Republic of the Philippines

Department of Education
Caraga Administrative Region
Bayugan City Division
BAYUGAN NATIONAL COMPREHENSIVE HIGH SCHOOL

Knowledge and Practices on Food Safety of Street Food Vendors in

Bayugan City, Public Night market

In Partial Fulfillment Of The Requirements

In Research Subject

CHRIS CLARENCE R. TAGUNO *

REAN ZOE G. TERIOTE
GIEMUEL HARRIS P. TAMPON
STAR PRINCESS BALACUIT

Researchers

GERRY ASEO BRITAL

Research Adviser

2022-2023
 CHAPTER I
INTRODUCTION

1.1 Background of the study

For the past few months, the Bayugan City Public night market has

been attracting the attention of a lot of people. Many people come to the public

night market, this includes students from different schools such as BNCHS

and many more because the public night market is home to many street food

stalls. 

According to students who regularly go to the public night market a lot

of the food stalls in Bayugan City’s Public night market do not follow proper

sanitation of utensils and tools used in preparing street foods, many of the

food stalls in the public night market do not bother protecting their food from

dust causing the food to be exposed to vehicle’s smoke and dust, improper

handling of food can also be observed from the street food vendors.

According to the World Health Organization (WHO) 

Major Foodborne illnesses and causes. Foodborne illnesses are usually

infectious or toxic in nature and caused by bacteria, viruses, parasites or

chemical substances entering the body through contaminated food. Chemical

contamination can lead to acute poisoning or long-term diseases, such as

cancer.

Improper handling and unsanitized food can cause food poisoning,

which can manifest itself in the form of severe stomach aches, profuse

diarrhea with vomiting, fever, cramps, and even passing blood in the stool.

People with a weakened immune system are particularly susceptible. Even

healthy people are not spared

(Auriga research et al., 2021), which is why this research aims to determine

the level of knowledge and practices on food safety of street food vendors in

Bayugan City and the consumers, this research aims to determine what kind

of bacteria is present in the food of unsanitized food stalls, this research also

aims To design education and public awareness materials on food safety in

the street vending based on the study's results.

1.2 Statement of the problem

The main problem of this study is to determine the safeness ang

hygienic procedures of street foods here in Bayugan City

These have been attained in particular by the following specific

problems:

1.) What is the level of knowledge and practices do street vendors have

regarding about food safety?

2.) What is the level of knowledge and practices do consumers have

according to: *age

*educational attainment

3.) What are the preparation methods of vendors selling street foods

4.) What are the possible reasons the vendors from the Public Night

Market violate the sanitation and health practices?

1.3 Theoretical Framework and Conceptual Framework

 This study is anchored to the Knowledge, Attitude, and Practices Theory

of “KAP theory”, a health behavior change theory, proposed by western

scholars in the 1960s. This theory states that human behavior changes into

three successive processes: the acquisition of knowledge, the generation of

attitudes and the formation of behavior. The theory presents the progressive

relationship among knowledge, attitudes and behavior as follows: knowledge

is the foundation of

behavior change, and belief and attitudes are the driving force of behavior

change. “Health belief model” was put forward in the 1950s which pointed out

that the formation of health belief played a key role for people to accept the

persuasion, change the bad behavior, and adopt the healthy behavior.

The Health Belief Model is a theoretical model that can be used to guide

health promotion and disease prevention programs. It is used to explain and

predict individual changes in health behaviors. Therefore, the “KAP theory”

and “Health belief model” will be adopted to guide this study.

Food safety knowledge of food handlers is mainly associated with proper

handling, storage of food and preparation (Kwol et al., 2020). Gaining food

safety knowledge is essential as it could potentially minimize the outbreak of

food-borne diseases (Jianu and Goleţ, 2014). The level of food safety

knowledge is related to the food handlers’ attitudes and practices (Zanin et al.,

2017). Their attitude is a fundamental factor that could influences food safety

behaviour and practices (Al-Shabib et al., 2016; Kwol et al., 2020). A positive

attitude will assist to imply the knowledge of safety to ensure safe food for all
(Akabanda et al., 2017). The use of knowledge, attitudes and practices (KAP)

model is commonly used to identify food safety issues.

