International Review of Management and

Marketing
ISSN: 2146-4405

available at http: [Link]

International Review of Management and Marketing, 2024, 14(4), 132-142.

Rethinking Mobile Food Safety: A Strategic Framework for

Ambulant Vendors in the Philippines

Kenneth L. Armas*, Marivic N. Villegas, May Nerissa S. Lopez, Rhea Lyn F. La Penia

Nueva Ecija University of Science and Technology, Philippines. *Email: kennetharmas@[Link]

Received: 11 February 2024 Accepted: 15 May 2024 DOI: [Link]

ABSTRACT
This research aims to assess the quality, safety, and hygienic practices of street vendors in San Isidro, Nueva Ecija. The study used a descriptive
methodology, using a standardized questionnaire, interviews, and observations for data collection. 37 out of 41 companies in Poblacion, San Isidro,
took part in the research. The sample size was determined using Sloven’s Formula, and participants were chosen by purposive sampling. The data
analysis included creating frequency distributions and calculating metrics of central tendency. The survey showed that most participants were
female, married, and had finished high school. Most vendors were stationary, had been in business for <5 years, employed tricycles for promotion,
and operated without any personnel. Commonly sold food items were siomai, siopao, kikiam, fishball, kwek-kwek, tokwa, nuggets, and tokneneng.
Vendors usually bought items at the Public Market and then processed them on the premises. The commodities were displayed on open stands without
shelter from heat, dust, or wind. The sanitary conditions were insufficient, lacking sufficient access to clean water and handwashing facilities. The
stalls were situated far away from garbage cans, sewers, and toilets. Vendors routinely washed their hands before food preparation and delivery, but
they did not consistently use aprons, hairnets, or gloves. Respondents exhibited diverse personal hygiene behaviors while cooking. Although most
street food sellers provided trash bins, the separation of biodegradable and non-biodegradable garbage was not a widespread practice. Moreover,
several merchants did not possess permits, knowledge of current rules, or compliance with sanitary regulations. Street retailers had difficulties due to
external competition. Interventions are necessary to enhance the quality, safety, and hygienic practices of street vendors in San Isidro, Nueva Ecija
based on these results. This information may be used by policymakers and local authorities to create and implement policies that support food safety
and cleanliness in street selling.
Keywords: Street Food, Sanitation, Roving Vendors, Food Hygiene
JEL Classifications: M000, O11, R00, Z300, D00

1. INTRODUCTION alike. They offer a diverse range of culinary delights, including

favorites such as siomai, siopao, fishball, and kwek-kwek.
Street vending is an important aspect of Philippine culinary culture, Despite their popularity, these vendors often operate in informal
offering handy and cost-effective choices for residents and visitors. and unregulated settings, raising questions about the quality and
Ensuring the quality, safety, and hygienic procedures of street food safety of the food they serve (Santos et al., 2019; Ali et al., 2019).
is a developing problem. Several studies have highlighted the need
for maintaining stringent standards in street food restaurants to Several local studies have shed light on the challenges faced by
reduce the chances of foodborne infections and enhance public ambulant vendors in upholding food safety standards. In a study
health (Bryan et al., 1988; Santos et al., 2019; Akbar et al., 2020). conducted by Santos et al. (2019), it was found that many street
food vendors lacked access to clean water, handwashing facilities,
In the Philippine context, street food vendors, also known as and proper waste management systems. Similarly, a study by
ambulant vendors, are a common sight in urban and rural areas Menes, Japitana, Chua, Dico, Parcon, & Makilan (2019) revealed

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 Armas, et al.: Rethinking Mobile Food Safety: A Strategic Framework for Ambulant Vendors in the Philippines

