thesis

CHAPTER I
THE PROBLEM AND ITS BACKGROUND
Introduction
Hygiene refers to the set of practices perceived by a community to be associated with the preservation of health and healthy living. Some regular hygienic practices may be considered good habits by a society while the neglect of hygiene can be considered disgusting, disrespectful or even threatening. Sanitation is the hygienic means of promoting health through prevention of human contact with the hazards of wastes. Hazards can be either physical, microbiological, biological or chemical agents of disease. Wastes that can cause health problems are human and animal feces, solid wastes, domestic wastewater (sewage, sullage, greywater), industrial wastes and agricultural wastes. Hygienic means of prevention can be by using engineering solutions (e.g. sewerage and wastewater treatment), simple technologies (e.g. latrines, septic tanks), or even by personal hygiene practices (e.g. simple hand washing with soap).
There is an old saying, “Cleanliness is next to godliness”. Meaning that it is just as important to keep yourself and your environs clean as it is to be a Godly person. Cleanliness in the kitchen helps prevent the spread of disease. Salmonella, listeria, and other food borne illnesses start in the kitchen. If you’ve ever had a case of “food poisoning”, you know first-hand one of the main reason to keep the kitchen clean.
Food comes from outside! Vegetables are grown in dirt! It only makes sense to wash your fruits and vegetables to get the dirt off. Eating dirt, real live soil, is not an attractive option for most people. With the chemicals sprayed on food today, washing everything is imperative for eating. Chicken carries salmonella. Surfaces where chicken has rested needs to be disinfected, or that nice clean salad you just made could be contaminated. Food poisoning on a plate is what you serve to your family when you are not clean in the kitchen. And of course, no one wants to eat using dirty plates with dirty forks and spoons.
The objective of the study is to determine the Kitchen hygiene and Sanitation practices of Shakey’s.

Statement of the Problem
This study aims to know about the Kitchen Hygiene and Sanitation Practices of Shakey’s.
Specifically, this study sought to answers the following:
1. What is the profile of respondents in terms of:
1.1 Age
1.2 Gender
1.3 Status
1.4 Educational Background
1.5 Position
2. What is the importance of implementing Kitchen Hygiene in a restaurant in terms of:
2.1 Food Preparation
2.2 Customer’s Health

3. What are the Sanitation Practices of Shakey’s in terms of:
3.1 Food Storage/ Stock Room
3.2 Cleaning the Cutleries and other Kitchen Equipments
3.3 Employee’s Hygiene
Hypothesis
The researchers formulated the following hypothesis.
There is no significant relationship that exists between the answers of the respondents regarding the ethical decision to sustain the kitchen hygiene and sanitation practices of Shakey’s.
There is no significant differences that exists based on the perceived answers of the respondents in terms of implementing Kitchen hygiene and sanitation practices of Shakey’s.

Significance of the Study
To the Researchers
This findings of this study may be used as basis for other researchers to use pertinent data based on the findings of the study.
To the Students
This study will enhance the knowledge of the students of how important the Kitchen Hygiene and Sanitation Practices of a restaurant is.
To the Customers
To have the knowledge of awareness of what is happening inside the kitchen of Shakey’s.

Scope and Limitation
This study is focus to the employees of Shakey’s.
Definition of Terms
The following terms were construed to mean as follows:
Kitchen- is a room or part of a room used for cooking and food preparation.
Hygiene- refers to the set of practices perceived by a community to be associated with the preservation of health and healthy living.
Sanitation- is the hygienic means of promoting health through prevention of human contact with the hazards of wastes.
Restaurant- is an establishment which prepares and serves food and drink to customers in return for money.
Cleanliness- is both the abstract state of being clean and free from dirt, and the process of achieving and maintaining that state.
Salmonella- are found worldwide in cold- and warm- blooded animals (including humans), and in the environment. They cause illnesses like typhoid fever, paratyphoid fever, and foodborne illness.

CHAPTER II
REVIEW OF RELATED LITERATURE AND STUDIES
FOREIGN LITERATURE
This section presents ERG's literature review of preventive controls for microbiological, chemical, and physical food safety problems in the food processing industry. Microbiological safety hazards cause most of the foodborne illnesses and include pathogenic bacteria, viruses, and parasites. Historically, pathogenic bacteria have been the most prevalent food safety hazard, with viral cases following closely behind according to the most recent CDC report on the etiology of foodborne illness (CDC, 2004).
Chemical food safety hazards vary widely, but the most common problems cited in the literature include contamination with pesticides, allergens, and natural toxins, including scrombotoxins found in fish and mycotoxins found in crops. Foreign objects, or physical safety hazards, are the least likely to affect large numbers of people and usually are easily recognized.
Many of the microbiological food safety problems discussed in the literature can potentially be addressed by good manufacturing practices (GMPs) codified in 21 CFR 110, such as proper employee hygiene, adequate training, and effective cleaning and sanitizing of the manufacturing equipment and environment. For example, niche environments, which are sites within the manufacturing environment that can harbor bacteria, are a significant cause of post-processing contamination but difficult to reach with average cleaning and sanitizing procedures. Food plants that put in a greater than average effort must identify and eliminate niches by taking apart equipment in order to minimize the risk of post-processing contamination from niche environments. Others take an even more stringent approach by applying a post-package pasteurization method, virtually eliminating the risk of post-processing contamination due to niche environments.
Many chemical food safety problems are also addressed by following good manufacturing practices, such as pest control and proper storage. The rigor of the controls in place varies by plant, however. Further, some food safety problems, such as allergen control, may be better addressed by a Hazard Analysis and Critical Control Point (HACCP) plan in addition to GMPs. Physical hazards may also be better controlled by a HACCP plan. Controls may include foreign body detection systems, such as metal detectors, in addition to putting preventive measures in place.(URL#1)

Ariel H. Havelaa said that campylobacter bacteria are an important cause of foodborne infections. We estimated the potential costs and benefits of a large number of possible interventions to decrease human exposure to Campylobacter by consumption of chicken meat, which accounts for 20–40% of all cases of human campylobacteriosis in the Netherlands. For this purpose, a farm-to-fork risk assessment model was combined with economic analysis and epidemiological data.
Reduction of contamination at broiler farms could be efficient in theory. However, it is unclear which hygienic measures need to be taken and the costs can be very high. The experimental treatment of colonized broiler flocks with bacteriophages has proven to be effective and could also be cost efficient, if confirmed in practice. Since a major decrease of infections at the broiler farm is not expected in the short term, additional measures in the processing plant were also considered. At this moment, guaranteed Campylobacter-free chicken meat at the retail level is not realistic. The most promising interventions in the processing plant are limiting fecal leakage during processing and separation of contaminated and noncontaminated flocks (scheduling), followed by decontamination of the contaminated flock. New (faster and more sensitive) test methods to detect Campylobacter colonization in broilers flocks are a prerequisite for successful scheduling scenarios. Other methods to decrease the contamination of meat of colonized flocks such as freezing and heat treatment are more expensive and/or less effective than chemical decontamination.(URL#2)

