in Facilities and Safety

3.81 VG 3.53 VG 3.89 VG 3.74 VG
Practices

3. Utensils and Equipment Handling 4.11 VG 3.49 VG 4.13 VG 3.91 VG

Overall Weighted Mean 3.89 VG 3.44 VG 4.04 VG 3.79 VG

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Looking at the summary table, the respondents from PUP rated the

food service and employee hygiene as very good (WM=3.76), sanitation in

facilities and safety practices (WM=3.81), and utensils and equipment

handling (WM=4.11).

However, the respondents from EARIST PUP rated the food service

and employee hygiene (WM=3.31) as good, sanitation in facilities and safety

practices (WM=3.53) and utensils and equipment handling (WM=3.49) as very

good.

Nonetheless, the respondents that are not studying anymore rated the

food service and employee hygiene as very good (WM=3.71), sanitation in

facilities and safety practices (WM=3.74), and utensils and equipment

handling (WM=3.91).

Therefore, they rated utensils and equipment handling 3.91, rank 1;

sanitation in facilities and safety practices, 3.74, rank 2; and food service and

employee hygiene, 3.71, rank 3, respectively with an overall grand mean of

3.79 verbally interpreted as “Very Good”.

This shows that though there are some areas that would be improved

the respondents still perceived that the bakeries safety and sanitation

practices, in general, is very good.

Sub-problem No. 2: Based on the interview with the owners, what

are the problems encountered of the selected bakeries?

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In most develop country we can see there are much small and medium

type of bakery business running compare to big or large bakery production.

Bakery business were grouped in food and beverage (F & B) industries. In

present time, this economy catastrophe doesn't hurt much for F & B industries.

It almost doesn't give any effect at all. Why? First of all when it comes to

something about food or daily needs or services, government will try their best

to keep it at low price so people still can get it. People do eat every day, no

matter how hard the economy be, they still need to eat. Can you imagine if

one day when you go to the market and there is no bread or the price is too

high that you can't afford to buy? This will cost unrest among the people and

will causes much more problem to the government.

One owner said that, one of the main problems they encounter is that

small bakeries only has low income and expensive ingredients. With the

modernization that is happening, they can’t keep up with the technologies that

will help them in bettering their bakeries when it comes to the facilities

because they can’t afford it. Also, they can’t provide everything that they

needed for example: not every bakery has gloves when serving breads to their

customers, not everyone is wearing aprons or hairnets –they just go and serve

breads with their bare hands.

Another problem is that, the environment itself where the bakery is

located is not that clean. Just like the first statement, middle to low class
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bakeries can’t afford to locate their business in a better place –that’s why

they’re doing the best that they can with what they have.

Thereupon, the owners also said that they usually lack manpower,

because baking is not as easy as it seems, it takes a lot to be one. And

unfortunately people that did not finish their studies ends up as a personnel in

your local bakery store. That’s why they lack knowledge about baking

especially when it comes to safety and sanitation.

Sub-problem No. 3: Based on the result of the study what action

plan could be recommended to remedy the present situation?

Food safety and hygiene is very important area in any food industries.

Food factories has to keep basic good housekeeping and hygiene standards

as any lack in this area would result in very poor performance of the business

. This is also important as the Consumers are very sensitive to foreign body

complaints or anything which might effects individual health. Some

governments has imposed very strict quality parameter for ingredients and

their storage practices .Food safety in bakery industry has certain features

which are different from other food factories. As consumers have become

educated on food safety standards and health safety. Governments have

responded with more laws on food safety. It would be highly recommended

that bakery manufacturers invest good amount of funds to the food safety
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equipment and measures. To handle these issue, International standards are

being followed. Companies have opted for HACCP certification.

A Food Safety Plan, also often referred to as a HACCP Plan (Hazard

Analysis Critical Control Point) is a set of written procedures that will help

eliminate, prevent or reduce food safety hazards that may cause your

customer to become ill or injured. Food Safety Plans begin at the

receiving/storage stage as the food enters the premises and follows that food

until the point where it is served or purchased.

Important Food Safety Consideration for any Bakery Manufacturers

Food safety in bakeries can be achieved through:

GMPS: GOOD MANUFACTURING PRINCIPLES

GHP: GOOD HYGIENE PRACTICES

Key areas and equipment for food safety and hygiene for bakeries are:

 Pest control

Factory or ware house or retail shops are prone to pest, different types of

pest grow in unhygienic environment or where food material are available.

