Republic of the Philippines

Department Of Education
Region 1
School Division of Ilocos Norte
CURRIMAO NATIONAL HIGH SCHOOL
Currimao

SANITATION AND FOOD PRACTICES OF

SELECTED EATERIES IN CURRIMAO, ILOCOS NORTE AND
THE LEVEL OF SATISFACTION OF THE CUSTOMERS

A Quantitative Research

In Partial Fulfillment of the Requirements for

Inquiries, Investigations and Immersion

Submitted by:
BALABALA, JOHN MARK K.
CATULONG, JOSHANETH KAYE Y.
GONZALES, JOHN AJ
LAFORTEZA, DWAYNE CEDRICK O.
LOZA, NATHALIE JANE M.
PLANTA, COLLENE M.
SORIA, FLORIE MAE S.

Submitted to:
Mr. John Paul Passion
January 04, 2025
 Republic of the Philippines
Department of Education
Region 1
School Divisions of Ilocos Norte
CURRIMAO NATIONAL HIGH SCHOOL
Currimao

APPROVAL SHEET

This research entitled, “THE RELATIONSHIP BETWEEN TIME MANAGEMENT AND

ACADEMIC PERFORMANCE OF GRADE 12 STUDENTS AT CURRIMAO
NATIONAL HIGH SCHOOL”, prepared and submitted by, AGLIPAY, CHARMEL JAN,
BURAY LOVELY, CABINIAN CHRISTINE MARGARET, GAJETE, MARC ANDREI,
GONZALES, ALONA JANE, IGNACIO, JOHN CRIS, MANARPAAC, GLENN
GEORGE, PAGUIRIGAN, LEY ANN, UMBALIN, MARK JOHN PAUL ., in partial
fulfillment of the requirements for the subject Inquiries, Investigation and Immersion, has been
examined and found satisfactory and hereby recommended for ORAL PRESENTATION.

___________________________________
MR. JOHN PAUL PASSION
Research Teacher/Adviser

Approved by the Committee on ORAL PRESENTATION on January,

2025 with the grade of ___________________.

_____________________ ______________________

Panel Member Panel Member

______________________

Panel Member
 CHAPTER I
The Problem and Its Background
This chapter presents the Background of the study, statement of problem, significance of

the study and the operational definition of terms.

A. Background of the Study

Restaurants not only feed us, but they also shape our well-being. People say, “You are

what you eat.”, making food safety and sanitation issues in casual dining restaurants of great

importance. The way these establishments handle our food and drinks changes our mindset in

how we think about food and how we choose to eat. They are influencers that impose a

difference in lifestyle to its customers. They provide us with choices that meet our needs and

wants. Restaurants are places where food and drinks are served to customers in return for money.

(Briscoe & Tripp, 2015)

Restaurants have always played an essential role in the business, social, intellectual, and

artistic life of a thriving society. They are mostly part of any major personal or professional

events in our lives. According to Feldman (2015), they are considered shared kitchen and dining

areas in densely populated urbanized cities. The question is, are they reliable in terms of

providing its customers with quality and safe meals? Do they really follow the mandate of the

local government in terms of sanitation? Since in the study of Borbon and Tolentino (2020)

states that Keeping food clean is only one aspect of food sanitation. It includes all procedures

used to safeguard food against contamination, poisons, foreign objects, harmful bacteria, and

other contaminants. It also includes preventing bacteria from growing to a point where they
could make consumers ill. Finally, it includes thoroughly cooking or processing food to kill any

harmful bacteria present

This study aimed to assess the food safety and sanitation practices among selected

eateries in Currimao, Ilocos Norte. Specifically, it aimed (1) to determine the food safety

practices in terms of: personnel hygiene and food handling; (2) assess the sanitation practices of

selected eateries in Currimao such as: restroom, dining room experience and exterior; (3) test the

significant difference when grouped according to the profile variables; and (4) propose an action

plan based on the result of the study.

B. Statement of the Problem

The study aims to determine how Sanitation and Food practices of selected Eateries in
Currimao, Ilocos Norte meets the Level of Satisfaction of the Customers

1.1 What are the demographic profile of the respondents in terms of

a. Sex

b. Age

c. Name (optional)

1.2 Is there any relationship between the Sanitation & Food practices and the Level of

customer satisfaction towards the selected eateries at Currimao, Ilocos Norte.

C. Research Hypothesis

This study is guided by the following;

Null Hypothesis- That there is no significant relationship between the Sanitation & Food

Practices and the Level of Customer Catisfaction towards the selected eateries at Currimao,

Ilocos Norte.

Alternative Hypothesis- There is a significant relationship Sanitation & Food Practices and the

Level of Customer Satisfaction towards the selected eateries at Currimao, Ilocos Norte.

D. Scope and Limitations

The researchers would focus on determining the sanitation & food practices: it’s effect in

improving the sanitation & food practices among the. The data gathering tool to be used was

survey questionnaire to determine the staff’s & eateries point of view. The respondents to this

survey are restricted to the staffs and customer population at selected eateries among currimao,

ilocos norte. The names of the respondents won’t be disclosed; the research would be done in the

2025 – 2026 academic year. The respondents were survey as the main source of data. The

researchers establish to examine the sanitation & food practices in balancing the level of

customers satisfaction in currimao, ilocos norte.

