Chapter I

The Problem and Its Setting

Rationale

For over years, the food industry has become great in number. With this occurrence, various
businesses started to rise. One of these is the street food trade. It is an activity that provides
employment to many while selling fast, tasty and ready-to-eat foods for consumers in the streets
or other public places by a vendor, often in portable stalls, street foods have become popular not
only as source of convenient and affordable food, but as main source of livelihood

In the Philippines, street food is known as ”pagkaing kalye” and has become a part
of the culture and lifestyle of Filipinos. Many street foods are connected with take-out, snacks,
dumplings, and fast food with various local flavors. In fact, consumers enjoys it. They benefit
from its healthy consumption as well as it grants one important aspect in Filipino culture- finding
pleasure in eating. Being so adventurous leads them to be unconscious to the food they eat and
where they but it. As we all know street food are known because of its affordability.

However, there are some drawbacks of eating street food depending on how busy a street
food vendor is, food may be sitting around for a while before you come along and buy it. This
may mean that food that is supposed to be either hot or cold is not at the proper temperature and
could attract flies and other pests. Consumers who eat street food are often drawn to the low
price, the short wait for food and the sheer variety of food available from different vendors.

According to Rane (2011), “The poor knowledge and improper food handling of street
vendors in basic food safety measures and poor knowledge and awareness among consumers
about the potential hazards associated with certain foods could explain the health and safety
issues that street foods may pose” However, the informal nature of this sect of the economy
sometimes allows poor hygiene standards, making consumption of street food a potentially
hazardous source of nutrition. Since street foods are located along busy public areas such as
pavements, school premises, rail and bus stations, problems such as microbial contamination,
unhygienic practices, and lack of basic facilities like potable water are associated with it

Harris, 1997 declare ” Moreover, it is important to state 2 that the costs of food-borne illness
include the cost of medical treatment, productivity loss, pain and suffering of affected
individuals, industry losses, and losses within the public health sector.” vendors were shown to
be not too knowledgeable in terms of food legislation and waste management
 Despite this possibility, several customers still patronize street food because this is a basic
commodity; it is not always served in fancy restaurants, fast food chains, or on the streets.
Consumers from different walks of life eat street food. Food made with the freshest ingredients
are made in front of you. If you don’t see them cook it ,you don’t need to eat it. Typically you’re
sitting on a low-slung plastic stool, seated around a communal table. The closeness of street food
encourages conversation.

Steyn, ,(2011) said, “It has contributed 40% to the daily diet of urban consumers
in developing countries So, even if there is a notion that street food is dirty and is said to be not
well prepared, still many Consumers patronize street food.” The biggest reason that consumer
loves to eat street food is that it’s way more economical or cheap than the food of
Restaurants/Hotels. Street Food is very economical for the middle class people and that’s why
the major chunk of that class prefers street food the most.

FAO,2007 stated “Street foods are described as ready-to-eat foods and beverages prepared
and sold by vendors or hawkers especially in streets and other similar public places street foods
contribute significantly to the diets of many people in the developing world” Food safety is the
responsibility of every person who is involved in foodservice. Serving safe food to children and
adults who participate in child nutrition programs is a top priority for every foodservice
employee regardless of the job assignment.

Every action in foodservice has the potential to impact the safety of the food, whether during
purchasing, storing, preparing, holding, serving, or cleaning Food law shall aim for a high level
of food safety, protection of human life and health in the production and consumption of food. It
shall also aim for the protection of consumer interests through fair practices in the food trade.

Therefore, the overall goal of this study is to investigate vendors understanding on proper
practices for safety and also to find out constrains that prevent them following proper handling
practices and secondarily to consumers who patronize and live by the culture of street food ,the
possible effects of street foods towards the safety of the consumers.
Statement of the Problem

This study focuses on the factors influencing consumer to patronized street foods, the
researcher sought to answer the following questions:

1.) How may the respondents be described in terms of:

1.1 Consumers:

1.1.1 Age and

1.1.2 Educational attainment

1.2 Street vendor

1.2.1 Age and

1.2.2 Educational attainment

2.) What are the factors influencing consumer to patronized street foods?

