BIBLIOGRAPHY
MENCIO, LANDO C. APRIL 2007. Perceptions and Actual Practices of Meat
Vendors on Meat Safety and Quality in La Trinidad, Benguet. Benguet State University,
La Trinidad, Benguet.
Adviser: Clifton D. Llanes, BS
ABSTRACT
This study was conducted to determine the perceptions and actual practices of
meat vendors on meat safety and quality in La Trinidad, Benguet. Specifically, it
identified the perceptions and actual practices of the meat vendors on hygienic practices
on meat vending, perceptions of meat vendors on quality physical properties of meat and
actual quality physical properties of meat displayed.
This study conducted along the Km. 4 to Km. 6, La Trinidad, Benguet, with a
total of 20 meat vendors as respondents.
Findings showed that most of the respondents are along the Km. 5 national road.
More of the respondents belong to the 31-40 age group and most of them had attained
college level. Most of the respondents are the business proprietors, operated for around 1-
10 years and haft of the respondents had attained training related to meat safety and
quality.
Most of the respondents claim that they ensure the safety of meat that they sell
and also all of them claim that they ensure the quality physical properties of meat that
they sell.

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All beef vendors know the standard for color of lean and texture while some
knew the standards for firmness and marbling. Most pork and chicken meat vendor knew
the standard characteristics of quality meat. Those vendors who knew such standard sold
meat with these characteristics.
All or almost all of the respondents knew of acceptable hygienic practices on
cleaning inputs, handling inputs and potable water, and that they indeed try to adhere to
these standards. On hygienic practice on cold storage, at least haft of the respondents
were aware.
Most of the respondents in indoor areas were knowledgeable on the hygienic
practice on area/place of selling, and that they indeed try to practice these standards.
Most or majority of the respondents in outdoor areas were aware on the hygienic
practice on area or place of selling. But in actual practice observed, some of these
standards were not applied.
All or almost all of the respondents were aware on the vendor’s personal hygienic
practice. But in actual practice observed, all were not wearing mask and only few were
wearing head covering.
All most or most of the respondents were knowledgeable on hygienic practice on
meat marketing (permanent stall). But in actual practice observed, some of the
respondents did not strictly maintain stall cleanliness.
Almost all or most of the respondents knew of acceptable hygienic practice on
meat marketing (protection and sale of meat products). But in actual practice observed,
some of these standards were not met.

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Most of the respondents were aware on their responsibility, concerning hygiene
and protection of the meat products they handle or sell.
All or almost all of the respondents knew of the hygienic practice on handling
and disposal of waste and pest control. In actual practice observed, some of these
standards were not practice.
Lastly, majority of the respondents claim that buying price of meat supplies were
always high, most of them claim that demand of meat were sometimes low and few claim
that meat stall is small in space and monopoly on meat supplies.



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TABLE OF CONTENTS

Page
Bilbiography.……………………………………………………………………… i
Abstract……………………………………………………………………………... i
Table of Contents…………………………………………………………………… iv
INTRODUCTION
Rationale……………………………………………………………………….. 1
Statement of the Problem………………………………………………………. 2
Objectives of the Study………………………………………………………… 2
Importance of the Study……………………………………………………….. 3
REVIEW OF LITERATURE
Philippine Standard Quality Physical
Properties of Meat…………………………………………………………….. 4
Code of Hygienic Practice for the Sale
of Fresh Meat in the Market…………………………………………………… 4

Requirements for Inputs…………………………………………………... 4
Requirements for the Area or Place
of Selling…………………………………………………………………... 6

Requirements for Meat Marketing………………………………………… 7
Responsibility of Meat Vendors…………….……………….........…….… 8
Handling and Disposal of Waste
and Pest Control…………………………………………………………….... 8

Meat Trade Practice in La Trinidad,
Benguet……………………………………………………………………...… 9

Definition of Terms………………………………………………………….... 9

iv

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METHODOLOGY
Locale and Time of the Study……………………………………………….… 11
Respondents of the Study……………………………………………………... 11
Data Collection………………………………………………………………... 11
Data Gathered……………………………………………………………….… 11
Data Analysis…………………………………………………………………. 12
RESULTS AND DISCUSSION
General Demographics and Business
Operation Information of the Respondents...……………………………….... 13
Ensuring the Safetiness and Quality
of Meat Sold………………………………………………………………….. 17
Perceptions on Quality Characteristics
of Fresh Beef………………………………………………………………….. 18
Actual Quality Characteristics of Beef
Displayed……………………………………………………………………... 19
Perceptions on Quality Characteristics
of Fresh Pork…………………………………………………………………. 20
Actual Quality Characteristics of Pork
Displayed……………………………………………………………………… 22
Perceptions on Quality Characteristics
of Fresh Meat of Chicken…………………………………………………….. 23
Actual Quality Characteristics of
Chicken Meat Displayed…………………………………………………….... 26
Page
Perceptions on Hygienic Practice on
Cleaning Inputs……………………………………………………………….. 26
Actual Hygienic Practice on Cleaning
Inputs…………………………………………………………………………. 28
Perceptions on Hygienic Practice on

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Handling Inputs……………………………………………………………….. 28
Actual Hygienic Practice on Handling
Inputs………………………………………………………………………….. 31
Perceptions on Hygienic Practice on
Cold Storage…………………………………………………………………… 32
Perceptions on Hygienic Practice on
Potable Water…………………………………………………………………. 33
Perceptions on Hygienic Practice in
Area of Selling (Indoor Areas)……………………………………………….. 35
Actual Hygienic Practice in Area of
Selling (Indoor Areas)…………………………………….…………………… 37
Perceptions on Hygienic Practice in
Area of Selling (Outdoor Areas)……………………………………………… 38
Actual Hygienic Practice in Area of
Selling (Outdoor Areas)………………………………………………………. 40
Perceptions on Vendor’s Personal
Hygienic Practice……………………………………………………….....….. 41
Actual Vendor’s Personal Hygienic
Practice………………………………………………………………………… 43
Perceptions on Hygienic Practice on
Meat Marketing (Permanent Stall)……………………………………………. 45
Actual Hygienic Practice on Meat
Marketing (Permanent Stall)………………………………………………….. 47
Perceptions on Hygienic Practice on
Meat Marketing (Protection and
Sale of Meat Products)……………………………………………………….. 48
Page
Actual Hygienic Practice on Meat
Marketing (Protection and Sale of
Meat Products)……………………………………………………………….. 51

Perceptions on Responsibility of Meat
Handlers/Vendors…………………………………………………………….. 53

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Perceptions on Hygienic Practice on
Handling and Disposal of Waste and
Pest Control…………………………………………………………………... 53

Actual Hygienic Practice on Handling
and Disposal of Waste………………………………………………………… 56

Problems Encountered on Meat Vending……………………………………... 57
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

Summary……………………………………………………………………… 59
Conclusions…………………………………………………………………… 61
Recommendations…………………………………………………………….. 61
LITERATURE CITED……………………………………………………………. 63
APPENDICES………………………………………………………………….…. 64
Appendix A. Communication Letter…………………………………………. 64
Appendix B. Survey Questionnaire…………………………………………... 65
Appendix C. Guide Questions for Personal Observation……………………. 74






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INTRODUCTION



Rationale

Food safety and quality assurance are issues in the present global economy. There
is now a wide range of food products are being imported into the country. This provides
greater dietary diversity, year round availability and often, lower prices to consumers.
Locally, our food industry is also competing by introducing new products. How ever,
consumers are becoming more conscious about the safety and quality of the food that
they eat.
In terms of meat, the Consolidated Monthly Slaughter Report of National Meat
Inspection Service (NMIS) on July 2006 in Benguet is 552,787 kilograms for the meat of
beef, carabeef, pork and chevon. This shows that meat occupies a major portion on the
diet of Benguet people.
Delivering safety meat to the table is the culmination of the work of many people,
slaughterhouses, transporters, meat vendors and others perform actions every day that
may affect the safety of meat. FAO (1991), published that meat comes in contact with
dirty hands, clothing, and equipment or facilities results to contamination of the meat.
Sanitation is important to control the environment influences that may badly
affect the safety and visual acceptability, appearance and shelf life of meat. Code of
Hygienic Practice for Fresh Meat Team, (2005)
Price and Schweiger (1971), stated that quality meat is a combination of traits that
provide for an edible product that is attractive in appearance, appetizing, nutritious and
palatable after cooking.
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Statement of the Problem

1. What are the general demographics and business operations information on the
meat vendors?
2. What are the perceptions of meat vendors on standard quality fresh meat of
beef, pork and chicken in terms of physical properties?
3. What are the perceptions of meat vendors on correct hygienic practices on fresh
meat vending?
4. What are the problems encountered of meat vendors on meat vending?
5. What are the actual practices of meat vendors on hygienic practices on fresh
meat vending and actual qualities of meat displayed in terms of physical properties?


Objectives of the Study

1. To determine the general demographics and business operations information on
the meat vendors.
2. To determine the perceptions of meat vendors on standard quality fresh meat of
beef, pork and chicken in terms of physical properties.
3. To determine the perceptions of meat vendors on correct hygienic practices on
fresh meat vending.
4. To determine the problems encountered of meat vendors on meat vending.

5. To determine the actual practices of meat vendors on hygienic practices on
fresh meat vending and actual qualities of meat displayed in terms of physical properties.



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Importance of the Study

This study was conducted to determine if the meat vendors of La Trinidad,
Benguet, specifically, along the Km. 4 to Km. 6 national road have correct perceptions on
hygienic practices on meat vending and standard quality physical properties of meat. This
also determines if the meat vendors apply the hygienic practices on meat vending and if
they have quality meat displayed.

















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REVIEW OF LITERATURE



Philippine Standard Quality Physical
Properties of Meat
Quality beef has (1.) bright red to dark brick red color of lean (2.) firm (3.)
moderately coarse texture and (4.) whitish yellow and firm marbling.
Quality pork has (1.) grayish red to pinkish color of lean (2.) firm (3.) coarse
texture and (4.) pure white, finely granular and soft marbling.
Quality chicken has (1.) pale but there are also red muscles colors of lean (2.) firm
(3.) tender, soft and smooth textured skin and (4.) variable in consistency and color but
generally soft and oily marbling.

Code of Hygienic Practice for the Sale of
Fresh Meat in the Market
Requirements for Inputs
Cleaning. (1.) All meat particles in the utensils, containers, materials and
equipment should be removed before being thoroughly cleansed in lukewarm water with
soap and acceptable detergent. (2.) If running water is not used, the wash water should be
changed frequently. (3.) Detergents and disinfectants used to clean and disinfect working
surfaces, utensils, water outlets and other components should, as far as possible, be non-
toxic and non-corrosive. (4.) Detergents and disinfectants must be kept away from areas
where meat and meat products are displayed.
Handling. (1.) Containers, utensils and working surfaces for meat handling should
be of a non-toxic material, non- corrosive, non-absorbent, free from cracks and easy to
clean and disinfect and not be used for any other purposes. (2.) Containers should be

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insulated and provided with cover at all times. Containers for carcass, blood and internal
organs should be separated and shall be loaded only with one kind of product, or at least,
with products not likely to contaminate each other. (3.) Chopping blocks shall be made of
even, impervious and easily cleaned materials and free of cracks and crevices. (4.)
Previously used containers for substances that are toxic or harmful to human health, such
as insecticides, paints or motor oil, etc. must not be use. (5.) Utensils, table surface,
cutters, cutting knives, water outlets/faucets and other equipment should be good
condition, properly maintained, washed with potable water and disinfected as
appropriate. (6.) All utensils, containers and stall materials should be treated before and
after the day’s work, dried and kept in sanitary container/cabinet.
Cold storage. (1.) Cold storage facilities/freezers should be provided with
thermometer, have adequate capacity to maintain a temperature of 50°C or less at all
times. (2.) Cold storage rooms/freezers shall be kept clean, free from objectionable odor,
and in good repair. The following temperature should be maintained:
• Chilling temperature - 0 to 4°C
• Refrigeration temperature - 5 to 18°C
• Freezing temperature - below 0°C
Potable water. (1.) Water for general purposes (washing inputs and recipients)
should be potable. (2.) Water storage (e.q., tanks, drums, etc.) should be covered, kept
cleaned and provided with faucet. (3.) Potable water supply should be sufficient for all
needs. When not from a public source of potable water, the water must be of similar
quality. (4.) Transported potable water should be kept in an appropriate container (easy to
clean, non-toxic material fitted with cover) to prevent contamination. (5.) Waste water
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must be adequately disposed of and not present a hazard to potable water, surrounding
area or meat handlers.


