I.I.I Group 4 1

BULACAN POLYTECHNIC COLLEGE
Bulihan, City of Malolos, Bulacan
THE LEVEL OF AWARENESS OF FOODBORNE ILLNESSESS

AND FOOD SAFETY PRACTICES AMONG FOOD VENDORS
______________________________
SICO, CRYSTALAINE V. (L)

MARTIN, ASHLEY ALLAINE
CASIA, FRANCIS ALLEN C.
THE LEVEL OF AWARENESS OF FOODBORNE ILLNESSESS AND FOOD SAFETY PRACTICES AMONG FOOD VENDORS
SICO, CRYSTALAINE V., MARTIN, ASHLEY ALLAINE, CASIA, FRANCIS ALLEN C.

TABLE OF CONTENTS
PAGE
TITLE PAGE………………………………………………………………………..
ACKNOWLEDGEMENT……………………………………………………….... ii
CHAPTER I THE PROBLEM AND ITS BACKGROUND
Introduction…………………………….…………………………………
Statement of the Problem……….………………………………………...
Significance of the Study………………….……………………………....
Scope and Delimitation of the Study……….…………………………......
CHAPTER II THEORETICAL FRAMEWORK
Relevant Theories …………………………………………………….......

Related Literature…………………………………………………………
Related Studies……………………………………………………………
Conceptual Framework…………………………………………………...
Assumptions of the Study………………………………………………...
Definition of Terms……………………………………………………….
CHAPTER III RESEARCH METHODOLOGY
Methods and Techniques of the Study……………………………………..

Population and Sample of the Study……………………………………….
Instruments of the Study……………………………………………….......
Data Gathering Procedure……………………………………………........
Statistical Tools………………………………………………………........
BIBLIOGRAPHY……………………………………………………………………......................
LIST APPENDICES………………………………………………………………...……………...

ACKNOWLEDGEMENT
This endeavor would not have been possible without our OIC president, Mrs. Janet R.
Valdez, our senior high school principal, Mrs. Gloria M. Santos, and our research instructor, Ms.
Jholiena C. Manalo.
I would also like to thank Ms. Rocella R. Fuentes, our research instructor when we were in
grade 11, who gave us the foundation to do research. I am also acknowledging my college friend,
Marc Angelo Mangilit, for helping us make a synthesis.
I believe that the people we are looking at as role models have an impact on students like us,
and I hope that this research will prove it.

CHAPTER I
THE PROBLEM AND ITS BACKGROUND
Introduction
This study aims to investigate the level of awareness of food vendors about proper food
handling practices.
Foodborne illnesses can be brought on by bacteria, viruses, parasites, or poisons. They

are frequently brought on by consuming tainted food or drinks. Frequent symptoms include
fever, diarrhea, vomiting, nausea, and stomach discomfort. Occasionally, there are more serious
problems. Preventive steps include preventing cross-contamination and using appropriate food
handling, storage, cooking, and hygiene techniques. Particularly at risk are small children, the
elderly, expectant mothers, and anyone with impaired immune systems. To lower the chance of
contracting a foodborne illness, it is imperative to abide by food safety regulations.
Street vendors responsibility is to provide compensation to disadvantaged consumers

(Khifni Kafa Rufaida, 2018).
According to BCcampus (2015), most foodborne illnesses caused by viruses happen

