EXPLORING THE METHODS OF FINE DINING RESTAURANTS

IN PREVENTING FOOD CROSS CONTAMINATION

IN ORMOC CITY

A Research Paper
Presented to the Senior High School Faculty of
ACLC College of Ormoc City, Inc.

In Partial Fulfillment
Of the Requirements for the Inquiries, Investigation, and Immersion subject
Senior High School Department
TVL - Home Economics

By

Abaja, Flordeliza L.
Aviles, Graceshel Mae S.
Laurente, Jecel O.
Lumanog, Ashley Jude
Mistola, Elier Kent S.
Nepomuceno, Bea Athena M.
Roble, Stephanie T.

March 2024
 APPROVAL SHEET

This research paper entitled, “EXPLORING THE METHODS OF FINE DINING

RESTAURANTS IN PREVENTING FOOD CROSS CONTAMINATION IN ORMOC
CITY” prepared, and submitted by “ FLORDELIZA L. ABAJA, GRACESHEL MAE S.
AVILES, JECEL O. LAURENTE, ASHLEY JUDE LUMANOG, ELIER KENT S.
MISTOLA, BEA ATHENA M. NEPOMUCENO, STEPHANIE T. ROBLE”, in partial
fulfillment of the requirements for the subject in INQUIRIES, INVESTIGATION, AND
IMMERSION has been examined and recommended for acceptance and approval for ORAL
EXAMINATION.

RESEARCH COMMITTEE
CHRISTIAN A. MIRO
Research Adviser

PANEL 1 PANEL 2 PANEL 3

Member Member Member

JANICE D. AYA-AY
Chair
PANEL OF EXAMINERS
Approved by the committee on Oral Examination with a grade of PASSED/FAILED.
JANICE D. AYA-AY
Chair

PANEL 1 PANEL 2 PANEL 3

Member Member Member

CHRISTIAN A. MIRO
Research Adviser

Accepted and approved as partial fulfillment of the requirements for the subject in INQUIRIES,
INVESTIGATION, AND IMMERSION.
Date of Oral Examination PASSED/FAILED: March , 2024.

JUDIE ROSE C. ALICAYA, LPT

SHS Coordinator

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 ABSTRACT

This research explores how fine dining restaurants in Ormoc City prevent food cross-

contamination, aiming to enhance food safety and improve the dining experience for residents

and visitors alike. By investigating the strategies employed by these establishments, the study

seeks to provide valuable insights into their methods and practices. These insights can then be

used to develop guidelines and recommendations for enhancing food safety measures across the

city's fine dining sector. Through the implementation of these improvements, restaurants can

ensure the safety and satisfaction of their customers while bolstering their reputation for

cleanliness and food safety.

This research contributes to the ongoing efforts to elevate food safety standards in Ormoc

City's fine dining industry. By understanding and implementing effective methods to prevent

cross-contamination, restaurants can create a safer dining environment and enhance the overall

dining experience for patrons. Through collaboration and the adoption of best practices, the fine

dining sector can continue to thrive while prioritizing the health and well-being of its customers.

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 TABLE OF CONTENTS

TITLE PAGE i

APPROVAL SHEET ii

ABSTRACT iii

TABLE OF CONTENTS iv-v

LIST OF FIGURES v

Chapter Page

I INTRODUCTION

Background of the Study 1

Statement of the Problem 2

Hypotheses 2

Significance of the Study 3

Scope and Delimitations of the Study 4

Definitions of Terms 4-5

II THEORETICAL BACKGROUND

Review of Related Literature and Studies 5-6

Theoretical/Conceptual Framework 6

iv
III RESEARCH METHODOLOGY

Research Method 7

Research Design 7

Research Environment 8

Sampling Method 8

Research Respondents 8-9

Research Instruments 9

Research Procedures 9-10

References 11

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 CHAPTER 1
INTRODUCTION

Background of the Study

Food safety concerns have existed for a long time, as millions of people across the globe

suffer from food borne diseases every year. Contamination of food owing to limited knowledge

of food safety practices primarily increases the risk of food borne illnesses, (N.A. Moreb, A.

