State of Food: Safety and Hygiene Practices among Street food Vendors

A Thesis Proposal
Presented to the College of Business Management and
Accountancy
HOLY TRINITY COLLEGE OF GENERAL SANTOS CITY
General Santos City

In Partial Fulfillment of the Course Requirements for the

Degree
BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

By

ANGEL JOSH G. BILLONES

CLEEGIE S. SALDIVIA
CRISTAL KIT G. POMICPIC
ANGEL GRACE V. GANTUANCO
JORNICOL C. CHING

October 2024
Chapter I
INTRODUCTION

Background of the Study

Filipinos are known to enjoy the average three meals a day plus

dessert or “merienda” and one of the qualities that Filipinos possess is their

ingenuity of creating something that is creative yet cost-efficient, including food.

When hunger pang strikes, Filipinos race to the streets to satisfy their hunger

for favorite Pinoy street foods for a few pesos. In General Santos City, a vibrant

metropolis in the Philippines, there is a surge in popularity of nighttime street

food in recent years. This thriving industry has become an integral part of the

city’s culture, offering a diverse range of culinary delights and contributing

significantly to the local economy. However, the rapid growth of the street food

scene has also raised concerns about food safety and public health.

The reason for these concerns is that despite the popularity of street

food, there is a lack of standardized regulations and oversight mechanisms to

ensure the quality and safety of these food products. Many street food vendors

operate informally, without proper permits or licenses, and may not adhere to

basic food safety practices. This lack of regulation poses significant risks to

consumers, who may be exposed to foodborne illnesses or other health

hazards.

For instance, in the study Mekelle city, Northern Ethiopia (2020)

was to evaluate the street food vendors' knowledge, attitudes, and

practices regarding food safety as well as the associated factors that may

affect those practices the data was collected through face-to-face

interviews via administered pre-tested structured questionnaire and an

observational checklist. To determine the predictor variables linked to a

high level of food safety practice, a multivariable logistic regression

analysis with odds ratios and 95% confidence intervals was utilized. (

Chekol C., Andualem M., Hussien M. Food safety practice and associated

factors among street food vendors in City Administrations of West Gojjam

Zone, Northwest Ethiopia, 2021. Aus. Food Sci. 2021;6(2):1046.) Similarly in

Davao in 2022, unhygienic street food caused the outbreak of diarrhea in Toril

District affecting a total of 217 people with six deaths as confirmed by the City

Health Office (MindaNews, 2022). According to the investigation, it was found

that 41% of the affected cases had eaten at night market, 21% at the public

market, and 38% from multiple sources. In addition, studies in Cebu City and

Cagayan De Oro City highlighted deficiencies in compliance with food safety

and hygiene principles, such as poor adherence to obtaining business permits,

sanitary / health cards, and inadequate knowledge of food safety practices

(Alturas et al., 2022).

We, as students who often rely on street food as a convenient and

affordable meal option, especially during busy school days are directly affected

by the lack of regulation in the street food industry. The absence of proper

regulations raises concerns about the safety and quality of the food that people

like us consume. Consumers may be exposed to foodborne illnesses or other

health hazards if the street food vendors do not adhere to basic hygiene and

safety standards. Additionally, the lack of regulation can create an unfair playing

field for legitimate businesses and may contribute to the proliferation of low-

quality products.
 The absence of a formal regulatory framework can create challenges for

street food vendors, who may face difficulties in accessing resources, financing

and training. Addressing these issues is crucial for the sustainable development

of the street food industry in General Santos City and for protecting the health

and well-being of consumers. Hence, this study aims to investigate the current

state of food safety practices among street food vendors in the city and develop

recommendations for improving regulations and oversight mechanisms.

Purpose of the Study

By examining the perspectives of street food vendors, consumers, and

local authorities, the study seeks to identify the key challenges and

opportunities in the street food industry and to develop recommendations for

improving food safety standards and promoting sustainable growth. Further, the

findings of this study may inform policy development and contribute to the

protection of public health and the well-being of both consumers and street food

vendors in General Santos City.

Research Questions

This study aims to investigate the current state of food safety and

hygiene practices among street food vendors in General Santos City and to

assess the need for and potential impact of implementing regulations and

oversight mechanisms.

