Chapter I

INTRODUCTION

BACKGROUND OF THE STUDY

A quote by Sri Sathya Sai Baba states, “A person might be an expert in any field

of knowledge or a master of many material skills and accomplishments. But without

inner cleanliness his brain is a desert waste”. This statement refers how cleanliness is

really important to apply.

Every restaurant which provides food for a large group of consumers has the

responsibility and should be accountable to keep the food safe. Nowadays, business don’t

value how food is really important to be serves properly. Having poor knowledge of

hygiene and practices in food service can contribute to the customers outbreak of food

poisoining and contamination such as nausea, diarrhea, stomach pains, headache, and

bone illness. Food poisoning can be caused by eating food that is contaminated already

by bacteria, viruses, chemical or poisonous metal such as lead and calcium. Food which

has become contaminated by bacteria or viruses doesn’t always taste bad. Most often

there’s a time that it looks and taste good.

Food safety knowledge and sanitary condition delineate as the assurance that the

business should be deliver, good food services, that is clean and also doesn’t affect the

customers health. Food sanitary hygiene or food sanitary condition in the restaurant is the

extremely major concern of the customers. Being a customers, they pay an exact cost of

the food, so the restaurant should be take the responsibility to keep safe. Having food

safety knowledge can really help the restaurant to be more productive and more

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confidence in distributing the food to their customers, they know that the food that they

are selling, is not contaminated by bacteria or viruses. And also the owners and workers

of that specific restaurant can build moral and self-esteem. An all-exclusive food hygiene

and sanitatation program levels nothing should be change. But the responsibility should

be designate or acquire by the restaurant. First, business should always check the

equipment if it is clean before using it. Second, business should check also the

ingredients (chemical used). Third, verification records to ensure that the procedures used

by a restaurant is correct. And lastly, training and communication throughout the

organization, with clear leadership and has the power to command and speak to each and

everyone (workers or employees) from managing a food hygiene and sanitation of the

foods. This four sentences help the business to avoid from any violation that can surely

affect their business. One of the various key that the customers want to see before

entering the business is the proper uniform. Ensuring that the uniform should be

presentable in the eyes of the customers. The restaurant business should choose the

uniform that is suite for a cooking uniform like aprons, non-slip shoes and hats that keep

the working area safe and the employees will be also free from cross-contamination as

possible. Sanitation is the most important lesson that the business should be learned.

When you have this characteristics of knowing the word cleanliness then all the aspects

of the business will follow especially the taste of food that will be served. Take note that,

the one who maintains the cleanliness to there business free from diseases. Not literal

diseases but diseases in short existence of the business. Implementing the sanitary

condition of food service is the most essential law that the government did for customers.

It is important for the customers to be safe especially for what they are eating and also to

2
avert food poisoning or any contamination. Customers will not go back to the business if

it is not clean. In order to maintain a clean and safety sanitation of food, the business

should know the word safety knowledge. Safety knowledge, can be the best word to

acquire in daily cycle of the business, because if the business have this kind of word they

can surely put the customers in the good health and can away from any contamination.

And also the business can get the trust and loyalty of the customers. The researchers

know that the business want to build a good image to the customers. Satisfying the

customers is the most fundamental key to get the loyalty of the customers. How to satify

them? Just a simple word. Just acquire the cleanliness always. Food industry employees

and owners must understand and know how to implement, manage, modify the sanitation

program to ensure the safetyness of food that the business produces. Applying the

sanitation program can help there business to avoid any violation.

Sanitation is one of those prerequisite in this world and a legislation of the

goverment. A well developed and effective sanitation is the best way to support the

business to be more productive and also to grow the economy of our country. The

purpose of this research is to find the answer of some question that include to the

statement of the problem and to know the impact of implementing this sanitary condition

of restaurant. In this research study, the beneficiares are the employees, owners,

customers and also the researchers. It will gives them idea about the effects of

implementing this sanitary condition.

