IMPROVING STREET FOODS IN SOUTH AFRICA

by

Prof JH Martins (DCom) Prof LE Anelich (MSc (Agric) Microbiology BUREAU OF MARKET RESEARCH
University of South Africa
and

DEPARTMENT OF BIOTECHNOLOGY AND FOOD TECHNOLOGY

Technikon Pretoria
Conducted for Food and Agricultural Organization of United Nations, Rome TCP/SAF/8924(A)
2000/10 Pretoria

TABLE OF CONTENTS ..........................................................................................................................................Page LIST OF EXHIBITS IN TEXT ........................................................................................ iv LIST OF TABLES IN TEXT ............................................................................................iv CHAPTER 1: SUMMARY 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 OBJECTIVE, METHOD AND SCOPE .............................................................. 1 ECONOMIC IMPORTANCE OF STREET FOODS ........................................ 1 FOOD SAFETY LEGISLATION AND THE RESPONSIBILITY OF THE HEALTH SECTOR ...................................................................................... 2 STREET FOOD VENDORS ................................................................................. 2 CUSTOMERS OF STREET FOOD VENDORS ................................................ 5 QUALITY AND SAFETY OF STREET FOODS ............................................... 6 CONCLUSIONS ..................................................................................................... 7 RECOMMENDATIONS ....................................................................................... 8 ACKNOWLEDGEMENTS...................................................................................10

CHAPTER 2: ECONOMIC IMPORTANCE AND REGULATION OF THE INFORMAL SECTOR 2.1 2.2 2.3 2.4 2.5 2.5.1 2.5.2 2.5.3 2.5.4 INTRODUCTION ................................................................................................ 11 HOUSEHOLD EXPENDITURE ON FOOD ..................................................... 11 EXPENDITURE ON FOOD BY TYPE OF OUTLET ..................................... 13 SUMMARY OF FOOD SAFETY LEGISLATION IN SOUTH AFRICA ..... 16 ROLE AND RESPONSIBILITY OF THE PUBLIC HEALTH SECTOR IN SOUTH AFRICA REGARDING FOOD SAFETY .......................................... 19 Introduction .......................................................................................................... 19 National Department of Health ........................................................................... 20 Provincial Health Departments ........................................................................... 21 Local Authorities .................................................................................................. 22

ii Page CHAPTER 3: SOCIOECONOMIC STUDY 3.1 3.2 3.3 3.3.1 3.3.2 INTRODUCTION ................................................................................................ 25 OBJECTIVE ......................................................................................................... 25 METHOD AND SCOPE ...................................................................................... 25 Secondary sources ................................................................................................ 25 Primary research .................................................................................................. 25

3.3.2.1 Vendors .................................................................................................................. 26 3.3.2.2 Customers .............................................................................................................. 26 3.4 3.5 3.6 3.7 3.7.1 3.7.2 3.7.3 3.7.4 3.7.5 3.8 3.9 3.9.1 3.9.2 3.9.3 3.9.4 3.9.5 QUESTIONNAIRES ............................................................................................ 26 INTERVIEWERS ................................................................................................ 26 PROCESSING ...................................................................................................... 26 RELIABILITY OF THE DATA ......................................................................... 27 Sampling errors .................................................................................................... 27 Sample error ......................................................................................................... 27 Interviewer errors ................................................................................................ 29 Reporting errors ................................................................................................... 29 Procedural errors ................................................................................................. 30 VALIDATION ...................................................................................................... 30 RESULTS OF THE VENDOR SURVEY .......................................................... 30 Profile of street food vendors .............................................................................. 30 Features of outlets of street foods ....................................................................... 31 Toilet facilities ....................................................................................................... 35 Water facilities ...................................................................................................... 35 Hygiene of vendors ............................................................................................... 36

iii Page 3.9.6 3.9.7 3.9.8 3.9.9 3.10 Handling of utensils .............................................................................................. 37 Waste disposal ....................................................................................................... 38 Preparation of prepared food .............................................................................. 39 Financial affairs of vendors ................................................................................. 42 RESULTS OF THE CUSTOMER SURVEY .................................................... 44

3.10.1 Profile of customers .............................................................................................. 44 3.10.2 Buying behaviour of customers ........................................................................... 47 3.10.3 Satisfaction of customers with street foods ........................................................ 48 3.10.4 Price of and expenditure on street foods ............................................................ 50 3.10.5 Awareness of street food safety campaign aimed at consumers ...................... 51 3.11 REFERENCES.......................................................................................................51

CHAPTER 4: QUALITY AND SAFETY OF STREET FOODS 4.1 4.2 4.3 4.3.1 4.3.2 4.3.3 INTRODUCTION ................................................................................................ 53 OBJECTIVE ......................................................................................................... 53 METHODOLOGY ............................................................................................... 54 Sampling location ................................................................................................. 54 Sample collection and transport ......................................................................... 54 Microbiological analyses ...................................................................................... 55

4.3.3.1 Total aerobic plate count (TAPC) ......................................................................... 55 4.3.3.2 Coliform count (CC) and Escherichia coli ............................................................ 56 4.3.3.3 Salmonella ............................................................................................................. 56 4.3.3.4 Staphylococcus aureus .......................................................................................... 57 4.3.3.5 Bacillus cereus ...................................................................................................... 57 4.4 4.5 RESULTS AND DISCUSSION ........................................................................... 58 REFERENCES ..................................................................................................... 91

iv LIST OF EXHIBITS IN TEXT Page 1. 2. 3. 4. 5. 6. 7. PROFILE OF VENDORS AND FEATURES OF STREET FOOD OUTLETS ...................................................................................... 2 FACILITIES AVAILABLE, PERSONAL HYGIENE OF VENDORS AND HANDLING OF COOKING UTENSILS AND WASTE ....................................... 3 SOURCE, MODE OF TRANSPORT AND COOLING OF RAW MATERIALS AND TREATMENT OF LEFT OVERS .................................................................. 4 FINANCIAL AFFAIRS OF VENDORS .................................................................. 4 PROFILE OF CUSTOMERS ................................................................................... 5 CUSTOMERS BUYING BEHAVIOUR AND SATISFACTION WITH THE QUALTIY AND PRICE OF STREET FOODS ...................................................... 6 PERCENTAGES OF SAMPLES THAT TSTED POSITIVE FOR SELECTED MICROBIOLOGICAL ANALYSES ....................................................................... 7 LIST OF TABLES IN TEXT 2.1 2.2 HOUSEHOLD CASH EXPENDITURE ON FOOD BY MAIN FOOD AND POPULATION GROUP, 1999 ............................................................................... 12 HOUSEHOLD CASH EXPENDITURE ON FOOD BOUGHT FOR CONSUMPTION AWAY FROM HOME BY ITEM AND POPULATION GROUP, 1999 ........................................................................................................... 13 BLACK HOUSEHOLDS IN GAUTENG: CASH EXPENDITURE ON FOOD BY MAIN GROUP AND TYPE OF OUTLET, 1994 .......................................... 14 BLACK HOUSEHOLDS IN THE CAPE PENINSULA: CASH EXPENDITURE ON FOOD BY MAIN GROUP AND TYPE OF OUTLET, 1997 ......... 15 BLACK HOUSEHOLDS IN THE DURBAN METROPOLITAN AREA: CASH EXPDNDITURE ON FOOD BY MAIN FOOD GROUP AND TYPE OF OUTLET, 1997 .................................................................................................. 16 SAMPLE ERROR FOR SELECTED SOCIOECONOMIC RESEARCH RESULTS ................................................................................................................. 29 PROFILE OF STREET FOOD VENDORS ........................................................ 31 PRODUCTS SOLD BY STREET FOOD VENDORS...........................................32 NUMBER OF EMPLOYEES ................................................................................. 33

2.3 2.4 2.5

3.1 3.2 3.3 3.4

v Page 3.5 KIND OF SURFACE USED FOR PREPARING STREET FOOD FROM RAW MATERIALS ................................................................................................ 33

3.6 LOCATION OF OUTLET AND NATURE OF ROADS NEXT TO OUTLET ................................................................................................ 34 3.7 NATURE AND CONDITION OF FLOOR SURFACE OF OUTLET .............. 34

3.8 ACCESS TO, HYGIENIC CONDITIONS OF AND OWNERSHIP OF TOILETS .................................................................................................................. 35 3.9 ACCESS TO WATER AND SOURCE OF WATER ........................................... 36 3.10 TYPE OF PROTECTIVE CLOTHING AND FREQEUNCY OF CHANGE ... 36 3.11 WASHING OF HANDS AFTER VISITING THE TOILET .............................. 37 3.12 HYGIENIC STATUS OF THE VENDORS ......................................................... 37 3.13 HANDLING OF UTENSILS .................................................................................. 38 3.14 DISTANCE OF STREET FOOD OUTLETS FROM THE GARBAGE DUMP .................................................................................................. 38 3.15 DEALING WITH RUBBISH DISPOSAL ............................................................ 39 3.16 DEALING WITH WASTE WATER .................................................................... 39 3.17 SOURCE OF RAW MATERIALS ........................................................................ 40 3.18 SOURCE OF COOKING OIL USED FOR PREPARING STREET FOOD . . . 40 3.19 MODE OF TRANSPORT AND COOLING OF RAW MATERIALS .............. 41 3.20 TREATMENT OF LEFTOVERS ......................................................................... 41 3.21 AMOUNT OF MONEY NEEDED FOR STARTING BUSINESS ..................... 42 3.22 MAIN SOURCE OF START UP FUNDS ............................................................. 42 3.23 THE MAIN SOURCE OF INCOME OF HOUSEHOLDS ................................. 43 3.24 AVERAGE MONTHLY SALES AND INPUT/SUPPLY COSTS ..................... 44 3.25 GENDER, POPULATION AND AGE GROUP OF CUSTOMERS .................. 45 3.26 LEVEL OF EDUCATION AND OCCUPATION OF CUSTOMERS ............... 46

vi Page 3.27 DISTRIBUTION OF CUSTOMERS BY INCOME GROUP ............................. 46 3.28 TYPE OF STREET FOOD BOUGHT BY CUSTOMERS ................................. 47 3.29 WEEKLY FREQUENCY AND TIE OF THE DAY OF STREET FOOD PURCHASES ............................................................................................. 48 3.30 INDEX OF IMPORTANCE OF REASONS FOR BUYING STREET FOODS ..................................................................................................................... 49 3.31 INDEX OF PREFERENCE FOR A STREET FOOD VENDOR ....................... 49 3.32 SATISFACTION WITH THE QUALITY OF STREET FOOD ........................ 50 3.33 STOMACHACHE AFTER STREET FOOD CONSUMPTION ........................ 50 3.34 PRICE OF STREET FOODS ................................................................................ 51 3.35 MONTHLY EXPENDITURE ON STREET FOOD ........................................... 51 4.1 TYPES OF SAMPLES TAKEN PER LOCALITY AS WELL AS HOLDING TEMPERATURES RECORDED PER SAMPLE, GAUTENG PROVINCE SOUTH AFRICA .................................................................................................... 60 COUNTS IN COLONY-FORMING UNITS PER GRAM (CFU/G) AND PRESENCE OR ABSENCE OF MICROORGANISMS TESTED FOR IN MEAT/CHICKEN PRODUCTS FROM SITES SAMPLED IN THE GAUTENG PROVINCE, SOUTH AFRICA .........................................................68 COUNTS IN COLONY-FORMING UNITS PER GRAM (CFU/G) AND PRESENCE OR ABSENCE OF MICROORGANISMS TESTED FOR IN MAIZE MEAL PORRIDGE FROM SITES SAMPLED IN THE GAUTENG PROVINCE, SOUTH AFRICA ............................................................................ 77

4.2

4.3

CHAPTER 1 SUMMARY 1.1 OBJECTIVE, METHOD AND SCOPE The overall objective of the project is to improve the quality of street food and vending in South Africa in order to ensure consumer safety and to provide vendors and handlers with health education and training regarding acceptable street food preparation and handling practices. The project is divided into two studies. The one study investigated the quality and safety of street foods, involving microbiological testing of these foods. The socioeconomic study concentrated on the socioeconomic background of vendors and their customers as well as vendors facilities and aspects related to the preparation of street foods. Personal face-to-face interviews were conducted with 200 vendors and 800 of their customers in the province, Gauteng. A sample of prepared food was also taken, aseptically, at each of the 200 vendors, consisting of either meat/chicken or maize meal porridge. Vendors were selected by means of a judgemental sampling method. Holding temperatures of foods were also measured at the time of sampling. SABS ISO methods with some modifications were used for conducting the microbiological analyses. 1.2 ECONOMIC IMPORTANCE OF STREET FOODS It is estimated that private households in South Africa spent R4 399,4 million on food bought for consumption away from home in 1999. Almost half of this amount (R2 071,9 million or 47,1 %) was spent on meals and snacks in hotels and restaurants or on street food. A further R1 211,6 million was spent on take-away meals. In 1994 an estimated R44,7 million was spent by blacks at street food outlets in Gauteng. Blacks in the Cape Peninsula spent R4,1 million and coloured R4,8 million on prepared food bought at informal outlets in 1997 while blacks in the Durban metropolitan area spent R16,7 million and Asians R2,1 million at these outlets in 1998.

