Back-End condition of Street Food Vendors

A STUDY OF
BACK END CONDITION OF STREET FOOD VENDORS
Thesis submitted to
National Institute of Food Technology Entrepreneurship and Management in
partial fulfilment of the requirement for the award of the Degree of
Master of Technology (Food Supply Chain Management)
By
H Avinash
513006
Under the supervision of
Dr. Neeraj
Assistant Professor
Department of Agriculture and Environmental Sciences
National Institute of Food Technology Entrepreneurship and Management
Kundli, Haryana
June 2015

Declaration
I hereby declare that the thesis entitled, ―A STUDY ON BACK END CONDITION
OF STREET FOOD VENDORS‖ submitted by me to National Institute of Food
Technology Entrepreneurship and Management, Kundli – Haryana in partial
fulfilment of the requirements for the program of the degree of M. Tech. (Food
Supply Chain Management) is a record of bonafide research work carried out by me
under the guidance of Dr. NEERAJ (Assistant Prof., NIFTEM) at NIFTEM,
Kundli, Sonepat, Haryana, India.
I, further declare that the work reported in this report has not been submitted, and will
not be submitted, either in part or in full, for the award of any other degree or diploma
of this University or of any other institute or university.
Date: 20 June 2015
Place: Kundli
H Avinash
Reg. No. 513006
M. Tech.
(Food Supply Chain Management)

III
CERTIFICATE
It is certified that the work contained in the Research Project entitled, ―A STUDY ON
BACK END CONDITION OF STREET FOOD VENDORS‖ has been carried out
by Mr. H AVINASH (513006) as a part of the requirements for the award of the
Degree ofMaster of Technology (Food Supply Chain Management)in the
Department of Agriculture and Environmental Sciences at the National Institute of
Food Technology Entrepreneurship and Management.
The work has been carried out under my supervision and guidance. To the best of my
knowledge and belief, no part of the work has been submitted earlier for a degree at
NIFTEM or any other place.
Date:
Place:
Research Guide
(Name and Signatures)
Head of the Department
External Examiner

IV
Acknowledgement
I am indebted to many individuals for their help and encouragement rendered while
conducting this research. Firstly, I would like to express my gratitude to the NIFTEM,
Kundli, Haryana for giving me the opportunity to work on this major project during
final semester of M. Tech. in Food supply chain Management. It also helped me to get
interest in the technical aspects of, Agribusiness Supply Chain and to have new plans
for my future career.
I express my profound thanks to Dr. Neeraj my project guide for his valuable
comments, guidance and encouragement starting from synopsis preparation,
questionnaire development up to submission of the final thesis.
I am also thankful to Dr. Jay G Varshney, (HoD, AES, NIFTEM) for his kind support
throughout my project term, without him I would be unable to do this.
Furthermore, I want to thanks all my friends who helped me at different places for
doing this research work and also given valuable suggestion during project work. I
experienced wonderful times with friends.
I would also like to extend my gratitude to my family for the moral support and
reassurance to encourage me during the tough time.
At last, I would like to thank Honourable Vice Chancellor, NIFTEM for extending
thorough support and financing money for conducting the research work.
Thanking You.
H Avinash

V
STUDY OF BACK END CONDITION OF STREET FOOD VENDORS
HanumakondaAvinash
M.tech (FSCM)
National Institute of Food Technology Entrepreneurship and Management, Kundli,
Sonepat
Faculty Guide: Dr. Neeraj
ABSTRACT
Indian economy is growing at a fast rate leading to migration of huge population from
rural to urban areas. Due to this change over there is great effect on the food habits of
the people. The change in food habits are leading to increased interest of people
towards healthier Ready-To-Eat Convenience Food as it saves one‘s time and energy.
Among various types of convenience food available in the market, Ready-To-Eat
―Street Food‖ is very popular amongst different genera of people. Considering the
high demand of the healthier and safe street food present study was undertaken to
assess the Back-End condition of the street food vendors in Vijayawada. The
Vijayawada city was chosen for the study as it is newly formed capital city of Andhra
Pradesh and the municipal corporation of Vijayawada (i.e. VMC) is also for aiming a
clean city thus can consider the findings of the current useful for the welfare of the
street food vendors and consumers. The 100 street food vendors of 10 different areas
were surveyed by using a questionnaire which included six different parameters (1.
raw material procurement, storage and transportation; 2. health status of the street
food vendors; 3. pest and animal control; 4. hygiene training and awareness of the
vendor; 5. location and design of the vending stall and premises; 6. personal hygiene
and behavior). The results of the study reveal that 71 per cent of the vendors procure
from the government market yard and 95 per cent of the vendors use two wheelers or
by-cycle for transporting the raw material. As far as the storage of raw material is
concerned 69 per cent of the vendors prefer to store at home. The information
compiled on health status indicates that 65 per cent of the responding vendors did not
visited doctors for last six months, whereas 75 per cent vendors has not attended any

VI
kind of hygiene awareness training programs. Most of responding vendors (85 per
cent) cleaned their vending stalls and premises twice a day i.e. while starting the day
and ending the operations. 74 per cent of vendors doesn‘t take any practical measures
to get rid of harboring pests to prevent re-infestation. Waste management practices of
the vendors reveals that about 69 per cent of vendors dispose their food waste in
dumping yards whereas 24 per cent prefers to dispose through municipal waste
collection vehicle. As far as the personal hygiene of the vendors are concerned 76 per
cent doesn‘t was hands with soap after handling the food, after visiting toilet, after
handling unsanitary articles, before and handling money. The other results of the
study also shows thatmajority of the vendors are registered through Vijayawada
Municipal Corporation (VMC) and they are not having any idea of the FSSAI and
existing street vendor‘spolicy, majority of the vendors are lacking proper electricity,
water supply and drainage systems at the vending locations and do not follow the
Good Handling Practices and Good Manufacturing Practices at the vending site and
even at their house. There is huge need of hygiene training and awareness programs to
build the capacity of the street food vendors to ensure safe street food to the
consumers. VMC make take appropriate measures to secure proper sites for street
food vending and initiate awareness cum training programs for street food vendors in
the region.

VII
TABLE OF CONTENTS
1. INTRODUCTION..................................................................................................1
2. OBJECTIVES.........................................................................................................6
3. REVIEW OF LITERATURE.................................................................................7
3.1 SINGAPORE .......................................................................................................7
3.2 THAILAND & BANGKOK.........................................................................10
3.3 BHUTAN ......................................................................................................17
3.4 CHINA ..........................................................................................................17
3.5 INDONESIA .................................................................................................18
3.6 BANGLADESH............................................................................................18
3.7 SRI LANKA..................................................................................................20
3.8 INDIA............................................................................................................21
4 METHODOLOGY...............................................................................................26
5 RESULTS AND DISCUSSIONS ........................................................................28
5.1 Raw Material Procurement, Transportation and storage...............................28
5.2 Health Status of the Street Food Vendors .....................................................32
5.3 Hygiene training and awareness of the vendor .............................................33
5.4 Location and Design of the vending stall and premises................................34
5.5 Personal Hygiene and Behavior....................................................................40
5.6 House Condition of the street food vendors..................................................42
6 SUGGESTED RECOMMENDATIONS .............................................................44
REFERENCES ............................................................................................................46
ANNEXURE................................................................................................................51
ANNEXURE No. 1......................................................................................................51
ANNEXURE No. 2 ……………………………………………………………….... 53

VIII
LIST OF TABLES
Table 1: Area wise study of samples …………………………………………...... 27
LIST OF FIGURES
Figure 1: Procurement of Fresh produce followed by vendors....................................28
Figure 2: Procurement Pattern of FMCG raw material ...............................................29
Figure 3: Observations while procuring Raw Material................................................30
Figure 4: Transportation of Raw material....................................................................31
Figure 5: Storage of Raw material...............................................................................31
Figure 6: Health Status of street food vendors I ..........................................................32
Figure 7: Health Status of the street food vendors II...................................................33
Figure 8: Hygiene Training and Awareness of the vendor..........................................34
Figure 9: Usage of the Rubbish bins and location of the stalls....................................35
Figure 10: Disposal of the collected waste ..................................................................36
Figure 11: Source of Water for cleaning and drinking ................................................36
Figure 12: Material used for the stalls and containers .................................................37
Figure 13: Surroundings of the stall.............................................................................38
Figure 14: Pest and animal control ..............................................................................39
Figure 15: Personal hygiene and behavior...................................................................41

1
1. INTRODUCTION
India is emerging as a fast growing economy. Therefore it faces an obstacle of
migration of huge population from rural to urban areas. Due to this change over there
is great effect on the food habits of the people. To overcome this problem the people
are showing great interest towards Ready-To Eat Street food as it saves one‘s time
and energy and moreover it is not that cost effective.
According to National Policy on Urban Street Vendors, 2004, a Street Vendor is
broadly defined as a person who offers goods for sale to the public without having a
permanent built up structure but with a temporary static structure or mobile stall (or
head load). Street vendors may be stationary by occupying space on the pavements or
other public/private areas, or may be mobile in the sense that they move from place to
place carrying their wares on push carts or in cycles or baskets on their heads, or may
sell their wares in moving trains, bus etc. (National policy on urban street vendors,
2004).
The Food and Agricultural Organization (FAO) of the United Nations defines Street
Foods as Ready to eat Foods and beverages prepared and/or sold by vendors and
hawkers especially in streets and other similar public places (FAO, 1988). Street Food
Vendors play an important role in the ―Informal Sector‖. Informal sector may be
defined as economy that is not taxed, monitored by Government or included in any
gross national product, unlike formal sector. Some studies prove that 25% of the
workers globally operate in the informal sector and due to constant influx of the
people from rural areas; the informal economic activities mobilize 30% to 80% of the
work force especially in the urban regions of the developing countries (Sekar, 2008).
The Street Food Vendors earn their livelihood through vending but in the historical
context they are viewed as a suspicion and who are considered as a prime reason for
the blockage of the pedestrians, pavements, accumulation of garbage, dirt and
unwanted waste products which leads to unhygienic environment, health hazards and

