LEVEL OF AWARENESS OF THE FOOD HANDLERS IN THE RESTAURANTS TOWARDS THE HACCP SYSTEM Chapter 1 Introduction Hospitality management

is the academic study of running of hotels, restaurants and travels and tourismrelated business. Most known as the hospitality industry in which related courses like hotel and restaurant management and the course itself, hospitality management where being practice in this field of expertise. Its been our interest to join at the party of the ground within this so called the hospitality industry. However, it requires lots of preparations, practice and learnings for years. In connection in our trade marks will expand inside and outside of the said preparation, we are learning thoroughly, the fact of the safety, quality and the standards of our food and services. People are entitled to expect that the food they eat is wholesome and safe for consumption. Foodborne disease is at best unpleasant; at worst it can be fatal. Consequences tourism loss of earnings and productivity, unemployment and litigation. In this composition we are obliged to prove that safety measures of foods and service are necessarily compiled to be taken up. The expected reason why we have choose this research is that, simple the health of our consumers is in the hands of us as the hospitality management workers. There system is a stake because of the food that we prepared and served. Hazard analysis critical control point (HACCP) system is one of the major and approved testing plans for the food safety and its preparation.

HACCP SYSTEM follows the flow of food through the food establishments and identifies each step in the process where contamination might cause the food to become unsafe. When a problem step is identified, action is taken to make the product safe, or if that is not feasible, the food is discarded. 1.1 Review of Related Literature Hazard analysis critical control point (HACCP) has been proclaimed to be one of the most safety measures in this industry thus, this test may not be necessarily applied every actions inside the kitchen, but typically the chef, assistants and the crew are just observing when they did the task as a part of this safety measures. The effectiveness of the HACCP SYSTEM cannot be measured by tasting the food every once in a while but through the sharp skill of observation. Cleanliness and safety are the common term in this industry. We can claim that our foods and services in the consumer are liable when the dead of safety measures through the HACCP SYSTEM succeeded and has been effective after all. By preparing and going through this research. We would be able to find out its greater contribution to the safety and food sanitation in our field. May not only be proving that this services that we served is our passion but also the safety of the preparation of the food for our consumer. But, thus the effectiveness of the HACCP SYSTEM is well appreciated. All countries need adequate food control programs to ensure that national food supplies are safe, of good quality and available in adequate amounts at affordable prices to ensure the quality, safety and honest presentation of the food from primary production, through processing and storage, to marketing and consumption. (http://www.fao-org/docrep)

1.2 Theoretical Framework Food industry professionals and regulatory officials agree that better ways to protect people from foodborne illness must be found. The FDA Food Code recommends using the Hazard Analysis Critical Control Point (HACCP) system as a means of ensuring food safety. This innovative system was developed by the Pillsbury Company in the 1960s for the NASA space program. HACCP SYSTEMS for monitoring food safety have been use in food manufacturing plants for many years. Now this system is being recommended for use in food establishment as well. (Food Safety and Sanitation Management) Statement of the problem This study would attempt to know the effectiveness of the HACCP system in a certain food establishment. To determine how effective HACCP system in cooking is and to prove the HACCP is avoiding food contamination. Reasons behind why we tested the HACCP system effectiveness in that: to prove that what we have eaten is highly safe and free from hazards or shall we say to secure the lives of people. This study seeks to answer the following questions: 1. What is the level of awareness of employees towards HACCP SYSTEM? 2. Does the food establishment using HACCP SYSTEM? Or NOT? 3. Does the food establishment employees aware of safe procedures of food preparation?

Scope and Limitation This research is to study the effectiveness of the HACCP system in food establishment here in Ozamiz City that might help resolve the food contamination of the consumers. The study only focuses in the food establishments of Ozamiz City specially the known and the most food establishment that the people patronized. The purpose of this study is to know the HACCP system is effective in a certain food establishment of the city. Significance of the study We the consumer will benefit on this research. Typically not only the consumers themselves can be benefactors of this research. Starting for our purposes to make our consumers to be aware of what they intake is just one of those. The researchers too can benefits from this study, not only because the researcher themselves who made this studies but also they can educated themselves who made this studies but also they have study especially for the fact that their studies connect with their field of expertise.

CHAPTER 2 2.1 Research Design We ought to have an evaluation type of research design for in this research we need to evaluate and prove the effectively of the HACCP system in any order of purposes. In this study, the writer used the evaluation method of research. This study utilized this method in the sense that its objective was to identify the effectives of the HACCP SYSTEM in the food establishment. Population Sampling Random Sampling is to obtain data that is getting the responses of the sub group do determine the responses of overall group. Respondents of the study Using random sampling method, the researchers randomly choose food establishment from the entire city here in Ozamiz City. (5) Well known food chain/food establishment (5) Fastfoods (5) Carenderia

Research Instrument The research personally administered a survey questionnaire to obtain data that are needed.

Statistical Treatment The gathered data from the different respondents will be presented in a table form which consist of the numbers of employees responses who answer if they follow the safe handling of foods Treatment Data 1. Frequency and percentage distribution 2. Test for independence

CHI-SQUARE

Where; Oi- observed frequency ei- expected frequency Critical Region V=( r-1) (c-1) Where; r- Row c- column

Questionnaire:
1. Are you aware of the HACCP SYSTEM? _____ YES _____ NO Did you follow the HACCP procedures? _____ YES _____ NO If YES, in what way? _____________________________________________________________________ If NO, how can you assure that your food is safe to consume? _____________________________________________________________________ 2. Are employees aware of safe procedures of food preparation? _____ YES _____ NO Do the employees follow personal hygiene rules? _____ YES _____ NO Do employees wear special dress/uniform during preparation to prevent contamination? _____ YES _____ NO