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ABSTRACT
Food Safety and Sanitation have been perennial problems of public health in the
community. Under the Food Safety Act of 2013 or Republic Act No. 10611 which aims
to enforce food safety protocols to regulate the process in which food is manufactured,
advertised, and supplied to the public, this study aimed to determine the level of
Practices of Food Safety and Sanitation of Street Food Vendors at Barangay Putik .
The researchers suggest street food vendors research more on the issue and acquire
They are also encouraged to immediately apply the proper and safe food
handling practices at service and procure safe food supplies and materials at their
financial convenience. Furthermore, this research aims that the local government
conclusion, This research intends to see how efficient the food safety practices of food
handlers are. Street vendors may be subject to a regular sanitary inspection regarding
how they sell their goods to prevent contamination and protect the food they serve from
any health risks. The researchers provided a survey questionnaire that is going to be
TABLE OF CONTENTS
CHAPTER
I INTRODUCTION
Hypothesis
Theoretical Framework
Conceptual Framework
ll RESEARCH METHODOLOGY
Research Design
Research Instrument
Ethical Consideration
lV REFERENCES --------------------------------------------------------------------------
V Questionnaire -----------------------------------------------------------------------------
CHAPTER 1
INTRODUCTION
Background of the Study
It was found out that though street food vendors are knowledgeable about food safety,
they fail to observe and practice it. It was shown that vendors have trash bins but the
wastes were not segregated. Most street vendors do not consider covering their hair
during the food preparation process, do not wear proper attire, and continue chit-
chatting while preparing food. The majority of them have long fingernails, while cooking
or serving food. Respondents' overall knowledge of food safety did not translate into
positive attitudes in food safety practices. He also suggested that ongoing food safety
education, as well as subsequent monitoring and evaluation, are vital. (Pascual et al,
2019)
Street foods are ready-to-eat foods sold by vendors in public places. In the
Philippines, it is both a common and popular business venture in the informal economy
of trade. Due to the lack of employment opportunities, unemployed men and women
have forged innovative avenues for selling a variety of goods such as food. Thus,
The popularity of street foods comes from two primary factors. First, street foods
are affordable and easily available. It makes up an important portion of urban food
intake for millions of low and middle-income consumers regularly. Moreover, its
strategic location in streets, schools, train stations, bus terminals, entertainment, and
festival areas, target a mass market. For people who like affordable, convenient, and
beverages. These diseases may be occupationally related if they affect the food
processors (e.g., poultry processing workers), food preparers and servers (e.g., cooks,
waiters), or workers who are provided food at the worksite (Occupational Safety and
Health Administration, n.d.). For street food vendors, who cook and serve food directly
at their worksite, food safety and sanitation become controversial health issues.
The causes of food-borne diseases in street food stalls are mainly attributed to
the lack of stall and food supply storage, foodstuff from insecure origins, reheating of
food, minimal cook handwashing and proper handling of foods, and improper cleaning
of cooking tools and materials. Other risk factors also include cooking time interval and
weather conditions. (Cheng Y, Zhang Y, Ma J, Zhan S., 2017). Various studies have
Prior studies indicate that most food-borne outbreaks are the outcome of eating
cheap street-vended foods, prepared with reduced care to sufficient food hygiene
In this light, the researchers will conduct a study on the level of practices of food
safety and sanitation of street food vendors at Barangay Putik. This study is of
significance as it will provide valuable health information and awareness to the public
about the health issue and serve as a framework for future related research.
In this study, the main problem is the food safety and sanitation practices done by
street food vendors at Barangay Putik. This study specifically attempts to answer the
following questions:
1. What is the level of practices on food safety and sanitation of food vendors?
2. What are the supplies and measures they use to ensure food safety and sanitation?
4. Is there a significant relationship between the level of practices on food safety and
Hypothesis
Ho: There is a significant relationship between the level of practices of food safety and
sanitation of street food vendors at Putik Central School.
Significance of the Study
The Street Food Vendors. In particular, sanitation and hygiene techniques used to
keep a clean and healthy environment for food production, processing, preparation, and
perfect recipe, steps should be taken to improve street food stall operating conditions
and facilities, such as providing clean protected structures, access to potable water, and
The Consumers. The researchers determined that consumers would benefit as well.
Practicing proper food safety and sanitation are effective interventions that can reduce
the high burden of diseases for Barangay Putik consumers by guaranteeing that they
are safeguarded on supplying delicious meals that eliminate the risk of food poisoning.
