CIELITO ZAMORA SENIOR HIGH SCHOOL
FOOD SAFETY PRACTICES OF STREET FOOD VENDORS
A Research Paper
Presented to the Subject Specalists of
Technical Vocational Livelihood Track Department
Cielito Zamora Senior High School
In Partial Fulfillment of the Requirements
For Practical Research I
Vryanna Chloe M. Adviento
Jean A. Adricula
Rod Ann R. Acosta
Marissa V. Canlas
Princess G. Ramo
Aubrey S. Ongquit
Cedric C. Aguirre
Clifford James L. Bukid
Cyrone A. Edillor
June 2023
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CIELITO ZAMORA SENIOR HIGH SCHOOL
APPROVAL SHEET
The research paper attached here, entitled “ Food Hygiene Practices of Street Food
Vendors ” submitted by Vryanna Chloe M. Adviento, Jean A. Adricula, Rod Ann R. Acosta,
Marissa V. Canlas, Princess G. Ramo, Aubrey S. Ongquit, Cedric C. Aguirre, Clifford James L.
Bukid, Cyrone A. Edillor, in partial fulfillment for the completion of Practical Research 1, is
hereby accepted.
EDNA U. FRONTUNA
Research Adviser
Accepted in partial fulfillment of the requirements for the completion of Practical
Research 1 of Cielito Zamora Senior High School.
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ACKNOWLEDGEMENTS
First of all we would like to thank God for giving us knowledge, strength and ability to
finish this research. We also like to thank our parents for motivating us so we can finish this
research.
Second, we benefit from the wisdom of our God which inspired us to finish this research
with the help of our subject teacher Mrs. Edna U. Frontuna. We would like to thank her for
guiding us, teaching us and her never ending patients to us all the time we need her help for the
sake of this research.
Lastly, are the co-researchers of the team, for giving their effort, time and energy for the
completion of our researcher and our classmates that give their opinions and knowledge about
our research.
V. C. A
J. A
R. A. A
M. C
P. R
A. O
C. A
C. J. B
C. E
CIELITO ZAMORA SENIOR HIGH SCHOOL
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DEDICATION
The researcher dedicated this to our family who support and give us strength for finishing
this research, and also to fellow street vendors who wants to enhance their food hygiene
practices. This research will give them ideas for enhancing their food hygiene. We also dedicated
this to Cielito Zamora Senior High School for helping us to build ourselves and believing to our
skills.
V. C. A
J. A
R. A. A
M. C
P. R
A. O
C. A
C. J. B
C. E
CIELITO ZAMORA SENIOR HIGH SCHOOL
TABLE OF CONTENTS
CHAPTER 1: THE PROBLEM AND ITS BACKGROUND
Background of the Study………………………………………………………………..6-8
Research Questions ............................................................................................................. 9
Assumptions........................................................................................................................ 9
Scope and Limitation…………………………………………………………………..9-10
Significance of the Study………………………………………………………………10-11
Definitions of Terms……………………………………………………………………11-12
CHAPTER II: REVIEW OF RELATED LITERATURE AND STUDIES
Related Literature………………………………………………………………………13-16
Theoretical Framework……………………………………………………………………17
Conceptual Framework……………………………………………………………………18
CHAPTER III: METHODOLOGY
Research Design…………………………………………………………………………..19
Source of Data…………………………………………………………………………….19
Data Gathering…………………………………………………………………………….20
Data Analysis………………………………………………………………………………20
APPENDICES................................................................................................................21-22
1.PERMIT TO CONDUCT STUDY
2. INTERVIEW GUIDE
REFERENCES………………………………………………………………………………23
CURRICULUM VITAE…………………………………………………………………….24
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CHAPTER 1
THE PROBLEM AND ITS BACKGROUND
Background of the Study
Food safety plays a vital role in street food vendors it is a must that every street food
vendors must at least practice the right food hygiene practices, sanitation, processes, and
maintain the quality of the foods they sell. Street food is a weak link in food safety supervision,.
Street food is defined by the Food Agriculture Organization (FAO) as “ready to eat foods and
beverages sold and prepared by vendors or hawkers in streets or other public places”.
