Ensuring Food Safety Practices Among Street Food Vendors in Labuyo,

Tangub City

Presented to the

Faculty of the School of Teacher Education Northwestern Mindanao State

College of Science and Technology

Labuyo, Tangub City

In Partial Fulfillment

of the Requirements for the

Degree Bachelor of Hospitality Management

 CHAPTER 1

INTRODUCTION

Background of the Study

Food safety refers to the proper handling, preparation, and storage of food

in order to minimize the risk of people becoming ill as a result of foodborne

infections. Food safety is a global topic that affects many aspects of daily life.

The concepts of food safety are intended to keep food from being contaminated

and causing food poisoning. This is accomplished through a multitude of various

channels, some of which include: Properly cleaning and sanitizing all surfaces,

equipment, and utensils. Maintaining a high degree of personal hygiene,

especially hand-washing. Storing, cooling, and heating food correctly in terms of

temperature, environment, and equipment. Implementing effective pest control

and understanding food allergies, poisoning, and intolerance (Australian Institute

of Food Safety, 2024). Additionally, food safety is critical for protecting

consumers from health concerns such as common allergies and foodborne

infections. This is a good enough goal to achieve by following proper processing

and handling protocols, but there are additional considerations. Safe food items

protect businesses and stakeholders from expensive fines and legal action. Fines

and legal implications may cause a facility to close or possibly go bankrupt

(Quantum Food Solutions, 2024).

Moreover, food is an essential component of life, making its safety a key

societal concern. Food safety issues persist in the Philippines. For example,
ingestion of tainted fish products has already resulted in various food-borne

disease outbreaks (Pabuayon et al, 2019).

Food safety is a critical component of public health as it determines,

besides the wellbeing of the people, the general functionality of societies. Safe

food ensures the absence of cases of foodborne illnesses; a challenge that has

remained at the forefront of public health issues all over the world. The World

Health Organization puts forward that unsafe food keeps the health of people

under risk and has been associated with more than 200 diseases ranged from

diarrheal infections to the long-term conditions of cancer (WHO, 2020). Hence,

addressing food safety challenges will be crucial for public health and reduced

burden of foodborne diseases, which is a problem especially in low-and middle-

income countries. Filipino street food comprises of straightforward cuisine

that is quick to produce and consume, making it the go-to option for street

vendors. While some items are cooked right away, others are sold already

prepared. Although street food is frequently associated with filth, this is mostly an

issue with unregistered sellers. Even while most street food is not very healthy, it

is nonetheless convenient, and the meals, together with the carts and equipment

of the vendors, are an integral part of the urban environment. Although there are

many different kinds of street food in the Philippines, these are some favorites

that are available practically everywhere (WordPress, 2017). The primary risk

factors that contribute significantly to foodborne illnesses associated with street

food include inadequate infrastructure, inappropriate food handling, and

unhygienic conditions at food vending locations. Additionally, there are other

dangers associated with purchasing, preparing, and serving street food, including

contamination from dust, smoke, heavy metals, pesticides, bacteria, and viruses

(Hyung-Van et al., 2022).

Furthermore, food safety is thus an essential element of public health,

having far-reaching implications for the individual, economic, and global trading

conditions. Even as fewer burdens of food-borne illnesses are realized, there will

always be the need for improvement in food security through more advanced

technology, better regulations, and knowledgeable consumer attitudes towards

the management of food safety. However, the persistent effects of globalization,

climate change, and public health-related crises remind us that significant

contribution should be maintained.

The relevance of safe street food is highlighted by its role in urban nutrition,

economic sustainability, and cultural identity. However, the microbiological safety

of these goods poses significant health hazards due to sellers' poor hygiene

measures. Addressing these challenges is critical for public health and the long-

term viability of street food as a source of nutrition. Street food provides

economical meals to urban inhabitants, particularly those with low incomes

(Kumar, 2024).

