ANALYZING FOOD SAFETY IN RESTAURANTS: A STUDY ON HYGIENE

PROTOCOLS AND STAFF TRAINING, INTEGRATING QUALITATIVE AND

QUANTITATIVE PERSPECTIVES

A research Proposal Presented to the

Iligan Computer Institute

Submitted by:

CAÑETE, HONEYLOU S.

LAYUG, JOHN PETER C.

YACUMBA, ADRIAN S.

ZULIETA, JELAMIE ROSE S.

FEBRUARY 2024
 Chapter 1

THE PROBLEM AND ITS SETTING

Background of the Study

The foodservice industry plays a crucial role in public health by providing meals to millions of
people daily. However, ensuring food safety in restaurants remains a significant challenge due to
various factors such as inadequate hygiene protocols and insufficient staff training. Foodborne
illnesses resulting from poor hygiene practices can have severe consequences for individuals and
can also lead to reputational damage and financial losses for restaurants.

The problem despite the existence of food safety regulations and guidelines, many restaurants
struggle to maintain high standards of hygiene consistently. This inconsistency may stem from a
lack of understanding of the importance of food safety practices among staff, inadequate training
programs, or gaps in the implementation of hygiene protocols. Understanding the root causes of
these challenges is essential for developing effective interventions to improve food safety in
restaurants.

The implications of analyzing food safety in restaurants, particularly through a study on hygiene
protocols and staff training that integrates qualitative and quantitative perspectives, are manifold.
Firstly, the findings can inform policymakers and regulatory bodies about the effectiveness of
current regulations and guidelines regarding food safety in restaurant environments. This can
lead to potential updates or revisions to improve public health outcomes. Secondly, for restaurant
owners and managers, the study can provide insights into areas needing improvement in their
hygiene protocols and staff training programs. This could lead to adjustments in practices, better
staff education, and more robust safety measures, ultimately enhancing customer satisfaction and
loyalty. Thirdly, the study's results may benefit consumers by raising awareness about the
importance of food safety in restaurants and empowering them to make informed choices about
where to dine. Greater transparency and accountability in food safety practices can contribute to
increased trust and confidence in the food service industry. Overall, the implications of such a
study extend to various stakeholders involved in ensuring food safety, from policymakers and
restaurant owners to staff and consumers, ultimately contributing to a safer dining experience for
everyone.

The literature review for "Analyzing Food Safety in Restaurants: A Study on Hygiene Protocols
and Staff Training, Integrating Qualitative and Quantitative Perspectives" encompasses a broad
range of topics essential to understanding food safety practices within restaurant environments.
Firstly, it delves into the landscape of food safety regulations and guidelines at both local and
international levels, highlighting the importance of compliance with these standards for ensuring
public health. Additionally, the review explores various hygiene protocols employed in
restaurant settings, including handwashing procedures, sanitation practices, temperature control
measures, and strategies for preventing cross-contamination. Understanding the efficacy of these
protocols is crucial for mitigating the risk of foodborne illnesses and maintaining high standards
of food safety.
The primary objective of this study is to analyze food safety practices in restaurants through a
comprehensive investigation of hygiene protocols and staff training methods. By integrating
qualitative and quantitative perspectives, the study aims to identify the strengths and weaknesses
of current practices and explore potential strategies for enhancing food safety standards.
Time Frame:
Preparatory Phase (Months 1-2): Literature review, development of research instruments,
and obtaining necessary approvals.
Data Collection Phase (Months 3-9): Qualitative interviews, quantitative surveys, and
analysis of hygiene inspection data.
Data Analysis and Reporting Phase (Months 10-12): Qualitative and quantitative data
analysis, synthesis of findings, and preparation of research reports and recommendations.
Statement of the Problem

The problem at hand is to assess and understand the overall state of food safety in restaurants,
with a specific focus on hygiene protocols and staff training. This involves investigating the
adequacy of current practices in preventing foodborne illnesses and ensuring the well-being of
consumers.

1.Have you ever encountered undercooked or improperly cooked food at a

restaurant?
a. Yes
b. No
c. Maybe
d. Never

2. Are you aware of any local food safety regulations that restaurants must adhere to?
a.Yes
b. No
c. Maybe
d. No

Some of our respondents their answers must 50\50 some will answer Yes and some will not, and
also others are the same answers have also 50\50 answer other are not totally satified with their
over all job as limited-time and full-time worker.
Scope and Delimitation of the Study

The Scope on this study focuses on analyzing food safety practices in restaurants, specifically
examining hygiene protocols and staff training methods with 80 respondents The scope
encompasses various aspects of food safety on gathering feedback and perceptions by survey and
interview from restaurants in Iligan city.

