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Chapter I
THE PROBLEM
Introduction
Good Health leads to a longer, fuller and more fruitful life. Health is lifes true

wealth, especially when all the members of society enjoy its benefits.
-World Health OrganizationThe foundation of health and happiness depends on the wise selection of
food. Careful selection of food is essential to good health. One who is nourished
with the proper kind and right amount of food is generally a healthy person.
Certain food helps prevent illnesses. Generally speaking, the right choice of food
improves ones health, prevents illness and keeps him well.
People are born to eat so they say. A lot of people would spend their free
time or happy hours eating their favorite food. People with lots of coins satisfy
their quenching stomach for their favorite food of the day. Still, they dont really
want spend too much for food. As much as possible they least spent the most
delicious food at the most affordable price.
Young and adults, male and female, employed and unemployed spend their
leisure time eating in the night market. They prefer eating street foods and ready to
eat foods, buy ready to cook foods which can be found in the night market.
Sometimes even lovers, friends prefer having their dates in the night market rather

than spending their dates in a high class restaurant. Night market also serves as
leisure place for students who are tired for the whole day staying at the school.
This is the place where they can eat merienda, and the likes.
A Night Market is a grouping of temporary outdoor stalls operated by petty
traders where products are displayed for sale. The night market popularity steamed
from the convenience they provided for the local residents to do shopping for their
household needs within their residential areas. Thus, they provided an alternative
shopping option. Additionally, the night markets, with their friendly and relaxed
atmosphere, allowed the customers to enjoy the diverse environment, the wide
choices of freshly cooked food and fresh vegetables at affordable prices. The
atmosphere, the sight, the smell, the sound, and the food were among the factors
that contributed to repeat visitations. Visiting the night market had become a
popular leisure activity for the locals. They would stroll from one end of the night
market to the other end, spent time looking over the goods, greeted some friends
along the way, acknowledged the traders, asked for the prices of products,
bargained for some discounts, and they may choose to buy or just walked on
(Ahmad et.al, 2011).
Street foods are appreciated for their unique flavors as well as
their convenience. They are often essential for maintaining the nutritional status of
the population. Street food vending assures food security for low-income rural
populations. It provides a livelihood for a large number of workers who would

otherwise be unable to establish a business for want of capital. Street food vending
also offers business opportunities for developing entrepreneurs. (WHO, 1996). In
contrast to these potential benefits, it is also recognized that street-food vendors
are often poor, uneducated and lack appreciation for safe food handling.
Consequently, street foods are perceived to be a major public health risk. If a
community is to have the full benefits of street-vended foods with minimal risk of
food-borne disease, government intervention is required to ensure that the standard
safety for such food is the best attainable in the context of the prevailing local
situation (Jala, 2013).
The researchers propose this study to inform the food vendors in Rosario
night market about the importance of proper food handling. To notify them that
there are proper food handling standards that they need to follow.
Statement of the Problem
This study aim to determine the safety practices observe by the food
vendors in the night market.
Specifically, the study seek answers to the following questions:
1. What is the profile of the respondents in terms of:
1.1 age;
1.2 sex;
1.3 civil status
1.4 educational attainment;
1.5 trainings /seminars attended related to food safety?
2. How do the respondents observed food safety practices in terms of:
2.1 Preparation ;

2.2 handling;
2.3 selling; and
2.4 waste management?
3. How do the profile of the respondents relate to the observed food safety
practices?
4. Based form the findings, what materials maybe proposed to ensure food
safety practices?
Scope, Limitation and Delimitation of the Study
The main intention of this study is to find out if the food vendors in the
Rosario Night Market are engaged in proper food handling. It covers on how
vendors prepare foods. In addition, this study will tackle the significant effects of
different profiles of food vendors in proper food handling.
The investigation is limited only to the food vendors in Rosario Night
Market. The data that may gather in the investigation will be used as our guide in
writing our study.
However, this study did not cover the possible effects of non-practice of
proper food handling and the health problems that the consumers may get due to
eating contaminated foods.
Significance of the Study
The researchers strongly believe that the result of this study will be
beneficial to the food vendors, consumers, Sanitation Department, Local
Government Units, researchers, and future researchers.