because of human handling. The food has been exposed to the virus through improper food
handling or proper sanitation. However, to prevent this illness or disease, provide proper training
to food handlers to obtain a certificate that will approve them as food handlers, allowing them to
work as individuals in the food industry.
FOOD SAFETY KNOWLEDGE (1.1): knowledge of food safety is divided into four
categories: personal hygiene, time and temperature control, foodborne diseases, and cross-
contamination. FOOD SAFETY ATTITUDES (1.2): Food safety attitude is a crucial aspect that
may influence food safety performance and practice, accordingly lessening the incidence of
foodborne illnesses. However, in this study, from the overall attitude questions, only 29.1% of
the study participants had a positive attitude toward food safety. FOOD SAFETY PRACTICES
(1.3): Clean-Wash hands and surfaces often. Separate-Don’t cross-contaminate. Cook-Cook to
proper temperatures, checking with a food thermometer. Chill-Refrigerate promptly.
PREVENTING CROSS-CONTAMINATION (2.1): Cross-contamination is the physical
movement or transfer of harmful bacteria from one person, object, or place to another.
Preventing cross-contamination is a key factor in preventing foodborne illness. PROPER
HYGIENE (2.2): Good food hygiene means knowing how to avoid the spread of bacteria when
cooking, preparing, and storing food. Foods that aren’t cooked, stored, and handled correctly can
cause food poisoning and other conditions.
However, the consumer doesn’t know how food vendors are sanitizing the food they are
selling; if the food is not well sanitized, there’s a possibility of getting foodborne illness. Cross-
contamination has been linked to 39 percent of foodborne illnesses, incorrect food storage
(45%), and improper reheating or storage (50%). Because of improper preparation and a lack of
awareness about personal hygiene, food-borne illnesses have become more common as the
number of individuals dining out has increased. These contributing variables stem from a lack of
knowledge about and application of food hygiene. (Sahil Kambij et al., 2020).

In this study, the researchers’ goal is to know how hygienic the vendors handle the foods and
prevent foodborne illness caused by bacteria and non-hygienic preparation of foods.
Statement of the problem
This study aims to know how the Level of awareness of foodborne illnesses and food
safety practices among the food vendors.
1. What are the ways of food vendors perceives their level of awareness in terms of;
1.1 food safety knowledge;

1.2 food safety attitudes; and
1.3. food safety practices?
2. What are the safety measures that you want to improve as a vendor in aspect of;
1.1 preventing cross-contamination;
1.2 proper hygiene
3. What are the importance of spreading awareness among the vendors when it comes to food
safety and foodborne illnesses?
4. What is the perceived significance of having proper food handling and sanitation in terms of
sulking food on the streets for customers?
Significance of the study (aye)

The result of the study, the level of awareness of foodborne illnesses and food safety practices
among food vendors, will be significant for the following:
Consumer: The direct beneficiaries in this study, they are the ones who are direct consumers
and customers of this type of food.
Food vendors: In this study, food vendors will explore more regarding food safety practices
to prevent the spread of bacteria in the food they serve to customers.
Future researchers: The result of this study can serve as a guide for future researchers. This
study may be one of the sources of information that a new conclusion will use.
Scope and Delimitation of the Study
This study will focus on determining food safety and awareness among street food vendors in
terms of food safety knowledge, food safety attitudes and practices, and proper hygiene.
The gathering of information is done through the use of questionnaires. This will be based on
their perspective as street vendors.

Food safety attitudes and practices, food safety knowledge, and proper hygiene are the most
common, especially among food and street vendors. The researchers chose those common
variables due to the limited time, and the other variable needs proper investigation.
This study will involve 20 participants (street vendors) around Malolos, Bayan.
This study will be focused on determining food safety awareness among street food vendors
in terms of food safety knowledge, food safety attitudes and practices, and proper hygiene.
The researchers chose those variables due to the limited time and limited respondents, and
there are factors that street food vendors did not cover.