Specifically, it seeks to answer the following questions:

1. What are the current food safety and hygiene practices among street

food vendors in General Santos City?

 2. Based on the results, what are the best practices and models from

other cities or countries that can be adapted to the context of General

Santos City?

Significance of the Study

This study may be beneficial to the following:

The findings of this study may inform the Department of Health’s

policies and programs related to food safety and public health. By identifying

the gaps in food safety regulations and practices, the (DOH) a can develop

targeted interventions to improve the safety and quality of street food in General

Santos City.

The study can provide valuable insights for local government unit or

LGU in developing and implementing effective regulations and enforcement

mechanisms for the street food industry. By understanding the challenges and

opportunities faced by street food vendors, the (LGU) can create policies that

support the growth of the industry while protecting public health.

The research findings may be valuable for Holy Trinity College of

General Santos City and other academic institutions that offer programs

related to food science, nutrition, or public health. The study may contribute to

the body of knowledge on food safety and public health, providing valuable

insights for researchers and academics in the field.

The study may also help street food vendors improve their food and

safety practices and comply with regulations, ultimately enhancing their

businesses and protecting their customers’ health. The findings of this study
may also lead to the development of training programs and resources to

support street food vendors in adopting best practices.

The results of this study may benefit consumers by raising awareness

of the

potential health risks associated with consuming unregulated street food and

promoting the importance of food safety. The findings of the study may also

help consumers make informed choices about where to purchase street food

and what precautions to take to protect their health.

This study may benefit the researchers by enhancing their research

skills, including data collection, analysis, and writing. Further, this research may

be personally fulfilling, allowing the researchers to contribute to a meaningful

and impactful project that can make a difference in their community and

beyond.

The research methods used in this study may serve as a model for other

researchers and future studies on similar topics. This may also be used as a

benchmark for future research and to track changes in the street food industry

over time.

Scope and Delimitation

This study focuses on the current state of food safety and hygiene

practices among street food vendors in General Santos City. It will investigate

the existing and oversight mechanisms in place and assess their effectiveness

in ensuring food safety. The study will also explore the perspectives of street

food vendors, consumers, and local authorities on the need for additional and

the potential impact of such measures.

 However, the study will be limited to the urban areas of General Santos

City, as street food vendors are more prevalent in these areas. While the study

will explore the challenges and opportunities faced by street food vendors, it will

not delve into the broader economic and social impacts of the street food

industry in General Santos City.

Organization of the Study

In Chapter I, we provide the overview of the study, including its

background, objectives, research questions, and significance. In Chapter 2, we

also provide the overview of the study, including the RRL, theoretical

framework, Definitions of term. In Chapter Ill, we also provide the overview of

the study, including its Research Design, Research Locale, Selection Process,

Research Participants, Data Collection and Data Analysis. establishes the

context of the research by discussing the current state of food safety and

hygiene practices among street food vendors in General Santos City and

assesses the need for and potential impact of implementing regulations and

oversight mechanisms.
Chapter II

REVIEW OF RELATED LITERATURE

This chapter presents a comprehensive review of the existing literature

on food safety and hygiene practices in the street food industry. The review

examines the current state of knowledge regarding the prevalence of foodborne

illnesses associated with street food, the effectiveness of different regulatory

approaches, and the perspectives of stakeholders such as consumers,

vendors, and government officials. By synthesizing the findings of previous

research, this chapter provides a foundation for understanding the key issues

and challenges related to street food safety and regulation.

Food Safety and Hygiene Practices

Among Street Food Vendors

The food safety and hygiene practices among street food vendors are

crucial for ensuring public health, as these vendors often operate in informal

settings with varying levels of regulatory oversight. Research from different

parts of the world provides insights into the prevailing practices and challenges

faced by street vendors in maintaining food safety standards. Some of the

concerns on street food vending are the environment around the stall, personal

hygiene, facilities, and food storage.

