the status of food handling techniques among

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Acknowledgement

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The researcher of the study firmly acknowledges this kind of to our Immutable God whom always manuals the investigator in his everyday life. The researcher of this research has a advantage to admit him to get his chosen topic to analyze because of his ever closing love as well as for providing the researcher know-how and tranquility upon doing this meaningful and effective analyze. The specialist does as well acknowledge his friends to get extending their love and patience that were there showed the researcher to pursue this kind of study which can be definitely produced him to get strong and patient enough to do this.

And the investigator also have the honour to acknowledge his great friends and family for their at any time unending support, love tolerance and proper care and for financing and rendering the investigator all this individual need in the daytime of gathering data to get his paper.

The researcher is also need to accept his tutor, Mrs. Jesusa Carag and everything the additional teachers who shared all their knowledge and time and for his or her effort to achieve the researcher confidence in his daily news in order for him to come out having a meaningful cause his picked topic and also for their support patience and trust in educating the specialist in order for him to end his paper using a successful and meaningful cause our community.

Read more: Importance of Canteen in School

PART I

The Problem and Review of Related Literature

Introduction

There is a very important factor all mankind has in common while using animals, the necessity for a daily food. Intended for rich and poor are alike some food is important to keep your body have enough food to preserve energy. Consequently, we defined food every substance which in turn when used into the body will both produce temperature and strength to build tissue. Food must be planned, prepared and offered with unvarying regularity to be able to maintain heat and efficiency of the buyers.

Food is vital factor intended for the success of people, it nourishes and provides enough energy and power to make it through in life, yet because meals is important we should consider the proper ways of planning, handling and storing of food in ways to prevent foodstuff contaminate withbacteria which cause danger to the people who will eat all of them. School canteens have an exclusive role to play in the education, health and well being in the students and school areas that they served.

The school canteen should reflect on the educational goals of the institution, support and compliment the student learning. Each time a school canteen used daily, the food presented through this kind of service may well compromise a almost third of college students total daily intake and has a significant influenced on the health and specifically nutrition. The eating habits of students happen to be greatly inspired by the foodstuff available in the college environment. Foodstuff eaten on the school adds substantially for the students’ daily nutrients intake and has a considerable impact in the advancement their diet plan, growth patterns and energy level.

A positive frame of mind towards a college canteen that supports healthful eating ought to be promoted and endorsed. This could be facilitated through whole college approach to diet and healthier eating habits that take into account values, attitudes and beliefs regarding food and eating. However , food can easily transmit illnesses from person to person and serve as a growth medium pertaining to bacteria that can cause food poisoning. Food contaminated with bacteria could make people to sickness. Safe food handling could be a primary concern for cooking.

There are many cases involving food borne health issues is a result of eating in greater establishments mainly because of the large numbers of people afflicted. Since many indications of food paid for illness will be flu just like symptoms, some instances are overlooked as persons believed they may have the flu virus. One of the major factors behind food borne illness is improper meals handling which could happen in the home as well as in open public eating institutions. Salmonella bacterias can be found in meals such as raw meats, fowl eggs and dairy products via these foods, the bacteria ruin other foods in the kitchen. Staphylococcus bacteria are simply not only in organic meat however in food handlers with poor personal cleanliness.

The bacterias include foodstuff handlers could be transmitted through sneezing and coughing. Even more important, poor sterilization and basic safety can cause big money. Poor foodstuff handling treatment and dirty kitchens brought on illness, unsatisfied costumers as well as fines, summonses, and lawsuits. Food spoilage raises foodstuff cost. Poor kitchen ends in injuries, medical bills and work days lost. Finally, poor sterilization and poor safety behavior shows not enough respect intended for the consumers, fellow personnel and for you.

The World Well being Organization (WHO)was asked to offer greater emphasis on food safety with the goal in expanding suitable, integrated food safety systems for the lowering of the wellness risk along the entire foodstuff chain, coming from primary manufacturer to the customer.

According to Macaida Elvie et ‘s, Food and Nutrition Analysis Institute (2005) stress that those foods that are nutritious will be useless if they are not ready carefully. Meals and Nourishment Research pointed out practical manuals to conserve nutrients in foods: (a) in soaking vegetables and fruit, keep pores and skin intact; (b) use lowest amount of water and do not discard stock, utilize for soup, broth and sauces; (c) prepare in the least time if at all possible; (d) work with dripping of meat and fish are preferable.