3
Theoretical Framework

In this study, the researchers gathered theories from different authors that serve as

guide about the impact of implementing the sanitary condition of food services in

restaurant in Calasiao, Pangasinan. It states here the topic and give accurately data for

the researchers.

Role of Food Business Operation in Food Safety Theory Dudeja and Singh

(2017) in Food Safety in the 21st Century, 2017. The FBOs in our country do not receive

any formal training on food safety and hygiene. Their knowledge about the existence and

implementation of new law is restricted only to getting licensed/registered. Some of them

gain experience by working as an employee in a food business establishment and then

start their own eating establishment. Most of the FBOs have some features in common—

business motive, self-praise and a confrontationist approach toward the government

enforcement authorities. Nevertheless, the objective of implementation of FSSA 2006 is

dual—both to educate the FBOs and improve the food safety standards. Only penalizing

the FBOs will defeat the purpose of food safety. Education and awareness about food

safety to FBOs and food handlers is one main difference between this law and previous

act (PFA). Training of FBOs can be effective in reducing food safety problem by

implementation of realistic food safety practices within the workplace. If FBOs were

trained to advanced levels, they could then provide basic training for food handlers in-

house. Much of the noncompliance from the FBOs largely arises from a lack of

awareness about the current rules and regulations and standards. Therefore, there is an

urgent need to increase the awareness among FBOs to get their samples tested at least

4
once in 6 months. With the ever-expanding food-processing industry, the government

also needs to keep pace and increase the manpower to ensure implementation of

regulations to cope up with the increasing demand. The laws and associated penalties

need to be implemented stringently. Retailer requirements for hygienic design theory.

In research conducted by Pfaff (2011) Food Safety and Hygiene

Requirements Theory will always be a fundamental basis for food processers to avoid

any hazards for consumers. However, more and more requirements on tracing and

assuring the origin of ingredients will be in focus. The complexity of food processing

should be supported by efficient software installation to handle these requirements. The

key question today is when electronic operating systems will be implemented in the food

supply chain. For the producer, due to lower rewards, radio-frequency identification

(RFID) tagging implementation difficulties tend to be higher, while higher rewards for

the retailer favor RFID implementation and complexities tend to be less. METRO in

Germany has supported RFID implementation since 2004. The ‘Tag It Easy!’ program is

part of METRO Group’s Advanced Logistics Asia (ALA) initiative to improve logistics

processes with its Asian suppliers, using RFID to track merchandise throughout the

supply chain. By using RFID to provide real-time visibility, METRO Group is increasing

the efficiency of its supply chain, with the aim of improving the customer shopping

experience. Suppliers benefit by eliminating manual counting and checking of export

packages, enhanced proof-of-delivery information and more accurate shipping data, and

also position themselves as reliable business partners in the highly competitive consumer

goods market.

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 Bioconjucated Nanomaterials for Monitoring Food Contamination Theory

state that maintaining food safety and hygiene standards is top priority and challenge for

farmers, food industries, governments, and food technologists working in the food supply

chain. Pesticides, toxins, veterinary drug residues, foodborne pathogens, and many other

harmful chemicals that may be present in a vast array of food products, due to various

stages of their production such as packaging and transport, constitute a global health

problem that requires powerful and innovative technologies allowing constant and

accurate detection of food products from production to consumption. Recent progress in

generation of specific synthetic oligonucleotides against food contaminants has provided

a new insight into the current sensor technologies, where these functional synthetic

oligonucleotides, so-called aptamers, have been successfully combined with

nanomaterials for rapid and cost-effective detection of several substances related to the

food contamination, such as antibiotics, mycotoxins, heavy metals, carcinogenic dyes,

pesticides, pathogens, and other plastic products used for food packaging. Unique

characteristics of aptamers over antibodies, such as in vitro selection, chemical and

thermal stability, small size and ease of labeling have laid the solid foundation for

exploring aptamers further in multiplexed food monitoring systems. In this chapter, we

review the application of aptamer-conjugated nanomaterials in food safety surveillance as

well as the conventional techniques used for food safety monitoring in order to provide a

comprehensive and comparative approach. Hussain and Budak (2017)