CHAPTER II
THEORETICAL FRAMEWORK
This chapter presents the relevant theories, related literature, related studies,
Conceptual framework, assumptions, and definition of terms of the study.
This chapter presents the relevant theories, related literature, related studies, conceptual
framework, assumptions, and definition of terms of the study.
Relevant Theories
The following are the theories reviewed relevant to this study.
Theory 1: In the theory of Wasike (2010), he stated that a critical appraisal of the hygiene
and sanitation techniques utilized by the hotel and tourism industries is required to highlight any
gaps between theory and practice, with a focus on microorganism absorption and cleanliness.
Theory 2: In the theory of Ian Young et al. Al (2018), he stated that the Theory of Planned
Behavior (TPB) has been the theory most frequently used in food safety studies. It demonstrates
how the food handlers' purpose to act and their sense of behavioral control drive their actions.
Theory 3: In the theory of Bretano et al. (2017), each individual's conscious experience
involves a certain kind of awareness. It involves awareness of that very awareness.
Wasike (2010) emphasizes the importance of critical appraisal of hygiene and sanitation
techniques in the hotel and tourism industries to identify gaps between theory and practice. This
study focuses on vendor techniques and their use. Ian Young, et. Al (2018) use Planned Behavior
(TPB) theory to study food safety, demonstrating how food handlers’ purpose and behavioral
control drive their actions. Bretano et. Al (2017) highlight the importance of awareness in
individual consciousness, pointing out the types of awareness that can help increase consumer
and vendor awareness.
Related Literature
According to Tiu, Ann Myril Chua, et al. (2021), there is a high level of food safety
knowledge but low actual practice, as evidenced by poor food handling practices among street
food vendors, which also significantly differ from the established standards. Therefore, we need
to raise awareness among food vendors regarding the proper ways of knowledge and attitudes, in
addition to food safety practices, to prevent poor food handling that could lead to foodborne
illnesses.
According to HOSSEN, Md Toufik, et al. (2020), most people now have their meals outside
their homes and are vulnerable to illness caused by food. Unsafe food preparation and supply by
vendors have made food safety a concern for public health. Therefore, food vendors need to
know how food safety practices, knowledge, and attitudes work regarding food that they will
serve to consumers to prevent illnesses.

According to Kamboj, Sahil, et al. (2020), the increased numbers of people eating out have
caused the emergence of foodborne illness due to unhygienic preparation and lack of knowledge
of personal hygiene. However, we need to learn about how proper hygiene should be used to
prevent bacteria on our food that will lead to foodborne illnesses.
According to Ruchi Verma, et. al (2023), most street foods are unhealthy because of the high
risk of contamination, which poses a serious threat to food safety. However, we need to train in
proper food handling and sanitation to prevent foodborne illnesses.
According to Nor Raihana Asmar Mohd Noor, et, al. (2021), the level of hygiene is
questionable because usually, the migrant workers are not well trained in hygiene. However, we
need to remind ourselves of the importance of proper hygiene in food to prevent foodborne
illness.
According to Margaret Kirchner, et. al (2021), with individuals eating more meals away from
home, contracting a foodborne illness from a food service establishment is an increasing
concern. However, we need to observe and know if the food in the establishment where we will
buy it is clean and has a certificate and approval that will prove it is safe to eat.
According to Fred Fung, et. al (2018), billions of people in the world are at risk of unsafe
food. However, we need to be aware and practice good food hygiene in order to prevent
customer sickness.
According to Abrar Sualeh Mohammed, Mohammedsani Zakir Shehasen (2020), street foods
are prepared meals or drinks that are offered on the streets, at fairs, markets, parks, or other
public areas; they can also be obtained from street vendors. It is offered for sale by a street seller
on a mobile food truck, cart, or booth that is intended for quick consumption. For millions of
low- and middle-class metropolitan dwellers, street meals comprise a sizable portion of their
daily food intake. Every day, almost 2.5 billion individuals worldwide eat street food.
Researchers, humanitarian groups, and consumer associations are becoming more conscious of
the risks that come with eating street food as well as its socioeconomic significance. A lack of
knowledge among street food vendors about the causes of food borne disease is a major risk
factor.
According to Sung Gyum Mun (2020), the Diseases of foodborne illness in the US have a
significant negative socioeconomic impact. The impacts of weather change and the practice of
regularly dining out are among the many causes that make these topics of great importance to
researchers. This is because changes in ambient temperature have the potential to affect the entire
food consumption chain, from farms to tables, and restaurants are thought to be the single most
common location linked to outbreaks of foodborne illness. Nonetheless, a limited number of
research works have investigated these variables concurrently, despite empirical results
indicating a noteworthy correlation between all variables and outbreaks of foodborne illnesses.
According to the International Journal of Service Science, Management, Engineering, and

