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ENHANCING THE SANITARY PRACTICES OF GRADE 11 AND GRADE 12 FFP STUDENTS IN

LABORATORY SETTING

THELMA R. PRECLARO
Leader

ALICIA LYN CORTEZ

RONALYN G. CABALPIN
KIMBERLY VELASCO
MELJAY BARCELONA
JOSHUA PANUNCIAL
SAMZETE RAMA
Members

ABSTRACT

Purpose.
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I. INTRODUCTION
Sanitary practices are very important, especially for the people who are inside of the food
laboratory setting. Because things start from cleanliness. Being cleaned in the surroundings is one of the
best reason that it is safe in any diseases.

In food laboratory, sanitary or hygienic practices is important, it is to avoid any contamination. Of

course, all consumers have the right to expect safe and hygienically prepared and good quality food. This
is the reasons that the handling of food requires care, to prevent any hazards.

Moreover, the hygienic practices are also implemented to prevent in any bacteria that can cause
disease. The proper knowledge of sanitary practices is very important aspect on the people, especially in
food laboratory. Because, when it comes to food, it must be safety first.

Statement of the Problem

This study sought to answer the following research questions:
1.What is the demographic profile of the respondents in terms of grade level?
2.What is the level of attitude of the respondents on sanitary practices in laboratory setting?
3.What audio visual material can be developed on the level of attitude of the respondents on sanitary
practices in laboratory setting?

Conceptual Paradigm
The IPO model presented below summarizes the framework of this study

PROCESS
OUTPUT
INPUT Analysis the level
of attitude of the Development of
Demographic profile of
respondents on Sanitary Practices
the respondents in
sanitary practices using Audio Visual
terms of Grade level
in laboratory Material
setting
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Figure 1. Conceptual paradigm on enhancing the sanitary practices of grade 11 and 12 FFP students in
laboratory setting.

The study was organized in IPO model. For the input of this study, it started in writing the
demographic profile of the respondents in terms of grade level. It was next by the process of analyzing
the level of attitude of the respondents on sanitary practices in laboratory setting. And lastly, the output of
this study is the audio visual material.

Significance of the study

This study would be beneficial to the following:

School Administrator: it would help to know more about practicing the sanitary practices.
Teachers: it would help to gave an idea about the sanitary practices to their students.
Students: it would help to have a better insight on how to be cleaned.

Definition of terms:
The following terms were utilized in the study and operationally defined as follow:

Laboratory setting-it is the working place where cleanliness is importantly needed.

Sanitary Practices-it is a way to prevent in any bacteria that can cause disease.

II. METHODOLOGY
This chapter discussed the methodology used in this study. It included the research design,
research locale, population and sample, data gathering procedure, and statistical treatment of data.
Research Design
This part provided the Descriptive Research Design, that used in the study. This study was all
about the knowledge of Enhancing the Sanitary Practices of Grade 11 and 12 Food Fish Processing
students in laboratory setting. The researcher was used a structured questionnaire to gathered all data
and Information to completely finished their study.
Research Locale
This study was conducted in Castañas National High School – Senior High School at Brgy.
Castañas, Sariaya ,Quezon. Specifically, the Grade 11 and Grade 12 are involved.
Population and Sample
This study is a type of Quantitative research. It has only Thirty Five (35) respondents that are
purposively chosen. It composed of Twenty Two (22) students in grade 12 FFP wherein it composed of
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sixteen (16) female and six (6) male students. While in grade 11 there was Thirteen (13) students in
Grade 11. And it is composed of nine (9) females and four (4) male students.
Research Instrument
This study used a Structured Questionnaire as the main tool gathering data that help to achieved
the main objectives of the study. Data collection was held from September to October 2018. It was
validated by Mrs. Beverley Grace Paguio a T.L.E teacher in Castañas National High School.

Data Gathering Procedure

The researchers employed a survey type questionnaires. It determined the right way of sanitizing
of their laboratory. The researchers gave their questionnaires when the respondents are in vacant time.
Statistical Treatment of Data
In this part the researchers was tallied, analyzed and interpreted the answers of the respondents.
The statistical treatment data that was used is the percentage rating and the weighted average mean.