Environment around the stall. Vending locations near busy roads with

heavy automobile traffic, which exacerbate airborne particles or garbage

disposal sites, contribute to contamination (Huynh-Van, B., Vuong-Thao, V.,

Huynh-Thi-Thanh, T. et al., 2022). This is supported by Since street vended

food is operated under poor sanitary conditions that is, generally near the
street, it can be contaminated with many pathogens that can expose

consumers for various foodborne diseases.

Personal hygiene. In Seoul, South Korea, Cho and Lee (2021)

conducted a case study that revealed that while street vendors have a basic

understanding of hygiene practices, the lack of formal education and training

hinders their ability to fully implement proper food safety measures. Vendors

often face challenges such as limited access to clean water and proper waste

disposal facilities, which are essential for maintaining food safety.

In Iran, Shafiee and Jalali (2020) highlighted that street vendors

exhibited moderate food safety knowledge but struggled with maintaining

hygiene, particularly in handwashing and preventing cross-contamination. Their

study underscores the importance of regular inspections and vendor education

to address these gaps in practice.

Similarly, in Medan, Indonesia, Silitonga and Sebayang (2021) observed

that many street food vendors exhibited poor hygiene behavior, especially

regarding personal cleanliness and environmental sanitation. Vendors often

lacked access to potable water and appropriate waste management systems,

which compromised food safety. The study emphasized the need for more

robust local government interventions to ensure compliance with hygiene

standards.

Studies conducted in some towns of Africa like in Ethiopia, Kenyan,

Nigeria, and Ghana show that, food handlers of a street food shop were less

likely to wear a gown during food handling than food handlers in food

establishments. In these areas, yet food hygiene and handling practices are
poor. This may increase the chance of food to get contaminations with

pathogenic microorganisms.

Facilities. Food safety has always been a key worry with street foods.

One similar views associated street foods poor safety with preparation and

selling under insanitary conditions, with inadequate access to potable water,

sanitary or waste disposal services

Food Storage. Similarly, a study by Odonkor and Adomako (2022) in

Accra, Ghana, found that street food vendors generally possessed good

knowledge of food safety practices. However, despite this knowledge, the

implementation of such practices was inconsistent, largely due to economic

constraints and lack of infrastructure, such as proper storage and sanitation

facilities.

Tran and Vo (2023) examined food safety knowledge and practices

among street food vendors in Ho Chi Minh City, Vietnam, and found that while

vendors had some knowledge of hygiene practices, there were gaps in proper

food storage, hand hygiene, and waste disposal. The study recommended

regular training and capacity-building initiatives to improve food safety

practices.

Anyanwu et al. (2020) conducted a study in Nigeria that revealed

substantial gaps in the hygiene practices of street food vendors, which posed

significant public health risks. The authors noted that the lack of food safety

training programs for vendors contributed to these lapses in hygiene,

particularly in food storage and preparation techniques.

 Liguori et al. (2022) conducted an observational study in Italy, revealing

that street vendors often adhered to basic hygiene practices but struggled with

ensuring consistent food safety due to environmental challenges. The study

suggested that regulatory bodies should offer more support to vendors in the

form of education and infrastructure improvements.

Food Safety Regulations

Despite the foregoing importance of street food vending to consumers

and vendors, the street food sector has been identified to be fraught with

unsanitary practices in raw material acquisition, transportation, storage,

preparation and final food retail on the streets. This poses several concerns

spanning consumer health to vendor profitability. It is considered that most

street food safety risks would be avoided when vendors comply with stipulated

regulations.

The perspectives of consumers and local authorities on the regulation of

street food vendors play a significant role in determining the effectiveness of

food safety measures. Consumers generally value affordability, convenience,

and variety in street food, but they are increasingly concerned about food safety

due to rising cases of foodborne illnesses linked to street foods (Thomas &

Webb, 2020). Economic instability, political conflicts, abrupt increase in

population, foodborne illnesses, unemployment, and low wages have

given rise to street vended foods sold either on Local authorities, on the

other hand, have a complex role that involves balancing public health

interests with the livelihoods of street vendors (Si et al., 2020). While they

recognize the need for regulation, limited resources and personnel for

enforcement often hamper their ability to impose strict controls. Moreover, local
authorities sometimes encounter resistance from vendors, who view regulations

as a threat to their business rather than a means to improve food safety and

customer trust (Njoku et al., 2021).

