ASSESSMENT OF FOOD AND SAFETY PRACTICES AMONG STREET

VENDORS IN BINANGONAN, RIZAL

An

Undergraduate Thesis

Presented to the

Faculty of College of Hospitality Industry

University of Rizal System

Antipolo City

In

Partial Fulfilment

of the Requirements for the degree

Bachelor of Science in Hospitality Management

ZYRENE ANN H. ABBANG

NICOLE S.J ALEJANDRO
RENZ ZENRICK C. DELA CRUZ
MAY M. MONTEMAYOR

May 2023

i
 APPROVAL SHEET

The thesis entitled “ASSESSMENT OF FOOD AND SAFETY PRACTICES

AMONG STREET VENDORS IN BINANGONAN, RIZAL” prepared and

submitted by Zyrene Ann H. Abbang, Nicole SJ. Alejandro, Renz Zenrick C. Dela

Cruz, May M. Montemayor in partial fulfillment of the requirement for the degree

Bachelor of Science in Hospitality Management has been examined and is hereby

recommended for approval and acceptance.

May 8, 2023 CLAUDINE D. MARTY, DBA

Adviser

Approved in the partial fulfillment of the requirements for the degree of

Bachelor of Science in Hospitality Management by the Oral Examination

Committee.

MYRA D. DE LEON, MBA

Chairperson

RICARDO R. ARISTON, Ph. D. CHARLTON S.J. PEPAÑO, Ph. D.

Member Member

Accepted in partial fulfillment of the requirements for the degree of Bachelor of

Science in Hospitality Management.

_____________ JONNAH O. BAUTISTA, MSCA

Date Dean, College of Hospitality Industry

ii
 ACKNOWLEDGEMENT

The researchers want to extend their gratitude to all the people who have

been generous with their time and aptitude.

DR. NANCY T. PASCUAL, University President, for the motivation and

pure support to the graduate students of this institution;

PROF. JONNAH O. BAUTISTA, Dean, College of Hospitality Industry,

University of Rizal System Morong Campus, for the approval to conduct the study;

DR. CLAUDINE D. MARTY, their research professor and research adviser

for the guidance and continuous support in pursuing the study;

PROF. MYRA D. DE LEON, chairperson, for the unwavering, zealous

motivation ang untiring support to pursue and finish this program;

DR. CHARLTON S.J. PEPAÑO, their critic reader, for the kind assistance

in checking the content of the manuscript;

DR. RICARDO R. ARISTON, their statistician, for helping the researchers

in interpreting, tabulating, and analyzing the gathered data;

To the RESPONDENTS and MANAGEMENT of the vendors in

Binangonan, Rizal who have been part of the study because without them the study

will not be possible;

To their CLASSMATES and FAMILIES, who have been always there for

support and motivation in times of difficulty while working on this research.

And lastly, to the ALMIGHTY GOD who gives them strength and intelligence and

especially the guidance to finish this research.

The Researchers

iii
 DEDICATION

We dedicate this work

To our loving parents,
who support us in every
good decision and discipline
us in every bad decision we make in our life; To our instructors,
who teach us about the things we need to know and what we
must do and who trained us to be more competent and successful
in our future lives; To our friends, who act as our family members
inside the university;
and most of all to GOD,
who gave us chances
in our lives, who love
us endlessly, who gave
us faith in him in able
us to live every day,
and the most important
is that He doesn’t leave
us in a time of need and joy

Abbang
Alejandro
Dela Cruz
Montemayor

iv
 ABSTRACT

This research aimed to assess the potential hazards related to food

handling and preparation that could lead to foodborne illnesses or health-related

risks. Street vendors often serve as a vital food source for many individuals, but

their adherence to safe food-handling practices may not always be consistent.

Therefore, the primary objectives of this evaluation were to gauge the extent to

which street vendors adhere to food safety regulations and standards, pinpoint

areas requiring improvement, and formulate strategies to mitigate the risk of

foodborne illnesses. The study took place during the academic year 2022-2023 in

the Municipality of Binangonan, Rizal, at the University of Rizal System, Morong

Campus, involving first-year students majoring in Hospitality Management, CIT

professors, and local vendors in Binangonan, Rizal. The ultimate goal of this

research is to advocate for safe and sanitary food handling practices, thus reducing

the prevalence of foodborne illnesses within the community.

The adapted-questionnaire-checklist descriptive and developmental

method of research was used. The researchers used the hedonic scale and score

sheet to come up with the target assessment of Food and safety practices among

street vendors in Binangonan Rizal. When selecting respondents, the researchers

utilized the random sampling technique. The respondent’s answers about the

variables that the researchers gathered through the use of questionnaire

checklists.

The outcomes of the evaluation conducted to assess food safety practices

among randomly chosen respondents among street vendors in Binangonan, Rizal,

v
revealed remarkably high levels of effectiveness in various aspects. Specifically,

the assessment indicated that safety practices were perceived as extremely

effective. Additionally, food preparation and handling processes, sanitation and

hygiene practices, and HACCP (Hazard Analysis and Critical Control Points)

implementation were all perceived as being highly effective.

Based on the findings derived from this study, it can be concluded that

there are no significant disparities in the assessment of food safety practices

among street vendors in Binangonan, Rizal, as perceived by the respondents. This

includes their perceptions regarding safety, food preparation and handling

processes, sanitation and hygiene, as well as HACCP.

vi
 TABLE OF CONTENTS
Page
TITLE PAGE i

APPROVAL SHEET ii

ACKNOWLEDGEMENT iii

DEDICATION iv

ABSTRACT v

TABLE OF CONTENTS vii

LIST OF TABLES ix

LIST OF FIGURES x

LIST OF APPENDICES xi

Chapter
1 THE PROBLEM AND ITS BACKGROUND
Introduction 1
Background of the Study 3
Statement of the Problem 5
Hypothesis of the Study 6
Scope and Limitation of the Study 6
Theoretical Framework 7
Conceptual Framework 8
Significance of the Study 10
Definition of Terms 11

2 RESEARCH METHODS AND PROCEDURES

Methods of Research 13
Setting of the Study 14
Subject of the Study 16
Procedure of the Study 16
Sources of Data 17
Statistical Treatment 19

vii
3 PRESENTATION, ANALYSIS AND INTERPRETATION
OF DATA
Profile of the Respondents in Terms of Age, Sex, 20
Monthly Income, and Types of Food Sold

The Extent of assessment of street vendors in Food 21

and Safety with respect to Safety, Food Preparation
and Handling Process, Sanitation and Hygiene, and
HACCP

Significant difference on the extent of the 29

assessment of street vendors in food and safety
practices in Binangonan, Rizal with respect to the
different variables in terms of their profile

4 SUMMARY OF FINDINGS, CONCLUSIONS, AND

RECOMMENDATIONS

Summary of Findings 35
Conclusion 36
Recommendations 36

REFERENCES 38
CURRICULUM VITAE 52

viii
 LIST OF TABLES

Table Page

1 Frequency and Percentage Distribution of the Respondents in 20

Terms of Age, Sex, and Monthly Income/Sales

2 Composite Table on the Extent of the Assessment of Food and 22

Safety Practices Among Street Vendors in Binangonan, Rizal
with Respect to Different Factors that Affect the Food and
Safety Practices of the Street Food Vendors

