FOOD FLOW PRACTICES OF SELECTED FOOD CART VENDORS

IN COLON STREET, CEBU CITY

A Research Study Presented to

The Faculty of the College of Business and Management

Asian College of Technology- IEF

Brgy. Kalubihan, Cebu City

In Partial Fulfillment of the Requirements for the Degree

BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT (BSHM)

Presented by:

Gabatan, Kimberly Anne

Gentapa, Isabel

Kiskis, Arlene

Maambong, Jacquiline

Sanoy, Jessel

Villarojo, Rosalin

APRIL 2023
TABLE OF CONTENTS

Page

TITLE PAGE …………………………………………………………………………………. i

TABLE OF CONTENTS………………………………………………………………….. ii

LIST OF FIGURES………………………………………………………………………… iii

Chapter 1 THE PROBLE AND IT’S SCOPE

Rationale of the Study……………………………………………… 1

Theoretical Background……………………….…………………. 5

Research Flow…………………………………………………………. 13

THE PROBLEM…………………………………………………………. 15

Statement of the Problem……………………………………… 15

Significance of the Study………………………………………. 16

Definition of Terms……………………………………………….. 18

Chapter 2 REVIEW OF RELATED LITERATURE

AND RELATED LITERATURES…………………………. 20

Chapter 3 RESEARCH METHODOLOGY 27

Research Method ……………………………………………….. 27

Research Locale …………………………………………………. 27

Research Participants ………………………………………… 28

Research Instruments ……………………………………….. 29

Data Gathering Procedures……………………………….. 29

Data Analysis……………………………………………………… 30
 Ethical Considerations……………………………………….. 31

Risk-benefit Assessment…………………………………… 31

Risk-benefits…………………………………………………….. 32

Authorization to Access Private

Information………………………………………………………. 33

REFERENCES………………………………………………………………… 36

APPENDICES

Appendix A Approval Letter of the Dean…………………….. 41

Appendix B Research Adviser……………………………………… 42

Appointment………………………………………………………………… 42

Appendix C Transmittal Letter…………………………………….

Appendix D Survey Questionnaire……………………………… 43

Appendix F Researcher’s Curriculum Vitae……………….. 45

LIST OF FIGURES

No. Figures Description

Figure 1 Research Flow………………………………………. 15

Figure 2 Location……………………………………………….. 29
 1

CHAPTER 1

THE PROBLEM AND ITS SCOPE

Rationale of the Study

The food industry denotes a complex global industry that

clusters many small- to large-scale industries or businesses that are

related to food item production, processing, supply, and distribution

(Hussain, C and Nuzhat, S. 2022). There are many classes of food

businesses that may offer different food products and styles of

services from fine dining restaurants, casual restaurants, buffets, fast

food chains, cafeterias, and many more. However, due to the diversity,

many people are interested in the local foods that may access directly

in the streets from the vendors who sell different varieties of local

foods.

Street foods are very popular all around the world. It became a

great source for everyone who felt hungry while walking in the street

as it provides easy access to buy, eat and go. Street foods vary in

different aspects such as snacks (merienda) to full meals. The

development of street food over time has increased its availability and

convenience to consumers in the destination. This has made it even

more popular among people looking for something quick to eat but still

delicious that does not require large amounts of time and energy to
 2

prepare. This type of cuisine is usually informal and served on the go,

making it perfect for busy lifestyles or casual dining experiences.

Foreign studies have explored various aspects related to street

foods or food cart vending, such as food safety, customer satisfaction,

and business management. For instance, Henson and Traill (2011)

examined the factors that influence food safety practices among street

food vendors in developing countries. This lack of knowledge and

resources is a significant barrier to implementing food safety

measures.

According to Marquez and Orlina (2017), Street food vendor

training should be prioritized to improve the safety of street food.

Other policies and measures should also be propagated to improve the

food safety knowledge, attitudes, and behavior of vendors. Steps

should be taken to improve street food stall operating conditions and

facilities, including providing clean protected structures, access to

potable water, and efficient waste collection and disposal systems. On

the other hand, the food flow practices of the street food cart vendors

should be considered a very important factor in food safety practices,

since the food is handled from this process that may cause food

contamination.

The flow of food through a central preparation/commissary

facility and a mobile food Unit can greatly affect food safety.
 3

Contamination of ready-to-eat (RTE) foods can occur with poor food

flow, such as when raw meat and seafood are prepared on the same

table that is used to assemble sandwiches. Soil and bacteria from a

dirty dish or seafood processing area can also be moved to other areas

when employees must routinely enter these areas. The management

needs to understand how the menu will be prepared in both

the central preparation/commissary facility and the mobile food

unit proposed. Flow may be in a straight "assembly" line format or be

organized to move food through departments that perform different

functions. A well-laid-out flow provides safer and more efficient food

preparation (myhealth.org). According to the study of Suryantini, et.

al., (2021) said that the change in food flow due to the need for

physical distancing throughout the pandemic resulted in the changing

patterns of everyday practice concerning consumption, sourcing, and

preparation. Such changes could be observed in the spatial

arrangement of the domestic sphere, where the food flow is

intertwined with cleaning protocols.

In addition, some studies have raised concerns about the city’s

food vendors’ lack of proper waste management practices (Almajose &

Anasco, 2019) and generally poor food safety practices (Lora et al.,

2019). However, the aspects related to sanitary issues and the factors

that influence consumer perception regarding the quality of food

 4

consumed remain largely unexplored. As Morano et al. (2018)

correctly pointed out, the relationship between quality and healthiness

is not yet totally clear in the literature due to theoretical divergences.

With that, Cebu City has the highest number of street food cart

vendors because it is the center of business activities, particularly on

Colon Street. It is considered a haven for street food lovers, offering a

vast array of tantalizing dishes from the stalls of local vendors—from

traditional favorites such as lumpia, ngohiong, barbecue, puso, and

Cebu lechon (roasted pig) to more unusual treats like balut and tuslob

buwa, and any delicious food to satisfy the craving. Processed street

foods also offer a wide range of options, ranging from grilled corn on

the cob coated in butter and cheese sauce, fried noodles topped with

pork floss or seaweed, to sparkle-studded buchi balls.

With the increasing number of food cart vendors in the street

and people will consume their foods the vendors should oversee their

practices strictly. Without proper implementation of food safety

practices in the food flow the consumers may experience food

poisoning or food-borne illnesses which may become fatal to anyone.

Therefore, the researcher observed and witnessed that street food cart

vendors don’t have a fixed physical store in the specific location, and

the installation of equipment for food preparation this may affect the

food quality.
 5

Hence, this study aims to assess the level of food flow practices

of the selected food cart vendors in Colon Street, Cebu City. The

findings of the study will be the bases for the proposed action plan.

Theoretical Background

This study anchored on the principles of Hazard Analysis and

Critical Point (HACCP) by US Food and Drug Administration (2022), it

is a management system in which food safety is addressed through

the analysis and control of biological, chemical, and physical hazards

from raw material production, procurement, and handling, to

manufacturing, distribution, and consumption of the finished product.

For the successful implementation of a HACCP plan, management must

be strongly committed to the HACCP concept. A firm commitment to

HACCP by top management provides company employees with a sense

of the importance of producing safe food.

