Article section

Article title
Contributor
Abstract
About article
DOI
Citation style
Copyright
Open access
References
Research Article

Assessing Food Handling Practices in Catering Services Across Isabela and Ifugao

Authors

  • Alpha Mae P. Lucas College of Business and Management, Ifugao State University, Alfonso Lista - 3608, Ifugao, Philippines
  • Apple Jane L. Antalan College of Business and Management, Ifugao State University, Alfonso Lista - 3608, Ifugao, Philippines
  • Katrina Mae C. Ringor College of Business and Management, Ifugao State University, Alfonso Lista - 3608, Ifugao, Philippines
  • Jessica P. De Guzman College of Business and Management, Ifugao State University, Alfonso Lista - 3608, Ifugao, Philippines
  • Roger T. Bautista College of Business and Management, Ifugao State University, Alfonso Lista - 3608, Ifugao, Philippines
  • Client William M. Malinao College of Business and Management, Ifugao State University, Alfonso Lista - 3608, Ifugao, Philippines

    clientwilliammalinao@gmail.com

Abstract

Proper food handling methods are essential for guaranteeing food safety, especially in settings encountering logistical and infrastructural difficulties. This study aimed to assess the compliance of catering services with food safety requirements by investigating the knowledge, attitudes, and practices of food handlers. A survey questionnaire was used to gather descriptive data from 60 catering personnel in Ifugao and Isabela provinces, focusing on personal hygiene, food handling, culinary techniques, and equipment management. Data were examined utilizing the mean and standard deviation. Results indicated that participants demonstrated substantial knowledge and favorable attitudes towards essential elements of food safety, including proper handwashing, safe food handling, accurate cooking methods, and the proper use of equipment. The average scores for personal hygiene (3.77), cooking (3.49), food handling (3.57), and equipment use (3.30) indicate a robust commitment to maintaining safety and cleanliness. Nevertheless, areas necessitating enhancement were identified, including the comprehension of food danger zone temperatures, the management of equipment malfunctions, and the minimization of bare-hand contact with ready-to-eat items. The report emphasizes the need for ongoing training and education to bridge these gaps and enhance food safety standards. This research offers valuable insights into promoting safer food environments in the catering industry, highlighting both strengths and areas for improvement. Enhancing the competencies of food handlers through targeted interventions is crucial for protecting public health and ensuring the delivery of high-quality food service.

Keywords:

Attitude Catering Services Food Handling Knowledge Practices (K-A-P)

Article information

Journal

Journal of Management, and Development Research

Volume (Issue)

2(1), (2025)

Pages

73-82

Published

28-06-2025

How to Cite

Lucas, A. M. P., Antalan, A. J. L., Ringor, K. M. C., De Guzman, J. P., Bautista, R. T., & Malinao, C. W. M. (2025). Assessing Food Handling Practices in Catering Services Across Isabela and Ifugao. Journal of Management, and Development Research, 2(1), 73-82. https://doi.org/10.69739/jmdr.v2i1.574

References

Admin, S. (2024, December 1). Maintaining clean nails for optimal food safety. Skillmaker. https://www.skillmaker.education/maintaining-clean-nails-for-optimal-food-safety ‎

Agustiady, T., & Cudney, E. A. (2023). Total productive maintenance: Strategies and implementation guide (2nd ed.). CRC Press. https://doi.org/10.1201/9781003272168

Akabanda, F., Hlortsi, E. H., & Owusu-Kwarteng, J. (2017). Food Safety Knowledge, Attitudes, and Practices of Institutional Food Handlers in Ghana. BMC Public Health, 17(1). https://doi.org/10.1186/s12889-016-3986-9

Ateye, M. D., Ali, A. M., Hassan, S. M., & Hassan, A. A. (2024). Food safety handling knowledge, attitude, practice and associated factors among the food handlers in restaurants: the case of Gode town, Somali Region, Ethiopia. Journal of Food Chemistry & Nanotechnology, 10(4), 182-191. https://doi.org/10.17756/jfcn.2024-191

Aulia, N., Budiningsari, D., & Lestari, L. A. (2024). Food handlers’ knowledge and practices and the relationship with appropriate sanitation hygiene scores in Malang City. Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition), 13(1), 52–62. https://doi.org/10.14710/jgi.13.1.52-62

Azanaw, J., Gebrehiwot, M., & Dagne, H. (2019). Factors associated with food safety practices among food handlers: Facility-based cross-sectional study. BMC Research Notes, 12(1). https://doi.org/10.1186/s13104-019-4702-5

Borbon, N. M. D., & Tolentino, M. (2020). Food Safety Practices of Food Establishments: A Basis for Policy Enhancement. Asia Pacific Journal of Education, Arts and Sciences, 7(1), 47–53. https://research.lpubatangas.edu.ph/wp-content/uploads/2020/06/APJEAS-2020.7.1.06.pdf

Candido, M. B. O., Caronan, H. P. A., Alinas, F. B., & University of Makati – College of Science. (2020). Food Safety Practices of Food Handlers in the University of Makati Canteen Concessionaires. University of Makati Canteen, (p. 1). https://www.journals.umak.edu.ph

Christ, S. (n.d.). Total enumeration sampling: A type of purposive sampling technique. Scribd. https://www.scribd.com/document/725742891/Total-Enumeration-Sampling

Desai, A. N., & Mehrotra, P. (2020). Medical masks. JAMA, 323(15), 1517–1518.