FOREIGN STUDIES
According to James C. Mack, M.P.A., R.E.H.S.
As the purchase and consumption of meals from restaurants increase, proper and adequate hand hygiene at food preparation facilities is of increasing importance.
Foodborne disease has both public health and economic impacts at the local, national, and international levels. Approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths are caused in the United States each year by foodborne diseases (Mead et al., 1999). For more than a century, hand washing has been recognized as an essential component in the prevention of the spread of microbial infection (Fendler, Dolan, & Williams, 1998).
Poor personal hygiene, including inadequate hand washing among food handlers, is a common practice that contributes to foodborne illness in retail establishments (De Waal, 1996; Lynch, Elledge, Griffith, & Boatright, 2003; Food and Drug Administration [FDA], 2004). Improvement of food workers’ hand washing practice is, therefore, crucial to reducing the incidence of foodborne illness.
Few studies have been carried out specifically among food workers to determine the barriers and problems that may prevent them from implementing good hand washing practices in restaurants (Clayton, Griffith, Price, & Peters, 2002; Green & Selman, 2005; Green et al., 2006). Food-handling practices, food handler perceptions, restaurant kitchen policies, lack of supervisory or peer support, and lack of proper equipment such as sinks, hot water, and soap are all factors that have been suggested as barriers (Clayton et al., 2002; Dippold, Lee, Selman, Monroe, & Henry, 2003; Green & Selman, 2005; Howes, McEwen, Griffiths, & Harris, 1996). Observational studies have found unacceptably low rates of hand hygiene practices (Clayton & Griffith, 2004; FDA, 2004; Green et al., 2006). The study also sought to identify positive influences that promote hand washing in restaurant kitchens. The research was developed by the Environmental Health Specialists-Net (EHS-Net) with support by the Centers for Disease Control and Prevention (CDC), the Oregon Department of HumanServices (ODHS), and Oregon State University (OSU).(URL#3)

According to Rebecca L Hundy,Scott Cameron
In December 2001, the South Australian Communicable Disease Control Branch investigated an outbreak of gastrointestinal illness linked to a Korean style restaurant in metropolitan Adelaide.
Twenty-eight people were identified as having experienced gastrointestinal symptoms subsequent to dining at the restaurant between 9 and 12 December 2001. A case-control study implicated mango pudding dessert (OR 16.67 95% CI 2.03–177.04) and plain chicken (OR 10.67 95% CI 1.04–264.32).
Nineteen cases and one food handler submitted faecal specimens that grew Salmonella Typhimurium
64var. Two samples of mango pudding and one sample of pickled Chinese cabbage also grew Salmonella Typhimurium 64var. The infected food handler reported an onset of illness 2 days before cases first reported eating at the restaurant. The food handler’s only role was to prepare the mango pudding dessert in an area external to the restaurant's kitchen. Illness was strongly associated with consumption of a contaminated mango pudding dessert, with contamination most likely resulting from the symptomatic and culture positive food handler who prepared the dish. This outbreak demonstrates the importance of excluding symptomatic food handlers, and the need for appropriately informing and educating food handlers regarding safe food handling procedures. Restaurants with staff and management from non-English speaking backgrounds should be specifically targeted for education that is both culturally sensitive and language specific.(URL#4)

According to David Walczac
Sanitary techniques for handling food are well established. Nevertheless, improper food handling still causes the illness—and sometimes death—of countless restaurant patrons. Based on the sanitation abuses observed at a five-star resort, the author suggests the following food-sanitation principles: (1) Be sincere about sanitation (with clear management support); (2) Train employees properly, making sure that theory is translated into practice; (3) Give employees time to be sanitary, allowing sufficient paid time to tidy work stations between shifts; (4) Provide necessary equipment (e.g., disposable tasting spoons, safe scouring pads); and (5) Inspect the kitchen as a health inspector would, and insist on maintaining sanitation standards as if the health inspector were on the premises.

Health Education: Sanitation and Hygiene Improving sanitation, safe water supplies, and personal and food hygiene can greatly contribute to disease reduction, particularly those diseases and infections spread through human faeces. A crucial component of hygiene improvement programs is hygiene education. Using a skills-based approach to hygiene education, rather than providing information only, can enable students to:
 identify and avoid behaviours and environmental conditions that are likely to cause water- and sanitation-related diseases (e.g., problem solving, decision making)
 communicate messages about diseases and infection to families, peers and members of the community (e.g., communication skills, interpersonal relationship skills)
 encourage others (e.g., peers, siblings and family members) to change their unhealthy habits (e.g., critical thinking, communication skills, interpersonal relationship skills).
UNICEF's Water, Environment and Sanitation section has created a web resource on School Sanitation and Hygiene Education, which outlines a skills-based approach to sanitation and hygiene, identifies specific life skills that are relevant, and provides case studies of countries already implementing skills-based sanitation and hygiene education.
School Sanitation and Hygiene Manual
A comprehensive discussion and guidance document on both hardware and software aspects needed to bring about changes in schools, in the hygiene behaviour of students and, through these students, in the community at large. The Manual On School Sanitation and Hygiene is produced in partnership with IRC, the International Water and Sanitation Centre.
Hygiene Promotion Manual
This manual presents a methodology for bottom-up programming for hygiene promotion: first finding out what people know about hygiene through formative research in people's knowledge and practices, and then combining this with state-of-the-art expert knowledge and appropriate communication strategies to develop effective and sustainable programming models. This manual was produced in partnership with the London School of Hygiene and Tropical Medicine and the Ministry of Health of Burkina Faso.
Stemming from poor sanitation and hygiene, helminth infections are a critical problem, affecting millions of schoolchildren's well-being, learning potential, growth and development. For more information on a skills-based approach to reduce helminth infections, see: Strengthening Interventions to Reduce Helminth Infections: An Entry Point for the Development of a Health-Promoting School, WHO School Health Information Series, WHO, Geneva.
Safe Food Handling
Cooking with a grill, over an open flame, frying or smoking your food: Tips to help you enjoy your food safely
Variety makes our diet interesting and enjoyable. Not only the wide choice of foods but also the ways to prepare them allow for numerous variations. When grilling your food, using an open flame, frying or smoking your food it is important that you pay attention to a few simple food handling and cooking tips. Doing so will make your meal both enjoyable and safe to eat.
Food safety tips for travellers
For many Europeans the Autumn and Winter seasons are the ideal periods to explore more exotic holiday destinations, but travellers should be cautious, especially if they intend to visit developing countries. One in three travellers fall ill because of contaminated food and water, most often suffering from travellers’ diarrhoea (TD). Casualty rate may go up to 80% for those staying in high-risk destinations within Asia, Africa and Latin America. But don’t panic: you can prevent food- or water-borne illness provided that you take certain precautionary measures.
Handling Leftovers Safely
Most people hate to throw out food that has not been eaten at the end of a meal. At the same time, improper handling and storage of leftovers is one of the most common causes of food poisoning in the home. However, with care, it is possible to avoid both waste and illness.
Food Safety Controls in the European Union
Over the last few decades a succession of high profile food scares has shaken consumer confidence in the safety of food products. In the EU these food scares were the major driving force in the establishment of food safety legislation and infrastructure in order to restore confidence in the food supply chain, ‘from farm to fork’.
The European Food Safety Authority (EFSA) Becomes Reality
Growing consumer concern about the safety of the food supply came to a head across Europe with the debacle over BSE “mad cow” disease. As part of a move to restore consumer confidence in Europe’s ability to guarantee food safety and quality, the European institutions agreed to create an independent European Food Safety Authority (EFSA). Meanwhile, EFSA has become more than an entity on paper and is expected to be running at full capacity from 2004/5. But what is it and what will it actually do?
Eggs revisited - nutritious and safe to eat
Eggs are a rich source of protein and several essential nutrients. Emerging evidence suggests that eating eggs is associated with improved diet quality and greater sense of fullness after meals, and may be associated with better weight management. In addition, substances found in egg yolk may help to prevent age-related loss of sight. Recent farm improvements have raised standards in the safety of eggs, with reductions in Salmonella contamination seen in many parts of Europe.
LOCAL STUDIES
Basic Rules of Hygiene, Sanitation and Safety in Food Processing
A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP (Hazard Analysis and Critical Control Points) and other safety management systems depend.
A three-word definition of Food Sanitation is protection from contamination. With this in mind, all functions and operations must be included in a sanitation program. All food products must be protected from contamination from receiving (and before) through distribution. Sanitation is a dynamic and ongoing function and cannot be sporadic or something that can be turned on once a day, once a week, etc. Therefore, another definition could be: “sanitation is a way of life”.
Regardless of type of processing or food handling operation, the number one consideration in food sanitation is people. It is people who set the rules, follow the rules, and also break the rules of sanitation. A sanitation program is as good as the attitude, willingness, and efforts of people. That is why the most important aspect of a sanitation program is ongoing personnel training.
It is essential that the full meaning of sanitation and its wide economic scope be accepted by everyone concerned in the food system-including management. Personnel training should include appropriate sanitation principles and food handling practices, manufacturing controls, and personal hygiene practices.
Facilities required in the processing room:
A changing room where clothing and shoes that are not worn for work can be stored.
Separate hand-washing facilities for staff, with soap, clean water, nail brushes and clean towels or hot-air hand dryers. Hand-washing facilities should not be used for washing equipment.
Toilets, which should be separated from the processing room by two doors or located in a nearby building.
First aid materials.
Protective aprons or coats washed regularly, hats/hairnets, and if necessary, gloves and shoes/boots.
Cleaning chemicals, stored away from the processing room.

