An Overview of different type of street foods found in the streets of Kolkata and the conditions under which it is prepared

1. Development of Awareness
among Street Food Dwellers
 ARPITA PATRA
 ASHISH KUMAR
 ATUL ANANT
 RAVI SHANKAR
 SAGNIK SAHA
 SARANI MONDAL
 SHEKHAR JYOTI DAS
 SHUVAYAN MITRA

2. Under the guidance of Mr. Kousik Mukherjee
Submitted for the partial fulfillment for the degree of Bachelor of Technology
in Food Technology
Techno India
EM 4/1, Salt lake, Sector- V, Kolkata- 700 091
Affiliated to
Maulana Abul Kalam Azad University of Technology
BF-142, Bidhannagar, Sector- I, Kolkata- 700 064

3. ACKNOWLEDGEMENT
We are doing this GROUP RESEARCH PROJECT under the initiative
and supervision of Mr.Kousik Mukherjee. We would like to express
our sincere gratitude to Mr. Kousik Mukherjee of the department of
Food Technology, whose role as project guide was invaluable for the
project. We are extremely thankful for the keen interest he took in
advising us, for the books and reference materials he provided and
for the moral support extended to us. This report writing project
could not be completed without the constant motivation , inspiration
and assistance of Mr. Kousik Mukherjee.
He not only helped us out with the topic selection but also
constantly guided us to narrow down the topic and helped us in
every stage of preparation of the project to the nuances of GROUP
RESEARCH PROJECT work . We would like to acknowledge and
extend heartfelt gratitude to him.
Last but not the least we convey our gratitude to all the
teachers for providing us the technical skill that will always remain as
our asset and to all non-teaching staff for their cordial support they
offered.
Place: Techno India, Salt Lake
Date: 28th November, 2014

4. Certificate
This is to certify that the project report entitled “DEVELOPMENT OF
AWARENESS AMONG STREET FOOD DWELLERS” prepared by
SHUVAYAN MITRA, SARANI MONDAL, ARPITA PATRA, SHEKHAR JYOTI
DAS, RAVI SHANKAR SINGH, ASISH KUMAR, ATUL ANANT and SAGNIK
SAHA be accepted for the partial fulfillment of the project.
It is to be understood that by this approval, the undersigned does not
necessarily endorse or approve any statement made, opinion
expressed or conclusion drawn thereof, but approves the report only
for the purpose for which it has been submitted.
_______________________________ _____________________________
Name & Designation of Internal Guide Name & Designation of the HOD
_______________________________
External Examiner

5. A. INTRODUCTION
A.1 What is street food?
Street food is ready-to-eat foods or beverages which includes many types of foods
ranging from cereals & fruits to cooked meats & drinks.It is usually sold at busy public areas
such as:
 Pavement,
 Back alleys of market
 School premises
 Bus & railway stations
 Beaches
 Park & other public places
 Roadways
It is served with minimum amount of fuss in individual portions dished into take-away
containers.Street food is Convenient:quickly available for the people on the
go;Cheap:important for poor consumers who cannot afford a nutritious meal somewhere
else;Tasty,Authentic & Culturally Enriching.
Most street foods are classed as both finger food and fast food. The street food industry has
an important role in the cities and towns of many developing countries in meeting the food
demands of the urban dwellers. It feeds millions of people daily with a wide variety of foods
that are relatively cheap and easily accessible. The street food industry offers a significant
amount of employment, often to persons with little education and training. According to FAO
corporate document repository 75-80% of people who eat street food every day are either
office worker or student. Street food vendors are often unlicensed, untrained in food hygiene
and sanitation and work under crude unsanitary conditions. Street foods are often the only
business catering to the working poor urban population. However and notwithstanding their

6. doubtless positive character, the dominant role that street food plays in the nutrition comes
with many challenges. Unsanitary condition, bad quality of food and pollution are some
negative aspect of it.
A.1.1. Different types of street foods:
 Every Indian city has its own speciality of all time favourite snacks.Delhi is famous for
tasty street foods either Indian or Chinese with Indian flavor.North East Indian cuisines
are also considered one of the best food such as NAGA cuisines,Assam laska,Bamboo
shot,momos,they are chep & tastes really good. Although there are uncountable
numbers of street foods now a days, the most palatable and famous foods are
mentioned here. Those are as follows:
 Chole Bhature
Chole Bhature is a Punjabi dish but is very common and popular in
major urban cities of India.It is commonly eaten as breakfast or
snack.Delhi is famous for best chole bhature.Other famous road
side foods are Rajma Chawal,Parathe & most famous mouth
watering Chaat.
 Poha-Jalebi
Poha-jalebi is the best street food when served with sev
& nukti.Indore is famous for poha jalebi in the world.
 Litti-Choka
The most famous dish and soul food for Bihar,Uttar
Pradesh and Jharkhand.The traditional dish of Bihar is
made of sattu,grinded gram nut,served with choka made
of potato,brinjal & tomato served with a bowl of pure desi
ghee.It is the best breakfast,lunch & dinner and one of the
most important delicacy of Bihar cuisine.
 Aloo-Tikki