E. Significance of the Study

The researchers believe that the study can contribute to the development of sanitation &

food practices among the selected eateries in currimao, ilocos norte. The study is functional to

the following group of individuals.

To Staffs- this study can make the staffs better understand how they sanitize their place and tools

inside their eateries. Better sanitation practices will reduce stress, and improve eateries
cleanliness. The results of this study will help staffs better organize their eateries and overall

well-being.

To Teachers- teachers will gain a better understanding of the challenges students may encounter

managing their time. By their knowledge they can offer better guidance, and support as well as,

to help students balance their time.

To School- it will provide useful information on how students balance their time. These results

may help teachers and administrators design activities and programs that support students in their

academic performance.

To Future Researchers- it will provide useful references for the researchers who would plan to

make a topic related to this.

F. Definition of Terms

Age- a period of human life, measured by years from birth.

Gender- refers to the socially constructed roles, behavior, expressions and identities of

girls, women, boys, men, and gender diverse people.

Sanitation & Food Practices- The practice of keeping food, food contact surfaces, and

the environment clean and free from disease-causing organisms and harmful substances.

Level of Customer Satisfaction- A measurement that determines how happy customers

are with a company's products, services, and capabilities.

 CHAPTER II

Review of Related Literature and Studies

This chapter contains the ideas, journals, conclusion, and other research materials. Those

we included in this chapter helped in familiarizing information that is relevant and supporting

this present study.

A. Review of Related Literature

According to Azanaw et al., 2019, In the Philippines, food handlers were not obliged to register

for food safety certification or to get sanitary permits., resulting in unsafe and inappropriate food

preparation methods that expose customers to food related disease. Reheating, undercooked

food, chilling of food, poor preparation, contamination, improper processing, and unsanitary

circumstances have all been related to food borne illness. Due to the fast development of online

food that may or may not meet food safety standards, according to Aning and Madarang, 2020, It

is critical to problematize the various handling methods at whichever point along the supply

chain, especially when food is delivered to households. In light of these situations and

aspirations, the behaviors of home-based food handlers who work in the online food market were

investigated in this study. It uses food safety rules and regulations as a lens to identify flaws that

might pose serious health risks. During the pandemic, food handlers' self reported and observed

food safety procedures were the subject of this study.

A number of studies have demonstrated that food safety training is a great method in order to

improve food workers' intellect and behaviors, according to Malavi (2021). Food safety training

has been shown to lower the occurrence of food borne illnesses by raising awareness among

employees, desire, behaviors, including safe food handling abilities. Food handlers have

benefited from food safety training in order to increase their knowledge and skills. It was also

discovered that food safety training lowers the risk of food-borne illness.

Accoding to John A Troller Academic Press (2012). This is an updated version of the popular

First Edition and includes additional chapters on food and waste management, raw materials, and

refrigerated foods. Useful to university faculty and students as well as to food industry

professionals, the book provides a comprehensive introduction to contemporary technologies and

methods of sanitary food processing. Moving from principles to applications for problem-solving

in the food plant, it presents the most recent data and concepts relative to cleaning and sanitizing

food plants and process equipment. This volume traces the development of food processing

knowledge, examines implications to human health, provides an understanding of the processing

environment, and investigates measures to control health hazards, including the control of

microbes. A special feature is its emphasis on food quality programs, with current information on

HACCP and other quality programs such as ISO 9000. Food sanitarians and technologists,

microbiologists, students and academicians in food science and nutrition, and public health will

find this text invaluable in their understanding of sanitary food processing methods, food

sanitation programs, and food-borne diseases. Traces the development of food processing

knowledge-Examines implications to human health-Provides an understanding of the food

processing environment-Investigates measures to control health hazards.

Food is essential for good health. As a result, food safety should be seen as a fundamental human

right. A large number of people may be exposed to tainted food. Millions of people become ill

each year, and hundreds of thousands die. Food safety concerns have not diminished in the

twenty-first century. Local outbreaks can swiftly become global problems due to the speed and

breadth of product dissemination. In every country, severe food borne disease outbreaks have

occurred. Science and fair law enforcement are essential for food safety. New rules must be

established on a regular basis to maintain a consistent supply of safe and healthy food items for

people's health and well-being. (Menon,2018).

Karenderyas Compliance Study A quantitative study on food safety and sanitation practices

among karenderyas in Poblacion, Cateel, Davao Oriental, used the Code on Sanitation

(Presidential Decree No. 856) as its framework. It assessed areas like premises construction,

maintenance, toilet facilities, handwashing, water supply, waste management, food

wholesomeness, and disease control via questionnaires. Findings emphasized the need for stricter

enforcement to prevent foodborne illnesses in these common small eateries.