1.3

FOOD SAFETY LEGISLATION AND THE RESPONSIBILITY OF THE HEALTH SECTOR In total of thirteen acts that apply to a greater or lesser extent to the regulation of street foods. Many local authorities also have food hygiene bylaws that they enforce in addition to the national regulations. The Directorate: Food Control of the National Department of Health (included in the Chief Directorate: Registration and Regulation) is directly responsible for all matters relating to food safety at a national level. Provincial food health control is the executive responsibility of the nine provincial health authorities. District health systems, which includes local authorities, are responsible for health promotion services, intersectoral collaboration, community participation and the rendering of, inter alia, environmental health services to communities.

1.4

STREET FOOD VENDORS Exhibit 1 provides a summary of the profile of the street food vendors interviewed as well as the features of their outlets. EXHIBIT 1 PROFILE OF VENDORS AND FEATURES OF STREET FOOD OUTLETS Profile/feature No 200 109 181 197 77 172 1,98 112 149 141 126 196 % 100,0 52,5 90,9 98,5 38,5 64,9 56,0 74,5 70,5 63,0 98,0

Vendors Respondents Secondary school and higher qualification Female Black/African Age group 31 to 40 years Outlets Selling porridge and meat Average number of employees including respondent Using plastic surface for preparing food Situated near transport area (taxi rank, station) Nature of nearby road tarred Nature of floor surface cement pavement Clean and relatively clean floor surface

Facilities available to vendors can contribute to the hygiene of their preparation of street foods. Exhibit 2 provides an indication of facilities at the disposal of street food vendors as well as their personal hygiene relating to street food preparation, the handling of washing utensils and waste disposal. The exhibit suggests that a lack of access to proper facilities may affect the hygiene standards of vendors. It also suggests that training or relevant information can contribute to better hygiene standards in a number of fields. However almost all the vendors adhere to proper hygiene requirements regarding short and clean nails, hands being free of sores, refraining from smoking while working with food and taking care not to cough over food EXHIBIT 2 FACILITIES AVAILABLE, PERSONAL HYGIENE OF VENDORS AND HANDLING OF COOKING UTENSILS AND WASTE Facility/personal hygiene Toilets Access Good to excellent hygienic standard Ownership private organizations Water facilities Access Source tap water, private ownership Protective clothing None Frequency of change every day Wash hands after visiting toilets Source of water for washing of hands running water Personal hygienic status of vendors good except for: Jewellery/bangles on arms Handling of food and money without cleaning hands in between Cooking utensils Using separate utensils for raw materials and cooked food Washing cooking utensils once per day or when there is time Change washing water only once or twice per day Leaving rubbish disposal behind, mostly wrapped Throw waste water on surface No 190 149 70 160 85 28 139 184 182 64 82 175 26 21 75 83 % 95,0 78,4 36,8 80,0 53,1 14,0 80,8 97,0 93,8 32,0 41,0 87,5 14,0 10,5 37,5 41,5

Exhibit 3 reflects the sources of materials used in the preparation of street foods, the mode of transport and cooling of raw materials and the treatment of leftovers. The sources of raw materials are generally satisfactory. However, the mode of transport generally, used (carry/trolley) is not suitable for cooling raw materials during transport. Only a few (4 or 2,0 %) indicated that they sell leftovers but another 15 or 7,5 % would not say what they do with their leftovers. EXHIBIT 3 SOURCE, MODE OF TRANSPORT AND COOLING OF RAW MATERIALS AND TREATMENT OF LEFT OVERS Description Main source of raw materials Meat retailers Chicken retailer Maize meal retailer Ingredients retailer Vegetables other street food vendors Cooking oil fresh from retailer Main mode of transporting raw materials carry/trolley Cooling of raw materials during transport Sale or will not say what they do with left overs No 184 168 151 169 92 164 156 10 19 % 92,0 84,0 75,5 84,5 46,0 82,0 78,0 5,0 9,5

The financial position of street food vendors and their businesses is summarized in exhibit 4. EXHIBIT 4 FINANCIAL AFFAIRS OF VENDORS No/R Average amount needed to start business All respondents Excluding 8 respondents who bought expensive equipment Main source of start up funds own savings Main sources of household income, other than street food vending Average monthly: Sales Input /supply R1 403,46 R619,91 101 35 R4 673,76 R3 068,75 % 50,5 17,5

The survey amongst vendors shows that the majority have access to most facilities to ensure the hygienic preparation of street food. Their personal hygiene as well as their source of raw material and their handling of cooking utensils and waste disposal can be described as relatively satisfactory in so far as the preparation of acceptable street foods is concerned. However, improvement is possible through training in some instances. Some 82,0 % of the vendors are not aware of a training programme for vendors and 66,0 % are not aware of the ten golden rules of street food preparation. Vendors cannot be expected to contribute financially to their training owing to the relatively low income of the majority. With a monthly average sales figure of R4 637,76 and input cost of R3 068,75 the nett monthly income of vendors is only R1 569,01. 1.5 CUSTOMERS OF STREET FOOD VENDORS Exhibit 5 provides a profile of the customers of street food vendors. The exhibit shows that customers of street food vendors are generally male and come from all walks of life. EXHIBIT 5 PROFILE OF CUSTOMERS Profile Respondents Male Single Black/African Age group 26-35 Level of education secondary post secondary Occupation transport professionals, managers, skilled labour Average income No 800 708 400 791 335 513 95 323 128 R1 890,00 % 100,0 88,4 50,0 98,9 41,9 64,1 11,9 40,4 16,0 -

Exhibit 6 provides a summary of the buying behaviour of customers and their satisfaction with street foods. EXHIBIT 6 CUSTOMERS BUYING BEHAVIOUR AND SATISFACTION WITH THE QUALITY AND PRICE OF STREET FOODS No Type of street food generally bought porridge and meat Frequency of purchases average of 5 times per week Time of purchases midday/lunch Quality good to very good No experience of stomachache after street food consumption Price reasonable to cheap Monthly average expenditure on street foods 548 715 778 788 761 % 68,5 89,4 97,3 98,5 95,1

R248,16

Customers cited the tastiness of street foods as the main reason for buying from street vendors while the main reason for their choice of vendor is that the selected vendor prepares fresh food daily. 1.6 QUALITY AND SAFETY OF STREET FOODS Of the 200 samples taken from selected locations in Gauteng, South Africa, (see map in annexure C) 87 consisted of meat and/or chicken and 113 consisted of maize meal porridge. Holding temperatures of the foods sampled, varied widely with the lowest recorded temperature being 20.1 C and the highest, 98.8 C. Exhibit 7 provides a summary of the percentages of samples (meat/chicken vs maize meal porridge) that tested positive for the following microbiological analyses: Total aerobic plate count (TAPC) Coliform count (CC) Escherichia coli (EC) Staphylococcus aureus (SA) Bacillus cereus (BC) Salmonella (S)

EXHIBIT 7 PERCENTAGES OF SAMPLES THAT TESTED POSITIVE FOR SELECTED MICROBIOLOGICAL ANALYSES Sample type Meat/chicken Maize meal porridge TAPC (%) 46.0 26.6 CC (%) 11.5 13.3 EC (%) 5.7 5.3 SA (%) 3.4 11.5 BC (%) 10.3 5.3 S (%) 0.0 0.0

Statistical analyses by means of the ANOVA method were attempted on the results. However, this was not successful as counts could not be categorised into groups, due to the majority being so low. Furthermore, it was not possible to make any significant correlations between samples where microbial growth was prevalent and the holding temperatures of the foods as these differed widely. Also, the numbers of samples which showed growth were too low to make any significant comparisons. 1.7 CONCLUSIONS The project has shown that although street food vendors have a relatively low income, they fulfil an important function in society. Customers are satisfied with the quality and price of street foods and find the food tasty. Furthermore, the socioeconomic results regarding the hygiene practices of street vendors support the findings of the microbiological survey. Here, strong correlations can be seen regarding the high standard of hygiene practices observed by the vendors during preparation and serving of the foods and the relatively low microbiological counts and low incidences of pathogens tested for (in the case of Salmonella, total absence). preparation of safe foods. The results of this project were presented at workshops held in three provinces of South Africa, one in each province as follows: 1. Gauteng Province - 6 June 2000 It therefore appears that the street vendors from the regions tested in the province Gauteng, South Africa, do observe good hygiene practices for the

2. Western Cape Province - 14 June 2000

3. Kwa-Zulu Natal Province - 22 June 2000

The programmes followed in each of the above cases, are attached as Annexure C. All workshops were very well attended by Environmental Health Officers of the particular regions. The results from the survey were generally well-received and elicited much discussion and interaction. Although the study was only undertaken in Gauteng, it was generally accepted that the results can be used by Environmental Health Officers in Gauteng and other metropolitan areas as a benchmark for comparison of their own areas with those of the study. Some concerns, however, were expressed in particular, regarding the following: the further use of over-used cooking oils by the vendors in frying practices;

e different picture that would emerge from a similar survey conducted in rural areas, regarding many of the the safety of other perishable foodstuffs such as raw meat and milk handled in the informal sector and which were not included in this study/survey. 1.8 RECOMMENDATIONS From the discussions, comments and questions, the following recommendations are therefore made: that a similar survey/study be conducted in the rural areas; that a similar survey/study be conducted on raw meat sold illegally to the public from informal settlements, which is an increasing practice; that a similar survey/study be conducted on raw, uncertified milk which is being sold illegally to the public in many settlements, also an increasing practice; that the results from the above two studies be presented to government in a bid to fund resources for better monitoring of these illegal practices; that the use of over-used cooking oil, which poses a definite threat in South Africa to human health, be further investigated, based on similar studies already conducted by various groups such as that of Ms L Anelich for her PhD (one of the consultants for this project);

sues covered in this study;

that funds be allocated by the relevant authorities to build the necessary facilities and infrastructure to allow street vendors to operate in a proper, healthy environment, thereby contributing to the sale of safe foods;

that street vendors be required to pay a minimum fee, taking into account their financial constraint, for using space and facilities, as well as the proper maintenance of the infrastructure, once erected;

that, where not attended yet, proper training is given to the street vendors with regard to basic food hygiene at times on days suitable to them;

that certain HACCP (Hazard Analysis and Critical Control Point) principles such as time and temperature control, be implemented accordingly;

that the necessary training in the above principles be given, prior to implementation;

that adequate funding be made available for all training exercises; that negotiations between authorities and street vendors be the preferred form of approach in all situations that may arise;

that Environmental Health Officers not only act as enforcers of regulations by policing, but also as trainers, educators and helpers where necessary to assist the street vendors to become established;

that Environmental Health Officers enforce the law with discretion and good judgement and when all the above fails;

that funds be allocated for the workshops presented in the mentioned three provinces, (KwaZulu Natal, Gauteng and Western Cape), to also be presented in the remaining six provinces.

10

1.9

ACKNOWLEDGEMENTS Consultants would like to thank the FAO for giving them the opportunity to work on this project. They would also like to thank Mr Seatla Nkosi from the FAO and Mr Dries Pretorius from the National Department of Health for their efforts and time spent on the project. They would like to acknowledge all the fieldworkers, staff members and students at Technikon Pretoria and the BMR for their hard work.

11

CHAPTER 2 ECONOMIC IMPORTANCE AND REGULATION OF THE INFORMAL SECTOR 2.1 INTRODUCTION Small, medium and microenterprises (SMMEs) have proven to be important employment creators in South Africa and are increasingly broadening their impact on the national economy. They are often the vehicles through which the lowest-income groups in society gain access to economic opportunities. This is an important factor since the distribution of income and wealth in South Africa is classed among the most unequal in the world. Despite a positive growth rate since 1993, formal employment generation has generally declined since 1990. For instance, the number of nonagricultural formal jobs decreased during 1996 and in every other year over the last seven years, except during 1995 when a small increase was registered. In the 1995 October Household Survey (OHS), the Central Statistical Service (now Statistics South Africa) estimated that 58,6 % of the economically active population of South Africa was employed in the formal sector, 29,3 % was unemployed and 12,1 % worked in the informal sector. Of those active in the informal sector, 44,8 % worked in nonurban areas and 55,2 % in urban areas. The number of workers for own account in the informal sector by economic sector shows that 58 % were active in personal services, 21 % in trade, catering and accommodation, 6 % in manufacturing, 5 % in construction and 4 % in transport and storage. It is estimated that retail sales in the informal sector amounted to approximately R50 billion in 1997. This represents almost 13 % of private consumption expenditure or almost 9 to 10 % of the South African GDP at market prices. The informal sector is particularly prominent in sales of product groups such as food, soft drinks, alcoholic beverages, fuel and light, cigarettes and tobacco, washing and cleaning items and personal care items. 2.2 HOUSEHOLD EXPENDITURE ON FOOD Total household expenditure on food for 1999 is estimated at R97 064 million of which R94 229 million or 97,1 % was in cash and R2 835 million or 2,9 % in kind. In kind represents food given to households by employers and social welfare as well as the estimated consumption of self produced food.

