Safe Food Handling Knowledge and Practices of Street Food Vendors in Polokwane Central Business District
Abstract
:1. Introduction
2. Materials and Methods
2.1. Design of the Study
2.2. Sampling
2.3. Ethical Issues
2.4. Data Analysis
3. Results
3.1. Socio-Economic Characteristics
3.2. Knowledge of Food Safety and Training
3.3. Self-Reported Food Handling Practices by Street Food Vendors
3.4. Status of the Vending Environment and Food Handling Practices by Observation
3.4.1. Types of Food Sold by the Street Vendors
3.4.2. Status of the Vending Sites and Environment
3.4.3. Observed Safe Food Handling Practices of Street Vendors
4. Discussion
5. Limitations of the Study
6. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Variable | Level | Frequency | Percentage |
---|---|---|---|
Sex | Female Male | 186 126 | 59.6 40.4 |
Age | <20 21–30 31–40 >40 | 8 96 86 122 | 2.6 30.8 27.6 39.0 |
Marital status | Single Married Widowed Divorced | 155 93 40 15 | 51.2 30.7 13.2 5.0 |
Number of children | <2 3–4 >5 | 166 104 40 | 54.5 33.5 12.0 |
Number of dependants | <2 3–4 >5 | 190 100 22 | 60.9 32.1 7.0 |
Religion | Christian Non-Christian | 210 98 | 68.2 31.2 |
Education | Primary school Secondary school Tertiary Never went to school | 59 189 33 24 | 19.3 62.0 10.8 7.9 |
Nationality | South African Non-South African | 273 33 | 89.2 10.8 |
Registration with municipality | Yes No | 201 111 | 64.4 35.6 |
Payment of municipal fees | Yes No | 202 107 | 65.4 34.6 |
Years of trade | 0–5 6–10 11–20 >20 | 182 69 38 23 | 58.3 22.1 12.2 7.4 |
Knowledge Questions | Yes (%) | No (%) |
---|---|---|
I learned about food preparation through observation | 274 (89) | 33 (11) |
I learned about food training though formal training | 33 (11) | 274 (89) |
Is food safety training necessary for street vendors? | 233 (75.4) | 76 (24.6) |
Do you know at least two municipal by-laws? | 200 (64.3) | 111 (35.7) |
Are food laws helpful in regulating food safety? | 186 (60.8) | 120 (39.2) |
Street food vendors should go for regular medical check-ups | 236 (76.9) | 71 (23.1) |
It is important to check expiry date labels | 304 (99.3) | 2 (0.7) |
Bloody diarrhoea can be acquired through contaminated food | 275 (88.7) | 35 (11.3) |
Microbes can be found in the skin, nose and mouth of healthy food handlers | 248 (80.3) | 61 (19.7) |
Typhoid can be transmitted by contaminated food | 252 (82.1) | 55 (17.9) |
AIDS* can be transmitted by food | 46 (14.9) | 263 (85.1) |
Washing hands before work reduces food contamination | 279 (89.7) | 32 (10.3) |
Hand washing is necessary after touching money | 261 (84.5) | 48 (15.5) |
Street food vendors cannot handle food while handling money | 129 (43) | 171 (57) |
Reheating ready-to-eat food from the previous day for resale can contribute to food contamination | 172 (69.4) | 76 (30.6) |
Re-selling and use of leftover food from the previous day is safe | 40 (16.2) | 207 (83.8) |
I would stay at home when I have an infectious disease | 233 (84.1) | 44 (15.9) |
It is important to change water used to wash utensils regularly | 241 (94.5) | 14 (5.5) |
Covering food at all times improves the safety of food to customers | 236 (92.2) | 20 (7.8) |
It is not a must to provide caps and gloves when you prepare food | 246 (89.4) | 29 (10.6) |
