CHAPTER 1

THE PROBLEM AND BACKGROUND

Introduction

Over the years, the food industry has become great in number. With
thisoccurrence, various businesses started to rise. One of these is the street food
trade. It is an activity that provides employment to many while selling fast, tasty
and ready-to-eat foods to people in the streets or other public places by a vendor
and hawker, often in portable stalls. Being low cost and convenient, street foods
are preferred by almost 2.5 billion people in the world to satisfy
hunger. Moreover, it has contributed 40% to the daily diet of urban consumers
in developing countries. (Steyn, 2011)

In the Philippines, street food is known as “pagkaingkalye” and has

become a part of the culture and lifestyle of Filipinos. Many street food
are connected with take-out, snacks, dumplings, and fast food with various local
flavors. In fact, everyone enjoys it. They benefit from its healthy consumption as
well as it grants one important aspect in Filipino culture finding pleasure in eating.

However, the informal nature of this sect of the economy sometimes

allows poor hygiene standards, making consumption of street food a potentially
hazardous source of nutrition. Since street foods are located along busy public
areas such as pavements, school premises, rail and bus stations, problem such
as microbial contamination, unhygienic practices, and lack of basis facilities like
portable water are associated with it. (Vocta, 2010)

The changes taking place in people’s life styles have caused the habit of
eating outside to evolve. Because the consumers do not have time for cooking at
home, the changes in consumption habits of the society, cultural interactions, fast

1
living and the contribution of women to work life are influencing and changing the
nutrition style in crowded cities. In today’s world, people prefer to buy food sold
on the streets to meet their nutrition needs outside home. Streets food are being
prepared and sold at places like streets, schools, train stations, bus terminals,
entertainment and festival areas where people are crowded. These foods are
drinks can be consumed in the run without requiring any processing or
preparation afterwards. (Makhoane, 2011)

Food sold on the streets is an integral part of a country’s cuisine. These

food and drinks are important for the local eating habits to be known all around
the world. Besides, they play an important role with local cuisine in preserving
cultural and social heritage. Street food also appeals to tourist looking for cuisine
culture and different tastes and this supports a country’s tourism. As they provide
income to the sellers, they are also important in generating employment. These
foods are highly demanded both by the sellers and consumers because of their
tastes, easy availability, low cost, cultural and social heritage connection, and
being nutritional.(Balkaran, 2014)

The street foods play an important socioeconomic role in meeting food

and nutritional requirements of city consumers at affordable prices to the lower
and middle income groups and are appreciated for their unique flavors and
convenience. Street foods also assure food security for low income urban
population and livelihood for a significant proportion of the population in many
developing countries. Street foods are described as wide range of ready-to-eat
foods and beverages or prepared at home and consumed on the streets without
further preparation. These food items are usually sold by vendors and hawkers in
the streets or other similar public places. While street vended foods are
appreciated for their unique flavors as well as their convenience, they are also
important in contributing to the nutritional status of the population. In contrast to
these potential benefits, it is also recognized that street food vendors are often
poor, uneducated, and lack knowledge in safe food handling, environment,

2
sanitation and hygiene, mode of food display, food service and hand washing,
sources of raw materials, and use of potable water. Consequently, street foods
are perceived to be a major public health risk. (Chung, 2010)

Statement of the problem

The main problem of this study is to find out The Level of Health Sanitation
Practices among the Street Food Vendors in Barangay Cutcut Francisco Street,
Angeles City Pampanga

Specially, it seeks to answer the following questions:

1. How may be the respondent is described in terms of:
1.1 Age
1.2 Gender
1.3 Residential Status

2. How many percentage of health sanitation practices of street food vendor in

terms of personal hygiene?

3. How many percentage of health sanitation practices of street food vendor in

terms of water supply?

4.How many percentage of health sanitation practices of street food vendor in

terms of crockery?

Significance of the Study

As perceived by the researcher, the study proved very important to the
following:

a) The Vendors
The study will aid the vendors to correct their wrong practices in preparing
and handling food and enable them to strive to do the right one to guarantee
health safety.

