Asia Pacific Journal of Education, Arts and Sciences | Vol. 1, No.

2 | May 2014
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Street Food Preparation Practices
DR. DEXTER R. BUTED & DR. ALEX P. YLAGAN
dexterbuted2016@gmail.com
College of International Tourism and Hospitality Management,
Lyceum of the Philippines University, Batangas City
PHILIPPINES

Abstract – Food handling should always follow bored and even on the rare occasions that they’re
proper procedure and should maintain orderliness and hungry. While the usual restaurants are available on
cleanliness. This study aimed to determine the food every block to satisfy these cravings, there are also an
sanitation practices of street food vendors in Batangas infinite number of street stalls serving up an array of
City. Descriptive type of research was utilized in the tasty albeit, strange snacks as well as there’s so much
study. Results showed that majority of the street food choice when it comes to street foods.
vendors sell isaw because people of the community most The changing nature of working environments and
likely prefer isaw as their merienda. The street food lifestyles are increasingly creating a need for people to
vendors are practicing a clean working area as part of eat inexpensive meals outside their homes or on the run
their sanitation practices. The customers perceived that to work or school. On the other hand street foods
barely checking of the food if it is free from larva is stimulate the demand for traditional ingredients and best
being practiced by the street vendors. provided by local enterprises and agriculture.
The reason why were conducting this study is for us
Keywords: sanitation, food preparation, street food, to know the importance of street foods on our daily life,
street vendor and how hazardous it is and how it is made. By this we
can come up with answers for those questions of the
I. INTRODUCTION other people wondering about street foods.
The Food and Agriculture Organization (FAO)
defines street foods as “ready-to-eat foods and II. OBJECTIVES OF THE STUDY
beverages prepared and sold in streets and other similar The study aimed to determine the food sanitation
public places”. Street foods have become popular not practices of street foods in Batangas City. Specifically
only as source of convenient and affordable food, but as determine the different street foods sold in Batangas
main source of livelihood. However, street food vendors City, assess the different sanitation practices in
over look the importance of the safety and nutritional preparing street foods and identify the problems
quality of the food they serve which can cause food- encountered in employing sanitation practices.
related diseases, even poisoning and death to customers,
particularly school demand for inexpensive, ready to eat III. REVIEW OF LITERATURE
food has increased. Most of the earnings generated in Street food vendors may be located outdoors or
street. under a roof which is easily accessible from the street.
Filipinos are known to enjoy the average three Urban population growth has stimulated a rise in the
meals a day plus desserts or “merianda” as most number of street food vendors in many cities throughout
Filipinos call it. One of the qualities that Filipinos the world. Street food vendors are also known as
possess is their ingenuity to make up most anything into hawkers or sellers. Migration from rural areas to urban
something new, creative yet cost-sufficient, including centers has created a daily need among many working
food. People of other countries may prefer dining and people to eat outside the home. Demand for relatively
eating pizzas when hunger pangs strike. Filipinos on the inexpensive, ready-to-eat food has increased as people,
other hand race to the streets to satisfy their hunger for especially women, have less time to prepare meals
favorite Pinoy street food for a few pesos. These street (Winarno & Allain, 2000).
foods are easy to find outside school gates, churches, On the other hand, according to Winarno and Allain
parks and even in malls where they offer most exotic (2000) that in some parts of Europe and North America
delicacies. street foods, which originated in Asia, Latin America
Based on Tourism-Philippines one unifying aspect and Africa, have become an integral part of the local
of Filipino culture is that Filipinos love their food. food scene. At the same time, one cannot ignore the
Filipinos love to eat when they’re happy, sad, angry, tremendous expansion of the major fast food
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companies. While consumers in industrialized countries needed to confirm immunity development. The site
are increasingly fascinated by "traditional" or "ethnic" where street foods are prepared and sold affects their
foods, many in developing countries seem to be safety significantly; access to a safe water supply can
succumbing to the "hamburger assault". greatly improve food hygiene.