Requirements for the Area or Place of Selling

Indoor areas. (1.) They should be sufficiently of light, kept as clean as possible at
all times and situated far from any source of contaminants (rubbish, waste water,
animals). Artificial lighting and colored containers/trays is prohibited. (2.)
Signboards/stall labels should be placed in an area where it could not be a source of meat
contamination. (3.) Meat Inspection Certificate issued for the day should be displayed in
a conspicuous place. (4.) Spillages should be cleaned up promptly and meat products
debris should not be allowed to accumulate. (5.) No other products aside from meat and
meat products shall be sold or displayed in meat area.
Outdoor areas. (1.) Fresh meat products should be sufficiently clean and protected
from direct sun, dust fumes and wind. (2.) The area where the fresh meat is displayed for
sale should be elevated at least 60 to 70 cm off the ground and suitable for the quantity of
meat sale. (3.) The area should be used only during market days. The outdoor area should
meet the same requirements specified in indoor areas.
Vendor’s personal hygienic practice. (1.) Meat vendors with skin, nose and throat
or bowel trouble must not handle meat product until medical clearance has been obtained.
Persons with boils or septic cuts must not handle meat/meat products. (2.) Cuts, burn and
sores must be covered with waterproof dressings. Fingernails must be kept clean and
short and nail polished should not be used. (3.) All meat product handlers/vendors must
wear suitable protective clothing, mask and head covering. (4.) Meat handlers/vendors
must not smoke or whilst handling open meat products. (5.) Hands must thoroughly
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washed after visiting the toilet before handling raw meat, blowing the nose handling
refuse or swill, smoking and at frequent intervals during the work period. (6.) If the use
of drying cloths by meat handler/vendor is avoidable, they must be kept clean and dry,
disposable cloths are preferred. (7.) Meat handlers/vendors should be trained in the
hygienic handling of meat products.

Requirements for Meat Marketing

Permanent stall. (1.) The sales stall should be built of solid, resistant and
impermeable material and should be sufficiently high to be easily sanitized. (2.) The sales
stall and its surroundings should be keep clean, free of litters and odors, in good repair
and condition. (3.) Sales table surface should be slopping or incline to allow efficient
downward flow of water to the drainage. (4.) Evisceration or any operation other than the
cutting and grinding of meat to facilitate its sale is prohibited. (5.) Animals must not be
allowed in meat stalls area. Infestations of insects or rodents must be reported
immediately to the Market Administrator/Superintendent. (6.) When not in use, the sales
stall should be covered. (7.) Adornments, decorative displays, promotional materials and
other items may be placed in such away that they do not present a source for meat
contamination.
Protection and sale of meat products. (1.) All meat and meat products for sale
should come from approved sources such as accredited slaughterhouses, dressing and
meat processing plants. (2.) All fresh meat should be properly stamped or branded and
issued with a Meat Inspection Certificate. (3.) All meat displayed for sale should be
fresh, no indication of spoilage or contamination not adulterated nor misbranded and
protected from vermin. (4.) All meat must be displayed according to kind/type. (5.) Due
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care shall be taken to prevent fresh meat products from falling to the floor. (6.) Meat
should be held in manner where the drip from one piece does not fall on another piece.
(7.) Printed or used paper or other similar articles should not be used directly for
wrapping or covering meat and meat products. (8.) Meat should not be handled
unnecessarily by buyers. (9.) Meat products must not be removed from the cold
storage/freezers until required for serving or display. (10.) Use of formalin as
preservative, colorants and other poisonous substances are prohibited. (11.) Use tongs in
handling meat products to avoid direct contact. (12.) Handling money, tickets, etc. and
meat at the same time is not allowed. When this is not possible, wash and disinfect hands
before handling and selling meat.

Responsibility of Meat Handlers/Vendors
In addition to the stated requirements, meat handlers/vendors should be responsible
for the hygiene and protection of the meat products they handle or sell, and for all aspects
related to its safety. They should be authorized and duly licensed by the concerned city or
municipal government.

Handling and Disposal of Waste and
Pest Control

(1.) Waste containers should kept far from the meat handling area and have a
cover, where possible, should be fitted with an automatic closing device. (2.) Waste
containers should be of resistant material, waterproof and easy to clean; and (3.) Waste
containers should be placed in such a way that they are not in contact with the floor or
against a wall. (4.) Wastewater should be collected and disposed of separately from solid
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wastes, if possible through direct linkage to the sewage system. It should disposed of in
the public drainage system, and not thrown unto the ground and/or into surface water
such as rivers and lakes. (5.) Solid wastes, recyclable and non-recyclable should be kept
separate. Their final destination should be according to provincial, city or municipal
regulations. (6.) Waste products should be disposed of in such a way as not to attract
insects and animals, such as flies, dogs and cats or clog drainage system. (7.) Pest control
should be carried out in accordance with provincial, city, municipal and/or national
regulations. Authorized technical personnel should only do the application of chemical
substances for pest control. The procedure should avoid the contamination of meat, meat
vendors/handlers, the public and the environment. (8.) Proper vermin abatement program
shall be instituted in the market or authorized outlets.


Meat Trade Practice in La Trinidad, Benguet

According to Tiongan (2007), the usual meat trading practice in La Trinidad,
Benguet is “bulto system” meaning meat traders buy directly a livestock/poultry to the
backyard raisers by per kilo live weight or dress weight with a consensus price. In
addition accredited slaughterhouse does not exist in La Trinidad, Benguet.


Definition of Terms
Abattoir or slaughterhouse. Premises that are approved and registered by the
controlling authority in which food animals are slaughtered and dressed for human
consumption.
Color of lean. The visual assessment of the color of meat/flesh of beef, pork and
chicken.
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Contamination. This means direct or indirect transmission of any biological or
chemical agent, foreign matter or other substances not intentionally added to food that
may compromise food safety or suitability.
Fresh meat. Meat that has not yet been treated in any way other than by modified
atmosphere packaging or vacuum packaging to ensure its preservation except that if it has
been subjected only to refrigeration, it continues to be considered as fresh.
Hygiene/sanitation. Conditions or practices conductive to health-as related to
cleanliness.
Marbling. The visual assessment of the amount of intramuscularly fat interspersed
within the lean tissue of beef and pork.
Meat handler/vendor. Person directly involved in the preparation, transport and
sale of meat and meat products.
Meat safety. The safetiness of meat based on the Code of Hygienic Practice for
the Sale of Meat in the Market.
Meat quality. The quality of meat based on its physical properties.
Perception. The process of selecting, organizing and interpreting information
inputs to produce meaning.
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METHODOLOGY


Locale and Time of the Study

The research study was conducted at La Trinidad, Benguet. Specifically, along the
Km. 4 to Km. 6 national road.
The study was conducted from January to February 2007.


Respondents of the Study


The respondents were meat vendors along the km. 4 to km. 6 national road. There
were 20 respondents who were chosen at random.


Data Collection


A survey questionnaire was used as a tool in gathering data and personal
observation is also done by the researcher with the used of guide questions.

Data Gathered
1. General demographics and business operations information on the meat
vendors.
2. Perceptions of meat vendors on standard quality meat of beef, pork, and
chicken in terms of physical properties.
3. Perceptions of meat vendors on correct hygienic practices on fresh meat
vending.
4. Problems encountered of meat vendors on meat vending.
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5. Actual practices of meat vendors on hygienic practices on fresh meat vending
and actual qualities of meat displayed in terms of physical properties.

Data Analysis


The data collected was consolidated, tabulated, and analyzed using frequency
counts, and percentage.




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RESULTS AND DISCUSSION



This part presents, analyses, and interprets the data gathered such as general
demographics and business operations information of the meat vendors along the Km. 4
to Km. 6, La Trinidad, Benguet, the perceptions and actual practices of meat vendors on
meat safety and quality and the problems encountered of meat vendors on meat vending.


General Demographics and Business Operations
Information of the Respondents

Table 1 presents the general demographics and business operations information
of the 20 respondents as to age, gender, civil status, educational attainment, location and
ownership of business, number of years into meat vending, attendance to training related
to meat safety and quality, source of meat supplies and types of meat sold.
Age. The age of the respondents ranged from 21 to 50 years old as shown in
Table 1. More of the respondents (45%) belong to the 31-40 years age group, 7 (35%)
belong to the 21-30 age group, and only 4 (20%) belong to the 41-50 age group.
Gender. Most (80%) of the respondents engaged in meat vending are males and
only 4 (20%) are females.
Civil status. Out of the 20 respondents, most of them (75%) are married and 5
(25%) are single.
Educational attainment. All of the respondents had their formal education with 14
(70%) either college graduate or undergraduate and 5 (25%) either high school graduate
or undergraduate.
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Location of the business. As to location of the business, most (70%) of the
respondents are located along the Km. 5 national road, 3 (15%) are located along the Km.
4 and another 3 (15%) are located along the Km. 6. All of them are renting the place/stall
for meat vending.

Table 1. General demographics and business operations information of the respondents

PARTICULARS FREQUENCY PERCENTAGE
Age
21-30 7 35
31-40 9 45
41-50 4 20
TOTAL 20 100
Gender
Male 16 80
Female 4 20
TOTAL 20 100
Civil Status
Married 15 75
Single 5 25
TOTAL 20 100
Educational Attainment

Elementary 1 5
High School 5 25
College 14 70

TOTAL 20 100



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Table 1. Continued…

PARTICULARS FREQUENCY PERCENTAGE
Location of the Business
Along Km. 4 3 15
Along Km. 5 14 70
Along Km. 6 3 15
TOTAL 20 100
Renting the Place/Stall of Selling
Renting 20 100
Ownership of Business
Owned 17 85
Not owned 3 15
TOTAL 20 100
Number of Years in Meat Vending
Below 1 year 2 10
1-10 years 13 65
11 years and above 5 25
TOTAL 20 100
Attendance to Trainings Related to
Meat Safety and Quality

Attended 9 45
Not attended 11 55
TOTAL 20 100

Source of Meat Supplies
Accredited slaughterhouse 16 80
Accredited slaughterhouse but 4 20
sometimes not accredited

TOTAL 20 100

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Table 1. Continued…

PARTICULARS FREQUENCY PERCENTAGE
Types of Meat Sale
Pork only 9 45
Beef, pork and chicken 4 20
Pork and chicken 4 20
Chicken only 3 15
TOTAL 20 100



Ownership of business. As to ownership of business, most (85%) of the
respondents are the business proprietors and only 3 (15%) do not owned the business.
Number of years into meat vending. Table 1 shows the number of years involved
in meat vending by the 20 respondents. Majority (65%) of the respondents have operated
around 1-10 years, 5 (25%) for 11 years and above and only 2 (10%) for 1 year and
below.
Attendance to training related to meat safety and quality. Eleven (55%) of the
respondents claim to have not attended any training on meat safety and quality while 9
(45%) claim to have attended such training.
Source of meat supplies. Out of the 20 respondents, most (80%) claim that their
source of meat supplies come from an accredited slaughterhouse while 4 (20%) claim
that from an accredited slaughterhouse but sometimes also from non-accredited
slaughterhouses. This implies that there is uncertainty in the safetiness of meat sold by
only few meat vendors based on source of their meat supplies.
In reality, according to Tiongan (2007), accredited slaughterhouse does not exist
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in the municipality.
Types of meat sold. Nine (45%) respondents sell pork only, 4 (20%) sell beef,
pork and chicken, another 4 (20%) sell pork and chicken and only 3 (15%) sell chicken
meat only. This shows that pork is the more popular meat sold among meat vendors.

Ensuring the Safetiness and Quality of
Meat Sold

Table 2 reveals how the 20 meat vendors ensure the safetiness of meat they sell
during meat vending and ensuring the quality physical properties of meat they sell.
Ensuring the safetiness of meat for sale during meat vending. Most (95%) of the
respondents claim that they apply hygienic practices on meat vending and only 1 (5%)
claim to apply only some of the hygienic practices on meat vending.


Table 2. Ensuring the safetiness and quality of meat sold

PARTICULARS FREQUENCY PERCENTAGE
Ensuring the Safetiness of Meat for
Sale During Meat Vending

Applying the hygienic practice on 19 95
on meat vending
Applying some hygienic practice 1 5
on meat vending
TOTAL 20 100
Ensuring the Meat for Sale has Quality
Physical Properties

Choosing the quality physical 20 100
properties of meat when buying
in the source of meat supplies
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Ensuring the meat for sale has quality physical properties. All of the respondents
claim that they choose the quality of meat based on physical properties when buying from
the source of their meat supplies.