Food Vendors. With the help of this study, vendors are able to know the
food safety practices that they must follow. In the preparation and handling of food
products with regards to its quality and safety. This will contribute to the basic
information of proper handling and hygienic preparation of food among vendors
and will serve as a guide to produce best results. The vendors will be given the
necessary suggestions and recommendations to improve on their mistakes and
shortcomings to make safe and healthy food products. This study will promote
sufficient response to the consumers.
Consumers. They can afford the foods available in night market and also
they have an assurance that these foods are safe to eat. It will also help the
peoples know the basic right to sufficient quantities of safe and nutritious foods at
affordable costs. It will also warn the public to be watchful and cautious about the
health hazards which may be brought about by the unsanitary handling of the
foods by the vendors. The consumer will become more rigorous in purchasing the
foods for they have already adequate information about the quality of the food
vended, its sanitary preparation and handling, excessive use of additives, exposure
to contaminants, and bacterial, viral or microbial content that could impinge on
their health.
Sanitation Department. In determining the food sanitation of a certain
area, in this case, Rosario Night Market, Rosario, Batangas. It will give them an
idea whether food vendors in Rosario Night Market are complying with the correct

policies and protocols in selling food products and thus, will prompt them to take
necessary actions to ensure the quality of foods being vended.
Local Government Units. Different local government units (LGU) may
also benefit from this study. This may be a source of information which could be
used as basis for programs or projects for the food vendors and their customers.
Researchers. The researchers are also beneficiary of this study. They can
evaluate who among the food vendors in the night market are following the proper
food handling. They can buy foods on the one who follow the proper food
handling.
Future Researchers. This study will serve as a reference to them whenever
they want to conduct a related study.

Chapter II
REVIEW OF LITERATURE

This chapter presents the conceptual literature, research literature,


synthesis, conceptual framework, research paradigm, hypothesis and definition of
terms. It forms the background of the study and provides insights that helps the
researchers conceptualized the framework necessary to the background.
Conceptual Literature
Nutrition. It is an input to and foundation for health and development.
Better nutrition means stronger immune systems, less illness and better health. It is
a prime entry point to ending poverty and a milestone to achieving better quality
of life. Without proper nutrition, malnutrition can occur, due to inadequate intake
of protein, energy, and micronutrients such as vitamins (WHO, 2001).
To promote adequate nutrition, food safety in the Philippines has received
increasing attention due to a number of factors. First, a respectable proportion of
the food establishments are of the small and medium scale, where strict
implementation of food safety regulations is wanting. Second, poverty remains a
major factor to reckon with, and consequently results to low literacy on food
safety, especially in the rural areas. Third, consumers enjoy wider choices and
lower prices under a more liberalized trade regime but are usually not so
knowledgeable on the production, storage and handling processes of the available
commodities. Fourth, the changing lifestyle of many Filipinos has forced them to
rely on cooked foods which are questionable in terms of their cleanliness.

Food Safety. The knowledge and understanding on the part of food


handlers should be tested and it is suggested that a health card certifying an
acceptable level of attainment should be issued to those who passed the test.
Posters can be displayed in work places to remind food handlers of what they have
learned. (World Health Organization, 2000).
Republic Act No. 10611 known as Food Safety Act of 2013 stated as an
act to strengthen the food safety regulatory system in the country to protect
consumers health, facilitate market access of local foods and food products, and
for other purposes.
The role of government in Food Safety is to oversee the food-producing
system and protect food that is intended from human consumption. Governmental
agencies enforce laws and rules to protect food against adulteration and
contamination. Regulatory personnel monitors both the process and the product to
ensure the safety of the food we eat.
Food Handlers. They are definitely observable in their food handling
mismanagement, because of this, laws were implemented so that entrepreneurs/
vendors would ensure that the publics concerns on food security and safety are
acknowledged and responded to. Today, the policy framework and implementing
guidelines for food safety and hygiene in the country are now in place. Sanitation
has been gaining increased attention recently due to the rising number of foodborne illnesses and malnutrition worldwide. Even though there are food regulatory

