Evaluating Food Safety Practices of Local Food Stall Vendors in PUP Cabiao: Influence on Students Preference for Choosing Food Vendors

Abstract

Food vendors near the Polytechnic University of the Philippines (PUP) Cabiao provide affordable and convenient meals for students. The safety of these foods, nonetheless, is highly reliant on the practices of vendors who prepare and serve them. This study examined the food safety practices of these vendors and how such practices influence student preference in choosing where to buy food. In accordance with the FDA Food Code and Theory of Planned Behavior (TPB), the study focused on six key areas: food handling, personal hygiene, food storage and maintenance, sanitation and facility cleanliness, food waste disposal, and compliance with permits and licensing.
Using a descriptive-quantitative design, data were collected from 244 students through a validated survey. Findings indicated that vendors were mostly viewed as meeting basic food safety standards, with the highest ratings given to proper food handling. Personal hygiene and waste disposal, however, showed gaps needing attention. Correlational analysis confirmed that safer and more transparent vendor practices strongly shape student trust, attitudes, and buying behavior.
The study underscores that food safety extends beyond regulatory compliance; it is also a crucial factor in maintaining consumer confidence and upholding the livelihoods of vendors. Ensuring that vendors are equipped with enough knowledge, training, and accountability mechanisms is essential to protect public health while promoting the long-term viability of small food businesses. Additionally, enhancing cooperation among vendors, schools, and health authorities can build shared responsibility in establishing a culture of safe and responsible food practices around the campus.