Chapters 1 3 Sample Research Template

Republic of the Philippines
Department of Education
Caraga Administrative Region
Division of Surigao del sur
Madrid District
MADRID NATIONAL HIGH SCHOOL
Food Safety Practices Among Grade 12 BPP/ Cookery Students
______________________________________________________
A Research Presented to
The Faculty of the Madrid National High School
SENIOR HIGH SCHOOL DEPARTMENT
Madrid, Surigao del sur
__________________________________________________________
In Partial Fulfillment
of the Requirements for the Subject
Inquiries, Investigations, and Immersion
______________________________________________________________
Baguio, Cyrha Mae
Calumba, Camilo E.
Cuartero, Tessa Mae L.
Daray, Cherry Mae S.
Estrada, Rosana O.
Griar, Lysel Ann P.
Guillen, Jennelyn C.
Guinitaran, Ritchie Ann C.
Madrid National High School
June 2022
Madrid District
Chapter 1
THE PROBLEM AND ITS SETTINGS
Introduction
Bread and Pastry Production NC II (also known as Baking and Pastry
Production NC II) is a technical-vocational program that develops the skills of
students in preparing and producing bakery and pastry products, cakes, and
desserts. Food safety, often known as food hygiene, is a scientific method or
discipline that describes how to handle, prepare, and store food in a way that
prevents food-borne illness. A food-borne disease outbreak is defined as the
occurrence of two or more cases of a similar illness caused by the ingestion
of a common food. This includes a number of practices that should be
followed to avoid potential health risks.
According to Alemayehu, Tadege et al. (2002) said that food-borne
illness is a major public health problem worldwide. The supply of safe and
healthy food is crucial to preventing food-borne illness. However, evidence
regarding food safety knowledge and handling practices is limited in Ethiopia.
According to Lin, Tsai, and Ho (2020), in recent decades, food safety
has become a major concern due to frequent food safety incidents in many
countries. This may lead to increased health risks associated with low-quality
food consumption, thereby reducing consumer trust in food safety. A better

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understanding of consumer perceptions of food safety can improve indicators
that do not meet consumer expectations.
The goal of this study is to find out how to implement the proper food
safety practices among Grade 12 BPP and cookery students, especially since
they are currently having school-based and work immersion.

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Conceptual Framework
Input Process
•Demographic profile of
the respondents:
- Sex
- Age
• The level of food safety

practices of the
respondents in terms of:
- Working area • Through Survey

- Personal hygiene Questionnaire • Food Safety Practices
- Environmental
hygiene
- Separate raw and
cooked
- Waste
management
•Significant relationship
of the demographic
profile to the level of food
safety practices
Output
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Figure 1. Conceptual Paradigm of the Study on the Food Safety
Practices
The input specifies the study’s aim, the process specifies how it
copes with the result, and the output illustrates how the input operates
as a whole.
Statement of the Problem
This study will be conducted to find out the food safety practices among
Grade 12 BPP/Cookery students at Madrid National High School, Surigao del
Sur. The purpose of the research is to find answers to the following questions:
1.What is the demographic profile of the respondents according to:

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1.1 sex, and
1.2 Age?
2.What is the level of food safety practices of the respondents in terms of
2.1Working area,
2.2Personal Hygiene,
2.3Environmental hygiene,
2.4Separate raw and cooked, and
2.5Waste management?
3. Is there a significant relationship of the demographic profile to the level of
food safety practices?
Null Hypothesis
There is no significant relationship between the demographic profile
and the level of food safety practices.
Scope and Limitations
This research will be conducted on BPP/Cookery students from Madrid
National High School who are completing their work immersion. As for the
respondents, this study may include the Grade 12 Section Hope and Humility
students. This study will focus only on the safety practices of the Grade 12
BPP and cookery students, especially on their work immersion in terms of the
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working area, personal hygiene, environmental hygiene, and separate raw
and cooked food waste management. This will be conducted from April to
May 2022.
The Significance of the Study
This study will be one of the best ways to In achieving one’s practices,
especially in understanding the impact of conducting food safety practices on
the Grade 12 BPP/Cookery work immersion students' respective behaviors in
their workplace, It is also a great help to the following individuals and groups.
Community: This study will make the community realize how important
food safety practices are in the workplace.
Students: The result of this study will help the students do their work
properly on their work immersion.
Teachers: They would guide the students to perform their work
immersion properly and do their best to share the knowledge that they have.
Parents: Through this, parents will be able to see the improvement in
their child’s actions.
Future researchers- This will serve as the foundation of the
groundwork for understanding how safety practices are important in the
workplace, at home, and anywhere else. This study could be a great help for
improvement.
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Definition of terms
For a better understanding of the study, the following terms are
operationally defined:
Food Safety Practices- refer to routines in the preparation, handling,
and storage of food meant to prevent illness and injury.
Influence on Grade 12 Practices- BPP students doing their work
immersion.
BPP Students- is a Technical Vocational Livelihood (TVL) Culinary
Strand for Bread and Pastry Production students in Madrid National High
School.
Cookery Students- is a Technical Vocational Livelihood (TVL) Culinary
Strand for Grade 11 and Grade 12 students in Cookery at Madrid National
High School.
Food-borne illness- is an illness caused by the ingestion of a common
food through improper handling of food.
Madrid National High School- a place that will be used for the
research conducted.

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Chapter 2
REVIEW OF RELATED LITERATURE AND STUDIES
This chapter presents the relevant literature and studies that the
researcher considered in strengthening the claim and importance of the

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present study. It will introduce the framework of the study that comprises the
main focus of the research regarding the food safety practices among Grade
12 BPP/Cookery students in Madrid National High School and what other
research and studies have found about this.
Foreign Studies
According to Fung, Wang, and Menon (2018) mentioned that food is
necessary for life, hence food safety is a fundamental human right. Hundreds
of millions of people around the world are at risk of consuming contaminated
food. Every year, millions of people become ill, and hundreds of thousands
die. Microbial, chemical, personal, and environmental hygiene are all
challenges in the food chain from farm to fork or plate. Human tragedies and
economic disasters have been documented in the past as a result of
intentional or unintentional personal behavior and a government inability to
protect food quality and safety. Earlier outbreaks were mostly caused by
chemical contamination, but current outbreaks have been caused by
microbiological agents.
According to Lawrence Sena Tuglo et al. (2021), said that as a result of
an increase in food-borne illnesses (FBDs) and mortality, food safety and
hygiene are currently a global health concern, particularly in developing
nations. The goal of this study was to analyze the knowledge, attitude, and
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hygiene practices (KAP) of street-cooked food handlers (SCFHs) in Ghana’s
North Dayi District.
Henok Dagne et al. (2019) said that food safety is an important public
health concern for preventing or controlling food-borne infections.
Governments all around the world are stepping up their efforts to improve
food safety in response to the rising number of food-borne illnesses. Each
year, contaminated food causes 1.5 billion instances of diarrhea in children,
resulting in almost three million early deaths, according to the WHO.
However, both developed and poor countries share similar deaths and
illnesses. The Centers for Disease Control and Prevention (CDC) estimated
that food-borne diseases caused 76 million illnesses and 325,000
hospitalizations among the 290 million people that live in the United States of
America each year. Food-borne diseases are becoming more prevalent in
both developing and industrialized countries.
Doumeizel, V (2019), stated that an estimated 600 million people, or
about one out of every ten people on earth, become ill as a result of
contaminated food each year, with 420,000 deaths. At the United Nations in
2004, 160 countries voted to make food—safe food—a human right rather
than a commodity. Yet food safety issues remain, with various challenges
putting strains on supply systems. The world is going through a nutritional
transition, with some places experiencing over-nutrition and others
experiencing under-nutrition. With the world’s population predicted to reach

