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Food Safety Forewarning: Food Safety and Hygiene practices of Food Handlers: A case study of Delhi street food vendors
Dr Eram S Rao
CII 10th Food Safety and Quality Summit Master Classes on
“Innovative Tools and Techniques for Food safety Forewarning”
December 2, 2015
Definition of Street Foods
Food and Agriculture Organization defines street foods as ready to
eat foods and beverages prepared and/or sold by vendors and
hawkers in streets and other public places for immediate
consumption without further processing. (FAO,1988)
• A National Policy on Urban Street Vendors was
brought out by the Ministry of Housing and
Urban Poverty Alleviation in 2009, which
recognizes the positive role of street vendors in
providing essential commodities to people at
affordable prices at convenient places.
• The policy also reiterates that street vendors
constitute an integral and legitimate part of the
retail (food) trade and distribution system.
Facts and Figures
• According to FAO 2.5 million people eat street food daily.
• In India, 2 -2.5% of the city population constitute of street
vendors (Chakravarty & Canet 1996).
• There are about 10 million vendors in the country.
• Delhi has 3.5 lac vendors out of which 2,00,000 street
food vendors.
• Women constitute 30% .(Bhowmik, 2005)
Street Foods are appreciated for their taste, flavor, affordability and convenience
Social significance of street foods
• Provides nutritional security to the poor. • An average 500g meal- 20 to 30 g of protein, 12 to 15 g of fat
and 174 to 183 g of carbohydrate and approximately 1,000 kcal
• Opportunity for self-employment and develop entrepreneur skills with low capital investment.
• Informal food sector can contribute to food security by providing affordable food to the urban and rural poor. Source - FAO Technical Cooperation Programme in 1993 (Chakravarty and C. Canet)
Popularity of Street Food amongst Delhites
Street Food Safety concerns?
• Street foods are perceived to be a major public health risk.
• Due to lack of basic infrastructure and services.
• Poor knowledge of street vendors in basic food safety measures.
• Lack of public awareness of food hazards by the consumers.
• People, who patronize street food, have been reported to suffer
from food borne diseases like diarrhoea, cholera, typhoid fever
and food poisoning.
• It is a well-known fact that most food- borne diseases, if not all,
can be prevented by applying the basic principles of food hygiene
throughout the food chain.
Food Safety and Standards Act, 2006
Mandatory for all the FBO’s to register by FSSAI.
The Food Business Operators (FBO’s) are held
responsible for the supply of safe food to the consumers.
They shall follow the basic hygiene and safety
requirements provided in Part I of Schedule 4 of the
Food Safety and Standards (Licensing and Registration
of Food Businesses), Regulations 2011
Methodology
• This was a cross sectional study conducted amongst the street food
vendors of Delhi, India.
• A sample of 587 street food vendors was contacted during the study
by convenient sampling from all the five zones of Delhi.
• Mixed approach i.e. quantitative and qualitative methodology
was adopted to collect the data.
• Pre tested questionnaire based on Part I schedule 4 of FSSAI,
2011 was used to record the responses of participants and
observation approach was adopted to assess the hygiene
practices of participants and hygienic status of the vending site.
Delhi Street Food Markets Surveyed
Chandni Chawk
Karol Bagh Sarojini
Nagar
Janakpuri Tilak Nagar Possangipur
INA Market
Educational Status
Illeterate
10th class
12th class
Graduate
Location and vicinity of vending stall
The vending stall should be
located in a sanitary place
away from unhygienic
conditions and should be far
from any source of
contamination garbage, waste
water, open drains, toilet
facilities and animals)
• 58% vendors had
unhygienic location out of
the total 587 surveyed
• 42% had good sanitary
conditions at the site.
Vending cart
The vending carts shall be built of solid, rust/ corrosion resistant materials and kept in clean and good condition. Vending cart shall be protected from sun, wind and dust and when not in use, food vending vans shall be kept in clean place and properly protected. The working surfaces of vending carts shall be hygienic, impermeable, easy to clean, 60-70cm from ground. Sale points, tables, awnings, benches, boxes, cupboards, glass cases etc shall be clean and tidy.
Vending cart material
0 100 200 300
steel
wood
Fiber
any other
Qu
esti
on
2.)