3 Computed Mean on the Extent of the Assessment of Food and 23

Safety Practices Among Street Vendors in Binangonan, Rizal
with Respect to Food Preparation and Handling Process

4 Computed Mean on the Extent of the Assessment the 25

Assessment of Food and Safety Practices Among Street
Vendors in Binangonan, Rizal with Respect to Sanitation and
Hygiene

5 Computed Mean on the Extent of the Assessment the 28

Assessment of Food and Safety Practices Among Street
Vendors in Binangonan, Rizal with Respect to HACCP

6 Computed F-value on the Extent of the Assessment of Food 29

and Safety Practices Among the Street Food Vendors with
respect to Age

7 Computed F-value on the Extent of the Assessment of Food 31

and Safety Practices Among the Street Food Vendors with
respect to Sex

8 Computed F-value on the Extent of the Assessment of Food 32

and Safety Practices Among the Street Food Vendors with
respect to Monthly Income/Sales

9 Computed F-value on the Extent of the Assessment of Food 34

and Safety Practices Among the Street Food Vendors with
respect to Types of Food Sold

ix
 LIST OF FIGURES

Figure Page

1 Conceptual Model 9

2 Location Map of Municipality of Binangonan, Rizal 15

x
 LIST OF APPENDICES

Appendix Page

A Gantt Chart of Activities 41

B Letter to the Respondents 42

C Certification Validation 43

D Permit to Conduct the Study 44

E Conforme Letter 45

F Certification of Statistical Treatment 46

G Questionnaire 47

H Documentation 50

xi
 1

Chapter 1

THE PROBLEM AND ITS BACKGROUND

Introduction

Food and safety practices establishes particular food handling rules for food

reception, storage, processing, display, packaging, transportation, disposal, and

recall. Other criteria concern food handlers' and supervisors' skills and knowledge,

food handlers' health and hygiene, and the cleaning, sanitizing, and maintenance

of food premises and equipment inside the premises. These conditions, if met, will

guarantee that food does not become dangerous or unfit.

American Dining Creations emphasized the critical importance of food

safety and sanitation in preventing harm and illness to individuals. When food is

not properly cleaned and is considered unsafe, it exposes individuals to various

risks. Since food safety encompasses a wide range of aspects within the food

industry, the World Health Organization highlights it as a significant factor

contributing to the growing concerns about foodborne illnesses. Addressing the

lack of awareness among vendors regarding this issue is crucial.

The rising concerns about this matter have raised alarm not only among the

general population but also within the community of Binangonan, Rizal. It has been

reported that vendors, particularly those selling street food, often employ

unsanitary and improper food preparation methods. This includes issues such as

limited access to clean water, improper disposal of waste, disregard for

environmental hazards, and failure to adhere to food safety regulations.

Consequently, there is growing concern that these practices could result in

 2

diseases and harm to consumers.

The study is anchored by the Republic Act No. 10611 also known as “Food

Safety Act of 2013,” which aims to:

“To strengthen the Food Safety Regulatory System in the

Country to Protect Consumer Health and Facilitate Market
Access of local foods and food products, and for other
purposes. All information provided to consumers on food and
its preparation, such as during cooking demonstrations,
cooking shows, fresh and processed food product launching
and other similar activities, shall observe the requirements
for hygienic food handling and other practices for safe food
preparation.”

The legal basis is related to the study "Assessment of Food and Safety

Practices Among Street Vendors in Binangonan, Rizal" since the researchers

aimed to provide assurance to consumers as well as to promote guidelines and

protocols to vendors.

The aim of this study was to assess the hygiene practices of vendors

themselves, including handwashing, wearing gloves, and overall cleanliness. This

will raise awareness among consumers about the potential health risks associated

with consuming street food, prompting informed decision-making. Moreover, this

will provides insights into areas needing improvement, enabling targeted training

programs for vendors to enhance their food safety practices. To add, this opens

avenues for collaborative research projects between academia and local

authorities to address food safety challenges. Guides government interventions,

such as providing better access to clean water, waste management systems, and

implementing training programs for vendors. Addressing this can significantly

contribute to fostering a safer and healthier street food environment in Binangonan,

Rizal, serving as a model for similar communities elsewhere.

 3

Background of the Study

Hanson (2022) explains that food safety and sanitation practices include

keeping equipment safe and clean from food hazards such as cross-

contamination, proper sanitation practices such as wiping, sweeping, and proper

disinfection of the area to reduce exposure to illnesses related to food

contamination. It was explained that whenever a person handles food in places

that are not clean, the person consuming the food produced becomes susceptible

to biological hazards.

In the study of Rustia et al., (2021) it was claimed that food safety is indeed

one of the most important factors that should be considered when it comes to food

productions. It is indeed important that establishments and people take serious

efforts in taking measures in handling and processing food for the sake of

consumer protection.

In addition, Pal and Mahendra (2015) some measures such as proper

hygiene habits, including washing of hands with soap and warm water, waterproof

bandages for cuts and scratches; immediate medical attention to any skin injury;

using of protective wears by the employees; through ante-mortem inspection of

animals before slaughter; good animal husbandry hygiene practice at the abattoir;

use of clean water; the use of an appropriate disinfectant to clean potentially

contaminated areas are required in order to protect the health of the employees

working in industries.

According to Tuglo et al. (2021) as food safety and hygienic handling

procedures are more seen as important, more and more people become aware of
 4

the diseases that might be obtained from food mishandling. More specifically, it

was highlighted in the study that one of the most concerning food production

methods to people are those that are made in the streets called street foods. As

there are a lot of existing hazards when making food in the streets, it has been

assumed that street food vendors should be more aware and meticulous when it

comes to handling their food. It is thus important that these street food vendors

undergo necessary workshops and seminars that would help them practice

hygienic food handling.

Bou-Mitri et al., (2018) on Food safety knowledge, attitudes and practices

of food handlers in Lebanese hospitals, the respondents comprised more of male

food vendors than females, the results stress the necessity for continual food

safety interventions, training sessions and food hygiene requirements to boost

food handlers' awareness and improve food safety in hospitals.

Moreover, Ababio et al., (2015) conducted a review of food safety and

hygiene studies in Ghana, focusing on commercial food operations, street foods,

and microbiological safety. They suggested guidelines for controlling cleanliness,

implementing HACCP, holding seminars, providing food handler training, and

making health screenings available for food handlers and SMEs.

Khairuzzaman et al., (2014) on Food Safety Challenges towards Safe,

Healthy, and Nutritious Street Foods in Bangladesh, The study surveyed street

food vendors aged 25-60, revealing hygienic concerns for food control officers.

Vending stands are often crude, lacking running water, washing facilities, and

toilets. However, no significant age difference was found in the age group.
 5

Additionally, Washabaugh et al., (2019) found that milk hygiene in Gambia

highlights the limited knowledge about raw milk consumption and handling

practices, particularly in the context of bacterial contamination. The research

suggests that raw milk, particularly as a weaning food, requires greater attention

due to potential food safety risks for infants and other consumers from herdsmen

and vendors who are both male and female. However, no significant difference

was found in terms of sex.

Asiegbu et al., (2015) reveals that consumers' food safety knowledge and

microbial hazards awareness are influenced by factors such as taste, affordability,

and accessibility of street-vended food and showed significant difference in the

type of food sold. Despite some concerns about food safety, consumers continue

to consume these products.