12

Table 2.1 shows the household cash expenditure on food by main food and population group for 1999. TABLE 2.1 HOUSEHOLD CASH EXPENDITURE ON FOOD BY MAIN FOOD AND POPULATION GROUP, 1999 Main food group
Grain products Meat products Fish products Fats & oils Milk products and eggs Vegetables Fruit and nuts Sugar products Nonalcoholic beverages Miscellaneous food Food bought for consumption away from home Total Asians Blacks % R000 % Coloureds R000 % Whites R000 % 13,3 26,6 3,7 3,2 11,9 9,4 5,2 5,1 7,5 4,9 9,4 Total R000 20 800 474 22 369 049 3 112 606 3 576 653 9 693 928 10 050 918 4 104 565 5 842 861 6 180 555 4 097 722 4 399 354 % 22,1 23,7 3,3 3,8 10,3 10,7 4,4 6,2 6,6 4,3 4,7

R000
796 074 1 063 804 243 821 168 054 548 334 480 683 226 302 224 029 282 273 215 617 264 434

17,6 15 071 295 26,8 23,6 12 359 900 22,0 5,4 1 560 675 3,7 2 266 615 12,1 5 290 976 2,8 4,0 9,4

1 667 708 18,7 3 265 396 2 399 098 26,9 6 546 247 400 984 358 352 4,5 4,0 907 127 783 632

926 228 10,4 2 928 389 968 021 10,8 2 317 729 362 019 575 915 618 483 415 774 239 840 4,1 1 275 875 6,4 1 261 852 6,9 1 849 200 4,7 1 202 655 2,7 2 306 090

10,7 6 284 484 11,2 5,0 2 240369 5,0 3 781 065 6,3 3 430 598 4,8 2 263 676 5,9 1 588 991 4,0 6,7 6,1 4,0 2,8

4 513 425 100,0 56 138 644 100,0

8 932 422 100,0 24 644 192 100,0

94 228 685 100,0

Cash expenditure on prepared food for 1999 is estimated at R4 399 million or 4,7 % of total household cash expenditure on food. The percentage expenditure on food bought for consumption away from home as a percentage of total household cash expenditure on food is the lowest for coloureds (2,7 %) and the highest for whites (9,4 %). A further breakdown of food bought for consumption away from home (table 2.2) shows that R2 072 million or 47,1 % of the R4 399 million is spent on meals and snacks consumed in hotels, restaurants et cetera, which includes street food vendors. However, the figure for expenditure on meals and snacks may be too low due to reporting errors by respondents.

13

In a household income and expenditure questionnaire where expenditure on approximately 550 expenditure items is requested it often happens that expenditure on items that normally fall outside the normal household budget is under-reported since the main respondent, usually the housewife, is unaware of such expenditure. TABLE 2.2 HOUSEHOLD CASH EXPENDITURE ON FOOD BOUGHT FOR CONSUMPTION AWAY FROM HOME BY ITEM AND POPULATION GROUP, 1999
Item Meals and snacks (consumed in hotels, restaurants etc) Take-away meals purchased Meals and snacks enjoyed in staff cafeterias Nonalcoholic beverages consumed away from home Total Asians R000 % 133 043 83 118 14 637 33 636 264 434 50,3 31,4 5,5 12,7 100,0 Blacks R000 450 955 488 852 160 888 488 296 1 588 991 Coloureds R000 % 94 770 82 490 15 829 46 750 239 840 39,5 34,4 6,6 19,5 100,0 Whites R000 1 393 170 557 154 134 977 220 789 2 306 090 Total R000 2 071 938 1 211 614 326 331 78 971 3 688 854

% 28,4 30,8 10,1 30,7 100,0

% 60,4 24,2 5,9 9,6 100,0

% 47,1 27,5 7,4 17,9 100,0

2.3

EXPENDITURE ON FOOD BY TYPE OF OUTLET The BMR has done three surveys to determine expenditure by type of outlet. One was done in Gauteng in 1994 (BMR Research Report no 222), one in the Cape Peninsula in 1997 (Research Report no 254) and one in the Durban metropolitan area in 1998 (BMR Research Report no 268). Respondents in these surveys were requested to indicate where they had last bought the items on which they had recently spent money. Tables 2.3 to 2.5 show the expenditure of black households on food by type of outlet for the three areas respectively. Table 2.3 shows that black households in Gauteng spent 28 % or R2,141 million of their total cash expenditure on food of R7 646 million at informal outlets in 1994. Taking population growth and inflation into account, this figure would amount to more than R15 million in 2000. Almost two thirds (64 %) of the cash expenditure of black households in Gauteng was devoted to vegetables, 47 % to grain products and 46 % to fruit and nuts at informal outlets. An estimated R44,7 million or 16 % of the R279,6 million spent on prepared food by black households in Gauteng was spent at informal outlets in 1994.

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TABLE 2.3 BLACK HOUSEHOLDS IN GAUTENG: CASH EXPENDITURE ON FOOD BY MAIN GROUP AND TYPE OF OUTLET, 1994
Formal Amount Main group R000 Grain products Meat products Fish products Fats and oils Milk products and eggs Vegetables Fruit and nuts Sugar products Nonalcoholic beverages Miscellaneou s food Prepared food Total 1 372 319 2 762 132 186 233 2 150 60 489 074 800 640 577 903 325 813 331 675 305 903 279 583 7 646 335 Mail order % 0 0 0 0 0 0 0 0 0 0 0 0 Super- or hypermarket % 30 25 51 70 61 12 38 60 52 70 7 33 Wholesaler and factory % 2 1 3 7 3 1 2 4 3 3 0 2 Other formal business % 21 66 28 12 14 23 14 16 26 10 77 37 Total % 53 92 82 89 78 36 54 80 81 83 84 72 Hawker or flea market % 0 2 0 0 2 32 26 2 0 1 1 7 Spaza shop % 46 1 16 11 17 20 6 16 15 13 2 15 Informal Shebeen % 0 0 0 0 0 0 0 0 0 0 0 0 Other informal sector % 1 5 3 0 3 12 14 2 4 3 13 6 Total % 47 8 18 11 22 64 46 20 19 17 16 28

Blacks in the Cape Peninsula (table 2.4) spent an estimated R476,8 million or 33,9 % of their total cash expenditure on food at informal outlets in 1997. The amount spent at informal outlets for prepared food is estimated at R4,1 million or 11,9 % of the total of R34,2 million. Coloureds in the Cape Peninsula spent R3 305,1 million in cash on food in 1997. Expenditure on prepared foods amounted to R120,6 million. The estimated amount spent at informal outlets is estimated at R4,8 million. Whites in the Cape Peninsula spent R139,3 million of their total expenditure of R3 316,6 million on food at informal outlets. However, they reported no expenditure at informal outlets on prepared food.

15

TABLE 2.4 BLACK HOUSEHOLDS IN THE CAPE PENINSULA: CASH EXPENDITURE ON FOOD BY MAIN FOOD GROUP AND TYPE OF OUTLET, 1997
Formal Amount Main group R000 Grain products Meat products Fish products Fats and oils Milk products and eggs Vegetables Fruit and nuts Sugar products Nonalcoholic beverages Miscellaneou s food Prepared food Total 312 401 475 980 25 935 43 638 93 909 151 605 94 158 56 099 51 875 66 841 34 179 1 406 620 Mail order % 0,2 0,1 0,0 0,3 0,2 0,0 0,0 0,0 0,0 0,1 0,0 0,1 Super- or hypermarket % 35,3 32,1 41,0 70,6 53,7 22,7 37,1 57,1 46,5 60,7 11,9 37,3 Wholesaler and factory % 4,2 1,2 6,4 4,5 3,6 3,5 4,9 17,5 7,3 9,1 1,1 4,0 Other formal business % 16,5 47,5 26,4 4,3 8,0 7,8 3,9 6,4 17,2 2,2 75,0 24,8 Total % 56,2 80,9 73,8 79,7 65,5 34,0 45,9 81,0 71,0 72,1 88,0 66,2 Hawker or flea market % 1,4 4,6 4,3 2,3 3,7 34,1 35,6 1,1 5,4 2,3 0,7 8,7 Spaza shop % 41,3 3,4 18,0 16,9 27,3 22,1 11,8 15,0 21,7 25,1 10,6 19,0 Informal Shebeen % 0,2 0,0 0,0 0,0 0,0 0,0 0,0 0,0 0,5 0,0 0,0 0,1 Other informal sector % 1,0 11,2 3,9 1,1 3,4 9,9 6,7 2,9 1,4 0,5 0,6 6,1 Total % 43,9 19,2 26,2 20,3 34,4 66,1 54,1 19,0 29,0 27,9 11,9 33,9

An estimated R393,9 million or 11,9 % of total cash expenditure of blacks in the Durban metropolitan area in 1998 on food (R3 367,1 million) was spent at informal outlets (table 2.5). The share of the informal sector in expenditure on prepared food is estimated at 12,4 % or R16,7 million of the R34,9 million. Cash expenditure at informal outlets by Asians in the Durban metropolitan area in 1998 is estimated at R310,4 million or 13,7 % of their total cash expenditure of R2 265, 9 million on food. They spent R2,1 million of their total expenditure of R108,8 million on prepared food at informal outlets. Whites in the Durban metropolitan area spent an estimated R74,2 million of their total expenditure of R1 854,1 million on food at informal outlets in 1998. Prepared food bought at informal outlets amounted to R1,3 million of their total cash expenditure of R250,2 million.

16

TABLE 2.5 BLACK HOUSEHOLDS IN THE DURBAN METROPLITAN AREA: CASH EXPENDITURE ON FOOD BY MAIN FOOD GROUP AND TYPE OF OUTLET, 1997
Formal Amount Main group R000 Grain products Meat products Fish products Fats and oils Milk products and eggs Vegetables Fruit and nuts Sugar products Nonalcoholic beverages Miscellaneou s food Prepared food Total 683 021 1 162 383 73 816 131 530 220 311 421 477 149 679 151 707 107 838 130 440 134 889 3 367 091 Mail order % 0,0 0,0 0,0 0,0 0,0 0,0 0,0 0,0 0,0 0,0 0,0 0,0 Super- or hypermarket % 64,4 40,1 88,5 92,8 86,3 61,6 75,7 85,6 63,0 93,2 8,4 59,0 Wholesaler and factory % 2,0 0,1 0,0 0,5 0,2 0,0 12,7 0,9 1,7 0,4 0,0 0,6 Other formal business % 4,6 56,0 10,9 6,0 11,1 16,3 88,4 7,7 24,4 4,4 79,2 28,7 Total % 71,0 96,6 99,4 99,3 97,6 77,9 11,4 94,2 89,1 98,0 87,6 88,3 Hawker or flea market % 0,4 0,4 0,0 0,0 0,3 20,0 0,2 4,1 5,8 0,3 0,0 3,6 Spaza shop % 27,1 0,0 0,6 0,6 1,7 2,0 0,0 1,8 2,6 1,7 0,0 6,1 Informal Shebeen % 0,0 0,0 0,0 0,0 0,0 0,0 0,0 0,0 0,0 0,0 0,0 0,0 Other informal sector % 1,5 3,1 0,0 0,0 0,4 0,1 0,0 0,0 2,5 0,0 12,4 2,0 Total % 29,0 3,5 0,6 0,6 2,4 22,1 11,6 5,9 10,9 2,0 12,4 11,7

2.4

SUMMARY OF FOOD SAFETY LEGISLATION IN SOUTH AFRICA The South African legislation relating to food safety and the authorities that are involved in the administration and enforcement of such legislation include the following: 1. The Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972. This Act addresses the manufacture, sale and importation of foodstuffs from a safety/public health and quality point of view and is administered by the Directorate: Food Control of the Department of Health. General law enforcement is conducted by authorized local authorities in their areas of jurisdiction while import control is exercised by the provincial health authorities on behalf of the national department.

17

2. The Health Act 63 of 1977. This Act addresses many issues that are not related to food. However, some of its regulations relate to hygiene aspects of food premises (including milking sheds) and the transport of food. These are also administered by the Directorate: Food Control of the Department of Health and enforced by local authorities in their areas of jurisdiction. However, provincial health departments are involved in enforcement in areas where there are no local authorities. 3. The International Health Regulations Act 28 of 1974, has certain provisions that relate to food. The Department of Health is responsible for the approval of the source of food for consumption of the premises on ports and airports as well as vessels and aircrafts. It also states that such food must be handled in a hygienic manner. Currently the provincial health authorities are conducting these approvals on behalf of the national department. The Act tasks local authorities to inspect the premises and take food samples for analysis. Although this is a South African Act, it is based on decisions of the World Health Assembly. 4. The Agricultural Product Standards Act 119 of 1990, controls and promotes specific standards (for items such as meat, dairy products, agronomy products, certain canned products, fruit and vegetables) for local, import and export purposes and in accordance with arrangements relating to the World Trade Organizations Agree-ment on Technical Barriers to Trade. The Act is administered and enforced by the Directorate: Plant and Quality Control of the National Department of Agriculture. The National Department of Agriculture is responsible for the compilation and auditing of these norms and standards. Various assignees such as the Perishable Products Export Control Board have been appointed and authorized to do physical inspections in terms of the Act. 5. The Liquor Products Act 60 of 1989 addresses the import, export and local sale of wine and spirits. Certain practices such as wine certification, which is done by the Wine and Spirits Board, have been delegated. The Act is administered and enforced by the Directorate: Plant and Quality Control of the National Department of Agriculture.