that the majority of vendors did not possess the necessary permits and control measures to prevent the spread of such diseases.
and licenses required by local health authorities. These findings The National Epidemic Sentinel Surveillance System (1993)
underscore the urgent need to address the gaps in food safety and provided valuable data on the annual incidence of food-borne
sanitary practices among ambulant vendors in the Philippines diseases, informing public health interventions.
(Girma, 2018; Umoh and Odoba, 1999).
Klontz et al. (1995) explored food consumption and preparation
To date, limited research has been conducted specifically focusing on behaviors associated with increased risks of food-borne diseases
street vendors in the municipality of San Isidro, Nueva Ecija. This in the United States, identifying practices that heightened the
study aims to fill this gap by assessing the quality, safety, and sanitary risk of disease transmission, such as inadequate cooking and
standards of street sellers in this particular area. By examining improper food handling. Abdussalam and Kaferstein (1993)
the current practices and identifying areas for improvement, this discussed the global safety concerns of street foods, reinforcing
research will provide valuable insights for policymakers and the need for international standards and guidelines to protect
local government authorities in formulating effective policies and public health.
interventions to enhance food safety and sanitary practices among
ambulant vendors (Armas and Moralde, 2022). 1. 4. Microbiological Quality of Street Foods
Van Kampen et al. (1998) investigated the microbiological quality
Furthermore, the findings of this study will contribute to of street foods in Jakarta, comparing it with home-prepared foods
the existing body of knowledge on street food safety in the and foods from tourist hotels. Their study found that street foods
Philippine context. It will serve as a basis for local government had higher levels of contamination, posing significant health
policy development, enabling the formulation of guidelines and risks. Azanza and Gedaria (1997) conducted a hazard analysis
regulations that can improve the overall street food experience, and control study of popular street foods in the Philippines,
protect public health, and promote the sustainability of the street highlighting critical points where contamination could occur and
vending industry (Australian Institute of Food Safety, 2016; Food suggesting control measures to enhance food safety.
Standards Australia New Zealand, 2015).
1. 5. Environmental Factors and Food Safety
1.1. Statement of the Problem Smith (1986) addressed the role of pests and vectors in urban
The research aims to investigate the Sanitary Practices of Street environments, discussing how these factors contribute to food
Food Vendors in the Philippines, with a focus on many essential contamination. Bernabel (1985) examined the hygiene and
elements. The primary goal is to outline the demographic quality control of food sold in public places in Latin America,
characteristics of the suppliers, including age, gender, marital providing insights into the challenges faced by street food
status, and educational level. The second aim is to clarify the vendors in maintaining food safety.
business-related attributes of the vendors, such as their categories,
years in operation, kinds of vending carts used, average daily 1. 6. Hygiene Practices
revenue, and the number of peddlers/helpers. The study aims to Personal hygiene is a fundamental aspect of food safety. The
outline the Quality Management techniques used by street food Total Food Network (n.d.) provided guidelines on personal
sellers, including product quality, cleanliness processes, waste hygiene practices essential for preventing food contamination,
management strategies, and adherence to regulatory norms. The emphasizing the need for regular handwashing, proper sanitation
study’s objective is to identify and assess the typical obstacles of food preparation areas, and the use of protective clothing by
faced by street food sellers in their daily activities. food handlers.

1.2. Consumer Knowledge, Attitudes, and Practices 1. 7. Economic and Technological Aspects
Castillo (1994) conducted a comprehensive study on the Armas (2023) explored the application and commercialization
knowledge, attitudes, and practices of street food consumers of engineering technology through university-based business
in Manila, revealing a significant gap in consumer awareness incubators, highlighting the potential for technological innovations
regarding food safety. Similarly, Alonsabe (1994) surveyed to improve street food safety and vendor practices. Armas,
street food vendors in Manila, finding that many lacked proper Lorenzo, and Dela Cruz (2023) assessed the financial viability of
knowledge and practices necessary to ensure food safety. These business models for engineered vertical hydroponics systems for
studies highlight the need for public health campaigns to educate sustainable onion production in the Philippines, suggesting that
both consumers and vendors on safe food consumption and such innovations could also be applied to improve street food
handling practices. production. Armas and Moralde (2023) discussed the development
of a comprehensive economic enterprise development program
[Link] of Food-borne Diseases in the Philippines, which could support street food vendors in
Several studies have examined the epidemiology of food-borne adopting safer and more sustainable practices.
diseases in urban environments. Castillo et al. (1993) conducted
a case-control study on resistant Salmonella Typhi in Metro 2. THEORETICAL FRAMEWORK
Manila, identifying critical factors contributing to the spread of
this pathogen. Avelino (1994) documented a cholera outbreak The theoretical framework guiding this study is based on the
in Cavite, emphasizing the importance of rapid response hazard analysis and critical control points (HACCP) approach, a

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 Armas, et al.: Rethinking Mobile Food Safety: A Strategic Framework for Ambulant Vendors in the Philippines

