SDCA Asia-Pacific Multidisciplinary Research Journal

Abstract

Four hundred and three (403) randomly selected customers in Manila answered the survey instrument by Pivarnik et al. (2012) which includes assessment indicators on cooking preparations, cleanliness and hygiene, receiving and service, allergens, and establishment conditions. Results show that customers find concrete evidence that food may easily be taken to go (78.2%) and are in containers that are observable, clean, and new (73.2%); food is adequately cooked (73.4%); and food served looks appetizing and has no foul odor (73.2%). Laboratory tests using FDA BAM – 4 2020 (MPN Method) on three (3) samples of Tumbong Soup was conducted and all revealed less than 3 (<3.0) counts of e-coli showing a very low-level risk of contamination. This can increase confidence of customers, enhance reputation and continuity of the establishment, solidification of regulatory compliance and quality assurance. As the researcher's expertise lies in anything food-related or within the culinary field, the researchers chose this topic to further analyze the food safety and sanitation practices of selected tumbongan stalls and to determine the safety of consuming tumbong soup, which is made from pig's rectum—a waste product.

Keywords: Food safety and sanitation; Food microorganism; Street food.

To cite this article:

Espinola, J. C., Gallardo, E. C. C., Manalo, E., Tucpi, B., Tagle, E., Carnites, Y., Geminiano, G., Pajarillo, K., Reyes, P., Manlusoc, P., Atienza, P., & Santos, P. (2024). Tara Tumbongan Tayo: An assessment of food safety and sanitation practices in selected tumbongan food stalls in Manila. SDCA Asia-Pacific Multidisciplinary Research Journal, 6(1), 30-37. doi: 10.5281/zenodo.14037780