The particular corrective actions depends upon the process on how to make the food just before serving. In preparing meals, there must be an objective that it should be done prepared with an highest care for it truly is being consumed by the customers and there has to also a target that item must manufactured in a hundred percent superior quality of a secure manner.

Roy Briggs (2006) stresses which the implementation of safety procedures in the working environment is of the most importance to any or all. Everybody has a role to play as well as the penalties because of not taking basic safety seriously could be severe. Furthermore, the Work-related Safety and Health Supervision (OSHA) in america established units of rules governing the safety preparation of food and safety place of work. Employees have to follow these rules and guidelines.

Poor hygiene in sanitation can be major members of disorders which may lead to malnutrition. These kinds of problems are persons driven and sustainable unless of course people themselves are directly involved. Providing spending safe environment is fundamental in ensuring the health and well being of your individual. In addition, it contributes to the sensation of personal secureness towards a great health. ss

This analyze entitled “Status of Foodstuff Handling Procedures Among the Canteen of Enrile Vocational Excessive School is a research that is meant to promotehealthy mind and body. This can be a study on sanitation that relates to the importance of hygiene not only in food preparation nevertheless also for the workers who prepares the foodstuff. The study aimed to protect the fitness of those who work in the food service and those who are their patrons.

Review of Related Literary works and Research

In respect to Aida Galura, canteens originated in Italy in 1849. A warm noonday food was given to poor kids. In 1865, Victor Hugo started university feeding in the uk by providing warm meals in his own property to kids in a local school. In 1891, the Young Could Christian Kansas City, Missouri established a cafeteria. General involvement in school nourishing rose in 1904 when studies revealed that there where millions of underneath nourished or perhaps poorly provided children in america.

Thus, institution cafeterias allow us as a result of the realization of the necessity of featuring nourishing, palatable meals to all or any children that consume in school. Nevertheless , food managing practices among canteens features something to do with foodstuff safety and sanitation. Every single food support operator has the responsibility of protecting the health of the customers and employees against infection and diseases which might be caused by deficiency of adequate sterilization.

Using correct methods and equipment may prevent the tranny of many types of disease causing affected person from one person to another. Might be Hippocrates (460-377 BCE), this individual said “first do not harm, caution to doctors might apply just as well to chefs. Prior to all your additional concerns a food assistance institution, your first duty is to make sure that your customers tend not to become ill or injured as well as a consequence of eating your food. This is not an informal concern, many tragic deaths occur via carelessness for food personnel (James M. Morgan).

Roy Briggs says that our hygienic laws and regulations are so designed to safeguard and encourage health. Health insurance and safety is a general term which also contains many legal responsibilities, the employer and employees could be held responsibility for missing the rules because set out as a way the Health and Safety at the job Act (HASAWA) 1974.

According to President Decree No . 856 January 23, 1975 entitled Code on Cleanliness, the health of those, of paramount importance, all efforts of public services should be directed towards the safeguard and promo of health insurance and with the enhance in the field of sterilization in recent years, there arises the need for updating and codifying our scattered hygienic laws to ensure they are preserving modern standards of cleanliness and provide a handy research and guidebook for their adjustment. Food and Drug Administration (FDA Code)

Relating to David Mcswane et al, Us Food and Drug Administration (FDA) published the foodstuff Code in 1993 which usually replaced 3 earlier model codes. The meals Service Cleanliness Model Manual Includes a Unit Food Support Sanitation Ordinance of 1976. The snack Food Drinks Including a Model Sanitation Ordinance of 1978, and the Full Food Store Sterilization Code of 1982 with one Code.

The FOOD AND DRUG ADMINISTRATION has made a commitment to revise a Food Code every 4 years, together with the assistance of experts by state and native government, industry, professional interactions and colleges and universities. It was established that a biannual revision was necessary to keep pace with changes which can be occurring in food and safety and the food market. In this textual content, 2001 Foodstuff Code will probably be referred to ask the FOOD AND DRUG ADMINISTRATION (FDA) Food Code from this point in.

The FOOD AND DRUG ADMINISTRATION (FDA) Code is not a rules, rather, this can be a set of advice intended to be utilized as a model by state and local legislation when formulating their own rules and regulations. You will need to get a copy in the health regulations that apply the food organizations in your jurisdictions.

John Willey and Kids, Inc (2005). clearly emphasized that a food safety supervision program is usually organized systems develop for all those levels of the foodstuff service operation the system regulates factors which can be compromise food safety and contribute to situations of food-borne illness. Something of this product is to provide satisfactory training for all food assistance personnel in safe food handling procedures.