HACCP is designed for use in all segments of the food industry

from growing, harvesting, processing, manufacturing, distributing, and

merchandising to preparing food for consumption. Prerequisite

programs such as current Good Manufacturing Practices (cGMPs) are

an essential foundation for the development and implementation of

successful HACCP plans. Food safety systems based on the HACCP

principles have been successfully applied in food processing plants,

retail food stores, and food service operations. The seven principles of
 6

HACCP have been universally accepted by government agencies, trade

associations and the food industry around the world.

In addition, to web.uri.edu. (2023) that practical HACCP

principles adapt the seven HACCP steps into a form that is easily

applied in a non commercial setting. The seven steps deal with the

issues of thorough cooking and cooling which are the major causes of

foodborne illness.

In order for this simplified, focused application of HACCP

principles to be effective in reducing the risk of foodborne

illness, Standard Operating Procedures (SOP’s) of personal hygiene,

basic sanitation and food storage must be developed and adhered to.

The SOP’s should be developed, taking into consideration the types of

foods that will be prepared during the foods labs, the number of

students involved in the food preparation activity and the type of

equipment to be used. The SOP’s can be listed in the form of a

checklist, which can be checked off as each item is accomplished.

Formal HACCP Seven Steps

1. Conduct a hazardous analysis.

The purpose of a hazardous analysis is to develop a list of hazards

which are likely to cause injury or illness if they are not controlled.

Points to be considered in this analysis can include: skill level of

employees; transport of food; serving elderly, sick, very young

 7

children, immune-compromised; volume cooling; thawing of

potentially hazardous foods; high degree of food handling and

contact; adequacy of preparation and holding equipment available;

storage, and method of preparation. The next step is to determine

if the factors may influence the likely occurrence and severity of the

hazard being controlled. Finally, the hazards associated with each

step in the flow of food should be listed along with the measures

necessary to control the hazard.

2. Determine Critical Control Points (CCP’s)

A critical control point is any step in which hazards can be

prevented, eliminated or reduced to acceptable levels. CCP’s are

usually practices/procedures which, when not done correctly, are

the leading causes of foodborne illness outbreaks. Examples of

critical control points include: cooking, cooling, re-heating, holding.

To determine CCP’s ask the following questions:

 At this step in preparation can food become contaminated

and/or can contamination increase?

 Can this hazard be prevented through corrective action(s)?

 Can this hazard be prevented, eliminated or reduced by steps

taken later in the preparation process?

 Can you monitor the CCP?

 How will you measure the CCP?

 8

 Can you document the CCP

3. Establish Critical Limits

A critical limit ensures that a biological, chemical or physical

hazard is controlled by a CCP. Each CCP should have at least one

critical limit. Critical limits must be something that can be

monitored by measurement or observation. They must be

scientifically and/or regulatory based. Examples include:

temperature, time, pH, water activity or available chlorine.

4. Establish Monitoring Procedures

Monitoring is a plan which includes observations or

measurements to assess whether the CCP is being met. It

provides a record of the “flow of food” through the

establishment. If monitoring indicates that the critical limits are

not being met, then an action must be taken to bring the

process back into control. The monitoring system should be easy

to use and meet the needs of the food establishment, as well as

the regulatory authority. It is important that the job of

monitoring be assigned to a specific individual and they be

trained on the monitoring technique.

5. Establish Corrective Actions

If the criteria for a CCP is not being met, some type of corrective

action must be taken. They must meet the standards established

 9

in Step 3, must be based on facts for normal working conditions

and be measurable. Corrective actions may range, for example,

from “continue cooking until the established temperature is

reached” to “throw out the product,” depending on the severity

of the situation.

HACCP plans should include the following: who is

responsible for implementing the corrective action and what

corrective action was taken. They should be established in

advance as part of the HACCP plan.

6. Establish verification procedures

These procedures are activities, other than monitoring, that

determine the validity of the HACCP plan and that the system is

operating according to the plan. An important aspect of

verification is to determine if the plan is scientifically and

technically sound. Also, that all the hazards have been identified

and that, if the HACCP plan is properly implemented, these

hazards can be effectively controlled. Verification can be

accomplished by expert advice and scientific studies and

observations of the flow of food, measurements and evaluations.

Another means of verification is an on site review of the

established critical limits. Each CCP will have one independent

 10

authority. This verification step provides an opportunity to make

modifications to the plan if necessary.

7. Establish record-keeping and documentation

procedures

Record-keeping and documentation procedures should be simple

to complete and include information that illustrates that the

established standards are being met. Employees need to be

trained on record-keeping procedures and why it is a critical part

of their job. Examples of records include time/temperature logs,

checklists, forms, flowcharts, employee training records, and

SOP’s.

Furthermore, food safety can be described as a series of

practices that anyone preparing food should follow in order to reduce

the risk of contamination. Without proper food safety precautions and

processes in place, you run the risk of preparing and serving food in an

unsafe environment and putting anyone who eats that food at a

serious risk of foodborne illness, Dallum, A. (2020).

Another theory to support this study is System Theory by CDC or

Center for Disease and Control and Prevention (2022) it determines

how and why a foodborne illness outbreak happens can be challenging

because of the many steps food takes from its original source to the
 11

place where it is eaten. At any step along the path, something could

happen to introduce contamination to the food, which could trigger an

outbreak.

The path that food takes is a system, and each stop along the

path are also unique systems (for example, the restaurant system).

System theory focuses on understanding a system as a whole along

with the underlying interactions of all the forces that make up that

system, rather than dissecting a complex process and studying the

individual parts. In system theory, it is important to remember

the whole is more than the sum of its parts, and a change in one

part of the system may affect the other parts or the whole.

In general, systems are usually made up of the following elements:

Input: the energy or material that goes into the system

Processes: what happens within the system that changes the

input

Internal system variables: factors that exert positive,

negative, and neutral effects on all other aspects of the system

Output: what results from the processes

Outcome: what happens as a result of the outputs

Feedback: information that can be used to evaluate and

monitor the system

 12

A restaurant is an example of a system. Each step along the

system’s path can influence the outcome of the system (customer

health):

Inputs, such as ingredients, organisms, chemicals;

Processes, such as storing, preparing, cooking, and serving;

Internal system variables, such as food workers, equipment, and

the economics also influence the outcome;

Output, the final food item that is served to the customer;

Outcome, such as customer health and satisfaction, profit gain or

loss; and

Feedback can help inform how processes and variables should

change.
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Research Flow

INPUT PROCESS
OUTPUT
IN HV
APPROVED RESEARCH
TITLE BY THE DEAN
FOOD FLOW
PRACTICES IN
TERMS OF:
CONSULTING TO THE
RESEARCH ADVISER

 STORING

A PROPOSED ACTION
SURVEY QUESTIONNAIRE PLAN
 PREPARING FORMULATION

 COOKING
PROCESS AND ANALYSIS

 SERVING

RESEARCH PROPOSAL
HEARING

DATA GATHERING
 14

Figure 1. Research Flow

Figure 1 research flow was a guide in conducting this study

containing an input, process, and output. The input assessed the level

of food flow practices of the selected food cart vendors in Colon Street,

Cebu City in terms of food storing, preparing, cooking, and serving.

The process was discuss as a guide on how the study is conducted. It

starts with the approval of the title and the permission of the

establishment to allow the researchers in collecting the data. However,

prior the collecting the data, the researcher must construct the goal of

the study, followed by the formulation of the researcher-made survey

questionnaire and the formulation of the entire research proposal.

