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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.
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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 food may be consumed where it is purchased or can be taken away and eaten elsewhere. Everything, from full course lunch or dinner to snacks, fruit juice is sold by the street food vendors. Street food vendors can be found anywhere in the world, in urban and in rural locations, and can be vendors who sell 'ready-to-eat' foods on streets with or without a license to do so.
They are part of almost any distribution chain, often though at the lower end of the spectrum. Street food hawkers link urban and rural economies through movement of traders and of commodities; they serve a highly varied clientele and play an important role in the marketing of consumer goods to poorer customers. These vendors can be found in clusters around places of work, schools, hospitals, bus terminal, industrial sites and market places (Freese et al., 1998). The food vendors may have a stall which is stationary at a point, usually on the roadside or under a shop, where they prepare or cook food on the spot. Everyday these vendors store their bulky goods such as grills, tables, benches in their caravan (Freese at al., 1998).
Hygiene is the science of preserving health. It involves all measures that ensure the safety and quality of food during its handling (Jay Jane, 1992). Street food is a public health concern, since food hygiene can be difficult to practice at street level in settings where resources are scarce and surroundings are of low environmental and sanitary standards (Rheinlander et al., 2008). Food hygiene comprises of two key words which are "food" and "Hygiene". Food means any solid or liquid component which is for human consumption and Hygiene means cleanliness. Thus food hygiene stands for "all the conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain" (Codex Alimentarius, 1997).
This study will concentrate about the sanitation and hygiene of the street food vendors in Tarlac City and how consumers will benefit it. Several studies from the Ghanaian capital Accra have already confirmed that the street food sector is facing serious challenges in maintaining hygiene and safety of foods (Mensah 1999, 2001, King 2000, Tomlins 2002). However, in future which to effectively encourage vendors to improve street food safety and thereby minimize the dangers of food borne diseases, it is vital to gain in-sight into the perceptions which form practices and attitudes towards food safety and hygiene. This thesis will therefore engage in understanding such perceptions among vendors and consumers in Tarlac and research how these are linked to actual practices and decision-making when preparing and vending street foods and choosing a vendor.
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness (Satin, 2008). Health is an important outcome of development and health itself is vital for successful development. Availability of safe food supply including street foods is crucial to ensure the health of people. The WHO defines health as the following: "Health is a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity". Street foods and the environment are amongst the factors affecting health and development; on one hand is the impact of street foods on the environment and on the other hand are the environmental effects on food safety.
As the researcher started to research perceptions, it became evident that concepts of food as well as hygiene contamination and health risks are deeply imbedded in the social and cultural context and everyday life practices. Cultural and anthropological theories of contamination by Mary Douglas (1956) and Edward Green (1999) are therefore relevant to explain the variety of beliefs and attitudes towards safe and unsafe food. Hygiene perceptions and practices also turned out to be part of a complex system of interactions between vendors and consumers, particularly concerned with appearance and presentation. The impression management theory of Goffman will therefore add to understanding such behaviour patterns.
Personal hygiene was not also observed, as the vendors never covered their heads, handled money and food at the same time and they did not wear overcoats/aprons and handled food with bare hand. Street food vendors were not aware of hygienic and sanitary practice. The food is sold to unsuspecting clients who are likely to get food-borne diseases. Street food is food obtainable from a street side vendor, often from a makeshift or portable stall. While some street foods are regional, many are not, having spread beyond their region of origin. The food and green groceries sold in farmers' markets may also fall into this category, including the food exhibited and sold in gathering fairs, such as agricultural show and state fair. Most street food is both finger and fast food.
According to the Food and Agriculture Organization, 2.5 billion people eat street food every day. People have a tendency to rely more and more on street vended foods to save significant time and energy since there is an increasing percentage of employed women nowadays, meaning less time devoted to kitchen. The street food industry has mushroomed to such an extent that it left uncontrolled, it would constitute a hazard to public health (Wikipedia, 2009). Concerns of cleanliness and freshness often discourage people from eating street food.
Lack of refrigeration is often construed as a lack of cleanliness or hygiene; on the other hand, street food often uses particularly fresh ingredients for this very reason. Street food is intimately connected with take-out, junk food, snacks, and fast food; it is distinguished by its local flavor and by being purchased on the sidewalk, without entering any building (WHO, 2009). Both take-out and fast food are often sold from counters inside buildings. With the increasing pace of globalization and tourism, the safety of street food has become one of the major concerns of public health, and a focus for governments and scientists to raise public awareness.
