Safety and hygiene practices: key features in street food vending. A Makhado local municipality income generation for the poor
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The street food industry has recently emerged as a major source of employment for the unemployed. It is also a major source of cheap food for many people in urban and rural settings ;however, food safety and hygiene standards area, in some cases, mediocre. Street-vended food is perceived as a possible health hazard because some street vendors prepare and sell their food in unhygienic conditions. The aim of the study was to determine the hygiene and safety practices of street vendors operating in Makhado Local Municipality to ascertain what needs to be improved to reduce the risk of food contamination, which compromises consumers health. A total of 105street food vendors in the rural parts of Makhado Local Municipality, Limpopo, responded to a paper-based quantitative questionnaire that contained contained closed ended questions . In fact , it is easy to start a street food business as it does not require substantial starting capital, and little expertise is also required. The business is also easy to run as it requires minimal running costs. Mostly , street vendors use cheap and low -quality row material . Which enables street food vendors to sell food at lower cost than established commercial restaurants. It is assumed that street food vendors had high levels of knowledge about food hygiene and safety, but this knowledge about food hygiene and safety did not manifest in their operational practices that have the potential to contaminate food with hazardous substances.
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