Most prevalent pest are flies, cockroaches, rodents, birds, spiders and reptiles.

The pest control management system one should adopt is to prevent, control

and eliminate such pest because if they are allowed to grow they could easily

infect the raw material and finished goods .Various chemicals and
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technologies have come to capture and kill these pest. Few mentioned are

insecticides, air curtains and PVC curtains.

 Employees Hygiene

Employee hygiene also contributes to food safety .Employees have to wear

protective clothes where ever they come in direct contact of food. It covers

heads, gloves, clothes and shoes. Visitors to any food factory has to be asked

to follow the food safety procedures. Includes washing hands by potassium

permagnate. Wearing protective covers to the shoes etc. Food handlers

should not be allowed to wear accessories like rings, any ornaments or

accessories.

 Medical Check Up and Medical Records of Food Handlers

Food manufacturing industry normally follows practice of getting their food

handlers checked and examined by doctors for any contagious disease.

Medical records are kept and in case any food handlers is found to be infected

by disease then that worker is shifted to other department.

 Cleanliness of Factory

Sanitation of factory premises includes cleaning and washing of factory,

washrooms and canteens, floor sweepings of larger areas can be achieved

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through automated floor sweeping machines like scrubbers and washer

various industrial floor cleaning equipment are available now days. Manual

push and pull type and driver mounted floor washers are available. Chemicals

are also available to kill bacteria and worms and remove bad odor.

 Storage of Raw Materials and Finished Goods

Storage of raw material and finished good requires regular monitoring. Raw

materials have to keep in dry and cool place certain material has to be kept in

cold room as required. Humidity can damage certain bakery products. Raw

material should be always kept on plastic pallets and never on floors. A gaps

has to keep from the wall and between the pallets. Silos for bulk storage is

highly recommended.

 Drainage System

Good drainage system has to be designed for smooth flow of domestic

waste water and trade waste water to the collection pit. Effluent and sewerage

treatment plant to be installed as per regulatory requirement.

 Metal Detection

Magnets- Magnets to be installed at all the places where ever required to

detect any metal particles in the raw material.

Sieves- Materials to pass through sieves wherever possible to check for

any foreign particles and contamination.

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Metal detectors- Metal detectors can be placed in the process to check for

any metal and non-metal contamination.

Filters - Liquid ingredients to passed through these filters to prevent any

contamination.

 Glass Policies

All glasses under production areas need to be safe break type and

windows to be safe break; in case of any glass breakage the glass shouldn’t

break and fall into the products. Tube lights and other lighting fixtures to be

safe break even clocks placed need to be safe break.

 Jewelry Policies

Most of the bakeries employs women workers who as per traditions wear

jewelry during work. These jewelry are of various types and could be hazard

for any food processing unit. A clear cut jewelry policy should be defined for

women folks to adhere. Jewelries like bangles, hair clips, chains, rings etc.,

can be dangerous if worn while working.

 Plastic Policies

Various plastic items are used in bakeries during process and storage, eg:

bottles, buckets, funnels, scoops, spoon and lab items (beaker, jars and test

tubes etc.). A clear cut plastic policy could be drawn to avoid any

contamination of food products from these plastic items.

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 Visitors Policies

Bakery units have frequent visitors for various functions in its production

hall from service personnel, out sourced maintenance personnel, consultants,

educational tours etc. To prevent any contaminations from these visitors food

manufacturing companies draws a visitor policies giving instructions to

visitors as to what are basic requirement during visit to production hall. Eg:

wearing coats, caps and gloves as they enter these premises with instruction

not to touch or feel the products etc.

 Water

Water is used in all bakery operations .the purity has to be checked for the

presence of microbes and certain minerals and contaminations if any. Filters

to be provided at various places in process .Water storage tanks to be cleaned

in regular intervals.

 Solid Waste Management

All soiled waste to be stored in garbage bags and to shift to outside

garbage yard .Garbage should always be covered and should not be open in

any case. Bins with cover should be used where ever possible. Plastic crates

can be used to store defectives and unpacked products.

