Relationship Between Students Level of Satisfaction and Level of Awareness Among Canteen Personnel On Food Safety at

Republic of the Philippines
PHILIPPINE STATE COLLEGE OF AERONAUTICS

Institute Of Liberal Arts And Sciences
Relationship between Students Level of Satisfaction and
Level of Awareness among Canteen Personnel towards Food
Safety in
Philippine State College of Aeronautics
An Undergraduate Thesis Presented to the Faculty of the
Institute of Liberal Arts and Sciences
Philippine State College of Aeronautics
Piccio Garden, Villamor, Pasay City
In Partial Fulfillment of the Requirements for the Degree of
BACHELOR OF ARTS MAJOR IN AVIATION SAFETY AND SECURITY
MANAGEMENT
Velasquez,Lexer C.
Dela Cruz,Karmello Joseph C.
Ocenar ,Carlo Jay M.

RESEARCH ABSTRACT
Dela Cruz, KJ C., Ocenar CJ M. and Velasquez L C., November 2018,

Relationship between Students level of Satisfaction and Level of
Awareness among Canteen personnel towards Food Safety in Philippine
State Colege of Aeronautics
Philippine State College of Aeronautics, Villamor Air Base, Pasay City
Adviser: Mr. Winston Tenorio
The purpose of this study was to correlate students level of

satisfaction and level of awareness among canteen personnel in terms of
Personal Hygiene, Food Preparation, and Facilities and Equipment. One of
the food industries are the canteens in University State Colleges and its main
consumer were the students. That’s why we conducted surveys to both
consumers (Students) and suppliers (Food Personnel) pertaining to their level
of satisfaction and level of awareness towards food safety to find out whether
the students level of satisfaction will match to the level of awareness of
canteen personnel towards food safety. This research also wanted to know
the relation between level awareness of canteen personnel and students level
of satisfaction towards Food Safety.
Keywords: Food Safety, Satisfaction, Personal hygiene, Food Preparation,

Facilities and Equipment
ACKNOWLEDGEMENT
Foremost, We would like to express our sincere gratitude to our
advisor Mr. Winston Tenorio for the continuous support of our study and
research, for his patience, motivation, enthusiasm, and immense knowledge.
His guidance helped us in all the time of research and writing of this thesis.
We could not have imagined having a better advisor and mentor for our study.
A grateful acknowledgement must be given also to Dr. Dante G.
Flores our beloved panel chairman who has given his time and knowledge to
help us finish our research study.
We would like to thank the rest of our panels: Mr. Jron Zafra, Mr. Joel
Paduano, and Mr. Ramsey Ferre, for their encouragement, insightful
comments, and hard questions.
Our sincere thanks also goes to Mr. Emier Ayalin, for his
understanding, patience and knowledge to construct our statistical treatment
of data.
We would also like to show our gratitude to Mr. Darwin M. Catalan for
giving us a total number population of students enrolled in Philippine State
College of Aeronautics that we used to compute the number of students we
need to surveyed.
TABLE OF CONTENTS
TITLE PAGE
Title Page …………………………………………………………. I
Approval Sheet …………………………………………………… ii
Abstract …………………………………………………………… iii
Acknowledgement ……………………………………………….. iv
Table of Contents ………………………………………………… v
List of Figures ………………………………………………….. vii
List of Tables …………………………………………………… vii
List of Appendices ……………………………………………… viii
CHAPTER I
INTRODUCTION ................................................................................. 1
1.1 BACKGROUND OF THE STUDY ................................................. 4
1.2 STATEMENT OF THE PROBLEM ................................................. 8
1.3 HYPOTHESIS ................................................................................. 9
1.4 CONCEPTUAL PARADIGM .……................................................. 10
1.5 THEORETICAL FRAMEWORK …................................................ 11
1.6 SIGNIFICANCE OF THE STUDY.................................................. 12
1.7 SCOPE AND LIMITATIONS OF THE STUDY................................ 14

1.8 DEFINITION OF TERMS ............................................................... 15
CHAPTER II
METHODOLOGY………………………………………………..……….. 18
2.1 RESEARCH DESIGN ……………………………….……..……....... 18
2.2 RESEARCH LOCALE ……………………………………………… 18
2.3 RESEARCH RESPONDENTS ……………………………………. 18
2.4 SAMPLING TECHNIQUE………………………….………............... 19
2.5 RESEARCH INSTRUMENT ………………………………………… 19
2.6 DATA GATHERING PROCEDURE…………………….................. 19
2.7 DATA ANALYSIS …………………………..…….......................... 20
2.8 STATISTICAL TREATMENT OF DATA ………………………… 21
CHAPTER III
RESULTS AND DISCUSSION ……………………………………….. 23
CHAPTER IV
Summary, Conclusion, and Recommendation
4.1 Summary ………………………………………………………….. 40
4.2 Conclusion ………………………………………………………... 41
4.3 Recommendation ………………………………………………… 42
CHAPTER V
References …………………………………………………………… 43
Appendices
Curriculum Vitae
List of Figures
Figure Page
1. Conceptual Paradigm ………………………………………….
2. Recommendatory Framework ………………………………
List of Tables
Tables Page
1. Level of Awareness of Canteen Personnel towards Food
Safety Point Scale…………………………………………………
2. Level of Satisfaction of Students towards Food Safety Point
Scale ……………………………………………………………….
3. Demographic Profile of Canteen Personnel
in terms of Age……………………………………………………
4. Demographic Profile of Canteen Personnel
in terms of Gender ……………………………………………………
5. Demographic Profile of Students in terms of

