CHAPTER 1

THE PROBLEM AND ITS SCOPE

Background of the study

Food safety has been the subject of research and some have promoted it to the

level of a national security issue. Street food is a weak link in food safety supervision. It

is defined by the Food and Agriculture Organization (FAO) as “ready-to-eat foods and

beverages sold and prepared by vendors or hawkers in streets or other public places.”

Street food provides a convenient diet for many people in developing countries and

approximately 2.5 billion people eat street food every day, with the consumption

supporting the livelihood of millions of low income people and contributing greatly to the

economy. [Ma et al. BMC Public Health (2019) 19:1128]

Street food has been associated with the risk of transmitting diseases due to poor

hygiene practices. Foodborne illnesses and outbreaks are often attributed to inadequate

personal hygiene among street food vendors and handlers in these settings. The lack of

essential infrastructure and services, such as access to clean drinking water, combined

with the temporary nature of street food operations and insufficient knowledge of basic

food safety measures, contribute to potential health problems in the community.

A previous study revealed that school children, when asked about the safety of

street-vended foods, expressed concerns and majority believed that the food was not safe

to consume. The primary reason cited was the unhygienic conditions under which the

1
food was prepared and the lack of proper covering or protection during display or

serving.(Hassan1 et. al )

It has been observed that a significant number of foodborne diseases and

outbreaks can be traced back to food handlers who are infected with pathogens and

engage in unhygienic practices while handling food. Therefore, food handlers play a

crucial role in preventing food poisoning incidents. However, effective control measures

can only be implemented if food handlers possess a strong understanding of food safety

principles, maintain a positive attitude towards food hygiene, and adhere to hygienic

practices during food preparation and storage. Their knowledge, attitude, and practices

are essential factors in ensuring food safety and preventing the spread of foodborne

illnesses.(Yusof et al., 2018).

Elaborating on knowledge about food handling specifically, Nee and Sani (2011)

state that good levels of food safety knowledge by food handlers is a necessity, and that

putting such knowledge effectively into practice is invaluable in ensuring safe food

production in any food establishment. Additionally, knowledge is explained by the

cognitive-consistency theory, various learning and functional theories, and social

judgement theories as being associated with what one knows, feels and implements

(Olufemi, 2012), whereas Jain (2014) and Olufemi (2012) argue that attitude involves

evaluations that are associated with the way people think, feel and behave regarding any

given phenomenon.

2
 In Sikatuna-Loboc, Bohol it has been observed that some street food vendors are

not using gloves, wearing masks or even an apron so hence, some of them didn’t know

the proper way in handling food.

This study focuses on assessing the sanitation practices among street food

vendors. This study aims to know the difference in sanitation practices before, during and

after between Sikatuna and Loboc street food vendors.

Theoretical Background

Food sanitation theory encompasses the principles and practices aimed at ensuring

the safety and cleanliness of food throughout its production, handling, storage, and

preparation. Here are some key principles of food sanitation theory:

1. Personal Hygiene:

Maintaining personal cleanliness and hygiene is essential to prevent the

contamination of food. This includes proper hand washing techniques, wearing clean

uniforms or protective clothing, and avoiding behaviors that could introduce

contaminants (e.g., not touching the face, hair, or unclean surfaces while handling food).

Good personal hygiene helps prevent the spread of pathogens and other harmful

substances.

2. Cross-Contamination Prevention:

Cross-contamination occurs when harmful microorganisms or other contaminants

are transferred from one surface or food to another. To prevent cross-contamination, it is

3
important to separate raw and cooked foods, use separate cutting boards and utensils for

different food types, properly store raw foods to avoid drips onto ready-to-eat foods, and

practice good sanitation when handling different ingredients.

3. Cleaning and Sanitizing:

Thorough cleaning and sanitizing of food preparation surfaces, utensils, and

equipment are crucial to prevent the buildup and spread of harmful bacteria, viruses, and

other pathogens. Cleaning involves the physical removal of dirt and debris, while

sanitizing involves using approved sanitizers to kill or reduce the number of

microorganisms on surfaces. Proper cleaning and sanitizing procedures should be

followed regularly and after each use.

4. Temperature Control:

Temperature control is essential for preventing the growth of pathogenic

microorganisms in food. This includes maintaining proper refrigeration temperatures for

perishable foods, proper cooking temperatures to kill pathogens, and appropriate hot-

holding and cold-holding temperatures to prevent bacterial growth. The temperature

danger zone, typically between 40°F (4°C) and 140°F (60°C), is the range in which

bacteria multiply most rapidly and should be avoided.

5. Hazard Analysis and Critical Control Points (HACCP):

4
 HACCP is a systematic approach used in the food industry to identify and control

potential hazards that could affect food safety. It involves identifying critical control

points in the food production process, establishing control measures to mitigate risks,

monitoring and documenting procedures, and taking corrective actions when necessary.

The HACCP system is designed to prevent, reduce, or eliminate hazards throughout the

food production chain.

These principles of food sanitation theory are based on scientific knowledge and

best practices in food safety. They are often implemented in accordance with local food

safety regulations and guidelines established by organizations such as the World Health

Organization (WHO) and the U.S. Food and Drug Administration (FDA).

5
 Conceptual Framework

Food Safety Act of 2013

Consumer Act (Republic Act no. 7394)
Principles of Food Sanitation
Theory Food, Drug and Cosmetic Act

Akmal Hariz 2014 (Republic Act no. 3720

Profile the Respondents in Terms

of:
Age. Sanitation Practices Among Street
Food Vendors
Sex; and
Grade Level

Descriptive Correlational Method Using Standardized Test

Treatment of Data Using T-test

Implementation, Program and

Recommendations

6
 Figure 1. Theoretical and Conceptual Framework

Moreover, the Food Safety Act of 2013 (“Food Safety Act”) requires food

business operators to ensure that food satisfies the requirements of food law relevant to

their activities in the food supply chain and that control systems are in place to prevent,

eliminate or reduce risks to consumers.

Consumer Act (Republic Act no. 7394 ) protecting the interest of the consumer,

promoting his general welfare and to establish standards of conduct for business and

industry. The duties of this Act are a). To develop and provide safety and quality

standards for consumer products, including performance or use-oriented standards, codes

of practice and methods of tests; b) to assist the consumer in evaluating the quality,

including safety, performance and comparative utility of consumer products; c) to protect

the public against unreasonable risks of injury associated with consumer products; d) to

undertake research on quality improvement of products and investigation into causes and

prevention of product related deaths, illness and injuries; e) to assure the public of the

consistency of standardized products. Offenses and penalties for illegal activities are

appended to the text.

