Compliance of University Canteen with International Standards

Abstract

Safe food is a fundamental human right, even with many foods often being contaminated with naturally occurring pathogenic microorganisms. This is especially so if the way they are stored and displayed for sale provides conditions for those organisms to grow and reach significant levels of contamination. The application of a systematic approach, such as the hazard analysis critical control point (HACCP) system, to the identification, evaluation, and control of food safety hazards must be carried out to achieve food safety. Managers of selected university canteens in Cavite mostly have a college degree with the various length of service as manager while food handlers had high school education and were employed in the restaurant for only two years or less and significant number of food handlers never participated in any food safety training. Test statistics showed that no significant difference exists in the level of compliance with HACCP standards between and among food safety knowledge, attitudes, and practices of university canteen managers. However, a highly significant difference exists in the level of compliance with HACCP standards between and among food safety knowledge, attitudes, and Practices of food handlers.