Technology (IJSSMET) (2021), the study investigates the differences in street food vendors'
behaviors and understandings about food safety in a developing nation. Thirty-six street food
vendors participated in a purposeful survey aimed at evaluating their knowledge and methods.
Five criteria, which are used in the literature, were used to examine the street sellers'
understanding of food safety. Street food vendors' knowledge and procedures regarding food
safety varied, as determined by a chi-square. goodness-of-fit test. Additionally, a structural
modeling approach was used to examine the connections between practices and knowledge
aspects related to food safety. Consequently, it was discovered that the majority of food safety
knowledge influences the corresponding elements of food safety practices.
This study aims to raise awareness of food safety practices among street food vendors in a
developing country. Poor food handling methods and deviance from regulations are a significant

concern, as they can lead to foodborne illnesses. The study also highlights the need for proper
food storage and hygiene training for migrant workers. The risk of foodborne illness is
increasing as more people consume meals away from home. The study also highlights the
importance of understanding weather variations and eating habits in food safety. The findings
suggest that food vendors need to practice food safety knowledge to maintain good hygiene and
attract more customers. The study provides valuable data for researchers and food service
providers to address these issues.
Related Studies
A study by NA Moreb, et al. (2017), entitled “Knowledge of food safety and food handling
practices amongst food handlers in the Republic of Ireland” The study suggest that
knowledge of food safety and food handling practices improved for the food vendors to advance
their knowledge of food safety practices.
A study by Rayza Dal Molin Cortese, et al. (2016), entitled “Food safety and hygiene
practices of vendors during the chain of street food production in Florianopolis, Brazil,”
this study show that improve to inform food vendors about good hygiene practices to prevent
foodborne illnesses and to protect the consumers.
A study by William DeFlorio, et. Al (2021), entitled “Recent developments in antimicrobial

and antifouling coatings to reduce or prevent contamination and cross-contamination of
food contact surfaces by bacteria” This study suggests the proper way of handling food to
prevent bacteria that will lead to cross-contamination.
The study indicates that food vendors' knowledge of food safety and handling practices improves
as they advance their knowledge. This knowledge is crucial for preventing foodborne illnesses
and protecting consumers. The research emphasizes the importance of informing food vendors
about good hygiene practices to prevent cross-contamination and ensure food quality. Rayza
Dal Molin highlights the role of good hygiene in food vendors in preventing foodborne illnesses.
Proper food handling is the most effective way to ensure food safety and prevent contamination,
making it a crucial aspect of the study. The study highlights the importance of educating food
vendors about good hygiene practices to prevent foodborne illnesses.

Conceptual Framework
This section shows the conceptual paradigm of the study:
Input Process Output
• Level of awareness of • Informal Interview • The vendors will be aware

foodborne illness and of foodborne illnesses and
• Questionnaires
food safety practices on food safety practices.
• RRL analyzation
vendors
• Theory Building
Figure 2: The Conceptual Framework of the Study
When the study was being conducted, the input-process-output model was utilized, as
Figure 2 indicates.
In frame 1, which shows the process, which are the fundamental variables of the
framework of the framework to be able to formulate our theories and findings, researchers from
the related review of the literature evaluate the variables.
In frame 2, it shows the process. In the paradigm of the study, present the process of how
our study will be able to be analyzed by gathering data in the form of questionnaires to interpret
the data.
While in frame 3, the output gives the results of the variables and topic by gathering
answers.
Assumption of the study
The following is the assumption of the study:
1. The food vendors have shown a high level of awareness in regards to food safety
practices and foodborne illnesses.
Definition of Terms
The following terms are defined conceptually and operationally:
Cross contaminate. It is the spreading of microbes. While according to dictionary of

Cambridge. The process by which a substance that is harmful or dirty spreads from one area to
another.