laws, proper management of nutrition and sanitation remains to be an issue in


many countries including Philippines. The causes of food borne illness are
multifaceted. Some major risk factors of food borne illness are related to employee
behaviors and preparation practices in food service establishments (WHO, 2000).
Food Handlers often have little understanding of the risks of microbial or
chemical contamination of food or how to avoid them. The job is frequently of low
status and poorly paid, which leads to poor motivation. Rapid staff turnover also
causes problems. Food Handlers should therefore receive suitable training in the
basic principles of food safety. Particular attention should be given to the
importance of time

and temperature

control,

personal hygiene, cross

contamination, sources of contamination and the factors determining the survival


and growth of pathogenic organisms in food. The need to report illness
immediately to the supervisor must be stressed.
Foods sold in the night market are very well patronized in many developing
countries since they are affordable, easily accessible and also serve as an important
source of income. However, these foods largely do not meet proper hygienic
standards and can therefore lead to morbidity and mortality due to food borne
illnesses, and concomitant effects on trade and development.
Sanitation and Safety. In food service operation, it is the responsibility of
every person in the food industry especially the food vendors. According to the
federal centers for disease control, over 9,000 deaths are caused from food

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poisoning alone every year in the United States. The proper discharge of sanitation
and safety must be enforcing constantly by management. Sanitary regulation s
usually outlined in public health codes (Knight, 2004).
Illnesses. They are growing public health concerns worldwide and results
from food contaminated by pathogenic microorganisms, mycotoxins or chemical
hazards. This concern is heightened by the fact that, worldwide there seems to be a
change in lifestyle and food consumption patterns as frequency of eating out is
increasing and commitment to food preparation at home is decreasing.
Food Contamination. In developing countries, it is caused by many factors
including

traditional

food

processing

methods,

in

appropriate

holding

temperatures, and poor personal hygiene of food handlers. Further, the prevalence
of food borne illnesses in developing countries is intertwined with other economic
and developmental issues, namely, legislation, infrastructure and enforcement
mechanisms. Specific examples include inadequacy of food safety laws, laxity in
regulatory enforcement, and the lack of education of poor food handlers.
Food vendors may contaminate food by poor personal hygiene, crosscontaminating raw and processed, as well as inadequate cooking and proper
storage of food. Maintaining high food safety levels in food services is very
important because any incidences can affect a high number of consumers. (Studies
in Sociology of Science Vol. 1, No. 1, 2010).

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Products and Production Facilities. As a way of determining the


problems, Local regulators inspect foods. However, there are not enough
inspectors and other resources to adequately administer the program. The
enormous size of the food industry makes it virtually impossible for regulatory
inspectors to effectively monitor all aspects of food safety. Therefore, food safety
programs involved governmental agencies and the food industry working together
to ensure the safety of our food supply (James M, 2000).
Research Literature
This section presents studies which are related to the present study. The
researcher exerted time and effort to get some related studies in the libraries of
Batangas State University, some related studies that the researchers found are as
follows.
According to the study of Azanza MP, et al., (2010), topics on food safety
assessment in both practices and knowledge included: health and personal
hygiene, good manufacturing procedures, food contamination, waste management,
and food legislation. However, vendors were shown to be not too knowledgeable
in terms of food legislation and waste management. A significant gap between
knowledge and practice on these topics was established and it was primarily
attributed to the tendencies of street food vendors to compromise food safety for
financial issues. Confusion in food legislation was established in this test
microcosm because the surveyor of food safety regulations was not the local

