Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the literature and studies which provided the basic and theoretical basis for
the current research. It also covered the theoretical and conceptual framework of the study.

Review of Related Literature

Yumul, Longga, Dimal, Mariano, Sotto, Pangilinan (2014) Level of Student’s satisfaction in Tarlac State
University (TSU) cafeteria services Most people are concerned with food taken daily without regard for
practices or habits, which may influence good health. It is a common observation that when food is
presented to a person his attention is focused on the aesthetics value and how the food appeals to the
plate, rather than on the nutritional content. This reality calls for the need to reorient people on the cause-
and-effect relationship between eating and health. One’s drive for food and the way he is satisfied is
important food is needed by man not on energy. Work and play but also for maintaining body function
such as breathing. Beating of the heart, digestion of food, circulation of the blood, absorption of food,
excretion of body waste and other processes. No single type of food is capable of providing all the
nutritional needs of person. It is, therefore important that daily diet contains the correct amount of all
listed in daily guide to good nutrition, (Velasquez, 2004)

DepEd Ph, (2015) safety awareness In light of the recent reports on food poisoning, the Department of
Education (DepEd) reminds school heads and personnel to strictly adhere to existing food safety policies
in schools, including dealing with ambulant vendors, to ensure that children are free from health risks.
DepEd has also instructed regional directors and schools division superintendents to oversee the effective
management of the school canteens and underscore the accountability of the school officials. As schools
continue to promote food safety, DepEd enjoins parents and guardians to take a proactive role in helping
children make proper food choices and practice proper sanitation. DepEd also calls on stakeholders and
local government units in promoting proper nutrition and food safety practices to protect children and
strengthen communities.

Poor food hygiene knowledge and frequently engage in unsafe food handling practice lead to foodborne
illness. Study by Osaili et al. (2013) has revealed lack of knowledge of basics food hygiene including critical
cooking and storage temperatures of food, cross contamination and personal hygiene within food
handlers.
Food Safety

Food safety refers to the conditions and practices that preserve the quality of food to prevent
contamination and borne illnesses. Food can be contaminated in many different ways some food products
may already contain bacteria or parasites. The germs can be spread during the packaging process, if the
food products are not handled properly. Failure to cook or store the food properly can be cause further
contamination properly handling and preparing food greatly reduces the risks of getting food borne
illnesses (http://depts.washington.edu/foodrisk/overview.html)

Poor food preparation, handling, or storage can quickly result in food being contaminated with germs and
may lead to illness if the contaminated food is eaten.

It is essential that food service personnel protect the health of consumers. They have the responsibility of
working in an efficient and safe manner. They have the responsibility to prevent food borne illness by
practicing clean work habits and following acceptable sanitary procedures, thus creating a sanitary
environment. Management has the responsibility of training personnel (with help of health authorities)
in acceptable personal hygiene habits and in sanitary techniques of food handling, with careful (and
constantly) supervision. (http://www.co.eldorado.ca.us/emd/envhealth/guide_food.html-44k, 2013)

Food safety is a worldwide issue affecting hundreds of millions of people who suffer from diseases caused
by contaminated food. The World Health Organization (WHO) calls it “one of the most widespread health
problems and an important cause of reduced economic productivity.” (http://www.goldcoast.gov.au/,
2013)

Food safety and sanitation is an important public health concern. In the Unites States, it is estimated that
76 million illnesses, 325,000 hospitalizations, and 5,000 deaths are attribute to food borne illness each
year. The annual cost of food borne illness is estimated to be from $10 to $83 billion (1). For some
individuals, food borne illness may result in a mild, temporary discomfort. Because older adults are a
highly susceptible population, food borne illness may have serious or long-term consequences, and may
be life threatening. Order adults are vulnerable to the food illness for several reasons like immune system,
inflammation of the stomach lining and the decrease in stomach acid, decline in sense of smell and taste.
(http://www.fiu.edu/~nutreldr/OANP_Toolkit/FoodSafety02_18_03.htm, 2013)
Food Hygiene

Food hygiene are the conditions and measures necessary to ensure the safety of food from production to
consumption. Food can become contaminated at any point during slaughtering or harvesting, processing,
storage, distribution, transportation and preparation. Lack of adequate food hygiene can lead to
foodborne diseases and death of the consumer. WHO assists Member States in promoting safe food
handling through systematic disease prevention and health education programmer directed to food
handlers, including the consumers. World Health Organization (WHO)

Australian Institute and Food safety (2012) Food safety is especially important in schools since children
can be more susceptible to food borne illnesses. The Australia Better Health Initiative focuses on
creating a safer and healthier environment for school children. Though a large part of this initiative is for
healthier eating, it does also deal with food safety as well. It is definitely true that kids need to learn
how to eat healthy at a young age for a better adulthood, but they also need to be able to eat foods in
canteens without illness.

