Food safety ans sanitation practices of bachelor of technology

Thesis Bachelor of Technology major in Hotel and Restaurant Management University of Rizal System-Morong. 2016

EXECUTIVE SUMMARY: The study aimed to analyze the food safety and sanitation practices of Bachelor of Technology major in Hotel and Restaurant Management Students in their Laboratory class in the school year 2015-2016. The descriptive method was used in the conduct of the study for the researches used with the observation as tool for documentary analysis and gathering data. Based on the profile of the respondents, in terms of year level, first year got the highest frequency of 7. For the laboratory subjects, food preparation got the highest frequency of 10, food and beverage science got frequency of 8 and baking science got frequency of 2. Furthermore, in terms of safety, using gas source carefully and properly rank 1.5 and verbally interpreted as very much observable, and avoiding the use of jewelries while working rank 10 and verbally interpreted as observable. On respondent's profile, in terms of year level, first year got the highest frequency. In terms of laboratory subjects, food preparation got the highest frequency. Perception of observer in food safety and sanitation practices of bachelor technology Hotel and Restaurant Management in their Laboratory Class in terms of laboratory subjects, food preparation ranks 1, food and beverage science ranking 2 and baking science, ranking 3. The teachers of every laboratory subjects in University of Rizal System-Morong, Rizal should continue the regulation and monitoring their laboratory to insure the students do orderly safety and cleanliness. Findings of this study submitted to the school health officer every laboratory subjects in University of Rizal System-Morong, Rizal. Future studies on Laboratory on food sanitation practices in other school and learning institutions be conducted using other variables.