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government health unit but the business concession office of the campus
administration. The provision of continuous food safety education, some financial
assistance through social services affiliations and basic water and waste
management utilities were recommended to diminish the gap between knowledge
and practices of safe street food vending in school campuses.
According to Edlin (2002), health like happiness is a quality of life that is
difficult to define and impossible to measure. Health is defined currently among
experts, but all definitions have a common theme: Self responsibility and a healthy
lifestyle. It is an integrated method functioning which is over tied towards
maintaining the potential of which the individual is capable. It requires that the
individual maintain a continuum of balance and purposeful direction which the
environment where he/she is functioning.
According to the study conducted by Onesmus Muinde (2005) the street
food industry has an important role in the cities and towns of many developing
countries in meeting the food demands of the urban dwellers. It feeds millions of
people daily with a wide variety of foods that are relatively cheap and easily
accessible. Street food sector symbolizes the street life in Africa and it operates in
an unstable and precarious state because the sector lacks legal recognition. There
have been noticeable increases of food vendors in Nairobi, who sell both raw and
cooked food items. There are not regulated, they operate haphazardly without any
monitoring of what they prepare and how they do it. A study to determine hygienic

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and sanitary practices of vendors of street foods in Nairobi was carried out using a
descriptive survey design.
According to Slabyj (2003), cleanliness in food service establishments
requires that an employee practice good personal hygiene. Garments should be
clean and suitable for operation. Hands must be washed and sanitized before
starting to work and every time they get soiled, especially when touching the nose
or other body parts. Washstands must be easily accessible, foot operated, and
supplied with soap and paper towels. Loose jewelry should not be worn in food
preparation, food processing, or food packaging area. For the same reason, no
pens, pencils, marking pens or other loose items be carried in the breast pocket.
The use of gloves must be decided on a case-by-case basis. Hair and beard
restraint should be used to prevent food contamination. Personal clothing such as
coats and jackets should be kept in a room removed from the food preparation, and
equipment or utensil washing areas. Similarly, eating, drinking, smoking, or
chewing gum may only be allowed in a designated area, again removed from the
food handling areas.
According to the study of Waggoner, (2004) there are hundreds of types of
food-borne diseases, but most food-borne illnesses can be prevented in healthy
individuals if certain precautions are taken; however, food-insecure individuals are
more susceptible to food-borne illness because of possible immune suppression.
For this reason there is a need for food safety education and training for food

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handlers who serve this vulnerable population. Also, research suggests that food
safety education is effective in increasing the adoption of safe food handling
behaviors.
Synthesis
The study is design to determine the safety practices of food vendors in
Rosario Night market. The researchers reviewed the related literature of the study
to have a wider understanding of the significant ideas and find points that were
significant tools to expound the sense of this research proposal.
The researchers found similarity with the study of Azanza MP, et al.,
(2010), topics on food safety assessment in both practices and knowledge included
health and personal hygiene, good manufacturing procedures, food contamination,
waste management and food legislation. Food vendors should make sure that
before they prepare foods, they wash their hands to be able to ensure that the foods
they prepared are safe for the consumers to eat. And as for the left over foods, they
should not cook it again to avoid food contamination.
Moreover, the researchers found differences in the study of Azanza. In this
study, only the food vending in Rosario Night Market is being tackled and not the
vending in school campuses.
The study of Edlin (2002) is also similar to the present study. This states
that health like happiness is a quality of life that is difficult to define and