The Countrywide Restaurant Connection has reaffirmed its position the responsibility pertaining to providing secure and wholesome foods is best left to the food assistance industry. It includes called for the establishments of and faithfulness to powerful standards of safe food handling practices. The associationstrongly urges it is membership to coach and test its managers to a normal of meals safety knowledge and does itself to offering thorough and tests to the sector.

Personnel involved in food preparation and service have to know their tasks on how to deal with food techniques such as: Personal HygienePersonal Care means health habit which includes bathing, cleansing hair, putting on clean clothing and repeated hand cleansing. Poor personal habits are serious hazards in meals establishments. A food worker’s fingers may be contaminated with saliva during eating and smoking. Drool, sweat and other body liquids can be dangerous sources of contamination if they get into foodstuff.

Supervisors ought to enforce rules against consuming chewing gum and smoking in food preparation, support and ware washing areas. The FOOD AND DRUG ADMINISTRATION (FDA) Food Code permits meals workers to imbibe beverages to prevent dehydration. The beverages should be in a covered container. The container should be handled in a manner that prevents toxic contamination of the employee’s hands, the container, subjected food, tools and one used of articles.

Earrings, including medical information, rings on hands and arms has no put in place food development and ware washing areas. Rings, bracelets, necklaces, earrings, watches and also other body part ornaments may harbour microbes that can trigger food-borne health issues. Jewelry could also fall into foodstuff causing that maybe donned in meals production and ware washing areas.

In addition , Talukder ain al(2002) called personal care to those behaviors and behaviors that plays a role in individual cleanliness which includes cleansing the face and hands, standard bathing, toe nail cutting and wearing clean clothes. Personal hygiene is critical to keep your self healthier and let other folks also remain healthy. Everyone needs to wash hands with soap, before and after meals and after making use of the toilet. In case it is not performed, chances of contracting diseases and prevalence of malnutrition raises.

Proper Make use of Disposable GlovesNever handle funds with gloved hands until you immediately taken off anddiscard the gloves. Funds is highly polluted from managing. If you take latex gloves away by moving them inside out, the inner area of the gloves is very polluted from your skin area. Again, if you take disposable gloves off, throw them away. Never reuse or clean disposable mitts, always throw them away.

In addition , Wellness Departments in a few localities need to use of some kind of obstacle between hands and any foods which can be ready to consume, foods that will be served with out further food preparation. If mitts were used correctly, it could protect meals against get across contamination.

Appropriate Attire during Food Preparation and Service

Work clothes and other clothing should always be clean. The appearance of a clean standard is more appealing to the guests. During food preparation and service, it truly is easy for a food worker’s clothing to be contaminated. If you think that you have polluted your souter clothing, change it out into a new set of operate clothes. Take into account, however , that protective clothes in similar to disposable mitts. Neither defends food once contaminated.

Hats, hair protecting nets, and beard vices discourage staff from coming in contact with their hand beard. These restraints likewise prevent frizzy hair from falling into meals or on to food-contact surfaces. Most declares and local jurisdictions require food workers to effectively keep their hair by contacting exposed foods, clean equipment products, and sheets and unwrapped single-used content.

Hazard Examination Critical Control Point Program (HACCP)

One successful safety is called the Danger Analysis Crucial Control Level (HACCP). Editions of this system have modified throughout the food service industry. The purpose of HACCP is to recognize, monitor, and control dangers of foods contamination.

According to James T. Morgan(2005), HACCP is a meals safety management system that provides identification and evaluation of the risks and dangers associated with a food procedure. It also delivers prevention and strategieson noted hazards that endanger the fitness of human.

The National Advisory Committee and Microbiological Standards for Food (NACMCF) Working Group developed guidelines and redefined the seven basic principles of HACCP as an efficient and rational means of assuring food basic safety from collect to intake.

The several principles of HACCP, which in turn encompass a scientific approach to the identification, avoidance and charge of food security hazards contain: (a) Perform a Hazard Analysis; (b) Determine Important Control Points; (c) Build Critical Limits; (d) Create Monitoring Procedures; (e) Set up Corrective Activities; (f) Establish Recordkeeping and Documentation Procedures; (g) establish Verification Types of procedures.

Theoretical Platform

The concepts of food controlling among canteens are indeed important to secure foods and shield the health of the costumers. Based on the Department of Health (DOH) concern, it is part of their very own responsibility to make policy regular which is required to follow among food employees. As such Section of Well being is anticipated to conduct courses to enhance even more the knowledge of food personnel with regards to clean food handling. Likewise, the food providers department can be committed in providing safe and wholesome food towards the costumers.

