Sanitation and safety practices of coffee shops in selected towns

Thesis Bachelor of Technology major in Hotel and Restaurant Management University of Rizal System-Morong. 2017

EXECUTIVE SUMMARY: The study aimed to analyze the sanitation and safety practices of coffee shops in selected towns in Rizal during the school year 2016-2017. The descriptive method design was used in the conduct of the study for the researchers used with the questionnaire checklist as tool for documentary analysis for gathering data. From the analysis of data, the following are hereby presented. The profile of the customer in different coffee shops in selected towns in Rizal in terms of Age, Sex, Civil status and classification of the respondents majority of are with age 21-25 years with the frequency of 29 or 32.2 percent. Out of 90 customers, majority are female with 49 and having 41 males. In terms of civil status, single got the highest frequency of 65 or 72.2 percent. and in terms of classification of the respondents, wokrkers got the highest frequency of 54 or 60 percent. with respect to personal hygiene of staff, the average mean obtain by the customer is 4.64 and verbally interpreted as always. with respect to food preparation area, the average mean obtained by the customer is 4.59 verbally interpreted as always. with respect to food handling, the average mean obtained by the customer is 4.61 verbally interpreted as always. with respect to tools and equipment used, the average mean obtained by the customer is 4.58 verbally interpreted as always. There is no significant difference in sanitation and safety practices of the respondents with respect to all aspects in terms of age, sex. civil status and classification of respondents. Civil status and classification of of respondents affect the sanitation and safety practice. age and sex do not affect the sanitation and safety practice. Personal Hygiene of staff, food preparation area, dining area, food handling and tools and equipment used affect the sanitation and safety practices of coffee shops. based on the findings and conclusion drawn in the study, the following recommendations are hereby offered. The establishment should provide and have trainings and seminars about proper sanitation and safety practices. Future studies should be considered using other variables. It was concluded that personal hygiene of staff, food preparation area, dining area, food handling and tools and equipment used affect the sanitation and safety practices of coffee shops. the establishment should provide and have trainings and seminars about proper sanitation and safety practices. It was further recommended that the local government of every place of Rizal should continue the regulation and monitoring of the food establishments all over the municipalities to assume clean foods and clean dining area for customers and healthy foods to serv. Further studies for sanitation and safety practices in other municipality and learning instructions be conducted using other variables. It was also concluded that Personal Hygiene of Staff, Food Preparation Area, Dining Area, Food Handling and Tools and Equipment used affect the sanitation and safety practices of coffee shops. The establishment should provide and have trainings and seminars about proper sanitation and safety practices. It was further recommended that the local government of every place of Rizal should continue the regulation and monitoring of the food establishments all over the municipalities to assume clean foods and clean dining area for customers and health foods to serve. Future studies for sanitation and safety practices in other municipality and learning instructions be conducted using other variables.