Level of Awareness and Constraints of Service Crews and Managerial Support on Food Safety and Sanitation Enhancement
DOI:
https://doi.org/10.65339/ijsis.V1.I3.178Keywords:
Food Safety Awareness, Food Safety Training, Managerial Support, Operational Constraints, Restaurant Service Crews, Sanitation Practices, Sustainable Development GoalsAbstract
Food safety and sanitation are essential to public health and effective restaurant operations. This study assessed service crews’ awareness of food safety and sanitation, operational constraints, and managerial support in selected restaurants in Ormoc City, Leyte, as a basis for proposing enhancement measures. Anchored in the Theory of Planned Behavior and the Knowledge-Practice Framework, the study employed a quantitative descriptive research design involving 100 service crews selected through purposive sampling from ten restaurants. Data were collected using a researcher-made questionnaire and analyzed through descriptive statistics, including frequency, percentage, mean, and weighted mean. Findings revealed a high level of food safety awareness (4.86, Strongly Agree) and managerial support (4.52, Strongly Agree). Operational constraints received an overall mean of 3.15 (Neutral), with additional training identified as the most prominent concern (3.64, Agree). Although respondents demonstrated substantial awareness and favorable perceptions of managerial support, challenges remained in maintaining cleanliness during busy hours, following established procedures, and ensuring adequate sanitation resources. The study recommends regular training, strengthened supervision and compliance monitoring, sufficient sanitation supplies, and continuous managerial feedback. The findings align with Sustainable Development Goals 3 (Good Health and Well-Being), 8 (Decent Work and Economic Growth), and 12 (Responsible Consumption and Production) by emphasizing food safety, safer working conditions, and responsible sanitation practices. The proposed measures may contribute to institutional and social sustainability by strengthening workplace hygiene management, supporting employee development, and promoting safer food service operations.
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Copyright (c) 2026 Jenna May C. Pedericos, Lyka C. Villanueva, Godemila S. Uy, Ravin P. Segovia, Nael Lyndon C. Pedericos, Beverly Jean G. Manchera, Lito A. Luena, Valester M. Lucero, Vanessa Niña S. Jayag, Marinel P. Civico, Edcel J. Camus, Kicy A. Bersabal, Khristian Dave J. Bautista, Maverick D. Avestruz, Gilbert A. Amante, Janah M. Madrazo, Jenny A. Babor (Author)
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