Hygiene and Sanitation
Personal hygiene:
Wear a hat/hairnet that completely covers the hair. Do not comb your hair in a processing room or storeroom.
Cover all cuts, burns, sores and abrasions with a clean, waterproof dressing.
Do not smoke or eat in any room where there is open food because bacteria can be transferred from the mouth to the food.
Do not spit in a processing room or storeroom.
Wash hands and wrists thoroughly with soap after using the toilet, eating, smoking, coughing, blowing your nose, combing your hair, handling waste food, rubbish or cleaning chemicals. Dry them on a clean towel before handling food again.
Keep finger nails cut short.
Do not wear perfume or nail varnish as these can contaminate products.
Do not handle any food if you have sores, boils, septic spots, a bad cold, chest infection, sore throat or a stomach upset. Report any of these to the manager and do alternative work.
Do not cough or sneeze over food.
Cleaning:
Clean the processing room, toilets and washing facilities, and storerooms every day.
Use the correct chemicals to clean equipment, make sure there are no food residues and rinse the equipment with clean water of drinking quality.
Make sure all cleaning cloths are washed and boiled each day. Do not hang them on equipment, products or window ledges to dry.
Clean as you go -do not leave dirty equipment until the end of the day before cleaning it.
Keep the outside area around the processing room clean and tidy, keep grass cut short.
Sanitation:
Put all wastes into bins that are not used for anything else. Empty the bins periodically during the day away from the processing site.
Prevent all animals from entering the processing area or storerooms.
Visitors should only enter the processing room wearing protective clothing and under supervision.
Keep food covered wherever possible.
Keep all food, tools and equipment off the floor.
Store ingredients in sealed containers.
Do not use broken or dirty equipment.
Report any signs of insects, rodents or birds to the manager.
Safe clothing and work practices:
Wear shoes that protect your feet from falling objects.
Do not wear any loose clothing or jewelry that could get caught in running machines. Wear overalls.
Prevent staff from running inside a building.
Do not allow customers, children or animals into the processing room.
Immediately clean up any water, oil or grease on the floor using sawdust, sand, husks etc.
Cover burning electrical equipment with a damp cloth or sand. Never use water to put out flames.
Shield gas burners from direct sunlight because the flames can become invisible.
Do not put cleaning chemicals into old food containers.
Have a first aid box containing sterilized dressings, cotton wool, adhesive plasters and bandages.
Operating machinery:
Ensure that only trained staff enter the premises or operate machines.
Do not allow staff to start a machine unless they know how to stop it. Only one person should operate a machine at any one time.
Make the layout of machinery logical, and leave sufficient space around it so that there are few chances for operators to get in each others way.
Do not try to attract operators’ attention by touching or calling them from behind if they are using a machine. Always speak to them from the front, or wait until they have finished what they are doing.
Train staff to be familiar with potential hazards (e.g. potentially dangerous machines), and what they should do in case of an accident. Use charts hung on the wall near to each machine to show safety precautions.
Ensure that guards are fitted and in place over any moving parts of a machine and alert staff to machines that appear to be standing still when running at high speed.
Never allow staff to clean, adjust or lean over moving machinery and do not allow them to leave a running machine un-attended.
Encourage operators to report any loose parts on a machine.
Do not allow staff to work with equipment that is defective. Put a note on any machine that is under repair saying ‘DO NOT TOUCH’.
Do not allow anyone to touch inside electric equipment while it is connected.
Regularly check the cords of electrical appliances to ensure that outside covers are not broken and wires are not exposed.
Hygiene and Sanitation in Food Business
Hygiene and sanitation are the foremost considerations in setting-up and managing a food service business. It is the responsibility of the food service operator to take care of the health of the customers and workers. This can be done through knowledge of proper hygiene and sanitation even before the operation starts.
A. Water
This is to ensure the cleanliness of the food, equipment at the dining area, and the surroundings. Make sure that you have clean water containers that are always covered. It should be boiled if you are not sure if it is safe from germs and other bacteria. You may use water purifier or buy mineral water if you have enough funds.
B. Clean Surroundings
Dirty and messy working areas bring about most cases of food contamination or food poisoning. Pests and insects like rats, flies and cockroaches that touch the food bring bacteria that may cause disease. Because of this, cleanliness, orderliness and maintenance of a pest control system in the kitchen and dining area, is important. The dining area should be cleaned regularly. When spraying insecticide, do it during evenings when the eatery is closed to the public. Keep equipment and utensils safely covered in the kitchen to avoid being sprayed by insecticides.
C. Sanitation Head
It is advisable to have one staff in charge of maintaining the sanitation of your kitchen and dining area. Working table, sink, stove and other cooking equipment should be cleaned daily. Dining utensils should always be sterilized. General cleaning should be done every week to control insects and other pests.
D. Proper Food Handling
In the food service business, proper food handling and storage is important to avoid spoilage and wastage. Remember, spoiled food that is served would damage your reputation and business. It may even cause harm to the customers. Avoid buying food or ingredients that are easily spoiled. Determine the shelf life or the length of time food or ingredients will stay edible. For example, fish can be stored in the freezer for 2 to 3 days only. Leafy vegetables should be cooked on the day bought; and meat should not be stored in big cuts because the inner part of the meat will not be frozen
E. Waste Disposal
Having a proper system in waste disposal should not be disregarded. Segregate wet and dry garbage. Put black plastic bag in the trash can for ease in disposing the garbage. The black plastic bag should be closed and tied when already full to avoid being reached by flies and other insects.
F. Cleanliness, Orderliness and Health of Workers in the Food Service
These are other important considerations in the food service business. Give specific responsibilities to all workers and make it clear to them that it is their responsibility to satisfy and ensure the health and safety of the customers. Ensure also that the cook and waiters have clean bill of health. Require them to have regular medical checkups. Only in this manner can anyone be assured as to whether or not they are afflicted with a communicable disease.
G. Uniform or Clothes of the Workers
The clothes or uniform of the cook and waiters should be given consideration. Clean and neat clothes and uniforms give the food business a good reputation. Wearing an appropriate outfit is one way of showing respect to the customer.