Priyadarshini & A.K. Jaiswal, 2017)

Ormoc City, known for its vibrant culinary scene, is home to a variety of fine dining

establishments. However, little research has been done to comprehend the precise techniques and

procedures used by these eateries to avoid cross-contamination of food. This study seeks to close

this information gap by illuminating the tactics employed by upscale eateries in Ormoc City,

thereby enhancing food safety regulations and the general welfare of patrons.

The primary reason for conducting this research is to identify best practices and potential

areas for improvement in food safety standards within Ormoc City's fine dining restaurants. By

investigating the procedures utilized by these facilities, the study hopes to provide significant

insights that can be used to produce guidelines and suggestions for improving food safety

measures. Finally, the goal of this study is to contribute to the continual improvement of food

safety practices in fine dining restaurants, assuring customer safety and satisfaction while

boosting the industry's growth and reputation.

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Statement of the Problem
This study aims to identify and analyze the strategies and practices implemented by these

establishments to ensure food safety and minimize the risk of cross contamination. . This study

will provide useful insights into the specific methods and practices adopted by these businesses

by answering the research questions. The findings will help to produce practical

recommendations and standards for Ormoc City's fine dining restaurants to improve their food

safety protocols, protecting public health, reducing food waste, and increasing the customer’s

happiness.

Specifically, it seeks to answer the following question:

1. What are the methods of fine dining restaurants to prevent food cross contamination?

2. What are the strategies of restaurant owners in handling customer complaints related to food

safety and cross contamination?

3. What else can fine dining restaurants do to ensure the safety of their food that they prepare and

prevent cross contamination?

4. How often do fine dining restaurants in Ormoc City monitor and evaluate the effectiveness of

their food cross contamination prevention measures?

Hypotheses

: There are no significant effects in the methods employed by fine dining restaurants in
preventing food cross-contamination in Ormoc City.

: There are significant effects in the methods employed by fine dining restaurants in
preventing food cross-contamination in Ormoc City.

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Significance of the Study

The study is focused on exploring methods in preventing food cross-contamination. The result

will be beneficial and significant to the following:

Fine Dining Establishments - They may improve their reputation for cleanliness and

food safety by adhering to stringent hygiene measures. This, in turn, can bring in more clients

and enhance business.

Culinary Schools - By educating prospective chefs and culinary workers about these

techniques, they may generate graduates who are well-equipped to operate in fine dining

restaurants with a strong emphasis on food safety.

Chefs and Kitchen Staff - They may preserve their own professional reputation and

secure the safety of their consumers by studying and applying best practices.

Customers - Fine dining establishments may greatly minimize the risk of foodborne

diseases by employing these procedures, ensuring that guests have safe and healthful dining

experiences.

Food Suppliers - They may ensure the integrity and safety of their products while also

creating trust with their clients and keeping successful business relationships if they follow these

methods.

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Scope and Delimitation

This study is focused on exploring the methods of fine dining restaurants in preventing

food cross-contamination. The research will delve into the various strategies utilized, such as

sanitation procedures, food handling techniques, kitchen layout designs, and staff training

programs. The target sample of this study are the kitchen staff and the people responsible for

hygiene and sanitation in fine dining establishments exclusively in Ormoc City, Leyte. It

excludes any other cities or areas. As well as excluding other types of dining establishments such

as fast-food chains, casual dining restaurants, and street food vendors. As their operational

dynamics and risk factors may differ significantly from those of fine dining establishments.

Definition of terms

To facilitate the understanding of this study, different terms are defined herein.

Fine Dining Restaurant - A restaurant experience that is typically more sophisticated,

unique, and expensive than one would find in the average restaurant.

Foodborne Diseases - Caused by consuming contaminated food, beverages, or water and

can be a variety of bacteria, parasites, viruses and/or toxins. Many of these pathogens can be

acquired through more than just food, beverages, or water.

