Street Food

http://www.thanhniennews.com/society/vietnam-street-food-still-unsafe-studies-1694.
html
https://tuoitrenews.vn/news/city-diary/20181012/how-to-keep-street-foods-in-vietnam-safe/
47216.html
https://www.straitstimes.com/asia/se-asia/anxiety-mounts-over-safety-of-vietnams-food-
staples-as-awareness-grows
https://vietnamnews.vn/society/538199/street-foods-test-positive-for-carcinogens.html
https://www.google.com/search?q=Vietnam+street+food+still+unsafe&sxsrf=APq-
WBu91bBuvuKhsyxnOGF8xlIfJR2NKQ:1646562001748&source=lnms&tbm=isch&sa=X&
ved=2ahUKEwjo19u5obH2AhV07XMBHdhhBIkQ_AUoAXoECAEQAw&biw=1536&bih=
754&dpr=1.25#imgrc=jRhL0A3BXkuUQM
https://www.foodandnutritionjournal.org/volume9number1/evaluation-of-street-food-safety-
and-hygiene-practices-of-food-vendors-in-can-tho-city-of-vietnam/
https://www.ripublication.com/ijaer17/ijaerv12n24_189.pdf
https://digitalcollections.sit.edu/cgi/viewcontent.cgi?article=2153&context=isp_collection
--
https://bmcpublichealth.biomedcentral.com/articles/10.1186/s12889-022-12497-2
https://www.researchgate.net/publication/
342951481_Evaluation_of_microbial_safety_knowledge_attitude_and_practice_of_street_foo
d_vendors_and_consumers_in_Can_Tho_City_Vietnam
https://www.citypassguide.com/blog/vietnam-still-struggling-with-unsafe-food
https://vietnamnews.vn/society/295848/street-food-near-schools-poses-high-risks.html
351116434_Evaluation_of_Street_Food_Safety_and_Hygiene_Practices_of_Food_Vendors_i
n_Can_Tho_City_of_Vietnam
---
http://uu.diva-portal.org/smash/get/diva2:857684/FULLTEXT01.pdf
https://www.researchgate.net/publication/346658077_Protecting_Vietnamese_street_food
https://www.eurofins.vn/en/news/market-news/dirty-food-what-solution/
https://www.itourvn.com/blog/how-not-to-get-food-poisoning-while-traveling-vietnam
- Liệu street food có hại cho sức khỏe hay không?
- (có thể thống kê số liệu ngta ngộ độc thực phẩm do street food VN cũng được)
https://vietnamnews.vn/english-through-the-news/297602/streets-of-viet-nam-famous-for-
their-food.html#answer
http://english.vietnamnet.vn/fms/society/150055/hcm-city-toughens-penalties-for-street-food-
safety-violations.html
https://saigoneer.com/saigon-health/14619-vietnam-imposes-harsher-penalties-on-street-
vendors,-eateries-to-address-food-safety-concerns
https://vietnamnews.vn/society/467597/public-awareness-key-to-making-food-safety-fines-
effective.html
--
http://www.thanhniennews.com/society/vietnam-street-food-still-unsafe-studies-
1694.html
OKK ỔN, CÓ VD, CÓ SỐ LIỆU
Phan Tai Tin took the Ho Chi Minh City University of Technical Education entrance exam on
July 3 suffering from a bellyache and feeling fatigued after eating street food the night before.
"I had diarrhea by 11 p.m. after eating a rice meal from a pushcart for dinner," the 22-year-
old student from Khanh Hoa Province said, fearing his illness probably prevented him from
doing well in the exam.
For many others, the consequences of food poisoning have been worse and even fatal, as the
government is still struggling to improve the safety of street food.
According to the Food Safety Administration, 18 of 1,856 food poisoning cases proved fatal
during the first half of this year. Relevant agencies have identified the causes which include
microorganisms, natural poisons and toxic chemicals of about 75 percent of the cases.
Much to the public chargin, tests conducted by a food safety inspection group has confirmed
this week that around 75 percent of tested rice noodle samples in Vietnam's beloved national
dish pho contained banned carcinogenic chemicals.
Despite Vietnam being touted as having some of the world's best street foods, recent research
indicates much of it is still unsafe.
Last year, CNN named Hanoi as one of Asia's top ten street food cities.
Also last year, Lonely Planet named Vietnam's banh mi (sandwich) as one of the world's best
street foods. Travel website Virtual Tourist listed HCMC as one of the Top Ten Cities for
Street Food.
However, according to a report released on July 23 at a conference on street beverages held
by the Vietnam Institute of Dietary Supplements (VIDS), all eight samples of common street
beverages including ice tea, sugar cane juice, lemon juice, failed to meet safety standards.
The report, conduct by the Vietnam Association of Functional Foods, found one sample
containing lead, while the other seven samples contained Coliform bacteria and/or cadmium.
"Coliform bacteria, which can be found in human excrement, can cause diarrhea and serious
[food] poisoning," said Ho Ba Do, deputy director of VIDS.
Tran Van Ky of the Vietnam Association of Food Science and Technology said most street
food contains unsafe ingredients; is produced via unmonitored processes; and sold amid
unhygienic conditions.
"Most street food vendors use industrial colors and chemicals that can cause liver, kidney and
neurological diseases including cancer," he said.
--
OKK SỐ LIỆU
Unsanitary statistics
Despite many warnings and campaigns to improve the safety of street food, the dangers
remain prevalent, with a high percentage of street food testing positive for dangerous
contaminants.
Huynh Le Thai Hoa, director of the HCMC Food Safety Agency, said his agency collected
street food samples in April, 23 percent of which were contaminated with microorganisms.
"Street food sellers are mostly poor people and it is difficult to improve food safety by fining
them," he said.
According to the Food Safety Administration, major reasons for the increase in food
poisoning cases lately has been the hot weather, in which foods rot easily. Additionally, food
of poor quality and unsafe food additives being smuggled into Vietnam has been on the rise.
Over the first half this year, food officials inspected nearly 200,000 eateries of all kinds,
42,000 of which failed to meet safety standards. Nearly 3,000 of 16,500 food samples were
also deemed unsafe.
The Food Safety Administration and the Vietnam Labor Confederation launched a report on
June 30 revealing that more than 40 percent of 12,295 street food samples contained toxic
fungi and up to 62 percent contained Coliform bacteria.
BIỆN PHÁP ÁP DỤNG MÀ VẪN CHƯA HIỂU QUẢ

