ABSTRACT

Books in medical science state that food-borne illnesses breed diseases.

Commonly, these diseases are acquired in places where there is an increasing lack or
neglect of proper food handling practices, or when food preparation and services are
taken for granted. It is with this premise that this study was conducted. It aimed to
assess the awareness and compliance of the owners and food handlers on the said
sanitation code along the vicinity of the universities in Tuguegarao City. A research
questionnaire with a four-point Likert Scale was used to assess the level of awareness
and extent of compliance of the owners and food handlers regarding Presidential Decree
No. 856 (P.D. 856). Statistical analysis employed in the study was frequency and
percentage. Independent Sample T-test and ANOVA were used to measure differences
in the level of awareness and extent of compliance along P.D. 856. The results indicated
that there were no significant differences on the level of awareness of the carinderias
when grouped according to the number of customers, number of food handlers, and
number of food variants. The results indicated that regardless of the number of
customer, number of food handlers and number of food variants, carinderia owners are
aware of the demands for proper food handling and proper food servicing operations as
contained in the provisions of the P.D. 856. In the same manner, no significant
differences were found on the level of compliance. Moreover, there is no significant
difference in the level of compliance of carinderias in terms of the number of food
handlers and number of food variants but has a significant difference between level of
compliance and number of customers. Also, the results show that there is a positive
significant relationship between the level of awareness and level of compliance of the
respondents on P.D. 856, particularly on proper food handling and proper food servicing
operations. Results of this study may assist the policy makers in delivering a more
effective implementation, which should ultimately lead to a safer food supply for the
consuming public and a reduction in food-borne disease outbreaks in the Philippines.

Keywords: Awareness, Carinderia Owners, Code on Sanitation of the Philippines,

Compliance, Customer, Food Handlers, Food handling, Food Servicing Operations,
Food Variants

INTRODUCTION

Filipino carinderias and eateries have become an integral part of the Filipino’s
lifestyle. For ordinary Filipinos, life without this meek food establishment would be way
different and far more costly. A carinderia is a small food establishment (sometimes a
stall) where customers can freely choose from a wide variety of dishes presented in
casseroles or containers. It can also be distinguished as a small eatery (Martinez &
Martinez, 2008).

As food is a primary need for human beings, it should be put into account in
terms of nutritional content, pre-requisite of healthy and hygienic food that is safe to
consume. Food safety is defined by the Department of Health as the
“assurance/guarantee that food will not cause harm to the consumers when it is
prepared and/or eaten according to its intended use” (Department of Health, 2006).
Food contamination by food handlers could occur and will lead to foodborne diseases if
Measuring Carinderias’ Knowledge of and Compliance to The Code on Sanitation of
the Philippines |1
they neglect proper food handling practices in their premises according to Haryani et al.,
(2007). It typically causes abdominal pain, nausea, vomiting, and diarrhea. From
January 1 to December 2, 2017, a total of 17,768 suffered from acute bloody diarrhea; a
total of 3,653 from cholera; a total of 422 from hepatitis; a total of 3,512 from rotavirus;
and a total of 21,653 from typhoid cases were reported nationwide (Department of
Health, 2017).

A lot of carinderia owners established their businesses near schools where their
potential customers will be students who have a limited budget. Considering that
Tuguegarao City is the center of educational avenue in Region 2, many students who
come from cities and municipalities of Cagayan Valley opt to study in the different
universities within Tuguegarao. Consequently, they stay in boarding houses, dormitories
and apartments far from the respective families. Hence, due to limited financial
allowance, lack of time, and being practical, most of the students prefer to eat in
cariderias.

When it comes to safely preparing meals, many college students simply do not
know the procedures in food safety considerations and many end up with foodborne
illness. Further, due to the busy and fast-paced environment in the universities, students
often lack the time to prepare a meal for themselves and would prefer to have their
meals in the carinderias for them to have more time in their academics or other extra-
curricular activities in the university. College students are one of the most at-risk
population groups due to risky food safety behaviors and diarrhea is the major symptom
of foodborne illness as stated in the study of Booth et al., (2013) and this greatly affects
the studies of the students and sometimes when left untreated this even becomes a
threat to their lives considering that majority of the students are far from the support of
their respective families. Measuring the knowledge and the extent of compliance of the
carinderias to the proper food handling and to the proper food servicing operation
assures the safeness of the food that every student eats.