Figure 1 shows the variables that will be included in the study. The

dependent variables include the food safety knowledge, attitude and practices

of street food handlers. The independent variables are the demographic

profile of the food handlers which include the age, gender, and educational

attainment. The food safety knowledge can affect the food safety attitude and

practices as well as the food safety practices can affect the food safety

attitude. These three factors is dependent on the personal characteristics of

the food handlers based from the age, gender, and educational attainment.

1.4 Significance of the study

The following groups will benefit from the study’s findings

Community Health Officers. The findings of this study will allow the city

health office to assess the situation of the Public night market, which would

allow them to know what policies would be implemented in order to have

cleaner foods in the food stalls of the Bayugan City Public Night Market.

Street food vendors. The vendors within the Public Night market would be

informed what sanitation practices they lack and what they have violated

when it comes to preparing street foods so that they will determine ways to

improve their actions.

Consumers. The findings of this study will redound to benefit the consumers

since it can show them what kind of sanitation practices can be observed from

the vendors in the night market, and how they prepare the street foods.

1.5 Scope and Limitations of the Study

To the best of our knowledge there has been no studies conducted in

Bayugan City, Agusan del Sur evaluating the food safety issues of street food

vendors. This study will focus on the knowledge, attitude, and practices of

street food vendors based from the age, gender, and educational attainment.

The study will only include the street food vendors seen in the vicinity of

Bayugan Night Market, food stalls along school vicinity, and street food

vendors in Bayugan Wet Market. Respondents of the study will be selected

according to the number of months selling street foods with no less than five

months of street food selling. On and off street food sellers will not be

included in the study.

 Chapter II
Review of related literature and review of related studies

2.1 Introduction
This chapter contains the relevant literature, research, thoughts, and
statements that give information about the study and a thorough description
of the ideas put forth.

2.2 Related Literature

Preparation, Contamination and Health Risks of Street Food
The anarchic employment and unhygienic conditions of the preparation
and sale locations, as well as the issue of the sanitary quality of the food as a
result of non-compliance or ignorance of hygiene regulations when producing
and selling food, are only a few of the drawbacks of street food (Yasmeen,
2001; Barro et al., 2002a, 2002b). Numerous studies on foods consumed on
the street and in canteens have found worryingly high levels of pathogenic
bacteria, including Escherichia coli, Shigella spp, Salmonella spp.,
Staphylococcus aureus, Streptococcus spp, Vibrio cholerea, Bacillus cereus,
Campylobacter spp , Yersinia enterocolitica, Clostridium perfringens (King et
al., 2000; El-Scherbeeny et al., 1985a, 1985b; Dawson & Canet, 1991). These
findings were supported by additional analyses that revealed inadequate
microbiological quality, raising the risk of poisoning (King et al., 2000; Barro
et al., 2002a; Cardinale et al., 2005).

As stated by Meva’a et al. (2000), In the city of Daloa, Côte d'Ivoire, there is a
growing health risk associated with eating street cuisine. On a normative
level, it is frequently observed that the methods used to prepare and sell
"garba," a very popular meal sold on the street, can expose consumers to
health hazards, particularly those related to cancer, cardiovascular disease,
high blood pressure, and obesity (Bhattacharya et al., 2008; Soula et al.,
2020).Additionally, the primary ingredients (tuna, "attiéké," fresh veggies, and
oil) used to make "garba" would not meet food hygiene regulations in Côte
d'Ivoire. (Koffi, 2021).
Food vendors in Lusaka, Zambia, displayed a low level of education, which
suggested that they also lacked fundamental knowledge of food safety and
cleanliness. (Sambo, 2014).