This includes personal hygiene, safe handling of food, preventing-cross contamination,
cleaning procedures, allergen control, safe storage of food, and cooking temperature.
Implementing appropriate food management systems. This refers to the overarching system that
keeps food and the premises safe and hygienic. Also, Food hygiene defined as ‘the measures and
conditions necessary to control hazards and to ensure fitness for human consumption of a
foodstuff taking into account its intended use, There are also simple keys of food hygiene: keep
clean, separate raw and cooked, keep food at safe temperatures, and use safe water and raw
materials. Food hygiene is a set of food manufacturing practices that aim to minimize biological
food hazards through safe and clean operations to protect public health from foodborne diseases.
Sanitation is for preventing food contamination and keeping food safe to eat. Controling
the quality of food is important to ensure the customers consume safe food products and
safeguard them from risks associated with contaminated foods. for buyers, it also reduces the
risks of dealing with fraudulent suppliers and receiving poor goods.The key practices to achieve
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food safety include (1)maintaining cleanliness and personal hygiene, (2) properly cooking food
to the correct internal temperature, (3) storing foods at a safe temperature(refrigerated
temperatures or hot-holding), (4) keeping raw and cooked foods separate, and (5) ensure clean
raw.
Food sanitation refers to the operations that help create a clean working environment by
keeping any equipment, contact surface, and the whole facility clean and free common food
hazards.The correct practice of food safety and sanitation can greatly improve efficiency, keep
productivity up, workers safe and consumer confidence high, as well as meeting or surpassing
standards and thus avoiding untoward incidents such as having not only no-compliance fines or a
potential shutdown.
Food processing is any method used to turn fresh foods into food products. This can
involve one or a combination of various processes including washing, chopping, pasteurising,
freezing, fermenting, packaging, cooking and many more.Almost all food is processed in some
way before it is eaten.Commercially, the main reasons to process food are to eliminate microorganisms (which may cause disease) and to extend shelf life.Simply cooking or combining a
food with other foodstuffs to create a recipe is also considered a form of food processing.
The Characteristics of Street Food (1) On-to go:It can easily fit into the consumers other
plans for the day. Street food is transportable and can be eaten on the move (2) Accessible:
Short, limited menus make choosing easier and faster. Low, affordable prices allow for frequent
visits. Street food is in its essence an urban phenomen a and makes premium food experiences
accessible. (3) Spontaneous: Street food is a sensory experience, driven by spontaneous
cravings.It is deal to try out new tastes in fun, informal and vibrant settings that require no
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reservations or planning ahead of time.(4) Diverse:Defined by its great variety of choice and
traditional food s from other cultures, street food is perceived as the destination for explotation of
new foods with authentic and home-made feel. (5) Semi-permanent:Strongly associated with
summer, it is a seasonal phenomema,where vendors come and go, continuously offering novelty
value.Also, street food can liven up misused urban areas with small pop-up stalls.
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Research Questions
This research aims to know the Food Safety Practices of street vendors. Specially, it
soughts to answer the following questions:
1.How can street food vendors ensure that they follow the correct handling of the foods they
sell?
1.1 Wearing of PPE’s; and
1.2 Sanitation
2.What are the factors that affect food contamination and food spoilage?
2.1 Wearing of PPE’s; and
2.2 Reusing unsold food
Assumptions
The following assumptions are formulated by the researchers for this study:
1.That street vendors ensured to follow correct food handling procedure.
.2.That there are factors affect food contamination and food spoilage.
Scope and Limitation
This study will only focus determining the assumption of food safety practices of street food
vendors, allowing the sampled respondents to identify wether the food safety practices of street
vendors ways process of food handling. Which would serve as the basis for the keys safe food
handling.
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The researchers used a phenomenology research design because the goal of this study was
to determine the significant assumption of food safety practices of street food vendors ways
process of food handling: Key to safe food handling. This study focuses on the effect of food
safety practices of street vendors ways process of food handling. Which would serve as the basis
for the keys safe food handling.
The scope of this study that will serve as the population is limited to the street food vendors
at Cielito Homes presently running their business year 2023.However the number of respondents
will be limited to 3 street food vendors. The researchers chose a random sampling technique
because they randomly selects a subset of participants from a population.