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nine billion by 2050, existing agricultural systems are under strain, which has
consequences for food safety.
According to Hoffmann, Moser and Saak (2019) in low and middle-
income nations, food-borne diseases take a heavy toll on people’s health.
They go over the empirical evidence on the safety of food produced and
consumed in these environments. They present existing knowledge and
suggest gaps for future study by following the value chain from consumer
demand to agricultural production. They investigate the elements that
contribute to food safety issues in low- and middle-income nations. These
factors include: a lack of consumer awareness and willingness to pay for food
safety; a lack of incentives to invest in food safety throughout the food supply
chain, from farmers to aggregators, processors, food service providers, and
retailers; and the weakness of regulatory enforcement institutions. Programs
that involve midsize and larger businesses in co-regulation and encourage
farmers and businesses for investing in food safety are some of solutions.
Locale Studies
According to Mark Raguindin Limon (2021), during the COVID-19
pandemic in the Philippines, this study was conducted to assess the self-
reported and observed food safety practices (FSP) of food handlers who
deliver food products that are prepared and cooked at home. There were no
significant differences between self-reported FSP in four dimensions and

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demographic characteristics, except for age, where a significant difference
existed between the FSP of the four age groups in food preparation.
Government and non-government organizations should collaborate to educate
people at home about food safety concepts in order for them to become
advocates for healthier eating habits.
Abigail S. Rustia et al. (2021), said that food safety is a major public
health issue that is influenced by a number of factors, including shifting global
food production patterns, consumer expectations, and international trade
rules. Food safety issues exist throughout the food supply chain, and they
continue to be an increasing concern worldwide. Several factors, including but
not limited to freer commerce and globalization of food goods, contribute to
greater exposure of populations to additional food dangers. Food safety refers
to the safeguarding of customers from foodborne infections and other health
problems caused by exposure to dangers in food products. Vibrio cholerae
caused the first food-and-water-borne disease outbreak in the Philippines in
1583, during the Spanish colonization.
According to WHO (2019) said that everyone has the right to adequate,
safe, and healthy food. Even today, about one out of every ten people in the
world becomes sick from tainted food, and 420,000 people die as a result.
When food is unsafe, children are unable to learn, and adults are unable to
work. Food safety, nutrition, and food security are all closely related to human
growth. Food-borne infections stymie socioeconomic progress by putting a

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strain on health-care systems, lowering productivity, and affecting national
economies, tourism, and trade. According to recent estimates, unhealthy food
costs low- and middle-income nations roughly $95 billion each year in lost
productivity. More than 200 ailments, ranging from diarrhea to cancer, are
caused by contaminated food carrying hazardous bacteria, viruses, parasites,
or chemical compounds. Foodborne illnesses can cause long-term
impairment and even death.
SM Gador said that food safety remained a major concern, with
outbreaks of foodborne illness costing individuals, the food sector, and the
economy a lot of money. The aim of this study was on food handlers’ food
safety knowledge and hygienic practices in food service establishments in the
Province of Siquijor. A well-structured questionnaire was used to collect
information from 156 food handlers from various food establishments. Food
handlers have adequate knowledge of contamination, cross-contamination,
and personal hygiene, but little or no knowledge of temperature control and
the transmission of food-borne diseases, according to the study’s findings.
According to Mario V. Perilla, food safety is a major concern that has an
affect on everyone’s health. Every year, millions of people die as a result of
diarrheal illnesses brought on by contaminated food or water. Governments
all across the world are focusing their attention on genetically modified foods
and food poisoning at the present. Food safety is ensured in the Philippines.
Food safety, hygiene, and sanitation are all improved by efficient regulation.
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The Department of Health and Agriculture oversees the government agencies
in responsibility of food safety. To ensure food safety, basic food rules were
established, and they are formalized in a number of legislative acts and
presidential decrees.
Synthesis of the Reviewed Literature and Studies
Food safety practices is the creation and practice of condition that will
prevent contamination or foodborne illness. It is the cleanliness of the
equipment, tool’s and workplace area for food preparation. Safe food handling
requires one to be knowledgeable of food hazards. In sanitizing the work
place area, the surface must be clean on a regular basis to reduce the spread
of bacteria from unclean surface to clean tools and equipment.
From locale and foreign studies, foodborne deceases are becoming
more prevalent in both developing and industrialized countries. According to
the study, the deaths of people cause by this foodborne disease increases
each year.
Chapter 3
RESEARCH METHODOLOGY
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This chapter contains method of research, population, sample size, and
sampling technique, description of respondents, research instrument, data-
gathering procedure, and the statistical treatment of data used in the conduct
of this study.
Method of Research
A Descriptive- Quantitative Research Method is used in gathering the
information needed in this study. This method enabled the researchers to
interpret the theoretical meaning of the findings and hypothesis development
for further studies. This is a research design used to collect and analyze data.
A descriptive method identifies behavior, while a correlational method
determines whether two or more variables have a relationship or association,
and if one variable affects the other. This method analyses the link between
the two variables and allows researchers to collect data from respondents,
without the respondents having any difficulty responding the essential
answers for the researchers to obtain information about Food Safety Practices
Among Grade 12 BPP/Cookery Students.
This research aims to determine if every Grade 12 BPP/Cookery
students are able to apply the proper food safety practices.
Population, Sample Size and Sampling Technique