3.) What is the most common street foods patronized by the consumers and sold by the street
vendors?

4.) Are both sets of respondents aware of nutrients present in the selected street food?

Statement of Hypothesis

1. Is there a significant relationship between the consumers whose patronizing streetfoods and
the factors that influence it?

2. There is no significant between the consumers whose patronizing street foods and the factors
that influence it.
Conceptual Framework

Knechtge’s, Food Safety: Theory and Practice

Provides a comprehensive overview of food safety and discusses the biological, chemical, and
physical agents of foodborne diseases. Early chapters introduce students to the history and
fundamental principles of food safety. Later chapters provide an overview of the risk and hazard
analysis of different foods and the important advances in technology that have become
indispensable in controlling hazards in the modern food industry.

John Wood’s Theory of the importance of detailed recipe costing and storage

Many of the most successful chefs in the World have structure and clear recipes in place for
the single most important thing in any service business is when a guest enjoys one of your
creations they will tell their friends about it and they will most likely come back and order it
again. If the second time is also good but is different – they will be disappointed. Without
consistency your business cannot rely on return footfall and will potentially suffer as a result.
The only way to get consistency 365 days a year is through structured, accurate recipes with
detailed methods and good photographic presentations

Foskett’s Theory of Catering

This latest edition is revised to reflect recent changes in the industry and provides a complete
overview, from commodity and science through delivery from the supplier, storage, preparation,
production and final service. It is ideal for anyone training at supervisory level in the hospitality
industry. - Understand challenging concepts such as budgeting and cost and operational control
with our invaluable chapter on commodities - Learn the latest regulations on hygiene, food
legislation and health and safety - Follow the clear mapping and alignment of content to courses
in Hospitality Supervision, Professional Cookery and Foundation Degrees in Culinary Arts.
Scope and Delimitations

This research is conducted to find out the safety and sanitation of street foods for the
consumers. The aspects looked into were the food handling methods of vendors, their sanitation
practices, hygienic amenities, and ways of food preparation and adequate knowledge of the work
they are into.

The study is limited (15) only to vendors and limited (15) consumers of street foods located
at the streets in the city. Each of the respondents is given same set of a questionnaire to
determine the links between the vendor and the food being sold of the consumers.

Significance of the study

As perceived by the researcher, the study proved very important to the following:

a)The vendors- The study will aid the vendors to correct their wrong practices in preparing and
handling food and enable them to strive to do the right one to guarantee health safety.

b)The consumers-The study will aid the learners as well as the people in the community to be
cautious of their choice of food in order to avoid any diseases that may weaken their bodies and
affect their daily activities.
Definitions of Terms

 Sheer - Nothing other than; unmitigated (used for emphasis)

 Microbial contamination- Microbiological contamination refers to the non-intended or
accidental introduction of infectious material like bacteria, yeast, mould, fungi, virus,
prions, protozoa or their toxins and by-products.
 Pavement- the hard surface of a road, a sidewalk (= path next to a road), or
otherarea of ground:
 Dumpling- a broad classification for a dish that consists of small pieces of dough (made
from a variety of starch sources), often wrapped around a filling.
 Food borne illness- (also foodborne disease and colloquially referred to as food
poisoning)[1] is any illness resulting from the food spoilage of contaminated
food, pathogenic bacteria, viruses, or parasites that contaminate food,[2] as well
as toxins such aspoisonous mushrooms and various species of beans that have not been
boiled for at least 10 minutes.
 Loss of productivity- The loss of productivity in the workplace due to illness is a
constant concern for employers and employees alike.
 Unhygienic- not having or showing good hygiene ,unsanitany
squalid, unhygienicconditions
 Potable water- water which is fit for consumption by humans and other animals. It is
also called drinking water, in a reference to its intended use.
 FACTORS INFLUENCING
THE CONSUMERS TO PATRONIZE
STREET FOODS

A Practical Research Paper

Presented to the Senior High School Department
Don Sergio Osmeña Sr. Memorial National High School

In Partial Fulfillment of the

Requirements for the Senior High School 12
GAS Track

VILLARINO, DIOSCORO Jr.