systematic preventive food safety management system. The Figure vendors, deemed the most suitable approach for this purpose.
1 shows the applications of provides a structured methodology to The study was conducted in Poblacion San Isidro Nueva Ecija.
identify, assess, and control food safety hazards throughout the The Poblacion of the town proper is a quasi-urban area. It is here
food production process (Codex Alimentarius Commission, 2003). where the municipal hall, the parish church, the Catholic cemetery,
1. Hazard identification and risk assessment. HACCP begins with the post-elementary and high schools educational institutions are
identifying potential hazards associated with food handling, located.
preparation, and distribution. In the context of street vending,
hazards may include microbial contamination, improper food The national highway traverses the length of the town. It passes
handling practices, inadequate sanitation, and environmental in the front of the municipal building and the plaza where the
factors such as dust and pests (Codex Alimentarius monument of the national hero, Jose Rizal stands. This portion of
Commission, 2003). Risk assessment evaluates the likelihood the national highway named Rizal Street of the town.
and severity of these hazards, considering factors such as
vendor practices, equipment, and environmental conditions. 3.2. Respondents
2. Critical control points (CCPs). Critical control points are The sellers of street food in Poblacion San Isidro, Nueva Ecija,
specific steps in the food production process where control can
were selected as respondents and the source of data to make the
be applied to prevent, eliminate, or reduce food safety hazards
research realistic and comprehensive. The researchers visited the
to acceptable levels (Codex Alimentarius Commission, 2003).
Poblacion San Isidro Barangay Hall to get a list of street vendors;
For street vendors, CCPs may include food sourcing, storage,
after choosing all street vendors, they compiled a total of 41
preparation, cooking, serving, and waste management.
merchants selling in Poblacion, San Isidro as of January 2024.
Effective control measures at these points are crucial for
ensuring food safety and hygiene. 37 out of 41 vendors in Poblacion, San Isidro, participated in the
3. Monitoring and verification. Continuous monitoring and survey. Using Slovin’s Formula, the sample was obtained.
verification are essential components of the HACCP system.
Monitoring involves regular checks to ensure CCPs are being 3.3. Construction and Validation of Instruments
effectively controlled, such as temperature monitoring during The tools were developed and confirmed by the researchers’
food preparation and storage, and observation of hygiene examination of relevant papers and literature. Specialists were
practices. Verification involves periodic assessments to confirm consulted over the first version of the device. Two individuals from
that the HACCP system is functioning as intended and that the Hotel and Restaurant Management field, one food scientist, and
food safety objectives are being met (FAO/WHO, 2008). two from the business administration area. Integrating feedback
4. Corrective actions. When deviations from critical limits or and suggestions into the study.
unexpected hazards are identified, corrective actions are taken
to address the issue and prevent unsafe food from reaching Table 1: Age of the respondents
consumers. Corrective actions may include immediate Age (years old) Frequency, n (%)
interventions, such as removing contaminated food, retraining 15–25 8 (21.62)
staff on proper hygiene practices, or adjusting processes 25–35 8 (21.62)
to prevent recurrence of the problem (Codex Alimentarius 35–45 11 (29.73)
45 and above 10 (27.03)
Commission, 2003).
Total 37 (100)
5. Documentation and record-keeping. Documentation is an
integral part of the HACCP system, providing evidence of
the implementation and effectiveness of food safety measures Table 2: Gender of the respondents
(FAO/WHO, 2008). Records should include hazard analyses, Gender Frequency, n (%)
CCP monitoring logs, verification procedures, corrective Male 13 (35.14)
action reports, and any relevant documentation related to food Female 24 (64.86)
safety practices. Total 37 (100)
6. Continuous improvement. The HACCP approach emphasizes
the importance of continuous improvement in food safety Table 3: Civil status of the respondents
management. Through regular review, evaluation, and Status Frequency, n (%)
adaptation of procedures, street vendors can identify areas Single 14 (37.84)
for enhancement and optimize their food safety practices over Married 23 (62.16)
time. Continuous improvement ensures that street vending Total 37 (100)
operations remain compliant with regulations and responsive to
changing consumer preferences and environmental conditions.
Table 4: Educational attainment of the respondents
Educational attainment Frequency, n (%)
3. METHODOLOGY No formal education 0
Elementary 7 (18.92)
3.1. Research Method High school 25 (67.57)
This study employed the descriptive method of research to College 5 (13.51)
investigate and outline the quality management practices of street Total 37 (100)

