Usually, it is very difficult to ensure safe and hygienic street food for the people of developing countries. I would like to get some innovative ideas for resolving food safety related issues to ensure safe street food
Street foods are governed by the customs and traditions of the people and the food pattern prevailing in the country, and it is difficult to implement any global health system that has internationally approved standards
Sir,
Thank you for this interesting question …
Street vended food safety is a worldwide issue, and it is not limited to the developing countries. The poor sanitary personal practices during food preparation is at the origin of this problem.
So, I think that the best solution is to educate the sellers and give them serious and interesting benefits, from the government, if they follow hygienic formation (financial support to assist aformation and to improve their equipment, administrative regularization of their business, …). The education programs need be simple and adapted to their education level.
Furthermore, we can design adapted and common food carts, depending on the food type (fruit juices, meat sandwiches, etc) and offer it, freely or at the manufacturing cost, to the sellers.
Inadequate stockage conditions of the rests is also a problem. To avoid preservation problems, we can motivate the local associations to buy the remains quantities every evening, packaged in adapted boxes, and give it for who is in need.
Kind regards
Some papers about the subject:
Article Risk factors in street food practices in developing countrie...
Article Food Safety Challenges towards Safe, Healthy, and Nutritious...
http://www.fao.org/3/a-a0740e.pdf
and many others ...
Street foods are governed by the customs and traditions of the people and the food pattern prevailing in the country, and it is difficult to implement any global health system that has internationally approved standards
The use of simple food safety practices as produced by FAO/WHO. A good example is WHO five keys to safer foods. They are simple to comprehend and practice
A good question. There are a lot of factors one must consider but the two major ones should be packaging and proper storage/holding temperature. This will ensure that food is not contaminated with toxic compounds and spoilage/harmful microbes.Of course, we need to assume that the food processing condition, before food vendor, is also safe.
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