Foodborne illness. The illness a person can get if the food is contaminated. While,
according to Mian K. Sharif et al. According to a study in 2008, it is caused by ingested food
contaminated with microorganisms such as bacteria, fungi, viruses, or parasites, as well as by
natural toxins and chemical and physical agents.
Food safety. It is a way of handling and preparing food in a very hygienic way. And
according to the World Health Organization (2021), it is defined as the conditions and measures
that are necessary during the production, processing, storage, distribution, and preparation of
food to ensure that it is safe, sound, wholesome, and fit for human consumption.
Food safety knowledge. Knowledge about preparing the food in the safest way. According
to Kwak (2008), it is a concept related to tradition and involves the transition from generation to
generation of knowledge and skills related to food.
Food safety attitude. The intention is to prepare the food safely and cleanly. While,
according to Azanaw et al. al., 2021 is a crucial aspect that may influence food safety
performance and practice, accordingly lessening the incidence of foodborne illnesses.
Level of awareness. awareness of your surroundings and knowledge about something. And
according to iserdefense.com, the degree to which you are aware of what is going on around you.
Livelihood. People's source of income, like vending. But according to Cambridge's

dictionary, it is the way someone earns money; people need to pay for food, a place to live,
clothing, etc.

CHAPTER III
RESEARCH METHODOLOGY
This study presents the methods and techniques of the study, population and sample,
instruments of the research, data gathering procedure, and statistical tools used.
Methods and Techniques of the Study (aye)
The research method used in this study is the quantitative method aims to determine the level
of awareness of foodborne illnesses and food safety practices of the respondents. The
quantitative method used statistical treatment to interpret numerically the findings.
The researchers utilized a descriptive survey design in conducting the study. According to
SurveyPlanet (2022), when descriptive survey research is accomplished, the focus is on the
characteristics of a phenomenon instead of its causes. A survey in the form of standardized
questions in a questionnaire was conducted to collect food vendor opinions and experiences.
Population and Sample of the Study
The population of the study were the food vendors at the survey, which was conducted by the
researchers to collect data from a sample of 15 respondents.
Table I
Sample of the Study
Food Vendors # Of Respondents
Street food vendors 15
This study used a purposive sample known as a non-probability sample that was selected based
on the characteristics of a population and the objective of the study. The procedure for selecting
the participants in this study was at Malolos, Bayan.
Instruments of the Study (
This study used interviews and questionnaires that were used to survey the food vendors at
Bulacan Polytechnic College about their level of awareness of foodborne illnesses and food
safety practices to ensure good food hygiene in the food industry. The interview and
questionnaire were developed based on the study’s objectives. The questionnaire was composed
of ten (10) items. The ten (10) questions that will be asked are about awareness of foodborne
illnesses and food safety practices. The respondents answered these questions using the
following 5-point Likert scale:
The Instruments employed in this investigation were adapted from a variety of sources,
including Zalia Omary Basheikh, Theresia Jumbe, Kissa Kulwa, Jamila Elhag Hassan, Leonard
Fweja.

5 - Strongly Agree
4 – Agree
3 – Neutral
2 – Disagree
1 – Strongly Disagree
Data Gathering Procedure
The data for this research, titled “the level of awareness of foodborne illnesses and
food safety practices among food vendors,” needed to be collected through an informal
interview. The interview was comprised of (-) questions. In the questionnaires, the
participants of this study will be the food vendors around Malolos, Bulacan. The
researchers use the purposive sampling technique. Used to select respondents that are
most likely to yield appropriate and useful information’ (Kelly, 2010: 317) and is a way
of identifying and selecting cases that will use limited research resources effectively
(Palinkas et al., 2015). The researchers believe that this method is the most appropriate
for choosing the sample for the study and collecting data from participants effectively.
The most statistical procedures will be used to examine and interpret the collected data.
Statistical Tools Used
Descriptive statistics are brief informational coefficients that summarize a given data
set, which can be either a representation of the entire population or a sample of a
population (ADAM HAYES et al., 2023)
Thus, to determine the level of awareness of foodborne illness and food safety
practices among food vendors at Malolos, Bayan, the mode of central tendency will be
used to interpret the study’s findings and analysis using statistical methods. Summary
statistics that show a dataset’s typical value or center point are known as measures of
central tendency. These measurements include the mean, median, and mode. (Statistics by
Jim, 2024) The statistical techniques will be employed in the analysis and interpretation
of the following:
Mean formula:
X̄ = Σ f x /n
Where,
X = midpoint of each class
F = frequency of the respective class