Unheeded regulations
In a latest effort to tackle food poisoning, the Ministry of Health has instructed provincial
authorities to intensify its efforts to improve food safety, especially street food, and eateries
located in tourist destinations and festivals, the government website reported on July 23.
According to the instruction, provincial leaders are responsible for making sure food
producers and traders are acting responsibly.
The health ministry issued a circular that took effect on January 20, which stipulates that
street vendors not have open food displays; food handlers must use gloves; and the origin of
ingredients must be documented. Furthermore, all vendors must undergo a food safety
training course and receive a clear bill of health from a doctor.
However, Vietweek found many traders are ignoring the new regulations.
Many eateries near the K and Central Children hospitals in Hanoi display food in baskets
place directly on the sidewalk. Bowls and chopsticks appear dirty, while sellers touch the food
with their bare hands.
At the corner of Hoang Cau and Vo Van Dung streets in Hanoi's Dong Da District, a woman
displays bun dau mam tom (rice vermicelli with fried tofu and shrimp paste) right on the
sidewalk. The eatery remains popular despite the fact that flies tend to surround it.
"I only sell around noontime when the inspectors don't work, so I don't have to worry about
them," she said.
"Anyway, I have been selling here for nearly ten years and no one has asked me to obtain a
food safety certificate or take a medical exam."
https://www.straitstimes.com/asia/se-asia/anxiety-mounts-over-safety-of-vietnams-food-
staples-as-awareness-grows có vị dụ về không an toàn thực phẩm, thực phẩm rau không sạch
https://vietnamnews.vn/society/538199/street-foods-test-positive-for-carcinogens.html có vị
dụ cụ thể về street food
SAFETY OF STREET FOODS: A MAJOR CONCERN