3
b)The Students and the public
The study will aid the learners as well as the people in the community to
be cautious of their choice of food in order to avoid any diseases that may
weaken their bodies and affect their daily activities.
c) The Parents
This study will aid the parents in a way that they will be guided and aware
of the food their children are eating when they are away from home and so they
could monitor their children’s health from time to time.
d) The School
This study will aid the school providing them ideas to detect poor hygiene
practices of its students so that it may seek ways to tackle the issue.

Scope and Delimitation

This research was conducted to find out “The Level of Health Sanitation
Practices among the Street Food Vendors in Barangay Cutcut Francisco Street
Angeles City Pampanga” as perceived by street food vendors. The aspects
looked into were the food handling methods of vendors, their sanitation practices,
hygienic amenities, and ways of food preparation and adequate knowledge of the
work they are into.

Definition of Terms
Street food- any ready to eat meal or beverage found in the market and public
place.
Commissary- shop that provides food and equipment.
Food Safety- awareness of handling, preparing, and storing of food in ways that
prevent foodborne illness.
Hygienic Practices- regular actions of cleanliness.
Foodborne illness- the sickness that people experience when they eat
contaminated food.

4
Sanitation- the development and application of sanitary measures for the sake of
cleanliness, protecting health.
Socioeconomic- the social science that studies how economic activity affects and
is shaped by social l processes.
Microbial Contamination- the non-intended or accidental introduction of microbes
such as bacteria, yeast, mold, fungi, virus, prions, protozoa or their toxins and by
product.
Eating habits- the way a person or group eats, considered in terms of what types
of food are eaten, in what quantities.
Nutritional Status- is a requirement of health of a person convinced by the diet,
the levels of nutrients containing in the body and normal metabolic integrity.
Cleanliness- the state or quality of being clean or being kept clean.
Vendor- a person or company offering something for sale, especially a trader in
the street.
Handling- the act of taking or holding something in the hands.
Congregate- to collect into a group or crowd.
Pre requisite- a thing that is required as a prior condition for something else to
happen or exist.
Repressive- inhibiting or restraining the freedom of a person or group of people.
Obstruction- the action of obstructing or the state of being obstructed.

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 Conceptual Framework

INPUT PROCESS OUTPUT

 Street food
 Conduct a
vendors
survey through
 Sanitation The Level of Health
giving
practices Sanitation Practices
questionnaires
 Hygienic amenities among the Street Food
 Instruct the
 Food handling Vendors in Barangay
respondents
methods Cutcut Francisco Street,
what to do and
 Ways of food Angeles City Pampanga
how to answer
preparation
the
 Attitude of questionnaires
respondents

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 CHAPTER 2
REVIEW OF RELATED LITERATURE

Foreign Literature
In a journal article written by Sharit K. Bhowmik, he stated that street
vendors are mainly those who are unsuccessful or unable to get regular jobs.
However, this section of the urban poor tries to solve their problems through their
own meager resources. Unlike other sections of the urban population they do not
demand that government create jobs for them, or engage in begging, stealing or
extortion. They try to live their life with dignity and self-respect through hard work

In addition to that, street vendors have no access to formal finance, and

they largely rely on their own savings, and finances from friend and relatives.
Majority of the street vendors are not organized into groups, they are unable to
pool their resources through revolving saving. Street vendors in Bihar have not
accessed the formal Micro Financial Institutions (MFIs) that have come on board
to fill the gap left by formal financial institutions. It also provides a good forum for
extending business development services to street vendors. The same approach
can be used in ensuring security in the areas of operation. Moreover organization
of street vendors is pre-requisite for their success as well as healthy
development of the cities.

Harlan Dimas concluded that the informal sector, of which street vending
is just one component, is a vessel that accommodates labor unemployable in the
urban formal sector. As such it is not as much a problem as a solution. People
need to revise their perception of the information sector in general. Street
vendors have a negative image in the view of congested urban road users and
pedestrians crowded out from the sidewalks/pavements. As such people
generally support local government efforts to sweep them off the streets.
However repressive municipal policy toward street vendors
with the deployment of the Admin Policy have been shown to be

7
counterproductive. PKL exist because there is a market niche for them. They
serve an economic purpose. As such they are productive. They are an urban
asset. They deserve support, not only because they are part of the poor and the
weak.

