Guidelines:

- All instructions/ guidelines in filling- out this form is colored in green. They are to be deleted once you submit the
final Project Proposal for approval.
- Your organization’s/ unit’s header must be placed in this area.
- No sections in this proposal are to be omitted. In this form, there are nine sections in total; each must be filled- out.

PROJECT PROPOSAL

I. ACTIVITY DETAILS

Title of Project SAFE PLATE: Food Sanitation Enhancement for Local Markets
Seeks to enhance the food sanitation within
the municipality of Santo Tomas. It
addresses the existing problem about
Nature of foodborne illness that may cause problem Municipality of
Place
PROJECT to the community. Evaluate the causes of Santo Tomas
the foodborne in the facilities, food
handlers or vendors, food ingredients, and
its duration.
10 am – 12 nn
Type of Activity Product Line Extension/ Compliance Time
( every 6 months)
Local Market in
Date April 27, 2024 – April 27, 2034 Venue the Municipality of
Santo Tomas
Perez, Estrella Claire T.
Contact 09465871232
Project Head/s Dulpina, Romela
Number 09657517921
Bongalon, Kharl

II. BRIEF CONTEXT/PERSPECTIVE OF THE PROJECT

<Minimum of 3 paragraphs answering the following questions in application of the scholarly
Framework>

(Part 1)
 What situation do you see (observation/s) in your organization, university, society, or our world?

In the Philippines, like in many developing countries, there is a pressing need to enhance food
sanitation practices, particularly in local markets. Despite efforts to improve food safety standards,
instances of foodborne illnesses are still prevalent, affecting public health and consumer confidence.
According to the Department of Health (DOH) in the Philippines, foodborne diseases remain a significant
public health concern, with outbreaks often linked to unsanitary food handling practices in markets and
eateries (DOH, n.d.).

 What certain experiences, problems, or questions do you have in relation to what you see? (May be
supported with data or research if there is any or if needed)

These observations highlight the critical need for interventions to enhance food sanitation practices in
local markets, aiming to mitigate health risks associated with contaminated food. The lack of adequate
infrastructure, hygiene education, and enforcement of regulations contribute to the persistence of this
problem, necessitating targeted solutions to address these challenges effectively. Measures such as

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Guidelines:

- All instructions/ guidelines in filling- out this form is colored in green. They are to be deleted once you submit the
final Project Proposal for approval.
- Your organization’s/ unit’s header must be placed in this area.
- No sections in this proposal are to be omitted. In this form, there are nine sections in total; each must be filled- out.

improving infrastructure for waste disposal, providing comprehensive hygiene education to food
handlers, and enforcing stricter regulations on food handling and storage are essential steps in
addressing this issue

Enhancing food sanitation practices in local markets in the Philippines is imperative for safeguarding
public health and restoring consumer confidence. In the Municipality of Santo Tomas, the
implementation of food sanitation is not strictly followed wherein this project aims to provide quality
food consumption, reduce health related risks and protect the safety of both consumers and vendors.
By implementing targeted interventions and addressing underlying infrastructural and educational
deficiencies, significant strides can be made in reducing the prevalence of foodborne illnesses and
ensuring the safety of the food supply chain.

(Part 2)
 Why is there a problem?

The problem of inadequate food sanitation in local markets stems from various factors, including poor
infrastructure, inadequate training of food handlers, and lax enforcement of hygiene regulations. The
consequences of this issue are dire, leading to increased incidences of foodborne illnesses, economic
losses due to medical expenses and productivity losses, and damage to the reputation of local food
industries

 What could be the cause and effect?

Experiencing this situation evokes concerns about public health and consumer welfare. The prevalence
of foodborne illnesses not only undermines the quality of life but also poses a significant burden on
healthcare systems and the economy. It is disheartening to witness preventable illnesses and deaths
resulting from poor food sanitation practices.

 How did you feel about the experience, situation, or problem? And why did you feel that way?

Through this project, we aim to raise awareness, educate stakeholders, and implement practical
measures to improve food sanitation standards in local markets. By addressing the root causes of this
problem and fostering a culture of hygiene and accountability, we can safeguard public health and
restore confidence in local food systems.

 What can we discover or realize?

(Part 3)
 Out of all the possible projects, activities, and solutions, Why this?