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The population of the study comprised of students in two sections, this
is Section Hope and Humility in Madrid National High School. The
researchers will utilize the Non-Probability Sampling Method. A purposive
sampling method, in the sense that all males should part of the sample, since
they have least number of student. Simple random sampling method, in which
the researcher randomly selects the availability of the female students to be
randomly selected as participants in the study, and to have an equal chance
of being selected, and no bias is being applied.
Table 1. Population and Sample of Respondent
NO.OF RESPONDENTS
RESPONDENTS YEAR LEVEL
MALE FEMALE
Hope Grade 12 3 13
Humility Grade 12 4 10
Total 30
Description of the Respondents
The respondents were the Grade 12 BPP/Cookery students in section
Hope and Humility in the Madrid National High School (MNHS) because the
researchers want to know their perceptions about the food safety practices.
Research Instrument
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The researchers utilize a survey questionnaire entitled Food Safety
Practices Among Grade 12 BPP/Cookery Students. In this study, the
researcher choose to give researcher-made survey questionnaire to 30
participants. The researcher will use a self- made questionnaire for the survey
in collecting the data.
These questions are not pre-scripted, allowing respondents to express
what they believe is correct and, in many cases, provide accurate information.
This type of questionnaire is one of the most important components of a
successful quantitative research. Open-ended questions towards the end of a
questionnaire are more likely to generate accurate responses and
suggestions from respondents. In addition, the first section of the
questionnaires aims to determine the demographic profile of the respondents.
This set of questions inquires about their sex and age. The identity of each
participants and respondents were kept to be confidential upon their requests
then last is the level of food safety practices of the respondents in terms of
working area, personal hygiene, environmental hygiene, separate raw and
cooked and waste management.
Survey Questionnaire
Food Safety Practices Among Grade 12 BPP/Cookery Students
Madrid District
Name (optional): _____________ Sex: ________

Grade and Section: ___________ Age: _________
Direction: The questions that follow are all about the individual food safety
practices of the Grade-12 Bread and Pastry Production based on their
experiences and knowledge upon taking up the school-based work
immersion.
Put a check mark (√) on every box that corresponds in your interpretation in
every statement.
4- Always Practiced 3- Often Practiced
2- Sometimes Practiced 1- Never Practiced
A.Working Area
Indicators 4 3 2 1
1.I clean the workplace before and after cooking/ baking.
2.I wash the dishes after each use.
3.I put the tools and equipment back in their respective places.
4.I change the table napkins and wife the table after use.
5.I sweep the floor every day.
B. Personal Hygiene
Indicators 4 3 2 1
1.I always put on the hairnet when I cook/bake.
2.I make sure to wah my hands before and after
cooking/baking.
3.I remove all the accessories before working.
4.I avoid combing and rubbing my hair while cooking/baking.
5.I make sure to wear PPE correctly and completely while
cooking/baking.
C. Environmental Hygiene
Indicators 4 3 2 1
1.I store garbage separately.
2.I avoid burning garbage because it causes harmful smells.
3.I clean and sanitize workplace to have nice and safe
surroundings.
4.I use detergent and disinfectants to remove contaminants.
5.I thoroughly washed and dried the working area.
D. Separate raw and cooked food

