FOOD SAFETY KNOWLEDGE AND PRACTICE AMONG STREET VENDORS

IN BARANGAY TINIGUIBAN, PUERTO PRINCESA CITY

ABRINA, ROGELIZA
ARANGORIN, RACHELLE ME
PIODENA, JELYN JIRAH A.
TESORO, ANGELICA T.

AN UNDERGRADUATE THESIS SUBMITTED TO THE RESEARCH COMMITTEE

OF THE COLLEGE OF HOSPITALITY MANAGEMENT, WESTERN
PHILIPPINES UNIVERSITY, PUERTO PRINCESA CITY IN
PARTIAL FULFILLMENT OF THE REQUIREMENTS
FOR THE DEGREE OF

BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

 CHAPTER I

INTRODUCTION

Background of the Study

Street food is a culinary custom that is ingrained in the global cultural fabric of

cultures. Street food, which originated in crowded city streets and old marketplaces, has

spread over the world and is a testament to the inventiveness and diversity of regional

cuisines. Studies on street food frequently explore the historical, sociological, and economic

relevance of these modest roadside stands and food carts, looking at how they function as

important sites for culinary innovation and community connection.

Street foods provide a tantalizing glimpse into a region's culinary heritage. In

exploring the realm of street food, scholars come across tales of culinary tenacity, enterprising

spirit, and the interaction between tradition and modernity, which illuminates the complex

relationship that exists between food and society in urban environments across the world.

The history of street food is extensive and varied, having its roots in the ancient days

when people would congregate in marketplaces or on the streets to buy and sell quick,

inexpensive meals. The origins of street cuisine can be found in many different global

civilizations. Street cuisine has changed and evolved over time to suit regional preferences for

flavors, ingredients, and cooking methods. It still plays a significant role in cuisine cultures

throughout many nations today, providing both residents and tourists with an extensive

variety of tastes and experiences.

 The history of street food in the Philippines spans centuries, from pre-colonial to

modern times. Street food has long been a part of the Philippine culinary legacy; however, its

exact origins are tough to determine.

The researcher aims to determine at the end of the study how much the street food

vendors in Barangay Tiniguiban, Puerto Princesa City are aware of and follow food safety

procedures.

Statement of the Problem

The aim of this study is to ascertain the street food vendors' knowledge and methods

in Barangay Tiniguiban, Puerto Princesa City.

Specifically, it aimed to answer the following questions:

1. What is the sociodemographic profile of the respondents in terms of:

1.1. Personal Profile

1.1.1. Age;

1.1.2. Sex;

1.1.3. Civil Status;

1.2.1. Highest Educational attainment; and

1.2.2. School last attended

1.2.3. Number of years in Service/ Industry;

1.2.4. Starting Monthly income; and

1.2.5. Current Monthly income

2. What is the local street food vendors’ perception of food safety in terms of?

2.2. Workplace sanitation

 2.3. Food safety knowledge

2.4. Food cleanliness

2.5. Food offered

3. Is there a significant difference between the level of educational attainment of every

street food vendor in terms of:

3.2. Workplace sanitation

3.3. Food safety knowledge

3.4. Food cleanliness

3.5. Food offered

4. Is there a significant difference in the choices of food offered and sold by the street

vendors in Barangay Tiniguiban, Puerto Princesa City based on their level of

educational attainment?

Objectives of the Study

1. To determine the demographic profile of the street food vendors in Barangay

Tiniguiban, Puerto Princesa City.

2. To assess the street food vendors’ perception of food safety focusing in workplace

sanitation, food safety knowledge, food cleanliness, and quality of food offered.

3. To examine if there are significant differences in workplace sanitation, Food safety

knowledge, food cleanliness, and food quality based on the educational attainment of

street food vendors.

4. To investigate whether there is a significant difference in the choices of food offered

and sold by street food vendors in Barangay Tiniguiban, Puerto Princesa City based on

their level of educational attainment.

