Chapter 1 To The End New Final

SAN CARLOS SAN LUIS NATIONAL HIGH SCHOOL
CHAPTER I
Introduction
Food is one of the basic necessities that fuel every individual in order to
live. Most of these foods are raw foods such as fish, crops and livestock. Billions
of people around the world consume food in large quantities without
acknowledging where this food was grown, processed and sent from.
Statistics would show that the number of cases of food-borne disease has
gained superiority globally. The World Health Organization (WHO) estimated an
approximate of 2.2 million of people die annually caused by food borne and
waterborne diarrheal diseases including the death of 1.9 million children
(Dominguez, 2015) while 48 million people get sick and 128,000 are hospitalized
(Centers for Disease Control and Prevention, 2018). WHO reported that Africans
and South-East Asia regions including the Philippines known as the developing
countries are more at risk from food-borne diseases (Davis and Chaib, 2015). It
was also reported that there is an estimate of 351,000 people die yearly from
food-borne disease.
Food-borne is caused of many different types of viruses, bacteria and
parasites from more than 250 diseases identified by researchers. Among the
bacteria, it includes Brucella, Norovirus, Listeria and Salmonella that can be
transferred to other people through cross-contamination. A microbiologist named
Maria De Leon defined cross-contamination as a process of transferring the
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microbes from contaminated food into the other food. Having diarrhea, body pain,
vomiting and food poisoning are common symptoms of food-borne illness (ABS-
CBN, 2016).
According to the US Center for Disease Control and Prevention or CDC,
contamination can happen in many ways. Accordingly, there are five risk factors
where food-borne illness might get that resulted into an outbreak. Those factors
are holding foods such as meat, dairy and sliced fruits with wrong temperature.
Because these type of foods need to be refrigerated or to control its temperature
for safety. The cooking of foods to the wrong temperature cannot kill the
pathogens by simply putting some heat to the food. Salmonella requires a lot of
heat to be killed completely but some pathogens produces heat-stable toxins like
E. Coli that cannot be killed no matter how high the temperature is. Using
contaminated utensils may also contribute to food-borne illness as pathogens
may multiply from old food residue. Failing to follow personal hygiene rules may
also cause food-borne illness outbreak mostly from improper washing of hands.
Lastly, many customers purchase foods from unsafe sources. A wet market is a
best example of not knowing the food source from the process of getting them
from harvesting and farming to slaughtering and delivering (CDC, 2016).
Consumers are more interested to buy raw foods that are free from germs
and bacteria to decrease the risks of food-borne illness, but consumers
themselves do not know if the raw foods they buy are safe. Instead, they prefer
to buy from other vendors that has clean vending site. On the other hand,
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ensuring the safety of consumers from the risk of purchasing contaminated food
comes at a cost. In addition, identifying the possible source of contamination
requires a lot of time and effort.
Factors that bring change in sanitary condition of the wet market may
have a big impact on the buying behavior of the consumers concerning the safety
of food to their health. Lack of education may reduce the skills and productivity of
the vendors as well. Hence, having sanitation knowledge and practices
deficiency might damage the viability of their business. There would also have
many inventories left to be sold that may get rotten and will result to low sales
and profits. Furthermore, they may also get negative comments and feedbacks
where they may be questioned of their improper sanitation that might be reported
to the sanitary inspector of the town. This will end up on closing their business
whether temporarily or permanently, at any time. Therefore, this study will be
generated to assess the sanitary condition of the wet market and to ascertain its
effect on the business of the vendors in the Market Town Proper of San Luis,
Pampanga.
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Figure 1: Conceptual Framework
Assessment on the Business of the

Sanitary Condition Vendors
of the Wet Market
This conceptual framework shows the flow of the study. The sanitary
condition of the wet market in the Market Town Proper of San Luis, Pampanga
may either be poor or good depending to the result of the field observation that
will be conducted by the researchers with the help of the sanitary inspector on
the said town. Either poor or good, it may affect the business of the vendors
wherein the possible effects will be ascertained at the end of the study.
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Statement of the problem