LUMAYAG, FERDIE JOHN

DUERME,JOLINA

JABEL, WHETNEY

MATURAN, GUIAN APRIL

 Factors that influencing
the consumer to patronize
Street foods

Knechtges P., PhD Wood J. Paskins P., Foskett D.

*Food safety: Theory and * The importance of * The Theory of
practice detailed recipe Hospitability and Cattering
costing and storage

Demographic Profile Common foods that are

being patronized

*Age *Quek-quek
*Sex Street foods *Fish Ball
*Educational consumers *Tempura
Attainment *Siomai
*Monthly *Chicken
Income *Green Mango
*Cotton Candy

Importance of food safety awareness to consumers of

street foods
 Chapter II

Related Studies

Grace P. Perdigon (1986) in his study "Street Vendors of Readyto-Eat Food: As a Source of
Income and Food for Low Income Groups", mentioned that the daily net income of the food
vendors ranged from a low P.10 per day to as higher than P.500 per day. Street vending was
found to be a 39 source of family meals. Majority of the vendors were married. They were
income earners and food provider. The vending places were congested and pothered. The
vending operation were assisted by their kin or some hired workers. The vendors sold food every
day of the week, putting in 12 or more hours of work per day. The working capital was taken
from the operator's personal savings or sari ling sikap)

"Essential Safety Requirements for Street Vended Foods", studied about in the hygienic
handling of street vended foods and the attention to containers of pastes, sauces and other food
activities, monitoring them for pathogen growth and visible deterioration of water used for
drinking and preparation of beverages. Water used for this purpose should be potable water.
Water used for washing utensils, food and hands should be safe and should not be reused. Ice to
be used in beverages and food should be prepared from potable water and should be transported
and stored in a hygienic manner.(Abdussalam M., 1996)

Patricia V.A., and Arlynn I.G., (1998) in their article, "Microbial Hazards in Street
Vended Fish Balls in the Philippines", revealed that fish ball Street vendors have already became
permanent fixtures in the main commercial Street of the Philippines, particularly in Manila. The
study identified some microbial hazards associated with the street vending operations of fish
balls and its different sources. They were found to contain detectable levels of coliforms and
salmonella. These levels of microbial contaminations in the sources increased over the 6 hours
vending operation. The hands of fish ball vendors were also shown to contain increasing amount
of microbial contaminants throughout the vending operations.
Related Literature

Ma Patrocinio E. de Guzman et al., (1987) in their article "Street Foods in the Philippines
Health, Nutrition, Management and Livelihood Aspects", revealed that the initial capital
investment of most street food business come from loans from relatives, friends or money
lenders. The daily operating expenses range from P.10 to P 1000. The schedule of street food
business vary with the size of operation and appeared to vary with the location of the service and
the type of food sold. Some of them operated for 24 hours. They appeared to be mostly migrants
from the provinces. Simple foods are served in street food services. These include fried and
boiled snacks and other packed snacks, beverages soups, ices, native cakes, grilled items,
sandwiches, fish, cooked vegetables, eggs, fruits and bakery products. They prepare the street
foods in their homes. They just transported these to the place or street. They used to serve in
china plates with stainless steel spoons and forks. Glass tumblers were used for serving water.
Use of plastic plates and tumblers was

Parthasarthy. G., (1996) in his article "Unorganized Sector and Structural Adjustment"
addresses the issues of relative efficiency of the organized and the unorganized sectors, the
exploitation of unorganized sector by the organized, and the big gap between the profession and
the performance in relation to public support to the unorganized sector. This study also focuses
on the adverse implications of structural adjustment for the unorganized sector and Street food
vendors, the unprotected and neglected workers who sit and toil on the platform or near waste
disposal place to sell their food product.