In countries like Ghana and India, there is growing public support for

regulatory frameworks that could formalize street food vending while improving

safety standards (Singh & Pandey, 2022). However, implementing these

frameworks can be challenging due to the informal nature of the sector and the

financial constraints faced by vendors. In Sudan and Pakistan, for example,

both consumers and authorities recognize the importance of food safety

regulation, yet the practicalities of enforcement such as vendor education,

infrastructure improvements, and consistent monitoring remain significant

obstacles (Hassan & Mohamed, 2021; Saleem & Malik, 2023).

Consumer trust in street food vendors tends to increase when regulatory

measures, such as certifications or visible health inspections, are in place

(Singh & Pandey, 2022). Food poisoning outbreaks in Wales and England

have significantly affected lower-income group due to the high

consumption of street foods. Consumers are aware of the risks but

continue to purchase street food due to affordability and accessibility,

especially in urban areas. (Rabori et al., 2020)

In China, authorities have responded to consumer concerns by stepping

up food safety campaigns and regular inspections in the street food sector,

though gaps still exist in terms of widespread compliance and consumer trust

(Luo & Zhu, 2023). Similarly, in Kenya, consumers advocate for more stringent

regulations, expressing concerns about unregulated vendors and the lack of

oversight in ensuring food safety (Nthambi & Ochola, 2022).

 Street food vendors often perceive regulation as a double-edged sword,

presenting both potential benefits and challenges. Vendors acknowledge that

regulations can improve food safety standards, potentially increasing consumer

trust and business stability, but they also fear that stringent policies may

negatively affect their livelihoods. In Portugal, for instance, vendors expressed

concerns that excessive regulation could lead to higher operational costs and

difficulties in compliance, particularly for those already operating on thin profit

margins (Santos & Fernandes, 2020). In the Zululand District, South Africa.

The food safety knowledge of street food vendors and the sanitary

conditions of their street food vending environment. Continuous food

safety training which creates awareness and improve favorable food

safety practices among street food vendors and this, in turn, can result in

the delivery of safe food to consumers (Jubayer et al., 2020;) (Jubayer F.,

Kayshar S., Hossain S., Uddin N., Al-Emran, Akter S.S.) Dhaka,

Bangladesh. Heliyon. 2020;6(9) doi: 10.1016/j.heliyon.2020.

The impact of regulation also varies depending on the country’s socio-

economic conditions. In South Korea, for example, street food vendors face

significant challenges due to the highly regulated nature of the sector. Vendors

report difficulties in adapting to complex regulatory frameworks and often feel

targeted by frequent inspections, leading to fears of fines or shutdowns (Kong &

Kim, 2021). Likewise, in Nairobi, Kenya, vendors have reported that regulations

aimed at ensuring food safety can hinder their ability to operate, as they often

lack the resources needed to meet the required standards (Ombok & Ochieng,

2022).
 In countries like Pakistan and Nepal, where regulatory frameworks are

less developed or inconsistently enforced, vendors often see regulations as a

threat to their informal businesses (Saleem & Rashid, 2020). Vendors in these

regions are typically concerned that regulation will lead to restrictions on where

they can operate or how they can prepare and sell food, limiting their business

opportunities. Furthermore, many street food vendors operate without formal

business licenses, making them more vulnerable to regulatory actions (Saleem

& Rashid, 2020).

In more urbanized areas like Singapore and Tokyo, street food vendors

perceive regulation differently. In Singapore, vendors recognize the necessity of

regulation in maintaining hygiene and food safety, but they also feel that

existing policies sometimes prioritize formal businesses over street vendors,

creating unfair competition (Ching & Lee, 2023). In contrast, Tokyo’s vendors

are more compliant with regulations due to strong government support and

efforts to integrate street vending into the urban economy. However,

Continuous food safety training which creates awareness and improve

favorable food safety practices among street food vendors and this, in turn, can

result in the delivery of safe food to consumers (Jubayer et al., 2020;)

Adaptation to regulations varies across regions. In South Korea, street

food vendors have developed strategies to adapt to regulatory demands, such

as modifying their stalls to meet hygiene standards or relocating to areas with

less strict enforcement (Jeong & Ahn, 2020). In Nigeria, vendors are generally

open to regulation if it improves food safety, but they emphasize the need for

support from local authorities to help them comply without compromising their

businesses (Musa & Ayodele, 2021).