Moreover, as the numbers of cariderias grow, it also presents new public health
challenges for the urban population (Buted & Ylagan, 2014). However, identifying
foodservice employee’s knowledge, attitudes, and practices are essential in assuring
food safety in retail foodservice (Bas et al., 2006; Nee & Sani., 2011), and if food
handlers take serious note on the cleanliness of their hand, body, and clothing, this will
help in preventing the incidence of foodborne-illnesses from occurring (Sneed et al.,
2004).

Along this premise, this study was conducted and anchored on Presidential
Decree No. 856 otherwise known as the Code on Sanitation of the Philippines which
provides a modern standard of sanitation and a handy reference and guide for its
enforcement.

Statement of the Problem

The study aimed to determine the level of awareness and extent of compliance of
“Carinderias” in Tuguegarao to P.D. 856 otherwise known as The Code on Sanitation of
the Philippines.

Measuring Carinderias’ Knowledge of and Compliance to The Code on Sanitation of

the Philippines |2
 Specifically, it sought to answer the following:

1. What is the Business profile of the carinderias in terms of:

a. Number of customers (during peak hours)
b. Number of food handlers (cooks, servers etc.)
c. Number of food variants (including rice, drinks, and desserts)

2. What is the level of awareness of the carinderia owners and customers on

P.D. 856 or Code on Sanitation in terms of:
a. Proper food handling
b. Proper food servicing operations

3. What is the extent of compliance of carinderia owners on P.D 856 or Code on

Sanitation in terms of:
a. Proper food handling
b. Proper food servicing operations

4. Is there a significant difference in the level of awareness and extent of compliance of

the carinderia owners on Code on Sanitation of the Philippines when grouped according
to business profile of the carinderias?

5. Is there a significant relationship between the level of awareness and extent of

compliance of the carinderia owners on Code on Sanitation of the Philippines?

Research Hypotheses

With the foregoing, the following were hypothesized:

Ho: There is no significant difference in the level of awareness and extent of compliance
of the carinderia owners on the Code on Sanitation of the Philippines when grouped
according to the business profile of the carinderias.

Ho: There is no significant relationship between the level of awareness and extent of
compliance of the carinderia owners on the Code on Sanitation of the Philippines.

Significance of the study

The study contributed significantly as it provided information about the food

handlers in the preparation and handling of food products for its quality and safety. In
addition, it will determine the compliance of carinderias to the procedures and
requirements provided by the provisions of P.D. 856. This study identifies the standards
needed to improve the food handling practices as exercised by carinderias. Further, it
will provide notice to the consuming public, if there are alarming issues regarding food
safety considerations. Their response will serve as a basis or guideline of the
Government of the Sanitary Office to come up with policies that will further strengthen
the compliance and awareness on the Code on Sanitation of the Philippines.

Measuring Carinderias’ Knowledge of and Compliance to The Code on Sanitation of

the Philippines |3
Underpinning Theory

This study is anchored on P.D. 856, otherwise known as The Code on Sanitation
of the Philippines specifically on the provisions of food handlers which states that no
person shall be employed in any food establishment without a health certificate issued
by the local health authority. Moreover, Food handlers shall at all times:

a. Wear clean working garments. The Cook shall wear prescribed

caps and female employee’s caps or hairnets.
b. Observe good personal hygiene.
c. Wash their hands thoroughly with soap and water and dry them
with a clean towel immediately before working, or after visiting
the toilet.

In addition under Section 30 on Food Servicing Operations, it states that the

following requirements are mandated:

a. The surfaces of containers and utensils, including glasses and

table wares, which come in contact with food and drink shall not
be handled.
b. Disposable cups, plates, spoons and other single-service
containers and utensils shall be purchased in sanitary cartons and
stored in a clean, dry place until used. These articles shall be so
handled on removal from the carton that the hand does not touch
the surface which will be in contact with food or drink.
c. Clean cloths, napkins, spoons, towels, and other cloth equipment
shall be stored in clean places in a closed bin or locker, suitably
marked.
d. Spoons, spatulas, dippers and scoops used intermittently for
dispensing frozen desserts shall be kept in running water or
frequently changed, or they may be washed and stored in a dry
place after each use. Constant-temperature bottles and other
containers used for potable water and other beverages shall be
kept clean and given effective bactericidal treatment before and
after subsequent use.
e. Hand contacts with food or drink shall be avoided; fingers shall not
be used to serve butter, ice, or similar items of food.