In India, microbial contamination of street food was common. (Chakravarty &

Canet, 1994). In Bangladesh, where street food vendors are frequently
uneducated, underprivileged, and unable to recognize proper food preparation
techniques, the same is true. As a result, street food is considered to be a
serious public health threat. Street food is a key source of the spread of drug-
resistant germs in the community, according to microbiological studies.
(Quazi et al., 2010).

In Mexico, the health dimension of “eating out” has two main elements linked
to the concept of risk. First, “eating out” is perceived to carry long-term risks,
linked to the adverse health consequences of heavy food intake from out-of-
home diets. Second, “eating out” carries more immediate risks associated with
eating something that we do not know the source or the hygienic conditions of
the preparation (Soula et al., 2020).

According to Brazilian regulation 216/2004, the hygienic conditions of street

food were regulated in Esprito Santo (Brazil). 200 points of sale were
examined, and 58.5% were rated as having poor hygienic conditions. The
seller's hygiene practices were the biggest weaknesses. 57.1% of the 63 food
samples that were examined showed contamination over the legal level and
were therefore unsafe for human consumption. The analysis of safe handling
procedures and the microbiological quality of street foods showed that they
are a source of consumer health risk and a hazard for the general public's
health. (Ferrari et al., 2021).

However, Von Holy and Makhoane (2006) revealed that while there is still a
need for adequate hygienic and safe settings, South African street vendors are
able to make generally safe foods with low bacterial counts. access to
fundamental sanitary amenities.

Street Food Packaging and Environmental Consequences

 Packaging refers to the methods and supplies used to enclose or
safeguard goods for usage, sale, distribution, or storage. (Soroka, 2002).

The roles of promotion, information, convenience, education, and

manipulation have been added to the simple function of protection due to
modern innovations and responses to shifting customer tastes and needs.
(FAO, 2014b).

Poor food preparation, packaging, preservation, and selling methods in

dangerous environments (lack of drinking water, close proximity to sewers
and rubbish dumps, or too much sunlight) may also be the cause of
microbiological contamination of street food in Africa. Additionally, the
preparation and selling of meals on public highways has an impact on the
urban environment. These include odors from cooking areas, blockages in
sewage systems, traffic congestion and deterioration on streets and sidewalks,
and the dumping of waste and garbage on public highways. Consequently,
this exacerbates the already vulnerable position of the infrastructure of
African towns (the lack of drinking water supply and means of evacuating
waste and wastewater) (Canet, 1997).
A residential municipality in Abidjan (Côte d'Ivoire), Cocody, suffers from the
environmental effects of street catering and the use of plastic bags. Following
the successful eviction operations in Cocody, the Ivorian authorities passed a
regulation forbidding this plastic packaging. (Bodo et al., 2016).

In her career, Bénié (2013) 34 dishes were identified whose packaging is made
of vegetables by Ivorian sellers. In decreasing order of importance, there are
"dockounou" (29%), "attiéké" (23%), "taro "foutou" (5.1%), "bolo" (corn or rice
paste, sweet, stewed) (4.2%), "fari" (traditional West African dish) (3%), "taro
porridge" (3%) and "akassa" (corn or rice paste, stewed) (2.5%), as well as
other foods (2.5%) that are packaged in In total, Côte d'Ivoire uses a variety of
plant species as food packaging foils. Thaumatococcus daniellii (58%), Musa
para disiaca and Musa Sp (28.5%), Tectona grandis (5.7%), and Zea mays
(3.7%) are the major plant species. The widespread use of non-biodegradable
packaging has negative effects on the environment, including pollution,
unhygienic conditions, and drain blockage.  Bénié (2013) implies that
practically all rural and urban markets in Côte d'Ivoire should value
biodegradable vegetable packaging for food products.

Plastic packaging is employed in street catering in Togo to supply the urban

population's food needs. The use of this packaging has negative consequences
on West African cities' sewage systems, especially Lomé. (Adjalo et al., 2020).