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Before completing the questionnaire, an interview and preliminary The Table 3 displays the distribution of street food sellers
survey were carried out with street food vendors to gather in San Isidro, Nueva Ecija according on their marital status.
information on the products they offer and the hygiene practices Among the 37 responses, 14 merchants (37.84%) are single,
they use while handling food. The researchers validate the finalized while 23 vendors (62.16%) are married. The results indicate
questionnaire by testing it with additional street sellers before that most of the street food sellers in the research region are
releasing it to all respondents. married. Street selling may serve as a means of livelihood for
persons who are responsible for sustaining their families or
4. RESULTS AND DISCUSSION want to earn extra revenue to maintain their houses. Married
persons may be motivated to participate in street selling
4.1. Profile of the Respondents activities due to the obligation of supporting their family
There are four (4) variables used in describing the profile of (Santos et al., 2019).
the respondents interviewed such as: Age, gender, status and
educational attainment. Table 4 shows how respondents’ educational levels are distributed.
67.57% of respondents have finished high school, 18.92% have
This research analyzed the age distribution of street food sellers in done primary school, and 13.51% have completed college. No one
claimed to lack formal schooling. Most street food vendors have
San Isidro, Nueva Ecija to understand the vendors’ characteristics
a high school education due to budgetary constraints preventing
and how it may affect their participation in street selling. Table 1
them from pursuing further education (Freese et al., 1998; Girma,
shows that the largest group of participants is between 35 and
2018; Santos et al., 2019).
45 years old, making up 29.73% of the sample. 27.03% of vendors
aged 45 and older follow this, with 21.62% falling between the
ages of 15 and 25, and 25 to 35. Table 5: Type of vendor
Practice Frequency, n (%)
The results align with other research in comparable settings, Stationary 27 (72.97)
emphasizing the common occurrence of middle-aged sellers in Nonstationary 10 (27.03)
the street food industry (Girma, 2018; Santos et al., 2019; Freese Total 37 (100)
et al., 1998). The researchers’ findings, based on surveys and
unstructured interviews, confirm that the typical age of street food Table 6: Years in the operation
sellers in the region ranges from 35 to 45 years old.
Years of existence Frequency, n (%)
0–5 9 (24.32)
Individuals in this age bracket generally have family and financial 6–10 22 (59.46)
responsibilities, which might motivate them to participate in 11–15 2 (5.41)
street selling to earn money (Girma, 2018; Akbar et al., 2020). 16–20 4 (10.81)
This discovery is consistent with the extensive research on street Total 37 (100)
vending, which highlights the socioeconomic aspects that impact
people’s choice to engage in this informal sector (Begum, 2017; Table 7: Types of vending cart
Frohberg et al., 2018). Moreover, analyzing the age distribution
Particulars Frequency, n (%)
of street vendors highlights the need of addressing the unique Wooden 8 (21.62)
requirements and obstacles encountered by vendors within this Push cart 6 (16.22)
age group when developing strategies and measures to enhance Concrete 6 (16.22)
food safety and hygiene standards. Tricycle 9 (24.32)
Food stall 8 (21.62)
The study’s results on the age distribution of street food sellers add Total 37 (100)
to the current literature by offering insights into the demographic
characteristics of vendors in San Isidro, Nueva Ecija. The high Table 8: Average daily income
number of sellers aged 35-45 suggests that familial and financial Daily income Frequency, n (%)
factors may play a significant role in their participation in street 100‑500 pesos 11 (29.73)
selling (Bryan et al., 1988). It is essential to comprehend these 500‑1000 pesos 15 (40.54)
demographic traits to create focused tactics that cater to the distinct 1000‑2000 pesos 8 (21.62)
requirements and obstacles encountered by vendors in various age 2000 above 3 (8.11)
categories, thereby enhancing food safety and hygiene procedures Total 37 (100)
in the street food industry (Australian Institute of Food Safety,
2016; Food Standards Australia New Zealand, 2015). Table 9: Number of peddlers
Peddlers Frequency, n (%)
Table 2 displays the gender distribution of the responses. Female One 21 (56.76)
sellers have the largest proportion at 64.86%, while male Two 10 (27.03)
merchants have the lowest at 35.14%. The data shows that the Three 5 (13.51)
majority of individuals are female due to their greater expertise Four 1 (2.70)
in food preparation compared to males. Total 37 (100)

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4.2. Profile of the Business Therefore, the typical daily earnings of many street food sellers
Five criteria were used to describe the profile of the company range from 500 to 1,000 pesos, which is satisfactory.
interviewed: categories of vendor, years of operation, types of
vending cart, average daily revenue, and number of peddlers. Table 9 shows the distribution of the number of peddlers reported
by respondents. The highest proportion of peddlers is one,
Table 5 displays the distribution of the categories of vendors accounting for 56.76%, followed by two at 27.03%, three at
among the respondents. The stationary vendor has the largest 13.51%, and four at 2.70%.
proportion at 72.97%, while the non-stationary vendor has the
lowest percentage at 27.03%. Based on the statistics, most participants said that one vendor is
enough to manage or sell street food due to their ease of handling.
According to the findings, the majority of street food vendors
in Poblacion, San Isidro are immobile and do not move from Table 10: Kinds of food offerings
the location where they sell their products. Some vendors are
Types of foods Frequency, n (%)
considered non-stationary because they sell sporadically or Fried banana and sweet potato with added sugar 3 (8.11)
relocate to areas with potential clients. Barbecued and grilled chicken offal 3 (8.11)
Street food (fishball) 6 (16.22)
Table 6 displays the distribution of respondents based on the Calamares fritos 5 (13.51)
number of years they have been in existence in Poblacion, San Peanut, roasted corn, legumes 3 (8.11)
Mami, lomi, goto, lugaw 3 (8.11)
Isidro. The majority of entities, 59.46%, have been in existence for
Siomai, Siopao 6 (16.22)
6-10 years, followed by those operating for <5 years at 24.32%, Buko juice 5 (13.51)
entities running for 16-20 years at 10.81%, and those in operation Steamed corn 1 (2.70)
for 11-15 years at 5%. Hotdog 2 (5.40)
Total 37 (100)
The high percentage of vendors who have been operating for
6-10 years can be attributed to the strategic locations they occupy, Table 11: Supplies of the product
such as near schools, the Town Plaza, and companies with a
Answer choices Frequency, n (%)
high number of workers. These locations provide a steady flow Public market 28 (75.68)
of customers, contributing to the longevity and stability of their Other wholesaler/retailer 9 (24.32)
businesses (Bryan et al., 1988; Santos et al., 2019). Vendors who Total 37 (100)
have been in business for <5 years often represent newer entrants
trying to establish themselves in these lucrative areas (Frohberg
et al., 2018; Girma, 2018). Table 12: Food preparation
Practice Frequency, n (%)
On site 32 (86.49)
The smaller percentages of vendors operating for 11-15 years
At home 5 (13.51)
(5%) and 16-20 years (10.81%) may reflect the challenges and Total 37 (100)
competition within the street food industry. Sustaining a street
food business over a long period requires adapting to changing
market conditions, maintaining food safety standards, and securing Table 13: Food storage and display
customer loyalty (Akbar et al., 2020; Australian Institute of Food Answer choices Frequency, n (%)
Safety, 2016). Openly in the stalls 15 (40.54)
In a pushcart 10 (27.03)
In sealed containers 12 (32.43)
Table 7 displays the distribution of the respondents’ vending cart
Total 37 (100)
types. The tricycle has the largest proportion at 24.32%, followed
by the wooden and food stall at 21.62%. The push cart and concrete
have the lowest percentage at 16.22%. Table 14: Separation of partially cooked and cooked food
products
Table 8 indicated that many street food merchants used tricycles as Answer choices Frequency, n (%)
their selling carts. They used a bicycle to facilitate the distribution Yes 26 (70.27)
of their items to various locations. No 11 (29.73)
Total 37 (100)
Table 8 shows the distribution of respondents’ mean daily earnings.
The greatest share of daily income is 500-1000 pesos at 40.54%, Table 15: Handling of leftovers
followed by 100-500 pesos at 29.73%, 1000-2000 pesos at 21.62%, Answer choices Frequency, n (%)
and 2000 pesos or more at 8.11%. Give it as a free to the customers 8 (21.62)
Kept it to a cooler or refrigerator 8 (21.62)
Poblacion, San Isidro is a semi-urban district with schools, Reheat and sell it again 12 (35.14)
colleges, the Catholic Church, and the town square, attracting No left overs 8 (21.62)
Total 37 (100)
many people, particularly students, who consume street food.

