ASSESSMENT ON THE HYGIENE PRACTICES OF SREET FOOD VENTORS

WITHIN BARANGAY PINYAHAN, QUEZON CITY

CHAPTER 1: THE PROBLEM AND ITS BACKGROUND

INTRODUCTION

The rich and vibrant culture of the Philippines is influenced by a wide range of factors, including
the breathtaking landscape and the warm hospitality of its people. Filipino food satisfies the palate with
its robust tastes and hearty dishes, each of which reflects the history and cultural legacy of the
country.In all of this culinary greatness, street food is the unsung hero that reigns supreme. The
Philippines is renowned for both its diversity and beauty, and one of the highlights of this vibrant
cultural constellation is unquestionably its food scene.

As people walked in streets, they are enticed by the loud and continuous clanking of skewers
and the aroma of smoke and food. This street food vendor offers more than just a typical food; each
taste tells a story of culture and tradition. It opens up a world of food discovery. In the midst of the city's
bustle, street food here takes on a significance beyond just a mere food; it becomes a communal event
that bridges socioeconomic divides and unites complete strangers through a love of delicious cuisine,
however, there is a minor worry that lingers in the background despite the fun and friendship of street
food culture: hygiene. For all its flavor and flair, street food is not without its risks. Questions about
cleanliness and food safety linger in the back of our minds as we eagerly queue up for our favorite
snacks. Who is behind the grill? How clean are their hands? These are the unspoken worries that
underscore the street food adventures, reminding people that while indulgence is delightful, safety is
paramount. In this amazing combination of flavors and aromas, the hygiene practices of street food
vendors emerge as a crucial consideration, shaping not only the quality and safety of the food but also
the overall street food experience for locals and visitors alike.

Street food is not merely just a food; it is a cultural aspect of the country deeply ingrained in the
heart of the society. However, the allure of street food can often overshadow the critical issue of
hygiene. The significance of this research lies in its potential to safeguard public health, mitigate the risk
of foodborne illnesses, and foster a sense of trust and confidence between vendors and consumers. By
addressing the hygiene practices of street food vendors, the researcher endeavor to enhance the overall
quality and safety of the street food experience within Barangay Pinyahan, Quezon City. This research
will meticulously assess the hygiene practices of street food vendors within Barangay Pinyahan, Quezon
City. Through detailed observation and analysis, this study will emphasize the hygiene protocols
followed by vendors, the cleanliness of their food preparation and serving areas, and the adherence to
regulatory standards. By focusing our efforts on this specific community, we aim to provide targeted
insights that can inform policy decisions and drive meaningful improvements in food safety practices.

The rationale behind this research is twofold. Firstly, it seeks to fill a crucial knowledge gap by
providing empirical insights into the hygiene practices of street food vendors within Barangay Pinyahan.
By conducting a systematic assessment, this study aims to generate data that can inform evidence-
based interventions and policies aimed at enhancing food safety. Secondly, this research serves as a
catalyst for positive change, empowering both vendors and consumers to prioritize hygiene and work
collaboratively towards a safer and more hygienic street food environment.

This research is guided by a robust framework encompassing legal, ethical, philosophical, and
psychosocial considerations. From a legal standpoint, it aligns with the regulatory mandates set forth by
local health authorities, which dictate standards for food safety and hygiene. Ethically, it upholds
principles of transparency, accountability, and consumer rights, advocating for the fundamental right to
access safe and hygienic food. Philosophically, it reflects a commitment to the greater good, recognizing
that the well-being of society hinges upon the collective efforts to ensure food safety. Psychosocially, it
acknowledges the interplay between cultural norms, attitudes, and behaviors, recognizing the need for
tailored interventions that resonate with the local community.

In general, the examination of street food hygiene within Barangay Pinyahan, Quezon City,
encapsulates the complexities and nuances of a culinary landscape deeply rooted in Filipino culture.
From the savory aromas that waft through the bustling streets to the bustling energy of vendors and
patrons alike, the street food scene reflects both the vibrancy and challenges of urban life. Yet, amidst
the hustle and bustle, concerns regarding hygiene practices emerge as a critical focal point, reminding us
of the delicate balance between culinary enjoyment and public health. By investigating the practices of
street food vendors and addressing areas of improvement, this study strives to not only enhance the
safety of street food but also preserve its integral role in Philippines’ cultural heritage.