The study aims to answer the following questions:
1. What is the demographic profile of the respondents based on:
1.1 Age
1.2 Gender
1.3 Highest Educational Attainment
1.4 Number of years vending
2. How knowledgeable are the vendors based on food safety?
3. How vendors apply sanitary practices when vending?
4. What is the sanitary condition of the wet market based on the
assessed checklist?
5. How does the sanitary condition of the wet market affect the business
of the vendors?
Hypothesis
Ho: The sanitary condition of the wet market has no significant effect on the
business of the vendors.
Ha: The sanitary condition of the wet market has significant effect on the
business of the vendors.
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Scope and Delimitation
The scope will be on the sanitary condition of the wet market and its effect
on the business of the vendors in the market town proper of San Luis,
Pampanga. It will focus on the food safety knowledge and sanitary practices
rendered by the vendors and their effects towards a vending site free from health
risk as a basic requirement for essential health and safety of their customer.
The participants of this study were comprised of 40 wet market vendors
from the chosen market place aforesaid above as they offer raw foods like fish,
crops and livestock.
Significance of the Study
Vendors- The result of this study will provide the vendors a firm understanding of
the sanitary condition of the wet market regarding the safety of the food they sell
and how they translate the knowledge on food safety they had to practices. They
will also become obligated, responsible and actively practice sanitation on their
workplace at all times to acquire, keep and grow their customer.
Customers- Customers together with their families who mainly consume the
food sold from the wet market will be benefited. They will know how safe the food
they eat and become aware of the sanitary condition of the wet market where
they buy raw foods from. It is also important to the customers to have new
choices of food they buy to avoid health risks.
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Sanitary Inspectors and the Health Center- This study will serve as a guide for
inspecting the condition of the safety of food offered by the vendors that may be
contaminated by many bacteria. They can think of new better ways to eradicate
the cause of food-borne diseases that may be brought about by contaminated
foods.
Municipal Administrators of San Luis- For being known as the legislature
bodies, this study will serve as an evaluation if they have adequate policies on
the vendors of the wet market regarding the foods they sell. They can create new
rules and regulation that will regulate the vendors from selling raw foods that has
high potential on risk to the health of the people living from its town. Moreover,
they can provide seminars and training to hone the knowledge and skills of the
vendors.
Other Individuals- This study will help other individuals to obtain knowledge and
deep understanding on the sanitary condition of the wet market. They can
promote the wet market as one of the best wet market on the town where other
people may visit it to buy foods from its vendors.
Future Researchers- The study can be used as a basis or reference for the
future researchers with the same topic or related research work they conduct in
gaining further understanding and knowledge to this subject matter.
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Definition of Terms
Wet Market - A market that sells raw foods like meats, vegetables and fish,
distinguished from dry markets that sell cloth, electronic materials and equipment
known as durable goods.
Vending Site - The workplace of the vendors where vending operation happens.
Food-borne disease - An illness or disease that can be transmitted by eating
contaminated food.
Sanitary Condition - The state of the wet market either good or poor.
Food Safety Knowledge - It refers to the knowledge of the vendors regarding
the proper preparation, handling and storing of food to prevent food-borne illness.
Sanitation Practices - The effectiveness of the actions taken by the vendors to
keep the food clean and safe from many ways including the food preparation and
tools and equipment used.
Personal Hygiene – The habits of the vendors like washing their hands to
protect its customer from getting illness by assuring the safeness of the food from
contamination.
Food Hygiene – The measures and condition necessary to ensure the safety of
food from slaughtering, harvesting, storage, preparation, distribution to
consumption.
Vermin Control - The act of preventing the food sells by the vendors from
different types of pests like flies, rodents and cockroaches.
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CHAPTER II
Review of Related Literature
The absence of proper and adequate sanitation is a major factor that
causes contamination and leads to other major diseases such as cholera,
trachoma and Schistosomiasis (WHO, 2008) which in turn causes risks and
threatens many vendors like stunting their customers' spending growth that might
damage the viability of many businesses (The CEO Water Mandate, 2018).
Based on the survey conducted by M/A/R/C Research and National In-
Store, consumers will not visit a store that is not clean based to its appearance.
The vice president named Randy Wahl said, cleanliness is very important to
capture the interest of consumers by providing an experience from a clean store.
In addition, a principal with food-service cleaning and Sanitation Company
Ecolab named Jim Miller said, sanitation will have significant impact based on
how the customers will respond to the sanitary condition of a business through
buying with their money. Once a business has failed to provide the experience
they want, it will result into lost of customers (Diulio, 2010).
The study of Cortese et al. (2016), entitled Food safety and hygiene
practices of vendors during the street food production chain in Florianopolis,
Brazil, the compliance of the customer regarding the street foods sold was used
with direct observation and structured interview to collect useful data. The risk on
food safety, it was found that there are some vendors who do not put ice for
perishable foods at the time of sale. They do not also wash their hands while
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exchanging moneys from their suppliers and customers. Moreover, majority of
the respondents does not wear hair coverings, while all of them do not have
supply on water. Furthermore, they don't also put ice to their foods on the time of
transportation. In addition, some of them only use water to wash their hands.
On the other hand, the presence of solid and liquid waste is dangerous to
health. A study was conducted on the water management and hygienic
measures practiced by the food establishment in Kozhikode District, Kerala,
India. There are 51 facilities observed in rural areas through assessing their
surroundings like the pollution on water bodies, industries, presence of
unhygienic practices etc. The study concluded a high contamination on water
sources. The presence of solid and liquid waste was found to be a major problem
to the majority of the facilities. It was also found that the food storage was not
arranged properly. In addition, the facilities of the workers are not good enough
for working. Hence, the contribution of food and water borne disease is high and
much to give a special attention for the sake the customers (Thayyil10, 2014).
In Europe, three countries were studied such as Serbia, Portugal and
Greece regarding the level of awareness of the food handlers in food safety.
There are total of 377 food handlers with 115 from Serbia, 180 from Greece and
82 from Portugal. The scores of the three different countries bagged an average
knowledge score of 70.5% obtained from Portugese food handlers with 72.6%,
Serbian food handlers with 71.3% and Greek who got the low score of 69.1%.
This indicates that the gap from three countries shows a significant difference
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with each other. There is a 29.5% gap between the average knowledge score
obtained and the total number of questions. Thus, all the food handlers are not
quite knowledgeable on food safety and needs to be educated regarding the food
temperature control and source of contamination (Smigic, 2016).
Unsanitary environment, poor knowledge in food safety, improper handling
practices, and lack of food safety regulations among food vendors is the major
factor that contributes to the outbreak of food-borne illness (Tonelada et. al.,
2018). In developing countries including Ethiopia, food borne diseases are
common because of the prevailing sanitation practices and food handling
(Legese, Tilahun et al, 2017).
According to Tessema (2014), the problem arises when a country doesn't
have strong food safety laws, weak regulatory system and poor knowledge of the
food handlers concerning the proper handling and sanitation practices when they
are preparing the food. She examined the factors affecting food handling
practices among food handlers of Dangila town food and drinks establishments in
North West Ethiopia and found out that almost half of the food handlers had good
proper handling. The factors associated with food handling practices are
knowledge status, monthly income, marital status, existence of separate dressing
room, shower facility and the presence of rodent and insects.
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A study was conducted by Legese (2017), entitled Food Handling
Practices and Associated Factors among Food Handlers in Arba Minch Town
Public Food Establishments in Gamo Gofa Zone, Southern Ethiopia. Among 383
food handlers that works on food service establishments, only 125(32.6%) has
good practices compared to the 258(67.40%) who has poor practice towards the
safety on food. They concluded a relatively low practice in wearing head cover
and clean gown, medical cleaning and shorting of finger nails.
Similarly, a study was conducted by Kibret and Abera (2012) entitled The
Sanitary Conditions of Food Service Establishments and Food Safety Knowledge
and Practices of Food Handlers in Bahir Dar Town. The study revealed that only
149 (33.6%) out of 443 establishments had proper collection of solid wastes. This
means that the food handlers of the studied establishments have poor sanitary
conditions and poor food hygiene practices. The study also concluded that there
was statistically significant association between the sanitary conditions and
license status of the establishments.
A study conducted by Singh & Cadet et. al. (2018) was done to test the
intervention on the impact of health education on food safety and hygiene of
street vendors. Health education was given to twenty street vendors from an
urban area and an assessment was prepared to rate their hygiene and
sanitation. The results revealed that the score obtained is too low and no vendor
was found to achieve an excellent score. This is due to the vending site
condition, vending cart, lack of personal hygiene and improper handling of food.
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It was also found out that there is no improvement on the scores of the vendors
after the intervention.
Another study was conducted by Cortese and Cavalli (2016) to assess the
food safety and hygiene practices of vendors in Florianopolis, Brazil during the
chain of street food production. The participating vendors were fourthy three and
consist of mostly males who only completed elementary school. It was observed
that there are some vendors who do not provide ice to their perishable
ingredients at the point of sale. Most of them do not wash their hands after
handling money and rest room breaks. They do not also wear hair coverings and
all of them do not have access to water supply.
In 2011, news was reported regarding the cause of Salmonella in the town
of Calumpit, Bulacan. Salmonella is a group of bacteria and is a common cause
of food borne illness (Medline Plus, 2018). The cages of domestic animals were
found in the garage near the kitchen of the house that made an outbreak that
downed 220 visitors while celebrating a birthday party. The Bulacan Public
Health Officer named Jocelyn Gomez said that officials found dogs and chicken
wandering the garage and even on the kitchen of the house. Moreover, they also
