Conceptual Model of the Study

INPUT PROCESS OUTPUT

1. What is the profile of

the respondents in
 Survey
terms of:
Questionnaires
1.1 Age;  Analysis and
interpretation of
1.2 Sex;
data.
1.3 Years of Experience;  Interview 20
respondents.  Level of
1.4 Position
 Interview a few awareness on
2. What is the workers of food handling
respondent's level of selected of selected
awareness on food cafeterias Carinderia in
handling practices in concerning their Marikina City.
terms of: food handling.
 Statistical
2.1 Food Handling
simple random
Practices;
method.
2.2 Storage Practices;  Analysis and
interpretation of
2.3 Practices in data.
Sanitation of Tools and
Equipment;

2.4 Hygiene;
2.5 Attitudes and
Behavior in Food
Handling FEEDBACK
Theoretical Framework

The theory of planned behavior examines how individuals perceive health threats

and their willingness to adopt preventive behaviors. Applying this model to cafeteria staff could

explore their perceptions of food borne illnesses' severity, susceptibility, benefits of proper food

handling, and barriers to implementing safe practices ( Afzaal H. 2017).

Food Handling Practices

Storage Practices

Practices in Sanitation of Customer Satisfaction

Tools and Equipment Awareness

Hygiene

Attitudes and Behavior in

Food Handling