Hygienic Cutlery Caddy
DOI:
https://doi.org/10.65339/ijsair.V2.I3.763Keywords:
Acceptability, Food Safety, Hygienic Cutlery Caddy, Microbial Contamination, Touch-Free Dispensing, UV-C SterilizationAbstract
This study developed and evaluated a Hygienic Cutlery Caddy designed to improve utensil sanitation through touch-free dispensing, UV-C sterilization, and battery-powered operation. Guided by the integration of automation technology, Food Safety Culture, and the Input–Process–Output (IPO) model, the study employed both developmental and descriptive research designs. The device was designed, fabricated, tested, and refined before being evaluated in three food establishments in Kidapawan City. Thirty purposively selected respondents assessed the device's acceptability using a researcher-made, expert-validated questionnaire with a five-point Likert scale, while its efficiency was evaluated through an observation checklist. Microbial performance was assessed using an Aerobic Plate Count (APC) test that compared washed utensils with utensils sterilized using the Hygienic Cutlery Caddy. The findings showed that the prototype successfully integrated automated sensing, controlled dispensing, and UV-C sterilization into a durable utensil management system. The device demonstrated efficient sensing and dispensing performance and achieved a Highly Acceptable overall rating (weighted mean = 4.77), indicating positive user perceptions regarding hygiene, convenience, and functionality. Laboratory testing further showed that washed utensils produced 7 colony-forming units (CFU), whereas UV-C-treated utensils showed 0 CFU, demonstrating the effectiveness of UV-C sterilization in reducing microbial contamination. However, the dispensing mechanism occasionally released multiple utensils when several spoons or forks were loaded simultaneously, limiting the evaluation to one spoon and one fork at a time. Overall, the Hygienic Cutlery Caddy proved to be an effective and highly acceptable innovation for promoting hygienic utensil handling in food service settings. Future improvements should focus on enhancing the dispensing mechanism, cartridge alignment, sensor calibration, and mechanical controls to further improve the device's reliability and performance.This study supports Sustainable Development Goal (SDG) 3: Good Health and Well-Being, SDG 9: Industry, Innovation and Infrastructure, and SDG 12: Responsible Consumption and Production by promoting safer food handling through an innovative sanitation device. The study contributes to public health, technological, institutional, and community sustainability by improving hygiene practices, reducing contamination risks, and supporting the adoption of practical sanitation technologies in food service environments.
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