Significance of the Study

The result of this study will bring benefits to the following:

To the street vendors, to the future researchers.

This study can assist entrepreneurs operating a street food business in identifying and

addressing appropriate food safety procedures. This may result in more efficacy and

efficiency, which would boost the company’s profitability and performance.

To the City health office of Puerto Princesa City,

This study will sereve as on their bases for evaluating and providing new policies for

future uses.

Scope and the Limitations of the Study

This study entitled “Food safety knowledge and practice among street vendors in

Barangay Tiniguiban, Puerto Princesa City”. Focused on assessing the street vendor’s

perception of food safety and practices in Barangay Tiniguiban, Puerto Princesa City.

It concentrated on the educational background and personal characteristics of street

food vendors. Street food vendors' understanding and practices around food safety. Given the

respondents' opinions regarding food offered, workplace hygiene, food safety awareness, and

food cleanliness.

This study was conducted in Barangay Tiniguiban, Puerto Princesa City.

Operational Definition of Terms

In order to enhance comprehension in this study, operational definitions were provided

for the terminology used.

Food Safety- The field of study that focuses on handling, preparing, and storing food in

order to avoid contamination and foodborne illnesses is known as food safety in research
investigations. It includes a variety of procedures and rules designed to guarantee that

food is safe to eat from farm to fork.

Practices- in the context of food safety research usually relate to the methods, rules, and

regulations that are adhered to in order to guarantee the quality and safety of food

products at every stage of the supply, processing, distribution, and consumption chain.

Street vendors- in food safety studies usually refers to people or small companies who

operate in public areas such streets, sidewalks, marketplaces, or parks and offer food and

drinks from stalls, carts, or improvised stands.

Food safety knowledge- in the context of food safety research refers to an awareness,

understanding, and comprehension of the concepts, procedures, and rules pertaining to the

safe handling, preparation, storage, and consumption of food.

Cuisine- usually refers to a cooking style or tradition that is distinguished by unique

ingredients, techniques, flavors, and cultural influences in food safety research.

Sanitation- Food handling, processing, preparation, and serving settings should be kept

clean and hygienic in order to prevent contamination and guarantee food safety. This is

referred to as "sanitation" in food safety research.

 CHAPTER II

REVIEW OF RELATED LITERATURE

Street food safety is essential, and yet it has been rarely studied in China. Therefore, a

typical city in China was selected as the research object to assess food safety knowledge,

attitudes, and street food suppliers and consumer behaviors using questionnaires based on

previous studies, and considering China’s particular characteristics and reasonable impacts

identified in previous studies, such as increased income, work experience, licenses, and

locations. The food safety knowledge and attitude questionnaire conformed with the national

conditions in China. It was used to assess the food safety knowledge and attitudes toward

food suppliers and consumers, where three main areas were addressed in the surveys and

statistical analysis, as follows. (1) Statistical information including gender, age, education,

income, food safety training, and specific elements related to the work experience of

suppliers. (2) Knowledge of food safety including the awareness of consumers and suppliers

regarding food poisoning pathogens, food and personal hygiene, high-risk groups, and correct

cleaning. (3) A list of food handling behaviors was used to determine the behaviors and

characteristics of subjects. (Lihua Ma et. El 2019)

This research sought to evaluate the food safety knowledge of street food vendors and

the sanitary compliance status of their vending facilities, Zululand District, South Africa. Data

collection was done in a face to face interview with respondents in a cross-sectional survey

research design. Data was collected from 399 randomly selected street food vendors and 200

randomly selected street food vending facilities. Only a minority of the street food vendors

had attended high school (47 %) and the vast majority (77 %) of them had not attended any
food safety training courses. Overall, the vast majority (76 %) of the street food vendors had

low food safety knowledge and only 14 % of the street food vending sites had high

compliance with sanitary conditions. In conclusion, this study demonstrates that most of

vending facilities of street food vendors constitute a food safety risk to the consumers. This

was primarily due to the possession of inadequate food safety knowledge of street food

vendors, non-compliant street food vending infrastructure, and inadequate monitoring and

controls by competent authorities. It is recommended that, authorities should implement the

food stalls/caravan system in areas with adequate sanitation and use the licensing and permit

tool to ensure control and adherence to food safety regulations and street food vendors and

health inspectors should be trained on safe food handling principles and practice. (Nelly