According to the Presidential decree No. 856 code on sanitation, whereas, the health of the people, being
of paramount importance, all efforts of public services should be directed towards the protection and
promotion of health and the advancement in the field of sanitation in recent years, there arises the need
for updating and codifying our scattered sanitary laws to ensure that they are in keeping with modern
standards of sanitation and provide a handy reference and guide for their enforcement.

The food products have to satisfy the stringent requirements with respect to human safety, freedom from
microbiological and physicochemical contamination, organoleptic and nutritional quality, aesthetical
appeal, total compliance within food laws and environmental safety regulations.

Review of Related Study

Tessema, Gelaye and Chercos () studied about Factors affecting food handling Practices among food
handlers of Dangila town food and drink establishments, North West Ethiopia All food handlers working
in food and drink establishments, 430 in total, in the town were used as source of population Above half
of food handlers had good food handling practices. Marital status, monthly income, knowledge status,
existence of shower facility, existence of separate dressing room and presence of insect and rodent were
factors associated with food handling Practices.
Ovca, Jevsnik, and Raspor, (2013) conducted a study on Food safety awareness, knowledge and practices
among students in Slovenia. it looked in the 52 primary schools in the municipality of Ljubljana, capital of
Slovenia, and its surroundings, addressed to home economics teachers. Half the schools (26) responded.
Based on the results, it is evident that children are included in food preparation at home; however,
because of the dishes they prepare, children’s experiences are limited. For food-related risks, a high level
of perceived severity and a low level of perceived vulnerability are observed. The latter combined with
confidence in their skills may diminish their performance of appropriate food safety practices during food
preparation, even in situations in which their knowledge is appropriate. The results of the food handling
knowledge demonstrate familiarity with single items; however, the children often do not master the
entire relevant category. Particular lack of knowledge was identified regarding the impact of temperature
on microorganisms. Self-reported practices indicate risky behaviour for cross-contamination, when
preserving leftovers, re-heating food in a potentially unsafe manner, and hand hygiene in relation to
unprotected hand wounds. Although previous experience with food poisoning had no significant impact
on food safety knowledge and practices, differences in gender and previous notification were identified.
Previous notification at this stage, primarily by parents, has a selective impact on knowledge and
behaviour, and the results demonstrate that systematic learning of basic food safety principles as early as
in primary school is necessary to fill the gaps. Further restrictions or even withdrawal of these topics in
schools may lead to extreme situations in which children will not be included or are included in an
incorrect manner in food preparation activities at home or school. Therefore, these topics will not be
important in the future when their food preparation activities will increase together with risk for
foodborne illness.

Reid, (2014) conducted a study on Food Safety Knowledge and Self-Reported Practices of Food Handlers
in Jamaica. It looked in a total of 235 institutional food-handlers participated in the study. The institutions
included ten (10) Senior High Schools, nine (9) District Hospitals, two (2) Prison Services, six (6)
Universities/Polytechnics and one (1) Health Research Center located in 5 administrative regions including
Upper East, Northern, Ashanti, Volta, Brong-Ahafo and Eastern regions of Ghana Westmoreland certified
and recertified approximately 7,000 general food handlers annually and approximately 1,600 tourist
establishment food handlers (R. Stephens, personal communication, May 4, 2012). The results have
implications for food safety policy changes in the parish of Westmoreland and, by extension, the Ministry
of Health. The training programs for both categories of food handlers can be improved by developing a
standardized training curriculum that focuses on the four main food handler-related 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 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.

Fortune, Hlortsi, and Kwarteng (2017) conducted a study on Food safety knowledge, attitudes and
practices of institutional food-handlers in Ghana. A total of 235 institutional food-handlers participated in
the study. A descriptive, cross-sectional survey of 29 institutions was employed in this study. The
institutions included ten (10) Senior High Schools, nine (9) District Hospitals, two (2) Prison Services, six
(6) Universities/Polytechnics and one (1) Health Research Center located in 5 administrative regions
including Upper East, Northern, Ashanti, Volta, Brong-Ahafo and Eastern regions of Ghana. In general,
institutional food-handlers in Ghana had satisfactory knowledge in the areas of food safety, general and
personal hygiene, cleaning and sanitation procedures. However, this did not translate into strict food
hygiene practices. Therefore continuous food safety education and motivation for food-handlers of
various demographic backgrounds with special attention paid to those with lower levels of education
would complement other interventions that pursue the enhancement of food safety systems in Ghana

Abadillos, (2015) conducted a study on Food sanitary practices of food establishments in Bicol University
Main Campus, there was total of 110 respondents of the study; 15 are canteen owners, 45 personnel and
50 customers. With the findings of the food handlers of Bicol University Main Campus have varied
demographic profile, the customers have varied profile in terms of kinds of food and beverages served,
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. However, some of the canteens do not follow
some of the Sanitary Practices, 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.