Age …………………………………………………………………..
6. . Demographic Profile of Students in terms of
Gender ………………………………………………………………
7. . Demographic Profile of Students in terms of
Year Level …………………………………………………………..
Canteen Personnel
8. Mean on Personal Hygiene …………………………………..
9. Mean on Food Preparation ……………………………………
10. Mean on Facilities and Equipment ………………………….
Students
11. Mean on hygiene ……………………………………………..
12. Mean on Food Quality ………………………………………..
13. Mean on Facilities and Equipment …………………………..
14. Pearson Correlation of Personal Hygiene and
Hygiene ………………………………………………………………
15. Pearson Correlation of Food Preparation and
Food Quality …………………………………………………………
16. Pearson Correlation of Facilities and Equipment and
Facilities and Equipment …………………………………………….

List of Appendices
Appendix
1. Request Letter …………………………………………………
2. Validation ……………………………………………………….
3. Research Questionnaire
Chapter I
INTRODUCTION
The context of this chapter serves as the introductory part of the
study that encompasses its background, problems, objectives, scope and
limitations, conceptual framework and its hypothesis as well as the definition
of terms.
1.1 INTRODUCTION
Food is a particular need for humans, it plays a vital role in the
economy, specifically in sustaining life. Its safety, however become a major
concern on the recent years with different food establishments and industry
due to consumption of contaminated food that contributes to the spreading of
health problems. In terms of food, taste and looks can deceive individuals, the
food can taste delicious, looks clean and fair enough but it may have been
contaminated with different hazards such as physical, chemical or biological
hazards. Awareness of canteen personnel about food safety can prevent this
types of hazard from being contaminated to food. Food safety is a scientific
discipline describing handling, preparation, and storage of food in ways that
prevent food-borne illness. Food safety is of utmost concern in the twenty-first
century (Pattron, 2004a). According to Department of Health (DOH) Food
Safety is the assurance/guarantee that food will not cause harm to the
consumers when it is prepared and/or eaten according to its intended use.

Level of awareness of food handlers to food safety is a cross-cutting
issue and shared responsibility that requires help of different agencies and
organizations active in the field of food, emergency aid, and education. This
includes a number of routines that should be followed to avoid potential health
hazards. In light of the fact that food safety is a discipline that describes
handling, preparation, and storage of food in ways that prevents food-borne
illness; The occurrence of these illnesses resulting from the ingestion of food
is known as a food-borne disease.
The respondents are the canteen personnel or food handlers that store,
cook, and serve food to the consumers and the students that patronize their
products . The researchers have the want to investigate the Relationship
between Students Level of Satisfaction and Level of Awareness among
Canteen Personnel on Food Safety at Philippine State College of Aeronautics
because. Food handlers play a key role in ensuring safe food for consumers
throughout the chain of production, processing, storage and preparation and it
will not only influence the attitude of food handler towards food handling but
as well as the safety of consumers and thus the researchers conducted a
study regarding this matter to further elaborate or give information.

1.2 BACKGROUND OF THE STUDY
Food safety plays vital role in our daily lives. According to a report by
World Health Organization (2015), Foodborne diseases encompass a wide
spectrum of illnesses and are a growing public health problem worldwide. The
final contamination of food products with pathogens can be affected by
inadequate reheating, inadequate refrigeration and inadequate storage which.
Several studies have indicated that approximately 70% of food-borne
diseases were associated with catering or foodservices due to mishandling of
food by food handlers. The Centre for Disease Control and Prevention (CDC,
2005) further added that poor hygiene practices, inadequate cooking,
improper holding temperatures, use of contaminated equipment and poor
personal hygiene contributed significantly to the spread of Food Borne
Diseses (FBDs). That is why restaurants may it be fast food or not, canteens
etc. has the need to obey the safety measures and must have awareness
regarding food safety when it comes in food handling. Moreover, inadequate
sanitation and physical facilities were said to contribute to lower aesthetic
standards, resulting to contaminated food and water (Green, 2003. However,
worldwide an estimated 2 million deaths occurred due to gastrointestinal
illness, during the year 2005 (Fleury et al.,2008). Several studies have
indicated the need for training and education of food handlers and revealed
that mishandling of food is mainly due to a general lack of knowledge of
microbiological food hazards, cross-contamination, inadequate cooking and
storage at inappropriate temperatures. Implementation of hygienic food
practices, application of procedures based on food safety standards principles
which can change the perception of food handlers knowledge with regards to
food safety are essential in the prevention of food-borne diseases. In 23
August 2013, President Benigno S. Aquino III signed into law Republic Act
(RA) No. 10611 otherwise known as the “Food Safety Act of 2013”. The law
primarily adheres to the Philippine Constitution’s declaration to protect and
promote the right of the people to health and keep its populace from the threat
of trade malpractices and substandard and hazardous products. With these
as pronouncements, the country shall support and advocate for a farm-to-fork
food safety regulatory system which guarantees high level food safety,
promotes fair trade and fosters the competitiveness of the country’s food and
food products.
The law primarily aims to strengthen the food safety regulatory system in the
country. Food safety regulatory system is the combination of regulations, food
safety standards, inspection, testing, data collection, monitoring and other
activities carried out by food safety regulatory agencies (FSRAs) and by the
Local Government Units (LGUs) in the implementation of their responsibilities
for the control of food safety risks in the food supply chain (Section 4.q).
Specifically, it aims to: protect the public from food-borne and water-borne
illnesses and unsanitary, unwholesome, misbranded or adulterated foods;
enhance industry and consumer confidence in the food regulatory system;
and achieve economic growth and development by promoting fair trade
practices and sound regulatory foundation for domestic and international trade
(Section 3). This Republic Act directly addressed food poisoning cases like
what happened in Makati City where 126 students from the Pio del Pilar
Elementary School were rushed to medical facilities after suffering from "food
poisoning," city officials said on Thursday, January 14, 2016. "We deeply
regret the food poisoning incident earlier today in Pio del Pilar Elementary
School that has caused at least 100 students to fall ill after reportedly
ingesting snack foods sold by the school canteen," Peña said. The students,
aged between 9 to 13 years old, complained of dizziness and stomach pains.
DominicoIdanan, acting schools division super indendent in Makati for the
Department of Education, told Rappler that 126 pupils were affected. Sixty-
four were sent to the Palanan Health Center while the rest were sent to the
Ospital ng Makati (OsMak). Worst incidents like these might happen if the
canteen, restaurants or fast foods didn’t follow food safety measures and
unawareness of food safety. In student case awareness of canteen personnel
about food safety can prevent this types of hazard from being contaminated to
food. Food safety is a scientific discipline describing handling, preparation,

