Journal of Academic Research 01:1(2016), pp.

11-20

Assessment of Street Food in Catbalogan

City, Philippines
Janice D. Elli
Student, College of Graduate Studies, Samar State University, Philippines
ellijanice84@gmail.com

Abstract: Street food vending provided economic opportunities to local entrepreneurs, most of which
belong to the marginalized sector of the community. Food sold on the streets is prone to various forms of
contaminants which may endanger health and life of its consumers. This study was conducted to assess the
situation of street food vending in Catbalogan City, Philippines. Using questionnaires, observation
checklist and camera, a total of 25 street food vendors, 60 consumers were observed and interviewed. The
observation made to fifteen street food vendors appears to have major GMP violations such as multiple
uses of water in washing, unprotected storage, non-food grade surface, unclean containers, improper food
handling, wearing inappropriate outfit, dirty surroundings and the presence of insects and rodents. Despite
government visits to the establishments, indicators suggest that vendors do not practice GMP regularly or is
not aware of it. Statistical analyses have shown that vendors tend to believe they are practicing some of the
GMP indicators but observation of customers and the researchers contradicts. There is a need for a strict
monitoring of the street food vendors to ensure compliance to RA 10611 of the Philippine Government.
Training of vendors on basic GMPs must be required from every food vendors of the city.