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4.3. Street Food Vendors’ Adherence to Quality, Safety, It assists buyers and merchants in organizing and classifying
and Sanitary Practices items efficiently.
Five characteristics were used to describe the quality management
of street food vendors questioned, including goods, cleanliness, Table 15 displays how suppliers manage their surplus groceries
and waste management. or unsold items. 35.14% of respondents reported reheating and
reselling their items, while 21.62% said that they provide their
Table 10 displays the distribution of the sort of food they sold. products to consumers for free, store them in a cooler, and have
Siomai, siopao, and street foods like fishball have the highest no leftover food.
percentage at 16.22%. Buko juice, chicken skin, fried chicken,
and kalamares follow with 13.51%. Banana cue, kamote cue, Most merchants choose to reheat and sell leftover food since
turon, barbeque, isaw, adidas, palong, betamax, atay, mani, binusa, certain items are not readily perishable and may still be safely
beans, mami, lomi, goto, and lugaw share the same percentage eaten.
of 8.11%. Hotdog has a percentage of 5.40%, and mais has the
lowest percentage at 2.70%. Table 16 displays the count of suppliers that have pledged to
maintain cleanliness in their premises. The selling stalls located
The study revealed that siomai, siopao, kikyam, fishball, kwek- distant from debris, waste, bathroom facilities, and open drains had
kwek, tokwa, nuggets, and toknengneng are the predominant food the greatest weighted mean of 4.15, indicating that most vendors
items sold by street vendors. These dishes are primarily sought agreed. On the other hand, vending stalls exposed to animals and
after by students and young people because to their affordability insects had the lowest weighted mean of 2.97, falling into the
compared to other options in the region. category of neither agree.

Table 11 displays the dispersion of the vendor’s product sources. The researchers found that almost all the questions in the survey
The public market accounts for 75.68% while other wholesalers/ and observation had the same language description of “neither
retailers account for 24.32%. agree.” Most vendors do not consistently maintain the cleanliness
of their premises since it is difficult to avoid animals and insects.
Street vendors dominate the market share due to selling perishable
items, making it riskier for wholesalers and retailers to invest in The data showed Table 17 in this part offers insights into the hygienic
bulk supplies that may go unsold. procedures of street food sellers in San Isidro, Nueva Ecija. The
replies reflect the degree of agreement or disagreement on certain
Table 12 displays the distribution of where the food is prepared. sanitary elements seen when handling and preparing food.
86.49% of the vendors prepare on site, while 13.51% prepare
from home meal preparation on site is preferable over the two The research indicates that most respondents (mean score of 3.51)
mentioned options since it assures clients that the product is believe that sellers consistently wash their hands in clean water
produced correctly and retains the freshness of the meal. before handling and selling food. Proper hand hygiene is crucial for
limiting the spread of diseases and maintaining food safety, making
Table 13 displays the distribution of where the food is prepared. this a favorable discovery (Bryan et al., 1988; Santos et al., 2019).
86.49% of the vendors prepare on site, while 13.51% prepare
from home. Respondents (mean score of 3.51) also agree that the vendor’s
attire is clean and well-maintained, a crucial aspect for keeping a
Meal preparation on site is preferable over the two mentioned sanitary food preparation setting. Wearing clean clothes reduces
options since it assures clients that the product is produced
correctly and retains the freshness of the meal. Figure 1: Applications of hazard analysis and critical control points
principles
Table 14 displays the distribution of where food is stored or
displayed. The largest proportion, 40.54%, is for food freely shown
in the stalls, followed by 32.43% for food in sealed containers,
and the lowest percentage of 27.03% is for food displayed in a
pushcart. Vendors like displaying things openly at booths since it
quickly attracts buyers’ attention, as seen in the table.