This study will assess the food safety situation and environmental quality, focusing on street food vendors at Tarlac City. This work will analyze the problems and find barriers to the food safety system, and improve the food safety system of street food vendors by providing supportive policies and services. From these results, consumers will know about the quality and safety of street vended food especially at Tarlac City. Food handlers and workers will have more understanding about food sanitation and the situation of food safety in Tarlac and take more notice of food safety.
II. OBJECTIVES OF THE STUDY
1) The overall objective of this study is to assess the sanitation and hygiene of street foods vendors in Tarlac City. 2) To analyze the problem and barriers to deploying food safety system. 3) To giving supportive suggestions for the improvement of the street food safety system. 4) To find out how these relate to safe and unsafe food practices.
III. STATEMENT OF THE STUDY
This study is focus on the practices of the street vendors in handling food products regarding sanitation and hygiene. Specifically, the researcher sought to answer the following questions:
1.) Is there any significant difference in handling food of the street food vendors compared to the fast food chain?
2.) What are the street food vendors’ practices in terms of handling food? 1.1 Safety 1.2 Sanitation 1.3 Hygiene
3.) What are the possible future hygiene promotion strategies in the street food?
IV. HYPOTHESIS
The research problem: Is there any significant difference in handling food of the street food vendors compared to the fast food chain? The null hypothesis (ho): there is no significant difference in handling food of the street food vendors compared to the fast food chain. The Alternative hypothesis (ha): there is a significance difference in handling of the street food vendors compared to the fast food chain.
V. IMPORTANCE OF THE STUDY
This study is important to describe the knowledge, attitudes and practices of street food vendors in an urban setting, with regard to food hygiene and safety. Through such research, gaps in food safety/hygiene knowledge among street food vendors can be identified in order to underpin the development of more specifically targeted and effective training programmed for such groups. Costumers confidence and regulatory control in street food vending can thus be achieved and the detrimental effects of food poisoning incidents on the customers as well as the city would be minimized. The ability of street food vendors to prepare safe foods could still be questionable with the perception sustained that street food vendors pose a health risk for all customers. In light of the important contribution those street food vendors. It is also important to know what are the street food vendors practices in terms of handling their product for the benefits of their consumer. Also to prevent of facing in the future of having food borne illness that will cause of death of many people.
VI. SCOPE AND DELIMITATION
This study will focus in the customer and the street food vendors itself around the City of Tarlac. The interviews and observations were done only by the Researcher. This study attempted to look into the factors that are related to the sanitation and hygiene of the street food vendors in Tarlac City. The study specifically determined the level of sanitation and hygiene of the street food vendors in Tarlac City based on the Ratings. The subject of this study were 100 of people, the 50% of the average will based on the questionnaire taken by the street food vendors it and the other 50% will be based on the customer. The study will also determine the relationship of the sanitation and hygiene to the street food vendors. The respondents of the study were the street food vendors itself and the customer of the street foods here in Tarlac City.
VII. DEFINITION OF TERMS
Contamination: The act or process of contaminating something or becoming contaminated, or the unclean or impure state that results from this. Food: Material that provides living things with the nutrient they need for energy and growth. Food Safety: The assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.
Food Hygiene: All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.
Health: The general condition of the body or mind, especially in terms of the presence or absence of illnesses, injuries, or impairments. |
Hygiene: The practice or principle of cleanliness.
Safety: Protection from, or not being exposed to, the risk of harm or injury.
Sanitation: Conditions or procedures related to the collection and disposal of sewage and garbage. |
Street Foods: Ready-to-eat foods prepared and/or sold by vendors and hawkers in streets and other similar public places.
Street Food Vendors: Entrepreneurs selling ready-to-eat foods and beverages. Vendor: Someone who sell something.
The term “street foods” describes a wide range of ready-to-eat foods and beverages sold and some times prepared in public places, notably at streets. Like fast foods, the final preparation of street foods occurs when the customer orders the meal which can be consumed where it is purchased or taken away. Street foods and fast foods are low in cost when compared with restaurant meals and offer an attractive alternative to home-cooked food. In spite of these similarities, street food and fast food enterprises differ in variety, environment, marketing techniques and ownership.