Despite many potential advantages, it is recognized that street foods may pose significant
public health risks (WHO, 1996). Microbiological contamination is the most important health
hazard associated with street foods, while the use of unpermitted chemical additives, pesticide
residues, transmission of parasites, and environmental contamination have also been
considered as other possible health risks (Abdussalam and Kaferstein, 1993; Arambulo et al.,
1994). Many factors are responsible for these health problems, such as lack of basic
infrastructure and services (eg, potable water supplies), general lack of factual knowledge
about the microbiological status of street foods, insufficient resources for inspection and
laboratory analysis, poor knowledge of street vendors in basic food safety measures, and
inadequate public awareness of hazards posed by certain street foods (WHO, 1996).
Moreover, it is too difficult to control the large numbers of street food vending operations due
to their diversity, mobility, and temporary nature (WHO, 1996). Because food is susceptible
to contamination at any phase of the food chain from origin to consumption (Kraig and Sen,
2013; Tinker, 1997; WHO, 1996), the safety of street foods is a point of major concern,
particularly in overcrowded streets and public places (den Hartog et al., 2006; Draper, 1996;
FAO, 2007).
MICROBIOLOGICAL CONTAMINATION OF STREET FOODS
Microbiological contamination of street foods is a threat to consumers’ health in many parts
of the world (FAO, 2009; INFOSAN, 2010). Foodborne pathogens can cause serious health
hazards including food poisoning and other foodborne diseases (FAO, 2009). High levels of
total coliforms were identified in certain street-vended food samples by laboratory analysis
(Al Mamun et al., 2013b; INFOSAN, 2010). Bacterial contamination of street foods can also
occur by a number of pathogenic bacteria such as Salmonella spp., Shigella sonnei,
Staphylococcus aureas, Clostridium perfringens, Vibrio cholerae and Escherichia coli (Ghosh
et al., 2007; Hanashiro et al., 2005; Kraig and Sen, 2013). The risk of microbiological
contamination is primarily dependent on the type of food, the method of preparation, and the
manner by which it is preserved before consumption (Draper, 1996; FAO, 2009; INFOSAN,
2010; WHO, 1996).
Numerous factors are associated with microbiological contamination of street foods.
Unhygienic practices during food preparation (Abdussalam and Kaferstein, 1993; Draper,
1996; Fellows and Hilmi, 2011; Kraig and Sen, 2013), handling (Abdussalam and Kaferstein,
1993; Draper, 1996; INFOSAN, 2010; Kraig and Sen, 2013; WHO, 1996) and transport
(WHO, 1996), vendors’ poor personal hygiene (Abdussalam and Kaferstein, 1993; Draper,
1996; FAO, 2009; Fellows and Hilmi, 2011; Kraig and Sen, 2013), inadequate processing or
preparation of foods (Arambulo et al., 1994; FAO, 2007; WHO, 1996), and inadequate
storage facilities of prepared food (Abdussalam and Kaferstein, 1993; Draper, 1996; Kraig
and Sen, 2013; WHO, 1996) may lead to pathogen growth and toxin formation. If food
handlers suffer from specific diseases, microbiological hazards present on their skin or in their
respiratory tract, intestine, and feces may contaminate foods (WHO, 1996). Moreover, cross-
contamination can occur by food handlers after handling raw materials (WHO, 1996). Poor
environmental sanitation of the street food vending location is another significant contributory
factor for microbiological contamination (Abdussalam and Kaferstein, 1993; Draper, 1996;
FAO, 2007, 2009; Fellows and Hilmi, 2011; INFOSAN, 2010; Kraig and Sen, 2013).
Unhealthy surroundings (eg, proximity of drains and public discharge sites) (FAO, 2009;
Tinker, 1997), insufficient facilities for waste disposal (Abdussalam and Kaferstein, 1993;
Draper, 1996; FAO, 2009; Fellows and Hilmi, 2011; Kraig and Sen, 2013), and inappropriate
accumulations of garbage, dirty plates or utensils that attract insects, flies, rodents, or birds