7. The most popular snack dishes aloo tikki is served in the
streets of Lucknow & all over India.It is the most common
mouth watering delicacies within the street foods of
UP.The North Indian Snack is made of boiled potatoes&
various spices & served hot along with sauce.Other
popular street foods in Uttar Pradesh varies from
Bhel,Pani puri,Sev puri,dahi puri,Jhalmuri & puri sabzie.
 Vada-Pao
The Indian version of burger is generally found in the streets of
Maharashtra.It is most loved ultimate staple food item which
consists of fried potato dumplings called vada served in a bun with
condiments such as green chutney, and fried green chillies.The
famous vegetarian fast food dish is native to Maharashtra.Few
others are Misal pav,Pav-bhaji,Dabeli,Batata Vada & Kande pohe.
 Kachori
Bikaner is famous for its delectable street foods.Its famous
BikaneriKachori and popular mirchi bada are the most
favourite among the locals and found in almost every
street stalls or shop.The desert state is also famous for its
most popular Dal-Baati-Churma,Pakores & Mawa.
 Dabeli
The most popular street food of Ahmedabad is Dabeli.It is
a very popular spicy snacks item made by boiled potatoes
with a special Dabeli spices & putting the mixture between
the Pav.
 Egg-Rolls

8. Egg rolls are most popular street foods in Kolkata.A
fried egg wrapped inside a paratha with chutney in
many street food stalls.Another famous street food
item of Kolkata is Fuchka or golgappa.
 Idli-Sambhar
The most favourite south Indian dish,common as
breakfast item with combination of chutney and
sambhar.Idlis,Vadas,Sambhar are the best foods in the
streets of Chennai,Tamil Nadu.
A.1.2. Why people love to have the street foods?
The top 4 reasons why people love to have street foods are:
 It’s Fresh and cheap prices: Street food is actually the safest way to go because it is
made right in front of us.Street food is light in our pocket.The nice part is that we get
good quantity of food at cheap prices.
 No need of table etiquettes:If dining on the road, no need of table etiquettes.We
can lick our fingers,palm and no one will give a second look.
 Its available in abundance:There will never be a time whwn we will run out of street
food.If not found in one street then definitely the other road down the lane will have
what our taste buds need.
 It completes the void:The main reason why Indians love street food is that the
texture,taste & aroma of the food fills the void in tummy.

9. A.2. Dietary aspect of street foods to common people:
More than 50 items of precooked or instantly cooked foods are available at the stalls. FAO
reports that street foods have significant nutritional implications (nutritionally balanced
diets, sufficient in quantity and presenting option for variety and choice)for consumers,
particularly from middle and low-income sectors of the population who depend heavily on
them. Although the contribution to the daily food intake of poor urban dwellers is not
quantified in energy and nutrients, street foods are important in the diet of the poor living
in the city.
A comprehensive evaluation of the nutritional value of the food sold in the streets was
assessed by analyzing some popular meals. An average 500-g meal contained 20 to 30 g of
protein, 12 to 15 g of fat (vegetable fat) and 174 to 183 g of carbohydrate and provided
approximately 1 000 kcal. The meals cost between Rs 4 and Rs 8 (mean Rs 5). The analysis
indicates that street foods may be the least expensive means of obtaining a nutritionally
balanced meal outside the home, provided the consumer is informed and able to choose the
proper combination of food. Rs 1 spent on street food provides approximately 200 kcal, of
which 25 kcal are protein, 144 kcal are carbohydrate and 31 kcal are lipid (100 percent
vegetable fat in a vegetarian diet; 80 percent vegetable fat and 20 percent fat of animal origin
in a non-vegetarian diet).

10. A.3. Current benefits and problems of street food:
B. LAWS AND TOOLS TO ENSURE FOOD SAFETY
B.1. Hazard Analysis and Critical Control Point:
HACCP is a management system in which food safety is addressed through the analysis and
control of biological, chemical, and physical hazards from raw material production,
procurement and handling, to manufacturing, distribution and consumption of the finished
product. It is a systematic approach to the identification, evaluation, and control of food
safety hazards based on the following seven principles:
Principle 1: Conduct a hazard analysis.
Principle 2: Determine the critical control points (CCPs).
Principle 3: Establish critical limits.
Principle 4: Establish monitoring procedures.
Benefits:
1)Easily available
2)Cost is not much
3)It does not take much time to
prepare food
4)Can be eaten everywhere
5)People satisfied with the food
6)When home food is not
available one can easily have
street food
Problems
1)Its not hygienic
2)People may fall ill after taking
it
3)It invites obesity
4)Many times people get stale
food
5)Severe kind of health
problems may take place