Then the output contains the proposed action plan for the

improvement of the food flow practices of the food cart vendors, the

proposal will be analyzed after the data is interpreted, particularly the

weak points.
 15

THE PROBLEM

Statement of the Problem

This study aimed to assess the level of food flow practices of the

selected food cart vendors in Colon Street, Cebu City. The findings of

the study will be the bases for the proposed action plan.

Specifically, it answered the following questions:

1. What is the level of food flow practices of the selected food cart

vendors,in terms of:

1.1 Storing;

1.2 Preparing;

1.3 Cooking;

1.4 Serving?
 16

2. Based on the findings, what action plan can be proposed for

improvement?

Significance of the Study

The study on food flow practices of food cart vendors in Colon

Street, Cebu City is relevant to various stakeholders in the following

ways:

Community - The study will benefit the community by promoting safe

and healthy food practices. The findings of the study will enable the

community to make informed decisions about the food they consume,

contributing to a healthier and safer community.

Customers - Customers are the primary beneficiaries of this study.

The findings of the study will provide insights into the food flow

practices of food cart vendors enabling them to make informed

decisions about the safety, quality, and hygiene of the food they

purchase.
 17

Food Cart Vendors - Food cart vendors will benefit from the study by

gaining insights into their food flow practices and identifying areas for

improvement. They can use the findings of the study to improve their

business operations, enhance their product quality and safety, and

ultimately, increase their profitability.

Local Government - The study's findings will be of interest to the

local government, which is responsible for regulating the food industry

in Cebu City. The study can provide insights into the effectiveness of

existing regulations and identify areas for improvement.

Future Researchers - The study can serve as a valuable resource for

future researchers interested in food flow practices, food safety, and

food security in the Philippines. The study's findings can provide

baseline data for further research and analysis, helping to advance the

field and contribute to the development of evidence-based policies and

practices.
 18

DEFINITION OF TERMS

Cooking – refers to the process in which it is an act of using heat for

food consumption.

Food Cart Vendors – Defined by the Food and Agriculture

Organization as ready-to-eat foods and beverages sold and prepared

by vendors or hawkers in streets or other public places.

Food Preparation- It refers to action that are performed to prepare

food to either ensure that the food we consume is safe to eat or to

enhance the flavor.

 19

Food Safety – refers to handling, preparing and storing food in a way

to best reduce the risk individuals becoming sick from foodborne

illnesses.

Personal Hygiene – Wash your hands before and after preparing

food. This will stop you contaminating food and will also protect you

from getting ill or passing on bacteria from foodstuff, such as raw

meat.

Serving – Refers to cooking and eating is far from insignificant. With

sophisticated production and preparation, the serving of food involves

important role divisions, etiquette, and culture forms.

Street Food- It refers vended foods are foods and beverages

prepared and/or sold by vendors in streets and other public places for

immediate or later consumption without any further processing or

preparation.

Storing – Store food in clean, food grade storage containers to

prevent food borne illnesses caused by harmful bacteria.

 20

CHAPTER 2

Review of Related Literature and Studies

This section presents the review of related literature and studies

conducted by the researcher that were found relevant to the present

study. These were cited from books, journals, internet sources and

other written resources such as unpublished theses and dissertations.

At the end of the chapter, a synthesis of the literature and studies is

given.
 21

Related Literature

Food cart vendors, also known as street vendors or mobile food

vendors, are an important part of the informal food economy. They

provide affordable and convenient food options to urban populations,

especially in low-income areas. People can continue to consume street

food even though they do not have confidence in its quality and they

believe that food could have been contaminated (Vieira-Cardoso et al.,

2017).

According to Fung, et. al (2018) that food is essential to life, food

safety is a human right. Billions of people are at risk of unsafe food.

Millions of people become sick while hundreds and thousands of people

die yearly. In the 21st century, food safety issues have not decreased.

Local outbreaks can turn into international emergencies due to the

speed of and range of product distribution. Food safety depends on

science and equitable law enforcement. Food safety knowledge and

practices are crucial to ensuring safe and healthy food flow practices

among cart vendors. A study by Manzo et al. (2019) investigated the

food safety knowledge and practices of cart vendors in Mexico City.

The study found that many vendors had limited knowledge of food

safety practices, putting consumers at risk of foodborne illness.

 22

Street food vendors may be located outdoors or under a roof that

is easily accessible from the street. Urban population growth has

stimulated a rise in the number of street food vendors in many cities

throughout the world. Street food vendors are also known as hawkers

or sellers. Migration from rural areas to urban centers has created a

daily need among many working people to eat outside the home.

Demand for relatively inexpensive, ready-to-eat food has

increased as people, especially women, have less time to prepare

meals.

The street food suppliers have generally poor food handling

practices, and most are operating under unsanitary conditions. Food

safety knowledge of street vendors in the High-tech Industries

Development Zone was the lowest, most likely because these regions

are located in rural-urban fringe zones, where education levels are

generally relatively low. Food safety attitudes of the youngest

consumers were significantly better than those of older age groups.

Their educational level was also different, with correspondingly

relatively high income for younger individuals.

In the Philippines, street food vending is a prevalent source of

livelihood for many urban residents. However, a study by Santos et al.

(2018) found that street food vendors in Manila often lack basic food

safety and hygiene knowledge and practices. The authors found that
 23

vendors often do not use gloves or hairnets and do not wash their

hands frequently, increasing the risk of contamination, in a similar

study that conducted food and safety practices of mobile food vendors

in Quezon City, it was also found that mobile food vendors in Quezon

City generally had a low level of food safety knowledge and practices

(Alagon, Bernardo & Naranjo, 2019).

Dulay et. al (2019) similarly conducted a study titled "Food Flow

Practices of Street Food Vendors in Davao City, Philippines,” which

analyzed the food flow practices of street food vendors in Davao City,

Philippines, using a mixed-methods approach. The study found that

street food vendors in Davao City relied heavily on informal networks

for sourcing ingredients and maintaining food safety practices in Cebu

City, where this research will be conducted, several prior studies have

shown similar reports. Almajose and Anasco (2019) found that street

food vendors in Cebu often do not have access to clean water for

washing dishes and utensils, increasing the risk of waterborne

diseases. The vendors often do not have proper waste management

practices, such as the disposal of food waste, which could attract pests

and rodents.

According to Elsevier inc (2023) on behalf of American society

for nutrition, It has been proposed that consumers generate meaning

regarding food safety based on their own lived experiences and social
 24

influences. Members of the community and family members shared

their expertise on food safety. Concerns about food safety were

impacted by food sellers' reputations and relationships. Consumers'

suspicion of food sellers was heightened by intentional adulteration or

risky selling tactics, as well as innovative food-production processes.

Furthermore, consumers were reassured of food safety by positive

relationships with vendors; meals cooked at home; implementation of

policies and regulations; vendor adherence to environmental sanitation

and food-hygiene practices; cleanliness of vendors' appearance; and

vendors' or producers' agency to use risk mitigation strategies in the

production, processing, and distribution of food. Consumers'

perceptions of food safety rely in part on the food's smell, taste,

characteristics, and appearance as criteria for safe food consumption,

according to (Prinsen et al. 2020), who found that a meal's look was

more important than how it was prepared and kept. Several studies on

consumers' perspectives of food safety discovered that specific

subjective characteristics, such as attitudes toward safe food

purchasing and consumption, habits of safe food handling and

consumption, subjective norms for food-handling practices, self-

efficacy of safe food purchasing handling, expected positive outcomes

of safe food preparation, knowledge and awareness of food-borne

illnesses, and perceived control, influence food-safety risk perceptions

 25

( S. Nordhagen et al. 2020),. While the local administration cleans up

some of them, others are disregarded and eventually become

significant disease-spreading hotspots in the area. The aim of this

review was to highlight the importance of this research as a valuable

tool for assessing food flow practices.

