Status : Verified
| Personal Name | Montinola, Shella Ef-Em C. |
|---|---|
| Resource Title | Efficacy of good hygienic practices (GHPs) program of a food business operating inside a university in Quezon City |
| Date Issued | 26 July 2019 |
| Abstract | The school environment plays a significant role in achieving the full growth potential of its students and in promoting the health and well-being of the whole school community. Therefore, since children spend most of their time in school, strengthening food safety measures would improve protection of students and school staff from outbreaks of foodborne illnesses (Martins & Rocha, 2014). A recent study on foodborne disease outbreak in the Philippines was conducted by Azanza et al. (2019) which cited that out of 74 foodborne disease outbreak occurrences in foodservice establishments, more than 50% occurred specifically within school premises (canteens). Good hygiene practices (GHPs) are “conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain” (Food and Agriculture Organization of the United Nations & World Health Organization, 2006). The main objective of this research is to examine the existing GHPs of a selected food business operating inside a university in Quezon City. The study utilized a descriptive and mixed method design which consisted of quantitative and qualitative approaches. The results of the study found that the GHPs of the food business is evident but is not well-established and strictly implemented. Poor handwashing and sanitation practices, cross-contamination and improper product holding were observed as evidenced by 100% failed microbiological analysis on parameter: Aerobic Plate Count (APC) for air, personnel, food and hand-contact surfaces and chilled fresh fruit plate exposed at room temperature for four hours. Other findings include compliance with sanitation and health permits, poor sanitation audit rating; low customer satisfaction on facility ventilation; inadequate hot and cold holding of products and chiller storage temperatures; absence of GHPs documents and lack of personnel food safety certifications. The study concluded that poor coordination and communication between the |
| Degree Course | Master of Food Service Administration |
| Language | English |
| Keyword | Food handling--Philippines--Quezon City; Food handling--Law and legislation--Philippines--Quezon City; Food service--Sanitation--Law and legislation--Philippines--Quezon City; College students--Philippines--Health and hygiene |
| Material Type | Thesis/Dissertation |
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Category : F - Regular work, i.e., it has no patentable invention or creation, the author does not wish for personal publication, there is no confidential information.
Access Permission : Open Access