Prestado, (2013) conducted a study on Assessment of the sanitation and food services offered by the Bicol
University Food Service Center. The study has limited to 100 respondents/students from different colleges
eating in the food service center which will be randomly chosen by the researcher in a period of 5 days.
The following conclusions were made: 1. Based on the findings presented, the demographic profile of the
respondents does not indicate significant variation of customers in terms of year level, gender, religion,
and 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 and the factors
affecting the respondent choice of stall and food.

Diolata, Gomez, Cerdeña, Clores, (2017) Abril study is about Knowledge, Attitude and Practice (KAP) on
Nutritional guidelines for Filipinos by Canteen employees in Bicol University East Campus, Legazpi City.
The respondents were 79% of the employees of the different food canteens in Bicol University East
Campus in Legazpi City, Albay. The following conclusions are: 1. The profile of the canteen at the BU East
Campus provided information in the food type served the income and budget and number of employees
that would indicate the type of food service 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 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 be given attention to improve their practices
towards nutrition.

Synthesis of the State-of-the-Art

The insights and concepts obtained from the literature is very much related to the present study.
The concepts help the researchers in the constructions of the conceptual framework of the study
particularly in the identification of the variables; Food Sanitation Practices, Cleaning food utensils, Food
display, Cooking method, Storage, Storage containers, Disposal, Food service, Food preparation.

On the other hand, the cited literature differs from the present investigation in terms of social and
economic burden on the communities affecting their economic productivity.

Abadillos, conducted a study on Food sanitary practices of food establishments in Bicol University Main
Campus. According to her, the customers have varied profile in terms of kinds of food and beverages
served. She also said that sanitary practices are implemented by all of the food vendors but not all are
well practiced such as food sanitation practices.

Prestado, conducted a study on Assessment of the sanitation and food services offered by the Bicol
University Food Service Center. According to her, the demographic profile of the respondents does not
indicate significant variation of customers in terms of year level, gender, religion, and weekly allowance.
Also, according to her there are several factors that affect the respondent choice of stall and food. There
is a significant relationship between the sanitation practices and food services offered by the BUFSC and
the factors affecting the respondent choice of stall and food.

Diolata et al., study is about Knowledge, Attitude and Practice (KAP) on Nutritional guidelines for
Filipinos by Canteen employees in Bicol University East Campus, Legazpi City. According to them, the
demographic of the canteen employees has a bearing on the food selection, purchase, preparation and
dispensing of food. They also said that, the food preference of the students depended on what are
commonly served in the canteen. 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.

The researches by Prestado, Abadillos and Diolata et al., has the same study both dealt with food
sanitation and practices of food establishment inside the Bicol University.

The researches by Prestado, are the most comparable to the study both dealt with sanitation practices of
food establishments inside the Bicol University

Gap to be Bridged by the Study

The previous studies aimed on assessing and studying of food sanitation and practices and food
services of different institutions the current study focus on Self- awareness on food sanitation and
hygienic practices of BUCN students The significant relationship of this study to others is that it deals with
the present condition of sanitation and practices of BUCS canteen together with the awareness of BUCN
students whereas the previous literature and study dealt with the entire Food Service Center in Bicol
University while our study focuses in BUCS canteen. Nevertheless, all the studies aimed to study and
improved the current sanitation and practices of different community and schools being observed
Theoretical Framework

The study is anchored of the concept of Florence Nightingale’s “Environmental Theory” (1860) which
emphasized greatly the role of the environment in the care of the patient. Environment is defined as the
external conditions in the influences affecting the life of organism and capable of preventing, surprising,
or contributing to disease, accidents or deaths. Central to Nightingale’s Theory is the concept of the
environmental sanitation, It includes proper ventilation, adequate lighting, cleanliness, adequate warmth,
quite and diet. Food provides majority of the nutrients which the human body needs to stay healthy and
it is the key in keeping you and your family in good shape. It is an undeniable fact that health comes above
all things, thus food sanitation must be taken into consideration as much as it could be.

The environmental theory of Florence nightingale (1860), serves as the springboard of this study. It states
that the environment must be properly utilized for the patient to attain wellness and reduce mortality
rate brought by nosocomial infections. It is highlighted on her theory that sanitation plays a vital role in
the healing process and food preparation is at the top of that considering that the food we eat directly
enters the body and it rapidly affects’ body function as it is metabolized and absorbed by the body.