18

6. The Abattoir Hygiene Act 121 of 1992 is administered by the Directorate: Veterinary Public Health of the National Department of Agriculture. It addresses food safety in red meat and poultry abattoirs and sets hygiene standards for abattoirs. These regulations are enforced mainly by the provincial agriculture departments. The importation of unprocessed meat is also controlled by the Act. This aspect is enforced by the national department. 7. The Animal Diseases Act 35 of 1984 is administered by the Directorate: Animal Health of the National Department of Agriculture and en-forced by the provincial departments, except for import control which is a national responsibility. The Act controls animals as well as animal products, including meat, milk, eggs and their products from an animal disease point of view. 8. The Fertilizers, Farm Feeds, Agricultural Remedies and Stock Remedies Act 36 of 1947 is administered and enforced by the Directorate: Agriculture Production Inputs of the National Department of Agriculture. terms of this Act. 9. The Medicines and Related Substances Act 101 of 1965 is administered and enforced by the Directorate: Medicines Administration of the Department of Health. The Act makes provision for, inter alia, the registration of veterinary drugs as well as for the registration of foodstuffs and food supplements with medicinal effects or in respect of which medicinal claims are made. 10. The Standards Act 29 of 1993, which is administered and enforced by the South African Bureau of Standards, has, inter alia, compulsory standard specifications which address the production of canned meat (more than 10 % meat) and canned and frozen marine products. 11. The Plant Breeders Rights Act 15 of 1976, the Plant Improvement Act 53 of 1976 and the Genetically Modified Organisms Act 25 of 1997 are also administered by the Directorate: Plant and Quality Control. The regulations made in terms of these Acts and the application thereof apply to certain food as defined. Animal feeds (including nutritional purpose products), stock remedies and agricultural remedies (pesticides etc) are registered in

19

12. The Agricultural Pest Act 36 of 1983. Plant Health Services administers and revises the Agricultural Pests Act, which regulates the importation of controlled goods such as plant products, exotic animals, insects and pathogens, honey and used apiary equipment. These measures are in accordance with the objectives of the International Plant Convention (IPPC) of which South Africa was one of the founder members in 1952. The Directorate: Plant and Quality Control is the designated National Plant Protection Organisation (NPPO) of South Africa. 13. The Trade Metrology Act 77 of 1973 and the Trade Marks Act 62 of 1963 both relate to food labeling. 14. By-laws of local authorities. Many local authorities have food hygiene by-laws which they enforce in addition to the national regulations. 2.5 ROLE AND RESPONSIBILITY OF THE PUBLIC HEALTH SECTOR IN SOUTH AFRICA REGARDING FOOD SAFETY Introduction The Government of South Africa has adopted a Primary Health Care (PHC) approach through the National Health Plan for South Africa and the Reconstruction and Development Programme in 1994, and subsequently the White Paper on Health: Towards a National Health System, published in November 1996. The White Paper provides for the establishment of a national health system in South Africa which, will in broad terms, consist of three levels of health service delivery with each level responsible for specific functions. These functions provide for, inter alia, the rendering of services aimed at ensuring the safety of foodstuffs offered to the consumer.

2.5.1

Summarised from a paper compiled by AWJ Pretorius, Deputy Director: Department of Health, Directorate: Food Control, July 1998

20

The services in question are generally referred to as food control, which is defined by the WHO as a mandatory regulatory activity of enforcement by national (or provincial) or local authorities to provide consumer protection and to ensure that all foods during production, handling, storage, processing and distribution are safe; wholesome and fit for human consumption; conform to quality and safety re-quirements; and are honestly and accurately labelled as prescribed by law. Food control within the health sector at a provincial and district/local level is integrated with the environmental health services rendered by the authorities in question. The following is a detailed description of the role, functions and responsibilities of the components of the national health system at present regarding food control from a food safety point of view. 2.5.2 National Department of Health The Directorate: Food Control of the National Department of Health, included in the Chief Directorate: Registration and Regulation, is directly responsible for all matters relating to food safety at a national level with the health system and addresses this through the following broad objectives: To protect consumers and facilitate trade by compiling food legislation and regulations that are in line with international standards; To ensure safe foodstuffs and compliance with legal requirements by means of effective monitoring; and To promote the health of all our people by informing and educating consumers, industry and law enforcers. Specific objectives of the Directorate currently relate to, inter alia, the following aspects: Improving the safety of street foods. Acting as National Contact Point for Codex Alimentarius and participating in its activities.

21

Rationalising and updating South African legislation related to food standards and related matters.

Arranging and coordinating sampling of specific foodstuffs by provincial and local authorities as part of a routine food monitoring programme.

Developing and distributing appropriate health education material to the relevant customers of the Directorate.

Coordinating the activities of the role players involved in the safety of aviation food. Evaluating biopesticides, agricultural and stock remedies, and other chemicals from a food safety point of view.

Developing a national Food Safety Programme Auditing System relating to the control of domestic as well as imported foodstuffs.

Addressing the application of HACCP through policy formulation and information, education and communication (IEC) actions.

The functions of the Directorate regarding the control of foodstuffs are determined by the provisions of the Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972. 2.5.3 Provincial Health Departments Due to the restructuring of the public health sector after the election in 1994 and on the basis of the White Paper, health food control as a component of a comprehensive Environmental Health Service became the executive responsibility of the nine provincial health authorities. The White Paper specifies the following broad functions relating to food control as the responsibility of the provincial health departments: Support, monitor and evaluate district (local) level services Provide certain specialist provincial level services, such as Port Health Services

22

Coordinate health services within each province Formulate norms and standards for district health services Formulate protocols and strategies for health programmes

Coordination of matters relating to food control among the nine provincial components and the Directorate: Food Control at national level is achieved through, inter alia, the Interprovincial Port Health Committee and the National Environmental Health Forum, which meets biannually. A full-time Port Health Service is rendered on behalf of the National Department of Health, by the four provinces responsible for the control of most of the foodstuffs imported into South Africa namely: KwaZulu-Natal, Eastern Cape, Western Cape and Gauteng. Arrangements are in place in the remaining provinces to control foodstuffs currently entering the country through inland border posts from neighbouring countries. 2.5.4 Local Authorities The district health system, which includes local authorities, is responsible for the following broad functions: Health promotion services Inter-sectoral collaboration Community participation Rendering, inter alia, environmental health services to communities relating to the following: - maintenance of its area in a hygienic condition - investigating complaints - enforcement of relevant legislation - identification and control of health hazards

23

The statutory mandate of local authorities relating to food control derives from: The authorisation of individual local authorities by the Minister of Health to enforce the provisions of the Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972 and the regulations published thereunder, within their area of jurisdiction. The Health Act 63 of 1978, which states the responsibility of all local authorities to render, inter alia, environmental health services, including food control, and provides for various food hygiene related regulations. Many local authorities have promulgated their own local regulations or bylaws applicable to various aspects of food control and which are mainly an extension of the mentioned national regulations relating to food hygiene. In areas where no local authority exists, or where such an authority is not in a position to render the service in question, the above-mentioned statutory mandate is the responsibility of the relevant district health authority and the provincial health authority. The activities of district/local authorities relating to food control generally centre around the following: Law enforcement based on inspections of food premises and sampling of food-stuffs, (including milk and other perishable foodstuffs). Health education for food processors, handlers and consumers, especially within the informal sector. Advising existing and prospective entrepreneurs of requirements relating to food premises and the safe handling of food. The Control of foodstuffs imported by the provinces on behalf of the national component.

24

The investigation of all incidences of food borne diseases which come to their attention and the introduction of appropriate control measures.

The investigation of all food safety related complaints received and remedial action in this regard.

Assisting with health certification of compliance of products, conditions of premises, et cetera regarding certain foodstuffs destined for export.

For the coordination of food control activities such as sampling programmes, dissemination of information, training programmes, et cetera among district/local authorities as well as other role players, Food Control Committees have been established in many of the provinces on a regional basis.

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CHAPTER 3 SOCIOECONOMIC STUDY 3.1 INTRODUCTION The interviewing for the socioeconomic survey started on 28 February 2000 and was completed on 10 April 2000. The first section of this chapter provides the results of the survey amongst vendors while the second section is devoted to the results of the survey amongst their customers. 3.2 OBJECTIVE The objective of this part of the study was to determine the socioeconomic background of vendors as well as their customers to obtain a clear picture of the target groups at whom the outcome of the project must be targeted. A further objective was to investigate the facilities and other aspects related to the preparation of street foods. 3.3 METHOD AND SCOPE The study entails a combination of secondary and primary research. A total of 200 samples from the Gauteng region (ie from 200 vendors) were tested. 3.3.1 Secondary sources The first step was to scrutinise existing secondary sources. The BMR database with information obtained from household income and expenditure surveys and SMMEs in metropolitan and large urban areas in all nine provinces, was utilized for relevant information. 3.3.2 Primary research Face-to-face interviews were conducted with 200 vendors and 800 of their customers.

26

3.3.2.1

Vendors A judgmental sample of survey areas throughout Gauteng was selected to ensure that all possible areas of concentration of vendors were included - for instance taxi ranks, railway stations, CBD, industrial areas and pension pay-out points. Depending on the number of vendors at a point, a census or a systematic random sample was taken. The food sampling for the quality and safety study was done at the same vendors selected for the socioeconomic survey.

3.3.2.2

Customers At least four customers of each vendor were interviewed. A nonprobability convenience sampling method was followed to select respondents. On completion of an interview, the next customer was interviewed. The interviewers moved to the next selected vendor after the completion of four interviews. Eight hundred customers were interviewed.

3.4

QUESTIONNAIRES Pre-structured questionnaires were used for the interviewing (see annexure A for the questionnaire used for vendors and annexure B for the customers questionnaire).

3.5

INTERVIEWERS One junior researcher and two research assistants employed at the BMR and one student from the Technikon of Pretoria did the interviewing and sampling of the food.

3.6

PROCESSING During editing of the socioeconomic questionnaires, codes were allocated to all open-ended questions and the data captured on computer. Thereafter the data set was cleaned for possible coding and data capturing errors. The socioeconomic data were processed by means of computer.

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3.7 3.7.1

RELIABILITY OF THE DATA Sampling errors The analyst should bear in mind that the information was gathered in a sample survey where a combination of judgement (nonprobability) sampling for the selection of the businesses and convenience (nonprobability) sampling for the selection of the customers was used. A judgement sampling method was used in the absence of a sample frame of informal businesses. It is therefore not possible to inflate the results to a total for the areas. The calculation of a possible sample error for information obtained by means of a nonprobability sample can give an indication of the possible statistical sample error. Although the results of the survey are set out in terms of numbers, indices, and percentages in tables, the reader should bear in mind that the information is more of a qualitative than of a quantitative nature.

3.7.2

Sample error Sample error arises because only a fraction of the population is interviewed. As the data collected in this survey are based on samples drawn by nonprobability methods, the size of the sample errors can give an estimated statistical sample error. Despite the existence of statistical techniques for calculating the extent of sample errors, it is hardly practical to compute the sample error of every average calculated in the study. Sample error is computed from the standard deviation of sampling means. The function of the standard deviation of sampling means is to provide an interval within which the sample mean may have deviated from the true population mean as a result of sampling variations. This interval is termed the confidence region.

The formula for estimating the standard deviation of sampling means ( x ) is:

x=

s n

28

where s = standard deviation of the sample and n = sample size

One can state at a 68 % level of confidence that the sample mean will fall within a range of one standard deviation of the sampling mean above or below the population mean. It is also possible to increase the range to 1,96 standard deviations of the sampling mean, thereby raising the confidence level to 95 %. Sample error depends on the absolute size of the sample and the variation in the data, the rule being that the smaller the sample and the larger the variation, the larger the possible sample error. The following formula is used to calculate the sample error for proportionate data:
p (100 p ) n

where p = n=

percentage of respondents who possess the characteristics of interest number of observations

Table 3.1 shows the sample error for vendors average sales the percentage of vendors who know about an education programme for informal street traders customers average expenditure on street foods, and the percentage of customers indicating that the quality of street foods is very good.

s=

( x

x) 2

n 1

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TABLE 3.1 SAMPLE ERROR FOR SELECTED SOCIOECONOMIC RESEARCH RESULTS Research result Vendors Average sales Respondents who know about education programmes Customers Average expenditure on street foods Quality of street foods is very good * At a 95 % confidence level 3.7.3 Interviewer errors Three types of errors can be caused by an interviewers behaviour, namely errors in asking questions, errors in recording answers and errors due to cheating. Although interviewers were well trained and experienced in interviewing it is possible that the first two types of mistakes may have a negative influence on the survey results. working in a team generally precludes cheating. 3.7.4 Reporting errors It is virtually impossible to eliminate reporting errors completely. Every possible precaution was taken in the construction of the questionnaire and the training and supervision of the interviewers to minimize these errors. The fact remains, however, that respondents tend to overstate status items like level of training. The opposite occurs for commitments such as possible financial responsibilities and income. Reliable interviewers Average R4 637,76 18,0 % Sample error R or % % R21,46 2,7 % 0,5 % 15,0 % Limits* Lower Upper R4 595,70 12,7 % R4 679,82 23,3 %

R248,16 23,0 %

R3,74 1,5 %

1,5 % 6,5 %

R240,83 20,1 %

R255,49 25,9 %

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3.7.5

Procedural errors As mentioned earlier, nonprobability judgement sampling with an inappropriate sample frame was used to select the sample units. Without information on the number of businesses by area it is impossible to calculate weighting factors to use for totalling the information for different areas. For reasons of cost and time, surveys only were undertaken in Gauteng. We therefore caution the reader not to over generalise the results of the study and make them applicable to all areas in the country.

3.8

VALIDATION The reliability of survey findings is usually measured by comparison with secondary sources. Such comparisons were not made in this report for want of comparable secondary data.

3.9

RESULTS OF THE VENDOR SURVEY Two hundred street food vendors, 46 of which operate in Pretoria-Soshanguve, 56 in the East Rand, 50 in the West Rand and 48 in the Johannesburg-Soweto area were interviewed with the questionnaire contained in annexure A. For purposes of this study street food vendors include: Unregistered small businesses selling prepared foods on the streets, pavements, in parks, at taxi ranks, pay points, train stations, schools and other educational institutions, in CBDs etc.