and facilitating of food in ways that prevent food-borne illness. Kitchens are
considered one of the major sources in contamination of food due to use of
unclean utensils equipment, facilities, food handling practices such as under-
cooked, inappropriate storage, Incorrect holding temperatures and poor
personal hygiene; This is why canteen personnel must have awareness about
food hygiene, Food hygiene is more than just cleanliness. It included all
practices involved in protecting food from risk of contamination, harmful
bacteria, poisons and foreign bodies, preventing any bacteria from multiplying
to an extent which would result in an illness of consumers; and destroying any
harmful bacteria in the food by thorough cooking or processing. The primary
tenet of food-service hygiene is absolute cleanliness., the safe handling of
foods during preparation, and clean utensils, equipment, appliances, storage
facilities, kitchen and dining room. Control of the microbial quality of food must
focus on the preparation of food itself and food handlers. Personal hygiene,
proper food preparation and cleanliness of the facilities and equipment also
contribute to food safety.

1.3 STATEMENT OF THE PROBLEM
This study will aim to determine Relationship between Students Level of
Satisfaction and Level of Awareness among Canteen Personnel on Food
Safety at Philippine State College of Aeronautics
Specifically, the study will seek to answer these questions:
1. What is the demographic profile of the respondents?
1.1 Age
1.2 Gender
1.3 Year level
2. What is the level of Awareness of Canteen Personnel in terms of:

2.1 Personal Hygiene
2.2 Food Preparation
2.3 Facilities and Equipment
3. What is the level of satisfaction of the students towards food safety in
terms of:
3.1 Hygiene
3.2 Food Quality
3.3 Facilities and Equipment
4. Is there any significant relationship between level of awareness of

canteen personnel and level of satisfaction of students towards food
safety.
5. What recommendatory framework can be suggested based from the

study
1.4 HYPOTHESIS
Ho: There is no significant relationship in students level of satisfaction
and level of awareness among canteen personnel in Philippine State College
of Aeronautics.
1.6 CONCEPTUAL FRAMEWORK
LEVEL OF AWARENESS OF LEVEL OF SATISFACTION OF

CANTEEN PERSONNEL IN STUDENTS IN TERMS OF:
TERMS OF:
HYGIENE
PERSONAL HYGIENE
FOOD QUALITY
FOOD PREPARATION
FACILITIES AND
FACILITIES AND EQUIPMENT
EQUIPMENT
RECOMMENDATORY FRAMEWORK
1.7 THEORETICAL FRAMEWORK
A proposed food safety management framework for the foodservice and
catering sectors is presented based on integrating internationally recognized
and globally applicable food safety and food quality management standards.
The proposed framework is practical and feasible to be implemented at
different stages of the FSMS. It is expected that the proposed framework
overcomes limitations inherent in other food safety management concepts
and approaches. Moreover, the framework can provide additional ideas on
how to improve the implementation efforts. A facility’s weak areas of food
safety management implementation can be identified by comparison with the
implementation framework. Catering organizations may use the framework to
self-assess the management effort and further improve the implementation of
their food safety and hygiene management systems. It is believed that the
framework has a major role to play in helping both regulators and the food
industry achieve a higher degree of compliance with regulations and good
practices generally. Understanding food safety and quality issues must be
instilled throughout the organization through continuous training.

1.8 SIGNIFICANCE OF THE STUDY
This study then will prove to be beneficial among the learners, teachers,
school administrators and future researchers.
A. Learner
This study will help the learners in acquiring necessary information regarding
the Food safety services. It will give them awareness about the insights of the
food safety services especially those students who will take these lines of jobs
in the near future and thus it will improve their work performance. Through this
study, learners will be able to recognize the importance of having food safety
services and also have additional knowledge about what is the factors for
satisfaction and perceptions of the consumers
B. Teachers
The findings of this study will help the teachers to provide teaching techniques
that can enhance a student’s ability and capability. It will also help be a tool
and provide more educational information regarding the food safety services
and thus the teachers can apply these data in teaching.