Legal Studies

A face-to-face interview was conducted using a standardized survey tool containing 70

questions, which included queries on demographics and food safety knowledge and practices of
streetfood vendors. Topics on food safety assessment in both practices and knowledge included:
health and personal hygiene, good manufacturing procedures, food contamination, waste
management, and food legislation. The study found that among the 54 streetfood vendors
surveyed, knowledge on food safety concepts was established particularly on topics that dealt
with health and personal hygiene, food contamination and good manufacturing procedures.
However, vendors were shown to be not too knowledgeable in terms of food legislation and
waste management. A significant gap between knowledge and practice on these topics was
established and it was primarily attributed to the tendencies of street food vendors to compromise
food safety for financial issues. Confusion in food legislation was established in this test
microcosm because the purveyor of food safety regulations was not the local government health
unit but the business concession office of the campus administration. The provision of
continuous food safety education, some financial assistance through social services affiliations,
and basic water and waste management utilities were recommended to diminish the gap between
knowledge and practices of safe streetfood vending in school campuses.( Ma. Patricia V.
Azansa,Corazon F. Gatchalian, Melba P. Ortega)
 Chapter III

METHODOLOGY

Research Design

Experimental Quantitative research was the tool that we use in order to find out if there is
a significant relationship between the consumers who continue patronize and the factors why the
consumers continue buy and select the menu that the street foods sell.

Research Respondents

There were two sets of respondents for this research: the first were the street vendors in
Barangay Labangon and the other set or respondents were the consumers in Barangay Labangon
with a range of 12 and above years. Consumers with ages from 12 years old below were
excluded from the study because they may not provide reliable and apt answers to the questions
regarding nutrition and sanitation because of their inadequate knowledge regarding these matters.
It is important that the groups to be selected be an eligible representative of the population that
fits the criteria presented and the sampling method used.

Research Instrument

The data will be collected from the researchers, Moreover, these data will be gathered
using questionnaire to know what are the factors why they patronize the menu that the street
vendors are selling. This will include the Gender, Age, and Sex, which will help us to know
whose more expose in eating street food.

Research Locale

The in-depth interview for this study will be limited on streets in a community located
in Barangay Labangon Cebu City. Moreover the researcher will have to figure out, why the
respondent continues to patronize the street foods.

Sampling Procedure

The procedure that will be used in the research is through simple random sampling that
meant to be an unbiased representation of a group. It is considered a fair way to select a sample
from a larger population, since every member of the population has an equal chance of getting
selected.

Statistical Tool
 Appendix A
Questionnaires

Name:______________________________________ Age:________ Sex:________

I.

1.How many times do you eat street foods in a week?

a.1-2 b.3-4 c.4-5 d.6-7 e.8 or more

2.How much money did you spend when buying street foods?
a.10-15php b.20-30 php c.30-40php d.50 and above

3. What is your current position?

a.Student b. Worker c.Un-employed

4.What is your age?

a.15-20 b.20-25 c.25-30 d.30-35 e.above

5.What Is your sex?

a.male b.female

II.Checklist

II.
1. What are the most items that is purchased at any time from a street food vendor?

2. Why do some people still prefer to eat street foods despite of its unhealthy issues?

3.State your opinion if there will be a “No selling of street foods” policy?
 Appendix B
Transmittal Letter
January 3, 2018
EUGENIA G. RABONG
Principal II
Don Sergio Osmeña Senior Memorial National High School

Dear Ms. Rabong:

We, the students of Grade 12 - Phosphenes wanted to conduct a research study

entitled “Factors that Influence Consumers to Patronize Street Foods” in the limited streets
community of Labangon, Cebu City we propose to conduct a survey wherein we will select 15
vendors of street foods and other 15 consumers of street foods. In addition, we will have
interviews and observations to our chosen respondents. We hope for your approval and kind
consideration.