(Fellows and Hilmi, 2011; Kraig and Sen, 2013; Tinker, 1997) are contributing factors to
microbial growth and increased risk of contamination of street foods. The design,
infrastructure, and maintenance of vending units, utensils, and equipment are also essential
issues for microbiological safety of street foods (INFOSAN, 2010; WHO, 1996). Several
reasons for microbiological contamination of street foods are shown in Fig. 2.1.
CHEMICAL AND PHYSICAL HAZARDS IN STREET FOODS
Physical hazards such as dust, dirt, and vehicular exhaust fumes may enter into street foods
from the surrounding environment (den Hartog et al., 2006; INFOSAN, 2010). Physical
contamination may also occur by food handlers wearing jewelry, bandages, or by careless
food-handling practices (WHO, 1996). However, the public health threat from street foods is
not only determined by the concentration of various additives and contaminants in a food
item, but also by the cumulative daily intake of a certain additive or contaminant throughout
the consumers’ meal (Winarno and Allain, 1991).
https://www.hindawi.com/journals/ijfs/2014/483519/
https://sci-hub.se/https://doi.org/10.1016/B978-0-12-801916-0.00002-9
SAFETY OF STREET FOODS: A MAJOR CONCERN
FAO, 2007).
MICROBIOLOGICAL CONTAMINATION OF STREET FOODS
Microbiological contamination of street foods is a threat to consumers’ health in many parts
of the world (FAO, 2009; INFOSAN, 2010). Foodborne pathogens can cause serious health
hazards including food poisoning and other foodborne diseases (FAO, 2009). High levels of
total coliforms were identified in certain street-vended food samples by laboratory analysis
(Al Mamun et al., 2013b; INFOSAN, 2010). Bacterial contamination of street foods can also
occur by a number of pathogenic bacteria such as Salmonella spp., Shigella sonnei,
Staphylococcus aureas, Clostridium perfringens, Vibrio cholerae and Escherichia coli (Ghosh
et al., 2007; Hanashiro et al., 2005; Kraig and Sen, 2013). The risk of microbiological
contamination is primarily dependent on the type of food, the method of preparation, and the
manner by which it is preserved before consumption (Draper, 1996; FAO, 2009; INFOSAN,
2010; WHO, 1996).
Numerous factors are associated with microbiological contamination of street foods.
Unhygienic practices during food preparation (Abdussalam and Kaferstein, 1993; Draper,
1996; Fellows and Hilmi, 2011; Kraig and Sen, 2013), handling (Abdussalam and Kaferstein,
1993; Draper, 1996; INFOSAN, 2010; Kraig and Sen, 2013; WHO, 1996) and transport
(WHO, 1996), vendors’ poor personal hygiene (Abdussalam and Kaferstein, 1993; Draper,
1996; FAO, 2009; Fellows and Hilmi, 2011; Kraig and Sen, 2013), inadequate processing or
preparation of foods (Arambulo et al., 1994; FAO, 2007; WHO, 1996), and inadequate
storage facilities of prepared food (Abdussalam and Kaferstein, 1993; Draper, 1996; Kraig
and Sen, 2013; WHO, 1996) may lead to pathogen growth and toxin formation. If food
handlers suffer from specific diseases, microbiological hazards present on their skin or in their
respiratory tract, intestine, and feces may contaminate foods (WHO, 1996). Moreover, cross-
contamination can occur by food handlers after handling raw materials (WHO, 1996). Poor
environmental sanitation of the street food vending location is another significant contributory
factor for microbiological contamination (Abdussalam and Kaferstein, 1993; Draper, 1996;
FAO, 2007, 2009; Fellows and Hilmi, 2011; INFOSAN, 2010; Kraig and Sen, 2013).
Unhealthy surroundings (eg, proximity of drains and public discharge sites) (FAO, 2009;
Tinker, 1997), insufficient facilities for waste disposal (Abdussalam and Kaferstein, 1993;
Draper, 1996; FAO, 2009; Fellows and Hilmi, 2011; Kraig and Sen, 2013), and inappropriate
accumulations of garbage, dirty plates or utensils that attract insects, flies, rodents, or birds