11. Principle 5: Establish corrective actions.
Principle 6: Establish verification procedures.
Principle 7: Establish record-keeping and documentation procedures
In the development of a HACCP plan, five preliminary tasks need to be accomplished before
the application of the HACCP principles to a specific product and process. The five preliminary
tasks are given in Figure 2.
Assemble the HACCP
team
↓
Describe the Food and its
Distribution
↓
Describe the Intended Use
and Consumers of the
Food
↓
Develop a Flow Diagram
Which Describes the
Process
↓
Verify the Flow Diagram
B.2. The Food Safety and Standards Authority of India (FSSAI)
It was established under Food Safety and Standards Act, 2006 which consolidates various
acts & orders that have hitherto handled food related issues in various Ministries and
Departments. FSSAI has been created for laying down science based standards for articles of
food and to regulate their manufacture, storage, distribution, sale and import to ensure
availability of safe and wholesome food for human consumption.

12. B.2.1. Highlights of the Food Safety and Standard Act, 2006
Various central Acts like Prevention of Food Adulteration Act, 1954, Fruit Products Order,
1955, Meat Food Products Order, 1973,
Vegetable Oil Products (Control) Order, 1947, Edible Oils Packaging (Regulation) Order 1988,
Solvent Extracted Oil, De- Oiled Meal and Edible Flour (Control) Order, 1967, Milk and Milk
Products Order, 1992 etc will be repealed after commencement of FSS Act, 2006.
The Act also aims to establish a single reference point for all matters relating to food safety
and standards, by moving from multi- level, multi- departmental control to a single line of
command. To this effect, the Act establishes an independent statutory Authority – the Food
Safety and Standards Authority of India with head office at Delhi. Food Safety and Standards
Authority of India (FSSAI) and the State Food Safety Authorities shall enforce various
provisions of the Act.
B.2.2. Establishment of the Authority
Ministry of Health & Family Welfare, Government of India is the Administrative Ministry for
the implementation of FSSAI. The Chairperson and Chief Executive Officer of Food Safety and
Standards Authority of India (FSSAI) have already been appointed by Government of India.
The Chairperson is in the rank of Secretary to Government of India.
B.2.3. FSSAI has been mandated by the FSS Act, 2006 for performing
the following functions:
 Framing of Regulations to lay down the Standards and guidelines in relation to
articles of food and specifying appropriate system of enforcing various
standards thus notified.
 Laying down mechanisms and guidelines for accreditation of certification
bodies engaged in certification of food safety management system for food
businesses.
 Laying down procedure and guidelines for accreditation of laboratories and
notification of the accredited laboratories.

13.  To provide scientific advice and technical support to Central Government and
State Governments in the matters of framing the policy and rules in areas
which have a direct or indirect bearing of food safety and nutrition.
 Collect and collate data regarding food consumption, incidence and
prevalence of biological risk, contaminants in food, residues of various and
contaminants in foods products, identification of emerging risks and
introduction of rapid alert system.
 Creating an information network across the country so that the public,
consumers, Panchayats etc receive rapid, reliable and objective information
about food safety and issues of concern.
 Provide training program for persons who are involved or intend to get
involved in food businesses.
 Contribute to the development of international technical standards for food,
sanitary and phyto-sanitary standards.
 Promote general awareness about food safety and food standards.
OBJECTIVE
 The main purpose or objective of our project is to survey the hygiene level of the food
stalls,thus to built awareness among the street food vendors by giving them suggestions which
can help them to improve the quality of the products they are offering to the people.
 As one of the major means for accessing food for the urban population,street food should get
more attention by Govt. and development authority in order to improve their status and their
impact on food security,food safety and nutrition.

14. D.
METHODOLOGY
D.1. Group Formation:
The first task in the project was to assemble small teams from a total of seven individuals. We
formed two teams of three members each to cover the area under survey. It was the team's
responsibility to carry out proper survey and documentation.
D.2. Selection of survey site:
The setting for the survey was Salt Lake, Sector V consisting of Wipro, Techno India college,
SwasthyaBhavan, Cognizant, RBD cinema hall, Webel, Institute of Engineering and
Management college etc. with about 4kms of footpaths and a main road. Consumers were
primarily office workers belonging to middle and higher class, and there was a large group of
students from all social strata. The whole area accommodates 275 stalls. Stalls comprise of
foods prepared in homes of the vendors and brought to the street food stall for sale and foods
prepared at the street food stall itself and sold.
D.3.Identification and characterization of food stalls:
Street food vending provides a medium for integrating rural and urban areas economically,
socially and culturally. There are many ethnic groups in Sector V, and as a result the street
foods represent a mixed cuisine including foods from the different Indian states as well as
international fare. More than 50 items of precooked or instantly cooked foods are available
at the stalls. So we created an excel sheet for data entry and went to survey from one stall to
another in two teams. A comprehensive evaluation was made of these foods with a record
made on the following basis:

