The Sanitation and Hygiene of Street Food Vendors
CHAPTER 1
THE PROBLEM AND ITS BACKGROUND
I. INTRODUCTION The street food industry plays an important role in developing countries in meeting the food demands of the urban dwellers. It also contributes substantially to household food spending and provides an income to many female-headed households. It is estimated that street foods contribute up to 40% of the daily diet of urban consumers in developing countries (Consumers International, undated). Street foods feed millions of people daily with a wide variety of foods that are relatively cheap and easily accessible. The street food industry offers a significant amount of employment, often to persons with little education and training. Poor personal and environmental hygiene contribute significantly to food contamination and resultant food borne diseases. It is assumed that by their nature, street food contamination is inevitable, yet millions of people depend on this source of nutrition and economic livelihood. Today, local authorities, international organizations and consumer associations are increasingly aware of the socioeconomic importance of street foods but also of their associated risks. The major concern is related to food safety, but other concerns are also reported, such as sanitation problems (waste accumulation in the streets and the congestion of waste water drains) and also the hygiene practices of the vendors. The heavy dependence on street foods by urbanites requires that good quality raw materials be used and that the foods be prepared handled and sold under hygienic conditions for the assurance of good health. There is a need to properly address the problems associated with street foods, especially food safety concerns.
The term "street food" has been defined as "ready-to-eat" foods and beverages prepared and / or sold by vendors and hawkers, especially in street corners and other similar public places for immediate consumption (UK Department of Health, 1995). Street
THE PROBLEM AND ITS BACKGROUND
I. INTRODUCTION The street food industry plays an important role in developing countries in meeting the food demands of the urban dwellers. It also contributes substantially to household food spending and provides an income to many female-headed households. It is estimated that street foods contribute up to 40% of the daily diet of urban consumers in developing countries (Consumers International, undated). Street foods feed millions of people daily with a wide variety of foods that are relatively cheap and easily accessible. The street food industry offers a significant amount of employment, often to persons with little education and training. Poor personal and environmental hygiene contribute significantly to food contamination and resultant food borne diseases. It is assumed that by their nature, street food contamination is inevitable, yet millions of people depend on this source of nutrition and economic livelihood. Today, local authorities, international organizations and consumer associations are increasingly aware of the socioeconomic importance of street foods but also of their associated risks. The major concern is related to food safety, but other concerns are also reported, such as sanitation problems (waste accumulation in the streets and the congestion of waste water drains) and also the hygiene practices of the vendors. The heavy dependence on street foods by urbanites requires that good quality raw materials be used and that the foods be prepared handled and sold under hygienic conditions for the assurance of good health. There is a need to properly address the problems associated with street foods, especially food safety concerns.
The term "street food" has been defined as "ready-to-eat" foods and beverages prepared and / or sold by vendors and hawkers, especially in street corners and other similar public places for immediate consumption (UK Department of Health, 1995). Street