ASSESSMENT OF THE FOOD HANDLING PROCEDURES TOWARDS PRODUCT QUALITY OF SUPREMACY INTERNATIONAL FOODCART FRANCHISING

Abstract

This study examined the food handling procedures of Supremacy International Food Cart Franchising in West Avenue, Quezon City, focusing on their impact on product quality. Given the importance of safety and consistency in the foodservice industry especially in franchise operations, the research explored how storage and handling practices influence product standards. The objective was to identify procedural strengths and weaknesses and recommend improvements to ensure consistent quality and safety across all franchise locations. The study employed a quantitative descriptive research design. Data were collected through a structured survey administered to 20 employees of Supremacy International Food Cart Franchising. The questionnaire included demographic information and focused on five major areas: environmental conditions, storage and handling practices, personal hygiene, equipment and utensils, and food handling procedures. A 4-point Likert scale was used to quantify responses. Statistical tools such as frequency and percentage, weighted mean, Kruskal-Wallis test, and ranking were applied to analyze the data and identify significant differences based on the respondents’ profiles. The study revealed a strong overall agreement among respondents regarding food handling practices at Supremacy International. The highest mean ratings were observed in the categories of equipment and utensils, and environmental factors (mean = 3.392), followed by food preparation (3.37), handling and storage, and personal hygiene (3.338). Key strengths included effective temperature control in storage, proper hygiene practices, and well-maintained ventilation systems.  However, certain areas such as waste management and regular monitoring of product expiration dates received comparatively lower ratings, indicating a need for improvement. Age was found to significantly affect perceptions of food handling practices, while gender showed minimal influence. The most frequently reported issues were insufficient training (28.17%), inadequate supply of hygiene materials (19.5%), and substandard storage facilities (17.33%).  Overall, the findings suggest that Supremacy International maintains generally effective food handling procedures, but targeted improvements in waste management, training, and facility resources are recommended to ensure consistency and safety across operations. The study recommends developing training programs that align with the needs of the primarily young workforce, making them more relevant and engaging. It also suggests improving the availability of hygiene supplies and enhancing monitoring systems to ensure compliance with food safety standards. Addressing issues such as poor waste management and inadequate documentation can further strengthen overall food handling practices. These improvements will contribute to higher product quality and sustained customer satisfaction. Moreover, the findings provide valuable insights for food franchise operations and serve as a strategic guide for stakeholders and future researchers focused on food safety and quality management.