The Community. The study's findings will also be highly beneficial to the
community. Applied sanitary science can enhance waste disposal, resulting in less
pollution and a better ecological balance. As a result, when implemented properly, food
The Researchers. This study’s findings can be incorporated into their related studies
and provide them with insights that can help them expand their knowledge and
This theory is known as the “Social Cognition Theory” which was developed by a
learning theory, people learn primarily through observation and modeling. The idea that
learning is the direct result of interacting with the environment is only one aspect of
Bandura's theory. Social learning theory is a useful tool for workers to employ when
assessing and assisting clients. This theory can often help identify and treat the
As traditional training methods have failed to produce the desired food handling
behavior changes in food handlers, researchers have advocated using social cognitive
theories and models to help food handlers understand behaviors. According to SCT,
people learn from others through observation, imitation, and modeling; the individual’s
mental states are essential to the learning process, and people can learn new things
Conceptual Framework
The Independent variable is the first box in the conceptual framework, and it
states the Level on Practices of Food Safety. The dependent variable is the second box,
and it addresses the Sanitation of Street Food Vendors at Barangay Putik. The arrow
pointing to the second box indicates if the independent factors have a significant impact
This research focuses on finding out the Level on Practices of Food Safety and
reference in finding out the Level on Practices of Food Safety and Sanitation of Street
The data collection will be conducted to Street Vendors at Barangay Putik who will
and Level on Practices of Food Safety and Sanitation. The results of this research will
apply only to the respondents of this study and cannot be used as a measure of the the
Level on Practices of Food Safety and Sanitation of Street Vendors at Barangay Putik
who don't belong to the population of this study. The research is conducted in Barangay
CHAPTER 2
METHODOLOGY
Research Design
method in determining how street food vendors in Barangay Putik handled food safety
and sanitation.
Quantitative research focuses more on the number of responses, and they use
large sample sizes. Descriptive research is a kind of research plan that intends to
specifically, rather than answering the why, it helps answer the what, when, where, and
asking questions to the chosen group of participants. The survey approach allows for
quick and efficient information gathering for researchers. The researchers will have a
The target population of this study includes the Street Food Vendors at Barangay
Putik. The researchers will randomly select the respondents of this study where there is
an equal chance to be in the sample population using the simple random probability
sampling. The researchers will utilize survey questionnaires to the respondents, then
the respondents will answer the questionnaires. The researchers chose 30 participants
as the sample size of the study out of the population of 50 Street Food Vendors.
Table 1. shows the population of the study which is distributed to different strata as
follows:
Male Vendors 15
Female Vendors 15
Total 30
Research Instruments
The responses and comments of the respondents will be gathered through the use of
survey questionnaires. The researchers used the 5-point Likert Scale Checklist
method to get the appropriate data needed, and the researchers will have
questionnaires with two (2) parts. Part I will ask for the profile of the respondents to
determine their gender and age. Part II is the tool that determines the level on practices
of food safety and sanitation of street food vendors which is composed of ten (15)
questions, wherein each question has five (5) options. The options are described as 1 -
related literature, and studies. This study also underwent a number of evaluations in
terms of methodologies, ethics, validity, and the reliability measuring tool in order to
The questionnaire's validity and reliability will be confirmed and authorized by the
the research instrument’s validity, a survey was conducted to see whether it was
Ethical Consideration
The ethical aspect of this study will be strictly observed too. Any deceit or
distortion about the study's goals and objectives, as well as the dissemination of
misleading material, will be avoided. The survey questionnaire that would be delivered
to the participants in this study had the option of accepting or declining. The researchers
will obtain the consent of the respondents, and this authorization will benefit their
submitted data. The researchers further guarantee that the participants' privacy data will
be protected, and that the confidentiality of their responses will be rigorously adhered to
and respected.
Data Gathering Procedure
In order to serve the target respondents, the researchers allotted their time,
included questions derived from previous research as well as new ones produced by
the researchers. The Likert scale was utilized in the survey to evaluate whether the
researcher- made questionnaire on the Level on Practices Food Safety and Sanitation
of Street Food Vendors At Barangay Putik. The researchers gave the respondents time
to answer before collecting the survey. The researchers will tabulate and tally the
survey after collecting all of the data. The outcome, therefore, will serve as a basis for
further research into the Level on Practices Food Safety and Sanitation of Street Food
Vendors.
Chapter 3
This chapter presents the findings, analysis, and interpretation of data that the
Problem No. 1 What is the level of practices on food safety and sanitation of food
vendors?
