Chapter II

REVIEW OF LITERATURE

Socio-Economic Profile
According to the Food and Agriculture Organization (FAO,

2009), street food are ready-to-eat foods and beverages that

are prepared and/or sold by itinerants or stationary vendors

especially on streets and in other public places.1

Sex

As indicated by Prattala et al., (2006) Finish women

consume more fruits, fish, chicken sweets, cheese and

vegetables yet less meat than men who consumes more meat,

potatoes, bread and liquor. In the western countries sexual

orientation distinction in food consumption, nutrient intake

and attitudes towards foods is as result of concern for

healthy diets (Prattala et al., 2006). Females are cautious

about their dietary habit but the motivation for the

consumption of healthier food among women is an impression of

watchfulness of self-image and physical appearance and

avoidance of fatness (Malinauskas et al., 2006; Satia et al.,

2001; Anderson, 1992). Such motivations have been the

consumption of less fatty foods, such as, fruits and

1
Retrieved on December 11, 2017 from http://www.irmbrjournal.com/papers/1384877895.pdf
 18

vegetables (Trudeau et al., 1998) also reported that the

proportion of meal one take outside the home decline with

age. This could be because of a high preference for healthier

foods as buyers grew older. As per Paeratalaul et al., (2003)

male consume more street food (44%) than female (40.2%) and

this is because generally of men like to eat in the

traditional eateries as contrasted among the ladies who have

more preference for the western eateries.

In terms of their sex, it says that men are more likely to

consume street foods than females. Men prefer more eating

outside while women are being careful not only for their

health but to maintain their appearance for them to look good

and not to be fat.

Age

Food consumption patterns can be explained based on age

effect. Consumption decisions are normally shaped by the age

of the consumer (Aidoo, 2009). As consumers migrate starting

with one age section then onto the next, their dieting pattern

changes because of some factors, such as, food accessibility,

new information, new cumulative experiences, and

physiological changes as one grows (Wendt and Kinsey, 2007).

According to Jerome and Perreault, (1991) the youth spend

more on food items than the matured one who spends more on
 19

durable consumer good. In light of an investigation led by

Blisard, (2001) he noticed that the youth spends less on food

at home than the older generations. Majority of them rely on

street foods as that is the way of life of numerous urbanites

however these declines as they grow. This is consistent with

a disclosure in recent investigation that an increase in

consumer's age by one year would diminish the probability of

consuming street food (Ayo et al., 2012 and prior examination

by Kearney et al., 1998). Concurring additionally to

Paertalaul et al., (2003) there is variety in the kind of

street food consume across age ggroups. Children and

adolescent consumed less oats and bread yet fundamentally

high fruits, fried potato, juice, milk, vegetables, chicken,

meat and carbonated beverages. The grown-ups too consume less

oats, grains, milk, legumes yet more fruits and vegetables

(James, 2013).2

It reveals that teenager these days is most likely to

consume street foods than aged people. As youth spends more

on food items than aged people who eat durable consumer goods.

Many of them depends on street foods as it is popular in

urbanites but declines as they grow older. Their dietary

2
James Osei M. (2013, December). Analysis of Street Food Consumption Across Various Income Groups in
the Kumasi Metropolis of Ghana. Retrieved December 11, 2017. pdf
 20

pattern and psychological factors changes as they grow. High

educated people are less to eat these street foods because

they already know how it could affect their health.

Weekly Allowance

According to the study of Cho Kiwoong, Sanghyun Park and

Nami Joo in their study entitled, “Study on a Model of Street

Vended Food Choices by Korean High School Students”, the

average monthly allowance of students was 40,000 to 60,000 or

10,000 to 15,000 weekly which earned a percentage of 81.1% of

the respondents. The lowest group was those with monthly

allowance of 20,000 or 5,000 monthly with a percentage of

51.3%. The number of respondents who purchased street food

with friends was less for those with monthly allowances of

40,000 or 10,000 weekly compared to those with higher monthly

or weekly allowances of 20,000 or 5,0003.