15. 1. Date and time when the food stall is being visited.
2. Area of the food stall, which include:
a. Location
b. Name of the Owner or Food Stall/Municipal Identification
Number
3. Types of food sold in the stalls.
4. Perishable character:
a. Low Perishable Food (LPF)
b. More Perishable Food (MPF)
5. Type of Beverage available in the food stalls:
a. Hot Beverage (HB)
b. Cold Beverage (CB)
c. Both Hot and Cold Beverage (B)
6. Types of Product available:
a. Local Brand (L)
b. Branded (Bd)
c. Both Local and Branded product (LBd)
7. Depending on the sitting arrangement:
a. Good Sitting Arrangement (GS)
b. Bad or No Sitting Arrangement (BS)
c. Average Sitting Arrangement (AVS)
8. Remarks
 Thus, we formed the table as per the above mentioned categories and carried out the
survey around Salt lake Sector V area in two different groups.

16. D.4. Basis for characterization:
1. Name and identification of Shop: -
They are identified by many of the following characteristics: ------
1. Shop Name
2. Shop-keeper Name
3. Shop location
4. Shop Registrations- Number
2 .Category of food: -
On the basis of foods that are sold, they are classified mainly into two categories:--
1. Perishable Food
2. Non-Perishable Food
PERISHABLE FOODS: --
Perishable Foods are those which do not have long shelf life , they are likely to spoil, decay
or become unsafe to consume if not kept refrigerated at 40 F° (4.4 °C) or below or frozen at
0 F°
(-17.8 °C) or below.
A perishable food or food product, includes: ------
 Animal-based products such as meat, poultry, fish, shellfish and dairy
products, whether cooked or uncooked;
 Any cooked vegetable, starch or grain products including rice, pasta
and potatoes, e.g.: - Fresh meat, Fresh and frozen seafood, Ripe fruits
and vegetables.

17. Classification of perishable food: -
1. Low perishable food [LPF] e.g.: - Biscuit, Chocolate and etc.
2. More Perishable food [MPF] e.g.: - Juice, Fermented rice product
NON- PERISHABLE FOOD: -
Non-perishable foods have a long shelf life and do not require refrigeration. Food drives for
homeless, shelters or disaster response efforts primarily requests non-perishable food items.
If one is stocking his/her own emergency preparedness kit, he/she should include a variety of
non-perishable food items to keep his/her family fed during a disaster.
 Most dry foods are non-perishable
 Boxed mixes of soup, pasta and rice add
flavor to standard Non-perishable dry foods
 Dehydrated food
3. Storage condition:-
Food storage is both traditional and domestic skill and is important industrially. Food is
stored by almost every human society.
During the observation in Salt lake, Sec-V, we saw that storage condition of most street
foods were too poor but some of the shops had excellent storage conditions.
Ex: - Poor storage conditions– Roy store near Bharat petrol pump
Excellent Storage conditions – Azad Hind Dhaba, near College more
Food material and food product should be stored in proper hygienic conditions and also in
clean and closed container .

18. 4. Product Availability:
During the observation we saw that two types of food products were available in the
market
a) Branded
b) Local
But during the observation near Wipro-more to college-more most of the products
available were local products than branded products. Shelf life of branded is longer than
local.
LOCAL FOOD PRODUCT: -
Local food or the local food movement is a "collaborative effort to build more locally based,
self-reliant food economies - one in which sustainable food production, processing,
distribution, and consumption is integrated to enhance the economic, environmental and
social health of a particular place." It is a part of the concept of local purchasing and local
economies, a preference to buy locally produced goods and services rather than those
produced by corporatized institutions, e.g. Rice product, South Indian food.
BRANDED FOOD PRODUCT: -
A branded product is one which is made by a well-known manufacturer and has the
manufacturer's label on it
e.g.: - Britannia, Parle Biscuit etc
5. Beverage:-Beverage is a kind of liquid which is specifically prepared for human
consumption. Beverages can be divided into various groups such as plain water, alcohol,
non-alcoholic drinks, soft drinks (carbonated drinks), fruit or vegetable juices and hot
drinks. In addition to fulfilling a basic need, drinks form part of the culture of human
society.
Two types of beverages were available in Salt Lake area:
1. Hot Beverage [H.B]: -

19. A hot beverage is any beverage which is normally served heated,
by the addition of a heated liquid, such as water or milk, or by
directly heating the drink itself, e.g.: - Coffee and tea based
beverages
2. Cold Beverage [C.B]: -
Cold beverage is the type of beverage which required in cold
condition for drinking.
A soft drink (also called soda, pop, coke, soda pop, fizzy drink, tonic, seltzer, mineral,
sparkling water or carbonated beverage) is a beverage that typically contains water (often,
but not always carbonated water , usually a sweetener , and usually a flavoring agent. The
sweetener may be sugar, high-fructose corn syrup, fruit juice, sugar substitutes (in the case
of diet drinks) or a combination of these. Sell of H.B (tea ) was more than C.B ( Juice ,Cold
drinks )
6. Economic Developments:-
After observation,we can conclude that Economical development of street shops is needed
to maintain
1. Better Hygiene condition
2. Better sitting arrangement
3. Better service
4. Better Nutritive food
E. DETERMINATION OF SAMPLE SIZE