CODE ON SANITATION OF THE PHILIPPINES
Chapter III. Food Establishment
Sec. 14.Sanitary Permit. -
a. No person or entity shall operate a food establishment for public patronage without securing a permit from the local health office. The term " food establishment" as used in this chapter means an establishment where food or drinking are manufactured, processed, stored, sold or served.
b. Every Sanitary Permit shall be posted in a conspicuous place of the establishment.
c. Fees - The fees payable on applications for permits and upon the issuance, renewal and noting of such certificates shall be is such amounts as the City or Municipal Authority may by resolution impose.
d. Noting of Permit - Within 14 days after any chance in the ownership or occupancy of any establishment, the new occupant shall apply to the City or Municipal Health Officer to have such change noted in the records and on the permit certificate which he shall produce for the purpose and shall pay the corresponding fee in respect of such noting.
e. Record of Permit Certificates
1. Every City or Municipality shall keep a record of all establishments in respect of which permits have been issued and all permit certificates and renewals thereof;
f. The record shall in every case show the following:
i. The name and address of the holder of the permit who in every case shall be the actual occupier of the establishment : ii. The location of the establishment; iii. The purpose or purposes for which the permit has been issued; iv. The date the first permit was issued and the dates of any renewal thereof.
v. Every change of occupation and management of the establishment since the first permit was issued; and vi. Conditions under which the permit was issued or any renewal thereof granted;
The record shall be available at all reasonable times for inspection by any officer of the Department of Health.

Sec. 15.Health Certificates. - No person shall be employed in any food establishment without a Health Certificate issued by the local health authority. This certificate shall be issued only after the required physical and medical examinations are performed and immunizations are administered at prescribed intervals.
Sec. 16.Quality and Protection of Food. - All food must be obtained from sources approved by the local health authority. In this regard, the following requirements are applicable:
a. Meats, meat products and fish shall be procured for sources under sanitary or veterinary supervision.
b. All meat and fish shall be properly cooked before serving .
c. No meat products fish, vegetables and other food sources shall be procured from sources or areas known to have been affected by radioactivity as for example, areas contaminated with a very large amount of radioactive fallout. d. Milk and fluid milk products shall be obtained from sources approved by the local health authority. Milk obtained from other sources must be sterilized, pasteurized or otherwise heated.
e. Milk shall be stored in a refrigerator. Canned or packaged milk, other than milk powders, shall be refrigerated after the container has been opened.
f. All perishable and potentially hazardous foods shall be stored at 45°F (7°C ) or below.
g. Cooked food intended to be served hot shall be kept at a temperature not lower than 140°F (60°C )
h. Raw fruits and vegetables shall be thoroughly washed before they are used.

Sec. 17.Structural Requirements. - Food establishments shall be constructed in accordance with the following requirements:
1. No person shall use any room or place for or in connection with the preparation, storage, handling or sale of any article of food
a. Which is at anytime used or in direct communication with a sleeping apartment or toilet.
b. In which any animal is kept; or
c. which is or has been used for any purpose which would be likely to contaminate the food or to affect injuriously its wholesomeness or cleanliness; or
d. Which is not used exclusively for the purpose: Provided, that in department stores or multi-purpose business establishments, food may be manufactured, prepared, cooked, stored, or sold only in the area set aside exclusively for said purpose and for which a sanitary permit has been issued.
2. No sanitary permit shall be issued for any premises to be used for the preparation, handling and sale of food unless it is constructed in accordance with the following requirements:
a. Floors - The Floors shall be-
i. Constructed of concrete or other impervious and easily cleaned material that is resistant to wear and corrosion and shall be adequately graded and drained;
All angles between the floors and walls shall be rounded off to a height of not less than 3 inches (7.62 cm.) from the floor; or ii. Constructed or wood with dovetailed or tongue and grooved floor boards laid on a firm foundation and tightly clamped together with all angles between the floor and walls rounded off to height of 3 inches (7.62 cm.); or iii. Constructed in accordance with the requirements of sub-clause i. and ii. of this clause and covered with linoleum, smooth surfaced rubber or similar material fixed to the floor with cement or suitable adhesive: Provided, That with the approval in writing of the local authority, floors may be covered with carpets or other floor covering in those parts of the premises where such carpets or coverings can be satisfactorily cleaned and maintained.
b. Walls
i. The internal surface of walls shall have a smooth, even, non-absorbent surface capable of being readily cleaned without damage to the surface and constructed of dust-proof materials; ii. The walls, where subject to wetting or splashing, shall be constructed of impervious, non-absorbent materials to a height of not less than 79 inches (2 meters) from the floor. iii. The internal walls shall be painted in light colors or treated with such other wall finish as the health authority may prescribed.
c. Ceilings
i. All ceilings or, if no ceiling is provided, the entire under-surface of the roof shall be dust-proof and washable. ii. The ceiling or under-surface of the roof of rooms in which food is prepared or packed or in which utensils or hands are washed shall be smooth, non-absorbent and light coloured. d. Lighting
i. The general standards of illumination provided shall permit effective inspection and cleaning and shall be sufficient intensity appropriate to the purpose for which any room or place is used; ii. In rooms where food is prepared or packed or in which utensils or hands are hands are washed there shall be a minimum illumination intensity of 20-foot candles; in premises where food is consumed, there shall be a minimum illumination intensity of 5-foot candles. Intensities of illumination shall be measured at a point 30 inches (76.20 cm.) above the floor; iii. All lightning shall be reasonably free from glare and distributed so as to avoid shadows; iv. At other areas or working surfaces, the illumination shall be of such intensity as may be required by the health authority.
e. Ventilation
i. Ventilation shall be provided which shall be effective and suitable to maintain comfortable condition; ii. The ventilation shall be adequate to prevent the air from becoming excessively heated, prevent condensation and the formation of excess moisture on walls, ceilings and for the removal of objectionable odors, fumes and impurities; iii. In the absence of effective natural ventilation, mechanical ventilation with airflow from a clean area, and discharging in such manner as not to create a nuisance, shall be provided; iv. Canopies, air ducts, fans or other appliances shall be provided as required by the health authority in particular circumstances;
v. Effective provision shall be made for securing and maintaining a reasonable temperature;
f. Overcrowding - There shall be sufficient floor space to enable every person working thereon to carry out his duties efficiently and to permit easy access for cleaning. Working spaces, aisles or passageways and areas to which customers have access shall unobstructed and sufficient to permit movement of employees and customers without contamination of food by clothing or personal contact.
g. Changerooms
i. There shall be provided adequate and suitable lockers or other facilities for the orderly storage of clothing and personal belongings of employees or persons engaged or employed in the premises. Such facilities shall be so situated and arranged so that there is no contamination of food by contact with clothing, and where the number of persons engaged or employed is four or more of either sex, there shall be provided separate changing rooms for each sex. ii. If required in writing by the local health authority an additional wash-hand basin shall be installed as near as practicable to the toilet facilities; Provided, That wash-hand basins specified in this Code need not be installed in premises where only food in sealed containers is sold: and, Provided, further, That wash-hand basins specified in this regulation shall be installed under specifications of the National Plumbing Code of the Philippines.
h. Wash-hand Basin Maintenance
i. An adequate supply of soap, clean towels, roller towels presenting a clean surface to each user from a continuous roller towel dispenser or other hand drying services approved by health authorities. ii. The wash-hand basin and all hand washing facilities shall, at all times, be maintained in good repair and in a clean condition. iii. All wash-hand basins shall, at all times, while the premises are being used, be supplied with hot and cold or tempered running water at a minimum temperature of 100°F (37.8°C).
Sec. 18.Use of Food-Service Spaces. -
a. Food-service spaces shall not be used as living or sleeping quarters.
b. Clothing or personal effects shall be kept in lockers or in designated places away from food service spaces.
c. No animal or live fowls shall be allowed in such spaces.

