The study was conducted to assess the food safety practices among food service establishments in order to increase awareness among students the dangers of food poisoning. The output of this study may serve as a tool for information dissemination. The study used the descriptive method research. The respondents of the study were the supervisors of selected fast-food chains and deluxe hotels in Manila. Descriptive Statistics was used to describe the basic features of the data in the study and to validate the data gathered. The safety of consumers is the paramount responsibility of any food service establishment. Standards, procedures and guidelines are developed to prevent the outbreak of food borne illnesses and intoxication. However, these standards, procedures and guidelines as food sanitation and safety will be meaningless if they are not study implemented through education, information, dissemination, and training among the personnel. Food safety is everybody’s concern. It is in this context that the researcher tried in her own lifestyle way to help by proposing these competency-based modules.
Brownell, Judi and Reynolds, Dennis (2002). Strengthening the F & B Purchaser-Supplier Partnership. Cornell Hotel and Restaurant Administration Quarterly.
Commission on Higher Education(CHED) Memorandum Order No. 30 series 2006.
De Leon, Sonia Y and Vivas Lara, (2007), Application of 5-in 1 Food Safety Systems in the workplace. Foundation for advancement of Food Science and Technology, Inc. Philippines.
Food Safety (General Food Hygiene) Regulations 1995, available online: http://www.opsi.gov.uk/si/si1995/Uksi_19951763_en_4.htm
Leocadio, Corazon G. (1998), Essentials of Meal Management. Unpublished Master’s Thesis, University of the Philippines, Diliman Quezon City.
Republic Act No. 7722, Higher Education Act of 1994.
Sampiano, Filipina S. Educational and Skills Requirements of Food service Personnel in Some Selected Food Service Establishments in Metro Manila. Unpublished Masteral Thesis. Eulogio “Amang” Rodriguez, Institutte of Science and Technology, Manila.2001
Walker, John R. (2004). Introduction to Hospitality Management. Upper Saddle River, New Jersey: Pearson Education, Inc.
Copyright: © 2013 The Author(s)
Published by Human Resource Management Academic Research Society (www.hrmars.com)
This article is published under the Creative Commons Attribution (CC BY 4.0) license. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this license may be seen at: http://creativecommons.org/licences/by/4.0/legalcode