C. Administrators
This study can be used as basis in implementing guidelines towards the
safety of food services in the campus. It can also provide ideas in improving
the facilities of the school that can help to those students who has a
connection of course regarding the research’s topic.
D. Future Researchers
The ideas presented may be used by the future researchers who will be
conducting a new research. It may be used as reference and a good source of
useful information that is related in a research. They can continue and further
improve the research.

1.9 SCOPE AND LIMITATIONS OF THE STUDY
The present investigation will only limit its participants to the canteen
employees and students of the Philippine State College of Aeronautics, it will
include different variables which includes Independent variables( Personal
Hygiene, Food Preparation and Facilities and Equipment,) that connects to
the Dependent Variable(Hygiene, Food Quality and Facilities and Equipment )
also the moderator variable that strengthens the bond between the two
variable and that would be the respondents.

1.10 DEFINITION OF TERMS
Awareness-is the ability to directly know and perceive, to feel, or to be
cognizant of events. More broadly, it is the state of being conscious of
something.
Bacteria-is a type of biological cell. They constitute a large domain of
prokaryotic microorganisms
Biological hazards- also known as biohazards, refer to biological substances
that pose a threat to the health of living organisms, primarily that of humans.
Centers for Disease Control and Prevention - is the leading national public
health institute of the United States.
Chemical hazard is a type of occupational hazard caused by exposure to
chemicals in the workplace. Exposure to chemicals in the workplace can
cause acute or long-term detrimental health effects.

Contamination- is the presence of an unwanted constituent, contaminant or
impurity in a material, physical body, natural environment, workplace, etc.
Contaminants are biological, chemical, physical or radiological substance.
Demographic Profile-is defined as statistical data about the characteristics of
a population
Facilities and Equipment – Infrastructure design and equipment or utensils
FBD- Food Borne Disease
Food Handler – Person who prepare, store, cook, and serve food
Food Handling Practices- are the discipline or routines used in food
handling
Foodborne illness - (also foodborne disease and colloquially referred to as
food poisoning)[1] is any illness resulting from the food spoilage of
contaminated food, pathogenic bacteria, viruses, or parasites that
contaminate food
Food Preparation- Act of preparing food for eating. It encompasses a vast
range of methods, tools and combinations of ingredients to improve the
flavour or digestibility of food
Food Quality- The quality characteristics of food that is acceptable to
consumers.
Food Safety refers to handling, preparing and storing food in a way to best
reduce the risk of individuals becoming sick from foodborne illnesses.

FSRAs- Food Safety Regulatory Agencies
Gender- the state of being male or female (typically used with reference to
social and cultural differences rather than biological ones)
Hygiene- is a set of practices performed to preserve health. According to the
World Health Organization (WHO), "Hygiene refers to conditions and
practices that help to maintain health and prevent the spread of diseases
Perceptions- the ability to see, hear, or become aware of something through
the senses.
Satisfaction- Fulfillment of one's wishes, expectations, or needs, or the
pleasure derived from this.
World Health Organization - is a specialized agency of the United Nations
that is concerned with international public health

CHAPTER II
METHODOLOGY
RESEARCH DESIGN
This research utilized quantitative method research study. The vital purpose
of this study is to define the issue or question to be studied.Data is collected
from a small number of intentionally chose examiners. Quantitative analysis
determine the relationship between one thing [an independent variable and
another [ a dependent or outcome variable] Babbie, Earl R. (2010) And the
design used in this research is descriptive analysis it will help us to determine,

describe and identify the level of awareness and satisfaction of students and
personnel towards food safety.
RESEARCH LOCALE
This study was conducted in Philippine State College of Aeronautics.
RESEARCH RESPONDENTS
The respondents of the study are made up of Canteen Personnel and
Students at Philippine State College of Aeronautics. The researchers chose
the respondents because their awareness and satisfaction is a must when it
comes on Food Safety.
SAMPLING TECHNIQUE
We used Convenience sampling method. It is a type of sampling where the
first available primary data source will be used for the research without
additional requirements. In other words, this sampling method involves getting
participants wherever you can find them and typically wherever is convenient.
In convenience sampling no inclusion criteria identified prior to the selection of
subjects. All subjects are invited to participate. aunders, M., Lewis, P. &
Thornhill, A. (2012)
RESEARCH INSTRUMENT
The researchers used questionnaire to both students and personnel, the type
of questionnaire that we used is close ended question specifically likert scale
multiple question, These closed ended questions, typically likers scale are 5
pointer or above scale questions where the respondent is required to
complete the questionnaire that needs them to indicate the extent to which
they agree or disagree.
DATA GATHERING PROCEDURE
We surveyed the canteen personnel after their work, this is the time that they
were available to answer the questionnaires that shows how the canteen
personnel are aware about food safety. In students we conducted surveys
room by room, waiting sheds and covered court.
138 (38%)
DATA ANALYSIS
In determining the relationship between students level of satisfaction and level
of awareness among canteen personnel at Philippine State College of
Aeronautics, the Likers Scale has been used. It used a four – point scale;
each point corresponding to a liket item.
Level of Awareness of Canteen Personnel towards Food Safety
Point Scale
4 Highly Aware
3 Aware
2 Slightly Aware
1 Unware
Level of Satisfaction of Students towards Food Safety
Point Scale
4 Very Satisfied
3 Satisfied
2 Dissatisfied
1 Very Dissatisfied
Table 1 and Table 2: Point Scale with verbal interpretation
We used SPSS ( Statistical tools) in order to analyze the data needed in
our study. In addition to that the researchers will interpret the and
summarizing it to find concrete and detailed information that can support and
obtained relevant information.
STATISTICAL TREATMENT OF DATA
The following are the statistical formulas that will be used to determine
the précised information needed to conduct the study.

