Kitchen Sanitation and Hygine Behaviors of Food Attendants of Ouans Worth Farm and Resort

KITCHEN SANITATION AND HYGINE BEHAVIORS OF FOOD ATTENDANTS OF
OUANS WORTH FARM AND RESORT
By :
Mary Jane Diala
Kim Judyawon
John Russell Maralit
John Mark Obciana
Maria Theresa Sotomayor

DISCOURSE MARKERS IN PHILIPPINE ENGLISH
TALIPAN NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL PROGRAM
Talipan, Pagbilao, Quezon, Philippines
KITCHEN SANITATION AND HYGINE BEHAVIORS OF FOOD ATTENDANTS
OF OUANS WORTH FARM AND RESORT
A Research Paper
Presented to
THE FACULTY
of Talipan National High School
Pagbilao, Quezon
By :
Mary Jane Diala
Kim Judyawon
John Russell Maralit
John Mark Obciana
Maria Theresa Sotomayor
Introduction
Food hygiene constitutes a basic necessity of Good
Manufacturing/Agricultural Practices and the development of Hazard Analysis

Critical Control Point (HACCP), as well being as a component of all GFSI-bench
marked food safety standards. Government, industry and consumers all play a role
in safe sanitation and food hygiene practices. It is vital that good standards of
personal hygiene are maintained by food handlers. Contaminated hands will
spread bacteria around a kitchen very quickly.
According to Anderson (2015) Foods from approved sources are less likely
to contain high levels of pathogens or other forms of contamination. Approved
sources are those suppliers that are inspected for cleanliness and safety by a
government food inspector. Foods supplied from unreliable or disreputable
sources, while being cheaper, may contain high levels of pathogens that can cause
many food-poisoning outbreaks.
According to Lee (2007) effective and systematic sanitation management
programs are necessary to prevent foodborne disease outbreaks in school food
service operations. Maintaining a clean work environment is critical in preventing
foodborne illness. Bacteria can grow on unsanitary surfaces and hen
contaminatefood. Just because a work surface looks clean does not mean that it is
sanitary. Always ensure that you clean and sanitize a work area before starting to
prepare food.
Personal hygiene begins at home with the essential elements for good
hygiene being clean body, clean hair and clean clothing. Hair in food can be a
source of both microbiological and physical contamination. Hairnets and beards
covered should be worn to assure food product integrity. Long sleeved smooks
should be worn to covered arm hair. Clean uniforms, apron and other outer
garments that are put on after the employee gets to work can help minimize
contamination. While clothing should be kept reasonably clean and in good repair
At Ouans Worth Farm & Resort the kitchen sanitation and hygiene
behaviors of food attendants is important because it can avoid the bacteria and
other disease that can affect the foods and equipment. We conduct this study to
know the proper sanitation and hygiene behavior in the kitchen.
Statement of the Problem
The main objective of the study is to determine the kitchen sanitation and hygiene
behaviors of food attendants of ouans worth farm and resort.
Specifically this study sought to answer the following questions :
1. What are the practices of food atendants at Ouans Worth Farm and Resort
on kitchen sanitation in terms of :
a. Utensils/tools
b. Equipment
2. What are the kitchen hygine behaviors of food attendants at Ouans Worth
Farm and Resort ?
3. What are the implications of these findings to the quality of food offering of
the resort?
Significance of the Study
This study include the application of the results of the study proposed by the
researchers in the kitchen sanitation and hygiene behaviors of food attendants of
ouans worth farm and resort would be a great contribution to the following :
For Tvl Students This would help them to know the things that is needed
for kitchen sanitation and hygiene behaviors for future use in the field of work.
For the Researchers They would gain different information and knowledge
that would provide them in knowing the obstacles in kitchen sanitation and hygiene
behaviors of food attendants
For Ouans Worth Farm & Resort Authorities This would help them
toimprove more about their kitchen sanitation and hygiene behavior of their food
attendants.
Scope and Limitations