Lastly, Tessema et al., (2014) over half of food handlers in Dangila town,

North West Ethiopia, had good food handling practices, with factors such as marital

status, knowledge, shower facilities, separate dressing rooms, and presence of

insects and rodents being the predominant ones. No significant difference was

found in monthly income.

Statement of the Problem

This study was assigned to find out the status of street vendors in

Binangonan, Rizal.

Specifically, it sought to answer the following questions:

1. What is the profile of the vendors in terms of:

1.1 age;
 6

1.2 sex;

1.3 monthly income/sales and

1.4 type of foods sold as follows

1.4.1 fried foods;

1.4.2 grilled foods and

1.4.3 refreshments?

2. What is the extent of assessment of street vendors in food and safety

practices in Binangonan, Rizal with respect to:

2.1 food preparation and handling process;

2.2 sanitation and hygiene;

2.3 hazard analysis; and

2.4 and critical control point (HACCP)?

3. Is there a significant difference on the extent of the assessment of street

vendors in food and safety practices in Binangonan, Rizal with respect to the

different variables in terms of their profile?

Hypothesis of the Study

The study tested the null hypothesis stating that there is no significant

difference in food and safety practices among street vendors concerning different

aspects in terms of age, sex, monthly income/sales, and type of foods sold.

Scope and Limitations of the Study

The study, which is all about the assessment of food and safety practices

among street vendors in Binangonan, Rizal which aims to provide consumers with

assurance while also promoting protocols to the vendors was conducted in the
 7

municipality of Binangonan, Rizal during the school year 2022-2023.

The respondents were thirty (30) street food vendors comprised of

seventeen (17) ages to twenty-one (21) below and thirteen (13) ages to thirty-one

(31) at the same time, in terms of gender, there are twenty (20) females and ten

(10) males. The respondents were chosen because they provided the necessary

data and information that the researchers needed.

The municipality of Binangonan, Rizal, was chosen because it is easy to

access and where most of the researchers live.

Moreover, the research instruments in the form of survey questionnaires

were distributed personally to the respondents, after which were retrieved for the

tabulation and analysis of data.

Theoretical Framework

This study was rooted from the Health Belief Model (HBM) that was

developed by Wayne (2022) and founded by the social scientists at the U.S. Public

Health Service in order to understand the failure of people to adopt disease

prevention strategies or screening tests for the early detection of disease.

Later uses of HBM were for patients' responses to symptoms and

compliance with medical treatments. The HBM suggests that a person's belief in a

personal threat of an illness or disease together with a person's belief in the

effectiveness of the recommended health behavior or action will predict the

likelihood the person will adopt the behavior.

The model examines the study on the assessment of food and safety

practices among street vendors in Binangonan, Rizal on how individuals perceive

 8

health threats and their severity, focusing on vendors' perceptions of unsanitary

food practices. It also explores consumer perceptions of street food from vendors

with poor food safety practices, which can influence their decisions and behaviors.

By evaluating vendors' beliefs about benefits and barriers, interventions can be

designed to emphasize benefits or mitigate perceived barriers.

Conceptual Framework

The researchers utilized the independent variable and dependent variables

which explain the relationship of the following boxes to each other in order to get

through to a conclusion of the study.

Independent variable box indicates the profile of event management such

as name (optional), age, gender, number of years in the operation, monthly

income/sales, and types of food sold.

Dependent variable box is the has the Assessment of Food and Safety

Practices Among Street vendors in Binangonan, Rizal which provides the Food

preparation and handling process, sanitation and hygiene and Hazard Analysis

and Critical Control Point (HACCP).

The boxes correlate as the profile of the respondents in the independent

variables to the Assessment of Food and Safety Practices Among Street vendors

in Binangonan Rizal.

Understanding the relationship between these variables guides potential

interventions. For instance, if access to resources significantly influences food

safety practices, interventions could focus on providing better access to clean

water or hygiene materials.

 9

Conceptual Model

INDEPENDENT VARIABLE DEPENDENT VARIABLE

Extent of Assessment of Food

Profile of the Respondents and Safety Practices Among
Street vendors in Binangonan
 Name (Optional) Rizal
 Age
 Gender  Food preparation
and handling
 Number of years in
process
the operation
 Sanitation and
 Monthly
hygiene
income/sales
 Hazard Analysis and
 Types of food sold
Critical Control Point
(HACCP)

Figure 1

A Conceptual Framework of the Study on Assessment of Food

and Safety Practices Among Street vendors in
Binangonan Rizal
 10

Significance of the Study

This study will be beneficial to the following:

Educational Institutions: Educational institutions specializing in culinary

and food-related programs will also benefit from this study. They can utilize the

research outcomes to enhance their curricula and emphasize the importance of

food safety and hygiene in practical settings. This knowledge will equip future chefs

and culinary professionals with essential skills for their careers.

Future Researchers: The data and results obtained from this study will

serve as a valuable reference and foundation for future researchers interested in

conducting related studies. It will provide them with a solid framework and insights

for their own research endeavors.

Local Government of Binangonan, Rizal: The findings of this research

will furnish the local government of Binangonan, Rizal. This will guide government

interventions in street food vending, focusing on improving hygiene standards and

public health safety, and includes strategies like improved access to clean water,

waste management systems, and vendor training programs.

Street Food Consumers: The information generated by this study will offer

valuable insights to street food consumers. It will shed light on the current practices

of street food vendors in handling their products. This knowledge will empower

consumers to make informed choices when patronizing street food

establishments.

Street Food Vendors: The study's outcomes and proposed interventions

will contribute to greater awareness among street food vendors. They will gain a
 11

deeper understanding of how to handle their products in strict compliance with

safety regulations. This awareness will promote safer food handling practices

within the street food industry.

Definition of Terms

For a better understanding of the study, the following terms were

operationally and conceptually defined:

Age: Age is a term that defines an individual's chronological position in time,

specifically denoting how many years have passed from their date of birth to a

specific reference point, often the data collection date.

Food Preparation and Handling Process: This entails the series of steps

involved in safely preparing and serving food to minimize the risk of foodborne

illnesses.

Hazard Analysis and Critical Control Points (HACCP): HACCP is a

systematic methodology aimed at identifying and managing potential hazards

within food production and preparation processes.

Monthly Income/Sales: Monthly income or sales refers to the total

monetary earnings amassed by a street food vendor through the sale of food

products over the course of a month.

Safety: Safety signifies a state of protection from harm, injury, or danger.

In the context of food, safety entails the implementation of measures to prevent

food contamination and reduce the likelihood of foodborne illnesses.

Sanitation and Hygiene: Sanitation and hygiene encompass the practices

and procedures adopted to maintain cleanliness and prevent the proliferation of

 12

harmful bacteria, viruses, and other microorganisms during food handling and

preparation.

Sex: Sex pertains to a set of biological characteristics inherent in humans

and animals. Typically, it is categorized as either female or male, although there

exists variability in the biological attributes that constitute sex and how these

attributes manifest.

Types of Food Sold: This encompasses the diverse array of food products

or dishes offered for sale by street food vendors. It can encompass well-known

street foods such as fish balls, squid balls, kikiam, kwek-kwek, hotdogs, and more.