The growing street food sector in low-income Dr. Ahmed al-Safani (2008), an internist advised all
countries offers easy access to inexpensive food as well Muslims in the month of Ramadan to avoid consuming
as new job opportunities for urban residents. While this the unsafe kinds of food, such as street foods, which
development is positive in many ways, it also presents become more prevalently purchased and eaten during
new public health challenges for the urban population. Ramadan. Such foods can lead to infection by many
Safe food hygiene is difficult to practice at street level, diseases especially typhoid fever. Typhoid fever is a
and outbreaks of diarrheal diseases have been linked to potentially life-threatening illness that is caused by the
street food (Rheinländer et al, 2008). bacteria Salmonella typhi (S. typhi). Persons with
The innumerable street food industries involve huge typhoid fever carry the bacteria in their bloodstream and
amounts of capital and millions of people yet they are intestinal tract and can spread the infection directly to
often not given the official recognition they deserve. In other people by contaminating food or water. Anyone
many countries the street food industry is merely can get typhoid fever if they drink water or eat food
tolerated. Because the industry is spread over a myriad contaminated with the S. typhi bacteria.
of locations and is not systematically coordinated in any Dr. al-Safani(2008) added that fasting during the
way, it is common for clusters of vendors to be Islamic month of Ramadan can be good for one’s health
considered impediments to urban planning and hazards and personal development. But people should be careful
to public health. The negative attitude of officials of having such kinds of street foods, which are mostly
toward street food vendors frequently reflects concerns contaminated and cooked in bad hygiene, to maintain
about poor hygiene and the spread of disease. Lacking their bodies in good health during the month of
staff to enforce rules and regulations, governments have Ramadan. People also must maintain their personal
difficulty monitoring street food enterprises (Winarno hygiene to avoid health problems.
& Allain, 2000). The researchers reviewed some literatures locally
The hygienic aspects of vending operations, published which discussed the street food as part of the
according to Mensah, et al (2002) are a major source of culture in the Philippines.
concern for food control officers. For example, stands According to Fernando, “These foods did not
are often crude structures, and running water may not undergo proper food preparation. Oftentimes, the
be readily available. Also toilets and adequate washing vendors do not even bother to cover the foods they are
facilities are rarely available. The washing of hands, selling. Walang malasakit na gawing ligtas man lamang
utensils, and dishes is often done in buckets or bowls. ang mga pagkaing nilalako nila (They don't even care
Disinfection is not usually carried out, and insects and for the safety of the food they are selling). Fernando
rodents may be attracted to sites where there is no stressed that they have the legal mandate to drive away
organized sewage disposal. Finally food is not these street food vendors, especially those in the
adequately protected from flies and refrigeration is sidewalks.
usually unavailable. The Department of Health (DOH) has earlier urged
The health risk of food is not only determined by the public not to patronize street delicacies and food
the concentration of various additives and contaminants outlets that have no health permits, citing an increase in
in a food product, but also by the cumulative daily the number of diarrhea cases, cholera and other gastro-
intake of a certain contaminant or additive throughout a intestinal diseases among children, particularly in slum
consumer's diet. Although some street foods have been areas (PNA, 2009).
found to be contaminated and serious illnesses have Marero (1994) suggested that the research and
been related to them, in general very few cases of food development sector should continue to do its part in
poisoning have been found. A survey involving 135 developing appropriate technologies in this aspect. It
street foods in Iloilo, the Philippines found that only now remains for policy makers to create a suitable
one item caused diarrhea among the study participants policy environment that will enable fish and meat by-
(Tinker, 1987; Winarno, 2000). It may be that illnesses products utilization contribute to the country’s
occur but are not reported to medical authorities. It has nutritional and economic objective.
also been suggested that individuals develop immunities
to food borne diseases, although detailed studies are
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The researchers reviewed foreign and local related Moreover, apart from the problems of handling and
studies from previously drawn results of other authors preparation of food, it seems likely that the food handler
in the fields of food and health care services. will become increasingly concerned with enhancing the
The consumption of street food is common in many biological value of traditional food. Further, there is the
countries where unemployment is high, salaries are low, potential for evolving entirely new ways of preparation
work opportunities and social programmes are limited, and handling as a result of the pressure of increasing
and where urbanization is taking place. Street food population diversity and demand. This is likely to
vendors benefit from a positive cash flow, often evade produce a need for the additional training of food
taxation, and can determine their own working hours. In handlers and health professionals.