Food, Drug and Cosmetic Act (Republic Act no. 3720). An act to ensure the

safety and purity of food and drugs and cosmetics being made available to the public by

creating the Food and Drug Administration which shall administer and enforce the laws
7
pertaining thereto. An act that specifically regulated “health products”, which include

food and other. Consumer products that may influence health.

Research conducted in developing nations has demonstrated that approximately

20-25% of household expenses related to food are allocated to meals consumed outside

the home. In many developing countries, street food vendors play a crucial role in the

food supply chain by offering affordable and easily accessible options that fulfill a

fundamental need for urban dwellers. These ready-to-eat food and beverage items are

prepared and sold by vendors primarily on streets or other convenient public locations

such as near workplaces, schools, hospitals, railway stations, and bus terminals.

However, the safety of street food is a major concern. These food items are typically

prepared and sold in unhygienic conditions, with limited access to clean water, sanitation

facilities, and proper waste disposal systems. Consequently, street foods present a

significant risk of foodborne illnesses due to microbial contamination, as well as issues

related to the improper use of food additives, adulteration, and environmental concerns.

(Aboila, 2021)

Food workers are required to maintain a high level of personal cleanliness and

adhere to proper hygienic practices throughout their shifts. They must wear clean attire

and use effective hair restraints. Smoking, eating, and drinking are strictly prohibited for

food workers in areas where food is prepared and served. Unauthorized individuals who

are not involved in work duties must be prevented from entering food preparation and

service areas.

8
 The issue of poverty exacerbates challenges related to food safety in various

ways. It leads to unsanitary conditions, limited access to clean water, unhygienic

transportation and storage practices for food, and lower levels of education among

consumers and food handlers. These factors contribute to a lack of information about

food safety. Additionally, national governments often face financial constraints, making

it difficult to conduct surveillance, monitoring, and implementation of food safety

regulations, among other related issues.

Street food, which is often prepared well in advance of consumption, is

particularly vulnerable to contamination from factors such as exposure to dust and flies.

Moreover, food preparers may be afflicted with diseases like tuberculosis, typhoid, and

other illnesses that can contaminate the food they handle. To address these concerns,

various programs have been established by organizations such as the Food and

Agriculture Organization (FAO) and the World Health Organization (WHO) with the aim

of enhancing the quality and safety of street food.(P.T. Lamin-Boima ).

A report by the World Health Organization (WHO, 2015) showed that about

two million incurable cases of food poisoning materialize annually in industrialized

nations. The WHO further estimates that 600 million food-borne diseases (FBDs) each

year were related to poor food safety and hygiene practice with 420,000 deaths.

According to a World Health Organization (WHO) report from 2015,

industrialized nations experience approximately two million cases of incurable food

poisoning each year. The report also estimates that poor food safety and hygiene practices

9
contribute to around 600 million cases of foodborne diseases annually, resulting in

420,000 deaths.

The rise in eating meals outside of home environments has made food safety a

critical concern for public health, especially with regards to unsafe food preparation and

supply by food vendors. In the densely populated city of Jashore in Bangladesh, a study

was conducted to assess the knowledge, attitude, and practice (KAP) of food vendors

regarding food safety. The study involved 200 food vendors, with 96% of them being

male, 72.5% being smokers, and 63% being overweight or obese.

The findings of the study revealed that 72.5% of the vendors had good knowledge

of food safety. However, only 33% demonstrated a good food safety attitude, and a mere

0.5% exhibited good food safety practices. Among the socio-demographic factors

investigated, only the level of education showed a significant influence on the food safety

knowledge and practice of the vendors (p = 0.005 and 0.015, respectively).

During food handling, more than 90% of the vendors did not use any personal

protective equipment, 4.5% reported having diarrhea, 8.5% did not wash their hands after

using the toilet, and 28.5% reused leftover oils. These findings indicate that while the

overall food safety knowledge among vendors in the Jashore region is good, there is a

need for improvement in their attitudes and practices.

It is important to address these issues and enhance food safety measures to reduce

the risk of foodborne diseases and improve public health in the region.( Hassan1 et. al)

10
 This descriptive cross-sectional study aimed to evaluate the hygienic and safety

measures among street food vendors in the Urban district of Zanzibar. A total of 265 food

vendors operating from stationary vending units were included in the study. Data were

collected through a structured questionnaire administered by the researchers, based on the

essential requirements for the safety of street-vended foods outlined by the World Health

Organization (WHO). Additionally, direct observations were conducted. The findings

revealed that among the surveyed vending sites, 50.2% had waste bins, and 42.6% had

designated refuse sites. Approximately 44.9% of the sites had wash basins, and 47.2%

had soap available. In terms of safe food handling practices, 57.4% of the vendors

reported using food coverings, 40.8% ensured adequate protection of food from flies and

dust, 28.3% practiced cold storage of food, 35.1% served saved food hot or reheated

before sale, and 53% used spoons or ladles for dishing out food. Regarding hygienic

practices, 63% of the vendors always washed their hands with soap before preparing

food, while 34% reported doing so sometimes. For handwashing after using the toilet,

33.2% always washed their hands with soap, and 46.8% did so sometimes. Other

observed practices included maintaining clean fingernails (98.5%), hair protection

(33.6%), and the use of aprons (29%). Overall, the study indicated poor environmental

sanitation and waste handling practices, as well as moderate adherence to food handling

practices, safety measures, and hygiene among street food vendors in the Urban district

of Zanzibar. The authors recommend that basic training on food safety and hygiene

should be mandatory for individuals involved in the vending business, along with regular

monitoring to ensure compliance with these practices.(P.T. Lamin-Boima)It is essential

that poor people in a developing country such as Sierra Leone be allowed to earn their
11
livelihood by means of an ‗easy-to-enter‘ business such as street food vending when

hygiene standards are sustained.

The food knowledge and attitude questionnaire used in this study was tailored to

the national conditions in China. The findings of the study revealed that street food

suppliers generally exhibited poor food handling practices and operated in unsanitary

conditions. Notably, street vendors in the High-tech Industries Development Zone

showed the lowest levels of food safety knowledge. This could be attributed to the fact

that these regions are located in rural-urban fringe zones where education levels tend to

be relatively low.

The study also found that younger consumers had significantly better food safety

attitudes compared to older age groups. This difference in attitudes could be attributed to

variations in educational levels and relatively higher income among younger individuals.

Most vendors preferred to set up their stalls near schools or supermarkets.

