Exploration of the Food Preparation Myths and Practices among Carinderia Owners

Abstract. This study explored the food preparation myths and practices among carinderia owners in Mandaon, Masbate. Specifically, it determined the respondents’ demographic profile in terms of age, sex, educational attainment, religious affiliation, and length of experience; identified commonly observed food preparation myths and practices; assessed the level of adherence to these beliefs; and developed a guidebook promoting scientifically sound and safe food handling practices. The study employed a mixed-method research design involving 30 registered carinderia owners selected through purposive sampling from the municipality’s 26 barangays. Quantitative data were gathered using a structured questionnaire and analyzed through frequency, percentage, weighted mean, and ranking. Qualitative data were collected through responses regarding food preparation beliefs and practices and were analyzed using thematic analysis. Findings revealed that most respondents were female, middle- to late-aged adults, college graduates, Roman Catholics, and had more than eight years of experience operating carinderias. Food preparation practices were largely influenced by tradition, cultural beliefs, and personal experience. Common practices included repeated washing for perceived cleanliness, adding ice or fork to a boiling pot to tenderize meat, and adding vinegar to the oil when frying to make the food crispy. The overall level of adherence to food preparation myths and beliefs was interpreted as sometimes practiced, indicating moderate observance. Cleanliness and storage-related beliefs were the most frequently practiced, while meat tenderization myths showed the lowest level of adherence. Based on the findings, a guidebook entitled “Kusina Serye Comics” was developed to address common food preparation misconceptions and promote evidence-based food safety practices. The study concludes that while traditional beliefs remain influential, there is a gradual shift toward safer and more scientifically informed food handling practices among carinderia owners. Keywords: Carinderia Owners; Food Preparation Myths; Practices