Additionally , the Chief executive Decree Number 856 Code on Cleanliness, claims which the health of the people getting of paramount importance. Most efforts of public providers should be directed towards the security and promo of wellness. The enhance in the field of sterilization in recent years, there is an come up in the dependence on updating and codifying the scattered sanitary laws to make sure that they are in line with modern specifications of sterilization and provide a handy guide and guideline for their enforcement.

As President Decree No . 856 Code on Cleanliness Section 12-15 states that “No person shall be utilized in any foodstuff establishment without a Health Certificate issued by the local overall health authority.  This Qualification shall be released only following the required physical and medical examination which in turn performed and immunized can be administered in prescribed intervals. Furthermore, since Section thirty-one on Presidential Decree 856 Code about Sanitation statements that it should be the duty in the provincial, comunitario or town health official to trigger an inspection and evaluation of food establishment requiring a permit due to the operators.

Regarding this, food among canteensshould remember enough with regard to food handling. It is necessary that seminars ought to be conducted to supply more convenient data needed for the advance of work practices. Among individuals who have engaged to business just like the canteen will need to practice the great and correct food handling. It is their responsibility to ensure the safety of food just before serving.

To prevent illness, sickness and accidental injuries, food workers must boost to follow the guidelines and regulations upon the preparation of food. The guidelines being employed by the local well being should be firmly followed.

Statement of the Issue

This study endeavors to ascertain the status of food managing among the canteen and feedbacks of the customers of the canteen in Enrile Vocational High School. Specifically, it attempts to answer the following questions: 1 . What is the account of the meals worker participants in terms of: a. Sex: female or male

b. Age

c. Educational Attainment

g. Trainings they will attended

e. Period of time as food-workers

2 . What is the extent in the implementation among canteen operators in term of: a. Food Safety Standards

b. Meals Sanitation Criteria

Hypothesis

This analyze assumes that canteen inside Enrile Vocational High School will not totally practice the proper meals handling. That some of the food workers are certainly not aware around the implementation of food basic safety and cleanliness standards.

Scopes and Restrictions

The researchers inside the study consider the canteens located in the Enrile Business High School as well as the students and personnel like a source of data and information. Canteens located outside the institution campus happen to be excluded in this research. The researchers shall limit themselves to elicit perceptions of respondents regarding information on correct food managing of EVHScanteens. However , interview shall become concluded to establish authentic data and data regarding meals handling.

Thus, this research confines analysis of the complying of the EVHS canteens around the food managing practices according to Department of Health insurance plan and standards and the inference of companies on the protection and lifestyle of the costumers. The food staff as participants of this study shall be restricted to the administrator of the canteen and their particular cook. In addition, it includes the costumers while respondents. As a result, food staff among canteen outside the EVHS campus shall in this research. Respondents will be request to answer the study questionnaire.

Value of the Research

The purpose of this examine attempts to gauge the food controlling practices among the list of canteens particularly providing an updated set of information related to canteen providers. In particular, this kind of study can benefit the subsequent:

Canteen Staff ” The findings on this study wants to15325 educate canteen personnel in terms of food handling for them to discover how to handle foodstuff safety. Through this research, they could be capable of grasps information and facts for better management. This hopes this research has contributed an important factor for which the canteen employees should follow as they would become more grateful among different types of costumers. Office of Well being ” The findings of the study can serve as info whether the plans that they had implemented were really utilized.

Teachers and Students ” This study will act as a guide intended for the instructors ad students in making important adjustment or modifications in planning, putting into action and evaluating the proper way of handling foods. Future Experts ” This kind of study will certainly serve as a future guide intended for future investigator who will include similar study

Definition of Conditions

Canteen- The restaurant of a large institution/a factory or perhaps college Division of Health (DOH)- is definitely the national specialist on overall health providing technical and the other members of the civic contemporary society in successfully implementing courses, projects and services Food- anything consumedintended to supply energy or nutrition of an enterprise and maybe well prepared for sale Meals handling- is it doesn’t act of preparing food with the use of hands Food Preparation Practice- is the recurring act of preparing meals stuffs for consumption may also involved heat the food substances Salmonella (salmonellae)- this affected person accounts for many cases for stomach disorders Sanitation ” the creation and maintenance of beneficial or delete word condition.