2
general deterioration and dilapidation of important areas of the city (Sekar, 2008).The
street food is consumed by an estimated population of 2.5 billion each day worldwide.
In developing countries the street food trade has evolved into a large food sector
which is the means of earning livelihood for the vendors and as well as providing
employment opportunity to many people. They provide food at reasonable prices to
thousands of individuals. Street food vendors provide on an average 40 % of the total
nutrient daily intake at very low prices. The populace enjoys the good food due to the
traditional taste but in many cases the food is of not that good quality which raises
serious health risks. Basically the street food vendors are lacking proper water supply
and sanitation facilities hence they would cook and handle food with contaminated
hands. The street food vendors are poor at proper knowledge on food safety and
personal hygiene. Street food in India showcases the cultural diversity prevalent in the
country; hundreds of street food with their diverse ingredients and aroma across
different states and regions open a window into the world of people and gives us a
perspective of their lives and more. The total number of street vendors in India is
around one crore and the Indian street food constitutes approximately about 2% of the
Metropolis population. The safety and hygiene depends upon the knowledge, attitude
and beliefs of the street food vendors. There is a need of trained street food vendors
for supplying safe street food. World Health Organization (WHO, 2006) report states
that one in every ten diseases, and six per cent of deaths globally are due to lack of
sanitation. If the world were to go in for a clean-up act, it would mean a total
productivity gain of a whopping $9.9 bn per year. Sanitation, or the lack of it, is only
the tip of the iceberg. There is need, therefore, for a move to ensure safe, healthy and
sustainable food supply, and bring awareness among consumers to demand safe and
quality food. Almost simultaneously, the practice of good hygiene among consumers,
producers and food processors has to be promoted.
It is with this in mind that the government declared 2008-09 as ‗Food Safety and
Quality Year‘.
The government is implementing various schemes, including the establishment of
Mega Food Parks with integrated value chain to facilitate linkage of the farmers to the

3
processors, industry and the market. Besides establishing integrated cold chain
facilities to enhance shelf-life of perishable products and link them to the market, the
government also wants to modernize abattoirs, including scientific and hygienic
slaughtering practices, and availability of quality meat to industry and consumers. The
Ministry of Food Processing industries initiated the Scheme for upgrading the Quality
of Street Food in 2006 which include Food Street and Safe Food Town. The existing
food stalls will be removed by upgrading the infrastructure through electrifying and
installing the equipment of the stall. The water Supply and the drainage system,
Public utility, seating arrangements with proper lighting are some of the interventions
will be taken under the Food Street, whereas under ‗Safe Food town‘ trainings to be
provided to the street food vendors to improve the quality of the street food and
registering, regulating and monitoring of the vending practices to be carried by
creating vending spaces in the vending zones by the municipal authorities. Regular
health checkups of vendors to be conducted to improve the immunization program
and subsidies and microfinances will be granted to the scientifically designed food
carts. The aim towards these schemes is to promote the concept of ‗Clean and Tasty‘
street food through awards for the best vendors and Municipalities. The Ministry has
decided to identify & Profile 10,000 street food vendors across the nation. The
measure has been taken to upgrade the safety and quality quotient of the food and
hence, if the set standards (by the ministry) are obeyed proper certificates will be
awarded. The Ministry also aims to identify 10 food streets, providing their
stakeholders at support, training, assisting them in up gradation of quality and hygiene
of the food. It also aims to provide creation of infrastructure such as proper drainage,
water supply, and lighting etc. so that these efforts result in more hygienic and safe
conditions for food preparations.
At present in India there is very less reliable data available on street food and its
consumption patterns and on the back end condition of the street food vending.
Channelizing proper resources and policies aimed at organizing this blooming sector
will be of great assistance. The research on back end condition of street food vendors
has a great scope of learning in the food industry. One will get to know many facts
about street food vendors. The Present Study aims to provide the facts about the street

4
food vendor regarding the socio economic behavior, Vendor Practices, and the total
back end condition. By using these facts the administration can advise the town
planning committees to decide what kind of assistance should be given to a street
Food Vendor in terms of structure, design, power source, water supply etc. and will
also get to know the consumer behavior and preferences for the street food. The street
food vendors can be considered as the primary processors of the food sector as they
mostly procure the fresh food cook it and distribute. They also contribute a major part
in minimizing the food losses. The good quality traditional variety of foods will be
consumed by more people and it will act as a first step to standardize these traditional
varieties and increase the business activity. Entrepreneurship in the field of food
processing will be increased by the poor classes of the society.
The state selected for the study is Andhra Pradesh. At present the united state of
Andhra Pradesh has been divided into two different states as Telangana and Andhra
Pradesh. The Honorable Chief Minister of Andhra Pradesh declared Vijayawada in
and around surroundings as a new Capital on September 1st
2014. The area declared
as the capital covers around 3-mega cities and 14 smart cities. According to the new
census 2011 the population of Vijayawada city alone is around 10,48,240 which is
more than one million. The populace of the street food vendors will be increased
compared with the previous census as more 3- big cities have been involved in the
newly formed capital region. Thus as it is a newly formed capital so there is a great
scope of learning regarding the vending practices followed by the street food vendors.
Vijayawada is considered to be the Industrial Hub of the Andhra Pradesh State.
According to the report by National Association of Street Food Vendors of India
(NASVI (2012)), the Vijayawada Municipal Corporation constitutes about 3.9 % of
the total urban population of the state. The Census survey in 2012 states that are about
7729 street vendors with the total population of 8,45,217 as per census 2001. The
town planning committee has authorized street food vendors who are registered with
the corporation to carry on their businesses in the designated locations. Vijayawada
Municipal Corporation (VMC) has taken various initiatives to provide help to vendors
as SwarnaJayanthiShahariRozgaryojana (SJSRY) has been made available to the
street food vendors-Provision of INR 20,000 loan (5000 subsidy, 14000 with 8.5 %

5
interest rate & 1000 beneficiary contribution). Under the program Development of
Women and Children in Urban Area (DWACUA) financial support is provided to
women street vendor. Municipality is acting as a mediator between the vendors and
the banks for having legal credit and to mitigate the risk involved in taking illegal
loans. There is huge need of these kinds of research projects as there will be a great
scope of learning in mutual basis. The municipal corporation of Vijayawada can use
this real time data for the welfare of the street food vendors whose number is more
than 15000 (As Per records of the Municipal Corporation). The Key findings of this
Real- Time Research will be useful for the Town Planning committee of Vijayawada
to decide what kind of assistance should be given to the street Food vendors in terms
Electricity, Water Source, Structure and design of the stall etc., for protecting the
livelihood of the vendors. They will also have the reliable data on consumer
preference and behavior for the Street Food.

6
2. OBJECTIVES
The Present Study on Back-End Condition of street food vendors basically focuses on
the following.
To analyze the vendor on six different parameters:
 Raw Material Procurement, Transportation and Storage.
 Hygiene training and awareness of the vendor.
 Health status of the vendor
 Location and design of the vending premises and the stall.
 Pest and Animal control
 Personal hygiene and behavior.
 To find out the Good Hygienic/Handling practices (GHP) followed by the
Street Food.

7
3. REVIEW OF LITERATURE
All most all the developed regions over the world are having their own cuisine touch
in which Street Food plays a major role. In this regard the Asia‘s street food
considered to be the world‘s best. The Time magazine survey (2004) and CNN report
of March 2012 identifies the 10 greatest street food cities and the report also states
how the street food makes those cities economically strong and socially charming.
The Street Food of Asia is having great Economical importance; there are some
countries which are being totally depended on Street Food Business at the time of
recession. As the street food is easily available, low cost and there are of many
varieties more than half of the population of the nation will be opting for street foods.
The vendor can easily enter into the street food business as it is not that cost effective.
As there is a question of Food Safety it should be stressed more in all the developing
countries in Asia. The practices followed by the developed countries can be viewed
and considered in taking vital decisions while regulating and monitoring the Street
Food Business. Here with we can discuss status of various Asian countries in Street
Food Business.
3.1 SINGAPORE
Singapore is a city-state with a population of 5 million living on a land mass of just
over 700 square kilometers. It is multicultural, consisting primarily of Chinese, Malay
and Indian ethnic groups and a growing number of nationalities from various parts of
the world. Yet despite the broadening of the tastes and preferences of the
Singaporean, the core of the diet remains the traditional Chinese, Malay or Indian
fare. ( Challenge: rising obesity in a food-loving country). As Singapore was modified
into a busy port-city by the British, the street hawking has been grown quickly due to
which there was a huge increase in the job opportunities available in the port, so many
migrants have been attracted towards the Singapore. The street hawkers used to
provide cheap and convenient access to goods and services (Ghani, 2011). The 1950‘s
is the era of first generation hawkers in which most of them are the immigrants of

