Food Hygienic Practices and Safety Measures among Street Food Vendors in Zanzibar Urban District
- https://doi.org/10.2991/efood.k.200619.001How to use a DOI?
- Street food vendors, sanitary condition, vending sites, hygiene practices, safety measures, hygienic practices
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.
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- 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 -