(Fellows and Hilmi, 2011; Kraig and Sen, 2013; Tinker, 1997) are contributing factors to
microbial growth and increased risk of contamination of street foods. The design,
infrastructure, and maintenance of vending units, utensils, and equipment are also essential
issues for microbiological safety of street foods (INFOSAN, 2010; WHO, 1996). Several
reasons for microbiological contamination of street foods are shown in Fig. 2.1.
CHEMICAL AND PHYSICAL HAZARDS IN STREET FOODS
In addition to the microbiological hazards described above, street foods can be contaminated
with high levels of toxic chemicals. Various unpermitted nonfoodgrade chemical additives,
such as the coloring agents, rhodamine B, methanal yellow, or other textile dyes, are widely
used by street food vendors in some countries (Draper, 1996; FAO, 2007, 2009; Fellows and
Hilmi, 2011; INFOSAN, 2010; Winarno and Allain, 1991). These colorants are added to hide
the poor quality of cheap food ingredients (Draper, 1996). In the same way, unapproved
synthetic sweeteners are frequently used to adulterate beverages sold on the street (Fellows
and Hilmi, 2011; Winarno and Allain, 1991). Although the proper uses of salt, spices, nitrates,
and sugar are appropriate techniques for prevention of food spoilage, street food vendors
purchase cheap ingredients containing unauthorized chemical preservatives or additives from
illegal suppliers to keep the prices of their food items down (Draper, 1996; FAO, 2007).
Physical hazards such as dust, dirt, and vehicular exhaust fumes may enter into street foods
from the surrounding environment (den Hartog et al., 2006; INFOSAN, 2010). Physical
contamination may also occur by food handlers wearing jewelry, bandages, or by careless
food-handling practices (WHO, 1996). However, the public health threat from street foods is
not only determined by the concentration of various additives and contaminants in a food
item, but also by the cumulative daily intake of a certain additive or contaminant throughout
the consumers’ meal (Winarno and Allain, 1991).
343305955_Street_Food_Consumption_and_Associated_Health_Risk
2.3. Bacteriological Assessment of Some Street Foods
Street foods are subjected to cross-contamination from various sources such as utensils,
knives, raw foodstuffs, flies that sporadically landing on the foods, vendors bare hand serving
and occasional food handling by consumers. In most cases, tap water is not available for
washing hands and utensils at vending sites; hand and utensil washing are usually done in
one or more buckets-sometimes without soap. Toilets, waste disposal and refrigeration
facilities are rarely available. Wastewater and garbage are therefore discarded nearby,
providing nutrients for insects and other household rodents, which may carry food borne
pathogens.
2.4. Street Food Consumption in Terms of Food Safety and Health
Millions of people catch diseases originating from food sources and thousands of deaths
occur in world. Street food preparation and sold areas are open to dirt and
contamination that threat for health. One of the reasons for spreading of diseases originating
from food sources is that street food sellers do not have sufficient information about food
safety. Poor hygiene, difficulty in obtaining drinking water, not removing wastes and
similar environmental problems and the fact that street food are exempt from legal
legislations, all these factors increase risks in ensuring food safety. . Selling points of street
food have a limited infrastructure as regards to clean drinking water, toilets, freezing-
ice creams, disinfection, hand washing, and removal of wastes. Besides, street food is
subject to the contact of insects, rodents, domestic and other animals and unfavorable
environmental conditions like air pollution.Sufficient personnel hygiene of food sellers and
appropriate food applications can minimize the transfer of pathogens causing foodborne
diseases.
2.5. Risk Factors in Street Food Practices

