1. ESSENTIAL REQUIREMENTS FOR
STREET-VENDED FOODS ON
SCHOOLS.
Strategies to Enhance the Safety of StreetVended Foods.

2. STREET FOODS
• Are defined as foods and beverages prepared and sold
by vendors in streets and other public places for
immediate consumption without further processing or
preparation.

3. BENEFITS OF STREET FOODS
Street foods provide:
• A source of cheap, convenient and often nutritious
food for urban and rural poor.
• A major source of income.
• A chance for self employment and the opportunity to
develop business skills with low capital investments.

4. DISADVANTAGES
• In contrast to the potential benefits, it is also recognized
that street food vendors are often poor and uneducated
and lack appreciation for safe food handling.
• Street foods are perceived to be a major public health
risk.

5. STREET FOODS MAY POSE
SIGNIFICANT HEALTH PROBLEMS
• Lack of basic infrastructure and services, such as potable
water supplies.
• Insufficient resources for inspection and laboratory analysis.
• General lack of knowledge about the microbiological status
or precise epidemiological significance of street foods.
• Poor knowledge of street vendors in basic food safety
measures.
• Inadequate public awareness of hazards posed by certain
street foods.

6. REQUIREMENTS IN THE HYGIENIC
HANDLING OF STREET FOODS.

7. GENERAL REQUIREMENTS
• General issues commonly addressed in codes of
practices and regulations include aspects such as
licensing and display of notices. Where licences are
included it may be appropriate to award them
conditional to the commitment of the vendor to the
preparation of safe food and subject to their
knowledge of safe food-handling practices.

8. LICENSED VS. UNLICENSED

9. GENERAL REQUIREMENTS
• Requirements on display of notices should also focus
on food safety messages. For example, it may be a
requirement that vendors selling raw or partially
processed animal products for immediate consumption
be required to display a sign that informs consumers of
the increased public health risk associated with
consuming food in such states.

10. RAW MATERIALS
• Food is susceptible to contamination at all stages of the food
chain. Raw materials are therefore important to the safety of
street-vended food because of the biological, chemical and
physical hazards that may be introduced to the vending
operation and which may persist through preparation and
processing.

11. WATER AND ICE
Water is a critical raw material in many street food
vending operations. It may also be contaminated with
biological, chemical or physical hazards. As such
contaminated water will create a public health risk if it is:
• used for drinking purposes
• used for washing of food, incorporated into food as an
ingredient and used in the processing of food
• used in the washing of equipment, utensils and
containers.

12. WATER AND ICE
• Freezing does not remove chemical hazards and
should not be considered a safe process for the
removal of biological hazards. Consequently
contaminated ice may introduce hazards to food and
beverages with which it is in contact

13. PREPARATION AND PROCESSING
• Preparation and processing should:
• be adequate to eliminate or reduce such hazards to an
acceptable level
• prevent growth of pathogens, production of toxic chemicals
and the introduction of physical hazards
• ensure that foods are not recontaminated

14. TRANSPORTATION AND STORAGE
• The vehicle used for transport should be clean.
• Prepared foods served hot should be kept at a
temperature of at least 60°C to prevent microbial
growth.
• Prepared foods which are to be served cold and which
may support the growth of pathogens should, if cooling
capacity (ice of appropriate quality, refrigeration etc.) is
available, be stored at less 10°C.

15. VENDING UNITS EQUIPMENTS AND
UTENSILS
• Vending units should be designed and constructed so that
they are easily cleaned and maintained.
• Structurally, equipment, utensils and other containers should
allow easy cleaning and should not have pitted, grooved or
sculpted surfaces.
• If raw meats, poultry or fish are handled, their preparation
should be carried out using separate equipment and utensils
to minimize cross contamination.

16. FOOD HANDLERS
Food handlers may introduce biological hazards:
• when suffering from specified diseases;
• from organisms on the food handlers’ skin or in their
intestine and feces
• when respiratory tract organisms contaminate foods or food
contact surfaces
• by cross-contamination after handling raw materials.

17. REQUIREMENTS AT THE POINT OF
SALE
• Food should be prepared and sold in a clean, well-lit place
protected from strong sun, dust, rain and wind.
• Food vendors should either sanitize eating and drinking
utensils between use or use disposable utensils.
• When required, food should be wrapped in clean paper,
plastic or other suitable material.
• Vendors who are patronized by high risk groups (e.g. around
schools, institutions for the elderly, hospitals etc.) should be
particularly vigilant in controlling food safety.

18. CLEAN AND SANITIZING
• Vendors should employ cleaning procedures which
ensure that vending unit, equipment and utensils are
properly clean.

19. WASTE DISPOSAL AND PEST
CONTROL
• All waste should be handled and disposed of in such a
manner as to avoid contamination of food and water
and the environment. In particular, access to food
waste by pests (insects and rodents) as well as by
animals (dogs and cats) should be avoided.

20. Submitted by:
3F2
Collado, Dan Mark
Pineda, Wanina Larice
Villaruz, Jessica Faye