Food Safety Practices Among Vendors in Capaoay San Jacinto Pangasinan

FOOD SAFETY PRACTICES AMONG VENDORS IN CAPAOAY SAN JACINTO
PANGASINAN
BACKGROUND OF THE STUDY
Food safety knowledge (FSK) is the understanding of food learned from skills or schooling, food
safety attitude (FSA) refers to sensation or belief about food safety, and food safety practice
refers (FSP) to the act or use of food safety (JM Soon et al.. MH Jamaludin 2020). Food safety
knowledge, attitude, and practices (KAP) are important because inadequate knowledge, poor
attitude, and poor sanitation practices by SCFHs have a severe danger to food safety
applications in food companies (Sharif L, Al-Malki T. 2010)
Millions of people become ill and many die as a result of eating unsafe food. Up to one third of
the population of developed countries are affected by foodborne illness each year (FAO & WHO,
2002).
A municipality in the Philippines called Capaoay San Jacinto Pangasinan is renowned for its
vibrant and diversified food scene. Yet, based on our experience as a customer, we have seen
that despite the wide range of food options, the local food vendors lack knowledge about food
safe practices. As a result, we are unsure if they sell clean food. This is a matter for worry since,
if appropriate food safety procedures are not followed, customers' health and wellbeing may be
put in danger.
Consequently, the overall goal of this study is to assess the vendors' attitudes and knowledge
regarding food safety.
The findings of this study can provide valuable insights to the local government units and health
authorities in developing policies and interventions to improve food safety practices among
vendors in Capaoay San Jacinto Pangasinan. Additionally, it can also serve as a reference for
other municipalities in Pangasinan that are looking to improve their food safety practices.
STATEMENT OF THE PROBLEM

‌1. What is the profile of the respondents, for identification purposes, in terms of?
a. age
b. sex
2. ‌What are the food safety practices being implemented by vendors in Senior High School in
San Jacinto?
3‌. What is the level of awareness when it comes to food safety practices among handlers in
Senior High School in San Jacinto?
REVIEW RELATED
Food handlers play a significant part in preventing food poisoning throughout the preparation
and distribution of meals. Food handlers have the potential to improperly cook and store food,
as well as cross-contaminate raw and processed foods. They may potentially carry food
poisoning germs without showing any symptoms (Cruickshank, 1990).
Employees handling foods, according to food safety training programs, should learn how food
can become damaged and what to do if food gets damaged. (Gavin, 2016). Employees who will
be handling food products should receive food safety training so that they are aware of how
food can become contaminated. Food-borne illnesses, food poisoning, and other diseases may
emerge as a result of food handlers' lack of training.
Foodborne diseases remain a major public health problem globally and are responsible for
significant morbidity and mortality rates (Z.Gizaw et al, 2014). According to the World Health
Organization (WHO), more than 600 million illnesses and 420,000 annual deaths worldwide are
due to contaminated food, and about 33 million disability-adjusted life years are attributable to
foodborne infections globally (WHO, 2019). Foodborne diseases are severe in developing
countries due to difficulties securing optimal hygienic food handling practices and poor
sanitation (D. Grace, 2015; WHO, 2015).
Nowadays food safety is the primary public health concern for many countries. According to
World Health Organization (WHO), food safety is defined as the conditions and measures that
are necessary during the production, processing, storage, distribution, and preparation of food
to ensure that it is safe, sound, and wholesome, and fit for human consumption (Dora-Liyana AL
et al, 2018; Getachew F., 2010; WHO, 2015) Food safety is essential to prevent foodborne
illness and enhance the well-being of humans. (Kambhampati LLA. , 2013)
Globally, foodborne related illnesses have increased over the years and negatively affected
the health and economic well-being of many developing and developed countries.(Admasu M,
Kelbessa, 2018) Nowadays, lack of food safety measures is a major public health problem in
many parts of the world. (Fung F, Wang H-S, Menon S. , 2018; Borchers A. et al, 2010)
The World Health Organization reported that 1 in every 10 people fall ill globally due to
food borne diseases while more than 91 million people are affected in developing
countries despite various research and intervention measures toward food safety (WHO,
2015). The increasing number of food poisoning outbreaks and food-related scares has led to
calls for better hygiene and quality practices. Over the years, food safety remained a critical
issue with outbreaks of foodborne illness resulting in substantial costs to individuals, the food
industry and the economy. In fact, (Webb & Morancie 2015) elaborated that food safety is a
constant public health concern supported by the fact that in both industrialized and
developing countries, the rates of foodborne diseases are increasing and encompass a wide
spectrum of illnesses.
OBJECTIVE
This study aims to assess the food safety practices among vendors in Capaoay San Jacinto
Pangasinan. Specifically, it aims to:
(1)Identify the food safety practices being observed by the vendors in the area.(2)Determine the
level of compliance of the vendors with food safety standards and regulations(3)Identify the
factors that affect the implementation of food safety practices among the vendors in the area.
WORK PLAN
The estimated time that we will start conducting this study is on the 2nd sem of March or April.
We will start gathering the data after we finished doing our proposal
METHODOLOGY
This chapter will provide the readers a perspective on the study that will be conducted
Specifically, including the components of research methodology such as research design,
sampling procedures, respondents, research instrument data gathering procedures
Research Design
This study used a Quantitative type of research, specifically descriptive design. A Descriptive
Face to face survey questionnaire was used in gathering data to know the Food Safety
Practices Among Vendors In Capaoay San Jacinto Pangasinan.
Descriptive method involves describing, analyzing, and interpreting the condition or relationship
that exists.
Sampling and Sampling Techniques
The researchers select Simple Random Sampling to gather the data. Simple Random Sampling
because the researchers will just choose random people to answer the given questionnaire.
Research Instrument
Survey through questionnaire was the method used to gather information as data from the
respondents. The questionnaire was composed of two parts: (1) Personal Profile and (2)
Questionnaire. The first part purpose was to determine the personal profile of the respondents
while the second part was intended to determine the Food Safety Practices Among Vendors In
Capaoay San Jacinto Pangasinan. The research instrument will be presented and will be
answered by the Vendors of Capaoay San Jacinto Pangasinan.
Data Gathering Procedure

The whole study’s duration was the whole 2nd semester of the school year 2023-2024. The
questionnaire was administered to (50) respondents through Survey Questionnaire.
After the questionnaire was approved by the Teacher adviser, the researcher photocopied it,
and gave it randomly to the chosen vendors. The respondents of this study were given enough
time to respond on the survey questionnaire and their responses will be kept.

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FOOD SAFETY PRACTICES AMONG VENDORS IN CAPAOAY SAN JACINTO

BACKGROUND OF THE STUDY

STATEMENT OF THE PROBLEM

Sampling and Sampling Techniques

Data Gathering Procedure

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