PRACTICES OF STREET FOOD VENDORS:

Sanitary Practices of Street Food Vendors in the Philippines_

 Street foods are ready-to-eat foods and beverages sold by vendors in public places, often from
portable booths, carts, or trucks, ensuring immediate consumption and consumer safety.
Researchers conducted a study to understand the hazardous nature and production of street foods,
as well as the awareness of vendors regarding food hygiene and sanitation practices. The study
focuses on identifying quality management practices of street vendors in Poblacion, San Isidro,
Nueva Ecija, identifying three main factors: business profile, external and internal problems, and
owner profile, including age, gender, status, and education. Street food vendors face external
challenges like secure locations, lack of services, and inadequate infrastructure, leading to
unsanitary practices like improper food handling and improper utensil washing
Street food vendors face internal issues like personal safety and potential illness, leading to
unsanitary behavior like sneezing and coughing while selling their products. The descriptive
method of research was used in this study. This is the most appropriate method to determine and
describe the quality management practices of the street vendors. According to Burns and Grove
(2003); descriptive research is a blueprint for conducting a study with maximum control over
factors that may interfere with the validity of the findings. As to the vendor’s personal hygiene
vendors, Vendors wash their hands in clean water before handling preparation and serving of
food. Although they wear clean and presentable clothes, they did not wear apron, and their hair
are not properly covered using hairnet, and they did not use gloves. It can be implied that
majority were not concerned about their personal hygiene when preparing and handling foods.

_Food Safety Practices among Street Food Vendors in Dipolog City_

 Food safety concerns among street food vendors in Dipolog City are a growing public concern, as
they cater to a diverse consumer base, including graders, college students, and passersby. This
survey research aims to assess the food safety practices of street food vendors in the City Proper
of Dipolog, including hygienic practices, food preparation, processing, contamination prevention,
and waste management, to formulate recommendations or policies related to these areas. A study
was conducted to examine food safety practices of street food vendors in Dipolog City. Data was
collected from 14 vendors near schools and cathedrals. The study used a descriptive survey
questionnaire and analyzed using frequency, percentage, standard deviation, and mean. The
Pearson correlation coefficient was used to test the correlation between demographic variables
and food safety practices. It can also be concluded that street food vendors in Dipolog City
completely observed and practiced food safety in terms of the hygienic practices, food
preparation and processing, food contamination prevention, and waste management. It is also
concluded that sex and vendor’s hygiene practices were related, same goes to vendor’s
educational attainment and food safety.

_Assessing Food Safety Knowledge and Practices among Street Food Vendors_

 The study aimed to investigate the actual level of food safety knowledge and the relevant
practices in food handling among street vendors in Cagayan De Oro City. A survey to evaluate
the food safety knowledge and practices of street food vendors in Cagayan de Oro City was
 carried out between April-May 2014. In this study, a street food vendor refers to anybody selling
ready-to-eat foods and/or drinks along streets and in public places within the area of the study.
Fifty food vendors operating in places such as major streets, open-air market, schools, offices and
general hospitals were recruited for the study. Food vendors should be adequately educated on the
role of food in disease transmission as well as on personal hygiene and approved practices in
handling food.

_Street Food Vendors' Compliance with Food Safety Regulations_

 Street food plays a valuable role in several Asian countries including Vietnam. Improving the
safety of street food is an important responsibility for many local food authorities. This study
aims to characterize the business profile of fixed and mobile street food vendors, and to compare
their compliance with the food safety criteria. A cross-sectional study was conducted using a
questionnaire and observational checklist to assess the ten Vietnamese food safety criteria
prescribed under Decision No. 3199/2000/QD-BYT for street food vendors in Can Tho city. A
total of 400 street food vendors, composed of fixed and mobile vendors, in urban areas of the city
were randomly selected for the survey. These findings emphasize the need for training and
education programs to improve food safety knowledge and practice among street food vendors.
Basic infrastructure and services, especially clean water, proper sanitation, and waste disposal
facilities, should be provided to help street food vendors better practice food safety and hygiene
regulations.

