A researcher designed questionnaire was the main instrument used in the study. The
questionnaire was based on the recommended sanitation and food safety standards from the
Sanitation Code of the Philippines, Good Manufacturing Practices (GMP), Sanitary Standards
and Operating Procedures (SSOP), Serv Safe, ASEAN Common Competency Standards for
Tourism Professionals (ACCSTP), ISO 22000. Draft of the questionnaires was given to the statistician comments for clarity and content. Identified vague phrases and words were
replaced with appropriate terminologies. See Appendix B for a copy of the questionnaire.