Food Cross Contamination - Is the transfer of harmful bacteria to food from other

foods, cutting boards, and utensils and it happens when they are not handled properly.

Exploring - Involves conducting inquiries, observations, interviews, or other forms of

data collection to uncover and analyze the methods employed by fine dining restaurants in

Ormoc City to prevent food cross contamination.

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 Food Safety Standards – Are established guidelines, regulations, and best practices set

by regulatory authorities and industry organizations to ensure the safe handling, preparation, and

serving of food in fine dining restaurants.

Prevention Measures - Specific actions and protocols implemented by fine dining

restaurants to stop or minimize the occurrence of food cross contamination.

CHAPTER 2
THEORETICAL BACKGROUND

Review of Related Literature and Studies

Food safety is a critical concern in the foodservice industry, particularly in fine dining

restaurants. Cross-contamination, which involves the transfer of harmful bacteria or allergens

from one food to another, is a key challenge faced by these establishments. To explore the

methods used by fine dining restaurants in Ormoc City, Philippines to prevent food cross-

contamination, it is important to review the existing literature on this topic.

Kubala (2020) succinctly defines cross-contamination as the transfer of harmful

microorganisms between substances, emphasizing its potential occurrence at any stage of food

production. This understanding underscores the critical need for effective food safety practices to

mitigate the risk of foodborne illnesses, which afflict millions of individuals globally each year.

Contamination of food owing to limited knowledge of food safety practices primarily increases

the risk of food borne illnesses (N.A. Moreb, A. Priyadarshini & A.K. Jaiswal, 2017)

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 Recent research efforts have focused on developing innovative materials and

technologies to address cross-contamination challenges. DeFlorio et al. (2021) underscore the

importance of antimicrobial and antifouling technologies in reducing bacterial transfer on food

surfaces, highlighting the potential for substantial improvements in food safety with increased

investment and adoption of these advancements.

Osimani et al. (2016) shed light on specific pathogens like Campylobacter species, which

pose significant health risks, particularly in catering services where poor hygiene practices and

cross-contamination contribute to their spread. This emphasizes the critical role of proper food

handling procedures and hygiene practices in preventing the transmission of pathogens and

reducing the incidence of foodborne illnesses. The literature underscores the pressing need for

comprehensive measures to address cross-contamination risks and enhance food safety across

various sectors of the food industry.

Theoretical/Conceptual Framework

INPUT PROCESS OUTPUT

a) Fine Dining Restaurants in 1.Data Collection Methods

Ormoc City
b) Food Safety Regulations
and Guidelines
c) Resources (Funding,
Equipment, Personnel)
2 Analysis of Food Safety Identification of Effective
Practices and Procedures Food Cross-Contamination
3.Identification of Food Prevention Methods
Cross-Contamination
Prevention Methods
4.Evaluation of Staff Training
and Education Programs

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 CHAPTER 3
METHODOLOGY

Research Method
In this study, a qualitative research design will be employed to explore the methods used

by fine dining restaurants in Ormoc City to prevent food cross-contamination. Qualitative

research focuses on understanding the experiences, perspectives, and behaviors of individuals

within their natural settings, allowing for a deeper exploration of complex phenomena like food

safety practices. Through methods such as interviews, observations, and document analysis,

researchers will gather rich, detailed insights into the specific strategies and procedures

implemented by these restaurants to maintain food safety standards.

Research Design
The research design that is being applied is a case study, in which the researchers will

conduct an in-depth examination of multiple individuals one by one thoroughly to gain new

insights and knowledge. The researchers want to have the knowledge that is from professionals

in their field of work, which is in the food business industry, to have accurate information and

analysis. To gather information about the kitchen staff and the people responsible for hygiene

and sanitation in fine dining restaurants' stance, opinions, strategies, and techniques in preventing

cross-contamination in the food industry.

