SAFETY PRACTICES AMONG FOOD CART VENDORS DURING COVID-19

PANDEMIC

FOOD SAFETY KNOWLEDGE

SAFETY PRACTICES OF FOOD FOOD HYGIENE PRACTICES

CART VENDORS

FOOD SAFETY ATTITUDES

WORKING ENVIRONMENT
CHARACTERISTICS

FIGURE 1
 CONCEPTUAL FRAMEWORKS

The conceptual framework as shown in figure 1 determined the safety practices

among food cart vendors during pandemic.

12. Based on the literature review, Figure 1 shows the research framework that will
guide the implementation of this study. This study will examine the relationship between
the factors that influence food cart vendors’ awareness of safety practices during
pandemic. Food safety knowledge, food hygiene practices, food safety attitude and
working environment characteristics are the independent variables as practicable under
local street-vending conditions, it is an essential part of any strategy to improve the
safety and quality of street-vended food. This should, ideally, be done in conjunction
with licensing, but ongoing education and training sessions at intervals are strongly
suggested. Appropriate authorities may develop training programmes and materials for
food handlers based on concepts presented in this text and other publications and
adapted to local foods, conditions and practices. The researchers of this study sought to
identify aspects that could compromise food safety at each stage of the food production
chain, from acquisition of raw materials to service to the consumer. The investigators
followed an adaptation of the steps proposed by Barro et al. (2007) , HACCP system is
also needed in food safety practices, many of the world’s best manufacturers and
vendors use the system as a basis for their food safety management programs and for
compliance with GFSI audit schemes. A food safety program, however, does not just
stop with HACCP. To be effective, prerequisite programs such as pest control,
traceability & recall, hygiene and sanitation need to be developed and implemented.
Additionally, the issue of ensuring that suppliers and distributors also have a food safety
program needs to be addressed through development of ingredient specifications and a
vendor assurance system, and Republic Act (RA) No. 10611, also known as the
“Food Safety Act of 2013” defines food as any substance or product whether
processed, partially processed or unprocessed that is intended for human consumption.
The law primary aims to strengthen the food safety regulatory system in the country,
officials controls are established to verify compliance with food laws and regulations and
shall be prepared by each agency. (Section 26). World Health Organization advices
the food business company whether large or small to keep the virus out of the food
environment. Several key measures are required including upgrading of cleaning and
sanitation measures, disinfecting surfaces and high-touch points, educating staff on the
virus and how to protect themselves and others, reinforcing protocols such as physical
distancing, hand washing, and improved security with people staying in their
vehicles/sanitizing hands when handing out documents and other material, meanwhile
level of understanding of safety practices among food cart vendors in Alegria Roro
Cordova Night Market is the dependent variable. Understanding of safety practices is an
essential part of running a business. According to the WHO (World Health Organization,
“WHO’s first ever global estimates of foodborne diseases,”
2015, http://www.who.int/mediacentre/news/releases/2015/foodborne-disease-
estimates/en/.) Globally, one out of every ten persons contract food-borne illnesses This
has led to a growing public health concern on food safety C. P. d. Sousa, “The impact of
food manufacturing practices on food borne diseases,” Brazilian Archives of Biology
and Technology, vol. 51, no. 4, pp. 615–623, 2008.
The activities of street food vendors are therefore regulated in many countries and food
safety is a foremost responsibility of food business operators and key government
agencies.