While several studies have looked into food safety standards and

cleanliness compliance among street food sellers in cities, there is little research

on small-scale or rural places like Tangub City. Existing literature frequently

focuses on metropolitan areas where street food selling is heavily

commercialized, leaving a considerable information gap regarding the unique

issues encountered by vendors in less developed or smaller localities.

Furthermore, there is little research available on how local vendors' awareness

and actions connect to consumer health outcomes in these situations. This study

fills a vacuum by looking into food safety awareness, hygiene compliance, and

the health implications for rural consumers, giving localized insights to help drive

policy and community-based initiatives.

This study aims to assess street food vendors' knowledge of food safety,

their compliance with hygiene standards, and the impact of their practices on

consumers' health in Labuyo, Tangub City. By evaluating the vendors' awareness

and adherence to food safety guidelines, the research will identify potential

health risks posed to consumers. The findings are expected to contribute to

policy recommendations and practical solutions that enhance food safety,

benefiting both vendors and the public by reducing the risk of foodborne illnesses

and promoting a healthier street food environment.

Theoretical Framework

This study is based on the Philippine Food Safety Act of 2013 (Republic Act

No. 10611), which establishes the national standards for food safety and

sanitation. These regulations emphasize the importance of proper food handling,

personal hygiene, equipment sanitation, waste management, and pest control to

prevent foodborne illnesses and protect public health. By using these standards

as a foundation, this study will assess the compliance of street food vendors in

Tangub City with national food safety protocols. The framework assumes that

adherence to these sanitation practices significantly reduces the risk of

foodborne diseases, thereby ensuring safer food for the public. This evaluation

will provide insights into the vendors' food safety practices and the effectiveness

of national food sanitation guidelines in informal food sectors.

The Food Safety Act of 2013 (FSA), also known as Republic Act No.

10611, and its implementing rules and regulations, Department of Agriculture-

Department of Health Joint Administrative Order No. 2015-0007 (FSA IRR),

govern food safety in the Philippines. The rules aim to preserve a farm-to-fork

food safety regulatory framework that guarantees a high standard of food safety,

encourages fair trade, and boosts the competitiveness of Philippine food and

food products internationally (Sato, 2024).

Personal Hygiene of Food Handlers. According to health regulations,

food workers must maintain personal hygiene. Before starting work, employees

must have a valid health certificate from their local health authority. Food

handlers are expected to maintain high levels of personal cleanliness at all times,
including wearing clean work clothes. Cooks are obliged to wear prescribed

caps, while female personnel must use caps or hairnets to keep their hair

controlled. Furthermore, before beginning work and after using the restroom,

hands must be thoroughly washed with soap and water and dried with a clean or

disposable towel or a piece of appropriate hand-drying equipment. These actions

are critical for food safety and reducing the danger of contamination (Republic

Act, 2015).

Sanitation of Equipment and Utensils. The sanitation of equipment and

utensils in food establishments is crucial to maintaining food safety and

preventing health hazards. All equipment and utensils must be designed,

fabricated, and installed in a manner that ensures ease of cleaning and does not

pose risks to health. The use of lead-soldered containers and cadmium-lined

piping and fixtures is strictly prohibited. Surfaces that come into contact with food

or beverages must be made from materials that are impervious, corrosion-

resistant, non-toxic, easily cleanable, durable, and resistant to chipping. For

cabinets with sliding doors, these doors should be easily cleanable and

removable, with runners at the ends to allow for the removal of dust and debris.

Additionally, the bottom shelves of open-based fixtures should be removable to

facilitate inspection, cleaning, and maintenance (Arellano Law Foundation,

1975). These standards ensure that all equipment and utensils contribute to a

hygienic food preparation environment.

Waste Management. Waste management in the food industry entails the

systematic control, reduction, and proper disposal of waste produced during food
preparation, serving, and consumption. It includes activities like recycling,

composting, and proper disposal to avoid financial, environmental, and public

health problems (Hygiene Group, 2022). Street food vendors can improve their

waste management by designating specified vending places, registering vendors,

creating robust monitoring systems, and providing non-formal education

programs on food safety and environmental awareness (Zeba, 2020).