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Research Environment

The research environment that is applied is only within Ormoc City, the lively culinary

scene of this city. Ormoc is renowned for its diverse dining options, making it an ideal location

for this study. As the city's fine dining sector continues to expand, there's a unique opportunity to

delve into the strategies these restaurants use to maintain food safety. The study will happen in

the kitchens and dining areas of selected fine dining establishments, allowing us to witness

firsthand how restaurant staff and managers ensure cleanliness and prevent cross-contamination

on a daily basis. This approach will provide valuable insights into the practical methods

employed to uphold food safety standards in Ormoc City's fine dining scene.

Sampling Method

The sampling method that will be used in this study is convenience sampling, the

researchers choose this as the sampling method considering the availability and accessibility of

the participants towards the researchers. In addition to those participants who will volunteer to be

interviewed due to their interest and willingness to be part of improving food safety practices.

Research Respondents

The respondents for this study will primarily include kitchen staff members and

individuals responsible for maintaining hygiene and sanitation standards within fine dining

establishments. These respondents play crucial roles in ensuring food safety and preventing

cross-contamination in restaurant settings. They possess valuable insights into the daily

operations and practices implemented to uphold hygiene standards, making them key informants

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for this research. By engaging with these individuals, we aim to gain a comprehensive

understanding of the specific methods and protocols employed by fine dining restaurants in

Ormoc City to safeguard against foodborne illnesses and maintain high standards of cleanliness.

Research Instruments

The research instrument will be face-to-face interviews conducted with the kitchen staff

and individuals responsible for hygiene and sanitation in selected fine dining establishments.

These interviews will provide an opportunity to engage directly with the respondents, allowing

for in-depth discussions about the specific methods and practices employed to prevent food

cross-contamination.

With the permission of the participants, audio recordings will be utilized during the

interviews to ensure accurate capture of the information shared. This approach not only

facilitates the collection of rich and detailed data but also allows for the preservation of

respondents' voices and perspectives.

Research Procedures

The data gathering procedures for the qualitative research will involve a multi-faceted

approach to capture comprehensive insights into the strategies employed by fine dining

establishments. To begin with, observations will be conducted within the kitchens and dining

areas of selected restaurants. These observations will allow researchers to directly witness the

daily operations and practices related to food handling and hygiene, providing valuable

contextual understanding.

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 Followed by face-to-face interviews that will be conducted with kitchen staff and

individuals that are responsible for hygiene and sanitation in the fine dining establishments.

These interviews will be semi-structured, allowing for open-ended questions to delve deeply into

the specific methods and protocols used to prevent food cross-contamination. Through these

interviews, researchers will gain firsthand perspectives from key stakeholders, enabling a

nuanced exploration of the challenges and best practices in ensuring food safety.

For the last step of the procedure, document analysis will complement the observations

and interviews by examining relevant documents such as restaurant sanitation protocols, training

materials, and inspection reports. This analysis will provide additional context and corroborate

the insights gathered through observations and interviews. By integrating observations,

interviews, open-ended questions, and document analysis, the data gathering procedures aim to

yield a comprehensive understanding of the methods employed by fine dining restaurants in

Ormoc City to prevent food cross-contamination and uphold food safety standards.

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 REFERENCES

Kubala, J., & Davidson, K. (2020, January 21). Bacterial cross contamination: All you need to

know. Healthline. https://www.healthline.com/nutrition/what-is-cross-contamination

Moreb, N.A et al. (2017) Knowledge of food safety and food handling practices among food

handlers in the Republic of Ireland, 80, 341-349.

DeFlorio, W., Lui, S., White, A. R., Taylor, T. M., & Cisneros-Zevallos, L. (2020). Recent

development in antimicrobial and antifouling coating to reduce or prevent contamination

and cross-contamination of food contact surfaces by bacteria. Journal of Food Science,

20(3), 42.

Osimani, A., & Clementi, F. (2016). The catering industry as a source of campylobacteriosis in

Europe—A review. International Journal of Hospitality Management, 54, 68-74.

https://www.sciencedirect.com/science/article/abs/pii/S027843191600013X

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