Table 21

Proposed Action Plan for Food Safety Practices of Selected Food Stalls of Food Parks in
Danao City
Variable Objectives Key Person(s Programs/ Resource Expected
Performanc ) Activity s Outcome
e Indicator Involved Required s
(KPI) and and
Time Proposed
Frame Budget
Sanitation To broaden Compliance -Workshops
and vendors' with and Seminars
Hygiene understanding Standards
of how to - Training
maintain Modules
sanitation and
hygienic
conditions at
food stalls
and carts.
Minimize the Supplier Training and
risk of food Audits and Education
contaminatio Control Programs
n during
preparation
and serving
Stocks are Ensure that Regular - Supplier
often the Inspections Verification
stored at ingredients and
ambient used by street Monitoring
temperatur food vendors
e meet quality - Incentive
and safety Programs
standards
Encourage Waste Community
vendors of Reduction Engagement
street food to and and
adopt a Sustainability Collaboratio
culture of n
continual
improvement
  Encourage vendors of street food to adopt a culture of continual improvement

Foster a sense of community among street food vendors by organizing forums or networks where
they can share knowledge and experiences related to food safety.

Collaborate with local health departments, NGOs, or industry associations to provide support and
resources for improving food safety practices.