Food Safety Practices among Native Delicacy Producers and Vendors in the Public Market of Bayambang in Pangasinan, Philippines

Unsafe food causes many acute and life-long diseases, ranging from diarrheal diseases to various forms of cancer. This study determined the food safety practices and measures among native cake vendors and producers, described the profile of the subjects in the public markets and enumerated the common native delicacies sold in the market and its economic viability. Described the safety food practices and measures of the producers and vendors in terms of: cleaning the materials and the workplace; formulation; cooking; food handling; packaging; labeling; storage; vending and finally identified the factors for non-compliance of the safety food practices and measures adopted from HACCP. Utilized the descriptive method and made use of interview guide, checklist questionnaire and direct observation rating scale adopted from HACCP during and after the processing/selling of native delicacies. Using the HACCP standards and control of rating, kakanin vendors/producers have major deficiencies in food safety measures and practices in packaging, post product handling/ vending, health and hygiene and in the market place however, they have minor deficiency in the work place. This study recommends that dissemination of these findings be given to proper authorities to remedy the poor condition of food and safety. The Institution will conduct trainings on food and safety and proper handling among the kakanin vendors. Municipal authorities on health and customers services should be vigilant in the observance on food and safety.

Keywords: Food safety practices, native delicacies, food contamination, food handling