 Cleaning of Utensils and Equipments

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All utensils need to be cleaned in regular intervals for any contamination

due to material decay. Bands and crates to be cleaned in regular intervals to

maintain the hygiene of the equipment. Hot water is most suitable for such

cleaning process.

 Lubrication

Lubrication or greasing of machines drive, chains and sprockets could be

done by food lubricants. Various food lubricants are available in markets. Even

certain guides requires lubrication these guides can be lubricated by food

lubricants.

 Material of Construction

Material of construction of all bakery equipment and machinery should be

stainless steel 316 grades which is food grade and does not got rust on its

surface .Other material get too affected by rust. All utensils and other holding

should also be food grade s.s or plastic.

 Building Design and Maintenance

Ensure that walls of building are crack proof and floors are tiled no

openings are found in the floor. Design of building has to be such that it is

rodent, pest and bird proof. Daily inspection for baits, sanitation and

cleanliness are followed. Windows has to be covered by mesh so as to

prevent flies. Doors has to be such that it gets closed automatically. Lighting
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outside the plant should be such that it does not attract insects inside the

factory, ie: It should be at some distance.

 Food Safety Management Systems (FSMS) and Food Safety

Audits

Food Factories world over have implemented one or the other FSMS to

standardize operations with respect to food safety. Major FSMS are HACCP,

BRC, ISO22000, SQF, these certification helps food manufacturing units to

achieve food safety standards. Regular food safety audits which are

mandatory in these certified units help manufacturers for compliance.

Corrective and preventive measures are taken in case of any

lapses/deviation/non-compliances from manufacturer side. It is therefore

highly recommended to have FSMS certification done for bakeries.

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CHAPTER 5

FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

Summary

The salient findings of the study are as follows:

1. On the safety and sanitation practices of the personnel of bakeries.

Based on the assessment, the respondents from PUP rated the food service

and employee hygiene as very good (WM=3.76), sanitation in facilities and

safety practices (WM=3.81), and utensils and equipment handling (WM=4.11).

However, the respondents from EARIST PUP rated the food service

and employee hygiene (WM=3.31) as good, sanitation in facilities and safety

practices (WM=3.53) and utensils and equipment handling (WM=3.49) as very

good.

Nonetheless, the respondents that are not studying anymore rated the

food service and employee hygiene as very good (WM=3.71), sanitation in

facilities and safety practices (WM=3.74), and utensils and equipment

handling (WM=3.91).

Therefore, they rated utensils and equipment handling 3.91, rank 1;

sanitation in facilities and safety practices, 3.74, rank 2; and food service and

employee hygiene, 3.71, rank 3, respectively with an overall grand mean of

3.79 verbally interpreted as “Very Good”.

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2. On the problems encountered of the selected bakeries. Based on the

owners, one of the main problems they encounter is that small bakeries only

has low income and expensive ingredients. With the modernization that is

happening, they can’t keep up with the technologies that will help them in

bettering their bakeries when it comes to the facilities because they can’t

afford it.

Also, they can’t provide everything that they needed for example: not

every bakery has gloves when serving breads to their customers, not

everyone is wearing aprons or hairnets –they just go and serve breads with

their bare hands.

Another problem is that, the environment itself where the bakery is

located is not that clean. Just like the first statement, middle to low class

bakeries can’t afford to locate their business in a better place –that’s why

they’re doing the best that they can with what they have.

Lastly, the owners also said that they usually lack manpower, because

baking is not as easy as it seems, it takes a lot to be one. And unfortunately

people that did not finish their studies ends up as a personnel in your local

bakery store. That’s why they lack knowledge about baking especially when it

comes to safety and sanitation.

3. On the action plan recommended to the present situation. Food

safety
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in bakeries can be achieved through:

GMPS: GOOD MANUFACTURING PRINCIPLES

GHP: GOOD HYGIENE PRACTICES

Key areas and equipment for food safety and hygiene for bakery plants are:

• Pest control

• Employees Hygiene

• Medical Check Up and Medical Records of Food Handlers

• Cleanliness of Factory

• Storage of Raw Materials and Finished Goods

• Drainage System

• Metal Detection

• Glass Policies

• Jewelry Policies

• Plastic Policies

• Visitors Policies

• Water

• Solid Waste Management

• Cleaning of Utensils and Equipment

• Lubrication

• Material of Construction

• Building Design and Maintenance

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• Food Safety Management Systems (FSMS) and Food Safety Audits

Conclusions

In the light of the findings of the study, the following conclusions are

derived.