This law supports this study as it provides the required proper sanitation for the
determination as regards to the level of awareness and of compliance of the food
handlers in “carinderias”.

Literature Review

Knowledge of food hygiene affecting the level of awareness and extent of

compliance of local food stores

Measuring Carinderias’ Knowledge of and Compliance to The Code on Sanitation of

the Philippines |4
 It showed that food handlers in Food Service Establishments (FSE) have
adequate knowledge in personal hygiene practices (Makombe et al., 2017). In fact,
many vendors have sufficient knowledge to ensure hygienic handling of food, such as
the knowledge of the dangers of contamination, storage, preparation of food (Rahman et
al., 2016). The regression analysis showed that food safety knowledge is the strongest
predictor of food hygiene practices and the result indicated is that the food safety
knowledge was significantly correlated to personal hygiene (Ismail et al., 2016).

Hygiene and food preparation as the predominant in a low ranking of food

hygiene and safety procedures, followed by the inadequate layout as a predominant
factor in evaluating structural requirements. Also, the obtained results indicated a greater
level of hygiene in food establishments. Managers' opinion confirms their belief that a
transparent food hygiene rating of all food establishments could lead to improved
business. Finally, respondents in all cities confirmed their awareness of the importance
of food hygiene and indicated kitchen related statements as the most influential (Djekic
et al., 2014).

Compliance of food handlers on proper food handling and servicing operation

Food handlers have a prime role to play in food businesses, and that is to
guarantee that meals served are hygienic for consumption. Conscious or inadvertent
contamination of such food places consumers at risk of suffering from foodborne
illnesses (Annor & Baiden, 2011). The World Health Organization (WHO) reports that up
to 30% of individuals in developed countries acquire illnesses from the food and water
consumed annually (World Health Organization, 2006). According to Korel et al., (2003),
food contamination creates an enormous social and economic burden on communities
and their health systems. Despite an increase in the number of food handlers receiving
food hygiene training, a high proportion of food poisoning outbreaks still occur as a result
of poor food handling practices (Clayton et al., 2002). As stated by Wilson et al., (1997),
most of these food poison outbreaks are due to the inadequate time and temperature
control of food, whereas the remaining thirty percent is as a result of cross-
contamination. Meals prepared outside of the home are a risk factor for acquiring
foodborne illness and have been implicated in up to 70% of traced outbreaks (World
Health Organization, 2006).

The World Health Organization also identified five factors that contribute to these
illnesses: improper cooking procedures, temperature abuse during storage, lack of
hygiene and sanitation by food handlers, cross-contamination between raw and fresh
ready-to-eat foods, and acquiring food from unsafe sources (World Health Organization,
2006). Food businesses have become widespread in recent times, in response to the
changing lifestyle and food consumption of people. They offer convenience and ease of
access to food to busy individuals, who are unable to prepare their own meals regularly
at home. In large scale cooking, food passes through many hands, thereby increasing
the chances of food contamination due to improper handling. Deliberate or accidental
contamination of food during large production might endanger the health of consumers
and have very expensive repercussions on a country, as such outbreaks feature
prominently in national statistics (Adams & Motarjemi, 1999).

Food Sanitation and Health as affected by food safety practices of food handlers

Measuring Carinderias’ Knowledge of and Compliance to The Code on Sanitation of

the Philippines |5
 Food handlers are expected to have a substantial knowledge and skills for
handling foods hygienically. Although most of the handlers responded positively for the
food safety-related questions, in reality, they did not practice them and this has also
been reported in other studies where food handlers did not usually translate their
knowledge into practice, Clayton et al., (2002). According to Ehiri, & Morris, (1996),
mishandling and disregard of hygienic measures on the part of the food handlers may
enable pathogenic bacteria to come into contact with food that can cause illness to the
customers. The hands of food service employees can be vectors in the spread of food
borne diseases because of poor personal hygiene or cross-contamination. Studies point
out that most outbreaks result from improper food handling practices.

Moreover, as claimed by Fielding et al., (2001), lack of basic infrastructure, lack

of knowledge of hygiene, absence of potable water, lack of proper storage facility and
unsuitable environments for food operations (such as proximity to sewers and garbage
dumps) can contribute to poor microbial quality of foods. Inadequate facilities for
garbage disposal posed further hazards. In addition, poor sanitary practices in food
storage, handling, and preparation can create an environment in which bacteria and
other infectious agents are more easily transmitted.