Food Safety Practices among Street Food Vendors in the Twin Cities of Zamboanga Del
Norte

 Street food, defined by the Food and Agriculture Organization (FAO), is a popular and affordable
source of food and income for locals. However, sellers often overlook safety and quality, leading
to food-related diseases and contamination. Despite concerns, street food vending has increased
due to its local economic activity and accessibility. The sector is popular in developing
economies, offering employment and income. However, food poisoning and health risks
outweigh the benefits of buying a product. The World Health Organization has established
specific food safety regulations to ensure quality and safety in street food. The street vendors are
quite mature individuals but are still active in the street vending business. However, these street
food vendors have poor food safety practices for a lack of appropriate knowledge in sanitation
and hygiene practices since food safety must observe at all times. Vendors of both Cities do not
differ at all in their practices. Age group and their participation in the street food industry
reflect the high unemployment levels in the country. The reason that they were deficient in food
safety practices is due to the factor that most of the street vendors don't have attendance semi-
nars/ training related to food safety.

Street Food’s Microbiological Load and Vendors’ Food Hygiene and Safety Practices Compliance
in the Schools of Cebu City
  Street vended foods in the Philippines are popular for their tasty flavors, cheap price, availability,
and accessibility. They are prepared and sold in public places, similar to Southeast Asian
neighbors, and are meant to ease hunger. Filipinos are fascinated by traditional or ethnic foods
and enjoy these quick bites. School children are the main consumers of street food, and their
satisfaction is largely due to its hygienic and nutritional quality. Street vendors and schools need
to be regulated to prevent food contamination and ensure proper handling and storage. Despite
Republic Act No. 10611 aimed at strengthening food safety regulations, the government lacks full
management of local food products. Issues like food poisoning and lack of strict food safety
regulations affect school children and the public. Vendors often compromise food safety for
business profits, resulting in poor food handling practices. Local governments should monitor
street food vendors to strengthen food safety practices for different consumer types. The study
used a cross-sectional analytical and descriptive-correlational research design to analyze food
samples from street food stalls in Cebu City for Escherichia coli contamination and investigate
vendors' compliance with hygiene and safety practices. The overall good compliance score of the
vendors’ food hygiene and safety practices did not give a comforting feeling of security towards
the health of the school children due to the presence of E. coli in the food samples. In addition,
the non-compliance of the vendors in obtaining a health card and business permit poses great
risks to all children in the nearby schools as these food stalls have not been checked by the city
health office. These vendors could have diseases that are contagious and hazardous to the school
children’s health.

Legal Challenges in Regulating and Supervising Street Vendors in Banten Province

 Street vending regulation involves licensing, zoning, health and safety standards, and taxation to
balance vendors, consumers, and the community. However, implementation can be challenging
due to issues like poor hygiene, lack of education, harassment, eviction, and merchandise
confiscation. Solutions include creating food centers, providing food safety training, improving
regulatory discretion, and developing national legislation. The study utilized a mixed-methods
research design, combining qualitative and quantitative methods, to explore legal challenges in
regulating street vendors in Banten Province, integrating vendor experiences and empirical data.
The legal challenges associated with regulating and supervising street vendors in Banten Province
have been explored in depth throughout this study. These challenges have been revealed to be
complex and multidimensional, touching on issues of regulation, enforcement, and vendor
experiences. The legal framework governing street vending in Banten Province is intricate and
often plagued by overlapping regulations, bureaucratic hurdles, and ambiguity. Licensing
processes are cumbersome, enforcement is inconsistent, and rent-seeking behavior and corruption
are not uncommon. The impact of these challenges is felt most acutely by vulnerable groups,
including low income individuals, women, and migrants, who depend on street vending for their
livelihoods.