found a pair of pigeons located near the kitchen 10meters away. According to the
public health report sent by the inspection team, it was proven that the food they
consumed was contaminated with fecal bacteria thus, 30 out of 192 victims were
tested and detected to be positive on salmonella infection (Estrope, 2011)
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On the other hand, Typhoid is an illness caused by Salmonella Paratyphi,
a type of bacteria that grows on the intestine and blood spread by eating
contaminated food with feces of infected person. Based on the survey, 21 million
people gets infected annually, while 200,000 people are dying from the disease
worldwide (WebMD, 2017). In the city of Zimbabwe in South Africa, the street
food vendors were banned over the street of Harare due to the fear of getting
cholera from typhoid disease. Based on the survey, cholera has claimed an
approximate of 4,000 lives in 2008, with 9 deaths from 2,225 cases in typhoid
was recorded from 2016 and most of the cases were from Harare. There is no
doubt because the unemployment rate on the city was too high enough to force
the people living there to sell foods such as meats, vegetables, fruits and fish as
the main source of income to sustain their needs. But according to the officials, it
is a public threat because they were not monitored properly (Deutsche Welle,
2017). On the other hand, an argument from the human rights activist named
Linda Masarira blamed the outbreak due to poor sanitation facilities of the Harare
City Council and said that, banning the vendors will not control the typhoid and
cholera outbreaks from proliferation. Instead, she suggested that there must be a
special attention on the quality of water, cleanliness of toilet and collection of
garbage in town (Jakes, 2017).
In the Philippines, latest news from nearly two months, 10 people died
while 200 residents were downed by diarrhea outbreak after being reported that
4 people died while over 600 people were hospitalized for the same cause in
Palawan from 2017. According to Dr. Mary Ann Navaro as the provincial health
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officer, the water sources were tested positive to be contaminated with coliform
and E. Coli from the animal and human waste as the main cause of the diarrhea
outbreak. The survey conducted also showed that 30% of the residents does not
have access to toilets specifically on the Barangay Salang, Melville, Ramos
Island and Agutaya which are the severely affected Barangays founded (Global
Times & Fabro, 2018). E. Coli (Escherichia Coli) can make a person sick by
producing toxins specifically Shiga-toxins that destroys the lining of the intestine
(WebMD, 2016).
According to Jill (2017), E. Coli may cause vomiting, abdominal cramps
and bloody diarrhea that are the leading cause of acute kidney failure for
children. In fact, 75% to 95% causes urinary tract infections. People can become
infected once they swallow even a small amount of these bacteria. Among the
ways that this can happen is by eating ground meat that has E. Coli came from
the intestines of the animals when they were processed, untreated milk which
has not killed the bacteria and the water supply that may transfer the bacteria
and may tainted vegetables and fruits. On the other way around, a study was
conducted by Okojie and Isah (2014) in Benin City, Nigeria on the sanitary
conditions of vending sites as well as food handling practices of street food
vendors. The study revealed that out of 286 vending units, 259 (90.5%) appeared
clean but 118 (41.3%) has presence of flies and presence of rats and
cockroaches, 7 (2.4%). They also concluded that there was no statistically
significant association between educational status and the hygiene status of food
premise.
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Moreover, a study was done to determine the food safety knowledge and
practices of street vendors in Cagayan de Oro City, Philippines. A survey was
utilized and structured questions were developed to collect data from 10 food
vendors who were randomly selected. The study revealed that majority of the
respondents does not acquire the knowledge on the food preparation by formal
training. Instead, they only use observation as their source of knowledge. On the
other hand, only 15 of the 50 vendors had health certificate proving that they
have carried out physical and medical examination, extension of knowledge
through education, information for quality control, approval on the knowledge of
regulation, preparation practices and food sale. The vendors can't also turn food
safety knowledge into practices because there are no toilets and water supply
available at their workplace (Lubos, 2014).
In contrast, Dubik and Addo (2018) assessed the food hygiene awareness
and environmental practices of the food vendors in basic schools at Kintampo
Township, Ghana. The sample method was randomized as they used fish bowl
sampling to get 100 food vendors from 20 schools. It was found that majority of
the respondents was knowledgeable on the food hygiene but observed to be
poor on practices. About half of them have soap for washing their hand but most
of them does not have any towels or tissues for wiping their hands and the
tables. They don't also have water supply and uses the same hand without
washing them when exchanging money and serving foods. They even talk while
serving foods for their customers.
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However, the study conducted in Tarlac State University entitled Sanitary
conditions of food vending sites and food handling practices of food vendors
shows a clean environment with the presence of hand soap, hand towel and
waste bin. Although the street food vendors are not quite aware of food safety
law and have not attended or experienced food safety training, it does not mean
that they are vending a risky and unsafe food. The study revealed that even if the
vendors have not enough knowledge on food safety, they still focus on practicing
a proper sanitation and food hygiene to meet the expectations of their customer.
It is also because they are putting a special attention on how will they boost the
confidence of their consumers and to maximize customer retention (Tonelada et.
al., 2018). Customer retention refers to the ability of a business to retain its
customers to come back and buy again because of the value it gives in exchange
to their money (Patel, 2018).
Another article is how small fishery and fish product businesses confined
with its limitations suffers from loss of income due to poor processing practices,
handling and preservation. Based on an article entitled improving the quality of
fishery products and market chains, fishers with small scale fishing community
living in coastal places have poor sanitation because of having limited access
from clean water. In addition, it affects the catching quality of fishes and restrains
the fishers from meeting the hygiene standards of their fishing site. Accordingly,
the risk comes when the fishers does not have enough money to improve
sanitation and provide clean portable water. Moreover, it is because of the
projects that only intend to harvest fishes without considering the problems.
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However, it was reported that fishers who are using ice boxes have significant
increased on their income and reduction of their losses (Regional Fisheries
Livelihoods Programme for South and Southeast Asia or RFLP, 2013).
In conclusion, sanitary Condition is the state of a business based either
good or poor depending to its safeness and cleanliness. Many businesses
become profitable and keeps attracting, keeping and growing their customers
once they maintain cleanliness on their workplaces. But due to lack of food safety
knowledge and sanitation practices, it may affect their business negatively (The
CEO Water Mandate, 2018). Some customers still buy foods from unclean
appearance of store. However, it may result into lost of customers if left unsolved
(Diulio, 2010). Compared to the other previous studies in sanitary condition of the
restaurants, fishing sites and street foods sold, the difference of this study is it is
narrowed down and will focus only on sanitary condition of the wet market and its
effects on the business of the vendors.
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Chapter III
Research Methodology
Research Approach
This study is designed with Triangular method or a mixture of Qualitative
and Quantitative Method. Qualitative method is a type of research commonly
used for social sciences that gathers information through non-numerical data. It
also seeks to interpret meaning from these data that helps to understand social
life through the inquisition of targeted populations or places, Crossman (2018).
Meanwhile, Quantitative research according to USC Libraries is a statistical,
numerical and mathematical analysis of data gathered through questionnaires. It
is also use to describe and test the relationship between dependent and
independent variable.
Research Design
This study is a descriptive survey type of research design. Descriptive
research is a study that depicts the participants in an accurate manner,
Kowalczyk (2018). It uses a technique of observation and documentation that
relies on the survey questionnaire for collecting data. This survey can happen
through disseminating questionnaires that will be filled out by the respondents, so
that valid and accurate conclusions can be drawn from them.
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Research Instrument
The instrument used for data collection was a checklist to assess the
sanitary condition of the wet market and qualitative-quantitative survey
questionnaire aimed to investigate the food safety knowledge and practices of
the vendors and ascertain the effects of the assessed sanitary condition of the
wet market on their business. The survey questionnaire was consisted of three
parts. In the first part are the demographic profile and the source of foods offered
by the vendors. In the second part includes their food safety knowledge and
practices while in the last part includes the effects of the assessed sanitary
condition of the wet market on their business.
Sampling Method
The convenience sampling method was adopted for the study. Siegle
(2018) defined it as a type of non-probability sampling method that relies on data
collection from population members who are conveniently available to participate
on the study. In this case, the subjects are selected because of accessibility as
they are the vendors who sell raw foods everyday and always present on the wet
market.
Respondents
The sample respondents of the study were comprised of 40 vendors from
the wet market of town proper of San Luis. These available samples will be the
respondents who will provide useful information for the succession of this study.
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Data Gathering Procedures
The checklist for the sanitary condition of the wet market was firstly
assessed through field observation. After that, the questionnaires made by the
researchers were disseminated to the vendors after validated by the experts and
gathered them after completing it on their own. The researchers also created a
letter of permission for the vendors before visiting them and conducting a survey.
Moreover, the induction of one on one interview takes place.
Data Analysis
The selection of statistical tools was based on the specific problems for
which the study was designed. Mean was used to determine the perception of
respondents in the study. In solving the percentage of the answers in part-1
questionnaire, this formula was used:
Percentage = Frequency / Total number of respondent X 100
Meanwhile, the rate of the scale of the respondents has been analyzed
using the weighted mean of the Likert 5-point Scale. Hence, in analyzing the
assessment of the respondents for the part-2 and part-3 questionnaire, this
formula was used:
Weighted Mean = Σwf
Σwf = summation of the weighted frequency
N = total number of respondents
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To interpret the mean for the perception, intervals and verbal
interpretation, this table was used:
Table 1: Interpretation Basis for the Likert Scale
Scale Mean Range Interpretations for Interpretations