This was affirmed by the study of Lora, Kintanar and Lagrada

(2019), It uses a survey questionnaire to examine the food safety

knowledge and procedures of street food sellers on Colon Street in

Cebu City, Philippines. The study discovered that Cebu City's street

food sellers had a moderate degree of food safety awareness but

inadequate food safety procedures.

Furthermore, the food flow refers to how materials or products

are handled or prepared throughout a restaurant before being served

to a client. At each step, food handling safety must be ensured

(University of Idaho, 2019).

Storing

Food is kept in the cooler until it is cooked. Use the FIFO

principle—first in, first out—to rotate your food such that the freshest

ingredients remain at the rear of the storage space and the oldest
 26

items are pushed to the front. Date food packages as soon as you

receive them if they don't contain dates (University of Idaho, 2019).

Preparing

At the preparation stage, it's crucial to establish the habits of

avoiding cross-contamination and managing food temperature. The

batch approach is advised for food safety when preparing large

amounts of time/temperature-controlled food items (TCS) (University

of Idaho, 2019). In addition, food preparation involves weighing the

items that will be used in its many steps to ensure a seamless

operation (Study.com, 2022).

Cooking

Cooking street food is a one-of-a-kind and thrilling culinary

experience that allows for experimentation and creativity. Street food

sellers provide a great and economical alternative to formal dining

alternatives, whether they serve old favorites or create creative

recipes utilizing local products. When it comes to street cuisine, the

choices are boundless, ngohiong, lumpia, ginabot, barbecue. However,

there are several problems, such as maintaining sanitary requirements

in an outside setting and assuring flavor consistency.

Serving

Serving is the step between cooking and eating. With

sophisticated production and preparation, the serving of food involves

 27

important role divisions, etiquette, and cultural forms. Such are the

intricate social and cultural pressures that being served at an

unfamiliar table or even just the arrival of an unfamiliar food can make

diners uncomfortable (Encyclopedia of Food and Culture, 2023).

CHAPTER 3

RESEARCH METHODOLOGY

This chapter presents the methods and procedures used in

conducting the study. It consists of the research method, research

 28

locale, research participants, research instruments, data gathering

procedures, and data analysis.

Research Method

This study used the quantitative via descriptive research design.

The quantitative via descriptive research design involves collecting

data in order to answer the questions regarding the subjects of the

study. The data are typically collected through questionnaire, an

interview, or through observation (Linda Matisane et al. 2021).

Research Locale

The research locale for this study is Colon Street, Cebu City,

6000. Colon Street is often referred to as the oldest and the

shortest national road in the Philippines built in 1565. The researchers

have purposely chosen this place in Cebu City due to its proximity to

the researchers and because it is known as one of the busiest streets

in Cebu City being at the heart of the city. It is also widely known for

its street food vendors selling a variety of local snacks and delicacies

such as siomai, lumpia, and ginabot, ngohiong, pork chop, kwek-kwek,

tempura, fishball. This makes this an ideal location for studying food

flow practices. The researchers believe that this study will provide

valuable insights into the food flow practices of food cart vendors in a
 29

busy urban setting and contribute to the growing body of literature on

street food vending in the Philippines.

Figure 2. Location

Research Respondents

The respondents of this study were customers which they easily

buy food from street food vendors and they able to participate in the

survey. The sample size of fifty (50) respondents was given a survey

questionnaire by the researchers. With that, the convenience sampling

technique was applied to those customers who purchased food from

the food cart vendors.

Research Instrument
 30

The researcher used a researcher-made survey questionnaire. It

was utilized to gather all the needed data to assess the food flow

practices in selected food cart vendorsr in Colon Street, Cebu City,

Philippines. Furthermore, the instrument was underwent the validity

and reliability tests. The instrument was evaluated by the expert

professional using the validation sheet for the validity. In addition, the

pilot testing process through dry-run with similar environment and

testing the Cronbach Alpha result will analyzed the instrument for the

reliability.

Data Gathering Procedures

In gathering the data, the first step that the researchers was to

obtain and secure all necessary documents approved by the dean’s

office and permission to conduct the study in the said research

environment. The researcher asked permission at selected food cart

vendors in Colon Street, Cebu City, and distributed the survey

questionnaire to the respondents. After the data were retrieve, the

researchers was tallied and tabulated the data, which was then

submitted for statistical treatment for interpretation and analysis.

Data Analysis
 31

The data was treated using the weighted mean for the statistical

analysis of the food flow practices of the selected food cart vendors in

Colon Street,Cebu City, Philippines.

The four-point scale was used to determine the food flow

practices in selected food cart vendors as shown below.

Scale Descriptive Interpretation

Equivalent

4 Highly Practiced If the given statement is always

practiced of the selected food cart
vendors in Cebu City.
3 Practiced If the given statement is often
practiced of the selected food cart
vendors in Cebu City.
2 Less Practiced If the given statement is sometimes
practiced of the selected food cart
vendors in Cebu City.
1 Not Practiced If the given statement is poor
practiced of the selected food cart
vendors in Cebu City.

Ethical Considerations

Ethical considerations are an outmost priority in the duration of

this study especially during the data gathering process. The researcher

will apply the principle of objectivity, social responsibility and non-

 32

discrimination. In applying objectivity, the researcher will maintain a

formed and sustained response in conducting the research interview

and will not be unduly influenced by her desires, emotions or

affiliations. The researcher will ensure the positive impact of this study

to students by creating awareness in conservation practices and

discussing its benefits.

After getting all the consent needed, each participant will

properly be oriented about the researcher’s identity as well as the

purpose and logic behind the study. The researcher will share all the

anticipated benefits of the study and the importance of the role of the

participant. It will also be discussed that the participant has the option

to abstain or withdraw himself from the research study at any time.

Risk-benefit assessment

In the course of the study there is a risk of non-completion

within the specified time considering that this endeavor would be very

time consuming and will be dependent on the time management skill

and schedule of the researcher as well as the availability of

participants. Ensuring data privacy and confidentiality is also another

consideration as part of the ethical standard, making sure that all data

collected will exclusively be for the purposes of this study only.

Risk-Benefit
 33

The risk benefit of this undertaking is to be able to know the

level of food flow practices in selected food cart vendors in Colon

Street, Cebu City.

A.) Consent, documentation of informed consent

The researcher would seek consent from the selected food

cart vendors in Colon Street and to the respondents. It is vital that the

above-mentioned party understands the benefit and the purpose of the

study. Each party involve will be asked to filled-out a consent form in

order to protect their interest. Respondents will be properly oriented

about their role in giving the correct information for the later success

of the study. The researcher will write a letter to the dean and the

research adviser requesting approval for the study. Once approved,

the researcher will coordinate with the food cart vendors and to the

customers. Prior to conducting the study, the researcher will ask for

voluntary participants and distribute a consent form. Prior to

completing the questionnaire, the researcher will explain to the

participant the purpose of the research and will give proper orientation

as to the confidentiality of data. Then the respondents must sign the

consent form stating the he or she voluntarily participated in the study

and has the option to withdraw his or her participation at any time.