20. We take into consideration military standard 105d for our sample size determination.
MIL-STD-105 was a United States defense standard that provided procedures and tables for
sampling by attributes based on Walter A. Shewhart, Harry Romig, and Harold Dodge
sampling inspection theories and mathematical formulas. It is widely adopted outside of
military procurement applications.
MIL-STD-105 provides us with sampling procedures and reference tables for inspection and
surveys by attributes.
Sampling plans designated in this publication are applicable, but not limited, to inspection of
the following:
a. End items.
b.Components and raw materials.
c. Operations or services.
d. Materials in process.
e. Supplies in storage.
f. Maintenance operations.
g. Data or records.
h. Administrative procedures.

21. In the table above, we follow the standard procedure of sample size selection according to
MIL-STD-105. At first we tally the batch sizes in the table with the batch size of the survey.
From there we select the respective LEVEL II and then the sample size of the respective level.
E.g. Total number of Low Perishable Food stalls = 122
As the number of stalls is 122, it belongs to Lot Size (91-150) and the corresponding
sample size is 20(F).
Interval in which the stalls to be selected is: 122/20 = 6.1
Hence we had to survey 20 stalls for the Low Perishable food category.
F.DETERMINING AWARENESS AMONG THE STREET
FOOD DWELLERS
Awareness is the general information people should have. Awareness is not only important
for the customers but it is also important for the shopkeeper for maintaining proper hygiene
condition.
Awareness of street food is divided into different zones:-
1. Area of shop: - Area of shop must be clean for attracting customers. Shop should be
away from refuse dumps and latrines, If these risk are not remove the food product,
raw material and water must be covered and protect from the contamination.
2. Cleanliness of shop: - Cleanliness of shop includes Cleanliness of area near to the shop
and inside the shop, Cleanliness of equipment used like utensils, tables, cleaning cloth
and etc., Cleanliness of workers. Selling of shop is directly related to the cleanliness of
shop.
3. Reputation of shop: - Reputation of shop is directly related to the cleanliness of shop.
If increase the sales of shop then increases the risk of unhygienic condition in that
situation cleaning of shop must important to maintain reputation and sales of shop.
The reputation of shop is also depend on the quality of food product provide, Behaves
of the shopkeeper and staff of the shop.

22. 4. Cleanliness of utensils: - Cleaning removes food residues that can be sources of
contamination. Cleaning of utensils should be done by detergents and rinsing with
clean water to remove detached dirt and detergent residues. Domestic animals should
be avoided from licking of utensils.
5. Quality and storage of drinking water: - Clean water is colorless, odorless, and
tasteless. Water is used for food preparation, cleaning of equipment and drinking
purpose, so water should be clean. Clean water should be used whenever necessary
to avoid food contamination. The source of water supply is crucial to food
vendors/handlers as it determines the quality of water at origin (clean or not). Water
should be stored in clean and covered containers which do not deteriorate water
quality.
6. Storage of raw material and product: - Raw material and food product should be
stored in clean and hygienic place. Raw material and food product should be also
stored in clean and covered container. Raw material and food product should be
avoided from domestic animals, rodents and insects to prevent contamination.
7. Location and method of preparation: - The preparation of street food should take
place in a hygienic and well organized setting. Street food preparation should be away
at least 15 meters from refuse dumps and latrines. The food should be prepared in a
clean and well-kept place, sheltered from dust, sun, rain and wind, and far from all
sources of contamination, such as solid waste (vegetable and fruit peel, leftover food,
etc.) and liquid waste (wastewater, fish and meat fluids), and the presence of
domestic animals and unnecessary and potentially dangerous objects should be
avoided.
8. Measure for prevention of insects: - Pests (mice, cockroaches, termites, etc.) are a
major threat to food safety and sanitary quality. Pest infestation can occur when there
are breeding grounds and a source of food. Good hygienic practices should be adopted
to avoid creating an environment favorable to pests. Good sanitization, inspection of
raw materials and surveillance can minimize the risks of infestation and therefore limit
the use of pesticides. Pests should therefore be kept away from food preparation and
vending sites.
9. Disposal of Waste material: - Humans produce all kinds of refuse when trading.
Without care, that refuse can endanger consumer health. It is in fact a major source
of contamination of food products and food preparation and vending premises.
Effective measures are therefore needed for the hygiene and sanitation of food
preparation and vending sites and raw material and ingredient storage areas to
prevent the contamination of food and surroundings. Good waste management is
required in the form of their proper treatment and removal. Contamination of food,
water and environment can be avoided by putting waste in waterproof covered bins.
Care should be taken that the bins are not allowed to overflow and are emptied daily.

