Compliance level of Ambulant Food Vendors to Food Safety and Sanitation Policies imposed by the Olongapo City Government

I.

Introduction Street vended foods have become an integral part of most Filipino communities, specifically on low income gainers of the society due to its lower cost and convenience. Over the years they have become a major source of opportunity for self-employment, especially this kind of business only involves low-capital investment. The biggest issue about street-vended foods is its safety to its consumers. It is recognized that street-food vendors are often poor and uneducated and lack appreciation for safe food handling. They lack knowledge and proper training even infrastructures and equipment in handling food items, logically; they pose a significant threat to the public health of the society. Where it is given that good health is the foundation of a productive community, government intervention should be required to ensure the safety and sanitation of these food items. The researchers aims to determine the compliance level of these ambulant food vendors to the safety and sanitation polices that is imposed by the local city government of Olongapo City. These will somehow stand as a reference that can be a basis for developing what is should be in order to minimize the risk of foodborne diseases and gradually increasing the full potential of street-vended foods in the issue of food security and livelihood to workers who would otherwise be unable to establish a business for want of capital.

I.1 Background of the study

People of all times and cultures have recognized that bad food can make you sick. Even Confucius, in 500 B.C., warned against eating sour rice. Such practical advice from a spiritual leader illustrates how important healthy food was.

Street-vended foods or its equivalent "street foods" are defined as foods and beverages prepared and/or sold by vendors in streets and other public places for immediate consumption or consumption at a later time without further processing or preparation (WHO, 1996). 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). It is served with the minimum amount of fuss in individual portions dished into take-away containers. These containers come in a variety of materials such as disposable plastic, paper and Styrofoam plates, bowls, cups and utensils.

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. Other reasons include; (1) Convenience - quickly available for people on the go. (2) Cheap - important for poor consumers who may not be able to afford a nutritious meal somewhere else. And its (3) Tasty, authentic and culturally enriching appeal. Due to this the street food industry has mushroomed to such an

extent that it left uncontrolled, it would constitute a hazard to public health (Wikipedia, 2012).

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" while Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness (Satin, 2008). Availability of safe food supply including street foods is crucial to ensure the health of people. 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 awarenesses. A general lack of factual knowledge about the epidemiological significance of many street vended foods, poor knowledge of street vendors in basic food safety measures and inadequate public awareness of hazards posed by certain foods has severely hampered the deployment of a precise scientific approach to this very serious issue of public health and safety.

According to WHO, food handling personnel play an important role in ensuring food safety throughout the chain of food production, processing, storage and preparation. Mishandling and disregard of hygienic measures on the part of the food vendors may enable pathogens to come into contact with food and in some cases to survive and multiply in sufficient numbers to cause illness in the consumer. Foodborne bacterial pathogens commonly detected in street vended foods are Bacillus cereus, Clostridium perfringens, Staphylococcus

aureus and Salmonella spp. People, who patronize street food, have been reported to suffer from food borne diseases like diarrhea, cholera, typhoid fever and food poisoning. Further more WHO stated that diarrhea diseases alone caused by unsafe food and water kill 1.8 millions of children every year.

Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Debates on genetic food safety include such issues as impact of genetically modified food on health of further generations and genetic pollution of environment, which can destroy natural biological diversity. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item (Shiklomanov, 2000). For proper development to take place, food safety on street foods should be achieve so to accomplish a higher standard of health among the public. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning

In theory food poisoning is 100% preventable. The five key principles of food hygiene, according to WHO, are

1. Prevent contaminating food with pathogens spreading from people, pets, and pests. 2. Separate raw and cooked foods to prevent contaminating the cooked foods.

3. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens. 4. Store food at the proper temperature. 5. Do use safe water and cooked materials.

But the question is, does these five key principles of food hygiene are known by these street food vendors and if they do, do they actually practice it? A lack of knowledge among street food vendors about the causes of food-borne disease is a major risk factor. Poor hygiene, inadequate access to potable water supply and garbage disposal, and unsanitary environmental conditions (such as proximity to sewers and garbage dumps) further exacerbate the public health risks associated with street foods. Improper use of additives (often unauthorised colouring agents), mycotoxins, heavy metals and other contaminants (such as pesticide residues) are additional hazards in street foods.