selling snacks, complete meals, and refreshments at According to Mukhola (2006), street food is one of
relatively low prices, they provide an essential service the major commodities with which Environmental
to workers, shoppers, travelers, and people on low Health Officers are concerned, and is subject of the
incomes. People who depend on such food are often present inquiry in Polokwane. Despite this, the role of
more interested in its convenience than in questions of street food in supplying ready-to-eat food has received
its safety, quality and hygiene (Mensah, et al, 2002). little official attention; more notice has been paid to the
A survey was carried out to determine food safety potential dangers arising from the consumption of street
knowledge of street food vendors in Abeokuta. Data on food than to any benefits it might offer.
demographics, food safety knowledge and practices was Rheinländer’s (2008) study together with his co-
collected from 87 food vendors using a 67-questions researchers study investigated local perceptions of food
standardized survey tool. Few vendors (12%) acquired safety among street food vendors and their consumers
the knowledge of food preparation by formal training. in Kumasi, Ghana in order to identify the most
Only 31% of the respondents had the annual medical important aspects to be included in future public health
health certificate to indicate that they have carried out interventions concerning street food safety. This
the recommended physical and medical examination. qualitative study included data from a triangulation of
Volume and price are considered more than freshness various qualitative methods. Observations at several
and cleanliness when purchasing raw materials. Some markets and street food vending sites in Kumasi were
of the food safety knowledge of the vendors could not performed. Fourteen street food vendors were chosen
be translated to practice due to the absence of basic for in-depth studies, and extensive participant
facilities such as water and toilets at their vending sites. observations and several interviews were carried out
Training on hygiene and sanitation; provision of basic with case vendors. In addition, street interviews and
infrastructures and the establishment of code of practice Focus Group Discussions were carried out with street
for the street food industry is recommended (Omemu & food customers.
Aderoju, 2006). The study found that although vendors and
Previous studies of street food vendors have consumers demonstrated basic knowledge of food
typically focused on the health factors of their products, safety, the criteria did not emphasize basic hygiene
and urban energy studies have either been concerned practices such as hand washing, cleaning of utensils,
with non-commercial household activities or planning washing of raw vegetables, and quality of ingredients.
issues at a macro level. Street food vendors use energy Future public health interventions within the street food
for cooking, lighting and transport. This project has sector should give emphasis to the importance of
focused on the energy aspect of cooking (Tedd, 2007). appearance and neatness when designing
The scientific study of food has emerged as a communication strategies. Neglected aspects of food
discipline in its own right since the end of the 1939- safety, such as good hand hygiene and cleanliness of
1945 war. The need for the development of a training kitchen facilities, should be emphasized. Local vendor
program for street food vendors reflects an increasing networks can be an effective point of entry for future
awareness of the fact that the eating quality of food food hygiene promotion initiatives (Rheinländer et. al,
commodities is determined by a logical sequence of 2008).
events that starts at the production of the food or the Urban officials in Pune, India are planning to
germination of the seed, and culminates in its license street food vending. Commercial banks are
consumption. From this point of view the street food extending financial assistance through various credit
handler is inevitably involved in certain aspects of schemes. To assist with the definition of a coherent
nutrition, environmental health and psychology policy of assistance, the study examined the
(Mukhola, 2006). socioeconomic and regulatory environment within
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 Asia Pacific Journal of Education, Arts and Sciences | Vol. 1, No. 2 | May 2014
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which street food vendors operate. The study supported vendors, an indication of a consumption pattern adopted
the micro-biological testing of select street foods to to clients needs (Recto, 1986; Toledo, 1998).
identify possible problems related to gastro-intestinal Perdigon’s (1993) study revealed the street food
infections (Bapat, 1992). trade in both cities was generally small in scale and was
Few vendors (12%) acquired the knowledge of food practiced within a family base unit of production. Street
preparation by formal training. Only 31% of the vending was labor-intensive and required a small capital
respondents had the annual medical health certificate to to operate. In both places, the practice of street food
indicate that they have carried out the recommended vending required non-forma; skills and education. Street
physical and medical examination. Volume and price food catered to the needs of the urban population by
are considered more than freshness and cleanliness making food readily available and at a low-cost.
when purchasing raw materials. Some of the food safety However, sanitation of the food and services related to
knowledge of the vendors could not be translated to its production, was not assured. The street food business
practice due to the absence of basic facilities such as also provided employment to individuals who might
water and toilets at their vending sites. Training on have been otherwise jobless. On a daily basis, a
hygiene and sanitation; provision of basic majority of the vendors in both cities were found to earn
infrastructures and the establishment of code of practice incomes greater than the national minimum wage.