Perceptions on Quality Characteristics of
Fresh Beef

Table 3 presents the perceptions of the 4 respondents selling beef on quality
characteristics of fresh beef such as color of lean, firmness, texture, and marbling.
Color of lean. All (100%) of the respondents selling beef perceived that bright red
to dark brick red is the quality color lean of fresh beef. This implies that all of the beef
vendors are knowledgeable on the quality color lean of fresh beef, based on the standard
quality color lean of fresh beef, which is bright red to dark brick red.
Firmness. Two (50%) of the respondents selling beef who perceive that quality
beef must be firm while the other 2 (50%) say that quality beef should be soft. Based on
the standard quality firmness of fresh beef, which is “firm”, only haft of the respondents
selling beef have correct opinion on quality firmness of beef.
Texture. All (100%) of the respondents selling beef perceived that quality beef
should have a moderately coarse texture. This indicates that all of the respondents have
correct idea on quality texture of beef, based on the standard quality texture of fresh beef,
which is moderately coarse.
Marbling. Most (75%) of the respondents selling beef perceived that whitish
yellow and firm is the quality marbling of fresh beef while 1 (25%) perceived yellow and
soft. Based on the standard quality marbling of beef, which is “whitish yellow and firm”,
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most of the respondents selling beef have correct perceptions on quality marbling of beef.
Table 3. Perceptions on quality characteristics of fresh beef

STANDARD PERCEPTIONS F %
Color of Lean
Bright red to dark brick red Bright red to dark brick red 4 100
Firmness
Firm Firm 2 50
Soft 2 50
TOTAL 4 100
Texture
Moderately coarse Moderately coarse 4 100
Marbling
Whitish yellow and firm Whitish yellow and firm 3 75
Yellow and soft 1 25
TOTAL 4 100



Actual Quality Characteristics of Beef
Displayed/Sold

Table 4 reveals the observed actual quality characteristics of beef displayed by
the 4 respondents selling beef in terms of color of lean and marbling.
Color of lean. All (100%) respondents selling beef have a color of lean of beef
displayed or sale that is bright red to dark brick red. This implies that beef vendors know
the standard quality color of beef and abide by the standard.
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Marbling. As to actual quality marbling of beef displayed by the 4 respondents, 3
(75%) of the respondents selling beef have marbling of beef displayed that is whitish
yellow while 1 (25%) have marbling of beef displayed that is yellow. This reveals that
the respondents who knew of the standard marbling for beef adhered to this standard
while the one who didn’t know the standard also didn’t carry supplies with such standard
quality.

Table 4. Actual quality characteristics of beef displayed

STANDARD ACTUAL DISPLAYED F %
Color of Lean
Bright red to dark brick red Bright red to dark brick red 4 100
Marbling
Whitish yellow and firm Whitish yellow 3 75
Yellow 1 25
TOTAL 4 100



Perceptions on Quality Characteristics of
Fresh Pork

Table 5 presents the perceptions of the 17 respondents selling pork on quality
characteristics of fresh pork such as color of lean, firmness, texture, and marbling.
Color of lean. Most of the respondents selling pork (88.2%) perceived that the
quality color of lean fresh pork is grayish red to pinkish while only 2 (11.8%) perceived
black-red. This shows that most of the meat vendors selling pork have correct perceptions
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or familiar on the quality color of lean of fresh pork, based on the standard quality color
of lean fresh pork, which is grayish red to pinkish.

Table 5. Perceptions on quality characteristics of fresh pork

STANDARD PERCEPTIONS F %
Color of Lean
Grayish red to pinkish Grayish red to pinkish 15 88.2
Black-red 2 11.8
TOTAL 17 100.0
Firmness
Firm Firm 11 64.7
Soft 5 29.4
Very soft 1 5.9
TOTAL 17 100.0
Texture
Coarse Moderately coarse 9 53
Coarse 8 47
TOTAL 17 100
Marbling
Pure white, finely granular Pure white, finely granular 11 64.7
and soft and soft
Whitish yellow, finely 6 35.3
granular and soft
TOTAL 17 100.0

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Firmness. As to perceptions on quality firmness of fresh pork, 11 (64.7%) of the
respondents selling pork perceive that quality pork must be firm, 5 (29.4%) say that
quality pork must be soft while 1 (5.9%) says pork must be very soft. Based on the
standard quality firmness of fresh pork, which is “firm”, most of the meat vendors selling
pork have correct perceptions on the quality firmness of fresh pork.
Texture. Majority (53%) of the respondents selling pork perceive that the quality
texture of fresh pork must be moderately coarse while 8 (47%) say that it must be coarse.
This shows that majority of the pork vendors don’t have the correct understanding on
quality texture for fresh pork. The standard quality texture of fresh pork must be coarse.
Marbling. Majority (64.7%) of the respondents selling pork perceived that the
quality marbling of fresh pork is pure white, finely granular and soft while 6 (35.3%)
perceived whitish yellow, finely granular and soft. Based on the standard quality
marbling of fresh pork, which is “pure white, finely granular and soft”, majority of the
pork vendors have correct perceptions on quality marbling of fresh pork.

Actual Quality Characteristics of Pork
Displayed/Sold
Table 6 reveals the observed actual quality characteristics of pork displayed by
the 17 respondents selling pork in terms of color of lean and marbling.
Color of lean. Fourteen (82.4%) of the respondents selling pork have grayish red
to pinkish color of lean of pork displayed and only 3 (17.6%) have black-red color of lean
of pork displayed. This implies that those vendors aware of the standard color of lean
ensure that they carry such quality stock while those who didn’t know the standard had
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stocks that were not of quality.




Table 6. Actual quality characteristics of pork displayed

STANDARD ACTUAL DISPLAYED F %

Color of Lean
Grayish red to pinkish Grayish red to pinkish 14 82.4
Black-red 3 17.6
TOTAL 17 100.0
Marbling
Pure white Pure white 12 64.7
Whitish yellow 6 35.3
TOTAL 17 100.0



Marbling. As to actual quality characteristics of marbling of pork displayed,
majority (64.7%) of the respondents selling pork have pure white marbling of pork
displayed while 6 (35.3%) have whitish yellow of pork marbling displayed. This implies
that those vendors aware of the standard marbling ensure that they carry such quality
stocks while those who didn’t know the standard had stocks that were not of quality.


Perceptions on Quality Characteristics of
Fresh Meat of Chicken
Table 7 presents the perceptions of the 11 respondents selling meat of chicken on
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quality characteristics of fresh meat of chicken such as color of lean, firmness, texture,
and marbling.


Color of lean. Eight (73%) of the respondents selling meat of chicken perceived
that the quality color of lean of fresh meat of chicken is pale but there are also red
muscles while 3 (27%) perceived pale. This shows that most of the chicken meat vendors
are knowledgeable on the quality color lean of fresh meat of chicken, based on the quality
color lean of fresh meat of chicken that is pale but there are also red muscles.
Firmness. Most (73%) of the respondents selling chicken meat perceived that the
quality firmness of fresh chicken meat is firm while 3 (27%) perceived soft. Based on the
standard quality firmness of fresh meat of chicken, which is “firm”, most of the meat
vendors selling chicken meat have correct perceptions on quality firmness of fresh meat
of chicken.
Texture. Nine (82%) of the respondents selling chicken perceive that the quality
texture of fresh meat of chicken must be tender, soft and smooth textured skin while 2
(18%) say that it must be tender. This implies that most of the chicken meat vendors are
knowledgeable on quality texture of chicken meat, based on the standard quality texture
of fresh meat of chicken, which is tender, soft and smooth textured skin.
Marbling. Majority (63.6%) of the respondents selling chicken meat perceived
that the quality marbling of fresh meat of chicken is variable in consistency and color but
generally firm, 3 (27.3%) perceived variable in consistency and color but generally soft
and oily and only 1 (9.1%) perceived variable in consistency and color but generally firm
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and oily. Results show that only 3 (27.3%) of the chicken meat vendors have correct
opinion to the quality marbling of fresh meat of chicken, based on the standard quality
marbling of fresh meat of chicken that is variable in consistency and color but generally
soft and oily.

Table 7. Perceptions on quality characteristics of fresh meat of chicken

STANDARD PERCEPTIONS F %
Color of Lean
Pale but there are also Pale but there are also 8 73
red muscles red muscles
Pale 3 27
TOTAL 11 100
Firmness
Firm Firm 8 73
Soft 3 27
TOTAL 11 100
Texture
Tender, soft and smooth Tender, soft and smooth 9 82
textured skin textured skin
Tender 2 18
TOTAL 11 100
Marbling
Variable in consistency and Variable in consistency and 7 63.6
color but generally soft and color but generally firm
oily
Variable in consistency and 3 27.3
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color but generally soft and
oily
Variable in consistency and 1 9.1
color but generally firm and
oily
TOTAL 11 100.0

Actual Quality Characteristics of Chicken
Meat Displayed/Sold
Table 8 reveals the observed actual quality characteristic of chicken meat
displayed of the 11 respondents selling meat of chicken in terms of color of lean.
Color of lean. Most (81.8%) of the respondents selling meat of chicken have pale
but there are also red muscles of color of lean of chicken meat displayed while 2 (18.2%)
have pale color of lean of chicken meat displayed. This implies that most chicken meat
vendors ensure the quality color lean of chicken meat that they sell.
Results show that most respondents are aware of the standard characteristics for
quality chicken meat and that these vendors do follow the standard color of lean for the
meat they sell.

Table 8. Actual quality characteristics of chicken meat displayed

STANDARD ACTUAL DISPLAYED F %

Color of Lean
Pale but there are also red Pale but there are also 9 81.8
muscles muscles
Pale 2 18.2
TOTAL 11 100.0
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Perceptions on Hygienic Practice on
Cleaning of Inputs
Table 9 presents the perceptions of the 20 respondents on hygienic practice on
cleaning inputs.
There were 17 (85%) of the respondents who agreed that all meat particles in the
utensils, containers, materials and equipment should be removed before being thoroughly
washed in lukewarm water with soap and acceptable detergent. Three (15%) neither
agreed nor disagreed indicating that they didn’t know if such practice would be
acceptable or unacceptable.
Almost all (95%) of the respondents agreed that if running water is not used, the
wash water should be change frequently. Only 1 (5%) respondent was neutral. This
shows that one respondent didn’t know if such practice would be acceptable or
unacceptable.
Almost all (95%) of the respondents agreed that detergents and disinfectants used,
as far as possible, be non-toxic and non-corrosive. Only 1 (5%) disagreed.


Table 9. Perceptions on hygienic practice on cleaning of inputs

PERCEPTION

HYGIENIC PRACTICE ON CLEANING AGREE NEUTRAL DISAGREE
INPUTS
F % F % F %

1. All meat particles in the utensils, containers,
materials and equipment should be removed
before being thoroughly washed into lukewarm
water with soap and acceptable detergent 17 85 3 15 0 0

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2. If running water is not used, the wash
water should be changed frequently 19 95 1 5 0 0
3. Detergents and disinfectants used, as far as
possible be non-toxic and non-corrosive 19 95 0 0 1 5

4. Detergents and disinfectants used must
be kept away from areas where meat
and meat products are displayed 20 100 0 0 0 0
All (100%) of the respondents agreed that detergents and disinfectants used must
be kept away from areas where meat and meat products are displayed.
Results show that all or almost all of the respondents were knowledgeable of the
acceptable hygienic practice on cleaning inputs.

Actual Hygienic Practice on Cleaning Input
Table 10 reveals the observed actual hygienic practice of the 20 respondents on
cleaning input.
All (100%) respondents have kept away used detergents and disinfectants from
areas where meats are displayed. This implies that all meat vendors truly apply this
hygienic practice on cleaning inputs.