N = total frequency
Median formula
Median = l + [(n/2−c)/f] × h
Where,
L = lower limit of the median class
N = Total frequency
C = Cumulative frequency of class before the median class
F = Frequency of the median class
H = Class width (Upper limit – Lower limit)

BIBLIOGRAPHY
ARTICLES
https://scholar.google.com/scholar?
start=10&q=foodborne+illness+street+vendors&hl=en&as_sdt=0%2C5&as_ylo=2020#d=gs_
qabs&t=1711928251524&u=%23p%3DFCfo-kxvz8EJ
https://www.scielo.br/j/cta/a/PHZn89zNxhP45y4RRb4pf9b/
https://www.researchgate.net/publication/
342555752_Food_Hygienic_Practices_and_Safety_Measures_among_Street_Food_Vendors_in
_Zanzibar_Urban_Distric
https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.3374
start=10&q=foodborne+illness+street+vendors&hl=en&as_sdt=0%2C5&as_ylo=2020
start=10&q=foodborne+illness+street+vendors&hl=en&as_sdt=0%2C5&as_ylo=2020#d=gs_
qabs&t=1711928251524&u=%23p%3DFCfo-kxvz8EJ
https://www.researchgate.net/publication/
342555752_Food_Hygienic_Practices_and_Safety_Measures_among_Street_Food_Vendors_in
_Zanzibar_Urban_District
https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.3374
https://www.researchgate.net/profile/Neeraj-Gupta-17/publication/
339877534_Food_safety_and_hygiene_A_review/links/5e7f7b41299bf1a91b866018/Food-
safety-and-hygiene-A-review.pdf

https://www.sciencedirect.com/science/article/pii/S0956713517302633
https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1541-4337.12750
https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1541-4337.12750
https://www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=https://
pubmed.ncbi.nlm.nih.gov/29852750/
&ved=2ahUKEwiymebgzPWFAxV2TWcHHcLuBm4QFnoECB8QAQ&usg=AOvVaw2thGpbPi9
AJmkg0NHoAvE1
www.researchgate.net/publication/
319075113_What_Kind_of_Awareness_is_Awareness_of_Awareness&ved=2ahUKEwi6uprgzfW
FAxU-TGwGHVa5BukQFnoECBwQAQ&usg=AOvVaw1Z_AxpEOx2So2h4rReccJh
jurnal.unissula.ac.id/index.php/lawreconstruction/article/view/
2978&ved=2ahUKEwjZ2pTKivaFAxVUSmwGHfJ0AogQFnoECA4QAQ&usg=AOvVaw3GzWeo
4VW5q8FBVbOG55Ku

List of Appendices
Level of
Categories Description Agreement
1 2 3 4 5
5 essentials in the food industry
Food safety The term “food safety” describes the precautions that must be
knowledge taken in the production, processing, storage, distribution, and
preparation of food in order to guarantee its wholesomeness,
safety, and suitability for human consumption. (WHO, 2021)
food safety The attitude towards food safety has a substantial impact on
attitudes practice and performance, which lowers the frequency of
food-borne illnesses. (Norrakiah Abdullah Sani 2021)
food safety In order to guarantee worker safety and lower the likelihood
practices of mishaps and injuries, companies and organizations
establish safe working practices. (Minett, 2023)
preventing cross- Use distinct cutting boards, clean cutting boards, knives, and
contamination counter tops after cutting, and never reuse packaging
materials. Raw meat, poultry, and fish juices should never be
kept near other foods. (USDA, 2022)

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BULACAN POLYTECHNIC COLLEGE

Bulihan, City of Malolos, Bulacan

THE LEVEL OF AWARENESS OF FOODBORNE ILLNESSESS

SICO, CRYSTALAINE V. (L)

SICO, CRYSTALAINE V., MARTIN, ASHLEY ALLAINE, CASIA, FRANCIS ALLEN C.

