ESSENTIAL

REQUIREMENTS FOR
STREET-VENDED FOODS
ON SCHOOLS.
Strategies to Enhance the Safety of Street-
Vended Foods.
 STREET FOODS

• Are defined as foods and beverages

prepared and sold by vendors in streets and
other public places for immediate
consumption without further processing or
preparation.
BENEFITS OF STREET FOODS

Street foods provide:

• A source of cheap, convenient and
often nutritious food for urban and rural
poor.
• A major source of income.
• A chance for self employment and the
opportunity
to develop business skills with low capital
investments.
 DISADVANTAGES
• In contrast to the potential benefits, it is
also recognized that street food vendors are
often poor and uneducated and lack
appreciation for safe food handling.
• Street foods are perceived to be a major
public
health risk.
 STREET FOODS MAY POSE
SIGNIFICANT HEALTH PROBLEMS
• Lack of basic infrastructure and services, such
as potable water supplies.
• Insufficient resources for inspection and
laboratory analysis.
• General lack of knowledge about the
microbiological status or precise
epidemiological significance of street foods.
• Poor knowledge of street vendors in basic
food safety measures.
• Inadequate public awareness of
REQUIREMENTS IN THE HYGIENIC
HANDLING OF STREET FOODS.
GENERAL REQUIREMENTS

• General issues commonly addressed in

codes of practices and regulations include
aspects such as licensing and display of
notices. Where licences are included it
may be appropriate to award them
conditional to the commitment of the
vendor to the preparation of safe food and
subject to their knowledge of safe food-
handling practices.
LICENSED VS. UNLICENSED
GENERAL REQUIREMENTS

• Requirements on display of notices should

also focus on food safety messages. For
example, it may be a requirement that
vendors selling raw or partially processed
animal products for immediate consumption
be required to display a sign that informs
consumers of the increased public health
risk associated with consuming food in such
states.
RAW MATERIALS
• Food is susceptible to contamination at all stages
of the food chain. Raw materials are therefore
important to the safety of street-vended food
because of the biological, chemical and physical
hazards that may be introduced to the vending
operation and which may persist through
preparation and processing.
WATER AND ICE

Water is a critical raw material in many street

food vending operations. It may also be
contaminated with biological, chemical or
physical hazards. As such contaminated
water will create a public health risk if it is:
• used for drinking purposes
• used for washing of food, incorporated into
food as an ingredient and used in the
processing of food
• used in the washing of equipment,
utensils and containers.
WATER AND ICE
• Freezing does not remove chemical
hazards and should not be considered a
safe process for the removal of biological
hazards. Consequently contaminated ice
may introduce hazards to food and
beverages with which it is in contact
PREPARATION AND PROCESSING
• Preparation and processing should:
• be adequate to eliminate or reduce such
hazards to an acceptable level
• prevent growth of pathogens, production of toxic
chemicals and the introduction of physical
hazards
• ensure that foods are not recontaminated
TRANSPORTATION AND STORAGE

• The vehicle used for transport should be

clean.
• Prepared foods served hot should be
kept at a temperature of at least 60°C to
prevent microbial growth.
• Prepared foods which are to be served cold
and which may support the growth of
pathogens should, if cooling capacity (ice of
appropriate quality, refrigeration etc.) is
available, be stored at less 10°C.
VENDING UNITS EQUIPMENTS AND
UTENSILS
• Vending units should be designed and
constructed so that they are easily cleaned and
maintained.
• Structurally, equipment, utensils and other
containers should allow easy cleaning and should
not have pitted, grooved or sculpted surfaces.
• If raw meats, poultry or fish are handled, their
preparation should be carried out using separate
equipment and utensils to minimize cross
contamination.
 FOOD HANDLERS

Food handlers may introduce biological hazards:

• when suffering from specified diseases;
• from organisms on the food handlers’ skin or in their
intestine and feces
• when respiratory tract organisms contaminate
foods or food contact surfaces
• by cross-contamination after handling raw
materials.
 REQUIREMENTS AT THE POINT OF
SALE
• Food should be prepared and sold in a clean,
well-lit place protected from strong sun, dust,
rain and wind.
• Food vendors should either sanitize eating
and drinking utensils between use or use
disposable utensils.
• When required, food should be wrapped in
clean paper, plastic or other suitable
material.
• Vendors who are patronized by high risk groups
(e.g. around schools, institutions for the elderly,
CLEAN AND SANITIZING
• Vendors should employ cleaning
procedures which ensure that vending
unit, equipment and utensils are properly
clean.
WASTE DISPOSAL AND PEST
CONTROL
• All waste should be handled and disposed of
in such a manner as to avoid contamination
of food and water and the environment. In
particular, access to food waste by pests
(insects and rodents) as well as by animals
(dogs and cats) should be avoided.
Submitted
by: 3F2
Collado, Dan Mark
Pineda, Wanina
Larice Villaruz,
Jessica Faye