Authorization to access private information

 34

The participants will be oriented that they will have an

access to the result of the study but not including the confidential

details including the data of other participants. The researcher will be

the only one who will have full access of all the data pertaining to the

research study. Participants will also have the right to request a copy

of the completed paper since they will be the one who will mostly

benefit from the study. Disclosure of quality enhancement strategies

will be applied in order to get substantial results and participation

through collaborative effort. This is to get thorough, narrative and

comprehensive responses. Also, this is to gain mutual trust between

the researcher and the participants as well as ensuring that all data

will be treated with extreme confidentiality. The researcher’s

commitment to the research study will be emphasized through

exhaustive discussion of the subject matter, formulation of objective

responses, and methodological procedure during engagements.

B.) Confidentiality procedures

Researchers who conduct participant surveys have a

responsibility to keep their participants' information private. This duty

requires researchers to put safeguards in place to ensure the

confidentiality of study participants throughout the duration of the

study. All research data will be kept strictly confidential and used only
 35

for this study. To prevent unauthorized parties from obtaining free

data, all written data will be shredded.

C.) Debriefing, Communication and Referrals

The researcher will set the tone of the study by ensuring

that the subject is comfortable in all aspects. Participants shall be

treated with respect and civility. Questions will be phrased

appropriately and sensitively, and the researcher will assist the

participant by explaining each topic honestly and clearly so that they

understand it better. After the interview, participants will go through a

debriefing procedure to ensure open communication. Each participant

will be evaluated after the study is completed.

D.) Incentives or Compensation

The participants' participation in the study will be entirely

voluntary, with no incentive or monetary compensation offered. The

participants will be thanked with words of thanks. However, one

significant benefit that the person may obtain is a greater knowledge

of conservation methods.

E.) Conflict of Interest

The study has no potential conflicts of interest. Because the

participants and the researcher are not linked, the results will be free
 36

of bias and will not be influenced by any factors that could lead to a

conflict of interest.

CHAPTER 4
 37

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This section discusses about the presentation, analysis and

interpretation of data based on the research conducted by the

researcher. The study used quantitative via description data to get a

good grasp on their food flow practices of selected food cart vendors.

FOOD FLOW PRACTICES OF SELECTED FOOD CART VENDORS IN

COLON STREET, CEBU CITY IN TERMS OF FOOD STORING.

Respondent's responses on the food flow practices of selected food

cart vendors in colon street Cebu City in Terms of Food Storing

Table 1
Food Flow Practices in Selected Food Cart Vendors in Colon St.
Cebu City in Terms of Storing
 38

(n=250)

Indicator SD Mean Descriptive

Level
1.Raw and cook food has a separate Moderately
storage. Store perishable foods like Practice
meat, poultry, dairy, and seafood in
0.64 2.94
refrigerators or freezers at the
appropriate temperatures to prevent
bacterial growth.
2. Food storage containers are clean and Moderately
in good condition. Use food-grade, airtight Practice
containers and food storage bags to 0.63 2.84
prevent cross-contamination and preserve
food quality.
3.Raw meat and other cold foods chicken, Moderately
hotdog, tempura, fish ball, Siomai is Practice
stored in a cold storage or cooler to
maintain freshness. Store food in 0.69 2.86
containers that are designed for specific
food items e.g., airtight containers for dry
goods, covered pans for prepared dishes).
4.Condiments are stored in a clean and Moderately
proper container. Keep raw meats and Practice
0.70 2.69
seafood separated from ready-to-eat
foods to prevent cross-contamination.
5. Food displays are stored in a clean Moderately
container with a lid to avoid Practice
contamination. Maintain clean and 0.70 2.82
organized storage areas to prevent pests
and contamination.
Moderately
Grand mean
0.67 2.83 Practice

Scale:
1.00-1.75 = Never Practice
1.76-2.50 = Low Practice
 39

2.51-3.25 = Moderately Practice

3.26-4.00 = Highly Practice

Table 1 displays the respondents’ responses on level of food flow

practices in terms of food storing. It can be noticed that all the

indicators are rated moderately practiced. As portrayed, the highest

mean is 2.94 which indicate that the respondents believe that raw and

cook food has a separate storage, and storing perishable foods like

meat, poultry, dairy, and seafood in refrigerators or freezers at the

appropriate temperatures to prevent bacterial growth are moderately

practiced. It implies that the vendor has a basic storage for cold and

other products but not practiced all the time. Overall, the grand mean

of 2.83 reveals that the level of food flow practices in terms of food

storing moderately practiced. It implies

Proper storage is one of the essential steps for preventing food

from becoming contaminated. Storing in the food flow or process

the food is kept in the cooler until it is cooked. Use the FIFO

principle-first in, first out- to rotate your food such that the freshest

ingredients remain at rear of the storage space and the oldest items

are pushed to the front Date food packages as soon as you receive

them if they don't contain dates (University of Idaho, 2019).

FOOD FLOW PRACTICES OF SELECTED FOOD CART VENDORS IN

COLON STREET, CEBU CITY IN TERMS OF FOOD PREPARATION.
 40

Respondent's responses on the food flow practices of selected food

cart vendors in colon street Cebu City in Terms of food Preparation.

Table 2
Food Flow Practices in Selected Food Cart Vendors in Colon St.
Cebu City in Terms of Preparation.
(n=250)

Indicator SD Mean Descriptive

Level
1.Vendors are using gloves consistently in Moderately
0.76 2.83
handling foods preparation Practice
2. The materials (e.g., pot, pan, tong, Moderately
strainer, ladle, disposable spoon, fork, etc.) Practice
0.63 2.84
that is used for cooking the food are clean
and in good condition.
3. The vendors wear either a hairnet, food Moderately
preparation mask, or apron while preparing 0.69 2.68 Practice
the food.
4. Proper storage of materials such as Moderately
plates, disposable spoon and fork are 0.69 2.75 Practice
observed to prevent from contamination
5. Conduct routine inspections of food Moderately
storage areas to ensure compliance with 0.85 2.65 Practice
food safety standards.
Moderately
grand mean
0.72 2.75 Practice

Scale:
1.00-1.75 = Never Practice
1.76-2.50 = Low Practice
2.51-3.25 = Moderately Practice
3.26-4.00 = Highly Practice
 41

Table 2 displays the respondents’ responses on level of food flow

practices in terms of food preparation. It can be noticed that all the

indicators are rated moderately practiced. However, the highest mean

is 2.84 which indicate that the respondents believe the materials (e.g.,

pot, pan, tong, strainer, ladle, disposable spoon, fork, etc.) that is

used for cooking the food are clean and in good condition is

moderately practiced. It implies that due to availability of water

supply, only those moment in the preparation that the materials are

washed and clean. Overall, the grand mean of 2.75 reveals that the

level of food flow practices in terms of food preparation is moderately

practiced. It implies that the food cart vendors are applying the food

preparation but not specifically followed the HACCP to avoid any

contamination. This means that they only have few knowledged when

it comes to food preparation in terms of food safety.

At the preparation stage, it's crucial to establish the habits of

avoiding cross-contamination and managing food temperature. The

batch approach is advised for food safety when preparing large

amounts of time/temperature-controlled food items (TCS)

(University of Idaho, 2019). Access to food preparation areas should

be restricted, as much as practically possible, to food handlers. Food

handlers should avoid contacting the exposed areas of ready-to-eat

food with their bare hands; and use, as much as practicably

 42

possible, clean and sanitized utensils such as tongs, spatulas, or

other food dispensing apparatus in handling such food (Food

Hygiene Code, 2021).

