000			02835nam a2200301 i 4500
003			CSPC
005			20250312110454.0
008			250312s2023 ph a b 000 0 eng d
040			_aCSPC _beng _cCSPC _erda
090			_aUTH BSHM Es62f 2023
100	1		_aEspares, Daisy _eauthor.
245	1	0	_aFood safety and handling practices of selected eateries in Nabua, Camarines Sur / _cDaisy Espares, Cindy A. Quitoy, and Nicole Kelly B. Rull
300			_a113 leaves.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
502			_aUndergraduate Theses (BSHM) - Hospitality Management _cCamarines Sur Polytechnic Colleges, 2023
504			_aIncludes bibliographic references.
520	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.
700	1		_aQuitoy, Cindy A. _eauthor.
700	1		_aRull, Nicole Kelly B _eauthor
720			_aBulalacao, Rosalie B. _eadviser.
720			_aBañaria, Russell E. _echair, panelist.
720			_aFrongoso, Mary Jane B. _epanelist.
720			_aOrobia, Mark Anthony L. _epanelist.
942			_2ddc _n0 _cUM _hEs62f _iBSHM _kUTH _m2023
999			_c29137 _d29137