Foods that are served to the customers should be “clean” and “safe”, absence of poisonous substances or contaminants and free from spoilage. If foods are not clean and safe health hazards like headache, stomach pain, vomiting, giddiness and anemia may also occur. Due to the modernization many school children and adults skip their breakfast and they prefer to eat street foods or fast foods or convenient foods. There is mistaken assumption that food contamination is inevitable in street foods. Yet millions of people depend on this source of nutrition. Vendors knew that consumers watch the way food is prepared and notice whether the work area and vendor’s hands and cloths are clean or tidy. The vendors have to satisfy the customers with improved practices in the preparation of foods learned through training in nutrition and hygiene.
Since, all categories of people from different socio-economic sectors purchased the street foods; the street foods should not only be cheap but also hygienic and rich in nutrition. The investigators with their nutrition knowledge had an urge to study the nutrition knowledge of the vendors, whether the foods prepared are nutritional sound or not? Are they preparing and serving food hygienically? Etc. Disease could be easily spread through food, water and the place of sales, how it is packed etc. and these questions made the investigators to take up this study. Hence, the investigators were interested to know the answers for the above said questions. Hence, studying microbial quality, nutritional knowledge and food hygienic practices among street food vendors importance at this hour and this paper aims to analyze this.
To study the nutritional knowledge and food hygienic practices prevailing among the street food vendors. 200 vendors in Dindigul district, Tamil Nadu, India were selected by using purposive random sampling techniques. The investigators met the vendors and collected the details. Microbial analysis, food adulteration test were done for food samples. Microbial load for the major street foods like bhajji, vada, samosa varieties, roasted corn etc., were tested. Raw materials used for the street foods were collected such as dhal, salt, sugar, oil, pepper, turmeric and chilly powder and there were analyzed for food adulteration.
The street food vendors were poor in hygienic practices in food preparation, serving, handling and storing. They were also poor in their nutritional knowledge. It can be concluded that as there is an urgent need for disseminating the knowledge about food safety and disease prevention, nutrition education is the need of the hour. Measures are suggested to improve the dwindling standards of the street food units. This study implies the need of the following measures to be adopted for hygienic food preparation by the street vendors, they are, license must be obtained by the street food vendors and the foods should be frequently inspected by the agencies, nutritionists should take the in-charge of disseminating awareness on hygienic practices, nutrition and health so that it will help in the preparation of nutritious foods.
Colleges and other educational institutions also should take part in creating awareness about the street foods, government can encourage the vendors on improving their business by availing loan facilities and the sources of information must be increased to improve the nutrition and hygienic knowledge of the street food vendors. If this will be able to happen I believe that there will be less people having different kinds of sicknesses in the world and less hardships especially to the less fortunate that can’t afford to buy expensive food and medicines for those sicknesses. People need to be educated with the proper food safety hygiene and sanitation to not suffer these illnesses.
I have learned that people need to gain more knowledge about Food safety hygiene and sanitation. If all have this knowledge there would be a better environment for everyone. Health is the most important thing in a person’s life, that’s why we should pay more attention in food hygiene. We should teach those around us the proper food hygiene especially vendors and or those people who sell street foods around the corner. In doing this, every person would have a cleaner environment to live in and also will have a healthier life, not only for this generation but also for the health of the future generation.
We should make cleanliness a part and habit in our daily lives. Street foods should not just be only clean, but should also have nutrition. There would be no sense in eating clean food that doesn’t contain any nutrients in it. Having clean and nutritious food around us would help our bodies work in a better manner and would give us the right and enough energy for the whole day in our daily activities. We should always think before eat anything from the corner. Eating clean and nutritious food means having a clean and healthier lifestyle, and I believe that is the key to having a good body inside and out and for us to have a longer life.
Purpose of this manual
This is an example of a Food Safety Manual that has been developed to assist your learning of HACCP-based food safety programs. The development of food safety programs based on the principles of the hazard analysis critical control point (HACCP) system is the most effective way of ensuring food safety. This manual is intended to be a very general guide for HACCP-based food safety programs and will show you how all the parts of the food safety program come together. This manual is an example of a HACCP-based food safety program for food service processes that include: cook serve
cook chill reheat serve (not extended shelf life cook chill). We have taken every effort to ensure that the sample guidelines in this manual meet the minimum standard for food safety for the processes described. However, when using these guidelines you need to undertake your own research to be assured that you have met current food safety standards and industry codes for the operations undertaken by the business for which you work.
