Food Safety Forewarning: Food Safety and Hygiene practices of Food - PowerPoint PPT Presentation

Food Safety Forewarning: Food Safety and Hygiene practices of Food Handlers: A case study of Delhi street food vendors Dr Eram S Rao CII 10 th Food Safety and Quality Summit Master Classes on “Innovative Tools and Techniques for Food safety Forewarning” December 2, 2015

Definition of Street Foods Food and Agriculture Organization defines street foods as ready to eat foods and beverages prepared and/or sold by vendors and hawkers in streets and other public places for immediate consumption without further processing. (FAO,1988)

• A National Policy on Urban Street Vendors was brought out by the Ministry of Housing and Urban Poverty Alleviation in 2009, which recognizes the positive role of street vendors in providing essential commodities to people at affordable prices at convenient places. • The policy also reiterates that street vendors constitute an integral and legitimate part of the retail (food) trade and distribution system.

Facts and Figures • According to FAO 2.5 million people eat street food daily. • In India, 2 -2.5% of the city population constitute of street vendors (Chakravarty & Canet 1996). • There are about 10 million vendors in the country. • Delhi has 3.5 lac vendors out of which 2,00,000 street food vendors. • Women constitute 30% .(Bhowmik, 2005)

Street Foods are appreciated for their taste, flavor, affordability and convenience

Social significance of street foods • Provides nutritional security to the poor. • An average 500g meal- 20 to 30 g of protein , 12 to 15 g of fat and 174 to 183 g of carbohydrate and approximately 1,000 kcal • Opportunity for self-employment and develop entrepreneur skills with low capital investment. • Informal food sector can contribute to food security by providing affordable food to the urban and rural poor. Source - FAO Technical Cooperation Programme in 1993 (Chakravarty and C. Canet)

Popularity of Street Food amongst Delhites

Street Food Safety concerns? • Street foods are perceived to be a major public health risk. • Due to lack of basic infrastructure and services. • Poor knowledge of street vendors in basic food safety measures. • Lack of public awareness of food hazards by the consumers. • People, who patronize street food, have been reported to suffer from food borne diseases like diarrhoea, cholera, typhoid fever and food poisoning. • It is a well-known fact that most food- borne diseases, if not all, can be prevented by applying the basic principles of food hygiene throughout the food chain.

Food Safety and Standards Act, 2006  Mandatory for all the FBO’s to register by FSSAI.  The Food Business Operators (FBO’s) are held responsible for the supply of safe food to the consumers.  They shall follow the basic hygiene and safety requirements provided in Part I of Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses), Regulations 2011

Methodology • This was a cross sectional study conducted amongst the street food vendors of Delhi, India. • A sample of 587 street food vendors was contacted during the study by convenient sampling from all the five zones of Delhi . • Mixed approach i.e. quantitative and qualitative methodology was adopted to collect the data. • Pre tested questionnaire based on Part I schedule 4 of FSSAI, 2011 was used to record the responses of participants and observation approach was adopted to assess the hygiene practices of participants and hygienic status of the vending site.

Delhi Street Food Markets Surveyed Chandni Sarojini Karol Bagh Chawk Nagar Tilak Nagar Janakpuri Possangipur INA Market

Educational Status Illeterate 10th class 12th class Graduate

Location and vicinity of vending stall The vending stall should be located in a sanitary place away from unhygienic conditions and should be far from any source of contamination garbage, waste water, open drains, toilet facilities and animals) • 58% vendors had unhygienic location out of the total 587 surveyed • 42% had good sanitary conditions at the site.

Vending cart The vending carts shall be built of solid, rust/ corrosion resistant materials and kept in clean and good condition. Vending cart shall be protected from sun, wind and dust and when not in use, food vending vans shall be kept in clean place and properly protected. The working surfaces of vending carts shall be hygienic, impermeable, easy to clean, 60-70cm from ground . Sale points, tables, awnings, benches, boxes, cupboards, glass cases etc shall be clean and tidy.

Vending cart material any other Fiber Question 2.) wood steel 0 100 200 300 Question 2.) any steel wood Fiber other Datenreihen1 247 268 7 65 Total-587 Total no. of street vendors

FSSA, 2006 Regulation on Water Use of potable drinking water, (boiled/ filtered water through water purifier etc.) shall be in protected containers of at least 20 litre

Water Storage by Delhi Food Vendors 400 Total no. of street vendors 300 200 100 0 closed protected container Datenreihen1 Open containers none Question 4.)