Sterilization comes from the Latin expression sanitas meaning health. Within a food assistance situation, the foodstuff sanitation means wholesome food, handled and also in a way that the foodstuff is certainly not contaminated with diseases creating agents. Put simply, sanitation is what helps food stay safe. Staphylococcus aureus- it is an organism that causes the event of disease called staphylococcal food poisoning due to improper storage of foods, contamination of prepare foods because of handling of infected employees and keeping food in unfavourable heat allowing the expansion of staphylococcus aureus.

Phase 2

Methods

This chapter discusses the techniques of strategies that will be utilized in the study. In addition, it includes the investigation design, the respondents from the study, the information gathering tool, data gathering procedures, bibliographies, the appendices and the curriculum vitae. Research Style

This analyze used detailed correlation style. The detailed design will be used to assemble the position of the canteens’ implementation of food protection and cleanliness of DOH policies. Relationship design was also found in study since ascertained the partnership between foodstuff handling methods among canteens also design and style was used because it sought to determine whether there is significant relationship between food managing practices with the food-workers respondents when grouped according to their profile. Participants of the study

The participants of the study shall be meals workers and the costumers. Meals workers respondents in this study include the supervisor of the canteen and their particular cooks. The costumers in the other hand, are the

college students and instructors who get foods in the canteen inside the Enrile Vocational High School Exploration Instrument

The information in gathering tools be taken in this study shall be review questionnaires to evaluate the different techniques used by the canteen service operators and same questionnaires shall be used for the consumers. The research instrument of this study has virtually two parts. First part of this review questionnaire requires the account of the food-worker respondents.

Second part is the survey questionnaire composed of the indicators of correct food handling practices amongst canteens in Enrile Vocational High School just like (a) Magnitude of implementatiom of food safety and sanitation standards; and (b) Problems found by canteen operators. The Likert’s Level below should be the scale being used in examining the degree of implementation of foodstuff safety and sanitation standards and challenges encountered by simply canteen operators. Scale

Adjectival Description

5

Excellent

4

Very acceptable

several

Adequate

a couple of

Very good

one particular

Poor

Data Gathering Procedure

With the researcher’s aims to facilitate floating of questionnaire, Let me approach canteen operators which in turn serve as a topic to ask agreement in executing our research and then all of us will give background information questionnaires for the food ” workers participants. I will also give forms to 59 five costumers who eat among the canteen inside Enrile Business High School.

BILIOGRAPHY

CATALOGS

Briggs, Roy (2006), Food Getting and Preparation, Cassell wellington house, Greater london. Cruz, Elvie, et al., Food Assortment and Preparation Practices, Rex Bookstore, Taguig, Philippines Galura, Aida To., Home Technology: Management and Service We

Loken, Ruben, 1993, Danger Analysis Essential Control Point Food Security Manual, New york city Mcswane, David, Et Al., 2005, Foodstuff Safety and Sanitation, Prentice Hall, Nj-new jersey, 4th Copy Morgan, Wayne L., 1996, Culinary Creation:

An Introduction to Food Services and World Cuisine, Butterworth-Heinemann Services, Burlington USA Linacre House, Test Hill, Oxford Raymond, Christian J., 1994, Food Protection the Hard Examination Critical Control Point Method: Safeguarding Against Food In the mind Illness, Educational Institute, Claims of America Roldan, Amelita S. And Benito Big t. Edica, 08, Food Assistance in Organization, Manila Shiferaw, S. Yang, P. Vugia, R. Marcus, J. Koehler, V. Deneen, F. Strokes, John Watts., 1973, Food Services in Institution, WMC Brown Co., Massachusetts, subsequent Edition Willey, John And Sons, Incorporation. in Co-operation with the Educational Foundation of the National Eating places Association, 08, Applied Foodstuff and Sanitation, John Willey and Daughters, New Jersey Internet

http://vm.cfsan.fda.gov/~comm/nacmcfp.html

http://ssa-insight.blogspot.com/2008/07/proper-hygiene- practices-forhandling. html www.WHO.Int/PEH/CEH/Bankok/bookletpart2

www.toronto.ca/health/foodhandler/fh_index.html

www.inspection.gc.ca

www.lawphil.net/statutes/presdecs/pd1975/pd_856_1975.html

Appendices

Appendix A

Study Questionnaire

Part We. Background information from the food-workers respondents. Name: ________________________________________________

Talk about: _____________________________________________

Sex: ___________Age: ____________

Highest educational Attainment: _____________________________ Number of years while food staff member: _____________________________ Do you have training or experience relative to food handling? If you have, exactly what these? You should check ( ) home trainings intended for the old

( ) expertise training by TESDA or any type of other firms

( ) direct exposure in the classes

In the event others, please notify: ________________________________________

Scale

Adjectival Information

5

Exceptional

four

Very satisfactory

3

Satisfactory

2

Good

1

Poor

Part II. Food Controlling Practices among the list of canteen in Enrile Vocational High School.