Web sites that contain information on HACCP-based food safety programs include: Food Standards Australia New Zealand has information on the proposed food safety standard: http://www.foodstandards.gov.au Department of Health, Victoria, Australia has food safety programs: http://www.health.vic.gov.au/foodsafety/
The NSW Food Authority has some good information: http://www.foodauthority.nsw.gov.au/ Department of Health, Victoria, Australia, Foodsmart website http://www.foodsmart.vic.gov.au/FoodSmartWeb/ How to use this manual
This manual is divided into six sections:
Section 1: Manual Introduction
Section 2: Standard Operating Procedures
Section 3: Process Control Using HACCP
Section 4: Work Instructions
Section 5: Monitoring Forms for Supervisors
Section 6: Check Sheets for Staff
Each section of the manual starts with an explanation of the purpose of the guidelines or information found within that section.
At risk persons
A number of risk groups vulnerable to food-borne pathogens, have been identified. At risk persons include: the sick, and people with a weak immune system
frail elderly
infants and babies in hospital
pregnant women.
If you are serving food to at risk persons then you will need to check your State or Territory food legislation. If the legislation includes a code of practice to address the issue of pathogenic contamination, then you need to develop strategies within your food safety program to include this code.
Definitions
AQIS
Australian Quarantine and Inspection Service.
Audit
An independent check of a food safety system to show that procedures are being followed and that the system achieves its aims. Calibrate
A check that measuring equipment is working, eg thermometers. Control measure
A measure taken to control a food safety hazard, eg time and temperature limits. Control Point (CP)
A point in the food production process at which control measures are advisable. However, loss of control may not lead to an unacceptable health risk. This process may be monitored. Core product temperature
The internal temperature of a product. It is taken at the thickest point. Corrective action
Corrective action is the set of procedures to be followed when a deviation occurs in the production process, for example when the internal temperature of cooked roast chicken has not reached 75ºC, the corrective action is to return it to the oven and bring up to temperature. Critical Control Point (CCP)
A point in the food production process at which loss of control may result in an unacceptable health risk. This process must be monitored. Critical limit
The minimum standard (of the control measure) that has to be met to control the hazard, eg cooking to 75?C. Cross-contamination
The transferring of contaminants from one source to foods.
Egg based products
All foods consisting predominantly of, or thickened with, eggs. Food handling
Basic handling and inspection, preparation, cooking, cooling, processing, display, packaging, storage and transportation.
Food safety control method
Methods and procedures used in the workplace to control food safety hazards include both support programs and specific hazard control limits or requirements. Typical examples of support programs include product recall, cleaning schedules, pest control programs, personal hygiene practices, calibration procedures and related operating procedures.
Food Safety Manual
The key document for a food safety program. It demonstrates how processes are analysed to identify potential hazards and how each potential hazard may be controlled. It contains all the food safety instructions for staff, suppliers and contractors and details the responsibilities of all workers to ensure that food safety is maintained.
HACCP
HACCP stands for Hazard Analysis Critical Control Point. HACCP is a system that identifies hazards, and then implements controls and management systems to ensure the food product is safe for consumers. HACCP can be applied to any food service operation. Hazard
A biological, chemical or physical risk that may cause a food to become unsafe. Impervious
Refers to a type of surface that does not allow fluid to pass into it. Non-hazardous foods
Foods that do not normally support the growth of food-poisoning bacteria, such as: fruit
vegetables
unfilled cakes and pastries
dry stores, eg flour, sugar, rice etc.
Policy Amendment Register
A register where changes to the food safety program are recorded. Potentially hazardous foods
Foods that are capable of supporting the growth of food-poisoning bacteria:
meat
fish
chicken
smallgoods
milk
milk products
cream
eggs — out of their shell
cooked rice
cooked pasta
soy bean products
salads.
Ready to cook hazardous foods
Foods that require cooking and are capable of supporting the growth of food-poisoning bacteria: meat
chicken
fish.
Ready to serve hazardous foods
Foods that do not require cooking and are capable of supporting the growth of food-poisoning bacteria: meat (for raw meat dishes)
fish (for raw fish dishes)
smallgoods
milk
milk products
cream
eggs — out of their shell
cooked rice
cooked pasta
unpasteurised fruit juice
soy bean products
salads.
Sanitise
To eliminate or reduce micro-organisms to a safe level.
Sample policy amendment register
This register is used to note any amendments, updates or improvements made to the Food Safety Manual. The Manager has responsibility for maintaining this register and communicating these changes to staff. Amendments Register
No.
Date
Subject
Page No.
