Food Safety Desirability Response Towards Hygiene Requirements of Coffee Shop Employees
Doreen J. Albancis, Gaive Jeanbreahts Cayll D. Bato-On, April Joy F. Tianchon, Jovelyn M. Simbajon
Asian Journal of Food Research and Nutrition · pp. 1049–1065 · Published 30 Oct 2024
Abstract
This study aimed to assess the level of food safety desirability response and adherence to hygiene requirements among coffee shop employees in Santo Tomas, Davao del Norte. Using a descriptive-correlational research design, the study examined the relationship between employees' food safety practices and hygiene standards. A total of 105 employees from various coffee shops were selected through random sampling to participate in the survey, utilizing two adapted questionnaires for data collection. The findings indicated that both the food safety desirability response and hygiene practices among employees were consistently high. The results suggest that employees regularly adhered to food safety protocols and hygiene requirements, with food safety practices scoring slightly higher than personal hygiene practices. Additionally, a significant positive relationship was found between food safety desirability and hygiene practices. Based on these findings, it is recommended that coffee shop employees continue to uphold high standards of personal hygiene and food safety when preparing and handling food and beverages.
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