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Food Safety Forewarning: Food Safety and Hygiene practices of Food Handlers: A case study of Delhi street food vendors Dr Eram S Rao CII 10 th Food Safety and Quality Summit Master Classes on “Innovative Tools and Techniques for Food safety Forewarning” December 2, 2015

Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

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Page 1: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Food Safety Forewarning: Food Safety and Hygiene practices of Food Handlers: A case study of Delhi street food vendors

Dr Eram S Rao

CII 10th Food Safety and Quality Summit Master Classes on

“Innovative Tools and Techniques for Food safety Forewarning”

December 2, 2015

Page 2: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Definition of Street Foods

Food and Agriculture Organization defines street foods as ready to

eat foods and beverages prepared and/or sold by vendors and

hawkers in streets and other public places for immediate

consumption without further processing. (FAO,1988)

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• A National Policy on Urban Street Vendors was

brought out by the Ministry of Housing and

Urban Poverty Alleviation in 2009, which

recognizes the positive role of street vendors in

providing essential commodities to people at

affordable prices at convenient places.

• The policy also reiterates that street vendors

constitute an integral and legitimate part of the

retail (food) trade and distribution system.

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Facts and Figures

• According to FAO 2.5 million people eat street food daily.

• In India, 2 -2.5% of the city population constitute of street

vendors (Chakravarty & Canet 1996).

• There are about 10 million vendors in the country.

• Delhi has 3.5 lac vendors out of which 2,00,000 street

food vendors.

• Women constitute 30% .(Bhowmik, 2005)

Page 5: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Street Foods are appreciated for their taste, flavor, affordability and convenience

Page 6: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Social significance of street foods

• Provides nutritional security to the poor. • An average 500g meal- 20 to 30 g of protein, 12 to 15 g of fat

and 174 to 183 g of carbohydrate and approximately 1,000 kcal

• Opportunity for self-employment and develop entrepreneur skills with low capital investment.

• Informal food sector can contribute to food security by providing affordable food to the urban and rural poor. Source - FAO Technical Cooperation Programme in 1993 (Chakravarty and C. Canet)

Page 7: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Popularity of Street Food amongst Delhites

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Street Food Safety concerns?

• Street foods are perceived to be a major public health risk.

• Due to lack of basic infrastructure and services.

• Poor knowledge of street vendors in basic food safety measures.

• Lack of public awareness of food hazards by the consumers.

• People, who patronize street food, have been reported to suffer

from food borne diseases like diarrhoea, cholera, typhoid fever

and food poisoning.

• It is a well-known fact that most food- borne diseases, if not all,

can be prevented by applying the basic principles of food hygiene

throughout the food chain.

Page 9: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Food Safety and Standards Act, 2006

Mandatory for all the FBO’s to register by FSSAI.

The Food Business Operators (FBO’s) are held

responsible for the supply of safe food to the consumers.

They shall follow the basic hygiene and safety

requirements provided in Part I of Schedule 4 of the

Food Safety and Standards (Licensing and Registration

of Food Businesses), Regulations 2011

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Methodology

• This was a cross sectional study conducted amongst the street food

vendors of Delhi, India.

• A sample of 587 street food vendors was contacted during the study

by convenient sampling from all the five zones of Delhi.

• Mixed approach i.e. quantitative and qualitative methodology

was adopted to collect the data.

• Pre tested questionnaire based on Part I schedule 4 of FSSAI,

2011 was used to record the responses of participants and

observation approach was adopted to assess the hygiene

practices of participants and hygienic status of the vending site.

Page 11: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Delhi Street Food Markets Surveyed

Chandni Chawk

Karol Bagh Sarojini

Nagar

Janakpuri Tilak Nagar Possangipur

INA Market

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Educational Status

Illeterate

10th class

12th class

Graduate

Page 13: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Location and vicinity of vending stall

The vending stall should be

located in a sanitary place

away from unhygienic

conditions and should be far

from any source of

contamination garbage, waste

water, open drains, toilet

facilities and animals)

• 58% vendors had

unhygienic location out of

the total 587 surveyed

• 42% had good sanitary

conditions at the site.

Page 14: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Vending cart

The vending carts shall be built of solid, rust/ corrosion resistant materials and kept in clean and good condition. Vending cart shall be protected from sun, wind and dust and when not in use, food vending vans shall be kept in clean place and properly protected. The working surfaces of vending carts shall be hygienic, impermeable, easy to clean, 60-70cm from ground. Sale points, tables, awnings, benches, boxes, cupboards, glass cases etc shall be clean and tidy.

Page 15: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Vending cart material

0 100 200 300

steel

wood

Fiber

any other

Qu

esti

on

2.)