3.9.1

Profile of street food vendors Table 3.2 shows the profile of the street food vendors included in the study. The vast majority (90,5 %) of the vendors are female. Only 3 of 200 (1,5 %) were not black. The average distribution favours the 31 to 40 age group with 38,5 % falling into this group followed by the 21 to 30 age group (27,0 %) and 41 to 50 age group (24,5 %). Almost half (48,0 %) have a secondary school qualification but 13,0 % have no formal schooling.

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TABLE 3.2 PROFILE OF STREET FOOD VENDORS No Level of education None Primary school Secondary school Std 10+ diploma/certificate Tertiary Gender Male Female Population group African/Black Coloured White Age group <20 21 30 31 40 41 50 >51 Total 3.9.2 Features of outlets of street foods Table 3.3 shows the products that street food vendors sell as well as the share of the product in their joint total sales. Porridge and meat is sold by 172 or 86,0 % of the 200 vendors that were interviewed. Sales of porridge and meat contribute 64,9 % to the total sales at the outlets selling porridge and meat. The rest of the income derives from one or more of the other products listed. Tea, bread, vetkoek and eggs are sold by 26,5 % of the vendors and these sales account for 27,6 % of their total sales. 26 65 96 12 1 19 181 197 1 2 2 54 77 49 18 200 % 13,0 32,5 48,0 6,0 0,5 9,5 90,9 98,5 0,5 1,0 1,0 27,0 38,5 24,5 9,0 100,0

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TABLE 3.3 PRODUCTS SOLD BY STREET FOOD VENDORS Product Porridge and meat Bread and tea/vetkoek/eggs Tea Vegetables Chicken and porridge Vegetables and salads Salads Rice and salads Rice Chicken Porridge Meat Vetkoek Soft drinks Porridge, meat and chicken, mogodu/mutton Rice and meat Bread Hot dogs/burgers/sandwiches Tea and cakes Bread and eggs Rice and chicken Beef and chicken Cakes and eggs Rice, meat and chicken Chips and burgers Porridge, rice and meat Cigarettes Vendors who are selling product No % 172 86,0 53 26,5 28 14,0 26 13,0 24 12,0 19 9,5 19 9,5 19 9,5 13 6,5 11 5,5 10 5,0 10 5,0 7 3,5 7 3,5 7 3,5 6 3,0 5 2,5 5 2,5 4 2,0 4 2,0 4 2,0 3 1,5 2 1,0 2 1,0 2 1,0 1 0,5 1 0,5 Average % of vendor sales 64,9 27,6 15,3 21,9 48,3 22,1 18,4 23,4 25,4 40,0 37,0 35,0 12,9 23,6 51,4 31,7 34,0 26,0 32,5 43,8 42,5 31,7 15,0 25,0 25,0 70,0 10,0

Table 3.4 shows the number of people, including the vendor, employed by the vendors. The distribution varies from 66 vendors (33,0 %) who have a one-person business to one vendor with eight employees. The average for all 200 vendors is 1,98 employees.

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TABLE 3.4 NUMBER OF EMPLOYEES No of employees 1 2 3 4 5 8 Total Average number No 66 95 25 10 3 1 200 1,98 % 33,0 47,5 12,5 5,0 1,5 0,5 100,0

Table 3.5 shows the kind of surface that vendors use when preparing street food from raw materials. Plastic is used by more than half (56 %) of the vendors. Seventy seven or 38,5 % make use of wood and 34,0 % make use of metal to do their preparation. TABLE 3.5 KIND OF SURFACE USED FOR PREPARING STREET FOOD FROM RAW MATERIALS Kind of surface Plastic Wood Metal Cement/cardboard/newspaper Cloth Glass No* 112 77 68 21 12 1 % 56,0 38,5 34,0 10,5 6,0 0,5

* More than 200 due to multiple respondes

The areas in which the vendors run their businesses as well as the nature of the roads along which their stalls are located is set out in table 3.6. The majority interviewed were near transport areas, mostly taxi ranks or stations situated on their own (47,5 %) and in commercial areas (25,0 %). The majority of stalls are next to tarred roads (70,5 %) or along combined tarred and cement roads (16,0 %).

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TABLE 3.6 LOCATION OF OUTLET AND NATURE OF ROADS NEXT TO OUTLET

No Location of stall Residential area Transport/commercial area in residential area Transport area Transport area near hospital Transport area in commercial area Industrial area Industrial area in commercial area Commercial area Recreational area in commercial area Construction site Hospital Nature of roads Gravel road Gravel and tarred road Gravel/tarred and cement road Tarred road Tarred and grass road Tarred and cement road Cement road Cement and gravel road Grass road Total 1 1 95 3 50 21 3 17 1 2 6 11 5 3 141 1 32 5 1 1 200 % 0,5 0,5 47,5 1,5 25,0 10,5 1,5 8,5 0,5 1,0 3,0 5,5 2,5 1,5 70,5 0,5 16,0 2,5 0,5 0,5 100,0

The nature of the floor surface as well as the condition of the floor surface of the outlets from which the street food vendors conduct their business is shown in table 3.7. Most (63,0 %) of the vendors run their businesses from outlets on cement pavements which are relatively clean (76,0 %). TABLE 3.7 NATURE AND CONDITION OF FLOOR SURFACE OF OUTLETS
No Nature of floor surface Pavement/cement Tarred Grass Plastic Gravel Other Condition of floor surface Clean Relatively clean Dirty Total 126 11 8 4 33 18 44 152 4 200 % 63,0 5,5 4,0 2,0 16,5 9,0 22,0 76,0 2,0 100,0

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3.9.3

Toilet facilities Table 3.8 shows the number of vendors who have access to toilet facilities at their business outlets, the hygienic condition of these toilets and the ownership of the toilets that they use. Ten or 5,0 % of the 200 vendors interviewed do not have toilet facilities near their outlets. In cases where toilets are available, most are in a good (58,4 %) to excellent (20,0 %) hygienic condition. TABLE 3.8

ACCESS TO, HYGIENIC CONDITION OF AND OWNERSHIP OF TOILETS No Access Yes No Total Hygienic condition Excellent Good Fair Poor Very poor Total Ownership of toilets Metrorail Public departments Public parks Other Private organizations Hospital Taxi rank Total 3.9.4 Water facilities Eighty percent of the street food vendors have access to water near their outlets (table 3.9). More than half (53,1 %) of the 160 who have access to water use water from taps located outside toilets belonging to the private sector. Another 28,1 % use tap water outside toilets belonging to the public sector. 190 10 200 38 111 10 27 4 190 21 28 2 52 70 9 8 190 95,0 5,0 100,0 20,0 58,4 5,3 14,2 2,1 100,0 11,1 14,7 1,1 27,4 36,8 4,7 4,2 100,0 %

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TABLE 3.9 ACCESS TO WATER AND SOURCE OF WATER No Do you have access to water Yes No Total Source of water Tap water private ownership Tap water public ownership Public toilet tap Private toilet tap Water tanker/carrier Bring own water Total 3.9.5 Hygiene of vendors Most (60,5 %) of the vendors wear a full apron as protective clothing (table 3.10). However, 29 or 14,0 % do not wear protective clothing. Only one third (34,5 %) wear a hair covering. Most of the vendors (80,8 %) change their protective clothing daily. TABLE 3.10 TYPE OF PROTECTIVE CLOTHING AND FREQUENCY OF CHANGE No Type of clothing Full apron Half apron Overall Hair covering None Frequency of change Everyday Two days Three or four days Weekly Will not say Total 121 18 36 69 28 139 21 5 1 6 172 % 60,5 9,0 18,0 34,5 14,0 80,8 12,2 2,9 0,6 3,5 100,0 160 40 200 85 45 13 8 4 5 160 % 80,0 20,0 100,0 53,1 28,1 8,1 5,0 2,5 3,1 100,0

37

One hundred and ninety four or 97,0 % of the 200 vendors wash their hands after visiting the toilet, mostly with running water (table 3.11). TABLE 3.11 WASHING OF HANDS AFTER VISITING THE TOILET No Do you wash your hands? Yes No Total Where do you wash your hands? Running water Separate container Total %

194 97,0 6 3,0 200 100,0 182 93,8 12 6,2 194 100,0

Table 3.12 shows the hygienic status of vendors as observed by the interviewer. The table shows that there are some areas that can be improved. Ignorance may be the cause for wearing jewellery and not washing hands and training can contribute to correct habits. TABLE 3.12 HYGIENIC STATUS OF THE VENDORS Short/clean nails Hands free of sores Smoking while working with food Coughing over food Jewellery/bangles on the arms Handling food and money without washing hands in between No 199 197 2 1 64 82 % 99,5 98,5 1,0 0,5 32,0 41,0

3.9.6

Handling of utensils The handling of utensils is shown in table 3.13. The table shows that 87,5 % of the vendors use separate utensils for raw materials and cooked food, 86,0 % wash the utensils with the preparation of a new batch of prepared food, 93,5 % use hot water and detergent to wash the utensils, 89,5 % change the water at least three times per day and 98,0 % use a cloth to dry the utensils after washing.

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TABLE 3.13 HANDLING OF UTENSILS No Use separate utensils for raw materials and cooked food Frequency of the washing of cooking utensils Only at the end of the day With preparation of each next batch Only when I have time Method of washing utensils Hot water and detergent Cold water and detergent Frequency of changing washing up water Once per day Twice per day Three times per day Use drying cloths for utensils 3.9.7 Waste disposal Table 3.14 shows the estimated distance of the street food outlet from the garbage dump. Thirty five or 17,5 % of the vendors have a garbage dump within five meters of their outlets while 31 or 15,5 % must walk for more than 100 meters to the nearest garbage dump. TABLE 3.14 DISTANCE OF STREET FOOD OUTLET FROM THE GARBAGE DUMP No <5 35 6 10 25 11 20 22 21 50 33 51 100 44 100+ 31 Do not know/cannot estimate 10 Total 200 Distance in meters % 17,5 12,5 11,0 16,5 22,0 15,5 5,0 100,0 175 24 172 4 187 13 8 13 179 196 % 87,5 12,0 86,0 2,0 93,5 6,5 4,0 6,5 89,5 98,0

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Table 3.15 reflects how vendors deal with rubbish disposal. More than one third throw refuse in municipal bins (39,0 %) or leave it behind wrapped (36,0 %). TABLE 3.15 DEALING WITH RUBBISH DISPOSAL No* Leave behind unwrapped Leave behind wrapped Throw in municipal bins Take to the garbage dump Take rubbish home Total * Multiple responses 3 72 78 55 4 212 % 1,5 36,0 39,0 27,5 2,0 106,0

How vendors deal with waste water is shown in table 3.16. More than half (56,0 %) of the vendors throw waste water into the storm drainage system. However, a considerable percentage (41,5 %) that throw waste water on the pavement or road surface. TABLE 3.16 DEALING WITH WASTE WATER No Throw on the surface Throw into storm water drainage Throw into the toilet Other Total 3.9.8 Preparation of prepared food Vendors were asked if they know anything about the education programme for informal street traders (question 31 in annexure A). Relatively few (36 or 18,0 %) of the 200 answered in the affirmative. Question 29 in the questionnaire reads Do you know anything about the ten golden rules for healthy food preparation? Again the minority (31,5 %) responded positively. 83 112 3 2 200 % 41,5 56,0 1,5 1,0 100,0

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The source of raw materials used for the preparation of street food is shown in table 3.17. Meat, chicken, maize meal and other ingredients are generally bought from retailers while vegetables are more often bought from other street vendors (46,0%) or directly from the market (19,5 %). TABLE 3.17 SOURCE OF RAW MATERIALS No Meat Formal Retailers Wholesale stores Abattoir Other meat suppliers Formal retailers Wholesale stores Abattoir Informal businesses Other chicken suppliers Wholesale stores Retail stores Other maize meal suppliers Retail stores Wholesale stores Street vendors Other street vendors Fruit and vegetable stores Directly from market Other vegetable suppliers Directly from farms 184 9 4 1 168 11 10 3 2 31 151 1 169 29 2 92 49 39 4 3 200 % 92,0 4,5 2,0 0,5 84,0 5,5 5,0 1,5 1,0 15,5 75,5 0,5 84,5 14,5 1,0 46,0 24,5 19,5 2,0 1,5 100,0

Chicken

Maize meal

Ingredients

Vegetables

Total

Most of the vendors buy the cooking oil that they use fresh from retailers (table 3.18). TABLE 3.18 SOURCE OF COOKING OIL USED FOR PREPARING STREET FOOD Kind of cooking oil used Fresh from retailers Fresh from wholesalers Other Second hand from traders Second hand from restaurants Total No 164 23 4 3 1 200 % 82,0 11,5 2,0 1,5 0,5 100,0

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The method of transportation and cooling of raw materials is shown in table 3.19. Most of the vendors (78,0 %) carry or use a trolley to transport raw materials. Only 10 or 5,0 % cool the raw materials during transportation. Three of them use a cooler box with ice and another three a refrigerator. TABLE 3.19 MODE OF TRANSPORT AND COOLING OF RAW MATERIALS No Mode of transport Carry/trolley Taxi/rent transport Car/bakkie (own) Total Vendors that cool raw material during transportation Method of cooling Cooler box Cooler box with ice Refrigerator Other Total 156 40 27 223 10 2 3 3 2 10 % 78,0 20,0 13,5 111,5 5,0 20,0 30,0 30,0 20,0 100,0

