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Risk management assessment on food safety in selected restaurants at Cavite area / by Jane Trechia D. Tating.

By:

Tating, Jane Trechia D [author]

Contributor(s):

Umandap, Annrae A [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2016. Cavite State University- Main Campus,Description: xvi, 80 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

658.155 T18 2016

Online resources:

View abstract and table of contents

Production credits:

College of Engineering and Information Technology (CEIT)

Abstract: TATING, JANE TRECHIA D. and UMANDAP, ANNRAE A. Risk Management Assessment in Selected Restaurants at Cavite area. Undergraduate Thesis. Bachelor of Science in Industrial Engineering. Cavite State University, Indang, Cavite. April 2016. Prepared under the supervision of Engr. Gerry M. Castillo. The study aimed to assess the risk management on food safety of selected restaurants in Cavite area. Specifically, the study aimed to determine the current system used by selected restaurant in terms of food safety, if there is a significant difference between the current system and the standard system of food safety in selected restaurant, the risk factors that affect the food safety, if there is a significant relationship between risk factors and food safety, and suggest possible recommendations in managing risks on selected restaurant. The study has a total of fourty-eight (48) respondents and the gathered data have undergone descriptive statistics such as mean, standard deviation and average for the analysis of data, t-test and pearson’s r for the correlation of data. Most of the restaurants that were evaluated are not familiar in having a HACCP system when it comes to food safety. Based on interviews they stated that they are having SOP (standard operating procedure) before the operation of their service. Most of the restaurants have moderate to high compliance to the standard set by Hazard Analysis Critical Control Point (HACCP). Most of the respondents complied by avoiding the risk factors like: improper holding of temperature, inadequate cooking, contaminated equipment, surfaces and utensils, improper personal hygiene and food from unsafe sources. It is therefore concluded that there is a relationship between the food safety practices and the risk factors of food safety. This only means that the two is very much related to each other, to avoid the existence of risk factors, management should know the food safety practices.

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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	658.155 T18 2016 (Browse shelf(Opens below))		Link to resource	Room use only	T-6538		00010264

Thesis (BS Industrial Engineering) Cavite State University

Includes bibliographical references.

College of Engineering and Information Technology (CEIT)

TATING, JANE TRECHIA D. and UMANDAP, ANNRAE A. Risk Management Assessment in Selected Restaurants at Cavite area. Undergraduate Thesis. Bachelor of Science in Industrial Engineering. Cavite State University, Indang, Cavite. April 2016. Prepared under the supervision of Engr. Gerry M. Castillo.

The study aimed to assess the risk management on food safety of selected restaurants in Cavite area. Specifically, the study aimed to determine the current system used by selected restaurant in terms of food safety, if there is a significant difference between the current system and the standard system of food safety in selected restaurant, the risk factors that affect the food safety, if there is a significant relationship between risk factors and food safety, and suggest possible recommendations in managing risks on selected restaurant. The study has a total of fourty-eight (48) respondents and the gathered data have undergone descriptive statistics such as mean, standard deviation and average for the analysis of data, t-test and pearson’s r for the correlation of data.

Most of the restaurants that were evaluated are not familiar in having a HACCP system when it comes to food safety. Based on interviews they stated that they are having SOP (standard operating procedure) before the operation of their service. Most of the restaurants have moderate to high compliance to the standard set by Hazard Analysis Critical Control Point (HACCP). Most of the respondents complied by avoiding the risk factors like: improper holding of temperature, inadequate cooking, contaminated equipment, surfaces and utensils, improper personal hygiene and food from unsafe sources. It is therefore concluded that there is a relationship between the food safety practices and the risk factors of food safety. This only means that the two is very much related to each other, to avoid the existence of risk factors, management should know the food safety practices.

Submitted to the University Library 02/14/2017 T-6538