Food Storage. Food storage refers to the practice of preserving raw

materials and cooked food under optimal conditions to extend their shelf life,

maintain food quality, and prevent the growth of harmful microorganisms. Proper

food storage helps retain the nutritional content and overall value of food while

reducing waste caused by spoilage. Each food item and raw material has a

specific maximum shelf life, which is determined by how well it can endure

storage under ideal conditions. Ensuring proper storage minimizes the risk of

foodborne infections caused by dangerous microorganisms, thus safeguarding

public health (Kendall & Dimond, 2021; Liivat, 2022).

Pest Control. Pest control is essential in food establishments because

pests can carry harmful pathogens, such as Salmonella and Listeria

monocytogenes, which can contaminate food and cause serious illnesses.

Common pests, including cockroaches, ants, birds, beetles, weevils, flies, and

rodents, pose significant health risks and can lead to food contamination and

facility damage (The Food Safety Company, 2016). The Sanitation Code of the

Philippines (Presidential Decree No. 856) mandates that food establishments

implement effective pest control measures to prevent the presence of vermin and
ensure a clean and safe environment. This includes maintaining cleanliness,

proper waste disposal, and sealing storage areas to deter infestations. By

adhering to these practices, food businesses not only comply with legal

requirements but also protect public health, prevent financial losses, and foster

customer trust and loyalty (WasteManaged Limited, 2024). Maintaining a pest-

free environment is crucial for ensuring food safety and sustaining the success of

any food establishment.

 Conceptual Framework

Food Sanitation
Standards
Demographic  Personal
Profile Hygiene of Food Propose
 Age Handlers Enhancement
 Sex  Sanitation of Program for Food
 Education Equipment and Vendors Food
Level Utensils Safety Practices
 Type of Food  Food Storage in Tangub City
Sold  Waste
Management
 Pest Control

Figure 1. Schematic Diagram of the Study

The study focuses on assessing the socio-demographic profile of street

food vendors in Tangub City, including age, gender, educational level, and type of

food sold, to understand their background and practices. It examines key aspects

of food sanitation standards, such as personal hygiene of food handlers,

sanitation of equipment and utensils, proper food storage, waste management,

and pest control. By analyzing these factors through data collection and

evaluation, the study aims to identify gaps and areas for improvement in food
safety practices. The expected output is a proposed enhancement program

designed to improve the food safety practices of street food vendors, ensuring

compliance with sanitation standards and promoting consumer health in Tangub

City.

Statement of Problem

This study aims to assess food safety and public health practices of street

food vendors in Labuyo, Tangub City, and their compliance with the food safety

standards set by the Philippine Food Safety Act of 2013 and the Sanitation Code

of the Philippines.

Specifically, the study seeks to answer the following questions:

1. What is the demographic profile of the street food vendors in Labuyo, Tangub

City in terms of:

1.1 Age

1.2 Sex,

1.3 Educational attainment,

1.4 Type of food sold,

2. What is the level of compliance of street food vendors with the food sanitation

standards in the following areas:

2.1 Personal hygiene of food handlers,

2.2 Sanitation of equipment and utensils,

 2.3 Food storage

2.4 Waste management, and

2.5 Pest control

3. Is there a significant difference between the demographic profile of

respondents in terms of the level of compliance of street food vendors with the

food sanitation standards?

4. What enhancement program can be proposed to improve food vendors food

safety practices in Labuyo Tangub City?

Significance of the Study

The result of this study of food safety practices of food vendors is

significant for several reasons:

Customers. By lowering the risk of foodborne illnesses associated with street

vendor food, consumers will gain access to safer and healthier food options in

Tangub City.