Table 10. Actual hygienic practice on cleaning input

APPLIED NOT APPLIED
HYGIENIC PRACTICE ON CLEANING
INPUT F % F %

1. Detergents and disinfectants used are kept
away from areas where meat is displayed
so as to not contaminate the meat 2 0 100 0 0




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Perceptions on Hygienic Practice on
Handling Inputs
Table 11 presents the perceptions of the 20 respondents on hygienic practice on
handling inputs.
All (100%) of the respondents agreed that containers, utensils and working
surfaces for meat handling should be non-toxic material, non-corrosive and non-
absorbent.
Almost all (95%) of the respondents agreed that containers, utensils and working
surfaces for meat should be free from cracks, easy to clean and disinfected and should not
be used for any other purpose. Only 1 (5%) respondent neither agreed nor disagreed
indicating that he/she didn’t know if such practice would be acceptable or unacceptable.
Most (90%) of the respondents agreed that containers should be insulated and
provided with cover at all times and containers for carcass, blood and internal organs
shall be separated and only 2 (10%) respondents were neutral This shows that few
respondents didn’t know if such practice would be acceptable or unacceptable.
Most (90%) of the respondents agreed that containers should be loaded with only
one kind of product or at least, with products not likely to contaminate each other and 2
(10%) respondents were neutral.
Most (90%) of the respondents agreed that chopping blocks should be made of
even, solid and easily cleaned materials and free of cracks and crevices. Only few (10%)
neither agreed nor disagreed indicating that they didn’t know if such practice would be
acceptable or unacceptable.
All (100%) of the respondents agreed that containers previously used that are
toxic or harmful to human, such as insecticides, paints or motor oil, etc should not be
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used.
All (100%) of the respondents agreed that utensils, table surface, cutters, cutting
knives, water outlets or faucets and other equipment should be in good condition,
properly maintained, washed with clean water and disinfected as appropriate.
Table 11. Perceptions on hygienic practice on handling inputs

PERCEPTION

HYGIENIC PRACTICE ON HANDLING AGREE NEUTRAL
INPUTS
F % F %

1. Containers, utensils and working surfaces
for meat handling should be non-toxic
material, non-corrosive and non-absorbent 20 100 0 0

2. Containers, utensils and working surfaces
for meat should free from cracks, easy to
clean and disinfect and not be used for any
other purpose 19 95 1 5

3. Containers should be insulated and provided
with cover at all times. Containers for carcass,
blood and internal organs shall be separated 18 90 2 10

4. Containers shall be loaded only with one kind
of product or at least, with products not likely
to contaminate each other 18 90 2 10

5. Chopping blocks shall be made of even, solid
and easily cleaned materials and free of cracks
and crevices 18 90 2 10

6. Containers previously used that are toxic or
harmful to human, such as insecticides, paints
or motor oil, etc. shall not be use 20 100 0 0

7. Utensils, table surface, cutters, cutting knives,
water outlets or faucets and other equipment
should be in good condition, properly
maintained washed with clean water and
disinfected as appropriate 20 100 0 0

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8. All utensils, containers and stall materials
should be cleaned before and after the day’s
of work, dried and kept in sanitary
containers/cabinet 20 100 0 0


All (100%) of the respondents agreed that all utensils, containers and stall
materials should be cleaned before and after the days of work, dried and kept in sanitary
container/cabinet.
Results show that all or almost all respondents were aware of the acceptable
hygienic practices on handling inputs.


Actual Hygienic Practice on Handling Inputs

Table 12 reveals the observed actual hygienic practice of the 20 respondents on
handling inputs.
Most (80%) of the respondents have chopping blocks made of even, solid and
easily cleaned materials and free of cracks and crevices while 4 (20%) of the respondents
have chopping blocks that have crevices.
All (100%) of the respondents have table surface and cutting knives are in good
condition, and properly maintained.
Results show that some respondents not strict in applying some of the hygienic
practice on handling inputs.

Table 12. Actual hygienic practice on handling inputs

APPLIED NOT APPLIED
HYGIENIC PRACTICE ON HANDLING
INPUTS F % F %

1. Chopping blocks are made of even, solid
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and easily cleaned materials and free of
cracks and crevices 16 80 4 20
2. Table surface and cutting knives are in
good condition and properly maintained 20 100 0 0
Perceptions on Hygienic Practice on Cold
Storage
Table 13 presents the perceptions of the 20 respondents on hygienic practice on
cold storage.
Majority (65%) of the respondents agreed that cold storage facilities/freezers
should be provided with thermometer and should have adequate capacity to maintain a
temperature of 50 °C or less at all times while 6 (30%) were neutral and only 1 (5%)
disagreed. This implies that some respondents were not aware that cold storage facilities
should be provided with thermometer and should be maintain at temperature of 50 °C or
less at all times.
All (100%) of the respondents agreed that cold storage rooms/freezers should be
kept clean, free from objectionable odor, and in good repair.
Most (80%) of the respondents agreed that chilling temperature should be
maintained at 0 to 4 °C, 3 (15%) neither agreed nor disagreed indicating that they don’t
know the correct maintenance of chilling temperature of cold storage. Only 1 (5%)
respondent disagreed.
Majority (65%) of the respondents agreed that refrigeration temperature should be
maintained at 5 °C to 18 °C while 7 (35%) respondents were neutral. This implies that
some respondents were not knowledgeable on this hygienic practice.
Twelve (60%) of the respondents agreed that freezing temperature should be
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maintained at below 0 °C while 5 (25%) neither agreed nor disagreed indicating that they
don’t know the maintenance of freezing temperature of the cold storage. Only 3 (15%)
respondents disagreed.

Table 13. Perceptions on hygienic practice on cold storage

PERCEPTION

HYGIENIC PRACTICE ON COLD AGREE NEUTRAL DISAGREE
STORAGE
F % F % F %

1. Cold storage facilities/freezers should
be provide with thermometer and should
have adequate capacity to maintain a
temperature of 50 °C or less at all times 13 65 6 30 1 5

2. Cold storage rooms/freezers shall be kept
clean, free from objectionable odor, and
in good repair 20 100 0 0 0 0

3. Chilling temperature should be maintain
at 0 to 4 °C 16 80 3 15 1 5
4. Refrigeration temperature should be
maintain at below 0 °C 13 65 7 35 0 0

5. Freezing temperature should be maintain
at below 0 °C 12 60 5 25 3 15



Results shows that at least haft of the respondents were aware of the acceptable
hygienic practice on handling inputs.


Perceptions on Hygienic Practice on
Potable Water
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Table 14 presents the perceptions of the 20 respondents on hygienic practice on
potable water.
All (100%) of the respondents agreed that water for general purposes (washing
inputs and recipients) should be potable/clean.
Most (90%) of the respondents agreed that water storage (e.g., tanks, drums, etc.)
should be covered, keep cleaned and provided with faucet while 2 (10%) were neutral.
This implies that few respondents were not aware if such practice would be acceptable or
unacceptable.
All (100%) of the respondents agreed that the potable water supply should be
sufficient for all needs. When not from a public source of potable water, the water must
be of similar quality.

Table 14. Perceptions on hygienic practice on potable water

PERCEPTION

HYGIENIC PRACTICE ON POTABLE AGREE NEUTRAL
WATER
F % F %

1. Water for general purposes (washing inputs
and recipients) should be potable 20 100 0 0

2. Water storage (e.g., tanks, drums, etc.) should
be covered, keep cleaned and provided with
provided with faucet 18 90 2 10
3. The potable water supply should be sufficient
for all needs. When not from a public source
of potable water, the water must be of similar
quality 20 100 0 0

4. Transported potable water should be kept in
an appropriate container (easy to clean, non-
toxic material and fitted with cover) to prevent
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contamination 20 100 0 0

5. Waste water must be adequately disposed to
not to create a hazard to potable water,
surrounding area or meat handlers 20 100 0 0


All (100%) of the respondents agreed that transported potable water should be
kept in an appropriate container (easy to clean, non-toxic material and fitted with cover)
to prevent contamination.
All (100%) of the respondents agreed that wastewater must be adequately
disposed, not to create a hazard to potable water, surrounding area or meat handlers.
Results show that all or almost all of the respondents are knowledgeable on the
acceptable hygienic practices on potable water.

Perceptions on Hygienic Practice in Area
or Place of Selling (Indoor Areas)
Table 15 presents the perceptions of the 12 respondents in the indoor areas on
hygienic practice in area or place of selling.
Twelve (100%) of the respondents agreed that sufficient light should be available,
kept clean as possible at all times and situated far from any source of contaminants
(garbage, wastewater, animals).
Most (83.33%) of the respondents agreed that artificial lighting and colored
containers/trays must not be use. Two (16.67%) respondents neither agreed nor disagreed
indicating that they don’t know if such practice would be acceptable or unacceptable.
Most (83.33%) of the respondents agreed that signboards/stall labels should be
placed in an area where it could not be a source of meat contamination while (16.67%) of
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them were neutral.
All (100%) of the respondents agreed that Meat Inspection Certificate issued
should be displayed in a noticeable place.
Almost all (91.67%) of the respondents agreed that spillages should be cleaned up
immediately and meat products waste should not be allowed to accumulate. Only 1
(8.33%) was neutral.
There were 9 (75%) of the respondents agreed that no other products aside from
meat and meat products shall be sold or displayed in meat area, 2 (16.67%) respondents
were neutral. This implies that some respondents didn’t know if such practice would be
acceptable or unacceptable. Only 1 (8.33%) disagreed.


Table 15. Perceptions on hygienic practice in area or place of selling (indoor areas)

PERCEPTION
HYGIENIC PRACTICE IN AREA/
PLACE OF SELLING (INDOOR AGREE NEUTRAL DISAGREE
AREAS)
F % F % F %

1. Sufficient light should be available, kept
clean as possible at all times and situated
far from any source of contaminants
(garbage, wastewater, animals) 12 100 0 0 0 0

2. Artificial lighting and colored
containers/trays must not be use 10 83.33 2 16.67 0 0

3. Signboards/stall labels should be placed
in an area where it could not be a source
of meat contamination 10 83.33 2 16.67 0 0
4. Meat Inspection Certificate issued should
be displayed in a noticeable place 12 100.0 0 0 0 0

5. Spillages should be cleaned up immediately
and meat products waste should not be
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allowed to accumulate 11 91.67 1 8.33 0 0
6. No other products aside from meat and
meat products shall be sold or displayed
in meat area 9 75.00 2 16.67 1 8.33

This shows that all or almost all of the 12 meat vendors in indoor areas have
correct perception on hygienic practice on area or place of selling.


Actual Hygienic Practice in Area or Place
of Selling (Indoor Areas)
Table 16 reveals the observed actual hygienic practice of the 12 respondents in
the indoor areas.
There were 9 (75%) of the respondents not using artificial lighting or colored
containers and 3 (25%) used artificial lighting. This shows that most of the respondents
were aware on the prohibition of using artificial lighting on meat vending.
Most (75%) of the respondents have no other products displayed in meat area
while 3 (25%) have other products (e.g. vegetables) displayed in the meat display area.
This shows that most of the respondents were aware that other products should not be
displayed on the meat display area.

Table 16. Actual hygienic practice in area or place of selling (indoor areas)

APPLIED NOT APPLIED
HYGIENIC PRACTICE IN AREA/PLACE
OF SELLING (INDOOR AREAS) F % F %

1. Not using artificial light or colored trays
to not affect the view of buyers in choosing
the quality color of lean of meat 9 75 3 25

2. No other products aside from meat and meat
products are displayed in meat area to not
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contaminate the meat 9 75 3 25





Perceptions on Hygienic Practice in Area
or Place of Selling (Outdoor Areas)
Table 17 presents the perceptions of the 8 respondents in the outdoor areas on
hygienic practice in area or place of selling.
All (100%) of the respondents agreed that fresh meat products should be
sufficiently clean and protected from direct sun, dust, fumes and wind.
Most (87.5%) of the respondents agreed that the area where the fresh meat is
displayed for sale should be high at least 60 to 70 cm off the ground and suitable for the
quantity of meat for sale. Only 1 (12.5%) was neutral.
There were 5 (62.5%) of the respondents agreed that the area should be used only
during market days. Three (37.5%) respondents were neutral. This implies that some
respondents didn’t know if such practice would be acceptable or not acceptable.
All (100%) of the respondents agreed that sufficient light should be available,
kept clean as possible at all times and situated far from any source of contaminants
(garbage, waste water, animals).
Most (87.5%) of the respondents agreed that artificial lighting and colored
containers/trays must be avoided and 1 (12.5%) was neutral. This implies that one
respondent is not aware on the prohibition of using artificial lighting on meat vending.
Most (75%) of the respondents agreed that signboards/stall labels should be
placed in an area where it could not be a source of meat contamination and 2 (25%) were
neutral.
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All (100%) of the respondents agreed that meat Inspection Certificate issued
should be displayed in a noticeable place.
All (100%) of the respondents agreed that spillages should be cleaned up
promptly and meat products waste should not be allowed to accumulate.