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impossible to measure. If you are living a healthy lifestyle, you are free from any
kind of sickness. Being a healthy person is something that you can be proud of.
Consumers must ensure that the foods they prefer to eat are safe and free from
contamination.
The researchers sees another similarity with the study of Onesmus Muinde
(2005), most of the people nowadays prefer eating in the Night Market. Whenever
they had coins on their pocket, they go to Night Market and spend their happy
hour eating some foodstuff. The reason why they fancy eating there is the fact that
foods sold in the Night Market are affordable and at the same time satisfy their
quenching stomach.
However, the researchers found differences with the study of Onesmus
Muinde. In his study, it has been said that the practices of food vending are not
monitored. Not like the food vending which is tackled in this study, on which
regulation are always needed to ensure that the foods vended in the Night Market
are safe for the consumers to eat.
The study of Slabyj (2003) is also related with the present study since it
tackled that food vendors must observe cleanliness in food service establishments.
It requires that an employee practice good personal hygiene. Garments should be
clean and suitable for operation. Food vendors must wear apron and hairnet during
the preparation of foods. This is to ensure that there will be no hair that may fall in
the foods.

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The researchers found another similarity with the study of Waggoner (2004)
food-insecure individuals are more susceptible to food-borne illness because of
possible immune suppression. If foods were not properly handled there is a
possibility that the consumers might get sick due from eating such foods. In order
to suppress this intensifying illness, vendors must secure the safeness of the foods
they prepare. They should observe cleanliness in the working area where they
prepare foods.
Conceptual Framework
In this study, the researchers will point out through the results of the survey
the knowledge and practices of food vendors in Rosario Night Market.
The prime input of the researchers that was utilized was confined to the
description of the profile of vendors and how they handle foods.
The schematic presentation of the conceptual framework of the study can
be found in Figure 1.

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Research Paradigm
INPUT

PROCESS

OUTPUT

Profile of
vendors
Safety
Pamphlet
practices of
Flyers
food vendors

Questionnaires
Observation

Figure 1
Research Paradigm in the Safety Practices of Food Vendors in Rosario
Night Market.

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Hypothesis
The study will less the null hypothesis.
There is no significant relationship between the profile of the respondents
and the observed food safety practices.
Definition of Terms
To facilitate, further understanding of this work, the terms indicated below
were defined conceptually and operationally.
Cleanliness. Absence of visible soil or dirt and is not necessarily sanitized
(Merriam Webster Dictionary, 2015). In this study, it refers to the absence of dirt in
foods and in working area.
Food. A material consisting essentially of protein, carbohydrates and fats
used in the body of an organism to sustain growth, repair and vital processes and
to furnish energy. Any substance whether simple, mixed or compounded that is
used as food, drink, confectionery or condiments (Merriam Webster Dictionary,
2015). In this study, it refers to the items being sold in the night market.
Food Handling. This is any aspect of the manipulation of food, including
preparation, storage, production, distribution, packaging and service (Knight,
2004). In this study, it refers to the vendors handling the food.
Food Preparation. This is the act of preparing foodstuffs for eating. It
encompasses a vast range of methods, tools, and combinations of ingredients to

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improve the flavor and digestibility of food (Knight, 2004). In this study, it refers
to the vendors preparation of food.
Food safety. Scientific discipline describing handling, preparation, and
storage of food in ways that prevent foodborne illness (WHO, 2000). In this study,
it refers to the assurance of the consumers that the foods they buy in the night
market are free from contamination.
Practices. This is the act of doing or using something is carrying out what
you are advocating in principle or what you have been tasked to do (Mac Quial,
1997). In this study, it refers to the frequent act of the vendor.
Safety. Freedom from harm or danger; the state of being safe. Overall
quality of food fit for consumption (Merriam Webster Dictionary, 2015). In this
study, it pertains to the security of buyers from food-borne illnesses.
Stall. This refers to a stand, booth, or compartment for the sale of goods
(Concise English Dictionary). In this study, it refers to maintenance of a stall of
vendor.
Vendor. A supply chain management term, this refers meaning anyone who
provides goods or services to a company. A vendor often manufactures inventorial
items, and sells those items to a customer (Chavez, 2002). In this study, it refers to
as respondent.