In terms of weekly allowance the study means that most

of the students in Korea have a weekly allowance of 10,000 to

15,000 or 40,000 to 60,000 monthly and only a few of them

have a monthly allowance of 20,000 or 5,000 weekly. Also,

those with an allowance of 10,000 – 15,000 enjoy eating street

3
Cho, Kiwoong, et. Al (2010). Study on a model of street vended food choices by Korean high
school students. Retrieved on February 26, 2018. Retrieved from
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3221835. article
 21

foods with friends than those with an allowance of 5,000 a

week.

Number of Years in Business

With regards to the number of years in the field, business

has a part to play in enhancing the earth and managing

environmental change is certain. What is significantly less

so is the manner by which how to do that, and for a few,

regardless of whether to attempt. After all, companies feel

good working together as usual, and few need to undermine

their intensity for green ideals (Oppenheim and Stutchtey,

2015).4

Business sustainability is frequently characterized as

dealing with the triple main concern - a procedure by which

organizations deal with their monetary, social and ecological

dangers, commitments and openings. These three effects are in

some cases alluded to as profits, people and planet.5 This

means that in street food businesses, the owners must deal,

not only with profit, but also with the people who are buying

their products and the environment they are leaving. They

4 J. Oppenheim and M. Stutchtey (2015). Retrieved December 11, 2017. http://

fortune.com/2015/09/24/sustainability-practices-in-business-intel-unilever-wal-mart-dupont/. Web
5 Financial Times. Definition of Business Sustainability. ft.com/Lexicon. Retrieved December 11, 2017.
 22

must provide trash bags or cans or anything where they can

put or throw their garbage.

A business is said to be profitable if it stays in the

field for 5 years or more. This are the basis of some business

experts to call a certain business profitable. In lined with

this, the study entitled “Sustainable Development of Street

Food Vendors along Pabayo Street, Cagayan De Oro City”, states

that most of their respondents sells street food for 5 years

and more.6 It is also stated there that there are five (5)

livelihood assets that contributes to the sustainability of

the business. These are; Natural Capital, Human Capital,

Social Capital, Physical Capital and Financial Capital.

Monthly Income

Furthermore, according to the study entitled, “Income

Generating Potentials Of Street Food Vending Businesses In

Ogun State, Nigeria”, which was conducted by Dipeulo and

Okuneye said that the cost and returns examination

demonstrated, in the research study, that the organizations

are beneficial with normal month to month benefits of N28,

023.35, overall revenue at a bargain of 12.3% every month and

a rate of rate of return of 13.4 % every month (Dipuelo and

6
Sustainable Development of Street Food Vendors along Pabayo Street, Cagayan De Oro City.
Retrieved on December 11, 2017.pdf
 23

Okuneye, 2016).7 This means that even if the street food

business is small, they still can help the country’s economic

growth. The profit they’ve received from selling street food

is a big help for them to be able to buy and pay their basic

commodities.

Street Foods

In lined also with this study, street foods are ready-

to-eat food or drink sold by a vendor in the streets or in

the other public places. It is often sold from a portable

food booth or food cart.

According to Katrina Escalona in her article “A Guide to

Street Foods in the Philippines” that Filipino’s love for

food is apparelled. Despite three large meals comprising

their day, they still enjoy taking several snacks in between.

This is where street food comes in. These are commonly streets

foods sold in the Philippines: Fish balls, are more flattened

shape and this is ground up fish meat combined with some

filler. Squid balls, just like fish balls except squid meat

are used instead of fish and they are more rounds on shape.

Kikiam, was originally taken from Chinese cuisine,

authentically consists of minced meat and vegetables and they

7 Dipuelo A.O. and Okuneye P. O. (2016). Income generating potentials of street food vending business in

ogun state, Nigeria. https: // www. researchgate. net /publication/265745091_ income_generating _potentials_ of
_street _food_ vending businesses _in_ ogun state _nigeria. Web
 24

are brown in color and about the size of a finger. Kwek kwek,

these brightly colored treats could be quite deceiving to the

unaware foodie. They are round and a vibrant shade of orange,

but they aren’t sweet, nor do they taste like the Cheetos

they match in color. They are actually quail eggs, coated in

an orange batter and then deep fried. The sweets like: Turon,

this is a classic Filipino favorite, made by enclosing slices

of saba banana and jackfruit in egg roll wrappers and deep

frying them along with a generous coating of brown sugar.

