Restaurant sanitation research proposal paper

International Restaurant Sanitation Standard and Philippine Sanitation Standard for Food Establishments - A Comparative Study

 

1.0 Introduction

            While people demand for healthier foods of menus, food and cooking hygiene is another issue that is faced by restaurant and food chain operators both at the international and national levels. Food safety refers to the discipline that involves describing, handling, preparing and storing food in ways that prevent foodborne illnesses. These include a number of standard operating procedures that should be followed to avoid potentially severe health hazards. Some of these standards include cleaning of areas, preparing the tools needed to clean the areas, disassembling areas and/or equipments and method of cleaning and sanitizing in general. The reason behind this is that food transmits disease from person to person as well as serves as the breeding ground for bacteria that can cause food poisoning.     

            The International Association for Food Protection (IAFP) is the leading non-profit organization that deals with protection of food supplies and second is Food and Agriculture Organization of the World Health Organization (WHO). Specifically, regulatory agencies are inexistence on UK, US, China and Australia and they concern food safety including foods served in restaurants and food chains. Their local counterpart is Bureau of Food and Drugs (BFAD) that implements food standards. Their operation is usually taken in conjunction with the Department of Health (DOH).

 

2.0 Problem of the Study

            How these standards are considered and implemented is not known especially when comparisons are taken based on their compliance with standards set by both international and local authorities/regulating agencies. The following research questions will be given answer to:

1)    How do food establishments perceive their role in sustaining food safety advocacy?

2)    How committed are food establishments in implementing standards set by these authorities?

3)    What are the components of international sanitation standards and local sanitation standards? How do they differ?

4)    Do these differences affect the implementation of food safety practices of food establishments?

 

3.0 Aims and Objectives

            The main aim of the study is to explore and compare food standards implemented by food establishments. In lieu with this, the following research questions will be addressed:

• Explore the similarities and differences of international and local food standards
• Determine the challenges of implementing food safety standards at food establishments
• Investigate the level of commitment of implementing these food standards

 

4.0 Research Methodology

The descriptive approach or method of research will be used for the completion of this study.  The researcher finds this the most appropriate approach as this study would mainly employ gathering and classifying data from the selected population.  This type of research also utilizes observations in the study. The researcher opted to use this kind of research considering the desire of the researcher to obtain first hand data from the respondents so as to formulate rational and sound conclusions and recommendations for the study.

Primary and secondary research will be conducted in the study. In primary research, the study will survey restaurant managers five from internationally franchised restaurant operating in the Philippines and five from locally established restaurants and/or food chains. A semi-structured questionnaire will be developed and it will be used as the survey tool for the study. It is planned that the questionnaire will have a 5 point Likert Scale, as well as ranking questions. Data on both medium will be compared and evaluated using SPSS. Respondents will be chosen through a convenience sampling. Convenience sampling means to collect or interview individuals who actually experience the phenomenon.

Aside from survey, a secondary research will also be conducted in the study. Sources in secondary research will include previous research reports, newspaper, magazine and journal content, organization statistics, etc. Sometimes, secondary research is required in the preliminary stages of research to determine what is known already and what new data are required, or to inform research design. In this paper, existing findings on journals and existing knowledge on books will be used as secondary research. The findings from the journals and books will be evaluated in the data analysis. Types of research journals chosen are all related to issues in advertisements, specifically television and internet advertising. Basically, interpretation will be conducted which can account as qualitative in nature. 5.0 Timeframe

 

TASK

Weeks

1st

2nd

3rd

4th

5th

6th

7th

8th

9th

10th

11th

12th

Read literature

Finalize objectives

Draft literature review

Devise research approach

Review secondary data

Organize survey

Develop survey questions

Conduct survey

Analyze secondary and primary data

Evaluate data

Draft findings chapter

Complete remaining chapters

Submit to tutor and await feedback

Revise draft and format for submission

Print, bind and submit