Thesis (MPH.) -- University of Limpopo, 2020 / Background: Street food vending has become a common means of providing traditional, known and convenient meals to communal eating. It has also become a growing portent as a means of job creation and as a survival mechanism to many affected by job creation decline. Suggestion: There is an influx of food vendors at Gate 2 of the University of Limpopo and there is a need to investigate both the hygiene and safety measures taken by the vendors and the environment they operate in. Methods: The purpose of the study was to observe and identify food safety and hygiene practices by the street vendors. An observational descriptive cross sectional study design and a convenience sampling technique were used as research designs and sampling methods. A questionnaire on food safety and hygiene was used to collect data. Results: The study revealed that all of the street vendors have no form of food safety and hygiene training. The vendors also highlighted the fact that over and above them having no food safety and hygiene knowledge, food safety and hygiene practices such as washing of hands frequently cannot be adhered to because of the time limitations they have to prepare and be ready for customers as quickly as possible. The vendors practise a mixed storage of raw and cooked food in the refrigerators within the refrigerators. Only 30% of the vendors wear protective hand gloves while preparing food. They have running water in the bathroom and on the premises but no soap is provided in the bathroom for hand washing. Conclusion: Even though street food is increasingly gaining popularity and accessibility based on affordability, traditional meals served and accessibility, food safety and hygiene still are a concern and a matter of alarm. Key words: food safety and hygiene, street food vendor, food poisoning, health hazards

Philosophiae Doctor - PhD / Background: Street foods (SF) contribute significantly to the nutritional intake of adults and children in developing countries. They are inexpensive and a major source of income for a vast multitude. A major concern is the so-called ‘nutrition transition’, which has led to an increase in foods high in saturated fats, trans fats, sugar and salt, along with processed food items sold on urban community streets in developing countries. These foods contribute to nutritional disorders in the communities where consumed. South Africa’s stable unemployment rate, estimated at 25%, has further influenced business growth in the informal sector, particularly SF vending. As such, a well-developed SF-vending model (SFVM) could potentially address the challenges of unemployment and improve the nutritional status of poorer South Africans. Aim: To develop a sustainable SFVM for selling healthy and safe SF in the City of Cape Town enabling street vendors to make a decent living, and consumers to make healthy choices regarding food purchasing. Methods: This cross-sectional study employed mixed methodology (collecting qualitative and quantitative data). The study was conducted in three phases. Phase 1a: Situation Analysis. This a SF-vendor survey which collected a) socio-demographic factors, b) vendors’ business operational models, c) food items sold, d) available facilities, e) challenges faced, f) certification, and g) nutrition knowledge using a validated questionnaire. An observational checklist capturing data on the appearance of vendors, their stalls, available equipment and type of food sold, supplemented this survey. Phase 1b: A consumer survey included collecting, a) socio-demographic factors, b) purchasing habits, c) consumption preferences, and d) nutrition knowledge using a validated questionnaire. Phase 2a: Semi-structured-interviews and focus group discussions with Environmental Health Officials and Economic Development Officials from the City of Cape Town were conducted to explore the existing -vending regulations and/or policies in the City of Cape Town and gain insight into the SF-vending operations from a regulatory perspective. Phase 2b: A document review was conducted to identify existing regulations and policies on SF vending. Phase 3: conducted in three steps: Step 1, data integration of the previous phases. Step 2, a participatory action research component checking the relevance, acceptability and practicability of identified themes and resulting components from Step 1. Step 3, development of the proposed SFVM using the findings of the previous two steps. Data Analysis: Quantitative data were analysed using IBM SPSS, 2010 Statistics version 23. Descriptive statistics and cross-tabulations were used to analyse data. Qualitative data were thematically analysed using the qualitative data software package Atlas ti 7.5.7.Results: Phase 1a: vendors in the Cape Town and surrounding areas work long hours up to seven days a week making a minimal income. Types of food items sold by vendors, their nutrition knowledge and hygiene practices were not ideal. A major lack in basic facilities existed. Phase 2a: SF consumers indicated spending a significant amount of their income on SF, and are open to buying healthier options should these be available. Phase 2a: government officials thought the SF-vending business should be guided by national legislature and provincial bylaws, and felt strongly about nutrition and health education for vendors and consumers. Phase 2b: thirteen regulations and bylaws applicable to SF vending were sourced. Phase 3: Data from the previous phases were integrated within a socio-ecological framework to develop the proposed SFVM. The components of this model are divided into four areas, i.e. a business component, food and nutrition component, hygiene component, and a vending cart. Conclusion: The four components in the proposed SFVM take into account various elements of the socio-ecological framework, i.e. intrapersonal/individual, interpersonal, the physical environment/community and the policy environment. This SFVM should be piloted, evaluated, adapted and before rolling it out on a large scale to test its effectiveness.