Role of Business in Management in Ensuring Food Safety Theory by Kaur

(2017) Food safety and hygiene hold great value in hotel and catering industry where

6
food is the prime focus. Food is highly vulnerable to contamination and adulteration due

to both human interference and environmental/natural factors. Food is consumed not just

for satisfying hunger, but also for taste and enjoyment. All the same, food safety is

always a concern for food service provider. It is the first level of defense against food and

waterborne diseases. If at any level of food handling, preparation, or storage this aspect is

ignored or compromised it can result in major health problems among the customers

apart from wastage and loses. The changing food pattern, international trade, public

awareness, and expectation have further necessitated the demand for safe and high-

quality food in hospitality sector. Standardized product manufacturing in other industries

is a simple task. The quality of product is generally made under controlled conditions and

major work is mechanized and computerized. Each finished item is allowed to leave the

premises only after inspection check. However, service businesses such as hotels and

catering operate under an entirely different set of circumstances. It is not just the food but

the total experience that guest pays for. Provision of standardized food products and

services is difficult to achieve through mechanization due to involvement of various

factors. High standard in quality of product and service is of primary importance. This

can only be achieved through following:

• Stringent quality controls.

• Setting standards that match the needs and expectations of guests.

• Selecting skilled and motivated employees who are well trained and capable of

achieving those standards.

• Conducting continual training and certification programs for the employees.

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•Involving employees in structuring job descriptions, responsibilities, and setting

standards.

•Having a feedback system will keep a check on the services provided by the managers

and employees. This will help achieve what they intend to do and satisfy the guest.

•Rewarding employees and managers for achieving quality goals.

Food safety culture: Creating a Behavior-based Food Safety Management

System Theory Food safety awareness is at an all-time high, new and emerging threats to

the food supply are being recognized, and consumers are eating more and more meals

prepared outside of the home. Accordingly, retail and foodservice establishments, as well

as food producers at all levels of the food production chain, have a growing responsibility

to ensure that proper food safety and sanitation practices are followed, thereby,

safeguarding the health of their guests and customers. Achieving food safety success in

this changing environment requires going beyond traditional training, testing, and

inspectional approaches to managing risks. It requires a better understanding of

organizational culture and the human dimensions of food safety. To improve the food

safety performance of a retail or foodservice establishment, an organization with

thousands of employees, or a local community, you must change the way people do

things. You must change their behavior. In fact, simply put, food safety equals behavior.

When viewed from these lenses, one of the most common contributing causes of food

borne disease is unsafe behavior (such as improper hand washing, cross-contamination,

or undercooking food). Thus, to improve food safety, we need to better integrate food

science with behavioral science and use a systems-based approach to managing food

8
safety risk. The importance of organizational culture, human behavior, and systems

thinking is well documented in the occupational safety and health fields. However,

significant contributions to the scientific literature on these topics are noticeably absent in

the field of food safety. Springer (2008)

Principles of Food Sanitation Theory state that now in its 6th Edition, this

highly acclaimed textbook provides sanitation information needed to ensure hygienic

practices and safe food for food industry personnel as well as students. It addresses the

principles related to contamination, cleaning compounds, sanitizers, cleaning equipment.

It also presents specific directions for applying these concepts to attain hygienic

conditions in food processing or food preparation operations. New in this edition:

Updated chapters on the fundamentals of food sanitation, contamination sources and

hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment,

waste handling disposal, biosecurity, allergens, quality assurance, pest control, cleaning

compound and sanitizer properties and selection criteria, hygienic construction, sanitation

guidelines for food and foodservice establishments, and sanitation management

principles. Marriott, Schilling, and Springer (2018)

Sanitation in Food Processing Theory According to Troller (2012) it is an

updated version of the popular First Edition and includes additional chapters on food and

waste management, raw materials, and refrigerated foods. Useful to university faculty

and students as well as to food industry professionals, the book provides a comprehensive

introduction to contemporary technologies and methods of sanitary food processing.

