ATTITUDE AND PRACTICE OF STREET FOOD VENDORS TOWARDS FOOD SAFETY AND HYGIENE

CHAPTER ONE

INTRODUCTION

1.1 Background of the Study

The term “street food” refers to a wide variety of ready to eat foods and beverages sold and sometimes prepared in public places. Street 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). Street food may be taken away where it was purchased or can be consumed and eaten elsewhere (WHO, 1996).

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). The street food vendors are an unofficial sector whichstill exists in both industrialized and unindustrialized countries.In our normal setting people believe that according to their nature street food to be unsafe is something which cannot be avoided, however many people are looking for it as nutritional source.Also there are some challenges regarding public health in urban residents because street food are readily unsafe and polluted with different sources and this will raise up the danger of diseases related to food borne. (Tambekar et al; 2008 and Maxwell et al; 2000)

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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Updated: 4th March 2019 — 9:38 am

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