Food safety advocates. Organizations and organizations working to improve

food safety at the grassroots level can use the study's findings to lobby for better

practices and policies. Community-driven programs can be used to ensure that

vendors comply to food safety regulations on a consistent basis.

Local Government and Health Authorities. The findings will give important

information on how street food vendors currently handle food sanitation. By using
this data, more efficient training programs, monitoring systems, and policies may

be created to guarantee that food safety laws are followed, thus preserving the

public's health.

Researchers and Academics. This study will add to the growing corpus of

information about food safety procedures in unofficial food industries, especially

in rural and urban areas. This study can be expanded upon by future researchers

to examine more facets of food safety, sanitation procedures, and their wider

social and economic effects.

Street Food Vendors. The study will raise awareness among vendors about the

importance of food safety practices and how these can impact the health of their

customers. Vendors will gain knowledge on how to improve their sanitation

practices, which can enhance their business reputation and attract more

customers.

Scope and Limitations of the Study

This study aims to evaluate street food vendors' food sanitation

procedures in Tangub City, with particular attention to their adherence to food

safety regulations delineated in the Philippine Food Safety Act of 2013 and the

Sanitation Code of the Philippines. The study focuses specifically on street food

vendors in Tangub City and does not cover restaurants or other types of food

establishments. A limitation of the study is that it only examines vendors who are

operating in the informal sector, and it does not assess whether these vendors

are officially registered or possess the necessary permits required by local health
authorities. Furthermore, the study does not differentiate between vendors based

on their operational category (e.g., those selling cooked food, beverages, or

snacks), which may have varying sanitation and regulatory requirements. These

limitations may impact the generalizability of the findings, as the study only

considers a specific subset of food vendors in Tangub City.

Definition of Terms

For clarification, the important terms used in the study were defined;

Foodborne Illnesses. This refers to the conditions brought on by eating

tainted food, frequently as a result of incorrect food handling, preparation, or

storage.

Food Handling Practices. This refers to the steps used in the preparation,

cooking, and serving of food; these include handling food properly, cooking to the

proper temperatures, and preventing cross-contamination.

Food sanitation. This refers to the Philippine Food Safety Act of 2013 and

the Sanitation Code of the Philippines, is the use of sanitary procedures and

practices during food handling, preparation, storage, and serving with the goal of

preventing contamination and foodborne illnesses.

 Personal hygiene. This refers to the set of health and hygiene habits that

food handlers uphold.

Pest control. This refers to the steps taken to keep rats, insects, and other

pests out of places used for food preparation so that food is safe to eat.

Sanitation of Utensils and Equipment. This refers to the process of

making sure all surfaces, utensils, and instruments used in food preparation and

serving are free of pollutants and dangerous microorganisms.

Waste management. This refers the process of properly disposing of trash,

food waste, and other byproducts in a way that keeps the environment clean and

keeps pests from getting a hold of it.

 CHAPTER 2

REVIEW OF RELATED LITERATURE

This chapter presents related literature and studies that the researchers

have come across. This will help not only the researchers in gaining new insights

but also afford them a better and more understanding of the whole study.

Related Literature

Filipino street food, which includes dishes like siomai, fishballs, and kwek-

kwek, is a vital part of the nation's culture. However, street vendors frequently

lack the necessary skills and training to handle food safely and hygienically

(Armas et al., 2024). Additionally, the cultural relevance of street food—which is

sometimes disregarded—is becoming more widely acknowledged (Ortega et al.,

2023). Addressing sanitary concerns and giving sellers the tools and training they

need to guarantee food safety and quality are essential to improving the street

food experience. This comprehensive strategy can improve street food's standing

as a Philippine cultural and economic asset.

Individual food ingredients and pollutants are the main focus of food safety.

To safeguard human health, risk assessment and management are essential

(Rodricks et al., 2023). Improving food safety procedures requires raising

consumer knowledge (Fufa, 2023).