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Chapter III
RESEARCH METHOD AND PROCEDURE
This chapter presents the research design, respondents of the study, data
gathering instruments and procedures to be used in the study.
Research Design
In this study descriptive design will be used with a quantitative approach to
collect information from the food vendors in Rosario Night Market. Descriptive
design focuses on the description of facts and characteristics of a given population,
issue, policy, or any given area of interest in a systematic and accurate manner.
Like the historical design, a descriptive study can also rely on secondary or
records of data. It is cost effective and logistically easy to conduct than other
designs (Dantzker et. al, 2000)
Subject of the Study
Total population of vendors in Rosario Night Market will be utilized in this
study and no sampling techniques will be needed.
Data Gathering Instrument
In order to gather the data that will be essential to the study, self-structured
survey questionnaire will be used by the researcher to obtain information from the
respondents. The questionnaire contains items about the safety practices of food
vendors.

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First, the researcher will conduct a pre-survey to the vendors who sell foods
in Rosario Night Market. Also, the researcher browsed information on the internet
to have more ideas in the making of the survey questionnaires.
The survey questionnaires will be written in Filipino and will be made by
the researchers. It was divided into two sections. The first part was the profile of
the respondents such as age, sex, civil status, educational attainment and trainings/
seminars attended related to food safety. Second part will be how respondents
observed food safety practices in terms of preparation, food handling, selling and
waste management.
Construction

of

Questionnaire.

The

researchers

will

make

comprehensive reading of books, unpublished thesis, and will make use of the
internet for online materials related to study. After some intensive research, the
researchers can formulate the first draft of the questionnaire. The draft will be
presented to the adviser for comments and suggestions. Then, the researchers will
incorporate the comments and suggestions of the adviser. After that, they will
make the final draft of the questionnaire.
Validation of Questionnaire. The researchers will prepare a letter
requesting for the validation of their instruments. It will be presented to some
practitioners from the field concerned. They will check and validate the prepared
instrument. The researchers once again will prepare the second draft guided by the

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comments and suggestions given by the proponents. The final draft will be
presented to the adviser afterwards.
Administration of the Questionnaire. The researchers will prepare letters
requesting permission from the office of the mayor in Rosario, Batangas for the
purpose of distributing questionnaire to the food vendors in Rosario Night Market.
The letter of request will be noted by the adviser and recommended by the
Associate Dean of College of Teacher Education. With the request that will be
granted, the researchers are able to distribute personally the copies of
questionnaires to the vendors respondents.
Scoring of Responses. After retrieving the accomplished copies of the
questionnaires, the results will be tabulated and treated statistically using this
scale.

Scale

Range

Verbal Interpretation

4.5-5.0

Observed to a very great

3.5-4.49

Observed to a great extent

2.5-3.49

Observed to a moderate extent

1.5-2.49

Observed to a some extent

extent

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1.0-1.49

Observed to a least extent

Data Gathering Procedure


The researchers will asked permission to their Associate Dean as well as to
their adviser to allow them to proceed to the distribution of questionnaire outside
the academe. They will also ask for the approval of the Municipal Mayor of
Rosario, Batangas. With the permission that will be granted, the Municipal Mayor
will assist the researchers who clearly explained all the directions and the items to
the vendors-respondents to ensure understanding and correctness of their
respondents. After the respondents completely answered the questionnaires, the
researchers will retrieve each of them and the answers will be tallied and
evaluated.
Statistical Treatment of Data
The various data gathered will be analyze in order to answer cited
questions. Statistical tools that will be use in the study were as follows.
Ranking. This will be used to show the arrangement of items in the questionnaire
from the highest to lowest in terms of their weighted mean and/or frequency.
Weighted Mean. This will be used to describe the assessment of the vendor
respondents on the extent of safety practices in developing and acquiring food
safety.

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Frequency. This will be used to refer to the number of respondents who will
indicate a specific answer.
Percentage. This will be used to determine percentage for each data.

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