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ISSN 2320-5407 International Journal of Advanced Research (2015), Volume 3, Issue 2, 604-615 604 Journal homepage: INTERNATIONAL JOURNAL OF ADVANCED RESEARCH RESEARCH ARTICLE An Evaluation of the Hygiene and Sanitation Practices Among Street Food Vendors Along Far Eastern University (FEU) Jose S. Hilario Professor II, Far Eastern University Manila, Philippines Manuscript Info Abstract Manuscript History: Received: 12 December 2014 Final Accepted: 22 January 2015 Published Online: February 2015 Key words: hygiene practices, food sanitation, street food vendors, Food and Agriculture Organization (FAO), Department of Health (DoH), Far Eastern University (FEU) * Corresponding Author Jose S. Hilario Street food vendors along Far Eastern University (FEU), specifically on the streets of R.Papa, C.M.Recto, and P.Campa, were investigated in order to assess the hygiene and sanitary practices of street food vendors under which these food stalls operate. The total number of street food vendors included in the study was 15 in the three locations mentioned. Data were collected using a validated questionnaire on Food Hygiene and Sanitation and direct interview among street food vendors. The findings showed that generally, street food vendors were not aware of hygienic conditions and they lack training on food preparation and management. The same percentages of 74% were computed on the criteria which includes the following: (1) the vendors obtained food preparation skills through observation, (2) they prepare street foods just in the stall or working area, (3) the place is untidy, greasy and insects are seen and (4) they store leftover foods at ambient temperature which is the Temperature Danger Zone (TDZ) for all foodstuffs. Then, this street food is sold to unsuspecting students who are likely to get foodborne diseases due to Salmonella typhi, E.coli and Staphylococcus aureus bacteria. Only 40% of the vendors had garbage and waste bins beside the food stalls. Personal hygiene like handwashing and proper attire was not also observed, as the vendors never covered their heads, handled money and food at the same time and not everyone wears aprons. This study recommends the establishment of street food center headed by the city council of Manila, the training of street food vendors on hygiene, sanitation and the establishment of code of practice for the street food industry and the empowerment of the local government and the private sector surrounding it. Copy Right, IJAR, 2015,. All rights reserved INTRODUCTION In the Philippines, the preparation and handling of street food by a typical vendor can result in potential significant health risks for the consumer. According to report (Department of Health-Philippines,2011) , as much as 70% of diarrhoea diseases in developing countries are believed to be of foodborne origin. The foods are often prepared under unsanitary conditions and stored for long periods in unsuitable conditions before selling. Experience

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