Sanitation in Philippine public markets focuses on food handling, storage, cooking, and facility

cleaning to curb illnesses, per studies citing poor knowledge as a major barrier. Effective

management requires skilled workers for inspections, employee training, and adherence to

sanitary codes, with stall owners urged to provide essentials like waste systems. Strict policy

implementation could boost safety and business viability.

B. Theorical Framework

Customer satisfaction in food service is strongly influenced by patrons’ perceptions of food

safety, hygiene, and service quality. Sanitation and food handling practices (the eatery’s internal
processes) shape both the objective safety of food and customers’ subjective evaluations. This

study examines how specific sanitation and food handling practices in selected eateries in

Currimao, Ilocos Norte relate to customers’ level of satisfaction, using established behavioural

and service-quality theories to link staff knowledge, attitudes, and practices to customer

expectations and perceived quality.

C. Conceptual Framework

INDEPENDENT DEPENDENT
VARIABLE VARIABLE

Sanitation & Food Level of Customer

practices Satisfaction

The framework used in the study is the independent - dependent variable. The independent

variable is Sanitation & Food practices. While Level of Customer Satisfaction was the dependent

variable. The researchers looked on how Sanitation and Food practices of selected Eateries in

Currimao, Ilocos Norte meets the Level of Satisfaction of the Customers

Chapter III

Methodology

This chapter presents the research design, research method, research setting, research

instrument, and the data gathering procedure. In this chapter share an step by step procedure in

data gathering and using an method to select and getting the participant response in every
question. Every variable represent the importance of this research combination of questionnaire

to select and gathering data.

A. Research Design

The research design is correlational quantitative study. Questioning about the relationship

between time management and academic performance among g12 students at currimao national

high school. As a correlation study focus in the relationship between the two variable that usually

made by the students has an unfix position in their study. Grade 12 students was of the one best

example into this topic.

B. Locale of the Study

The study will conduct at Currimao, Ilocos Norte, located in Pias Norte, San Simeon and

Maglaoi Norte Currimao Ilocos Norte. The respondents will be interviewed in the outside school,

these respondents will be interviewed outside the school through a printed questionnaire. The

study will be conducted in second semester of the year 2026.

Population and Sampling

The population refers to the broader group of people whom the researchers intend to find
the results. This is the general or the whole group of people that depend on the scope of the
study. The Grade 12 students of Currimao National High School who are enrolled in S.Y. 2025-
2026 served as the population of this study. With the use of Slovin’s formula the target
respondents with 50 customer were identified.
 Table 1. Population and Sampling

Eateries Population Sample Respondents Percentage

BETSY 10 10 10%

CARSOLA 10 10 23.6%

LAZO KITCHEN 10 10 29.09%

IRENE’S 10 10 20.00%

LIKOD TIENDAAN 10 10 15.5%

Total 50 50 100%

The sample size for the data collection process using the Slovin’s Formula based on the

total number whole 5 Eateries which is 50 respondents, 10 respondents of Betsy eateries, 10

respondents of Carsola eaetries, 10 to Lazo Kitchen eateries, 10 of Irene’s eateries and the

remaining 10 respondents are the Constellation class, with 11.81%, 23.6% and 29.09%, 20% and

15.5% respectively.

C. Research Instrument and Techniques

The researcher-made questionnaire was validated by a Mathematics teacher, English

teacher and a Master Teacher I in English. To gather information from the respondents, the

researcher’s used a questionnaire that is answerable by Strongly Disagree, Disagree, Neutral,

Agree, Strongly Agree through Likert Scale. The Questionnaire is divided into two parts; the

demographic profile and questionnaire proper. The demographic profile includes the information

of the respondents such as name, age and sex. The instrument was given to the students through

printed forms.

Table 2. Likert Scale

Likert Scale Verbal Interpretation

5 Strongly Agree

4 Agree

3 Neutral

2 Disagree

1 Strongly Disagree

As shown by the table above, this study used Likert Scale to accurately rate the answer of

the respondents to a given statement. 5 for Strongly Agree, 4 for Agree, 3 for Neutral, 2 for

Disagree and 1 for Strongly Disagree.

D. Data Gathering Procedure

Researcher used a printed questionnaire in conducting a survey for the data Gathering

Procedure in this topic “SANITATION AND FOOD PRACTICES OF SELECTED EATERIES

IN CURRIMAO, ILOCOS NORTE AND THE LEVEL OF SATISFACTION OF THE

CUSTOMERS” these are the following procedure:

[Link] researcher asked permission to the principal’s office to conduct a survey through

letter.

[Link] researcher will ask permission to teacher/subject teacher to conduct a survey about

Sanitation and Food practices of selected Eateries in Currimao, Ilocos Norte and the Level of

Satisfaction of the Customers

[Link] researcher asked permission to the respondents to conduct a survey

 [Link] researchers conducted/distributed the printed survey questionnaire to the target

respondents.

[Link] data collected are tallied, organized and analyzed using statistics

Researcher used a printed questionnaire in conducting a survey for the data gathering

procedure titled. Sanitation and Food practices of selected Eateries in Currimao, Ilocos Norte and

the Level of Satisfaction of the Customers Statistical Treatment