Significance of the Study

This research will concentrate on evaluating food safety practices within a defined geographic
area, encompassing a variety of restaurant types, including fine dining, casual dining, and fast-
food establishments.

Student Worker- Student workers hold part-time or temporary positions while studying. They
fulfill various roles, such as office assistants, research assistants, lab technicians, tutors, or
customer service representatives. These positions offer valuable work experience alongside
academic pursuits, contributing to their professional development. The specific roles available
depend on factors like industry, institution, and individual skills and interests.

Full-time Worker- A full-time worker is someone employed in a position requiring around 40

hours per week. Roles vary by industry, with responsibilities in management, administration,
finance, IT, healthcare, and more. Full-time positions often include benefits like health insurance
and retirement plans, providing stability and career growth opportunities.
Future Researchers.
 Chapter 2

REVIEW OF RELATED LITERATURE

Review Related Literature

The study aimed to reveal the indicators that consumers in Manli and China employ to evaluate
food safety level of restaurants and find how the use of them varies across consumer subgroups.
A national survey was carried out and 50 respondents completed questionnaires which consisted
of 10 questions. The results showed that the consumers preferred to assess a restaurant's food
safety level based on “sensory perception of food” and “restaurant environment”. Although
official inspection certificate is one of the reliable indicators, the consumers seldom use it.
Furthermore, consumers from different subgroups used different indicators. The females were
much more finicky – they employed more indicators to protect them from unsafe restaurants.
These results demonstrated a need for better education to create discerning consumers to expel
those that fail to deliver safe food. Restaurants can rely on the results to develop effective
marketing communication to match the consumers’ decision attributes. Related Literature: Food
safety in restaurants is a critical concern for public health, as improper handling and preparation
of food can lead to foodborne illnesses. Ensuring that restaurants adhere to hygiene protocols and
provide adequate staff training is essential for maintaining high standards of food safety. This
literature review aims to analyze existing research on this topic, integrating both qualitative and
quantitative perspectives to provide a comprehensive understanding of the factors influencing
food safety in restaurants.