The selection of the SAFE PLATE project arises from a rigorous assessment of various potential
interventions aimed at addressing the pervasive issue of food sanitation in local markets within the

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Guidelines:

- All instructions/ guidelines in filling- out this form is colored in green. They are to be deleted once you submit the
final Project Proposal for approval.
- Your organization’s/ unit’s header must be placed in this area.
- No sections in this proposal are to be omitted. In this form, there are nine sections in total; each must be filled- out.

Philippines. Recognizing the gravity of the situation and the urgency to act, we have chosen this project
due to its direct impact on public health and its potential for sustainable, community-wide change.
Through this initiative, we affirm our organizational commitment to fostering healthier and safer
environments for all stakeholders involved in the local food supply chain

Collaborative partnerships lie at the core of the SAFE PLATE project, as we recognize the importance of
engaging diverse stakeholders to achieve meaningful outcomes. By forging alliances with local
government units, health agencies, market vendors, and community leaders, we leverage collective
expertise and resources to implement effective solutions. Through shared ownership and collaboration,
we can address systemic challenges, navigate regulatory frameworks, and tailor interventions to suit the
unique needs of each local market.

 As an organization, what will you commit as a response to what you have stated in Part 2?

By prioritizing the SAFE PLATE project, we signal our dedication to proactive problem-solving and
community empowerment. Through concerted efforts and collective action, we aim to instill a culture of
accountability and responsibility regarding food safety practices. By championing this cause, we aspire
to not only mitigate health risks associated with contaminated food but also foster resilience and
sustainability within local food systems, ensuring the well-being of present and future generations

(Part 4)
 Briefly state what will happen to your project/ program.
The implementation of the SAFE PLATE project will entail a series of coordinated activities aimed at
enhancing food sanitation practices in local markets across the Philippines. Through targeted
interventions such as infrastructure improvements, training workshops, and awareness campaigns, we
seek to address the root causes of inadequate food hygiene and promote lasting behavioral change
among market vendors and consumers alike. By taking a proactive approach to food safety, we aim to
reduce the incidence of foodborne illnesses and improve overall public health outcomes

 Who will be your project/program beneficiaries?

Key beneficiaries of the SAFE PLATE project include market vendors, consumers, and the broader
community, all of whom stand to benefit from improved food safety standards and practices. By
equipping market vendors with the necessary knowledge and tools to handle food safely, we empower
them to protect their livelihoods and contribute to healthier communities. Similarly, by raising
awareness among consumers about the importance of food safety and hygiene, we enable them to
make informed choices and advocate for safer food environments.

 Who will be your partner/s in this project/ program?

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Guidelines:

- All instructions/ guidelines in filling- out this form is colored in green. They are to be deleted once you submit the
final Project Proposal for approval.
- Your organization’s/ unit’s header must be placed in this area.
- No sections in this proposal are to be omitted. In this form, there are nine sections in total; each must be filled- out.

III. OBJECTIVES (Put an introduction)

<State what you intend to address through this activity – the expected outputs of the activity.>
1.
2.
3.

IV. COMPREHENSIVE PROGRAM DESIGN

< List ALL activities that will be done by person/ people-in-charge in preparation for the actual day/s of
the program/project implementation. Moreover, activities that should be done after the event should also
be indicated here.>

BRIEF DESCRIPTION PERSON- IN-

DATE DURATION ACTIVITY
OF THE ACTIVITY CHARGE
April 27, 2024 3 hours  Checking of the 1-2 sentence This part can
overall cleanliness and description of the serve as your
condition of the activity stated in the reference during
premises. previous column preparation,
execution, and
implementation.
 Inspection of the
temperature and
storage conditions of
all food products.

 Inspection of all
equipment used in
food preparation or
cooking.

 Observation of staff
members’ hygiene
practices

 Checking of how
waste is disposed of
on-site
October 27, 4 hrs  Checking of the
2024 overall cleanliness and
condition of the
premises.

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Guidelines:

- All instructions/ guidelines in filling- out this form is colored in green. They are to be deleted once you submit the
final Project Proposal for approval.
- Your organization’s/ unit’s header must be placed in this area.
- No sections in this proposal are to be omitted. In this form, there are nine sections in total; each must be filled- out.

 Inspection of the
temperature and
storage conditions of
all food products.

 Inspection of all
equipment used in
food preparation or
cooking.

 Observation of staff
members’ hygiene
practices

 Checking of how
waste is disposed of
on-site.