 Overall, street food vendors across various regions share a common

perception that while regulation can bring long-term benefits, such as improving

food safety and consumer trust, the short-term impact often presents

challenges. This is particularly true in developing countries, where the lack of

support mechanisms, such as financial assistance or access to training on

hygiene practices, exacerbates the difficulties vendors face in complying with

regulations.

Best Practices and Models from Other Cities or Countries

Several cities and countries have implemented successful models for

regulating street food vendors while ensuring public safety and supporting the

livelihood of these vendors. These practices offer valuable insights for adapting

similar strategies in General Santos City.

In Cape Town, South Africa, Quansah and Aboagye (2021) highlight a

regulatory framework that combines mandatory food safety training for vendors

with frequent inspections by local health authorities. This model emphasizes

collaboration between vendors and regulators, where compliance is rewarded

with certifications that help vendors build consumer trust. Similarly, A street

vendor must pay some fee to get a license or permit to start a food

business. Street foods are typically modulated by the local Government

with rules and regulations found in municipal codes (Hanser, 2020).

Vendors with basic food safety certification have better food handling

practices.

Mexico City has implemented best practices that focus on ensuring food

safety while minimizing the financial burden on street vendors. Torres and

Mendez (2020) report that street vendors are provided with subsidized access
to clean water and waste disposal services, enabling them to maintain sanitary

food handling environments. In Mumbai, India, street food regulations are

paired with awareness campaigns that educate vendors about food safety and

hygiene. Sharma and Nayak (2022) found that Mumbai’s program was effective

because it coupled regulation with capacity-building efforts, allowing vendors to

understand and comply with food safety requirements.

Bangkok, Thailand, offers another example of an adaptable regulatory

model. Matsuda and Saito (2023) highlight how the city has formalized street

food vending by designating specific zones where vendors can operate legally.

This zoning helps manage congestion while maintaining food safety and

hygiene standards through regular health checks and sanitation facilities

provided by the government. Similarly, Singh and Narang (2020) note that

Singapore’s regulatory model emphasizes both vendor education and

infrastructure support, such as providing sanitized food carts and access to

clean water, ensuring a safer street food environment. Malaysia were

identified as insanitary food handling procedures and lack of hygiene in

food preparation area. Food safety at home is a critical point as

consumers represent the final step in food preparation and prevention of

foodborne diseases. This study aims to investigate the food safety

knowledge, attitude and self-reported practices among consumers in

Malaysia. An online survey was conducted, and data were analysed using

descriptive statistics and exploratory factor analysis. A model linking

food safety knowledge and attitude and their direct effects on practices

were confirmed using structural equation modelling (SEM). The proposed

model fulfilled the goodness of fit indices and is deemed acceptable.

Respondents demonstrate good level of food safety knowledge and

positive attitudes and self-reported practices. (Soon JM, Wahab IRA,

Hamdan RH, Jamaludin MH. Structural equation modelling of food safety

knowledge, attitude and practices among consumers in Malaysia. PLoS

One. 2020;15:1–12.)

Kuala Lumpur, Malaysia, has adopted a model that combines regulatory

oversight with vendor empowerment. Mahmoud and Harun (2019) describe

how the city’s street food safety program includes a mentorship system, where

experienced vendors help train newcomers in proper hygiene practices. This

peer-learning approach reduces resistance to regulation and encourages

compliance through shared responsibility.

Vietnam’s regulatory model, as described by Chau and Wong (2023),

offers insights into how street food safety can be integrated with broader public

health initiatives. In Vietnam, street food regulations are tied to national health

policies, and the government works closely with local vendors to ensure that

regulations are both practical and enforceable. This collaborative approach

helps to balance food safety with the economic realities of street vending.By

adopting and adapting best practices from these cities and countries, General

Santos City can create a regulatory framework that addresses food safety

concerns without stifling the informal economy of street food vending.