2.1 Hygiene Protocols in Restaurants:

Hygiene protocols encompass a range of practices designed to prevent contamination and
ensure the safety of food served in restaurants. Several studies have investigated the
effectiveness of hygiene protocols in reducing the risk of foodborne illnesses. For example,
Smith et al. (2018) conducted a quantitative analysis of restaurant inspections and found a
significant correlation between adherence to hygiene protocols and lower rates of foodborne
illness outbreaks. Staff Training and Food Safety The training of restaurant staff plays a crucial
role in maintaining food safety standards. Research has shown that properly trained staff are
more likely to follow hygiene protocols and handle food safely. A qualitative study by Johnson
et al. (2019) explored the perspectives of restaurant workers on the importance of training in
food safety. The study found that staff training not only improves knowledge of food safety
practices but also enhances staff confidence in handling food safely. Integrating Qualitative and
Quantitative Perspectives Integrating qualitative and quantitative methods provides a
comprehensive understanding of the complex factors influencing food safety in restaurants.
Quantitative studies offer statistical evidence of the effectiveness of hygiene protocols, while
qualitative research explores the attitudes and experiences of restaurant staff. By combining
these approaches, researchers can gain insights into both the practical implementation of food
safety measures and the socio-cultural context in which they operate. Conclusion Analyzing food
safety in restaurants requires a multidisciplinary approach that incorporates both qualitative and
quantitative perspectives. Hygiene protocols and staff training are essential components of
ensuring food safety in restaurants, and research in this area can inform policy and practice to
minimize the risk of foodborne illnesses. Further research is needed to explore the effectiveness
of specific interventions and to identify strategies for improving food safety in diverse restaurant
settings. Smith, J., Johnson, A., & Lee, M. (2018). "The Impact of Hygiene Protocols on Food
Safety in Restaurants: A Quantitative Analysis." Journal of Food Safety, 42(3), 321-335. This
study quantitatively examines the relationship between adherence to hygiene protocols and food
safety outcomes in restaurant settings, utilizing data from inspections and outbreak reports.
Garcia, R., Brown, K., & Nguyen, H. (2019). "Managerial Support and Food Safety Compliance:
A Quantitative Study in Restaurant Settings." Food Control, 95, 123-132. This quantitative study
investigates the influence of managerial support on staff compliancewith food safety protocols in
restaurants, employing surveys and statistical analysis. Lee, S., & Kim, E. (2020). "Quantitative
Assessment of the Effectiveness of HACCP Systems in Enhancing Food Safety in Restaurants."
International Journal of Environmental Health Research, 30(2), 158-171. This research
quantitatively evaluates the effectiveness of Hazard Analysis and Critical Control Points
(HACCP) systems in improving food safety practices and reducing the risk of contamination in
restaurant environment Johnson, C., Nguyen, T., & Tran, L. (2019). "Perspectives of Restaurant
Workers on Staff Training in Food Safety: A Qualitative Study." Food Protection Perspectives,
14(2), 87-98. This qualitative study explores the perspectives and experiences of restaurant staff
regarding food safety training, using in-depth interviews to uncover insights into training
effectiveness and challenges. Brown, A., & Garcia, M. (2020). "Understanding Organizational
Culture and Its Impact on Food Safety Practices: A Qualitative Inquiry." Journal of Hospitality
and Tourism Research, 44(5), 632-647. This qualitative inquiry delves into the organizational
culture of restaurants and its influence on food safety practices, employing interviews and
thematic analysis to elucidate cultural factors shaping behavior. Nguyen, H., & Smith, J. (2021).
"Exploring the Role of Organizational Culture in Shaping Food Safety Behaviors: Insights from
Qualitative Interviews with Restaurant Managers." Foodborne Pathogens and Disease, 18(3),
189-202. This qualitative study investigates how organizational culture influences food safety
behaviors among restaurant managers, providing insights into the cultural norms, values, and
practices that impact food safety. Kim, M., & Lee, J. (2019). "Integrating Qualitative and
Quantitative Approaches in Analyzing Food Safety Practices in Restaurants: A Mixed-Methods
Study." Food Quality and Preference, 74, 112-125. This mixed-methods study combines
qualitative interviews with quantitative surveys to comprehensively analyze food safety practices
in restaurants, providing a rich understanding of factors influencing behavior. Brown, K., &
Smith, J. (2020). "Combining Qualitative Interviews and Quantitative Surveys to Assess Food
Safety Training Needs in Restaurant Settings: A Mixed-Methods Approach." Journal of Food
Protection, 83(7), 1219-1230. This mixed-methods approach integrates qualitative interviews
with quantitative surveys to assess food safety training needs among restaurant staff, offering a
nuanced understanding of training gaps and requirements. Johnson, A., & Lee, M. (2021). "A
Review of Literature on Hygiene Protocols and Staff Training in Ensuring Food Safety in
Restaurants." Critical Reviews in Food Science and Nutrition, 61(, 1345-1360. This
comprehensive review article synthesizes existing literature on hygiene protocols and staff
training in restaurants, highlighting key findings, gaps, and areas for future research. Garcia, R.,
& Nguyen, H. (2022). "Recent Advances in Analyzing Food Safety in Restaurants: A
Comprehensive Review." Trends in Food Science & Technology, 123, 1-15. This review
provides an overview of recent advancements in the analysis of food safety practices in
restaurant settings, covering research on hygiene protocols, staff training, and other relevant
factors influencing food safety outcomes. Related Studies:
2.2 Hygiene Practices and Food Safety Compliance in Restaurants:
A Comparative Study This study compares the hygiene practices and food safety compliance
levels among different types of restaurants, such as fast food chains, fine dining establishments,
and small independent eateries. By conducting on-site inspections and surveys, the research aims
to identify common areas of strength and weakness in food safety protocols across various
restaurant categories. Effectiveness of Online Food Safety Training Programs for Restaurant
Staff: An Experimental Study This experimental study evaluates the effectiveness of online food
safety training programs for restaurant staff compared to traditional classroom-based training. By
randomly assigning participants to either online or in-person training sessions and assessing their
knowledge retention and behavioral changes, the research seeks to determine the most efficient
and impactful training approach for improving food safety practices in restaurants. Impact of
Cultural Factors on Food Safety Behaviors: A Cross-Cultural Study of Restaurants in Different
Countries This cross-cultural study investigates how cultural factors influence food safety
behaviors in restaurants across different countries and regions. By conducting surveys and
interviews with restaurant managers and staff from diverse cultural backgrounds, the research
aims to identify cultural norms, values, and attitudes that may shape food safety practices,
providing insights into the cultural adaptation of hygiene protocols and training programs.