d. Persons not directly connected with food preparation and serving shall not be allowed to stay in food-serving spaces.
e. Foods in storage or in preparation must not be handled by anyone other than the preparation and serving staff.
SEC. 19.Food Handlers. -
a. No person shall be employed in any food establishments without health certificate issued by the local health authority.
b. Food handlers shall at all times:
i. Wear clean working garments. The Cook shall wear prescribed caps and female employees caps or hairnets. ii. Observe food personal hygiene. iii. Wash their hands thoroughly with soap and water and dry them with a clean or disposable towel or a suitable hand-drying device immediately before working, or after visiting the toilet.
Sec. 20.Vermin Control. -
Vermin - A group of insects or small animals such as flies, mosquitoes, cockroaches, fleas, lice, bedbugs, mice and rats which are vectors of diseases.
a. Spaces where food and drinks are stored, prepared and served shall be so constructed and maintained as to exclude vermin.
b. All opening which connects spaces to the outer air shall be effectively protected with screen of non-corrosive wire 16-mesh or finer. Door screens shall be tight-fitting.
c. A vermin abatement program shall be maintained in the establishments by their owners, operators, or administrators. If they fail, neglect or refuse to maintain a vermin abatement programs, the local health agency will undertake the work at their expense.
d. During deratting or disinfecting operations, all food stuffs, utensils, food preparation and cleaning equipment shall be covered to protect them from toxic chemical substances.
e. Vermin control in public places shall be the responsibility of the provincial, city or municipal governments which have jurisdiction over them.
f. The procedure and frequency of vermin abatement program shall be determined and approved by the local health authority.
Sec. 21.Toilet and Washing Facilities. -
a. Adequate and clean toilet facilities for male and female customers and personnel shall be provided in properly located areas.

b. Toilet rooms shall not open directly into spaces where food is prepared, stored or served. Where such toilets exist, the doors shall be tight fitting and self-closing.
c. Adequate hand-washing facilities shall be provided within or adjacent to toilet room
d. Facilities shall include hot and cold running water single-service paper or cold towel dispenser or drying device and soap or detergent.
Sec. 22.Disposal of Refuse. -
a. Refuse cans may be used in food - preparation areas for immediate use only.
b. Storage refuse cans, filled and empty, shall be in a designated space from food-handling operations.

c. These cans shall be so constructed and maintained as to be vermin -proof and easily cleaned.
d. Cans containing refuse shall be tightly covered at all times, except during actual use in food-handling areas.
e. Holding bins may likewise be used, provided they are constructed of impervious, readily-cleaned materials and fitted with tight-fitting covers.
f. Where refuse cans are used, a space separate from the food-handling spaces and adjacent to the refuse-can storage space be provided for cleaning them. This space shall be equipped with scrubbing-brushes, cleansing agents, steam or hot water under pressure, and a hose fitted with adjustable nozzle.

Sec. 23.Equipment and Utensils. -
a. They shall be so designated, fabricated and installed so that cleaning is easy and they do not pose health hazards.
b. Lead-soldered containers and cadium-lined piping and fixtures shall not be used.
c. Surfaces that come into contact with food or drinks shall be constructed or materials that are impervious, corrosion-resistant, non-toxic, easily cleanable, durable and resistant to chipping.
d. Sliding doors on cabinets shall be easily cleanable and removable. Runners shall be allotted at the ends to permit removal of dust and debris. The bottom shelves of open-based fixtures shall be removable to facilitate inspections, cleaning and maintenance.

Sec. 24.Washing Utensils. -
a. They shall be scraped and pre-rinsed to remove food articles.
b. They shall be thoroughly cleansed in warm water at 120°F (49°C) with soap or detergent.
c. If running water is not used, the wash-water shall be changed frequently.
Sec. 25 Bactericidal Treatment-Eating and drinking utensils and equipment, after thoroughly cleaned, shall be subjected to one of the following bactericidal treatments:
a. Immersion for at least half a minute in clean hot water at a temperature of at least 170°F (77°C);
b. They shall be thoroughly cleansed in warm water at 120°F (49°C) with soap or detergent.

c. If running water is not used, the wash-water shall be changed frequently.
Sec. 25.Bactericidal Treatment. - Eating and drinking utensils and equipment, after thoroughly cleaned, shall be subjected to one of the following bactericidal treatments:
a. Immersion for at least half a minute in clean hot water at a temperature of at least 170°F (77°C);
b. Immersion for at least one minute in a lukewarm chlorine solution 50 ppm;
c. Exposure in a steam cabinet at a temperature of at least 170°F (77°C) for at least 15 minutes at a temperature of 200°F (90°C) for at least 5 minutes;
d. Exposure in an oven or hot-air cabinet at a temperature of at least 180°F (82°C ) for at least 20 minutes; or
e. Any other method approved by the local health authority.
Sec. 26.Handling of Washed Utensils. -
a. Washed utensils shall be allowed to drain dry in wire racks without use of drying cloths, or shall be stored in self-draining position to permit ready air-drying.
b. The drying cloth on which to store dishes and utensils temporarily after bactericidal treatment should be clean and changed frequently.

Sec. 27.Storage of Washed Utensils. -
a. They shall be stored in a clean and dry place protected against vermin and other sources of contamination.
b. Cups, bowls, and glasses, shall be inverted for storage.
c. When not stored in closed cupboards or lockers, utensils and containers shall be covered or invented whenever practicable. Utensils shall not be stored on the bottom shelves of open cabinets below the working top level.
d. Racks, trays and shelves shall be made of materials that are impervious, corrosion-resistant, non-toxic, smooth, durable and resistant to chipping.
e. Drawers shall be made of the same materials and kept clean. Felt-line drawers are not acceptable, but the use of clean and removable towels for lining drawers is acceptable.
Sec. 28. Dry Storage of Non-Perishable Foods.- Non-perishable foods shall be stored in the following manner:
a. Designated spaces, lockers, cupboards, racks, shelves and containers shall be used for storage.
b. All spaces, lockers and cupboard shall be constructed of materials of the same quality as used for food-preparation and food-serving operations. Containers shall be made metal fitted with tight covers.
c. The recommended temperature range for dry stores is 50- 60°F (10-15°C) except where dry foods for immediate use are stored in the preparation and servicing spaces.

