Safe Food Handling Knowledge and Practices of Street Food Vendors in Polokwane Central Business District.

Khomotso J Marutha,Paul K Chelule

doi:10.3390/foods9111560

Khomotso J Marutha, Paul K Chelule

Open Access

https://doi.org/10.3390/foods9111560

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Abstract

Street food vending is a common business practice in most South African cities. However, street vended foods may be a source of foodborne illnesses if their handling is not well regulated and executed. This study aimed to investigate the knowledge and practices regarding food safety by street food vendors in the Polokwane central business district. This was a quantitative descriptive study where a structured questionnaire was used to collect self-reported data from street food vendors. A checklist was used to collect observed data from the vending site on vendor practices and status of the vending environment. A total of 312 vendors participated in the study, most being young females aged below 40 years (62%), single (51.2%) with less than six years of trade experience (58.3%). Although the level of knowledge was high, safe food handling practices were mostly inadequate. Most vendors operated their businesses in the open air and tents (66.2%). Vending experience significantly correlated with safe food handling practices (p < 0.05). It is significantly riskier to sell cooked rather than uncooked food in the street. Lack of resources like water and a healthy environment negatively affected food handling practices. Health promotion on food safety is recommended for street vendors.

Highlights

Street food vending is a thriving business, especially in the developing countries, and it is one of the most common business practices globally, as it generates income in many of the low-income households [1]
The English questionnaire tool was translated into Sepedi, a language spoken by the street food vendors in the Polokwane central business district
Over half (54.5%) of the street food vendors had fewer than two children

Summary

Introduction

Street food vending is a thriving business, especially in the developing countries, and it is one of the most common business practices globally, as it generates income in many of the low-income households [1]. Street food vendors are estimated to feed more than 50% of the urban population in developing countries [2]. Street vended foods may be a source of many foodborne pathogens and illnesses if not regulated or properly handled. In South Africa, there is no uniformity on the regulations for informal trading, which includes street food vending [3]. Knowledge of safe food handling and hygiene is vital for street food vending as it may reduce foodborne infections [4]. Knowledge alone may not always lead to desired food hygiene practices, as other factors such as water resources, socio-demographics and cultural practices play a role as well [5,6]

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