Joji T. Tiu, Rhodora S. Sarno, Ma. Luz T. Tagaan, Isidora A. Quiamco, Araceli M. Secretaria, Jenie Lyn V. Simbajon, Gary Michael M. Sesaldo, Stella Marie T. Villarosa, Geraldine Marie T. Villanueva, Jennifer Joanne A. Del Rosario, Hazelle Brown Valerie G. Yting, Heide Heredia
This study aimed to determine the degree of compliance of food establishments with the minimum sanitary requirements set by the Department of Health. This study used the non-experimental descriptive survey design. In collecting data, observation technique was used. The tool used was checklist wit . . .