Local Literature
According to Golosino (2012), Vendors congregating to the sidewalks
were notoriously known as eyesores and obstructions. In the Philippines,
especially in the urban areas, sidewalks lost its essence from the perspective of
the pedestrian. It was supposedly an access point for those who want to catch
time and would like to avoid traffic by means of walking. Instead, sidewalks were
transformed into a pseudo marketplace. As recourse, pedestrians resort to
walking on the road exposing them to greater risk and add to the congestions of
the street.

On the other hand, Aurora Almendral (2014), believed that in a city like
Manila, where even the cheapest fast food meals can feel like a splurge for many
office workers, informal stalls with minimal overhead and cheap wares like one of
the street vendors she know fill a need and help the city run more efficiently. Yet
as much as Manila may need its vendors, it often doesn’t treat them well at all,
imposing burdensome regulations and limiting how they use the public space that
is their marketplace. Through years selling on streets and in alleys, the city’s
community of vendors has become savvy about how to navigate these spaces-
and how to enliven them.

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 CHAPTER 3
METHODOLOGY

Research Design
The study is a Quantitative Research Survey that administered
questionnaire to a quantitative research survey to Vendors. This was done in
such a way that vendors in Angeles City, Pampanga were represented.
The researcher will use quantitative method to emphasize objective
measurements and the statistical, mathematical, or numerical analysis of data
collected through polls, questionnaires, and surveys, or by manipulating pre-
existing statistical data using computational techniques. Quantitative research
focuses on gathering numerical data and generalizing it across groups of people
or to explain a particular phenomenon.

Respondents of the Study

In this study, the vendors are the primary respondents. This study will
focus on 50 respondents who are currently living in Angeles City, Pampanga.

Research Instrument
The researcher will provide a survey-questionnaire which is divided into
two parts. The first part consist the profile of the respondents will regards to their
age, gender and residential status. On the other hand, the second part is the
level of health sanitation practices among the street food vendors.
A survey questionnaire is a set of questions used in a survey. The survey
questionnaire is a type of data gathering method that is utilized to collect, analyze
and interpret the different views of a group of people from a particular population.

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Research Procedure
In this study, the researcher conducts a survey questionnaire to conduct
the study about “The Level of Health Sanitation Practices among the Street Food
Vendors in Barangay Cutcut Francisco Street, Angeles City Pampanga”. After
that, the researcher started to form the English survey questionnaire that will be
checked by the research teacher. The researcher will go to different vendors in
Francisco Street, Angeles Pampanga. The researcher explained the questions to
them in order to answer comprehensively. The researcher also considered the
convenience and willingness of the respondents before discussing the purpose of
study to them. After that, the survey questionnaire will be collected and data will
be tabulated using Microsoft Word for the data to be organized.

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 CHAPTER 4
DATA ANALYSIS

I wanted to The low I already had

work for my startup costs experienceworking
family. were attractive in mobile catering

Q1. Why did 20% 5%

you decide to 25%
work in street
food?
Inability to get Not enough Lack of
a street opportunities information about
trading license to trade street trade
Q2. What are
the biggest
problems 30% 10% 10%
facing the
street food
industry at the
moment?

Unique/ Affordable Great taste Fast

specialty service
foods
Q3.Select of
the qualities
that you would
meet like to 10% 15% 15%
see in a new 1%
street food
vendor
concept for
your area.
Washing of Cleaning the Using of purified
raw foods foods surface water
Q4. What do
you always do
when it comes 20% 20% 10%
to Food
handling
practices

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 Finger nails Foods are Using of apron,
are clean packed well hairnet, face mask
and gloves
Q5. What do
you always do
when it comes 20% 15% 15%
to Personal
hygiene?
Displayed Leftover foods Stored in
foods in trays consumed by refrigerator
with or without their
covers household
Q6. How did
you handling 20% 10% 20%
storage of
leftovers?
Cleaning of Surrounding of Foods are
crockery the sites refrigerated
immediately after
preparing
Q7.What
waste disposal 32% 8% 10%
method do you
use?
Municipal Purified water Mineral
supply
Q8.What kind
of water supply 15% 12% 23%
do you usually
use?
Vendors had Vendors Vendors used
access to reused water soap with clean
clean water with oily water
appearance
Q9.How do
you clean 10% 5% 35%
crockery?
Daily Alternate Twice in a week
Q10. How
many times in
a week did you 45% 5%
clean your
crockery and
equipment?