Significance of the study
The main purpose of this study is to determine the assumption of food hygiene practices of
street food vendors at Cielito Homes,which would serve as the basis for the keys to safe food
handling.This research finds it important for the following reasons:
Business owners. This study is significant to business owners since food safety
protocols are established mistakes are reduced,foodborne illnesses are reduced or eliminated
profitability increases,employee morale increases, and the company’s reputation remains secure.
Consumers. This study is significant to consumers since proper food hygiene practices
prevent customers from suffering food poisoning and allergic reactions,help minimize food
waste,and boost efficiency
Future Researchers.This study will help future researchers gain insight into the
research paper and it might help the researcher if their topic is related to the researcher’s paper.
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Society. This study is significant to society since reduce waste. Food products that have
been proven to have food safety issue may be subjected to disposal. Through use of proper food
safety practices, a food business can cut waste as a result of a better food production process.
Food safety management systems are also designed to detect and control food hazard even before
they enter production which can lead to move waste if processed further.
Definition of Terms
Allergen Control . This a systematic method for identifying and controlling allergens,
from the icoming ingredients to the final packaged product in any food processing plant.
Food borne illnesses. This caused by consuming contaminated food, beverages, or water
and can be a variety of bacteria, parasites, viruses and/or toxins.
Food contamination. This foods that are spoiled or tainted because they either contain
microorganisms, such as bacteria or parasites, or toxic substances that make them unfit for
consumption.
Food hygiene. This defined as the measures and conditions necessary to control hazards
and to ensure fitness for human consumption of a foodstuff taking into account its intended use.
Food practices. This is a scientific discipline describing the safe processes and practices
to grow, harvest, store, transport, handle,prepare and serve food and food ingredients to prevent
foodborne illnesses
Food processes. This is any method used to turn fresh foods into food products.
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Food sanitation. This is the creation and maintenance of conditions that will prevent food
contamination or food borne illnesses and lower levels of disease-causing microorganisms to a
safe level
Food spoilage. This is the process leading to a product becoming either undesirable or
unacceptable for human consumption
Human consumption. This means to ingest, generally through the mouth, food , drink or
other substances such that the substance enters the human body but does not include the
inhalation
Personal hygiene. This includes cleaning your body everyday. Washing your hands with
soap. Brushing your teeth twice a day. In short personal hygiene means taking care of yourself
and keeping yourself clean
Quality control. This is a procedure or set of procedures intended to ensure that aa
manufactured product or performed service adheres to defned setb of quality criteria or meets the
requirements of the client or customers.
Street food. This refers to food or drinks sold by a hawker or vendor on a street or at the
other places, such as markets, fairs, and parks.
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CHAPTER 2
REVIEW OF RELATED LITERATURE
Related Literature
Food Hygiene
Food hygiene is an important public health issue that affects all population groups
regardless of socio-demographics. Street foods are convenient, inexpensive, and easily available
to consumers, but vendors are often unlicensed, untrained, unsupervised, and operate under
unsanitary conditions. Vending locations near busy roads with heavy automobile traffic
contribute to contamination. Street-vended foods pose a significant health risk to consumers, and
have been linked to the rise of global foodborne illnesses
Furthermore, Gold nanoclusters (AuNCs) are a versatile class with attractive
photoluminescence and optoelectronic properties, revealing huge potential in food safety. With
the increased globalization of food supply, the need for stringent food regulations and safety
measures has taken a prime position among health concerns. This review focuses on the
development of AuNCs optical sensors to facilitate food safety assurance. It describes the
expected synthesis principle, sensing mechanism, and recent progress of AuNCs as optical
biosensors. Additionally, it stated the application of AuNCs biosensors in food safety along with
their sensing mechanism and challenges associated with the application of AuNCs (Khan, 2023).
Due to the risk of foodborne illnesses, eating street food is a serious public health
hazard, especially in poor nations, these foodborne illnesses are caused by eating food
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contaminated with pathogenic bacteria like Salmonella typhi, Escherichia coli, Staphylococcus
aureus, Vibrio cholera, Campylobacter jejuni, and/or their toxins (Amare & Shiningeni 2019).