for the street food industry is recommended (Omemu & Street food vendors offered traditional foods. They were
Aderoju, 2006). extensive users of domestic food supplies. They played
Toledo (1998) assessed the nutritional quality and a role in the larger national government policy of
safety of street foods in Legaspi City. She concluded increasing production and consumption of domestically
that most of the ambulant hawkers in Legaspi are produced crops.
women in the middle age group, married with low
income, belonging to a small family and with a low- IV. METHODS
level of education. She also found out that the street
foods sold by ambulant hawkers are nutritionally Research Design
adequate but its safety is still wanting and vendors need Descriptive method of research was utilized in this
training to improve their food management and food study. Descriptive method of research provides data
handling practices. about the population being studied. But it can only
On the other hand, Toledo (1998) also describe the who, what, when, and how situation, not
recommended that vendors should be encouraged to what cause (Garcia, 2003) therefore, descriptive
attend special trainings to augment their minimum research is used when the objective is to provide the
knowledge in meal planning, food preparation and food systematic description that is as factual and accurate as
handling; health examination of the vendors should be a possible. It provides the number of times something
pre-requisite in application for license for the vending occurs or frequency lends itself to statistical
industry; cleanliness and sanitation should be calculations such as determining the average number of
maintained in the selling areas to prevent food occurrences or central tendencies.
contamination; that the government should
institutionalize the street food industry with DILG as Participants
lead agency in coordination with the NGOs, vendors’ The respondents of the study were 50 street food
association and cooperatives. vendors of Batangas City who are presently vending at
Sometimes even the rich and middle-class Filipinos the vicinity of LPU and they were deemed to be
also cater street foods for a special and popular type of knowledgeable about the subject the matter and capable
meal prepared by a particular vendor (De of providing factual data that will be necessary in
Guzman,1994; Toledo, 1998). completion of the study.
The street food in Iloilo found that purchase of non-
household food preparations accounted for about 30% Instrument
all food expenditures and that each purchase are made Through research literature the researchers made
in the immediate neighborhood of the respondents used of questionnaires and interview to answer the
(Barth, 1984; Toledo 1998). needed information. Assistance of the experts had been
Food customarily served at lunch is commonly helpful too in correcting the errors. Some ideas were
served at breakfast or snacktime by some street food from operation manual (food sanitation manual, 2006).

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The study made use of self made self task Table 1 shows the products sold in the stall by street
questionnaires. The instrument is composed of three vendors. The researchers saw the most common product
parts. The first part includes the demographic profile of sold in the street which obtained the highest value of
the respondents in terms of age, gender, educational 3.71 and rank first. This proves that the people of the
attainment and number of years as vendors. The second community most prefer isaw, and so most of the
part includes the sanitation in terms of food preparation, vendors chose to sell it in the street. It was followed by
cooking, serving, and maintenance of working area. The balut, fishballs, tokneneng and kikiam which have
third part will include the level of awareness of the values of 3.60, 3.11, 3.09, and 2.91 respectively.
respondents to the food sanitation practices.
Table 1. Distribution of the Products Sold in the
Procedure Stall
In the preparation for the first draft of the Products Value Rank
questionnaire, the researcher consulted several books, Balut 3.60 2
thesis, and different websites. When the first draft of Isaw 3.71 1
questionnaire was made it was presented to the research Tokneneng 3.09 4
professor to ask his comments and suggestions for Kwek Kwek 2.84 6
further improvement. Fishballs 3.11 3
After gathering all the materials for conducting the Kikiam 2.91 5
survey, the researchers proceed to the research venue Betamax (chicken blood) 2.17 11
for the survey. The researchers assured their One Day Old Chicks 2.56 10
respondents regarding the confidentiality of their Walkman (Grilled Pork Ears) 2.73 7.5
responses. The gathered data was then tallied, analyzed Helmet (Chicken Head) 2.69 9
and interpreted by the researchers. Adidas (Chicken Feet) 2.73 7.5

Data Analysis The least among the rank were helmet (Chiken
All needed data were encoded tallied, interpreted head), one day old chicks, and betamax (Chicken blood)
and analyzed using descriptive statistics as frequency with 2.69, 2.56, and 2.17 respectively. These belong to
distribution and weighted. These were computed using the list of the uncommon street foods and these are not
