Fulfilment of technical and hygienic requirements among street food vendors in Slovenia
PurposeThis cross-sectional study aimed to evaluate the compliance of hygienic and technical standards of street food vendors in Slovenia with the requirements of the general hygienic food principals set in the Codex Alimentarius and Regulation (EC) No. 852/2004 on the hygiene of foodstuffs.Design/m...
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| Veröffentlicht in: | British food journal (1966) 2021-12, Vol.123 (13), p.105-123 |
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| creator | Prevolšek, Vanja Ovca, Andrej Jevšnik, Mojca |
| description | PurposeThis cross-sectional study aimed to evaluate the compliance of hygienic and technical standards of street food vendors in Slovenia with the requirements of the general hygienic food principals set in the Codex Alimentarius and Regulation (EC) No. 852/2004 on the hygiene of foodstuffs.Design/methodology/approachFood vendors were observed directly and discretely using a semi-structured observation sheet that allowed fast evaluation. The employee's behaviour was not affected during the observations because they were not aware of being observed. Each observation lasted approximately 30 min. Food vendors were divided into groups according to their location, type of facility, number of employees and type of food sold.FindingsDepending on the type of street vendor, more inconsistencies were found amongst food stands compared to food trucks and kiosks. Most food trucks and kiosks scored very high in both personal and hygienic-technical standards. Some of the major inconsistencies were lack of suitably located washbasins, improper hand-washing technique, improper waste management, working surfaces that were inadequately separated from consumers, and inconsistent maintenance of the cold chain. Food handlers have been confirmed as a critical risk factor.Research limitations/implicationsDespite methodology validation, the data was collected by a single observer, limiting the ability to obtain a more reliable estimate of the observations. The sample was disproportionate according to the type of street food facilities.Practical implicationsThe results provide a basis for (1) national professional guidelines of good hygiene practices for food business operators, which should cover street food vendors more extensively in future updates, and (2) the development of food safety training programmes tailored for street vendors.Originality/valueThe study provides valuable insights into current hygienic-technical conditions of the street food vending sector. |
| doi_str_mv | 10.1108/BFJ-11-2020-1056 |
| format | Article |
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The employee's behaviour was not affected during the observations because they were not aware of being observed. Each observation lasted approximately 30 min. Food vendors were divided into groups according to their location, type of facility, number of employees and type of food sold.FindingsDepending on the type of street vendor, more inconsistencies were found amongst food stands compared to food trucks and kiosks. Most food trucks and kiosks scored very high in both personal and hygienic-technical standards. Some of the major inconsistencies were lack of suitably located washbasins, improper hand-washing technique, improper waste management, working surfaces that were inadequately separated from consumers, and inconsistent maintenance of the cold chain. Food handlers have been confirmed as a critical risk factor.Research limitations/implicationsDespite methodology validation, the data was collected by a single observer, limiting the ability to obtain a more reliable estimate of the observations. The sample was disproportionate according to the type of street food facilities.Practical implicationsThe results provide a basis for (1) national professional guidelines of good hygiene practices for food business operators, which should cover street food vendors more extensively in future updates, and (2) the development of food safety training programmes tailored for street vendors.Originality/valueThe study provides valuable insights into current hygienic-technical conditions of the street food vending sector.</description><identifier>ISSN: 0007-070X</identifier><identifier>EISSN: 1758-4108</identifier><identifier>DOI: 10.1108/BFJ-11-2020-1056</identifier><language>eng</language><publisher>Bradford: Emerald Publishing Limited</publisher><subject>Compliance ; Consumers ; Consumption ; Cross-sectional studies ; Employees ; Food ; Food chains ; Food contamination & poisoning ; Food handling ; Food quality ; Food safety ; Handlers ; Hygiene ; Illnesses ; Kiosks ; Listeria ; Meals ; Risk analysis ; Risk factors ; Salmonella ; Traffic safety ; Training ; Trucks ; Vendors ; Waste management</subject><ispartof>British food journal (1966), 2021-12, Vol.123 (13), p.105-123</ispartof><rights>Vanja Prevolšek, Andrej Ovca and Mojca Jevšnik</rights><rights>Vanja Prevolšek, Andrej Ovca and Mojca Jevšnik. 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The employee's behaviour was not affected during the observations because they were not aware of being observed. Each observation lasted approximately 30 min. Food vendors were divided into groups according to their location, type of facility, number of employees and type of food sold.FindingsDepending on the type of street vendor, more inconsistencies were found amongst food stands compared to food trucks and kiosks. Most food trucks and kiosks scored very high in both personal and hygienic-technical standards. Some of the major inconsistencies were lack of suitably located washbasins, improper hand-washing technique, improper waste management, working surfaces that were inadequately separated from consumers, and inconsistent maintenance of the cold chain. Food handlers have been confirmed as a critical risk factor.Research limitations/implicationsDespite methodology validation, the data was collected by a single observer, limiting the ability to obtain a more reliable estimate of the observations. 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(1966)</jtitle><date>2021-12-17</date><risdate>2021</risdate><volume>123</volume><issue>13</issue><spage>105</spage><epage>123</epage><pages>105-123</pages><issn>0007-070X</issn><eissn>1758-4108</eissn><abstract>PurposeThis cross-sectional study aimed to evaluate the compliance of hygienic and technical standards of street food vendors in Slovenia with the requirements of the general hygienic food principals set in the Codex Alimentarius and Regulation (EC) No. 852/2004 on the hygiene of foodstuffs.Design/methodology/approachFood vendors were observed directly and discretely using a semi-structured observation sheet that allowed fast evaluation. The employee's behaviour was not affected during the observations because they were not aware of being observed. Each observation lasted approximately 30 min. Food vendors were divided into groups according to their location, type of facility, number of employees and type of food sold.FindingsDepending on the type of street vendor, more inconsistencies were found amongst food stands compared to food trucks and kiosks. Most food trucks and kiosks scored very high in both personal and hygienic-technical standards. Some of the major inconsistencies were lack of suitably located washbasins, improper hand-washing technique, improper waste management, working surfaces that were inadequately separated from consumers, and inconsistent maintenance of the cold chain. Food handlers have been confirmed as a critical risk factor.Research limitations/implicationsDespite methodology validation, the data was collected by a single observer, limiting the ability to obtain a more reliable estimate of the observations. The sample was disproportionate according to the type of street food facilities.Practical implicationsThe results provide a basis for (1) national professional guidelines of good hygiene practices for food business operators, which should cover street food vendors more extensively in future updates, and (2) the development of food safety training programmes tailored for street vendors.Originality/valueThe study provides valuable insights into current hygienic-technical conditions of the street food vending sector.</abstract><cop>Bradford</cop><pub>Emerald Publishing Limited</pub><doi>10.1108/BFJ-11-2020-1056</doi><tpages>19</tpages><orcidid>https://orcid.org/0000-0002-6144-5201</orcidid><orcidid>https://orcid.org/0000-0001-7465-948X</orcidid><orcidid>https://orcid.org/0000-0001-6166-0983</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | British food journal (1966), 2021-12, Vol.123 (13), p.105-123 |
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| source | Emerald A-Z Current Journals |
| subjects | Compliance Consumers Consumption Cross-sectional studies Employees Food Food chains Food contamination & poisoning Food handling Food quality Food safety Handlers Hygiene Illnesses Kiosks Listeria Meals Risk analysis Risk factors Salmonella Traffic safety Training Trucks Vendors Waste management |
| title | Fulfilment of technical and hygienic requirements among street food vendors in Slovenia |
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