8
China, India and Malay Archipelago. In 1950 for the first time the Singaporean
government orders a commission on street hawking.
The hawker inquiry commission reported that ―There is undeniably disposition among
officials to regard the hawkers as primarily a public nuisance to be removed from the
streets ―It described the disorderly sprawl of hawkers blocking up entire streets with a
jumble of goods in defiance of all order and reason‖ (Ghani, 2011).
The situation in the 1950‘s continued to early 1970‘s, the economic viability of the
street hawking was pretty good as the entrepreneurs enter into this business through
low investments, little education, less technical knowledge and earn their livelihood.
During the post war years the street hawking was the major activity which increased
the general productivity by recruiting the un-employed.(Hawker Policy in Singapore,
2013)
The negative effect of the Singapore officials was due to poor hygienic practices of
the street hawkers. Due which it arise
1) Serious Health Hazards
2) Poor water supply and waste disposal
3) Streets filled with disposed wastes and it becomes very hard to clean.
4) Traffic nuisance and Public nuisance.
5) Food is getting contaminated due to flies, insects and mosquitoes.
Singapore as it is surrounded by the ocean waters; Singapore River was the only
means of fresh water to the citizens. The hawkers and the households used to dispose
the waste into the river which contains feathers, unwanted meat, rotten fruits and
vegetables, household waste etc. The government has considered this as a serious
issue and tried to put a pull stop to the pollution caused by the hawkers and house
hold activities. The mentioned prime reason has given rise to National Environment
Agency which is the statutory body under the Ministry of Environment and Water
Resources that oversees hawking activities to this present day. They have initiated a
program of relocating the street hawkers from streets to new places like markets,

9
Hawker centers etc. ―The main reason was to keep Singapore clean but the hawkers
already polluted the drains and you got the rats, making the city resemble squatters.
Hence it was decided that the government would build up hawker centers‖ (Ministry
of Environment and Water Resources, 2014)
In 1968-1969 the government started Licensing/ registration in which 18000 hawkers
legalized issuing hawking licenses. From 1971-1986 the government had concentrated
in setting up infrastructure for the hawkers to carry their business in a safe and
hygienic manner, the government provides infrastructure which includes stall facility,
water supply, electricity, Proper drainage facility etc (Year Book of Statistics
Singapore, 2013).
The government has assigned a task of regulating and managing the hawker centers to
NEA. The hawker department of NEA plays a key role in policy formulation,
implementation and administration. Each and every hawker center has its own
association.
Licensing:
The ―Environmental Public Health Act‖ of Singapore states that the stalls in an street,
public place and itinerant hawkers are required to hold a hawker license. The National
Environment Agency (NEA) is whole and soul responsible for issuing a license.
According to the 2012 census there are about 14,226 licensed hawkers of which 95%
i.e. 13,471 operate in hawker centers remaining 5 % are the street hawkers. Huge
fines will be imposed on the illegal hawking activities by the government.
(Environmental Public Health Act, 2012)
Rental Policy:
There are two different categories of stalls subsidized and non-subsidized. Subsidized
stalls will be allocated to the hawkers who have been relocated from other places. The
non-subsidized stalls are operated by stall holders who pay rent determined by the
authority. Approximately out of 15000 stalls 42 % stalls were the subsidized stalls and
52 % of them are non-subsidized stalls. The rent charged by the NEA is different for

10
both the stalls. In case of any vacant stalls they will be issued through tenders
(Hawker Policy in Singapore, 2013).
The NEA has designed and issued Information, Education, and communication
material in the form of food handlers hand book to educate licensees and food
handlers on good hygiene practices. In 1997 the government has initiated a grading
system and pointer demerit system. The hawkers are assessed on a yearly basis based
on over all hygiene, cleanliness and housekeeping standards of the premises. The
stalls are given grades A, B, C, D based on the performance respectively so that they
can display in the vicinity of the operation to enhance the business activity of the
vendor. In 2001 it initiated a hawker center up gradation program which involved a
total of S$ 420 Million, over 13 years improving the structure of 106 hawker centers.
After 1986 no new hawker centers were built. Recently in 2011 the government again
started to have new hawker centers of more modern technology and enhanced
capacity. The plan includes 10 new hawker centers to add 600 stalls.NEA
concentrates more on educating the street food vendors (or) Hawkers in terms of food
safety and personal hygiene(National Environment Agency Annual Report 2012-13,
2013). In an official website of NEA they have furnished all the educating materials
for free so that a street food vendor can be easily accessed to the materials. Their
capacity building programs involves many aspects like Food hygiene, Hawker
centers, Vector control, Public toilets, Cleanliness, Potable water management etc.
Training courses have been designed by the NEA for all the food handlers,
information on Regulatory requirements, and registration of food vendors was also
included in the official website. The NEA has designed educational posters so that an
illiterate person can also be educated easily. All the information will be displayed in
three different languages based on the majority of the population (Fact sheet on
Hawker Centre Policies, 2013). They have clearly stated the guidelines for handling
wide varieties of products without being contaminated.
3.2 THAILAND & BANGKOK
Many would argue that vending in public places, especially of food, is traditional in
Southeast Asia (Esterik, 1992) and deeply rooted in the local culture. However, most

11
scholars argue that a turning point in the region, including and especially in Thailand,
was the arrival of migrants from China, particularly in the 19th century, concomitant
with the growth in urbanization. This demographic change accelerated after World
War II (Skinner 1957).Thais were not so keen in taking up street vending, but due to
economic recession in Thailand the Government supported people who took street
vending. Before World War I Street vendors are largely occupied by China. In 2000,
the number of ―hawkers, peddlers and newsboys‖ increased to 390,600 from 310,500
in 1997 (National Statistical Office, 1997 and 2000). With 45.6% of Bangkok‘s
economy drawn from informal activity, (Kusakabe 2006,) it is natural that informal
street vending of food has been an integral part of the city since its inception in 1782.
Largely dominated by ethnic Chinese, informal street vending of food has
traditionally been perceived as a means of reaching higher income levels. (Nirathron
2006,)As one of the worst hit economies during the 1997 Asian financial crisis, the
central and municipal governments of Thailand and Bangkok respectively encouraged
ethnic Thais to take on informal street vending of food as well (Kusakabe 2006,).
Grants in the amount of 4,000 Bhat (roughly US$ 100 dollars) were issued as seed
money, occupational groups were established with World Bank funds, and skills
training programs were promoted in an effort to promote informal street vending of
food as a means to combat poverty. Since the late 1990s, informal street vending of
food has come to fulfill two different purposes for different classes along the Thai
social spectrum, as Vehicle towards upward mobility of the poor with some capital
(and not the poorest of the poor) and Social safety net to fall back on for the newly
unemployed urban middle class. (Tinker 2003)
The food vending practice requires relatively low entry costs and is based in a
commodity and skill familiar to many women (who dominate the trade), informal
street vending of food proliferated in Bangkok and even as the Thai economy has
stabilized and Bangkok‘s economy booms, informal street vending of food has
continued to remain a vibrant practice and continues to grow. Many of the studies on
street vending in Thailand are focused on food vending, given the importance of
eating out in Thailand, a phenomenon that Gisele Yasmeen (1996) calls ―public
eating‖. Patrons of street food are from all walks of life, and not limited to the urban

12
poor. The ratio of monthly food expenditures allocated to food prepared at home in
Thailand decreased from 76 percent to 50 percent from 1990 to 1998, while that of
prepared food taken home and food eaten away from home increased (Nirathron,
2006).
Nirathron‘s study showed that over half of the buyers interviewed bought street food
at least once per day, and dinner was the most frequently purchased meal. Seventy
percent of the buyers cited convenience and time-saving as the advantages of buying
street food.
Yasmeen and Nirathron (2014) noted that in Thailand and Bangkok the Informal
Street vendors are of two type mobile vendors and fixed vendors. Those who move
from one location to another and carry the advantage of being able to locate
themselves in proximity to consumers are the mobile vendors They also include
semi‐static vendors who set up for a day, and remove necessary equipment and
products at the end of the day. Mobile vendors are overwhelmingly rural‐to‐urban
migrants (88%), 35% of who came to Bangkok during the 1997 Asian financial crisis.
Fixed vendors are permanently located, while lacking the advantage of greater
accessibility to consumers; fixed vendors enjoy greater stability and are able to have
higher volumes of sale. Fixed vendors, however, are overwhelmingly from Bangkok
with 70% of fixed vendors noting their previous occupation as mobile vendors. The
majority of fixed vendors operate as family enterprises with both husband and wife
working together. Thus, fixed vending can be noted as an economic activity of great
importance as a number of households depend on fixed vending as a family‘s sole
source of income and these vendors are richer than mobile vendors. However, despite
the critical role informal street vending of food plays in the Bangkok food chain and
as a source of income for many Bangkok residents, the proliferation of informal street
vending of food has produced a number of challenges for Bangkok particularly with
regards to hygiene and space congestion.