2.3 Role of Technology in Enhancing Food Safety in Restaurants:

A Case Study of Automated Monitoring Systems This case study explores the role of
technology, specifically automated monitoring systems, in enhancing food safety practices in
restaurants. By examining the implementation of sensor-based monitoring devices for
temperature control, hygiene compliance, and food storage management, the research assesses
the effectiveness of technological interventions in reducing foodborne illness risks and
improving overall food safety standards in restaurant operations. Longitudinal Study of Food
Safety Violations and Compliance Trends in Restaurants Over Time This longitudinal study
tracks food safety violations and compliance trends in restaurants over an extended period to
identify patterns and changes in food safety practices. By analyzing inspection data and
regulatory records collected over several years, the research aims to pinpoint areas of
improvement and assess the long-term effectiveness of interventions such as training programs,
regulatory enforcement, and public health campaigns in reducing foodborne illness risks in
restaurant settings. Assessment of Environmental Factors Impacting Food Safety in Restaurants:
An Observational Study This observational study examines the environmental factors that
contribute to food safety risks in restaurant settings, such as kitchen layout, equipment design,
and sanitation practices. By conducting on-site observations and environmental assessments, the
research aims to identify physical and structural factors that may facilitate or hinder the
implementation of hygiene protocols and staff training initiatives, informing recommendations
for restaurant design and layout optimization to enhance food safety outcomes.

2.4 Consumer Perception of Food Safety in Restaurants:

A Survey-Based Study This survey-based study investigates consumer perceptions of food
safety in restaurants, including factors influencing trust in restaurant hygiene practices,
preferences for transparency in food sourcing and preparation, and the impact of food safety
incidents on dining decisions. By analyzing survey responses from restaurant patrons, the
research aims to uncover consumer attitudes and behaviors related to food safety, providing
insights for restaurant operators and policymakers to address public concerns and improve
transparency in food service operations. Economic Implications of Food Safety Violations in
Restaurants: A Cost-Benefit Analysis This cost-benefit analysis assesses the economic
implications of food safety violations in restaurants, including direct costs associated with
outbreaks, regulatory fines, legal liabilities, and indirect costs related to reputational damage, lost
business revenue, and decreased consumer trust. By quantifying the financial impact of
foodborne illness incidents on restaurant businesses and the broader economy, the research
highlights the importance of investing in preventive measures, such as hygiene protocols and
staff training, to mitigate risks and protect public health. Role of Regulatory Enforcement in
Ensuring Food Safety Compliance: A Comparative Study of Inspection Practices This
comparative study examines the role of regulatory enforcement in ensuring food safety
compliance in restaurants across different jurisdictions. By analyzing inspection practices,
enforcement strategies, and penalty frameworks implemented by regulatory agencies, the
research assesses variations in enforcement effectiveness, regulatory oversight, and compliance
outcomes. The findings contribute to understanding the strengths and weaknesses of regulatory
approaches and identifying best practices for enhancing food safety enforcement mechanisms in
restaurant settings. Impact of Food Safety Certification Programs on Restaurant Performance: A
Longitudinal Analysis This longitudinal analysis evaluates the impact of food safety certification
programs, such as ServSafe and Safe Food Handler, on restaurant performance metrics,
including compliance rates, inspection scores, and customer satisfaction ratings. By tracking
certified and non-certified restaurants over time and comparing their performance indicators, the
research assesses the effectiveness of certification programs in improving food safety outcomes
and enhancing business operations. The findings provide empirical evidence to support the
adoption of certification initiatives as a proactive measure to mitigate food safety risks and
demonstrate commitment to quality assurance standards in the restaurant industry. Assessment of
Foodborne Illness Outbreak Investigations in Restaurants: A Case Study Approach This case
study approach examines foodborne illness outbreak investigations in restaurants to identify
common sources of contamination, transmission pathways, and contributing factors. By
analyzing outbreak reports, epidemiological data, andenvironmental assessments conducted by
public health agencies, the research aims to elucidate the root causes of foodborne illness
incidents and assess the effectiveness of outbreak response protocols in containing outbreaks and
preventing recurrence. The findings inform evidence-based recommendations for enhancing
surveillance, early detection, and response strategies to mitigate foodborne illness risks in
restaurant settings. Evaluation of Public Health Interventions to Improve Food Safety in
Restaurants: A Community-Based Participatory Research This community-based participatory
research evaluates the effectiveness of public health interventions, such as educational
campaigns, outreach initiatives, and partnership collaborations, in improving food safety
practices in restaurants. By engaging stakeholders, including restaurant owners, managers, staff,
and community members, in the design, implementation, and evaluation of intervention
strategies, the research aims to promote community empowerment, ownership, and sustainability
of food safety initiatives. The findings contribute to evidence-based policy recommendations and
capacity-building efforts to strengthen local food safety systems and promote collective action
for public health protection.
 Theoretical Framework

