A Comparative Assessment of Self-reported and Observed Food Safety Competencies Among Cookery Teachers

<p>Several foodborne disease outbreaks involving school-aged children and teachers have been reported in the Philippines due to the lack of effective and sustainable strategies to address this public health concern. This study aimed to assess and compare the self-reported and observed food safety competencies of Cookery teachers. Using a descriptive-comparative research design, the study was conducted across three Department of Education (DepEd) school divisions. A total of 102 Cookery teachers from junior and senior high schools were selected through universal sampling to complete an online survey, while 30 were chosen through multi-stage cluster sampling for classroom observation. Five food safety experts also assessed the teachers’ competencies. Data were collected using an adopted survey questionnaire and observation checklist. Descriptive statistics and the Wilcoxon signed-rank test at a 0.05 significance level were employed for data analysis. Results showed that the teachers’ self-reported food safety knowledge, attitudes, and practices (KAPs) had an overall mean of 1.27, interpreted as “Poor.” Meanwhile, observed food safety practices had a mean of 2.93, interpreted as “Always Practiced.” The discrepancy between self-reported and observed practices suggests possible unawareness or reluctance to disclose actual behaviors. The nonparametric test indicated a significant difference between self-reported and observed food safety competencies (Z = -4.25, p < 0.05). The study concludes that Cookery teachers display a notable gap between perceived and actual food safety practices, highlighting the need for a capability-building program to enhance their competencies.</p>