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Assessment of food handlers and their sanitation practices in Cavite State University - Main Campus / by Clarizza Rein S. Corpus and Shiela Jane E. Gimoto.

By:

Corpus, Clarizza Rein S [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University-Main Campus, 2016.Description: xiv, 75 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

362.1 C81 2016

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Nursing (CON)

Abstract: CORPUS, CLARIZZA REIN S., GRIOT SHIELA JANE E. Determination of Assessment of Food I-Mufflers and Their Sanitation Practices in Cavite State University- Main Campus. Undergraduate Thesis. Bachelor of Science in Medical Technology. Cavite State University, Indang, Cavite. March 2016. Adviser: Flordeliza A. de Guzman, RMT, MAT-Physics. The study was conducted from October 2015 to November 2015 at all food stalls within the vicinity of Cavite State University, Indang, Cavite. The study generally aimed to assess the food handlers and their sanitation practices in Cavite State University- Main Campus. Specifically, it aimed to: determine the demographic profile of the food handlers; determine the food and workplace sanitation of food handlers; As well as their personal hygiene practices; lastly, to determine the relationship of their demographic profile to the level of their sanitation practices in terms of their food and sanitary practices and personal hygiene practices. A self-completed questionnaire was answered by 79 food handlers that gave consent for participation in this study and were selected randomly. The food handlers were 58 (73.42%) females and 21 (26.59%) males with mean age 28.62 years (Std. Dev. 12.23) and with the range of 19-65 years old. The level of knowledge was satisfactory regarding food, workplace and personal hygiene practices. The food handler's cleaning and sanitation; cooking, cooling, reheating and displaying of food practices were found to be very good. However result reviewed that they were good only in protecting food preparation and serving and cleaning of food establishments.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	362.1 C81 2016 (Browse shelf(Opens below))		Link to resource	Room use only	T-6021		00009732

Thesis (BS Medical Technology) Cavite State University

Includes bibliographical references.

College of Nursing (CON)

CORPUS, CLARIZZA REIN S., GRIOT SHIELA JANE E. Determination of Assessment of Food I-Mufflers and Their Sanitation Practices in Cavite State University- Main Campus. Undergraduate Thesis. Bachelor of Science in Medical Technology. Cavite State University, Indang, Cavite. March 2016. Adviser: Flordeliza A. de Guzman, RMT, MAT-Physics.

The study was conducted from October 2015 to November 2015 at all food stalls within the vicinity of Cavite State University, Indang, Cavite. The study generally aimed to assess the food handlers and their sanitation practices in Cavite State University- Main Campus. Specifically, it aimed to: determine the demographic profile of the food handlers; determine the food and workplace sanitation of food handlers; As well as their personal hygiene practices; lastly, to determine the relationship of their demographic profile to the level of their sanitation practices in terms of their food and sanitary practices and personal hygiene practices.

A self-completed questionnaire was answered by 79 food handlers that gave consent for participation in this study and were selected randomly. The food handlers were 58 (73.42%) females and 21 (26.59%) males with mean age 28.62 years (Std. Dev. 12.23) and with the range of 19-65 years old. The level of knowledge was satisfactory regarding food, workplace and personal hygiene practices. The food handler's cleaning and sanitation; cooking, cooling, reheating and displaying of food practices were found to be very good. However result reviewed that they were good only in protecting food preparation and serving and cleaning of food establishments.

Submitted to the University Library 08/04/2020 T-6021