Table 1
Level of practices on food safety and sanitation of food vendors
Food Safety and Sanitation Mean Remark
responds
1 . Food safety and sanitation are important 4.87 Strongly Agree
2 4.87 Strongly Agree
3 4.9 Strongly Agree
4 5 Strongly Agree
5 4.97 Strongly Agree
Grand Mean 4.92 Strongly Agree
Interpretation of data:
The table 1 shows that the street food vendors gathered the highest weighted
mean of 5 in washing hands before handling, preparing, or serving foods. This implies
that street food vendors wash their hands before handling and preparing the foods. On
the other hand, the lowest accumulated weighted mean is 4.87 which stated food safety
and sanitation are important and food preparation areas are cleaned with hot water and
soap.
The grand weighted mean for the Level of practices of food safety and sanitation
sanitation?
Table 2
Supplies and measures they use to ensure food safety and sanitation
Supplies and measures Mean Remark
responds
1 . Food supplies shall be secured in clean containers 5 Strongly Agree
2 4.53 Strongly Agree
3 4.87 Strongly Agree
4 4.2 Strongly Agree
5 4.97 Strongly Agree
Grand Mean 4.71 Strongly Agree
Interpretation of data:
The table 2 shows the mean responses of the supplies and measures they use
to ensure food safety and sanitation. It is to be observed that the highest mean came
from the first statement, which states: Food supplies shall be secured in clean
containers, with a mean of 5. This indicates that the vendors ensure that all their food
supplies are stored in a cleaned container. On the other side, the lowest mean
response is 4.2. Which belongs to the fourth statement, which states supplies shall be
refrigerated properly. This meant that some of the vendors supplied their products
improperly.
The grand mean of the responses is equal to 4.71, which indicates to strongly
Agree, which means that the respondents strongly affirmed that all of the supplies that
they use to ensure food safety and sanitation are secured in cleaning containers, use
protective coverings, and properly dispose of their supplies in order to maintain safety
and sanitation.
Problem No. 3 What are the preventive measures used for food safety?
Table 3
Preventive measures used for food safety
Preventive measures Mean Remark
responds
1 . Trash bins shall be placed near the stalls. 4.77 Strongly Agree
2 4.4 Agree
3 4.67 Strongly Agree
4 4.93 Strongly Agree
5 4.03 Agree
Grand Mean 4.56 Strongly Agree
Interpretation of data:
The table 3 showed mean responses of the questions regarding the preventive
measures used for food safety. It is to be observed that the highest mean came from
the fourth statement which states: Clean cooking tools first before preparing street
foods, with a mean of 4.93. This indicates that the vendors ensure that they have a
clean set of cooking materials before preparing their street food. On the other hand, the
lowest mean response is 4.03, which belongs to the fifth statement which says: Avoid
using jewelry and watch while working. This means that there are some street food
vendors that may perceive wearing jewelry and watches to not affect the safety of the
The grand mean of responses is equal to 4.56 or Strongly Agree, which means
that the respondents strongly affirmed all of the practices of preventive measures such
as wearing protective coverings and having a clean water source, in order to maintain
Problem No. 4 Is there a significant relationship between the level of practices on food
safety and preventive measures of food vendors?
Table 4
Significant relationship between the level of practices on food safety and preventive
measures of food vendors
X variable Y variable r - value Interpretation p- Remark Decision
value on Ho
Food safety Preventive .910 High .000 Significant Accept
measure Ha
Interpretation of data:
Table 4 shows that the p-Value is less than the alpha level (p-Value <.05),
which implies that there is a highly significant difference in the relationship between the
level of practices on food safety and preventive measures of food vendors. The
hypothesis, therefore, which states that there is a significant difference on the level of
Conclusion
The current study reveals that the level on practices of food safety and sanitation
of street food vendors at Putik Central School was relatively high. Therefore, our results
may present an imperative foundation for design to increase food safety and sanitation
Survey Questionnaire
Part I will ask for the profile of the respondents to determine their gender and
age.
Name: (optional)
Age:
Part II is the tool that determines the level of practices of food safety and
sanitation of street food vendors, supplies, and the preventive measure for food
safety which is composed of fifteen (15) questions, wherein each question has five (5)
options. The options are described as 1 - Strongly Disagree, 2 - Agree, 3 - Undecided, 4
Disagree Agree
2. Food preparation
necessary.
handling, preparing, or
serving foods.
5. Cleaning of wiping
cloths using
disinfectants on a daily
basis.
Supplies
Disagree Agree
be secured in clean
containers.
2. Including protective
coverings, such as
supply.
3. Proper disposal of
used supplies.
4. Supplies shall be
refrigerated properly.
5. Ingredients of street
be checked.
(2) (4)
2. Protective coverings,
necessary in preparing
street foods.
street foods.
5. Avoid using
while working.
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