Level of setup of food safety and sanitation requirements: A. Foodstuff Safety Common

At the 5

VS

4

S

3

G

2

P

1

1 . There is a written agreement involving the concessionaire and Enrile Professional High School. five

4

3

two

you

3. The canteen operator guarantees that the meals supplier includes a business grant and hygienic permit. five

some

several

a couple of

you

some. The canteen operator coordinates with the municipal health business office on the routine monitoring of food preparation and packaging. a few

four

three or more

a couple of

1

4. Foods being served are nutritious, secure and affordable.

a few

5

3

2

1

your five. Inspection of the consigned food shall be manufactured before providing or vending them with the canteen. five

5

a few

two

one particular

6th. Food items will be properly sealed.

5

some

3

two

1

7. Garbage coffee beans are correctly distributed in the area and closed. five

some

three or more

2

one particular

almost eight. Water has been cleaned

five

4

3

2

1

9. The canteen operators offers proper clothing in preparing foods your five

four

several

two

you

B. Food Sanitation Normal

Elizabeth

5

AS OPPOSED TO

some

H

several

G

two

P1

1 . Practice hand-washing procedures

a few

some

a few

2

you

2 . Clean and sterilize utensils

5

4

3

2

1

3. Verify production and expiration time

5

four

3

2

you

4. Separate perishable and non-perishable foods

5

4

3

2

1

5. Spread around kitchen flooring to remove foodstuff droppings and to prevent the harbor of pests 5

4

3

2

1

6. Retail store cooked foods carefully

5

4

3

2

1

7. Rinse foods just before cooking

5

4

3

2

1

8. Prevent contact between raw and cooked food

five

some

several

2

you

Problems Found by Canteen Operators:

At the

five

COMPARED TO

4

S i9000

several

G

2

S

one particular

1 ) Lack of facilities and amenities

5

some

a few

2

one particular

2 . Lack of staff or personnel

5

5

three or more

2

you

several. Sanitation and safety recognition

your five

5

a few

2

one particular

5. Ventilation

5

4

3

2

1

5. Preservation of foods

five

4

three or more

two

you

6. Food preparation

5

4

3

2

1

7. Simply no enough space

5

4

3

2

1

8. Portion the food

5

4

3

2

1

Answer honestly the following questions. Compose your answer on the blanks provided after the questions. 1 ) What is the good thing should a canteen always practice in order to have a spending appropriate place for foodstuff buyers? __________________________________________________________________________________________________________________________________ 2 . How can does the canteen products impact the health in the customers who also buy into it? __________________________________________________________________________________________________________________________________ 3. What is the college canteen ought to practice to ensure that the foods that they sell among consumers not to always be contaminated with bacteria which may cause sickness? __________________________________________________________________________________________________________________________________ 4. Is likely to observation, what is the main difficulty that you can find or refer to our canteen? __________________________________________________________________________________________________________________________________ five. What is the action that you can refer or perhaps suggest to the school canteen according to the problem you can observe about it? _________________________________________________________________ Appendix N

Republic of the Philippines

Enrile Vocational High School

Dear respondents

Greetings¼

The undersigned student of Enrile Professional High School, are conducting research entitled “Status of Meals Handling Techniques Among the Canteen in Enrile Vocational High School. In view here of, may the researcher demand a few minutes of the precious time to resolve honestly the survey set of questions attached. Be confident that details elicited will be treated with high level of confidentiality and optimum invisiblity. Thank you very much intended for utmost support. May Our god bless you.

Very genuinely yours

Richard A. Quendangan

Curriculum Vitae

Name: Rich A. Quendangan

Home Address: #14-B Cumigad Street, Brgy. San Jose, Asociacion, Enrile, Cagayan Date of Birth: January 23, 99

Love-making: Male

Age: 13

Father and mother: Mr. Mario A. Quendangan

Mrs. Maribel A. Quendangan

Religion: Both roman Catholic

Educational Background

Secondary: Enrile Vocational High School

General: Sabino Acorda Central Institution

1

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