The vast majority (80,5 %) of the vendors store cooked and uncooked food separately (see question 24 in questionnaire annexure A). Almost all of them (98,5 %) keep cooked food covered while on display for sale. More than half (53,0 %) the vendors use leftovers at home (table 3.20). Another 18,5 % budget so that there are no leftovers while a further 13,0 % give their leftovers to other people. TABLE 3.20 TREATMENT OF LEFTOVERS No Throw away Re-sale Use at home No left overs Give to others Will not say Total 12 4 106 37 26 15 200 % 6,0 2,0 53,0 18,5 13,0 7,5 100,0

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3.9.9

Financial affairs of vendors Vendors were asked how much money they needed to start their businesses (question 3 in questionnaire annexure A). Table 3.21 shows that 38 or 19,0 % of the vendors managed to start their business with as little as R100 or less but 25 or 12,5 % used more than R1 000 to start their businesses. The average of R1 403,46 is relatively high if compared with the number of vendors who used more than R1 000 to start their businesses, the reason being that eight respondents had spent from R10 000 to R30 000 to buy more sophisticated equipment such as caravans from which they trade. The average start-up funds drop to R619,91 if these eight are excluded. TABLE 3.21 AMOUNT OF MONEY NEEDED FOR STARTING BUSINESS No Less than R100 R101 R200 R201 R400 R401 R600 R601 R1 000 R1 001+ Do not know Total Average 38 33 33 38 19 25 14 200 R1 403,46 % 19,0 16,5 16,5 19,0 9,5 12,5 7,0 100,0

Table 3.22 shows the main source of funds to start their businesses. Just more than half (50,5 %) the vendors used their own savings while 41,0 % were assisted by or borrowed from relatives or friends. Only one vendor was helped by the formal bank sector and only one by an institution established especially to help small businesses. TABLE 3.22 MAIN SOURCE OF START UP FUNDS
Own savings Assistance or borrowed from relatives or friends Retrenchment package No money needed/took over the business Loan from private money lenders Money from stokvel or other rotating credit group Loan from bank Loan or assistance from business association, NGO, donor project, etc Other No 101 82 10 7 3 2 1 1 1 % 50,5 41,0 5,0 3,5 1,5 1,0 0,5 0,5 0,5

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Vendors were asked whether they had received any loan or credit from any source for business purposes during the past twelve months. Those who answered in the affirmative were asked to name the source (question 32 and 32.1 in the questionnaire annexure A). Only nine or 4,5 % of the 200 received a loan or credit. Four received funds from relatives or friends, three from stokvels and one each from a money lender and a bank. Table 3.23 shows the main sources of income of the households of the vendors interviewed. Only one vendor indicated that the income from the street food outlet forms a secondary source of income for their household. Relatively few sources other than income from the street food outlet were mentioned as sources of household income. TABLE 3.23 THE MAIN SOURCES OF INCOME OF HOUSEHOLDS Source of income This business Formal sector wage employment (other h/h members) in private firm Formal sector wage employment (other h/h members) in public sector Formal sector wage employment (respondent) in private firm Taxi transport Formal sector wage employment (respondent) in public sector Non-agricultural business of other h/h members Social assistance/pension/other benefits No 199 10 7 5 6 3 3 1 % 99,5 5,0 3,5 2,5 3,0 1,5 1,5 0,5

Table 3.24 provides a frequency distribution of monthly average sales figures and input or supply costs as well as the monthly averages for the two. More than half (105 or 52,0 %) the vendors sales fall into the R1 501 to R3 000 (27,0 %) and R3 001 R5 000 (25,5 %) sales groups. The estimated average per vendor is R4 637,76. This income is well below the income of R6 231,00 of other informal businesses as reported in a survey done in 1998 amongst 425 informal businesses in large urban and metropolitan areas country wide (BMR Research Report no 251). Table 3.9.23 also shows the average input/supply cost as R3 068,75.

44

TABLE 3.24 AVERAGE MONTHLY SALES AND INPUT/SUPPLY COSTS Monthly amount R1 R500 R501 R1 000 R1 001 R1 500 R1 501 R3 000 R3 001 R5 000 R5 001 R10 000 R10 000 R15 000 R15 000 R25 000 Over R25 000 Average amount 3.10 Sales No 7 12 21 54 51 39 10 4 2 R4 637,76 Input/supply % No % 3,5 11 5,5 6,0 18 9,0 10,5 24 12,0 27,0 88 44,0 25,0 38 19,0 19,5 16 8,0 5,0 1 0,5 2,0 3 1,5 1,0 1 0,5 R3 068,75

RESULTS OF THE CUSTOMER SURVEY Eight hundred customers, 184 of which were in Pretoria-Shoshaguve, 200 in the East Rand, 224 in the West Rand and 192 in the Johannesburg-Soweto, area were interviewed with the questionnaire contained in annexure B.

3.10.1

Profile of customers Table 3.25 reflects the gender, marital status, population and age group of the respondents. The majority of the respondents were black (98,9 %) males (88,4 %) with half being single and 41,9 % falling into the 26 35 year age group.

45

TABLE 3.25 GENDER, POPULATION AND AGE GROUP OF CUSTOMERS No Gender Male Female Marital status Single Married Divorced Widowed Population group African/black Coloured Asian White Age group <15 16-25 26-35 36-45 46> Unknown Total 707 93 400 386 10 4 791 6 1 2 4 137 335 202 114 8 800 % 88,4 11,6 50,0 48,3 1,3 0,6 98,9 0,8 0,1 0,3 0,5 17,1 41,9 25,3 14,3 1,0 100,0

Table 3.26 shows the level of education and occupation of the customers. Almost two thirds (64,1 %) of those who buy street foods have some secondary school qualification but people with post secondary qualifications (8,0 %) as well as university graduates (7,9 %) also buy street foods. A relatively large percentage of street food vendors are in the transport business, mostly taxis (40,4 %) and in sales occupations (27,0 %).

46

TABLE 3.26 LEVEL OF EDUCATION AND OCCUPATION OF CUSTOMERS No Level of education No school Primary Secondary Post secondary University Unknown Occupation Professional Managers Skilled labour Unskilled labour Admin and clerical Transport Pensioner Unemployed Sales Total 49 137 513 64 31 6 52 8 68 61 16 323 3 53 216 800 % 6,1 17,1 64,1 8,0 3,9 0,8 6,5 1,0 8,5 7,6 2,0 40,4 0,4 6,6 27,0 100,0

Table 3.27 shows the percentage distribution of customers by income group as well as the estimated average income of those who responded. Almost half (383 or 49,8 % of 769) who gave their income fall into the R1 001 to R3 000 per month income group. The average estimated income of street food vendors clients is R1 890,00 per month. TABLE 3.27 DISTRIBUTION OF CUSTOMERS BY INCOME GROUP Income <500 501 1 000 1 001 3 000 3 001 5 000 5 001 8 000 8 001 10 000 10 001> Unknown Total Average income No 110 161 383 90 20 3 2 31 800 R1 890,00 % 13,8 20,1 47,9 11,3 2,5 0,4 0,3 3,9 100,0

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3.10.2 Buying behaviour of customers Table 3.28 shows the kinds of street food that customers buy from street food vendors. More than two thirds (68,5 %) of the customers buy porridge and meat while 37,0 % buy porridge, meat and salads. Tea or coffee with bread, cake, scones or biscuits are also popular street food and bought by 26,1 % of customers. TABLE 3.28 TYPES OF STREET FOOD BOUGHT BY CUSTOMERS Type of street food Porridge and meat Porridge, meat and salads Rice, meat and salads Fish and chips Tea/coffee & bread/cake/ scones/biscuits Fruit and vegetables Vetkoek Cooked mealies Other * Multiple responses No* 548 296 115 5 209 8 6 2 3 % 68,5 37,0 14,4 0,6 26,1 1,0 0,8 0,3 0,4

Table 3.29 shows the frequency of street food purchases during a week as well as the time of day that purchases are made. The largest percentage in the table is for seven times per week (23,9 %) followed by five times (20,4 %). Seven hundred and fifteen or 89,4 % of the 800 customers interviewed buy their lunch at street food vendors while the percentage for breakfast is 49,1 %.

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TABLE 3.29 WEEKLY FREQUENCY AND TIME OF THE DAY OF STREET FOOD PURCHASES No Frequency Varies 1 2 3 4 5 6 7 8 10 12 13 14 16 21 Average No Time of purchases Midday/lunch Morning/breakfast Evening/supper Other 3.10.3 Satisfaction of customers with street foods Customers were asked to submit the three main reasons (in order or importance) for buying street food (question 6 in annexure B). Table 3.30 provides indices for reasons for buying street foods. On the basis of an index, according to which the most important reason is allocated a value of 3, the second most important reason a value of 2 and the third most important reason, a value of 1, it is possible to compare the importance of the reasons listed in question 6. The reason with the highest average value (reason a) was equated with 100 and the other nth reasons were calculated in accordance with the above, using the formula where
n 100 a
n

% 7 63 80 75 38 163 128 191 3 20 9 1 18 2 2 5 times % 715 393 20 2 89,4 49,1 2,5 0,3 0,9 7,9 10,0 9,4 4,8 20,4 16,0 23,9 0,4 2,5 1,1 0,1 2,3 0,3 0,3

= the

average of the reason under consideration and reason with the highest measure of importance.

= the average of the

49

The index of importance is the highest for the tastiness of street foods (100), followed by nutritional value (72) the proximity or convenience (62) and cleanliness (55). TABLE 3.30 INDEX OF IMPORTANCE OF REASONS FOR BUYING STREET FOODS Reason for buying Tasty Nutritional Closer (convenient) Clean Very cheap Large portion for reasonable price Prepared quickly Hungry Response Index 100 72 62 55 34 8 6 6 0

Table 3.31 provides indices of preference of customers for buying at a specific street food vendor. Fresh food prepared daily tops the list (100) for choosing a certain street vendor followed by closer to work (55), friendly person (54) and clean dishes (44). TABLE 3.31 INDEX OF PREFERENCE FOR A STREET FOOD VENDOR
Reason for preference Fresh food prepared daily Closer to work Friendly person Clean dishes Clean surroundings Gives credit Cheaper than others Large amount of food Other Prepared food quickly Support small business Only one around Wide variety Safe place Clean person Index 100 55 54 44 23 14 12 11 6 5 3 2 1 1 1

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Almost all customers are satisfied with the quality of the street food that they buy. Table 3.32 shows that 74,3 % of customers feel the quality of street food is good while a further 23,0 % of the customers are more than satisfied with the quality. A total of 97,3 % therefore feel the quality of street food is better than average. TABLE 3.32 SATISFACTION WITH THE QUALITY OF STREET FOOD Quality Very good Good Average Bad Very bad Do not know Cannot say Total No 184 594 8 3 1 1 9 800 % 23,0 74,3 1,0 0,4 0,1 0,1 1,1 100,0

Respondents were asked whether they had experienced stomachache after street food consumption (question 12). Table 3.33 shows that only 7 out of 800 (0,9 %) answered in the affirmative. TABLE 3.33 STOMACHACHE AFTER STREET FOOD CONSUMPTION Stomach aches Yes No Will not say Total 3.10.4 Price of and expenditure on street foods The vast majority of the customers of street food vendors are satisfied with the price charged for street foods. Table 3.34 shows that 80,8 % feel the price is reasonable while a further 14,4 % feel street food is cheap. No 7 788 5 800 % 0,9 98,5 0,6 100,0

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TABLE 3.34 PRICE OF STREET FOODS Price Expensive Reasonable Cheap Cannot say Total No 28 646 115 11 800 % 3,5 80,8 14,4 1,3 100,0

More than half (56,0 %) the respondents indicated that they spent between R151 and R250 per month on street food but more than a quarter (29,0 %) spent between R251 and R500 (table 3.35). There are even 21 or 2,6 % who said they spent more than R500 per month on street foods. The average is estimated at R248,16 per month. TABLE 3.35 MONTHLY EXPENDITURE ON STREET FOOD Expenditure on street food <50 50 75 76 150 151 250 251 500 501+ Cannot say Total Average expenditure No 5 20 69 448 232 21 5 800 R248,16 % 0,6 2,5 8,6 56,0 29,0 2,6 0,6 100,0

3.10.5 Awareness of street food safety campaign aimed at consumers Consumers were asked whether they had seen any posters explaining the handling and preparation of street food (question 8 in the questionnaire annexure A). Only 7 or 0,9 % had seen such posters. The effect of this awareness campaign is therefore very limited at this stage.

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3.11

REFERENCES Ligthelm, A.A. & Martins, J.H. (1995). The informal sector of the South African

economy. Bureau of Market Research, Unisa. Martins, J.H. (1998). Expenditure of households in the Cape Peninsula by expenditure item and type of outlet. Bureau of Market Research, Unisa. Martins, J.H. (1999). Expenditure of households in Durban metropolitan area according to outlet. Bureau of Market Research. Unisa. Pretorius, A.W.J. (1998). Role and responsibility of the public health sector in South Africa regarding food safety. Department of Health. Directorate: Food Control.

