EVALUATION OF FOOD SAFETY AND HYGIENE PRACTICES ON SELECTED FOOD CARTS AT NOVALICHES, QUEZON CITY: BASIS FOR RECOMMENDATION

Abstract

Food carts have become a ubiquitous presence in urban landscapes, offering a wide array of delectable treats to passersby. These mobile food vendors, often found on bustling streets and in public spaces, contribute significantly to the culinary diversity of a community while providing convenience and affordability. However, food safety is a critical public health concern, and inadequate practices in food handling and hygiene can lead to foodborne illnesses. These illnesses, caused by the consumption of contaminated food, can range from mild discomfort to severe and life-threatening conditions. Ensuring the safety of street food is essential for both the well-being of the community and the reputation of vendors. By focusing on this specific location, the researchers aim to provide insights into the unique challenges and opportunities faced by vendors operating in this urban setting. The research methodology employs a descriptive design to study kitchen sanitation practices among food cart customers in Novaliches, Quezon City. Purposive sampling targets relevant individuals. Data collection involves questionnaires and interviews, while statistical treatment includes percentage distribution and weighted mean with Likert scale interpretation, enabling a comprehensive investigation into customer perceptions. The study's key findings include demographics indicating that the majority of employees and customers fall within the 21–25 age bracket, with notable gender and civil status distributions. Both groups perceive cleanliness and grooming standards among food vendors favorably. Positive perceptions also extend to hand-to-food contamination and cross-contamination practices. No significant difference was found in safety and hygiene standards among vendors. Challenges primarily revolve around cross-contamination. Proposed recommendations emphasize comprehensive training initiatives for employees to enhance food hygiene and safety measures. The study's conclusions reveal positive perceptions of cleanliness and grooming standards among both employees and customers, highlighting a foundation of trust in food safety practices. Recommendations focus on bridging perception gaps through targeted training, clear guidelines, and systematic monitoring. Emphasis is placed on regular training sessions, clear protocols, and collaboration with health authorities to establish standards. Continuous education is also recommended to ensure sustained improvement in food hygiene and safety practices.