Keywords: Good Manufacturing Practices, hygiene, RA 10611, health risk

1. Introduction others (Roever, ND). Street foods are part of

Street food (SF) can be traced back in
ancient Greece where small fried fish were
sold on the streets (Kaufman, 2006). The
urban population growth caused the rise in
the number of marginalized entrepreneurs
such as street food vendors (Winarno &
Allain, 2000). The demand for inexpensive,
ready-to-it and accessible food has increased
as number of marginal population in cities
has risen. It is estimated that by 2050,
population in urban areas will be about 75%
of the current which is more than half of the
world’s population (UN DESA, 2015).
According to Steven (2011), there is a large
percentage of the population who are
patronizing street foods (Steyn, 2011). Street
vendors (including street food vendors) are
an integral part of urban economies around
the world, it create jobs, not only for
themselves but for porters, security guards,
transport operators, storage providers and
community life which has become part of
the dietary niche of low-income population
(Allen, L. & Prentice A., 2005). Despite the
emergence of modern fast food (serving the
mostly the middle class), traditional street
food still persists worldwide.
Street foods are typically of low-
nutritional value, an unhealthy diet, with
higher risk of contamination by physical,
chemical, biological and other harmful
agents which is a serious concern for food
safety (Mahanta et.al., 2011; Nonato et.al.
2012). This safety issue should include both
the microbial quality of foods and the use of
non-food -grade chemical additives which
are major consumer concerns (Draper,
1996). For example, consumers and vendors
in Haiti do not know that Hepatitis A,
Salmonella spp. and Staphylococcus spp. are
pathogens responsible of food borne
diseases (Samapundo S., Climat R., Xhaferi
JOURNAL OF ACADEMIC RESEARCH
R. & Devlieghere F., 2014). There were
many cases that even food prepared and
handled at home are contaminated with
bacteria causing food borne illnesses which
has been considered a large public health
and economic liability worldwide. This
makes interventions necessary to improve
consumer food safety (Young, 2014).
Physical foodborne illness is caused
when a foreign object enters the food and
the customer eats it (FDA,ND). In the US,
there are about 76 million cases of
foodborne illness resulting in 325,000
hospitalization and 5,000 deaths each year
(ibid). The economic costs and the full
health effects of unsafe food are still not
known, however, the global impact on
health, trade, and development is considered
enormous (Grace, 2015). There are laws
around the world that safeguard consumers
from what they patronize. In the Philippines
for example, there is a law (RA 10611) with
clear implementing rules and regulations,
however the same is not widely practiced. In
Northern Nigeria for example, food vendors
were only concerned with profit making at
the expense of standard food hygiene and
sanitary practices.(Nurudeen et, al 2014).
According to Tyler (1990), people obey law
in many ways, one of which is the consistent
implementation of what the law states,
exerting its coercive powers or influencing
trough rewards.
Catbalogan City is one of the
thriving cities in the Countryside Samar. It
has a share of street food stalls some are
mobile, moving from one place to the other.
Most of these stalls are found along gates of
academic institutions specifically in
elementary, secondary and tertiary schools.
These food outlets provides a daily relief of
meals for the students, most of which
belongs to the marginalized.
Elli (2016)
Vol. 01 No. 1
2. Objectives
This study was conducted to
examine the state of street food vending in
Catbalogan City, Philippines and assessed
wither they practice proper hygiene in
preparation and food handling. It also
determined if necessary permits and control
measures are observed by authorities.
3. Methodology
3.1 Research Design: This study will utilize
the descriptive research design using
naturalistic observation (Pierce, ND)
methodology flowed-up through an
interview.
3.2 Instruments: A checklist, record book,
and a camera were used to document the
practices of street vendors. The video
recording was deleted after needed
information have been generated. An
interview guide was prepared prior to the
interview of the vendors as well as of the
students. The checklist is patterned to the
research of Buted & Ylagan (2014) and
(Kongchuntuk, 2002).
3.3 Participants: The respondents of the
study are 25 food vendors of Catbalogan
City in the vicinity of Samar State
University, Samar College and Saint Mary`s
College of Catbalogan and 60 consumers
(personnel, students and other customers)
were interviewed with consent. Twelve food
vendors were observed and documented
using camera; evidences of the observation
were destroyed to protect the identity of the
participants observed.
4. Results and Discussion
4.1 Implementation Sanitary Standard
Observed by Vendors
12
JOURNAL OF ACADEMIC RESEARCH
Table 1 presents the frequency
distribution and percentage of responses on
the implementation sanitary standard as per
observation. Data shows that majority of the
required standards for GMP has not been
complied with. Water used in cleaning
utensils was re-used several times before
replaced. Only about 10% of the observed
food stalls uses running water in washing.
GMP standards require that water used in
cleaning utensils is clear running water
(Stier, 2006). It also recommends that the
water used is heated to at least 110 degrees.
Even the kind of detergent used in washing
is not appropriate. Based on the observation
made stalls used a laundry detergent bar,
others used dishwashing liquid of which
potency in cleaning dirt however is not
known.
Utensils used in preparing as well as
handling of food must also be kept from
various contaminants. Street
situation/environment is full of various
forms of food contaminants. There is the
dust, insects, other air-borne bacteria, insects
such as flies and other form of street-
environment-contaminants. Flies and other
insects are potential carriers of contaminants
from fecal matters and the likes. According
to Nkere, et. al. (2011), coliforms connote
faecal contamination, resulting in the risk of
exposure to pathogens that cause
gastrointestinal diseases, such as diarrhea
and typhoid fever. These pathogens can be
controlled through disinfecting, sanitizing
and sterilizing of the utensils and the
working environment. Sanitization of dishes,
glassware, utensils, cutting boards, pots and
pans maybe enough to reduce the number of
bacteria to safe levels on food-contact
surfaces (NCSU, ND). Data shows that
street food vendors in Catbalogan City do
not practice sanitization with 80% of those
using non-disposable spoon and fork only
Elli (2016)
Vol. 01 No. 1
washes it with water which have been used
several times.
The surface where food are served
and more importantly where it is prepared
must be clean and made of material which
does not encourage massive bacterial
growth. (Rane, 2011). Disinfection of non-
food-contact areas were also not observed.
Seldom that a vendor uses water, a clean rug
to clean the working area or the stall itself.
On three occasions, a filthy looking rug was
used to wipe-put dirt on the surface of the
food stall. Also, the food was prepared very
close to the ground. About half of stalls
observed prepared their food below what is
recommended distance from the ground.
Preparing closer to the ground increases
chances of contamination as ground along
streets are naturally dirty.
Covering of food, storing of utensils as well
as the uncooked food must at all-time is
observed as street environment is very open
to all sort of potential contaminants. The
food should be prepared in a clean and well-
kept place, sheltered from the dust, sun, rain
and wind, and far from all sources of
contamination such as wastes (FAO, ND).
Survey result suggests that about half of the
food prepared on streets are not covered all
the time, about a quarter even did not cover
it all. As per appearance of the containers
used, the observer noted that about 40%
looks unclean. The assessment is based on
the fact that the containers are in the open
the entire time, suggesting that it must have
been exposed to a variety of contaminants.
Water served in food stalls varies
from tap water served in glass/plastic/paper
cups to bottled water. A little more than half
of stalls offer water on a container believed
to be somewhat clean (60%) and clean
(33%). Tap water basically is clean as it
have been subjected to treatment which is
13
JOURNAL OF ACADEMIC RESEARCH Vol. 01 No. 1