Table 14 displays if the food items are partly cooked and

whether the cooked goods are stored separately. The majority of
respondents answered affirmatively, accounting for 70.27%, while
the remaining respondents answered negatively, representing
30.73%.

This table demonstrates the segregation of raw, partly cooked,

and cooked food items to avoid deterioration and contamination.

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 Armas, et al.: Rethinking Mobile Food Safety: A Strategic Framework for Ambulant Vendors in the Philippines

Table 16: Sanitation of the facilities

Questions Average weighted means Verbal description
Is vending stall protected from sun, dust and wind? 3.05 Neither agree
Are animals or insects evident around the vending stall? 2.97 Neither agree
Is the vending stall maintained in a clean condition? 3.22 Neither agree
Is there access to potable water at the site? 3.03 Neither agree
Is adequate hand washing facilities available? 3.11 Neither agree
Is environment around the stall clean far from rubbish, waste, toilet facilities and open drains? 4.15 Agree

Table 17: Vendor’s personal hygiene

Questions Average weighted means Verbal description
1. Does the vendor wash their hands in clean water each time before the 3.51 Agree
handling preparation and serving of food?
2. Are the vendor clothes clean and presentable? 3.51 Agree
3. Does the vendor use an apron? 2.92 Neither agree
4. Does the vendor handle food using
Bare hands 3.46 Agree
Gloves
Thongs
Fork/spoon
Ladle/funnel
5. Does the operator have clean short nails? 3.22 Neither agree
6. Does the operator coughing, sneezing while serving of foods? 2.68 Neither agree
7. Is dirt or dust removed by means of an apron, dirty cloths, or bare hands? 3.51 Agree
8. Is dirt or dust removed by blowing? 2.92 Neither agree
9. Does vendor smoke during the handling/preparation of foods? 3.22 Neither agree

Table 18: Cleanliness of utensils

Questions Weighted mean Verbal description
Are utensils properly cleaned/washed? 4.27 Strongly agree
Are utensils are covered? 3.51 Agree
Are utensils cleaned adequately every time after use? 3.86 Agree

Table 19: Waste management The research indicates that there is no definitive agreement (mean
Permits Frequency (%) score of 2.68, neither agree nor disagree) on whether vendors
Yes No cough or sneeze when selling food. Vendors must follow good
Barangay permit 14 (38) 23 (62) respiratory hygiene by covering their mouth and nose with a
Mayor’s permit 14 (38) 23 (62) tissue or elbow to minimize the transmission of respiratory
Sanitary permit 14 (38) 23 (62)
droplets and possible infection (Australian Institute of Food
Barangay ticket 23 (62) 14 (38)
Safety, 2016).

the chances of infection and enhances a professional appearance. Respondents (mean score of 3.51) agree that merchants employ
The research indicates that the majority of respondents (mean suitable precautions such as aprons, soiled rags, or bare hands
score of 2.92) are neutral toward the usage of aprons. There is to remove dirt or dust. There is uncertainty (mean score of 2.92,
a lack of agreement or uniformity in the usage of aprons across neither agree nor disagree) about whether blowing can effectively
merchants. Aprons provide an extra level of defense against cross- remove dirt or dust, which might impact food safety and hygiene
contamination and should be used more consistently (Girma, 2018; (Food Standards Australia New Zealand, 2015).
Freese et al., 1998).
Finally, respondents rated vendors as neutral (mean score of
The majority of respondents (mean score of 3.46) believe that 3.22, neither agree nor disagree) on smoking while handling and
sellers use proper tools such as gloves, tongs, forks/spoons, or preparing food. Avoiding smoking while preparing food is crucial
ladles/funnels, rather than bare hands while handling food. This to prevent the introduction of harmful pollutants and ensure food
is a beneficial discovery since it decreases the likelihood of hands safety (Solomons and Gross, 1995).
coming into close contact with food, thereby reducing the danger
of infection (Akbar et al., 2020; Ali et al., 2019). The respondents’ The results emphasize both effective methods and areas for
perspectives on the cleanliness of short nails are varied, with a improvement in the hygienic standards of street food sellers in
mean score of 3.22 indicating neutrality. Keeping nails clean and San Isidro, Nueva Ecija. The study highlights the significance of
manicured is crucial to avoid the buildup and spread of dirt and ongoing surveillance, education, and actions to encourage and
germs when handling food (Umoh and Odoba, 1999). guarantee regular compliance with correct hygiene protocols by

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Table 20: Internal problems in the operation

Problems encountered Average weighted means Verbal description
Injury or any unexpected accident while vending street foods 2.16 Rarely
Sickness 2.24 Rarely
Lack of supplies for their products 2.76 Often
Harassment or any demand for bribes 4.14 Sometimes
Evictions from selling places, arrest and confiscation of goods by authorities 2.38 Rarely