While both consumers and street food vendors demonstrated a good

understanding of food safety, the actual implementation of safe food handling practices

among vendors was relatively poor.

These findings highlight the need for targeted interventions to improve food

safety practices among street food vendors in China. Emphasis should be placed on

increasing food safety knowledge, promoting positive attitudes, and providing necessary

infrastructure, such as hand-washing facilities, to support safe food handling practices.

(Ma et. al, 2019)

12
 The findings of this study indicated that more than half of the respondents had

good levels of knowledge, attitude, and practice (KAP) regarding food safety.

Additionally, the study revealed a significant relationship between knowledge and

hygiene practice scores in relation to registration with the Street Food Certification and

Hygiene (SCFH) program. This highlights the importance of strict enforcement of

registration and certification of street food establishments by regulatory agencies as a

means of protecting the public.

The study suggests that government agencies, such as the Food and Drug

Administration (FDA), should prioritize food safety training on the World Health

Organization’s (WHO) Five Keys to Safer Food for food handlers before they are

registered. Furthermore, the District Health Directorate should effectively supervise food

handlers in cooking businesses to ensure that knowledge translates into a positive attitude

towards food safety and is reflected in their hygiene practices.

It is worth noting that previous studies have consistently shown that street food

vendors often have poor handling practices and inadequate knowledge, attitude, and

behavior towards proper food handling, hygiene, and sanitation. This study reinforces the

need for interventions and continuous improvement in food safety practices among street

food vendors to ensure the provision of safe and hygienic food to consumers.(Tuglo et

al., 2021)

This study focuses on assessing knowledge, attitude and behavior towards

hygiene and sanitation among street food vendors and to implement programs for the

street food vendors.

13
 Through this study, gaps in food safety and hygiene knowledge amongst street

food vendors can be identified in order to underpin the development of more specifically

targeted and effective training programs for such groups. Consumer confidence and

regulatory control in street food vending can thus be achieved and the detrimental effects

of food poisoning incidents on the consumers as well as the city would be minimized.

The Problem

General Problem

This study generally aims the difference in sanitation practices before, during,

after food preparation between street food vendors in Sikatuna and Loboc. This study is

to be conducted in this S.Y 2022-2023.

Specific Problem

1. What is the demographic profile of the respondents in terms of?

1.1. Sex;

1.2. Age;

1.3. educational background; and

1.4. socio- economic growth/income?

2. What is the profile of the cleanliness of the environmental food hygiene of

vending sites?

3. What are the respondents' sanitation practices?

14
 3.1. before;

3.2. during; and

3.3. after?

4. Is their significant difference in sanitation practices before, during and after food

preparation between street food vendors in Sikatuna and Loboc?

Statement of Null Hypothesis

There is no significant difference in sanitation practices before, during, and after

food preparation between street food vendors in Sikatuna and Loboc.

Significance of the Study

To the street food vendors:

To have enough knowledge, attitude and behavior towards hygiene and sanitation.

Knowing the proper handling of foods can benefit them to make their products

clean and healthy and gain more customers.

To the people and students:

To have enough knowledge about food sanitation and hygiene. It can help them to

judge where to buy street food products that are properly sanitized.

15
To the parents:

To have enough knowledge about food sanitation and hygiene. It can help them to

teach their children about the proper handling of food to avoid negative effects.

To the administrators:

To take actions and implement programs for street food vendors.

To the future researchers:

To have an idea about the knowledge, attitude and behavior towards hygiene and

sanitation among street food vendors in Sikatuna and Loboc Municipality and to compare

it to the study.

Research Methodology

This chapter focuses on the design, methods, and process of the study.

Research Design

This study was a quantitative- descriptive design which describes the knowledge,

attitude and behavior towards hygiene and sanitation of the street food vendors. This

study described the knowledge, attitude and behavior of the street food vendors towards

hygiene and sanitation.

16
Population and Sample

The population of this study were the street food vendors in Sikatuna and Loboc

Municipality. The street food vendors in the Municipality of Sikatuna and Loboc were

more or less 35 street food vendors. Out of 35 street food vendors the researchers chose

30 street food vendors to be the respondents. Due to less population, the researchers used

the convenient sampling to determine the samples that will answer the survey.

Research Instrument

Modified standardized questionnaire was used to gather data for the specific

problems. This questionnaire was used for food safety knowledge, attitudes, and behavior

of street food vendors and consumers in Handan, a third-tier city in China from the study

of Ma et.al, (2019). The questionnaire asked the profile of the respondents, environmental

food hygiene of vending sites, and respondent’s sanitation practices before, during and

after. In every category, there were 5 questions. The questionnaire used a Likert Scale

which has the response of always (5), sometimes (4), seldom (3), rarely (2), never (1).

The questionnaire was translated to Visayan (Cebuano) dialect to make it easier to

understand.

Data Collection Procedure

17
 Before the questionnaire were distributed, the researchers asked permission

from the respondents and Municipal Mayors of both Municipality of Sikatuna and Loboc

if the researchers would be given permission toconduct the study. The questionnaires

were distributed one by one and to avoid the situations that may cause the research data

invalid. The researchers guided the respondents in answering the questions by asking

them personally the questions found in the questionnaire. After gathering the survey, the

researchers organized and analyzed the research data.

Data Analysis

Descriptive statistical technique is used to provide summary and analysis of the

ordered or sequenced data. T-test will be used to determine whether the street food

vendors from Sikatuna and Lobo are significantly different from one another. These were

the following steps followed:

Step 1. Calculate the t- statistics

t-Test for 2 independent samples/ groups

x 1+ x 2
t=

√ (
SS 1+ SS 2
n1+n 2
)¿¿¿

Step 2. Determine the critical value – the threshold at which the difference between two

numbers is considered to be statistically significant.

18
Step 3. Compare absolute of the t- statistical to critical value. If the test is greater than

critical value, the null hypothesis is rejected. If the test statistic is less than critical value,

the null hypothesis is not rejected.

Step 4. Conclusion

DEFINITION OF TERMS

Attitude –refers to a settled way of thinking or feeling about something. Their

thinking about hygiene and sanitation practices in preparing food.

Behavior – one acts or conducts oneself the acts when they are preparing the

product.

Foodborne illness –refers to diseases caused by consuming contaminated food,

beverages, or water and can be a variety of bacteria, parasites, viruses and/or

toxins.

Food safety – refers to discipline describing handling preparation and storage of

food in ways to prevent illness.

Knowledge – refers to a facts, information and skills acquired by a person

through experience or education such as his/her of food safety, hygiene and

sanitation.

