MPH / Department of Public Health / Introduction: Street food vending is a source of income for billions of people around the world. In most developing countries, including South Africa street food is popular. However, most street food has been linked to outbreaks of foodborne illness. The assessment was based on the general hygiene requirement stipulated in R962 of November 2012 framed under Foodstuff cosmetics and Disinfectant Act of 1972 Purpose: The purpose of this study was to assess compliance of street food vendors with food and safety regulations in Thulamela Municipality. Method: The study used a quantitative, cross- sectional survey, descriptive design. A convenience sampling was used to sample 155 street food vendors. Data was collected using two instruments; namely, a self-administered questionnaire and an observation checklist. The data was analyzed using the Statistical Package for Social Science (SPSS) version 23.Validity and Reliability will be ensured and measures to ensure ethical considerations were adhered to. Results: A total of 155 street food vendors participated in the study. Most of the street food vendors were in the age group 25- 30 years. There were more females than males. Furthermore, the majority of street food vendors had experience of 5-10 years. The majority (n=61; 39.4%) of street food vendors were operating in Thohoyandou, while some (n=25.8%)operated in Sibasa and forty others (25.8%) operated in Shayandima. Forty-five (29%) of them were illiterate, fifty (32, 3%) did primary education, thirty two (20.6%) had secondary education, four (2.6%) had a matric certification and twenty- four (15.5%) had vocational training. More than half of the In regard to knowledge items on preventing foodborne vendors (n=100; 64.5%) did not attend food hygiene training while (n=55; 35.5%) did. Lastly about a third most (n=48; 31%) of the street food vendors were selling their food in the transport terminals. The survey results indicate that street food vendors exhibited high levels of knowledge regarding items pertaining to hand hygiene. Therefore street food vendors were highly knowledgeable with regard to how much time should be spent when washing hands with soap, the correct way of stopping bleeding while at work, important measures to keep germs away from the food, hand washing and methods of drying hands. However, the street food vendors displayed poor knowledge with regard to reasons why they should dry their hands. Regarding knowledge items on preventing foodborne illnesses, the street food vendors were knowledgeable about the symptoms that make a street food vendors stay away from the workplace, that the best way to destroy any harmful germs is to cook food to the right temperature, that a combination of washing hands, using gloves and keeping food at the right temperature are ways of preventing food borne illnesses. However, street food vendors displayed some knowledge gaps with regard to the correct detergents for washing vessels and why food handlers require some knowledge on food hygiene. A total of 155 vending stalls were observed. The results from the checklist indicated that three quarters (n=116; 75%) of the stalls were protected from the sun, wind and dust. In addition, about (n=136; 87.7%) of the stalls did not have direct access to potable water. Furthermore, about (115; 74.2 %) did not have adequate hand washing facilities and 141(91%) did not have waste disposal facilities. Animals, flies and insects were indeed evident around the stalls in 124(80%) of the 155 stalls. In addition the majority of street food handlers (136; 87.7%) did not wash their hands before preparing food. Regarding hand washing after using toilet, all of the vendors said that they washed their hands each time after visiting the toilet. This was not confirmed as the researcher did not follow the vendors into the toilets. More than three quarters (120; 77%) of the food handlers operated in clean clothes. However, only 39(25%) used an apron when handling food, while 124(80%) did not use gloves to handle food and only 24(15%) used disposable gloves. Although the street food vendors complied with wearing clean clothes, they did not consistently wear aprons and they also used bare hands to touch food. Conclusion: Although the street food vendors were knowledgeable about food hygiene and safety practices, the majority displayed poor hygienic practice and prepared food on unhygienic sites. / NRF

PhDRDV / Institute for Rural Development / Throughout the world, small-scale food vending forms an integral part of society, serving as a poverty buffer and a local based economy generation strategy to optimize livelihoods. However, untrustworthiness and safety concerns have been raised regarding the food handling practices and hygiene that tend to compromise the quality of the food sold in this sector. Thus, this study was conducted in order to propose the pillars of a safety management system for small-scale vended foods in Thulamela Municipality in South Africa. The pillars were proposed after assessing the level of small-scale food vendors’ knowledge, attitude and handling practices. Complementary, the microbiological quality of the commonly consumed small-scale vended foods was determined. A survey-underpinned exploratory sequentially integrated mixed methods research design was adopted. Fifty-four respondents participated in a qualitative study via administering a semistructured