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 QUESTION#1

25%
I Wanted to work for my
family
20%
The low start up costs
were attractive

I already had
experience working in
5%
mobie catering

The evidence from this pie chart shows that the street vendors decide to
work in street food because they wanted to work for their family is the highest
percentage and that is 25%, the second is 20% of the low startup costs were
attractive and lastly 5% they already had experience working in mobile catering.

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 QUESTION #2

10%
Inability to get a street
trading license
Not enough
opportunities to trade
10% 30% Lack of information
about street trade

The evidence from this part chart shows that the biggest problems facing
the street food industry at the moment are 30% inability to get a street trading
license, 20% not enough opportunities to trade and lastly 10% lack of information
about street food.

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 QUESTION #3

10%
15%

10% Unique/ Specialty foods

Affordable
Great Taste
Fast Service
15%

This pie charts shows the qualities that you would like to see in a new
street food vendor concept for their area. As we can see 10% unique/ specialty
foods, 15% affordable food, 10% great taste and lastly 15% fast service.

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 QUESTION #4

10%
Washing of raw foods
20%
Cleaning the foods
surface
Using of purified water

20%

This pie chart shows the food handling practices that were
participants in the questionnaire. 20% washing of raw foods, 20% cleaning the
foods surface and lastly 10% using of purified water.

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 QUESTION #5

20%

15% Finger nails are clean

Foods are packed well

Using of apron, hairnet,

face mask and gloves
15%

There was a variety of responses to what do you always do when it comes

to personal hygiene.20% of the respondents answered finger nails are clean,
15% of the respondents answered foods are packed well and lastly 15% of the
respondents answered using apron, hairnet, face mask and gloves.

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 QUESTION #6

Displayed foods in trays

with or wthout covers
20% 20%
Leftover foods
consumed by their
household
Stored in rfrigerator

10%

There was a variety response to how do you handle storage of leftovers.

20% of the respondents answered displayed foods in-trays with or without
covers, 10% of the respondents answered leftover food consumed by their
households and 20% of the respondents answered stored in refrigerator.

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 QUESTION #7

10% Cleaning of crockery

Surrounding of the sites

8%
32% Foods are refrigerated
immediately after
preparing

The evidence from this pie chart shows that they used waste disposal
method. 32% of the respondents answered cleaning of crockery, 8% of the
respondents answered surrounding of the sites and lastly 10% of the
respondents answered foods are refrigerated immediately after preparing.

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 QUESTION #8

23% 15%
Municipal Supply
Purified water
Mineral

12%

The evidence from this pie chart shows that the kind of water supply they
usually used. 15% of the respondents answered municipal supply, 12% of the
respondents answered purified water and lastly 23% of the respondents
answered mineral.

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 QUESTION #9

10%
Vendors had access to
clean water
Vendors reused water
5%
with oily appearance
Vendors used soap with
35% clean water

This pie chart shows the cleaning of the crockery. 10% of the
respondents answered vendors had access to clean water, 5% of the
respondents answered vendors reused water with oily appearance and lastly
30% of the respondents answered vendors used soap with clean water.

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 QUESTION #10
0%

5%

Daily
Alternate
Twice in a week

45%

This pie chart shows that the times in a week did they clean their
crockery and equipment. 45% of the respondents answered daily and 5% of the
respondents answered alternate and no one answer twice in a week.

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 CHAPTER 5

Summary

The aim of this study entitled “The Level of Health Sanitation

Practices among the Street Food Vendors in Barangay Cutcut Francisco Street,
Angeles City Pampanga” to determine the Level of Health Sanitation practices
among the street food vendors. The respondents were 50 street food vendors in
Angeles Pampanga and provided a questionnaire that includes possible question
about the health sanitation of street foods. For this reason, researchers decided
to tackle this with the aim to know the opinion and perception of the street food
vendors about their health sanitation practices. The researcher used quantitative
method as a research design and they used survey questionnaire to collect data.