Table 1. Implementation Sanitary Standard according to Vendors, Observed by Authors and

Costumers

Authors Vendors Costumers

(A&V)

(A&C)

(A&C)
Indicators/Questi Observations Responses Observations

X2

X2

X2
Responses
ons
f % f % f %
1. The utensils Yes 9 60.0 15 60.0 32 53.3

P=0.9106 (NS)
p=0.9598 (NS)

p=0.1026 (NS)
(plate/saucers/cu Sometimes 1 6.7 2 8.0 5 8.3
p/glass/spoon No 0 0.0 0 0.0 3 5.0
etc.) are washed Uses disposable 5 33.3 8 32.0 15 25.0
every time it is utensils/food
used. containers
Not aware 0 0 0 0.0 5 8.3
2. Type of water Running water 1 10.0 6 24.0 5 8.3

p=0.0084 (S)

p=0.0081 (S)
used in washing Washed in a pail 9 90.0 19 76.0 47 78.3

p=0.8744
utensils

(NS)
or containers of
water (used for
several washing
Not aware 0 0 0 0.0 8 13.3
3. For re-used Water is replaced 3 30.0 19 76.0 22 36.7

P=0.1977 (NS)
P=0.0000 (S)
water after 2-3 reuse

P=0.000 (S)
Replaced after 4 – 6 60.0 4 16.0 25 41.7
6 reuse
Replaced after 7 1 10.0 2 8.0 5 8.3
or more reuse
Not aware 0 0 0 0.0 8 13.3
4. Washing uses Yes 1 10.0 17 68.0 7 11.7
P=0.000

P=0.598

P=0.000
detergent

(NS)
Sometimes 5 50.0 8 32.0 31 51.7
(S)

(S)
No 4 40.0 0 0.0 19 31.7
Not aware 0 0 0 0.0 5 8.3
5. Utensils are Yes 3 20.0 6 24.0 15 25.0

P=0.0509
P=0.028

P=0.575
stored in closed Partly closed 8 53.3 16 64.0 28 46.7 (NS)

(NS)
(S)

clean No 4 26.7 3 12.0 14 23.3

cabinet/storage Not aware 0 0.0 3 5.0
area
6. Fork and Yes in a 0 0.0 1 4.0 2 3.3
Spoon are continuously
sterilized heated water
P=0.2993 (NS)
P=0.0000 (S)

P=0.0000 (S)

Yes in a hot water 2 13.3 13 52.0 7 11.7

(temperature not
constant)
Not at all 8 53.3 2 8.0 27 45.0
Disposable spoon 5 33.3 9 36.0 21 35.0
and fork are used
Not aware 0 0 0 0.0 5 35.0
7. Food stall Stainless steel 1 6.7 2 8.0 2 3.3
P=0.0007

P=0.3275

P=0.0003

surface (where Glass top/glass 7 46.7 4 16.0 26 43.3

(NS)
(S)

(S)

food is served) Wood 4 26.7 7 28.0 14 23.3

are made of Plastic/linoleum 2 13.3 6 24.0 12 20.0
Others 1 6.7 6 24.0 6 10.0

Elli (2016) 14
JOURNAL OF ACADEMIC RESEARCH Vol. 01 No. 1

Continuation of Table 1
Authors Vendors Costumers

(A&V)

(A&C)

(A&C)
Indicators/Questi Observations Responses Observations

X2

X2

X2
Responses
ons
f % f % f %
8. Food Yes 4 26.7 15 60.0 15 25.0
Preparation/ Not all the time 3 20.0 8 32.0 15 25.0

P=0.6977 (NS)
P=0.0000 (S)

P=0.000 (S)
cooking area is No 8 53.3 2 8.0 30 50.0
elevated 0.60 m
(approximately 2
ft. or at least
above knee of an
adult)
9. Foods are Yes 3 20.0 25 100.0 36 60.0

P=0.000

P=0.000

P=0.000
stored in clean Sometimes 6 40.0 0 0.0 11 18.3

(S)

(S)

(S)
containers No 6 40.0 0 0.0 10 16.7
Not sure 0 0.0 0 0 3 5.0
10. Foods are Yes all the time 8 53.3 18 72.0 25 41.7

P=0.00

P=0.30

P=0.00
(NS)
kept covered

(S)