Quest for profit maximization by the vendors or the need to make street foods affordable
for the consumers make some vendors patronize cheap and unsafe ingredients that may be
detrimental to the health of consumers. Some street food vendors use leftover perishable
raw materials for next day preparation without storage facility. The long holding period of
more than 6 hrs, sometimes at ambient temperature, were reported to be a common factor
contributing to food borne illness through multiplication of microorganisms. Other risk
factors identified include the common use of stove charcoal for keeping and warming of food
over a long period of time which may not provide adequate temperature enough to
prevent proliferation of pathogenic microorganisms ; as reheating of food at temperature
below 40 °C could increase salmonella contamination, overheating at higher temperature
could lead to loss of essential nutrients and flavors in the food; holding of foods at ground
level and incessant uncovering of foods for dispensing exposed street foods to dust
contamination and flies which has been linked to food borne diseases such as cholera and
diarrheal. The use of same set of cutleries which is not properly cleaned after each use
by different consumers led to cross contamination and transmission of infectious diseases
among unsuspecting consumers. A comparative study on the risks involved in the use of
hands and cutleries to serve street foods in Ghana (Mensah et al., 2002) showed that the use
of bare hands to serve increased the level of contamination. Environments under which
street foods are being prepared, vended and consumed predisposed them to
recontamination and cross contamination from environmental pollutants such as airborne
chemicals in dusts, exhaust discharges from moving vehicles and industrial engines,
burning fumes and offensive smell from accumulated waste and effluent from industrial
discharge, insects and rodents.. Studies reported that most vendors knew that they must bath
regularly and not attached bath to visible dirt or objectionable odor (Omemu and Aderoju,
2008), washed their hands during food preparation, serving, after using the toilet, sneezing,
coughing and handling contaminated materials like exchange of money (Muyanja et al.,
2011). Consumers are the major risk bearers of the consequences of street food safety (Alimi
and Workneh, 2016).
In Africa 85% of vendors prepared foods like fish, fruit salads, roasted maize and chips in
unhygienic conditions, given that garbage and dirty waste were conspicuously close to the
stalls (Muinde and Kuria, 2005). In these areas large amounts of garbage accumulates which
provide harborage for insects and animal pests that are linked to enteric disease transmission
(Shigella, Salmonella and E. coli) (Barro et al., 2007). Contaminated water can create a public
health risk when it is used for drinking, washing of foods, incorporated in the food as an
ingredient and used in the processing of food or used for washing equipment, utensils and
hands. Besides water, other raw materials are also important to the safety of the street vended
foods because of the biological, chemical and physical hazards that they might introduce. In
order to keep prices down, some vendors purchase cheap or adulterated ingredients containing
unpermitted chemical additives from unauthorized suppliers which may further increase the
risks associated with the food so prepared. Some food vendors often partially or fully cook
some products ahead of time, store them and then reheat them when requested by customers
(Omemu and Aderoju, 2008). However, this reheating is often inadequate to destroy bacteria
that may be present as this would allow the foodborne pathogens that germinate from spores
which survived cooking or that contaminate the food after cooking, to survive and
proliferate.Some food handlers may introduce biological hazards by cross contamination after
handling raw materials
FAO, 2007).
https://sci-hub.se/10.1007/s00003-018-1174-9
Even though street foods are beneficial, It has been reported that people who indulge in the
consumption of street foods sometimes suffer from food borne diseases like cholera, diarrhea,
typhoid fever and gastroenteritis. A recent global report showed that approximate 600 million
people, with almost one out of every ten people, get sick and 420,000 deaths result from
foodborne illnesses annually. In Vietnam, an average of 180 foodborne disease outbreaks are
reported each year, resulting in approximately 6,000 cases of illness and over 40 death.
However, the actual number could be higher because many cases and small outbreaks are
potentially uninvestigated or unreported.
283206234_HYGIENIC_PRACTICES_OF_THE_STREET_FOOD_VENDORS_AND_MIC
ROBIOLOGICAL_QUALITY_AND_SAFETY_OF_SELECTED_COOKED_STREET_FO
ODS_AROUND_KENYATTA_UNIVERSITY
https://pdfs.semanticscholar.org/0537/77235ab95e2c05b704395bde8f01b88231dc.pdf?
_ga=2.114517767.1061801652.1646762206-461290008.1646762206
Many foodborne diseases have been associated with hygiene practice and especially the lack
ofproper food safety knowledge, microbiological threats of proper:
-The failure to use protective wear such as gloves, aprons or masks when handling food and
some failed to check the expiry date of ingredients before buying them.
-Street vendors prepared foods in unhygienic conditions, given that garbage and dirty waste
were conspicuously close to the stalls. In these areas, large amounts of garbage and airborne
chemicals in dusts, exhaust discharges from moving vehicles and industrial engines
accumulates which provide harborage for insects and animal pests that are linked to enteric
disease transmission.
-Inadequate access to safe water or repetitiveusage of water for washing until it looks dirty
create a public health risk when it is used for drinking, washing of foods, incorporated in the
food as an ingredient and used in the processing of food or used for washing equipment,
utensils and hands.
-In order to keep prices down, some vendors purchase cheap or adulterated ingredients
containing unpermitted chemical additives from unauthorized suppliers which may further
increase the risks associated with the food so prepared.
-Some food vendors often partially or fully cook some products ahead of time, store them and
then reheat them when requested by customers. However, this reheating is often inadequate to
destroy bacteria that may be present as this would allow the foodborne pathogens that
germinate from spores which survived cooking or that contaminate the food after cooking, to
survive and proliferate.
-Some food handlers may introduce biological hazards by cross contamination after handling
raw materials
bổ sung ý nếu cần
https://www.researchgate.net/publication/15013034_Safety_of_Street_Foods
https://sci-hub.se/10.1007/s00003-018-1174-9
_ga=2.114517767.1061801652.1646762206-461290008.1646762206
https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0223535
342951481_Evaluation_of_microbial_safety_knowledge_attitude_and_practice_of_street_foo
d_vendors_and_consumers_in_Can_Tho_City_Vietnam
283206234_HYGIENIC_PRACTICES_OF_THE_STREET_FOOD_VENDORS_AND_MIC
ROBIOLOGICAL_QUALITY_AND_SAFETY_OF_SELECTED_COOKED_STREET_FO
ODS_AROUND_KENYATTA_UNIVERSITY
SOLUTION
Whether the street food products are prepared and served on the street or sold as prepackaged
foods, they must be safe to eat, and not cause a threat to consumers’ health. Several
approaches to ensure and improve safety of street foods are summarized in this picture
EDUCATION AND TRAINING OF STREET FOOD VENDORS
education and training of street food vendors on safe handling and preparation of food and
good hygienic practice may provide a cost-effective strategy to improve the safety of street-
vended foods. Training and education programs should be customized according to the
condition of the local street food safety hazards. Certification may be a useful tool to identify
the vendors who are trained, and it may encourage consumers to consider the safety of street
foods by selecting the proper vendor during their purchase
WHO’S “FIVE KEYS TO SAFER FOOD” IN STREET FOOD OPERATIONS