The specific types of food sold may vary based on location, cultural influences,

and customer preferences.

 13

Chapter 2

RESEARCH METHODS AND PROCEDURES

This chapter presents the methods of research, setting of the study, subject

of the study, procedure of the study, sources of data, and statistical treatment of

the data.

Research Design

The study used a descriptive method of research and unstructured

interviews to determine the status of street vendors in Binangonan, Rizal.

The Descriptive research provides a comprehensive picture of the

characteristics and behaviors of a particular population or phenomenon, allowing

researchers to gain a deeper understanding of the topic. The information gathered

through descriptive research can serve as a baseline for future research and

provide a foundation for further studies. Descriptive research can provide valuable

information and insights into a particular topic, which can inform future research,

policy decisions, and programs (Sirisilla, 2023).

Descriptive research aims to accurately and systematically describe a

population, situation or phenomenon. It can answer what, where, when and how

questions, but not why questions. A descriptive research design can use a wide

variety of research methods to investigate one or more variables (McCombes,

2023).

The researchers made an interpretation of data by using descriptive study

because the researchers believed that the descriptive method is a good way of

showing the gathered data systematically, they also gather data through verbal
 14

communication with the street vendors to determine their status in Binangonan,

Rizal.

Setting of the Study

The study was conducted in Binangonan, Rizal, a municipality located in

the province of Rizal. Binangonan is a suburban area with a population of over

300,000 people which consist of 40 barangays, and it is home to a large number

of street food vendors who sell a variety of local dishes and snacks.

Its name in English means, “The first established town around the lake”. A

first-class municipality, Binangonan lies between the foothills of Sierra Madre and

the shores of Laguna de Bay. It is composed of 23 mainland and 17 island

barangays. This town was separated and became an independent parish in 1621

through the initiatives of the Franciscan missionaries. The town was established in

1737 and conquered by the Spaniards in 1763. It became a town in 1900 during

the American colonial period. Binangonan’s major historical landmark is the 200-

year-old Santa Ursula Parish, located at the heart of the town.

The study was carried out among street food vendors in different areas of

Binangonan, including public markets, streets, and residential areas. The

researchers conducted surveys and interviews with the street vendors to gather

information on their food preparation and handling practices, as well as their

awareness of food safety and hygiene standards.

Additionally, the study also involved observations of the street vendors'

practices and the physical environment in which they operate. This allowed the

researchers to gain a better understanding of the challenges and limitations faced

 15

Figure 2

Location Map of Municipality of Binangonan, Rizal

 16

by street food vendors in maintaining food safety and hygiene practices.

Overall, the study aimed to provide insights into the food and safety

practices of street vendors in Binangonan and to identify areas for improvement to

enhance public health and safety.

Subject of the Study

This research, titled "Assessment of Food and Safety Practices among

Street Vendors in Binangonan, Rizal," exclusively focuses on street vendors as

the primary participants.

In the process of obtaining the sample, a total of thirty (30) street vendors

within the Municipality of Binangonan were selected who sells Filipino street foods

and beverages by using the random sampling technique.

The respondents answers the questionnaire checklists provided by the

researchers. These vendors were identified as individuals who could provide

valuable insights into the safety status of street foods in the municipality. Their

selection was based on their relevance and ability to contribute essential data

required to complete this study.

Investigating the direct and indirect consequences of inadequate food

safety practices on the health and well-being of the local community. This involves

examining the prevalence of foodborne illnesses and their correlation with vendors'

practices.

Procedure of the Study

To start the study, the researchers formulated the first major step in

conducting a research work which is the creation of the research problems. After
 17

formulating several research problems, the researchers presented to the panel

members three possible titles with three research problems each that will best fit

the given problems. The title of the study was defended and approved.

After the title has been selected, the researchers gathered related

literatures and studies from different sources such as readings, thesis and internet

which are beneficial to the study. Then, the researchers start working on the

statement of the problem/objective of the study.

Under the consultation and guidance from experts the researchers drafted

the first two (2) chapters of the research which are the problem and background of

the study and the research methodology and source of data. The draft was then

submitted to the critique reader for the checking and improvements.

The approved write up of the two chapters were presented to the panel

members for the finalization of the first two parts of the study.

After the oral presentation the researchers made the questionnaire checklist

to conduct the study. Several revisions of checklist were made under the guidance

and help from the panel experts. The researchers prepared the final questionnaire

checklist for the evaluation of the respondents Next is the interpretation, analyzing

and collecting of data needed to start chapter 3 and 4. Afterwards the researchers

prepared for the final defense. And after the final defense, the revision and editing

were followed.

Sources of Data

The researchers used different sources of data. Those are primary and

secondary sources. As to secondary sources they used the internet, thesis, and
 18

reading materials. As to primary sources, they use surveys and interviews.

The survey method is a research approach in which a list of relevant

questions is asked, and replies are recorded in the form of text. Interview process

is the data acquired during this procedure is obtained by interviewing the target

audience by a person known as the interviewer, and the individual who responds

to the interview is known as the interviewee.

For the interpretation of data, the researcher used scale and verbal

interpretation.

The researchers used the modified questionnaire checklist for gathering

and collecting the needed data from the respondents. It is design to assess the

Assessment of Food and Safety Practices among street vendors in Binangonan,

Rizal.

The questionnaire checklist for the event organizers/managers of events

will consist of two parts. Part I consists of the profile of the respondents in terms of

name, age, sex, monthly income, and type of food sold. Part II consists of the

questionnaire-checklist of the Assessment of Food and Safety Practices among

street vendors in Binangonan, Rizal which comprises of food preparation,

sanitation and hygiene, and HACCP.

These items were rated using the point-scale below:

Scale Interval Scale Verbal Interpretation

4.20-5.00 5 Very Much Practiced
3.40-4.19 4 Much Practiced
2.60-3.39 3 Practiced
1.80-1.59 2 Less Practiced
1.00-1.79 1 Not Practiced
 19

Statistical Treatment of Data

For the analysis and interpretation of data, the following statistical tools

were considered:

1. To determine the profile of the respondents in terms of age, sex,

educational qualification, monthly family income, and types of food sold, the

frequency and percentage distributions were used.

2. To determine the extent of the assessment of food and safety practices

among street vendors as evaluated by the respondents in Binangonan, Rizal in

terms of different variables.

3. To determine the significant difference in the extent of the assessment of

street vendors in food and safety practices in Binangonan, Rizal with respect to

the different variables in terms of their profile, two-way analysis of variance

(ANOVA) was used.

 20

Chapter 3

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the findings, analysis, and interpretation of data

gathered based on the statement of the problem.

Profile of the Respondents in Terms of Age, Sex, and Monthly Income

Table 1 presents the frequency, percentage, and rank distribution of the

respondents in terms of age, sex, monthly income/sales, and types of food sold.