(S)
Sometimes 4 26.7 6 24.0 20 33.3
No 3 20.0 1 4.0 15 25.0
11. What No water/takeout 1 6.7 3 12.0 6 10.0
drinking water is counter only

p=0.0000 (S)

p=0.0003 (S)

P=0.0001 (S)
served to Bottled water 4 26.7 7 28.0 32 53.3
costumers Tap water 7 46.7 5 20.0 12 20.0
Mineral water 2 13.3 10 40.0 8 13.3
from water
refilling stations
Unknown source 1 6.7 0 0.0 2 3.3
12. Drinking Glass 5 33.3 4 16.0 15 25.0
p=0.0006

p=0.2813

p=0.0867
water is served Plastic cup 6 40.0 15 60.0 28 46.7

(NS)

(NS)
(S)

on Disposal cup 3 20.0 6 24.0 15 25.0

Reused disposable 1 6.7 0 0.0 2 3.3
cup
13. Water Very clean (no 0 0.0 16 64.0 6 10.0
p=0.00000 (S)

p=0.00000 (S)

p=0.0000 (S)
container/cup/ stain, no scratch
glass used are marks)
Clean 5 33.3 8 32.0 36 60.0
Somewhat clean 9 60.0 1 4.0 12 20.0
(Looks) unclean 1 6.7 0 0.0 6 10.0
14. Food Plain clothes 12 80.0 7 28.0 55 91.7
handlers wear Uniform (with 3 20.0 15 60.0 5 8.3
some protective
p=0.0000 (S)

p=0.0000 (S)

p=0.0000 (S)

gears like hairnet,

gloves, mouth
mask and apron)
Uniform (with 0 0.0 3 12.0 0 0.0
complete basic
protective gears
for food
preparation)

Elli (2016) 15
JOURNAL OF ACADEMIC RESEARCH
safe for drinking. However cross
contamination (i,e, unclean water container,
unsecured container, etc.) cause it to be
unsafe.
Personal hygiene of food preparers is
an important aspect in ensuring food is safe
for consumption. Shorter hair, using hairnet,
or tying hair at the back will minimize the
possibility of it falling into the food. (FEHD,
ND) Wearing of gears and proper clothing is
also essential in preparing and handling of
food. In Honkong for example, failure to
observe the prescribed clothing and personal
effects is a breach of licensing condition
which means revocation of permits to
operate business (ibid). Food handlers
should wear disposable gloves, masks and
wears clean and light colored outer clothing
or protective overalls in handling food
(ibid).
4.2 Statistical Analysis of Observation and
Responses of Vendors and Costumers
The categorical responses were
analysed and determined if those were
similarly distributed. Chi-square analysis of
data have shown that most of the responses
of vendors are significantly different from
the observation made of the researchers and
the costumers. For example, vendors feel
they are sanitizing or sterilizing their spoon
and fork but the observers (costumers and
the authors) says they are not. Also, the
vendors say they are wearing appropriately
and uses gloves and hairnets and the likes in
handling food but observers says otherwise.
This implies that the vendors are not keen on
observing proper hygiene when it comes to
food handling and preparation.
There are also cases where
costumers assume that the process is okay
and shared the same views with the vendors.
The costumers believe that the food are
Elli (2016)
Vol. 01 No. 1
placed in clean containers and serve clean
water as well as store food and utensils in
secured cabinets. Random interviews of the
costumers believe that the vendors would
not endanger their costumers by using
unclean containers. However, based on the
keen observation of the authors who have
knowledge on basic hygiene, some of the
food stall owners are not using clean
containers all the time. The vendors perhaps
believe that the containers were clean but
based on GMP standards it is not clean due
to possible exposure to contaminants.
4.2 Practice of Vendors in Food Preparation
as Perceived by the Customers
Table 2 presents the practices of
vendors in food preparation as perceived by
the customers. About half of the customers
asked say that they saw vendors handling
food with their bare hands that might not be
clean. They say that about six in every ten
never saw the food handler washing their
hands before serving food. In a food code
published by FDA (2003) says that food
employees must handle ready-to-eat food
with their bare hands. Suitable utensils, such
as deli paper, spatulas, tongs, dispensing
equipment, or gloves shall be used. Hand
washing is a valuable way to manage spread
of bacteria and viruses, which can cause
infections and foodborne illness. Food
handlers can be a significant source of
harmful microorganisms (MDH, 2010).
Street conditions put street foods into
greater risk of contamination. Dust, flying
insects such as flies alone contains
significant number of potential food
contaminants. Bacteria in air ordinarily have
a direct relation to the amount of dust, many
of which are attached to dust particles
(Roseanau, 2011). Flies most The risk of
contamination can be reduced through food
covers (Hilario 2015).
16
JOURNAL OF ACADEMIC RESEARCH Vol. 01 No. 1

Table 2. Practices of Vendors in Food lenient imposition of standards to the

Preparation according to customers vendors as observed.