Defrosted food can be re-frozen again | 148 (60.9) | 95 (39.1) |
Safety Practices Questions | Yes (%) | No (%) |
---|---|---|
I always wash hands before handling food | 264 (88) | 36 (12) |
I always wash hands with soap and water | 110 (40.7) | 160 (59.3) |
I always wash hands with water only | 106 (39.3) | 164 (60.7) |
I always wipe hands with wet cloth/wipes | 54 (20.0) | 216 (80.0) |
I always wash utensils after serving food | 155 (63.5) | 89 (36.5) |
I always wash raw food before cooking | 220 (82.1) | 48 (15.4) |
I use the same utensils to serve different foods | 150 (59.3) | 103 (33) |
I always wash utensils after serving food | 155 (63.5) | 89 (36.5) |
I always use the same water to wash food ingredients | 106 (45.2) | 128 (54.8) |
Checklist Variables | Checklist Observation | Statistical Evaluation | ||
---|---|---|---|---|
Yes n (%) | No n (%) | Pearson X2 | p-Value | |
Vending site protected from sun, animals, or pests | 130 (43.3) | 170 (56.7) | 11.77 | 0.001 |
Vending stall maintained in clean conditions | 239 (83.6) | 47 (16.4) | 0.0412 | 0.838 |
Garbage bins on site | 236 (80.3) | 58 (19.7) | 1.229 | 0.268 |
Toilet facilities on site | 200 (64.7) | 109 (35.3) | 0.138 | 0.710 |
Environment around stall clean | 167 (55.7) | 133 (44.3) | 1.440 | 0.230 |
Adequate hand washing facilities | 81 (26.3) | 227 (73.7) | 26.333 | 0.000 |
Access to portable water at or close to site | 89 (29.2) | 216 (70.8) | 31.267 | 0.000 |
Apron worn at all times | 145 (47.1) | 163 (52.9) | 7.698 | 0.006 |
Food handled with bare hands | 217 (76.1) | 68 (23.9) | 36.976 | 0.000 |
Hair covered at all times | 197 (65.0) | 106 (35.0) | 1.440 | 0.230 |
Nails neat and short | 252 (82.9) | 52 (17.1) | 0.851 | 0.356 |
Jewellery worn | 49 (16.0) | 258 (84.0) | 1.276 | 0.259 |
Vendor uses same utensils to serve/prepare food | 165 (68.2) | 77 (31.8) | 549.8 | 0.000 |
Raw and cooked food items are stored separately | 183 (85.1) | 32 (14.9) | 7.775 | 0.005 |
Food stored or displayed in sealed containers | 109 (42.2) | 149 (57.8) | 46.567 | 0.000 |
Utensils covered | 88 (33.2) | 177 (66.8) | 46.4 | 0.000 |
Utensils cleaned adequately every time after usage | 104 (41.8) | 145 (58.20 | 49.2 | 0000. |
Utensils cleaned with soap water | 127 (48.5) | 135 (51.1 | 59.8 | 0.000 |
Vendor handles food while handling money | 251 (84.2) | 47 (15.8) | 19.018 | 0.000 |
Vendor smokes while handling food | 32 (10.8) | 265 (89.2) | 1.810 | 0.178 |
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Marutha, K.J.; Chelule, P.K. Safe Food Handling Knowledge and Practices of Street Food Vendors in Polokwane Central Business District. Foods 2020, 9, 1560. https://doi.org/10.3390/foods9111560
Marutha KJ, Chelule PK. Safe Food Handling Knowledge and Practices of Street Food Vendors in Polokwane Central Business District. Foods. 2020; 9(11):1560. https://doi.org/10.3390/foods9111560
Chicago/Turabian StyleMarutha, Khomotso J., and Paul K. Chelule. 2020. "Safe Food Handling Knowledge and Practices of Street Food Vendors in Polokwane Central Business District" Foods 9, no. 11: 1560. https://doi.org/10.3390/foods9111560
APA StyleMarutha, K. J., & Chelule, P. K. (2020). Safe Food Handling Knowledge and Practices of Street Food Vendors in Polokwane Central Business District. Foods, 9(11), 1560. https://doi.org/10.3390/foods9111560