1. The personnel of selected bakeries in PUP Manila displayed very good

performance when it comes to food service and employee hygiene,

sanitation in facilities and safety practices and utensils and equipment

handling.

2. The owners of the selected bakeries experiences problems with

regards to their business and the following are: low income,

environment / location and lack of manpower.

3. The recommended action plan can help the bakeries as a remedy to

the present situation that they’re experiencing.

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Recommendations

1. It is highly recommended for the owners of the bakery to join seminars

that will help them in bettering their business;

2. Might as well as the personnel to attend seminars that will give them

more knowledge when it comes to baking and everything that it covers.

3. It is also recommended for the owners and personnel to practice more

about the safety and sanitation inside their bakeries to better serve their

customers.

4. Lastly, It should be recommended that the action plan should not only

be followed by the selected bakeries along PUP Manila but also to

other areas where small bakeries can be found.

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APPENDICES

SURVEY QUESTIONNAIRE
POLYTECHNIC UNIVERSITY OF THE PHILIPPINES
372 Valencia, Santa Mesa, Maynila,
1016 Kalakhang Maynila

SAFETY AND SANITATION PROCEDURES OF BAKERY PERSONNEL IN

SELECTED BAKERIES ALONG PUP MANILA

This questionnaire is used to help us, the researchers, for our research paper entitled
“SAFETY AND SANITATION PROCEDURES OF BAKERY PERSONNEL IN SELECTED
BAKERIES ALONG PUP MANILA”. We are politely asking you to help us by answering the
following questions with appropriate information. The data will be treated with utmost
confidentiality. Thank you very much!

Part 1. Demographic Profile

Name (optional): _______________________________________________

A. Gender:
[ ] Female [ ] Male

B. Age:
[ ] 20 years old and below [ ] 31-35 years old

[ ] 21-25 years old [ ] 36-40 years old

[ ] 26-30 years old [ ] 41 years old and above

C. Educational Background:

[ ] From PUP [ ] Not a student anymore

[ ] From EARIST
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Directions: Put a check on the number that corresponds to your answer based on how
well you think the bakery and their personnel can do the following regarding safety
and sanitation. Please feel free to rate the following as honestly as you can.

A. FOOD SERVICE AND EMPLOYEES HYGIENE

EXCELLENT ABOVE AVERAGE BELOW VERY
AVERAGE AVERAGE POOR

5 4 3 2 1
 The bakery ensures
that all bread is
covered with
against all sorts of
contaminants.
 The bakery
personnel minimize
bare-hand contact
with bread.
 The personnel is
wearing hairnets
and other hair
restraints.
 The personnel is
wearing aprons and
disposable gloves.
 The bakery has a
sanitary permit that
is easily seen by
the customers.
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B. SANITATION IN FACILITIES AND SAFETY PRACTICES

EXCELLENT ABOVE AVERAGE BELOW VERY
AVERAGE AVERAGE POOR

5 4 3 2 1
 The bakery’s
lightings are all
working and free
from dust.
 The bakery has
sufficient space for
personnel and
customers.
 The bakery has
garbage containers.

C. UTENSILS AND EQUIPMENT HANDLING

EXCELLENT ABOVE AVERAGE BELOW VERY
AVERAGE AVERAGE POOR

5 4 3 2 1
 The utensils of the
bakery are free
from all traces of
stains and
soap/detergent.
 The equipment that
the bakery uses
is/are properly
cleaned and free
from dust.
 The bakery uses
proper utensils
while serving bread

THANK YOU AND GOD BLESS!

