Food Safety Management in Southern Manila District LGU Hospitals: A Catalyst for Enhanced Hospital Services
Kara Angelica L. Benavente | Ma. Rosario B. Tamayo
Discipline: health studies
Abstract:
This study aimed to assess the food safety management of hospitals in the South District of Metro Manila, Philippines. The descriptive method was employed, with data gathered through a researcher-made questionnaire distributed to 420 respondents from seven hospitals. The results showed that the overall assessment of food safety management was positive, with respondents agreeing that hospitals followed proper food handling and preparation practices, conducted regular supplier evaluation and monitoring, maintained appropriate storage and temperature control, and provided training and education on food safety to staff. However, some problems were encountered, particularly in storage and temperature control, supplier evaluation and monitoring, and training and education. There were also statistically significant differences in the responses when grouped according to category and hospital. The study concluded that while food safety management in the hospitals was generally good, there is still room for improvement, especially in the areas of storage and temperature control, supplier evaluation and monitoring, and training and education.
References:
- Babbie, E. (2012). The practice of Social Research. London: Cengage Learning.
- Bennett, S., Goulding, D., & Graham, C. (2018). Identifying and addressing food safety challenges in the hospitality industry: A mixed-methods study. International Journal of Hospitality Management, 73, 19-29.
- Buzby, S. C., & Roberts, T. (2019). The economic burden of the top 10 food borne illnesses in the United States. Journal of food protection, 82(6), 927-936.
- World Health Organization (WHO) (2019). Five Keys to Safer Food: Key 3 - Store food at safe temperatures.
- Rahman, A., & Park, J. W. (2016). Temperature control and monitoring in cold chain logistics for perishable food: A review. Journal of food engineering, 179, 132-140.
- Alves, M. F., & Meiado, V. A. (2022). Food safety management systems in the food industry: A comparative study of small and medium-sized enterprises in Brazil and Portugal. Journal of Food Safety, 42(5), 773-782.
- Bennett, S., & Copping, A. (2020). The impact of food handler training on food safety practices in the catering industry. International Journal of Hospitality Management, 83, 104111.
- Jevšnik, M., Hlebec, V., & Raspor, P. (2008). Food safety knowledge and practices among food handlers in Slovenia. Food control, 19(12), 1107-1118.
- Tuglo, L. S., Agordoh, P. D., Tekpor, D., Pan, Z., Agbanyo, G., & Chu, M. (2021). Food safety knowledge, attitude, and hygiene practices of street-cooked food handlers in North Dayi District, Ghana. Environmental health and preventive medicine, 26(1), 54.
- Wang, Y., Yuan, Z., & Tang, Y. (2021). Enhancing food security and environmental sustainability: A critical review of food loss and waste management. Resources, Environment and Sustainability, 4, 100023.
- Buchanan, L., & Smith, J. (2019). The impact of food safety training on hygiene practices and food borne illness in foodservice establishments. Journal of Food Protection, 82(1), 144-150.
ISSN 3028-2632 (Online)
ISSN 2782-8557 (Print)
Philippine E-Journals