 Collecting the Medical

certificate of the food
handlers

 Inspect record-keeping
systems for
temperature checks
and training records
for staff members on
food safety
regulations/complianc
e.


< List the actual activities that will happen ON THE DAY of the project implementation.>

BRIEF DESCRIPTION PERSON- IN-

TIME DURATION ACTIVITY
OF THE ACTIVITY CHARGE
Start time and End time Number of Sequence of 1-2 sentence This part can
**note: Registration minutes/ hrs activities description of the serve as your
and clean up time should activity stated in the reference during
be outside the activity previous column preparation,
time** execution, and
implementation.

V. BREAKDOWN OF EXPENSES

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Guidelines:

- All instructions/ guidelines in filling- out this form is colored in green. They are to be deleted once you submit the
final Project Proposal for approval.
- Your organization’s/ unit’s header must be placed in this area.
- No sections in this proposal are to be omitted. In this form, there are nine sections in total; each must be filled- out.

< List ALL projected expenses and its total amount.> TABLE BELOW IS REQUIRED. PUT N/A as
the total if no expenses shall be incurred.>
Materials Quantity Unit Cost Total Cost

Total: ABCD

Declared Activity Budget (from Budget Proposal/GOSM): ABCD

VI. ALLOCATION OF EXPENSES

< List the breakdown on where you will get the funding for the activity>
<The amount to be listed is the portion of the fund to be allocated for expenses>
< This table IS NOT REQUIRED. If no expenses shall be incurred, delete the table, and please place this
statement: THE ACTIVITY WILL NOT INCUR ANY EXPENSES; THUS, IT WILL NOT NEED FUNDING>

Source/s of Funds Amount

Organizational Funds AAA

Participants Fee BBB

Others (please specify, i.e. Sponsorships) CCC

Total: ABCD

VII. PROJECTED INCOME

<This is a requirement for fund-raising and selling activities.>
< This table IS NOT REQUIRED. If no income is expected, delete the table, and please place this statement:
THE ACTIVITY IS NOT A FUNDRAISING/SELLING ACTIVITY; THUS, IT WILL NOT INCUR
INCOME OR LOSS.>

Projected Revenue

Item Qty Selling Price Amount

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Guidelines:

- All instructions/ guidelines in filling- out this form is colored in green. They are to be deleted once you submit the
final Project Proposal for approval.
- Your organization’s/ unit’s header must be placed in this area.
- No sections in this proposal are to be omitted. In this form, there are nine sections in total; each must be filled- out.

CDEF

TOTAL REVENUE
Less: Projected Expenses (Should Match with Section 5)

Item Qty Selling Price Amount

TOTAL EXPENSES
TOTAL PROJECTED INCOME (Revenue less Expenses) n/a

VIII. SUMMARY OF FUNDS

by the
< Kindly indicate the current organizational funds and this should be endorsed and signed ONLY
VP Finance or Treasurer; Org’s President can be the ONLY ONE who can For
Sign. TABLE BELOW IS REQUIRED.>
Accumulated Operational Funds

Operational Fund Php xx,xxx

Accumulated Depository Funds

Depository Fund (as of) Php xx,xxx

Other Sources of Funds (should match with projected revenue, if

applicable)

Participants Fee/Donation/Sponsorships CDEF

Total Cash for Disbursement Php xx,xxx

Less: Total Projected Expenses (should match with Section 5) Php xx,xxx

REMAINING BALANCE Php xx,xxx

________________________

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Guidelines:

- All instructions/ guidelines in filling- out this form is colored in green. They are to be deleted once you submit the
final Project Proposal for approval.
- Your organization’s/ unit’s header must be placed in this area.
- No sections in this proposal are to be omitted. In this form, there are nine sections in total; each must be filled- out.

Juan Miguel Chua

USG Executive Treasurer/ VP-Finance

IX. PROVISIONS FOR PROFIT AND LOSS

< Must be at least two (2) DIFFERENT persons responsible that will be signing>

The following persons shall be held liable and will shoulder any remaining balance incurred by the
project.
< DO NOT DELETE THE STATEMENT ABOVE>

Name of Person Responsible Name of Person Responsible

Position Position

Prepared by:

Name of Person Responsible

Position

Noted by:

<Name> <Name>
Project Manager Faculty Adviser

(RESUME OF THE ALL MEMBERS)

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