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Using a descriptive research method, it collects data from supervisors of selected fast-food chains and deluxe hotels in Manila. Descriptive statistics summarize key data features and support validation. The work emphasizes that consumer safety is the primary responsibility of food service providers through standards, procedures, and competency-based education, information dissemination, and training.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/competency-based-modules-in-food-sanitation-and-safety/496045/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/competency-based-modules-in-food-sanitation-and-safety/496045.png","ImageObject",300,407,{"name":92,"@type":93},"Marglet","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-22","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",14,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What is the purpose of the study?","Question",{"text":113,"@type":114},"The study evaluates food safety practices in food service establishments to increase awareness among students about the dangers of food poisoning.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"How was the study conducted?",{"text":118,"@type":114},"It used a descriptive research method and surveyed supervisors from selected fast-food chains and deluxe hotels in Manila. Descriptive statistics were used to describe data and validate gathered information.",{"name":120,"@type":111,"acceptedAnswer":121},"Why does the document emphasize training and education?",{"text":122,"@type":114},"Food sanitation and safety standards are considered ineffective without implementation through education, information dissemination, and training among personnel, since food safety is everyone’s concern.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},496045,1791291477,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":105,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145,"preview_page_count":4},2336477982702,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","Competency-Based Modules in Food Sanitation and  \nSafety  \nAbigail Ilagan-Manzano  \nCollege of International Tourism and Hospitality Management, Lyceum of the Philippines  \nUniversity, Batangas City, 4200 Philippines  \n[jakelaguador@yahoo.com](jakelaguador@yahoo.com), Fax: +63 43 723-0595  \nDOI: 10 .6007/IJARBSS/v3-i8/125 URL: [http://dx.doi.org/10.6007/IJARBSS/v3-i8/125](http://dx.doi.org/10.6007/IJARBSS/v3-i8/125)  \nABSTRACT  \nThe study was conducted to assess the food safety practices among food service establishments in order to increase awareness among students the dangers of food poisoning. The output of this study may serve as a tool for information dissemination. The study used the descriptive method research. The respondents of the study were the supervisors of selected fast-food chains and deluxe hotels in Manila. Descriptive Statistics was used to describe the basic features of the data in the study and to validate the data gathered. The safety of consumers is the paramount responsibility of any food service establishment. Standards, procedures and guidelines are developed to prevent the outbreak of food borne illnesses and intoxication. However, these standards, procedures and guidelines as food sanitation and safety will be meaningless if they are not study implemented through education, information, dissemination, and training among the personnel. Food safety is everybody’s concern. It is in this context that the researcher tried in her own lifestyle way to help by proposing these competency-based modules.  \nKeywords: food safety, sanitation, competency-based module, food industry, hospitality management  \nIntroduction  \nThe hospitality industry is the world’s largest industry generating five hundred billion U.S dollars and employing hundreds of million people worldwide. This vast system consisting of several sectors covers government and non-government organizations as well as educational institutions.  \nIn accordance with the provisions of the Republic Act No. 7722 known as the Higher Education Act of 1994, it is apt to rationalize the undergraduate tourism, hotel and restaurant, hospitality management education in the country to keep a pace with the demands of global competitiveness. This rationale resulted to the ramification of the Philippine Tourism education system to produce graduates who will not only survive but also thrive in a borderless economy. A shift from supply-driven to market driven curriculum in terms of content and structure was  \nadopted in order to be more responsive to the needs of the industry. New programs emphasize skills and competencies instead of just managerial theory. The course incorporates subjects on sustainable development and international standards and practices to address issues that arise from market imperfections and the challenges of globalization. In effect, the curriculum becomes flexible and creative on the part of Higher education institutions.  \nFrom the issued Memorandum Order No. 30 by the Commission on Higher Education(CHED) series 2006, degree programs must be designed to equip students with competencies related to the basic and core requirements that are associated with major and minor areas of concentration and elective courses.  \nOne of the competencies that was highlighted in tourism education is sanitation and safety course. According to Walker (2004) additional management skills like supervisory training, sense of urgency, accounting, sanitation and safety are also essential as the level of the professionalism rises in the twenty-first century. As per CHED requirement, it implies that a hospitality future practitioner and students should have introduction on the value of safety, sanitation and hygiene principles and sound practices to prevent outbreak of food borne illnesses and intoxication.  \nFood safety is becoming a vital requirement of the hospitality industry. As the dollar amount spent by consumers on food away from home has increased, so too has the","cbCaissbUaPEijBH","https://ap.wps.com/l/cbCaissbUaPEijBH","pdf",538640,"English","# Introduction\n## Food safety in hospitality education\n## Food safety as a vital hospitality requirement","[{\"question\":\"What is the purpose of the study?\",\"answer\":\"The study evaluates food safety practices in food service establishments to increase awareness among students about the dangers of food poisoning.\"},{\"question\":\"How was the study conducted?\",\"answer\":\"It used a descriptive research method and surveyed supervisors from selected fast-food chains and deluxe hotels in Manila. Descriptive statistics were used to describe data and validate gathered information.\"},{\"question\":\"Why does the document emphasize training and education?\",\"answer\":\"Food sanitation and safety standards are considered ineffective without implementation through education, information dissemination, and training among personnel, since food safety is everyone’s concern.\"}]","Competency-Based Modules in Food Sanitation and Safety | PDF",1790926761,35]