Table 21: Internal problems in the operation

Problems encountered Average weighted means Verbal description
Decrease in sales during rainy season 2.68 Often
Difficulty in finding secure places to sell 2.62 Often
Lack of services and infrastructure such as water, electricity and waste removal 2.68 Often
High competition 4.14 Sometimes
Nonpayment of customers 2.38 Rarely

street food sellers, thereby improving food safety and decreasing finding is consistent with other research that emphasizes the
health hazards for customers (Begum, 2017; Frohberg et al., 2018). difficulties encountered by street food sellers in obtaining and
maintaining a reliable source of goods and resources for their
Table 18 displays the hygiene level of kitchen tools. The majority business (Santos et al., 2019; Akbar et al., 2020). Restricted access
of respondents strongly agree that their utensils are well cleaned to resources may influence the quality and accessibility of street
and washed, with a weighted mean of 4.27. The majority of food, which may have an effect on the vendors’ earnings and the
respondents said that their utensils are covered and sufficiently general viability of their operation (Ali et al., 2019).
cleaned after each use, with a weighted mean of 3.51 and 3.86,
respectively, both described as “agree.” Vendors also reported occasional harassment or requests for bribes
(mean score of 4.14). This discovery supports earlier research
Many vendors were worried about the cleanliness of their utensils that emphasizes the existence of corruption and extortion in the
when selling food, since it is crucial for the utensils and equipment street food selling industry (Girma, 2018). Street food sellers often
to be well cleaned. have challenges in understanding and complying with regulatory
requirements and interacting with authorities, which may have
Table 19 displays the distribution of respondents’ compliance an influence on their commercial activities and financial security
with legal requirements for their businesses. The percentages for (Australian Institute of Food Safety, 2016).
business permission, mayor’s permit, and sanitary permit are 38%
for yes and 62% for no. The barangay’s ticket received 62% for The data shows that evictions from selling areas, as well as arrests
yes and 38% for no. and seizure of items by authorities, are infrequent, with a frequency
of 2.38. Street food sellers in the study region seem to have consistent
4.4. Problems Encountered in the Operation selling spots and encounter little disruption from authorities.
The Table 20 presents statistics on the difficulties encountered by However, it is crucial to acknowledge that these disruptions might
street food sellers, including accidents, illnesses, supply shortages, interrupt business activities, result in financial losses, and harm their
harassment, and evictions by authorities. livelihoods. Street food sellers face challenges in a multifaceted
regulatory landscape, necessitating specific strategies and assistance
The participants reported few instances of injuries or unforeseen from local authorities to tackle eviction and confiscation difficulties
incidents when selling street cuisine (mean score of 2.16). This (Food Standards Australia New Zealand, 2015; Frohberg et al., 2018).
discovery indicates that, in general, the merchants are rather secure
in their regular activities. However, occasional incidents might This research adds to the current body of knowledge on street
still endanger their well-being and the safety of the food they sell food selling by highlighting the difficulties and hazards that sellers
(Bryan et al., 1988; Santos et al., 2019). encounter in their day-to-day activities. These findings emphasize
the significance of tackling problems like inadequate supplies,
Sickness among street food sellers was infrequent (mean score of 2.24). harassment, and uneven regulatory standards to improve the entire
Vendors often exhibit excellent health while running their business. It business climate for street food sellers, eventually benefitting both
is important to understand that inappropriate food handling, insufficient vendors and customers. Supportive policies, training, and resources
sanitation measures, and exposure to filthy circumstances may raise may enhance the working conditions and livelihoods of street food
the likelihood of vendors becoming sick. Implementing appropriate sellers (Santos et al., 2019; Girma, 2018; Solomons and Gross, 1995).
food safety and hygiene procedures is crucial to reduce these dangers
(Freese et al., 1998; Umoh and Odoba, 1999). The data provided in Table 21 shows that street food vendors face
several challenges such as reduced sales in the rainy season, difficulties
Vendors have expressed considerable worry about the regular in finding safe selling spots, inadequate amenities and infrastructure,
shortage of supply for their goods (mean score of 2.76). This strong competition, and sporadic nonpayment by customers.

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 Armas, et al.: Rethinking Mobile Food Safety: A Strategic Framework for Ambulant Vendors in the Philippines