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Conclusion

The study has shown that there is “Level of Health Sanitation

Practices among the Street Food Vendors in Barangay Cutcut Francisco Street,
Angeles City Pampanga”. Based on the results, some of the vendors answered
that they always clean their crockery and other equipment. Being a street vendor
is not enough to buy their wants and needs. Street food vendors are work for
their family and also to gain more money so that they life will be not difficult to
handle it. The street foods are well clean and also they check it first before they
will sell it to buyers. They have a proper hygiene when it comes to make street
foods. In proper hygiene they always clean their finger nails, foods are packed
well and they using of apron, hairnet, face mask and gloves.

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Recommendation

Street food vendors of Francisco Street, Angeles Pampanga should

regularly practice food sanitation when preparing and serving food, especially by
using proper clothing and wearing some shields like gloves, hairnet and apron
when serving food this practices ensure neatness and cleanliness of those
preparing and serving food to the general public.

The street vendors should be knowledgeable regarding Food Nutrition and

Sanitation based on the Philippine National Standards for Food products to
ensure the safety of the consumer’s health.

The researchers highly recommended the food vendors should continue

to maintain standard environmental alongside with personal hygiene while
preparing and vending food street items.

25
 References

Acabon A. Steyn (2011) online journal research KalyeOcho-Feasibility

Study Food Kiosk. Retrieved on December 1, 2014 from
http://www.scrid.com/doc/353457/Kalye Ocho-Feasibility-Study-on-Street-Food

Tacio H. Vocta (2010) online journal research STREET FOOD: To eat or not to
eat by. Retrived on December 1, 2014 from http://www.sunstar.com.ph/weekend.

Defensor J. Makhoane (2011) Dirty Dining (all of Philippines street food, safety
and nutrition). Retrieved on December 8, 2014 from https://judefensor
.wordpress.com.

Balkaran, F,G,. et al.(2014) Street foods in developing countries: lessons from

Asia. Retrieved on December 8, 2014 from
hittp://www.fao.org/docrep/u355/u3550t08.htm

Chung, P,W,. (2010) Selling Street and Snack Foods. Retrieved on December
10, 2014 from http://www.fao.org/docrep/015/i247e/i24e00.pdf

26
 MONTESSORI PROFESSIONAL COLLEGE OF ASIA
Henson Street corner Miranda, Angeles City
Angeles Branch

Name (optional):____________________Age:_______

Gender:_____ Residential Status:______________

DIRECTION: Check the parenthesis that corresponds to your answer

1. Why did you decide to work as a street food vendor?

(_) I wanted to work for my family

(_) The low startup costs were attractive

(_) I already had experience working in mobile catering

2. What are the biggest problems facing the street food industry at the moment?

(_) Inability to get a street trading license

(_) Not enough opportunities to trade

(_) Lack of information about street trading

3. Select one quality that you would like to see in a new street food vendor
concept for your area.

(_) Unique / specialty foods

(_) Affordable food

(_) Great taste

(_) Fast service

27
4. What do you always do when it comes to Food handling practices?

(_) Washing of raw food

(_) Cleaning the foods surface

(_) Using purified water

5. What do you always do when it comes to Personal hygiene?

(_) Finger nails are clean

(_) Food are packed well

(_) Using of apron, hairnet, face mask and gloves

6. How do you handle storage of leftovers?

(_) Displayed foods in trays with or without covers

(_) Leftover food consumed by their households

(_) Stored in refrigerator

7. What waste disposal method do you use?

(_) Cleaning of crockery

(_) Surrounding of the sites

(_) Foods are refrigerated immediately after preparing

8. What kind of water supply do you usually use?

(_) Municipal supply

(_) Purified water

(_) Mineral

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9. How do you the crockery?

(_) Vendors had access to clean water

(_) Vendors used water with oily appearance

(_) Vendors used soap with clean water

10. How many times in a week did you clean your crockery and equipment?
(_) Daily
(_) Alternate
(_) Twice in a week

29