David III Sengco | John Karlo Camat | Ivanrry Charlz Carpio
This study assessed the food handling practices at the Bureau of Jail Management and Penology (BJMP) in Los Banos, Laguna in terms of purchasing, storage, preparations, cooking, and serving in order to improve their food handling practices. This descriptive study applied both qualitative and quantitative research techniques and gathered data from five respondents, namely, one kitchen head, three in-mates and one warden. Results of the study revealed that in BJMP they checked the swelling or leak in canned goods and the thawing of frozen goods. They also practiced proper storage of food. Jail inmates were allowed to prepare their menu, reviewed meal preparation, followed food recipes, washed thoroughly raw fruits and vegetables, and coordinated their cooking activities to meet serving deadlines. In serving the food to the inmates of BJMP, they were not using gloves. The researchers concluded that not using gloves when preparing and serving food may entail the transfer of pathogens to the food of the inmates. It was therefore recommended to the facility to impose the use of gloves when preparing food to prevent contamination. Food distribution paraphernalia must be uniform and organized to minimize the risk of food poisoning. Future researchers were encouraged to assess the food handling practices in different BJMPs all over the Philippines.
ISSN 1908-3866 (Print)
Philippine E-Journals