Further, the researchers stated that poor personal hygiene frequently contributes
to foodborne illness which indicates those food handlers' knowledge and handling
practices needs to be improved (Kumie & Zeru, 2007). However, good personal hygiene
and food handling practices are the basis for preventing the transmission of pathogens
from food handlers to the consumers. Food handlers who have excellent knowledge and
attitude, and good practices toward food hygiene and sanitation can avoid or at least
minimize cross-contamination as stated by Abdul-Mutalib et al., (2012). In the study
conducted by Rahman et al., (2016), knowledge positively influences attitude formation,
and the recipient’s comprehension of health facts. Positive attitude formation leads to
positive behavior. On the contrary, superficial knowledge leads to misconception and
development of negative attitudes. As a result, it increases harmful practice.

Proper Sanitation practices as affected by number of food handlers

Generally, food handlers practiced good food hygiene. They practiced critical
points in general sanitary such as hand washing, storing cooked meat, cleaning food
contact surfaces, and separating raw meat from ready-to-eat food (Sharif et al., 2013).
As found in the study of Clayton et al., (2002) that food handlers were aware of the food
safety actions they should be carrying out but identified a number of barriers which
would prevent them from implementing these practices. These barriers included lack of
time, lack of staff and a lack of resources.

In a study piloted by Clayton et al., (2015) participants focused heavily on factors

associated with the food service environment and food service jobs. All participants cited
the influence of various workplace demands, including time pressure, high customer
volume, understaffing, and strenuous work schedules as barriers to proper practice. In
addition to these factors, a couple of participants identified insufficient training as a
barrier. All participants cited time pressure as a barrier to following food safety practices.
Many informants indicated that food safety contends with an extremely busy and fast-
paced environment where workers are “rushed to get things done” and, “you just don't
have the time” to change gloves or wash hands according to procedure. Time pressure
Measuring Carinderias’ Knowledge of and Compliance to The Code on Sanitation of
the Philippines |6
was also related to short staffed (including from turnover), strenuous work schedules
(e.g., long hours, back-to-back shifts), high customer volume, and food service tasks that
do not “allot the time” for food safety.

Research Paradigm

Independent Variable Dependent Variable

Business profile of carinderias in

terms of: Level of awareness
a. number of customers during and extent of
peak hours compliance
b. number of food handlers on P.D. 856
c. number of food variants

Figure1. Research Paradigm

The figure above shows the research simulacrum of the study. It presents the
independent variable which is the business profile of carinderias in terms of: a.) number
of customers: (during peak hours), b.) number of food handlers: (cooks, servers etc.),
and c.) number of food variants: (including rice, drinks, and desserts); and its
relationship to the dependent variables which is the level of awareness and extent of
compliance of the respondents to P.D. 856 or The Code on Sanitation of the Philippines.

METHODS

Research Design

The study made use of the descriptive correlational research method. This
design was employed to ascertain the level of awareness and extent of compliance as
assessed by the carinderia owners and the consumers to the Code on Sanitation of the
Philippines as well as to test the relationship between the level of awareness and extent
of compliance along The Code on Sanitation of the Philippines.

Locale of the Study

The study was conducted to carinderias found within the vicinity of the 5 different
Universities in Tuguegarao City, Cagayan in the year 2018.

Respondents of the Study

The respondents of the study were 20 carinderia owners whose businesses have
been operating for 2 years and more and whose stalls were found within the vicinity of
the different universities in Tuguegarao City. To validate answers of the carinderia
owners, 10 customers who were in legal capacity and had been eating from each of the
carinderia were also taken as part of the respondents of the study. Moreover, the
administration of the questionnaire was done during peak hours or during meal time.
Measuring Carinderias’ Knowledge of and Compliance to The Code on Sanitation of
the Philippines |7
Research Instrument

The study utilized a survey type questionnaire. The research tool is composed of
two parts: The first part consisted of the business profile of the carinderias such as
number of customers (during peak hours), number of food handlers (cooks, servers,
etc.) and number of food variant: (including rice, drinks, and desserts). The second part
contained items stating the level of awareness and extent of compliance of vendors
manning “carinderias” on a.) Proper food handling b.) Proper food servicing as stipulated
in P.D. 856 or Code on Sanitation of the Philippines.