FLOW PRACTICES OF SELECTED FOOD CART VENDORS IN

COLON STREET, CEBU CITY IN TERMS OF FOOD COOKING.

Respondent's responses on the food flow practices of selected food

cart vendors in colon street Cebu City in Terms of Food Cooking.
 43

Table 3
Food Flow Practices in Selected Food Cart Vendors in Colon St.
Cebu City in Terms of Cooking.
(n=250)

Indicator SD Mean Descriptive

Level
1.Raw and cook food has a separate storage. Moderately
Store perishable foods like meat, poultry, Practice
dairy, and seafood in refrigerators or 0.64 2.94
freezers at the appropriate temperatures to
prevent bacterial growth.
2. Food storage containers are clean and in Moderately
good condition. Use food-grade, airtight Practice
containers and food storage bags to prevent 0.63 2.84
cross-contamination and preserve food
quality.
3.Raw meat and other cold foods chicken, Moderately
hotdog, tempura, fish ball, Siomai is stored Practice
in a cold storage or cooler to maintain
freshness. Store food in containers that are 0.69 2.86
designed for specific food items e.g., airtight
containers for dry goods, covered pans for
prepared dishes).
4.Condiments are stored in a clean and Moderately
proper container. Keep raw meats and Practice
0.70 2.69
seafood separated from ready-to-eat foods
to prevent cross-contamination.
5. Food displays are stored in a clean Moderately
container with a lid to avoid contamination. Practice
0.70 2.82
Maintain clean and organized storage areas
to prevent pests and contamination.
Moderately
grand mean
0.67 2.83 Practice

Scale:
1.00-1.75 = Never Practice
 44

1.76-2.50 = Low Practice

2.51-3.25 = Moderately Practice
3.26-4.00 = Highly Practice

Table 3 displays the respondents’ responses on level of food flow

practices in terms of food cooking. It can be noticed that all the

indicators are rated moderately practiced. However, the highest

mean is 2.89 which indicate that the respondents believe that

washing all ingredients thoroughly before cooking is moderately

practiced. Overall, the grand mean of 2.77 reveals that the level of

food flow practices in terms of food cooking is moderately practiced.

It implies that

Cooking, is also important in destroying organisms that may

cause diseases. Proper cooking is often the critical control point in

preventing food-borne disease outbreaks. All foods will be cooked

using appropriate practices and procedures to ensure safety. This

includes properly cooking foods to the required internal

temperatures and taking and recording temperatures (Food Hygiene

Code, 2021).

FLOW PRACTICES OF SELECTED FOOD CART VENDORS IN

COLON STREET, CEBU CITY IN TERMS OF FOOD SERVING.

Respondent's responses on the food flow practices of selected food

cart vendors in colon street Cebu City in Terms of Food Serving.
 45

Table 4
Food Flow Practices in Selected Food Cart Vendors in Colon St.
Cebu City in Terms of Serving.
(n=250)

Indicator SD Mean Descriptive

Level
1.The food that being served looks fresh Moderately
0.63 3.04
and safe to eat Practice
2. The food serve seems good and tasty Moderately
Serve hot dishes hot and cold dishes cold to 0.61 3.00 Practice
maintain food safety
3.The vendors observe proper sanitation Moderately
while serving food. Encourage the use of Practice
utensils, tongs, or gloves when handling 0.64 2.80
food items during service to prevent direct
hand contact.
4. Wash all ingredients thoroughly before Moderately
cooking. Monitor portion sizes to maintain Practice
0.64 2.95
consistency and prevent over- or under-
serving
Moderately
grand mean
0.63 2.95 Practice

Scale:
1.00-1.75 = Never Practice
1.76-2.50 = Low Practice
2.51-3.25 = Moderately Practice
3.26-4.00 = Highly Practice

Table 4 displays the respondents’ responses on level of food flow

practices in terms of food serving. It can be noticed that all the

indicators are rated moderately practiced. However, the highest

mean is 3.04 which indicate that the respondents believe that the
 46

food that being served looks fresh and safe to eat is moderately

practiced. Overall, the grand mean of 2.95 reveals that the level of

food flow practices in terms of food serving is moderately practiced.

It implies that

Serving is the step between cooking and eating. With

sophisticated production and preparation, the serving of food involves

important role divisions, etiquette, and cultural forms. Such are the

intricate social and cultural pressures that being served at an

unfamiliar table or even just the arrival of an unfamiliar food can make

diners uncomfortable (Encyclopedia of Food and Culture, 2023).

 47

OUTPUT OF THE STUDY

This area presents the proposed action plan to enhance the food flow

practices of selected food cart vendors in colon street, Cebu City.

Program Title :

This action plan will bear the title “ The Enhancement of Food

Flow Practices of the Food Cart Vendors.” This action plan, will be

implemented by the ACT-IEF BSHM fourth year students through a

seminar that will be conducted in a chosen community. This seminar is

designed to help the Food Cart Vendors to enhance their practices

towards Food Flow Practices. This seminar is to give awareness and

knowledge to the food handlers/owners the importance of good food

flow practices. The overall result of this seminar will serve as a new

learnings and discovery of every food handlers/owner. The overall

result/output of this seminar will serve as new learnings and discovery

of every food cart vendors that are handling food.

Other variables will be conducted in each food cart vendors on

how they will be able to practice the proper food flow practices. In this

seminar, the food cart vendors will be able to learn the proper food

flow practices to avoid food contamination.

 48

Rationale:

Food flow practices is the most risk in handling food because as

well all know, food must be prepared and serve clean, palatable, good-

looking, and free from any bacteria. Improper practices or lack of

knowledge in food flow practices can cause to customers high risk of

food contamination, food borne illness, and possible decreases number

of customers to a food establishment. However, these causes can be

avoidable and reduces if food handlers has the knowledge and

common sense of safety and clean food practices.

Proper hygiene is more important part in preparing food. It is the

way to make the food safety for the customers. In order for us to

maintain safety, being responsible and hygienic individual can do to

have a safe food, and away from microbial/biological hazard. A

biological hazard, often known as biohazard, is a biological substance

that provide a health risk to living organisms, most notably humans.

This could be a sample of microbe, virus or toxin that has the potential

to harm humans. A substance that is dangerous to creature might also

be considered a biohazard.

Vendors should be aware about the harmful effects of biological

hazard in order for them to be more knowledgeable when it comes to

 49

food flow practices, to avoid the presence of risk to the customer and

the business itself.

Program Description:

This proposed seminar be facilitated by the ACT-IEF BSHM fourth

year students to a chosen environment, Colon Street, Cebu City. In

this program it is to enhance the food flow practices to all vendors in

each food cart vendors in Colon Street, Cebu City. The seminar will be

called “ The Enhancement of Food Flow Practices of the Food

Cart Vendors” which conducted by BSHM students. The persons

involved with this activity are the LGU Barangay, DOH representative

and Hospitality Professional Representative and it will be conducted

during weekends to make sure that the audience can attend.