9
Moving from principles to applications for problem-solving in the food plant, it presents

the most recent data and concepts relative to cleaning and sanitizing food plants and

process equipment. This volume traces the development of food processing knowledge,

examines implications to human health, provides an understanding of the processing

environment, and investigates measures to control health hazards, including the control of

microbes. A special feature is its emphasis on food quality programs, with current

information on HACCP and other quality programs such as ISO 9000. Food sanitarians

and technologists, microbiologists, students and academicians in food science and

nutrition, and public health will find this text invaluable in their understanding of sanitary

food processing methods, food sanitation programs, and food-borne diseases. Traces the

development of food processing knowledge examines implications to human health.

Provides an understanding of the food processing environment Investigates measures to

control health hazards.

Food Hygiene Training Model Theory stated by Phillip Seaman (2010) that

for many years’ social cognition models and workplace health education theories have

been used to map out the variables and identify determinants of various health-related

behavior, including hand hygiene practice, food handling and the use of food

thermometers. Encompasses and utilizes various theoretical models and educational

theories to recognize the various influence on the training, beliefs, motivations and

conditions required for food handlers to perform safe for handling practices in the

workplace. Effective food hygiene training and the enactment of safe food handling

practices learn during critical elements in the control of food bone illnesses throughout

the world.

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 Conceptual Framework

INPUT PROCESS OUTPUT

1.Profile of respondents in terms

of;

A. Age:

B. Gender: Descriptive Effects of

C. Educational Attainment Quantitative implementing the

2. Reasons why the customers Research sanitary condition
prefer the most to eat in restaurant Using Survey of food service in
3. Impacts of implementing the
Questionnaire restaurant in
sanitary condition of food services
and Simple Calasiao Pangasinan
4. Advantages of implementing this
Random
ordinance
Sampling
5. Best way to satisfy customers

6. The significant relationship

between the sanitary condition of

food services in restaurant and

satisfaction towards the customers

in Calasiao, Pangasinan

Figure 1: The Effects of Implementing the Sanitary Condition of Food Service.

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Statement of the Problem

This study aims to know the effects of implementing sanitary condition of food

services in Calasiao, Pangasinan.

Specifically, this research study will answer the following questions;

1.What is profile of respondents in terms of:

1.1 Age;

1.2 Gender;

1.3 Educational attainment?

2.What are the reasons why the customers prefer the most to eat in restaurant ?

3.What are the impacts of implementing the sanitary condition of food services?

4. What are the advantages of implementing sanitary condition of food services?

5. What are the best way to satisfy customers?

6. Is there significant relationship between the sanitary condition of food services in

restaurant and satisfaction towards the customers in Calasiao, Pangasinan?

Hypothesis

There is significant relationship between sanitary condition of food services in

restaurant and satisfaction towards the customers.

Significance of the Study

This research recognized a different solution in every individuals with regards to

the impacts of this sanitary condition of food services in restaurant. In this study, the

outcome will be probably benefit the following;

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 Restaurant. The study will also serve as the stepping stone for their knowledge

about the research study.

Employee. The study gives motivation to clean harder /work hard in the business

so that it will become look neat and attractive.

Owner of the business. The study gives information and also will help the

business to improve and to become ethical.

Customers.The study will gives information and also they will not think wrong

about the food that the restaurant serves.

Future Researchers. This study will serve as a guide for researcher that will

conduct the same study about this implementing the sanitary condition of food services in

restaurant. They can get information and backgrounds about the topic. Also, they

improve their writing, reading and critical understanding skills needed in making accurate

data to disseminate for research paper.