STRET FOOD HEALTH AND RISK:

_Lived Experiences of Street Food Vendors Amidst the Pandemic_

 The global health crisis significantly impacted the hospitality industry, forcing street food
vendors to rethink business management or face bankruptcy. In South Korea, online food sales
 increased by 46%, while food stalls suffered due to increased home consumption. In the
Philippines, 3.5 million women work informal food stalls or convenience stores, highlighting the
vulnerability of these sectors to economic loss during the pandemic. This study utilized a
qualitative research design and phenomenological technique to investigate and understand the
meaning individuals or groups attribute to a social or human problem. The study used in-depth
interviews and focus groups to gather participants with first-hand knowledge of an event or
experience. Five participants were chosen using purposive sampling, with at least three years of
experience in running food businesses or working at the public night market in Panabo City.
Informed consent was obtained, and an interview guide questionnaire was developed for data
collection. Thematic coding was used for analysis. Street food vendors' experiences during the
pandemic recovery phase are diverse and impact daily lives. They adapt to new standards,
embrace uncertainty, and seek support. They learn valuable lessons about strategic planning,
innovative customer-attracting strategies, and emergency savings. Establishing an emergency
reserve is crucial for daily expenses, and prioritizing sustainable plans is essential for food
business development during challenging times.

Street Food Consumption and Associated Health Risk

 Street foods are ready-to-eat food or beverages sold on the street, in public places, or by vendors.
They are a significant part of urban food consumption for millions of low and middle-income
consumers. In developing countries, street food preparation and selling provide income for
millions with limited education or skills. It is highly demanded due to its taste, availability, low
cost, cultural and social heritage connection, and nutritional value. Street foods also serve as a
quick, inexpensive bite, a social experience, and support for local businesses. A study in Nigeria
examined hygiene and sanitary practices of street food vendors, focusing on 18% of the
population, to understand the benefits of street foods as a source of income, self-employment, and
business skills development. Street foods are ready-to-eat items sold in public spaces like schools,
bus stations, and entertainment venues. Consumption is influenced by socio-economic factors,
but safety regulations are lacking. Concerns include food safety, sanitation issues, traffic
congestion, illegal occupying of public spaces, and social issues. Food poisoning outbreaks and
lack of knowledge among vendors pose threats. Health authorities should raise awareness for
improved hygiene.

_World Health Organization's __Five Keys to Safer Food

 Humans have the right to healthy, safe food for healthy living and sustainable development.
However, Foodborne Diseases (FBDs) occur frequently worldwide, affecting over half a billion
people annually. In the US, 47.8 million people fall sick, 128,000 are admitted to the hospital,
and 30000 die from FBDs. In Europe, over 23 million people fall ill annually and 5000 die from
contaminated food. pre-tested questionnaire was used to gather data from 37 food handlers in five
randomly selected restaurants in one LGA (Dange Shuni) on sociodemographic characteristics,
knowledge of five keys to safer food, and WHO practices. The study revealed poor knowledge of
the five keys to safer food and inadequate practices, with age, gender, and education being
significant predictors. It recommends collaboration between health, environment, and NGOs for
training interventions..
STREET FOOD VENDORS AS AMBASSADORS FOR HIV AWARENESS: HARNESSING
LOCAL NETWORKS FOR PUBLIC HEALTH ADVOCACY

 Street food vendors play a crucial role in public health advocacy, particularly in raising awareness
about critical health issues like HIV. Despite their visibility and reach, they are often overlooked
in health promotion initiatives. This review explores the potential of street food vendors as
ambassadors for HIV awareness, assessing how their established relationships and trusted
positions can be leveraged to combat the HIV epidemic. By offering an informal and
approachable avenue for disseminating HIV prevention messages and encouraging engagement
with HIV testing and treatment services, street food vendors can bridge the gap in HIV
prevention efforts. Street food vendors can serve as HIV awareness ambassadors, extending HIV
prevention messages to underserved communities, leveraging their direct public presence to
spread knowledge about HIV prevention, testing, and treatment options.

Nutritional contribution of street foods to the diet of people in developing countries

 To review studies examining the nutritional value of street foods and their contribution to the diet
of consumers in developing countries. Street foods have been defined as: ‘ready-to-eat foods and
beverages prepared and/or sold by vendors and hawkers especially in streets and other similar
places’. This includes foods sold within and around schools which are not from school canteens
or restaurants. Street foods make a significant contribution to energy and protein intakes of
people in developing countries and their use should be encouraged if they are healthy traditional
foods.

