HomeSMCC Higher Education Research Journal (Hotel and Restaurant Management Journal)vol. 2 no. 1 (2021)

Food Safety Practices Among Restaurants in Municipality of Buenavista, Agusan del Norte

Relyn C. Bihag | Miezel R. Bitoon | Rosemarie D. Otto | Angeli Rendon-Paquera



Food is life, but we need to remember that safety is our priority, especially in taking food into our bodies. Thus, this study was conducted to know the food safety practices among restaurants in the municipality of Buenavista Agusan del Norte. This study is anchored by the theory of Clayton et al. (2002), a planned behavior model for predicting caterers and food handlers’ handwashing practices, and the Hygiene Consultancy Theory of Wandolo, Hygiene Consultancy. A descriptive method survey was utilized in the study. Data were gathered through a survey questionnaire. A total of 115 participated out of 10 restaurants, and fortunately, all of them answered the survey questionnaires. Based on the result, the restaurants in the Municipality of Buenavista, Agusan del Norte, applied Food Safety Practices. Therefore, this suggests that restaurant managers and employees have successfully implemented or cooperated with the Food Safety Practices in every Restaurant. It was recommended that food safety and sanitation should be the top priority in every food service establishment.