BACKGROUND OF THE STUDY

Nestled amidst the busy streets of Quezon City, the vibrant community of Barangay Pinyahan
boasts a rich culture of street food delights, enticing locals and visitors alike with its diverse culinary
offerings. From the savory aroma of grilled skewers to the comforting warmth of noodle soups, the
street food vendors of Barangay Pinyahan play an indispensable role in providing accessible and
delicious dining experiences. However, amid the beauty of this culinary haven, concerns linger regarding
the hygiene practices of these vendors. In a community where street food is deeply ingrained in the
local culture, addressing these concerns is vital for safeguarding public health and ensuring food safety.

The journey of hygiene concerns among Barangay Pinyahan's street food vendors trace back to
the rapid growth and urbanization of Quezon City in recent decades. As the city expanded, informal
settlements sprouted, giving rise to a surge in street food vendors seeking opportunities to earn a
livelihood in densely populated areas like Barangay Pinyahan. Unfortunately, this surge was not met
with sufficient improvements in infrastructure and regulatory oversight. Limited access to clean water
and sanitation facilities, coupled with lax enforcement of hygiene standards, fostered an environment
conducive to unsanitary food practices. Over time, reports of foodborne illnesses and hygiene-related
issues among consumers heightened awareness of the risks associated with street food consumption,
prompting calls for action from local authorities and community stakeholders.

Despite the popularity of street food in Barangay Pinyahan, persistent concerns about vendor
hygiene have raised alarms among health authorities and consumers alike. Reports of foodborne
illnesses have underscored the need for closer scrutiny of food preparation and sale conditions.
Challenges such as limited access to clean water and informal regulations complicate efforts to ensure
compliance with hygiene standards. Addressing these challenges requires a comprehensive assessment
of vendor hygiene practices, engaging with vendors and stakeholders to identify areas for improvement,
and implementing policy interventions to enhance food safety standards in Barangay Pinyahan and
similar urban communities.

The primary objective of this research is to assess the hygiene practices of street food vendors
operating within Barangay Pinyahan, Quezon City. Specifically, the study aims to: (1) evaluate the
adherence of vendors to established hygiene standards and guidelines, (2) identify common practices
and behaviors that may pose risks to food safety, (3) assess the availability and utilization of sanitation
facilities and resources, (4) examine the knowledge and awareness of vendors regarding food hygiene
and safety, and (5) propose recommendations for improving hygiene practices and promoting food
safety among street food vendors in the barangay. By addressing these objectives, the study endeavors
to contribute to the body of knowledge on street food safety and to provide actionable insights for
policymakers, health authorities, and other stakeholders involved in ensuring the well-being of
consumers in urban communities like Barangay Pinyahan.

Hygiene practices among street food vendors are important for ensuring the safety and quality
of the food that are served. Proper handwashing, food handling techniques, and equipment sanitation
are essential in preventing contamination and the spread of pathogens. In densely populated areas like
Barangay Pinyahan, where vendors operate in close quarters, maintaining high hygiene standards is
crucial to prevent the rapid transmission of diseases.

THEORETICAL FRAMEWORK

The theoretical framework for this provides a holistic understanding of the factors influencing street
food vendor hygiene practices in Barangay Pinyahan, Quezon City, guiding the exploration of behavior,
compliance, and public health implications. The theories are as follows;

Risk Perception Theory

According to Slovic (1987), Risk Perception Theory posits that individuals' perceptions of risks
are influenced by factors such as the characteristics of the risk itself, personal attributes, and social and
cultural contexts. These perceptions shape attitudes and behaviors related to risk management and
decision-making. In the present study, Risk Perception Theory provides a framework for understanding
how street food vendors, consumers, and other stakeholders perceive the risks associated with street
food consumption and hygiene practices. By examining the factors that influence risk perceptions, the
study aims to identify strategies for improving risk communication and promoting safer food practices in
the street food vending environment.