Source of water in Delhi 400 Total no. of street vendors 350 300 250 200 150 100 50 0 potaba ble un stored Any/N. jal any drinki boring filtere w. A. board other ng d water Question 3(a) Question 3(b) Datenreihen1 313 101 129 44 359 135 93

Water Supply and Sanitation • Facts: In Delhi, Yamuna is the main source of water supply • 80-90% of untreated sewage is discharged directly into it (Tibbets, 2000) • 20 million litres of industrial effluents are discharged. • The coliform count increases 3000 fold from the time it enters the city to the time it leaves. Source: CPCB

Cooking and serving utensils Cooking utensils and crockery should be thoroughly washed with potable water before preparation or selling .

Water used for washing utensils Total no. of street vendors 250 200 150 100 50 0 stored potable water raw water Datenreihen1 tap water Question 5.) any other Question 5.) stored potable water raw water tap water any other Datenreihen1 221 115 224 27

250 Total no. of street vendors 200 150 100 50 0 Clean Cloth Unclean Cloth Do not wipe clean it Question 8.) Question 8.) Clean Cloth Unclean Cloth Do not wipe clean it Datenreihen1 207 237 143 Method used for drying the utensils 41% use unclean cloth 35% clean cloth and 24% do not wipe

Storing of washed utensils Total no. of street vendors 400 300 200 100 0 2 feet above the ground On ground directly leave it for next Question 9.) morning Question 9.) 2 feet above the On ground leave it for next ground directly morning Total-587 Datenreihen1 386 148 53

Condition of cooking and serving utensils Question Clean 7(b) Unclean Question 7(a) Good Condition Chipped Broken 0 200 Total no. of street vendors 400 Question 7(a) Question 7(b) Good Broken Chipped Condition Unclean Clean Datenreihen1 113 145 329 251 336

Types of cooking / serving utensils 400 350 300 Total no. of street vendors 250 200 150 100 50 0 Alumini Any Dis. Any S. Steel Copper Steel um other Plate other Question 6(a) Question 6(b) Datenreihen1 328 127 24 108 368 152 67

450 400 Total no. of sreet vendors 350 300 250 200 150 100 50 0 Yes No Question 10.) Question 10.) Yes No Datenreihen1 172 415 Feed the left over’s to the pets at the same place Yes – 29% No- 71%

• According to WHO (1989) Food handling personnel play important role in ensuring food safety throughout the chain of food production and storage. • Mishandling and disregard of hygienic measures on the part of the street vendors may enable pathogenic bacteria to come into contact and in some cases survive and multiply in sufficient numbers to cause illness in the consumer

Keeping hot food hot and cold food cold Bacteria die Avoid keeping food in the Bacteria temperature grow danger zone of 5°C - 60°C Bacteria stop growing

Knowledge, Attitude and Hygiene practices of Food Handlers Washing hands with soap and Storage of Cooked Food water before handling food? 400 350 350 300 Total no. of street vendors 300 Total no. of street vendors 250 250 200 200 150 150 100 100 50 50 0 Low temp. 0 covered uncovered Cabinates Always sometimes Never Question 11.) Question 12.) Datenreihen1 Datenreihen1 368 193 26 286 222 79

Personal Hygiene of Food vendors Poor Question 15.) Fair Good 0 50 100 150 200 250 300 350 Question 15.) Good Fair Poor Datenreihen1 134 325 128 Total-587 Total no. of street vendors

Use of rings, wrist bands etc. Use of Paan , tobacco, bidi etc 320 300 310 250 300 Total no. of street vendors 290 200 Total no. of street vendors 280 150 270 100 260 50 250 0 Finger Waist 240 None Jewellery rings bands Yes No Question 13.) Question 14.) Datenreihen1 Datenreihen1 249 158 153 27 316 271

Use of head gear, gloves and aprons? 500 400 300 200 100 Total no. of street vendors 0 Datenreihen1 Yes No Question 20.) Question 20.) Yes No Datenreihen1 116 471

Using bare hands?