1. Frequency count – this was utilized toknow the distribution of the
respondents to the choices given in the survey sheet together with the
percentage.
2. Percentage – This treatment will be indicating on which choices are the
most favor with the least number of respondents and the greatest number of
participants. The researchers will be using the following formula.
Formula:
𝐹
𝑃= 𝑥 100
𝑁
Where:
P= percentage N = The number of respondents F=
Frequency
3. Mean
Mean is the average of the numbers: a calculated “central” value of a set of
numbers
4. Pearson Correlation Coefficient

The Pearson correlation coefficient, also referred to as Pearson's r,
the Pearson product-moment correlation coefficient (PPMCC) or the bivariate
correlation, is a measure of the linear correlation between two
variables X and Y. Owing to the Cauchy–Schwarz inequality it has a value
between +1 and −1, where 1 is total positive linear correlation, 0 is no linear
correlation, and −1 is total negative linear correlation.
CHAPTER III
RESULTS AND DISCUSSION
3.1 SOP 1 What is the demographic profile of the respondents?

Demographic Profile of Canteen Personnel
Table 1
AGE
Frequency Percent Valid Percent Cumulative Percent
Valid 19-32 7 70.0 70.0 70.0
33-46 1 10.0 10.0 80.0
47-61 2 20.0 20.0 100.0
Total 10 100.0 100.0
Based on table 1 it shows that most 70% of respondents were between 19 to
32 years old. 20% of respondent aged between 47 to 61 years old. The age
between 33 to 46 10% is lowest group of people.
Table 2
GENDER
Cumulative
Frequency Percent Valid Percent Percent
MALE 4 40.0 40.0 40.0
Valid FEMALE 6 60.0 60.0 100.0
Total 10 100.0 100.0

Based on Table 2 it shows that the majority of the Canteen
personnel were mostly Female with the highest percentage of 60% (F=6)
while Male gets the lowest percentage of 40% (F=4) for the total of 100%
(F=10) respondents
Demographic Profile of the Students
Table 3
AGE
Valid 16-27 366 99.7 99.7 99.7
27-37 1 .3 .3 100.0
Total 367 100.0 100.0
Based on table 3 it shows that most 99.7% of respondents were between 16
to 27 years old. 0.3% of respondent aged between 27 to 37 years old which is
the lowest.
Table 4
GENDER
Valid Male 207 56.4 56.4 56.4
Female 160 43.6 43.6 100.0
Total 367 100.0 100.0
Based on Table 4 it shows that the majority of the respondents who
participated in the study were mostly Male with the highest percentage of
56.4% (F=207) while Female gets the lowest percentage of 43.6% (F=160) for
the total of 100% (F=367) respondents.
Table 5
YEAR LEVEL
Valid 1ST YEAR 123 33.5 33.5 33.5
2ND YEAR 44 12.0 12.0 45.5
3RD YEAR 51 13.9 13.9 59.4
4TH YEAR 139 37.9 37.9 97.3
5TH YEAR 10 2.7 2.7 100.0
Total 367 100.0 100.0
Based on Table 5 it shows that in terms year level the highest number
of population was the 4th year students with the percentage of 37.9% (F= 139)
Followed by 1st year 33.5% (F-123) , 12.0% (F= 44) for 2nd year which is the
second lowest group of people, 13.9% (F= 51) for 3rd year students and lastly
the lowest group of students with the percentages of 2.7% and frequency of
(10).
Table no. 6 Mean on personal hygiene
Report
Personal Hygiene Mean Interpretation
1. Person handling food must have clean 3.8000 Highly Aware
hands.
2. Person handling food must wear a 3.9000 Highly Aware

clean apron.
3. Person handling food must tie back 3.7000 Highly Aware

long hair.
4. Person handling food must wear 3.9000 Highly Aware

hairnet.
5. Hands must be sanitized before 3.9000 Highly Aware

handling any food.
6. Food handlers must wear disposable 3.8000 Highly Aware

gloves.
General weight average 3.833333 Highly Aware
3.1 SOP 2: What is the level of Awareness of Canteen Personnel

Reffering to table no. 6, all canteen personnel are highly aware about
personal hygiene with a mean of 3.83. Question number 3, 4 and 5 got the
highest mean (3.9000).
Table no. 7 Mean on food Preparation
Food Preparation Mean Interpretation
1. All meat must be 3.90 Highly aware

thoroughly cooked and
there should be no pink
colour
2. Hot cooked foods should 3.60 Highly aware
be 60°C and 73°C until
serving time.
3. All meat and fish shall be 4.00 Highly aware
properly cooked before
serving.
4. Keep food covered to 3.90 Highly aware
protect from dust, flies, dirt
and other sources of
contamination.
5. Do not serve meat that 3.90 Highly aware
has been refrigerated
uncooked for longer than 1
or 2 days.
Total 3.86 Highly Aware
According to table no. 7 among the three parameters of level of awareness of
canteen personnel, Food Preparation scored the highest total mean (3.86).
This shows that in these statements like All meat must be thoroughly cooked
and there should be no pink colour, Keep food covered to protect from dust,
flies, dirt and other sources of contamination., Do not serve meat that has
been refrigerated uncooked for longer than 1 or 2 days where the mean is
(3.90) and All meat and fish shall be properly cooked before serving, who got
the highest mean of (4.00). Thus it can be concluded that the respondents
were aware on food Food Preparation.
Table no. 8 Mean on Facilities and Equipment
Facilities and Equipment Mean Interpretation