Incorporating elements such as vendor training, accessible sanitation services,

and formalized vending zones could ensure both public health and vendor

sustainability.

Research Gap
 The advances in knowledge and policy improvements in the area of

food safety and hygiene practices of street food vendors depend greatly on the

identification of research gaps. Missing are comparative studies between food

safety practices in different cultural and economic settings, with the majority of

research focusing on a particular country or region leaving the gaps towards

what might be universal in practice and what are effective strategies

unexamined. Furthermore, most existing research reports on these practices is

snapshot based, a limited number of studies have taken a longitudinal

approach to study how vendors' practices change, particularly in response to

regulatory changes or public health interventions.

Additionally, very little research exists regarding the extent to which

vendors comply with food safety standards, and how this compliance evolved

over time, as well as the impact of regulatory frameworks of different types on

vendors’ compliance with food safety standards. The focus on the effectiveness

of interventions or training programs that help to improve food safety practices

amongst street vendors is currently not well explored and there is evident gap

in knowledge in how to equip vendors with knowledge. Additionally, technology

is a space worth more attention for its role in enabling food safety practices;

from how digital tools can enable vendors to maintain standards or quickly

access vital information.

These research gaps will pave the way towards a full understanding of

street food vendors’ food safety and hygiene practices so as to boost public

health outcomes and enhance practices for vendors.

Theoretical Framework
 The Theory of Planned Behavior (TPB) will mostly be used for this study

of the current status of food safety and hygiene practices of street food vendors

in General Santos City. Developed by Ajzen (1991), this theory posits that an

individual's behavior is influenced by their intentions, which are shaped by three

key factors: subjective norms, perceived behavioral control and attitudes toward

the behavior. Here, the first components, attitudes, will analyze how food safety

perception by street food vendors affect their behavior. One would expect

positive attitudes toward food safety regulations and expected perceived

benefits of adopting these practices will give rise to higher hygiene standards

(Ajzen, 1991). Subjective norms, the second aspect, refers to the pressures

imposed on vendors by their peers, by consumers and by local authorities. By

understanding how vendors think and understand the expectations their that

their community and customers put on the food safety, we learn of what social

dynamics are creating compliance to hygiene standards (Cohn et al., 2021) or

hindering it.

Finally, perceived control of behavior refers to vendors' perception of

implementation of food safety practices, given the availability of resources,

training and also support from the local authorities (Teng & Wang, 2019). The

Theory of Planned Behavior is applied to this study to explain how these factors

work together towards the food safety and hygiene practices of street food

vendors in General Santos City. Additionally, the TPB should serve to shed light

on the consumers' and local authorities alike views on whether regulation is

necessary on the hand and what repercussions on vendors' livelihoods

regulation would have. This theoretical framework will be used to guide the
study and analysis of those research questions to ultimately give a better

understanding of the factors contributing to food safety in the street food sector.

Definition of terms

Within the context of the study, the following terms are defined.

Food Safety. It is a type of common practices and protocols adopted by

street vendors to make sure food it feeding customers is good for consumption.

They include the appropriate cooking temperatures, the right storage methods,

and stopping cross contamination during food preparation.

Hygiene Practices. It is a particular set of actions taken by street food

vendors to keep their food clean during food handling and preparation. There

are those too, and they are wiping regularly, putting on clean clothes, using

sanitized tools and equipment.

Street Food Vendors. Individuals or small-scale entrepreneurs working

on the preparation and selling of ready to eat food in public places like streets,

parks or markets, through mobile cart or stalls without a fixed establishment.

 CHAPTER III

METHODOLOGY

This chapter presents the research design, research locale, selection

process, respondents, research instruments, data gathering procedure, data

analysis, and ethical considerations utilized in this study.

Research Design

This study will take a descriptive qualitative approach. According to

Creswell (2014), qualitative research is an inquiry process of understanding

based on distinct methodological traditions of inquiry that explore a social or

human problem. Descriptive research is research where the researcher tries to

describe and interpret things, such as the condition of a thing or relationship,

opinions that develop, an effect that occurs, and trends that are ongoing in the

community.

