Addressing hygiene, safety in the street food industry

THIS article examines the safety of street-vended foods (SVFs) in Nigeria.

SVFs have become a significant source of income and nutrition for many, especially in low- and middle-income countries. Despite their popularity, SVFs have been linked to unsanitary practices and public health risks due to insufficient oversight by government agencies and limited inclusion in national food safety policies.

SVFs are foods and beverages prepared and/or sold by vendors on streets and in other public places for immediate or later consumption without further processing or preparation.

History

The street food vending sector is expected to continue expanding due to population growth, urbanisation, globalisation and evolving consumer dietary preferences. SVFs are a significant source of income for many low-income earners, especially women, and also serve as a popular tourist attraction, contributing substantially to the economy.

The profitability of the food industry has led to a surge in street food vendors, both trained and untrained. The street food vending business is estimated to generate approximately 6 percent to 20 percent of employment in Nigeria.

Globally, it is estimated that nearly 2,6 billion people consume SVFs daily.

In Zambia, annual turnover sales exceeded US$100 million.

In Africa, over 80 percent of urban dwellers patronise street food vendors. Nigeria is a prime example, with an average household spending nearly half of its overall food budget on SVFs.

Lack of regulation

Despite the immense popularity of street food vending businesses, there is a lack of government regulation in most developing countries.

In Nigeria and other low- and middle-income countries, the government has limited coverage of SVFs in their most comprehensive food safety documents and has shown an apparent inability to effectively monitor street food vending activities. This has led to significant food safety and public health concerns in these countries, as unsanitary practices surrounding street food vending can result in foodborne illnesses, nutritional deficiencies and an increased risk of chronic diseases. In some African countries like Ethiopia and South Africa, studies have shown that the consumption of contaminated street foods has contributed to the burden of foodborne diseases.

The most common foodborne pathogens associated with SVFs include Escherichia coli, Shigella spp., Salmonella spp., Clostridium perfringens, Campylobacter jejuni, Bacillus cereus and Staphylococcus aureus.

Overview

Street food vending in Nigeria has been a cultural staple since the colonial era. However, studies have revealed poor hygiene and sanitary practices among street food vendors, with 60 percent preparing their foods in unhygienic environments. About 53,6 percent of the vendors did not cover their hair and 18,9 percent did not properly store leftovers for subsequent sales. The study also found that food vendors lacked basic knowledge and training on hygiene.

The World Health Organisation (WHO) estimates that around 600 million people fall ill from foodborne diseases (FBDs), with 420 000 dying annually.

The economic costs of FBDs are estimated at around US$20 billion annually.

In Africa, three key hazards impact public health: bacterial and viral hazards, parasitic hazards and natural chemical hazards.

Food safety policy

Four main national policy documents address food safety in Nigeria.

Three of these documents have sections related to food safety, while the fourth focuses on policy and implementation strategies for improvement of food safety oversight functions.

The Nigerian government should establish and enforce food safety regulations SVFs. They should launch public awareness campaigns to educate street food vendors and the general public about safe food handling practices.

Additionally, the government should implement a system for monitoring and surveillance of SVFs.

Regulation

Meanwhile, after several months of public testimony and requests, the Hermiston City Council, Oregon, the United States, amended its rules for mobile food vendors at its meeting on August 26, 2024. The amendments are aimed at facilitating entry into the mobile food vendor business. The city conducted an online survey in May to gather community views on food trucks and whether the mobile vendor licence should be updated.

At least 388 respondents completed the survey, with 71 percent supporting more mobile vendors in Hermiston and 58 percent favouring continued restrictions on location.

The most significant change to the rules is the elimination of the requirement that vendors must be 400 feet away from an existing brick-and-mortar restaurant or mobile food vendor.

City planner Clint Spencer noted that this spacing requirement previously made it nearly impossible to set up a food truck on Highway 395.

The new rules include four types of licences:

Type one: For a food vendor operating a temporary restaurant from a self-contained pushcart, truck, trailer or other conveyance of less than 9 square metres. Valid for 30 days at one location

Type two: For vendors operating from a self-contained truck or trailer. Valid for one year and renewable for the same location. Requires the site to be vacated for at least 12 hours weekly

Type three: Issued for temporary, non-recurring events like street fairs, carnivals or similar events.

Type four: For vendors operating from a self-contained truck or trailer primarily serving workers or employees at that site

For type one and type two licences, the units must be self-contained and removes reference to tents. The ordinance, however, requires written permission from the property owner before obtaining a licence from the city authorities. The location must also be in a commercial zone with pavement. — Wires

Food carts — licences, permits, legal requirements (UK)

Here are the steps for starting a food cart business in the United Kingdom:

Incorporate your business and register with the tax authorities for VAT purposes.

Register your food business with your local authority at least 28 days before opening. This is mandatory for selling food within the UK.

Check with your local council to determine if you need a street trading licence for the area where you plan to operate.

Obtain the level two Food Hygiene Certificate for yourself and all your staff members. This is typically achieved by completing a one-day course with the Chartered Institute of Environmental Health or the Nationwide Caterers Association (NCASS).

Have your food cart’s gas and electrical installations inspected and approved by registered professionals. You need a liquefied petroleum gas certificate from a registered gas installer and your electrical appliances must be PAT-tested by a qualified electrician.