1. Spaces where food and 3.60 Highly aware
drinks are stored, prepared and
served shall be so constructed
and maintained as to exclude
vermin (group of insects or
small animals).
2. Cooking equipment and 3.80 Highly aware
eating utensils must be washed
properly
3.The floors, walls, ceilings must 3.80 Highly aware
be kept clean and in good repair.
4. The ventilation shall be 3.70 Highly aware
installed to prevent the air from
becoming excessively heated,
prevent condensation and the
formation of excess moisture on
walls, ceilings and for the
removal of objectionable odors,
fumes and impurities.
5. Serving area must maintain 3.40 Aware
cleanliness at all times.
3.66 Highly Aware
Total
On this table, it showed the total mean of facilities and equipment (3.66) that
signifies all of canteen personnel was Highly Aware specially in cleaning of
eating utensils with the mean of (3.80), and the maintenance of cleanliness of
floors, walls and ceilings with the mean of (3.80) .
3.2 SOP 3: What is the Level of Satisfaction of the Students?
Table no. 9 Mean on hygiene
Hygiene Mean Interpretation
1. Satisfaction on standard of 2.28 Dissatisfied

hygiene.
. Dissatisfied
2.Satisfaction on grooming
(cleanliness of body) and 2.38
personal
hygiene of canteen
personnel.
3. Satisfaction on proper work Dissatisfied
attire of canteen personnel 2.34
(wearing clean apron, hair
restraints).
Total 2.3333 Dissatisfied
Table 9 shows the dissatisfied respondents. From the table, it can be seen
that (2.28) mean of the total data gathered in satisfaction of hygiene, (2.38)
mean of the total data gathered in satisfaction on grooming and personal
hygiene of canteen personnel and (2.34) mean of the total data gathered in
satisfaction on proper work attire of canteen personnel that indicated
dissatisfaction in all factors.
Table no. 10 Mean on Food Quality
FOOD QUALITY Mean Interpretation
1. Satisfactionin freshness and 2.27 Dissatisfied

quality of food.
2. Satisfaction in proper Dissatisfied
2.20
temperature of food when being
served.
3. Satisfaction on palatability of 2.45 Dissatisfied
food (pleasant to taste).
4. Satisfaction on cleanliness of 2.29 Dissatisfied
food served.
5. Satisfaction on overall dining 2.10 Dissatisfied
experience.
2.6 Dissatisfied
Total
Based on table no. 5 it states that the students were not satisfied to the food
quality. Satisfaction on overall dining experience got the lowest mean (2.10)
Therefore the respondents was not satisfied to the remaining statements
above.
Table no. 11 Mean on Facilities and Equipment
FACILITIES AND EQUIPMENT Mean Interpretation

food display cabinet.
eating utensils.
flooring and ceiling.
4. Satisfaction on ambience Dissatisfied
(Atmosphere or aura) of 1.83
canteen.
serving area.
Total 1.99 Dissatisfied
In this table it shows that among the three parameters in level of satisfaction
of the students, facilities and equipment got the lowest satisfaction rate with
the total mean of (1.99), it concludes that students were not satisfied on
cleanliness of facilities and equipment.

3.3 SOP 4: Is there any significant relationship between level of

awareness of canteen personnel and level of satisfaction of students
towards food safety.
Table 12. Personal hygiene and Hygiene Correlation
Correlations
Persona Hygiene
Hygiene
Personal Hygiene Pearson Correlation 1 -.866
(Awareness) Sig. (2-tailed) .333
N 3 3
Hygiene Pearson Correlation -.866 1
(Satisfaction) Sig. (2-tailed) .333
N 3 3
The Pearson r shows that there was a negative correlation between the two
parameters, r = -0.866, n = 3, p = 0.333. The P value was greater than .05 which
means that the there is no significant relationship between Personal hygiene
(Awareness) and hygiene (satisfaction)
Table 13. Food Preparation and Food Quality Correlation
Correlations
Food Food Quality
Preparation
Food Preparation Pearson 1 .479
(Awareness) Correlation
Sig. (2-tailed) .414
N 5 5
Food Quality Pearson .479 1
(Satisfaction) Correlation
Sig. (2-tailed) .414
N 5 5
The Pearson r shows that there was a moderate correlation; substantial
relationship between the two parameters, r= 0.479, n= 5, p= 0.414. The P
value was greater than .05 which means that the there is no significant relationship
between Food Preparation (Awareness) and Food Quality (satisfaction).
Table 14 Facilities and Equipment Correlation
Correlations
FAEA FAES
Facilities and Pearson 1 -.304
Equipment Correlation
(Awareness) Sig. (2-tailed) .619
N 5 5
Facilities and Pearson -.304 1
Equipment Correlation
(Satisfaction) Sig. (2-tailed) .619
N 5 5
The Pearson r shows that there was a A weak negative linear relationship
between the two parameters, r= -0.304, n= 5, p= 0.619. The P value was
greater than .05 which means that the there is no significant relationship between
Facilities and Equipment (Awareness) and Facilities and Equipment (satisfaction).

