CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
The term “school food” refers to a wide variety of ready to eat foods and beverages sold and sometimes prepared in schools. School food may be taken in the place where it is purchased or can be taken away and eaten elsewhere (WHO, 1996). TheStreet Food Vendors aresmall food retailers selling fresh food or beverage ready to eat (Muleta and Ashenafi, 2001).
Most of the time food preparation is done in unfavorable environment and street food vendors most cases are classified as informal food entrepreneurs.Food entrepreneurs are thus working in ambiance and unfavorable temperature, unsafe water availability, unhygienic condition and pests.Food safety is fear free that consumed food will not bring any effect to the consumer in its preparation and when eaten as it has been planned. (BIS, 2012).
However, studies are conflicting regarding the poor results of educating on the issue of behavior of the food handlers.According to certain studies (Moris and McEven, 1997) training improves knowledge but further indicates disparity in knowledge, attitude – practice relationship whichimplies knowledge alone is not sufficient to change practice. Goswami and Mazumder (2011)in his study reveals that different approaches like lectures, demonstration and video can be used as a strategy which can be helpfully to food handlers to change and be transformative.
Statement of the Problem
Regardless of many advantages obtained through street food vendors the evolving of unofficial food businesses associated with improper preparation and handling of foods cause food related health problems. Street foods are sometimes stored at improper temperature and sold to customers from a variety of vending sites which include kiosk, building sites industrial areas, street commercial and petty cash business areas (FAO, 1990). Bryan et al., (1992) revealed that food sold uncovered and in unhygienic environment along the road side it is obvious may become unsafe either by spoilage or pathogenic microorganisms.
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