Bananacue and Kamotecue, the “cue” in these two street food

sweets is derived from “barbecue”, because just like Filipino

pork barbecue, they are also served on skewers. Both are made

by taking the banana and kamote (sweet potato) and deep

frying them with brown sugar, giving them a glistening gold

finish (Escalona, 2017).8

Importance of Hygiene to the Vendors on Street Food Safety

Food safety is a scientific discipline describing

handling, preparation, and storage of food in ways that

prevent food borne illness. Health is an important outcome of

development and health itself is vital for successful

8 Escalona K. (2017). A guide to street food in the Philippines. Retrieved on December 10, 2017 from https://

the culture trip.com/asia/philippines/articles/the-ultimate-guide-to-filipino-street-food/.article

 25

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.9

Street vendors selling food are often poor, uneducated

and untrained. They are often ignorant about food hygiene,

which are the conditions and measures necessary to ensure the

safety of food from production to consumption. Lack of

adequate food hygiene can lead to food-borne illnesses due to

improper food handling practices and in extreme events, even

death of customer. All cases of food borne diseases (FBD) are

not reported or documented; however, Food Borne Diseases

Burden Epidemiology Reference Group of WHO reported an

estimated 582 million cases of 22 different enteric FBDs and

351,000 associated deaths at global level. African countries

recorded highest FBD burden followed by South East Asian

Region. In India, National Centre for Disease Control under

9 The Sanitation and Hygiene of Street Food Vendors Essay. (2014, September 4). Retrieved December 11,

2017, from https://www.cram.com/essay/The-Sanitation-And-Hygiene-Of-Street/FKVCJDKXJ

 26

Integrated Disease Surveillance Programme (IDSP) reported

more than 200 food poisoning outbreaks till 36th week of 2015

and this is the second highest cause of alerts/outbreaks of

diseases consecutively for last 4 years (Subratty, Beeharry

and Chansun, 2004).10

The report of Abdussalam "Essential Safety Requirements

for Street Vended Foods", studied about the hygienic handling

of street vended foods and the attention to containers of

pastes, sauces and other food activities, monitoring them for

pathogen growth and visible deterioration of water used for

drinking and preparation of beverages. Water used for this

purpose should be potable water. Water used for washing

utensils, food and hands should be safe and should not be

reused. Ice to be used in beverages and food should be

prepared from potable water and should be transported and

stored in a hygienic manner. Foods to be eaten, raw should be

prepared with special attention to cleanliness. Preparing and

processing of food are to avoid direct and indirect contact

between raw and cooked or prepared food which will be consumed

without further heating. The vehicle used for transport

should be clean and should not carry animals. Prepared food

should be kept at a temperature of at least 60°C to prevent

10 Subratty, A.H, Beeharry, P., and Chan-Sun, M., "A Survey of Hygiene Practices Among Food Vendors in

Rural Areas in Mauritius", Nutrition and Food Science, Vol.34, No.5, 2004, pp.203-205
 27

microbial growth. Handling of cooked foods should be kept to

a minimum to reduce the likelihood of introducing pathogens.

Vending units should be designed and constructed so that they

are easily cleaned and maintained. Equipment, utensils and

other containers should be made of materials which do not

release toxin or hazardous chemicals into food and beverages.

Raw meat, poultry or fish should be handled carefully; their

preparation should be carried out using separate equipment

and utensils. Food handlers should be educated to wear clean

and proper clothing according to prevailing local standards.

