Journal of Academic Research 01:1(2016), pp.

11-20

Assessment of Street Food in Catbalogan

City, Philippines
Janice D. Elli
Student, College of Graduate Studies, Samar State University, Philippines
[email protected]

Abstract: Street food vending provided economic opportunities to local entrepreneurs, most of which
belong to the marginalized sector of the community. Food sold on the streets is prone to various forms of
contaminants which may endanger health and life of its consumers. This study was conducted to assess the
situation of street food vending in Catbalogan City, Philippines. Using questionnaires, observation
checklist and camera, a total of 25 street food vendors, 60 consumers were observed and interviewed. The
observation made to fifteen street food vendors appears to have major GMP violations such as multiple
uses of water in washing, unprotected storage, non-food grade surface, unclean containers, improper food
handling, wearing inappropriate outfit, dirty surroundings and the presence of insects and rodents. Despite
government visits to the establishments, indicators suggest that vendors do not practice GMP regularly or is
not aware of it. Statistical analyses have shown that vendors tend to believe they are practicing some of the
GMP indicators but observation of customers and the researchers contradicts. There is a need for a strict
monitoring of the street food vendors to ensure compliance to RA 10611 of the Philippine Government.
Training of vendors on basic GMPs must be required from every food vendors of the city.

Keywords: Good Manufacturing Practices, hygiene, RA 10611, health risk

1. Introduction others (Roever, ND). Street foods are part of

community life which has become part of
Street food (SF) can be traced back in the dietary niche of low-income population
ancient Greece where small fried fish were (Allen, L. & Prentice A., 2005). Despite the
sold on the streets (Kaufman, 2006). The emergence of modern fast food (serving the
urban population growth caused the rise in mostly the middle class), traditional street
the number of marginalized entrepreneurs food still persists worldwide.
such as street food vendors (Winarno &
Allain, 2000). The demand for inexpensive, Street foods are typically of low-
ready-to-it and accessible food has increased nutritional value, an unhealthy diet, with
as number of marginal population in cities higher risk of contamination by physical,
has risen. It is estimated that by 2050, chemical, biological and other harmful
population in urban areas will be about 75% agents which is a serious concern for food
of the current which is more than half of the safety (Mahanta et.al., 2011; Nonato et.al.
world’s population (UN DESA, 2015). 2012). This safety issue should include both
According to Steven (2011), there is a large the microbial quality of foods and the use of
percentage of the population who are non-food -grade chemical additives which
patronizing street foods (Steyn, 2011). Street are major consumer concerns (Draper,
vendors (including street food vendors) are 1996). For example, consumers and vendors
an integral part of urban economies around in Haiti do not know that Hepatitis A,
the world, it create jobs, not only for Salmonella spp. and Staphylococcus spp. are
themselves but for porters, security guards, pathogens responsible of food borne
transport operators, storage providers and diseases (Samapundo S., Climat R., Xhaferi
JOURNAL OF ACADEMIC RESEARCH Vol. 01 No. 1