Table 17. Perceptions on hygienic practice in area or place of selling (outdoor areas)

PERCEPTION
HYGIENIC PRACTICE IN AREA/PLACE
OF SELLING (OUTDOOR AREAS) AGREE NEUTRAL
F % F %

1. Fresh meat products should be sufficiently
clean and protected from direct sun, dust,
fumes and wind 8 100 0 0

2. The area where the fresh meat is displayed
for sale should be high at least 60 to 70 cm
off the ground and suitable for the quantity
of meat for sale 7 87.5 1 12.5

3. The area should be used only during market
days 5 62.5 3 37.5
4. Sufficient light should be available, kept
clean possible at all times and situated far
from any source of contaminants 8 100 0 0

5. Artificial lighting and colored containers/
trays must be avoided 7 87.5 1 12.5
6. Signboards/stall labels should be placed
in an area where it could not be a source
of meat contamination 6 75 2 12.5

7. Meat Inspection Certificate issued should
be displayed in a noticeable place 8 100 0 0

8. Spillages should be cleaned up promptly
and meat products waste should not be
allowed to accumulate 8 100 0 0
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9. No other products aside from meat and
meat products shall be sold or
displayed in meat area 5 62.5 3 37.5
There were (62.5%) of the respondents agreed that no other products aside from
meat and meat products shall be sold or displayed in meat area and 3 (37.5%) neither
agreed nor disagreed indicating that they didn’t know if such practice would be
acceptable or unacceptable.
Results show that all or almost all of the respondents in outdoor areas were aware
of the acceptable hygienic practice on area or place of selling.


Actual Hygienic Practice in Area or Place
of Selling (Outdoor Areas)
Table 18 reveals the observed actual hygienic practice in area or place of selling
of the 8 respondents in the outdoor areas.
All (100%) of the respondents have protected their meat displayed from sun.
Six (75%) of the respondents do not protect their meat displayed from dust fumes
and wind while 2 (25%) protected their meat displayed. This shows that most of the
respondents in outdoor areas not really protect their meat from dust, fumes in wind.
Most (87.5%) of the respondents were not using artificial lighting/colored
containers while 1 (12.5%) using artificial lighting. This implies that only one of the meat
vendors in outdoor areas affect the sight of the buyers in choosing the quality color of
lean of meat.
There were 5 (62.5%) of the respondents do not have other products displayed in
meat area while 3 (37.5%) have other products displayed (vegetables, etc.) that are
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slightly separated on the meat displayed, because of this their are tendency that this can
cause contamination to the meat displayed.

Table 18. Actual hygienic practice in area or place of selling (outdoor areas)

HYGIENIC PRACTICE IN AREA/ APPLIED NOT APPLIED
PLACE OF SELLING (OUTDOOR
AREAS) F % F %

1. Meat displayed is protected from sun
so as to not cause spoilage 8 100 0 0
2. Meat displayed is protected from dust,
fumes and wind 2 25.0 6 75.0
3. Not using artificial light to not affect
the view of buyer in choosing the
quality color of meat 7 25.0 1 12.5
4. No other products aside from meat and
meat products are displayed in meat
area to not contaminate the meat 5 62.5 3 37.5


Perceptions on Vendor’s Personal Hygienic
Practice
Table 19 presents the perceptions of the 20 respondents on vendor’s personal
hygienic practice.
Nineteen (95%) of the respondents agreed that meat handlers/vendors with skin,
nose and throat or bowel trouble must not handle meat/meat products until medical
clearance has been obtained. Only 1 (5%) respondent was neutral. This shows that one
respondent is not aware on this vendor’s personal hygienic practice.
All (100%) of the respondents agreed that vendor with boils or septic cuts must
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not handle meat/meat products.
Almost all (95%) of the respondents agreed that cuts, burns and sores must be
covered with waterproof dressings. Only 1 (5%) respondent was neutral. This shows that
one respondent were not aware if such practice would be acceptable or unacceptable.
Most (85%) of the respondents agreed that fingernails must be kept clean and
short and nail polished should not be used. Three (15%) neither agreed nor disagreed
indicating that didn’t know if such practice would be acceptable or not acceptable.

Table 19. Perceptions on vendor’s personal hygienic practice
PERCEPTION
VENDOR’S PERSONAL AGREE NEUTRAL DISAGREE
HYGIENIC PRACTICE F % F % F %

1. Meat handlers/vendors with skin, nose
and throat or bowel trouble must not
handle meat/meat products until medical
clearance has been obtained 19 95 1 5 0 0

2. Vendor with boils or septic cuts must
not handle meat/meat products 20 100 0 0 0 0
3. Cuts, burns and sores must be covered
with waterproof dressings 19 95 1 5 0 0
4. Fingernails must be kept clean and short
and nail polished should not be use 17 85 3 15 0 0
5. Meat product vendors must wear suitable
protective clothing, mask and head covering 11 55 8 40 1 5

6. Meat handlers/vendors must not smoke
while handling open meat products 19 95 1 5 0 0
7. Hands must be thoroughly washed after
visiting the toilet before handling raw meat 20 100 0 0 0 0

8. Blowing the nose, handling should refuse/wash 20 100 0 0 0 0
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9. Meat handlers/vendors should be trained in the
hygienic on handling of meat products 19 95 1 5 0 0


Majority (55%) of the respondents agreed that meat product handlers/vendors
must wear suitable protective clothing, mask and head covering, 8 (40%) were neutral
and only 1 (5%) disagreed.
Almost all (95%) of the respondents agreed that meat handlers/vendors must not
smoke while handling open meat products. Only 1 (5%) was neutral. This indicates that
one respondent didn’t know if such practice would be acceptable or unacceptable.
All (100%) respondents agreed that hands must thoroughly wash after visiting the
toilet before handling raw meat.
All (100%) respondents agreed that blowing the nose and handling should refuse
or wash.
Almost all (95%) of the respondents agreed that meat handlers/vendors should be
trained in the hygienic handling of meat products and only 1 (5%) neutral.
Results show that all or almost all of the respondents are knowledgeable on
vendor’s personal hygienic practice.


Actual Vendor’s Personal Hygienic Practice
Table 20 reveals the observed actual vendor’s personal hygienic practice of the 20
respondents.
All (100%) of meat vendors do not have skin, nose and throat trouble. This
implies that all meat vendors were aware of this hygienic practice on meat vending.
Almost all (95%) of the respondents have clean, short and not polished
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fingernails while only 1 (5%) have polished fingernails. This shows that one respondent
is not aware on the prohibition of polished fingernails on meat vending.
Ten (50%) of the respondents wear suitable protective clothing and another 10
(50%) not wearing.
All (100%) of the respondents not wearing mask Majority of them (85%) not
wearing head covering while only 3 (15%) wear a head covering. This implies that most
of the respondents not really apply this hygienic practice on meat vending.
All (100%) of the respondents are not smoking while handling meat products.
Results show that some of the vendor’s personal hygienic practice was not strictly
applied.

Table 20. Actual vendor’s personal hygienic practice
APPLIED NOT APPLIED
VENDOR’S PERSONAL
HYGIENIC PRACTICE F % F %

1. Meat handlers/vendors have skin, nose
and throat trouble are not handling meat
and meat products to not contaminate
the meat 20 100 0 0

2. Fingernails of meat vendors are clean
short and not polished to not contaminate
the meat 19 95 1 5
3. Meat handlers/vendors wear suitable
protective clothing 10 55 10 50
4. Meat handlers/vendors wear mask 0 0 20 100
5. Meat handlers/vendors wear head
covering 3 15 17 85
6. Meat handlers/vendors are not smoking
while handling meat products to not
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contaminate the meat 20 100 0 0


Perceptions on Hygienic Practice on Meat
Marketing (Permanent Stall)
Table 21 presents the perceptions of the 20 respondents on hygienic practice on
meat marketing (permanent stall).
Almost all (95%) of the respondents agreed that the sales stall should be built of
solid, resistant and impermeable material and should be sufficiently high to be easily
sanitized. Only 1 (5%) was neutral.
All (100%) respondents agreed that the sales stall and its surroundings should be
kept clean, free of litters and odors in good condition.
Seventeen (85%) of the respondents agreed that any operation other than the
cutting and grinding of meat to facilitate should be avoided. Three (15%) were neutral.
This implies that some of the respondents were not aware if such practice would be
acceptable or unacceptable.
All (100%) of the respondents agreed that animals must not be allowed in meat
stalls area. Infestations of insects or rodents must be reported immediately to the Market
Administrator.
Almost all (95%) of the respondents agreed that when not in use, the sales stall
should be covered. Only 1 (5%) neither agreed nor disagreed indicating that he/she don’t
know if such practice would be acceptable or unacceptable.
All (100%) of the respondents agreed that adornments, decorative displays,
promotional materials and other items may be placed in such away that they do not
present a source for meat contamination.
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Most (85%) of the respondents agreed that sales table surface should be incline to
allow efficient downward flow of water to the drainage. Three (15%) were neutral.
Table 21. Perceptions on hygienic practice on meat marketing (permanent stall)

PERCEPTION
HYGIENIC PRACTICE ON MEAT
MARKETING (PERMANENT AGREE NEUTRAL
STALL)
F % F %
1. The sales stall should be built of solid,
resistant and impermeable material and
should be sufficiently high to be easily
sanitized 19 95 1 5
2. The sales stall and its surroundings
should be kept clean, free of litters
and odors in good condition 20 100 0 0

3. Any operation other than the cutting
and grinding of meat to facilitate
should be avoided 17 85 3 5

4. Animals must not be allowed in meat
stalls area. Infestations of insects or
rodents must be reported immediately
to the Market Administrator 20 100 0 0

5. When not in use, the sales stall should
be covered 19 95 1 5
6. Adornments, decorative displays,
promotional materials and other items
should be placed in such away that they
do not present a source for meat
contamination 20 100 0 0

7. Sales table surface should be inclined to
allow efficient downward flow of
water to the drainage 17 85 3 15



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Results show that almost all or all of the respondents have correct perceptions on
hygienic practice on meat marketing for permanent stall.

Actual Hygienic Practice on Meat Marketing
(Permanent Stall)
Table 22 reveals the observed actual hygienic practice of the 20 respondents on
meat marketing (permanent stall).
Most (70%) of the respondents have clean, free of litters and odors and good
condition sales stall and 6 (30%) slightly dirty. This implies that some respondents not
strictly apply this hygienic practice on meat vending.
Most (60%) of the respondents have sales stall surroundings are clean, free of
litter and odors and good condition and 8 (40%) have dusty surroundings because it’s
along the national road.

Table 22. Actual hygienic practice on meat marketing (permanent stall)

HYGIENIC PRACTICE ON MEAT APPLIED NOT APPLIED
MARKETING (PERMANENT
STALL) F % F %

1. The sales stall is clean, free of litters
and odors and good condition to not
contaminate the meat 14 70 6 30

2. The sales stall surroundings are clean,
free of litters and odors and good
condition to not contaminate
the meat 12 60 8 40

3. No other operation than cutting and
grinding of meat to facilitate its sale 20 100 0 0
4. No animals in the stall area so as to not
cause contamination of the meat 20 100 0 0
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5. Adornments, decorative displays,
promotional materials and other items
placed in such away that they do not
present a source for meat contamination 20 100 0 0

All (100%) of the respondents have no operation than cutting and grinding of
meat to facilitate its sale.
All (100%) of the respondents have no animals in the stall area to not cause
contamination on the meat.
All (100%) of the respondents have placed away adornments, decorative displays,
promotional materials and other items in such away that they do not present a source for
meat contamination.
Results show that all or almost all of the meat vendors know the hygienic practice
on meat marketing. However, observed actual practice showed that some were not strict
in maintaining stall cleanliness.