Sec. 29.Refrigerated Storage of Perishable Foods. - Perishable foods shall be stored in the following manner:
a. They shall be kept at or below 45°F (7°C) except during preparation or when held for immediate serving after preparation.
b. When such food s are to be stored for extended periods, a temperature of 40°F (4°C) is recommended.
c. Fruits and vegetables shall be stored in cool rooms.
d. Recommended temperatures for perishable food storage are:
1. Frozen foods; not more than 10°F (2°C)
2. Meat and fish: 32-38°F (O-3°C)
3. Milk and milk products: 40-45°F (5-7°C)
4. Fruits and vegetables: 44-50°F (7-10°C)
e. All refrigerating compartments and refrigerators must be kept clean, in good repair and free from odors. They shall be provided with thermometers with scale divisions not larger than 32°F (1°C). Sufficient shelving shall be provided to prevent stocking and to permit adequate ventilation and cleaning.
Sec. 30.Food Servicing Operations. - These operations should be in accordance with the following requirements:
a. Hand contacts with food or drink shall be avoided; fingers shall not be used to serve butter, ice, or similar items or food. Sugar shall be served in covered dispensers or containers, or in packages wrapped for single service.
b. The surfaces of containers and utensils, including glasses and tablewares, which come in contact with food and drink shall not be handled.
c. Disposable cups, plates, spoons and other single-service containers and utensils shall be purchased in sanitary cartons and stored in a clean, dry place until used. These articles shall be so handled on removal from the carton that the hand does not touch the surface which will be in contact with food or drink.
d. Clean cloths, napkins, spoons, towels and other cloth equipment shall be stored in clean places designated specially for them. Soiled linens, including towels, aprons, and coats, shall be stored in a closed bin or locker, suitably marked.
e. Spoons, spatulas, dippers and scoops used intermittently for disposing frozen desserts shall be kept in running water or in water maintained at 170°F (77°C) and frequently changed, or they may be washed and stored in a dry place after each use. Constant-temperature bottles and other containers used for potable water and other beverages shall be kept clean and given effective bactericidal treatment before and after subsequent use.
Sec. 31.Evaluation of Food Establishment. – It shall be the duty of the Provincial, Municipal or City Health Officer to cause an inspection and evaluation of every food establishment requiring a permit for its operations, at least every six months and shall cause as many additional inspection and re-inspections and evaluation to be made as are necessary for the enforcement of the provision of this Chapter.
During the inspection or evaluation carried out at least every six months, the inspector shall record his findings on an inspection form provided for the purpose and shall furnish the original of such report to the holder of sanitary permit, the manager or occupier of the premises. Demerits entered in the appropriate column inspections forms shall indicate that the item does not, in the opinion of the inspector, comply with the requirements of this regulation. Within 48 hours of the inspection or evaluation, the original of the inspection report shall be furnished the holder of the permit certificate, the manager or occupier of the food establishment. Whenever an inspection form issued indicates noncompliance items relating to any particular type of premises, the inspector shall notify the holder of the sanitary permit, the manager or occupier of the correction to be made and indicate a reasonable period for its compliance. If upon upon reinspection after the deadline the inspector finds the correction has not been effected he shall forthwith report to the Health Officer and the Health Officer shall revoke the sanitary permit. A copy of the inspection form and any notices served shall, in all cases be filed and kept by the local health authority and be available at all reasonable time for inspection by an officer of the Department of Health.
a. Service of Notice - Whenever an inspection or evaluation report form indicates non-complying items, the Health Officer of the Province, Municipality or City may cause to be served on the holder of the permit, the manager or occupier a notice requiring him, within the time stated in the notice, to take such remedial action as may be specified therein. In the event within the time stated in the notice, the terms of the first notice are not complied with,the Health Officer may cause to be served on the holder of the permit, the manager or occupier a second notice calling on him to show cause, at all time and place stated in the notice, why the permit issued in respect of the food establishment should not be revoked.
b. Revocation of Permits - After prior notice and hearing as provided above, the Health Officer, if satisfied that the terms of the notices have not been complied with or that the failure to comply therewith is not excusable, shall revoke the said permit.
c. Summary Suspension of Permits - Whenever the Provincial, Municipal or City Health Officer finds unsanitary or unhealthy conditions in the operation of a food establishment which in his judgment constitute a substantial hazard to the public health, the Health Officer may order the immediate suspension of the permit. Any person to whom such an order is issued written petition shall be afforded a hearing as soon as possible.
d. Appeals - The person or panel conducting the hearing may confirm, modify or reverse the decision appealed from, which decision shall be final.
e. Protection of Food - Notwithstanding the other provisions of this regulation relating to the issuance of permit, every person who is engaged in the sale of food or in the manufacture, preparation, storage, packing or delivery of food for sale shall protect such food from contamination.
f. Power of Entry - Any sanitary Inspector or duly authorized officer of the Department of Health or of the Provincial, Municipal or City Health Officer, upon presentation of power credentials may at all reasonable times enter any premises engaged in the manufacture, preparation, or packing of any article of food for sale or any premises used for any of the purposes referred to in this Code for the purpose of inspection or any other action necessary for administration of this Code.

CHAPTER III
RESEARCH METHODOLOGY This chapter contains the method of research used, the method of collecting data, the development of the research instrument, the sampling design and statistical treatment for better understanding of the research.
RESEARCH DESIGN The researchers utilized the descriptive-evaluative survey method of research in the study. Descriptive-evaluative survey method retains to findings with adequate interpretation which was then concerned with condition and relationship that exist. This method utilized the determinants of Kitchen Hygiene and Sanitation Practices of Shakey’s.

Locale and Population of the Study The respondent of this study were thirty (30) employees of Shakey’s. Representative samples using the convenience sampling is an element of the sample were being selected from particular place at specific time preferred by the researchers.
Instrument of the Study The questionnaires deals with the insights of the Employees about the Kitchen Hygiene and Sanitation Practices of Shakey’s. Employees must choose the best corresponds to the dimension of service, there are some option that they choose to answer: 4- strongly agree, 3- agree, 2- disagree, 1- strongly disagree,
The research instrument is a close- ended questionnaire that comprises a variety of choices from the vent continuum scale. The following ranges and verbal interpretation was used in the conduct of the study:
Weighted points Arbitrary Scale Descriptive
Interpretation
4 3.41-4.20 Strongly Agree 3 2.61-3.40 Agree 2 1.81-2.60 Disagree 1 1.00-1.80 Strongly Disagree

The number of respondents in each option was implied by the weighted points summed up, and divided by the number of respondent to obtain the average mean value of each of the statement regarding the function.