R. & Devlieghere F., 2014). There were 2. Objectives

many cases that even food prepared and
handled at home are contaminated with This study was conducted to
bacteria causing food borne illnesses which examine the state of street food vending in
has been considered a large public health Catbalogan City, Philippines and assessed
and economic liability worldwide. This wither they practice proper hygiene in
makes interventions necessary to improve preparation and food handling. It also
consumer food safety (Young, 2014). determined if necessary permits and control
measures are observed by authorities.
Physical foodborne illness is caused
when a foreign object enters the food and 3. Methodology
the customer eats it (FDA,ND). In the US,
there are about 76 million cases of 3.1 Research Design: This study will utilize
foodborne illness resulting in 325,000 the descriptive research design using
hospitalization and 5,000 deaths each year naturalistic observation (Pierce, ND)
(ibid). The economic costs and the full methodology flowed-up through an
health effects of unsafe food are still not interview.
known, however, the global impact on
health, trade, and development is considered 3.2 Instruments: A checklist, record book,
enormous (Grace, 2015). There are laws and a camera were used to document the
around the world that safeguard consumers practices of street vendors. The video
from what they patronize. In the Philippines recording was deleted after needed
for example, there is a law (RA 10611) with information have been generated. An
clear implementing rules and regulations, interview guide was prepared prior to the
however the same is not widely practiced. In interview of the vendors as well as of the
Northern Nigeria for example, food vendors students. The checklist is patterned to the
were only concerned with profit making at research of Buted & Ylagan (2014) and
the expense of standard food hygiene and (Kongchuntuk, 2002).
sanitary practices.(Nurudeen et, al 2014).
According to Tyler (1990), people obey law 3.3 Participants: The respondents of the
in many ways, one of which is the consistent study are 25 food vendors of Catbalogan
implementation of what the law states, City in the vicinity of Samar State
exerting its coercive powers or influencing University, Samar College and Saint Mary`s
trough rewards. College of Catbalogan and 60 consumers
(personnel, students and other customers)
Catbalogan City is one of the were interviewed with consent. Twelve food
thriving cities in the Countryside Samar. It vendors were observed and documented
has a share of street food stalls some are using camera; evidences of the observation
mobile, moving from one place to the other. were destroyed to protect the identity of the
Most of these stalls are found along gates of participants observed.
academic institutions specifically in
elementary, secondary and tertiary schools. 4. Results and Discussion
These food outlets provides a daily relief of
meals for the students, most of which
4.1 Implementation Sanitary Standard
belongs to the marginalized.
Observed by Vendors

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JOURNAL OF ACADEMIC RESEARCH Vol. 01 No. 1

Table 1 presents the frequency washes it with water which have been used
distribution and percentage of responses on several times.
the implementation sanitary standard as per
observation. Data shows that majority of the The surface where food are served
required standards for GMP has not been and more importantly where it is prepared
complied with. Water used in cleaning must be clean and made of material which
utensils was re-used several times before does not encourage massive bacterial
replaced. Only about 10% of the observed growth. (Rane, 2011). Disinfection of non-
food stalls uses running water in washing. food-contact areas were also not observed.
GMP standards require that water used in Seldom that a vendor uses water, a clean rug
cleaning utensils is clear running water to clean the working area or the stall itself.
(Stier, 2006). It also recommends that the On three occasions, a filthy looking rug was
water used is heated to at least 110 degrees. used to wipe-put dirt on the surface of the
Even the kind of detergent used in washing food stall. Also, the food was prepared very
is not appropriate. Based on the observation close to the ground. About half of stalls
made stalls used a laundry detergent bar, observed prepared their food below what is
others used dishwashing liquid of which recommended distance from the ground.
potency in cleaning dirt however is not Preparing closer to the ground increases
known. chances of contamination as ground along
streets are naturally dirty.
Utensils used in preparing as well as
handling of food must also be kept from Covering of food, storing of utensils as well
various contaminants. Street as the uncooked food must at all-time is
situation/environment is full of various observed as street environment is very open
forms of food contaminants. There is the to all sort of potential contaminants. The
dust, insects, other air-borne bacteria, insects food should be prepared in a clean and well-
such as flies and other form of street- kept place, sheltered from the dust, sun, rain
environment-contaminants. Flies and other and wind, and far from all sources of
insects are potential carriers of contaminants contamination such as wastes (FAO, ND).
from fecal matters and the likes. According Survey result suggests that about half of the
to Nkere, et. al. (2011), coliforms connote food prepared on streets are not covered all
faecal contamination, resulting in the risk of the time, about a quarter even did not cover
exposure to pathogens that cause it all. As per appearance of the containers
gastrointestinal diseases, such as diarrhea used, the observer noted that about 40%
and typhoid fever. These pathogens can be looks unclean. The assessment is based on
controlled through disinfecting, sanitizing the fact that the containers are in the open
and sterilizing of the utensils and the the entire time, suggesting that it must have
working environment. Sanitization of dishes, been exposed to a variety of contaminants.
glassware, utensils, cutting boards, pots and
pans maybe enough to reduce the number of Water served in food stalls varies
bacteria to safe levels on food-contact from tap water served in glass/plastic/paper
surfaces (NCSU, ND). Data shows that cups to bottled water. A little more than half
street food vendors in Catbalogan City do of stalls offer water on a container believed
not practice sanitization with 80% of those to be somewhat clean (60%) and clean
using non-disposable spoon and fork only (33%). Tap water basically is clean as it
have been subjected to treatment which is