Perceptions on Hygienic Practice on Meat
Marketing (Protection and Sale of
Meat Products)

Table 23 presents the perceptions on hygienic practice on meat marketing
(protection and sale of meat products) of the 20 respondents.
Almost all (95%) of the respondents agreed that all meat and meat products for
sale should come from approved sources such as accredited slaughterhouses. Only 1 (5%)
was neutral. This implies that one respondent was not aware if such practice would be
acceptable or not acceptable.
All (100%) of the respondents agreed that all meat displayed for sale should be
fresh, no indication of spoilage or contamination, not adulterated nor misbranded and
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protected from vermin (e.g. cockroaches etc.).
Most (90%) of the respondents agreed that all meat must be displayed according
to kind/type. Only 2 (10%) were neutral.
Most (90%) of the respondents agreed that due care shall be taken to prevent
fresh meat products from falling to the floor. Only 2 (10%) were neutral.
Most (75%) of the respondents agreed that printed or used paper or other similar
articles should not be used directly for wrapping or covering meat while 5 (25%) were
neutral.
Most (70%) of the respondents agreed that buyers should not handle meat
unnecessarily while 5 (25%) were neutral. Only 1 (5%) disagreed. This implies that some
of the respondents were not aware if such practice would be acceptable or not acceptable.
There were 13 (65%) of the respondents agreed that handling money, tickets, etc.
and meat at the same time is prohibited. When this is not possible, wash and disinfects
hands before handling and selling meat while 6 (30%) were neutral. Only 1 (5%)
disagreed.
Most (90%) of the respondents agreed that all fresh meat should be properly
stamped or branded and issued with a Meat Inspection Certificate. Two (10%) were
neutral.
Most (85%) of the respondents agreed that meat products must not be removed
from the cold storage/freezers until required for display while 2 (10%) were neutral. Only
1 (5%) was disagreed.
Most (80%) respondents agreed that use of formalin as preservative, colorants
and other poisonous substances are prohibited while (15%) respondents disagreed. Only 1
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(5%) was neutral. This shows that some of the respondents were not aware that using of
formalin as preservatives is prohibited.
Majority (55%) of the respondents agreed that use tongs/gloves in handling meat
products to avoid direct contact while 7 (35%) were neutral. Only 2 (10%) disagreed.
Majority (75%) of the respondents agreed that meat should be held in manner
where the drip form one piece does not fall on another piece while 4 (20%) were neutral.
Only 1 (5%) respondent disagreed.
Results show that at least majority of the respondents have correct opinions on
hygienic practices on protection and sale of meat products.

Table 23. Perceptions on hygienic practice on meat marketing (protection and sale of
meat products)

PERCEPTION
HYGIENIC PRACTICE ON MEAT AGREE NEUTRAL DISAGREE
MARKETING (PROTECTION
AND SALE OF MEAT PRODUCTS) F % F % F %
1. All meat and meat products for sale should
come from approved sources such as
accredited slaughterhouses 19 95 1 5 0 0

2. All meat displayed for sale should be
fresh, no indication of spoilage or
contamination not adulterated nor
misbranded and protected from
vermin (e.g. cockroaches etc.) 20 100 0 0 0 0

3. All meat must be displayed according
to kind/type 18 90 2 10 0 0
4. Due care shall be taken to prevent fresh
meat products from falling to the floor 18 90 2 10 0 0

5. Printed or used paper or other articles
should not be used directly for wrapping
or covering meat 15 75 5 25 0 0
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6. Meat should not be handled unnecessarily
by buyers 14 70 5 25 1 5
7. Handling money, tickets, etc. and meat
at the same time is prohibited. When this
is not possible, wash and disinfect hands
before handling and selling meat 13 65 6 3 1 5
Table 23. Continued…
PERCEPTION
HYGIENIC PRACTICE ON MEAT AGREE NEUTRAL DISAGREE
MARKETING (PROTECTION
AND SALE OF MEAT PRODUCTS) F % F % F %
8. All fresh meat should be properly stamped
or branded and issued with a Meat
Inspection Certificate 18 90 2 10 0 0

9. Meat products must not be removed from
the cold storage/freezers until required for
display 17 85 2 10 1 5

10. Use of formalin as preservative, colorants
and other poisonous substances should not
be use 16 80 1 5 3 15

11. Use tongs/gloves in handling meat
products to avoid direct contact 11 55 7 35 2 10
12. Meat should be held in manner where
the drip from one piece does not fall
on another piece 18 90 2 10 0 0



Actual Hygienic Practices on Meat Marketing
(Protection and Sale of Meat Products)
Table 24 reveals the observed actual hygienic practice on meat marketing
(protection and sale of meat products) of the 20 respondents.
Out of 20 respondents, 17 (85%) have meat displayed for sale look fresh and no
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indication of spoilage while 3 (15%) have meat displayed not fresh.
Most (90%) of the respondents have meat displayed according to type and 2
(10%) added two kinds of meat on one tray.
There were 13 (65%) of the respondents that held meat displayed in manner
where the drip from one piece does not fall on another piece while 7 (35%) not held in
manner.
All (100%) of the respondents do not use tongs/gloves in handling meat products
to avoid direct contact.
Results show that some respondents not strictly maintaining some of the hygienic
practices on protection and sale of meat products.

Table 24. Actual hygienic practice on meat marketing (protection and sale of meat
products)

HYGIENIC PRACTICE ON MEAT APPLIED NOT APPLIED
MARKETING (PROTECTION
AND SALE OF MEAT PRODUCTS) F % F %
1. All meat displayed for sale is fresh and
no indication of spoilage 17 85 3 15

2. Meat displayed according to kind/type 18 90 2 10
3. Meat held in manner where the drip from
one piece does not fall on another piece
so that if one piece is contaminated it will
not affect the other meat 13 65 7 35

4. Using tongs/gloves in handling meat
products to avoid direct contact 0 0 20 100




Perceptions on Responsibility of Meat
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Handler/Vendors
Table 25 presents the perceptions of the 20 respondents on responsibility of meat
vendors.
Most (90%) of the respondents agreed that meat handlers/vendors should be
responsible for the hygiene and protection of the meat products they handle or sale and 2
(10%) were neutral. This shows that most of the respondents were aware of their
responsibilities on meat vending.

Table 25. Perceptions on responsibility of meat vendors

PERCEPTION
RESPONSIBILITY OF MEAT AGREE NEUTRAL
HANDLER/VENDORS
F % F %
Meat handlers/vendors should be responsible
for the hygiene and protection of the meat
products they handle or sale 18 90 2 10




Perceptions on Hygienic Practice on Handling
and Disposal of Waste and Pest Control
Table 26 presents the perceptions of the 20 respondents on hygienic practice on
handling and disposal of waste and pest control.
Almost all (95%) of the respondents agreed that waste containers should be kept
far from the meat handling and have a cover and, where possible, should be fitted with an
automatic closing device. Only 1 (5%) respondent disagreed.
All (100%) of the respondents agreed that waste containers should be of resistant
material, waterproof and easy to clean.
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Most (85%) of the respondents agreed that waste containers be placed in such a
way that they are not in contact with the floor or against a wall. Three (15%) were
neutral, indicating that they didn’t know if such practice is acceptable or unacceptable.
Most (90%) of the respondents agreed that waste water should be collected and
disposed of separately from solid wastes, if possible through direct linkage to the sewage
system. It should disposed of in the public drainage system, and not thrown unto the
ground and/or into surface water such as rivers and lakes. Only 2 (10%) neither agreed
nor disagreed indicating that they didn’t know if such practice would be acceptable or
unacceptable.
Almost all (95%) of the respondents agreed that solid wastes, recyclable and non-
recyclable should be kept separate. Only 1 (5%) was neutral. This shows that one
respondent was not knowledgeable on this hygienic practice on meat vending.
All (100%) of the respondents agreed that waste products should be disposed of
in such a way as not to attract insects and animals, such as flies dogs and cat.
Most (85%) of the respondents agreed that pest control should be carried out in
accordance with provincial, city, municipal and national regulations. Three (15%) were
neutral. This implies that few respondents were not aware if this hygienic practice would
be acceptable or unacceptable.
There were 13 (65%) of the respondents agreed that the application of chemical
substances for pest control should only be done by authorized technical personnel. Seven
(35%) respondents were neutral. This implies that few respondents were not
knowledgeable on this hygienic practice.
All (100%) of the respondents agreed that the procedure on chemical application
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should avoid the contamination of meat, meat vendors/handlers, and the public in the
environment.
Result shows that all or almost all of the respondents are aware of the hygienic
practice on handling and disposal of waste and pest control
Table 26. Perceptions on hygienic practice on handling and disposal of waste and pest
control

PERCEPTION
HYGIENIC PRACTICE ON HANDLING
AND DISPOSAL OF WASTE AND AGREE NEUTRAL DISAGREE
PEST CONTROL
F % F % F %
1. Waste containers should be kept far from
the meat handling and have a cover and,
where possible, should be fitted with an
automatic closing device 19 95 0 0 1 5

2. Waste containers should be of resistant
material, waterproof and easy to clean 20 100 0 0 0 0

3. Waste containers be placed in such a way
that they are not in contact with the floor
or against the wall 17 85 3 5 0 0
4. Waste water should be collected and disposal
of separately from solid waste, if possible
through direct linkage to the sewage system.
It should disposed of in the public drainage
system, and not thrown unto the ground and/
or into surface water such as rivers and lakes 18 90 2 10 0 0

5. Solid wastes, recyclable and non-recyclable
should be kept separated 19 95 1 5 0 0

6. Waste products should be disposed of in
such a way as not to attract insects and
animals, such as flies dogs and cat 20 100 0 0 0 0

7. Pest control should be carried out in
accordance with provincial, city,
municipal and/or national regulations 17 85 3 15 0 0

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8. The application of chemical substances
for pest control should only be done by
authorized technical personnel 13 65 7 35 0 0

9. The procedure on chemical application
should avoid the contamination of meat,
meat vendors/ handlers, and the public in
the environment 20 100 0 0 0 0
Actual Hygienic Practices on Handling and
Disposal of Waste

Table 27 reveals the observed actual hygienic practice on handling of waste of the
8 respondents.
Seven (87.5%) of the respondents have kept away their waste containers and only
1 (12.5%) have waste container near on the meat displayed. This implies that only one
respondent has a tendency for the meat he/she sells to be contaminated.
Waste containers of the 8 respondents have no cover. This shows that all of the
respondents have tendency that the meat they sell can be contaminated from flies coming
to the waste containers.
There were six (75%) of the respondents have waste containers that are
waterproof while 2 (15%) respondents have not waterproof.


Table 27. Actual hygienic practice on handling and disposal of waste

APPLIED NOT APPLIED
HYGIENIC PRACTICE ON HANDLING
AND DISPOSAL OF WASTE F % F %

1. Waste containers should be kept far in
the meat display area 7 87.5 1 12.5

2. Waste containers should have cover 0 0 8 100
3. Waste containers should be waterproof 6 75 2 15
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4. Waste containers should not contact
with the floor or against the wall 6 75 2 15


Most (75%) of the respondents have waste containers that were contact with the
floor or against the wall and only 2 (15%) have not in contact with the floor but it contact
with the wall.
Result show that some of the respondents were not strict in maintaining some of
the hygienic practice on handling and disposal of waste.


Problems Encountered on Meat Vending
Table 28 presents the problems encountered of the 20 meat vendors on meat
vending such as price, demand and other problems on meat vending.
Buying price of meat supplies. There were 11 (55%) of the meat vendors
responded that the price of meat supplies are always high, 8 (40%) sometimes high and
only 1 (5%) sometimes price of meat supplies is fair to other meat vendors but not fair to
other meat vendors.
Demand. Most (85%) of the meat vendors responded sometimes low, 2 (10%)
always low and only 1 (5%) low on pick season. This shows that majority of the meat
vendors has a quite good business.
Other problems on meat vending. Two meat vendors reply other problems on
meat vending as follows (1) meat stall is small in space and (2) monopoly on meat
supplies.