Hazard Analysis and Critical Control Points (HACCP)

As outlined by Codex Alimentarius Commission (1997), Hazard Analysis and Critical Control
Points (HACCP) is a systematic approach to food safety management that identifies, evaluates, and
controls potential hazards throughout the food production process. It emphasizes preventive measures
to ensure food safety rather than relying solely on end-product inspection. In the context of the present
study, HACCP serves as a guiding framework for assessing and mitigating food safety risks in street food
vending within Barangay Pinyahan, Quezon City. By applying HACCP principles, the study aims to identify
critical control points in the street food production and distribution chain and implement appropriate
control measures to reduce the risk of foodborne illnesses and other hazards.

Regulatory Compliance Theory

Regulatory Compliance Theory examines the factors that influence organizations' adherence to
regulations and standards, including legal, economic, social, and cultural factors (Black, 2002). It
explores why organizations choose to comply or not comply with regulations and the consequences of
non-compliance. In the context of the present study, Regulatory Compliance Theory provides insights
into the motivations and barriers to compliance with food safety regulations among street food vendors
in Barangay Pinyahan, Quezon City. By understanding the factors that influence regulatory compliance,
the study aims to identify strategies for enhancing compliance and enforcement mechanisms to improve
food safety practices in the street food vending sector.

Cultural-Historical Activity Theory

According to Engeström (1987), Cultural-Historical Activity Theory (CHAT) focuses on the socio-
cultural context in which human activity occurs and how cultural and historical factors shape individual
and collective practices. It examines how activities are mediated by social and cultural tools, artifacts,
and institutions, and how they contribute to the development of individuals and communities. In the
present study, CHAT offers a lens through which to explore the cultural norms, traditions, and historical
practices that influence street food vendors' attitudes and behaviors towards food safety and hygiene.
By examining the socio-cultural context of street food vending in Barangay Pinyahan, Quezon City, the
study aims to identify culturally appropriate interventions to promote safer food practices among
vendors and consumers.

Theory of Planned Behavior

According to Ajzen (1991), the Theory of Planned Behavior (TPB) posits that behavior is
influenced by attitudes, subjective norms, and perceived behavioral control. Attitudes refer to
individuals' positive or negative evaluations of performing a behavior, subjective norms reflect perceived
social pressure to perform or not perform the behavior, and perceived behavioral control relates to
individuals' beliefs about their ability to perform the behavior. In the present study, TPB provides a
framework for understanding the factors that influence street food vendors' intentions and behaviors
regarding food safety and hygiene practices. By examining vendors' attitudes, subjective norms, and
perceived behavioral control, the study aims to identify predictors of behavior change and develop
targeted interventions to promote safer food practices in Barangay Pinyahan, Quezon City.

CONCEPTUAL FRAMEWORK
 This IPO model outlines the key inputs, processes, and outputs of your research study, providing a
structured framework for planning and executing the study.

INPUT PROCESS OUTPUT

1. Data Collection 1. Data Collection: Conducting 1. Research Findings: A
Instruments: Surveys, surveys, interviews, observe comprehensive
interviews, observations, and street food vending practices, understanding of street food
document analysis tools will and analyze relevant documents
vendor hygiene practices,
be used to gather data on to collect primary and secondary
compliance with regulations,
data.
street food vendor hygiene and socio-cultural influences
practices, regulatory on behavior will be
compliance, and socio- generated.
2. Data Analysis: Collected data
cultural factors influencing
will be analyzed using qualitative
behavior.
and quantitative methods.
Qualitative data analysis 2. Recommendations:
techniques such as thematic Practical recommendations
2. Research Participants: analysis will be used to identify will be formulated based on
Street food vendors, patterns, themes, and insights
research findings to improve
consumers, regulatory from interviews and
food safety standards,
observations. Quantitative data
authorities, and community regulatory enforcement, and
will be analyzed using statistical
stakeholders in Barangay public health interventions in
software to generate descriptive
Pinyahan, Quezon City, will statistics and test hypotheses. Barangay Pinyahan and
be the primary participants in similar urban settings.
the study.
3. Framework Application:
Theoretical frameworks 3. Contribution to
3. Existing Literature: Review including Risk Perception Knowledge: The study will
of relevant literature on food Theory, HACCP, Regulatory
contribute to the existing
safety, street food vending, Compliance Theory, Cultural-
Historical Activity Theory, and body of knowledge on
regulatory frameworks, and
the Theory of Planned Behavior street food safety,
theoretical perspectives will
will be applied to interpret theoretical frameworks,
provide a foundation for findings and provide insights into
understanding the context and methodological
street food vendor hygiene
and informing research approaches in food
practices.
questions. hygiene research.