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CHAPTER 4 QUALITY AND SAFETY OF STREET FOODS 4.1 INTRODUCTION Street foods are ready-to-eat foods prepared and/or sold by vendors and hawkers, especially in streets in public places (FAO, 1988). Previous studies on similar issues in other countries such as Bangkok (Hutabarat, 1994), Nigeria (Umoh & Odoba, 1999), Zambia (Bryan et al., 1997), Calcutta (Chakravarty & Canet, 1996), Jakarta (van Kampen et al., 1998) and various Latin-American countries (Arambulo et al., 1994; Freese et al., 1998), have all indicated that food safety and quality are of particular importance in street-vended foods. Whilst the importance of street-vended foods is not to be negated as an important source of nutrition as well as income and work opportunities offered for the informal sector, the safety of the foods is a particular problem, especially from a microbiological point of view. 4.2 OBJECTIVE The objective of this part of the study was to conduct a survey of certain street foods in selected regions in the Gauteng Province of South Africa to assess the microbiological safety of these foods. Particular attention was given to the following: standards of hygiene hygiene practices food-borne pathogens

This project comprised a series of steps as follows: literature study and secondary data collection; establishment of programme design and work plan; identification and selection of street food vending locations to be sampled

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organization of work; sampling and microbiological analyses of selected cooked foods; data collection and analysis; writing of final report, including methodology, interpretation of results, conclusions and recommendations for the future.

4.3 4.3.1

METHODOLOGY Sampling location The quality and safety part of this research was carried out between mid-February and April 2000. Samples for analysis were collected from the same locations that were used for the socio-economic phase of the study, i.e. selected areas in the province of Gauteng, such as Pretoria, Kempton Park, Johannesburg, West Rand and the East Rand. These locations included: taxi ranks stations bus terminals.

4.3.2

Sample collection and transport Samples (200) were taken of the more popular meals primarily consumed daily. These consisted of meat and chicken stews as well as maize meal porridge. Attempts to sample vegetables and salads were unsuccessful as the vendors prepared these in small quantities and were not readily willing to part with them. One sample of either the stew or maize meal porridge was taken per vendor. The samples were taken throughout the day till 16:00 at the latest, when the team returned to the laboratory. Approximately 250 grams of food was taken with a washed and dried spoon which was dipped into alcohol and flamed. The sample was then placed into a Nasco Whirl Pak bag, sealed and labelled accordingly. Prior to sampling, the holding temperature of the food was taken with a portable thermocouple, also washed, dried, dipped into alcohol and flamed prior to each sampling. The thermocouple was inserted into the centre of the food mass and held until a reading was measured. The location, date, sample number, temperature measured and type of sample were entered onto a sheet. The samples were placed immediately into a cooler box containing ice and transported to the microbiology research laboratory at the Department of

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Biotechnology and Food Technology, Technikon Pretoria, Arcadia Campus, Pretoria, a tertiary education institution in South Africa. methods described below. 4.3.3 Microbiological analyses The following analyses were conducted on each sample: * * * * * * Total aerobic plate count (TAPC) Coliform count (CC) Escherichia coli Salmonella Bacillus cereus Staphylococcus aureus At the department, the samples were refrigerated at 2 C for a maximum of 24 hours, whereafter they were plated, according to

Standard microbiological methods were used, according to SABS ISO methods with some modifications. Summaries and modifications of the methods follow: 4.3.3.1 Total aerobic plate count (TAPC) Ten grams of sample was weighed and placed into 90 ml peptone water and placed in a Stomacher for 2 minutes. Subsequent 10-fold dilutions were made to 10-6. All dilutions were plated by the pour plate method, in duplicate, using Plate Count Agar (PCA), according to SABS ISO method 4833:1991. The plates were incubated at 35C for 48 hours and duplicate plates containing between 30 and 300 colonies were counted. Average counts obtained were expressed as colony forming units per gram of food (cfu/g).

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4.3.3.2 Coliform count (CC) and Escherichia coli Above dilutions were plated by the pour plate method, in duplicate, using Violet Red Bile Agar (VRB) according to SABS ISO method 4832:1991. Plates were incubated at 37C for 24 hours. Duplicate plates containing between 15 and 150 typical coliform colonies were counted. Average counts obtained were expressed as colony forming units per gram of food (cfu/g). Five presumptive E. coli colonies were picked off each plate and each colony inoculated into a tube of tryptone water and a Gram stain conducted. Incubation occurred at 37 C for 24 hours whereafter the formation of indole was tested by adding Kovacs reagent. A positive indole test and the presence of short Gram negative rods was taken as positive for the presence of E. coli. 4.3.3.3 Salmonella Twenty five grams of food sample was placed into 225 ml of Buffered Peptone Water and incubated at 37 C for 24 hours, according to SABS ISO method 6579:1993 (E). Ten ml and 0.1 ml of this suspension was then inoculated into 100 ml Selenite Cysteine Broth (SC) and 10 ml Rappaport-Vassiliadis Medium (RVS), respectively. SC flasks were incubated at 37 C for 24 hours and RVS tubes at 42 C for 24 hours. Thereafter, a loopful of suspension from each of the flasks and tubes was plated onto Xylose Lysine Deoxycholate Agar (XLD) and Brilliant Green Phenol Red Lactose Sucrose Agar (BPLS) according to the method described in the above-mentioned method. Presumptive Salmonella colonies were picked off and streaked onto Nutrient Agar for purity and incubated at 37 C for 24 hours. These cultures were then placed onto API 20E (Analytical Profile Index) strips for identification. Results were recorded as the presence or absence of Salmonella in a test portion of 25 grams of food sample.

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4.3.3.4 Staphylococcus aureus Dilutions from 4.3.3.1 were plated onto Baird Parker Agar containing appropriate supplements, in duplicate, by using the spread plate method, according to ISO method 6888:1983 (E). In order to obtain a count at the 10 -1 dilution, the procedure as described in the above method, was followed. In brief, 1 ml of the suspension is plated over 3 plates. This is done in duplicate. The sum of the colonies counted over 3 plates is taken as the first count. The second count is obtained from the second set of 3 plates. The average of these 2 counts is recorded as the count for the 10-1 dilution. All plates were incubated at 37 C for 48 hours. Typical S. aureus colonies were counted and average counts obtained were expressed as colony forming units per gram of food (cfu/g). Five typical colonies were picked off and the coagulase test conducted on these using the Staphylase Kit DIR 595. Coagulase positive colonies were recorded as S. aureus. 4.3.3.5 Bacillus cereus Dilutions from 4.3.3.1 were plated onto Bacillus Cereus Selective Agar containing appropriate supplements, in duplicate, by using the spread plate method, according to SABS ISO method 7932:1993. In order to obtain a count at the 10-1 dilution, the procedure as described in the above method, was followed. In brief, 1 ml of the suspension is plated over 3 plates. This is done in duplicate. The sum of the colonies counted over 3 plates is taken as the first count. The second count is obtained from the second set of 3 plates. The average of these 2 counts is recorded as the count for the 10-1 dilution. All plates were incubated at 30 C for 48 hours. Typical B. cereus colonies were counted and average counts obtained were expressed as colony forming units per gram of food (cfu/g). Five (where available) typical colonies of B. cereus were picked off and subjected to a modified spore staining technique according to Holbrook & Anderson, (1980). Positive identification of B. cereus was taken as follows:

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* * * * 4.4

cells which measured 4.5 long and 1.0-1.5 m wide with square ends and m rounded corners; spores which stained green, which were paracentral to central in position and which did not swell the sporangium; lipid globules that were black; vegetative cytoplasm that stained red.

RESULTS AND DISCUSSION A total of 200 samples were taken from 200 vendors. These consisted of 87 meat and/or chicken samples and 113 maize meal porridge samples from different locations as indicated in Table 4.1. In this table, the holding temperatures recorded are also given. These vary widely with the lowest recorded temperature being 20.1 C and the highest, 98.8 C. The results of the microbiological analyses for meat/chicken samples are given in Table 4.2 and for maize meal porridge samples, in Table 4.3. As can be seen from these tables, only 40 samples of meat/chicken (46.0%) exhibited plate counts, of which 28 samples (32.2%) exhibited counts <300 cfu/g. In the case of maize meal porridge, 30 samples (26.6%) exhibited plate counts, of which 15 samples (13.3%) exhibited plate counts <300 cfu/g. Those samples exhibiting higher counts than 300 cfu/g (12 meat/chicken samples and 15 maize meal porridge samples), fell into the acceptable range of below log 6 per gram, with only sample 093 being the exception, with a count of above log 6 (TNTC). temperature of this sample was 26.3 C. Ten (11.5%) meat/chicken samples showed coliform counts, of which five were identified as containing Escherichia coli (Table 4.2). Of these five samples, three were held at temperatures favourable for growth of E. coli. They are sample 026 at a holding temperature of 32.0 C, sample 054 at a holding temperature of 30.0 C and sample 093 at a holding temperature of 26.3 C. The remaining two samples, i.e. 009 and 120 which both showed <150 cfu/g, were held at higher temperatures, i.e. 98.8 C and 57.6 C, respectively. The holding

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For the maize meal porridge samples, 15 (13.3%) showed coliform counts of which only six indicated E. coli (Table 4.3). Of these six samples, only two were held at temperatures favourable for the growth of E. coli, i.e. sample 044 held at 40.5 C and sample 104 held at 23.0 C. Even in these two cases, the counts were lower than other positive samples which were held at higher holding temperatures. For Staphylococcus aureus, only three (3.4%) of meat/chicken (Table 4.2) and 13 (11.5%) samples of maize meal porridge (Table 4.3) tested positive for this organism. Of the three positive meat/chicken samples, all three were held at temperatures favourable for growth of S. aureus, viz. 42.2 C (sample 066), 26.3 C (sample 093) and 25.2 C (sample 143). A similar trend is observed for the maize meal porridge samples positive for S. aureus as for those positive for E. coli, where no clear pattern emerges regarding high counts vs low holding temperatures, as one would expect. Of the 13 samples positive for S. aureus, only three were held at temperatures favourable for growth of this organism, viz. 48.0 C (sample 102), 23.0 C (sample 104) and 33.7 C (sample 151). The remaining ten samples showed growth in spite of the higher holding temperatures. This may be an indication of possible contamination during handling of the cooked food by the vendors, or cross-contamination by utensils and/or working surfaces.

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Table 4.1 Table 4.2 Table 4.3

Word Perfect Document Word Perfect Document Word Perfect Document

02 Table 4.1.wpd 02 Table 4.2.wpd 02 Table 4.3.wpd

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Bacillus cereus was isolated from only nine meat/chicken samples (10.3%) and six maize meal porridge samples (5.3%). In all these cases, counts were very low (<150 cfu/g) (Tables 4.2 and 4.3). This is encouraging as B. cereus is often associated with left-over foods, particularly starch-containing foods such as maize meal porridge, in which it rapidly reaches high numbers (log 6 to log 7 per gram) at room temperature. This organism then becomes a health hazard at these high levels. Salmonella was not isolated from any of the 200 samples taken (Tables 4.2 and 4.3). Statistical analyses by means of the ANOVA method were attempted on the results. However, this was not successful as counts could not be categorised into groups, due to the majority being so low, with notable exceptions as indicated above. Furthermore, it was not possible to make any significant correlations between samples where microbial growth was prevalent and the holding temperatures of the foods as these differed widely. Also, the numbers of samples which showed growth were too low to make any significant comparisons. In spite of the lack of statistics, however, certain trends could be seen, as shown in the above discussion. But, the most important finding of this project is the way in which the socioeconomic results regarding the hygiene practices of street vendors support the findings of the microbiological survey. Here, strong correlations can be seen regarding the high hygiene practices practiced by the vendors during preparation and serving of the foods and the relatively low microbiological counts and low incidences of pathogens tested for (in the case of Salmonella, total absence). Some of the more significant socioeconomic findings relating to the microbiological survey are listed below. Table 3.9.7 shows that 95.0% vendors have access to toilet facilities which are rated by 78.4% of the vendors as good/excellent. Table 3.9.8 shows that 80.0% of vendors have access to water and whilst 97.0% wash their hands after visiting the toilet, 93.8% do so with running water. Only 14.0% vendors did not wear some form of protective clothing and 80.0% of those who did, changed their protective clothing everyday (Table 3.9.9). The hygienic status of the vendors was also found to be very high (Table 3.9.11), with 99.5% of vendors maintaining short, clean nails and 98.5% vendors hands were free of sores. The handling and washing of utensils was also done in a hygienic manner as shown in Table 3.9.12, where 87.5% vendors used separate utensils for raw materials and cooked food,

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thus avoiding cross-contamination. day, i.e. 2.0% (Table 3.9.19).

Of particular interest, which may explain the low

prevalence of B. cereus, is the very low percentage of leftovers kept for re-sale on the following

These results are in some contrast to those obtained from similar studies, where far higher counts of similar analyses were obtained (Hutabarat, 1994; Chakravarty & Canet, 1996; Bryan et al., 1997; Jermini et al., 1997; Umoh & Odoba, 1999). However, these results are similar to those obtained by Umoh & Odoba (1999) for food samples obtained from mobile street vendors in Zaria, Nigeria, where microbial contamination was very low. Similarly, van Kempen et al. (1998) found low microbial contamination of certain types of street foods in Jakarta and Freese et al. (1998) found variable results for a variety of street foods tested in Guatemala. It therefore appears that the street vendors from the regions tested in the province Gauteng, South Africa, do observe good hygiene practices, in preparing, cooking and handling foods, even though they may not necessarily be aware of the reasons for doing so. Furthermore, there is a strong indication that foods prepared in this region are not kept overnight by those particular vendors as such foods usually show higher counts due to lack of refrigeration facilities.