Total no. of street vendors

Question 2.)

steel wood Fiberany

other

Datenreihen1 247 268 7 65Total-587

Page 16: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

FSSA, 2006 Regulation on Water

Use of potable drinking water, (boiled/ filtered

water through water purifier etc.) shall be in

protected containers of at least 20 litre

Page 17: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Water Storage by Delhi Food Vendors

Datenreihen1

0

100

200

300

400

closed protected container

Open containers

noneQuestion 4.)

To

tal

no

. o

f s

tre

et

ve

nd

or

s

Page 18: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Source of water in Delhi

potabable

drinking

water

unfiltere

d

storedw.

Any/N.A.

jalboard

boringany

other

Question 3(a) Question 3(b)

Datenreihen1 313 101 129 44 359 135 93

0

50

100

150

200

250

300

350

400

To

tal

no

. o

f s

tre

et

ve

nd

or

s

Page 19: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Water Supply and Sanitation

• Facts: In Delhi, Yamuna is the main source of water supply

• 80-90% of untreated sewage is discharged directly into it

(Tibbets, 2000)

• 20 million litres of industrial effluents are discharged.

• The coliform count increases 3000 fold from the time it enters

the city to the time it leaves.

Source: CPCB

Page 20: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Cooking and serving utensils

Cooking utensils and

crockery should be thoroughly

washed with potable water

before preparation or selling.

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Water used for washing utensils

Datenreihen1

0

50

100

150

200

250

stored potable waterraw water

tap water

any otherQuestion 5.)

To

tal

no

. o

f st

reet

ven

do

rs

Question 5.)stored potable water raw water tap water any other

Datenreihen1 221 115 224 27

Page 22: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Method used for drying the utensils

0

50

100

150

200

250

Clean Cloth

Unclean ClothDo not wipe

clean itQuestion 8.)

To

tal

no

. o

f s

tre

et

ve

nd

or

s

Question 8.)Clean Cloth Unclean Cloth Do not wipe clean it

Datenreihen1 207 237 143

41% use unclean cloth

35% clean cloth and 24% do not wipe

Page 23: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Storing of washed utensils

0

100

200

300

400

2 feet above theground On ground

directlyleave it for next

morningQuestion 9.)

To

tal

no

. o

f s

tre

et

ve

nd

or

s

Question 9.)2 feet above the

groundOn ground

directlyleave it for next

morning

Datenreihen1 386 148 53Total-587

Page 24: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Condition of cooking and serving utensils

0200

400

Broken

Chipped

Good Condition

Unclean

Clean

Qu

es

tio

n 7

(a)

Qu

es

tio

n7

(b)

Total no. of street vendors

Question 7(a) Question 7(b)

Broken ChippedGood

ConditionUnclean Clean

Datenreihen1 113 145 329 251 336

Page 25: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Types of cooking / serving utensils

S. SteelAlumini

umCopper

Anyother

Dis.Plate

SteelAny

other

Question 6(a) Question 6(b)

Datenreihen1 328 127 24 108 368 152 67

0

50

100

150

200

250

300

350

400

To

tal

no

. o

f s

tre

et

ve

nd

or

s

Page 26: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Feed the left over’s to the pets at the same place

Yes – 29%

No- 71%

0

50

100

150

200

250

300

350

400

450

Yes

No

Question 10.)

To

tal

no

. o

f sr

eet

ven

do

rs

Question 10.)Yes No

Datenreihen1 172 415

Page 27: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

• According to WHO (1989) Food handling

personnel play important role in ensuring food

safety throughout the chain of food production

and storage.

• Mishandling and disregard of hygienic

measures on the part of the street vendors may

enable pathogenic bacteria to come into contact

and in some cases survive and multiply in

sufficient numbers to cause illness in the

consumer

Page 28: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Keeping hot food hot and cold food cold

Avoid

keeping food

in the

temperature

danger zone of

5°C - 60°C

Bacteria die

Bacteria

grow

Bacteria

stop

growing

Page 29: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Knowledge, Attitude and Hygiene practices of Food Handlers

Storage of Cooked Food

covered uncoveredLow temp.Cabinates

Question 11.)

Datenreihen1 368 193 26

0

50

100

150

200

250

300

350

400

To

tal

no

. o

f st

reet

ven

do

rs

Washing hands with soap and water before handling food?

Always sometimes Never

Question 12.)

Datenreihen1 286 222 79

0

50

100

150

200

250

300

350

To

tal

no

. o

f st

reet

ven

do

rs

Page 30: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Personal Hygiene of Food vendors

050

100150

200250

300350

Good

Fair

Poor

Qu

es

tio

n 1

5.)

Total no. of street vendors

Question 15.)Good Fair Poor

Datenreihen1 134 325 128

Total-587

Page 31: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Use of rings, wrist bands etc. Use of Paan, tobacco, bidi etc

NoneFingerrings

Waistbands

Jewellery

Question 13.)

