Asia Pacific Journal of Education, Arts and Sciences, Vol. 4 No. 2, April 2017 _________________________________________________________________________________________________________ 95 P-ISSN 2362-8022 | E-ISSN 2362-8030 | www.apjeas.apjmr.com Food Safety Practices among Native Delicacy Producers and Vendors in the Public Market of Bayambang in Pangasinan, Philippines Catalina C. Platon, Raquel C. Pambid, Evelyn Lomboy Pangasinan State University, Philippines Department of Educational Management, University of Ilorin, Ilorin, Nigeria arasaqlanre@yahoo.com, princesshabby@yahoo.com , jeomaogbudinlpa90@yahoo.com Date Received: March 2, 2017; Date Revised: April 29, 2017 Asia Pacific Journal of Education, Arts and Sciences Vol. 4 No. 2, 95-102 April 2017 P-ISSN 2362-8022 E-ISSN 2362-8030 www.apjeas.apjmr.com Abstract - Unsafe food causes many acute and life-long diseases, ranging from diarrheal diseases to various forms of cancer. This study determined the food safety practices and measures among native cake vendors and producers, described the profile of the subjects in the public markets and enumerated the common native delicacies sold in the market and its economic viability. Described the safety food practices and measures of the producers and vendors in terms of: cleaning the materials and the workplace; formulation; cooking; food handling; packaging; labeling; storage; vending and finally identified the factors for non-compliance of the safety food practices and measures adopted from HACCP. Utilized the descriptive method and made use of interview guide, checklist questionnaire and direct observation rating scale adopted from HACCP during and after the processing/selling of native delicacies. Using the HACCP standards and control of rating, kakanin vendors/producers have major deficiencies in food safety measures and practices in packaging, post product handling/ vending, health and hygiene and in the market place however, they have minor deficiency in the work place. This study recommends that dissemination of these findings be given to proper authorities to remedy the poor condition of food and safety. The Institution will conduct trainings on food and safety and proper handling among the kakanin vendors. Municipal authorities on health and customers services should be vigilant in the observance on food and safety. Keywords: Food safety practices, native delicacies, food contamination, food handling INTRODUCTION A large selection of rice cakes exist in many different cultures in which rice is eaten, and are particularly known in Asia. It is a common snack in the country so they can stay away from unhealthy options like fries and chips. Filipinos have created many different kinds of rice cakes. In local language, it is called kakanin, derived from the word kanin, meaning prepared rice. Puto is derived from Indian cuisine puttu and it is the most preferred rice cakes in Pangasinan particularly in Bayambang. Puto can be eaten alone as a snack, typically flavored with cheese, butter or butter substitute, or freshly grated mature coconut meat. It is also an accompaniment to a number of savory dishes, and as dessert in gatherings and festivities [1]. World Health Organization (WHO) estimates that food borne and water-borne diarrheal diseases taken together kill about 2.2 million people annually, 1.9 million are children. Food borne diseases and threats to food safety contribute a growing public health problem [2]. A large proportion of food-borne illness is caused by poor food handling practices. It is extremely important that food handlers have the appropriate skills and knowledge in food safety and hygiene. It is also important that food preparation premises are maintained clean and sanitary to minimize potential contamination of from dirt, grease, bacteria and other harmful elements [3]. Observations showed that harmful elements cause gastrointestinal diseases which are often the cause of admission in the hospitals. Children below 10 years old are often victims of gastrointestinal disease (GIs). Appropriate food safety sanitation management should be the concern to prevent and control GIs. Food safety practices are essential for community health. Hazard Analysis and Critical Control Point (HACCP) is a systematic, preventive approach to food safety that addresses physical, chemical, and biological hazards. It is designed to prevent problems