IMPROVING STREET VENDOR SANITATION

Malik Ismail, Jenson Lam, Martin Leung, Nathan Kong

The CarteSan“Safe. Simple. Condiments.”

Overview

Problem Statement/Scoping of Problem

Design Features Prototype Implementation Materials and Cost Policy Proposal

Problem Statement

Originally: “Improve the design of the current street

food vending carts of downtown Toronto to accommodate for proper storage of food with temperature control. Additionally, ensure that the cart has a water supply or can store water effectively, which should be temperature controlled as well.”

Reframing

Focused on Food Handling and Condiments

Number of infractions Health and Promotion Act New Problem Statement:

“Improve the design of the current street food vending carts of downtown Toronto to accommodate for proper storage and reduce the amount of food handling of condiments”

The CarteSan

Sanitation

Aesthetics

Intuitive

Hinge Size Handle Larger Fork

Implementation: Trough

Replaces current condiment trays Flexible to fit any cart Spaced

Range Multiple users

Materials

Thick plastic Interior Coating: Polyvinylidene

Chloride (PVDC) Mold and Bacteria Widely used in Asia

Cost to use PVDC: ~ $1 - $2 per lb

Costs

Plastic box: $3.60 Rubber stopper: $0.20 Utensil: $0.17 Assembly: $0.50 Interior coating of PVDC: $0.02

TOTAL:  ~ $5.00

Policy

1. Place Purell Dispenser next to condiments

Works extremely well Quick and Easy General Public uses Hand Sanitizer when

available Waiting Time

2. City Will Subsidize cost of product

Testing

Comparison between current container and CarteSan

Test for bacteria levels in condiments

Recap

Condiments are a prevalent issue

CarteSan solves the problem

Low cost, safe materials

Policies

Questions?