the Food Safety for the Sanitary
Knowledge Practices
5 4.51-5.00 Very Strongly Agree Always
4 3.51-4.50 Strongly Agree Oftentimes
3 2.51-3.50 Agree Sometimes
2 1.51-2.50 Disagree Seldom
1 1.00-1.50 Strongly Disagree Never
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CHAPTER IV
Findings and Discussion
This chapter deals with the presentation, observation and explanation of
the data gathered by the researchers from the respondents. The data were
presented and discussed in accordance with the specific problems of this study.
Figure 2: Percentage Distribution of the Respondents by Age
Age
18% 21%
18-25 years old

26-35 years old
32% 29% 36-45 years old
46-55 years old
The figure above shows the percentage distribution of the respondents
based on their age. Wherein, the highest number of the vendors of the wet
market who answered the survey questionnaire had almost 36-45 years old with
a percentage of 32%.This was followed by the respondents who are in age
bracket of 26-35 years old with a percentage of 29%. While, ages from 18-25
years old are 21% of the respondents. And lastly, 18% of them were composed
of the vendors’ ages from 46-55 years old.
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The data above shows that most of the respondents are adept in the field
of vending as their muscles are more developed for physical activities and had a
more developed cognitive skill (Adulthood Age Group Growth & Development).
Figure 3: Percentage Distribution of the Respondents by Gender
Gender
27%
Male
73% Female
The data above shows the percentage distribution of the respondents
based on their gender. It shows that majority of the respondents are females with
a percentage of 73% as compared to males with only 27%.
This implies that females are more effective than males in selling as they
are better communicators, talkers and listeners and empathetic at the same time.
This was confirmed by researchers which determined that females possess
higher self-confidence at the field they are comfortable with (Kara, 2017).
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Figure 4: Percentage Distribution of the Respondents by Highest

Educational Attainment
Highest Educational Attainment
5% 7%
13% 7%
Elementary School
25% Elementary Graduate
43% High School

High School Graduate
College
College Graduate
The figure above shows that majority of the respondents with a
percentage of 43% are high school graduate followed by the 25% who did not
finished high school and successfully graduated. Similarly to the 13% of the
vendors who did not graduated from college as compared to the 5% who attained
a bachelor’s degree who can be described as professional on a certain field with
a diploma. In the same way, only 7% of them have reached and graduated from
elementary school but 7% of them did not get to graduate.
As being a vendor on the wet market only requires a basic knowledge for
managing and selling and do not demand a professional degree. The result
indicates that most of the respondents possess matured knowledge as they did
to reach and graduated from high school.
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Figure 5: Percentage Distribution of the Respondents by the

Number of Years Vending
Number of Years Vending
16%
42%
13% 1-5 years
6-10 years
11-15 years
29% 16 years and above
based on the number of years vending on the wet market. It shows that 42% of
the vendors vend raw foods for about 1-5 years, while 29% vends for almost 6-10
years. This was followed by 16% of the vendors that vends for more than 16
years, and 13% that vends for about 11-15 years.
This result explains that their skills in vending are more developed and
can still be honed though their experiences and as it was also corresponded to
their ages and educational attainment. In addition, as time goes by, they are
intending to possess confidence, interpersonal skills and product knowledge.
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Figure 6: Percentage Distribution of the Respondents by the

Estimated Monthly Income from Vending
Estimated Monthly Income from Vending
5% 3%
5%
10% 35% PHP10,000

PHP11,000-20,000
PHP21,000-30,000
PHP31,000-40,000
42%
PHP41,000-50,000
PHP51,000 and above
The figure above shows the estimated monthly income of the vendors
from vending raw foods on the wet market. It reveals that 42% of them earn an
income of PHP11,000-20,000 monthly. This was followed by 35% with a monthly
income of PHP10,000. However, 10% of the vendors gain PHP21,000-30,000 a
month, 5% earn PHP31,000-40,000 while 5% earn PHP41,000-50,000 and 3%
gain PHP51,000 and above.
The average estimated monthly income of the vendors are brackets from
PHP10,000-20,000 which implies that they are earning not too much but only
exact to sustain the needs of their families.
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Figure 7: Percentage Distribution of the Respondents who have

Health Certificate
Vendors who have Health Certificate
33%
With
67% Without
who have health certificate. It shows that 67% of the vendors have health
certificate but 33% does not have yet.
This indicates that there are vendors who still did not carried out a
laboratory test to get their medical certificate or doctor’s certificate that will attest
that they do not have any disease that might cause contamination of virus into
the food they sell.
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Figure 8: Percentage Distribution of the Respondents based on

the Source of Knowledge on Food Safety and Sanitary Practices
Source of Knowledge on Food Safety and

Sanitary Practices
13%
Through Observation
Formal Training
87%
based on the source of knowledge on food safety and sanitary practices. It
reveals that 87% which are almost all the vendors’ source of knowledge in food
safety that translate it into sanitary practices were through observation. In
contrast, only 13% of the vendors have received a formal training like seminars
which simply implies that they are more knowledgeable on food safety.
In overall, it is much better if the vendors who are the source of knowledge
on food safety and sanitary practices will also receive formal training or seminar
to ensure that all of them will be aware on the consequences of having poor
sanitary condition which in turn is to contaminate the food they sell.
29 | P a g e
Figure 9: Percentage Distribution based on the Source of Food

Supplies
Source of Food Supplies
15% 5%
Own Catch of Fish
13%
Food Supplier
Own Harvest of Fruits and

67% Vegetables
Ownership of Livestock as
Commodities
The figure above shows the percentage distribution of the response of the
respondents based on the source of their food supplies. It shows that 67% of
them have food supplier while 15% have ownership of livestock as their
commodities, 13% came from own harvest of fruits and vegetables and 5% came
from own catch of fish.
This indicates that most of the vendors order food from food service
distributors which represents that they are retailers or wholesalers. However,
some of them chose to plant fruits and vegetables, raise livestock and catch fish
from river or their fishponds.
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Figure 10: Percentage Distribution based on the most Important