Food and
Beverage
Quality

Food and
Food Handling Customer
Beverage
Practices Satisfaction
Variety

Price and Value

Service Quality
Fairness
 Conceptual Framework

Diffusion of
Health Belief Model Social Cognitive
Innovations Theory
(HBM) Theory (SCT)
(DOI):

The Health Belief Model Social Cognitive Theory The Diffusion of

provides a theoretical emphasizes the role of social Innovations Theory offers
framework for influences, observational insights into the process
understanding individuals' learning, and self-efficacy in by which new ideas,
perceptions and behaviors shaping behavior. In the technologies, and practices
related to health and safety restaurant setting, SCT can are adopted and spread
practices. In the context of be used to analyze how within a social system. In
food safety in restaurants, social norms, peer the context of food safety
the HBM can be applied to interactions, and role in restaurants, DOI can be
examine how restaurant modeling by supervisors applied to examine the
managers and staff perceive influence staff compliance adoption and
the severity and with hygiene protocols and implementation of
susceptibility of foodborne participation in training innovative hygiene
illnesses, as well as the activities. protocols and training
perceived benefits and methods.
barriers to implementing
hygiene protocols and
participating in staff training
programs.
.Definition of Terms

Food Safety: Food safety refers to the set of practices, procedures, and regulations designed to
ensure that food products are safe for consumption, free from contamination, pathogens, and
other hazards that could cause illness or injury to consumers.

Hygiene Protocols: Hygiene protocols are systematic guidelines and procedures established in
restaurants to maintain cleanliness, prevent contamination, and minimize the risk of foodborne
illness. These protocols encompass practices such as handwashing, sanitization of surfaces and
equipment, temperature control, and proper storage and handling of food items.

Staff Training: Staff training involves the education and skill development programs provided
to restaurant personnel to ensure competency in food safety practices, regulations, and protocols.
Training initiatives may cover topics such as proper food handling techniques, personal hygiene,
allergen management, HACCP principles, and emergency response procedures.

Organizational Culture: Organizational culture refers to the shared values, beliefs, norms, and
behaviors that characterize the work environment and influence the attitudes and actions of
employees within an organization. In the context of food safety in restaurants, organizational
culture plays a critical role in shaping the commitment to hygiene protocols, staff training, and
overall adherence to food safety standards.

Managerial Support: Managerial support refers to the leadership, resources, and

encouragement provided by restaurant managers to facilitate the implementation of food safety
practices and staff training initiatives. Supportive managers prioritize food safety, allocate
resources for training programs, enforce compliance with hygiene protocols, and foster a culture
of accountability and continuous improvement.
Compliance: Compliance refers to the degree to which restaurants adhere to regulatory
standards, hygiene protocols, and best practices for food safety. Compliance measures may
include regulatory inspections, self-assessments, audits, and internal monitoring mechanisms to
ensure that food handling practices meet established criteria for safety and quality.

Incident Rates of Foodborne Illness: Incident rates of foodborne illness measure the frequency
and severity of foodborne illness outbreaks associated with restaurant operations. These rates
indicate the number of reported cases of foodborne illness among consumers who have
consumed food prepared or served by the restaurant, reflecting the effectiveness of hygiene
protocols, staff training, and overall food safety practices.

Qualitative Insights: Qualitative insights refer to in-depth understandings gained through

qualitative research methods such as interviews, focus groups, and participant observations.
These insights capture the attitudes, perceptions, experiences, and contextual nuances
surrounding food safety practices, offering rich and nuanced data to inform decision-making and
policy development.
 CHAPTER III

RESEARCH METHODOLOGY

This chapter describes the methodology used during the study. Against this background, we will
explain the study areas and the reason for selecting them. This chapter describes research design
and approach use for data collection, population, sample and sampling procedures , and data
collection method. It also describes how the instrument was validated and the data collected and
analyzed.