Chart Title
3.9
3.85
3.8
3.75
3.7
3.65
1.95 2.00 2.05 2.10 2.15 2.20 2.25 2.30 2.35 2.40
Absolute Value of R Strength of PH -.866

Relationship H
r < 0.3 None or very weak FP .479
FQ
0.3 < r <0.5 Weak
FAE -.304
0.5 < r < 0.7 Moderate FAE
Total -0.691
r > 0.7 Strong
The table on the top includes a small group of individuals for whom GPA and
scores on a motivation scale have been recorded.
The Chart above correlates students’ level of satisfaction and level of
awareness of canteen personnel towards food safety. These two variables

have a negative relation because as the level of awareness increased, the
level of satisfaction decreased.
Based on the criteria listed on the previous page, the value of r in this case (r
= -0.691) indicates that there is a negative, linear relationship of Moderate
strength between students’ level of satisfaction and level of awareness of
canteen personnel.
The relationship between two variables is generally considered moderate
because their r (r = -0.691) value is less than 0.7.

SOP 5 What recommendatory framework can be suggested based from the

study
The result of level of awareness among canteen personnel doesn’t mean that
the canteen personnel are highly aware about food safety, we can say that by
correlating the two variable (Level of Awareness) and (Level of Satisfaction).
The overall result in satisfaction from the students was dissatisfied, opposite
to the result of awareness from canteen personnel.
Hygiene, Food Quality, and Facilities and Equipment got the same result, it
proves that the canteen personnel must focus on these three factors in order
to improve the level of satisfaction of the students. It includes following
standard of hygiene, Maintain the cleanliness of the body and personal
hygiene and wear complete proper work attire such as hairnet, gloves, apron
and reusable Anti-fog Transparent Restaurant Cooking Spittle Mouth Mask. In
food quality the freshness and quality of food must be observed by the
consumers, this includes serving food in its proper temperature which is 60 C
, cleanliness and palatability of food should be meet by the customers this
means that by cooking, preparing and serving the food should not be placed
in unclean area to prevent food contamination.Lastly facilities and equipment.
Cleanliness of food display cabinet, eating utensils, flooring and ceilings, and
serving area must always observed clean this means keeping the dust and
insects away by cleaning it thoroughly. Especially the ambience because it
determines the atmosphere or aura of canteen, this means that they should
install a ventilation system to prevent excessive heat in the canteen.
CHAPTER IV
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary of Findings
The following results were attained after the initial computation
of the gathered data from the questionnaire that were administered. This
study aimed to determine the Relationship between Students Level of
Satisfaction and Level of Awareness among Canteen Personnel on Food
Safety at Philippine State College of Aeronautics.
The objectives of the study have successfully achieved. First, to
find respondents which are canteen personnel and students in Philippine state
college of aeronautics. Second, to know the following: (a) Demographic profile
of the respondets, (b) Level of awareness of canteen personnel, (c) Level of
satisfaction of students, (d) Relationship between students level of satisfaction
and level of awareness of canteen personnel.
This study is a Quantitative Research with ten (10) respondents
in canteen personnel and three hundred sixty seven (367) in students. In

canteen personnel the respondents who answered are mostly 19 – 32 years
old and in students the respondents who answered are mostly 16 – 27 years
old. All of the respondents are from Philippine state college of aeronautics.
Conclusions
The conclusions of the study was based on the results of the total number of
the data gathered.
SOP 2. The survey shows that the canteen personnel are aware with all the
factors given in level of awareness, namely; Personal Hygiene, Food
Preparation, Facilities and Equipment.
SOP 3. The survey shows that the students are dissatisfied with all the factors
given in students level of satisfaction however, even though the result of level
of awareness of canteen personnel are highly aware it didn’t match the level
of satisfaction of the students.
SOP 4. Correlation of students level of satisfaction and level of awareness of
canteen personnel results that The relationship between two variables is
generally considered moderate.

Recommendations
Based on the study and analysis of the answers of questionnaire, this paper
makes the following recommendation to canteen personnel
For Canteen Personnel
1. Although the results of the survey in their level of awareness was highly
aware, we still recommend to improve their personal hygiene, wear complete
proper work attire, and maintain the cleanliness of their body because we
were talking food safety.
2. Served fresh foods, maintain its proper temperature until serving time,
make sure that the food you serve is clean and pleasant to taste. Also
Maintain the cleanliness of the facilities and equipment.
3. We recommend for the canteen personnel to attend seminars pertaining to
food safety so they can have knowledge on do’s and dont’s. Food hygiene
and safety training minimizes the chances of food contamination or food
poisoning, protecting both the public and their reputation. Training the canteen
personnel in hygiene best practices is an important step to developing a
culture of food safety. Failing to do so increases the risk of food contamination
and the public’s poor health. In turn, this can lead to customer dissatisfaction,
potentially huge legal costs and the loss of your good reputation and market
share.
References
Department of Agriculture, Department of Health. “FOOD SAFETY ACT OF 2013.”
https://www.officialgazette.gov.ph/2015/02/20/implementing-rules-and-
regulations-of-republic-act-no-10611/
Department of Health. Food Safety.
https://www.doh.gov.ph/Health-Advisory/Food-Safety
Deryck Damian Pattron, 2004. An Observational Study of The Awareness of
Food Safety Practices in Households in Trinidad.
http://www.internetjfs.org/articles/ijfsv8-4.pdf
MahoImanishi (2014) Factors Contributing to Decline in Foodborne Disease
Outbreak Reports, United States Retrieved From
https://wwwnc.cdc.gov/eid/article/20/9/14-0044_article
Rappler, 2014. 126 students suffer from 'food poisoning' in Makati
https://www.rappler.com/nation/119030-students-food-poisoning-
makati
Rona Ambrose (2014) Speaking Notes for the Hon. Rona Ambrose, Minister
of Health - Commons Standing Committee on Health meets to hear
witnesses on Main Estimates 2015-16 Retrieved From
https://www.canada.ca/en/news/archive/2015/05/speaking-notes-hon-
rona-ambrose-minister-health-commons-standing-committee-health-
meets-hear-witnesses-main-estimates-2015-16.html
Saulat Jahan (2016) Epidemiology of Foodborne Illness Retrieved From
http://cdn.intechopen.com/pdfs/27392/InTech-
Epidemiology_of_foodborne_illness.pdf
World Health Organization, 2015. Foodborne diseases Retrieved from
http://www.who.int/topics/foodborne_diseases/en/
APPENDICES
Request Letter
Questionnaire Validation
Questionnaire for Canteen Personnel