Sanitation – refers conditions relating to public health. The disinfection of the

utensils and the product and ensuring cleanliness and avoidance of contamination.

Street Food –refers to a ready to eat food that mostly sees on the side of the

road.

19
 Street Food Vendors – refers the people who sell the street foods. In this study,

the street food vendor refers to the ones selling along streets in Sikatuna and

Loboc Municipality.

Chapter 2

This chapter presents the analysis and interpretation of data gathered from the

study which aims to determine the difference in sanitation practices before, during, after

between Sikatuna and Loboc street food vendors. The data found in this chapter were

arranged according to the problems treated in the study. The first part presents is the

demographic profile of the respondents in terms of sex, age, educational background and

socio-economic growth/income. The second part presents the cleanliness of the

environmental food hygiene of vending sites. The next part is the respondent’s sanitation

20
practices. The last part presents the significant difference in sanitation practices before,

during, after between Sikatuna and Loboc.

Demographic Profile of the Respondent

This part determines the street food vendor’s profiles in terms of sex, age,

educational background and socio-economic growth/income. The frequency and

percentage were employed to depict the portrayal of respondents’ profile.

Table 1

Frequency Distribution of the Respondents According to their Sex

Sex Sikatuna Loboc

Frequency Percentage Frequency Percentage

(%) (%)

Male 2 13.33 11 73.33

Female 13 86.67 4 26.67

Total 15 100 15 100

As shown in Table 1, majority of respondents in Sikatuna were female with 13

respondents (86.67%), while male respondents account for 2 respondents (13.33%). In

Municipality of Loboc the majority of respondents were male having 11 respondents

(73.33%), while female respondents accounedt for 4 respondents (26.67%).

Table 2

Frequency Distribution of the Respondents According to their Age

Ages Sikatuna Loboc

21
 Frequency Percentage Frequency Percentage

(%) (%)

20-35 years old 8 53.33 11 73.33

36-50 years old 6 40 3 20

51-65 years old 1 6.67 1 6.67

Total 15 100 15 100

As shown in the Table 2. Among the 30 respondents in both Municipality, the age

group of 30 to 35 years old had the highest frequency, with 8 respondents (53.33%)

Sikatuna, while in Loboc has 11 respondents (73.33%). On the other hand, the age group

of 51 to 65 years old had the lowest frequency, with only 1 respondent (6.67%).

The Table 3 presents the distribution of individuals within the group according to

their educational background. The majority of respondents in Sikatuna, comprising 40%,

have graduated from high school, totaling 6 individuals, on the other hand Loboc,

comprising 46.67 % with 7 respondents have graduated from college.

Table 3

Distribution of the Respondents According to their Educational Background

Educational Background Sikatuna Loboc

22
 Frequency Percentage Frequency Percentage

(%) (%)

High School Level 4 26.67 2 13.33

College Level 3 20 2 13.33

High School Graduate 6 40 4 26.67

College Graduate 2 13.33 7 46.67

Total 15 100 15 100

The Table 4 indicates that the majority of individuals in the group on a socio-

economic growth in Sikatuna ranging from 1,000 to 15,000 pesos with 73.33%, followed

by a smaller proportion falling within the 15,001-30,000 pesos with 26.67 range.

The majority of individuals in the group have a socio-economic growth in Loboc

ranging from 45,001 to 60,000 with 66.67 percent, followed by a smallest percent 1,00p

to 15,000 with 6.67 %.

Table 4

Frequency Distribution of the Respondents According to their Socio-

economic Growth/Income

Socio-economic Growth Sikatuna Loboc

Frequency Percentage Frequency Percentage

(%) (%)

1,000-15,000 pesos 11 73.33 1 6.67

15,001-30,000 pesos 4 26.67 4 26.67

23
 30,001- 45,000 pesos

45,001-60,000 pesos 10 66.67

Total 15 100 15 100

Cleanliness of the Environmental Food Hygiene of Vending Sites

Presents the ratings, descriptions, and ranks for different factors related to the

environment. The table have positive and negative factors since the negative is the best

answer the value of the factor is 5 for the best answer.

Table 5

Cleanliness of the Environmental Food Hygiene of Vending Sites (Sikatuna)

Weighted Description Rank

Mean

Clean environment 4.8 Always 1.5

Waste bin present 4.8 Always 1.5

Refuse site 4.4 Always 4

Soap and water present 4.47 Always 3

Presence of rats and cockroaches 1.47 Rarely 5

General Weighted Mean 4.53 Always

The Table 5 presents the ratings, descriptions, and ranks for different factors

related to the environment. Factors such as a clean environment and the presence of

waste bins were rated highly and consistently as always present, while the presence of

rats and cockroaches was rated rarely

24
 The Table 6 indicates that all factors listed were highly and consistently present

and equally important and positively perceived in the context of the environment.

Table 6

Cleanliness of the Environmental Food Hygiene of Vending Sites (Loboc)

Weighted Description Rank

Mean

Clean environment 5 Always 3

Waste bin present 5 Always 3

Refuse site 5 Always 3

Soap and water present 5 Always 3

Presence of rats and cockroaches 1 Never 3

General Weighted Mean 5 Always

Respondent’s Sanitation Practices

This part provides ratings, descriptions, and ranks for different questions related

to respondent’s sanitation practices.

25
 As shown in Table 7 of the respondent’s sanitation practices in Sikatuna, the

question “Do you wash your hands with soap and warm water before starting food

preparation?” received the highest weighted mean (4.8) and was followed. On the other

hand, the question “Do you touch your face, hair, or other body parts before handling

food?” received the lowest mean (1.73) and was never practiced before food preparation.

Table 7

Respondent’s Sanitation Practices Before Food Preparation (Sikatuna)

Weighted Description Rank

Questions
Mean

Do you avoid cooking and preparing food if you have 3.87 Sometimes 3

open wounds in your hands?

Do you touch your face, hair or other body parts 1.73 Never 5

before handling food?

Do you use plank for cutting raw meat and 2.13 Rarely 4

vegetables?

Do you wash your hands with soap and warm water 4.8 Always 1

before starting food preparation?

26
Do you disinfect your kitchen before food 4.53 Always 2

preparation?