ABSTRACT    This thesis discusses the changing society and how the urban setting affects how and where people spend their time socializing and eating. The city of Hanoi has undergone changes, which have had an impact on people’s movements, consumption choices and street traders’ livelihood in the city. There are also issues with housing that have arisen, mainly because the city’s expanding growth. The youth of today are living in quite a different social context society than their parents and especially grandparents, due to economic reforms that have rapidly increased the foreign investment and flow of information from the outside world. This has led to some diverging and sometimes conflicting opinions arising from people of different ages possibly having other ideals and values than their parents and grandparents. The state ideals and global influences also affect people’s behaviour and opinions and food choices. I will describe the food scene and changes that have happened to it, due to foreign influences and trade. This study is mainly based on secondary sources, combined with a case study of young people’s eating out food choices based upon my own fieldwork in Hanoi, Vietnam from February to April, 2013. I will situate and contextualize what part food plays for the youths and exploring the difference between street food and fast food and why people would choose one over the other.

Doctor of Philosophy / Department of Hospitality Management / Chihyung Ok / Carol W. Shanklin / Impulse buying has gained interest from both researchers and practitioners because of its contribution to sales and profits. The past decade has seen a dramatic increase in the number of mobile food vending in the United States. Open-air selling by vendors may encourage consumers to buy food on impulse. Food sold on streets involves sensory cues that strongly induce impulse buying. Unlike normal buying behavior, impulse buying is greatly affected by emotion, but it may also be explained by cognition. Although impulse buying of food is a prevalent phenomenon, little academic research has been conducted regarding food consumption impulse. Further, there remains a lack of clear understanding of the link between emotions and impulse buying. The purpose of this study was to explore and empirically test consumers’ impulse buying behavior of food from street vendors and to identify determinants such as sensory cues, arousal and pleasure as emotional responses, perceived risk as a cognitive response, and the urge to buy impulsively. In particular, Study 1 proposed a theoretical model identifying the effects of sensory cues on arousal, pleasure, and perceived risk and, in turn, the urge to buy impulsively and impulse buying behavior. Study 2 proposed food neophobia and perceived human crowding as a possible moderator that may function in the relationship between emotions and impulse buying. Data were collected from 361 consumers who were 18 years or older and had purchased food from mobile vendors at a participating festival or event in the United States. The proposed relationships were tested using structural equation modeling and hierarchical multiple regression analysis. In terms of direct effects, Study 1 found that sensory cues were positively related to arousal, pleasure, and the urge to buy impulsively and were negatively related to perceived risk; arousal and pleasure were positively associated with the urge to buy impulsively; perceived risk was negatively associated with the urge to buy impulsively; and the urge to buy impulsively was positively linked with impulse buying behavior. Further, arousal, pleasure, and perceived risk partially mediated the relationship between sensory cues and the urge to buy impulsively. Study 2 concluded that perceived human crowding moderates the effect of arousal and pleasure on the urge to buy impulsively and, in turn, impulse buying behavior. Food neophobia had no moderating effect. The study findings add to the understanding of consumer impulse buying in the context of street food. In addition to its contribution to the literature, practical applications that mobile food businesses could use to attract and retain customers are provided. The study concludes with general discussions of limitations and areas for future research.

CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior / A presente dissertaÃÃo à fruto de uma investigaÃÃo com foco na compreensÃo e anÃlise da atividade empreendedora de trabalhadores de pequeno porte envolvidos no segmento de alimentaÃÃo na rua, e a discussÃo da vulnerabilidade caracterÃstica de seu espaÃo laboral que acaba os aproximando de um trabalho caracteristicamente precÃrio. A perspectiva empreendedora tem se difundido no Brasil nas Ãltimas dÃcadas como o caminho para quem busca desenvolvimento e sucesso profissional. Assim, boa parcela dos brasileiros tem se deslocado para trabalhos por conta prÃpria, normalmente mais volÃteis e imprevisÃveis. Questiona-se aqui de que maneira a realidade laboral do pequeno empreendedor se situa na mesma perspectiva de trabalho precÃrio, sem direitos e garantias, pautado numa lÃgica da flexibilizaÃÃo, intensificaÃÃo e exploraÃÃo do trabalho e do trabalhador. A pesquisa realizada à de natureza qualitativa, de modo que foi possÃvel compreender de forma mais ampla a experiÃncia laboral de cada sujeito e, de modo mais pontual, sua experiÃncia na atividade que desempenha. Buscou-se selecionar um instrumental adequado para a natureza do estudo, sendo realizado o seguinte percurso metodolÃgico: realizaÃÃo de entrevistas semi-estruturadas e AnÃlise de ConteÃdo como recurso de tratamento dos dados construÃdos nessas entrevistas. Buscou-se, desse modo, uma aproximaÃÃo da realidade do pequeno empreendedor, sob a perspectiva de seu prÃprio discurso, e a compreensÃo das peculiaridades de sua atividade e dos impactos psicossociais advindos de processos de trabalho tipicamente precÃrios.

<p>Of every 10 workers in the world six work in the informal economy, while four out of every five organizations operate in the informal economy. An important sector in the informal economy is street food vending. Street food vendors not only earn their own living but provide a service to the market by making affordable food available quickly to the participants of the street market. While their role in the developing economies cannot be overlooked, not a lot has been known about them. This thesis explores street food vending in Afghanistan and Nigeria. Nigeria is used as an example for the rest of West Africa. In this thesis we will find out what crops are predominantly used by street food vendors, what are the impacts of price volatility on the profitability of street food vendors, are the vendors profitable, and how they make decisions under risk. We will be using tornado graphs, as well histograms, and cumulative density function to determine profitability and risk for street food vendors. We will also be using decision making trees to visualize how decisions are made by street food vendors.</p><p> </p>

Street-vended foods are convenient and cheap meals, but their contamination can lead to foodborne illness. This study aimed to evaluate food safety knowledge of street food vendors in Ulundi and AbaQulusi local municipalities of Zululand District, South Africa and compliance of their street food vending environment to sanitary requirements. A cross sectional survey design was utilised to gather data from 400 street food vendors using interviews. A piloted checklist was used to collect data on the sanitary characteristics from 200 randomly selected street food vending facilities. Most of the street food vendors were black (99%), females (73%), and above 35 years (55%). Only the minority of street food vendors had attended a high school (47%) and the vast majority (77%) of them had not attended any food safety training course. The majority (64.7%) of respondents knew that food should not be handled when they have diarrhoea, even if their hands were washed regularly, neither when they have flu, colds, cough, or catarrh. The minority (43%) of street food vendors knew that the use of separate cutting boards for meat and salad, and washing them between uses are the safest ways to avoid cross-contamination. The majority (79.4%) of street food vendors were aware that microorganisms could cause foodborne diseases that may lead to death. The vast majority (76%) of street food vendors had low food safety knowledge and only 14% of the street food vending sites had high compliance with sanitary conditions. In conclusion, most street food vendors possessed inadequate food safety knowledge in key food safety parameters and most of the street food vending facilities were noncompliant. Furthermore, most of them operate under poor sanitary conditions. Street food vendors should be provided with compliant waste disposal and standard kitchen facilities with water resources to ensure hygienic preparation and serving of food. / Life and Consumer Sciences / M. Cons. Sci.