Questionnaire for Students

CURRICULUM VITAE

Relationship Between Students Level of Satisfaction and Level of Awareness Among Canteen Personnel On Food Safety at

Încărcat de

Informații document

Titlu original

Drepturi de autor

Formate disponibile

Partajați acest document

Partajați sau inserați document

Opțiuni de partajare

Vi se pare util acest document?

Este necorespunzător acest conținut?

Drepturi de autor:

Formate disponibile

Relationship Between Students Level of Satisfaction and Level of Awareness Among Canteen Personnel On Food Safety at

Încărcat de

Drepturi de autor:

Formate disponibile

Republic of the Philippines

PHILIPPINE STATE COLLEGE OF AERONAUTICS

Relationship between Students Level of Satisfaction and

Level of Awareness among Canteen Personnel towards Food

Philippine State College of Aeronautics

An Undergraduate Thesis Presented to the Faculty of the

Institute of Liberal Arts and Sciences

Philippine State College of Aeronautics

Piccio Garden, Villamor, Pasay City

In Partial Fulfillment of the Requirements for the Degree of

BACHELOR OF ARTS MAJOR IN AVIATION SAFETY AND SECURITY

Dela Cruz,Karmello Joseph C.

Ocenar ,Carlo Jay M.

Dela Cruz, KJ C., Ocenar CJ M. and Velasquez L C., November 2018,

Adviser: Mr. Winston Tenorio

The purpose of this study was to correlate students level of

Keywords: Food Safety, Satisfaction, Personal hygiene, Food Preparation,

Foremost, We would like to express our sincere gratitude to our

research, for his patience, motivation, enthusiasm, and immense knowledge.

A grateful acknowledgement must be given also to Dr. Dante G.

help us finish our research study.

Paduano, and Mr. Ramsey Ferre, for their encouragement, insightful

comments, and hard questions.

understanding, patience and knowledge to construct our statistical treatment

giving us a total number population of students enrolled in Philippine State

College of Aeronautics that we used to compute the number of students we

Title Page …………………………………………………………. I

Approval Sheet …………………………………………………… ii

Abstract …………………………………………………………… iii

Table of Contents ………………………………………………… v

List of Figures ………………………………………………….. vii

List of Tables …………………………………………………… vii

List of Appendices ……………………………………………… viii

1.1 BACKGROUND OF THE STUDY ................................................. 4

1.2 STATEMENT OF THE PROBLEM ................................................. 8

1.3 HYPOTHESIS ................................................................................. 9

1.4 CONCEPTUAL PARADIGM .……................................................. 10

1.5 THEORETICAL FRAMEWORK …................................................ 11

1.6 SIGNIFICANCE OF THE STUDY.................................................. 12

1.7 SCOPE AND LIMITATIONS OF THE STUDY................................ 14

1.8 DEFINITION OF TERMS ............................................................... 15

2.1 RESEARCH DESIGN ……………………………….……..……....... 18

2.2 RESEARCH LOCALE ……………………………………………… 18

2.3 RESEARCH RESPONDENTS ……………………………………. 18

2.4 SAMPLING TECHNIQUE………………………….………............... 19

2.5 RESEARCH INSTRUMENT ………………………………………… 19

2.6 DATA GATHERING PROCEDURE…………………….................. 19

2.7 DATA ANALYSIS …………………………..…….......................... 20

2.8 STATISTICAL TREATMENT OF DATA ………………………… 21

RESULTS AND DISCUSSION ……………………………………….. 23

Summary, Conclusion, and Recommendation

4.1 Summary ………………………………………………………….. 40

4.2 Conclusion ………………………………………………………... 41

4.3 Recommendation ………………………………………………… 42

1. Conceptual Paradigm ………………………………………….

2. Recommendatory Framework ………………………………

1. Level of Awareness of Canteen Personnel towards Food

Safety Point Scale…………………………………………………

2. Level of Satisfaction of Students towards Food Safety Point

3. Demographic Profile of Canteen Personnel

4. Demographic Profile of Canteen Personnel

in terms of Gender ……………………………………………………

5. Demographic Profile of Students in terms of