General Weighted Mean 4.27 Always

Table 8

Respondent’s Sanitation Practices Before Food Preparation (Loboc)

Weighte
Questions Description Rank
d Mean

Do you avoid cooking and preparing food if you have

1.27 Never 5
open wounds in your hands?

Do you touch your face, hair, or other body parts

1 Never 2
before handling food?

Do you use plank for cutting raw meat and

4.46 Always 4
vegetables?

Do you wash your hands with soap and warm water

5 Always 2
before starting food preparation?

Do you disinfect your kitchen before food

5 Always 2
preparation?

27
 General Weighted Mean 3.56 Sometimes

Furthermore, in Table 8 of the respondent's sanitation practices in Loboc, the

questions "Do you wash your hands with soap and warm water before starting food

preparation?" and "Do you disinfect your kitchen before food preparation?" received the

same highest weighted mean (5) indicating consistently followed practices. Additionally,

the question "Do you touch your face, hair, or other body parts before handling food?"

received the lowest weighted mean (1) and was never practiced before food preparation.

Table 9

Respondent’s Sanitation Practices During Food Preparation (Sikatuna)

Weighted
Questions Description Rank
Mean

Do you wear gloves during the distribution of

3.87 Sometimes 3
unpacked foods?

Do you wear an apron and hairnet while working? 4.07 Sometimes 2

28
 Do you eat or drink while serving? 1.46 Never 4

Do you wear nail polish when handling food? 1.27 Never 5

Do you use sanitizer when washing service

4.2 Sometimes 1
utensils?

General Weighted Mean 4.2 Sometimes

As shown in the table 9 above, the question "Do you use sanitizer when washing

service utensils?" is sometimes followed with a lowest weighted mean of 4.2 among the

respondents, on the other hand, the question "Do you wear nail polish when handling

food?" is the lowest mean (1.27) and never practiced by the respondents during food

preparation in Sikatuna.

Furthermore, in the Municipality of Loboc, as indicated in Table 10, the question

"Do you wear gloves during the distribution of unpacked foods?" is always observed

during food preparation, as it has the highest weighted mean (4.67). On the other hand,

the question “Do you eat and drink while serving?” and “Do you wear nail polish when

handling food?” got the lowest weighted mean (1) and never practiced during food

preparation..

Table 10

29
 Weighted
Questions Distribution Rank
Mean

Do you wear gloves during the distribution of

4.67 Always 1
unpacked foods?

Do you wear an apron and hairnet while working? 4 Sometimes 3

Do you eat or drink while serving? 1 Never 4.5

Do you wear nail polish when handling food? 1 Never 4.5

Do you use sanitizer when washing service

4.57 Always 2
utensils?

General Weighted Mean 4.68 Always

Respondent’s Sanitation Practices During Food Preparation (Loboc)

Table 11

30
 Respondent’s Sanitation Practices After Food Preparation (Sikatuna)

Weighted
Questions Distribution Rank
Mean

Do you store food in the refrigerator or freezer

4.67 Always 3
immediately after preparation?

Do you dispose of any food that has been left out

3.67 Sometimes 5
and may have been contaminated?

Do you wash your hands after preparation? 5 Always 1.5

Do you disinfect the kitchen after food

4.53 Always 4
preparation?

Do you segregate the biodegradable and non-

5 Always 1.5
biodegradable waste after food preparation?

General Weighted Mean 4.57 Always

As depicted in Table 11, the question "Do you wash your hands after food

preparation?" and “Do you segregate the biodegradable and non-biodegradable waste

after food preparation? “Obtained the highest weighted mean of 5, indicating consistently

followed sanitation practices after food preparation. Conversely, the question "Do you

dispose of any food that has been left out and may have been contaminated?" received a

weighted mean of 3.67, suggesting that it is sometimes observed after food preparation

and has the lowest weighted mean among the questions.

31
 Table 12

Respondent’s Sanitation Practices After Food Preparation (Loboc)

Weighted
Questions Distribution Rank
Mean

Do you store food in the refrigerator or freezer

4.73 Always 5
immediately after preparation?

Do you dispose of any food that has been left out

5 Always 2.5
and may have been contaminated?

Do you wash your hands after preparation? 5 Always 2.5

Do you disinfect the kitchen after food preparation? 5 Always 2.5

Do you segregate the biodegradable and non-

5 Always 2.5
biodegradable waste after food preparation?

General Weighted Mean 4.95

According to Table 12, the sanitation practices after food preparation in Loboc

reveal that the question "Do you store food in the refrigerator or freezer immediately after

preparation?" has the lowest weighted mean (4.73). However, it is always observed after

32
the preparation. On the other hand, the remaining questions have the highest weighted

mean (5) and are consistently followed practice.

Significant Difference in Sanitation Practices, Before, During, After between

Sikatuna and Loboc Street Food Vendors

Table 13

t- Test: Sample Assuming Equal Variances (Before)

Loboc Sikatuna

Mean 3.56 4.29333

Variance 0.98285714 0.61638

Observations 15 15

Pooled Variance 0.357333333

Hypothesized Mean Difference 0

df 28

t stat -3.35965972

P (T<=) one tail 0.001133034

t critical one tail 1.701130934

P(T<=t) two tail 0.002266068

t critical two tail 2.048407142

Table 13 presents the results of the t-Test: Sample Assuming Equal Variance,

which was conducted to assess the significant difference in sanitation practices before

food preparation between street food vendors in Sikatuna and Loboc. The computed t-

value -3.36s greater than the critical t-value of a 2.048 at a significance level of

33
0.05, with 28 degrees of freedom, therefore the null hypothesis is rejected. It implies that

there is significant difference in sanitation practices before food preparation between

street food vendors in Sikatuna and Loboc

Table 14

t- Test: Sample Assuming Equal Variances (During)

Loboc Sikatuna

Mean 4.68 4.2

Variance 0.23885714 1.005714286

Observation 15

Pooled Variance 0.62228541

Hypothesized Mean Difference 0

df 28

t stat 1.66639116
P(T<=t) one tail 0.5339267

t critical one tail 1.70113093

P(T<=t) two tail 0.10678534

t critical two tail 2.04840714

As depicted in Table 14, the t-Test: Sample Assuming Equal Variance was

employed to examine the significant difference in sanitation practices during food

preparation between street food vendors in Sikatuna and Loboc. The computed t-value

1.67 is lower than the critical t-value 2.05 at a significance level of 0.05, with 28 degrees

of freedom, therefore the null hypothesis is accepted. This means that there is no

34
significant difference in sanitation practices during food preparation between street food

vendors in Sikatuna and Loboc.

