Accessing food through wet markets is a common global daily occurrence, where fresh

meat can be purchased to support an urbanizing world population. Similar to the wet markets
in many other metropolitan cities in Asia, Hong Kong wet markets vary and are characterized by
differing hygiene routines and access to essential modern technologies. The lack of risk
assessments of food contact surfaces in these markets has led to substantial gaps in food safety
knowledge and information that could help improve and maintain public health. Microbial
profiling analyses were conducted on cutting boards that had been used to process pork,
poultry, and seafood at 11 different wet markets. The markets differed in hygiene protocols and
access to modern facilities.(Habimana,2020)

Handwashing with soap and water by vendors while at work and keeping food at a
proper temperature appear to be the most effective ways of
reducing E. coli and Salmonella spp. contamination in fresh fish sold by vendors in Mzuzu,
Malawi. Still, knowledge of foodborne diseases is low among vendors. To accelerate these
behaviors, more training is needed along with proper infrastructure to facilitate the practice.
Although the vendors' handwashing practices were not directly observed, the lack of soap was
inferred to contribute to the presence of E. coli and Salmonella spp., as the vendors sprinkled
water onto the fish throughout the day. (Lazaro, 2019)

Fresh fish vendors at each market were clustered together, but the selling sites were
adjacent to those for other food items, such as fresh fruits and vegetables. Market areas where
fish are sold were observed to be used by 27–69 people per hour, and the Mzuzu Central
Market was the busiest with a mean of 54 people per hour. The market vendors reported
selling fish at their respective markets for a mean of 6 hr per day (n = 20). However, the vendors
operating in the Mzuzu Central Market (n = 5) had the highest mean at 11 hr per day. Only two
markets (Chibavi Market and Mzuzu Central Market) had working sanitation facilities (pour
flush, urinal, or a room containing a flush toilet piped to a septic tank) for customers and
vendors, and although both had a handwashing station with water, there was no soap present
(Table 2 and Figure 3). One other market, Area 1B, had some sanitation infrastructure, but
there was a plumbing blockage at the time of data collection, rendering it nonoperational.
Where there were sanitation facilities present, the vendors (8/10) generally reported using
them, though this was contrary to our researcher observations of a mean of one person per
hour using each sanitation facility. The sanitation facilities were designed for a higher level of
use than was observed, as one market had five stalls and the other had two stalls. (Kapute,
2019)

 According to Subida (2009), food sanitation is more than just cleanliness. It includes all

practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies;
preventing any bacteria from multiplying to an extent which would result in illness of consumers; and destroying
any harmful bacteria in the food by thorough cooking and processing.

Similarly, Lee (2010) believes that food safety has increasingly gained the attention of authorities
worldwide from the cases of food borne outbreaks. An increase in the diseases related to food borne illnesses
has been seen from 2005to 2008 in Malaysia. Occurrence of food borne illnesses can be attributed to many
factors, one of it is the handling process of food preparation especially by food handlers. This is because hand can
be a vector of dissemination of pathogens through cross contamination. The Good Hygiene Practices describes
all practices regarding the conditions and measures necessary to ensure the safety andsuitability of food at all
stages of the food chain, which is an important process that will eventually lead to the safety in the kitchen. It
covers proper storage of food items, maintenance of clean environment during food preparation and assurance
of all dishes served are clean and free of bacteria that can potentially cause further contamination and prevent
food borne illnesses.

On the other hand (Tatum, 2011) included that food facilities and equipment must be constructed and
maintained to ensure that they can be efficiently cleaned and sanitized all the time. The removal of all food
material is critical. This means preventing bacterial increases, survival, growth and reproduction. This includes
product and non-product surfaces. Hygiene during handling and cooking of foods should be. It has been
observed do not wash fresh food properly. Vendors who sold fish and meat washed their raw foodstuff only
once because they didn’t have enough water. 

According to R.A. No. 10611 also known as “Food Safety Act of 2013”. A joint administrative
order of Department of Health and Department of Agriculture states that Food law shall aim for high
level of food safety, protection of human life and health in production and consumption of food. It shall also aim
for the protection of consumer interests through fair practices in food safety.

  Food Sanitation is a series of protocols which are designed to prevent the contamination of food,
keeping it safe to eat. Numerous nations have specific laws in place concerning food sanitation, along with
lengthy list of recommendations from public health agencies .The key to food sanitation is keeping food safe and
clean, with all of the handlers observing personal hygiene to avoid introducing harmful elements to food.
(Tatum, 2011)

Accordingly, (Dr. Duque et al.,2010) supported these finding. They wrote that inadequate

sanitation threatens the sustainability of the Philippine environment and health of Filipinos. Filipinos die every
day from sanitation-related diseases and epidemics have broken out over the last few years in low income
communities. Water quality monitoring assessments show that pollution of water is direct result of the lack of
sanitation facilities. This results in over Php 67 billion in estimated annual losses to the economy in avoidable
health care cost and losses in tourism, fisheries and agriculture trades. Moreover in the literature of (McSwane,
Rue & Linton,2009), they demonstrated that food safety and sanitation is especially critical in retail food
establishments because this might be last opportunity to control or eliminate the hazards that might
contaminate food and cause food-borne illnesses. Even when purchased from inspected and approved sources,
ingredients may be contaminated when they arrive at food establishment. It is important to know how to
handle these ingredients safely and how to prepare food in such manner that reduces the risk of contaminated
food being sold and served to you customers.) Every food establishment, proper sanitation in the food
preparation area is indispensable. This includes cleaning and sanitizing all the tools, utensils, equipment and
premises. A clean food establishment can attract customers and can be assured of continuous patronage
because the foods served and bought are free from microorganisms that can cause illness.
(Mangalindan,Asprer&Sumisim,2015)

Then, (McSwane, Rue & Linton,2009) links that customer opinion survey shows that cleanliness is a top
consideration when choosing a place to eat or shop for food. Customers’ impression about cleanliness of an
operation is frequently influenced by what they see inside and outside the establishment. Inside and outside the
business, the facility must be clean and free of litter. Customer satisfaction is highest in food establishments that
are clean and bright and where quality food products are safely handled and displayed. By increasing customer
satisfaction, you will develop a devoted client who will regularly patronize your business and establishment.
Public Markets have become a venue where many novice entrepreneurs attempt to start their businesses. A
great benefit of the public market setting is that it often affords the opportunity for customers to interface with
the primary producers of food products. From the perspective of consumer protection, Nova Scotia
Environment

 Environmental Health and Food Safety Division recognizes the need to apply a level of control that
would ensure consumer protection and at the same time, appreciates the need for entrepreneurial
opportunities