CHAPTER I THE PROBLEM AND ITS BACKGROUND

CHAPTER II THEORETICAL FRAMEWORK

Relevant Theories …………………………………………………….......

CHAPTER III RESEARCH METHODOLOGY

Methods and Techniques of the Study……………………………………..

SICO, CRYSTALAINE V., MARTIN, ASHLEY ALLAINE, CASIA, FRANCIS ALLEN C.

SICO, CRYSTALAINE V., MARTIN, ASHLEY ALLAINE, CASIA, FRANCIS ALLEN C.

THE PROBLEM AND ITS BACKGROUND

Foodborne illnesses can be brought on by bacteria, viruses, parasites, or poisons. They

Street vendors responsibility is to provide compensation to disadvantaged consumers

According to BCcampus (2015), most foodborne illnesses caused by viruses happen

SICO, CRYSTALAINE V., MARTIN, ASHLEY ALLAINE, CASIA, FRANCIS ALLEN C.

Statement of the problem

1.1 food safety knowledge;

Significance of the study (aye)

Scope and Delimitation of the Study

SICO, CRYSTALAINE V., MARTIN, ASHLEY ALLAINE, CASIA, FRANCIS ALLEN C.

SICO, CRYSTALAINE V., MARTIN, ASHLEY ALLAINE, CASIA, FRANCIS ALLEN C.

Conceptual framework, assumptions, and definition of terms of the study.

The following are the theories reviewed relevant to this study.

SICO, CRYSTALAINE V., MARTIN, ASHLEY ALLAINE, CASIA, FRANCIS ALLEN C.

According to the International Journal of Service Science, Management, Engineering, and

SICO, CRYSTALAINE V., MARTIN, ASHLEY ALLAINE, CASIA, FRANCIS ALLEN C.

A study by William DeFlorio, et. Al (2021), entitled “Recent developments in antimicrobial

SICO, CRYSTALAINE V., MARTIN, ASHLEY ALLAINE, CASIA, FRANCIS ALLEN C.

This section shows the conceptual paradigm of the study:

Input Process Output

• Level of awareness of • Informal Interview • The vendors will be aware

Figure 2: The Conceptual Framework of the Study

Assumption of the study

The following is the assumption of the study:

The following terms are defined conceptually and operationally:

Cross contaminate. It is the spreading of microbes. While according to dictionary of

SICO, CRYSTALAINE V., MARTIN, ASHLEY ALLAINE, CASIA, FRANCIS ALLEN C.

Livelihood. People's source of income, like vending. But according to Cambridge's

SICO, CRYSTALAINE V., MARTIN, ASHLEY ALLAINE, CASIA, FRANCIS ALLEN C.

Methods and Techniques of the Study (aye)

Population and Sample of the Study

Food Vendors # Of Respondents

Street food vendors 15

Instruments of the Study (

SICO, CRYSTALAINE V., MARTIN, ASHLEY ALLAINE, CASIA, FRANCIS ALLEN C.

Data Gathering Procedure

Statistical Tools Used

X = midpoint of each class

F = frequency of the respective class

SICO, CRYSTALAINE V., MARTIN, ASHLEY ALLAINE, CASIA, FRANCIS ALLEN C.

L = lower limit of the median class

C = Cumulative frequency of class before the median class

F = Frequency of the median class

H = Class width (Upper limit – Lower limit)

SICO, CRYSTALAINE V., MARTIN, ASHLEY ALLAINE, CASIA, FRANCIS ALLEN C.

SICO, CRYSTALAINE V., MARTIN, ASHLEY ALLAINE, CASIA, FRANCIS ALLEN C.