A four-point Likert scale was used to assess the level of awareness and extent of
compliance of the respondents. The scale below was used.

Numerical Description
Interpretation
value
The respondents have an extensive
4 - To a great extent -
knowledge or compliance of the law
The respondents have a limited
3 - To a moderate extent - knowledge or compliance of the law
The respondents have a little
2 - To a slight extent -
knowledge or compliance of the law
The respondents have no
1 - Never -
knowledge or compliance of the law

There were two (2) types of questionnaire. One was answered by the carinderia
owners. The questionnaire contained items that measured their level of awareness and
extent of compliance of the law. Another questionnaire was administered to the
customers. It contained items that check the level of awareness and extent of
compliance to the law of the carinderia owners as assessed by the customers.

Data Gathering Procedure

Before the conduct of the study, an approval was sought from the Office of the
Vice President for Academics. After its approval, the questionnaire was administered to
prospective respondents. Voluntary participation was sought before answering the
questionnaire, and ethical considerations adhered in the conduct of the study.

Data Analysis

In analyzing the study, the researchers used the statistical tools such as
frequency and percentage in the presentation of business profile of the carinderias.
Mean and Median were used to measure the awareness and compliance of carinderia
owners to the Code on Sanitation of the Philippines. Independent Sample T-test
and One-Way Analysis of Variance (ANOVA) were used to test differences. To
determine the relationship between the level of awareness and extent of compliance of
respondents on P.D. 856 or Code on Sanitation, Pearson-r was employed.
Measuring Carinderias’ Knowledge of and Compliance to The Code on Sanitation of
the Philippines |8
RESULTS

Table 1. Business profile of carinderias in terms of number of customers, food handlers,

and food variants

Variables Groupings Frequency Percentage

1-10 3 15
11-20 4 20
Number of customers 21-30 4 20
31-40 3 15
41-50 2 10
51 and above 4 20
1-2 7 35
Number of food handlers 3-4 6 30
5-6 7 35
4-6 3 15
7-9 3 15
Number of food variants 10-12 6 30
13 and above 8 40
Total 20 100

The table reveals the business profile of the carinderias. Most of the carinderias
are serving more than 20 customers during peak hours. It shows that majority of the
carinderias have 1-2 or 5-6 food handlers whom generally serves more than 10 food
variants.

Measuring Carinderias’ Knowledge of and Compliance to The Code on Sanitation of

the Philippines |9
Table 2. Level of awareness of the carinderia owners and customers in terms of proper
food handling and proper food servicing operation

Over-all
Variables Groups weighted Interpretation
Mean
Carinderia
Proper food 3.63 To a great extent
Owners
handling
Customers 3.56 To a great extent
Proper food Carinderia
3.62 To a great extent
servicing Owners
operations Customers 3.44 To a moderate extent

It can be seen in the table that carinderia owners are aware to a great extent in
the proper food handling and proper food servicing operations as mandated by law. This
means that they have extensive knowledge on the law. Although the customers are
aware to a moderate extent on the proper food servicing operations, they are aware to a
great extent in proper food handling. This means that they have an extensive knowledge
of the law regarding proper food handling but have limited knowledge of the law
regarding proper food servicing operations. Comparing means, carinderia owners have
higher level of awareness than that of the customers.

Table 3. Extent of compliance of the carinderia owners in terms of proper food handling
and proper food servicing operation

Over-all
Variables Groups Interpretation
weighted Mean
Carinderia
Proper food 3.61 To a great extent
Owners
handling
Customers 3.15 To a moderate extent
Proper food Carinderia
3.58 To a great extent
servicing Owners
operations Customers 3.10 To a moderate extent

As shown in the table, the self-assessment of the carinderia owners shows that
2they are compliant to a great extent regarding proper food handing. This means that
carinderia owners believe they have an extensive compliance on the law. However, the
assessment of the customers shows otherwise; customers assessed that carinderia
owners are compliant to a moderate extent on the proper food handling and proper food
servicing operations as mandated by law. This means that carinderia owners have only
a limited knowledge on the law as assessed by their customers.