23. To the extent possible, liquid waste, such as waste water, should be separated from
solid waste.
10. Working style of shop staff: - All shop staff should maintain own personal hygiene. All
food handlers should wash their hands with soap and water-
 After handling raw products;
 After touching cooked food;
 After going to the toilet;
 After touching dirty objects such as a dustbin or money;
 After being in contact with toxic substances, such as pesticides.
The food handler should refrain from all unhygienic practices during the preparation
and sale of food and will especially avoid:
 Tasting food directly from the ladle;
 Smoking or chewing tobacco, chewing betel or chewing-gum or picking
his teeth;
 Serving customers with his hand;
 Chatting during the transaction;
 Touching his mouth, tongue, nose, eyes, etc., during food preparation
and sale;
 Spitting, blowing his nose, sneezing or coughing above or near the
food.
11. Service provided to the customers- when a customer visits a food stall, he expects to be
treated well and served fast. If the service provided does not meet standards, he might not
come back to the stall again.
12. Awareness of cook and assistants- the cook and assistants need to be well aware of
hygienic credibility and prioritize the well-being of their customers by providing healthy food.
13. Common sense of customers- sometimes food from roadside stalls are very much
hygienic, however, what the customers do is, they do not sit inside and savor it, they stand by
the dusty road with all the passing vehicles emitting smoke and rendering the food unsuitable
for consumption.
14. Dress code and its hygiene- when a customer sees a cook or his assistants wearing proper
apron, or even clean clothes, his esteem for that stall genuinely increases.
The 14 attributes that were short listed, was tabulated in a chart. Then in 2groups we carried
out the survey around Salt lake Sector V area collecting data, marking them on a scale and
collecting samples.

24. G. SCORING
The criteria that were listed were scored on a scale of 0 to 5. The grade indicates the
standard of food hygiene found in premises at the time of the last grading inspection. The
scoring system is rather more subjective, the reason being, analysis of a particular street
food stall and the various attributes is relative. To avoid this complication, we have limited
the grading scale from zero to five. A street side food stall can be very poorly maintained,
and in contrast, it can also be outstandingly good. Therefore, the grading scale is as follows:
0- VERY POOR
1- POOR
2- AVERAGE
3- GOOD
4- EXCELLENT
5- OUTSTANDING
5 4 3 2 1 0

25. Name Sadhna Store Sera Bengali
Dhaba
Anamol
Owner's Name Sadhna Biswas Apurbo Paul Suraj Dev
Location College More College More Near IEM
Category Snacks Lunch meals Juice, Beverage and
PDWDate /Time 15/09/16 11.23am 11.35am 11.45am
Sno Parameter Grade Grade Grade
1 Area of shop 5 5 4
2 Cleanliness of shop 3.5 2 4
3 Sales of shop 4.5 3 3
4 Reputation of shop 4 2.5 3
5 Cleanliness of utensils 4 2 4
6 Q & S of drinking water 4 2 4
7 Storage of raw material 3 1 3
8 Storage of Products 3 1 2
9 Preparation method 4 2 4
10 Location of preparation 2 1 3
11 Prevention of insect 3 0 3
12 Waste disposal 4 2 2
13 Working style 3 2 3
14 Common sense of
shopkeeper
2 1 1
15 Quality of Raw
materials
4 1 5
16 Service provided to
customer
3 2 4
17 Storage of utensils 3 1 4
18 Hygiene of cook &
assistant
3 2 4
19 Common sense of
customer
4 1 3
20 Dress code & its
hygiene
1 0 2
21 Profit of shop owner 4 3 3
Total 75 36.5 68

26. Name Chinese Shop H.D. Foods
Owner's Name Sibai Shah Parameshwar
Dey
Harun Sheikh
Location Near IEM
Near Godrej
Waterside Near Godrej
Waterside
Category Muri Chinese Fast Food
Date /Time 12.00 pm 12.10pm 12.30pm
Sno Parameter Grade Grade Grade
1 Area of shop 3 2 3
2 Cleanliness of shop 2 4 4
3 Sales of shop 2 3 4
4 Reputation of shop 1 2 4
5 Cleanliness of utensils 2 4 2
6 Q & S of drinking water 2 2 3
7 Storage of raw material 1 4 4
8 Storage of Products 1 4 2
9 Preparation method 1 3 1
10 Location of preparation 1 4 2
11 Prevention of insect 2 2 1
12 Waste disposal 1 4 2
13 Working style 2 4 3
14 Common sense of
shopkeeper
1 3 1
15 Quality of Raw
materials
0 3 2
16 Service provided to
customer
3 3 4
17 Storage of utensils 3 4 2
18 Hygiene of cook &
assistant
2 3 2
19 Common sense of
customer
1 2 3
20 Dress code & its
hygiene
2 3 2
21 Profit of shop owner 1 2 3
Total 34 65 54