Food handlers should wash their hands with soap and water

after engaging in any activities that are likely to introduce

biological, chemical or physical hazards. Food should be

prepared and sold in a clean well-lit place protected from

strong sun, dust, rain and wind (Abdussalam, 1997).11

A cross-sectional study was conducted by Cortese et al.

entitled “Food Safety and Hygiene Practices of Vendors During

the Chain of Street Food Production in Florianopolis,

Brazil.” The aims of this study were to assess the compliance

of street foods sold in an urban center in a major capital of

Brazil with international standards for food safety and to

provide data that could be used for the elaboration of

11 Abdussalam, M., Essential Safety Requirements for Street Vended Foods", World Health Organization,

Geneva, Vol.7, 1997, pp. 1-35

 28

specific legislation to ensure the safety of street food. The

study investigated demographic profiles of street vendors and

hygiene practices used in critical points of food production

for products sold. Direct observations and structured

interviews were conducted among vendors at stationary

locations in the downtown area. Forty-three participating

vendors were mostly males who generally completed only

elementary school. Among observed food safety risks: 12% of

the vendors did not provide ice at the point of sale for

perishable ingredients; 95% did not wash hands between food

and money transactions and restroom breaks; 91% did not have

hair coverings and 100% of the vendors did not have access to

a water supply. The interviews revealed that 12% of the

vendors did not provide proper cold holding during

transportation; 33% did not wash their hands at all, whereas

24% only used water to wash their hands; and 33% never took

the required food-handling course. The study indicates a need

for improvements of the environmental conditions at these

sites to prevent foodborne diseases. Specific local and

national laws for street food need to be created to protect

the consumer, and continuous training of vendors could help

 29

address the lack of food quality and safety (Cortese, Veiros,

Fedman and Cavalli, 2016).12

In the article "A Survey of Hygiene Practices among Food

Vendors in Rural Areas in Mauritius" reveals that food vendors

were quite aware of the appropriate hygienic conditions

required for handling and preparing foods. It was found that

the majority of vendors did not put their knowledge into

practice, as they perceived that their products were of

relatively low risk to consumers. For over half of the

vendor's households, the main income was derived from street

food vending. It is concluded that further health education

is required for food vendors (Subratty et. Al, 2004).13

Another study was conducted in Iloilo City by Calopez et

al. entitled “Food Safety Awareness and Practices of Street

Food Vendors in Iloilo City.” This study was pursued to

ascertain the level of awareness and the degree of practices

of street food vendors in Iloilo City. Employing the

Descriptive-Correlational design, the two questionnaires were

used as data gathering instrument and statistics involved t-

test and ANOVA for the analysis of data. Forty street food

12 Cortese, R. D., Veiros, M. B., Feldman, C., & Cavalli, S. B. (2016). Food safety and hygiene practices of

vendors during the chain of street food production in Florianopolis, Brazil: A cross-sectional study. Food Control, 62,
178-186. doi:10.1016/j.foodcont.2015.10.027
13 Subratty, Op cit., p.24
 30

vendors were conveniently chosen to determine the level of

awareness and degree of practices on food safety. Findings

revealed that the level of awareness is higher compared to

the degree of practices of street food vendors for the entire

process. It is recommended that the local government should

focus on the food safety practices of street food vendors in

Iloilo City and must implement rules by strictly inspecting

the area and monitoring the business operation of these

vendors (Calopez, et. al., 2017).14

Different Sanitation Practices in Preparing Street Foods

15The preparation and sale of street food should take

place in a hygienic and well organized setting (Patrik,

2012). Observing good rules of hygiene in the design, building

and organization of the workplace helps to deal effectively

with potential hazards and to ensure food safety.

16The hygienic aspects of street food vending are a major

concern for food control officers (Khairuzzaman et. Al,

2014). Vending stands are often crude structures, and running

14 Calopez, C. G., Herbalega, C. L., Canonicato, C. J., Españo, M. F., & Francisco, A. (2017). Food Safety
Awareness and Practices of Street Food Vendors in Iloilo City. Multi-Disciplinary Manila (Philippines) Conferences Jan.
26-27, 2017 Cebu (Philippines). doi:10.17758/uruae.uh0117430
15 S.Pratik (2012). Hygiene of food preparation and vending premises and equipment. Retrieved On December

9, 2017. Retrieved from https://www.scribd.com/document/102749281/Street-Food-Vendors.document

16 Md. Khairuzzaman et al. (2014). Food safety challenges towards safe, healthy, and nutritious street foods

in bangladesh. Retrieved on December 9, 2017. Retrieved from https://www.hindawi.com/journals/ijfs/2014/483519/.

journal
 31

water, washing facilities, and toilettes may not be

available. Improved safety of street foods can be achieved

through awareness raising programmes involving several

partners such as local authorities, the food vendors,

government departments, consumer organizations, standard

setting bodies, and some nongovernmental organizations. In

some instances, the vendors are keen to participate in

programmes that provide basic facilities that make it

possible for them to work in clean environments.