Attribute for Choosing a Food Supplier
Most Important Attribute for Choosing a

Food Supplier
20% Price
39%
Overall Quality
13%
Cleanliness of the Vehicle for

Delivery
28% Proximity to the Point of Sale
respondents based on the most important attribute they consider when choosing
a food supplier. It reveals that 59% of the vendors chose price followed by the
28% who answered the overall quality of the foods. Meanwhile, 20% of them
chose the proximity to the point of sale while only 13% answered the cleanliness
of the vehicle for delivery.
The data above indicates that the topmost important attribute they
consider when choosing a food supplier is the price and the overall quality of the
foods they order. It is noticeable that the least priority is the cleanliness of the
vehicle for delivery.
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Figure 11: Percentage Distribution based on the Familiarity of

the Term Food-borne Illness
Familiarity with the Term Food-borne Illness
15%
Yes
No
85%
respondents based on the familiarity of the term food-borne illness. It shows that
15% of the vendors are not familiar with the term. However, 85% or majority of
them knew or have heard about it. This implies that most of the vendors know the
possible consequences of eating contaminated food.
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Table 2: Summary of the Responses of the Respondents on

Food Safety Knowledge with Frequency and Weighted Mean
Food Safety Knowledge WM

Food-borne Disease Awareness 5 4 3 2 1
I am aware that raw poultry, eggs, raw meat, milk, 14 12 9 3 2 4.01
animals (including pets), insects are the main
source of Salmonella that may cause abdominal
pain, diarrhea, vomiting and fever.
I am aware that human and animal gut, water and 15 10 8 2 5 3.70
raw meat are the main source of Escherichia coli
(E. coli 0157) and Colistridium perfringens that may
cause abdominal pain, diarrhea, vomiting, kidney
damage or failure.
I am aware that gut and sewage or drainage from 17 8 5 4 6 3.65
contaminated water is also the main source of
norovirus that may cause infectious gastroenteritis,
vomiting, diarrhea, abdominal pain and headaches.
Knowledge on Structural Requirements
I know that I should not keep any room or place or 18 12 7 2 1 4.1
in connection with the preparation, storage or
handling in which animal is kept.
I know that the food-selling spaces shall not be 27 10 2 0 1 4.55
used as living or sleeping quarters.
I know that clothing or personal effects shall be 18 10 5 5 2 3.93
kept in designated places away from food-selling
spaces.
I know that I shall have an adequate supply of soap 19 15 3 2 1 4.23
and clean towels and all the hand wash facilities
shall be maintained in good repair and in a clean
condition.
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Table 3: Assessment on the Level of Awareness of the Vendors

in Food Safety when it comes to Food-borne Disease
Food-borne Disease Awareness WM Verbal Rank

Interpretation
I am aware that raw poultry, eggs, raw meat, 4.01 Strongly Agree 1st
milk, animals (including pets), insects are the
main source of Salmonella that may cause
abdominal pain, diarrhea, vomiting and fever.
I am aware that human and animal gut, water 3.70 Strongly Agree 2nd
and raw meat are the main source of
Escherichia coli (E. coli 0157) and Colistridium
perfringens that may cause abdominal pain,
diarrhea, vomiting, kidney damage or failure.
I am aware that gut and sewage or drainage 3.65 Strongly Agree 3rd
from contaminated water is also the main
source of Norovirus that may cause infectious
gastroenteritis, vomiting, diarrhea, abdominal
pain and headaches.
Composite Mean 3.79 Strongly Agree
The table above shows the assessment on the level of awareness of the
vendors in food safety when it comes to food-borne disease. It shows that the
first statement gained a weighted mean of 4.01 which means that the
respondents strongly agreed on being aware on the main source of Salmonella
such as raw poultry, eggs, raw meat, milk, animals (including pets) and insects
that may cause abdominal pain, diarrhea, vomiting and fever. The second
statement bagged a weighted mean of 3.70 which also means that the
respondents strongly agreed on being aware on the main source of Escherichia
coli (E. coli 0157) and Colistridium perfringens such as the human and animal
gut, water and raw meat that may cause abdominal pain, diarrhea, vomiting,
kidney damage or failure. Lastly, the last statement bagged a weighted mean of
3.65 that is also the least mean which explains that the respondents strongly
34 | P a g e
agreed on the main source of Norovirus that may cause infectious gastroenteritis,
vomiting, diarrhea, abdominal pain and headaches. In overall, the composite
mean is 3.79 which simply explain that the respondents strongly agreed on the
awareness on food-borne disease.
Table 4: Assessment on the Level of Awareness of the Vendors

on Food Safety when it comes to Structural Requirements
Knowledge on Structural WM Verbal Rank

Requirements Interpretation
I know that I should not keep any room or 4.1 Strongly Agree 3rd
place or in connection with the preparation,
storage or handling in which animal is kept.
I know that the food-selling spaces shall not be 4.55 Very Strongly 1st
used as living or sleeping quarters. Agree
I know that clothing or personal effects shall be 3.93 Strongly Agree 4th
kept in designated places away from food-
selling spaces.
I know that I shall have an adequate supply of 4.23 Strongly Agree 2nd
soap and clean towels and all the hand wash
facilities shall be maintained in good repair and
in a clean condition.
The table above shows the assessment on the level of awareness of the
vendors on food safety when it comes to structural requirements. The first
statement gained a weighted mean of 4.1 which means that the respondents
strongly agreed that they should not keep any room or place or in connection
with the preparation, storage or handling in which animal is kept. Meanwhile, the
second statement bagged a weighted mean of 4.55 which explains that the
respondents strongly agreed that the food-selling spaces shall not be used as
living or sleeping quarters. On the other hand, the third statement got a weighted
35 | P a g e
mean of 3.93 that is also the least mean which explains that the respondents
strongly agreed that clothing or personal effects shall be kept in designated
places away from food-selling spaces. Lastly, the last statement bagged a
weighted mean of 4.23 which means that the respondents also strongly agreed
on knowing that know that they shall have an adequate supply of soap and clean
towels and all the hand wash facilities shall be maintained in good repair and in a
clean condition.
Table 5: Summary Table on the Assessment of the Respondents

based on Food Safety Knowledge
Food Safety Knowledge WM Verbal Rank

Interpretation
Food-borne Disease Awareness 3.79 Strongly Agree 2nd
Knowledge on Structural Requirements 4.21 Strongly Agree 1st
Composite Mean 4 Strongly Agree
The table shows the combined mean of the factors under the food safety
knowledge after the further analysis and computation. It shows that the result has
reached a composite weighted mean of 4 from the weighted mean of 3.79 in
food-borne awareness as the least mean and 4.21 in knowledge on structural
requirements with both verbal interpretation of strongly agree which simply
explains that the respondents strongly agreed as they possess enough
knowledge on food safety.
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Table 6: Summary of the Responses of the Respondents on