27. Name Breaking Tea
Stall
Jai Maa Tara
Owner's Name Kanai Das Raja Biswas Sambhu Shaw
Location
Near Godrej
Waterside Near CSTARI Near CSTARI
Category Fruits Snacks South Indian Food
Date /Time 12.45pm 16/09/16
10.45am
11.00am
Sno Parameter Grade Grade Grade
1 Area of shop 3 4 4
2 Cleanliness of shop 3 2 3
3 Sales of shop 2 4 3
4 Reputation of shop 3 4 3
5 Cleanliness of utensils 2.5 1 2
6 Q & S of drinking water 3 2 2
7 Storage of raw material 2.5 2 3
8 Storage of Products 2 3 3
9 Preparation method 4 2 3
10 Location of preparation 2 2 2
11 Prevention of insect 1 1 2
12 Waste disposal 3 1 3
13 Working style 3 2 3
14 Common sense of
shopkeeper
3.5 1 3
15 Quality of Raw
materials
2.5 2 2
16 Service provided to
customer
2 4 4
17 Storage of utensils 2 2 3
18 Hygiene of cook &
assistant
1 1 2
19 Common sense of
customer
2 1 3
20 Dress code & its
hygiene
3.5 1 1
21 Profit of shop owner 1 4 3
Total 51.5 46 57

28. Name Lokenath Baba Food
st
Momo's Shop
Owner's Name Romen Halder Sanku
Pramanik
Mangal Maity
Location Opposite TOI
office
Opposite to
Swasthya
Bhavan
Opposite to Techno
India
CollegeCategory Lunch meals Lunch meals Momo
Date /Time 11.20am 11.40am 4.30pm
Sno Parameter Grade Grade Grade
1 Area of shop 3 4 4.5
2 Cleanliness of shop 1 4 3
3 Sales of shop 4 3 5
4 Reputation of shop 3 3 5
5 Cleanliness of utensils 1 3 3
6 Q & S of drinking water 1 2 3
7 Storage of raw material 2 4 2
8 Storage of Products 3 4 4
9 Preparation method 2 4 3
10 Location of preparation 2 3 2
11 Prevention of insect 1 2 0
12 Waste disposal 1 3 2
13 Working style 2 4 3
14 Common sense of
shopkeeper
2 4 3
15 Quality of Raw
materials
1 4 3
16 Service provided to
customer
2 4 4
17 Storage of utensils 1 4 3
18 Hygiene of cook &
assistant
1 4 3
19 Common sense of
customer
2 3 2
20 Dress code & its
hygiene
1 4 3
21 Profit of shop owner 3 3 5
Total 39 73 65.5

29. Name Baba Lokenath
Stall
Dhosa Dokan Sanjeev Fast food
Owner's Name Arun Biswas Pravu Swami Sanjeev Sarkar
Location
Opposite to
Techno
India college
Near Techno
India
more
Near Techno India
more
Category Juice South Indian
food
Fast food
Sno Parameter Grade Grade Grade
1 Area of shop 5 5 3
2 Cleanliness of shop 2 2 1
3 Sales of shop 5 5 4
4 Reputation of shop 4 5 3
5 Cleanliness of
utensils
3 3 2
6 Q & S of drinking
water
3 3 2
7 Storage of raw
material
2 1 0
8 Storage of Products 2 3 2
9 Preparation method 3 2 1
10 Location of
preparation
2 2 2
11 Prevention of insect 1 0 1
12 Waste disposal 1 1 1
13 Working style 3 1 1
14 Common sense of
shopkeeper
2 2 1
15 Quality of Raw
materials
3 3 2
16 Service provided to
customer
4 4 3
17 Storage of utensils 2 3 2
18 Hygiene of cook &
assistant
3 3 2
19 Common sense of
customer
3 2 1
20 Dress code & its
hygiene
3 1 1
21 Profit of shop owner 5 5 3
Total 61 56 38

30. Name Mainak Pan shop
Owner's Name Ramkripal Shaw Akash Mondal Biplab
Location
Near Techno
India
more
Opposite to
IBM
Beside Monotel hotel
Category Snacks,cigerettes,
p
Lunch meals Snacks
Date /Time 5.30pm 22/09/16 2.00pm 2.20pm
Sno Parameter Grade Grade Grade
1 Area of shop 3 2 4
2 Cleanliness of shop 1 2 3
3 Sales of shop 3 3 3.5
4 Reputation of shop 2 2.5 3
5 Cleanliness of utensils 2 2 3
6 Q & S of drinking water 2 2 3
7 Storage of raw material 1 1 4
8 Storage of Products 2 1.5 4
9 Preparation method 1 3 3
10 Location of preparation 2 2 3
11 Prevention of insect 1 1 2
12 Waste disposal 1 2 3
13 Working style 1 2 3
14 Common sense of
shopkeeper
2 1 3
15 Quality of Raw materials 3 1 3
16 Service provided to
customer
2 2 4
17 Storage of utensils 2 2 4
18 Hygiene of cook &
assistant
1 2 3
19 Common sense of
customer
3 3 3
20 Dress code & its hygiene 2 1 2
21 Profit of shop owner 3 3 4