1.2.Statement of the Problem The study is focused on the compliance level of ambulant food vendors to the food safety and sanitation policies imposed by the city government of Olongapo. Specifically, it sought to answer the following: 1. What are the profile of the respondents in terms of a. Gender b. Age c. Educational attainment d. Marital status e. Length of time spent vending f. Acquisition of knowledge of food preparation 2. What are the requisite for obtaining business permits by ambulant food vendors? 3. What are the different food safety and sanitation policies promulgated by the Olongapo city government in terms of: a. Food- Handling a.1. Ready to eat foods a.1.1. Preparation a.1.2. Assembling a.1.3. Storage/ For display a.2. Cooked On Site a.2.1. Preparation a.2.2 Cooking

a.2.3. Assembling a.2.4. Storage/ For display b. Personal hygiene c. Health of Food Handlers 5. What are the most common safety and sanitation behavioral practices that these ambulant food vendors fail to comply in terms of: a. Personal Hygiene b. Safety in the production area b.1. Cleanliness of the surroundings b.2. Facilities and equipments used. c. Food Safety a. Preparation b. Cooking c. Assembling d. Storing for displays 6. What are the effects of none safety and sanitation applied by ambulant food vendors to their consumers in terms of: a. Physical hazards b. Health hazards

1.3.Hypothesis For a deeper analysis of the study, the following hypotheses are to be tested. 1.

1.4.Theoretical Framework The risk of serious food poisoning outbreaks linked to street foods remains a threat in many parts of the world, with microbiological contamination being one of the most significant problems. Food-borne pathogens are recognized as a major health hazard associated with street foods, the risk being dependent primarily on the type of food, and the method of preparation and conservation. Although many consumers attach importance to hygiene in selecting a street food vendor, consumers are often unaware of the health hazards associated with street vended foods.

1.5.Conceptual Framework

Input Local government policies Street vendors behavioral practices on sanitation Street vendors knowledge on the effects of foodborne diseases.

Process Observation Questionnaire

Output

Compliance level of ambulant food vendors to food safety

1.6. Significance of the Study Food safety and sanitation is essential in the elevation of wellness in a community. Improper handling of foods may pose significant threat to public health. Though it is given that there are policies under law that is imposed to secure the health of the community in regards to food safety not everyone in this sector knows or are properly oriented as to how these rules should be put into action, most especially ambulant food vendors. Consumers on the other hand may know the health risk but still out to consume this kind of products. It is impossible to take away street-vended foods for they not only provide food security but also income to many of our fellows. With this given, the researchers believe that this paper will be beneficial to the improvement of food safety for street-vended foods for it will help gather informations as to what usually these ambulant food vendors fail to comply when it comes to food sanitation. With the informations gathered development of new ideas as to how should the government intervene and take action to maximize the full potential of street-vended foods as a sector for food-security and employment while minimizing the heath risk caused by foodborne diseases will be possible. Furthermore, it is high time for people to be aware of the hygienic practices among vendors of street foods as these practices affect food safety. It is important to learn about the source and mode of spread of food-borne diseases in order to control and prevent these illnesses.

1.7.Scope and Limitations of the Study This study sought to determine the compliance level of ambulant food vendors in regards to food safety and sanitation imposed by the local city government of Olongapo. Included in the study is to assess the hygienic practices of these food handlers, understand clearly what is meant by street foods, food hygiene, personal hygiene, hygienic handling of food, and dangers related to foods which are, obviously, food-borne illnesses and food poisoning. The study will be specifically conducted to those vendors that sell near school areas. The study will not cover those selling ready to eat foods in the market places.

1.8.Definition of Terms 1. Street-vended foods- street foods" are foods and beverages prepared and/or sold by vendors in streets and other public places for immediate consumption or consumption at a later time without further processing or preparation. 2. Ambulant food vendors- food vendors which has no proper 3. Food safety- is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. 4.