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Get Email Updates. What's this? Links with this icon indicate that you are leaving the CDC website. Linking to a non-federal website does not constitute an endorsement by CDC or any of its employees of the sponsors or the information and products presented on the website. Seeing the need for food safety training and certification, the researcher recommends that this study be translated into a house bill which shall be presented to the Philippine legislative body for enactment.
The researcher strongly argues and agrees that it is only through legal intervention that food safety trainings and certifications can penetrate all the food handlers in the country. Bold a move as it is, the researcher believes that what this country needs to prevent the outbreak of foodborne diseases is educating the food handlers on food safety in a national scale. Through this, a generation of Filipinos who are highly aware on the importance of keeping food safe becomes a present reality, and will continue to become a reality in the generations ahead.
It is important to note that this study is the first in the country to conduct an online survey on the FSP of food handlers at home engaged in food business during the COVID pandemic. Respondents who participated in the study were from various provinces in the Philippines. Data gathered from the online survey apparently demonstrated response bias because the participants did not report their actual FSP.
Such a limitation led the researcher to conduct observations involving food safety experts as the observers. The number of samples involved in the observation stage was low due to mobility and transportation restrictions brought about by the pandemic, hence a weak result was yielded. Observers were required to be quarantined for 14 days if the observation activities including different participants in various regions and provinces were pushed through.
Since such an arrangement could not be accommodated, observation procedures were limited. Current study may not represent the whole population of food handlers at home engaged in online businesses. This study revealed that the self-reported food safety practices of the food handlers at home engaged in online businesses in terms of personal hygiene, cross contamination prevention and sanitation, food preparation, and food delivery violate national and international food safety standards.
Awareness and application of food safety protocols are of paramount importance in putting a halt to FBD in the country, particularly during this time of COVID pandemic when people primarily consume food products generated by online businesses that prepare their items in their respective homes. Several studies revealed that the home kitchen is generally the point of origin of food contamination, which may happen at any point of the food supply chain.
Food can be mishandled consciously or unconsciously at several points in this chain. Therefore, training of concerned individuals, regarding the acceptable procedures, becomes crucial in reducing if not eradicating incidences of foodborne disease outbreaks. However, age posted a significant difference in the four age groups along food preparation. The observed food safety practices drawn from data gathered during the expert observations yielded significant difference when considering the self-reported practices of the participants.
These demographic characteristics are essential as they may directly influence measures or interventions to improve the food safety practices of food handlers at home engaged in online businesses. With these findings in mind, regulations that monitor and control the food production and transportation among online businesses should be established and standardized in order to ensure that food products sold online are brought to the consumers with generally high quality, with low if not no potential to cause FBD.
The findings of this study recommend that researchers, educators, food safety communicators, and the media should invest their efforts and energies towards the conceptualization and creation of programs that educate online food sellers about food safety practices, and allow them to translate their learning to real-life contexts. I wish to confirm that there are no known conflicts of interest associated with this publication and there has been no significant financial support for this work that could have influenced its outcome.
The author would like to thank all the participants in this study. I would also like to acknowledge the three expert observers who took part in the study. The support of Dr. Marlowe U. Aquino and Prof. John Paul C. Vallente is also acknowledged because their scholarly suggestions paved the way towards the improvement of this study.
National Center for Biotechnology Information , U. Curr Res Food Sci. Published online Jan Mark Raguindin Limon. Author information Article notes Copyright and License information Disclaimer.
Mark Raguindin Limon: moc. This article has been cited by other articles in PMC. Abstract This study was conducted to assess the self-reported and observed food safety practices FSP of food handlers, who deliver food products that are prepared and cooked at home during the COVID pandemic in the Philippines. Graphical abstract. Open in a separate window. Methods 2. Sampling plan This study was initially participated in by food handlers at home; however, only were selected to become participants.
Questionnaire design With the increasing number of displaced workers from various businesses in the country due to COVID pandemic, people from various households need a source of livelihood to augment the needs of their families; thus engaging in online selling of foods that are prepared and cooked at home is one of the most practical solutions to survive during these trying times. Pilot study The survey questionnaire used to gather data for this study was pilot tested to 30 respondents who are selling food items online.
Data collection All the items in the questionnaire were inputted to an online application form so that the respondents could conveniently provide their answers to the questions online, since physical contact between and among people during this pandemic is strictly prohibited. Data analysis Descriptive statistics was used to summarize the demographic characteristics of the respondents.
Results and discussion Fig. Comparison between the FSP of food handlers grouped according to their demographic characteristics Table 1 presents the demographic characteristics of the respondents. Table 1 Result of the difference of the self-reported food safety practices of the online food handlers at home.
Sex Male F Sig. Level of Education High school Table 2 Self reported and observed food safety practices according to four dimensions. FSP towards cross contamination prevention and sanitation Notably, only FSP towards food delivery Almost all the participants Practical implications The findings of this study could generally be an eye opener for the Philippine government to implement necessary interventions intended to prevent FBD, and involving food handlers at home engaged in online food businesses.
Specifically, the following recommendations are offered: Production of networked food safety materials for food handlers engaged in online food businesses is a need. Study limitations It is important to note that this study is the first in the country to conduct an online survey on the FSP of food handlers at home engaged in food business during the COVID pandemic.
Conclusion This study revealed that the self-reported food safety practices of the food handlers at home engaged in online businesses in terms of personal hygiene, cross contamination prevention and sanitation, food preparation, and food delivery violate national and international food safety standards.
Declaration of competing interest I wish to confirm that there are no known conflicts of interest associated with this publication and there has been no significant financial support for this work that could have influenced its outcome.
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