Approval
Comments
Our commitment to food safety
Most Food Safety Manuals start with a statement of the organisational philosophy and responsibilities to food safety as well as identification of the members of the HACCP team. Consider this example: This business firmly believes in providing its customers and staff with a safe food product. This business wholly accepts its legal duty to comply with the National Food Safety Standards and all related legislation. We expect all suppliers to also have this philosophy.
Our staff members are expected to abide by the policy and all procedures and codes of practice set down by the management. It expects that they will make every effort to maintain all written procedures. It is the aim of our business to operate all food production and food service with due diligence which is regarded as a top priority.
Name of Business ____________________________________
Signed______________________________ (Proprietor/Owner/Manager)
Date _________________
Organisation responsibilities and duties
The owner will:
be responsible for implementation, control, monitoring and review of this policy ensure that all staff are trained in the food handling techniques and the requirements of food safety be qualified to implement and review the Food Safety Policy regulations and practices ensure that all records and systems in relation to food safety are maintained and filed.
The manager will:
be responsible for the day-to-day implementation and control of food safety ensure that all records and systems in relation to food safety are maintained ensure that staff will follow all personal hygiene rules
ensure that all work areas are kept clean and free from pests ensure that all staff are trained in the food handling techniques and the requirements of the food safety policy be qualified to implement and review the food handling techniques and the requirements of the food safety policy.
All kitchen staff will:
be responsible for food safety in the kitchen, preparation and storage areas be qualified to implement the food handling techniques and the requirements of the food safety policy complete all records and systems in relation to food safety in the kitchen, preparation, receiving and storage areas as directed abide by all personal hygiene rules
report incidents that impact on the quality of food, to the manager (eg sightings of pests, malfunctioning or defective appliances, etc) keep all work areas clean and free from pests
be trained in food handling techniques and the requirements of the food safety policy report to the manager if they are suffering from any communicable disease. Other staff (eg assistants, bartenders, waiters, cleaners) will: be responsible for food safety during service
abide by the Food Safety Policy regulations and practices
abide by all personal hygiene rules
keep work areas and equipment clean
report incidents that impact on the quality of food, to the manager (eg
sightings of pests, malfunctioning or defective appliances, etc) report to their supervisor if they are suffering from any communicable disease. The HACCP team
The following staff members are responsible for the implementation of the HACCP-based food safety program at this business: (This information is provided as a guide only). The owner (in conjunction with the manager) will coordinate the development of the food safety program. The manager will coordinate the development of the food safety program. Staff representatives (ideally one from each section, eg kitchen, bar, wash up, store, cleaning) will play an important role in the team by advising on operation issues related to the food safety program.
External expertise, eg consultant, food technologist or microbiologist, qualified in their field and in the principles of HACCP-based food safety programs will play an important role in the team by advising on issues related to the food safety program. Note: The size of the team will vary, depending on the size of the business. Where the food establishment is small, the proprietor or manager may undertake all of the above roles and be solely responsible for the coordination and implementation of HACCP.
These persons will combine their skills and undertake training to: identify potential hazards associated with all aspects of food and beverage preparation assign levels of severity of risk based on previous experience recommend controls, specifications and procedures for monitoring and verification in line with the Australian standards and government regulations recommend appropriate corrective actions, including training for all staff, when deviations occur be familiar with, or be able to research, all relevant legislation/technical information related to the food safety plan.
Meet food safety requirements when providing food and drink for indviduals 1.1) The top priority in any kitchen is hygiene. It is important that preparing, serving, and storing food is done correctly. When preparing food, the area must be completely clean and free of bacteria before and after use. Serving food must also be done correctly. Use the correct PPE. Storing food is one most important key factor. It is important to store food correctly in fridges and food is protected, such as putting leftovers in airtight containers and kept away from raw meats. All surfaces and equipment must be cleaned properly after use. Lack of hygiene can cause cross-contamination and food poisoning. 1.2) The main reason for implementing food safety measures is to keep individuals from becoming ill due to food not being prepared properly. if food is not prepared in the correct circumstances, there is chance of food poisoning.
1.3) It is very important (P)ersonal (P)rotective (E)quipment is used when handling food and drink. Wearing PPE will help prevent the spread of germs or bacteria. Using hairnets will stop hair from falling into food or drink. Wearing aprons will protect your clothing but will also prevent any bacteria on your clothes transfer onto any surfaces and the food you're preparing. Nails should also be kept short and hands cleaned thouroughly before and after handling food, especially when handling raw meats. 1.4) It is important surfaces, untensils and equipment is clean before beginning a new task, reason being, cross-contamination. For example, if you're handling and preparing raw meat but don't wash the surface or any equipment used during the process, but move onto the next task such as preparing a salad, the raw food leftovers will therefore transfer to the salad and will cause cross-contamination and food poisoning.