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Indicators 4 3 2 1
1.I separate raw meat, poultry, and seafood from other foods.
2. For handling raw foods, I use separate equipment and
utensils like knives and cutting boards.
3. I stored raw food and cooked food separately in the fridge
following the FIFO rule.
4. I wash and sanitize tools that come in contact with raw
meat.
5. I store food in containers to avoid contact between raw and
cooked food.
E. Waste Management
Indicators 4 3 2 1
1.I keep the grease in used cans until it hardens, then throws it
away.
2.I keep dry and watery waste in separate containers.
3.I keep the plastic from the kitchen clean and dry and throw it
away in the dry trash bin.
4.I appropriately separate the waste.
5.I appropriately dispose of garbage.
Data Gathering Procedure

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The researcher obtained authorization from the faculty of Madrid
National High Senior High School to collect data on the number of
respondents that fit the target demographic. The list of students was obtained
through the teachers of Grade 12 section Hope and Humility after getting the
number of students at Madrid National High School. During this stage, the
researcher requested permission from the respondents to execute the
following: access the information about the distribution of the questionnaire,
then disseminate the questionnaire.
Following the obtaining of consent and authorization, the researchers
gave each participant a survey questionnaire and carefully communicated
some important reminders and instructions on how to complete the
instruments. The respondents were advised to read the directions carefully
and complete the demographic and important portions of the survey to the
best of their abilities. After all of the questions had been answered completely,
the researchers supervised the retrieval of the questionnaire to ensure the
quality and accuracy of the data collected.
Statistical Treatment of Data

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In this study, the following statistical tools and techniques were used to
assess gathered data.
Frequency and Percentage. These were used to describe the profile
of the respondents.
Rank. This was to determine the rank of the variables to know what
variables to know what variable is in the top and in the bottom.
References
Chapter 1
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Alemayehu, Tadege et al. (2021) Food Safety Knowledge, Handling Practices
and Associated Factors Among Food Handlers Working in Food
Establishments in Debre Markos Town, Northwest Ethiopia, 2020: Institution-
Based Cross-Sectional Study
https://pubmed.ncbi.nlm.nih.gov/33762858/
Lin, Tsai and Ho (2020) Food Safety Gaps between Consumers’ Expectations
and Perceptions: Development and Verification of a Gap-Assessment Tool
https://www.mdpi.com/1660-4601/17/17/6328/htm
https://www.rentokil.com/blog/10-ways-ensure-food-safety/
Chapter 2
FOREIGN
1-Fred Fung, Huei-Shyong Wang, Suresh Menon Food safety in the 21st
centuryhttps://scholar.google.com/scholar?
hl=en&as_sdt=0%2C5&as_ylo=2018&q=food+safety+related+literature&btnG
=#d=gs_qabs&u=%23p%3D4Z0XQ9fxdywJ
2-Tuglo, L.S., Agordoh, P.D., Tekpor, D. et al. Food safety knowledge,
attitude, and hygiene practices of street-cooked food handlers in North Dayi
District, Ghana. Environ Health Prev Med 26, 54 (2021).
https://doi.org/10.1186/s12199-021-00975-9
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3- Dagne, R. P. Raju, Zewudu Andualem, Tesfaye Hagos, Kidstemariam
Addis, “Food Safety Practice and Its Associated Factors among Mothers in
Debarq Town, Northwest Ethiopia: Community-Based Cross-Sectional Study”,
BioMed Research International, vol. 2019, Article ID 1549131, 8 pages, 2019.
https://doi.org/10.1155/2019/1549131
4-Doumeizel, V (2019) Foresight review of food safety: feeding the world
safely and sustainably [online] Lloyd’s Register Foundation. Available at:
https://www.lrfoundation.org.uk/en/publications
5- Hoffman, Moser and Saak (2019) Food safety in low and middle-income
countries: The evidence through an economic lens
https://www.sciencedirect.com/science/article/abs/pii/S0305750X19301871#!
LOCALE
1-Mark Raguindin Limon (2021) safety practices of food handlers at home
engaged in online food businesses during COVID-19 pandemic in the
Philippines
https://www.sciencedirect.com/science/article/pii/S2665927121000022
2-Rustia A. S, Tan M. A. P, Guiriba D. N. S, Magtibay F. P. S, Bondoc I. R. J,
Mariano C. B. D. G, Caincol D. H, Bautista K. A. D, Bulagao B. F. R, Guzman
V. C. L. D, Musni A. C, Salem A. M. T, Villanueva J. E. B. Defining Risk in