In addition, according to Manko (2023) food vendors did not exhibit healthy food
handling habits. To increase the degree of food safety, a comprehensive food safety policy and
guidelines, regular training programmes and effective m The World Health Organization
estimates that 600 million cases of foodborne diseases and 420,000 deaths are caused by
foodborne illness, with Africa and Southeast Asia having the highest occurrence and death rates.
In sub-Saharan Africa, foodborne disease outbreaks are associated with inadequate hygiene of
street food vendors and food handlers, as well as lack of basic facilities and services (Hassan,
2020).
According to Food and Agriculture Organization (2022) of the United Nation,
street foods are ready-to-eat foods and beverages prepared and/or sold by vendors or hawkers
especially in the streets and other similar places. Street food plays a significant role in
developing countries, especially in meeting the food demands of urban dwellers. Street food
feeds millions of low- and middle-income people daily, and its wide variety of relatively cheap
and easily accessible foods makes it popular among the consuming public. This industry offers a
significant amount of employment especially for people with little or no education.
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Street Foods
Street foods play an important role in the lives of urban population members in
developing countries. This study aimed to assess the food safety knowledge, attitudes and
practices of vendors and the most significant influencing factors of these aspects with the help of
cluster analysis. The results of the study indicated that street vendors are significantly
differentiated on the basis of qualifications, knowledge, attitude and practices. Awareness and
training programs should be implemented to improve the food safety knowledge, attitudes and
practices among vendors. Once food safety standards are acceptable, it will be critical to ensure
that poor people in developed cities such as Lucknow can earn a living through a "convenient"
enterprise such as street food vending (Verma & Patel, 2023).
Moreover, street foods are cooked and served by vendors in streets or public places
and consumed directly without further cooking. They are popular and consumed all around the
world, and the presence of street food stalls is an ancient phenomenon that has recently drawn
increased interest. The street food vending business is an important economic activity in
developing countries, providing diverse employment opportunities for local workforce (Adeosun
& Forné, 2021).
According to Abranhale (2019), it attracts foreign tourists to experience the unique
culture that different food menus provide. Street foods are comprised of different ingredients that
are subjected to diverse processing condition such as fresh-cut fruits and vegetables, simply
cooked foods, packed beverages, and snacks (Sseguya et al., 2020).
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Food Safety
Food security, nutrition, and safety are all closely linked. Malnutrition and disease
are caused by unclean and bad food, which disproportionately affects small children, the old, and
the sick. Foodborne illnesses obstruct socioeconomic progress by taxing healthcare systems,
harming trade, tourism, and national and international economies. Poor food handling procedures
result in 600 million foodborne illnesses and 420,000 fatalities each year, and unhealthy food
costs low- and middle-income nations close to US$ 110 billion annually in lost productivity and
medical costs. Food-borne illnesses have increased recently (Devleesschauwer et al., 2018).
Unhygienic Foods
Unhygienic food is a serious issue that affects all members of the food industry, from
producers to retailers. Poor food preparation and handling practices can lead to a variety of
issues, such as inadequate hand washing between raw and cooked foods, unclean surfaces, and
the spread of bacteria. Many street foods in India are served with a side of hands, which can
make people sick due to unhygienic conditions. Many vendors lack the necessary refrigeration to
keep food items at room temperature for an extended period of time, which can cause food
poisoning due to bacteria. It is important to be aware of the risks associated with unhygienic food
and to practice safe eating habits when eating street food in India. Look out for signs of poor
hygiene and keep a close eye on food safety standards to reduce the risk of food-related illnesses
(Tan, 2022).
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Theoretical Framework
According to Okpala C.(2021) there are numerous food safety aspects that must be
taken into consideration by organic food producers and processors to ensure the safety and
quality of their products. The application of Hazard Analysis and Critical Control Point
(HACCP) principles, together with the implementation of good hygiene practices (GHP), ensures
that food safety and process hygiene criteria are met. This study was based on a survey
conducted among 316 producers and processors representing the organic food sector in five
European countries (Croatia, Estonia, Germany, Italy and Poland). The knowledge and
experience of organic food operators with HACCP systems were evaluated.
