Hygiene and Safety Practices of Food Vendors

Abstract

The objective of this paper was to examine the extent to which food vendors at a university in KwaZulu-Natal practice both hygiene and safety in their dispensing practices. Using mixed methods, structured questionnaires were developed for managers and food handlers with individual observation studies that were conducted for each handling structure. Findings demonstrate that food vendors lack the knowledge of proper hygiene and safety. Salient issues include poor infrastructure and limited access to tap water resulting in food handler’s hands seldom being washed hygienically. Inadequate storage facilities resulted in stock overflowing to countertops and floors whilst food being prepared was exposed to dust and flying insects due to vending structures being in open air. The risks associated with minimum sanitation promotes cross contamination and foodborne illnesses. Whilst there are many studies conducted on food vendors however, limited research is available regarding hygiene and safety of vended foods in South Africa, more especially food vendors supplying higher education institutions. Therefore, this paper contributes to literature pertaining to hygiene and safety practice of food vendors that supply staff and students at universities.

Keywords

• food vendors
• hygiene
• safety practice
• universities
• cross contamination