Assessing Food Handling Practices in Catering Services Across Isabela and Ifugao

Proper food handling methods are essential for guaranteeing food safety, especially in settings encountering logistical and infrastructural difficulties. This study aimed to assess the compliance of catering services with food safety requirements by investigating the knowledge, attitudes, and practices of food handlers. A survey questionnaire was used to gather descriptive data from 60 catering personnel in Ifugao and Isabela provinces, focusing on personal hygiene, food handling, culinary techniques, and equipment management. Data were examined utilizing the mean and standard deviation. Results indicated that participants demonstrated substantial knowledge and favorable attitudes towards essential elements of food safety, including proper handwashing, safe food handling, accurate cooking methods, and the proper use of equipment. The average scores for personal hygiene (3.77), cooking (3.49), food handling (3.57), and equipment use (3.30) indicate a robust commitment to maintaining safety and cleanliness. Nevertheless, areas necessitating enhancement were identified, including the comprehension of food danger zone temperatures, the management of equipment malfunctions, and the minimization of bare-hand contact with ready-to-eat items. The report emphasizes the need for ongoing training and education to bridge these gaps and enhance food safety standards. This research offers valuable insights into promoting safer food environments in the catering industry, highlighting both strengths and areas for improvement. Enhancing the competencies of food handlers through targeted interventions is crucial for protecting public health and ensuring the delivery of high-quality food service.