Virginia Nkosi et el July 2021)

A survey was done to determine food safety knowledge and food handling practices of

street food vendors in Cagayan de Oro City between April-May 2014. Data on demographics,

food safety knowledge and practices were collected from 50 street vendors using 26

questions. A few vendors (22%) acquired the knowledge of food preparation by formal

training and only 30% of the respondents had the annual medical health certificate which

indicated that they have carried out the recommended physical and medical examination,

extension education, quality control information and knowledge of regulation for approval,

food sale and preparation practices. Some of the food safety knowledge of the vendors could

not be translated to practice due to the absence of basic facilities such as water and toilets at

their vending sites. Training on hygiene and sanitation, provision of basic infrastructures for

the street food industry recommended formal training and only 30% of the respondents had

the annual medical health certificate which indicated that they have carried out the
recommended physical and medical examination, extension education, quality control

information and knowledge of regulation for approval, food sale and preparation practices.

Some of the food safety knowledge of the vendors could not be translated to practice due to

the absence of basic facilities such as water and toilets at their vending sites. Training on

hygiene and sanitation, provision of basic infrastructures for the street food industry

recommended (Lesley Casas Lubos on January 2014)

Street food vending is one of common business activities in the informal

economy in the Philippines. Street foods are ready-to-eat (RTE) foods or drinks commonly

sold by a vendor in a street or in a public place but commonly in near primary schools,

sidewalks, and cathedrals. However, mishandling of these foods may be a source of food

borne illnesses. This survey research aimed to assess the food safety practices of street food

vendors in the City Proper of Dipole through the use of a researcher-made structured

questionnaire. Results showed that respondents fully observed and applied food safety

practices in terms of hygienic practices, food preparation and processing, food contamination

prevention, and waste management. Thus, street food vendors in Dipolog City observed food

safety practices. It is also recommended for the local government officers assign in this sector

to constantly monitor these street food vendors to strengthen food safety practices as these

vendors serve different types of consumers.

Van Olem E. Benitez1 & Avister Joyphil Olmogues2 on (October 2021)

A survey was carried out to determine food safety knowledge of street food vendors in

Abeokuta. Data on demographics, food safety knowledge and practices was collected from 87

food vendors using a 67-questions standardized survey tool. Few vendors (12%) acquired the

knowledge of food preparation by formal training. Only 31% of the respondents had the
annual medical health certificate to indicate that they have carried out the recommended

physical and medical examination. Volume and price are considered more than freshness and

cleanliness when purchasing raw materials. Some of the food safety knowledge of the vendors

could not be translated to practice due to the absence of basic facilities such as water and

toilets at their vending sites. Training on hygiene and sanitation; provision of basic

infrastructures and the establishment of code of practice for the street food industry is

recommended.

(A. M. Omemu, S 2007)

Food safety knowledge and hygienic practices by food handlers play an important role

in the prevention of contamination of food prepared. This descriptive survey was conducted in

Maseru around the taxi ranks amongst 48 food handlers and 93 consumers using a semi-

structured questionnaire for assessing food handler knowledge, attitudes and practices, open-

ended questionnaire for obtaining consumer perceptions and observation checklist. Majority

of the food handlers were females (60%) and males constituted only (40%). The mean age

was 35.5 ± 10.3 and 28.2 ± 9.9 respectively for street vendors and consumers. There was a

statistically significant difference in knowledge among the trained and untrained vendors