13
Challenges Faced By Food Vendors in Thailand and Bangkok:
As highlighted the informal street food vendors in Bangkok faced major two
challenges: Hygiene and Space congestion
1) Hygiene:
While informal street vendors of food tend to place a premium on maintaining a
certain quality of food to develop a regular clientele, it is difficult for street vendors to
ensure a high quality when lacking certain facilities on the street. To address such
issues of hygiene, a number of successful and unsuccessful efforts have been made on
the part of various governments of the Bangkok municipality as Prohibiting the
selling of street food at certain time, on certain days was unsuccessful and eventually
overturned given the importance of street vendors as an integral source of food for
many Bangkok residents.
The Sanitary Office was established in 1992 to monitor vendors and help ensure
consumer safety and street food vendors are registered under The Act of Maintaining
Public Cleanliness and Public Order B.E. 2535 (1992). After registration vendors
were given vendor identification which enables public authorities to monitor and hold
vendors accountable for unsanitary actions. Registration also carries the advantage of
providing social insurance, as registration papers can be used by vendors as collateral
―asset‖ in securing loans. Certain rules are established for the surroundings of street
vending sites, the Regulation of Bangkok Metropolis on Selling in Public Spaces B.E.
2545 (2002) provides specific guidelines surrounding dress code, personal hygiene
and care for cooking utensils for the vendors that need to be followed (Chung et al.,
2010).
2) Space Congestion:
The competition in location and proximity to customers, has led to considerable
congestion of well‐trafficked thorough fares. Fixed vendors place a premium on
establishing themselves around food market entrances, transportation hubs, and major
pedestrian thoroughfares. While already heavily congested, the problem is only

14
further intensified as mobile vendors assemble in crowded places to access the
greatest number of consumers (McGee, 1977).To address such issues of space
congestion, a number of successful and unsuccessful efforts have been made on the
part of various governments of the Bangkok municipality. Throughout the 1980s and
1990s, the Bangkok municipality introduced measures prohibiting street vending near
bus stops and pavements narrower than two meters. Such measures have proven
successful in limiting fixed and mobile vendors from obstructing already congested
spaces. In 1992, the Bangkok municipality attempted to implement an even more
ambitious Public Health Act B.E. 2535 which prohibited all street vending along
footpaths, public roads and public pathways. Only with permission from authorized
authorities would vendors be allowed to sell within certain days, times, and spaces
determined by authorities. Such a far‐reaching measure, however, made the practice
very susceptible to corruption and kept informal street vendors of food in a sense of
great uncertainty as regulations constantly changed.
The Act of Maintaining Public Cleanliness and Public Order B.E. 2535 was
established in 1992, authorizing the Bangkok Metropolitan Administration, in
conjunction with the Bangkok Traffic Police Division, to assign designated areas for
street vendors. Designated areas were city‐owned property, and helped contain
congestion. Throughout the 1990s, businesses and households were prohibited from
renting sidewalk space and required that vendors register and rent space from the
municipality (Chung et al., 2010).
Regulation and Management of Street Vending In Bangkok:
The Public Health Act 1992 regulates Street vending in Bangkok, under this Act, no
person is allowed to carry out street vending activities along public roads and
footpaths unless authorized by the Bangkok Metropolitan Administration. The
Bangkok Metropolitan Administration is the local government of Bangkok
established under the Bangkok Metropolitan Administration Act 1985 to be
responsible for the management of the city. It is responsible for, among other things,
setting out rules governing street vending in Bangkok and issuing personal hygiene
guidelines for the compliance of street food vendors (Nirathron, 2006)

15
Registration of street vendors:
In Bangkok, street vendors are required to register with the Bangkok Metropolitan
Administration in order to carry out their street vending activities legally. Registered
Street vendors are issued with a license card with a term of one year subject to
renewal. In 2013, there were over 20,000 registered street vendors in Bangkok.
Registered street vendors are required to pay a monthly fee to the Bangkok
Metropolitan Administration for the cleaning and maintenance of streets occupied by
them. While registration is required for street vending, there are also a number of
unregistered street vendors in Bangkok (Hawkers policy in Thailand).
Vending zones and time:
The Bangkok Metropolitan Administration is empowered to designate public areas for
street vendors to carry out their selling activity after consulting with the local traffic
police division. In Bangkok, there are hundreds of street vending areas across the 50
districts of the city. Yet many street vendors are still found to operate in public spaces
not authorized for trading activities. In this connection, the Bangkok Metropolitan
Administration has announced to step up the enforcement action against these
unauthorized street vendors, particularly those selling at bus stops, crosswalks and
pedestrian bridges. Within the authorized areas, the Bangkok Metropolitan
Administration specifies the trading hours for the operation of vending business. The
trading hours vary among different areas. In many areas, vending on streets is
permitted only after rush hours. For example, vendors on Ratchadamri Road and in
the ThaPhrachan area are required to vacate their respective sidewalks (from 5:00 pm
to 7:00 pm each day in order to ensure that the sidewalks are free for use by
pedestrians.) No-vending day for cleaning streets is one of the most commendable
decisions of BMA, but requires a little organization. Under the new arrangement,
street venders are allowed to conduct their business on alternate Mondays when street
cleaning does not take place (Yasmeen and Nirathron, 2014)
Street vendors can only operate their business in the designated areas. Some vending
activities are conducted along the streets ("on-street vending") whereas others take

16
place on a vacant land or in a covered complex ("off-street vending"). These
designated areas bring together a number of vendors to form what is commonly
known as markets. In Bangkok, selling in designated vending sites has been a major
means of living for many Thai people. However, there is a growing trend for the
government and land developers to redevelop these sites, especially those located in
prime areas, for more lucrative business uses such as malls and hotels (Chung et al.,
2010).
For example:- The closure of the renowned SuanLum Night Bazaar in central
Bangkok in 2011, the market, together with the adjacent site areas, was redeveloped
into high-class shopping facilities, commercial buildings and a hotel.
Policies on Street Vending In Bangkok:
Several acts have been put in place to regulate street vendors. The first was the
Cleanliness and Order of the City Act issued in 1992 (Kusakabe 2006).
1) This act prohibited individuals from cooking and selling things on public roads
and public areas. It also prohibited the use of cars and carts for cooking food for
economic purposes in public roads and areas, as well as selling merchandise in
cars or carts.
2) Vendors are allowed to sell products in certain zones and at particular times and
days
3) Should have vending identification, and dress appropriately and they are also
responsible for cleaning their work areas.
4) The Public Health Act of 1992 forbade anyone from selling things on footpaths,
public roads, and public pathways. Vendors are allowed to sell on the streets only
when they receive permission from authorized officials.
5) Monitoring cleanliness of operator was important.
6) The Traffic and Land Transportation Act of 1992 and the Highway Act 1993
prohibit any activity that obstructs traffic and pedestrian paths. This law
empowers both police officers and local officers to punish food vendors not
obeying the law.

17
Problems Identified:
1) The problem for vendors is that policies on vending change with each governor
and his/her response to national and local politics. There is no concrete direction
for vending management, and vendors are often caught off-guard. For example,
BMA suddenly changed the no-vending day from Wednesday to Monday, and
vendors were not informed. Such confusing policies on street vendors result in
street vendors being harassed by state officials, although the marginality of their
nature provides reason for leniency towards them.
2) Regulations were not so tight in implementation, at the earliest. And included lot
of fluctuations in policy.
3) Vendors reluctant to relocate, slowly they looked to the avenues of organized
street food vending.
3.3 BHUTAN
The definition of the street food is not yet established by the Bhutan. The number of
existing street food vendors is very less, it is around 100 nationwide. The food act of
Bhutan 2005 and the Food Rules and Regulations Act of 2007 include the Food
Safety legislation. The Bhutan public is much aware of the Legislation aspects. The
street food vendor has a mandate following the Dress Code and use of proper
equipment for safe food handing. The man power and lab facilities to conduct the
microbiological analysis of foods are insufficient (Regional consultation on safe street
foods, 2011).
3.4 CHINA
The Chinese government are not having any separate legislation for regulation and
monitoring the street food vendors. The Food Safety Law (FSL) of the People‘s
Republic in China of 2009 includes all the stake holders of Production, Processing
and Distribution and catering services which leads to arise a concept of Farm to Fork
Model.

18
According to the FSL Article 29 all the stake holders should meet the food safety
requirements. The authorities have stringent regulating and monitoring mechanisms.
Technical monitoring and proper supervision are some of the challenges face by the
Chinese Government. Their capacity building programs are for vendors, regulators
and as well as consumers. They have prevailing food testing facilities to analyze the
food both biologically and chemically (Regional consultation on safe street foods,
2011).
3.5 INDONESIA
―Street foods‖ in Indonesia is ―ready-to-eat foods and beverages prepared and/or sold
by vendors on the street using pushcarts, balance poles, baskets, small tables, or
temporary stalls‖.The existing food safety legislation and standards include Street
Foods Law number 7/1996 on Food; Government Regulation number 28/2004 on
Food Safety, Quality, and Nutrition; Health Minister‘s Decree Number 942/2003 on
Street Food Hygiene and Sanitation Standards; and Government Regulation Number
8/1999 on Consumer Protection (Regional consultation on safe street foods, 2011).
3.6 BANGLADESH
The number of street vendors in Bangladesh is large. Dhaka is the capital of
Bangladesh and also its largest city. According to the Dhaka City Corporation there
are around 90,000 street vendors in the city. They operate mainly in Motijheel,
BaitulMukarram, Gulistan, Shahbagh and New Market Areas. Street vending is
considered an illegal trade and the street vendors face constant harassment from the
authorities. The vendors have to pay a sizeable part of their income as bribes in order
to keep plying their trade. Street vendors of Bangladesh are more vulnerable than
those in the neighbouring countries due to poverty, lack of space for vending and lack
of awareness about their rights (Report of the Asian Regional Workshop on Street
Vendors, 2002). The positive aspect is that there is a fair level of unionisation among
them. There are several unions working among street vendors. The most important is
the Bangladesh Hawkers‘ Federation as it is linked to the trade union federation of the
ruling Bangladesh National Party. The federation has been negotiating with the

