Assessment of Personal Hygiene, Sanitation, and Operational Practices of a Smoked Fish Production Facility in Science City of Muñoz, Nueva Ecija, Philippines

Abstract

This study evaluated the personal hygiene, sanitation, and operational practices of a smoked fish production facility in the Science City of Muñoz, Nueva Ecija, Philippines, aiming to enhance food safety standards and promote better worker health within the facility. A survey and face-to-face interview were conducted to gather the needed information. The facility demonstrated strong knowledge of food safety principles, including personal hygiene and sanitation, specifically on the use of protective gear, with 5 level of agreement or strongly agree on the answered statements. However, the study found that the facility’s practices fell short in several areas, including infrequent handwashing among workers, inadequate handwashing stations, inconsistent documentation, insufficient temperature control, and a lack of formal sanitation documentation. The facility also needs to improve its training program to ensure that workers are up-to-date on best practices. The study provided recommendations for improvement, including investing in reliable temperature monitoring systems, conducting regular training sessions for workers on HACCP principles, implementing a system for maintaining detailed records of production and maintenance, encouraging employees to wash their hands frequently during shifts, installing traps and implementing a regular pest control program, and ensuring that all finished products are properly labeled with accurate product information and nutritional content.