Data Gathering Procedure
The following is the step by step process done by the researchers.
1. We asked the Employees of Shakey’s, the permission to conduct a survey for our research.
2. The researchers then selected thirty (30) employees of Shakey’s.
3. As soon as the questionnaires were validated and approved, the researchers disseminated it to the subject of the study.
4. The Employees will then answer the questionnaires and will be retrieved by the researchers.
5. The questionnaires are then tabulated and scored in a tally sheet.
6. The data were then interpreted by the researchers the with the help of their statistician.
7. After tabulation, analysis of the result were made that deal to conclusion drawn in the study.
Statistical Treatment of Data The data gathered from the employees were tallied, summed up, arranged and tabulated accordingly. Representation data were facilitated through the use of a Frequency Distribution Table and Percentage. The statistical treatment to be applied to prove the Hypotheses of the study are the following:

1.) Percentage This is used to determine the frequency distribution of the age bracket and Gender with the formula of:

P = F x 100 N Where: P= Percentage F= Frequency N= no. of respondents

2.) Weighted mean This is used basically to determine the average responses of the different options provided in the various parts of the survey questionnaire used. The method was used in conjunction with the Liker Scale. In computing the weighted mean, the formula used is illustrated below.

fsa (4)+ fa (3)+ fd (2)+ fsd (1) WM =  n

where:
WM = Weighted Mean fsa = frequency of strongly agree responses fa = frequency of agree responses fd = frequency of disagree responses fsd = frequency of strongly disagree responses n = number of respondentsResearch Paradigm

The conceptual frame work discussed the flow of the study to be undertaken.
The study on the kitchen hygiene and sanitation practices of Shakey’s focuses on how employee and the management maintain and improve the cleanliness and orderliness inside the establishment. This study ensure that the Shakey’s Restaurant follow certain rules, regulation and guidelines in implementing food safety. It will help avoid future conflict and customer’s complaint. The respondent will the employee/staff and the manager of Shakey’s. The questionnaire aims to get information on how they maintain sanitation, safety and hygiene on their establishment.

CHAPTER IV
PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA This chapter presents the findings of the research study and the analysis and interpretation of data gathered with the use of adopted statistical.

I. PROFILE OF RESPONDENTS
TABLE 1.1
DISTRIBUTION OF RESPONDENTS BASED ON AGE
AGE
FREQUENCY
PERCENTAGE
18 and below years old
4
13.33%
19-29 years old
13
43.33%
30-40 years old
11
36.67%
41 and above years old
2
6.67%
TOTAL
30
100%

Table 1.1 showed that there are 13 or 43.33% of respondents are 19-29 years old. 11 or 36.67% of the respondents are 30-40 years old. Next 4 or 13.33% of the respondents are 18 and below years old. Other 2 or 6.67% are 41 and above years old. It could glean from the study that the majority of the respondents are 19 to 29 years old.

TABLE 1.2
DISTRIBUTION OF RESPONDENTS BASED ON GENDER

GENDER
FREQUENCY
PERCENTAGE
Male
13
43.33%
Female
17
56.67%
TOTAL
30
100%

Table 1.2 showed that there are 17 or 56.67% of the respondents are female and 13 or 43.33% are male. Majority of the respondents are female.

TABLE 1.3
DISTRIBUTION OF RESPONDENTS BASED ON CIVIL STATUS
CIVIL STATUS
FREQUENCY
PERCENTAGE
Single
14
46.67%
Married
16
53.33%
Widowed
0
0%
Legally Separated
0
0%
TOTAL
30
100%

Table 1.3 showed that there are 16 or 53.33% of the respondents are married and 14 or 46.67% are single. Majority of the respondents are married.

TABLE 1.4
DISTRIBUTION OF RESPONDENTS BASED ON
EDUCATIONAL BACKGROUND
EDUCATIONAL BACKGROUND
FREQUENCY
PERCENTAGE

High School Graduate
0
0%
College school Graduate
5
16.67%
Undergraduate
4
13.33%
Vocational Graduate
10
33.33%
Post Graduate
11
36.67%

Table 1.4 showed that there are 11 or 36.67% of the respondents are post graduate. Next 10 or 33.33% of the respondents are vocational graduate. Other 5 or 16.67% are college graduate and 4 or 13.33 of the respondents are under graduate. It could glean that from the study that the majority of the respondents are post graduate.

TABLE 1.5
DISTRIBUTION OF RESPONDENTS BASED ON POSITION
POSITION
FREQUENCY
PERCENTAGE
Chef
1
3.33%
Assistant Chef
5
16.67%
Kitchen Helper
9
30%
Waiter/ Waitress
12
40%
Manager
3
10%
TOTAL
30
100%

Table 1.5 showed that there are 12 or 40% of the respondents are waiter or waitress. Next 9 or 30% of the respondents are kitchen helper. Other 5 or 16.67% of the respondents are assistant chef, 3 or 10% of the respondents are manager and 1 or 3.33% of the respondents are chef. It could glean that from the study that the majority of the respondents are waiter or waitress.

II. Importance of implementing Kitchen Hygiene in a restaurant in terms of:
TABLE 2.1
A. Food Preparation

4
SA

3 A

2
DA

1 SDA
Weighted Mean
Verbal Interpretation
Rank
1.) Follow food safety rules about storage, temperature controls, hygiene, and sanitation.
24
6
0
0
3.80
Most of our respondents strongly agree on following food safety rules about storage, temperature controls, hygiene, and sanitation.
4
2.)All meat and fish are properly cooked before serving
28
2
0
0
3.93
Most of our respondents strongly agree that all meat and fish are properly cooked before serving
1
3.) Use herbs, spices, marinades, stocks, and fruit and vegetable juices to add flavor.
27
3
0
0
3.90
Most of our respondents strongly agree to use herbs, spices, marinades, stocks, and fruit and vegetable juices to add flavor
2
4.) Food preparation is handled by authorized staff.
26
4
0
0
3.87
Most of our respondents strongly agree that food preparation is handled by authorized staff.
3
5.) The recommended temperature range for dry stores is 50- 60°F (10-15°C) except where dry foods for immediate use are stored in the preparation and servicing spaces.
27
3
0
0
3.90
Most of our respondents strongly agree that the recommended temperature range for dry stores is 50- 60°F (10-15°C) except where dry foods for immediate use are stored in the preparation and servicing spaces.
2
6.) Fruits and vegetables are stored in cool rooms.
27
3
0
0
3.90
Most of our respondents strongly agree that fruits and vegetables are stored in cool rooms.
2

LEGEND: SA- Strongly Agree A- Agree DA- Disagree SDA- Strongly Disagree

TABLE 2.2
B. Customer’s Health
4
SA

3 A

2
DA
1 SDA
Weighted Mean
Verbal Interpretation
Rank
1) Employees start with a risk assessment to spot possible health and safety hazards.
24
6
0
0
3.80
Most of our respondents strongly agree that employees should start with a risk assessment to spot possible health and safety hazards.
3
2.) All foods obtained from sources are approved by the local health authority.
27
3
0
0
3.90
Most of our respondents strongly agree that all foods obtained from sources are approved by the local health authority.
1
3.) Sick employees are not allowed to handle food.
25
5
0
0
3.83
Most of our respondents strongly agree that sick employees are not allowed to handle food.
2
LEGEND: SA- Strongly Agree A- Agree DA- Disagree SDA- Strongly Disagree
III. Sanitation practices of Shakey’s in terms of:
TABLE 2.3

A. Food Storage

4
SA

3
A

2
DA

1
SDA

Weighted Mean

Verbal Interpretation

Rank
1.) All perishable and potentially hazardous foods stored at 45°F (7°C) or below.
22
8
0
0
3.73
Most of our respondents strongly agree that all perishable and potentially hazardous foods stored at 45°F (7°C) or below.
3
2.) Cooked food intended to be served hot are kept at a temperature not lower than 140°F (60°C )
23
7
0
0
3.77
Most of our respondents strongly agree that cooked food should be served hot are kept at a temperature not lower than 140°F (60°C )
2
3.) Raw fruits and vegetables are washed before they are used.
26
4
0
0
3.87
Most of our respondents strongly agree that raw fruits and vegetables are washed before they are used.
1
LEGEND: SA- Strongly Agree A- Agree DA- Disagree SDA- Strongly Disagree
TABLE 2.4
B. Cleaning the cutleries and other kitchen equipments

