@book{695,
	author = {Alcaraz, Franklin C. and Camangian,  Albert Daniel R.},
	title = {An assessment of food safety, sanitation, and hygiene practices of food service providers in Nueva Vizcaya State University/},
	publisher = {Nueva Vizcaya State University;},
	year = {2018.},
	address = {Bayombong:},
	note = {Assessment of food safety, sanitation, and hygiene practices of food service providers in Nueva Vizcaya State University is necessary not just for the safety and security but also on the complete satisfaction of the consumers who rely on the food services offered in the campus.
	The study was conducted at Nueva Vizcaya State University, Bayombong Nueva Vizcaya last January 2018. A total of 400 respondents were equally divided (50 respondents per stall) among the eight food service providers. A survey questionnaire was used to determine the level of safety, sanitation and hygiene practices of food service providers in the university. Difference on assessment of the Food Safety, Sanitation, and Hygiene Practices of the food service providers was determined using Analysis of Variance (ANOVA). Statistical Package for Social Science Research (SPSS) was used to facilitate data summarizing and analysis.
	The result of the study showed that under the factor Food Product Quality. "Bottled and packed items are not expired"; the factor Equipment, Utensils and Facility, "Food items have individual serving utensils", and the factor Service Quality, "Employees show courtesy and willingness to customers" was observed by the respondents to have the highest mean ratings while "Sauces such as gravy are served warm"; "Comfort rooms have adequate water supply, hand soap, sanitizer, and tissue papers all the time", and "Employees wear medical certificates all the time", was observed to have the lowest mean ratings among the said factors. Therefore, the Food Safety, Sanitation and Hygiene Practices of the different food service providers in the university were not all strictly complied as observed by the respondents.
	The result of the study showed that there a significant difference among the Food Safety, Sanitation, and Hygiene Practices of food service providers in Nueva Vizcaya State University. This means that every food service provider has a different way of implementing their food safety, sanitation, and hygiene practices
	Therefore, it is recommended that strict implementation of PD 856 must be considered and must be strictly monitored by the university.
	Lastly, an in depth study may also be conducted related to compliance standards of the food service providers/food handlers in relation to the extent of implementation of the P.D 856.





}
}