Food Safety Knowledge with Frequency and Weighted Mean
Sanitary Practices WM
Food Handling Practices 5 4 3 2 1
I always wash my hands thoroughly with soap and 13 14 6 4 3 3.75
water and dry them with a clean towel immediately
before handling food.
I ensure to wash my hands after handling money 0 1 4 4 31 1.4
as an exchange of payments.
I always wear clean working garments like apron, 14 5 11 6 4 3.48
prescribed caps or hairnets, facemask and gloves
(if needed) to avoid contaminating the food from
the body.
Equipment to Food Contamination Practices
I ensure that the equipments used for processing 3 5 3 7 22 2
and cutting of meat were properly washed and
sterilized after each usage.
I use separate cutting boards for different foods 3 2 0 8 27 1.5
(meat-vegetables).
I use specific containers to various food products 12 11 7 1 9 3.4
while raw foods are separated from fresh and ready
to eat foods.
The washed equipment and utensils were always 7 6 6 10 11 2.7
stored in a clean and dry place adequately
protected against vermin and other sources of food
contamination.
Vermin Contamination Practices
I ensure that the spaces or containers where foods 7 3 2 8 20 2.23
are stored and prepared are well constructed and
maintained to exclude vermin.
I ensure to cover foodstuffs, utensils, food 2 3 5 9 21 1.9
preparation and cleaning equipment during
disinfecting operations to protect them from toxic
chemical substances.
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Table 7: Assessment on the Sanitary Practices of the Vendors

based on Food Handling
Food Handling Practices WM Verbal Rank

Interpretation
I wash my hands thoroughly with soap and 3.75 Oftentimes 1st
water and dry them with a clean towel
immediately before handling food.
I wash my hands after handling money as an 1.4 Never 3rd
exchange of payments.
I wear clean working garments like apron, 3.48 Sometimes 2nd
prescribed caps or hairnets, facemask and
gloves (if needed) to avoid contaminating the
food from the body.
Composite Mean 2.87 Seldom
The table above shows the assessment on the sanitary practices of the
vendors based on their food handling. The first statement bagged a weighted
mean of 3.75 which explains that the respondents often wash their hands
thoroughly with soap and water and dry them with a clean towel immediately
before handling food. The next statement gained a weighted mean of 1.4 as also
the least mean which shows that the respondents never wash their hands after
handling money as an exchange of payments. However, with a weighted mean of
3.48, the respondents sometimes wear clean working garments like apron,
prescribed caps or hairnets, facemask and gloves (if needed) to avoid
contaminating the food from the body. In overall, the composite weighted mean is
2.87 which simply explain that the respondents rarely practice a proper food
handling.
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based on the Equipment to Food Contamination
Equipment to Food Contamination WM Verbal Rank

Practices Interpretation
I ensure that the equipments used for 2 Seldom 3rd
processing and cutting of meat were properly
washed and sterilized after each usage.
I use separate cutting boards for different 1.5 Seldom 4th
foods (meat-vegetables).
I use specific containers to various food 3.4 Sometimes 1st
products while raw foods are separated from
fresh and ready to eat foods.
The washed equipment and utensils were 2.7 Sometimes 2nd
always stored in a clean and dry place
adequately protected against vermin and other
sources of food contamination.
vendors based on the equipment to food contamination. The first statement
bagged a weighted mean of 2 which means that the respondents rarely ensure to
properly wash and sterilize the equipments used for processing or cutting of meat
after each usage. The second statement gained a weighted mean of 1.5 which
explains that the respondents infrequently use separate cutting boards for
different foods like meat and vegetables as also the least mean on the equipment
to food contamination practices. However, the third statement gained a weighted
mean of 3.4 which means that the respondents sometimes use specific
containers to various food products while raw foods are separated from fresh and
ready to eat foods. Lastly, the fourth statement got a weighted mean of 2.7 which
also explains that the respondents sometimes stored the washed equipment and
39 | P a g e
utensils in a clean and dry place adequately protected against vermin and other
sources of food contamination. In overall, the composite weighted mean is 2.4
which simply explain that the respondents rarely practice equipment to food
contamination.

based on Vermin Contamination
Vermin Contamination Practices WM Verbal Rank

Interpretation
I ensure that the spaces or containers where 2.23 Seldom 1st
foods are stored and prepared are well
constructed and maintained to exclude vermin.
I ensure to cover foodstuffs, utensils, food 1.9 Seldom 2nd
preparation and cleaning equipment during
disinfecting operations to protect them from
toxic chemical substances.
vendors based on vermin contamination. The first statement bagged a weighted
mean of 2.23 which means that the respondents infrequently ensure that the
spaces or containers where foods are stored and prepared are well constructed
and maintained to exclude vermin. Meanwhile, the last statement gained a
weighted mean of 1.9 which also means that the respondents rarely ensure to
cover foodstuffs, utensils, food preparation and cleaning equipment during
disinfecting operations to protect them from toxic chemical substances. In overall,
the composite weighted mean is 2.01 which explain that the respondents rarely
practice vermin contamination.
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Table 10: Summary Table on the Assessment of the

Respondents based on Sanitary Practices
Sanitary Practices WM Verbal Rank

Interpretation
Food Handling Practices 2.87 Seldom 1st
Equipment to Food Contamination 2.4 Seldom 2nd

Practices
Vermin Contamination Practices 2.01 Seldom 3rd
The table above shows the combined mean of the factors under the
sanitary practices. It shows that the food handling practices of the vendors
bagged a weighted mean of 2.87 with an interpretation of seldom. The next factor
which is the practices on equipment to food contamination has gained a weighted
mean of 2.87 that also gives a verbal interpretation of seldom. Lastly, the vermin
contamination practices have got a weighted mean of 2.01 that is also the least
mean which gives a verbal interpretation of seldom. In overall, the composite
weighted mean of the sanitary practices of the vendors is 2.43 with a verbal
interpretation of seldom which explains that the vendors have poor sanitary
practices.
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Table 11: Checklist for the Assessment on the Sanitary