19
government for a policy on street vendors. The first step towards this direction is of
forging alliances with other trade unions of street vendors so that a national alliance
emerges which can pressurise the government to take up the issue of a national policy
for street vendors. However till such a consensus emerges, the street vendors in
Bangladesh will continue to be regarded as illegal traders and will continue to be
harassed by the authorities. Political parties in Bangladesh continue to render lip
service to street vendors, without doing anything concrete to improve their insecurity
(Bhowmik, 2005).
Food vendors are an important feature in the cities of Bangladesh. Ahmad, 2002 noted
that the street food industry provides employment to women and migrants with low
educational background. The prices of street food are low and the urban poor benefit
from this. Day labourers, rickshaw pullers, migrants from rural areas and the
homeless depend on street food vendors for their nutrition. However, because of poor
hygiene people often fall ill after eating street food. They are mainly victims of water
borne diseases. It has been concluded that there must be cooperation between the
municipalities and the police for proper management of street food vending and
municipalities should formulate rules and regulations for the management of street
food vending enforced.
Tedd et al., conducted a study on food vendors in Bangladesh and Sri Lanka. It has
been observed that as street vendors are in the informal sector, there is no systematic
documentation of the number of street food vendors and there are a substantive
number of food vendors in the urban areas of age group between 25 and 60 years with
a majority being in the age group of 30-40 years. The study recorded the employment
history of the food vendors and found that their previous involvement in several
urban-based, irregular and low-paid activities that required hard manual labour
pushed them into the street food business. These vendors do not always make much
profit and they tend to move from one place to another to get better markets. The
contribution of women to this trade is significant. Though women do not constitute a
major section of food vendors in Dhaka, the male vendors depend on the women in
their household for preparing the items for sale. The study notes that street food

20
effectively meets the requirements of a large section of the economically active urban
population. At the same time the vendors are frequently victimised by the police,
public health institutions, local government authorities etc. They are also denied
institutional credit facilities that could help them increase their income. They have to
rely exclusively on social networks for running their business.
3.7 SRI LANKA
Street vendors in Sri Lanka appear to be in a slightly better position than their
counterparts in Bangladesh and India. Street vending in most urban areas is not totally
illegal and vendors can ply their trade on the pavements by paying a daily tax to the
municipal council. There are around 8,000 to 10,000 street vendors in Colombo and
most of them are located in the formal city centres. They are from urban poor
settlements and street vending is the only source of employment for these families.
Women and children play active roles in this profession. Despite gaining some legal
recognition, vendors are evicted if the municipal council feels that they cause
problems to the general public. In order to keep city cleaned Colombo city Planners
threatens the livelihood of the street hawkers of Colombo by making the pavements
clear for the pedestrians but some cities city planners provide space to hawkers and
maintain lively inner city culture. Trade unions of street vendors can influence
government agencies, by pressurizing the government to accommodate street vendors
in the World Market: Day and Night Bazaar. These vendors pay taxes to the
municipality. The goods sold by street vendors are cheaper than those offered by the
big stores. The above figures on street vendors do not include street food vendors,
who form a large and significant part of the urban population (Bhowmik, 2005).
Teddet al., conducted a study on food vendors in Bangladesh and Sri Lanka and noted
that the number of food vendors in Colombo is fairly large and is increasing because
of the needs of the customers. The food is relatively cheap and readily available. It is
sometimes brought to the doorstep of the customers and sold on credit as done by the
vendors operating at Manning Market in Colombo. The income of food vendors is
higher than that of other vendors. According to a report, ―the average daily income of
a street food vendor is around Sri Lankan (SL) Rs 1,250 while the average daily profit

21
generated is approximately SL Rs 575. Most street food vendors operate for an
average of 25 days a month. This means that they are able to generate a monthly
average income of SL Rs 31,250 and an average profit of SL Rs 14,375. In
comparison, the monthly income in urban Sri Lanka is SL Rs 23,436 and the national
monthly household income is SL Rs 13,036‖.8 This indicates that the contribution of
street food vendors to the country‘s economy is significant though they face similar
problems as other street vendors, namely, lack of security and lack of institutional
facilities. The Colombo Municipality has tried to set up a model for street food
vendors (Summary Findings, Household and Expenditure Survey, 2002).
3.8 INDIA
Since ancient times the street vendors are in existence. From early civilizations the
street vendors used to sold their wares through guerilla marketing i.e. going from
house to house and carrying on their business, some of them used to commotion trade
with neighboring countries. As these traders were being tolerant to the evolutions and
have been succeeded. The street vendors in the modern times are treated in the same
way of pride and lenience (Bhowmik 2003). The street food vendors are being
harassed by the municipal authorities and police officials as these vendors are
considered as illegal vendors in urban areas. Most of the residents of the urban-middle
class make grievances about the vendors that they will be blocking the pavements,
creating congestion of traffic and involvement in anti-social activities. In spite of
these grievances the residents of this middle class will prefer to purchase goods from
these street vendors due to the food which they are getting is cheaper and gives more
satisfaction rather than a restaurant.The number of street vendors in Indian cities has
increased sharply during the past few years, especially after 1991 when the policies
relating to structural adjustment and liberalisation were introduced. It is now
estimated that around 2.5 per cent of the urban population is engaged in this
occupation. Studies on street vendors/hawkers are few and are focused mainly on
some cities (Bhowmik, 2005).
In 2000, the National Association of Street Vendors in India (NASVI) organised a
study on hawkers in seven cities which included Mumbai, Kolkata, Bangalore,

22
Bhubaneswar, Patna, Ahmedabad and Imphal. This could be taken as one of the more
comprehensive studies on street vending (Bhowmik and Saha, 2000). In 1998, the
Brihanmumbai Municipal Corporation (BMC) commissioned Tata Institute of Social
Sciences (TISS) and Youth for Voluntary Action and Unity (YUVA) to conduct a
census of hawkers on municipal lands (Sharma 1991). In 2001, SNDT Women‘s
University, in collaboration with International Labour Organisation conducted a study
on street vendors.An interesting aspect of these studies is that they all find common
features among street vendors. Their earnings vary between Rs 50 and Rs 80 per day.
Women earn between Rs 40 and Rs 60 per day. They work under gruelling conditions
for long hours and are frequently harassed by the municipal authorities and the police.
The NASVI study found that around 20 per cent of their earnings are taken as rent by
the authorities. In Mumbai the annual collection of rent is around Rs 400 crore. A
study by Manushi (2001)in Delhi shows that the authorities rake in Rs 50 crore a day
from street vendors and cycle rickshaw drivers. Study of street vendors in Mumbai
(2001) found that around 85 per cent of the street vendors complained of stress related
diseases – migraine, hyper acidity, hyper tension and high blood pressure. A fairly
high proportion of vendors were once workers in the formal sector and they had taken
to street vending after they lost their jobs. This proportion is higher in cities like
Kolkata (50 per cent), Mumbai and Ahmedabad (30 per cent). These cities were once
centres of industry but during the past decade or two, the large industries have shut
down. A study by SEWA in Ahmedabad notes that half the laid-off textile workers in
Ahmedabad have taken to street vending. The other vendors are mainly migrants from
rural areas or from small towns who came to these cities to find employment. They
could not find regular jobs so they took to street vending. In Delhi, Manushi (2001)
conducted a study on street vendors which showed the stark reality of how these
people are exploited and harassed by the authorities. This study provoked the prime
minister to write to the Lieutenant Governor of the union territory of Delhi to change
the administration‘s oppressive policies on street vendors. The prime minister‘s office
also issued a concept note on this subject which contained important guidelines.
There are some interesting studies from town planners. Tiwari and Dinesh (2008),
both of Indian Institute of Technology, Delhi, have made significant contributions to

23
research on use of pavement space, pollution control and use of road space with
regard to street vending. They have shown that having street vendors near housing
complexes reduces pollution levels as residents do not need to use cars or two-
wheelers to buy their daily requirements as these are available literally at their door
steps.
The NASVI study found that the income of women vendors is lower than the men
because mainly of two reasons. Most of the women belonged to families that were
poorer than those of male street vendors so they had less capital to invest in their
business. Secondly, they could not spend as much time on their work as the males
because they had to take care of the home as well (Bhowmik and Saha, 2000).
Moreover in cities like Kolkata and Patna, women vendors were harassed by the male
vendors and were not allowed to sit on the pavements. In cities where they are
unionised, as in Ahmedabad, their problems are not as acute. In Mumbai, the studies
show that most of the women street vendors belong to families in which the male
members were once employed in better paid, secure jobs in the formal sector. They
were unemployed when their enterprises closed. Their wives took to street vending to
make ends meet. There is no clear picture of the number of women vendors, except in
Ahmedabad where around 40 per cent of the 80,000 street vendors are women. In
other cities they are an invisible category. The male vendors are more visible as they
sell greater varieties of goods – clothes, fruits, household items etc. Most of the food
vendors are males. The level of unionisation is higher among them and they are thus
able to protect themselves better than the women vendors. There is therefore a need to
make a proper assessment of women vendors. At a rough guess, they should
constitute 30 per cent of the total population. They are mainly small vendors and they
are hardly unionised (except in Ahmedabad). These factors add to their invisibility
(Bhowmik 2003).
Studies of food vendors have been conducted by the FAO in some of the cities. These
include Pune, Hyderabad, Mumbai, Bangalore, and Kolkata. The Kolkata study,
conducted by the National Institute of Public Health and Hygiene, was the most
important one conducted to date. It looked into all aspects of street food vending

24
situation of the city, namely, type of vendors and consumers; timing of operation, cost
and profits, nutritive value, physical, chemical and detailed microbiological analysis
of all varieties of foods and water. One of its significant findings was that street foods
in the city were both cheap and nutritious. A bowl of hot Chinese soup cost Rs 5 and
provided 1,000 calories, the cheapest form of calories. Moreover the study found that
cooking in the open (in front of the consumers) ensured that the food was fresh and
unadulterated. There are a few other studies that deal with important aspects of street
food vending (FAO 1999). Bhattacharyya‘s (1997) doctoral dissertation on street
food vendors in Guwahati in north-east India highlights their role in providing cheap
food to the people and their employment potential. She notes that the food vendors
face the problem of capital. They depend mainly on loans from friends, family or
moneylenders to run their business. Even those that are licensed rarely approach
banks because of the huge paper work involved in getting loans.
Takur(2013) conducted study to assess food safety and hygiene practices amongst
street food vendors in Delhi, India. Practices and hygiene status of 200 street food
vendors was studied by a questionnaire based findings and observations at the
vending site. Data was entered and analyzed with the help of MS excel. Food vended
is of different Flavor, cheap and tasty which becomes popular among people easily.
Study highlighted few points which need to be addressed for better hygiene status and
food practices among Street Food Vendors. There is a need of generating awareness
amongst street vendors and WHO five ―keys to Safety‖ should be incorporated.
In India, the street food trade is a growing sector with its expansion liked with
urbanization and the need of urban populations for both employment and Food.
However, the microbiological status of popularly consumed raw street foods, general
hygienic and vending practices are not known. Street vendors lacked the access to
potable water, toilet facilities and operated under poor hygiene conditions. The results
of the study suggest that street vended coconut slices, coriander sauce and ready to eat
salads could be important potential vehicles for food-borne diseases (Moushumi
Ghosha, 2007).