Elli (2016) 13
JOURNAL OF ACADEMIC RESEARCH Vol. 01 No. 1

Table 1. Implementation Sanitary Standard according to Vendors, Observed by Authors and

Costumers

Authors Vendors Costumers

(A&V)

(A&C)

(A&C)
Indicators/Questi Observations Responses Observations

X2

X2

X2
Responses
ons
f % f % f %
1. The utensils Yes 9 60.0 15 60.0 32 53.3

P=0.9106 (NS)
p=0.9598 (NS)

p=0.1026 (NS)
(plate/saucers/cu Sometimes 1 6.7 2 8.0 5 8.3
p/glass/spoon No 0 0.0 0 0.0 3 5.0
etc.) are washed Uses disposable 5 33.3 8 32.0 15 25.0
every time it is utensils/food
used. containers
Not aware 0 0 0 0.0 5 8.3
2. Type of water Running water 1 10.0 6 24.0 5 8.3

p=0.0084 (S)

p=0.0081 (S)
used in washing Washed in a pail 9 90.0 19 76.0 47 78.3

p=0.8744
utensils

(NS)
or containers of
water (used for
several washing
Not aware 0 0 0 0.0 8 13.3
3. For re-used Water is replaced 3 30.0 19 76.0 22 36.7

P=0.1977 (NS)
P=0.0000 (S)
water after 2-3 reuse

P=0.000 (S)
Replaced after 4 – 6 60.0 4 16.0 25 41.7
6 reuse
Replaced after 7 1 10.0 2 8.0 5 8.3
or more reuse
Not aware 0 0 0 0.0 8 13.3
4. Washing uses Yes 1 10.0 17 68.0 7 11.7
P=0.000

P=0.598

P=0.000
detergent

(NS)
Sometimes 5 50.0 8 32.0 31 51.7
(S)

(S)
No 4 40.0 0 0.0 19 31.7
Not aware 0 0 0 0.0 5 8.3
5. Utensils are Yes 3 20.0 6 24.0 15 25.0

P=0.0509
P=0.028

P=0.575
stored in closed Partly closed 8 53.3 16 64.0 28 46.7 (NS)

(NS)
(S)

clean No 4 26.7 3 12.0 14 23.3

cabinet/storage Not aware 0 0.0 3 5.0
area
6. Fork and Yes in a 0 0.0 1 4.0 2 3.3
Spoon are continuously
sterilized heated water
P=0.2993 (NS)
P=0.0000 (S)

P=0.0000 (S)

Yes in a hot water 2 13.3 13 52.0 7 11.7

(temperature not
constant)
Not at all 8 53.3 2 8.0 27 45.0
Disposable spoon 5 33.3 9 36.0 21 35.0
and fork are used
Not aware 0 0 0 0.0 5 35.0
7. Food stall Stainless steel 1 6.7 2 8.0 2 3.3
P=0.0007

P=0.3275

P=0.0003

surface (where Glass top/glass 7 46.7 4 16.0 26 43.3

(NS)
(S)

(S)

food is served) Wood 4 26.7 7 28.0 14 23.3

are made of Plastic/linoleum 2 13.3 6 24.0 12 20.0
Others 1 6.7 6 24.0 6 10.0

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JOURNAL OF ACADEMIC RESEARCH Vol. 01 No. 1

Continuation of Table 1
Authors Vendors Costumers

(A&V)

(A&C)

(A&C)
Indicators/Questi Observations Responses Observations

X2

X2

X2
Responses
ons
f % f % f %
8. Food Yes 4 26.7 15 60.0 15 25.0
Preparation/ Not all the time 3 20.0 8 32.0 15 25.0

P=0.6977 (NS)
P=0.0000 (S)

