Food Safety Practices of Food Establishments: Basis for Policy Enhancement

This study determined the Food Safety Practices of Food Establishment in Metro Manila in terms of Food Safety System, Facilities, Health and Hygiene, Water Supply, Equipment, Cleaning and Sanitizing Program and Waste Management; determine the Food Safety violation caused by human factors and non-human factors. Descriptive method was utilized using selected most visited food establishments such as Catering and Banquet, Hotels, Restaurants, Casino Hotel and Resorts as subject of the study. Food Safety audit checklist based on the standard food safety practices, HACCP regulations and ServSafe training module was used as the main data gathering instrument. Based on the result almost all of the food establishment complied with the food safety indicators in Food Safety system; Facilities; Health and Hygiene; Water Supply, Equipment; Cleaning and Sanitizing Program; and Waste Management, however, there are few food safety violations caused by human factors and non-human factors. It was also found out that there is no significant difference on the responses on food safety practices when grouped according to nature of establishment, all food establishment comply with food safety practices in the same level. The researcher recommended that a strict, regular and more detailed visitation and audit of government agency may be implemented and partnership with accredited health agencies to conduct a regular food safety seminar.

Keywords – Food Safety Practices, Food Establishment