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In Press, Corrected Proof, Available Online: 30 June 2020

Food Hygienic Practices and Safety Measures among Street Food Vendors in Zanzibar Urban District

Authors
Jamila K. Hassan1, Leonard W.T. Fweja2, *
1Department of Environmental Studies, Faculty of Science, Technology and Environmental Studies, The Open University of Tanzania, P.O. Box 23409, Dar es Salaam, Tanzania
2Department of Food and Nutrition, Faculty of Science, Technology and Environmental Studies, The Open University of Tanzania, P.O. Box 23409, Dar es Salaam, Tanzania
*Corresponding author. Email: lfweja@yahoo.com
Corresponding Author
Leonard W.T. Fweja
Received 27 March 2020, Accepted 18 June 2020, Available Online 30 June 2020.
DOI
https://doi.org/10.2991/efood.k.200619.001How to use a DOI?
Keywords
Street food vendors, sanitary condition, vending sites, hygiene practices, safety measures, hygienic practices
Abstract

This cross-sectional descriptive study assessed the hygienic and safety measures among street food vendors in the Urban district of Zanzibar. A total of 265 food vendors with stationary food vending units were involved. Data were collected using a structured researcher-administered questionnaire based on WHO essential requirement for the safety of street-vended foods and complemented with observation. Among the surveyed vending sites 50.2% and 42.6% vending sites had waste bin and/or refuse sites respectively, wash basin (44.9%) and soap availability (47.2%). Safe handling of food included food covering (57.4%), adequate protection of food from flies and dust (40.8%), cold storage of food (28.3%), saved food hot or reheated before sale (35.1%), dishing out food with spoon/ladle (53%). Hygienic practices included washed hands with soap before preparing food (always 63%, sometimes 34%), washed hands with soap after toilet visit (always 33.2%, sometimes 46.8%), clean finger nail (98.5%), hair protection (33.6%) and use of apron (29%). The results indicate poor environmental sanitation and waste handling practices, moderate adherence to food handling practices, safety measures and hygiene. It is recommended that basic training on food safety and hygiene should be a pre-requisite for vending business complemented with regular monitoring.

Copyright
© 2020 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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Journal
eFood
Publication Date
2020/06
ISSN (Online)
2666-3066
DOI
https://doi.org/10.2991/efood.k.200619.001How to use a DOI?
Copyright
© 2020 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - JOUR
AU  - Jamila K. Hassan
AU  - Leonard W.T. Fweja
PY  - 2020
DA  - 2020/06
TI  - Food Hygienic Practices and Safety Measures among Street Food Vendors in Zanzibar Urban District
JO  - eFood
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.200619.001
DO  - https://doi.org/10.2991/efood.k.200619.001
ID  - Hassan2020
ER  -