Hence, this study fits a descriptive qualitative research design in light of

the focus on exploring the current state of food safety and hygiene practices

among street food vendors in General Santos City. It shall delve into the

complex factors that come into influence over food safety and hygiene,

inclusive of the views held by relevant stakeholders such as vendors,

consumers, and local authorities. In qualitative studies, researchers collect the

data themselves through examining documents, observing behavior, or

interviewing participants.

Observational research is a qualitative technique where researchers

observe
participants’ ongoing behavior in a natural situation (Creswell, 2014). For this

study, we will specifically use covert observation. In covert observation, the

participants do not know they are being observed. This will allow us to observe

personal hygiene practices, sanitation conditions, and methods of handling

foods. Document analysis will also be made to widen the scope of existing

regulations and policies which may affect the street foods.

These methods will, therefore, enable us to delve into the details of the

street

food industry in General Santos City and identify specific challenges and

opportunities regarding food safety enhancement and hygienic practices. This

will be useful in the development of effective regulations and interventions that

might be necessary based on identified issues.

Research Locale

The study will be carried out in the Philippine’s vibrant urban centre of

General Santos City, celebrated for cultural diversity and a bustling street food

scene. General Santos City is not only a large commercial hub, but it is also a

top destination for both local and foreign tourists trooping here to experience

different kinds of culinary treats. Seafood is the city's specialty, fish, and

especially tuna, and it also boasts different street food vendors, who provide

wide range of food excluding more local delicacies and international cuisines.

With general Santos City having such a populace in love with street

food, it is the best place for study of food safety and hygiene practices in this

field. It is well known that street food stalls and carts abound in the city,
providing a case study opportunity to examine the practices and challenges for

food safety that the 10 vendors face due to high consumer demand.

Additionally, the local government has been shown attention in

strengthening food safety standards and protecting public health and general

quality of street food. The street food vendors, from different districts of General

Santos City will be the study area to capture the complete state of current food

safety and hygiene practices in the city. In doing this research, advance

information will be garnered that could aid future policies or interventions in

encouraging street food vendors to practice safer food, in the region

Selection Process

To ensure a comprehensive understanding of food safety and hygiene

practices, we will use purposive sampling to select street food vendors based

on specific criteria relevant to the study’s objectives. 10 Vendors will be chosen

from various locations within General Santos City to capture variations in

hygiene practices across different environments. The sample will prioritize

vendors offering a range of food products, as different food types require

distinct safety measures. Long-serving vendors will also be emphasized, as

their experience provides valuable insights into how hygiene practices have

evolved over time. Additionally, the selection will include vendors from diverse

age groups, socioeconomic backgrounds, and cultural contexts to account for

how these factors influence their adherence to food safety standards. This

approach will ensure a rich and varied dataset, reflecting the full spectrum of

hygiene practices, challenges, and resources in street food vending.

Research Participants
 We will select ten (10) actively engaged street food vendors, who have

knowledge and experience in food safety and hygiene regulations for the

interview. By selecting a diverse range of participants, we may be able to gain a

comprehensive understanding of the issues related to street food safety and

hygiene in General Santos City.

Data Collection

To gather comprehensive and in-depth data, a qualitative research

design will be employed, primarily relying on observation and in-depth

interviews. We will conduct systematic observations using an observation

checklist of street food vendors in various locations within General Santos City.

This will involve observing their hygiene practices, food preparation techniques.

Observations will be conducted at different times of the day to capture

variations in vendor practices. Detailed field notes will be taken to document

specific observations, including the cleanliness of the food preparation area, the

use of protective gear, and the proper handling of food.

In-depth interviews will be then conducted with a diverse group of street

food vendors. The interviews will explore their perceptions of food safety and

hygiene, the challenges they face, and their experiences with regulatory

authorities.

Interviews will be audio-recorded and transcribed verbatim to ensure

accuracy and facilitate analysis. The interview guide will be developed to

explore key themes related to food safety, hygiene practices, and regulatory

frameworks.

