A practical research ppt example

1. PRACTICAL RESEARCH 2
QUANTITATIVERESEARCH
MEMBERS :
Mancha, Hilarie Faye
Cabangbang, Britzell Jane
Lolong, Lhyneil Jay
Maguate, Sheilo
Tanud-tanud, Jhonaliza
Tonacao, Jacell

2. THE LEVEL OF SATISFACTION ON FOOD
SAFETY AND HYGIENE PRACTICES OF
FOOD VENDORS
AMONG THE STUDENTS IN NAZARETH
HIGH SCHOOL OF BANSALAN INC.

3. INDEPENDENT VARIABLES DEPENDENT VARIABLE
FOOD SAFETY AND HYGIENE
PRACTICES OF FOOD VENDORS
LEVEL OF SATISFACTION OF
AMONG THE STUDENTS

4. BACKGROUND OF THE STUDY
• The requirements and actions required to verify the safety of food from manufacturing to
consumption are known as food hygiene consumption. At any point along the harvesting or
slaughtering process, processing, distribution, preparation, transportation, and storage. Food
hygiene, according to WHO (2016)process of preparing food to make sure it is wholesome,
safe, and suitable for human consumption. The requirements and actions required to assure
the safety of food from consumption to production. Any food processing procedure must, as a
basic need, ensure that the food The product need to be suitable for ingestion.
• Food safety is a fundamental requirement, however there is a risk that It might be disregarded
when creating effective and efficient operations (Sahil Kamboj et. Al, 2020 ).
• Food sellers and customers in Handan, a third-tier Chinese city, were studied for
their knowledge, attitudes, and actions regarding food safety.
• Wenbin Zhang, Lihua Ma, Hong Chen, Huizhe Yan, Lifeng Wu (2019) BMC public health. Street
food is a weak link in food safety supervision, a topic of academic study for many years. In
addition to offering convenience for many, millions of
* low-income individuals rely on street food for their livelihood, which has a significant positive
impact on the economies of many developing nations. Although it is crucial, street food safety has
received little research in China. In order to evaluate people's knowledge, attitudes, and street food
regarding food safety, a typical Chinese metropolis was chosen as the study's subject.

5. • According to Van Olem E. Beritez and Awister Joyphil Olmogues (2018),
street food vendor food safety is becoming a serious public concern,
especially the city of Dipolog.
• Athough street food is affordable and tasty, it can be dangerous if
done in an unsafe way. sellers don't wash their hands enough, don't
reheat food properly, don't store food properly, and don't proper
way of cleaning the cooking utensils, these foods can become
hazardous to people’s health.
• Why do we choose this study?
To determine the perceptions of the students in Nazareth High
School of Bansalan Davao del Sur regarding their experiences in food safety
and hygiene of food vendors.
Purpose of this study
The aim of this research is to provide consumer protection and
ensure that all foods during production, handling, storage, processing and
distribution are safe, wholesome and fit for human consumption.

6. STATEMENT OF THE PROBLEM
This study aims the to answer the following questions.
• 1. What is the level of satisfaction of food safety among the students?
• 2.What is the level of hygiene practices of food vendors?
• 3.Is there a significant relationship between the level of satisfaction on food
safety and hygiene practices of food vendors among the student in Nazareth
High School?
• ARE YOU REALLY SURE THAT THIS QUESTIONS WILL BE ANSWERED?
Yes, by determining the perceptions of the students in Nazareth High
School of Bansalan Davao del Sur regarding their experiences in food safety and
hygiene of food vendors, we must have conduct an interview questionaire.

7. SIGNIFICANCE OF THE STUDY
• This study will help to provide quantitative data with regard to
food safety among the students. The following are ones who will
Benefits from the study
• PARENTS OR GUARDIANS- it will give awareness to the
parents or guardians about food safety of their students.
• EDUCATIONAL INSTITUTIONS- it will help to determine
the satisfaction of food safety and hygiene of food vendors.
• STUDENTS- it will help the INC. This will be conducted on
March 2023 during the school year 2022. The study will only
answer the following questions mentioned above in the statement
of the problem.