Datenreihen1 249 158 153 27

0

50

100

150

200

250

300

To

tal

no

. o

f st

reet

ven

do

rs

Yes No

Question 14.)

Datenreihen1 316 271

240

250

260

270

280

290

300

310

320

To

tal

no

. o

f st

reet

ven

do

rs

Page 32: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Use of head gear, gloves and aprons?

Datenreihen1

0

100

200

300

400

500

Yes

NoQuestion 20.)

To

tal

no

. o

f s

tre

et

ve

nd

or

s

Question 20.)Yes No

Datenreihen1 116 471

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Using bare hands?

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0

50

100

150

200

250

300

350

400

Yes

NoQuestion 18.)

To

tal

no

. o

f s

tre

et

ve

nd

or

s

Question 18.)Yes No

Datenreihen1 233 354

Preparation of food while suffering from illness

Page 35: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Vendor with skin disease

Unsafe cylinder used for cooking

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Washing hands with soap and water after using toilet ?

0100

200300

400

Sometime

Always

Never

Qu

es

tio

n 1

9.)

Total no. of street vendors

Question 19.)Sometime Always Never

Datenreihen1 178 331 78

Page 37: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Challenges

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Street-vended foods and public health

•Lack of basic infrastructure and services, such as potable water

supplies, solid waste disposal and street lighting.

•Difficulty in controlling the large numbers of street food vending

operations because of their diversity, mobility and temporary nature.

•Insufficient resources for inspection and laboratory analysis.

•General lack of factual knowledge about the microbiological status or the

precise epidemiological significance of many street-vended foods.

•Poor knowledge of street vendors in basic food safety measures.

•Inadequate public awareness of hazards posed by certain street foods.

Page 39: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Requirements of Street Food Vendors ?

• Safe and steady water supply - Access to safe, potable and

direct water supply

• Good Sanitation Facilities

• Waste disposal - Dustbins- which are regularly emptied and

disinfected

• Drains covered and well maintained

• Adequate street lights

• Public conveniences

• Consumers cooperation- avoid littering, using dustbins etc

Page 40: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Drains covered / uncovered

0 100 200 300 400

Yes

No

Not available

Qu

esti

on

17

.)

Total no. of street vendors- 587

Question 17.)

Yes NoNot

available

Datenreihen1 257 291 39

Page 41: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Provision of Dustbin ?

0100

200300

400

Yes

NoQ

ue

sti

on

16

.)

Total no. of street vendors

Question 16.)Yes No

Datenreihen1 231 356

Page 42: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

Solid Waste Management

• 0.2-0.5kg of solid waste is generated per capita per day in Indian

cities.

• Over 6000 tons generated in Delhi -every day

• 35 million tons of municipal solid waste – every year

• Problem?

• Lack of waste minimization program.

• Lack of safe disposal of waste

• Lack of technology, funds etc.

• Lack of public awareness- increase in health hazards

Page 43: Food Safety Forewarning: Food Safety and Hygiene practices of Food …face-cii.in/sites/default/files/presentation/Summit2015... · 2015-12-11 · Food Safety Forewarning: Food Safety

How safe is Street Food?

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Urgent Need for training the Street food Vendors?

• Important partners in the urban food security & supply system

• Responsibility of FSSA - legitimacy and regulation

• Monitoring and quality assurance - to ensure nutritious safe

quality street foods.

• Financial provisions –Loans, credits etc

• Civic authorities- location, should be in a place approved, not

blocking traffic or pedestrians or near unhygienic locations

• Ensure Public health

• Consumer awareness and education

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Opportunities…

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Yes No

Question 21.)

Datenreihen1 483 104

0

100

200

300

400

500

600

To

tal

no

. o

f st

reet

ven

do

rs

Keen to adopt Good hygiene practices

Yes No

Question 22.)

Datenreihen1 441 146

0

50

100

150

200

250

300

350

400

450

500

To

tal

no

. o

f st

ree

t v

en

do

rs

Keen to get food cart certified for GHP

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Registration/ licensing?

Datenreihen10100200300400500

YesNo

Question 22.)To

tal

no

. o

f s

tre

et

ve

nd

or

s

Question 22.)Yes No

Datenreihen1 441 146

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The Training Program

• Keep surroundings clean- use dustbins etc.

• Maintain personal hygiene (wash hands, trim nails, hair, clothes

clean and not to spit)

• Keep food covered, serve freshly cooked food only or store at <5 C

• Adopt Best practices on the use of good quality raw materials,

permitted colors and cooking medium (fat/oil)

• Use clean water not only for cooking but also to wash

utensils.*(chlorination)

• Personal health- during illness keep away from handling foods and

raw materials.

• Adopt safety measures for self and general public.

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Thank you