This study was conducted to determine the kitchen sanitation and hygiene
behaviors of food attendants of ouns worth farm and resort. The respondents
involved were the food attendants during for the second semester of S.Y 2017 –
2018 composed of 30 food attendants.
Definition of Terms
For better clarification and understanding of terms related to this study , the
following terms are defined conceptually and operationally.
Food Attendants encompasses a myriad of workers who serve, prepare and
assists customers at restaurant, hospital, school and concession stands.
Hygiene the practice or principles of keeping yourself and your environment clean
in order to maintain health and prevent disease.
Kitchen is a room or part of a room used for cooking and food preparation in a
dwelling or in a commercial establishment.
Sanitation the system to keep healty standards in a place where people live, esp
by removing waste products and garbage safety.
CHAPTER II
Review of Related Literature and Studies
This chapter highlights the different topics, principles, and concepts
gathered from readings, unpublished materials, periodicals and online resources

that correlate with the present study. Discussion of the topics and the findings from
the previously conducted researchers also shed light in the present study.
Related Literature
2.1 Kitchen Sanitation
According to Mara D, Lane J, Scott B, and Trouba D (2010)Adequate
sanitation, together with good hygiene and safe water, are fundamental to good
health and to social and economic development. That is why, in 2008, the Prime
Minister of India quoted Mahatma Gandhi who said in 1923, “sanitation is more
important than independence”. Improvements in one or more of these three
components of good health can substantially reduce the rates of morbidity and the
severity of various diseases and improve the quality of life of huge numbers of
people, particularly children, in developing countries. Although linked, and often
mutually supporting, these three components have different public health
characteristics. This paper focuses on sanitation. It seeks to present the latest
evidence on the provision of adequate sanitation, to analyse why more progress
has not been made, and to suggest strategies to improve the impact of sanitation,
highlighting the role of the health sector. It also seeks to show that sanitation work
to improve health, once considered the exclusive domain of engineers, now
requires the involvement of social scientists, behavior change experts, health
professionals, and, vitally, individual people.

So that sanitation is the safe disposal of human. Safe disposal is implies not
only that people must excrete hygienically but also that their excreta must be
contained or treated to avoid adversely affecting their health or that of other
people.
According to Laghouasli (N.D) Food sanitation is more than just cleanliness.
It included all practices involved in protecting food from risk of contamination,
harmful bacteria, poisons and foreign bodies, preventing any bacteria from
multiplying to an extent which would result in an illness of consumers; and
destroying any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness. It
begins with personal hygiene, the safe handling of foods during preparation, and
clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Control of the microbial quality of food must focus on the preparation of food itself,
food handlers, facilities and equipment. The quality of food depends on the
condition when purchased and the time temperature control during storage,
preparation and service. Personal hygiene and cleanliness of the facilities and
equipment also contribute to food safety.
According to Dougherty, (2015) sanitation is a key component to
foodservice safety, and it’s a responsibility that you accept as a foodservice
provider for your customers. From allergen management to contamination
reduction, sanitation promotes the well-being of your equipment, your workers, and
your customers. Having a sanitation policy in place coupled with proper training of
employees can ensure that your restaurant or foodservice operation is doing its job
in the safety and sanitation of their products.
2.2 Hygiene Behaviors
According to Scott E. and Herbold N. (2010) Personal hygiene is recognized
as the number-one way people can lower their risk. The majority of meals in the
U.S. are eaten at home. Little is known, however, about the actual application of
personal hygiene and sanitation behaviors in the home. The study discussed in
this article assessed knowledge of hygiene practices compared to observed
behaviors and determined whether knowledge equated to practice. It was a
descriptive study involving a convenience sample of 30 households. Subjects were
recruited from the Boston area and a researcher and/or a research assistant
traveled to the homes of study participants to videotape a standard food
preparation procedure preceded by floor mopping. The results highlight the
differences between individuals' reported beliefs and actual practice. This
information can aid food safety and other health professionals in targeting food
safety education so that consumers understand their own critical role in decreasing
their risk for foodborne illness.
According to BC Cook Articulation Committee (n.d) food safety sanitation,
and personal Hygiene is one of a series of Culinary Arts open textbooks developed
to support the training of students and apprentices in British Columbia’s