STATUS OF STREET FOOD VENDORS:

Status and Problems of the Street Vendors: Inputs for Local Government Unit Planning

 Street vendors struggle to secure regular employment due to lack of training and knowledge in
their area. They rely on small cash resources to survive. Enhancing street food safety requires
vendor training, policy dissemination, and improved facilities. Government agencies should focus
on strategies to improve fast food safety. Street vending is a global phenomenon, deeply
ingrained in urban history and culture. Street vending in cities creates economic opportunities but
faces issues like licensing, taxes, and operating locations. Government and non-government
organizations can better understand vendors' struggles and develop solutions. Street vending
intersects public space, economic activity, and temporalities, making it a focus of academic
inquiry. This study evaluates street sellers' status and problems, aiming to inform local
government planning and improve regulations. It assesses household size, income, and years in
street vending, identifies governance, legal, socioeconomic, workplace-related, and physical
issues, and identifies notable differences. The study hereby concludes that as the daily income of
street vendors increases, problems in terms of governance and legal, socioeconomic, and
workplace-related become less serious. In addition, the larger the household size of street
vendors, the more likely they encounter socioeconomic problems; and more physical problems
are likely encountered for older street vendors.
Operations of Street food Vendors and their Impact on Sustainable Urban Life in High Density
Suburbs of Harare in Zimbabwe

 The study explores street food vending in Zimbabwe, focusing on socio-economic factors and its
impact on the environment and urban life. It found that street food vending is an alternative,
sustainable economy that reduces unemployment, increases incomes, and provides affordable,
diverse meals. The government should recognize the industry through legislation and a code of
practice, requiring city councils to provide basic necessities. Strengthening street food vendors'
capacities through training, credit, information, and infrastructure is crucial for their
competitiveness and productivity. The study investigate street food vendors in Harare, Zimbabwe,
identifying socio-economic factors affecting their operations, problems, and impact on local
environment and urban life. Street food vending is a vital community development tool in Harare
and Zimbabwe, contributing to socio-economic progress. It reduces unemployment, increases
incomes, and provides affordable, nutritious meals to urban dwellers. However, concerns about
food-borne diseases and congestion have led to harassment of vendors. The government should
recognize the street food industry through legislation and a code of practice, ensuring fairness and
sustainable license fees. Regulations should also integrate the local food and nutrition sectors.

Street Food Vending: For Economic and Social Empowerments of Women Street Food Vendors in
Dumaguete City, Philippines

 Street food vending in Dumaguete City seemed to be a good source of income, or extra income
providing enough daily profits and requiring low capital investment. Hard work and
perseverance are the main requirements in this venture. Street food vending, no matter how
small-scale the business, provides adequate income – thus, empowering the women street food
vendors economically. Varied street food items charmed local and foreign visitors/tourists in
Dumaguete, specifically those at the boulevard area during night time where balut and tempura
are saleable. Women street food vendors rated the flow of their small-scale business as
satisfactory. Street food vending also enhanced women’s social empowerment. By gaining
profits, women vendors could buy essential affordable communication gadgets like cell phones,
radio set, and TV set. Owning cell phones provided the street food women-respondents the
opportunity to establish contacts like future food buyers or customers aside from their family
members, thus enhancing their social empowerment. Further, watching TV at home or listening
to radio programs with family members also contributed to family togetherness.

Enhancement in out: A Perspective of Filipinos in Eating of Street Foods

 Street foods are ready-to-eat foods and beverages sold in public spaces, often produced in streets.
They are cost-effective and reflect traditional local cultures. The basic components and
preparation vary greatly, with vendors usually located outside or under cover. Their marketing
performance depends on location and word-of-mouth advertising. Street food companies are
typically owned by individuals or families, but their benefits reach the local economy. Street food
is a popular and affordable food in the Philippines, found in various locations and at any time. It
is a favorite among Filipinos, as it is readily available and affordable. Street food is also a source
of sustenance for families when they cannot prepare meals themselves. It is also a way to support
the people who make it possible, as selling food on the street is a respectable profession.
 Consuming street food makes one a true Filipino, as it is their all-time favorite food. Filipinos
have a different perspective on eating street foods. There are some that still buy and eat street
foods even though the place is not clean and sanitized and the vendors were not wearing masks,
aprons, and hairnets.