Sincerely yours,
Villarino, Dioscoro
Lumayag, Ferdie John
Maturan, Guian April
Duerme, Jolina
 Oliveros, Whetney
Noted by:
REYNALDO V. MORAL
Master Teacher I

Approved by:
EUGENIANA G. RABONG
Principal II

Appendix C

Bibliography

Rane S. Street Vended Food in Developing World: Hazard.Indian Journal

Microbiology(2011)100–106

FAO. (2007). Schoo kids and street food, viewed May 2013,
http://www.fao.org/AG/magazine/0702sp1.htm
.
Grace P. Perdigon, "Street Vendors of Ready-to-Eat Food: As a Source of Income and Food for
Low Income Groups", Terminal Report, Vol.87, No. 101, 1986, pp. 122-1

Abdussalam.M., Essential Safety Rrequirements for Street -- Vended Foods", World Health
Organ ization,.Geneva, Vol.7, 1997, pp. 1-35

Patricia, V.A., and Arlynn. 1G., "Microbial liazards in street vended Fishball in the Philippines".
Economics Journal Vol. 25, No. 14, 1998, pp.4 I-53

Ma. Patrocinio E. de Guzman, et al, "Street Foods in the Philippines, Health, Nutrition,
Management and Livelihood Aspects", Food and Nutrition Research Institute,. Manila,
Philippiness, 1987, pp. 1 17-121

Parthasarthy G., "Unorganized Sector and Structural Adjustment", Economic and Political
Weekly, July 13, 1996, pp.1859-1864.

Ma. Patricia V.,et al “Food Safety Knowledge and Practices of Streetfoods vendors in a
Philippines University Campus”, Department of Food Science and Nutrition,Diliman, Quezon
City 2009,pp.235-446
 Appendix D
Curriculum Vitae

Jolina Duerme
110 D. Katipunan St. Labangon Cebu City
09224293117
PERSONAL INFORMATION

Age : 18
Birthday : August 03,1999
Birthplace : Cebu City
Citizenship : Filipino
Civil Status : Single
Mother’s Name : Floriana Duerme
Father’s Name : Juanito Acruz

EDUCATIONAL ATTAINMENT

Grade 11-12 Don Sergio Osmeña Sr. Memorial National High School 2017-2018
Grade 7-10 Don Sergio Osmeña Sr. Memorial National High School 2015-2016
Elementary Labangon Elementary School 2011-2012
 John Ferdie T. Lumayag
5808C-Labsalex Ext. Labangon Cebu City
09331616830
PERSONAL INFORMATION

Age : 18
Birthday : July 17,1999
Birthplace : Cebu City
Citizenship : Filipino
Civil Status : Single
Mother’s Name : Lourdes Lumayag
Father’s Name : Fernando Lumayag

EDUCATIONAL ATTAINMENT

Grade 11-12 Don Sergio Osmeña Sr. Memorial National High School 2017-2018
Grade 7-10 Don Sergio Osmeña Sr. Memorial National High School 2015-2016
Elementary Labangon Elementary School 2011-2012
 Guian April Maturan
Block 9, Velpal 2 Lipata Minganilla Cebu City
09105138979
PERSONAL INFORMATION

Age : 18
Birthday : April 14,1999
Birthplace : Rizal Basilisa Dinagat Island
Citizenship : Filipino
Civil Status : Single
Mother’s Name : Lyra G. Maturan
Father’s Name : Gerry M. Urbiztondo

EDUCATIONAL ATTAINMENT

Grade 11-12 Don Sergio Osmeña Sr. Memorial National High School 2017-2018
Grade 7-10 Saint Michael’s School 2015-2016
Elementary Madrid Central Elementary School 2011-2012
 Jolina Duerme
110 D. Katipunan St. Labangon Cebu City
09224293117
PERSONAL INFORMATION

Age : 18
Birthday : August 03,1999
Birthplace : Cebu City
Citizenship : Filipino
Civil Status : Single
Height : 4’6
Weight : 39
Mother’s Name : Floriana Duerme
Father’s Name : Juanito Acruz

EDUCATIONAL ATTAINMENT

Grade 11 Don Sergio Osmeña Sr. Memorial National High School 2016-present
Grade 7-10 Don Sergio Osmeña Sr. Memorial National High School 2015-2016
Elementary Labangon Elementary School 2011-2012