SPSS version 18. that famous like the others. Accessibility and
availability of these products also affects the food
V. RESULTS AND DISCUSSION choice of the customers.
Table 2. Food Sanitation Practices as Perceived by the Customers (N = 50)
Sanitation Practices WM VI Rank
1. The working area is clean. 3.62 Strongly Agree 1
2. The utensils used are clean 3.44 Agree 7.5
3. Using hairnet, gloves and apron 3.30 Agree 10
4. Separation of cooked foods and raw foods. 3.54 Strongly Agree 3
5. Provide spoons or tongs so hands do not touch food directly. 3.52 Strongly Agree 4.5
6. Areas are generally clean and orderly, free from odor. 3.58 Strongly Agree 2
7. Trash containers are clean on the outside 3.44 Agree 7.5
8. All containers have tight fitting covers 3.40 Agree 9
9. Maintaining the cleanliness of grilled pan and making sure it’s not 3.46 Agree 6
greasy and free from stain causing of coal.
10. Previously held food on top of freshly cooked food. 3.52 Strongly Agree 4.5
Composite Mean 3.48 Agree

Table 2 presents the food sanitation practices as separation of cooked foods from raw foods, provide
perceived by the Customers. As seen from the results, spoons or tongs so hands so hands do not touch food
the respondents agree that vendors are practicing good directly and previously held food on top freshly cooked
sanitation as revealed by the composite mean of 3.48. food obtained a rating of strongly agree with mean
among the items mentioned, the working area is clean, values of 3.621, 3.58, 3.54, and 3.52.
areas are generally clean and orderly, free from odor,
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All containers have tight fitting covers (3.40) and potential for generating income and employment for the
using hairnet, gloves and apron in the stall (3.30) got rapidly rising urban population so they should be
the lowest value and ranked the least. As perceived by prioritized in practice of sanitation among food
the customers, they agreed that the street food vendors preparation.
are being involved in food sanitation practices. Furthermore, the overall increase in population and
Food vending is prevailing and distinctive part of in urban areas, in particular, pesos great challenges to
large informal sector all over the world. It is commonly food systems. Rapid urbanization has led to urban
viewed in public spaces particularly in the cities and services to be stretched beyond their limits, resulting in
distinctive in the sense that it provides a basic need to inadequate supplies of portable water, sewage disposal
the urban inhabitants. The items made available by the and other necessary services. Food is also a good
street vendors comprise diverse range of selection, indicator of the environment contaminants, such as
starting from small snack such as kwek kwek, isaw, heavy metals, in the foods. Therefore not only assists in
adidas, and etc., each street food enterprise is generally establishing appropriate food safety and control
small in size, requires relatively simple tremendous measures.

Table 3. Food Sanitation Practices in food preparation as Perceived by the Customers (N = 50)
Sanitation Practices WM VI Rank
1. Handling foods with bare Hands and not using any spoons or plastic 2.48 Sometimes 4
gloves.
2. Serving foods immediately without keeping it hot or cooled down rapidly 2.32 Sometimes 8
and reheated completely to a temperature of at least 70 degree Celsius
before eating it.
3. Using unsanitized water in rinsing the utensils that will be used in 2.28 Sometimes 9.5
cooking.
4. Unclean surroundings when cleaning utensils and preparing food. 2.38 Sometimes 5.5
5. Putting the prepared foods in an old and ragged bowl before selling it. 2.34 Sometimes 7
6. No means to provide hair nets, gloves and other materials in preparing 3.04 Often 2
the products.
7. Barely check if the food is free from larva. 3.30 Often 1
8. Dipping foods as many times as you want. 2.66 Often 3
9. Evidence of rats, holes or nest in vicinity. 2.38 Sometimes 5.5
10. Using used condiments as a sauce for food. 2.28 Sometimes 9.5
Composite Mean 2.55 Often

Table 3 shows that the top 3 sanitation practices in sanitation because they know that it will lessen the risk
food preparation include the following: Barely check if of transmitting microorganism to their customers.
the foods are free from fly’s eggs, having a mean value The vendors are using clean utensil before starting
of 3.3.; No means to provide hair nets, gloves and other to cook. When selecting cooking utensils one needs to
materials in preparing the products with a mean value of look for the right kind of materials, as it not only tends
3.04; and dipping foods as many times as you want to affect the quality of the recipe i.e. flavor, texture,
having a mean value of 2.66. aroma, but even the nutrient value of the cooked food.