FIGURE 1: IPO (Input-Process-Output) model for the present study on street food vendor hygiene
practices.

STATEMENT OF THE PROBLEM

In this part of the research paper, this study seeks to find the answers to the acceptability of food safety
plans for street food vendors in Pinyahan, Quezon City.

The general problem is specified as follows:

How may the food safety plan be determined in terms of:

1. Food Contamination: What are the prevalent sources and pathways of food contamination in street
food vending practices within Barangay Pinyahan? How do these contamination risks vary across
different types of street food and vendor practices?

2. Foodborne Illness: What are the incidences and types of foodborne illnesses associated with street
food consumption in Pinyahan, Quezon City? How do these illnesses correlate with specific hygiene
practices and regulatory compliance among street food vendors?
3. Food Hygiene: What are the existing hygiene practices among street food vendors in Barangay
Pinyahan, and how do these practices align with established food safety guidelines and regulations?
What are the perceptions and attitudes of street food vendors towards hygiene practices, and what
factors influence their compliance or non-compliance with food safety standards?

By addressing these specific aspects of the food safety plan, this study aims to provide insights into the
effectiveness and acceptability of food safety measures among street food vendors in Pinyahan, Quezon
City, ultimately contributing to the promotion of safer street food practices and public health outcomes
in the community.

HYPOTHESES

1. Food Contamination:

- H0: There is no significant association between street food vendor practices (such as food handling,
storage, and preparation) and the risk of food contamination in Barangay Pinyahan, Quezon City.

- H0: There is no difference in the risk of contamination between perishable and non-perishable street
food items sold by vendors in Pinyahan, Quezon City.

- H0: Environmental factors, such as proximity to waste disposal sites, vehicular traffic, and unsanitary
conditions, do not significantly contribute to the risk of food contamination among street food vendors
in Pinyahan, Quezon City.

2. Foodborne Illness:

- H0: There is no correlation between the incidence of foodborne illnesses reported among consumers in
Barangay Pinyahan and the consumption of street food items prepared by vendors operating in the
area.

- H0: Street food vendors who adhere to established food safety guidelines and regulations are equally
likely to be associated with cases of foodborne illnesses reported within their customer base as those
who do not adhere to these guidelines.

- H0: There is no difference in the frequency of foodborne illnesses reported among consumers for
different types of street food items sold by vendors in Pinyahan, Quezon City.

3. Food Hygiene

- H0: Street food vendors who have received formal training or education on food hygiene and safety
practices do not demonstrate higher levels of compliance with established food safety guidelines
compared to those without formal training.
- H0: There is no difference in the perception of food hygiene importance and the level of adherence to
hygiene practices among street food vendors in Pinyahan, Quezon City, based on factors such as age,
experience, and educational background.

- H0: Increased enforcement of regulatory standards and access to sanitation facilities do not positively
influence street food vendors' compliance with food hygiene practices and the overall safety of their
food products.

SIGNIFICANCE OF THE STUDY

Through this research, the assessment of hygiene practices among street food vendors in Barangay
Pinyahan, Quezon City, holds substantial importance for various stakeholders:

Public Health Authorities. Insights gained from this study will aid public health authorities in
understanding the current hygiene practices among street food vendors. This knowledge can inform the
development of targeted interventions and regulatory policies aimed at improving food safety standards
and safeguarding public health.

Local Community. Residents of Barangay Pinyahan will benefit from enhanced food safety measures
implemented as a result of this study. By ensuring that street food vendors adhere to high hygiene
standards, the community can enjoy safer food options, reducing the risk of foodborne illnesses and
promoting overall well-being.