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4.5

REFERENCES Arambulo, P., Almeida, C.R., Cuellar, J. & Belotto, A.J. (1994). Street food vending in Latin America. Bulletin of PAHO, 28 (4): 344-354. Bryan, F.L., Jermini, M., Schmitt, R., Chilufya, E.N., Michael, M., Matoba, A., Mfume, E. & Chibiya, H. (1997). Hazards associated with holding and reheating foods at vending sites in a small town in Zambia. Journal of Food Protection, 60 (4): 391-398. Chakravarty, I. & Canet, C. (1996). Street foods in Calcutta: 30-37. Food and Agriculture Organisation of the United Nations. Rome. FAO (1988). Food and Nutrition paper no. 46 street foods. Nations. Rome. Freese, E., Romero-Abal, M., Solomons, N.W. & Gross, R. (1998). The microbiological safety of typical Guatemalan foods from street vendors, low-income homes and hotels. International Journal of Food Sciences and Nutrition, 49: 27-38. Holbrook, R. & Anderson, J.M. (1980). Canadian Journal of Microbiology, 26 (7): 753-759. Hutabarat, R. (1994). Street foods in Bangkok - the nutritional contribution and the contaminants content of street foods. Andr Mayer Research Fellowship Study. Food and Agriculture Organisation of the United Nations. Rome. Report of an FAO Expert

Consultation, Yogyakarta, Indonesia. Food and Agriculture Organisation of the United

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Jermini, M., Bryan, F.L., Schmitt, R., Mwandwe, C., Mwenya, J., Zyuulu, M.H., Chilufya, E.N., Matoba, A., Hakalima, A.T. & Michael, M. (1997). Hazards and critical control points of food vending operations in a city in Zambia. Journal of Food Protection, 60 (3): 288-299. Umoh, V.J. & Odoba, M.B. (1999). Safety and quality evaluation of street foods sold in Zaria, Nigeria. Food Control, 10: 9-14. Van Kampen, J., Gross, R., Schultink, W. & Usfar, A. (1998) The microbiological quality of street foods in Jakarta as compared to home-prepared foods from tourist hotels. International Journal of Food Sciences and Nutrition, 49: 17-26.

ANNEXURE A QUESTIONNAIRE NO: ___________ ___________________________________________________________________________ BUREAU OF MARKET RESEARCH University of South Africa ___________________________________________________________________________ 392 0003 UNISA (012) 429-3024/429-3156 ___________________________________________________________________________

STREET FOOD SURVEY (VENDORS) Name of business Business address _________________________________________________________ _________________________________________________________ _________________________________________________________ _________________________________________________________ Tel no: code Cell no: __________ Number ___________________ _____________________________________

Respondent remarks: _________________________________________________________ _________________________________________________________ _________________________________________________________ Interviewer remarks: _________________________________________________________ _________________________________________________________ _________________________________________________________ Interviewer: __________________________ Date completed: _____________

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1. 1.1

GENERAL BUSINESS INFORMATION List the three most important products/services your business sells in order of highest sales to lowest sales: What do you sell? (list in order of importance) 1. eg Vetkoek 1. 2. 3. Total 100 % Approximate % of total sales 60 %

1.2 1.3 1.4

How many employees including yourself does this establishment have? ____________________ How long ago did you start this business? ____________________ (year and month). Why did you start this business? Circle (O) ALL that apply. Rate the three most important. [1=most important, 2=second most important, 3=third most important] (O) a) b) c) d) e) f) g) h) i) To increase income Unemployed (for more than six months) Recently laid off (had a job during the past six months) Family business To seize business opportunity for profit To work from home Disabled Household restructuring, sickness or death in the family Other, specify 1 2 3 4 5 6 7 8 9 Rate

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1.5

How are you engaged in the running of this business? (O) Full-time Part-time 1 2

If the answer to question 1.5 is full time, go to question 1.7. 1.6 If part-time, what other remunerated work do you perform? Circle (O) ALL that apply and whether each provides more or less income to you than this business. Yes, I participate a) b) c) d) 1.7 Formal sector wage job Formal sector non-wage job Other informal sector business Other (specify) 1 2 3 4 Provides more income 1 1 1 1 Provides less income 2 2 2 2

What did you do before you started this business? Circle one. (O) a) b) c) d) e) f) g) h) i) j) k) Scholar or student Pensioner/retired person Disabled person/long-term sickness Unemployed Employee of mining enterprise Employee of other non-mining enterprise Unpaid family worker of other enterprise Owner/partner of another business Self-employed farmer/fisherman Paid domestic worker for another household Other (specify) 01 02 03 04 05 06 07 08 09 10 11

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2. INCOME POOLING 2.1 Where do your business profits usually go? Circle (O) ALL that apply. Rank the ones that apply in order of importance (with 1 = most important) (O) a) b) c) d) e) 2.2 Spent on myself/own accommodation Spent on family needs Personal savings Saved for business re-investment purposes Other (specify) 1 2 3 4 5 Rank

What is the main source of income for your household? Circle (O) ALL that apply. Rank three in order of importance (with 1 = most important) (O) a) b) c) d) e) f) g) h) i) j) k) This business Formal sector wage employment (respondent) in public sector Formal sector wage employment (respondent) in private firm Formal sector wage employment (other household members) in public sector Formal sector wage employment (other household members) in private firm Non-agricultural business of other household members Social assistance/Pension/Other benefits Rent, interest, dividends, savings Charity, scholarships Remittances, alimony, gifts, etc Other (specify) 01 02 03 04 05 06 07 08 09 10 11 Rank

3. 3.1

GROWTH Since starting, has your business: (O) only one Expanded Contracted Remained the same size 1 2 3

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4. 4.1

ECONOMIC AND BUSINESS ENVIRONMENT Does your business have access to the following infrastructure? Circle (O) ALL that apply. (O) a) b) c) d) e) f) g) h) i) Own transport Toilet Electricity Gas Water Telephone Fax Electronic media Post box 1 1 1 1 1 1 1 1 1

4.2

What types of business problems do you experience? [READ THE WHOLE LIST] Potential Obstacle Variables related to your markets and competitors Insufficient sales/income or too few customers Large variations in sales/income Low profits Customers reject products Dont know what customers want Customers dont pay their debts Proximity to markets Lack of product publicity (marketing) Too many competitors Major problem Moderate problem Not a problem

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Variables related to capacity Lack of funds/credit Poor access to raw material Poor access to training Poor access to infrastructure (electricity, water, telephone) Cost of infrastructure (electricity, water, telephone) Poor access to public transport Cost of public transport Inadequate business space Expensive rent Storage problems/no permanent stall Poor access to small business support centers Lack of own transport/no delivery of supplies at site Lack of information on new technologies Cant obtain a business license Lack of time or mobility due to other non-paid Household work Safety of workers/owners Treatment by the local authority Theft Prejudice against my race Prejudice against my gender Other (specify)

Variables related to infrastructure

Institutional and Personal Variables

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4.3

Food hygiene equipment checklist [Interviewer tick the equipment the respondent already has at the point of sale] Please tick 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. A water container to carry water A bowl or bucket for washing hands Clean hand drying towels Nail brush Soap for hand washing A bowl or bucket for washing dishes and utensils Soap powder or liquid to wash dishes Cleaning cloths Bleach Broom and or mop Rubbish bags from your local council Cooler box Apron Doek/Scarf Pots with lids or a cover for cooked food Cloths to cover all food Plastic table cloth

4.4

What equipment do you need to get? ________________________________________________________________________ ________________________________________________________________________

4.5

What plan can you make to get this equipment? ________________________________________________________________________ ________________________________________________________________________

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5. 5.1

LOCAL GOVERNMENT CONTRIBUTIONS Rate three contributions that you think the LOCAL authorities can make towards promoting the profitability or growth of your business? (1 = most important, etc) Rate
1) 2) 3) 4) 5) 6) 7) 8) 9) 0) Safety and security on the streets Infrastructure (road maintenance, network development, electricity, water) Small business support centers (marketing, bookkeeping.. Improved attitude of local officials towards local small businesses Maintenance of high ethical standards by local government officials) Help with access to credit Public transport Training Permanent market stores Other

Comments Optional

6. 6.1 6.2

ACCESS TO FINANCE How much money did you need to start your business (in Rands)? _________________________ What was the main source of your start up funds? Circle (O) ALL that apply. Rate three (1 = most important) (O)
a) b) c) d) e) f) g) h) i) j) k) No money needed/Took over the business Own savings Retrenchment package Assistance or borrowing from relatives or friends Money from stokvel or other rotating credit group Loan from private money lender Credit from customer, agent, supplier Loan from bank Loan or assistance from government institution Loan or assistance from business association, NGO, donor project, etc Other (specify) 01 02 03 04 05 06 07 08 09 10 11

Rate

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6.3 Have you ever tried to obtain a bank loan for business purposes? Yes 6.4 1 No 2

If unsuccessful in obtaining a bank loan or you have not tried to obtain one, please explain what you think is the main reason for this. Rate three (1 = most important) Rate 1) 2) 3) 4) 5) 6) 7) 8) Procedures are too complicated/Respondent does not know how to proceed Costs are too high Respondent lacks guarantees required Banks are not interested in this type of business Respondent prefers to use own resources Other sources of credit are more easily accessible Reason for refusal of loan was not explained by bank Other, (specify)

6.5

During the last 12 months, have you received any loan/credit from any source? Business purposes Yes 1 No 2

6.6

Who gave you the loan/credit? Circle (O) ALL that apply. (O) Business loan 1 1 1 1 1 1 1 1 1

Relative or friend Stokvel or other rotating savings and credit group Co-operative Business association, NGO, donor project Private money lender Customer, contractor, middleman/agent, supplier Bank Government institution, specify Other, specify

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7. 7.1

TRAINING AND RELATED ISSUES Have you ever received help through any training or assistance program? Yes 1 No 2

If the answer to question 7.1 is No, then go to question 7.3. 7.2 If yes, who provided the assistance and what kind of help did you receive. Circle (O) for ALL that apply.
Organisation Offering Assistance Type of Assistance a) b) c) d) e) f) g) h) Loan Machinery or equipment Training Business opportunity identification Legal advice Orders for production Marketing of products Other (specify) Government 1 1 1 1 1 1 1 1 Business Partners (SBDC) 2 2 2 2 2 2 2 2 Private sector company 3 3 3 3 3 3 3 3 Industrial training board 4 4 4 4 4 4 4 4 NGO 5 5 5 5 5 5 5 5 Self-help organisation 6 6 6 6 6 6 6 6 Donor project 7 7 7 7 7 7 7 7 Other, specify 8 8 8 8 8 8 8 8

7.3

What is your highest level of education. Circle (O) one. (O) a) b) c) d) e) f) g) h) No education Std. 1/Grade 1-3 Std. 2-5/Grade 4-7 Std. 6-9/Grade 8-11/NTC1 & 2 Matric/Std. 10/Grade 12/NTC3 Apprenticeship Post-matric diploma/technikon University 1 2 3 4 5 6 7 8

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7.4 7.5

Did you complete a food hygiene education course

Yes

No

Do you or your workers have any further specific training needs? If so, please specify the three most important training needs you would desire to acquire and how much you are willing to pay. (O) Training needed Yes No Yourself 1 2 1. 2. 3. Your workers 1 2 1. 2. 3. Type of training needed How much you are willing to pay (R) R R R R R R

8. EMPLOYMENT 8.1 Approximately how many workers do you have in each of the following categories? Male Full-time workers Part-time workers TOTAL Unpaid family members Hired family member Other hired employees TOTAL 8.2 How many people did you employ in the past? Full-Time In 1998 In 1997 Part-Time Female Total

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9. 9.1

CRIME Was your business the victim of any criminal activities in 1999? Yes 1 No 2

9.2

If Yes, list the types of criminal activity encountered. Circle (O) for ALL that apply. Criminal activity a) b) c) d) e) f) g) Break-ins and property theft Vandalism Employee theft Physical Attacks Extortion Other, (specify) Were your employees subject to crime when arriving or leaving from work? (O) 1 1 1 1 1 1 1

10.

FINANCIAL AND PERSONAL INFORMATION

10.1 In order to monitor your business, do you keep any written record or accounts? Circle (O) all that apply.

a) b) c) d) e) f) g)

No records/accounts Income/expenditure records Records of orders and payments Records of credit to customers Stock control Loan repayment Other, (specify)

1 1 1 1 1 1 1

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10.2 If you do not keep business records, could you please tell us why not? Circle (O) all that apply. (O) a) b) c) d) e) f) Not needed/important Cant read/write Dont know how to keep records No time What are business records? Other, (specify) 1 1 1 1 1 1

10.3 Please provide some information on your approximate earnings and total costs. Circle (O) all that apply. Monthly R1-500 R501-1 000 R1 001-1 500 R1 501-3 000 R3 001-5 000 R5 001-10 000 R10 001-15 000 R15 000-25 000 Over 25 000 Weekly 1-116 117-232 233-349 350-699 700-1 160 1 161-2 325 2 326-3 500 Over 3 500 Daily 1-17 18-33 34-50 51-100 101-170 171-333 334-500 Over 500 Average Sales 1 2 3 4 5 6 7 8 9 Average Input/supply costs 1 2 3 4 5 6 7 8 9 Average Wage Bill 1 2 3 4 5 6 7 8 9

10.4 Please give some information on the number of dependants supported by your business: Total number of adults in the household Total number of children in the household Total number of people bringing in income Total monthly income of household ____________ ____________ ____________ R___________

Total monthly income contributed by your business to support your family

R___________

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Gender of respondent Race of respondent Age of respondent or Date of birth

Male 1 Asian 1

Female2 Black 2 Coloured 3 White 4

_______________ _______________

Annexure B Annexure C

Word Perfect Document PowerPoint Slide

02 Annex B.wpd 02 Annex C.ppt