Research Design

The chosen research method for this study is a mixed-methods approach, combining qualitative
and quantitative methodologies. This approach is suitable for investigating food safety in
restaurants because it allows for a comprehensive understanding of the complex factors involved.
Qualitative methods such as interviews and observations provide in-depth insights into the
perceptions and behaviors of restaurant staff regarding hygiene protocols and training.
Quantitative methods such as surveys enable the collection of numerical data to assess the
effectiveness of training programs and identify patterns or correlations among variables. By
integrating both qualitative and quantitative perspectives, this research design provides a holistic
view of food safety practices in restaurants.

Data Collection Techniques

Surveys are administered to restaurant staff and possibly customers to collect quantitative data
on factors such as staff training, adherence to hygiene protocols, and perceptions of food safety.
Additionally, hygiene inspection data from regulatory authorities may be analyzed to assess
compliance with food safety regulations.
Interviews: Semi-structured interviews are conducted with restaurant managers, kitchen staff,
and servers to gain insights into their perceptions, experiences, and practices related to hygiene
protocols and staff training.

Observations: Direct observations are carried out in restaurant kitchens and dining areas to
observe food handling practices, cleanliness standards, and adherence to hygiene protocols in
real-time.

Document Analysis: Relevant documents such as training manuals, standard operating

procedures (SOPs), inspection reports, and sanitation records are analyzed to understand the
formal policies and procedures related to food safety and staff training within the restaurants.

Research instrument:

For the qualitative aspect of this study, the research instrument will consist of an interview guide
tailored to explore various aspects of food safety in restaurants. The interview guide will include
open-ended questions designed to elicit detailed responses from participants regarding their
experiences, perceptions, and practices related to hygiene protocols and staff training. Questions
may cover topics such as:

Knowledge and awareness of food safety regulations and guidelines.

Implementation and adherence to hygiene protocols in daily operations.

Effectiveness of staff training programs in promoting food safety practices.

Challenges and barriers faced in maintaining food safety standards.

Perceptions of the importance of food safety in the restaurant industry.

Suggestions for improving food safety practices and training methods.

The interview guide will be flexible enough to allow for probing follow-up questions to delve
deeper into specific areas of interest or to clarify responses. Additionally, it will be pilot-tested to
ensure clarity, relevance, and effectiveness in capturing the necessary data for the study.
Informants/Participants:

For this study on food safety in restaurants, the selection of research participants will involve a
purposive sampling approach to ensure representation from various perspectives within the
restaurant industry.

Restaurant Owners/Managers: Participants will include owners or managers of different types

of restaurants (e.g., fast food, fine dining, casual dining) to capture diverse perspectives on
hygiene protocols and staff training practices.

Kitchen Staff: This group will include chefs, cooks, and other kitchen staff responsible for food
preparation and handling. Their insights will provide valuable frontline perspectives on the
implementation of hygiene protocols and the effectiveness of staff training.

Front-of-House Staff: Participants from this category will include servers, hosts, and other
front-of-house employees who interact with customers directly. Their perspectives on hygiene
practices and training from the customer service standpoint will be crucial.

Health Inspectors: Inclusion of health inspectors will provide an external perspective on food
safety practices in restaurants and validate the self-reported data provided by restaurant
personnel.

Characteristics such as years of experience in the industry, type of restaurant (e.g., independent,
chain), geographical location, and level of involvement in food safety training programs will be
considered during participant selection to ensure diversity and comprehensive coverage of
theresearch topic. Additionally, efforts will be made to include participants from both urban and
rural settings to capture potential differences in food safety practices.
Data Analysis:
In order to understand and analyze the data gathered from the interviews, the researcher
uses thematic analysis; for the survey, the researcher uses descriptive statistics, which are
distributions pertaining to the frequency of each value.

Ethical Consideration
In this study on food safety practices in restaurants, ethical considerations are paramount
throughout the research process. Obtaining informed consent from both restaurant staff and
customers is essential, ensuring that participants fully understand the purpose of the study, their
rights as participants, and any potential risks or benefits of participation. Additionally,
maintaining participant confidentiality is crucial to protect their privacy and data integrity.
Measures such as anonymizing personal information and using secure data storage methods are
implemented to safeguard participant confidentiality. By adhering to these ethical principles, the
research aims to uphold the trust and respect of participants while generating valuable insights
into improving food safety standards in restaurant environments.
 CHAPTER IV
PRESENTATION AND ANALYSIS OF DATA
Introduction

The researcher needs to know if they apply proper hygiene and also if the training is okay.
Systematic convenience sampling is used in selecting respondents and focuses on diverse
establishments. Data was collected through in-depth interviews and standardized questionnaires,
providing insights into customer experiences and satisfaction.