The Perception of Food Quality and Food Value among the Purchasing Intentions of Street Foods
in the Capital of the Philippines

 Street foods are food available on the streets, ranging from traditional local cuisine to modern
processed products. They are popular due to their social and economic impact, quality, safety, and
value. The street food industry has flourished due to its link to tourism, providing a cultural
experience for tourists and providing basic dietary needs. However, vendors face challenges in
assessing food quality and values. The thriving nature of the street food business is attributed to
its role in both the informal sector and tourism. In the Philippines, street foods are gaining
appreciation and tourist visitation, with social media platforms promoting their popularity.
Further exploration of consumer intentions to consume street food is needed to highlight its
economic and societal benefits. The Theory of Planned Behavior (TPB) is a popular tool for
studying consumer behavior, focusing on three main factors: attitude, subjective norms, and
perceived behavioral control. It has been extended to cover various food consumption topics,
such as halal, organic, street food, sustainable, and genetically modified food. However, some
studies argue that the TPB domains are less influential than their extended factors, such as self-
efficacy, trust, and normative structures. The TPB has been used to measure behavioral intentions
in the food industry, with studies highlighting the importance of consumer ethnocentrism, self-
construal, perceived food health benefits, price, and sustainability. The TPB has been found to be
a significant factor in influencing purchasing intentions. The study used convenience sampling to
gather respondents from the Philippines, specifically in the National Capital Region, during the
COVID-19 pandemic. An online survey was distributed from October to November 2022, with
1361 valid responses. The majority of respondents had college degrees and had access to the
internet. However, 75% of the data was from the online survey, suggesting a limited
representation of the population. A study using the TPB framework and SEM analysis found that
convenience has the most significant direct effect on behavioral domains and intention to
purchase street foods. Perceived food quality also has a significant direct effect on behavioral
domains. Attitudes towards street food consumption and convenience are linked, with growth in
consumption and delivery services. Perceived food value also has a direct effect on behavioral
control, suggesting improvements in product labels and food quality. The study provides
recommendations for improving street food marketability, increasing government revenue, and
building a stable food supply.

_Street Food: Culture, Economy, Health, and Governance_

 Woman are reinventing traditional pantry-keeping roles as street food vendors. Attracting young
entrepreneurs and established chefs in developed countries, particularly in North America.
Understanding street food's dynamics is crucial for public policy-making to protect consumers
from food-borne pathogens and ensure livelihood opportunities for vendors, while recognizing
individual, collective, and human rights to work, public spaces, and food security. This volume
 offers a comprehensive social science perspective on street food, highlighting its cultural
diversity and economic significance in both developing and developed countries

CONSUMER AWARENESS:

Assessment of Knowledge, Attitude, and Practices on Food Safety and Compliance to

 Street food vendors' attitude towards their products, such as isaw, barbecue, and betamax, has a
moderate inverse association with E. coli load. Most vendors fail to check sensory characteristics
of ingredients, likely due to trust in suppliers and ingredient characteristics. The study found that
street food vendors have stalls in compounds, lack water and hand washing facilities, and have
trash bins but not waste segregation. They have average food safety knowledge but good attitude
and practices. Most pork barbecues have no E. coli content. The study found a weak association
between street food vendors' knowledge, attitude, and practices and E. coli load in three popular
street foods. The environmental condition of the vending site was also linked to E. coli load.
Recommendations include improving vending conditions and ensuring food safety.

The awareness-to-agreement-to-adherence model of the food safety compliance: the case of street
food consumers in Manila City, Philippines

 This study investigates the awareness, agreement, and adherence of street food consumers to the
Philippine Food Safety Act 2013 (RA 10611), highlighting the need for effective food handling
practices among vendors. The study tested the awareness-to-agreement-to-adherence model using
a self-administered survey of 384 street food consumers in Manila City, Philippines. The survey
assessed consumers' awareness, agreement, and adherence to food safety policies, with high
scores fitting the model. Most street food consumers in Manila, Philippines were aware of the
food safety as stipulated in the Philippine Food Safety Act 2013. However, this study found that
awareness does not guarantee agreement and adherence to food safety. ‘Agreement’ influences
‘adherence’ more than ‘awareness’ does. It is suggested that existing interventions related to food
safety issues among street food consumers be reviewed, with the goal of not only increasing
awareness but also instilling consumers’ accountability for food safety.