31. Total 40 41 67.5

32. Name Maa Tara stores Kali Maa shop
Owner's Name Chintu Roy Tapan Mondal Prashad Mondal Sunil Shaw
Location
Opposite to
Techno
India (Gate no-
6)
Near RDB Beside RDB
cinemas
Opposite to
RDB cinema
Category Beverages Breakfast meals Lunch meals Juice
Date /Time 2.35pm 9.00am 9.20am 9:45 am
S
n
o
Parameter Grade Grade Grade Grade
1 Area of shop 4 2 3 3
2 Cleanliness of shop 3 2 1 4
3 Sales of shop 3 4 3 2
4 Reputation of shop 3 4 4 3
5 Cleanliness of utensils 2.5 3 2 3
6 Q & S of drinking water 3.5 2 1 4
7 Storage of raw material 3 2 2 3
8 Storage of Products 3 2 2 4
9 Preparation method 4 2 2 4
1
0
Location of preparation 3 1 3 3
1
1
Prevention of insect 2 0 1 0
1
2
Waste disposal 3 2 1 2
1
3
Working style 2 2 2 4
1
4
Common sense of
shopkeeper
1 2 2 4
1
5
Quality of Raw materials 2.5 2 2 3
1
6
Service provided to
customer
4 3 4 4
1
7
Storage of utensils 3 1 2 3
1
8
Hygiene of cook &
assistant
3 1 2 4
1
9
Common sense of
customer
4 1 3 3
2
0
Dress code & its hygiene 3 2 1 4
2
1
Profit of shop owner 2 4 4 2
Total 61.5 44 47 66

33. H. RESULT & DISCUSSION
The most significant findings from the survey are described below:
• Customers from various economic strata are benefitted from nutritious, low-cost
meals. The consumer's limited purchasing power and competition by fellow hawkers
lead to relatively low mark-ups (averaging 40 percent) on street foods. Vendors
provide items at lower prices than other retailers since they have lower rent and
capital equipment expenses. Because ingredients are bought in large quantities and
from the cheapest markets, the cost of a single serving is quite competitive with
home cooking and less expensive because vendors cater for numerous consumers.
Street foods are an excellent value for consumers because they have easy access to
stalls; there is fair competition; overheads are kept low; sanitary conditions are
acceptable; and the nutritional value of meals is high.
• Consumers are attracted by convenience and low prices of the street food available
but may overlook aspects of hygiene or sanitation. In some cases, these customers
lack an understanding of proper food-handling practices and the potential for food
borne diseases. Several foods such as boiled and fried chicken, mutton, fried fish,
paneer and other local meat and fish dishes, are good sources of protein and fat as
are foods of animal origin such as. If such foods are complemented by others, one
can testify as to the good nutritional value and quality of street foods.
• It has been well recognized that one of the weakest links in intervention programs to
control street food safety is lack of awareness, knowledge and training.
• Overall environmental sanitation at the vending sites was found to be satisfactory
except few. However measures to improve the conditions are essential.
• Certain hygienic practices were followed by the street food dwellers of sector V area.
They wore clean clothes, hair neatly cut and combed, hands washed before starting
day’s work. Use of separate cloth for unit cleaning. All used soap and water to clean
dishes however many used the same water again and again. Mostly disposable
plates and glasses were used to serve tea but mostly perishable foods were served in
steel dishes which is a major source of contamination.
• The practices related to cooking and storing was satisfactory.
• However medical care was not given much importance. Pest control measures were
not followed by any of the vendors.

34. • In India, a regulation pertaining to artificial colors lists the approved colors, the foods
that can contain them and the amount that can be used (not to exceed 200 ppm).
However, vendors were not aware of these regulations. For instance, metanil yellow
(a textile color) had a long history of use as a substitute for saffron.
• Sixty-three percent of the students' monthly expenditures were allocated to street
foods. The study found that street foods constituted the largest part of total energy
intake (78 percent), accounting for 82 and 79 percent, respectively, of total protein
and iron intake. These data may indicate that street foods play a major role in the
overall diet for students and employees in Salt Lake.
• Water used for cooking, drinking, dishwashing, etc. came from pipes or hand-
operated tube wells supplied to different localities by the Municipal Corporation of
Calcutta, which is quite safe. The vendors stored water in buckets or drums of
galvanized iron which were refilled as needed. Some stalls separated water for
drinking from water for washing and cooking. The drinking-water was kept covered.
• The innumerable street food dwellers in Sector V involve huge amounts of capital
and hundreds of people yet they are often not given the official recognition they
deserve.
• As the study found that the street foods were prone to microbiological
contamination, so that bacteriological examination on these samples is our main
objective in future on this project.