Submitted by Marlene Santos (marlene.bc.ufg@gmail.com) on 2014-09-26T20:16:40Z No. of bitstreams: 2 DISSERTAÇÃO DEFESA para ENCADERNAÇÃO.pdf: 1635861 bytes, checksum: 083d585897621019cb805696f185e4ac (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) / Approved for entry into archive by Jaqueline Silva (jtas29@gmail.com) on 2014-09-26T21:25:17Z (GMT) No. of bitstreams: 2 DISSERTAÇÃO DEFESA para ENCADERNAÇÃO.pdf: 1635861 bytes, checksum: 083d585897621019cb805696f185e4ac (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) / Made available in DSpace on 2014-09-26T21:25:17Z (GMT). No. of bitstreams: 2 DISSERTAÇÃO DEFESA para ENCADERNAÇÃO.pdf: 1635861 bytes, checksum: 083d585897621019cb805696f185e4ac (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Previous issue date: 2013-04-11 / The itinerant sale of food ensures the access to food for the low income urban population. This informal activity, despite its contribution to food access due to the low cost and the convenience of its offer, is an alternative source of food which can pose health risks to the population. Therefore, it is positive due to its socio-economic and cultural importance and satiety of hunger but negative with regard to hygienic and sanitary issues. This study aims to establish the risk profile of ready-to-eat foods sold at street markets in the central region of Brazil. On the preparation of the risk profile, the information gathered must objectively and concisely describe the most relevant knowledge about the problem identified which can propose future actions. The study was a cross-sectional and descriptive with a quantitative approach at 22 street markets registered with the Municipal Economic Development Secretariat of Goiânia, Goiás, Brazil. The data collection occurred in two phases (phase 1 and 2) interspersed by a training course. The data collection procedure involved the application of a checklist based on health legislation at the selected street markets stalls and sample collection of eight food groups for microbiological analysis. Participated in this study 229 points of sale of ready-to-eat food products and/or foods prepared at the place of consumption, in the period from July 2008 to May 2010. Traditional teaching and learning methodology was used to train the food handlers. Considering the results obtained in phases 1 and 2, from both the checklist and the microbiological analysis, it was possible to establish the risk profile of food products sold at these street markets. This profile could contribute to the future intervention actions with the targeted audience. The ready-to-eat foods sold at street markets showed relevant frequency of microbiological non-compliance with the current health legislation. This situation indicates the possibility of the presence of pathogenic bacteria in foods, and therefore, represents a risk to consumers. When establishing the risk profile for the consumption of foods sold by street vendors it is evident the need to develop intervention models with actions directed toward to the improvement of conditions of this activity, known as informal. / O comércio ambulante de alimentos garante o acesso à alimentação, para a população urbana de baixa renda. Essa atividade informal, apesar de contribuir com a acessibilidade ao alimento, devido ao baixo custo e pela praticidade de oferta, configura-se como alternativa alimentar, a qual pode oferecer riscos à saúde da população. Ela se apresenta positiva devido à sua importância socioeconômica, cultural e de saciedade da fome, mas negativa no que diz respeito às questões higiênicossanitárias. Este estudo tem o objetivo de estabelecer o perfil de risco dos alimentos prontos comercializados em feiras na região central do Brasil. Para a elaboração do perfil risco, as informações reunidas devem descrever, de forma objetiva e concisa, o máximo de conhecimentos relevantes sobre o problema identificado, o que permite a sugestão de futuras ações. O estudo foi do tipo transversal, de caráter descritivo com abordagem quantitativa em 22 feiras especiais cadastradas na Secretaria de Desenvolvimento Econômico Municipal de Goiânia, Goiás, Brasil. A coleta de dados ocorreu em dois momentos (etapa 1 e 2) intercalados por um curso de capacitação. O procedimento de coleta envolveu a aplicação de checklist, baseado na legislação sanitária, nas barracas das feiras em questão e, da obtenção de amostras de oito grupos de alimentos destinadas às análises microbiológicas. Participaram do estudo 229 pontos de venda de produtos alimentícios prontos para o consumo e/ou preparados no local de consumação, no período de julho de 2008 a maio de 2010. Na capacitação junto aos feirantes foi utilizada a metodologia de ensino-aprendizagem tradicional. Considerando os resultados obtidos nas etapas 1 e 2, tanto do checklist como das análises microbiológicas, foi possível estabelecer o perfil de risco dos produtos alimentícios comercializados nestas feiras. Este perfil poderá contribuir para as ações futuras de intervenção junto ao público alvo. Os alimentos prontos comercializados nas feiras apresentaram relevante frequência de não conformidades microbiológicas com relação à legislação sanitária vigente. Esta situação indica a possibilidade da presença de bactérias patogênicas nos alimentos, e assim representa risco aos consumidores de alimentos nestes locais. Ao se estabelecer o perfil do risco para o consumo dos alimentos comercializados por ambulantes, fica evidente a necessidade de se desenvolver trabalhos de intervenção, com ações voltadas para a melhoria das condições de condução desta atividade dita informal.

