2. PRESENTED BY:
Jasmin Naher Shemo
Exam. Roll No : 58
Reg. No : 2366
Secession : 2007-08
Department of Food and Nutrition
Home Economics College
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3. TITLE :
HYGIENIC AND SANITARY PRACTICES OF VENDORS OF
STREET FOODS IN NAIROBI, KENYA.
Authors :
Onesmus Kilungu Muinde. (M.Sc.), Elizabeth Kuria, (Ph.D.), African
Journal of Food Agriculture and Nutritional Development (AJFAND):
Volume 5 No 1 2005
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5. INTRODUCTION
The street food industry plays an important role in developing
countries in meeting the food demands of the urban dwellers. Street food
vendors were not aware of hygienic and sanitary practice.
This paper sought to addresses various aspects of hygienic practices
and to reduce food borne diseases.
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6. OBJECTIVES OF THE STUDY
General Objective
To study the hygiene and sanitary practices
of the street food vendors in relation to street food in
selected locations of Nairobi, Kenya.
Specific Objectives
To study the morbidity and nutritional
status of street food consumers in selected
locations of Nairobi, Kenya.
To study the hygiene, sanitary condition
and environment al sanitation of street food in
selected locations of Nairobi, Kenya.
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7. METHODS:
Type of study: Descriptive study.
Study population: 20% of total population.
Study location: Dandora and Kayole estates.
Methods: There are two ways to identify the nutritional status of
street food consumers and the hygienic and sanitary condition of
street food. These are:
Interviewing method.
Observational method
Analysis of data: Data was analyzed using the statistical package for
social sciences (SPSS) program.
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9. ACQUISITION OF KNOWLEDGE ON FOOD PREPARATION
It was important to know how the vendors acqui red their cooking
skills to establish their knowledge in handling street food. Most (61%)
of the vendors acquired cooking skills from observation, 33.3% were
taught by their parents while 6.3% gained the skills by trial and error
(self taught). Figure 1 show s how vendors in Kayole and Dandora
acquired food preparation skills.
Figure: 01. Acquisition of food preparation skills by the street food
vendors in kayole and dendora estates
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10. PLACE OF PREPARATION OF STREET FOODS
Findings show that vendors prepared the foods e ither at home or at the
stalls, which were located by the roadsides. Most of the stalls were made of
polythene bags and wood. Vendors selling mutura, fish, fruit salad, roasted
maize, mandazi and chips prepared their foods in the stalls. Sixty percen t of
the vendors of the sausages prepared them in the stalls while 82% of
vendors of githeri prepared it at home. The results are shown in Figure 2.
Figure: 02. Place of food preparation
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11. ENVIRONMENTAL SURROUNDING OF THE STREET FOOD VENDORS
It was observed that, houseflies were present in most of the stalls (Figure
3). Flies were present in all stalls selling Mutura, fish and fruit salad. With
about 80% of vendors of roasted maize, flies were not presen t. With most
of the vendors selling Mandazi (80%), chips (70%) and githeri (90%), flies
were not present.
Figure: 03. presence of files on different street food
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12. ENVIRONMENTAL SURROUNDING OF THE STREET FOOD VENDORS
It was observed that, houseflies were present in most of the stalls (Figure
3). Flies were present in all stalls selling Mutura, fish and fruit salad. With
about 80% of vendors of roasted maize, flies were not presen t. With most
of the vendors selling Mandazi (80%), chips (70%) and githeri (90%), flies
were not present.
Figure: 03. presence of files on different street food
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13. METHODS FOR PACKAGING AND STORAGE OF LEFTOVERS
Vendors stored left-over food open place (26%), refrig erator (21%), and plastic
containers (21%) while 16% kept them either in polythene bags or in cupboards
for sale in the next day. Various methods used by the vendors to package and
store the leftovers are shown in Figure 5.
Figure: 04. Methods used by vendors to store and contain left-over foods
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Plastic
Container, 21%
Cupboard,
16%
Refrigerator,
21%
Open Place,
26%
Polythene
Bag, 16%
14. DISCUSSION:
Most of the street food vendors neither underwent
any form of formal training in food preparation nor
did they attempt to seek it. According to FAO, food
handlers should have the necessary knowledge and
skills to enable them to handle food hygienically.
The street foods were prepared in unhygienic and
sanitary conditions. According to FAO adequate
drainage and waste disposal systems and facilities
should be provided in the street food industry and
designed properly so that the risk of contamination of
food and potable water is low.
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15. CONCLUSION:
This paper recommends that every vendor, helper or
food handler should undergo a basic training in food
hygiene. This is to ensure that they follow the
required rules for proper hygiene and sanitation.
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16. REFERENCES:
FAO. Agriculture food and nutrition for Africa.
A resource book for teachers of Agriculture.
FAO, Rome. 1997: 123.
FAO. Street foods. FAO, Rome. 1997:1-4.
FAO Food hygiene basic texts. FAO, Rome.
1997: 14-32
FAO. International conference on nutrition,
plan of action for nutrition. FAO,
Rome.1992:24-26.
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