Table 1

Frequency and Percentage Distribution of the Respondents in Terms of

Age, Sex, and Monthly Income/Sales
Age Frequency %
21 and below 16 53
31 and above 14 47
Total 30 100
Sex Frequency %
Male 20 67
Female 10 33
Total 30 100
Monthly Income/Sales Frequency %
10,000 and below 23 77
20, 000 and above 7 23
Total 30 100
Types of Food Sold Frequency %
Fried Foods 11 37
Grilled Foods 11 37
Refreshments 8 26
Total 30 100

The demographic distribution of the surveyed street food vendors indicates

that 16 of them are aged 21 and below, while 14 are aged 31 and above. In terms

of gender, 20 are male and 10 are female. Regarding monthly income or sales, the

majority 23 reported earnings of 10,000 and below, with 7 earning 20,000 and

above. As for the types of food sold, the vendors offer a diverse range, with 11
 21

each for fried foods and grilled foods, and 8 for refreshments. The survey covered

a total of 30 street food vendors.

This encompasses an exploration of vendors who are typically male and

presumed to be of legal age as per local regulations for engaging in food vending

activities. Additionally, the research aims to delve into the diverse demographic

landscape of street vendors, acknowledging that while males might represent a

predominant segment, there are also women engaged in street vending activities.

Like the study of Bou-Mitri et al., (2018) on Food safety knowledge, attitudes

and practices of food handlers in Lebanese hospitals, the respondents comprised

more of male food vendors than females, the results stress the necessity for

continual food safety interventions, training sessions and food hygiene

requirements to boost food handlers' awareness and improve food safety in

hospitals.

This correlates to the study on the assessment of food and safety practices

among street vendors in Binangonan, Rizal, which mainly had more male street

vendor respondents than female.

The Extent of the assessment of street vendors in Food and Safety with
respect to Food Preparation and Handling Process, Sanitation and Hygiene,
and HACCP
Table 2 shows the Composite Table on the Assessment of Food and Safety

Practices Among Street Vendors in Binangonan, Rizal with Respect to Different

Factors that Affect the Food and Safety Practices of the Street Food Vendors.

Based on the given data were interpreted with the mean scores for safety,

food preparation and handling process, sanitation and hygiene, and HACCP are
 22

all above 4.0, indicating that these practices are very much practiced by the food

establishments being assessed. The overall mean score is 4.89, which suggests

that the food establishments have a high level of compliance with food safety and

hygiene practices.

Table 2

Composite Table on the Extent of the Assessment of Food and Safety

Practices Among Street Vendors in Binangonan, Rizal with Respect to
Different Factors that Affect the Food and Safety
Practices of the Street Food Vendors

Food and Safety Practices Street Food Vendors

Mean VI
Food Preparation and Handling Process 4.90 Very Much Practiced
Sanitation and Hygiene 4.99 Very Much Practiced
HACCP 4.78 Very Much Practiced
Overall Mean 4.89 Very Much Practiced

This implies that the Food and Safety Practices Among Street Vendors with

respect to different factors was very much practiced. It means this is not only

beneficial for public health but also contributes to the vendors' success by fostering

trust among customers and ensuring regulatory compliance. It reflects a positive

and responsible approach to their business.

Comparable to Hanson (2022) that food safety and sanitation practices

include keeping equipment safe and clean from food hazards such as cross-

contamination, proper sanitation practices such as wiping, sweeping, and proper

disinfection of the area to reduce exposure to illnesses related to food

contamination. It was explained that whenever a person handles food in places

that are not clean, the person consuming the food produced becomes susceptible

to biological hazards.
 23

This ties with the study on the assessment of food and safety practices

among street vendors in Binangonan, Rizal, with respect to the different factors

that affect the food and safety practices of the street food vendors which minimizes

the risk of contamination, thereby lowering the occurrence of foodborne illnesses

among consumers.

Table 3 shows the Computed Mean on the Perception of the Respondents

on the Assessment of Food and Safety Practices Among Street Vendors in

Binangonan, Rizal with Respect to Food Preparation and Handling Process.

Based on the given data, the food establishments being assessed have a

high level of compliance with order procedures related to food safety and hygiene.

All five order procedure questions have mean scores above 4.0, with the highest

mean score of 4.97 for questions related to preparing food in a way that prevents

contamination and cleaning surfaces that encounter food before and after food

preparation.

Table 3

Computed Mean on the Extent of the Assessment of Food and Safety

Practices Among Street Vendors in Binangonan, Rizal with Respect to
Food Preparation and Handling Process

Food Preparation and Handling Process Mean VI

1. Do you prepare food in a way that prevents
4.97 Very Much Practiced
contamination?
2. Do you use hairnets, caps and facemask while
4.77 Very Much Practiced
preparing and selling foods?
3. Do you separate raw ingredients from the
cooked foods when preparing, serving and storing? 4.87 Very Much Practiced

4. Do you clean surfaces that come in contact with

4.97 Very Much Practiced
food before and after food preparation?
5. Do you avoid preparing food if you have open
4.93 Very Much Practiced
wounds on your hands?
Overall 4.90 Very Much Practiced
 24

The evaluation of Food Preparation and Handling Processes among street

food vendors indicates a high level of adherence to best practices. Specifically, the

mean scores for individual practices, such as preventing contamination, using

protective gear (hairnets, caps, facemasks), separating raw ingredients, cleaning

surfaces, and avoiding food preparation with open wounds, range from 4.77 to

4.97.

The overall mean score for order procedures is 4.90, which suggests that

the food establishments have a high level of compliance with these procedures.

It's important to note that the interpretation of these scores may vary depending

on the scale used to rate the practices, and without further information, we cannot

determine the exact scale used or the context in which these assessments were

conducted. However, the high scores suggest that the food establishments are

likely to have good order procedures in place to ensure food safety and hygiene.

This implies that the Food and Safety Practices Among Street Vendors with

respect to food preparation and handling process was very much practiced. It

means that the vendors are actively and consistently practicing food safety and

handling, which is essential for maintaining the health and trust of their customers.

Parallel to the study Rustia et al. (2021) claimed that food safety is indeed

one of the most important factors that should be considered when it comes to food

productions. It is indeed important that establishments and people take serious

efforts in taking measures in handling and processing food for the sake of

consumer protection.

This also pertains to the study on the assessment of food and safety
 25

practices among street vendors in Binangonan, Rizal with respect to food

preparation and handling process, emphasizing proper handwashing and personal

hygiene among vendors significantly reduces the transmission of germs from

vendors to food.

Table 4 Shows the Computed Mean on the Perception of the Respondents

on the Assessment of Food and Safety Practices Among Street Vendors in

Binangonan, Rizal with Respect to Sanitation and Hygiene.

Table 4

Computed Mean on the Extent of the Assessment of Food and Safety

Practices Among Street Vendors in Binangonan, Rizal with Respect to
Sanitation and Hygiene

Sanitation and Hygiene Mean VI

1. Are you practicing proper Hygiene? 5.00 Very Much Practiced
2. Do you properly wash your hands before
5.00 Very Much Practiced
handling food?
3. Is garbage removed from the premises
5.00 Very Much Practiced
correctly?
4. Do you make sure that you follow hand
maintenance procedures, such as keeping nails 4.97 Very Much Practiced
short and clean, and covering cuts and sores?
5. Do you use a clean towel to wipe a utensil? 4.97 Very Much Practiced
Overall 4.99 Very Much Practiced

Based on the given data, the food establishments being assessed have a

very high level of compliance with order procedures related to hygiene. All five

order procedure questions have mean scores of 4.97 or 5.00, indicating that the

practices are very much practiced.