P=0.000 (S)
cooking area is No 8 53.3 2 8.0 30 50.0
elevated 0.60 m
(approximately 2
ft. or at least
above knee of an
adult)
9. Foods are Yes 3 20.0 25 100.0 36 60.0

P=0.000

P=0.000

P=0.000
stored in clean Sometimes 6 40.0 0 0.0 11 18.3

(S)

(S)

(S)
containers No 6 40.0 0 0.0 10 16.7
Not sure 0 0.0 0 0 3 5.0
10. Foods are Yes all the time 8 53.3 18 72.0 25 41.7

P=0.00

P=0.30

P=0.00
(NS)
kept covered

(S)

(S)
Sometimes 4 26.7 6 24.0 20 33.3
No 3 20.0 1 4.0 15 25.0
11. What No water/takeout 1 6.7 3 12.0 6 10.0
drinking water is counter only

p=0.0000 (S)

p=0.0003 (S)

P=0.0001 (S)
served to Bottled water 4 26.7 7 28.0 32 53.3
costumers Tap water 7 46.7 5 20.0 12 20.0
Mineral water 2 13.3 10 40.0 8 13.3
from water
refilling stations
Unknown source 1 6.7 0 0.0 2 3.3
12. Drinking Glass 5 33.3 4 16.0 15 25.0
p=0.0006

p=0.2813

p=0.0867
water is served Plastic cup 6 40.0 15 60.0 28 46.7

(NS)

(NS)
(S)

on Disposal cup 3 20.0 6 24.0 15 25.0

Reused disposable 1 6.7 0 0.0 2 3.3
cup
13. Water Very clean (no 0 0.0 16 64.0 6 10.0
p=0.00000 (S)

p=0.00000 (S)

p=0.0000 (S)
container/cup/ stain, no scratch
glass used are marks)
Clean 5 33.3 8 32.0 36 60.0
Somewhat clean 9 60.0 1 4.0 12 20.0
(Looks) unclean 1 6.7 0 0.0 6 10.0
14. Food Plain clothes 12 80.0 7 28.0 55 91.7
handlers wear Uniform (with 3 20.0 15 60.0 5 8.3
some protective
p=0.0000 (S)

p=0.0000 (S)

p=0.0000 (S)

gears like hairnet,

gloves, mouth
mask and apron)
Uniform (with 0 0.0 3 12.0 0 0.0
complete basic
protective gears
for food
preparation)

Elli (2016) 15
JOURNAL OF ACADEMIC RESEARCH Vol. 01 No. 1

safe for drinking. However cross placed in clean containers and serve clean
contamination (i,e, unclean water container, water as well as store food and utensils in
unsecured container, etc.) cause it to be secured cabinets. Random interviews of the
unsafe. costumers believe that the vendors would
not endanger their costumers by using
Personal hygiene of food preparers is unclean containers. However, based on the
an important aspect in ensuring food is safe keen observation of the authors who have
for consumption. Shorter hair, using hairnet, knowledge on basic hygiene, some of the
or tying hair at the back will minimize the food stall owners are not using clean
possibility of it falling into the food. (FEHD, containers all the time. The vendors perhaps
ND) Wearing of gears and proper clothing is believe that the containers were clean but
also essential in preparing and handling of based on GMP standards it is not clean due
food. In Honkong for example, failure to to possible exposure to contaminants.
observe the prescribed clothing and personal
effects is a breach of licensing condition 4.2 Practice of Vendors in Food Preparation
which means revocation of permits to as Perceived by the Customers
operate business (ibid). Food handlers
should wear disposable gloves, masks and Table 2 presents the practices of
wears clean and light colored outer clothing vendors in food preparation as perceived by
or protective overalls in handling food the customers. About half of the customers
(ibid). asked say that they saw vendors handling
food with their bare hands that might not be
4.2 Statistical Analysis of Observation and clean. They say that about six in every ten
Responses of Vendors and Costumers never saw the food handler washing their
hands before serving food. In a food code
The categorical responses were published by FDA (2003) says that food
analysed and determined if those were employees must handle ready-to-eat food
similarly distributed. Chi-square analysis of with their bare hands. Suitable utensils, such
data have shown that most of the responses as deli paper, spatulas, tongs, dispensing
of vendors are significantly different from equipment, or gloves shall be used. Hand
the observation made of the researchers and washing is a valuable way to manage spread
the costumers. For example, vendors feel of bacteria and viruses, which can cause
they are sanitizing or sterilizing their spoon infections and foodborne illness. Food
and fork but the observers (costumers and handlers can be a significant source of
the authors) says they are not. Also, the harmful microorganisms (MDH, 2010).
vendors say they are wearing appropriately
and uses gloves and hairnets and the likes in Street conditions put street foods into
handling food but observers says otherwise. greater risk of contamination. Dust, flying
This implies that the vendors are not keen on insects such as flies alone contains
observing proper hygiene when it comes to significant number of potential food
food handling and preparation. contaminants. Bacteria in air ordinarily have
a direct relation to the amount of dust, many
There are also cases where of which are attached to dust particles
costumers assume that the process is okay (Roseanau, 2011). Flies most The risk of
and shared the same views with the vendors. contamination can be reduced through food
The costumers believe that the food are covers (Hilario 2015).