 Prevention is a key focus in public health, achieved through educational

outreach, vaccination drives, and early detection efforts, leading to a substantial

decrease in the prevalence of diseases (Mehboob, 2023). These proactive steps

not only result in saving lives but also contribute to long-term reductions in

healthcare expenses. Through initiatives to lower the prevalence and severity of

illnesses and injuries, public health practices use scientific knowledge to improve

the health of a particular community. Generally speaking, public health

procedures are made to help the community from which data is collected

(BernardBecker Medical School, 2024).

The Food Safety Act of 2013, also known as RA 10611, "An Act to

Strengthen the Food Safety Regulatory System in the Country to Protect

Consumer Health and Facilitate Market Access of Local Foods and Food

Products and for Other Purposes," lays out the specific requirements for FDC

(Department of Agriculture, 2024). Food safety in the Philippines is primarily

governed by Republic Act No. 10611, the Food Safety Act of 2013, which aims to

establish a comprehensive farm-to-fork food safety regulatory system. The law

ensures high standards of food safety, promotes fair trade, and enhances the

global competitiveness of Philippine food products. Additionally, food

establishments must comply with the Code on Sanitation of the Philippines

(Presidential Decree No. 856) and its implementing rules, which outline sanitation

requirements for operating food businesses. Although there are no specific

regulations for novel food, general food safety laws apply (Sato & Villarica,

2022).
 According to Nkosi and Tabit (2021) in their study titled "The Food Safety

Knowledge of Street Food Vendors and the Sanitary Conditions of Their Street

Food Vending Environment in the Zululand District, South Africa," the findings

revealed that only a small portion (47%) of street food vendors had completed

high school, and the majority (77%) had not received any formal food safety

training. Overall, a significant number of vendors (76%) exhibited low food safety

knowledge, and only 14% of the vending sites were highly compliant with

sanitary standards. The study concludes that most street food vending setups

pose a food safety risk to consumers, primarily due to inadequate food safety

knowledge, poor infrastructure, and insufficient oversight by authorities. It is

recommended that authorities adopt a food stall or caravan system in areas with

proper sanitation facilities and use licensing and permits to enforce food safety

compliance. Additionally, both street food vendors and health inspectors should

receive training on safe food handling practices.

In a survey conducted by Lubos (2014) to assess the food safety knowledge

and handling practices of street food vendors in Cagayan de Oro City from April

to May 2014, data were gathered from 50 vendors using a questionnaire with 26

items. The results revealed that only a small percentage of vendors (22%) had

received formal training in food preparation, and just 30% possessed an annual

medical health certificate, indicating they had undergone the recommended

physical and medical examinations, extension education, quality control training,

and had knowledge of regulations regarding food sales and preparation.

Furthermore, some vendors' food safety knowledge was not effectively

implemented due to a lack of essential facilities, such as water and restrooms, at

their vending locations. The study recommends providing training on hygiene and

sanitation, as well as improving basic infrastructure for the street food industry.

In the study conducted by Pula and Pascual (2019) titled "Sanitation

Practices of Street Food Vendors in Cabanatuan City," the researchers examined

the sanitation practices of street food vendors and their customers using a

descriptive research design. The majority of the vendors were between 30 and

39 years old, had completed at least a secondary level of education, were

married, and had more than ten years of experience in street food vending,

typically dedicating four to eight hours each day to their activities. Most vendors

reported attending little to no food safety and sanitation training, with some

having participated in only one to four training sessions. The findings indicated

that the vendors' self-assessments regarding cleanliness—including hand

sanitation, appropriate work attire, and personal health and hygiene—were

consistently higher than the assessments made by their customers. Additionally,

a strong correlation between the vendors' profiles and their sanitation practices

was found only in relation to their years of experience.