Regulation of Street Food

According to Canet (1997), the verbal contract serves as the informal
sector's legal framework in Africa, where all street food vendors abide by these
unwritten regulations. In Bangladesh, there are no restrictions on the sale of
food on the street. There is no policy that can make it easier for people to
engage in street entrepreneurship, where selling food on the street is also seen
as a way for those who are disadvantaged in the official labor market to find
work. Street merchants frequently experience intimidation and limitations
(Quazi et al., 2010).

The government should implement legislation that will allow the sale of street
food to flourish within specified parameters, according to a Lusaka, Zambia
research (Sambo, 2014). Albuquerque et al. (2019) promote the creation of
measures that support the accessibility of nutritious street foods in Dushanbe
(Tajikistan).

There is a system in place in Calcutta, India, to examine, license, and regulate

the catering business. However, there is no legal status for the street food
industry, and there are only sporadic complaints made over food safety.
Regardless of the laws governing food inspection, merchants try to satisfy
client needs since they are driven by consumer imperatives (Chakravarty &
Canet, 1994).

In many nations, eating street food is primarily a city activity that caters to
the lowest segments of the population. It provides customers with less priced
meals that are roughly nutritious and hygienic, and it gives merchants money.
However, greater research on the hygienic and nutritional aspects of street
foods is urgently needed due to the numerous healths and environmental
dangers caused by this practice. The street food industry then requires
regulation at the levels of vendor, product packaging, and dietary standards.
In addition to the spatial distribution of sales venues, this sector also needs to
be organized in terms of taxation and price (Bouafou, 2021).

2.3 Related Studies

Foreign Studies:

Urban street foods in Shijiazhuang city, China: Current status, safety

practices and risk mitigating strategies.  
With the rapid speed of globalization and tourism, the safety of street
foods has become a major public health problem. China urgently needs to
implement a nationwide program to increase street food vendors' food safety
awareness and understanding. As a result, the safety and hygiene of street
foods in Shijiazhuang were investigated. Data were collected on street food
sellers' food safety knowledge and practices, inspectors' regulatory
capabilities, and customer purchase behaviors. Potential dangers in the
production and selling of street foods were investigated, and safety procedures
were proposed. According to the study, the primary source of street food safety
issues is the use of untrained raw materials, which is encouraged by
inefficient inspections, poor infrastructure at street food vending sites, and a
lack of sanitary knowledge among street food vendors. To prevent
contamination of street meals, more severe and effective regular supervision
and food safety practices should be implemented, as well as enhanced
ambient conditions and facilities. Researchers suggest that the street food
sellers and food safety inspectors should have regular training in food
processing technologies, food safety knowledge, and practical food safety
evaluation procedures. (Liu, Zengran, et al., 2014)
Assessing food safety and associated food handling practices in street
food vending. International journal of environmental health research
Street vendors in the city of Bloemfontein were investigated in order to
determine the microbiological quality of the food being sold as well as the level
of hygiene conditions under which these food stalls operate. Beef, chicken,
and gravy were included in the food samples collected, while surface samples
were taken from food preparation tables and vendors' hands. In interviews, a
structured questionnaire and checklist were used to determine the status of
vending sites and associated food handling practices. The study discovered
that, the overall microbiological quality of street vendors' meals was found to
be within acceptable safety levels, however the prevalence of specific germs
such as E. coli, Staphylococcus aureus, Salmonella, and yeasts demonstrates
a lack of awareness on the part of food workers about adequate hygienic
standards. (Lues, Jan FR, et al., 2006)