Data Analysis
 The observation data collected will be analyzed using a checklist to

assess the adherence of street food vendors to food safety and hygiene

practices. The checklist will include items such as: personal hygiene, food

preparation, sanitation and cleanliness, and waste disposal. The checklist will

be used to systematically observe and record the behaviors of street food

vendors. The frequency and severity of non-compliance with food safety

practices will be noted.

Thematic analysis, a qualitative data analysis technique by Braun and

Clarke (2006), will be employed to analyze the interview data. First, we will

repeatedly read and re-read the interview transcripts and field notes, immersing

ourselves in the data to gain a deep understanding of the context and the

participants’ experiences. We will identify initial codes that represent key

concepts and ideas within the data.

This will be followed by grouping related codes into potential themes. We

will then review the identified themes to ensure that they are coherent,

comprehensive, and grounded in the data. We will interpret the themes and

discuss their implications for food safety and regulation in the street food

industry. The findings will then be presented in a clear and concise manner,

supported by illustrative quotes from the data.

Trustworthiness of the Study

To ensure the confirmability of the study, rigorous research methods

will be employed. Data collection will involve a combination of quantitative and

qualitative techniques, such as surveys, interviews, and observations. We will

maintain detailed records of data collection and analysis procedures, including

field notes, interview transcripts, and data analysis logs. Additionally, we will

employ a systematic approach to data analysis, using established techniques

such as thematic analysis. By documenting the research process and using

transparent and systematic methods, the confirmability of the findings will be

enhanced.

While the findings of this study may be specific to the context of General

Santos City, the insights and recommendations generated can be potentially

transferred to other cities with similar characteristics. By providing a detailed

description of the research methods, findings, and limitations, we will enable

other researchers and policymakers to assess the transferability of the results

to different contexts. The study will also highlight the unique features of the

street food industry in General Santos City, which can help to explain the

specific challenges and opportunities faced by the city.

To ensure the dependability of the study, we will employ a rigorous and

systematic approach to data collection and analysis. We will be trained in

research methods and data analysis techniques to ensure that the data is

collected and analyzed accurately. We will use triangulation to verify the

findings from multiple sources. By using multiple data collection methods and

data sources, we can increase the reliability and validity of the findings.

The credibility of the study will be enhanced through qualitative

research methods. This approach will provide a comprehensive understanding

of the complex issues related to food safety and hygiene in the street food

industry. We will also strive to establish rapport with participants and to conduct

interviews in a sensitive and ethical manner. By building trust with participants,

we can collect rich and meaningful data that accurately reflects the experiences

and perspectives of street food vendors.

Ethical Considerations

This study aligns with the ethical standards uphold by Holy Trinity

College of General Santos City.

Data Privacy. To ensure data privacy, all personal information collected

from participants will be treated with the utmost confidentiality. We will adhere to

strict data protection protocols, including anonymizing data and storing it

securely. Data will be stored in a secure location and access will be restricted to

authorized personnel.

Voluntary Participation. The participation of all individuals in this study

will be entirely voluntary. No pressure or coercion will be exerted on any

participant to participate in the study. Participants will have the right to withdraw

from the study at any time without any negative consequences. We will ensure

that participants are fully aware of their rights and that their participation is

based on informed consent.

Informed Consent. Before the commencement of the study, participants

will be provided with clear and concise information about the research

objectives, procedures, potential risks and benefits, and their rights as

participants. Informed consent forms will be obtained from all participants,

ensuring that they fully understand the nature of the study and their role in it.
We will take extra care to ensure that participants who may have limited literacy

skills fully comprehend the informed consent process.

Cultural Sensitivity.

We will be mindful of the cultural sensitivities of the participants and will

conduct the research in a respectful and culturally appropriate manner. We will

be sensitive to local customs, beliefs, and values, and to avoid any actions that

may offend or disrespect the participants. We will also ensure that the research

questions and methods are culturally appropriate and do not impose any undue

burden on the participants.

References

Alturas, S., Origenes, R., & Espinosa-Gelisanga, B. (2022). Street Food’s

Microbiological Load and Vendors’ Food Hygiene and Safety Practices

Compliance in the Schools of Cebu City. 2:48-60.

Braun, V. & Clarke, V. (2006). Using thematic analysis in psychology.

Qualitative

Research in Psychology, 3, 77-101.