(p = 0040). On average the vendor population that participated in this study was considered to

have poor knowledge (scores < 50%) of food safety since they scored 49% ± 11, while 84%

of the respondents were considered to have positive attitudes towards food safety. Only 6% of

the consumers reported that they never buy street vended foods mainly due to the hygiene

issues. The observation checklist showed that the vendors operated under unhygienic
conditions and that there was scarcity of clean water supply and hand washing facilities

(Ponts’o Letuka December 2021)

Conceptual Framework of the Study

Figure 1 shows the conceptual paradigm of the study. The independent variables are

the personal profile and the Highest Educational Attainment, while the dependent variables

are the factors that may affect the productivity and profitable income of street food vendors in

barangay Tiniguiban, Puerto Princesa City, it also shows how the street food vendors

Sociodemographic Profile of encounter a Street food vendors’ perception on food

the respondents safety knowledge and practices in:
 Workplace Sanitation
 Food Safety and Knowledge
-Personal Profile
- Educational Attainment  Food Cleanliness
multitude of  Food Offered
obstacles,

such as legislative barriers, restricted availability of hygienic facilities, and variable revenue

streams resulting from meteorological circumstances or site constraints.

INDEPENDENT VARIABLES DEPENDENT VARIABLES

Figure 1: Conceptual Paradigm

Hypothesis of the Study

H1: There is no significant relationship between the demographic profile of the respondents

and their perception level of food safety in term of workplace sanitation, food safety

knowledge, food cleanliness, and food offered.

H2: There is no significant relationship between attainment level of street food vendors in

Barangay Tiniguiban, Puerto Princesa City in terms of food choices to offer and sell.

CHAPTER III
RESEARCH METHODOLOGY

This chapter includes the research technique, which includes the study’s location, design, and

responses, as well as the sampling process, research instrument, data collection process, and data

handling.

The locale of the study

The study site is located at Barangay Tiniguiban, Puerto Princesa City, Palawan.
Figure 2: The above shows the map of Barangay Tiniguiban, Puerto Princesa City.

https://g.co/kgs/927abH

The Research Design

The research was thoroughly collected and analyzed in a quantitative research study to

evaluate street vendors' adherence to sanitation protocols, handling procedures, and hygiene standards

regarding food safety. The investigation included statistical techniques to measure significant

variables, including levels of microbiological contamination.

The Respondent of the Study

The respondents of the study were the street food vendors along Barangay Tiniguiban, Puerto

Princesa City. It includes vendors the sells fried food, prepared food, and beverages.

The Sampling Procedure

The researchers employed total enumeration of the current population of the street food

vendors in Barangay Tiniguiban, Puerto Princesa City, Palawan.

The Research Instrument

The researchers collected the data using a survey questionnaire.

The respondent answers the questionnaire by checking the box next to the choice that best describe

their answer.

The research questionnaire of Heliyon (2021) was adopted to this study. The survey

questionnaire was composed of three (3) parts

Part I. Profile of the respondents in term of:

 A. Personal Profile

B. Educational Attainment

Part II.

A. Food safety knowledge and safety practices of street food vendors in Barangay

Tiniguiban, Puerto Princesa City.

Part III.

A. Food preparing, displaying and sorting of street food vendors in Barangay Tiniguiban,

The Data Gathering Procedure

This study was equipped with the necessary documents and communication letters.

The researchers asked permission from the College Dean before going to Barangay

Tiniguiban, Puerto Princesa City, to formally seek permission to conduct the data gathering,

the researchers were ready to personally administer data collection using the survey

questionnaire. The purpose of the study was explained to the respondents, and the researchers

answered some questions and clarifications.

The Data Analysis

 SURVEY QUESTIONNAIRE

FOOD SAFETY KNOWLEDGE AND PRACTICES OF STREET FOOD VENDORS IN BARANGAY

TINIGUIBAN, PUERTO PRINCESA CITY, PALAWAN.

Part I.