25
The distribution of palm oil (high in saturated fat) through the public distribution
system, the use of Vanaspati (high in trans-fat) by street vendors, the promotion of
oils and processed foods, and the lack of consumer awareness concerning trans-fats
were identified as key problems. Policy options aimed at improving the quality of
nutrition information and providing price incentives for use of healthier oils could
improve diets and reduce the risk of non-communicable disease in India (Shauna M.
Downsa, 2014).

26
4 METHODOLOGY
The research project is mainly exploratory in nature and research tools that are
employed in this work are questionnaire for vendors which include six different
parameters.
Six Parameters
 Raw Material Procurement, Transportation and Storage
 Health Status of the Street Food vendors
 Hygiene Training and Awareness of the vendor
 Location and Design of the vending stall and premises
 Pest and animal control
 Personal Hygiene and Behavior
Convenient sampling was used for the study. The 100 street food vendors were
surveyed in 10 different areas of Vijayawada city. The Vijayawada was chosen as it is
the newly formed capital city of Andhra Pradesh which includes 3 new mega cities.
The Table 1 elucidates the 10 different areas of Vijayawada and the sample vendors in
each area. Benz Circle, Suryaraopeta, Moghalrajupuram, Patamata Lanka,
Ramarajunagar, Radhanagar, Kedareshwarapeta, Kothapeta, Nehru nagar and
Gundala areas which are under Vijayawada municipal Corporation (VMC)consists of
10 vendors each, totaling 100 vendors are taken for the study.
The responses of the vendors have been entered in MS-EXCEL and simple
calculations are applied to find out the performance of vendors in first five different
parameters. But for the sixth parameter personal hygiene and behavior the data has
been collected through personal observations. For all the collected data the
percentage has been calculated and the results have been analyzed and displayed in
the form of graphs.

27
Table 1: Area wise study of sample
Name Of The
City
Name Of The Area Sample Vendors
Vijayawada
 Benz circle 10
 Surya raopeta 10
 Moghalrajupuram 10
 Patamatalanka 10
 Ranaraju Nagar 10
 Radha Nagar 10
 Kedareshwarpeta 10
 Kothapeta 10
 Nehru Nagar 10
 Gunedala 10

28
5 RESULTS AND DISCUSSIONS
5.1 Raw Material Procurement, Transportation and storage:
Under the raw material procurement, transportation and storage parameter there are
five different check points on which the vendor is assessed.
The surveyed 100 vendors were asked from where they procured the fresh produce
and results show that 71% of the vendors procure from government market yard, 10%
of the vendors from organized super market and 19% of the vendors procure from
Local vendor who visits the vending premises twice in a week.
Figure 1: Procurement pattern of Fresh produce followed by vendors
The results predict that majority of the vendors procure the fresh fruits and vegetables
from the government market yard. The fruits and vegetables are the perishable
produce, as the government market yards are open throughout the week the vendors
can purchase the produce daily in the morning. For the procurement of the fresh
produce five different aspects considered by vendors are perishability, price, quality,
storage and ease of availability. As the vendors procure daily the produce will be of
good quality and fresh material will be available. The government market yard fills
their stocks on daily basis and in huge quantities so the vendors can purchase the
produce at economical price and the quantity which he need is easily available. The
produce procured will be used for that day and he again goes on the next day for
0
20
40
60
80
Govt Market Yard Super market Procure from local vendor
71
10
19
Percentage

29
procurement and this cycle repeats every day. Hence the vendor doesn‘t need extra
inputs to put in terms of money and infrastructure for the storage of the produce.
The surveyed 100 vendors were asked from where they procured the other raw
materials like salt, flour, chili powder etc. and the results show that 77% of the
vendors procure from Licensed Kirana shop, 23% of the vendors from the distributor.
Figure 2: Procurement Pattern of FMCG raw material
The results predict that majority of the vendors procure basic raw material apart from
fresh produce in licensed kirana shops. The licensed kirana shops are regulated and
monitored by the government agencies, the raw materials are for sale in the form of
loose pack by packing according to the vendor preference and packaged good brands
are also available so that the vendor can purchase according to his preference. The
distributor is the wholesaler for so many products if the vendor purchases from the
distributor there is more availability of profit margins as there is a chance of good
economies of scale. The vendors decide in such a way that those vendors who need
huge quantities of raw materials can procure from the distributor and the vendors who
need fewer quantities can procure from the licensed kirana shops.
The below graph shows the results of the surveyed 100 vendors when they were asked
what do you observe while procuring raw material results show that 74% of the
vendors see the quality of the raw material while procuring raw material, 12 % of the
0
10
20
30
40
50
60
70
80
Licensed Kirana Shop Distributor
77
23
Percentage

30
vendors observe the manufacturing date and 8 % of the vendors procure considering
the brand value of the product.
.
Figure 3: Observations while procuring Raw Material
The results predict that the vendors are having good awareness on the quality aspects
of the raw material and it also depends from where they are exactly procuring. As
majority of the vendors are procuring through government market yard and licensed
kirana shops we can state that raw material used by the vendors to prepare the food is
of good quality.
The below graph shows the results of the surveyed 100 vendors when they were asked
how do you transport the procured raw material and the fresh produce to the vending
stall results predict that 100 % of the vendors use two wheeler or bi cycle for the
transportation of the raw materials to the vending stall.
0
10
20
30
40
50
60
70
80
MFG Date Quality Brand
12
74
8
Percentage

31
Figure 4: Transportation of Raw material
The results identify that majority of the vendors use two wheeler or bi-cycle for the
transportation of the raw material from the procurement site to the vending premises.
The vendors consider two aspects while transporting the raw material they are the cost
of transportation and the distance. As the vendors procure the raw materials from
nearby distance and procure daily there won‘t be any damage to the produce or raw
material while transporting through two wheelers.
The below graph indicates the results of the surveyed 100 vendors when they were
asked where do you store the procured raw material and the fresh produce the results
predict that 69% of the vendors use store the raw material at their house and 31% of
the vendors at their vending stalls.
Figure 5: Storage of Raw material
0
20
40
60
80
100
Bike/Bicycle Auto/Rickshaw Others
100
0 0
Percentage
0
20
40
60
80
At Stall In House
31
69
Percentage

32
The results identify that majority of the street food vendors store the raw material and
the fresh produce at their house which state that vendors are lacking proper storage
conditions at the vending sites. If the stalls will have the storage facility the vendors
can minimize the transportation cost involved in getting the produce from the house to
the vending premises
5.2 Health Status of the Street Food Vendors
Under the health status of the street food vendor parameter there are two different
check points on which the street food vendor is assessed.
The below graph depicts the results of the surveyed 100 vendors when they were
asked in 6 months duration how frequently you go for doctor checkup the results
predict that 69% of the vendors does not go for doctor at least once in an 6 month
duration, 18% of the vendors visit doctor once in 6 months and 13% of the vendors go
twice per 6 months duration.
Figure 6: Health Status of street food vendors I
The results identify that majority of the vendors does not visit the doctor frequently.
This shows that vendors are not taking care of their health. They are not aware that
their health plays a vital role in providing the safe street food to the consumer. The
street food vendor is exposed to the smoke while preparing and handling food and as
0
10
20
30
40
50
60
70
Nill Once Twice
69
18 13
Percentage

33
most of the stalls are located at the public places the vendors are prone to more
contagious diseases.
The below graph indicates the results of the surveyed 100 vendors when they were
asked when you fall sick what do you do generally, 41% of the vendors told that they
will visit the doctor and 59% of the vendors takes rest at home.
Figure 7: Health Status of the street food vendors II
The results identify that majority of the vendors are lacking awareness of the their
personal health, they consider two different aspects while leaving the business and
visiting the doctor one is the time and the other is cost involved in visiting doctor
hence most of them stay at home and send the family members to continue the
vending operations.
5.3 Hygiene training and awareness of the vendor
Under the hygiene training and awareness of the vendor there is one check point on
which the vendor was assessed.
The below graph demonstrates the results of the surveyed 100 vendors when they
were asked all the food handlers (vendor, helper, cook) attended any kind of training
on basic food hygiene, 78% have responded that they have not attended any training
0
10
20
30
40
50
60
Visits Doctor Rest at Home
41
59
Percentage

34
on basic food hygiene and 23% of the vendors attended that they have attended
training on basic food hygiene.
Figure 8: Hygiene Training and Awareness of the vendor
The results indicate that majority of the vendors did not attend any kind of training on
basic food hygiene hence there is a huge need of hygiene training awareness programs
to build the capacity of the street food vendors and to provide safe street food to the
consumers.
5.4 Location and Design of the vending stall and premises
Under the location and design parameter there are seven different check points on
which the vendor was assessed.
The below figure expresses the results of the surveyed 100 vendors when they were
asked two questions whether the stalls are located at a place designated by the
relevant authorities and do you use rubbish bins for the collection of the waste.55% of
the vendor stalls are located at a place designated by the relevant authorities and 45%
of the vendors are not located designated by the relevant authorities. For the second
question 95% of the vendors stated that they use rubbish bins for the disposal of the
waste and 5% of the vendors do not use rubbish bins.
0
20
40
60
80
Y N
22
78
Percentage

