Practices, knowledge and risk factors of street food vendors in Uganda

Abstract

Street food vendors in Kampala, Jinja and Masaka districts in Uganda were surveyed to assess risk factors, practices and knowledge of street food vendors with respect to food safety and hygiene. A total of 225 street food vendors were investigated from August 2008 and May 2009. A structured questionnaire and checklist were used in the interviews and focus group discussions. Street vendors (87.6%) were women and with low education level. Vendors had access to tap water within 5 min walk. Non-disposable plates/cups were the commonly used for vending food. Use of soap and cold water for washing utensils was common practice. Wash water recycled several times and only changed when very cloudy and soapy. Street vendors had some knowledge about diarrhoea and its associated risk factors. Toilet facilities were dominated by pour/flash toilet and pit latrine. Masaka (64.3%) and Jinja (38.9%) vendors disposed off the garbage at the vending sites whereas in Kampala (92.8%) used gunny bags.Cooked food was handled at ground level and exposed to flies. Masaka vendors (68.6%) had no hygiene regulations governing the street food vending business whereas Kampala (75.9%) and Jinja (65.3%) indicated hygiene regulations were enforced onsite management by local government. Vendors operated in a variety of vending structures and hygiene of premises was poor. Vendors suggested structural improvement of the vending sites and provision of more sanitary facilities. Street food vendors were aware hygienic practices, but do not put them in practice. Focus group discussants indicated a need to re-emphasize the personal hygiene and education. There is a need to reduce food contamination through education and provision of sanitary facilities at vending sites.