Scope and Delimitation of the Study

This research study focus to the customers of the restaurants in Calasiao,

Pangasinan that is really affecting this kind of sanitary condition. From this research

study, the respondents answer the different questions that are relevant in this research

study. From August–Dec 2018 is the period of conducting survey and gathering data to

13
the research study and it is expected to be finished within two months period of Jan-

March 2019.

There are eight restaurants in the Calasiao, Pangasinan. The respondents was

randomly selected to fill out the questionnaires prepared by the researchers. To determine

the effects of implementing the Sanitary Condition of food services in restaurant towards

the customers in Calasiao Pangasinan.

Definition of Terms

In this research, the operational and theoretical definition terms are used in the

study. All definitions are based on the researchers that give the accurate meaning of the

followings:

Avert. To prevent (something bad) from happening.(Merriam Webster)

Contaminate. To make (something) dangerous, dirty, or impure by adding

something harmful or undesirable to it. (Merriam Webster)

Disseminate. To cause (something, such as information) to go to many people.

(Merriam Webster)

Food service. Defines those businesses that is responsible for any meals prepared

outside at home.

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 Hygiene. The things that do to keep yourself and your surroundings clean in order

to maintain good health

Impact. A marked effect or influence on someone or something.(Oxford

Dictionaries)

Implement. To begin to do or use (something, such as a plan) ; to make

something active or effective.(Merriam Webster)

Legislation. A law or set of laws made by a government (Merriam Webster)

Prerequisite. Something that officially must have or do before you can have or do

something else. (Merriam Webster)

Restaurant. Place where you can buy and eat a meal.

Sanitation. The process of keeping places free from dirt, infection, diseases.

(Merriam Webster)

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 CHAPTER II

REVIEW OF RELATED LITERATURE

This Chapter is consisted of Related Literature (local & foreign) and Related of

Studies (local and foreign). All of these are based from journals, articles and internet that

give different literatures and studies from different expert person about the certain topic.

The Related Literatures

Local Literature

According to Alvarez (2010) Cleanliness and personal hygiene of food workers

are extremely important in the food service and food processing establishments. It means

that all employees shall maintain a high degree of personal cleanliness and shall conform

to good hygienic practices during all those working periods. Alvarez enumerated several

guidelines for food service employees.

Employees hygiene practices includes the following, first all employees must

wash their hands with soap and water when they are arrive at work and before starting

food preparation, all employees mush wash their hands with soap and water after they

used the toilet, after covering mouth or nose after sneezing or coughing, employees with

long hair must wear hats, hair nets or other form of hair restraint, employees must wear

clean clothes, employees with cuts or sores on their hands must wear disposable latex

gloves, finger cots or other water proof covering as needed, employees with diarrhea or

severe coughing are not allowed to work, employees coats and other private articles must

16
be stored in a designated area, employees should eat only during assigned breaks, not

while working in the kitchen, and lastly all non-working and unauthorized persons must

be restricted from the food preparation and service areas.

Foreign Literatures

Poor personal hygiene practices can contaminate food and food surfaces. The

most common source of food borne illness can be traced to food handlers. Common

personal hygiene violations that can result in food borne illness include failure to wash

hand properly, failure to follow proper hygiene habits, working when sick, and lack of

training in personal hygiene practices. Furthermore, cross contamination occurs when

microorganisms are transferred from a contaminated food contact surface of food to a

non-contact surface or food (Ang, 2010).

According to Environmental Health Department, National Environment Agency

(2007) considering all persons working in a retail food establishment should practice

good personal and food hygiene to ensure that food served to consumers is safe for

consumption. It is important for front-line service staffs, waiters and waitresses to

observe good hygiene practices so as to avoid introducing contamination into the food

being served. Their food handling and personal hygiene practices may also influence

customer decisions in re-visiting the food establishment. The following guidelines inform

food establishment operators and service staff of the good hygiene practices that should

be adopted when serving food to customers. Food safety hygiene applies to any venue

that operates a permanent or temporary kitchen or smaller food preparation area for

storing, preparing, displaying and serving food, for example: commercial catering and

17
retail venues like restaurants, cafes, clubs, hotels, event venues, conference venues fast

food outlets retail food outlets such as sandwich shops and food courts, tour operators

who prepare and serve food at temporary sites.