The WHO’s “Five Keys to Safer Food” (WHO, 2006, 2015) should be adopted for the street
food sector to ensure good hygienic practices among the street food vendors, and these keys
should be used as the basis for training of street food vendors worldwide: The principles of
the “Five Keys to Safer Food” addressing the street food sector are summarized below:
1. Keep clean: Keep vending unit and location clean. Wash your hands during food
preparation and before handling food. Practice good personal hygiene.
2. Separate raw and cooked: Make sure that raw foods, particularly raw meat, poultry, and
fish, are not in contact with cooked foods. Use separate equipment and utensils for handling
raw and cooked foods.
3. Cook thoroughly: Make sure foods, especially meat, poultry, eggs, and seafood, have been
thoroughly cooked to at least 70C.
4. Keep food at safe temperatures: Keep cooked foods steaming hot until served. Do not leave
cooked foods at ambient temperature for more than 2 h. Store foods either hot (best above
60C) or cold (best below 5C).
5. Use safe water and raw materials: If you are not sure about the safe water supply, boil it
before adding it to food. Ensure that food ingredients and additives are authorized, and from
reliable sources.
IMPLEMENTATION OF HACCP APPROACH IN STREET FOOD SECTOR
The Codex Alimentarius Commission has recognized the HACCP system as the most cost-
effective and flexible approach to ensure food safety at all stages of the food supply (WHO,
1996). Therefore, it is recommended for the relevant authorities to conduct HACCP studies to
identify and integrate critical control measures into strategies for improving the safety of
street foods. In this method, a number of checklists are used to identify and characterize the
potential hazards at each critical point of the food chain where risk occurs, and to establish
priorities for intervention and control. The outcome of the HACCP analysis can be utilized for
setting priorities, formulating interventions, and identifying the needs of vendors and
customers for education and training. Details of the HACCP analysis procedures including its
seven principal activities related to street food sector are described in a WHO document titled
“Essential Safety Requirements for Street-Vended Foods”.
REGULATION, REGISTRATION, AND LICENSING OF STREET FOOD VENDORS