Magister Public Health - MPH / This study is aimed to assess the extent of street food vendor information and education on food safety. Aim: To determine the knowledge, attitudes and practices (KAP) of street food vendors, within the City of Johannesburg, with regard to food hygiene and safety. Methods: A descriptive, cross-sectional study utilizing a quantitative research approach. Data was collected through face-to-face interviewing of street food vendors, with observations of general hygiene and cleanliness. Data was captured in Excel and imported into CDC Epi Info version 3.4.3 (2007) for analysis. Numerical data was analyzed using descriptive statistics and categorical data was analyzed using frequencies. Bivariate analysis was used to establish differences between regions with high and low proportions of street food vendors with regard to knowledge, practices and attitudes variables. / South Africa

abstract: Background. Street food stands (SFS) are common ways in which people in Mexico access food, having been a part of the environment and culture of Mexican food for generations. However, no studies have used a validated assessment tool to reliably measure food and beverage availability at a variety of SFS. Nor have the availability, density, variety, and distribution of SFS and street foods and beverages been assessed across neighborhood income levels.Objective: This dissertation’s goal was to decrease gaps in knowledge about the role SFS may play in food availability in the Mexican food environment. Methods: Survey design and ethnographic field methods were used to develop, test, and validate the Street Food Stand Assessment Tool (SFSAT). Geographic information system and ground-truthing methods were used to identify a sample of street segments across 20 neighborhoods representing low-, middle- and high-income neighborhoods in Mexico City on which to assess the availability, density, variety, and distribution of SFS and the foods and beverages sold at these food venues using the SFSAT. Results: A sample of 391 SFS were assessed across 791 street segments. Results showed that SFS were found in all neighborhoods. Contrary to the initial hypothesis, most SFS were found in middle-income neighborhoods. While the availability of street foods and beverages was higher in middle-income neighborhoods, the variety was less consistent: fruit/vegetable variety was high in high-income neighborhoods whereas processed snack variety was higher in low-income neighborhoods. SFS were most often distributed near homes, transportation centers, and worksites across the three neighborhood income levels. Conclusion: This study bridged the gap in knowledge about the availability, density, variety, and distribution of SFS and products sold at these sources of food by using an assessment tool that was developed, tested, and validated specifically for SFS. The findings showed that SFS were found across all neighborhoods. Furthermore, results also suggested that SFS can be a source of healthy food items. Additional studies are needed to understand the relationship between SFS availability, food consumption, and health outcomes in the Mexican population. / Dissertation/Thesis / Doctoral Dissertation Anthropology 2020