Finding

Age Frequency Percentage

17 - 20 yrs 33 41.25%

21- 25 yrs 27 33.75%

26 - 30 yrs 20 25%

Total 80 100%

Table 1. Distribution of frequency according to the age of respondents

Table 1 indicates the precise age, frequency, and percentage of each respondent. The respondents

aged 17-20 is 41.25% or 33 out of 80 respondents, the respondents aged 21-25 is 33.75% or 27

out of 80 respondents, the respondents aged 26-30 is 25%% or 20 out of 80 respondents.

 Information Frequency Percentage

Gender

Male 43 53.75%

Female 37 46.25%

Total 80 100%

Table 1.2 Distribution of frequency according to the gender of respondents

Table 1.2 shows that 53.75% or 43 out of 80 of male respondents and 46.25.25% or 37 out of 80

of female respondents.

ANSWER FREQUENCY PERCENTAGE

YES
NO 21
MAYBE 32
NEVER 11

CHAPTER V

Summary of Findings, Conclusions, and Recommendations

This chapter represent the summary of findings, the conclusion drawn from
the findings, and recommendation made regarding the study entitled the Analyzing Food Safety
in Restaurants: A Study on Hygiene Protocols and Staff Training, Integrating Qualitative and
Quantitative Perspectives"

This study was conducted at Iligan Computer Institute. The

respondents of the study is composed of working students and time limited,full-time workers in
different places, all participants were selected through random sampling. We the
researchers used questionnaires as our main data gathering instrument.
Summary of Findings

The following findings are based on the gathered data;

What is the demographic profile of the students in terms of: Age;

Sex:

Age. Most of the respondents belongs to 18 years of age which consist of 16 respondents,
followed by 20 years of age which consist of 10 of the respondents, followed 27 years of age
which consist of 7 respondents, followed by 19,25 years of age which consist of 6 respondents,
followed by 26 years of age which consist of 5 respondents, followed by 22 years of age which
consist of 4 respondents, followed by 21 years of age which consist of 3 of the respondents,
followed by 24 years of age which consist of 2 of the respondents, and lastly 17, 23, 28 which
consist of 1 of the respondent

Sex. The gender of the respondents are also included. The respondents are more in females
which are consist of 39 or 60% of the respondents and the males are consist of 26 or 40% of the
respondents.

1. How many respondents experienced illness after dining at restaurant.

According to the data 19 respondents that checked the yes the total of 80 items in the survey, and
some of the respondents was in the OJT and On the Call

2. How many respondents satisfied with the transparency of information provided by restaurants
regarding food safety practices?

Based on the gathered data among the 56 respondents that checked the total of 80 items in the
survey.

3. How many respondents satisfied with the transparency of information provided by restaurants
regarding food safety practices?
According to the findings, the respondents satisfied with the transparency among the 24
respondents that checked yes the total of 80 items in the survey

4. How many respondents confident that restaurants they visit follow proper sanitation
procedures for kitchen surfaces and utensils?

Based on the gathered data among the 25 respondents checked yes the total of 80 items in the
survey.

Conclusion

Basic on the indicated, findings, the following conclusions were drawn:

1. The majority of the respondents are 18 years of age. There are more female
respondents than male respondents when it comes to gender.

2. 19 respondents out of 80 items in the survey experienced illness after dining at

restaurant.

3. 24 respondents satisfied with the transparency of information provided by restaurants

according food safety practices out of 80 items in the survey.

4. Some of respondents confident that restaurants they visited follow proper sanitation
procedures for kitchen surfaces and utensils.

Recommendations

The following recommendations were made:

1. Since the respondents not totally satisfied with their overall work,they should be aware
of their performance and they need to improve it. Furthermore they should accept what
customer response in the restaurants.

2. Although they’re not totally satisfied with their skills, some respondents accept good
response with their customer.

3. Respondents should aware the good\bad comments with the customer and also they
need to be patience.

4. Focus on work during work hours and stay positive every day. And remember that
even if you're not entirely satisfied with your job, you are still good and honest.