Importance Of Street Food
Furthermore, vendors can choose their work hours, they have few constraints on their movements and are self-employed. In spite of the benefits of street food trade, vendors may have to work long hours under adverse conditions and the risks are borne exclusively by the seller. Vendors can face problems with local officials and may also have to deal with criminals who try to extort "protection money" from them. In addition, their profession is often considered to be of low status.
Occupational Health and Safety
Working outside, street vendors and their goods are exposed to strong sun, heavy rains and extreme heat or cold. Unless they work in markets, most don’t have shelter or running water and toilets near their workplace. Inadequate access to clean water is a major concern of prepared food vendors.
Street vendors face other routine occupational hazards. Many lift and haul heavy loads of goods to and from their point of sale. Market vendors are exposed to physical risk due to a lack of proper fire safety equipment, and street vendors are exposed to injury from the improper regulation of traffic in commercial areas.
Insufficient waste removal and sanitation services result in unhygienic market conditions and undermine vendors’ sales as well as their health, and that of their customers.
Vulnerability to Economic …show more content…
Although some street foods have been found to be contaminated and serious illnesses have been related to them, in general very few cases of food poisoning have been found.
It was also reported that drinks sold by stationary vendors are generally better than those sold by ambulatory vendors. Similarly, the microbiological quality of drinks sold in wealthier socio-economic areas is higher than those sold in crowded slums. Microbiological quality is directly related to the quality of the water available to vendors to prepare drinks. Access to a safe water supply goes a long way toward promoting food safety while the location in which street foods are prepared and sold significantly affects their safety.
Snacks which are fried or baked during preparation are considered to be safe foods since they are usually consumed without delay. Foods served hot, such as noodles, meat balls, and so on are considered to be safe foods, while cold meals such as rice and vegetable dishes mixed together are classed as "high risk" foods from a microbiological perspective. Most meals which contain peanut sauce or coconut milk are considered to pose especially high