Condition of the Wet Market
Factors Affecting the Sanitary Condition of Wet F %
Market
Any room or place which animal is kept. 9 23%
Food-selling spaces used as living or sleeping quarters. 2 5%
Clothing or personal effects that are not kept away from food- 12 30%
selling spaces.
Unsterilized equipment used for processing or cutting of meat after 29 73%
each usage.
Uncovered foodstuffs, utensils and equipment during disinfecting 28 70%
operations.
Vendors who do not wash their hands after handling money. 40 100%
Vendors who do not wear clean working garments (apron, 17 43%
prescribed caps or hairnets, facemask and gloves.
Vendors who wear jewelry during the activity. 24 60%
Vendors with fingernails that is not clean, long and with varnish. 13 33%
Presence of flies and cockroaches infesting on the vending site for 40 100%
the protection of food.
Presence of indisposed solid and liquid waste. 17 43%
Vendors who do not have adequate supply of soap and clean 14 35%
towels.
Vendors who do not have adequate supply of water. 31 78%
Vendors who do not have garbage bin. 29 73%
Vendors who do not have storage of equipment and utensils in a 26 65%
clean and dry place.
Vendors who do not use separate cutting boards for different 34 85%
foods.
Vendors who do not use specific containers to various food 8 20%
products and raw foods.
Vendors without well constructed and maintained spaces and 23 58%
containers.
The table above shows the result from the field observation conducted on
the wet market to assess the sanitary condition. It shows that 23% of the vendors
have room or place which animal is kept. As observed, there are 7 cats and 2
dogs wandering around the vending site. On the other hand, there are 5% of the
vendors who are using the food-selling spaces as living and sleeping. This is
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because they are with their children at the point of sale. Meanwhile, 30% of them
do not keep their clothes or personal effects from food selling spaces.
The observation also revealed that 73% of the vendors who used
equipment for processing or cutting of meat are also unsterilized after each
usage. Moreover, 70% of them do not cover their foodstuffs, utensils and
equipment during disinfecting operation. But the most worrisome is that 100% of
them do not wash their hands after handling money.
The next one shows that 43% of the vendors do not wear clean working
garments such as apron, hairnets, facemask, gloves and prescribed caps. The
following statement also shows that 60% of the vendors wear jewelry during the
activity. At the same time, 33% of the fingernails of the vendors are not clean,
long and with varnish.
The presence of flies and cockroaches were also observed flying and
infesting around from all over the vending site. Moreover, 43% of the vendors
have presence of indisposed solid and liquid waste left on their spaces even after
selling. The next statement shows that 35% of the vendors who do not have
adequate supply of water. There are also 73% of the vendors who do not have
garbage bin. Furthermore, 65% of them do not have storage of equipment and
utensils in a clean and dry place.
Moreover, 85% of the vendors do not use separate cutting boards for
different foods. Meanwhile, 20% of them do not use specific containers to various
food products and raw foods. In addition, 58% of them do not have well
constructed and maintained spaces and containers.
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In overall, based on the data gathered from the field observation with the
help of the Municipal’s sanitary inspector, the result revealed that the sanitary
condition of the wet market is poor as almost all the vendors do not strictly
adhere to basic food hygiene practices.
Table 12: The Effects of Having Poor Sanitary Condition on the

Wet Market to the Business of the Vendors
Effects of Poor Frequency Weighted Verbal
Sanitary Condition Mean Interpretation
of the Wet Market 5 4 3 2 1
It keeps customers away 12 4 3 5 16 2.78 Agree
from buying foods to me.
It worsens my business 18 12 2 3 5 3.88 Strongly Agree
and sale.
It causes my profit to 17 11 3 4 5 3.78 Strongly Agree
drop-off.
My customers always 19 9 3 1 8 3.75 Strongly Agree
give bad comments and
feedbacks.
It destroys relations with 14 3 4 6 13 2.98 Agree
contractors, co-vendors
and customers.
It affects the quality of 33 2 2 0 3 4.55 Very Strongly
my products negatively Agree
from any possible
contamination.
It increases cost due to 7 9 10 4 10 2.98 Agree
recall or wastage of food.
It does not promote safer 23 9 1 1 6 4.05 Strongly Agree
working environment.
It decreases job 10 7 8 3 12 3 Agree
satisfaction.
The table above shows the effects of having poor sanitary condition on the
wet market to the business of the vendors. The first statement bagged a
weighted mean of 2.78 which means that the vendors agreed on how poor
44 | P a g e
sanitary condition keeps their customer from buying raw foods to them.
Meanwhile, the second statement gained a weighted mean of 3.88 which means
that the vendors strongly agreed on how it worsens their business and sale.
On the other hand, the third statement bagged a weighted mean of 3.78
which explains that the vendors also strongly agreed on how it causes their profit
to drop-off. The next statement gained a weighted mean of 3.75 which also
means that the vendors strongly agreed on how their customers always give bad
comments and feedbacks.
However, the fifth statement got a weighted mean of 2.98 which means
that the vendors just agreed on how it destroys relations with contractors, co-
vendors and customers.
On the other hand, the following statement bagged a weighted mean of
4.55 which means that the vendors very strongly agreed on how it affects the
quality of their products negatively from any possible contamination. Meanwhile,
the seventh statement gained a weighted mean of 2.98 which means that the
vendors agreed on how it increases cost due to recall or wastage of food.
On the other way around, the next statement got a weighted mean of 4.05
which explains that the respondents strongly agreed as it does not promote safer
working environment. Lastly, the last statement bagged a weighted mean of 3
which means that the respondents agreed on how it decreases job satisfaction.
In overall, the composite weighted mean is 3.53 which simply explain that
the vendors strongly agreed on how having poor sanitary condition affects their
business negatively.
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Discussion:
The level of knowledge and awareness of vendors in food safety is good;
majority of the respondents have heard the term food-borne illness before.
The vendors had some knowledge about food safety, but the
observational checklist and the survey-questionnaire revealed that vendors have
poor sanitary practices. This result is mainly because of the unavailability of hand
washing facilities like faucet for every vendor that also leads them not to wash
their hands after handling money. They also handle raw foods while wearing
hand jewelries and touch other parts of their body while vending food. It was also
observed that most of them intended to leave their unclean tables, indisposed
wastes and chopping boards which are being infested by flies, cockroaches and
animals such as cats and dogs even after the sale.
According to the interview gathered on the vendors, they are receiving bad
comments and feedbacks from their customers once they saw the vending site
unclean. However, they turn those bad comments and feedbacks as their
motivation to improve their business and to ensure that the foods they offer is
clean, safe and free from any contamination.
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Chapter V
Summary, Conclusion and Recommendation
This chapter presents the summary, conclusion and recommendation
obtained from the results of this study.
The paramount intention of this study is to assess the sanitary condition of
the wet market and ascertain its effects on business of the vendors. Also, to let
the readers increase their awareness about food-borne disease that may be
brought about by having poor sanitary knowledge and practices.
This study was conducted in the second semester of the S.Y. 2018-2019.
The respondents of this study were comprised of 40 vendors who sell raw foods
at the wet market in the town proper of San Luis, Pampanga. To determine these
respondents, the convenience sampling was selected.
The triangular method approach or a combination of qualitative and
quantitative research was utilized on this study. Under the qualitative method, the
researchers used descriptive research design to describe the current sanitary
condition of the wet market and its effect on the business of the vendors, and to
reveal the relationship that exists between the variables.
A checklist for field observation to assess the sanitary condition of the wet
market and a survey questionnaire was used to investigate the food safety
knowledge and practices of the vendors and ascertain the effects of the
assessed sanitary condition of the wet market on their business. The survey
questionnaire was consisted of three parts. In the first part are the demographic
profile and the source of foods offered by the vendors. In the second part
47 | P a g e
includes their food safety knowledge and practices while in the last part includes
the effects of the assessed sanitary condition of the wet market on their
business.
To assure the precision when it comes to the presentation of the data
results, the researchers used statistical treatment such as the percentage value
and weighted mean.
Summary of Findings
1. Demographic Profile of the Respondents
1.1 Age: Most of the ages of the respondents are in the bracket of 18-45
years old which are adept in the field of vending as their muscles are
more developed to physical activities and had a more developed
cognitive skills.
1.2 Gender: Majority of the respondents are females simply because
females are more effective than males when it comes on selling as
they are better communicators, listeners and talkers and empathetic at
the same time.
1.3 Highest Educational Attainment: Majority of the respondents are
high school graduate. However, being a vendor on a wet market only
needs a basic knowledge on managing and selling and do not demand
a professional degree.
1.4 Number of years vending: Majority of the vendors vend for almost 1-
5 years but majority of them vend for about 6 years and above. It
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implies that there is a high tendency that they already honed their skills
through time and experience.
2. The vendors strongly agreed when it comes to the awareness on food-
borne disease as well as to their knowledge on the structural
requirements. They are quite aware about the main source and cause of
Salmonella, E. coli and Norovirus. Additionally, they are well-informed that
they should not use the food-selling spaces as living or sleeping quarters,
they should not keep any room or place for animals and they should also
have an adequate supply of soap and clean towel.
3. The vendors apply sanitary practices by washing their hands thoroughly
with soap and water, and dry them with a clean towel immediately before
handling food. They use specific containers to various food products while
raw foods are separated from fresh and ready to eat foods. Most of them
also wear clean working garments like apron but all of them do not use
prescribed caps or hairnets, facemask and gloves. In overall, they are
partially good in food handling practices but poor in practicing equipment
to food contamination and vermin contamination.
4. Based on the assessed checklist obtained from the field observation with
the help of the municipal's sanitary inspector, the result revealed a poor
sanitary condition of the wet market as almost all the vendors do not
strictly adhere to basic food hygiene practices. The factors with the
highest frequency observed is the presence of flies and cockroaches
49 | P a g e
infested all over the vending site and the number of vendors who do not
wash their hands after handling money and other parts of their body.
5. The sanitary condition of the wet market is assessed to be poor and it
affects their business negatively. The vendors very strongly agreed that it
affects the quality of their products from any possible contamination. They
strongly agreed that having poor sanitary condition worsens their business
and sale; it causes their profit to drop-off; it does not promote a safety
working environment and their customers always give bad comments and
feedbacks. Furthermore, it keeps their customers away from buying to
them; it destroys their relations with contractors and co-vendors; it
increases cost due to recall or wastage of food and it decreases job
satisfaction.
Conclusion
Many of the vendors underrate the customers and therefore do not strictly
apply food safety to ensure that the food they offer is safe. But the ability of the
vendors not to practice proper sanitation could affect their business negatively.
The checklist from the field observation revealed that the sanitary
condition of the wet market is poor as almost all the vendors do not strictly
adhere to basic food hygiene practices, although they already knew that it can
lead to food contamination. It may also be concluded that the municipal
government lacks supervision to ensure that the food offered by the vendors is
wholesome.
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Meanwhile, using the data collected by the researchers, there were lots of
effects that has been ascertained from having poor sanitary condition into their
business. Therefore, the null hypothesis which states that the sanitary condition
of the wet market has no significant effect on the business of the vendors is
rejected. This paves the way to accept the alternative hypothesis which states
that the sanitary condition of the wet market has significant effect on the business
of the vendors.
Recommendations
1. Re-trainings and seminars for the vendors that will educate them about food
safety and sanitary practices.
2. Strict enforcement that pertains vending without a health certificate.
3. Provision of adequate, well-constructed and maintained facilities that will
provide access to water for all the vendors.
4. Ensure regular monitoring and supervision for the authorities; and
5. Orientation for the vendors about the rules and regulation on the structural
requirements implemented by the municipal assembly.
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https://medlineplus.gov/salmonellainfections.html
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foodpoisoning/what-is-e-coli
53 | P a g e
February 5, 2019
Mr./Mrs.
Warmest Greetings!
We, the students of San Carlos San Luis National High School who are
currently taking up Accountancy, Business and Management Strand (ABM), are
conducting a research about “The Sanitary Condition of the Wet Market and
its Effects on the Business of the Vendors in the Market Town Proper of
San Luis”.
In this regard, we would like to ask permission to borrow some of your

