SUMMARY OF RELATED LITERATURE & STUDY

Self- awareness on Food Sanitation and practices of BUCN students

Source Title/Research Research Subjects/Population/ Salient Results/conclusion Relation/Similarity to Relevance

(Author, Date) objective Design sample size Present study (within 5yrs &
related)
Diolata, Knowledge, Descriptive- The respondents The following conclusions are: Both focuses on food
Gomez, Attitude and quantitative were 79% of the 1. The profile of the safety and preparations.
Cerdeña, Practice (KAP) type of employees of the canteen at the BU East
Clores, Abril on Nutritional research different food Campus provided
(2017) guidelines for canteens in Bicol information in the food
Filipinos by University East type served the income
Canteen Campus in Legazpi and budget and
employees in City, Albay number of employees
Bicol University that would indicate the
East Campus, type of food service
Legazpi City given that have
implications on the
KAP in terms of NGF.
2. The demographic of
the canteen employees
has a bearing on the
food selection,
purchase, preparation
and dispensing of food.
3. The food preference of
the students depended
on what are commonly
served in the canteen.
4. On the average,
canteen employees

Fuentes, Mary Grace V. & Gonzales, Samantha Shane S. 12/12/2017

 have good levels of
KAP towards NGF.
5. Educational attainment
and relevant trainings
attended are the most
influencing parameters
that have a good
impact in terms of the
knowledge and
attitude but the
respondents do not
apply their knowledge
and attitude when it
comes to practice.
6. The canteen
employees have a
good nutritional
knowledge and
attitude towards the
nutritional guidelines
however, they do not
applied their acquired
knowledge into
practice in terms of
preparing food
because some of their
knowledge is
misleading.
7. Based on the results of
the level of practice
there are four
statements that should

Fuentes, Mary Grace V. & Gonzales, Samantha Shane S. 12/12/2017

 be given attention to
improve their practices
towards nutrition.

Prestado Assessment of A This study was The following conclusions were Both focuses on
(2013) the sanitation descriptive limited to 100 made: assessment of food
and food method. respondents/stude 1. Based on the findings sanitation and services.
services offered nts from different presented, the
by the Bicol colleges eating in demographic profile of
University Food the food service the respondents does
Service Center center which will not indicate significant
be randomly variation of customers
chosen by the in terms of year level,
researcher in a gendenr, religion, and
period of 5 days. weekly allowance.
2. The BUFSC practices
fair sanitation and
quality food services to
its customers.
3. There are several
factors that affect the
respondent choice of
stall and food.
4. There is a significant
relationship between
the sanitation practices
and food services
offered by the BUFSC

Fuentes, Mary Grace V. & Gonzales, Samantha Shane S. 12/12/2017

 and the factors
affecting the
respondent choice of
stall and food.

Abadillos Food sanitary Descriptive There was total of With the findings mentioned Both focuses on Food
(2015) practices of food research 110 respondents of the following conclusions are sanitation and practices.
establishments design the study; 15 are drawn:
in Bicol canteen owners, 1. The food handlers of
University Main 45 personnel and Bicol University Main
Campus 50 customers. Campus have varied
demographic profile.
2. The customers have
varied profile in terms
of kinds of food and
beverages served.
3. Sanitary practices are
implemented by all of
the food vendors but
not all are well
practiced such as Food
Sanitation Practices in
terms of Food
Selection, Food
Storage, Sanitation of
Cooking Utensils and
Equipment, Toilet and
Washing Facilities,
waste disposal.

Fuentes, Mary Grace V. & Gonzales, Samantha Shane S. 12/12/2017

 However, some of the
canteens do not follow
some of the Sanitary
Practices.
4. The canteen operators
do not follow the
Recommended Energy
and Nutrient Intake
(RENI) and there are
canteens that do not
uses and/or have
Building Permits,
Posters for menu,
Pricelist, Signage of
“No Smoking” and
Waste segregation.
Ovca, Jevsnik, Food safety Questionnai This study was Based on these results, it is Self awareness on food There was no
Raspor (2013) awareness, res and conducted at the evident that children are sanitation and hygienic previous study
knowledge and survey beginning of school included in practices of BUCN on the food
practices among year (2012/ food preparation at home; students safety
students 13). The however, because of the dishes knowledge
in Slovenia participants were they and hygienic
recruited by an e- prepare, children’s experiences practices
mail invitation sent are limited. For food-related of food
to risks, a handlers
52 primary schools high level of perceived severity trained in
in the municipality and a low level of perceived government
of Ljubljana, capital vulnerability are observed. The training
of latter combined with programs
Slovenia, and its confidence in versus those
surroundings, of untrained
food

Fuentes, Mary Grace V. & Gonzales, Samantha Shane S. 12/12/2017

 addressed to home their skills may diminish their handlers in
economics performance of appropriate Jamaica. This
teachers. Half the food study was
schools (26) safety practices during food important
responded to the preparation, even in situations because new
invitation, in food safety
representing which their knowledge is policies were
5.8% of all primary appropriate. The results of the being drafted
schools in Slovenia food and there was
(450). handling knowledge no evidence
demonstrate familiarity with as to the
single items; effectiveness
however, the children often do of the
not master the entire relevant mandatory
category. Particular lack of training
knowledge was identified program that
regarding the had been in
impact of temperature on place since
microorganisms. Self-reported 1999.
practices Even though
indicate risky behaviour for there has
cross-contamination, when been an
preserving increase in the
leftovers, re-heating food in a number of
potentially unsafe manner, and trained food
hand handlers
hygiene in relation to serving food
unprotected hand wounds. to the public,
Although previous experience the incidence
with food poisoning had no of food-borne
significant illnesses