Total no. of street vendors
Question 2.)
steel wood Fiberany
other
Datenreihen1 247 268 7 65Total-587
FSSA, 2006 Regulation on Water
Use of potable drinking water, (boiled/ filtered
water through water purifier etc.) shall be in
protected containers of at least 20 litre
Water Storage by Delhi Food Vendors
Datenreihen1
0
100
200
300
400
closed protected container
Open containers
noneQuestion 4.)
To
tal
no
. o
f s
tre
et
ve
nd
or
s
Source of water in Delhi
potabable
drinking
water
unfiltere
d
storedw.
Any/N.A.
jalboard
boringany
other
Question 3(a) Question 3(b)
Datenreihen1 313 101 129 44 359 135 93
0
50
100
150
200
250
300
350
400
To
tal
no
. o
f s
tre
et
ve
nd
or
s
Water Supply and Sanitation
• Facts: In Delhi, Yamuna is the main source of water supply
• 80-90% of untreated sewage is discharged directly into it
(Tibbets, 2000)
• 20 million litres of industrial effluents are discharged.
• The coliform count increases 3000 fold from the time it enters
the city to the time it leaves.
Source: CPCB
Cooking and serving utensils
Cooking utensils and
crockery should be thoroughly
washed with potable water
before preparation or selling.
Water used for washing utensils
Datenreihen1
0
50
100
150
200
250
stored potable waterraw water
tap water
any otherQuestion 5.)
To
tal
no
. o
f st
reet
ven
do
rs
Question 5.)stored potable water raw water tap water any other
Datenreihen1 221 115 224 27
Method used for drying the utensils
0
50
100
150
200
250
Clean Cloth
Unclean ClothDo not wipe
clean itQuestion 8.)
To
tal
no
. o
f s
tre
et
ve
nd
or
s
Question 8.)Clean Cloth Unclean Cloth Do not wipe clean it
Datenreihen1 207 237 143
41% use unclean cloth
35% clean cloth and 24% do not wipe
Storing of washed utensils
0
100
200
300
400
2 feet above theground On ground
directlyleave it for next
morningQuestion 9.)
To
tal
no
. o
f s
tre
et
ve
nd
or
s
Question 9.)2 feet above the
groundOn ground
directlyleave it for next
morning
Datenreihen1 386 148 53Total-587
Condition of cooking and serving utensils
0200
400
Broken
Chipped
Good Condition
Unclean
Clean
Qu
es
tio
n 7
(a)
Qu
es
tio
n7
(b)
Total no. of street vendors
Question 7(a) Question 7(b)
Broken ChippedGood
ConditionUnclean Clean
Datenreihen1 113 145 329 251 336
Types of cooking / serving utensils
S. SteelAlumini
umCopper
Anyother
Dis.Plate
SteelAny
other
Question 6(a) Question 6(b)
Datenreihen1 328 127 24 108 368 152 67
0
50
100
150
200
250
300
350
400
To
tal
no
. o
f s
tre
et
ve
nd
or
s
Feed the left over’s to the pets at the same place
Yes – 29%
No- 71%
0
50
100
150
200
250
300
350
400
450
Yes
No
Question 10.)
To
tal
no
. o
f sr
eet
ven
do
rs
Question 10.)Yes No
Datenreihen1 172 415
• According to WHO (1989) Food handling
personnel play important role in ensuring food
safety throughout the chain of food production
and storage.
• Mishandling and disregard of hygienic
measures on the part of the street vendors may
enable pathogenic bacteria to come into contact
and in some cases survive and multiply in
sufficient numbers to cause illness in the
consumer
Keeping hot food hot and cold food cold
Avoid
keeping food
in the
temperature
danger zone of
5°C - 60°C
Bacteria die
Bacteria
grow
Bacteria
stop
growing
Knowledge, Attitude and Hygiene practices of Food Handlers
Storage of Cooked Food
covered uncoveredLow temp.Cabinates
Question 11.)
Datenreihen1 368 193 26
0
50
100
150
200
250
300
350
400
To
tal
no
. o
f st
reet
ven
do
rs
Washing hands with soap and water before handling food?
Always sometimes Never
Question 12.)
Datenreihen1 286 222 79
0
50
100
150
200
250
300
350
To
tal
no
. o
f st
reet
ven
do
rs
Personal Hygiene of Food vendors
050
100150
200250
300350
Good
Fair
Poor
Qu
es
tio
n 1
5.)
Total no. of street vendors
Question 15.)Good Fair Poor
Datenreihen1 134 325 128
Total-587
Use of rings, wrist bands etc. Use of Paan, tobacco, bidi etc
NoneFingerrings
Waistbands
Jewellery
Question 13.)