Diaz, J. (2023). Factors affecting customer satisfaction with catering services in General Santos City, Philippines. SSRN Electronic Journal. https://doi.org/10.2139/ssrn.4609881

Disanto, C., Celano, G., Dambrosio, A., Quaglia, N. C., Bozzo, G., Tritto, A., & Celano, G. V. (2021). Food safety in collective catering: Knowledge, attitudes, and correct application of GHP/GMP knowledge among foodservice workers. Italian Journal of Food Safety, 9(4), 8453. https://doi.org/10.4081/ijfs.2020.8453

Food Hygiene Code. (2017, September 26). https://www.fehd.gov.hk/english/publications/code/allc_ap2.html

Food Safety and Inspection Service. (n.d.). Danger zone (40°F - 140°F). U.S. Department of Agriculture. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f

Hassan, M. (2024, November 12). Sampling methods—Types, techniques, and examples. Research Method. https://researchmethod.net/sampling-methods

Hurley, M., & Tenny, S. (2023, July 17). Mean. StatPearls - NCBI Bookshelf. https://www.ncbi.nlm.nih.gov/books/NBK546702

Kamboj, S., Gupta, N., Bandral, J., Gandotra, G., & Anjum, N. (2020). Food safety and hygiene: A review. International Journal of Chemical Studies, 8, 358–368. https://doi.org/10.22271/chemi.2020.v8.i2f.8794

Kavanaugh, M., & Quinlan, J. J. (2020). Consumer knowledge and behaviors regarding food date labels and food waste. Food Control, 115, 107285. https://doi.org/10.1016/j.foodcont.2020.107285

Lee, H. K., Abdul Halim, H., Thong, K. L., & Chai, L. C. (2017). Assessment of food safety knowledge, attitude, self-reported practices, and microbiological hand hygiene of food handlers. International Journal of Environmental Research and Public Health, 14(1), 55. https://doi.org/10.3390/ijerph14010055

Levy, N., Hashiguchi, T. C. O., & Cecchini, M. (2022). Food safety policies and their effectiveness to prevent foodborne diseases in catering establishments: A systematic review and meta-analysis. Food Research International, 156, 111076. https://doi.org/10.1016/j.foodres.2022.111076

Lumoa. (2024, February 12). Rating scale: Survey questions and examples. Lumoa. https://www.lumoa.me/blog/rating-scale

McCombes, S. (2023, June 22). Descriptive research: Definition, types, methods & examples. Scribbr. Retrieved from https://www.scribbr.com/methodology/descriptive-research

Miri, S. M., & Dehdashti Shahrokh, Z. (2019). A short introduction to comparative research. ResearchGate. https://www.researchgate.net/publication/336278925_A_Short_Introduction_to_Comparative_Research/citation/download

Nationwide. (n.d.). Personal hygiene practices for restaurant employees. https://eprma.org/wp-content/uploads/2017/09/Personal-Hygiene-Practices-for-Restaurant-Employees.pdf

NHS Inform. (2025, February 21). Preparing and cooking food safely. NHS Inform. https://www.nhsinform.scot/healthy-living/food-and-nutrition/food-safety-and-hygiene/preparing-and-cooking-food-safely#avoiding-cross-contamination

Ovca, A., Jevšnik, M., Kavčič, M., & Raspor, P. (2017). Food safety knowledge and attitudes among future professional food handlers. Food Control, 84, 345–353. https://doi.org/10.1016/j.foodcont.2017.08.011

PEJ Reader. (n.d.).

Plana, M. D. (n.d.). Chapter 2 sample. Scribd. https://www.scribd.com/document/357023847/Chapter-2-Sample

Putri, M. S., & Susanna, D. (2021). Food safety knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’ area, North Jakarta, Indonesia, 2018. Italian Journal of Food Safety, 10(4). https://doi.org/10.4081/ijfs.2021.9215

Rasa, L. C., & Lyceum of the Philippines University. (2018). Banquet and catering business operations: Drawing lessons from experience. Asia Pacific Journal of Education, Arts and Sciences, 5(2), 68–78. https://www.apjeas.apjmr.com

Rustia, A. S., Azanza, M. P. V., & Gascon, F. S. (2017). Food safety knowledge assessment model for pre-trained food handlers. Philippine Journal of Science, 146(4), 371–385.

Smječanin, E., Obradović, Z., Žilić, A., & Pindžo, E. (2024). Barriers to the implementation and maintenance of the HACCP system in the catering sector. Journal of Hygienic Engineering and Design, 75.

Vidani, J., & Singh, P. K. (2024). Study on awareness regarding health and safety in the catering industry in Ahmedabad City. SSRN Electronic Journal. https://doi.org/10.2139/ssrn.4848130

Yoo, H. J., & Song, E. (2021). Effects of personal hygiene habits on self-efficacy for preventing infection, infection-preventing hygiene behaviors, and product-purchasing behaviors. Sustainability, 13(17), 9483. https://doi.org/10.3390/su13179483

Young, I., Waddell, L. A., Wilhelm, B. J., & Greig, J. (2019). A systematic review and meta-regression of single-group, pre-post studies evaluating food safety education and training interventions for food handlers. Food Research International, 128, 108711. https://doi.org/10.1016/j.foodres.2019.108711

Downloads

Views

120

Downloads

32