50
 1

PROPOSED ACTION PLAN

Food Indicators Objectives/ Program/ Persons Time Expected

Flow Goals Activities Involve Frame output/
Practices
outcome

Storing 1.Raw and cook food To ensure the The HACCP BSHM 4th 2 days Implementa
has a separate storage. proper storage Awareness year tion of Food
Store perishable foods of the products Seminar Safety
like meat, poultry, and to avoid and Speaker Practices
dairy, and seafood in food Workshop and
refrigerators or freezers contamination. Food Cart Certification
at the appropriate Vendors to operate
temperatures to Business.
prevent bacterial Representat
growth. ive from
Local
2.Food storage Governmen
containers are clean t Unit
and in good condition. (LGU)
Use food-grade, airtight
containers and food Representat
storage bags to prevent ive from
cross-contamination DOH
and preserve food
quality. And
 2

3. Raw meat and other Hospitality

cold foods chicken, Professional
hotdog, tempura, fish
ball, Siomai is stored in
a cold storage or cooler
to maintain freshness.
Store food in containers
that are designed for
specific food items e.g.,
airtight containers for
dry goods, covered
pans for prepared
dishes).

4. Condiments are
stored in a clean and
proper container. Keep
raw meats and seafood
separated from ready-
to-eat foods to prevent
cross-contamination.

5.Food displays are

stored in a clean
container with a lid to
avoid contamination.
Maintain clean and
organized storage
 3

areas to prevent pests

and contamination.
Preparing 1.Vendors are using To enhance the The Food BSHM 4th 2 days The
gloves consistently in food Safety year implementat
handling foods preparation Practices in ion of
preparation. practices terms of Speaker Proper
among food Food Personal
2. The materials (e.g., cart vendors by Preparation Food Cart Hygiene in
pot, pan, tong, having propoer Seminar Vendors food
strainer, ladle, personal and preparation.
disposable spoon, fork, hygiene and Workshop Representat
etc.) that is used for proper usage of ive from
cooking the food are materials. Local
clean and in good Governmen
condition. t Unit
(LGU)
3. The vendors wear
either a hairnet, food Representat
preparation mask, or ive from
apron while preparing DOH
the food.
And
4. Proper storage of
materials such as Hospitality
plates, disposable Professional
spoon and fork are
observed to prevent
from contamination.
 4

5. Conduct routine
inspections of food
storage areas to ensure
compliance with food
safety standards.

Cooking 1. The food they cook To provide an The Dos BSHM 4th 2 days The
is freshly made. awareness and Do’nts year Freshness of
Establish separate about the in Cooking Food
workstations and proper cooking Food Speaker Display will
utensils for different in msintaining Seminar be maintain.
types of food, the quality of and Food Cart
especially when its products. Worshop Vendors
handling raw meats
and seafood. Representat
ive from
2. The food they cook Local
has excellent quality. Governmen
Enforce strict t Unit
handwashing protocols (LGU)
for all food handlers
before and during food Representat
preparation. ive from
DOH
3. The right standard
for cooking food And
preparation followed.
 5

Require kitchen staff to Hospitality

wear clean uniforms, Professional
hairnets, and
disposable gloves when
handling food.

4. Wash all ingredients

thoroughly before
cooking.
Serving 1.The food that being To ensure the The HACCP BSHM 4th 2 days Implementa
served looks fresh and safety of food Seminar year tion of
safe to eat the vendors and HACCP and
will served it in Workshop Speaker Certification
2. The food serve quality and to operate
seems good and tasty safe. Food Cart the food
Serve hot dishes hot Vendors business.
and cold dishes cold to
maintain food safety Representat
3.The vendors observe ive from
proper sanitation while Local
serving food. Governmen
Encourage the use of t Unit
utensils, tongs, or (LGU)
gloves when handling
food items during Representat
service to prevent ive from
direct hand contact. DOH
 6

4. Wash all ingredients And

thoroughly before
cooking. Monitor Hospitality
portion sizes to Professional
maintain consistency
and prevent over- or
under-serving
 1

CHAPTER 5

SUMMARY FINDINGS, CONCLUSION AND RECOMMENDATIONS

In this section, this is to contribute to an overall summary of the

study followed by the summary of the findings and their conclusion.

For the researchers to attain this research intent, they utilized a

quantitative via descriptive research design. A total of 250 customers

who represent the total population from Selected Food Cart Vendors in

Colon Street Cebu City become respondents of the study. The

researchers used a reseachers made survey questionnaire. The data

was gathered and treated with the statistical tool using the

percentage, weighted mean.

Summary of Findings

The term below indicated the summary and findings of the

study.

FOOD FLOW PRACTICES OF SELECTED FOOD CART VENDORS IN

COLON STREET, CEBU CITY

 2

In terms of storing practices, the result revealed that raw and

cook food has a separate storage, and storing perishable foods like

meat, poultry, dairy, and seafood in refrigerators or freezers at the

appropriate temperatures to prevent bacterial growth are moderately

practiced garnering the highest mean.

In the area of food flow practices in terms of food preparation,

the highest mean is 2.84 which indicate that the respondents believe

the materials (e.g., pot, pan, tong, strainer, ladle, disposable spoon,

fork, etc.) that is used for cooking the food are clean and in good

condition is moderately practiced.

In the area of food flow practices in terms of cooking, the

highest mean is 2.89 which indicate that the respondents believe that

washing all ingredients thoroughly before cooking is moderately

practiced. Also, in the part regarding food flow practices in terms of

serving, the highest mean is 3.04 which indicate that the respondents

believe that the food that being served looks fresh and safe to eat is

moderately practiced.
 3

CONCLUSION

Based on the findings of the study, it is concluded that, in terms

of enhancing the Food Flow Practices among Food Cart Vendors

specifically in storing, preparing, cooking and serving are moderately

applied or practiced, therefore it is needed to be enhanced.

This implies that these variables are fully applied and needed to

be enhanced by the Food Cart Vendors. The theory HACCP (Hazard

Analysis and Critical Control Point) and Basic Principle of Food Safety

which states that food safety practices must be applied in every stage

of food supply chain. The basic principles of food safety must be

introduced and acknowledge to the food workers, managers and food

businesses. This is to ensure food to be safety, reduce the bacterial

growth, awareness of food contamination and finally, workers must

understand their responsibility.

 4

RECOMMENDATION

Primary Recommendation:

Based on the findings of the study, the proposed action plan in

form of seminar entitled “ ENHANCING THE FOOD FLOW PRACTICES

PROGRAM FOR THE FOOD CART VENDORS ” will be proposed by the

BSHM 4th Year Students of ACT-IEF with the help of the third party

namely; Speaker, Food Cart Vendors, Local Government Unit (LGU),

DOH Representative and Hospitality Professional. It should be fully

implemented by the LGU to the Food Cart Vendors in Colon Street,

Cebu City because of its innate benefits. The said seminar is the one

that can address all the indicators in terms of storing, preparing,

cooking and serving.

Secondary Recommendation:

As a secondary recommendation, the researchers would like to

propose the establishment of the Food Cart Vendors with the Basic

Standard Operating Procedures. With this framework, these will be

covered facility cleanliness or a safe food-handling practices.