Practices f % Table 3. Permits/GMP Monitoring by

Authorities
Food handled with Bare hand 30 50.0
Spoon 8 13.3
Plastic gloves 22 36.7 Indicators f %
Spoon and fork Hot water 15 25.0
has sanitary Yes 15 60
are properly rinsed Tap water 30 50.0
permits?
using water none 15 25.0 No 10 40
Wash hand before Yes 23 38.3 has Yes 15 60
serving No 37 61.7 business No 5 20
Apply alcohol Yes 39 65.0 permits? Not needed 5 20
(other How many Not at all 2 8
disinfectant) to times 1-2 times 1 4
No 21 35.0
hand before inspector 3-4 times 2 8
serving visits? 5-8 times 15 60
Evidence of Yes 45 75.0 9-12 times 5 20
presence of insects Business is Food Standard Officers 18 72
and rodents in the No 15 25.0 inspected No idea 7 28
area by
Food displays are Plastic 7 11.7 Monitoring Yes 2 8
covered/protected Glass 30 50.0 visit is
with None 23 38.3 No 23 92
announced?
How long a 1 hour or less 15 60
monitoring 1-2 hours 4 16
4.3 Permit Processing/GMP Monitoring by visit is? 3-4 hours 6 24
Monitoring Open waste receptacles 3 12
Authorities visit Improper handling 8 32
findings Poor personal hygiene 8 32
Majority of the street vendors have Dirty floors/vicinity 10 40
sanitary permits, however, a significant Dirty utensils 10 40
proportion (40%) has no sanitary permits. What are Food handling practices 25 100
The danger of not having sanitary permits is inspected in Equipment’s condition 10 40
the Food temperature/ 3 12
the possibility that food sold is unclean. monitoring condition
visit? Refrigerator & storage 15 60
Food standard officers/inspectors areas
visit the stores by about five to eight times a Use of sanitizers 10 40
year. Some of the vendors claim that they
have never been visited by any inspectors.
Most of the findings of the inspectors 5. Conclusion and Recommendation
include dirty floor and vicinity as well as
utensils. From time to time, inspectors find Good Manufacturing Practices (GMP)
improper food handling and poor hygiene in is not consistently practiced by street food
their visits. vendors in Catbalogan City. This is despite
the claim that their stalls are visited by
The local government unit of inspector five to eight times a year. There
Catbalogan City requires permits to sell food are practices street food vendors which may
on the streets. There is however indicators of endanger consumers such as holding food
with bare hands, not wearing hairnets,

