Assessment on Level of Food Sanitation in Food Court at Bestlink College of the Philippines, S.Y. 2019–2020

Abstract

The main problem is the preparation of food served to students in Bestlink College of the Philippines. Their material is not clean. We chose this topic to give recommendations to the employees and give the main solution to solve the problem. Sanitation systems aim to protect human health by providing a clean environment that will stop the transmission of disease, especially through the fecal-oral route. For example, diarrhea, which is the main cause of malnutrition and stunted growth in children, can be avoided through proper sanitation. Quantitative research was used as the research design for the study. This study utilized purposive sampling to gather respondents who assess the level of food sanitation in terms of preparation, utensils, service crew, and dining area. This study used a survey questionnaire as the instrument conducted by the researcher to gather data from two groups of respondents. The results showed that the overall average composite weighted means of male and female respondents were 3.91 and 4.02, respectively, with the verbal interpretation of strongly agree. With the average weighted means of 3.91 for male respondents and 4.02 for female respondents, both groups of respondents strongly agreed in terms of the preparation, utensils, service crew, and dining area on the level of food sanitation in the food court. This study found out that the employees did not encounter any problem in terms of the level of food sanitation in the food court because it was encountered by students when they eat in the food court. In terms of utensils, this study found out that the utensils should be shared by every student. This study was competent in the assessment and utilized a variety of instructional practices and strategies, which are opportunities for students. Based on the findings of the study, there is an extremely high extent of implementation on the assessment on the level of food sanitation in the food court in terms of preparation, utensils, service crew, and dining area. This study proposed that the implementation of the aforementioned variables should be continuously maintained.