Demographic Profile

Instructions: Please provide an appropriate answer and kindly mark with (✔) if the option is related:
a. Personal Profile
Name (optional): ______________________
Age: _________
Sex [ ] Male [ ] Female
Civil Status:
[ ] Single
[ ] Married
[ ] Divorced/ Widower
[ ] Others (please specify) : _______________
Highest Educational Attainment:
[ ] Elementary Level
[ ] High school Level
[ ] High School Graduate
[ ] Senior High School Level
[ ] Senior High School Graduate
[ ] Alternative Learning System (ALS) Level
[ ] Alternative Learning System (ALS) Graduate
[ ] Vocational
[ ] Master’s Degree
[ ] Others, Please specify: _______________
School last attended: ____________________

Part II.
Food safety knowledge and safety practices of street food vendors in Barangay Tiniguiban, Puerto Princesa
City.

Instructions: Please provide an appropriate and honest answer, kindly mark with a check (✔) if the option is
related.

How long (years) have you been selling food in this place?

[ ] Less than 5 years

[ ] 5 years – 10 years
[ ] More than 10 years
Are you holding a degree or diploma in training food service or hospitality?
[ ] Yes
[ ] No

Have you ever participated in training program on food safety?

[ ] Yes
[ ] No
If yes, when did your last attend the food safety training?
_________________________________________

Is this the first place you have worked as a street food vendor?
[ ] Yes
[ ] No

Do you have an idea what is sanitation?

[ ] Yes
[ ] No

How frequently do you cleanse your workplace?

[ ] Everyday
[ ] Every other day
[ ] Twice a week
[ ] Trice a week
[ ] Once a week
[ ] Once in a two week
[ ] Others
Please specify: __________

Which utensils--- disposable or reusable--- do you use when selling street food?
[ ] Disposable
[ ] Reusable

What kind of food are you selling in the market?

[ ] Juices (beverage)
[ ] Fruit/ Flavored shakes (beverage)
[ ] Fried products (food)
[ ] Grilled products (food)

What products is often sold in your workplace?

[ ] Juices (beverage)
[ ] Fruit/ Flavored shakes (beverage)
[ ] Fried products (food)
[ ] Grilled products (food)
How long you display your product every day?
[ ] 3-4 hours a day
[ ] 4-6 hours a day
[ ] 6 hours and more

What time you usually display your products every day?

[ ] 8:00 AM – 5:00 PM
[ ] 8:00 AM onwards
[ ] 5:00 PM – 10:00 PM
[ ] 5:00 PM onwards

Part III.

Food preparing, displaying and storing of street food vendors in Barangay Tiniguiban, Puerto Princesa
City, Palawan.

Instructions: Please provide an appropriate and honest answer, kindly mark with a check (✔) if the option is
related.

How do you prepare the food and beverage you are selling?
[ ] Before going to the area (in house preparation)
[ ] In Front of the costumer/ buyers
[ ] Others
please specify: ___________________

How long (hours) you store the products before selling?

[ ] 1-2 hours
[ ] 2-3 hours
[ ] 3-4 hours
[ ] 4 hours and above

Are you using plastic gloves nor hairnet while preparing the product?
[ ] Yes
[ ] No

Are you wearing apron while you’re preparing the products you display?
[ ] Yes
[ ] No

Are you using plastic gloves nor hairnet at your workplace?

[ ] Yes
[ ] No

Are you using plastic gloves nor hairnet while preparing the product?
[ ] Yes
[ ] No

Are you wearing apron at your workplace?

[ ] Yes
[ ] No
(For fried street food vendors)
How often you change your cooking oil?
[ ] Every other batch of cooking
[ ] Every day
[ ] Twice a day
[ ] Never

(For beverage street food vendors)

How often you clean your jar/ water jag?
[ ] Every other batch of cooking
[ ] Every day
[ ] Twice a day
[ ] Never

(For grilled street food vendors)

How often you clean your grilling station?
[ ] Every other batch of cooking
[ ] Every day
[ ] Twice a day
[ ] Never