Measuring Carinderias’ Knowledge of and Compliance to The Code on Sanitation of

the Philippines | 10
Table 4. Test of difference in the level of awareness of carinderia owners on Code on
Sanitation of the Philippines when grouped according to the number of customers, food
handlers, and food variants

Variable Categories Groupings F-value P-value Decision

1-10
11-20
No. of 21-30
2. 753 .042 Reject Ho
customers 31-40
41-50
51 and above
1-2
Level of
3-4
Awareness No. of food Accept
5-6 2.245 .136
handlers Ho
7-8
9 and above
1-3
4-6
No. of food Accept
7-9 .422 .740
variants Ho
10-12
13 and above

As shown in the table, there is no significant difference on the level of awareness

of the carinderias when grouped according to the number of food handlers, and number
of food variants; however, there is a significant difference on the level of awareness in
terms of number of customers. This means that the number of customers of the
carinderias influences the level of awareness of the carinderia owners.

Measuring Carinderias’ Knowledge of and Compliance to The Code on Sanitation of

the Philippines | 11
Table 5. Test of difference in the extent of compliance of the carinderia owners on Code
on Sanitation of the Philippines when grouped according to the number of customers,
food handlers, and food variants

Variable Categories Groupings F-value P-value Decision

1-10
11-20
No. of 21-30
4. 626 .011 Reject Ho
customers 31-40
41-50
51 and above
1-2
Extent of
3-4
compliance No. of food Accept
5-6 1.751 .203
handlers Ho
7-8
9 and above
1-3
4-6
No. of food Accept
7-9 .427 .736
variants Ho
10-12
13 and above

As shown in the table, there is no significant difference in the extent of

compliance of carinderias when grouped according to the number of food handlers and
number of food variants but has a significant difference on the extent of compliance in
terms number of customers. This means that the number of customers influences the
extent of compliance of the carinderia owners.

Table 6. Test of Relationship between level of awareness and extent of compliance of

the carinderia owners in terms of proper food handling and proper food servicing
operation

Variables Mean Pearson-R P-value Decision

Level of awareness 3.6265

.814 .000 Reject Ho

Extent of
3.5955
compliance

It can be seen in the table that there is a positive significant relationship between
the level of awareness and extent of compliance of the carinderia owners as assessed
by the customers and carinderia owners in terms of proper food handling and proper
food servicing operation. This means that the level of awareness of the carinderia
owners influences their extent of compliance.

Measuring Carinderias’ Knowledge of and Compliance to The Code on Sanitation of

the Philippines | 12
DISCUSSION

The Code on Sanitation of the Philippines otherwise known as Presidential

Decree No. 856 (P.D. 856) undertakes the promotion and preservation of the health of
the people and raises the health standards of individuals and communities throughout
the Philippines and the findings revealed that customers and owners of the carinderias
within the vicinity of universities in Tuguegarao City are aware on the provisions set forth
by P.D. 856.

Regarding the business profile of the carinderias, the findings revealed that most
of the carinderias accommodates a minimum of 20 and a maximum of more than 50
customers during peak hours which mostly are served by either 1-2 or 5-6 food handlers
per carinderia. This shows that many carinderias accommodates numerous customers
despite the minimal number of their food handlers.

The study revealed that the carinderia owners believed that they have an
extensive knowledge in the proper food handling and proper food servicing operations
as required by law. Further, they are aware and knowledgeable in the treatment to
prevent foodborne diseases and practices in serving the food which involves proper
storing of single service containers and napkins, it also involves the proper ways and
temperature for dispensing frozen goods and the avoidance of hand contacts with food
or drinks to be served. Moreover, carinderia owners believed that they have an
extensive knowledge on proper washing of hands and in observing good personal
hygiene which is an important factor in handling the food to prevent food contamination.
However, their customers believed otherwise in term s of food servicing operations. The
assessment of the customers showed that the carinderia owners have only a limited
knowledge on the food servicing operation as provided by law which shows that
carinderia owners are not always knowledgeable on the proper practices and treatments
needed to properly serve the food (Azanza et al., 2000).

In terms of the compliance of the carinderia owners, the study revealed that the
carinderia owners believed that they have an extensive compliance on the proper food
handling and proper food servicing operations as provided by law but their customers
believed otherwise. And the evaluation of their customers shows that the carinderia
owners only have a limited compliance on the practices provided by law which explains
the statement of Vazire (2011) that others can perceive attributes better than the self
can, which proves that the carinderia owners are limitedly compliant in wearing clean
working garments when cooking, in observing good personal hygiene, in proper washing
of hands, in proper storing of kitchen wares and etc. which ensures that food safety
considerations are met.