Datenreihen1 249 158 153 27
0
50
100
150
200
250
300
To
tal
no
. o
f st
reet
ven
do
rs
Yes No
Question 14.)
Datenreihen1 316 271
240
250
260
270
280
290
300
310
320
To
tal
no
. o
f st
reet
ven
do
rs
Use of head gear, gloves and aprons?
Datenreihen1
0
100
200
300
400
500
Yes
NoQuestion 20.)
To
tal
no
. o
f s
tre
et
ve
nd
or
s
Question 20.)Yes No
Datenreihen1 116 471
Using bare hands?
0
50
100
150
200
250
300
350
400
Yes
NoQuestion 18.)
To
tal
no
. o
f s
tre
et
ve
nd
or
s
Question 18.)Yes No
Datenreihen1 233 354
Preparation of food while suffering from illness
Vendor with skin disease
Unsafe cylinder used for cooking
Washing hands with soap and water after using toilet ?
0100
200300
400
Sometime
Always
Never
Qu
es
tio
n 1
9.)
Total no. of street vendors
Question 19.)Sometime Always Never
Datenreihen1 178 331 78
Challenges
Street-vended foods and public health
•Lack of basic infrastructure and services, such as potable water
supplies, solid waste disposal and street lighting.
•Difficulty in controlling the large numbers of street food vending
operations because of their diversity, mobility and temporary nature.
•Insufficient resources for inspection and laboratory analysis.
•General lack of factual knowledge about the microbiological status or the
precise epidemiological significance of many street-vended foods.
•Poor knowledge of street vendors in basic food safety measures.
•Inadequate public awareness of hazards posed by certain street foods.
Requirements of Street Food Vendors ?
• Safe and steady water supply - Access to safe, potable and
direct water supply
• Good Sanitation Facilities
• Waste disposal - Dustbins- which are regularly emptied and
disinfected
• Drains covered and well maintained
• Adequate street lights
• Public conveniences
• Consumers cooperation- avoid littering, using dustbins etc
Drains covered / uncovered
0 100 200 300 400
Yes
No
Not available
Qu
esti
on
17
.)
Total no. of street vendors- 587
Question 17.)
Yes NoNot
available
Datenreihen1 257 291 39
Provision of Dustbin ?
0100
200300
400
Yes
NoQ
ue
sti
on
16
.)
Total no. of street vendors
Question 16.)Yes No
Datenreihen1 231 356
Solid Waste Management
• 0.2-0.5kg of solid waste is generated per capita per day in Indian
cities.
• Over 6000 tons generated in Delhi -every day
• 35 million tons of municipal solid waste – every year
• Problem?
• Lack of waste minimization program.
• Lack of safe disposal of waste
• Lack of technology, funds etc.
• Lack of public awareness- increase in health hazards
How safe is Street Food?
Urgent Need for training the Street food Vendors?
• Important partners in the urban food security & supply system
• Responsibility of FSSA - legitimacy and regulation
• Monitoring and quality assurance - to ensure nutritious safe
quality street foods.
• Financial provisions –Loans, credits etc
• Civic authorities- location, should be in a place approved, not
blocking traffic or pedestrians or near unhygienic locations
• Ensure Public health
• Consumer awareness and education
Opportunities…
Yes No
Question 21.)
Datenreihen1 483 104
0
100
200
300
400
500
600
To
tal
no
. o
f st
reet
ven
do
rs
Keen to adopt Good hygiene practices
Yes No
Question 22.)
Datenreihen1 441 146
0
50
100
150
200
250
300
350
400
450
500
To
tal
no
. o
f st
ree
t v
en
do
rs
Keen to get food cart certified for GHP
Registration/ licensing?
Datenreihen10100200300400500
YesNo
Question 22.)To
tal
no
. o
f s
tre
et
ve
nd
or
s
Question 22.)Yes No
Datenreihen1 441 146
The Training Program
• Keep surroundings clean- use dustbins etc.
• Maintain personal hygiene (wash hands, trim nails, hair, clothes
clean and not to spit)
• Keep food covered, serve freshly cooked food only or store at <5 C
• Adopt Best practices on the use of good quality raw materials,
permitted colors and cooking medium (fat/oil)
• Use clean water not only for cooking but also to wash
utensils.*(chlorination)
• Personal health- during illness keep away from handling foods and
raw materials.
• Adopt safety measures for self and general public.
Thank you
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