Important variables in the study include the cleaning food utensils, food display, cooking method, storage-
storage containers, disposal, and food preparation.

Cleaning food utensils. Properly cleaned and sanitized equipment and utensils should be bacteriologically
safe prior to use. Should contamination be suspected, the equipment and/or utensils should not be used,
but recleaned and sanitized.

Food display. Is important as the customers who come into the store also get to buy things impulsively. It
is hence important that commercial businesses put up a good food display.

Cooking Method. When you cook with a different method, you get a different taste. But that's not
necessarily it. There are various health benefits from different cooking methods.

Like grilling drains the fat away. Steaming makes food easier to digest. They are all different, and all have
different advantages and disadvantages.

Storage Containers. Proper food storage techniques will not only aid in retaining freshness, but can also
eliminates wastefulness; reduce the risk of contamination and unnecessary spending. Right proper food
storage is vital to avoid spoiling. It will not only save your money, but it can keep food from becoming.
Disposal. Properly disposing of waste is not just a personal responsibility; some kinds of waste, usually
hazardous, must be properly disposed of according to law set forth by the Environmental Protection
Agency. Toxic waste can seep into the ground and contaminate our water supplies, and sometimes cause
widespread disease. Even non-toxic waste causes pollution that contributes to global warming and a
general negative impact on the public health.

Food Service. Defined as the practice or business of making, transporting, and serving or dispensing
prepared foods, as in a restaurant or commissary.

Conceptual Framework

Moreover, the research process was descriptive-quantitative research using survey questionnaire as its
main tool for data gathering from the Canteen owners- the study’s respondents.

INPUTS PROCESS OUTPUT

1) Profile of the vendors of:

1.1 Age

1.2 Sex

1.3 Highest Educational Descriptive Method of

attainment Research Using

1.4 Length in service Questionnaires,

Individual interviews
1.5 Seminars attended regarding
and Direct observation:
food sanitation and practices
a. Question Formulation Food Safety and
1.6 Forms of ownership
Sanitation Practices of
b. Floating
1.7 Numbers of personnel BUCS canteen personnel
c. Retrieving
1.8 Services offered
d. Analysis
2) Demographic profile of the
BUCN students in terms of: e. Interpretation

2.1 Age
 2.2 Sex

2.3 Course

2.4 Food Preference

3) The extent of food safety and

sanitation practices of BUCS
canteen owners in terms of:

3.1 Food purchasing;

3.2 Food preparing/handling;
3.3 Food services; and
3.4 Food storage?

Figure 1. Schematic Diagram of the study.

Definition of terms

Food Preparation. This refers to the act of preparing food, the process from buying raw products to being
sold.
Food Preparing/Handling. This refers to the act of preparing/handling food, the process used from
cooking to being sold to customers.
Food Purchasing. This refers to the starting point of making sure the food in the environment is safe.
Food Safety. This refers to the scientific discipline describing handling, preparation, and storage of food
in ways that prevent food borne illness.
Food Safety and Sanitation Practices. This refers to the act of practicing food safety and sanitation, the
process used from the preparation of food.
Food Sanitation. This refers to the hygienic means of preventing human contact from the hazards of
wastes to promote health.
Food Service. This encompasses those places, institutions, and companies responsible for any meal
prepared outside the home.
Food Storage. This refers to the key to keeping food safe. This involves proper wrapping, proper labeling,
temperature, and arrangement of the food that has been purchased.
Notes

(http://depts.washington.edu/foodrisk/overview.html)

(http://www.goldcoast.gov.au/, 2013)

(http://www.fiu.edu/~nutreldr/OANP_Toolkit/FoodSafety02_18_03.htm, 2013)

Republic Act No. 10611 | GOVPH. (n.d.). Retrieved December 17, 2017, from
http://www.officialgazette.gov.ph/2013/08/23/republic-act-no-10611/

Food Safety Knowledge and Self-Reported Practices of Food Handlers in " by Marcia Annmarie Thelwell-
Reid. (n.d.). Retrieved December 17, 2017, from http://scholarworks.waldenu.edu/dissertations/75/

https://www.cdc.gov/nceh/ehs/ehsnet/restaurant_policies_practices.htm

Studies on Restaurant Food Handling and Food Safety Practices. (2017, April 28). Retrieved December 17,
2017, from https://www.cdc.gov/nceh/ehs/ehsnet/restaurant_policies_practices.htm

Lo, Y. M. (2015, March 13). Better food safety practices. Retrieved December 17, 2017, from
http://onlinelibrary.wiley.com/doi/10.1002/fsn3.218/full