4
SA

3
A

2
DA

1
SDA

Weighted Mean

Verbal Interpretation

Rank
1) Store silverware in rolls, bags, or cases made with special tarnish-resistant cloth
25
5
0
0
3.83
Most of our respondents strongly agree that silverware should store in rolls, bags, or cases made with special tarnish-resistant cloth
2
2) They are so designated, fabricated and installed so that cleaning is easy and they do not pose health hazards
20
10
0
0
3.67
Most of our respondents strongly agree that the cutleries are designated, fabricated and installed so that cleaning is easy and they do not pose health hazards
4
3) Utensils are thoroughly cleansed in warm water at 120°F (49°C) with soap or detergent.
26
4
0
0
3.87
Most of our respondents strongly agree that utensils are thoroughly cleansed in warm water at 120°F (49°C) with soap or detergent.
1
4) Utensils are scraped and pre-rinsed to remove food articles.
23
7
0
0
3.77
Most of our respondents strongly agree that utensils are scraped and pre-rinsed to remove food articles
3
5) Washed utensils are allowed to drain dry in wire racks without use of drying cloths, or a stored in self-draining position to permit ready air-drying.
26
4
0
0
3.87
Most of our respondents strongly agree that washed utensils should allow to drain dry in wire racks without use of drying cloths, or a stored in self-draining position to permit ready air-drying.
1
LEGEND: SA- Strongly Agree A- Agree DA- Disagree SDA- Strongly Disagree
TABLE 2.6
C. Employees Hygiene

4
SA

3
A

2
DA

1
SDA

Weighted Mean

Verbal Interpretation

Rank
1) All employees have held certificate issued by the local health authority.
25
5
0
0
3.83
Most of our respondents strongly agree that all employees have held certificate issued by the local health authority
1
2) Food handlers have clean working garments.
23
7
0
0
3.77
Most of our respondents strongly agree that food handlers have clean working garments
3
3) Employees wash their hands thoroughly with soap and water and dry them with a clean or disposable towel or a suitable hand-drying device immediately before working, or after visiting the toilet.
25
5
0
0
3.83
Most of our respondents strongly agree that employees wash their hands thoroughly with soap and water and dry them with a clean or disposable towel or a suitable hand-drying device immediately before working, or after visiting the toilet

1

4) The Cook wears prescribed caps and female employees caps or hairnets
24
6
0
0
3.80
Most of our respondents strongly agree that the Cook wears prescribed caps and female employees caps or hairnets
2

LEGEND: SA- Strongly Agree A- Agree DA- Disagree SDA- Strongly Disagree

TABLE 2.7
F. Kitchen Hygiene and the Sanitation of the restaurant

4
SA

3
A

2
DA

1
SDA

Weighted Mean

Verbal Interpretation

Rank
1) Clean Surroundings
25
5
0
0
3.83
Most of our respondents strongly agree that restaurant should have clean Surroundings
2
2) Have proper system of waste disposal. This segregate wet and dry garbage
26
4
0
0
3.87
Most of our respondents strongly agree to have proper system of waste disposal. This segregate wet and dry garbage
1
3) Avoid buying food or ingredients that are easily spoiled.
25
5
0
0
3.83
Most of our respondents strongly agree to avoid buying food or ingredients that are easily spoiled
2
4) Determine the shelf life or the length of time food or ingredients will stay edible.
24
6
0
0
3.80
Most of our respondents strongly agree to determine the shelf life or the length of time food or ingredients will stay edible
3
5) Sliding doors on cabinets shall be easily cleanable and removable.
23
7
0
0
3.77
Most of our respondents strongly agree that sliding doors on cabinets shall be easily cleanable and removable
4

LEGEND: SA-Strongly Agree A-Agree DA- Disagree SDA- Strongly Disagree

Chapter V
SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS This chapter covers the summary of findings, conclusion and recommendations based on the data that was gathered by the researches in the study of the Kitchen Hygiene and Sanitation Practices of Shakey’s. The overriding purpose of this study was to determine the relative importance of kitchen hygiene and sanitation of Shakey’s. Hygiene and sanitation are the foremost considerations in setting-up and managing a food service business. It is the responsibility of the food service operator to take care of the health of the customers and workers. This can be done through knowledge of proper hygiene and sanitation even before the operation starts. The descriptive method of research was used. There were thirty (30) employees who were involved as respondents.

Summary of Findings
Demographic Profile of the Respondents Majority of the respondents are female. Majority of the respondents are from the age bracket of 19 to 29 years old (43.33%) which gives a description that most of the employees of Shakey’s are belong to young adult group. Majority of the employees, with a frequency count of 16 or 53.33% of the total, were already married. Next were 14 or 46.67% employees, were still single. Majority of the respondents are post graduate. This has a frequency count of 11 or 36.67%. Majority of the respondents are waiter or waitress. This has a frequency count of 12 or 40%.

Importance of implementing Kitchen Hygiene in a restaurant in terms of:
Food Preparation
Respondents strongly agreed on the statement that all meat and fish are properly cooked before serving with a weighted mean of 3.93.
Customer’s Health
Most of our respondents strongly agreed that all foods obtained from sources are approved by the local health authority with a weighted mean of 3.90.
Sanitation Practices of Shakey’s in terms of:
Food Storage
Most of our respondents strongly agreed that raw fruits and vegetables are washed before they are used with a weighted mean of 3.87.
Cleaning the Cutleries and other Kitchen Equipments
Respondents strongly agreed on two statements, first is that washed utensils should allow to drain dry in wire racks without use of drying cloths, or a stored in self-draining position to permit ready air-drying, next is that utensils should thoroughly cleansed in warm water at 120°F (49°C) with soap or detergent with a weighted mean of 3.87.

Employee’s Hygiene
Respondents strongly agreed on two statements, first is that all employees have held certificate issued by the local health authority. Next is that employees should wash their hands thoroughly with soap and water and dry them with a clean or disposable towel or a suitable hand-drying device immediately before working, or after visiting the toilet with a weighted mean of 3.83.

Conclusion
Based on the findings, the researchers come up with the following conclusions:
1. Most employees are female.
2. Majority of the respondents belonged to young adult.
3. Most of employees are married.
4. Majority of the respondents are waiting staffs.
5. Most of the employees are post graduate.
Recommendation
Base on the foregoing conclusions, the researchers have formulated the ff. recommendation:
Health and Hygiene of the Employees:
• Dress in layers so you can remain comfortable during your work shift.
• If you have long, polished fingernails, consider trimming your nails and removing nail polish. If you come to work with polished nails, you will be required to wear gloves at all times.
• Cover hands with a bandage and a clean glove at all times if you have a cut or infection on your hands.

Kitchen Hygiene and Sanitation:
• Store ready-to-eat food (bread, salad, cake) on the highest shelves in the refrigerator. Store raw meats and poultry on the lowest shelves.
• Do not prepare food in the food storage area.
• Food items belonging to the group that will be stored on the pantry cupboards must be properly sealed, and labeled with the group name and the date the product was opened. Old and unlabeled foods will be discarded.