According to a study conducted by Zharra (2023), the dining business

examined showed high compliance with several key aspects of Presidential

Decree No. 856 (Sanitation Code of the Philippines), including the layout and

amenities, staff personal hygiene, food procurement practices, washing of

utensils, and the storage of freshly cleaned utensils. However, food storage and

garbage disposal practices were found to have only moderate compliance with
the standards outlined in the Sanitation Code. Overall, the food establishment at

SPAMAST demonstrated adherence to the sanitation standards set by

Presidential Decree No. 856, particularly in areas regulated by the Department of

Health, ensuring a generally safe and hygienic environment.

 CHAPTER 3

RESEARCH METHODOLGY

This chapter presents the research design, research setting, respondents,

instruments, data gathering procedure, data analysis, and ethical considerations

of the study.

Research Design

This study will utilize a descriptive quantitative research design. The goal

of descriptive study design is to gather data in a methodical manner in order to

characterize a population, circumstance, or phenomena. More precisely, rather

than addressing the why of the research challenge, it assists in addressing the

what, when, where, and how questions (Dovetail Editorial Team, 2023).

Research Environment

The study will take place in Tangub City, located in the Misamis

Occidental region of Northern Mindanao, Philippines. This city is known for its

vibrant street food culture, which plays a significant role in providing both locals

and tourists with a major source of nutrition. The street food industry is an

essential part of Tangub City's economy and daily life, contributing to the local

food system and attracting visitors who seek authentic, affordable culinary

experiences. According to the 2020 census, Tangub City has a population of

68,389 people, offering a diverse demographic that is reflective of the city’s

dynamic community and food consumption patterns. This setting makes it an

ideal location for assessing the food sanitation practices of street food vendors

and understanding their impact on public health.

Research Respondents

The respondents of this study will consist of 382 active customers who

regularly purchase street food in Tangub City. These customers will be selected

through a stratified sampling method, which ensures diversity within the sample

by dividing the population into distinct subgroups based on factors such as

frequency of purchases, types of food consumed, and demographic

characteristics. This approach enhances the representativeness and reliability of

the findings, providing a comprehensive understanding of customer perceptions

and experiences related to street food vending in the area. The required sample

size for the study was calculated using the Rao Soft Sample Size Calculator.

Based on a population of 68,389 people in Tangub City, with a 95% confidence

level and a 5% margin of error, the minimum sample size needed is 382

respondents. This calculation ensures that the study’s findings will be statistically

reliable and representative of the broader population, contributing to the overall

accuracy of the research outcomes.

Research Instruments

The researchers will use the Likert Scale for the survey questionnaire to

acquire relevant data from respondents, the researchers will administer a survey

questionnaire using a Likert Scale. This study will be conducted using a

questionnaire created by the researcher. To ensure the questionnaire's reliability

and validity, a pilot test will be done prior to the main data collection period. This

pilot test will help the researchers to identify any difficulties with the questions,

improve their clarity, and guarantee that the questionnaire accurately measures

the intended components. For survey replies, a 4-point Likert scale will be

utilized, with 4 representing the highest level of agreement or satisfaction and 1

representing the lowest. The numerical scale shall be interpreted as follows:

Range Scale

Range Verbal Description

Scale
of Values Interpretation

The vendor consistently adheres

4 3.26-4.00 Always Comply to this practice, demonstrating a

strong commitment to food safety.

The vendor generally follows this

practice but may occasionally

3 2.51-3.25 Often Comply
miss it. There is a good level of

compliance.

The vendor seldom follows this

practice, indicating a significant

3 1.76-2.50 Rarely Comply
gap in adherence to food safety

standards.

1 1.00-1.75 Never Comply The vendor does not follow this

practice at all, reflecting a critical

 need for improvement in food

safety measures.