The first question, related to proper hygiene practices has a mean score of

5.00, which is the highest possible score, indicating that the food establishments

are very diligent in maintaining proper hygiene practices.

 26

The second question, regarding the proper washing of hands before

handling food, also has a mean score of 5.00, indicating that this is a widely

accepted and practiced practice.

The third question, which focuses on the removal of garbage from the

premises, has a mean score of 5.00, suggesting that the food establishments have

effective and efficient waste management practices in place.

The fourth question, related to hand maintenance procedures, has a mean

score of 4.97, indicating that the food establishments follow these procedures very

closely.

The fifth question, related to the use of a clean towel to wipe utensils, also

has a mean score of 4.97, indicating that the food establishments follow this

practice very closely.

The overall mean score for order procedures related to hygiene is 4.99,

which suggests that the food establishments have an excellent level of compliance

with these procedures. It is important to note that the interpretation of these scores

may vary depending on the scale used to rate the practices, and without further

information, we cannot determine the exact scale used or the context in which

these assessments were conducted. However, the high scores suggest that food

establishments are likely to have good hygiene practices in place to ensure food

safety and hygiene.

This implies that the Food and Safety Practices Among Street Vendors with

respect to sanitation and hygiene was very much practiced. It means that the

vendors are demonstrating a remarkable dedication to maintaining a clean and

 27

hygienic environment, which is essential for public health and customer trust.

This is linked to the study of Pal and Mahendra (2015) that some measures

such as proper hygiene habits, including washing of hands with soap and warm

water, waterproof bandages for cuts and scratches; immediate medical attention

to any skin injury; using of protective wears by the employees; through ante-

mortem inspection of animals before slaughter; good animal husbandry hygiene

practice at the abattoir; use of clean water; the use of an appropriate disinfectant

to clean potentially contaminated areas are required in order to protect the health

of the employees working in industries.

This also pertains to the study on the assessment of food and safety

practices among street vendors in Binangonan, Rizal with respect to sanitation and

hygiene, visible adherence to sanitation and hygiene standards enhances

consumer trust and encourages patronage.

Table 5 on the next page, shows the Computed Mean on the Perception of

the Respondents on the Assessment of Food and Safety Practices Among Street

Vendors in Binangonan, Rizal with Respect to HACCP.

The data shows that the vendor's practices related to the use of cleaning

equipment/chemicals, storing chemicals away from food/utensils/equipment, and

storing re-used oil in a container specifically for used oil are rated lower than the

other items in the order procedure section. However, the vendors received high

ratings for keeping pests out of their food premises, cooking food at the right

temperature, and overall order procedure, which indicates that they generally

practice good hygiene and safety measures.

 28

Table 5

Computed Mean on the Extent of the Assessment of Food and Safety

Practices Among Street Vendors in Binangonan, Rizal with Respect to
HACCP.

HACCP Mean VI
1. Do you use cleaning
4.80 Very Much Practiced
equipment/chemicals?
2. Do you store chemicals away from
4.63 Very Much Practiced
food, utensils, and equipment?
3. Do you keep pests out of your food
5.00 Very Much Practiced
premises?
4. Do you cook food at the right
4.87 Very Much Practiced
temperature?
5. Do you store reused oil in a
4.60 Very Much Practiced
container specifically for used oil?
Overall 4.78 Very Much Practiced

This implies that the Food and Safety Practices Among Street Vendors with

respect to HACCP was very much practiced. It means that the vendors are actively

and consistently practicing HACCP principles, which are essential for maintaining

food safety and quality. These practices contribute to a safe and trustworthy street

food environment.

Following the study of Ababio et al., (2014) that conducted a review of food

safety and hygiene studies in Ghana, focusing on commercial food operations,

street foods, and microbiological safety. They suggested guidelines for controlling

cleanliness, implementing HACCP, holding seminars, providing food handler

training, and making health screenings available for food handlers and SMEs.

Applicable to the study on the assessment of food and safety practices

among street vendors in Binangonan, Rizal with respect to HACCP, implementing

HACCP-based strategies minimizes the occurrence of hazards that could lead to

foodborne illnesses, ensuring safer street food.

 29

Significant Difference on the Extent of the assessment of Food and Safety

Practices Among Street Food Vendors with Respect to Safety, Food
Preparation and Handling Process, Sanitation and Hygiene, and HACCP in
Terms of Age, Sex, Monthly Income/Sales and Types of Food Sold

Table 6 shows the Computed F-value of the Assessment of Food and

Safety Practices Among the Street Food Vendors with Respect to Age.

Table 6

Computed F-value on the Extent of the Assessment of Food and Safety

Practices Among the Street Food Vendors with Respect to Age

Source of Sum of Mean

Df F Sig. HO VI
Variation Squares Square
Food Preparation Between Groups .193 1 .193 3.893 .058 FR NS
and Handling Within Groups 1.387 28 .050
Process Total 1.580 29
Between Groups .006 1 .006 1.149 .293 FR NS
Sanitation and
Within Groups .149 28 .005
Hygiene
Total .155 29
Between Groups .168 1 .168 1.045 .315 FR NS
HACCP Within Groups 4.500 28 .161
Total 4.668 29

The table shows the results of a one-way ANOVA for four different sources

of variation: safety, food preparation and handling process, sanitation and hygiene,

and HACCP. The table includes the sum of squares, degrees of freedom, mean

square, F-value, and significance level for each source of variation.

For safety, there was no significant difference between the two groups (age

30and below and 31 and above) in terms of their practice of safety measures in

their street food vending.

For food preparation and handling process, there was a trend towards

significance (p=0.072), indicating that there may be a difference between the two

groups in terms of their practices in food preparation and handling.

 30

For sanitation and hygiene, there was no significant difference between the

two groups in terms of their practice of sanitation and hygiene measures in their

street food vending.

For HACCP, there was no significant difference between the two groups in

terms of their implementation of HACCP principles in their street food vending.

This implies that in terms of safety, food preparation and handling process,

sanitation and hygiene, and HACCP of the Food and Safety Practices Among

Street Food Vendors has no significant difference with regards to age.

The findings are similar to Khairuzzaman et al., (2014) on Food Safety

Challenges towards Safe, Healthy, and Nutritious Street Foods in Bangladesh, The

study surveyed street food vendors aged 25-60, revealing hygienic concerns for

food control officers. Vending stands are often crude, lacking running water,

washing facilities, and toilets. However, no significant age difference was found in

the age group.

This aligns with the study on the assessment of food and safety practices

among street vendors in Binangonan, Rizal with respect to age, showing no

significance.

Table 7 shows the Computed F-value of the Assessment of Food and

Safety Practices Among the Street Food Vendors with respect to Sex.

The table shows the summarized result of the study on the impact of four

different factors (Safety, Food Preparation and Handling Process, Sanitation and

Hygiene, and HACCP) on food safety practices in a food establishment. The table

shows the source of variation, sum of squares, degrees of freedom (df), mean
 31

square, F-value, significance level (Sig.), hypothesis (HO), and variability index

(VI) for each factor.