Elli (2016) 17
JOURNAL OF ACADEMIC RESEARCH
utensils are not sanitized/sterilized of the
utensils and storing of food in appropriate
containers. There is a need to regulate street
food vending in the city and monitoring
must be regularly and compliance to
acceptable manufacturing standards must be
seriously implemented. Street food vendors
must attend training on GMP and make it a
requirement for business permits.
6. Bibliography
Azanza MP, Gatchalian CF, Ortega MP. (2000)
Food safety knowledge and practices of
streetfood vendors in a Philippines
university campus. International Journal in
Food Science Nutrition (4):235-46
Ababioa PF, Lovatta P. A review on food
hygiene studies in Ghana. Food Control.
doi:10.1016/j.foodcont.2014.06.041
Abdalla,MA., Siham, Suliman, SE, Alian, Y.Y.
H.A.& Bakhiet AO. (2008), Food safety
knowledge and practices of street food-
vendors in Khartoum City Sud. Journal of
Veterinary Animal Husbandry 47 (1 &2)
Abdalla, M. A., S. E. Suliman and A. O.
Bakhiet. (2009). Food safety knowledge
and practices of street food vendors in
Atbara City (Naher Elneel State Sudan)
African Journal of Biotechnology 8
(24),6967-6971 DOI:
10.5897/AJB09.1103
http://www.academicjournals.org/AJB
(Accesses: January 30, 2016)
Alizon D. (1996), Street Foods in Developing
Countries: The Potential for Micronutrient
Fortification. London School of Hygiene
and Tropical Medicine.
http://pdf.usaid.gov/pdf_docs/Pnacj872.pd
f Accessed: January 30, 2016)
Allen, L. & Prentice, A., (2005). Encyclopedia
of Human Nutrition 2nd Edition. Academic
Press.
Elli (2016)
Vol. 01 No. 1
Arambulo, A. (2004).Food hygiene practices of
food vendors in near-by university In
Quezon City. Journal of Food Safety 12,
48-50
Buted, DR., Ylagan AP., (2014), Street Food
Preparation Practices. Asia Pacific Journal
of Education, Arts and Sciences 1(2)
Centers for Disease Control and Prevention
(2015). Food and Water Safety.
http://wwwnc.cdc.gov/travel/page/food-
water-safety (Accessed: March 1, 2016)
Congress of the Philippines, (2013). RA 10611.
An Act to Strengthen the Food and Safety
Regulatory System in the Country to
Protect Consumer Health and Facilitate
Market Access of Local Foods and Food
Products, and for other Purposes.
www.gov.ph/2013/08/23/republic-act-no-
10611/ (Accessed January 4, 2016)
Erickson MC, Liao, J., Cannon JL., Ortega YR
(2015). As cited in Safety and Health
Magazine
http://www.safetyandhealthmagazine.com/
articles/13316-bacteria-can-spread-
through-unwashed-kitchen-utensils-study
(Accessed January 2, 2016)
Food and Drug Agency (FAO), (ND)., Hygiene
of Food Preparation and Vending
Premises and Equipment.
ftp://ftp.fao.org/docrep/fao/012/a0740e/a0
740e02.pdf (Accessed: January 29, 2016)
Food and Drugs Administration (FDA), (ND).
Restaurant X. Food Safety Manual.
http://seafood.oregonstate.edu/.pdf%20Lin
ks/Food-Safety-Manual-FDA.pdf
(Accessed January 12, 2016)
Food and Environmental Hygiene Department
(FEHD), (ND). Personal Health, Hygiene
and Training of Food Handlers.
http://www.fehd.gov.hk/english/publicatio
ns/code/allc_5.htm (Accessed: December
2, 2015).
18
JOURNAL OF ACADEMIC RESEARCH
Gadi, C., Bala, KL., Kumar A., (2013) Study of
Hygienic practices of street food vendors
in Allahabad city, India and Determination
of Critical control points for safe street
food. The Allahabad Farmer Vol. LXCIII
(2013, 2)
Grace, D., (2015) Food Safety in Low and
Middle Income Countries. International
Journal of Environment Research in
Public Health 12(9), 10490-10507.
doi: 10.3390/ijerph120910490
Government of Hong Kong SAR. (ND). Food
Hygiene Code.
http://www.fehd.gov.hk/english/publicatio
ns/code/allc_3.htm (Accessed: February 2,
2016)
Hilario, J. S. (2015). An Evaluation of the
Hygiene and Sanitation Practices Among
Street Food Vendors Along Far Eastern
University (FEU) [Abstract]. International
Journal of Advanced Research,3(2), 604-
615.
Kaufman CK., (2006 ). Cooking in Ancient
Civilizations. Greenwood Publishing
Group
Kongchuntuk , H., (2002). Thailand's Food
Safety Project on Restaurants and Street
Vendors: The "Clean Food Good Taste"
Project. FAO/WHO Global Forum of
Food Safety Regulators Marrakech,
Morocco, 28 - 30 January 2002.
http://www.fao.org/docrep/MEETING/00
4/AB523E.HTM (Accessed: January 6,
2016)
Mamidi, BB., Dahmen, D., Schultz, S., Dittrich,
C. (2013) Environmental Audit of Street
Food Vending in Hyderabad, India – An
Exploratory Study. Research for the
Sustainable Development of the
Megacities of Tomorrow – Energy and
Climate efficient Structures in Urban
Growth Centers
Minnesota Department of Health (MDH)
Factsheet, (2010). Handwashing in Food
Elli (2016)
Vol. 01 No. 1
Service.
http://www.health.state.mn.us/divs/eh/foo
d/fs/handwash.pdf (Accessed January 2,
2016).
Monney, I., Agyei, D., & Owusu W., Hygienic
Practices among Food Vendors in
Educational Institutions in Ghana: The
Case of Konongo (2013).
Foods 2013, 2(3), 282-294;
doi:10.3390/foods2030282
Monney, I., Agyei, D., Ewoenam, B. S.,
Campaore, P., &Nyaw, S. (2014). Food
hygiene and Safety Practices among Street
Food Vendors: An Assessment of
Compliance, Institutional and Legislative
Framework in Ghana.
doi:10.5923/j.fph.20140406.08
http://article.sapub.org/10.5923.j.fph.2014
0406.08.html (Accessed: January 16,
2016)
New Carolina State University (NCSU)
Extension. Washing and Sanitizing
Kitchen Items.
https://content.ces.ncsu.edu/washing-and-
sanitizing-kitchen-items (Accessed:
February 4, 2016).
Nkere, C. K., Ibe, N. I., &Iroegbu, C. U. (2011,
December 29). Bacteriological Quality of
Foods and Water Sold by Vendors and in
Restaurants in Nsukka, Enugu State,
Nigeria: A Comparative Study of Three
Microbiological Methods. Journal of
Health, Population and Nutrition 29(6):
560-566
http://www.ncbi.nlm.nih.gov/pmc/articles/
PMC3259718/ (Accessed: January 8,
2016)
Pierce, T., (ND). Naturalistic Observation.
http://www.radford.edu/~tpierce/201%20f
iles/201%20handouts/Naturalistic%20Obs
ervationl%20ecture%20notes.pdf
(Accessed: March 1, 2016)
Rane, S., (2011). Street Vended Food in
Developing World: Hazard Analyses.
19
JOURNAL OF ACADEMIC RESEARCH Vol. 01 No. 1