Table 15

t- Test: Sample Assuming Equal Variances (After)

Loboc Sikatuna

Mean 4.95 4.57

Variance 0.042666667 0.2621

Observations 15 15

Pooled Variance 0.1523380952

Hypothesized Mean Difference 0

df 28

t stat 2.619160171

P(T<=t) one tail 0.007035473

t critical one tail 1.701130934

P (T<=t) two tail 0.014070947

t critical two tail 2.048407142

According to Table 15, the t-Test: Sample Assuming Equal Variance was utilized

to assess the significant difference in sanitation practices after food preparation between

street food vendors in Sikatuna and Loboc. The computed t-value 2.62 exceeds the

critical t-value 2.05 at a significance level of 0.05, with 28 degrees of freedom, therefore

the null hypothesis is rejected. This means that there is a significant difference in

sanitation practices after food preparation between street food vendors in Sikatuna and

Loboc.

35
 Chapter 3

Summary, Findings, Conclusions and Recommendations

This chapter contains the summary, findings, conclusions and recommendations

of the study.

Summary

The main purpose of the study was to determine the difference in sanitation

practices before, during, after food preparation between street food vendors in Sikatuna

and Loboc

Specifically, it sought to determine the profile of the respondents in terms of sex,

age, educational background and socio-economic growth/income, cleanliness of

environmental food hygiene of vending sites, respondent’s sanitation practices, and the

difference in sanitation practices, before, during, after food preparation between street

food vendors in Sikatuna and Loboc.

A total of 30 respondents, 15 from Sikatuna and 15 from Loboc were the

respondents of this study. The weighted mean, percentage, frequency, and t t-Test Sample

Assuming Equal Variance were used to treat the data.

36
Findings

After the fata has been analyzed and interpreted according, the researchers came

up with the following findings.

1. Profile of the respondents

Out of 15 respondents in Sikatuna, it was found that most of the respondents

are 20 to 35 years old. Mostly of the respondents are female and a high school

graduate. The highest income is 1,000 to 15, 000 a month.

Out of 15 respondents in Loboc, it was found that most of the respondents are

20 to 35 years old. Mostly of the respondents are male and college graduate. The

highest income is 45,001 to 65,000.

2. Cleanliness of environmental food hygiene of vending sites

In Sikatuna most factors are “clean environment” and “waste bin present”

with 4.8 weighted mean, on the other hand in Loboc, all factors related to the

environment are practiced.

3. Respondent’s sanitation practices

a. Before. In Loboc the general weighted mean of the responses is 3.56,

indicating that the respondents sometimes follow food safety practices. On

the other hand, in Sikatuna the general weighted mean of the responses is

4.27, indicating that the respondents generally follow food safety practices

37
 "always." This suggests a relatively high level of adherence to good food

handling.

b. During. In Sikatuna the general weighted mean of the responses is 4.2,

indicating that the respondents sometimes follow these specific food

safety practices, while in Loboc the general weighted mean of the

responses is 4.68, indicating that the respondents consistently follow these

specific food safety practices.

c. After. In Sikatuna the general weighted mean of the responses is 4.57,

indicating that the respondents consistently follow these specific food

safety practices. Most of the respondents always store food properly, wash

their hands, disinfect the kitchen, and segregate waste. Additionally, in

Loboc the general weighted mean of the responses is 4.95, indicating that

the respondents consistently follow these specific food safety practices.

Most of the respondents always store food properly, dispose of potentially

contaminated food, wash their hands, disinfect the kitchen, and segregate

waste.

4. The Difference in Sanitation Practices Before, During, and After in Food

Preparation between Street Food Vendors in Sikatuna and Loboc

Sanitation practices before food preparation implies that the computed t-

value (-3.36) is greater than the critical t-value at a significance level of 0.05, with

28 degrees of freedom. Consequently, the null hypothesis is rejected, indicating

that there is a significant difference in sanitation practices before food preparation

between street food vendors in Sikatuna and Loboc.

38
 Sanitation practices after food preparation indicated that the computed t-

value (1.67) is lower than the critical t-value (2.05) at a significance level of 0.05,

with 28 degrees of freedom. Consequently, the null hypothesis is accepted,

indicating that there is no significant difference in sanitation practices during food

preparation between street food vendors in Sikatuna and Loboc.

Sanitation practices after food preparation shows that the computed t-

value (2.62) exceeds the critical t-value (2.05) at a significance level of 0.05, with

28 degrees of freedom. Therefore, the null hypothesis is rejected, indicating that

there is a significant difference in sanitation practices after food preparation

between Sikatuna and Loboc.

Conclusion

From the data gathered and analyzed in this study, the researcher arrived at the

following conclusions.

1. Most of the respondents are college graduates, indicating a higher likelihood of

earning a higher income due to their increased knowledge of sanitation practices.

2. Most of the street food vendors fall within the age range of 20 to 35 years old,

which suggests that the younger generation is attracted to the vibrant city life and

seeks quick and convenient options that align with their fast-paced lifestyle.

3. The greater of growth of income, the greater the level of cleanliness in food

hygiene of vending sites.

4. The results of the analysis on sanitation practices before food preparation implies

that Sikatuna have a higher of adherence to good food handling practices in

39
 Sikatuna compared to Loboc. During food preparation both Sikatuna and Loboc

show a high level of consistent adherence to food safety practices this period.

After food preparation Sikatuna show a high level of consistent adherence to

food safety practices this period compared to Loboc.

5. There is no significant difference between street food vendors in Sikatuna and

Loboc. However, in during food preparation, null hypothesis is accepted. This

means there is no significant difference in sanitation practices during food

preparation between street food vendors in Sikatuna and Loboc.

Recommendations:

1. Education and Training: Continuous education and training programs for street

food vendors to enhance their understanding of food safety and hygiene.

2. Target the Younger Generation Vendors: The younger generation is attracted to

the vibrant city life and seeks quick and convenient food options. To cater to this

demographic, street food vendors should focus on providing healthier, hygienic,

and visually appealing food choices.

3. Incentives for Improved Sanitation: Establish an incentive system that rewards

street food vendors who maintain high standards of cleanliness and food hygiene

to motivate vendors to prioritize cleanliness and contribute to the overall

improvement of food hygiene.

4. Knowledge Sharing between Locations: Encourage Street food vendors from both

areas to exchange best practices, ideas, and experiences to improve food hygiene

40
 collectively. This can be facilitated through workshops, forums, or online

platforms specifically designed for street food vendors.

