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REVIEW OF RELATED LITERATURE AND STUDY

The herein presented review of related literature and

studies including the topics of school canteens health and

safety.

This chapter laid down the different review of

pertinent literature that has been undertaken considered

valuable in understanding the research problem clearly. The

researchers will examine the works and researches of other

in similar research concern.

School Canteen Guidelines and Policies

DepEd (2007) states that only nutrient-rich foods such

as root crops, noodles, rice and corn products in native

preparation, fruits and vegetables in season, and fortified

food products labeled rich in protein, energy, vitamins and

minerals shall be sold in the school canteen. Beverages

shall include milk, shakes and 9uices prepared from fruits

and vegetables in season. The sales of carbonated drinks,

sugar-based synthetic or artificially flavored juices, junk

foods and any food product that may be detrimental to the

child’s health and that do not bear the Sangkap Pinoy seal

and/or did not pass the BFAD approval is prohibited.

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Iodized salt shall be used, in controlled quantity, in

the preparation of cooked foods to ensure that iodine

requirement of the client shall be met and to eliminate

iodine deficiency disorders. The use of monosodium

glutamate (vetsin) shall be regulated. A Reasonable mark-up

price for all merchandise in the canteen shall be allowed,

provided that the selling retail price does not proceed the

prevailing prices in the locality.

School Canteen Facilities and Services

DE GUZMAN (2013) cited that another important

component of the food service system is the physical

facilities which include equipment like the machinery,

furnishings and supplies which are used in the production

of service meals in the school canteens. The kind and

number of equipment to be purchased for food services

should not be determined by rule of thumb but rather by the

Facilities and equipment help the canteen staff top

repair food, and render service to the customers properly

and with ease. A Well managed school canteen is expected to

utilize all the present canteen facilities properly. Lack

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of equipment posed as a problem among school canteens

(Manuiqiz,2009).

Quality and quantity of food

According to Markieeeu, (2013), a canteen is an

establishment which prepares and serves food and drink to

customers in return for money. Nowadays, the requests of

customer have been changed since the trend has been

changed. The customers based on the quality and taste on

food, would like to consider the place wherein the

sanitation of the serving place and the place where the

cooks cook the quality and quantity of the food they are

served. There are many reasons why the canteen businesses

failed. The Filipinos are living in the world with

“relationship” with anything like person to person, person

to cooperation, person to company, and etc. One of

relationship surround us is relationship with canteen and

customers. To establish customer satisfaction to acquire

constant customers, and to use customer as one of marketing

strategies, it become one of the important tasks to do so.

But to have those kinds of things canteen, whereas food

offers with payment, not only consider quality of food but

how to have effective service, price, interior design,

ventilation, space and the place where they establish their

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canteen. When they fit with those conditions, the customers

would have curiosity to be in to acquire their satisfaction

of having meals in.

The management of the canteen must know the customers

satisfaction or they meet or surpass customer expectation

for the services offered to know what the management of the

canteen must going to improve to what they served and their

services. The other important factor here is how the staffs

of the management could maintain the good relationship to

customers in interacting or how they treat each other, and

how to handle the customer’s behavior in the way that they

will not get offended.

Health Sanitation

Mendoza (2009) Sanitation makes an important role in

any foodservice institution. The standards sanitation

practice is important to be able to attain a better health

of the workers and most especially the costumers because

they are the reasons why we established food institution,

because of that, the researches focus on this particular

study and this will give them a chance to be one of the

leading foodservice institutions. In a food service

institution, sanitation is the primary concern of the

management as well as the costumers. A matter of facts,

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before you operate a business you will secure first a

sanitation permit from the city hall. One very important

aspect institutional food production is food sanitation and

safety. Poor hygiene in the handling and preparation of

food leads not only to products of poor quality but also

increases the cost of producing goods and services because

they lead to a lot of wastage and spoilage. More often than

not, over production and improper storage due to

insufficient planning and lack of knowledge increases the

risks of food poisoning and inspection as well as the

higher cost not only due to spoilage but also due to higher

storage cost and repurchase cost. This situation is

particularly for establishments that deal with quantity or

institutionalized food production.

