1.1 Background to the Study
A street vendor us broadly defined as a
person who offers goods for sale to the public without having a
permanent built-up structure from which to sell. Street vendors may be
stationary I.e occupying space, or they may be mobile. The street food
industry plays an important role in cities and towns of many developing
countries both economically and in meeting food demands of city in
dwellers (Muinde and Kuria, 2005). Street food is a common occurrence in
public places, particularly n cities where it often fulfills a bassey c
need to the urban inhabitants (Rahman et al., 2016). An urban survey in
Bangkok revealed 39.6% people eating at restaurants and /or street
vended food at least once a day and 32.6% consuming it twice a day
(Waltanasiriwit, 2007). Availability and accessibility rather than
individual income or stage of national development seem to determine
street food consumption patterns. In many countries, workers as well as
students have their first meal of the day from the street food vendors
(Winarno and Alliance, 2017). According to a 2007 study from Food and
Agriculture Organization, 2.5 billion people eat street food everyday
(Fellows and Hilmi, 2011).
Street food vendors prepare food in an
informal settings and are thus exposed to climate and temperature
changes, poor sanitation and unsafe water supply. The food prepared in
these conditions is usually unsanitary and unhygienic. It poses a health
risk to the consumer in the form of food borne diseases (World Health
Organization, 2003). The world Health Organization (WHO), in 1996
recommended its member nations to regulate street food vending and
ensure proper education of the vendors regarding hygienic practices
(WHO, 1996). Food borne diseases are on a rise in both developed and
developing countries, in particular, diarrheal diseases which result in
estimated 1.9million deaths annually (Farthing et al., 2013).
Street food is consumed by a significant
member of people around the globe on a daily basis. In Malaysia alone,
street food is reported to generate a business worth 2.2 billion
annually (Wimarmo and Allain, 1991). Considering the importance of
street food, a survey was conducted by WHO, findings of which reported
street food to constitute a major source of food consumption for urban
population in 74% countries.
1.2 Problem Statement
Street food vendors prepare food in an
informal settings and are thus exposed to climate and temperature
changes, poor sanitation and unsafe water supply. The food prepared in
these conditions is usually unsanitary a d unhygienic which poses a
health risk to consumer in terms of food borne diseases (World Health
Organization, 2003).
1.3 Objectives of the study
The major objective of the study was to
assess attitudes and practices if food vendors in preparation of food,
its storage and dispensing.
1.4 Research Questions
(1) who are the street vendors?
(2) What is the educational level of street vendors in Nigeria?
(3) Is there any form of seminar for food vendors regarding hygienic practices of food?
1.5 Significance of the study
The research gives a clear insight to
the attitudes and practices of street food vendors in preparation of
food, its storage and dispensing. By highlighting the problem, this
paper tends to initiate the process of policy making and intervention by
relevant quarter, in order to decrease chances of food borne diseases.
1.6 Limitations of the study
Limitations of this study were a
relatively less sample size and the fact that this study was carried out
in an urban setting, the facilities which could vary significantly from
a rural area.
1.7 Scope of the study
The research focus on assessing
attitudes and practices of street food vendors in preparation of food,
its storage and dispensing.
References
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