Data Gathering Procedure

To gather data for this study, the researchers will first obtain permission from

the dean of the Faculty of the School of Business Administration and

Management and then seek approval from the street food vendors in Tangub

City through a formal letter. Using a purposive sampling method, vendors will be

selected based on their active operations and willingness to participate. A

validated, researcher-made questionnaire will be used as the primary data

collection tool, and it will be refined through expert validation and a pilot test to

ensure clarity and reliability. Once consent is secured, the researchers will

personally distribute the questionnaires to the selected vendors, providing

guidance and clarifications to ensure accurate responses. During the process,

the researchers will also conduct on-site observations to supplement the survey

data with qualitative insights into the vendors' food handling, storage, and

sanitation practices. After collecting the completed questionnaires, the data will

be compiled, tabulated, and analyzed using statistical tools to identify trends and

areas for improvement. This detailed approach ensures a comprehensive

understanding of the vendors’ adherence to food safety standards.

Data Analysis

The researcher uses the following statistical tools to provide a more accurate

interpretation of the data gathered from the survey questionnaire:

1. Simple Percentage. This statistical tool is used in describing the profile of the

respondents. The formula for computing this statistic is as follows:

P=F/N(100)

Where: P = computed percent

F = Frequency for each class or category

N = Total number of respondents

100 constant multiplier to change the decimal into a percentage value

2. Weighted Mean. This procedure measures the extent to which the

respondents assessed the given research variables.

The formula for computing these statistics is as follows:

WM=∑FW/N

Where:

WM = Computed Weighted Mean

∑ = Summation symbol

F = Frequency for each option

W = Assigned weight

N = Total number of frequencies

3. Pearson R Correlation Coefficient

This study will utilize the Pearson r correlation coefficient to analyze the

relationships between variables. This statistical tool is appropriate as it measures

the strength and direction of the linear relationship between continuous variables,

such as the vendors' adherence to food safety practices and customer

perceptions or health outcomes. The use of Pearson r ensures that the analysis

captures the degree to which these variables are associated, providing a clear

understanding of how adherence to sanitation standards impacts consumer

safety and satisfaction.

 APPENDIX A

Food Safety and Public Health Practices of Street Food Vendors in Labuyo,

Tangub City Questionnaire

Part 1: Demographic Profile

Please provide the following information:

Age

Below 20

21-30

31-40

41-50

51 and above

Sex:

Male

Female

Occupation:

Public employee Private employee

 Self-employed Others

Part 2: Compliance with Food Safety Standards

Please indicate your level of compliance with the following food safety practices

using the scale below:

4 - Always Comply | 3 - Often Comply | | 2 - Rarely Comply | 1 - Never Comply

2.1 Personal Hygiene of Food Handlers

4 3 2 1

(AC) (OC) (RC) (NC)

1. Food street vendors are wearing clean

clothes while preparing food

2. Food street vendors are washing hands

before handling food

3. Food street vendors are using hairnets,

gloves, or masks when preparing food

2.2 Sanitation of Equipment and Utensils

4 3 2 1

(AC) (OC) (RC) (NC)

1. Food street vendors are cleaning and

sanitizing cooking utensils and equipment

daily

2. Food street vendors are using separate

utensils for raw and cooked food

3. Food street vendors are ensuring proper

food storage temperatures to prevent

spoilage and contamination.

2.3 Food Storage

4 3 2 1

(AC) (OC) (RC) (NC)

1. Food street vendors are properly storing

food in clean containers

2. Food street vendors are keeping

perishable items in cool storage

3. Food street vendors regularly check

expiration dates and discard expired

products.

2.4 Waste Management

4 3 2 1
 (AC) (OC) (RC) (NC)

1. Food street vendors properly disposing of

food waste daily

2. Food street vendors have a designated

waste bins near the vending area

3. Food street vendors ensures regular

cleaning and sanitizing of waste bins to

prevent odors and pests.

2.5 Pest Control

4 3 2 1

(AC) (OC) (RC) (NC)

1. Food street vendors implement measures

to prevent pests (e.g., insects, rodents)

2. Food street vendors regularly check the

food stall for pest infestations

3. Food street vendors keep the food stall

area clean and free of food debris to

discourage pests.
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