The following are the different sanitation practices in

preparing street foods:

Clean Working Area

17Maintaining a clean work environment is critical in

preventing foodborne illness. Bacteria can grow on unsanitary

surfaces and then contaminate food. Just because a work

surface looks clean does not mean that it is sanitary. Always

ensure that you clean and sanitize a work area before starting

to prepare food.

17 BC open textbooks, Food Safety, Sanitation, and Personal Hygiene. Retrieved from
https://opentextbc.ca/foodsafety/chapter/workplace-sanitation/. textbook
 32

Cleanliness of Utensils

18Vending units should be designed and constructed so

that they are easily cleaned and maintained (WHO, 2017).

Equipment and surfaces used for food preparation should be

such that they can be cleaned easily and preferably be made

or covered with impervious materials. Preparation should not

be carried out on or near the ground. Structurally, equipment,

utensils and other containers should allow easy cleaning and

should not have pitted, grooved or sculpted surfaces. They

should not be used for purposes other than cooking, processing

and keeping of food. They should be kept free from

contamination from the environment. For example, bowls and

dishes should be stored upside down to prevent the

accumulation of dust and foreign matter. Equipment, utensils

and other containers should be made of materials which do not

release toxic or hazardous materials (copper, lead, cadmium

etc.) into food and beverages, especially when foods are

acidic. Similarly, chopping boards should be constructed and

maintained so as to reduce the likelihood of contaminating

foods with physical and biological hazards.

18 WHO (2017). Essential safety requirements for street-vended foods, P. 9. Retrieved on December 9, 2017

from http://www.who.int/foodsafety/publications/street-vended-food/en/. publication

 33

Using Hairnets, Gloves, and Apron

19The Food Safety Standards requires that all food

handlers take all practicable measures to ensure anything

from their body or clothing does not contaminate food or food

contact surfaces, including minimising direct contact with

ready-to-eat food. However, it does not specifically require

food handlers to cover their hair with a hat, or wear food

handler gloves, to comply with the law. It is up to the food

business to decide what a ‘practicable measure’ in the

workplace is.

20Wearing protective clothing when preparing and cooking

food helps to protect both your customers and yourself. Food

safe gloves and hair nets help you to hygienically prepare

food and prevent foreign objects in falling in to food. Clean

aprons, gloves, towels and more will help you to hygienically

prepare food, protecting your customers from food poisoning

or injury. Clothing can also help to protect you from injury

when working with food too (Nisbets Pic, 2017).

19Infocus Management Group (2017). Food handling & hygiene. Retrieved on December 9, 2017 from

http://www.infocusmg.com.au/faqs.asp?cid=6&qid=37. web
20 Nisbets Plc. (2017). Protective clothing in the food and hospitality industry. Retrieved on December 9, 2017

from https://www.nisbets.co.uk/protectiveclothing. web

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Separation of Cook Foods and Raw Foods

Even after you’ve cleaned your hands and surfaces

thoroughly, raw meat, poultry, seafood, and eggs can still

spread illness-causing bacteria to ready-to-eat foods—unless

you keep them separate.

21Separating is a key step in preventing food poisoning.

When raw foods like meat, poultry, seafood and eggs come into

contact with cooking surfaces, utensils and other foods, they

can leave invisible bacteria behind, resulting in cross

contamination (Ansel, 2015).

22Foods are stored properly in a clean, organized and suitable

storage. The risk of foodborne illness can be greatly reduced

by the correct handling, storing and cooking of food. All

food has a limited shelf life. This varies depending on the

food type, how it is packaged and how carefully it is stored.