Moreover, their needs and expectations towards assistance (training, guidance materials)
that could improve the level of knowledge and compliance with respective food safety rules and
regulations were assessed. The need for support on a number of issues related to food safety and
guidance documents on the application of HACCP principles were also identified. This study
provides highlights of the application of HACCP principles, with particular focus on identifying
priorities and needs for two types of food operators (food producers and food processors) .
Although most of the surveyed food operators were confirmed to have basic knowledge
regarding the HACCP system, there was a lack of understanding of the system principles. The
needs and expectations varied among the studied countries and types of organic operators.
Recognition of the full potential of the HACCP system requires assistance, particularly in the
preparation of documents and records. Further research is needed to understand the implications
of these findings and to identify effective strategies to improve the HACCP knowledge of food
operator.
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Conceptual Framework
INPUT
PROCESS
OUTPUT
INPUT
1.How can street
food vendors
ensure that they
follow the correct
handling of the
foods they sell?
1.1 Wearing of
PPE’s; and
1.2 Sanitation
2.What are
thefactors that
affect food
contamination and
food spoilage?
2.1 Wearing of
PPE’s; and
2.2 Reusing unsold
food

Phenomenoligi
cal research
design

Structured

Gathering Data

Thematic
Analysis
Assessed Food
Safety Practices
Of Street Food
Vendors
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CHAPTER 3
METHODOLOGY
This chapter deals with the procedures and techniques used by the researchers in
completing the study. It includes research design, data gathering procedure, sources of data and
data analysis.
Research Design
This study used phenomenology approach in order to gain better qualitative understanding
of food hygiene practices of street food vendors. The researchers conducted an interview around
Cielito Homes, Camarin Caloocan City to use as a basis to further elaborate the insights about
food hygiene practices.
Sample and Sampling Procedure
The researchers used convenience sampling to investigate the food safety practices of
street food vendors . The researchers focused on street food vendors in Cielito Homes
Subdivision with street food businesses. The sample size will be 3 participants from Barangay
177 Caloocan City.
Sources of Data
This data will use an interview questionnaire consists of five questions pertaining about
food hygiene practices and processes.
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Data Gathering Procedures
The researchers secured a content letter to the respondents to be part of the study. Then
they will be interviewed using the five interview questionnaire made by the researchers. After
the interview session all data gathered will be tabulated and themed for data analysis.
Data Analysis
After gathering data from the respondents who are follow food hygiene techniques, the
data will be tabulated, coded, and themed for data analysis.
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APPENDICES
Appendix A
Letter of Consent
June 5, 2023
Dear Respondents:
Greetings!
We, the TVL/Home Economics Strand students are currently conducting a research
entitled,“Food Safety Practices of Street Food Vendors” as part of our academic requirements for
the subject Practical Research 1.
In line with this, we are asking you to be part of the study and provide us with all the necessary
information needed to complete the research.
Rest assured that all the data gathered from you will be kept with the highest level of
confidentiality.
Your participation will be highly appreciated.
Thank you very much.
Respectfully yours,
VRYANNA CHLOE M. ADVIENTO
Researcher
ROD ANN R. ACOSTA
Researcher
CLIFFORD JAMES L. BUKID
Researcher
JEAN A. ADRICULA
Researcher
MARISSA V. CANLAS
Reseacher
CYRONE A. EDILLOR
Reseacher
Noted by: EDNA U. FRONTUNA
Research Adviser
PRINCESS G. RAMO
Reseacher
CEDRIC C. AGUIRRE
Reseacher
AUBREY S. ONGQUIT
Reseacher
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Appendix B
Name (optional):
Age:
Name of Business:
Food Sold:
1.What are the food handling practices do you follow? Kindly elaborate them one by one.
2.Do you ensure the quality of the foods you sell?, If no why?
3.Do you wear proper PPE when handling foods?
4.How do you prevent cross-contamination during your preparation?
5.What are you ways to prevent the spoilage of the food you sell?
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Addo-Tham, R., Appiah-Brempong, E., Vampere, H., Acquah-Gyan, E., & Gyimah Akwasi, A.
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Ejisu-Juaben Municipality of Ghana. Advances in Public Health, 2020, 1-7.
kNamukwambi, R. N., Tuhadeleni, O., & Van Neel, R. (2022). The Knowledge and Practices of
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