02674nam a2200253 i 4500003000500000005001700005008004100022040002500063100002800088245014400116300001600260336002100276337002500297338002300322502009900345504003900444520171700483700003002200700003302230720003602263720004402299720003802343720003902381CSPC20250312110454.0250312s2023    ph a     b    000 0 eng d  aCSPCbengcCSPCerda1 aEspares, Daisyeauthor.10aFood safety and handling practices of selected eateries in Nabua, Camarines Sur /cDaisy Espares, Cindy A. Quitoy, and Nicole Kelly B. Rull  a113 leaves.  2rdacontentatext  2rdamediaaunmediated  2rdacarrieravolume  aUndergraduate Theses (BSHM) - Hospitality ManagementcCamarines Sur Polytechnic Colleges, 2023  aIncludes bibliographic references.3 aThe food safety and handling practices of Selected Eateries in Nabua, Camarines Sur, were the researcher's main emphasis. These show that regulators may take evidence-based measures of safe food to the customer by evaluating food handlers' knowledge, handling behaviors, and their determinants. Quantitative and descriptive survey with the method is utilized by the researchers. This study used surveys, frequencies, percentages, weighted mean, and ranking techniques as statistical tools. The respondents are 12 selected eateries consists of 2 respondents a total of 24 respondents in Nabua, Camarines Sur, the majority are between 29-38 years old, with a total number of 8 or 33.33 percent, and most of the respondents are female, with frequency of 20 or 83.33 percent. The results showed that contamination/cross contamination with an average weighted mean of 3.26; transmission of foodborne illness with an average weighted mean of 3.17; followed by the time and temperature control with an average weighted mean of 3.19; personal hygiene with an average weighted mean of 3.37. According to the data, personal hygiene is the least important criteria and verbally interpreted as Agree. With the recommendations, the researchers prepared an action plan which is training/seminar to eatery food handlers for improving their knowledge about food safety and handling practices. Furthermore, this action plan recommend that food handlers should attend food safety training/seminar, because attending training is not waste of time and effort because of experience and knowledge that they will get. In addition, LGUs and any organizations that will help the food handlers to attend the food safety training/seminars.1 aQuitoy, Cindy A.eauthor.1 aRull, Nicole Kelly Beauthor  aBulalacao, Rosalie B.eadviser.  aBañaria, Russell E.echair, panelist.  aFrongoso, Mary Jane B.epanelist.  aOrobia, Mark Anthony L.epanelist.