35
Figure 9: Usage of the Rubbish bins and location of the stalls
The results indicate that majority of the vendors are located at a place designated by
the relevant authorities and they use rubbish bins to dispose the segregated food and
other waste. This clearly shows that vendors are aware of the regulatory requirements
of the Vijayawada municipal corporation (VMC) and they are also aware that littering
waste material on streets will be having great effect on the vending premises. They
consider that if the vending premise is maintained clean the consumers are more
attracted towards their stall, which enhances their business and make more profits.
The below figure presents the results of the surveyed 100 vendors when they were
asked where do you dispose the collected waste. 69% of the vendors are disposing the
waste in dumping yards and 31% of the vendors are disposing through municipal
collection vehicle.
The results indicate that vendors dispose the waste segregated at the vending premises
at places which are designated for waste disposal. Majority of the vendors dispose at
dumping yards. Vijayawada municipal corporation (VMC) initiated a waste collection
scheme in which a vehicle is sent to the areas which are connected to the main roads
for collecting waste. The corporation should enhance this scheme and also try to
collect the waste from the areas which are far away from the main roads.
0
20
40
60
80
100
120
140
N Y
45 50
95
5
Do you use Rubbish Bins for
the collection of the waste
Are the stalls located at a
place designated by the
relevant authorities
Percentage

36
Figure 10: Disposal of the collected waste
The below figure shows the results of the surveyed 100 vendors when they were
asked what are the source of potable water for cleaning and drinking purpose. 65% of
the vendors use bore water for cleaning purpose and 35% of the vendors use public
tap water. For the second question 81% of the vendors stated that they purchase
mineral water for drinking purpose and 19% use bore water.
Figure 11: Source of Water for cleaning and drinking
0
10
20
30
40
50
60
70
Dumping Yard Municpal Collection
69
31
Percentage
0
10
20
30
40
50
60
70
80
90
Bore Water Pruchasing
Mineral
water
Public tap
water
19
81
0
65
0
35
What will be the source of
potable water for cleanig
purpose
What will be the source of
fresh water for drinking
purpose
Percentage

37
The results indicate the vendors are worried about the consumer health as most of
them purchase mineral water for drinking purpose and there is no proper water supply
at the vending premises either both for cleaning and drinking purposes which can be
provided by the municipal corporation so that their cost involved in the business will
be minimized in supplying mineral water and transportation of the collected water to
the vending premises.
The below figure indicates the results of the surveyed 100 vendors when they were
asked what is the material used for the construction of the stall and structures and
what is kind of containers do you use for the storage of the raw material/ prepared
material. 51% of the vendors use wood based stall and structures, 25% of the vendors
use iron for constructing their stall and 24% of the vendors use stainless steel stalls
and structures. For the second question 41% of the vendors stated that they use plastic
containers for storage of raw material and prepared material, 47% of the vendors use
metal and glass jarsand 12% of the vendors use porcelain jars for the storage of raw
materials and for preparation.
Figure 12: Material used for the stalls and containers
0
10
20
30
40
50
60
51
25 24
0 0 0
0
0 0
41
47
12
What kind of containers do
you use for the storage of
Raw/ Prepared material
What is the material used for
constructing the stall/
Structures
Percentage

38
The results indicate that only few vendors are using stainless steel for the construction
of the stall. The other materials like wood which will be spoiled by the termites and
iron which is more prone for rusting are more used for the construction of the stall as
these materials are of less cost when compared to the stainless steel. The vendors
invest majorly on the construction of the stall in a street food business. Hence they
can expect some financial support from the government in the form of bank loans or
subsidies for upgrading the stall. The vendors are not aware of the harmful effects of
the usage of the plastic materials in storing the prepared material. There is a need of
training programs to make the vendors aware of the scientific facts and possibilities of
contamination.
The below figure demonstrates the results of the surveyed 100 vendors when they
were asked is something of the following is there near by the vending bhandi. 43% of
the vendors stated that the stall is nearby open drainage, 12% of the vendors are
vending adjacent to the main roads and 45% of the vendors are situated at proper
locations which are not prone to any kind of contamination.
Figure 13: Surroundings of the stall
The results indicate that many vendors are carrying on their business beside open
drainage and the main roads where the stalls will be prone to many kinds of
0
5
10
15
20
25
30
35
40
45
Open Drainage Main Road Nill
43
12
45
Percentage

39
contamination. The mosquitoes and pests will be contaminating the food which will
be kept for display due to the open drainage. Dust and huge pollution will spoil the
food which will be displayed at the stall. Therefore the municipal corporation should
relocate or close the open drainage to overcome this problem ensuring safe street food
to the consumer.
The below figure shows the results of the surveyed 100 vendors when they were
asked how frequently do you clean the premises and the vending site with proper
cleansing agents and practical measures taken to get rid of the harboring pests to
prevent re-infestation. 85% of the vendors stated that they clean vending premises and
the stall twice a day before starting and after ending the vending operations. For the
second question 74% of the vendors stated that they do not use any kind of practical
measures to get rid of harboring pests to prevent re-infestation, 8% of the vendors use
insect repeller at their stalls and 12% of the vendors use agarbathi smoke to get rid of
insects and pests.
Figure 14: Pest and animal control
The results indicate that majority of the vendors clean their vending premises twice a
day and this states that the vendors are aware to keep the premises clean without any
rubbish littering at the vending premises as the clean surroundings attract most of the
0
20
40
60
80
100
15
85
74
8 12
Practical measures taken to
get rid off harbouring pests to
prevent Re-Infestation
How Frequently do you clean
the premises and the vending
site with proper cleansing
agents
Percentage

40
customers. The vendors are not using any kind of practical measures to get rid of pests
and insects they may consider that these practices can increase the overall cost
involved in the business. As most of the stalls are nearby the open drainage and the
main roads there is a huge chance of contamination of the food through the
mosquitoes and flies. The vendors should consider this problem as a priority and start
using few of the practices to get rid of the Pests and prevent re-infestation.
5.5 Personal Hygiene and Behavior
Under the personal hygiene and behavior there are 8 different check points and the
responses have been collected through personal observations.
The below figure indicates the results of the surveyed 100 vendors when they were
personally observed, whether the vendor is wearing the tag issued by the FSSAI or
any registering authority. It was seen that 58% of the vendors are wearing tags issued
by the Vijayawada municipal corporation (VMC) and 42% of the vendors are not
wearing tags issued by the registering authority. For the second question, whether the
vendor is wearing proper Head Gear, Gloves and Face mask. It was observed that
100% of the vendors surveyed are not wearing proper head gear, gloves and facemask
while preparing and handling food. For the third check point whether he is washing
hands with soap after handling the food , after Visiting toilet, after handling
unsanitary articles, before and after handling money. It was seen that 76% of the
vendors do not wash hands after visiting toilet, after handling unsanitary articles,
before and after handling money. For the fourth check point, if running tap water is
not available and acceptable alternative hand washing method available. It was
observed that 58 % of the vendors use alternative source hand washing facility when
there is no availability of running tap water and 24% are not using any alternative
method. For the fifth checkpoint, Finger nails kept sort, clean avoiding wearing
ornaments during food preparation. It was observed that 38% of the vendors are not
following the practice and 62% of the vendors are following the practice. For the sixth
check point, avoid smoking and chewing tobacco while preparing/serving Food. It
was observed that 19% of the do not follow the practice and 81% of the vendors
follow the practice. For the seventh check point, touching body parts, Mobile

41
currency or any such cross contamination objects while handling food. It was seen
that 87 % of the vendors not following the practice and 13% of the vendors are
following the practice. The last check point, Vendor behavior towards consumer and
authorities is helpful. It was observed that 13 % of the vendors do not follow the
practice and 87% of the vendors follow the practice.
Figure 15: Personal hygiene and behavior
The results indicate that in all the aspects vendors are not that aware of the personal
hygiene aspects. Some studies prove that vendor hands are the major source of
contamination as they touch the body parts and handle money in betweenhandling and
preparing food. Some of the vendors are aware that they should not wear any
ornaments while handling food but here the perception of the vendors is exactly
opposite as they think that the ornaments will get spoiled if they come in contact with
food material. There is no proper toilet facility in and around the vending premises
0
10
20
30
40
50
60
70
80
90
100
58
100
76
24
38
19
87
13
42
0
24
58
62
81
13
87
0 0 0
13
0 0 0 0
NA
Y
N
Percentage

42
due to which the vendors are facing problems and vendors do not wash hands after
visiting toilet and after handling unsanitary articles, they wipe their hands to the cloth
which is also used to wipe the serving plates. Only few vendors smoke and chew
tobacco frequently in between handling and preparing food. Many vendors do not use
proper equipment to handle the food. The vendors should minimize the usage of the
bare hand to overcome major possibility of contamination. The municipal corporation
should take an initiative to train the street food vendors in terms of personal hygiene
as most of the vendors did not complete their primary level education. The training
programs could be conducted in an effective way so that an illiterate person can also
learn about all the hygiene aspects. Pictorial representation is recommended as the
information passes to the vendor at a faster rate. The information, education and
communication material should be designed in local languages and distributed to all
the vendors.
5.6 House Condition of the street food vendors
We can now look at the residence condition of the street food vendors. Huge section
of vendors lives in a house having only one room. The space is considered to be a
major problem for their living. As mentioned earlier, most of them store their goods at
home; this means that the space is further reduced. If we differentiate the housing
conditions there are two types of houses one is the pakka housing in which the houses
are made using cement, concrete and there is a permanent roof covering over the
head. Second are the kaccha houses where the house is made with temporary
structures like tin sheets, cardboards with tarpaulin as a roof. Majority of the vendors
of Vijayawada reside in pakka houses but there exists few vendors who stay in
temporary structures too. These vendors face lot of problems in living their life.
This shows the miserable difficulty of street food vendors in this city. Temporary
structures have several allegations. Firstly, these are the slums built mainly on public
land. These are often destroyed by the municipal authorities as they are considered to
be illicit structures. The tenants then are rendered homeless for a few days, till they
re-occupy their resources and set up another temporary shed in the same place.
Besides this, they are also victims of the local mafia and municipal authorities that