8. SCOPE OF DELIMINATION
• This study focuses on the relationship between the level of
satisfaction of food safety and hygiene practices of food vendors
among the students in Nazareth High School of Bansalan inc. This
study will focuses in randomize students at Nazareth High School
of Bansalan inc academic year 2023-2024.
• It scope (Total Population)- 250 is the total population of
respondents of our research from the random students here in
Nazareth School. How many participants in your research, if you
conduct interview?
• 154 participants are the selected respondentsof our research.
This study did not attempt to know the other variables/ satisfaction
of food safety and hygiene practices of the students

9. REVIEWRELATEDLITERATURE
•3 MAIN TOPICS
Attitude towards food safety
Practice towards food safety
Food preparation hygiene

10. REVIEWRELATEDLITERATURE
• Attitude towards food safety
• A major concern for worldwide public health is food safety. Food-borne diseases place a significant economic and social
burden on communities and healthcare systems. This is largely because people don't know how to handle food safely and in a
healthy way. Planning precautionary steps to eliminate hazards should take into account carefully how consumers
behave with regard to food safety. For the food business, public health, and economies of all nations, food safety is crucial.
Societies and their health systems bear a heavy economic and social burden as a result of food-borne diseases (Flynn et al.,
2019).
• Evaluating consumer knowledge, opinions, and behaviours is crucial for creating and implementing food safety policies as well as
effective risk communication. Many surveys have been conducted to reveal consumer behaviors related to food safety (Burke,
Young, & Papadopoulos, 2016; Fontes, Giraud-Héraud, & Pinto, 2017; Golian, Nagyová, Andocsová, Zajác, & Palkovič, 2018;
Lange, Göranzon, & Marklinder, 2016; Liu & Niyongira, 2017; Yu, Gibson, Wright, Neal, & Sirsat, 2017). Consumers are
concerned about food safety, according to the findings of certain surveys of consumers. nevertheless they
• engage in dishonest behavior that could lead to foodborne diseases (Cheng et al., 2016, Donelan et al., 2016; Hallman,
Senger-Mersich, & Godwin, 2015; Nguyen-Viet, Tuyet-Hanh, Unger, Dang-Xuan, & Grace, 2017). Consumers are concerned
about packaging materials, modern food processing methods, veterinary medications, pesticides, nitrates, and natural pollutants
such mycotoxins and heavy metals (Ha, Shakur, & Do, 2019). In addition, customer concerns about pollutants including
hormones, pesticides, and new food processing methods are greater than those about food poisoning and hygiene standards.
Due to heavy media coverage and growing public knowledge of the link between nutrition and health, consumer worries about
food safety have recently intensified. These worries have significantly altered their food consumption and purchasing habits,
which are still being thoroughly examined (Ylmaz, Oraman, Unaktan, & Nan, 2016). Yet, consumers' methods for handling,
consuming, and storing food vary depending on their ethnicity, gender, age, income, and other consumer factors (Liu, Pieniak, &
Verbeke, 2017). Effective risk management requires a thorough understanding of the effects of these variances. However, other
aspects, such as the source of food safety information, should be investigated because people do not alter their behavior when
they do not believe the source of information.
•

11. • In order to create effective food safety and nutrition communications
that would assist educators, health professionals, and consumers, it
was necessary to evaluate Turkish consumers' knowledge, attitudes,
and judgments about food safety as well as the relationship between
socio-demographic factors and consumer concerns. To better
comprehend the most crucial concerns for consumers, experts and
others should be consulted. This study, however, aims to address
consumer worries regarding cutting-edge food processing methods and
reliance on food safety agencies. To prevent or control food-borne
infections, food safety is a crucial public health concern. Governments
throughout the world are stepping up their efforts to increase food
safety in response to the rising number of food-borne illnesses. The
WHO estimates that each year, contaminated food causes 1.5 billion
instances of diarrhea in children, resulting in more than three million
preventable deaths. Yet, both developed and poor countries share
similar diseases and fatalities.
• According to the Centers for Disease Control and Prevention (CDC),
among the 290 million citizens of the United States of America, food-
borne infections result in around 76 million illnesses per year and
325,000 hospitalizations. Both in rich and emerging nations, food-borne
illnesses are becoming more common.

12. • Practice towards food safety
In order to ensure food safety and avoid food-borne illnesses, food
handlers are essential. In Bangladesh, the majority of mainstream research
on food safety places less emphasis on food handlers and more emphasis
on the chemical and microbiological characteristics of foods. The knowledge
and practices of food handlers in Bangladesh are the subject of this
systematic review. Food-borne illness is a severe public health hazard
around the world, and it is usually attributed to improper food handling and
sanitation procedures (Zanin et al., 2017). Considering that outbreaks of
food-borne illnesses may be caused by restaurants' inadequate hygiene
standards, sanitary food handling is one potential method of preventing such
infections (Assefa et al., 2018).
Food handlers who are informed and sensitive to food safety issues may
help to support the creation of a hygienic and sanitary environment in the
food handling facilities. Research demonstrates that food handlers who are
knowledgeable about and trained in food safety procedures keep the food
handling facility clean (Derso et al., 2016; Manes et al., 2019)