The least 3 items were using unsanitized water in This should be cleaned before it is used in cooking.
rinsing the utensils that will be used in cooking, using Purposes of cleanliness include health, beauty, absence
used condiments as a sauce for the food, and serving of offensive odor, avoidance of shamed, and to avoid
immediately without keeping it hot or cooled down spreading of dirt and contaminants to oneself and
rapidly and reheated completely to a temperature of at others.
least 70 degrees Celsius before eating it with a value of The items used clean plates, paper plates. Spoon,
9.5 and 8. It means that some of the vendors are using and fork, is among the lower value items. This is
unsanitized water that causes bacteria. because they used disposable indirect materials such as
The vendors are often practice food sanitation when Styrofoam, plastic cups, paper plates and disposable
they prepare food so they practice cleanliness in food spoon and fork. There are many disposable cups that are
available in different materials. Plastic Styrofoam and
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paper cups are all good choices when one is on the go. Social Sciences. 88 p. : ill. (Final report Location:
Each one may be more expensive. Another may have a ARCHIV 641(540) B 3 BIBLIO ISN: IDRC-Lib-
quicker decomposition rate, where areas one doesn’t 10952 url: http://www.idrc.ca/es/ev-4377-201-1-
even biodegrade. Though the cups may serve the same DO_TOPIC.html
purpose, they are very different. De Guzman, M.P. Improvement of Streetfood, Journal of
In short, Styrofoam, plastic cups and disposable the Nutritionist-Dietitians’ Association of the
spoon and fork though already cheap, make for an even Philippines, Vol. 8, No. 2 (april – June, 1994).
greater cost saving asset. The whole sale price of these Filipino Food
products is often approximately two to three times less (http://www.marimari.com/cONteNt/philippines/food/
main.html, 2009).
than paper containers, and four to five times less than
Marero, I.M., Food Utilization of Waste Fish and Meat by
the reusable food service item when the costs of
Products, Bulletin of the Nutrition Foundation of the
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are included. In short, the economically, and Mensah, Patience, Yeboah-Manu, Dorothy, Owusu-Darko,
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a viable reusable service where product for any Ghana: how safe are they?”, Bulletin of the World
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Organ vol.80 no.7 Genebra July 2002, url:
VI. CONCLUSIONS http://www.scielosp.org/scielo.php?pid=S0042-
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VII. RECOMMENDATIONS Abeokuta, Nigeria”, 2006;
The researchers’ recommendation meant to promote Perdigon, Grace P. Comprehensive Study of Prevailing
street food as available business model and contributor Conditions and Services of Carinderias in Metro
to the viability of city streets and public space. It is not Manila, FNRIO – DPOST 1988.
Perdigon, Grace P. (, “Street Foods in Two Cultures:
their intention to recommend any change to either the
Manila and Penang”, University of the Philippines,
City code of ordinances or the Philippines food code
Diliman Quezon City
that may threaten the public health, safety and welfare Perdigon, Grace P. Foodservice Management in the
of the general public. In fact, street food has the Philippines, Diliman Quezon City, UP College of
potential to improve civic life in metro area by Home Economics, 1989.
providing jobs for residents and providing places for the PNA, “MMDA to apprehend vendors selling dirty foods in
people to gather and interact. The vendors may use schools”, MANILA: Positive News Media. (June 6,
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give them new touches to make their products more media.com/am2/publish/Education_20/MMDA_to_app
unique and appetizing. The local government may rehend_vendors_selling_dirty_foods_in_schools.shtml.
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to gain knowledge about food safety and sanitation Rheinländer, T. , Olsen, M., Bakang, J.A. , Takyi, H. ,
procedures. The vendors may use a disposable utensils Konradsen, F. and Samuelsen, H. (2008), “Keeping Up
in serving. And in terms of condiments they may use Appearances: Perceptions of Street Food Safety in
disposable glass or plates. Urban Kumasi, Ghana”, Journal of Urban Health,
Volume 85, Number 6 / November, 2008
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