time for us to conduct a survey, field observation and an interview to the vendors
of the wet market.
We will be disseminating questionnaire to be answered by the vendors.

Rest assured that all the results and information emanated herein will be treated
with uttermost confidentiality.
We are hoping for your approval and kind consideration regarding this
matter.
Thank you and God bless.
Respectfully yours.
Bunag, Mary Myra
Manliclic, Jubilee
Palma, Clarence L.
Yonzon, Daniel Mrs. Ivy M. Dizon

III Teacher
54 | P a g e

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SAN CARLOS SAN LUIS NATIONAL HIGH SCHOOL

of people around the world consume food in large quantities without

gained superiority globally. The World Health Organization (WHO) estimated an

waterborne diarrheal diseases including the death of 1.9 million children

Food-borne is caused of many different types of viruses, bacteria and

bacteria, it includes Brucella, Norovirus, Listeria and Salmonella that can be

transferred to other people through cross-contamination. A microbiologist named

Maria De Leon defined cross-contamination as a process of transferring the

According to the US Center for Disease Control and Prevention or CDC,

Because these type of foods need to be refrigerated or to control its temperature

contaminated utensils may also contribute to food-borne illness as pathogens

from harvesting and farming to slaughtering and delivering (CDC, 2016).

and bacteria to decrease the risks of food-borne illness, but consumers

comes at a cost. In addition, identifying the possible source of contamination

requires a lot of time and effort.

the vendors as well. Hence, having sanitation knowledge and practices

whether temporarily or permanently, at any time. Therefore, this study will be

Figure 1: Conceptual Framework

Assessment on the Business of the

Statement of the problem

1.3 Highest Educational Attainment

1.4 Number of years vending

2. How knowledgeable are the vendors based on food safety?

3. How vendors apply sanitary practices when vending?

4. What is the sanitary condition of the wet market based on the

business of the vendors.

business of the vendors.

Scope and Delimitation

The participants of this study were comprised of 40 wet market vendors

crops and livestock.

Significance of the Study

workplace at all times to acquire, keep and grow their customer.

choices of food they buy to avoid health risks.

the cause of food-borne diseases that may be brought about by contaminated

Municipal Administrators of San Luis- For being known as the legislature

people may visit it to buy foods from its vendors.

gaining further understanding and knowledge to this subject matter.

known as durable goods.

Food-borne disease - An illness or disease that can be transmitted by eating

Food Safety Knowledge - It refers to the knowledge of the vendors regarding

Sanitation Practices - The effectiveness of the actions taken by the vendors to

tools and equipment used.

food from slaughtering, harvesting, storage, preparation, distribution to

different types of pests like flies, rodents and cockroaches.

Review of Related Literature

The absence of proper and adequate sanitation is a major factor that

causes contamination and leads to other major diseases such as cholera,

Based on the survey conducted by M/A/R/C Research and National In-

capture the interest of consumers by providing an experience from a clean store.

In addition, a principal with food-service cleaning and Sanitation Company

they want, it will result into lost of customers (Diulio, 2010).

practices of vendors during the street food production chain in Florianopolis,

exchanging moneys from their suppliers and customers. Moreover, majority of

health. A study was conducted on the water management and hygienic

measures practiced by the food establishment in Kozhikode District, Kerala,

surroundings like the pollution on water bodies, industries, presence of

unhygienic practices etc. The study concluded a high contamination on water

In Europe, three countries were studied such as Serbia, Portugal and

temperature control and source of contamination (Smigic, 2016).

Unsanitary environment, poor knowledge in food safety, improper handling

2018). In developing countries including Ethiopia, food borne diseases are

common because of the prevailing sanitation practices and food handling

(Legese, Tilahun et al, 2017).