13. • Food preparation hygiene
• Industrialization, which began in the nineteenth century, and standardization, which started in the twentieth century, are two
major themes that contributed to the development of the modern kitchen (Beamish, Parrott, Emmel, & Peterson, 2019). As a result of the
rise of the middle class, democracy, and industrialization, households became servant-free, giving women new domestic responsibilities,
including cooking. Standardization also brought about kitchen layouts that increased job efficiency (Beamish et al., 2021).
• Lillian Moller Gilbreth, an engineer and expert in motion, devised the L-shaped
kitchen layout in the 1930s after analyzing how many steps were needed to prepare
meals in various kitchen layouts (Lange, 2018). The efficiency of the major three work
areas—cooking (stove), washing/preparation (sink), and storage—was taken into
consideration in this design. The kitchen work triangle was later used to refer to (the
refrigerator) (Beamish et al., 2016). The University of Illinois School of Architecture, which is credited with
developing the kitchen work triangle (an illustrative straight line drawn from the center of the sink, to the center of the cooking stove, to the
center of the refrigerator, and finally back to the sink), highlighted the cost savings by standardizing kitchen constructions in the 1940s
(Eiler, 2019).
• To plan out effective kitchen workstations with less traffic through the work zones, the notion of the "work triangle" is now
employed as a design guideline (Adams, 2018; Wallender, 2020). This is also true for restaurant and industrial kitchen layouts (Pehkonen
et al., 2019; Hagan, Kwofie, & Baissie, 2017). As stated by each triangle's side should be between 1.2 and 2.7 meters long, adding up to a
total of 4 to 7.9 meters, according to the National Kitchen and Bath Association (NKBA) (Beamish et al., 2022). If these work locations are
too far apart from one another, it takes a lot of steps to get from one work zone to the next, which takes a lot of time away from meal
preparation. In the meantime, if they are too close together, the workspace will be too small, which will make it challenging to adequately
prepare and cook meals (Adams, 2018). The work triangle is applicable to all kitchen layouts, with the exception of one-wall (linear)
kitchens, including galleys, L- and U-shaped, linear or L-shaped with island, and L- or U-shaped with peninsula. Despite not the work
triangle was positioned as it was advised to do so rather than for food handling and preparation safety. However, rather than emphasizing
food safety concerns, designers' recommendations and consumers' objectives tend to focus more on kitchen arrangement trends,
appliance design, and practicality (Petrova, 2018). A design that would increase the frequency of cleaning
actions for hands, cutting boards, knives, etc. could reduce the number of cross-contamination
(CC) events during meal preparation and minimize the risk of foodborne illness because the
domestic environment is one of the most common sources of foodborne outbreaks (Al-Sakkaf,
2016; EFSA & ECDC, 2021; Langiano et al., 2016; Wu et al., 2018).

14. THEORITICAL FRAMEWORK
• The Planned behavior theory
• According to the theory of planned behavior (Ajzen, 2016),
behaviors are influenced by intentions, which are determined by
• 3 factors:
• attitude,
• subjective norms,
• and perceived behavioral control.
• It is also possible for external factors to directly force or prevent
behaviors, regardless of the intention, depending on the degree to
which a behavior is actually controlled by the individuals,and the
degree to which perceived behavioral control. This relationship is
shown with a daashed line in figure 1.

15. • Theory of planned behavior constructs
• significantly predicted food safety behavioral intention. Subjective norms were
identified as the most influential variable. The between - study heterogeneity ratio
was low and non-significant,suggesting that individual food safety intentions
were very similar in various service environments. Studies with a large sample
tended to have significantly stronger individual norms to intention relationships.
Stronger individual norms created a correspondent group culture that
encouraged others to react or conform to the norm. With low true effect
variances, a considerable amount of the variance is still subject to future
research. To reduce food-borne illness, food service managers and handlers
must perform essential food safety behaviors. However, completing food safety
training does not always ensure that improved intentions or on-the-job behaviors
will follow. Many studies have reported dissonance between knowledge and
behavioral intentions (Debess et al., 2018). Thus, over the past decade, previous
researcher have encouraged examining the gaped in food safety theories and
actual food safety knowledge to intentions (Arendt et all., 2019). To fully
understand the dissonance between knowledge and behavior, a through
investigation of previous studies in the context of food safety is warranted (Ong
et al.,2016)
• Therefore,
• the purpose of this study is to summarize and evaluate the ability of the TPB to
predict food safety behavioral intentions. Specifically this study examines the
size of three direct relationship (attitude to intention, subjective norms to

16. System Theory
• Learn how focusing on the whole food safety
system helps to identify how (contributing
factors) and why (environmental antecedents)
illness and disease outbreaks happen.
Determining how and why a foodborne illness
outbreak happens can be challenging because
of the many steps food takes from its original
source to the place where it is eaten. At any
step along the path, something could happen
to introduce contamination to the food, which
could trigger an outbreak.

