Microsoft Word 2007 ichrie conference Proceedings Final-Final 06-06-07. doc

 
2007 Annual International CHRIE Conference & Exposition 
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Even the Executive Chefs and other supervisors who had been exposed to stricter food safety standards in their 
previous places of employment seemed to accept the fact that a developing country like the Philippines would have 
difficulty imposing strict standards.
The food handlers’ description of certain household practices which were different from the work place 
prescribed practices presented a certain degree of dissonance between two primary groups that they were part of 
(family and work). But it seemed that because they spent more time in the work place the latter was the greater 
influence. The food handlers tended to rely on their co-workers to acquire a correct interpretation of a dissonant 
situation. In their respective households, the food handlers seemed to exercise some influence in encouraging their 
families to follow safe food handling practices. They claimed they were accorded respect because of their positions 
as chefs and cooks. However, because of their hectic work schedules, they had no opportunity to interact with their 
neighbors. 
The food handlers’ education and experience from previous places of employment also influenced their 
food handling practices. Some food handlers were able to recall lessons in personal hygiene from their early 
education at home and school. Others had gone through tertiary level academic programs where food safety was 
part of the curriculum. In cases where food handlers had previous work experience and where employers imposed 
strict food safety standards, the food handlers were positive influences to their fellow employees at the research 
sites. In cases where former employers were lax, the food handlers were also lax in their practices. But they 
appeared receptive to learning from their respected authority figures.