Table 7

Computed F-value on the Extent of the Assessment of Food and Safety

Practices Among the Street Food Vendors with respect to Sex

Sum of Mean
Source of Variation Df F Sig. HO VI
Squares Square
Food Preparation Between Groups .075 1 .096 1.811 .189 FR NS
and Handling Within Groups 1.355 28 .053
Process Total 1.430 29
Between Groups .012 1 .011 2.074 .161 FR NS
Sanitation and
Within Groups .140 28 .005
Hygiene
Total .152 29
Between Groups .065 1 .150 .930 .343 FR NS
HACCP Within Groups 3.877 28 .161
Total 3.942 29

Based on the table, the analysis of variance (ANOVA) results for Food

Preparation and Handling Process, Sanitation and Hygiene, and HACCP

categories indicate that there is no statistically significant difference between the

means of different groups, as reflected in the p-values, all of which are greater than

the chosen significance level of 0.05. Consequently, the null hypothesis (HO) of

no difference in means is not rejected, suggesting no significant variation between

groups concerning these food safety practices among street food vendors.

This implies that in terms of safety, food preparation and handling process,

sanitation and hygiene, and HACCP of the Food and Safety Practices Among

Street Food Vendors has no significant difference with regards to sex.

In line with the study of Washabaugh et al., (2019) that milk hygiene in

Gambia highlights the limited knowledge about raw milk consumption and handling

practices, particularly in the context of bacterial contamination. The research

suggests that raw milk, particularly as a weaning food, requires greater attention
 32

due to potential food safety risks for infants and other consumers from herdsmen

and vendors who are both male and female. However, no significant difference

was found in terms of sex.

Associated with the study on the assessment of food and safety practices

among street vendors in Binangonan, Rizal with respect to sex, showing also no

significance.

Table 8 shows the Computed F-value of the Assessment of Food and

Safety Practices Among the Street Food Vendors with respect to Monthly

Income/Sales.

Table 8

Computed F-value on the Extent of the Assessment of Food and Safety

Practices Among the Street Food Vendors with respect to Monthly
Income/Sales

Source of Sum of Mean

df F Sig. HO VI
Variation Squares Square
Food Preparation Between Groups .091 1 .091 1.717 .201 FR NS
and Handling Within Groups 1.489 28 .053
Process Total 1.580 29
Between Groups .018 1 .018 3.578 .069 FR NS
Sanitation and
Within Groups .137 28 .005
Hygiene
Total .155 29
Between Groups .209 1 .209 1.315 .261 FR NS
HACCP Within Groups 4.459 28 .159
Total 4.668 29

The analysis of variance (ANOVA) results for the Food Preparation and

Handling Process, Sanitation and Hygiene, and HACCP categories reveal that

there is no statistically significant difference between the means of different

groups, as indicated by the p-values exceeding the chosen significance level of

0.05. Therefore, the null hypothesis (HO) suggesting no significant variation

between groups regarding these food safety practices among street food vendors
 33

is not rejected.

This implies that in terms of safety, sanitation and hygiene, and HACCP of

the Food and Safety Practices Among Street Food Vendors has no significant

difference. But in terms of food preparation and handling process must need to

improve to get the right performance when it comes to food and safety practices.

Akin to Tessema et al., (2014) over half of food handlers in Dangila town,

North West Ethiopia, had good food handling practices, with factors such as marital

status, knowledge, shower facilities, separate dressing rooms, and presence of

insects and rodents being the predominant ones. No significant difference was

found in monthly income.

Aligns with the study on the assessment of food and safety practices among

street vendors in Binangonan, Rizal with respect to monthly income/sales, showing

also no significance.

Table 9 presents the computed f-value of the Food and Safety Practices

Among the Street Food Vendors with respect to the Types of Food Sold.

The analysis of variance (ANOVA) results for the Food Preparation and

Handling Process, Sanitation and Hygiene, and HACCP categories indicate no

statistically significant difference in means between different groups, as evidenced

by the p-values exceeding the chosen significance level of 0.05. Consequently, the

null hypothesis (HO) suggesting no significant variation between groups regarding

these food safety practices among street food vendors is not rejected.

However, in the Food Preparation and Handling Process category, a

significant difference (p = 0.327) is observed, leading to the rejection of the null

 34

hypothesis in favor of the alternative hypothesis (S), indicating some variation in

means among different groups.

Table 9
Computed F-value on the Extent of the Assessment of Food and Safety
Practices Among the Street Food Vendors with Respect to
Types of Food Sold
Source of Sum of Mean
df F Sig. HO VI
Variation Squares Square
Food Preparation Between Groups .125 2 .063 1.164 .327 FR S
and Handling Within Groups 1.455 27 .054
Process Total 1.580 29
Between Groups .009 2 .005 .855 .436 FR NS
Sanitation and
Within Groups .145 27 .005
Hygiene
Total .155 29
Between Groups .675 2 .338 2.283 .121 FR NS
HACCP Within Groups 3.993 27 .148
Total 4.668 29

This implies that in terms of safety and sanitation and hygiene of the Food

and Safety Practices Among Street Food Vendors has no significant difference.

But in terms of food preparation and handling process and HACCP must need to

improve to get the right performance when it comes to food and safety practices.

Similar to the study of Asiegbu et al., (2015) reveals consumers' food safety

knowledge and microbial hazards awareness are influenced by factors such as

taste, affordability, and accessibility of street-vended food and showed significant

difference in the type of food sold. Despite some concerns about food safety,

consumers continue to consume these products.

Relevant to the study on the assessment of food and safety practices

among street vendors in Binangonan, Rizal with respect to types of food sold,

showing significant difference in food preparation and handling process,

emphasizes proper storage practices maintain food quality and prevent spoilage,

ensuring that consumers receive safe and fresh food.

 35

Chapter 4

SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS

This chapter deals with the summary of findings, conclusions drawn, and

recommendations offered.

Summary of Findings

Based on the analysis and interpretation of data, the following are hereby

summarized according to the statement of the problems stated in Chapter 1.

1. Profile of the respondents in terms of Age, Sex, Monthly Income/Sales,

and Types of Food Sold

The findings denoted that the surveyed group of 30 street food vendors,

53% were aged 21 and below, while 47% were aged 31 and above. In terms of

gender distribution, 67% were male, and 33% were female. Regarding monthly

income/sales, 77% reported earning 10,000 and below, while 23% earned 20,000

and above. The types of food sold were diversified, with 37% offering fried foods

and another 37% providing grilled foods, while 26% focused on refreshments.

2. The Extent of the assessment of street vendors in food and safety

practices in Binangonan, Rizal with Respect to Food preparation and
handling process, Sanitation and hygiene and HACCP

2.1 With respect to the food preparation and handling process, the average

mean of the street food vendors is 4.90, and verbally interpreted as Very Much

Practiced.

2.2 With respect to sanitation and hygiene, the average mean of the street

food vendors is 4.99 and verbally is interpreted as Very Much Practiced.

2.3 With respect to HACCP, the average mean of the street food vendors is

4.78, and verbally interpreted as Very Much Practiced.

 36

3. Significant difference on the extent of the assessment of street vendors in

food and safety practices in Binangonan, Rizal with respect to the different
variables in terms of their profile
3.1 There is no significant difference in the perception of the respondents

on the Assessment of Food and Safety Practices Among Street Vendors in

Binangonan, Rizal with respect to different aspects in terms of their profile.