foodservice and hospitality industry. Although created with the Professional Cook,
Baker and Meatcutter programs in mind, these have been designed as a modular
series, and therefore can be used to support a wide variety of programs that offer
training in foodservice skills.
Food employees shall maintain a high degree of personal cleanliness and
shall conform to good hygienic practices during all working periods. Food
employees shall have clean outer garments and wear effective hair restraints.
Smoking, eating, and drinking are not allowed by food employees in the food
preparation and service areas. All non-working unauthorized persons must be
restricted from sthe food preparation and service areas.
According to Lucey (2006) Workers can carry pathogens internally and on
their hands, skin and hair. It is imperative that they follow and understand basic
food protection practices and maintain a high degree of personal cleanliness and
good sanitation practices to prevent food product contamination. Unless
employees understand and follow basic food protection principles, they may
unintentionally contaminate food packaging, water and other workers, thereby
creating the opportunity to transmit foodborne illness. Employee health and
hygiene falls into two categories, cleanliness and disease control.
According to Delsys (2015) food hygiene is vital. Who ultimately consume
food need all those involved in its development process to focus on the product
that is in their hands meets basic standards of hygiene demanded.It is important, in

fact, covered disinfection, which is performed with specialized machines that
perform a fundamental role.
Brisbane (2017) proper hygiene must always be observed most especially
when handling and preparing food. This is not only important in the food industry
but should also be observed strictly even in domestic settings. Not washing hands
and using kitchen tools hygienically may easily spread food borne diseases and/or
cause food poisoning. More often than not, food poisoning is caused by cross-
contamination. This happens when bacteria is transferred from one food item to
another. To prevent food poisoning, first of all, you must know how it spreads. You
must be extra careful when handling raw food. You must be aware that bacteria
can be transferred indirectly through hands, surfaces, clothes, knives and
containers.
When preparing or cooking food for others, it is recommended to take
precautions to ensure that food or surfaces that come in contact with food are not
contaminated by your body or anything that you are wearing. Examples include
hair, saliva, mucus, sweat, blood, fingernails, clothes, jewellery or bandages.
Gloves can be worn as a way to help ensure food is not contaminated by bare
hands. It is important to remember that gloves should be changed as often as you
would wash your hands. Also, you should still wash your hands before handling
food even though you are wearing gloves.

Related Studies
Sanitation and personal hygiene are important for keeping food safe.
Healthy volunteers need to practice good personal hygiene and use clean
surfaces, equipment, and utensils when preparing foods.
According to Berning J (2013) Kitchen sanitation and hygiene is to prevent
crosss contamination or the transfer of disease causing microorganisms from one
food, object or surface to another food by washing hands, food contact surfaces,
and kitchen equipment. Hands are a mnor “vehicle” for spearding pathogens
around the kitchen thus hand washing is critical to prevening cross contamination.
Almost all consumers report washing their hands with soap for a full 20s
before preparing food all or most of the time. Most consumers also report they
often or always wash their hands after handling raw meat. Despite consumers
awareness of the importance of hand washing, they are not washing their hands
thoroughly. For example, after handling raw chicken, 73 to 100% of hands of
consumers who reported washing their hands after touching the meat in a research
study were contaminated with campylobacter jejuni. None of the consumers
sufficiently washed their hands to prevent C. jejuni transfer to salads after handling
the raw chicken.

