Conclusion On Food Safety
IV. Conclusion
Considering the method of waste disposal and that of serving and hygiene conditions, much can be said about the considered vendors.
The Coconut seller, has an average score of 4.125 {(6.25+2)/2} for the basic hygiene level it portrays. They might use better means of serving by perhaps using a pair of gloves so that their sweat does not drip into the coconut water the consumer is paying for.
The Pani Puri vendor should follow the same habit of wearing gloves for similar reasons. This practice will reduce the risk of health hazards caused. Moreover, spoons should be used to fill the puri with the different dips.
The lassi and the lemon juice seller should inculcate better means of cleaning the glass tumblers they use or simply
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They should be provided license only after the municipality is able to guarantee proper hygiene standards of these stalls. It must be established that street food stall do not pose any threat to the health of a consumer or cause any other hazard.
The government has already been trying to implement better food safety standards through regulations and laws over the years.
BMC can primarily carry out the task of educating these pavement food vendors about the importance of maintaining a high level of hygiene and informing them about the incentives of maintaining such high standards (that is, the increase in their profits resulting from the increase in their sales). Training of food vendors on food hygiene and safety practices such as medical examination, hand hygiene and protection of food from flies and dust can be carried out by the administrative authorities.
Formation of local food vendor groups would also ensure that food vendors adhere to appropriate codes of practice in street food vending and also serve as a vehicle to efficiently train and convey information to the newer food vendors joining the
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