According to Cabuhal (2010) stated that “Food manager preventive measures

implements to ensure food safety should begin during hiring stage of food service

industry workers”. This strategy is accomplished through the health screening and careful

training of food service employees after they had been hired. Policies should be designed,

implemented and monitored to cover employees’ illnesses, proper attire, and personal

hygiene habits. The specific methods aimed to fulfill the intent of these policies are

frequently referred to as infection control procedures.

From the online source www.kitchendining.com the most important food safety

tool is clean hands. Hand washing gets rid of the micro-organisms on hands that can

make people sick. It is important to wash your hands often throughout the day, even

when they look clean. Washing your hands often is the most important thing you can do

to keep microorganisms out of your body and out of the food you prepare.

Food workers must know when and how to wash their hands. Workers are

required to wash their hands before they begin food preparation and any time hands may

be contaminated, such as after using the toilet, after handling raw meat, fish, or poultry,

after handling garbage or dirty dishes, after taking a break, eating, drinking, or smoking,

after sneezing, coughing, or blowing the nose, after using chemicals, after handling

money or a cash register.

Subida (2007) Food is being contaminated as a result of food handlers with poor

personal hygiene whose hands are not washes in between preparing different type of

18
food, after touching any source of bacteria like nose, mouth, hair, contaminated

equipment, contaminated raw food or ingredient, contaminated kitchen utensils like

chopping boards and knives, using the same utensil for preparing two or more different

foods. There are basic principles of food protection against bacteria. First, wash hands,

cutting board sand all dishes that came into contact with raw meat, fish, or poultry.

Second make sure raw food and cooked foods are kept separated. Third cover all foods.

Fourth cook all meat, fish and poultry thoroughly. Fifth get rid of garbage or refuse

carefully in covered bins. And lastly sanitize all equipment.

According to Ang (2010) stated that “small batch preparation” is a technique can

be used to promote safety during preparation. There are several guidelines in preparing

safe food. First, handle foods as little as possible. Second, use tongs, spatulas, or other

utensils instead of hands. Third, use clean sanitized equipment work tables. Clean and

sanitize cutting surfaces and equipment after handling raw poultry, meat, fish or eggs

before working on another food. Fourth, clean as you go. Do not wait to clean the

workplace until the end of the workday. Fifth, wash raw fruits and vegetables thoroughly.

Sixth, when bringing foods out of refrigeration, do not bring out more than what can be

processes in an hour. Seventh, keeps foods cover whenever possible unless in immediate

use. And last, do not mix leftover with freshly prepared foods.

Related Studies

In this part states the studies done by the former researchers that have significance

and related about the current topic.

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Local Studies

Based on the study conducted by Joyce Macaraeg (2012) a person behavior in

sanitation and personal habits can have a significant effect on the safety of food product.

Food handlers should be trained to ensure appropriate behavior. The cleanliness and

personal hygiene of food workers are extremely important. Therefore, good personal

hygiene is essential for those who handle foods. A desirable behavior includes when and

how to wash hands properly. Maintaining good personal habits such as bathing,

restraining hair, keeping finger nails short and clean, washing hands after using toilets

etc. and maintaining good health and reporting when sick to avoid spreading possible

infections.