Storing food properly will keep it in good condition, safe

from the growth of food poisoning bacteria; it will also

reduce wastage and this will save money.

21 K. Ansel (2015). Separate to keep food safe. Retrieved on December 9, 2017 from
http://www.eatright.org/resource/homefoodsafety/four-steps/separate/separate-to-keep-food-safe.
web
22Indirect Government Services (2017). Storing food safely. Retrieved on December 8, 2017 from

https://www.nidirect.gov.uk/articles/storing-food-safely. article
 35

23Correct storage of food in kitchens is as important as

correct cooking. When storing food in fridges or coolers make

sure the food is at room temperature or lower. Putting warm

food in a fridge means the food does not cool evenly and

therefore can cause food poisoning. Cover your food too, food

left out in the open is vulnerable to bacteria.

Provide Spoons or Tongs

24Street vendors provide serving spoons, tongs or other

utensils to handle food properly rather than picking up the

food with bare hands. The street vendors use tongs when food

is served to the client to avoid direct contact with food.

Using people’s bare hands can lead to cross-contamination of

food caused by harmful germs spreading onto food. Cross-

contamination happens when pathogenic bacteria is

unintentionally transferred to foods that did not originally

contain them, thereby making the food unsafe to eat.

23 Hygiene Company (2014). 5 tips for kitchen hygiene. Retrieved on December 7, 2017 from
http://www.thehygienecompany.com/top-5-tips-kitchen-hygiene. web

24 Day Job (2017). Cross contamination of food. Retrieved on December 7, 2017 from

https://www.dayjob.com/content/cross-contamination-of-food-1157.html. web
 36

Areas are Generally Clean and Orderly, Free from Odor

The location of street food stall(s) should be suitable

for the purpose of avoiding contamination of the food prepared

and served or sold at or from the stall. Stalls shall be

located in areas designated by the relevant authorities. The

area where the stall is located and immediate surroundings

should be easily cleaned and capable of withstanding repeated

washing and scrubbing (FAO, 2017).25

Trash Containers are Clean on the Outside

26The importance of dry waste disposal is often

overlooked in food processing plants as well as fast food

outlets, hospitals, school cafeterias, etc (Schuler et. Al,

1999). Unfortunately, this is sometimes looked on as a

necessary evil and very little time is allocated to the

cleaning of dry waste disposal units. Very small amounts of

accumulated food debris left in the bottom of a trash

container can be the food source and breeding area for

literally millions of flies and other pests, not to mention

25
FAO (1997). Guidelines for the design of control measures for street vended foods in africa.
Retrieved on December 8, 2017 from http://www.fao.org/docrep/w6419e/w6419e05.htm. web
26
G. Schuler, et.al (1999). Cleaning, sanitizing, and pest control in food processing, storage and
service areas. Retrieved on December 9, 2017 from http:/ / seafood. oregonstate. edu/. pdf%20Links/
Cleaning,% 20
Sanitizing,%20and%20Pest%20Control%20in%20Food%20Processing,%20Storage,%20and%20Service%20
Areas.pdf
 37

multitudes of microorganisms. Use a scraper or hoe to loosen

the caked material at the bottom of the trash container, then

wash and spray it. This can disrupt the cycle and eliminate

this particular source of insect infestation.

All Containers have Tight Fitting Covers

27Foods that are displayed for selling are properly

covered, chilled or heated. Keeping food covered protects

food from harmful bacteria, flies and objects or chemicals

from getting into the food (Tarafdar, 2015). There are certain

defences that can be used for raw and ready-to-eat foods to

prevent the harmful bacteria from spreading. Packaging the

food can be a great help. It is also recommended that always

store cooked foods above any raw foods in the refrigerator to

stop harmful bacteria from raw foods to spreading into ready-

to-eat foods.

27TARAFDAR T. (2015). World health day: why it is important to cover food. Retrieved from
http://www.thehealthsite.com/videos/diseases-conditions-world-health-day-why-it-is-important-to-cover-food/. web