Food safety and hyienic practices of street food vendors in Owerri,

Nigeria. Studies in sociology of science
 The study explores the food safety and hygiene standards of Owerri,
Nigeria, street food sellers. It contends that, while street foods serve an
important role in addressing the food needs of city people, they also pose a
number of health risks. Only a few of the vendors cooked food in unsanitary
circumstances. Study finds that the majority of street sellers handled food
with their bare hands, and the majority of them also handled money while
providing food.  Mostly half of them had leftovers for serving the next day with
poor storage facilities. Half of the sellers washed their utensils with recycled
filthy water. The study proposes that these sellers receive health education in
order to assure food safety for consumers. (Chukuezi, C. O., et al., 2010)

Food safety knowledge, attitudes and practices of street food vendors

and consumers in Ho Chi Minh city, Vietnam.
In Ho Chi Minh City, Vietnam, the street vendors were investigated to
assess the food safety knowledge, attitudes, and practices of street food
consumers and vendors in the city.  The surveyed consumers had adequate
levels of knowledge and attitudes about food safety. There was no significant
gender difference in consumer food safety knowledge levels. However, there
were differences based on age, education level, food safety training status, and
location. In contrast, street vendors lacked food safety expertise and attitudes.
There were no significant differences in food safety awareness levels among
vendors depending on gender or age. There were, however, significant
differences based on food safety training status and education level. It was
also discovered that the great majority of the sellers had no food safety
training. In terms of practices, it was discovered that half of the vending sites
were open-air stands with no protection from the sun, wind, or dust. Half of
the vending stalls had direct access to potable water, most lacked acceptable
hand washing facilities, and a few lacked proper wastewater and food disposal
facilities. Furthermore, half of the sellers did not differentiate between raw,
partially cooked, and cooked food goods. These studies revealed that most
street food vendors in HCMC have inadequate food handling standards and
operate in unsanitary settings. The findings should provide the Vietnamese
government even more reasons to step up their present efforts to improve the
safety of street foods and consumer food safety knowledge. (Samapundo,
Simbarashe, et al., 2016) 

 Level of knowledge, attitude and practice of night market food outlet

operators in Kuala Lumpur regarding the usage of repeatedly heated
cooking oil
The night markets of Kuala Lumpur were inspected to determine the
level of knowledge, attitude, and practice of night market food outlet operators
in the city regarding the usage of repeatedly heated cooking oil. A cross-
sectional study with a pre-tested questionnaire was conducted. The
questionnaire was created as a tool for gathering data from respondents via
face-to-face interviews. According to the findings, the majority of respondents
had just moderate expertise or a lack of expertise on the subject. The vast
majority of responders agreed that it is not a good practice. The majority of
people agreed that frequently using heated frying oil is bad for your health.
Despite this, the majority of respondents claimed to use cooking oil on a
regular basis. The majority of the cooking oil samples collected from night
market food outlets were deemed safe for human consumption. In conclusion,
the level of knowledge of night market food outlet operators in Kuala Lumpur
regarding this issue needs to be improved in order to ensure the safety of fried
food purchased from such establishments. (Azman, A., et al., 2012)

2.4 Related Studies

Local Studies:

Food safety knowledge and handling practices of street vendors.

 
 In Cagayan de Oro City, a survey was conducted to determine the
street food vendors' knowledge about food safety and how they handle their
products. Only 30% of the respondents had an annual medical health
certificate, indicating that they had completed the recommended physical and
medical examination, extension education, quality control information, and
knowledge of the regulations for approval, food sale, and preparation
practices. Few vendors acquired their knowledge of food preparation through
formal training. (Lubos, L. C., et al., 2014)

Assessment of Knowledge, Attitude, and Practices on Food Safety and Compliance to

Microbiological Safety Guidelines among Vendors of Commonly Patronized Street Foods
in Poblacion, Batangas City