Street Food Vendors. Street food vendors themselves stand to benefit from the findings of this study.
Understanding the strengths and weaknesses of their current hygiene practices can empower vendors
to implement necessary improvements, enhancing the quality and safety of their food products. This, in
turn, can lead to increased customer satisfaction and loyalty.

Consumers. Consumers who patronize street food vendors in Barangay Pinyahan will benefit from
improved hygiene practices. Greater awareness of hygiene standards among vendors can instill
confidence in consumers, encouraging them to support vendors who prioritize food safety and hygiene.

Research Community. This study contributes to the existing body of research on street food safety and
hygiene practices. Future researchers can build upon the findings of this study to explore related topics
or replicate the assessment methodology in other urban settings, further advancing knowledge in this
field.

Overall, the assessment of hygiene practices among street food vendors in Barangay Pinyahan, Quezon
City, has far-reaching implications for public health, community well-being, vendor livelihoods,
consumer confidence, and academic research.
DEFINITION OF TERMS

1. Hygiene Practices - The set of behaviors, actions, and procedures followed by street food vendors to
ensure the cleanliness, safety, and sanitation of their food products, equipment, and food preparation
areas.

2. Street Food Vendors - Individuals or businesses that sell food and beverages in public spaces, such as
streets, markets, or parks, often prepared and served on-site from mobile stalls, carts, or improvised
setups.

3. Assessment - The process of evaluating or examining the hygiene practices of street food vendors
within Barangay Pinyahan, Quezon City, to determine their compliance with established food safety
standards and regulations.

4. Barangay Pinyahan - A specific administrative division or neighborhood within Quezon City,

Philippines, where the study is focused, known for its vibrant street food scene and diverse culinary
offerings.

5. Food Safety - The scientific discipline and practical measures aimed at ensuring that food products are
safe for human consumption, free from contamination, pathogens, and other hazards that may cause
foodborne illnesses or adverse health effects.

6. Public Health - The branch of medicine and healthcare focused on promoting and protecting the
health and well-being of communities and populations, including efforts to prevent disease, prolong life,
and improve quality of life through organized efforts and informed choices of society, organizations,
public and private, communities, and individuals.

7. Regulatory Standards - Legal requirements, guidelines, and standards established by government

agencies or regulatory bodies to govern food safety, hygiene practices, and the operation of street food
vendors, aimed at protecting public health and ensuring consumer safety.

8. Foodborne Illness - Any illness caused by consuming contaminated food or beverages, typically
resulting from the ingestion of harmful bacteria, viruses, parasites, toxins, or chemicals present in the
food.

9. Sanitation - Conditions and practices related to the cleanliness and maintenance of the environment,
equipment, and facilities used in food preparation, serving, and storage to prevent contamination and
ensure food safety.

10. Compliance - The act of adhering to or conforming with established rules, regulations, standards, or
guidelines, particularly in the context of street food vendors following food safety protocols and
regulatory requirements.

11. Turo-Turo - A Filipino term meaning "point-point," used to describe a type of eatery or food stall
where customers can point to the dishes they want to order, typically offering a variety of ready-to-eat
or pre-cooked dishes displayed in serving containers.

12. Vendor - A person or entity that sells goods or services, in this context referring to individuals or
businesses involved in the sale of street food within Barangay Pinyahan, Quezon City.
13. Contamination - The presence or introduction of harmful or undesirable substances,
microorganisms, or chemicals into food, potentially leading to foodborne illnesses or quality
degradation.

14. Pathogen - A microorganism, such as bacteria, viruses, or parasites, that can cause disease or illness
when ingested through contaminated food or water.

15. Consumer - A person who purchases goods or services for personal use or consumption, including
individuals who patronize street food vendors within Barangay Pinyahan, Quezon City.

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FDA (2022). HACCP Principles & Application Guidelines. Retrieved From: HACCP Principles & Application
Guidelines | FDA

Fiene, Richard (2016). Theory of Regulatory Compliance. Retrieved From: (PDF) Theory of Regulatory
Compliance | Richard Fiene - Academia.edu

Nickerson, Charlotte (2023). Cultural-Historical Activity Theory. Retried From: Cultural-Historical Activity
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