If it is Not Safe, it is Not Food: World Health Organization (WHO) Food Safety Compliance and Behavioral Intention in Family-Owned Restaurant in San Jose, Nueva Ecija, Philippines

This study aimed to evaluate the food safety compliance and behavioral intention in Marquez Restaurant in San Jose City, Nueva Ecija, Philippines, and its significant difference and correlation on customers’ behavioral intentions when grouped according to the demographic profile. The study employed a quantitative descriptive correlational research design. It involved 216 respondents, all of whom were customers aged 18 and above who had dined at Marquez Restaurant at least once. Researchers personally administered questionnaires using a 4-point Likert scale to gather data. Frequency and percentage distributions were utilized to outline the demographic profiles of the respondents. ANOVA and T-tests were employed to identify significant differences between customers’ socio-demographic characteristics and their evaluations of food safety compliance. Pearson R. Correlation was used to examine significant relationships between customers’ demographic profiles and their assessments of food safety compliance, as well as to explore the relationship between Marquez Restaurant’s food safety compliance and customers’ behavioral intentions. The study was conducted from November 2023 to February 2024. Based on the result, there was no significant difference between the respondents’ sex and their assessment of Marquez Restaurant’s food safety compliance. However, significant differences were observed based on the type of customer and civil status, particularly in keeping food at safe temperature. Additionally, there was a significant relationship between customers’ age and their assessment of food safety compliance, specifically in areas such as keeping food at safe temperatures and using safe water and raw materials. The study also identified a significant relationship between Marquez Restaurant’s food safety compliance and customers’ behavioral intentions. Based on these findings, an action plan to improve food safety compliance at Marquez Restaurant was proposed.