43
force rents for allowing them to live uninterrupted for a certain period of time. These
sheds often do not have admission to electricity or drinking water. This becomes an
additional problem on the street vendor who has to get his/her supply of water from
the nearest source. Security also is another problem. Since these are temporary
structures, robs or thieves can easily enter inside with ease and carry away the
properties stored. Dislocation in housing also means that the vendors‘ kids that have
been put in schools have to withdraw their schooling. Hence the future age group may
be without access to schooling. Hygiene facilities are almost always absent and open
defecation is quite common.
As most of the street food vendors store the raw materials at house there should be
enough space to store the produce in a hygienic way. In permanent structures also if
the vendors stay in a one room there won‘t be any space to store the produce. The
vendors do over stacking of the material which leads to the spoilage of the fresh
produce and raw materials. In the temporary structures there is a huge incidence of
rodents entering the storage place and contaminating the produce which leads to
contagious diseases.

44
6 SUGGESTED RECOMMENDATIONS
The successive model for the enhancement of the capacity of vendors will be
designed through the collective efforts of Private, People and Public sectors.
1. Creating awareness about Regulation, Registration and the process of
registration.
2. Conducting survey of vendors to collect reliable data on the demographics of the
street food vendors.
3. Creating awareness of Safe and hygienic food and giving them IEC materials.
4. The IEC material should be in multiple languages.
5. Conducting training sessions on food safety and personal hygiene.
6. The training sessions should be of different levels.
7. The regulators should also be trained.
8. Privatization should be encouraged in conducting the training sessions. Some
private and government institutions should be given authority to train and certify
the vendors. It should create some of the institutions or agencies as nodal training
centers and throughout the year the training should be conducted. At the end of
the training the knowledge of the vendor should be assessed to know how much
he has been taught in the training
9. Regular inspection on the control of food safety and hygiene.
10. Allocation of resources to the registered vendors.
11. Integrating the vendors with the Food Industries and providing them a business
plan as a part of Corporate Social Responsibility (CSR) activity.
12. Promoting private participation, big companies can this way come closer to their
target masses.
13. The classification of the vendors should be service oriented but not on the base of
product.
14. The FSSAI should provide an user friendly website to the vendors so that the
registration process will be simplified to the vendors
15. The government should provide proper resources to the vendors like
i. Subsidies on vending carts

45
ii. Loan from the government banks
iii. Building infrastructure for the vendors (separate street food markets or
centers)
iv. Adequate water supply (both potable water and regular cleaning water)
v. Electricity.
vi. Markets away from atmospheric pollutants.
vii. Location of the stalls away from garbage or waste disposal.
16. Arrangement of street vendors in specified zones is a feasible alternative; such a
model enables the most unorganized sector to organize.
17. Risk assessment, Risk management and Risk communication should be in place
in an effective manner.
18. Strict regulations in place for those not abiding by the law.
19. Technology at its best—Card payments at street vending outlets.
20. Infrastructural development should be focused on more, because that will also
help in beautifying the city, the 54 metropolitan cities having population more
than 1 Million should work so diligently towards making sure the city is clean
and organized.
21. A National Health Service scheme should be initiated ensuring that everybody is
fit for carrying out their operations in an efficient manner.

46
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http://www.census2011.co.in/census/city/408-vijayawada.html
https://www.ourvmc.org
http://www.cseindia.org/userfiles/NASVI_presentation_final.pdf

51
ANNEXURE
ANNEXURE No. 1
Questionnaire involves following parameters
a) Raw Material Procurement, Transportation & Storage
1. From where do you procure the fresh Produce?
2. From where do you procure other Raw Materials?
3. What do you observe while procuring raw material (or) Produce?
4. How do you transport Raw materials or Produce?
5. Where do you store the raw materials?
a) Health Status of the street food vendors
1. In 6 months duration how frequently you go for doctor checkup?
2. When You Fall sick what do you do generally?
b) Hygiene Training/ Awareness of the vendor
1. All the Food Handlers (Vendor, Helper, and Cook) attended any training on
basic Food Hygiene or not?
c) Location & Design
2. Are the stalls located at a place designated by the relevant authorities?
3. Do you use Rubbish Bins for the collection of the waste?
4. Where do you dispose the collected waste?
5. What will be the source of fresh water for drinking purpose?
6. What is the material used for constructing the stall/ Structures?
7. What kind of containers do you use for the storage of Raw/ Prepared material?
8. Is something of the following near the bhandi?

52
d) Pest and animal Control
1. How frequently do you clean the premises and the vending site with proper
cleansing agents?
2. Practical measures taken to get rid of harboring pests to prevent Re-
Infestation?
e) Personal Hygiene and Behavior
1. Tag Issued by the FSSAI (Or any licensed authority?
2. Whether the vendor is wearing proper Head Gear, Gloves and Face mask?
3. Whether he is washing hands with soap after handling the food, After Visiting
toilet, after handling unsanitary articles, before and after handling money?
4. if running tap water is not available and acceptable alternative hand washing
method available?
5. Finger nails kept short, clean avoiding wearing ornaments during food
preparation?
6. Avoid smoking and chewing tobacco while preparing/serving Food?
7. Touching body parts, Mobile currency or any such cross contamination
objects while handling food?
8. Vendor behavior towards consumer and authorities is helpful or not?

53
ANNEXURE No. 2
Survey Data tables
The below tables shows the responses of the vendors in six different parameters a)
Raw material procurement, transporatation and storage b) Health status of the street
food vendor c) Hygiiienetraning/awareness of the vendor d) Location and design of
the vending stall and premises e) Pest and animal control f) Personal hygiene and
behavior. The numeric figures in the below tables indicate no of respondents
a) Raw Material Procurement, Transportation and Storage
S.N
O
Parameter Options
Govt
Market
Yard
Super
market
Loca
l
vend
or
1
From where do you procure the fresh
Produce
71 10 19
Licensed
Kirana
Shop
Distributor
2
From where do you procure other Raw
Materials (Salt, Flour, chili powder etc.,)
77 23
Bike/Bicy
cle
Auto/Ricksh
aw
Othe
rs
3
How do you transport Raw materials or
Fresh Produce
100 0 0
At Stall In House
4 Where Do you store the raw materials 31 69

54
b) Health Status of the Street Food Vendor
S.N
O
Parameter Options
Nill
Onc
e
Twi
ce
1
In 6 months duration how frequently you go for
doctor check up
69 18 13
Visits
Doctor
Rest at
Home
2 When You Fall sick what do you do generally 41 59
c) Hygiene training/ Awareness of the vendor
S.NO Parameter Options
Y N
1
All the Food Handlers (Vendor, Helper, Cook) attended any
training on basic Food Hygiene or not
22 78
d) Location and Design of the vending stall and premises
S.NO Parameter Options
N Y
1
Are the stalls located at
a place designated by
the relevant authorities
45 50
2
Do you use Rubbish
Bins for the collection
of the waste
95 5
Dumpin
g Yard
Municpal Collection
3
Where do you dispose
the collected waste
69 31
Bore
Water
Pruch
asing
Miner
al
water
Public tap water
4
What will be the source
of fresh water for
drinking purpose
19 81 0
5
What will be the source
of potable water for
cleanig purpose
65 0 35

55
Wood Iron
Stainle
ss Steel
Pla
sti
c
Metal
and
Glass
jars
Por
celi
an
6
What is the material
used for constructing
the stall/ Structures
51 25 24 0 0 0
7
What kind of
containers do you use
for the storage of Raw/
Prepared material
0 0 0 41 47 12
Open
Drainag
e
Main
Road
Nill
8
Is something of the
following near the
bhandi
43 12 45
e) Pest and Animal Control
S.N
O Parameter Options
O
nc
e/
D
ay
Twice/Da
y
Nil
l
Insect
repeller
Agarbathi
smoke
1
How Frequently
do you clean the
premises and the
vending site with
proper cleansing
agents
1
5 85
2
Practical measures
taken to get rid of
harboring pests to
prevent Re-
Infestation 74 8 12

56
f) Personal Hygiene and Behavior
S.NO Parameter N Y NA
1
Tag Issued by the
FSSAI (Or any
licensed authority
58 42 0
2
Whether the vendor
is wearing proper
Head Gear, Gloves
and Face mask
100 0 0
3
Whether he is
washing hands with
soap after handling
the food , After
Visiting toilet, after
handling unsanitary
articles, before and
after handling
money
76 24 0
4
if running tap water
is not available and
acceptable
alternative hand
washing method
available
24 58 13
5
Finger nails kept
short, clean
avoiding wearing
ornaments during
food preparation
38 62 0
6
Avoid smoking and
chewing tobacco
while
preparing/serving
Food
19 81 0
7
Touching body
parts, Mobile
currency or any
such cross
contamination
objects while
handling food
87 13 0
8
Vendor behavior
towards consumer
and authorities is
helpful or not.
13 87 0

Back-End condition of Street Food Vendors

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Back-End condition of Street Food Vendors