 5

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Myhealth.org “Prevent- Promote-Protect (Safe Food Flow)”. Retrieved

from: https://www.mynethealth.org/services/environmental-
health/food-safety-permits-inspections/mobile-food-unit-
pushcart-food-trucks/food-flow-food-safety/

PAHO/WHO recommends five keys to safer food for a healthy holiday

season. (n.d.). PAHO/WHO | Pan American Health Organization.
https://www.paho.org/en/news/21-12-2015-pahowho-
recommends-five-keys-safer-food-healthy-holiday-season

Serving of Food. Encyclopedia of Food and Culture. . Retrieved March

20, 2023 from Encyclopedia.com:
https://www.encyclopedia.com/food/encyclopedias-almanacs-
transcripts-and-maps/serving-food
 8

Study.com (2022, May 25). Food Preparation Overview and Methods.

https://study.com/learn/lesson/food-preparation-overview-
methods-what-is-food-preparation.html

Suryantini, R. et. al (2021) “Toward a healthy home: investigating

food flow and the shift in domestic spatial practice during the
COVID-19 pandemic” Published online: 20 May 2021. Retrieved
from:
https://www.tandfonline.com/doi/full/10.1080/08882746.2021.1
928854

US Food and Drug Administration (2022), “HACCP Principles and

Applications Guidelines” Retrieved from: https://bit.ly/3MdRc8E
 9

APPENDICES
 10

APPENDIX A
 11

APPROVAL LETTER OF THE DEAN TO CONDUCT THE STUDY

APPENDIX B
 12

ACCEPTANCE OF THE RESEARCH ADVISER LETTER

APPENDIX C
 13

SURVEY QUESTIONNAIRE

Instructions: Please take time and think through each question and fill

the box of your choice, Answer the questions honestly and to the best

of your ability.

Food Storing Practices 4 3 2 1

1.The proper food temperature is well

maintained.
2There is storage for sanitary maintenance
and upkeep of the flatware and utensils
used for serving food.
3.Food preservation is very important
before storing.
4.Follow the FIFO principle which is first
in-first out in food storing.
5.The food safety practices apply
accordingly in storing.
Food Preparing Practices

1. Food is well prepared and well cooked

2. The food quality consistency is well

maintained.
3. Keeping the food preparation area
clean and sanitized.
4. Separating raw ingredients from cooked
foods.
5. Prepare the food as close to serving
time as possible.

Cooking Practices 4 3 2 1
 14

1.Avoid cooking at high temperature.

2.Using low-fat methods like boiling

or steaming.
3.The proper preparation of cooking
standards followed.
4.The quality of food they cook is
excellent.
5. Avoid cooking meat or fish to well
done or browned.
Food Serving Practices

1. The food served appears pleasing

and delicious.
2. The food served has a very good
quality in terms of tastiness.
3. The food served with the right
serving time.
4. The food served clean and fresh.

5. The displayed food is safe from

contamination

APPENDDIX D
CURRICULUM VITAE
 15

KIMBERLY ANNE R. GABATAN

Sta.Cruz,Ronda,Cebu
09959783282
annerio84@gmail.com

__________________________________________________
PERSONAL INFORMATION
Age: 21
Sex: Female
Date of birth: July 28,2001
Place of birth: Sta.Cruz,Ronda,Cebu
Religion: Roman Catholic
Civil status: Single
Citizenship: Filipino
__________________________________________________
Educational Background
COLLEGE Asian College of Technology- IEF
P. del Rosario St., Cebu City
August 2020- Present
SENIOR HIGH SCHOOL Cebu Technological University-Moalboal
Moalboal,Cebu
JUNIOR HIGH SCHOOL Dumanjug National High School
Dumanjug,Cebu
________________________________________________________

SKILLS
Adaptability
 16

Good Time Management

Determination and persistence

ISABEL P.GENTAPA
1977D Mahugany St.Green Valley
 17

Isabelgentapa7@gmail.com
09066395668

__________________________________________________
PERSONAL INFORMATION
Age:23
Sex: Female
Date of Birth: July 8,1999
Religion: Roman Catholic
Civil Status: Single
Citizenship: Filipino
______________________________________________________
Educational Background
COLLEGE Asian College of Technology- IEF
P. del Rosario St., Cebu City
August 2020- Present
SENIOR HIGH SCHOOL Professional Academy of the Philippines
JUNIOR HIGH SCHOOL Tubod Ntional High School
________________________________________________________
SKILLS
Adaptability
Good Time Management
Determination and persistence

JACQUILINE MA-AMBONG
2nd street canjulao toril purok lubi, lapu-lapu City, Cebu
 18

jacquiline2199maambong@gmail.com
+639755376210
________________________________________________________

PERSONAL INFORMATION
Age: 23
Sex: Female
Date of birth: September 21, 1999
Place of birth: Negros Oriental
Religion: Roman Catholic
Civil status: Single
Citizenship: Filipino
________________________________________________________

EDUCATIONAL BACKGROUND
COLLEGE Asian College of Technology – Cyber tower Main Campus
Pantaleon del Rosario St, Cebu City, Cebu
August 2020- Present
SENIOR HIGH SCHOOL Asian College of Technology
710 Bulacao, Pardo, Cebu City
June 2018 – April 2020
JUNIOR HIGH SCHOOL Pardo National High School
Poblacion Pardo, Cebu City, 6000
July 2015 – April 2018
________________________________________________________

WORK EXPERIENCES

On Job Training Sari-Sari store - Olive Store

 19

Lawaan ll, Cebu City

March 2013 – May 2014

On Job Training Melton's Halo-halo

Plaza margarita lawaan linao, Cebu City
December 2019 – January 2020

On Job Training Susan's Confectionary craft

Canjulao lapu-lapu City, Cebu.
September 2020 – March 3, 2021

On Job Training Magallanes Bakeshop

Pusok Centro lapu-lapu City, Cebu.
July 8, 2022 –present
_______________________________________________________

SKILLS
• Bread and Pastry NC II
• Housekeeping NC II
• Customer Service
• Time management
• Decision Making
• Self- Motivation
• Ability to Work Under Pressure

ARLENE M. KISKIS
3A CLEAVLAND STREET, Cebu City, 6000
 20

Email:lenlenkiskis@gmail.com
Mobile: 639987743687

____________________________________________________

EDUCATIONAL BACKGROUND

COLLEGE Asian College of Technology- IEF

P. del Rosario St., Cebu City
September 2020 – Present

JUNIOR HIGH SCHOOL Sumaliring High School

Sumaliring Siaton,Negros Oriental
June 2017 – March 2018
____________________________________________________
CHARACTER REFERENCES

Mr. Gary Valenciano

Workforce Supervisor
Eperformax Contact Center & BPO
Salinas Dr., Lahug, Cebu City 6000
Contact: 09433485678

ROSALIN A. VILLAROJO
 21

Minglanilla,Cebu
Villarojorosalin01@gmail.com
09339669676
________________________________________________________
PERSONAL INFORMATION
Age: 33
Sex: Female
Date of Birth: January 4 1989
Place of Birth: Bindoy, Negros Oriental
Religion: Roman Catholic
Civil Status: Single
Citizenship: Filipino
________________________________________________________
EDUCATIONAL BACKGROUND
COLLEGE Asian College of Technology Cyber-IEF
Pantaleon del Rosario St, Cebu City Cebu
August 20,2022- Present

JUNIOR HIGH SCHOOL Demetrio L. Alviola National High School

Bindoy, Negros Oriental
June 2004- April 2008

Jessel sanoy
657-B M.L. Quezon Avenue, Casuntingan, Mandaue City
09279302628
jesselsanoy1@gmail.com
 22

PERSONAL INFORMATION
Age: 28
Sex: Female
Date of Birth: April 5, 1995
Place of Birth: Mandaue City
Religion: Roman Catholic
Civil Status: Single
Citizenship: Filipino

Educational BACKGROUND

Tertiary Asian collage of technology

Pantaleon del Rosario St, Cebu, City

Secondary Maguikay high school

Maguikay, Mandaue City, Cebu

Primary Cabancalan 1 elementary school

728 M. L. Quezon Ave, Mandaue City, 6014 Cebu