Personal Hygiene and Workplace Sanitation

Hazard Analysis & Critical Control Point (HACCP)

Possible Hazards
Control Measures

health
personal hygiene,
good manufacturing procedures,
Workplace Sanitation
food contamination,- Possible Hazards
waste management,
food legislation.

26 questions

Table 1 – soci-demographic
Gender, age, marital status, educational attainment
Health certificate, how did become vndor, how long vending biz

Table 2 – types of street foods

Mobile
Stationary
Self owned
employed
Grilled – bbq, isaw,
Prepared at home- siomai, banna cue,
Deep fried – calamares, French fries, fish bals
Prepared at work – gulaman and juices

Table 3 – health
Sore eyes, stomach cramps, do u eat your food

Table 4 – hygienic practices

Soap, towels, sanitizer, disinfecting sol’n, handling money
Handkerchief/ towel, clean water, hand wash after food

Table 5 – food handling and quality

Volume, price, freshness
Cooked morning
Reheated?
Flies?
Ground level

Table 6 – knowledge on food borne disease

The term food borne familiar
Micro organisms
Flavorings, spices
Symptoms
Mode of transmission