Fuentes, Mary Grace V. & Gonzales, Samantha Shane S. 12/12/2017

 impact on food safety remains high.
knowledge and practices, This
differences brings the
in gender and previous adequacy of
notification were identified. food handlers’
Previous training into
notification at this stage, question.
primarily by parents, has a Higher
selective standards of
impact on knowledge and operation are
behaviour, and the results required for
demonstrate tourist
that systematic learning of establishment
basic food safety principles as s due to the
early as in high instance
primary school is necessary to of travelers’
fill the gaps. Further diarrhea
restrictions or among
even withdrawal of these tourists
topics in schools may lead to (Ashley et al.,
extreme 2004). This led
situations in which children will to the
not be included or are included implementati
in on of
an incorrect manner in food specialized
preparation activities at home food safety
or training for
school. Therefore, these topics hotel workers.
will not be important in the In this study, I
future determined
whether

Fuentes, Mary Grace V. & Gonzales, Samantha Shane S. 12/12/2017

 when their food preparation food handlers
activities will increase together trained in this
with program were
risk for foodborne illness. more
knowledgeabl
e than those
trained in the
general
program and
untrained
food handlers.
The findings
may inform
decisions
concerning
the efficacy of
the structure
of both
training
programs for
meeting the
minimum
standards for
knowledge
and practice
in food
hygiene in
Westmorelan
d. This
study has
implications
for positive

Fuentes, Mary Grace V. & Gonzales, Samantha Shane S. 12/12/2017

 social change
in that it may
influence
policy that
results in
better training
programs for
food handlers
in
Westmorelan
d, and, by
extension,
Jamaica. This
may
ultimately
lead to the
serving of
safer food to
the public and
a
reduction in
food-borne
disease
outbreaks
Fortune Food safety Interview A total of 235 In general, institutional food-
Akabanda, Eli knowledge, institutional food- handlers in Ghana had
Hope Hlortsi, attitudes and handlers satisfactory knowledge in the
and James practices of participated in the areas of food safety, general
Owusu- institutional study. A and personal hygiene, cleaning
Kwarteng food-handlers in descriptive, cross- and sanitation procedures.
(2017) Ghana sectional survey of However, this did not translate
29 institutions was into strict food hygiene

Fuentes, Mary Grace V. & Gonzales, Samantha Shane S. 12/12/2017

 employed in this practices. Therefore
study. The continuous food safety
institutions education and motivation for
included ten (10) food-handlers of various
Senior High demographic backgrounds with
Schools, nine (9) special attention paid to those
District Hospitals, with lower levels of education
two (2) Prison would complement other
Services, six (6) interventions that pursue the
Universities/Polyte enhancement of food safety
chnics and one (1) systems in Ghana.
Health Research
Center located in 5
administrative
regions including
Upper East,
Northern, Ashanti,
Volta, Brong-Ahafo
and Eastern
regions of Ghana
Marcia Food Safety survey Westmoreland The results have implications
Annmarie Knowledge and certified and for food safety policy changes
Thelwell-Reid Self-Reported recertified in the parish of
(2014) Practices of Food approximately Westmoreland and, by
Handlers in 7,000 general food extension, the Ministry of
Jamaica handlers Health. The training programs
annually and for both
approximately categories of food handlers can
1,600 tourist be improved by developing a
establishment food standardized training
handlers (R.
Stephens,

Fuentes, Mary Grace V. & Gonzales, Samantha Shane S. 12/12/2017

 personal curriculum that focuses on the
communication, four main food handler-related
May 4, 2012). areas identified by the
WHO-food-borne diseases,
personal health and hygiene,
contamination/cross
contamination, and
temperature control. Training
methodologies should also
incorporate more practical and
return demonstrations,
simulations, and visuals to
increase the
retention of knowledge of food
handlers, especially in a low-
literacy population. Also,
further research is needed to
determine the
weaknesses/knowledge gaps of
the present
training materials to guide the
development of new training
materials that will meet the
needs of food handlers. While
training significantly improved
the practice scores for
trained food handlers over
untrained food handlers, there
was no significant difference in
the practice scores of trained
food handlers based on
training sessions attended. This

Fuentes, Mary Grace V. & Gonzales, Samantha Shane S. 12/12/2017

 added to the body of
knowledge that improved
knowledge does not
automatically
translate into practice. Coupled
with new training
methodologies, the public
health
department should ensure that
certified food handling
establishments provide the
workers
with the supportive
environment to practice the
skills learnt. Only then can the
public be
assured that the trained food
handler is adequately equipped
with the knowledge and
skills to serve safe food to the
public.

Fuentes, Mary Grace V. & Gonzales, Samantha Shane S. 12/12/2017