1.5) Food waste must be disposed of on a regular basis. This prevents cross-contamination and attracting pests and rodents. Leaving food waste can breed germs and make people sick. 1.6) Correct storage will protect food against contamination, deterioration and damage. Some foods needs to be kept in the fridge to help stop bacteria from growing. Correct storage retains freshness, saves money and prevents health hazards. 2.1) Hands must be washed and kept clean on a regular basis. Before handling food, during handling food - especially when moving onto different tasks. Not washing hands can cause harmful bacteria such as E Coli and Salmonella. Hands should be washed: Before starting work.
Dry your hands thouroughly with a paper towel.
2.3) Every person working in a food handling area must maintain a high degree of personal cleanliness. Personal cleanliness includes hygienic practices and habits. Clothing must be clean and changed regularly to maintain hygienic standards and protect food from the risk of contamination. 2.4) To ensure all surfaces, utensils and equipment are clean, equipment and utensils should be washed using hot water and washing up liquid and surfaces cleaned with a disinfectant. Hygiene is vital and cleaning will stop pests, rodents and also cross contamination. 3.1) It is important to keep everywhere clean and hygienic, especially when it comes to serving food and drink. To control hazards when preparing food and drink, make sure all surfaces are clean. Ensure all equipment and utensils are washed thouroughly. For your own hygiene, make sure to wash your hands thouroughly before and after prerparing food, also make sure to have hair your hair tied and back put in a hair net. Ensure clothing is clean before starting work, wash hands properly.
3.2) To ensure food and drink is prepared in ways that minimize risks to own safety and others, you need to maintain a clean work space where food is being prepared and you need to use equipment safely, such as knifes. Make sure all ingredients are fresh and washed if neccessary. Make sure drinks are prepared just before serving. 3.3) It is important to follow all requirements when serving food and drinks. Ensure all equipment being used is clean. Serve food when it is required to be served and at the correct temperature. Make sure to have good personal hygiene. Drinks should not be made until told to do so before serving. 4.1) It is important to clear food and drink away that minimises risks to own safety and others. When clearing and storing food, make sure to keep the items aways from raw foods such as uncooked meats. Always make sure to cover food properly or use airtight containers. When clearing away drinks, make sure to dispose of beverages that have been used by others. All bottled and carton drinks will have expiry dates or "once opened, use within" dates, never use after these dates. It is important to store food and drinks away correctly.
4.2) It is important to dispose of waste correctly. Not disposing of waste correctly can cause many problems. These include; attracting pests and rodents, and cross-contamination. Make sure to put waste in the correct bins provided. 4.3) After using equipment and utensils, they must be cleaned and washed correctly. Make sure to wash the items in hot soapy water, this is very important. If equipment and utensils are not washed thouroughly and correctly, this can cause cross-contamination which can lead to food poisoning. 4.4) Equipment and utensils must be stored correctly and safely. For example, if pans are placed and stored on top of a shelf, whilst trying to get it, not only can it strain someone's back or arms, but the pans can fall off the shelf and cause a lot of damage. Knives should be locked away and have a protection cover. Always put equipment and utensils back in their safe and correct places after use.
5.1) It is important to store food and drink safely. When storing raw and cooked food, make sure to separate them, this prevents cross-contamination which can lead to food poisoning. Food should be stored at the correct temperature whether in the fridge or freezer. Make sure all storage spaces are clean and tidy. 5.2) Make sure to follow any storage instructions on the label of food and drink. It is important to store raw food at the bottom of the fridge and in clean, sealed containers, to prevent any dripping on other food. Keep drinks at the correct tempature and store away from food. Once opened, whether it's food or drink, use within the certain amount of time stated on the packaging information.
6.1) There are many sources of information you can use to find information about food safety. These include; the internet, Environmental Health Department and information books. You can also go to collegues, your supervisor and or manager. There will be policies and procedures in places at your work which you can also use for advice and information. 6.2) To access advice and support about your own role in maintaining food safety when providing food and drink for individuals, you can look at your job description, talk to your manager and if you're doing a course, you can ask your tutor/assessor. The internet is also available for any advice and information about the job role.
The Sanitation and Hygiene of Street Food Vendors. (2016, Dec 18). Retrieved from https://studymoose.com/the-sanitation-and-hygiene-of-street-food-vendors-essay
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