Food safety and food quality are important in every food service establishment. This study determined the food safety and food quality practices in food service establishments in Dipolog City , Philippines . Utilizing a descriptive – quantitative research design , with survey questionnaire as instrument , the respondents of the study were 100 kitchen staff in selected food service establishments selected using purposive sampling. Data were analyzed using frequency count and percentage, mean, and Chi – Square. Findings revealed that safety and quality practices in terms of food handling, storing perishable and non – perishable goods, and quality and protection of food were “Always Practiced ” in selected food service e stablishments. A significant difference was revealed in the level of safety and quality practice in food service establishments according to the respondents’ location, number of years of operation, and type of establishment while no significant difference exists in the level of safety and quality practice s in terms of the number of its employees. The study concludes that the kitchen staff consistently demonstrate excellent food safety and quality practices in food handling, storage, and food protection. It is recommended that the management may continue reinforcing these practices through regular training, monitoring, and supervision to maintain high safety standards and prevent lapses.

Keywords: food safety , food quality , food service establishments , kitchen staff practices , food handling and storage , organizational factors in food safety