In terms of the level of awareness of carinderia owners, it was revealed that there
is a significant difference on the number of customers. Carinderias having 1-10
customers during peak hours differs from that of carinderias having 41-50 customers
during peak hours. This proved that distraction from primary duty influences the
awareness of carinderia owners having 41-50 customers. The large volume of
customers during peak hours tends to be a distraction to the carinderia owners, for one
can only focus fully on one thing at a time. Moreover, the large volume of customers
during peak hours gives more tasks to the carinderia owners which make them
Measuring Carinderias’ Knowledge of and Compliance to The Code on Sanitation of
the Philippines | 13
disconcerted. In connection, it greatly affects the awareness of the carinderia owners
and makes their priorities become out of order. Getting too comfortable also affects the
level of awareness of the carinderia owners having minimal number of customers during
peak hours for carinderia owners may tend to think that nothing bad will happen. They
are getting used to an activity which in result their mind goes unconscious and become
less attentive (Gasaway, 2018).

The results further show the existence of a significant difference in terms of the
extent of compliance of the carinderias to P.D.856 with the number of its customers
during peak hours. This shows that the level of compliance of the carinderias is being
influenced by the number of customers, which explains that there must be an ideal ratio
on the number of food handlers in serving a certain number of customers. As supported
by the study of Bas et al., (2006) it revealed that they can no longer attend well to the
proper food handling and food service operations due to the increasing number of
customers.

In the study of Clayton et al., (2015) food handlers cited time pressure as a
barrier to following food safety practices and many of the informants on their study
indicated that food safety contends with an extremely busy and fast-paced environment
where workers skip the steps or procedures for proper food handling and proper food
servicing operations to get the job done.

The findings further revealed that there is a significant relationship between the
level of awareness and level of compliance of the respondents in terms of proper food
handling and proper food servicing operation. This only reveals that level of awareness
of carinderia owners has a statistically significant effect to their extent of compliance.
The higher the awareness means the higher the compliance as supported by the study
of Abdul-Mutalib et al., (2012) that there is a positive correlation between food safety
knowledge and practices of food handlers in terms of proper food handling and
servicing.

Further, in connection to the study of Ismail et al., (2016) it revealed that food
safety knowledge is the strongest predictor of food hygiene practices and the result
indicated is that the food safety knowledge also is significantly correlated to personal
hygiene. The knowledge positively influences attitude formation, and the recipient’s
comprehension of health facts are the important factors to be considered to ensure food
safety considerations. Moreover, in the study of Rahman et al., (2016), it shows that
positive attitude formation leads to positive behavior. As a result, sufficient knowledge is
needed to ensure hygienic food handling and servicing, to avoid or to at least minimize
food contamination and to prevent the occurrence of foodborne diseases.

CONCLUSION

Presidential Decree No. 856 or The Code on Sanitation of the Philippines

provides the food safety considerations that must be complied by the food handlers for
the maintenance, promotion and sanitation of food businesses.

This study established that the food handlers in carinderias within the vicinity of
the universities in Tuguegarao City are aware on the proper food handling and proper
food servicing operations as provided by P.D. 856. Moreover, number of customers
Measuring Carinderias’ Knowledge of and Compliance to The Code on Sanitation of
the Philippines | 14
influences the compliance of the food handlers. Hence, food sanitation is dependent on
the number of customers and on the number of food handlers.

RECOMMENDATIONS

The study with its findings, recommended the following:

1. Future researches should be undertaken beyond the vicinity of universities in

Tuguegarao City to determine the extent and efficacy of the law in a larger scale.

2. Future researches should ponder more on the business profile of the

respondents or the carinderia owners particularly on the capital and profit of the
carinderias, and salary of the food handlers of the carinderias to know whether or
not financial capacity affects the level of compliance of the carinderias on proper
food handling and food servicing operations as provided by P.D. 856.

3. The City Government, particularly the City Health Office should conduct random
and unscheduled inspection on the carinderias to monitor their compliance on
food handling and food servicing operations.

Measuring Carinderias’ Knowledge of and Compliance to The Code on Sanitation of

the Philippines | 15
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