REFERENCES

Kittirath P, Abiola S. D, Ha N. C. Evaluation of Street Food Safety and Hygiene Practices of

Food Vendors in Can Tho City of Vietnam. Curr Res Nutr Food Sci 2021; 9(1). Doi :

http://dx.doi.org/10.12944/CRNFSJ.9.1.16

P.T. Lamin-Boima . Knowledge, Attitude And Practice Of Street Food Vendors In Selected

Schools Within Bo City Southern Sierra Leone

Akmal Hafiz , Principles of Food Sanitation.

https://www.slideshare.net/AkmalHafiz2/principles-of-food-sanitation

Jamila K. Hassan1, Leonard W.T. Fweja2,*. .Food Hygienic Practices and Safety Measures

among Street Food Vendors in Zanzibar Urban District.

Md. Toufik HOSSEN1, Md. Jannatul FERDAUS1 , Md. Mohibul HASAN1, Nazia Nawshad

LINA1,Ashish Kumar DAS2, Shital Kumar BARMAN3 , Dipak Kumar PAUL4, Rajib

Kanti ROY1,4*. Food safety knowledge, attitudes and practices of street food vendors in

Jashore region, Bangladesh.

41
Lihua Ma1,2, Hong Chen2* , Huizhe Yan1*, Lifeng Wu1 and Wenbin Zhang1, 2019. Food

safety knowledge, attitudes, and Behavior of street food vendors and Consumers in

Handan, a third tier city in China.

Proper Food Handling, Food Safety, and Sanitation Practices (excerpted from the Michigan Food

Law of 2000 as amended)

Lawrence Sena Tuglo1, Percival Delali Agordoh2, David Tekpor3, Zhongqin Pan1, Gabriel

Agbanyo3 and Minjie Chu1* ,2021. Food safety knowledge, attitude, and Hygiene

practices of street-cooked food Handlers in North Dayi District, Ghana.

World Health Organization. Assuring Food Safety and Quality: Guidelines for Strengthening

National Food Control Systems.

World Health Organization. WHO estimates of the global burden of Foodborne diseases:

foodborne disease burden epidemiology reference group 2007-2015: World Health

Organization; 2015.

https://www.slideshare.net/AkmalHafiz2/principles-of-food-sanitation

42
43
44
45
 APPENDIX C

SIKATUNA NATIONAL HIGH SCHOOL

Poblacion 1, Sikatuna, Bohol
SANITATION PRACTICES AMONG STREET FOOD VENDORS IN
SIKATUNA-LOBOC PROVINCE OF BOHOL
Profile:
Name
Sex: Age: Location:
Educational Background:
Food safety training: Yes No
Income from street food selling (monthly):
Table 1. Environmental food hygiene of vending sites
Direction. Please rate each item by putting check (✓) based on your observations of the
environmental food hygiene of vending sites.
Always Sometimes Seldom Rarely Never
(5) (4) (3) (2) (1)
Clean environment
Waste bin present
Refuse site
Soap and water present
Presence of rats and cockroaches

Table 2. Sanitation Practices

Direction. Please rate each item by putting check (✓) to indicate how you agree or
disagree with the statements.
Always Sometimes Seldom Rarely Never
Questions
(5) (4) (3) (2) (1)
Before
Do you avoid cooking and preparing
food if you have open wounds in
your hands?
Do you touch your face, hair or
other body parts before handling
food?
Do you use plank (tabla) for cutting
raw meat and vegetables?

46
Do you wash your hands with soap
and warm water before starting food
preparation?
Do you disinfect your kitchen before
food preparation?
During
Do you wear gloves during the
distribution of unpacked foods?
Do you wear an apron and hairnet
while serving?
Do you eat or drink while serving
Do you wear nail polish when
handling food?
Do you use sanitizer when washing
service utensils?
After
Do you store food in the refrigerator
or freezer immediately after
preparation?
Do you dispose of any food that has
been left out and may have been
contaminated?
Do you wash your hands after
preparation?
Do you disinfect the kitchen after
food preparation?
Do you segregate the biodegradable
and non-biodegradable waste after
food preparation?

47
 APPENDIX D

(Consolidated Responses)

Cleanliness of Environmental Food Hygiene of Vending Sites in Municipality of

Sikatuna and Loboc

(5) (4 (3) (2) (1) W

Questions DV
A ) S SL R N M

SIKTUNA

Clean environment 12 3 4.8 Always

Waste bin present 12 3 4.8 Always

Refuse site 10 3 1 1 4.4 Always

Soap and water present 12 1 1 1 4.47 Always

Presence of rats and cockroaches 1 1 5 8 4.2 Never

Weighted Mean 4.53 Always

LOBOC

Clean environment 15 5 Always

Waste bin present 15 5 Always

Refuse site 15 5 Always

Soap and water present 15 5 Always

Presence of rats and cockroaches 15 5 Never

Weighted Mean 5 Always

General Weighted Mean 4.77 Always

48
 APPENDIX E

(Consolidated Responses)

Sanitation Practices, Before, During, After Food Preparation in Sikatuna

(5) (4) (3) (2) (1)

Questions WM D
A S SL R N

Before

Do you avoid cooking and preparing food if you have open wounds in
8 3 1 3 3.87 Sometimes
your hands?

Do you touch your face, hair or other body parts before handling food? 1 2 1 11 4.27 Never

Do you use plank for cutting raw meat and vegetables? 2 2 1 1 9 3.87 Sometimes

Do you wash your hands with soap and warm water before starting food
12 3 4.8 Always
preparation?

Do you disinfect your kitchen before food preparation? 11 3 1 4.53 Always

Weighted Mean 4.47 Always

During

Do you wear gloves during the distribution of unpacked foods? 8 3 2 2 3.87 Sometimes

Do you wear an apron and hairnet while working? 7 6 2 4.07 Sometimes

Do you eat or drink while serving? 2 1 12 4.4 Never

Do wear nail polish when handling food? 1 14 4.73 Never

Do you use sanitizer when washing service utensils? 10 2 1 2 3.93 Sometimes

Weighted Mean 4.2 Sometimes

After

Do you store food in the refrigerator or freezer immediately after food

11 3 1 4.67 Always
preparation?

Do you dispose of any food that has been left out and may have been
9 2 4 3.67 Sometimes
contaminated?

Do you wash your hands after food preparation? 15 5 Always

Do you disinfect the kitchen after food preparation? 11 2 1 1 4.53 Always

49
Do you segregate the biodegradable and non-biodegradable waste after
14 1 4.95 Always
food preparation?

Weighted Mean 4.57 Always

General Weighted Mean 4.35 Always

APPENDIX F

(Consolidated Responses)

Sanitation Practices, Before, During, After Food Preparation in Loboc

Questions (5) (4) (3) (2 (1) WM D

A S SL ) N
R

Before

Do you avoid cooking and preparing food if you have open wounds in your 4 11 1.27 Never
hands?