Furthermore, based on the study conducted by Grimaldo, (2012) food shall be

protected from cross-contamination by separating raw foods from ready-to-eat foods

during storage, preparation, holding, and display. Equipment and utensils including

knives, cutting boards, and food storage containers must be thoroughly cleaned and

sanitized after being used for raw animal foods and before being used for ready-to-eat

food. In addition she suggested that organizations should establish personal hygiene rules

that are clearly defined and uniformly and rigidly enforced. These regulations should be

documented, posted and clearly spelled out in booklets. Policy should address personal

cleanliness, working attire, acceptable food handling practices, and the use of tobacco

and other prohibited practices

20
Foreign Studies

There are several studies that have discussed that the main causes of microbial

contamination typically occurring in food service establishments are contaminated

supplies, dirty food contact surfaces, poor personnel hygiene practices, inappropriate

storage temperatures, and insufficient cooking (Käferstein, 2003; Griffith & Clayton,

2005; WHO, 2007; EFSA,2007; Jones et al., 2008). More in detail, various studies have

demonstrated that the main sources of cross contamination during processing come from

food contact surfaces, equipment and employees (Gill et al., 2001; McEnvoy et al., 2004;

Tsalo et al., 2007; Aarnisalo et al.,2006; Bagge-Ravn et al., 2003; Cools et al., 2005;

Fuster-Valls et al., 2008). Equipment and surfaces can be source of direct contamination

when they have not been effectively cleaned or remained wet between cleaning and use

(Evans et al., 2004).

Food handlers have a major role in the prevention of food borne diseases since

they may cross contaminate raw and ready-to-eat food, and be asymptomatic carriers of

food poisoning microorganisms (Walker et al., 2003). Hand washing interventions may

be more effective if perceptions of food workers are considered. For example, concern

for customers health, concern for personal health, and taking pride in providing a quality

product were factors seen by participants as positively influencing hand washing practice.

Developing an understanding of how these factors could be incorporated into hand

washing training could enable development of behavioral interventions to encourage

hand washing. Much of the current hand washing training relies on the knowledge,

attitude, and practice (KAP) model (Clayton et al., 2002),

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 Chapter III

METHODOLOGY

This chapter is contained of research design, population, instrumentations,

validation of instruments data collection and statistical treatment of data.

Research Design

The main focus of this study entitled “Effects of Implementing the Sanitary

Condition of Food Services in Restaurant in Calasiao Pangasinan” is to determine the

possible outcomes based on the statement of the problems by using a quantitative

research. Descriptive method was used in discovering the real and accurate information

upon the situation.

The researchers utilized action design and descriptive method. The design helps to

seek action in order to improve studies with regards to the situation on how this

implementation affect the restaurants. Using descriptive method accurate defining will be

portrayal for the study.

The Population

In this study, the target population is the customers. The researchers used simple

random sampling in gathering data. The sample respondents of this study was from the

different restaurants in Calasiao, Pangasinan. Each restaurants have a different policies in

terms of cleanliness. There are many restaurants here in our town. Just like Adriano’s, it

is one of the biggest company here in our place. They have many employee to work for

22
the cleanliness of their store and they perform according to the policy. Since, there are

eight restaurants in Calasiao, Pangasinan . So, the population size are 100 and the

formula that the researchers used is Slovin's Formula.

Formula:

𝑁
𝑛=
1+𝑁ⅇ 2

n= Sample Size

N=Population size

ⅇ 2 = Error of margin / Margin of error (0.05)

Instrumentations

The researchers used survey questionnaire in collecting data. They are randomly

selected. The questionnaires are adopted from the research title Effects of Implementing

the Sanitary Condition of Food Services in Restaurants in Calasiao Pangasinan.

The first part are the profile of the respondents and the second to last part were the

questionnaires for answering the problems of the study.

Validation of Instrument

According to Psychology “Research validity relates to the extent at which the

survey measures right elements that need to be measured. In simple terms, validity refers

to how well an instrument as measures what it is intended to measure. Validity is

important for the questionnaires to be validated for the connectivity of it to the study and

answers what the study is seeking for. Validated questionnaires make the questionnaires

23
more efficient and reliable. The type of validity would be content validity which means

validating what's with the questionnaire.