Indian Journal of Microbiology 51(1):

100-106.
Redmond EC, Griffith CJ (2003). Consumer
food handling in the home: a review of
food safety studies. Journal of Food
Protection 66(1): 130-61
Roever, S., (ND). Street Vendors. Women in
Informal Employment Globalizing and
Organizing. http://wiego.org/informal-
economy/occupational-groups/street-
vendors (Accessed: January 29, 2016)
Rosenau MJ., (2011) Preventive Medicine and
Hygiene. VinDaj, Inc.
www.BooksUpstairs.com
Samapundo S., Climat R., Xhaferi R. &
Devlieghere F., (2014). Food safety
knowledge, attitudes and practices of
street food vendors and consumers in Port-
au-Prince, Haiti, Food Control doi:
10.1016/j.foodcont.2014.09.010.
Stier, R., (2006). Asuring Water Quality and
Safety in Food Processing. Food Safety
Magazine.
http://www.foodsafetymagazine.com/mag
azine-archive1/augustseptember-
2006/assuring-water-quality-and-safety-
in-food-processing/ (Accessed: March 3,
2016)
United Nations Department of Economic and
Social Affairs (UN DESA)., (2015).
World Urbanization Prospects: The 2014
Revision. New York.
Winarno, F.G. and Allain, A. (2000). Street
foods in developing countries: lessons
from Asia.FAO Corporate Document
Repository.
http://www.fao.org/docrep/u3550t/u3550t
08.htm (Accessed February 2, 2016)
Young, I, Waddell, L., Shannon, H., Greig, J.,
Mascarenhas,M., Sivaramalingam, B.,
Pham, MT., Papadopoulos, A. (2014).A
systematic review and meta-analysis of
the effectiveness of food safety education
interventions for consumers in developed
countries. BMC Public Health 15:822
Zawide, F. (2009).Strengthening the Role of
Street Food Vendors to Reduce the
Burden of Food borne Diseases in
Developing Countries. ISEE 21st Annual
Conference, Dublin, Ireland, August 25-
29, 2009 Symposium Abstracts

Soon,J.M., Baines,R., & Seaman,P. (2012).

Meta-analysis of Food Safety Training on
Hand Hygiene Knowledge and Attitudes
among Food Handlers. Journal of Food
Protection, 75(4), 793-804

Tyler, TR., (1990). Why People Obey the Law.

Yale University Press, New Haven and
London.
http://www.psych.nyu.edu/tyler/lab/Chapt
ers_1-4.pdf (Accessed: February 2, 2016)

UCCEE Imperial County, (2003). What is the

Importance of Hand Washing Food Safety
Network Factsheet.
http://ceimperial.ucanr.edu/files/91963.pdf
(Accessed: February 01, 2016)

Elli (2016) 20