17. CONCEPTUAL FRAMEWORK
• Independent variables
FOOD SAFETY AND HYGIENE
PRACTICES OF FOOD VENDORS.
• Dependent variables
THE LEVEL OF SATISFACTION OF
STUDENTS.

18. RESEARCH HYPOTHESIS
• Ho: There is no significant relationship between
the food and safety hygiene practices of food
vendors and the satisfaction of student.
• Ha: There is significant relationship between the
food safety and hygiene practices of food
vendors and the satisfaction of student.

19. DEFINITION OF TERMS
• Level of Satisfaction: Refers to the degree of contentment or fulfillment
experienced by individuals regarding food safety and hygiene practices of
food vendors. It can be measured through surveys, ratings, or feedback
from customers or relevant stakeholders.
• Food Safety: Refers to the conditions and practices that preserve the
quality and prevent contamination of food products to ensure they are safe
for consumption. It involves proper handling, storage, preparation, and
serving of food to prevent foodborne illnesses.
• Hygiene Practices: Refers to the actions and behaviors related to
cleanliness and sanitation in food preparation and handling. It includes
personal hygiene of food vendors, cleanliness of food preparation areas,
proper storage of ingredients, and adherence to food safety regulations and
guidelines.

20. METHODOLOGY
How the proposed study was fulfilled
The study will used descriptive correlation.
Frequency used to determine the number of
respondents in every sections. Mean is a
test that will used to ascertain the level of
satisfaction of food safety and hygiene
practices of food vendors among the
random students in Nazareth high School.

21. RESEARCH DESIGN
• In this study, there was no manipulation and controlling of variables, hence, non-
experimental.
What research design do you used and why?
• It’s the descriptive-correlation design, because the researcher describes and
interpret what is, and reveal condition and relationship that exist and not exist of
food safety and hygiene of food vendors and level of satisfaction of student. The
participants are the parents or guardians, educational institution and students.
The researcher used a questionnaire on the well –being of all participants who
voluntarily took part in the research.
• What is the Descriptive correlation?
• describe the variables and the relationship that occur naturally between and
among them.
• is the study in which the researcher is primarily interested in describing
relationship among variables, without seeking to establish causal connection.

23. POPULATION AND SAMPLING
• The respondents of this study were the
154 random students of Nazareth of
High School of Bansalan Inc..
• The researcher used simple random
sampling in determining the total number
of respondents in the study. There are
six sections in grade 12 at Nazareth high
school of Bansalan that incorporated.

24. What sampling methos do you used?
SIMPLE RANDOM SAMPLING
• Formula
n/1+(N)(n)^2
• Where:
N= target population
N=total number of students
e=margin of error which is 5% or (0.05)
• Solution
n=n/1=(n)(e)^2
n= n/1+Ne^2
n= 250/ 1+250 (0.0025)
n= 250/1+0.625
n=250/1.625
n= 154
Therefore there was 154 random students were part of the
study, and the researcher selected a number of
respondents in each section.

25. THE INSTRUMENT
• The researcher used a descriptive correlational research design.
Surveys allow researchers to gather large volumes of data that
can be analysed for frequency average and patterns.
• A survey questionnaire was used in this study to collect data
from the student in Nazareth High School.
• The researcher used questionnaire that was adapted in collecting
data as this study uses a descriptive correlational research
design.
• The survey questionnaire was in line with the level of satisfaction
of food safety and hygiene of food vendors here in Nazareth High
School

26. DATA COLLECTION PROCESSES
The researcher used a survey questionnaire to collect
data. The researcher ensured that questionnaires were
collected and make sure that the ,data is well organized and
complete. The researcher uses a descriptive correlational
research design to describe the variables and the relationship
between the two variables. When the researcher gave the
questionnaires survey to the students, the researcher wait and
make sure that the respondent of this study has answer so
that the researcher can collect the data correctly. The
researcher used simple random sampling to total the
participant of students.