The criteria for the validation were written below for the guidelines in validating the

questionnaires.

1. Relevance

2. Accuracy

3. Objectiveness

4. Comprehensiveness

5. Systematic

The rating scales for the criteria for judging are written numerically that

corresponds to its description.

1- Not Valid: At least 20% of the items in the instrument are appropriate and

relevant. Revise totally the research instrument

2- Fairly Valid: At least 40% of the items in the instrument are appropriate and

relevant.

3- Moderately Valid: At least 60% of the items in the instrument are appropriate

and relevant.

4- Valid: At least 80% of the items in the instrument are appropriate and relevant.

5- Highly Valid: 100% of the items in the instrument are appropriate and relevant.

To get if the instruments are ready for the respondents, the Mean scale and its

Descriptive Equivalence was shown below.

Mean Scale Descriptive Equivalence

4.21-5.00 Highly Valid

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 3.41-4.20 Valid

2.61-3.40 Moderately Valid

1.81-2.60 Fairly Valid

1.00-1.80 Not Valid

If the instruments' mean scale reached the mean of 2.61 which falls in the

Moderately Valid, then the instrument is ready for the respondents.

The Validator is expert in the field of business which are relevant for the research.

shown below.

1. CPA (Certified Public Accountant)

2. Research Teachers

Data Collection

The purpose of this research study is to know the effects of sanitation to there

business so, structured interview were used. The research problem was approved by the

one expert on the field of the business. The researchers used paper-pencil questionnaire

where in the respondents answered the questions in a written form and the researchers

gathered survey exclusively in Calasiao, Pangasinan.

Statistical Treatment of Data

Since, the researchers want to know the effects of implementing sanitary

condition of food services in restaurant in Calasiao, Pangasinan. The questionnaires was

interpreted by the different statistical tools method. The researchers used statistical tools

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such as percentage formula for problem 1 and 5, for problem 2, 3 and 4 average weighted

mean.

For the Problem #1. The researchers used percentage formula in what is the

profile of the respondents.

Formula:

𝐹
𝑃= (100%)
𝑁

Where:

P= percentage

f= frequent distribution

N= total number of respondents

For The Problem #2. The researchers used the Average Weighted Mean in the

reasons why the customers prefer to eat in the restaurant.

Formula:

(𝛴𝑓𝑥)
𝐴𝑊𝑀 = 𝑛

Where:

AWM= Average Weighted Mean

∑= total

f= frequency of score

x= relative value/scale

N= number of respondents

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 For the Problem #3.The researchers used the Average Weighted Mean in the

impacts of implementing the sanitary condition of food services.

Formula:

(𝛴𝑓𝑥)
𝐴𝑊𝑀 = 𝑛

Where:

AWM= Average Weighted Mean

∑= total

f= frequency of score

x= relative value/scale

N= number of respondents

For the Problem #4. The researchers used the Average Weighted Mean in the

advantages of implementing this ordinance.

Formula:

𝛴𝑓𝑥
𝐴𝑊𝑀 = 𝑛

Where:

AWM= Average Weighted Mean

∑= total

f= frequency of score

x= relative value/scale

N= number of respondents

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 For the Problem #5. The researchers used the Percentage formula in what are the

best way to satisfy customers.

Formula:

𝐹
𝑃= (100%)
𝑁

Where:

P= percentage

f= frequent distribution

N= total number of respondents

For the problem #6. The researchers used T-test to accept or reject the hypothesis

by comparing the significant relationship between the significant relationship between the

sanitary condition of food services in restaurant and satisfaction towards the customers in

Calasiao, Pangasinan.

Formula:

t = 𝑥1 - 𝑥2 / 𝑆𝑥1− 𝑥2

Where:

𝑥1 = the sample mean for group 1

𝑥2 = the sample mean for group 2

𝑆𝑥1−𝑥2 = the estimated standard error of the difference in the means

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