It kitchen sanitation ang hygiene behavior are the most important thing
when we are on the restaurant or etc. it should always check before anything that
we does. Also employees and persons who are working with food should look neat
and clean. Attention should be paid to cleanliness and length of nails. Long nails
are the ideal home for bacteria. Employees should wear protective gloves and
hairnets or hats. Restaurateurs who care about cleanliness and food safety insist
that their employees carry these minimal precautions.
According to Reolofs R., Barbeau M., Ellenbecker J. & Eraso M.
(2010)Prevention Strategies in Industrial Hygiene. Little is known about how often
during meal prepraration consumers wash their hands. Given how often the most
heavily contaminated areas in the kitchen (i.e.., refrigerator handles, tea kettle
handles, tap handles, sink drain areas, dishcloths and sponges are touched during
meal preparation, it is likely that hands are not washed frequently enough to
prevent the transfer of pathogens to ready to eat food, food packaging, or
equipment and contact surfaces used to prepare food. Other things like refrigerator
helps to contaminate the bacteria on food.
Kitchen utensils and cutting boards also key cross contamination routes. In
fact, research in the UK suggests that 14% of all foodborne illnesses may be due
to inadequately cleaned cutting boards and knives. Although nearly all consumers
report they wash these items after using them with raw meat or produce,
observational data indicate that the vast majority of consumers do not clean cutting
boards and utensils sufficiently to prevent cross contamination.
Cleaning of food products prior to consumption and preparation is another
important component of “clean”. A recent study recommended that consumers use
3% hydrogen peroxide solution (which is readily available at pharmacies) to wash
cantaloupes prior to providing clear and accurate information regarding which food
products require washing (and how to properly do so) before preparation is needed
Lack of basic infrastructure, lack of knowledge of hygiene, absence of
potable water, lack of proper storage facility and unsuitable environment for food
operations (such as proximity to sewers and garbage dumps) can contribute to
poor microbial quality of foods. Inadequate facilities for garbage disposal posed
further hazards. In addition poor sanitary practices in food storage, handling, and
preparation can create an environment in which bacteria and other infectious
agents are more easily transmitted. Moreover, inadequate time and temperature
control and cross contamination are responsible for food poisoning outbreaks.
Poor personal hygiene frequently contributes to foodborne illness which
indicates that food handlers knowledge and handling practices needs to be
improved.
It explains the effects of lack hygiene, it may cause food poisoning and
other things that my not good on costumers
Hygiene purposes and awareness on sanitation is one way to eliminate
lifestyle diseases and other food-borne diseases. According to world health
organization, complete mental social well being and not merely the absence of
diseases or infirmity are very important in the life of a person. It goes on that health
is one of the fundamental rights of every human being without distinction of race,
religion, political, belief, economic or social condition on the health needs of the
nation.
According to Spartan (2011) Sanitation equipment, chemical selection and
program design can have an influence on sanitation cost by decreasing the
amount of chemical required to clean and sanitize while also reducing labor.
Sanitary design makes cleaning quicker and efficient; the easier the plant is to
clean, the faster the work will be completed. If a superior sanitary program is in
place, the sanitation process will be more efficient, cost-effective and still prevent
product adulteration, satisfying regulatory requirements as well as
customers.Companies most committed to food safety invest in building a top-
notch, sanitary production environment. Enhancing plant sanitation requires
investing for the future and constant progress

A failure to understand and follow appropriate kitchen sanitation guidelines
can have serious consequences. First, sloppy habits lead to unsafe products,
which can make people sick. In a worst-case scenario, your facility could be
ground zero for a large-scale outbreak of a severely unpleasant disease like E. coli
or salmonella poisoning. On on a smaller scale, if a group of four or five people
gets sick after eating at your restaurant, they will never come back. Even worse,
they will spread the word to all of their friends, co-workers, and anyone else who is
willing to listen. This kind of negative chatter can ruin your facility's reputation, and
your customer base will shrink, which means everyone in the establishment will
make less money -- and some will probably have to be let go. An improperly
cleaned kitchen or dining room can also be a turn-off to customers, especially
those who have a high expectation of quality. Not to mention the fact that an
atmosphere of sloppiness will affect the way every staff member does their job. By
not following and enforcing best practices, workers will sense that the rules are
really just "suggestions," and they will stop taking them seriously. It won't take long
before the lackadaisical attitude begins to permeate the whole business, creating a
generally unpleasant environment either for eating or for working in. Lastly, no
commercial kitchen can operate without a permit from the health department. If the
situation deteriorates badly enough, a health department inspector will close the
facility down, and then everyone will be out of a job.

