Chapter 1

PROBLEM AND ITS BACKGROUND

Introduction

Street food are prepared or cooked food by vendors in a street or other public location

for immediate consumption. Typically, street food is tasty, ready to eat food or drink sold on

the street, in a market park or other public place. It is sold by a hawker from a portable stall,

cart or a food truck. In every region in the Philippines you can always see street foods that

most Filipino buy and enjoy. But sometimes street food can cause harm to our health as

well depending on how the hawkers prepare their product.

Because of differences in culture, social stratification and history, the ways in which

family street vendor enter prices are traditionally created and run vary in different areas. For

example, few men are street vendors in Philippines.The Filipino cultural attitudes towards

meals is one cultural factor operating in the street food phenomenon in the Philippines

because eating “Food out in the open, in the market or street or fields” is “ not odds with the

meals indoors or at home” where “ there is no special room for dining.”

The negative attitude of official towards street food vendors frequently reflect

concern about poor hygiene and the spread of disease. Lacking staff to enforce rules and

regulations, government have difficulty monitoring street food enterprises. These business

may be seen as a hindrance to “Modernization” of the traditional food distribution system

because they compete with licensed eating establishments that have considerably higher
operating cost. Furthermore, There is the weak assumption that, in food processing, bigger is

better. Finally, vendors may obstruct traffic in the centre’s of increasingly congested cities,

this had led some governments to attempt to remove vendors from certain sections of a city,

usually without success.

In recent years street food has become a hot topic, with people flocking from miles

around to get a taste of the latest pop-up kitchen and develop a palate for the latest foodie

craze. Whether it’s an old fashioned food truck, a more modern street kitchen, a market stall

or a food festival, it’s evident that there’s money to be made in the street food business.

Originally food trucks were created to bring hot food to struggling areas of big cities, feeding

the hungry workers who were often working very early or very late shifts and had no access

to the usual restaurant opening times. These days however, food trucks are just as prolific as

many of the highest quality restaurants, gastro pubs and wine bars that you see on the high

street, and people are actively seeking them out for a dining experience like no other. It’s no

wonder so that many people are pursuing the quest to start up their own street food business

– but where do you start? This guide aims to provide you with all the information you need to

get you started on the street food road to success.

Street food is a very current and popular trend which unquestionably works in your

favour. Doing a quick online search will bring up hundreds of results featuring guides to the

best street-eateries, locations of the finest ‘secret eats’ and information on the latest food

festivals. This solid momentum means that now is definitely a great time to start up your own

street food venture.

sidewalk, a Sidewalk Vending Permit is also required. Vendors on private property do not

require a permit but require the permission of the property owner and operate in accordance

with the zoning bylaw. Navigate through the Department of Revenue website to find the state

the business is located in. Most states issue vendor's licenses through the Department of

Revenue or Department of Taxation. However, state laws vary, so the license may be issued

by the county the business is in.

The vendor must have a General Street Vendor License to sell or lease goods or

services in a public space. This license is mainly for veterans. The number of licenses given

to non-veterans is very limited. The vendor must have a General Street Vendor Distributor

License to transport goods to a public space in order to sell them to a general street vendor. A

license is not required to sell newspapers, books, and similar items, but related rules and

regulations still apply.

The food service industry is also positively booming nowadays.stated that the boom

will most likely to impact quick service and fast-casual restaurants this year. Entrepreneurs

enter food and beverage business due to its income potentials. There are various types of

food establishment such as fine dining restaurant, fast-food chain, and/or street food stalls.

The Filipino food takes on an obviously evolving nature such as the street food that is more

than just a convenience food source in the Philippines,stated that it is an integral part of the

landscape and culture of Filipinos. They are known to enjoy the average three meals a day.

Street food is a significant part of urban food consumption for millions of low and middle-

income consumers in urban areas on a daily basis. It is inexpensive, accessible, and it

provides a somewhat nutritious and balanced meal, if consumed properly. Yet, this is also
one of the most harmful health factors in human food consumption. It is a segment of the

food industry that is rarely scrutinized, regulated or reviewed for safety. It is common that

cooking areas in street food industry are low in terms of environmental and sanitary

standards.

The teenagers nowadays are fond of trying new dishes with obvious disregard to

safety and food’s content. Because of such adventurous appetites, they often expose

themselves to the risk of food-borne illnesses that are so commonplace in street food

consumption. Street foods are known because of their affordability and enchanting tastes, but

because of unsafe practices such as inadequate storage, reheating of food before sale,

insufficient hand washing, and inappropriate cleaning of cooking utensils, these foods can

become hazardous to our health.

The street foods are inexpensive and available that in many countries, they form an

integral part of the diet because they are consumed with regularity and consistency across all

income groups, particularly among the urban poor. Nevertheless, there are also several health

hazards associated with them. These foods could be the main channel for transmission of

severe and fatal diseases that could be life threatening. Contamination to these foods could

result from pre- or post-cooking contamination from the food handlers. Street food vendors

are often unlicensed, untrained in food safety and sanitation, and work under crude

unsanitary conditions.

This research study benefits all the people who want to know all about food safety

and its components. Also, future researchers benefit from this research and use this study to

gather references and knowledge on food safety

selling. Thus, the researchers have been concerned with the safety practices of the area to

know if there is significance on food safety. Hence, researchers took advantage of any

opportunity to inform and educate them on the dangers of food-borne illnesses.

Statement of the problem

This study will determine the status of the street food establishment.

Specifically it aims to answer the following

Why did you get into this business?

What's the most difficult problem encountered by street vendors?

What are the problem encountered by street food vendors?

What is the implication of the study to food service?

Significance of the study

This study will contribute significantly to the street vendors i n t h e

p r e p a r a t i o n a n d h a n d l i n g o f f o o d products with regards to its quality and safety.

This will contribute to the basic information of proper handling and hygienic preparation of

food among vendors and will serve as a guide to produce best results. The vendors will be
given the necessary suggestions and recommendations to improve on their mistakes and

shortcomings to make safe and healthy food products.

This study will promote sufficient response to the consumers. It will also help the

people’s know the basic right to sufficient quantities of safe and nutritious foods at affordable

costs. It will also warn the public to be watchful land cautious about the health hazards which

may be brought about by the unsanitary handling of the street foods by the vendors. The

consumer will become more rigorous in purchasing the street foods for they

already have adequate information about the quality of the food vended, its sanitary

preparation and handling, excessive use of additives, exposure to contaminants, and bacterial,

viral or microbial content that could impinge on their health.

The result of this study will also be helpful to the the vendor as it serves as a

reminder to continually monitor and manage the prevalence of street foods in

their area and to pursuse complete adherence from every street vendor under their

jurisdiction

to the customer, who’s not aware about street food establishment and who’s buying or

purchasing this kind of food. To the food stall owner who’s operating his/her own street food

establishment. to know more operating ideas and steps how to operate. To the tarlaqueno’s

who’s not eating and don’t like street foods.

Scope and Delimitation

The research entitled “The daily adventure of street vendors.” Focuses in the vendors

how the life style do when they work every day.

Customers: A party that receives or consumes product. They also buyer.

Food Service: defines those businesses, institutions, and companies responsible for any meal

prepared outside the home.

Location: A place or position. An actual place or natural setting

Number of years in operation: This is the year how they long can do to work. How they

long to survive their business.

Problem encounter: to come into conflict with (an enemy, etc) In battle.

Status of establishment: This refer to the condition of the street food establishment.