IV. RESULTS
This chapter deals with the presentation of data together. Tables are used to present the data
statistically and arranged in accordance to the objectives of this study.
Demographic Profile of the Respondents
 GRADE 11 & GRADE 12

GRADE 11, 37%

GRADE 12, 63%

Figure 2
Table 1: Level of Attitude of Grade 11
Level of Attitude Average mean Verbal Interpretation
Before
1. Wash and clean the
tools and equipment 3.92 Always
2. Wear a proper clothing
3.61 Always
3. Keep your personal
items in the locker 3.69 Always
cabinets
4. Pull hair back and
secure it with hairnet 3.61 Always
5. Wash your hands with
soap and dry hand in 3.46 Always
clean towel
6. Remove all accessories
 3.61 Always
7. Putting make- up is
necessary need, before
your enter in food 1.76 Never
laboratory

During
8. Avoid touching your
hair, skin and face 3.23 Sometimes
9. Wash your hands
especially after using 3.30 Always
the restroom
10. Do not work with food, if
you have an open
wound on your hands 3.23 Sometimes
11. While producing product
, talking with nonsense
is very acceptable 2.38 Often
12. Use an unwashed
equipment
2.15 Often
13. Do not remove your
face mask if you are not
3.69
yet done producing Always
product
14. Make sure your area is 3.92 Always
clean

After
15. Wash dishes, pans and
utensils as you use
them, and allow to dry 3.23 Always
on the drain board when
possible
16. Use hot ,soapy water for
washing dishes
2.30 Often

17. Use a clean spoon for

each person when
3.61 Always
testing your finish
product
18. Use a dirty towel after
washing your equipment
2.76 Sometimes
19. After washing all the
equipment, keep it
2.92 Sometimes
inside in the cabinet
20. Use a clean sanitized jar
in packaging your 4
Always
product
 Total:18.82/6=15.49

Total average mean: 74.38/20=3.80

Table 2: Level of attitude of Grade 12 FFP

Level of attitude Average Mean Verbal Interpretation

Before

1. Wash and clean the

tools and equipment 3.90 Always
2. Wear a proper clothing
3.86 Always
3. Keep your personal
items in the locker
cabinets 3.59 Always
4. Pull hair back and
secure heat with hairnet
3.68 Always
5. Wash your hands with
soap and dry your
hands on clean towel 3.95 Always
6. Remove all your
accessories 2.90 Sometimes
7. Putting makeup is
necessary need, before
your enter in food 1.72 Never
laboratory

During

8. Avoid touching your hair,

skin and face 3.22 Sometimes
9. Wash your hands specially
after using the restroom
3.59 Always
10. Do not work with food , if
you have an open wound
an your hands 3.40 Always
11. While producing product,
talking with nonsense is
very acceptable 2.18 Often
12. Use an unwashed
equipment 2.09 Often
13. Do not remove your face
mask if you are not yet
done producing product 3.36 Always
14. Make sure your area is
clean 3.5 Sometimes
After

15. Wash dishes, pans and

utensils you use them
and allow to dry on the
drain board when 3.36 Always
possible
16. Use hot, soapy water for
washing dishes 3.40 Always
17. Use a clean spoon, for
each person when
tasting your finished
product 3.18 Sometimes
18. Use a dirty towel after
washing your equipment
1.77 Often
19. After washing all the
equipment keep it inside
in the cabinet 3.86 Always
20. Use a clean sanitized jar
in packaging your
product 3.95
Always

Total: 19.2/6=3.25 Sometimes/Strongly Agree

Total average mean: 64.46/20=3.22

V. CONCLUSIONS

Based on the findings of the study, the researchers had drawn the following conclusions:
1.The demographic profile of the respondents in terms of grade level are Grade 11 has
Thirteen(13)respondents, wherein it composed of 9 or 69% of females and 4 or 31% of males. While in
Grade 12 has 16 or 73% of females and 6 or 27% of males. The total number of respondents of grade 11
where composed of 37% while grade 12 is composed of 63%
2. The level of attitude of Grade 11 is higher than Grade 12 because they have an output that contains
these attitudes. So therefore the researchers concluded that Grade 11 has a better knowledge or attitude
inside laboratory setting.
3. The Audio Visual Material that helped to developed the level of attitude of the respondents is a sample
video clip that shown or contains the proper sanitary practices inside Food Laboratory, also it included the
importance of sanitary practices.
 APPENDICES

Research Output

“Enhancing the Sanitary Practices of Grade 11 and Grade 12 FFP in Laboratory Setting”

This study is all about the sanitary practices, inside food laboratory. It is a practices that you
should be familiarize on way of sanitizing in your work place. In terms of food it is important to prioritize
the cleanliness to make sure that you are safe in any diseases.

In this research output the sanitary practices and its importance are shown.

Definition

Sanitary-it is relating to health or protection from dirt, infection or disease, etc.

Practices-to do something again and again in order to become better at it.

 Rationale

This study was developed to know the knowledge or average level of attitude of the respondents
or students in Grade 11 and Grade 12 FFP regarding about sanitary practices.

Objectives:

 to share the knowledge and attitude dealing about sanitary practices.

 to encourage the students or everyone to follow the right sanitary practices.