Training will not only explain what's wrong with the scene described above,
but why, and how bacteria transfers from one place to another, multiplies, and
makes people sick. This course will also explain the best ways to prevent
foodborne illness, including hand washing techniques, dish washing practices,
facility cleaning, best practices for storage, food handling, temperature monitoring,
pest prevention, and managing relationships with the health department. Also, if
you ever plan on designing or managing your own restaurant, this module offers
some helpful suggestions about kitchen design and planning.
According to Global Food Safety (2006) Food Sanitation and Hygiene
constitutes a basic necessity of Good Manufacturing/Agricultural Practices and the
development of Hazard Analysis Critical Control Point (HACCP), as well being as a
component of all GFSI-benchmarked food safety standards. Government, industry
and consumers all play a role in safe sanitation and food hygiene practices.
Studies have shown that an appreciable percentage of foodborne illness
cases can be attributed to poor sanitation and food hygiene, including poor
personal hygiene and contamination of equipment and/or environments.
According to the Codex Alimentarius Commission (N.D) food hygiene
should cover all of these elements throughout the supply chain (all GFSI-
benchmarked standards have similar requirements for housekeeping and food
hygiene, with details laid out in their respective guidance documents): Primary
Production ,Establishment ,Control of operation ,Establishment – maintenance and
sanitation ,Establishment – personal hygiene ,Transportation ,Product information
and consumer awareness ,Training.
Cleaning and food hygiene procedures for the building, plant and equipment
should be validated using visual, analytical or microbiological methods – and
records should be maintained. For instance, swab samples can be taken from
various places on equipment, floors, walls or drains, to test for the presence of
contamination. Then, after applying a sanitation step, samples can be taken again
and compared with the original results to ensure that the step is effective at
reducing harmful microbes to safe levels. For certain high-risk materials (e.g.
allergens, ruminant protein or ready-to-eat products), validation of procedures is
mandated, with individual governments designating acceptable methods for
cleaning of high-risk materials.
CHAPTER III
METHODOLOGY
This chapter presents the research design, description of the
respondents, research instruments, data collection procedure, and statistical
treatment used.
Research Design
In order to see the kitchen sanitation and hygiene behaviors of food
attendants of Ouans Worth Farm and Resort,the descriptive research method was
used.
Further, the quantitative approach of research was also employed in this
study. This approach focused on counting to explain the answer of the
respondents. This only means that number and quantity based on the
questionnaire made by the researchers were important in order you come up with
certain results.
Research Locale
The study was conducted at Ouans Worth Farm and Resort since the
chosen respondents are the workers of that establishment. Ouan’s The Farm
Resort, a popular choice of visitors to Lucena City, whether for business or
pleasure, exploring or just passing through, combines the simple, laid back life on
the farm (butterfly haven, fish pond, goats, chickens, fruit-bearing trees, lush
vegetation, fresh air, etc.) with the thrills of a complete family resort.
Population/Sample
The respondents of this study were the thirty (30) food attendants of Ouans
Worth Farm and Resort. This respondents consist of fifteen (15)girls attendant and
fifteen (15) boy attendants who had been working in Ouans. They were given a
questionnaire by the researchers to see the kitchen sanitation and hygiene
behaviors.
Instrumentation
The researcher-made a questionnaire was designed for the purpose of
gathering data. The questionnaire has 3 parts. The questionnaire consisted of
items that determined the kitchen sanitation and hygiene behaviors of food
attendants of Ouans Worth Farm and Resort.
To find the kitchen sanitation and hygiene behaviors of food attendants,
statistical analysis was conducted using the formula below:
WM= 4n+3n+2n+1n
Where:
WM- the sum of the numbers divided by N
n- number of response
N- total number of respondents
Data Gathering Procedure

The researchers personally administrated the research instrument to the
respondents. They conferred and discussed the significance of the study and
accomplished the distribution of the instruments properly.
The respondents were given 15 minutes to answer the questions. The
researchers went from one section to another to collect the questionnaires .
This steps are followed by the researcher to get the data they need :
1. Make a request letter to the principal and to the adviser of the
respondents.
2. Give questionnaire to the respondents to gathered the data.
3. Collect and tally the data.
4. Analyze the collected data.
After the questionnaires have been accomplished, the results were tailed
and tabulated. This data were the bases of analysis and interpretation.

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KITCHEN SANITATION AND HYGINE BEHAVIORS OF FOOD ATTENDANTS OF

OUANS WORTH FARM AND RESORT

Mary Jane Diala

John Russell Maralit

John Mark Obciana

Maria Theresa Sotomayor