Elli (2016) 16
JOURNAL OF ACADEMIC RESEARCH Vol. 01 No. 1

Table 2. Practices of Vendors in Food lenient imposition of standards to the

Preparation according to customers vendors as observed.

Practices f % Table 3. Permits/GMP Monitoring by

Authorities
Food handled with Bare hand 30 50.0
Spoon 8 13.3
Plastic gloves 22 36.7 Indicators f %
Spoon and fork Hot water 15 25.0
has sanitary Yes 15 60
are properly rinsed Tap water 30 50.0
permits?
using water none 15 25.0 No 10 40
Wash hand before Yes 23 38.3 has Yes 15 60
serving No 37 61.7 business No 5 20
Apply alcohol Yes 39 65.0 permits? Not needed 5 20
(other How many Not at all 2 8
disinfectant) to times 1-2 times 1 4
No 21 35.0
hand before inspector 3-4 times 2 8
serving visits? 5-8 times 15 60
Evidence of Yes 45 75.0 9-12 times 5 20
presence of insects Business is Food Standard Officers 18 72
and rodents in the No 15 25.0 inspected No idea 7 28
area by
Food displays are Plastic 7 11.7 Monitoring Yes 2 8
covered/protected Glass 30 50.0 visit is
with None 23 38.3 No 23 92
announced?
How long a 1 hour or less 15 60
monitoring 1-2 hours 4 16
4.3 Permit Processing/GMP Monitoring by visit is? 3-4 hours 6 24
Monitoring Open waste receptacles 3 12
Authorities visit Improper handling 8 32
findings Poor personal hygiene 8 32
Majority of the street vendors have Dirty floors/vicinity 10 40
sanitary permits, however, a significant Dirty utensils 10 40
proportion (40%) has no sanitary permits. What are Food handling practices 25 100
The danger of not having sanitary permits is inspected in Equipment’s condition 10 40
the Food temperature/ 3 12
the possibility that food sold is unclean. monitoring condition
visit? Refrigerator & storage 15 60
Food standard officers/inspectors areas
visit the stores by about five to eight times a Use of sanitizers 10 40
year. Some of the vendors claim that they
have never been visited by any inspectors.
Most of the findings of the inspectors 5. Conclusion and Recommendation
include dirty floor and vicinity as well as
utensils. From time to time, inspectors find Good Manufacturing Practices (GMP)
improper food handling and poor hygiene in is not consistently practiced by street food
their visits. vendors in Catbalogan City. This is despite
the claim that their stalls are visited by
The local government unit of inspector five to eight times a year. There
Catbalogan City requires permits to sell food are practices street food vendors which may
on the streets. There is however indicators of endanger consumers such as holding food
with bare hands, not wearing hairnets,

Elli (2016) 17
JOURNAL OF ACADEMIC RESEARCH Vol. 01 No. 1

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