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Food Safety in the Philippines. Curr Res Nutr Food Sci 2021; 9(1). Doi :
http://dx.doi.org/10.12944/CRNFSJ.9.1.23
3-World Health Organization
(2019)https://www.who.int/philippines/news/commentaries/detail/food-safety-
is-everybody-s-responsibility
4- SM Gador(2021) FOOD SAFETY KNOWLEDGE AND HANDLING
PRACTICES OF FOOD HANDLERS IN FOOD ESTABLISHMENTS IN
SIQUIJOR, PHILIPPINES https://scholar.google.com/scholar?q=related:Cr-
12OThwPwJ:scholar.google.com/&hl=en&as_sdt=0,5#d=gs_qabs&u=%23p
%3DCr-12OThwPwJ
5- Mario V Perilla, Public awareness and regulatory systems for food safety in
the Philippines https://scholar.google.com/scholar?
hl=en&as_sdt=0%2C5&q=Mario+V.
+Perilla+food+safety&btnG=#d=gs_qabs&u=%23p%3DWS0st3EaHUMJ

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Republic of the Philippines

Food Safety Practices Among Grade 12 BPP/ Cookery Students

Baguio, Cyrha Mae

Cuartero, Tessa Mae L.

Daray, Cherry Mae S.

Griar, Lysel Ann P.

Guinitaran, Ritchie Ann C.

Madrid National High School

THE PROBLEM AND ITS SETTINGS

Bread and Pastry Production NC II (also known as Baking and Pastry

Production NC II) is a technical-vocational program that develops the skills of

desserts. Food safety, often known as food hygiene, is a scientific method or

prevents food-borne illness. A food-borne disease outbreak is defined as the

occurrence of two or more cases of a similar illness caused by the ingestion

of a common food. This includes a number of practices that should be

followed to avoid potential health risks.

According to Alemayehu, Tadege et al. (2002) said that food-borne

healthy food is crucial to preventing food-borne illness. However, evidence

regarding food safety knowledge and handling practices is limited in Ethiopia.

According to Lin, Tsai, and Ho (2020), in recent decades, food safety

food consumption, thereby reducing consumer trust in food safety. A better

understanding of consumer perceptions of food safety can improve indicators

that do not meet consumer expectations.

they are currently having school-based and work immersion.

• The level of food safety

- Working area • Through Survey

Figure 1. Conceptual Paradigm of the Study on the Food Safety

Statement of the Problem

Grade 12 BPP/Cookery students at Madrid National High School, Surigao del

1.What is the demographic profile of the respondents according to:

1.1 sex, and

2.What is the level of food safety practices of the respondents in terms of

2.4Separate raw and cooked, and

3. Is there a significant relationship of the demographic profile to the level of

food safety practices?

There is no significant relationship between the demographic profile

and the level of food safety practices.

Scope and Limitations

This research will be conducted on BPP/Cookery students from Madrid

working area, personal hygiene, environmental hygiene, and separate raw

The Significance of the Study

especially in understanding the impact of conducting food safety practices on

the Grade 12 BPP/Cookery work immersion students' respective behaviors in

food safety practices are in the workplace.

properly on their work immersion.

Teachers: They would guide the students to perform their work

Parents: Through this, parents will be able to see the improvement in

their child’s actions.

Future researchers- This will serve as the foundation of the

groundwork for understanding how safety practices are important in the

For a better understanding of the study, the following terms are

Food Safety Practices- refer to routines in the preparation, handling,

and storage of food meant to prevent illness and injury.

Influence on Grade 12 Practices- BPP students doing their work

BPP Students- is a Technical Vocational Livelihood (TVL) Culinary

Cookery Students- is a Technical Vocational Livelihood (TVL) Culinary

Strand for Grade 11 and Grade 12 students in Cookery at Madrid National

Food-borne illness- is an illness caused by the ingestion of a common

food through improper handling of food.