  Researchers investigated the relationship between the microbial safety

of street foods in Poblacion, Batangas City, Philippines, using E. coli as an
indicator, as well as the vendors' knowledge, attitude, and practices regarding
food safety, as well as the environmental conditions of vending stalls.
Respondents for the study were street vendors selling three popular street
foods: grilled pork intestine (isaw), pork barbecue, and grilled coagulated
chicken blood (betamax). According to the study findings, the majority of
street food vending locations lacked running water and handwashing facilities.
Furthermore, despite the availability of trash cans, waste segregation was not
practiced. Vendors had average food safety knowledge and a positive attitude
toward food safety, but these did not translate into practice. The study's
findings suggest that the selected street food vendors' food safety knowledge
should be improved, as well as their skills in proper purchasing, preparation,
handling, and vending of street foods. Food vending sites' environmental
conditions must also be checked for compliance with sanitation measures and
guidelines. (Argente, Myla, et al., 2020)

Food safety knowledge and practices of streetfood vendors in a

Philippines university campus
 
A survey of street food vendors' food safety knowledge and practices
was conducted at a representative urban university campus in Quezon City,
Philippines. A face-to-face interview was conducted using a standardized
survey that includes questions about demographics, food safety knowledge,
and street food vendor practices. Health and personal hygiene, good
manufacturing procedures, food contamination, waste management, and food
legislation were among the topics covered in food safety assessment practices
and knowledge. The study found that street vendors had a good
understanding of food safety concepts, particularly those dealing with health
and personal hygiene, food contamination, and good manufacturing
procedures. However, vendors were shown to be uninformed about food
legislation and waste management. (Azanza, Gatchalian, et al., 2000)

Food Safety Practices among Native Delicacy Producers and Vendors in

the Public Market of Bayambang in Pangasinan, Philippines.
 
Researchers conducted a study in the Public Market of Bayambang in
Pangasinan, Philippines, to determine the  food safety practices and measures
among vendors and producers, describe the profile of the subjects in public
markets, and enumerate the common native delicacies sold in the market, as
well as their economic viability. Researchers described the producers' and
vendors' safety food practices and measures in terms of: cleaning the
materials and the workplace; formulation; cooking; food handling; packaging;
labeling; storage; vending; and finally identified the factors for non-compliance
with the HACCP safety food practices and measures. The descriptive method
was used by the researchers, who used an interview guide, questionnaire
checklist, and direct HACCP observation rating scale during and after the
processing/sale of native delicacies. Using HACCP standards and rating
control, vendors/producers have major deficiencies in food safety measures
and practices in packaging, post-product handling/ vending, health and
hygiene, and the marketplace, but minor deficiencies in the workplace. The
study suggests that these findings be disseminated to appropriate authorities
in order to improve food safety and quality. (Platon, C. C., et al., 2017)

The food safety culture of a night market

A study examined the food safety culture of vendors of a night market in

Cebu City, Philippines. This descriptive study used self-administered survey
questionnaires distributed to 40 night market vendors. The results showed
that management and coworker support, communication, and self-
commitment had high mean scores, while environment support, work
pressure, and risk judgment had low mean scores. It is concluded that
increased employee workload, timely information, and feedback are indicators
of a higher level of food safety culture. The study emphasizes the role of
management because, while food safety procedures are followed to some
extent, time and management pressures contribute to a decrease in safe food
handling. (Catedral, H. M. C., et al., 2018) 

CHAPTER III
METHODOLOGY

3.1 introduction
This study demonstrates the approach used to collect the study's data. It
describes the research design, selection of the sample size, sampling design,
technique, subject, research site, instrument, instrument validation, data
collection process, data processing approach, and statistical analysis.

3.2 Research Design

 A descriptive approach was used to achieve the objective of this study.
Descriptive research is used to describe characteristics of a population or
phenomenon being studied. It does not answer questions about
how/when/why the characteristics occurred. Rather it addresses the "what"
question (Wikipedia contributors, 2023). To explore one or more variables, a
descriptive research design might employ a wide range of research techniques.
Instead of controlling or modifying any of the variables, as is the case in
experimental research, the researcher simply observes and measures them.
Survey research methods were used to gain data about the knowledge and
practices on food safety of food vendors in Bayugan City’s Night market.
Survey research is defined as "the collection of information from a sample of
individuals through their responses to questions" (Check & Schutt, 2012, p.
160). This kind of study permits the use of numerous techniques for
participant recruitment, data collection, and instrumentation.