there is a necessity for legislation and control by government intervention that cover several
issues, such as authorization or licensing to operate the such as authorization or licensing to
operate the production and sale of street foods, composition and presentation of food
products, offenses and penalties, and institutions and officials responsible for food
surveillance and control (Kraig and Sen, 2013). In some instances, regulations introduce fees
to street food vendors for occupation of public space, causing traffic congestion, having
access to clean water, electricity, and waste disposal systems . Regulations should be realistic
and achievable, so that these can be easily enforced to the street food vendors
AWARENESS RAISING AMONG STREET FOOD CONSUMERS
In order to improve consumers’ awareness about the safety of street-vended foods, relevant
health authorities must come forward with a variety of educational approaches including mass
media, national seminars, and community health education. In addition, incorporation of food
safety messages into school textbooks will create opportunities for increasing awareness of
children regarding street food safety).
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1
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chưa dùng
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dùng
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WBsPIY8aTNu4o_CxADIJMvOmVv1zyA:1646747442179&source=lnms&sa=X&ved=2ah
UKEwibo82i1Lb2AhVrF6YKHbygBckQ_AUoAXoECAEQAw&biw=1536&bih=754&dpr=
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CSWbpbrW4TpJEdQ8C8ZgU7mv&hl=vi&sa=X&ved=2ahUKEwjP59Co1rb2AhUTNqYKH
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giải pháp
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vendors,-eateries-to-address-food-safety-concerns
https://www.theguardian.com/global-development-professionals-network/2015/jun/29/saigon-
street-food-vietnam-illegal-vendors

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OKK ỔN, CÓ VD, CÓ SỐ LIỆU

BIỆN PHÁP ÁP DỤNG MÀ VẪN CHƯA HIỂU QUẢ

SAFETY OF STREET FOODS: A MAJOR CONCERN

2.3. Bacteriological Assessment of Some Street Foods

2.4. Street Food Consumption in Terms of Food Safety and Health

2.5. Risk Factors in Street Food Practices

WHO’S “FIVE KEYS TO SAFER FOOD” IN STREET FOOD OPERATIONS

REGULATION, REGISTRATION, AND LICENSING OF STREET FOOD VENDORS

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