Do you touch your face, hair or other 15 5 Never

Do you use plank for cutting raw meat and vegetables? 13 2 1.53 Always

Do you wash your hands with soap and warm water before starting food 15 5 Always
preparation?

Do you disinfect your kitchen before food preparation? 15 5 Always

Weighted Mean 5 Always

During

Do you wear gloves during the distribution of unpacked foods? 12 2 1 4.67 Always

Do you wear an apron and hairnet while working? 10 1 4 4 Sometimes

Do you eat or drink while serving 15 5 Never

Do you wear nail polish when handling food? 15 5 Always

Do you use sanitizer when washing service utensils? 14 1 4.73 Always

Weighted Mean 4.68 Always

After

Do you store food preparation in the refrigerator or freezer immediately after 14 1 4.73 Always

50
 preparation?

Do you dispose of any food that has been left out and may have been 15 5 Always
contaminated?

Do you wash your hands after preparation? 15 5 Always

Do you disinfect the kitchen after food preparation 15 5 Always

Do you segregate the biodegradable and non-biodegradable waste after food 15 5 Always
preparation?

Weighted Mean 4.95 Always

APPENDIX G

The Difference in Sanitation Practices Before Preparation between Street Food

Vendors in Sikatuna and Loboc

No. x1 x2 x1² x2²

1 3.4 4.4 11.56 19.36

2 3.6 4.4 12.96 19.96

3 3.4 4 11.56 16

4 3.4 4.6 11.56 21.16

5 3.4 4.8 11.56 23.04

6 3.4 1.8 11.56 3.24

7 3.4 4 11.56 16

8 3.4 4.6 11.56 21.16

9 3.4 4.8 11.56 23.04

10 3.6 4.2 12.96 17.64

11 3.4 5 11.56 25

51
 12 4.2 4.2 17.64 17.64

13 4.4 4.4 19.36 19.36

14 3.4 3.8 11.56 14.44

15 3.6 5 12.96 25

APPENDIX H

The Difference in Sanitation Practices During Preparation between Street Food

Vendors in Sikatuna and Loboc

No. x1 x2 x1² x2²

1 5 2.6 25 6.67

2 4.4 5 19.36 25

3 5 5 25 25

4 5 3 25 9

5 5 4 25 16

6 5 1.8 25 3.24

7 5 4.8 25 23.04

8 5 5 25 25

9 5 4.6 25 21.16

10 4.2 4.2 17.64 17.64

52
 11 5 5 25 25

12 4.8 3.8 23.04 14.44

13 4.2 5 17.64 25

14 4.2 4.4 17.64 19.36

15 3.4 4.8 11.56 23.04

APPENDIX I

The Difference in Sanitation Practices After Preparation between Street Food

Vendors in Sikatuna and Loboc

No. X1 x2 x1² x2²

1 5 3.8 25 14.44

2 5 4.2 25 17.64

3 5 4.6 25 21.16

4 5 3.6 25 12.96

5 5 5 25 25

6 5 3.8 25 14.44

53
 7 5 5 25 25

8 5 5 25 25

9 5 4.8 25 23.04

10 5 4.8 25 23.04

11 5 5 25 25

12 5 5 25 25

13 4.2 4.2 17.64 17.64

14 5 5 25 25

15 5 4.8 25 23.04

RESEARCHER’S BIO DATA

Personal Data

Name: Angel Dayoc

Date of Birth: May 10, 2005

Place of Birth: Buanoy, Balamban, Cebu

Home Address: Poblacion 1, Sikatuna, Bohol

Sex: Female

Citizenship: Filipino

54
Civil Status: Single

Father: Renante Dayoc

Mother: Terencia Dayoc

Educational Background

Elementary: Buanoy Central Elementary School – Sikatuna Central Elementary School,

2011-2017

Junior High School: Sikatuna National High School, 2017-2021

Senior High School: Sikatuna National High School, 2021-2023

Ambition: A successful woman

Motto: “There’s a PERFECT time for EVERYTHING and THINGS happen for a
REASON “

Personal Data

Name: Keziah Gay D. Alejandria

Date of birth: September 13, 2005

Place of Birth: Tagbilaran City

Home Address: Libjo, Sikatuna, Bohol

Citizenship: Filipino

Civil Status: Single

55
Father: Ursee S. Alejandria

Mother: Jocelyn D. Alejandria

Educational Background

Elementary: Sikatuna Central Elementary School, 2011-2017

Junior High School: Sikatuna National High School, 2017- 2021

Senior High School: Sikatuna National High School, 2021 -2023

Ambition: to become a teacher

Motto: Work Hard, Dream Big, and Never Give Up

Personal Data

Name: Altheah D. Sevillino

Date of Birth: June 16, 2004

Place of Birth: Abucay Norte, Sikatuna, Bohol

Home Address: Abucay Norte Sikatuna, Bohol

Citizenship: Filipino

Civil Status: Single

56
Father: Rommel B. Sevillino

Mother: Marichu D. Sevillino

Educational Background

Elementary: Abucay Elementary School, 2011-2017

Junior High School: Sikatuna National High School, 2017 – 2021

Senior High School: Sikatuna National High School, 2021-2023

Ambition: To become a Editor/Writer soon

Motto: Opportunities don’t happen, you create them.

Personal Data

Name: Hannah Cañete

Date of birth: Nov. 4 2004

Place of Birth: Well Family Midwife Clinic, Fatima, Gen. Santos City

Home Address: Purok 4, Jimilian, Loboc, Bohol

Citizenship: Filipino

57
Civil Status: Single

Mother: Hanidyn Carter

Educational Background

Elementary: Cambuac Sur Elementary School

Secondary: Sikatuna National High School

Ambition: Owning a 5 ⭐ restaurant / head chef

Motto: Yesterday is history, Tomorrow is mystery, but today is a gift that is why it is

called PRESENT

Personal Data

Name: Princess Diane Biloy

Date of birth: December 27,2004

Place of Birth: Tagbilaran provincial hospital

Home Address: Cambuac Norte Sikatuna Bohol

Citizenship: Filipino

58
Civil Status: Single

Father: Dejie Biloy

Mother: Anabella Biloy

Educational Background

Elementary: Cambuac Sur Elementary school, 2011-2017

Junior High School: Sikatuna National High School, 2017-2021

Senior High School: Sikatuna National High School, 2021-2023

Ambition: To become a tourism soon

Motto:

59
60