Conclusion

Based on the summary of findings, the researchers concluded that;

The assessments of street food vendors should be comprehensive,

respectful of cultural heritage, supportive of small businesses, and prioritize public

health. Street food is not just about food; it's about community, culture, and a sense

of place. Properly conducted assessments can help preserve and promote this

valuable aspect of our culinary world while ensuring it remains safe and enjoyable

for all.

Recommendations

Based on the findings and conclusions of the study, the following

recommendations are presented:

1. Regular health check-ups and obtaining health certificates can be

beneficial for street food vendors, as it can help ensure the safety and

hygiene of the food they sell. It can also prevent the spread of foodborne

illnesses and diseases. However, the implementation of such a policy would

require proper planning and execution, as well as the cooperation of the

vendors themselves. It may also require additional resources and funding

for the necessary facilities and personnel to conduct the check-ups and
 37

issue certificates.

2. Street food vendors should obtain and maintain a sanitary permit from

the municipal government to ensure that their food preparation and handling

practices are up to standard and that their food is safe for consumption. This

permit should be renewed annually or as required by the local government.

It is important to note that having a sanitary permit is not only beneficial for

the customers' health and safety, but it also promotes the vendors'

reputation and helps them to comply with local laws and regulations.

3. Requiring Street food vendors to wear proper attire, masks, and hair nets

is important for maintaining sanitation and preventing food contamination.

This can help prevent the spread of germs and bacteria and ensure that the

food is safe to eat. In some places, it may be a legal requirement for food

handlers to wear certain clothing and protective gear.

4. The Municipality of Binangonan, Rizal should continue to have a regular

food safety and safety awareness program to update their knowledge and

skills in food handling especially the new ones.

 38

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food handlers in North Dayi District, Ghana. Environmental Health and
Preventive Medicine, 26(1). https://doi.org/10.1186/s12199-021-00975-9

Pal, M., & Mahendra, R. (2015). Sanitation in Food

Establishments. ResearchGate. https://www.researchgate.net/publication/
288258356_Sanitation_in_Food_Establishments?fbclid=IwAR1dEGvrT7w
4pCjqqgIyxcZTasq_XcpMgr3hi4RrodziYFWBEdfHkMs198c

Washabaugh, J. R., Olaniyan, O. F., Secka, A., Jeng, M., & Bernstein, R. M.
(2019). Milk hygiene and consumption practices in the Gambia. Food
Control, 98, 303–311. https://doi.org/10.1016/j.foodcont.2018.11.042

C. Internet Sources

Young, I. S., Thaivalappil, A., Greig, J., Meldrum, R., & Waddell, L. (2018).
Explaining the food safety behaviours of food handlers using theories of
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Environmental Health Research, 28(3), 323–340.
https://doi.org/10.1080/09603123.2018.1476846
 40

APPENDICES
 41

Appendix A

Gantt Chart of Activities

 42

Appendix B

Letter to the Respondents

 43

Appendix C

Certification of Content Validation

 44

Appendix D

Permit to Conduct the Study

 45

Appendix E

Conforme Letter
 46

Appendix F

Certification of Statistical Center

 47

Appendix G

Questionnaire-Checklist
48
49
 50

Appendix H

Documentation
51
 52

CURRICULUM

VITAE
 53

ZYRENE ANN H. ABBANG

A. Bonifacio St. Talim Island Bangad,
Binangonan, Rizal

PERSONAL DATA:
Date of Birth: August 05, 2002
Place of Birth: Cardona Rizal
Citizenship: Filipino
Religion: Catholic
Civil Status: Single
Parents: Aizel H. Abbang
Billy J. Abbang

EDUCATIONAL BACKGROUND:

Tertiary: August 2020 – Present

Bachelor of Hospitality Management
University of Rizal System
Morong, Rizal

Secondary: June 2018 - April 2020

Senior High School
Tomas Claudio College
Taghangin Morong Rizal

June 2015-March 2018

Junior High School
Tanay National High School
Tanay, Rizal

Primary June 2008 - March 2014

Elementary
Bangad Elementray School
Talim Island, Bangad
Binangonan, Rizal

TRAININGS/SEMINARS ATTENDED:

June-July 2022, Completed 300 Hours

Student Internship Training Program- PRAC 1
Service Crew
Aljen’s Coffee Break Lounge
Maybancal Morong, Rizal
 54

NICOLE SJ. ALEJANDRO

372 R Mata St. San Guillermo Morong, Rizal

PERSONAL DATA:
Date of Birth: December 04, 2001
Place of Birth: Morong Rizal
Citizenship: Filipino
Religion: Catholic
Civil Status: Single
Parents: Elizabeth SJ. Alejandro
Hadje D. Alejandro

EDUCATIONAL BACKGROUND:

Tertiary: August 2020 - Present

Bachelor of Hospitality Management
University of Rizal System
Morong, Rizal

Secondary: June 2014 - March 2018

Junior High School
San Guillermo National High School
Morong, Rizal

June 2018 - April 2020

Senior High School
Tomas Claudio College
Taghangin Morong Rizal

Primary: June 2008 - March 2014

Elementary
San Guillermo Elementary School
San Guillermo Morong, Rizal

TRAININGS/SEMINARS ATTENDED:

October-December 2020, Completed 300 Hours

Student Immersion
Boyong’s and Mikee’s Restaurant
Service Crew
Taghangin Morong, Rizal
 55

RENZ ZENRICK C. DELA CRUZ

Sitio Yakat Quisao Pililla,Rizal

PERSONAL DATA:
Date of Birth: September 05, 2001
Place of Birth: Pililla Rizal
Citizenship: Filipino
Religion: Catholic
Civil Status: Single
Parents: Jasmine C. Dela Cruz
Renato F. Dela Cruz Jr.

EDUCATIONAL BACKGROUND:

Tertiary: August 2020 - Present

Bachelor of Hospitality Management
University of Rizal System
Morong, Rizal

Secondary: June 2014 - March 2018

Junior High School
Pililla National High School
Pililla, Rizal

June 2018 - April 2020

Senior High School
Tomas Claudio College
Taghangin Morong Rizal

Primary: June 2008 to March 2014

Elementary
Quisao Elementary School
Pililia, Rizal

TRAININGS/SEMINARS ATTENDED:

June-July 2022, Completed 300 Hours

Student Internship Training Program- PRAC 1
Service Crew
Ches Cafe
Pililla, Rizal
 56

MAY M. MONTEMAYOR
0227 Unit C, National Road Palangoy Binangonan
Rizal

PERSONAL DATA:

Date of Birth: May 02, 2002

Place of Birth: Valenzuela City
Citizenship: Filipino
Religion: Catholic
Civil Status: Single
Parents: Edwina M. Montemayor
Guerrero Montemayor

EDUCATIONAL BACKGROUND:

Tertiary: August 2020 – Present

Bachelor of Hospitality Management
University of Rizal System
Morong, Rizal

Secondary: June 2014 - March 2018

Junior High School
Vicente Madrigal Integrated School
Binangonan, Rizal

June 2018 - April 2020

Senior High School
Vicente Madrigal Integrated School
Binangoan Rizal

Primary: June 2008 to March 2014

Elementary
Dona Susana Madrigal Elementary
Binangonan, Rizal

TRAININGS/SEMINARS ATTENDED:

June-July 2022, Completed 300 Hours

Student Internship Training Program- PRAC 1
Specialist
Javy Coffee Company
Quezon City