Chapter I

Introduction

I. Background of the Study

Street Food vendors pertains to an integral part of urban

economies around the world, offering easy access to a wide range

of goods and services in public spaces and food safety refers to

handling, preparing and storing food in a way to best reduce the

risk of individual becoming sick from foodborne illnesses.

Student often think that what they are eating outside of Saint

Paul University Philippines are safe, that is why the

researchers came up with this study regarding to the awareness

of street food vendors in food safety.

Food Safety can be seen through informational differences.

It is true that vendors around SPUP are different from that of

the qualified food business around Tuguegarao and the study will

help these people – especially the vendors – to know the effects

of the difference between the factors that may affect the

vendors’ awareness in the different food safety.

There are several studies that have been conducted that

aims to know the relationship between awareness of street food

vendors in food safety. This is a reason for the researchers to

conduct the study as well.

II. Statement of the Problem

This study generally aims to investigate the actual level

of food safety awareness and the proper practices in food
handling among street food vendors around St. Paul University
Philippines, Tuguegarao City. Specifically this aims to answer
the following questions:

1. What is the knowledge of the food vendors with regards to

food cleanliness?
2. How does the food vendors apply proper practices in food
handling?
3. What are the diseases acquired by eating street foods?

III. Significance of the Study

There are a lot of street food vendors around St. Paul

University Philippines. Some of them are not aware on proper
sanitation and hygiene.

The Outcome of the study will benefit the following:

STUDENTS. We all know that some students loves to eat

street foods for it is the most affordable food around schools.
If the vendors will be aware on how to prepare foods properly
the students will not get disease such as hepatitis and typhoid

VENDORS. Vendors will attract more buyers because all

people want clean and safe food to eat because nobody wants to
have a disease because of eating unclean foods. More buyers
leads to more money.

FUTURE RESEARCHERS. Future researchers can continue this

Research and its recommendation can be pursued. The researcher
can take an initial insight to the topic through this research.
In addition, the details in this can also be their guide on
their research regarding the topic.
IV. Scope and Delimitation

This Investigation will focus on determining the food

safety and cleanliness around St. Paul University Philippines,
Tuguegarao City in terms of personal hygiene, food preparation,
cooking, serving, storing, and the surroundings.

The Gathering of information is through the use of

questionnaires and interviews. This will base on their
experience as street food vendors.

The conduct of this study will only confined to 30 street food

vendors around St. Paul University Philippines.

V. Definition of Terms

Street Foods

 These foods are ready to eat food and beverages that are
being prepared and sold by vendors in streets or public
places. In order to reduce some diseases, the role of
street food vendors should be strengthen by providing
training or seminars.

Food Safety
 Food safety should be the top priority for every food
service employee. Serving safe foods is a responsibility
once you are involved in food service whether you are the
one who prepared, hold or served the food.

Personal Hygiene
 If you are a food service employee, you should practice a
proper hygiene. By that, we can lessen the potential of
contaminating a food by bacteria and viruses that are
present in our bodies. The only way to prevent food
contamination is to maintain a high standard of personal
hygiene and cleanliness.
 Chapter II

Review of Related Literature

Food Sanitation and Hygiene

Food hygiene constitutes a basic necessity of Good

Manufacturing/Agricultural Practices and the development of

Hazard Analysis Critical Control Point (HACCP), as well being as

a component of all GFSI-benchmarked food safety standards.

Government, industry and consumers all play a role in safe

sanitation and food hygiene practices.

Studies have shown that an appreciable percentage of foodborne

illness cases can be attributed to poor sanitation and food

hygiene, including poor personal hygiene and contamination of

equipment and/or environments. Examples of food recalls related

to sanitation issues include the contamination and subsequent

recall of deli meats in Canada in 2008, when cells of Listeria

monocytogenes were transferred to the product after surviving in

equipment niches, where they were protected from sanitation

procedures. The company was very public about the changes made

to the sanitation program since then, including regular testing

to monitor the success of the strategy in reducing environmental

contamination.
Street Foods

The term street foods are ready-to-eat foods and beverages that

are prepared and/or sold by itinerant or stationary vendors,

especially on streets and in other public places (FAO, 2009).

Street foods often reflect traditional local cultures and exist

in an endless variety. Vendors’ stalls are usually located

outdoors or under a roof which is easily accessible from the

street. Street food businesses are usually owned and operated by

individual or families but benefits from their trade extend

throughout the local economy. In order to reduce the burden of

food-borne diseases, developing countries should strengthen the

role of street food vendors by providing training, guidelines,

legislation and infrastructure to ensure food security and

nutrition

https://globalfoodsafetyresource.com/food-sanitation/

https://globalfoodsafetyresource.com/food-sanitation/
Conceptual Framework

Dependent Variables
INDEPENDENT VARIABLES

Age Level of Awareness and the

Gender
degree of Practices of the
Street Food Vendors
Type of Business Operation

Number of Years Operating

Availability of Sanitary Permit

 Chapter III

Methodology

Research Design

This descriptive study was utilized to know and determine the

awareness of street food vendors in food safety around Saint Paul

University Philippines

Research Locale

The study will be conducted in Tuguegarao City, Cagayan

specifically at Mabini St. in front of SPUP.

Sample or the Respondents

The respondents of the study are the street vendors around St.

Paul University Philippines. Thirty (30) vendors are involve -

which were randomly selected from the different food shops - and

each shop will have 1 copy of survey questionnaire that consists

of 5 item questions about the study. The respondents should have

work experience as a street food vendor. It is to ensure that

the results of the data gathering instrument is precise.

Research Instruments

The data gathering instrument that we will use by the

researchers in the fulfillment of the study is in the form of

survey questionnaires. The prepared questionnaires were consisting

of five (5) questions that were based on the objectives of the

study and will later help the researchers determine the answers we

sought to seek accurately.

Data Gathering Procedure

The researchers have determine the number of respondents need

in the study. After it was decided and printed, the researchers

divided the group into two; the first group is tasked to float the

questionnaires whereas the second group is ask to tally the answers

once the floating and answering of questionnaires are done. The

data gather will analyze by the researchers after validation or

checking of the questionnaires.

 Below are the questions that will be asked that are answerable

by yes or no:

1. Are you properly cleaning the materials you are using in

preparing foods that you sell?

2. Do you usually reheat the excess food and sell it again?

3. Are you aware about food borne?

4. Do you change your oil more often?

5. Are you applying proper practices in food handling?

Data Gathering Analysis

After all the need data is been gather, the researchers will

analyze the awareness of street food vendors in food safety by

means of determining the percentage. The top 3 highest percentages

will consider as the results. The next step is to put the

percentages of the tally results in a table for a clearer

presentation of the results. Through this, we will identify the

answers to the problems stated in this research.

 St. Paul University Philippines
Tuguegarao City, Cagayan 3500

Awareness of Street Food

Vendors in Food Safety around
St. Paul University
Philippines

SUBMITTED BY:

(G11- HEBREWS)

Julienne Respicio

Kersten Karylle Mangulabnan

Jacob Liban

Kamillah Sacbibit

SUBMITTED TO:

Mr. Edwardo Magallanes