27. • Statistical Data Analysis and Procedure
•
The data gathered will be subjected to descriptive and inferential analysis. Frequency
used to determine the number of respondents in every sections. Mean is a test that will
used to ascertain the level of satisfaction of food safety and hygiene practices of food
vendors among the grade 11 students in Nazareth high School.
• Standard Deviation (SD). This test will be employed to determine
the homogeneity and heterogeneity or the food safety and hygiene
practices of food vendors among the grade 11 students in Nazareth High
School.
• Analysis of variance (ANOVA) is an analysis tool used in statistics
that splits an observed aggregate variability found inside a data set into
two parts: systematic factors and random factors.

28. CHAPTER 4
• This chapter present the results and the discussion of the
data analysis from the responses of the surveyed 250
participant from random students in Nazareth High School
of Bansalan incorporated chosen as the sample size
include in the process of gathering data.
• LEVEL OF SATISFACTION OF FOOD SAFETY
• Food safety satisfaction can vary based on individual
experiences and perceptions. Factors such as cleanliness,
proper handling, and transparency in food preparation
contribute to overall satisfaction. Regulatory measures, like
inspections and adherence to hygiene standards, also play
a crucial role in ensuring food safety.

29. Range of Means Interpretation
4.21-5.00 Strongly Disagree
3.41-4.20 Disagree
2.61-3.40 Neutral
1.81-2.60 Agree
1.00-1.80 Strongly Agree

30. Table 2. Level Satisfaction of food safety among
food vendors
• Shown in the table 2 are the Level of Satisfaction of food safety
among the students in Nazareth High School of Bansalan
Incorporated. Item 1 has a mean of 3.21 and indicates that students
were neutral. Items 2 has a mean of 3.25 and indicates that were
neutral. Items 3 has a mean of 3.22 and indicates that were neutral.
Item 4 has a mean 2.93 and indicates that students were disagreed.
Item 5 has a mean 2.78 and indicates that student were disagreed.
Item 6 has a mean 2.05 and indicates that students were agreed.
Item 7 has a mean 3.39 and indicates that students were neutral.
Item 8 has a mean 2.63 and indicates that students were neutral,
item 9 has a mean 2.63 and indicates that students were neutral.
Item 10 has a mean 2.18 and indicates that students were
agreed.The level of satisfaction of food safety of food vendors,
its overall result has a mean of 2.86 that 154 students of
Nazareth high School incorporated.

31. • Item 1 about the hygiene practices of food vendors
has a mean 3.12 and indicates disagree. Item 2 has
a mean 2.87 and indicates that students were
neutral. Item 13 has a mean 2.24 and indicates that
students were neutral.Item14 has a mean 4.08 and
indicates that students were strongly agree. Item 5
has a mean 2.87 and indicates that students were
neutral. Item 6 has a mean 3.5 and indicates that
students were disagree.Item no. 7 has a mean 2.87
and indicates that students were neutral. The
overall result has a mean of 3.12 and indicates
that students were disagree that 154 students of
Nazareth high School incorporated.

32. CHAPTER 5
SUMMARY,CONCLUSION AND RESOMMENDATION
• These research present the summary
conclusion, and recommendations of
the researchers about the level of
satisfaction of food safety and
hygiene practices of food vendors
here in Nazareth High School of
Bansalan Inc.

33. Summary
• The purpose of this study is to determine the satisfaction of
the students of Nazareth High School about the food safety
that the food vendors provide.
• This study conducted to see I there is a significant
relationship between the level of satisfaction of food safety
and hygiene practices of food vendors here in Nazareth
High School. The random sampling technique was the
method utilized by the researcher. The survey
questionnaire serves as the instrument for collecting data.
From the 154 random students of Nazareth High School
Inc. were the respondents in this study. Based on the data
through survey questionnaires the researcher revealed that
most of students stays neutral to their hygiene practices
and food safety of food vendors.

34. Conclusion
• From the data collected from the 154 respondents
among random students, researchers identified that
the level of satisfaction of food safety and hygiene
practices of food vendors in Nazareth High School has
a neutral outcome.
• Moreover from the data collection from the result of
this study through survey, the researcher founds out
the following results.
1.Based on the data gathered through survey
questionnaires, the researchers found out that the
random students stays neutral to their hygiene
practices and food safety of food vendors.

35. Recommendation
• To ensure food safety, ensure that raw meats
are kept separate from other foods to prevent
cross-contamination, cook all foods to their
recommended internal temperatures, and
refrigerate perishable items promptly. Regularly
clean and sanitize cooking surfaces and
utensils, and always wash your hands
thoroughly before handling food. Additionally,
regularly clean cooking surfaces and utensils to
prevent bacterial growth. By adhering to these
guidelines, you can minimize the risk of
foodborne illnesses and keep yourself and your
loved ones safe.

36. • THANK YOU FOR LISTENING