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Table 28. Problems encountered on meat vending

PROBLEMS ENCOUNTERED ON MEAT
VENDING FREQUENCY PERCENTAGE
Buying Price of Meat Supplies
Always high 11 55
Sometimes high 8 40
Sometimes price of meat supplies is
fair to other meat vendors but not
the same to other meat vendors 1 5
TOTAL 20 100
Demand
Always low 2 10
Sometimes low 17 85
Low on peak season 1 5
TOTAL 20 100
Other Problems on Meat Vending
Meat stall is small in space 1 5
Monopoly on meat supplies 1 5






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SUMMARY, CONCLUSIONS AND RECOMMENDATIONS



Summary
This study was conducted to determine the perceptions and actual practices of
meat vendors on meat safety and quality in those along the Km. 4 to Km. 6, La Trinidad,
Benguet. Specifically, it identified the perceptions and actual practices of the meat
vendors on hygienic practice on meat vending, perceptions of meat vendors on quality
physical properties of meat and actual quality physical properties of meat displayed.
The study consisted of 20 meat vendors selected randomly form the said area. A
survey questionnaire and personal observation with the use of guide question was used to
collect the information. Frequency and percentage was carried out as the analytical tool
used.
Findings showed that more of the respondents engaged on meat vending belong
to the 31-40 years age group, most are males, married and attained college level. As to
location of the business most of the respondents are along Km. 5, La Trinidad, Benguet.
Most of them owned the business, pork was the most popular meat sold, operated for
around 1-10 years and half of the respondents attained training related to meat safety and
quality.
Most of the respondents claim that they ensure the safety of meat that they sell
and also all of them claim that they ensure the quality physical properties of meat that
they sell.
All beef vendors know the standard for color of lean and texture while some
knew the standards for firmness and marbling. Most pork and chicken meat vendor knew
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the standard characteristics of quality meat. Those vendors who knew such standard sold
meat with these characteristics.
All or almost all of the respondents knew of acceptable hygienic practices on
cleaning inputs, handling inputs and potable, and that they indeed try to adhere to these
standards. On hygienic practice on cold storage, at least haft of the respondents were
aware.
Most of the respondents in indoor areas were knowledgeable on the hygienic
practice on area/place of selling, and that they indeed try to practice these standards.
Most or majority of the respondents in outdoor areas were aware on the hygienic
practice on area or place of selling. But in actual practice observed, some of these
standards were not applied.
All or almost all of the respondents were aware on the vendor’s personal hygienic
practice. But in actual practice observed, all were not wearing mask and only few were
wearing head covering.
Almost all or most of the respondents were knowledgeable on hygienic practice
on meat marketing (permanent stall). But in actual practice observed, some of the
respondents did not strictly maintain stall cleanliness.
Almost all or most of the respondents knew of acceptable hygienic practice on
meat marketing (protection and sale of meat products). But in actual practice observed,
some of these standards were not met.
Most of the respondents were aware on their responsibility, concerning hygiene
and protection of the meat products they handle or sell.
All or almost all of the respondents knew of the hygienic practice on handling
Perceptions and Actual Practices of Meat Vendors on Meat Safety and Quality

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and disposal of waste and pest control. In actual practice observed, some of these
standards were not practice.
Lastly, majority of the respondents claim that price of meat supplies were always
high, most of them claim that demand of meat were sometimes low and few claim that
meat stall is small in space and monopoly on supplies.


Conclusions
The following conclusions were made based on the findings of the study:
1. Most of the respondents engaged on meat vending are males, married, attained
college level and owned the business. Most of them are along the Km. 5 national road
and operated around 1-10 years.
2. Most of the respondents claim that they are knowledgeable of hygienic
standards for meat quality and ensure the safety of meat that they sale by adhering to
these standards. However, some of these hygienic standards were not being followed by
some of the meat vendors.
3. Only half of the 20 respondents had attended training/s related to meat safety
and quality, that’s why some of them are not aware on the hygienic practices on meat
vending and standard quality physical properties of meat.

Recommendations
Based on the results of the study, the following are recommended to ensure the
safety and quality physical properties of meat that the meat vendors sell.
1. The local government office that is responsible on ensuring quality and safe
Perceptions and Actual Practices of Meat Vendors on Meat Safety and Quality

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meat sold to consumers must embark on continually educating or reminding vendors on
hygienic standards for meat vending.
2. The local government office concerned with product safety must continually
monitor the vendor’s hygienic practices.
3. The local government should look into the possibility of establishing an
accredited slaughterhouse in the municipality to ensure the safety and quality of meat
supplies for human consumption.

Perceptions and Actual Practices of Meat Vendors on Meat Safety and Quality

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LITERATURE CITED


BAGUIO CITY VETERINARY OFFICE. N.D. Philippine Standard Quality Physical
Properties of Meat. Slaughter Compound, Baguio City.
CODE OF HYGIENIC PRACTICE FOR FRESH MEAT TEAM. 2005. Code of
Hygienic Practice for the Sale of Fresh Meat in Market. Retrieved December 8,
2006 from http://www.bafps.da.gov.ph/Pages/Code_Drafts1.htm.

FAO. 1991. Guideline for Slaughtering, Meat Cutting and Further Processing. Retrieved
December 8, 2006 from http://www.fao.org/docrep/004/t0279e/t0279e01.htm.

NATIONAL MEAT INSPECTION SERVICE - DEPARTMENT OF AGRICULTURE.
2006. Consolidated Monthly Slaughter Report. Marcos Highway, Tuba, Benguet.

PRICE J. F. and B. S. SCHWEIGERT. 1971. The Science of Meat and Meat Products.
W. H. Freeman and Company. San Francisco, USA. P. 368.

TIONGAN, M. 2007. Meat Trade Practice In La Trinidad, Benguet. Personal Interview.









Perceptions and Actual Practices of Meat Vendors on Meat Safety and Quality

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APPENDICES


Appendix A. Communication Letter


Benguet State University
College of Agriculture
Department of Agriculture Economics
and Agribusiness Management
La Trinidad, Benguet


January 2007


Sir/Madam:


The undersigned is a fourth year Bachelor of Science in Agribusiness (BSAB)
student majoring in Enterprise Management. I am presently conducting a research
entitled “PERCEPTIONS OF MEAT VENDORS ON MEAT SAFETY AND QUALITY
IN LA TRINIDAD, BENGUET” in partial fulfillment for the requirements of the course
AB 200.

In this connection, may I ask a portion of your precious time to answer the
attached questionnaire. Please answer it correctly and honestly for the success of this
study. Rest assured that information you will give be kept with utmost confidentiality.

Thank you very much for your cooperation.




Respectfully yours,

(Sgd.) LANDO C. MENCIO
Researcher




Noted by:

CLIFTON D. LLANES (Sgd.)
Adviser
Perceptions and Actual Practices of Meat Vendors on Meat Safety and Quality

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Appendix B. Survey Questionnaire


I. GENERAL INFORMATION
Please answer the following by filling the blanks with the necessary information
and putting check mark in the choices.

A. Name:(optional)________________________________________________________

B. Age:________ C. Sex:________ D. Civil Status:________

E. Educational Attainment
( ) No formal education
( ) Elementary graduate
( ) High school graduate
( ) College graduate

F. Location of business ____________________________________________________

G. Do you rent the place/stall of selling the meat?
( ) Yes ( ) No
If no, please specify ____________________________________________________

H. Do you owned the business?
( ) Yes ( ) No

I. Number of year(s) in business
( ) Below 1 year ( ) 1 year ( ) 2 years
Others, please specify _________________________________________________

J. Had you attended training(s) or informed about the safety and quality of fresh meat
vending by concern authorities?
( ) Yes ( ) No
If yes, who did the training(s) or information?
____________________________________________________________________

K. Source of meat supplies
( ) Accredited slaughterhouse
( ) Not accredited slaughterhouse
( ) Accredited slaughterhouse but sometimes not accredited slaughterhouse
Others, please specify ___________________________________________________

L. Type(s)/kind(s) of meat that you sale?
( ) Beef ( ) Pork ( ) Chicken
Others, please specify __________________________________________________

M. How do you ensure that the meat you sale is/are quality in terms of physical
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properties?
( ) Choosing the quality meat when buying in the slaughterhouse(s).
( ) Buying any meat available in the slaughterhouse(s) without considering quality.
Others, please specify
______________________________________________________________________

N. How do you ensure that the meat you sale is/are safe?
( ) Applying the hygienic practice on meat vending.
( ) Applying some hygienic practice on meat vending.
Others, please specify
______________________________________________________________________

II. QUALITY CHARACTERISTICS OF FRESH MEAT
Please answer the following by putting check mark within the space provided.
Answer only the type(s) or kind(s) of meat that you sell.

A. BEEF
1. Color of lean 2. Firmness 3. Texture
( ) Bright red to dark brick red ( ) Firm ( ) Moderately coarse
( ) Grayish red to pinkish ( ) Soft ( ) Very coarse
( ) Black-red ( ) Very soft ( ) Coarse
4. Marbling
( ) Whitish yellow and firm
( ) Yellow and firm
( ) Yellow and soft

B. PORK
1. Color of lean 2. Firmness 3. Texture
( ) Black-red ( ) Firm ( ) Coarse
( ) Grayish red to pinkish ( ) Soft ( ) Moderately coarse
( ) Pale ( )Very soft ( ) Very coarse
4. Marbling
( ) Pure white, finely granular and soft
( ) Whitish yellow, finely granular and soft
( ) Yellow, finely granular and soft

C. CHICKEN
1. Color of lean 2. Firmness 3. Texture
( ) Pale ( ) Firm ( ) Tender
( ) Black-red ( ) Soft ( ) Tender, soft and
smooth textured skin
( ) Pale but there are also red muscles ( ) Very soft ( ) Not tender
4. Marbling
( ) Variable in consistency and color but generally soft and oily.
( ) Variable in consistency and color but generally firm.
( ) Variable in consistency and color but generally firm and oily.
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III. HYGIENIC PRACTICE ON MEAT VENDING
Please answer the following by putting check mark within the provided space.


HYGIENIC PRACTICE ON INPUTS

A. Cleaning Agree Neutral Disagree
1. All meat particles in the utensils, containers, ( ) ( ) ( )
materials and equipment should be removed before
being thoroughly washed into lukewarm water with
soap and acceptable detergent.

2. If running water is not used, the wash water should ( ) ( ) ( )
be changed frequently.

3. Detergents and disinfectants used, as far as possible, ( ) ( ) ( )
be non-toxic and non-corrosive.

4. Detergents and disinfectants used must be kept away ( ) ( ) ( )
from areas where meat and meat products are displayed.

B. Handling Agree Neutral Disagree
1.Containers, utensils and working surfaces for meat ( ) ( ) ( )
handling should be non-toxic material, non- corrosive,
and non-absorbent.

2. Containers, utensils and working surfaces for meat ( ) ( ) ( )
should free from cracks, easy to clean and disinfect
and not be used for any other purpose.

3. Containers should be insulated and provided with cover ( ) ( ) ( )
at all times. Containers for carcass, blood and internal
organs shall be separated.

4. Containers shall be loaded only with one kind of ( ) ( ) ( )
product or at least, with products not likely to
contaminate each other.

5. Chopping blocks shall be made of even, solid and ( ) ( ) ( )
easily cleaned materials and free of cracks and crevices.
6. Containers previously used that are toxic or harmful to ( ) ( ) ( )
human, such as insecticides, paints or motor oil, etc
shall not be use.

7. Utensils, table surface, cutters, cutting knives, water ( ) ( ) ( )
outlets or faucets and other equipment should be in
good condition, properly maintained, washed with
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clean water and disinfected as appropriate.
Agree Neutral Disagree
8. All utensils, containers and stall materials should be ( ) ( ) ( )
cleaned before and after the day’s of work, dried and
kept in sanitary container/cabinet.

C. Cold Storage Agree Neutral Disagree
1. Cold storage facilities/freezers should be provided ( ) ( ) ( )
with thermometer and should have adequate capacity
to maintain a temperature of 50 °C or less at all times.

2. Cold storage rooms/freezers shall be kept clean, ( ) ( ) ( )
free from objectionable odor, and in good repair.

3. Chilling temperature should be maintain at 0 to 4 °C ( ) ( ) ( )

4. Refrigeration temperature should be maintain at ( ) ( ) ( )
5 °C to 18 °C

5. Freezing temperature should be maintain at below 0 °C ( ) ( ) ( )

D. Potable Water Agree Neutral Disagree
1. Water for general purposes (washing inputs and ( ) ( ) ( )
recipients) should be potable.

2. Water storage (e.g., tanks, drums, etc.) should ( ) ( ) ( )
be covered, keep cleaned and provided with faucet.

3. The potable water supply should be sufficient for ( ) ( ) ( )
all needs. When not from a public source of potable
water, the water must be of similar quality.

4. Transported potable water should be kept in an ( ) ( ) ( )
appropriate container (easy to clean, non-toxic
material and fitted with cover) to prevent contamination.

5. Waste water must be adequately disposed of and not ( ) ( ) ( )
present a properly, to not create a hazard to potable water,
surrounding area or meat handlers.

HYGIENIC PRACTICE IN AREA OR PLACE OF SELLING

A. For Indoor Areas Only Agree Neutral Disagree
1. Sufficiently light should be available, kept clean as ( ) ( ) ( )
possible at all times and situated far from any source
of contaminants (garbage, waste water, animals).

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Agree Neutral Disagree
2. Artificial lighting and colored containers/trays must be ( ) ( ) ( )
prohibited.

3. Signboards/stall labels should be placed in an area where ( ) ( ) ( )
it could not be a source of meat contamination.

4. Meat Inspection Certificate issued should be displayed in ( ) ( ) ( )
a noticeable place.

5. Spillages should be cleaned up immediately and meat ( ) ( ) ( )
products waste should not be allowed to accumulate.

6. No other products aside from meat and meat products ( ) ( ) ( )
shall be sold or displayed in meat area.

B. For Outdoor Areas Only Agree Neutral Disagree
1. Fresh meat products should be sufficiently clean ( ) ( ) ( )
and protected from direct sun, dust, fumes and wind.