interview guide to key informants and focus groups. Correspondingly, quantitative data were collected through a 5-point Likert questionnaire, administered to 136 small-scale food vendors and 272 customers. An observation checklist was used to collect data on 124 food stalls focusing on food handling practices. Microbial loads were determined through analysing 28 food samples collected from seven informal food markets. Qualitative data were analysed using ATLAS. ti version 8.0. The Statistical Package for Social Sciences version 25.0 was used to analyse quantitative data. Descriptive statistics were used to calculate frequencies and mean scores. The Spearman’s rank correlation coefficient (r) was used to determine the degree of correlation among variables. Principal Component Analysis was used to isolate and deepen understanding of the main factors determining the knowledge and attitude towards food safety. Hierarchical Cluster Analysis was used to identify two cluster solutions for food handling practices. Mann-Whitney U tests were conducted to determine the relative stability of the generated two cluster solutions. Ordinal Least Square regression analysis was conducted to identify the variables which were critical in defining the state of food handling practices dynamics in the study area and their relationship with other variables. Data on the microbial counts were subjected to the Analysis of Variance. Duncan’s multiple range test was used to separate means while T-test was conducted to establish if there was any difference between organisms isolated for each food type from Thohoyandou and Sibasa markets. In general, food vendors were knowledgeable about personal (x̄ = 1.77) and food (x̄ = 1.75) hygiene respectively. However, they rarely considered knowledge of foodborne diseases and rules and regulations as crucial in defining the quality and safety of small-scale vended foods. Respondents reflected positive attitude towards personal hygiene (x̄ = 3.21), food hygiene (x̄ = 3.55) and utensils management (x̄ = 3.43). The highest correlation relations between variables of roadside vendors’ knowledge of food safety were observed to be between “Staphylococcus as a germ that causes foodborne diseases” and “Hepatitis A virus that can cause foodborne disease” (P < 0.01). From thirty-six factors that determined the knowledge and attitude towards food safety, the Principal Component Analysis isolated eight components that accounted for 50 % of the variability. Similarly, customers were knowledgeable about food hygiene (x̄ = 1.88) personal hygiene (x̄ = 1.86). They also showed positive attitude towards personal (x̄ = 3.66) hygiene, food (x̄ = 3.72) hygiene and utensils management (x̄ = 3.56). From thirty-six factors that determined the knowledge and attitude towards food safety, the Principal Component Analysis isolated ten components that accounted for 60. % of the variability. The results revealed the six major determinants of the state of handling practices in Thulamela Municipality. These were stalls conditions, personal hygiene, environmental and waste management, hygiene-related behaviour, food storage and utensils management. The most significant variables defining the state of food handling practices were protective clothing (P < 0.05) and stalls conditions (P < 0.05). The microbial counts (log10 cfu/g) of food samples ranged from 2.0 ± 2.08 to numerous to count for total plate count, 2.0 ± 1.00 to 6.6 ± 7.57 for Salmonella spp, 2.0 ± 2.64 to 3.9 ± 6.03 for S. aureus, 2.1 ± 1.73 to numerous to count for yeast, 2.0 ± 0.00 to 3.8 ± 10.00 for coliform bacteria and 2.0 ± 1.15 to 4.9 ± 21.66 for B. aureus. Coliform bacteria and B. cereus were not found in foods sold at Thohoyandou markets while mould was not detected in foods collected at both locations. Total plate count differed significantly (P < 0.05) between salads and chicken stews. Salmonella spp, significantly differed (P < 0.05) between salads and beef stews. For S. aureus, a significant difference was found in salads (P < 0.05). For yeast, significant differences (P < 0.05) were observed between salads and beef stews. The main objective of this study was to propose the pillars of a safety management for small-scale vended foods. Thus, the major components of pillars proposed were encored on hygiene (personal, food and handling practices), training programme, environmental management, infrastructure development and law enforcement. The training programme was scored as number one by the majority of food vendors (x̄ = 4.7) whilst personal hygiene was ranked first by the customers (x̄ = 4.8). The results of the study revealed the urgent need for basic training in food and personal hygiene throughout the value chain. Infrastructure development such as a decent food stalls with adequate working space, proper washing and storage facilities to improve food safety and hygienic practices was highlighted. Adequate access to waste-water and food disposal facilities aligned to vending spaces was also considered crucial. Thus, it is recommended that Thulamela Municipality should provide extensive training programme to ensure that proper hygiene practices are in place. Suitable regulations must be crafted to ensure that safe and secure foods are sold. Lastly, Thulamela Municipality should consider providing all vending stalls with basic infrastructure to close the gap between knowledge and practices of safe small-scale food vending. / NRF