Respondents saw a decrease in sales (2.68) during the wet season. the safety and sustainability of street food operations to protect
This result aligns with previous study that has recognized weather as the health of consumers and support the livelihoods of vendors.
a crucial factor affecting the sales of street food (Akbar et al., 2020). This policy brief proposes key recommendations based on the
During rainy seasons, people may be less inclined to buy street food findings of a study conducted on the food safety and sanitary
due to worries about hygiene and food safety. Vendors must develop practices of ambulant vendors in the Philippines. The aim is to
strategies to adjust to seasonal fluctuations to sustain their businesses. inform policymakers and local government authorities about the
necessary measures to improve street food vending practices and
Sellers often mention the challenge of finding safe areas to sell create a favorable policy environment.
their products. This analysis aligns with previous research that
highlights the issue of limited vending locations and the continuous [Link]. Key recommendations
struggle of vendors to get suitable venues (Ali et al., 2019). The 1. Establish and enforce food safety guidelines
lack of approved vending areas and competition for prime selling • Develop comprehensive food safety guidelines specifically
spots might impede vendors’ ability to attract customers and tailored for street food vending, addressing aspects such as
generate steady income. personal hygiene, food handling, storage, and waste management.
• Conduct regular inspections and enforce strict compliance
The merchants highlighted the regular lack of essential services with the established food safety guidelines to ensure that
and infrastructure such as water, electricity, and waste management vendors adhere to proper hygiene practices and maintain the
(2.68). This finding aligns with previous studies emphasizing the quality and safety of their food products.
need of fundamental infrastructure for street food vending activities • Provide training and capacity-building programs for vendors
(Frohberg et al., 2018). Insufficient water supply and inadequate to enhance their understanding of food safety principles and
waste management facilities may impact food safety and hygiene, practices.
causing worries for vendors and customers alike. Enhancing the
accessibility of services and infrastructure at vending places is crucial 2. Improve infrastructure and facilities
for ensuring the safety and sustainability of street food businesses. • Enhance the infrastructure in street food vending areas by
providing adequate water supply, sanitation facilities, and
Competition was seen as a significant barrier (4.14). This finding waste management systems.
adds to prior studies on the competitive nature of the street food • Establish designated vending zones equipped with clean and
sector (Akbar et al., 2020). Close proximity to several enterprises accessible facilities, such as handwashing stations, covered
results in intense rivalry for customers and market dominance. In stalls, and proper waste disposal units.
order to succeed in this competitive industry, suppliers need to • Collaborate with relevant government agencies and local
differentiate their products, provide unique flavors or specialties, communities to ensure the availability of essential services
and deliver exceptional customer service. like electricity and clean water in street food vending areas.

Customers’ non-payment was reported to be seldom (2.38). 3. Facilitate licensing and formalization
The research shows that most customers fulfill their financial • Streamline the licensing process for street food vendors,
obligations. Intermittent failure to make payments might making it more accessible and affordable.
nonetheless adversely affect the seller’s profitability and financial • Develop a simplified registration system that encourages
stability. Creating transparent payment methods and ensuring vendors to formalize their businesses, enabling them to benefit
transaction clarity may help decrease cases of nonpayment and from government support programs and access financial
protect suppliers’ interests. services.
• Provide assistance and guidance to vendors in meeting the
This study contributes to the existing knowledge on the legal requirements and standards necessary for operating a
challenges faced by street food vendors and emphasizes the need street food business.
of implementing supportive policies and initiatives. Enhancing
infrastructure, providing secure vending locations, creating 4. Promote hygiene and best practices
weather-resistant selling strategies, and promoting fair competition • Conduct regular hygiene and best practice awareness
are crucial for enhancing the street food vending sector (Akbar campaigns targeting both vendors and consumers.
et al., 2020; Ali et al., 2019; Frohberg et al., 2018). Addressing these • Encourage vendors to wear clean and appropriate attire,
challenges may enhance the sustainability of street food businesses, including aprons, hairnets, and gloves, to maintain personal
enhance food safety, and improve the overall urban food system. hygiene while handling and serving food.
• Educate vendors on the importance of proper food handling
4.5. Proposed Policy for the Local Government Unit techniques, including the use of utensils and thongs, to
(LGU) minimize direct contact with food and reduce the risk of
4.5.1. Enhancing street food vending practices for a safe and contamination.
sustainable food environment (Policy Brief)
[Link]. Rationale 5. Foster collaboration and dialogue
Street food vending plays a significant role in the culinary culture • Establish platforms for regular communication and
and economy of our country. However, it is crucial to ensure collaboration between street food vendors, local government

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 Armas, et al.: Rethinking Mobile Food Safety: A Strategic Framework for Ambulant Vendors in the Philippines

authorities, health departments, and relevant stakeholders. sustainable onion production in the Philippines. Journal of Applied
• Encourage vendors’ associations and cooperatives to actively Engineering and Technological Science, 4(2), 864-872.
participate in decision-making processes and contribute to the Armas, K.L., Moralde, R.R. (2022), Operation of technology business
formulation of policies related to street food vending. incubators in selected state universities in the Philippines: Basis
• Promote knowledge sharing and exchange of best practices for strategic action plan for sustainability. International Journal of
Applied Engineering and Technology, 4(1), 102-121.
among vendors to foster a culture of continuous improvement
Armas, K.L., Moralde, R.R. (2023), Development of a comprehensive
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characteristics of street food sellers and the difficulties they on 2017 Mar 10].
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Cavite, Philippines. Manila, Philippines Memorandum: Department
female, aged 35-45, married, and have a high school education.
of Health.
Most vendors have a stationary company profile, have been Azanza, M.P.V., Gedaria, A.I. (1997), Hazard analysis and Control of
operating for 6-10 years, use tricycles to sell their wares, and Some Popular Street Foods in the Philippines. Terminal Report,
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