Food Safety Forewarning: Food Safety and Hygiene practices of Food - - PowerPoint PPT Presentation

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

• f 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

• bservation 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

• f

contamination garbage, waste water,

• pen

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

100 200 300

steel wood Fiber any other Question 2.)

Total no. of street vendors Question 2.) steel wood Fiber any

• ther

Datenreihen1 247 268 7 65

Total-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

100 200 300 400

closed protected container Open containers none Question 4.)

Total no. of street vendors

Source of water in Delhi

potaba ble drinki ng water un filtere d stored w. Any/N. A. jal board boring any

• ther

Question 3(a) Question 3(b) Datenreihen1 313 101 129 44 359 135 93

50 100 150 200 250 300 350 400 Total no. of street vendors

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 50 100 150 200 250 stored potable water raw water tap water any other Question 5.)

Total no. of street vendors

Question 5.) stored potable water raw water tap water any other Datenreihen1 221 115 224 27

Method used for drying the utensils

50 100 150 200 250 Clean Cloth Unclean Cloth Do not wipe clean it Question 8.) Total no. of street vendors 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

100 200 300 400

2 feet above the ground On ground directly leave it for next morning Question 9.)

Total no. of street vendors Question 9.) 2 feet above the ground On ground directly leave it for next morning Datenreihen1 386 148 53

Total-587

Condition of cooking and serving utensils

200 400

Broken Chipped Good Condition Unclean Clean Question 7(a) Question 7(b)

Total no. of street vendors Question 7(a) Question 7(b) Broken Chipped Good Condition Unclean Clean Datenreihen1 113 145 329 251 336

Types of cooking / serving utensils

• S. Steel

Alumini um Copper Any

• ther

Dis. Plate Steel Any

• ther

Question 6(a) Question 6(b) Datenreihen1 328 127 24 108 368 152 67

50 100 150 200 250 300 350 400 Total no. of street vendors

Feed the left over’s to the pets at the same place Yes – 29% No- 71%

50 100 150 200 250 300 350 400 450 Yes No Question 10.)

Total no. of sreet vendors

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 uncovered Low temp. Cabinates Question 11.) Datenreihen1 368 193 26 50 100 150 200 250 300 350 400

Total no. of street vendors

Washing hands with soap and water before handling food?

Always sometimes Never Question 12.) Datenreihen1 286 222 79 50 100 150 200 250 300 350

Total no. of street vendors

Personal Hygiene of Food vendors

50 100 150 200 250 300 350 Good Fair Poor Question 15.) 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

None Finger rings Waist bands Jewellery Question 13.) Datenreihen1 249 158 153 27 50 100 150 200 250 300

Total no. of street vendors

Yes No Question 14.) Datenreihen1 316 271 240 250 260 270 280 290 300 310 320

Total no. of street vendors

Use of head gear, gloves and aprons?

Datenreihen1 100 200 300 400 500 Yes No Question 20.) Total no. of street vendors Question 20.) Yes No Datenreihen1 116 471

Using bare hands?

50 100 150 200 250 300 350 400 Yes No Question 18.) Total no. of street vendors 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 ?

100 200 300 400 Sometime Always Never Question 19.) 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
• perations 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

100 200 300 400

Yes No Not available Question 17.)

Total no. of street vendors- 587 Question 17.) Yes No Not available Datenreihen1 257 291 39

Provision of Dustbin ?

100 200 300 400 Yes No Question 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 483 104 100 200 300 400 500 600

Total no. of street vendors

Keen to adopt Good hygiene practices

Yes No Question 22.) Datenreihen1 441 146 50 100 150 200 250 300 350 400 450 500

Total no. of street vendors

Keen to get food cart certified for GHP

Registration/ licensing?

Datenreihen1 100 200 300 400 500 Yes No Question 22.) Total no. of street vendors 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.

Th Thank ank yo you