In addition, Brener et al., (2009), stated that

schools are in a different position to develop healthy

dietary behaviors. The school canteen should provide menus

that promote healthy diet. It needs to make sure that

students get the right amount of nutritious foods and at

the same time not limiting their food choices. Most

students get either breakfast or lunch, some get both, from

a school meal program. Because of this, it is important

that the food prepared by the school cafeteria contains all

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the nutrients needed by a student. School food service

staff can promote healthy eating by the foods they prepare

every day. They may even have nutrition education taught in

the classrooms to give information to the students and to

aid them in their food choosing. The school administration

can also help in promoting healthy eating by adopting and

implementing rules that will improve the nutritional

quality of foods and beverages offered at the school.

Moreover, Brown (2009) states that a well-balanced,

satisfying and healthy diet is just as important to a busy

college student as the correct class schedule, mentor or

learning environment. A diet that is made up of high-fat

and high-calorie foods with little nutritional value

doesn’t make an individual gain weight, instead, it

degrades someone's focus, energy, motivation, sleep, and

overall wellness. On the other hand, a diet consisting of

energy-rich, low fat foods packed with antioxidants, iron

and other minerals will really give a lot of difference in

relation to a student’s mood and focus.

The link between consuming unhealthy foods and

obesity. Excessive intake on the quantity and quality of

food could result to an increase in weight and obesity.

Research shows that poor diet in children contributes to

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overweight by increased reliance on fast food restaurants

and fatty snacks which led to an increase in calorie intake

(Hofferth & Curtin, 2003).

A study revealed that eating large portions of food in

pre-school aged children leads to obesity by producing

excessive intake at meals (Fisher, Rolls & Birch, 2003).

The 2002 World Health Organization (WHO) reports on diet,

nutrition and prevention of chronic diseases pointed out

that consumption of energy-dense foods which are foods that

have high fat or sugar content could highly influence

weight gain and overweight.

Problems met in operating school canteen

According to Mondragon, Lorica et al. (2015), a lot of

students complain about the price of the delicacies because

it is too pricey, that we students can't afford because of

our small allowances. Students are responsible and some are

irresponsible in using the canteen utensils, plates and

bowls most of the students just leaves their used utensils

and plates they don't practice the "Clean as You Go" policy

but we appreciate that there are still some students who

practice this. The Canteen staffs complaint is that

students are not responsible in returning their utensils.

Teachers and students also recommend a more spacious venue

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for our canteen because most of the time it is crowded.

There are also various experiences and complaints from

students who encounter their selling of spoiled food.

Relevance of Related Studies to Present Study

The present study and those studies that have

conducted and reviewed previously from different sources

are found nearest to the present study which is the main

reason why those studies were used as a part of the review.

In spite of that, there are also differences found that's

why it is worth conducting for.

A study conducted by Markieeev, (2013) stated that

canteen is an establishment which prepares and serves food

and drinks to customers in return for money. Nowadays, the

requests of customer have been changed since the trend has

been changed. The customers based on the quality and taste

on food would like to consider the place wherein the

sanitation of the serving place and the place where the

cooks cook the quality and quantity of the food they are

serving. This is relevant to the present study which is

conducting by the researchers.

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A study conducted by Brener et al., (2009), focuses on

the awareness level of food safety and sanitation

practices. It can help Palayan City National High School to

be more aware about the food safety and sanitation

practices.

The studies of Brener et al., (2009), Brown (2009),

(Hofferth & Curtin, 2003) and (Fisher, Rolls & Birch, 2003)

are all relevant to the study that the researchers will

conduct but still, the said studies are different in terms

of the statement of the author. In addition, the said

studies also support the main topic that has been

conducting by the researchers.

In this study, the results of assessment of the

subtopics will help the school canteen to become more

efficient to the teachers and students.

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