Basic Hygienic and Sanitary Practices of Street Vendors in La Trinidad, Benguet

Abstract

This study was conducted to determine the basic hygienic and sanitary practices of street vendors in La Trinidad, Benguet. Specifically, in terms of personal hygiene, food purchase and preparation, food packaging serving; storage and food stall hygiene and waste disposal with age, gender, civil status and educational attainment as their variables were included.

The study took into account sixty (60) street vendors in La Trinidad, Benguet. The study utilized the descriptive quantitative research design in the presentation of relative data. Data were obtained through the use of interview and questionnaire that elicited Likert – type responses (always, most of the time, sometime and never). Weighted mean, T-test (One-sample and two-sample case), and F-test were the statistical tools used to treat the data gathered.

Findings revealed that the street vendors are highly knowledgeable regarding their basic hygienic and sanitary practices in terms of personal hygiene, food purchase and preparation, food serving, packaging and storage, food stall hygiene and waste disposal while on their working area. On the other hand, the basic hygiene and sanitary practices of street vendor in La Trinidad, Benguet in terms of food purchase and preparation, food packaging, serving and storage is always practiced. However, personal hygiene; food stall hygiene and waste disposal are practiced most of the time.

Moreover, the study revealed that there are no significant differences on the level of knowledge on the basic hygiene and sanitary practices of street vendors in La Trinidad, Benguet when variables age, gender and civil statues are considered. However, educational attainment, do not affect the hygienic and sanitary practices of street vendors in La Trinidad, Benguet however age affects them significantly.

However, this research should not stop its progress in this subject matter, instead, it should continue to grow. And thus, the following are recommended (1) Sustain their level of knowledge on basic hygiene and sanitary practices in terms of personal hygiene, food purchase and preparation, g packaging, serving and storage, food stall hygiene and waste disposal. (2) Maintain basic hygiene and sanitary practices which are always performed which are food purchase and preparation and food packaging, serving and storage and improve personal hygiene and food stall hygiene and waste disposal which are practiced most of the time. (3) Street vendors should read books or attend intensive and extensive trainings on food hygiene and sanitation with the coordinative effort of government, offices (GO’s) and non –government office (NGO’s) to improve their knowledge about food hygiene and sanitation, (4) education of all consumers should be implemented. Information dissemination through all forms such as print, radio, television and internet should be encouraged, (5) monitoring and supervision of the street vendors should be intensified. Proper authorities should conduct regular (at least monthly) surveillance of the street vendors; (6) food handler’s permit should be required to all street food vendors before engaging in the street food business to ensure food hygiene and sanitation. A pre-requisite in getting a food handler’s permit should include attendance to trainings, seminars and workshops on food hygiene and sanitation; (7) Color coding of apron can be implemented to serve as identification for vendors and their helpers while plying trade; (8) street vendors are encouraged to form an organization for all street vendors in La Trinidad, Benguet for them to be monitored easily; and (9) future studies to include number of health related trainings, type of vending, and number of days, months, or years selling street foods, and to focus on only one group of street vendors selling one kind of street food should be considered. (10) Similar study focusing on only one group of street vendors selling one kind of street food should be conducted.