REFERENCES
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*What is the status of the Filipino Baking Industry? Retrieved from

https://www.reference.com/bussiness-finance/status-filipino-baking-industry-

c10b8d791b0f3799

*Five Essential Tips for Effective Sanitation Retrieved from

http://www.foodqualityandsafety.com/article/five-essential-tips-for-effective-

sanitation/2/

*Food Safety in Restaurants of the Philippines Retrieved from

http://traveltips.usatoday.com/food-safety-restaurants-philippines-100314.html

*Food Safety and Hygiene Retrieved from

http://www.shumaonline.com/Foodsafetyandhygiene.html

*Critical Sanitation Issues in Food Service Retrieved from

http://www.foodqualityandsafety.com/article/critical-sanitation-issues-in-food-

service/

*A Food Safety Management Framework for Foodservice and Catering

Retrieved from https://www.foodsafetymagazine.com/enewsletter/a-food-

safety-management-framework-for-foodservice-and-catering/

* Food safety Management Systems for the International Supply Chain

Retrieved from http://www.foodqualityandsafety.com/article/food-safety-

management-systems-for-the-international-supply-chain/
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*Safety in the Kitchen Retrieved from http://www.bakeinfo.co.nz/School-

Zone/Baking-Basics/Safety-in-the-Kitchen

*Baking a Short History Retrieved from

http://www.bakingmatters.co.uk/theory.php

*Food Safety Standard Operating Procedures Retrieved from

https://www.extension.umn.edu/food/food-safety/food-service-

industry/regulations/standard-operating-procedures/

*Food Safety and Sanitation Attitude and Regulations Compliance among Fast

Food Restaurants Retrieved from

https://www.scribd.com/doc/248179945/Food-Safety-and-Sanitation-Attitude-

and-Regulations-Compliance-among-Fast-Food-Restaurants

* Food Safety in the Philippines Problems Issues and Opportunities for the

Small Farmers and Product Retrieved from

https://www.scribd.com/doc/4938633/Food-Safety-in-the-Philippines-

Problems-Issues-and-Opportunities-for-the-Small-Farmers-and-Produ
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Curriculum Vitae

Personal Information
Name: Nicole Angela A. Picardal
Birthday: April 26, 2000
Birthplace: Mandaluyong, City
Age: 17 years old
Address: 765 Mansanas St., Napico, Manggahan, Pasig City
Religion: Roman Catholic
Marital Status: Single
Nationality: Filipino
Contact Number: 09979961236
E-Mail Address: [email protected]

Education
Senior High School
2016-2018 Polytechnic University of the Philippines
High School
2012-2016 Manggahan High School
Elementary
2006-2012 Manggahan Elementary School

Skills
Language: English
Tagalog
Bicolano
Other Skills: Cooking Effective Communication
Dancing Think Creatively and Critically
Singing

Hobbies
Sports: Badminton
Various: Reading Surfing the Internet
Watching Movies Listening to music
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Curriculum Vitae

Personal Information
Name: Maicel Joy D. Oliva
Birthday: February 20, 2000
Birthplace: Mauban, Quezon
Age: 17 years old
Address: 0507 Camia St. Barangay 598 Sta. Mesa, Manila
Religion: Roman Catholic
Marital Status: Single
Nationality: Filipino
Contact Number: 09174372891
E-Mail Address: [email protected]

Education
Senior High School
2016-2018 Polytechnic University of the Philippines
High School
2012-2016 Manuel S. Enverga Memorial School of Arts and Trades
(Mauban,Quezon)
Elementary
2006-2012 Mauban North Elementary School-I (Mauban,Quezon)

Skills
Language: English Tagalog
Other Skills: Communicate Well
Good Observant Giving Directions

Hobbies
Sports: Contact Sports
Various: Internet Surfing
Watching Movies
Listening Music
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Curriculum Vitae

Personal Information
Name: Iana Christine U. Mancao
Birthday: January 1, 2000
Birthplace: Cagayan Valley Medical Center (CVMC)
Age: 17 years old
Address: Blk.88 Lot 25 Amorseco St. Brgy. Rizal Makati City
Religion: Latter Day Saints (Mormons)
Marital Status: Single
Nationality: Filipino
Contact Number: 09058843045
E-Mail Address: [email protected]

Education
Senior High School
2016-2018 Polytechnic University of the Philippines
Junior High School
2012-2016 Fort Bonifacio High School
Elementary
2011-2012 Rizal Elementary School

Skills
Language: English
Tagalog
Other Skills: Can communicate in oral and written
Adapts easily to new concepts and responsibilities
Able to set effective priorities to achieve immediate and long
term goals and meet deadlines
Hobbies
Sports: Badminton
Various Watching Korean Drama
Watching Movies
Listening to Music