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Street food refers to a variety of affordable prepared foods sold in public areas, often reflecting local culture and traditions. While convenient and economically beneficial, street food poses food safety risks due to poor hygiene practices among vendors, which can lead to foodborne diseases. Ensuring proper hygiene and safety measures is crucial for both vendors and consumers to mitigate health risks associated with street food consumption.

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15 views

introduction

Street food refers to a variety of affordable prepared foods sold in public areas, often reflecting local culture and traditions. While convenient and economically beneficial, street food poses food safety risks due to poor hygiene practices among vendors, which can lead to foodborne diseases. Ensuring proper hygiene and safety measures is crucial for both vendors and consumers to mitigate health risks associated with street food consumption.

Uploaded by

cathalinoredoble
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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The concept street food describe a wide range of prepared foods and drinks that are sold

occasionally made in public areas, particularly street. When a customer order a meal to be eaten
there or carried away that is the last stage of processing street food. Street foods are more
affordable option for home cooked meals than dining out. Steet food enterprises differ in terms
of ownership, range, setting and marketing tactics despite their commonalities. Street meals are
incredibly diverse and frequently represent traditional culture of the places. There are wide
variation in basic ingredient and cooking method of street food beverages, snacks and meals.
Vendor stalls are typically found outside or beneath covered areas that are convenient accessible
from the streets their inexpensive seats are a bit rudimentary at times. They rely only on word of
mouth promotion or location for their marketing success. Typically street food business are
owned and run by individuals or families but their commerce has a positive impact on the entire
local ceremony (Winarno&Allain, n.d.)
http://dx.doi.org/10.13140/RG.2.2.30031.09127

Street food vending has and is becoming globally convenient and in most cases en essential
service. Life style changes and socio economic factors creates very little space for consumer to
look another alternative one f which would be to prepare oneâ€. Street food therefore become an
easy and economic means to acquire prepare food. Safe hygiene practices should become
integralto the vendor as the product will be consumed by people of all ages and maybe
vulnerable to poor quality food. The street food vendor in turn relies on this service as a means of
employment and income generation. The completion between vendors is increased and the
pressure to cut corners becomes a reality and one significant corner is appropriate hygiene
practices. The practice of appropriate hygiene practices is also is also a result of total ignorance
of many vendors and nature of the food that the prepare. (R. Kok, R. Balcaran)
http://dx.doi.org/10.22610/jebs.v6i3.482

Food safety problems in the Africa continent (to which Tanzania belongs) are generally centered
on foodborne diseases that are associated with poor hygiene and are connected largely eating of
contaminated food and water. Foodborne disease is a significant public health problem and the
cost of which includes medical care cost inferior quality of life expectancy. Prior studies indicate
that is uncommon for food borne outbreaks to occur in well establish hotel and restaurant, most
frequently their occurrence are the outcome of the eating of cheap street vended foods, prepared
with reduce care to sufficient food hygiene measures. Other similar view indicate that food safety
is still a key worry with street vended foods they associated street foods poor safety with
preparation and selling under unsanitary condition, with inadequate access to potable water,
sanitary or waste disposal service. It is indicated that reducing the risk of foodborne disease
depends not only the upkeep of sufficient food hygiene practices by food professional, but also
on the conduct of customer /food handlers when procuring food, and their attitude to food safety
and hygiene in the course of food preparation (Jamila K. Hassan, Leonard W.T Fweja)
http://dx.doi.org/10.2991/efood.k.200619.001

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