3.3 Sampling Design and Technique

The respondents of the study are chosen via random sampling. Random
sampling is a sort of probability sampling in which a selection of participants
is chosen at random from a population by the researcher. There is an equal
opportunity for selection for every person in the population. Then, information
is gathered from as much of this random selection as is feasible.

3.4 Determination of Sample size

The sampling technique that will be used in the study is stratified
random sampling in which the population of street food vendors will be
grouped according to its attributes such that there will be group for vendors
selling barbecue, kwek-kwek, balut, fruit drinks, and coolers respectively.
Each group will be selected a sample to have an equal probability of being
chosen. A sample chosen randomly is meant to be an unbiased representation
of the total population. The total population of street food vendors in Bayugan
City Night Market will be obtained from the records of the Local Government
Unit.
3.5 Subject
The subjects of this study are the food vendors from the Bayugan City
Public night market, in order to determine their level of knowledge on food
safety practices.

3.6 Reaserch instrument

The instruments used to achieve this study’s objectives are:

1. Self-administered survey, which is made to find out the level of

knowledge and understanding of food vendors in Bayugan City Public
night market regarding food safety and sanitation practices.

2. Observations, used to determine the practices and food sanitation

procedures observed by food vendors in Bayugan City Public night
market.

3. Interviews, used in order to know the practices and procedures

followed by food vendors in preparing their food.

3.7 Validation of the Research instrument

The self-administered survey, and questions for the interview were
submitted to professionals such as teachers, professor, and research
administrators for comments, suggestions, recommendations and corrections.
In addition, a mock interview was done to high school students in Bayugan
National Comprehensive Highschool (BNCHS) who did not participate in the
research as subjects in the real interview to ensure that the interview’s
questions were understandable and were clear for the real subjects to
comprehend.

3.8 Data Gathering Procedure

 A descriptive survey design will be used in this study to extract answers
to questions concerning the current status of food hygiene and sanitation
practices by street food vendors in Bayugan Night Market. A structured
questionnaire and a checklist will be compiled, covering various aspects
relating to food safety knowledge and practices among the street vendors. In
assessing knowledge of the street food vendors, a mark will be given for every
correct answer and zero point for incorrect answers or unanswered questions.
The total marks will be expressed as a percentage. A score more than or equal
to 50% will be graded as good, and scores less than 50% will be graded as
poor.

3.9 Statistical Analysis

Data collection will be performed in two different ways: direct
observation and interview. For the direct observation a checklist with close-
ended questions will be used to guide the points to be observed. Furthermore,
an interview will be conducted in-person, guided by a close-ended
questionnaire with categorical/multiple-choice nominal questions. The
interview will be conducted in person to support more accuracy and
completeness of the questionnaire. The instruments will be adopted from the
study of Cortese et al., 2016. The questionnaire will be divided into four
categories totaling 43 items, with categorical/multiple-choice nominal
questions. The categories will include socio-demographic characteristics
(gender, age, education); food characteristics (the type of foods sold);
characteristics of acquiring raw ingredients and ready-to-eat food (the source,
purchasing criteria and the supplier); storage conditions (for the preservation
of raw ingredients and food ready for consumption during transportation from
the home or market to the point of sale); characteristics of the selling point
(type of point of sale, location, site hygiene, water availability); food handling
practices; and the personal hygiene of the vendors. The checklist and the
questionnaire data including demographic information will be entered into
Microsoft Office Excel 2010 with double entry for further confidence. The
statistical analysis will be used for descriptive analysis and relative frequency.
Information obtained from the checklist will be categorized as adequate or
inadequate by comparing to international food safety regulations and
calculating the suitability of each variable percentage.
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