2. The area where the fresh meat is displayed for sale ( ) ( ) ( )
should be high at least 60 to 70 cm off the ground
and suitable for the quantity of meat for sale.

3. The area should be used only during market days. ( ) ( ) ( )

4. Sufficiently light should be available, kept clean as ( ) ( ) ( )
possible at all times and situated far from any source
of contaminants (garbage, waste water, animals).

5. Artificial lighting and colored containers/trays must ( ) ( ) ( )
be avoided.

6. Signboards/stall labels should be placed in an area where ( ) ( ) ( )
it could not be a source of meat contamination.

7. Meat Inspection Certificate issued should be displayed in ( ) ( ) ( )
a noticeable place.

8. Spillages should be cleaned up promptly and meat products ( ) ( ) ( )
waste should not be allowed to accumulate.

9. No other products aside from meat and meat products ( ) ( ) ( )
shall be sold or displayed in meat area.

C. Vendor’s Personal Hygienic Practice Agree Neutral Disagree
1. Meat handlers/vendors with skin, nose and throat or ( ) ( ) ( )
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bowel trouble must not handle meat/meat products
until medical clearance has been obtained.
Agree Neutral Disagree
2. Vendor with boils or septic cuts must not handle ( ) ( ) ( )
meat/meat products.

3. Cuts, burns and sores must be covered with waterproof ( ) ( ) ( )
dressings.

4. Fingernails must be kept clean and short and nail polished ( ) ( ) ( )
should not be used.

5. Meat product handlers/vendors must wear suitable ( ) ( ) ( )
protective clothing, mask and head covering.

6. Meat handlers/vendors must not smoke while handling ( ) ( ) ( )
open meat products.

7. Hands must thoroughly washed after visiting the toilet ( ) ( ) ( )
before handling raw meat.

8. Blowing the nose, handling should refuse or wash. ( ) ( ) ( )

9. Meat handlers/vendors should be trained in the hygienic ( ) ( ) ( )
handling of meat products.

HYGIENIC PRACTICE ON MEAT MARKETING

A. For Permanent Stall Only Agree Neutral Disagree
1. The sales stall should be built of solid, resistant and ( ) ( ) ( )
impermeable material and should be sufficiently high
to be easily sanitized.

2.The sales stall and its surroundings should be kept ( ) ( ) ( )
clean, free of litters and odors in good condition.

3. Any operation other than the cutting and grinding ( ) ( ) ( )
of meat to facilitate should be avoided.

4. Animals must not be allowed in meat stalls area. ( ) ( ) ( )
Infestations of insects or rodents must be reported
immediately to the Market Administrator.

5. When not in use, the sales stall should be covered. ( ) ( ) ( )

6. Adornments, decorative displays, promotional ( ) ( ) ( )
materials and other items may be placed in such away
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that they do not present a source for meat contamination.
Agree Neutral Disagree
7. Sales table surface should be incline to allow efficient ( ) ( ) ( )
downward flow of water to the drainage.

B. Protection and Sale of Meat Products Agree Neutral Disagree
1. All meat and meat products for sale should come from ( ) ( ) ( )
approved sources such as accredited slaughterhouses.

2. All meat displayed for sale should be fresh, no indication ( ) ( ) ( )
of spoilage or contamination, not adulterated nor
misbranded and protected from vermin (e.g. cockroaches etc.)

3. All meat must be displayed according to kind/type. ( ) ( ) ( )

4. Due care shall be taken to prevent fresh meat products ( ) ( ) ( )
from falling to the floor.

5. Printed or used paper or other similar articles should ( ) ( ) ( )
not be used directly for wrapping or covering meat.

6. Meat should not be handled unnecessarily by buyers. ( ) ( ) ( )

7. Handling money, tickets, etc. and meat at the same ( ) ( ) ( )
time is prohibited. When this is not possible, wash and
disinfect hands before handling and selling meat.

8. All fresh meat should be properly stamped or branded ( ) ( ) ( )
and issued with a Meat Inspection Certificate.

9. Meat products must not be removed from the cold ( ) ( ) ( )
storage/freezers until required for display.

10. Use of formalin as preservative, colorants and other ( ) ( ) ( )
poisonous substances should not be use.

11. Use tongs/gloves in handling meat products to avoid ( ) ( ) ( )
direct contact.

12. Meat should be held in manner where the drip form one ( ) ( ) ( )
piece does not fall on another piece.


RESPONSIBILITY OF VENDORS
Agree Neutral Disagree
1. Meat handlers/ vendors should be responsible for the ( ) ( ) ( )
hygiene and protection of the meat products they handle or sale.
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HYGIENIC PRACTICE ON HANDLING AND DISPOSAL OF WASTE AND PEST
CONTROL
Agree Neutral Disagree
1. Waste containers should be kept far from the meat ( ) ( ) ( )
handling and have a cover and, where possible, should
be fitted with an automatic closing device.

2. Waste containers should be of resistant material, ( ) ( ) ( )
waterproof and easy to clean.

3. Waste containers be placed in such a way that they ( ) ( ) ( )
are not in contact with the floor or against a wall.

4. Waste water should be collected and disposed ( ) ( ) ( )
of separately from solid wastes, if possible through
direct linkage to the sewage system. It should
disposed of in the public drainage system, and not
thrown unto the ground and/or into surface water
such as rivers and lakes.

5. Solid wastes, recyclable and non-recyclable should ( ) ( ) ( )
be kept separate.

6. Waste products should be disposed of in such a way as ( ) ( ) ( )
not to attract insects and animals, such as flies dogs and
cat.

7. Pest control should be carried out in accordance with ( ) ( ) ( )
provincial, city, municipal and/or national regulations.

8. The application of chemical substances for pest control ( ) ( ) ( )
should only be done by authorized technical personnel.

9. The procedure should avoid the contamination of meat, ( ) ( ) ( )
meat vendors/handlers, the public in the environment.



IV. PROBLEMS ENCOUNTERED ON MEAT VENDING

A. Price of Meat Supplies

( ) Always high
( ) Sometimes high
Others, please specify
1. ______________________________________________________________________
2. ______________________________________________________________________
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B. Demand

( ) Always low
( ) Sometimes low
Others, please specify
1. ______________________________________________________________________
2. ______________________________________________________________________
3. ______________________________________________________________________

Other problems encountered on meat vending?
1. ______________________________________________________________________
2. ______________________________________________________________________
3. ______________________________________________________________________
4. ______________________________________________________________________
5. ______________________________________________________________________

Perceptions and Actual Practices of Meat Vendors on Meat Safety and Quality

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Appendix C. Guide Questions for Personal Observation


I. Quality Characteristics of Meat Displayed in Terms of Physical Properties

MEAT
COLOR OF LEAN
MARBLING
Beef

Pork

Chicken


II. Sanitary Practices on Fresh Meat Vending

SANITARY PRACTICES ON INPUTS
APPLIED NOT
APPLIED
A. Cleaning


1. Detergents and disinfectants used are kept away from

areas where meat is displayed to not contaminate the meat.
B. Handling


1. Chopping blocks are made of even, solid and easily

cleaned materials and free of cracks and crevices so that
small particles of the chopping blocks will not be included
on meat that will be chop.
2. Table surface and cutting knives are in good condition,

and properly maintained to not cause contamination on
meat.
SANITARY PRATICES IN AREA/PLACE OF SELLING


A. Indoor Areas


1. Artificial lighting and colored containers are not used to

not affect the buyers in choosing the right color of meat
lean.
2. No other products aside from meat and meat products

are displayed in meat area to not contaminate the meat.
B. Outdoor Areas


1. Meat displayed is protected from sun to not cause

spoilage.
2. Meat displayed is protected from dust, fumes and wind.

3. Artificial lighting and colored containers are not used to

not affect the buyers in choosing the right color of meat
lean.
4. No other products aside from meat and meat products

are displayed in meat area to not contaminate the meat.
C. Vendor’s Personal Hygienic Practice


1. Meat handlers/vendors have skin, nose and throat

trouble are not handling meat and meat products to not
contaminate the meat.

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APPLIED
NOT
APPLIED
2. Fingernails of meat vendors are clean short and not

polished to not contaminate the meat.
3. Meat handlers/vendors wear suitable protective

clothing.
4. Meat handlers/vendors wear mask.


5. Meat handlers/vendors wear head covering.


6. Meat handlers/vendors are not smoking while handling

meat products to not contaminate the meat.



SANITARY PRACTICES ON MEAT MARKETING


A. Permanent Stall


1. The sales stall is clean, free of litters and odors and

good condition to not contaminate the meat.
2. The sales stall surroundings are clean, free of litters and

odors and good condition to not contaminate the meat.
3. No other operation than cutting and grinding of meat to

facilitate its sale.
4. No animals in the stall area to not cause contamination

of the meat.
5. Adornments, decorative displays, promotional materials

and other items placed in such away that they do not present
a source for meat contamination.



B. Protection and Sale of Meat Products


1. All meat displayed for sale is fresh and no indication of

spoilage.
2. Meat displayed according to kind/type.


3. Meat held in manner where the drip from one piece

does not fall on another piece so that if one piece is
contaminated it will not affect the other meat.
4. Using tongs/gloves in handling meat products to avoid

direct contact.



SANITARY PRATICES ON HANDLING AND

DISPOSAL OF WASTE
1. Waste containers should be kept far from the meat

display area.
2. Waste containers should have cover.


3. Waste container should be waterproof.


4. Waste containers should not contact with the floor or

against the floor.

Perceptions and Actual Practices of Meat Vendors on Meat Safety and Quality

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Document Outline

• Perceptions and Actual Practices of MeatVendors on Meat Safety and Quality in La Trinidad, Benguet
  • BIBLIOGRAPHY
  • ABSTRACT
  • TABLE OF CONTENTS
  • INTRODUCTION
    • Rationale
    • Statement of the Problem
    • Objectives of the Study
    • Importance of the Study
  • REVIEW OF LITERATURE
    • Philippine Standard Quality PhysicalProperties of Meat
    • Code of Hygienic Practice for the Sale ofFresh Meat in the Market
    • Requirements for the Area or Place of Selling
    • Requirements for Meat Marketing
    • Responsibility of Meat Handlers/Vendors
    • Handling and Disposal of Waste andPest Control
    • Meat Trade Practice in La Trinidad, Benguet
    • Definition of Terms
  • METHODOLOGY
  • RESULTS AND DISCUSSION
    • General Demographics and Business OperationsInformation of the Respondents
    • Ensuring the Safetiness and Quality ofMeat Sold
    • Perceptions on Quality Characteristics ofFresh Beef
    • Actual Quality Characteristics of BeefDisplayed/Sold
    • Perceptions on Quality Characteristics ofFresh Pork
    • Actual Quality Characteristics of PorkDisplayed/Sold
    • Perceptions on Quality Characteristics ofFresh Meat of Chicken
    • Actual Quality Characteristics of ChickenMeat Displayed/Sold
    • Perceptions on Hygienic Practice onCleaning of Inputs
    • Actual Hygienic Practice on Cleaning Input
    • Perceptions on Hygienic Practice onHandling Inputs
    • Actual Hygienic Practice on Handling Inputs
    • Perceptions on Hygienic Practice on ColdStorage
    • Perceptions on Hygienic Practice onPotable Water
    • Perceptions on Hygienic Practice in Areaor Place of Selling (Indoor Areas)
    • Actual Hygienic Practice in Area or Placeof Selling (Indoor Areas)
    • Perceptions on Hygienic Practice in Areaor Place of Selling (Outdoor Areas)
    • Actual Hygienic Practice in Area or Placeof Selling (Outdoor Areas)
    • Perceptions on Vendor�s Personal HygienicPractice
    • Actual Vendor�s Personal Hygienic Practice
    • Perceptions on Hygienic Practice on MeatMarketing (Permanent Stall)
    • Actual Hygienic Practice on Meat Marketing(Permanent Stall)
    • Perceptions on Hygienic Practice on MeatMarketing (Protection and Sale ofMeat Products)
    • Actual Hygienic Practices on Meat Marketing(Protection and Sale of Meat Products)
    • Perceptions on Hygienic Practice on Handlingand Disposal of Waste and Pest Control
  • SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
  • LITERATURE CITED
  • APPENDICES
    • Appendix A. Communication Letter
    • Appendix B. Survey Questionnaire
    • Appendix C. Guide Questions for Personal Observation

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