Fulfilment of technical and hygienic requirements among street food vendors in Slovenia

Abstract

PurposeThis cross-sectional study aimed to evaluate the compliance of hygienic and technical standards of street food vendors in Slovenia with the requirements of the general hygienic food principals set in the Codex Alimentarius and Regulation (EC) No. 852/2004 on the hygiene of foodstuffs.Design/methodology/approachFood vendors were observed directly and discretely using a semi-structured observation sheet that allowed fast evaluation. The employee's behaviour was not affected during the observations because they were not aware of being observed. Each observation lasted approximately 30 min. Food vendors were divided into groups according to their location, type of facility, number of employees and type of food sold.FindingsDepending on the type of street vendor, more inconsistencies were found amongst food stands compared to food trucks and kiosks. Most food trucks and kiosks scored very high in both personal and hygienic-technical standards. Some of the major inconsistencies were lack of suitably located washbasins, improper hand-washing technique, improper waste management, working surfaces that were inadequately separated from consumers, and inconsistent maintenance of the cold chain. Food handlers have been confirmed as a critical risk factor.Research limitations/implicationsDespite methodology validation, the data was collected by a single observer, limiting the ability to obtain a more reliable estimate of the observations. The sample was disproportionate according to the type of street food facilities.Practical implicationsThe results provide a basis for (1) national professional guidelines of good hygiene practices for food business operators, which should cover street food vendors more extensively in future updates, and (2) the development of food safety training programmes tailored for street vendors.Originality/valueThe study provides valuable insights into current hygienic-technical conditions of the street food vending sector.

Examining the nexus between food retailers certification and its impacts

“…Street foods are extremely common in all countries (Prevolsek et al , 2021; Muyanja et al , 2011). They are ready-to-eat foods usually sold on the street, in open places or places with many people (Danikuu et al , 2015).…”

“…According to Khomotso and Chelule (2020), greater than half of the urban folks in developing countries depend on street foods. Consumers eat their street foods directly without further processing (Prevolsek et al , 2021). Street food vending/retailing [1] is a vital constituent of the food distribution system since it is easily accessible and economical (Oeser et al , 2018).…”

“…Also, health authorities have low commitment to enforcing food-safety regulations (Danikuu et al , 2015). Meanwhile, compelling retailers to go through medical screening and to show evidence of fitness certificates before an operation could reduce certain infections on consumers (Prevolsek et al , 2021). On the other hand, most consumers do not consider the hygienic conditions of the food-vending environment.…”

“…Proper food handling reduces microbiological cross-contamination that causes foodborne diseases (Buliyaminu, 2016; Campos et al , 2015). Thus, European food legislation requires that food businesses execute food safety plans by following the Hazard Analysis and Critical Control Point to ensure food safety (Prevolsek et al , 2021). In the same vein, in Ghana, the Food and Drugs Authority (FDA), the Environmental Protection Agency, metropolitan/municipal/district Assemblies, the Ministry of Health, the Ghana Health Service and other health agencies ensure that companies and individuals engaged in food businesses adhere to hygienic handling of food to protect consumers from foodborne infections.…”

Food safety knowledge and behaviour among food handlers in catering establishments: a case study

“…, 2018). Among Slovenian street food vendors Prevolšek et al. (2021) found out some of the major inconsistencies: lack of suitably located washbasins, improper hand-washing technique, improper waste management, working surfaces that were inadequately separated from consumers and inconsistent maintenance of the cold chain.…”