This document discusses street food vending in Mumbai and efforts to improve food hygiene practices. It conducted a survey that found many street food consumers are unaware of hygiene issues and vendors lack proper training. It launched awareness campaigns targeting both vendors and consumers. Vendors were educated on low-cost hygienic methods like gloves and hats. Consumers were advised to check food preparation areas and water sources. It also proposed a star rating system to regulate and incentivize hygienic practices among vendors. The awareness campaigns aimed to make both groups more informed to improve hygiene in the street food business.

1. STREET VENDED
FOOD -HYGIENIC
PRACTICES
An Awareness Campaign
Under Guidance of
Prof. Fernandes
By
Mani Mishra 68
Sumanta sahoo 90
Anil RANa 116

2. Introduction
Target Segment
Why Popular?

3. Mumbai
As per census 2011
Mumbai’s Population - 12,479,608
Density: 20,482 persons per square KM
52 L people commutes in buses in a year
70 L commutes through trains every year
2009 Report says: 17000 Valid license has been
issued in Mumbai for 20 years only
Currently 2,50,000 hawkers are in City
Street foods are ready to eat foods and beverages,
prepared orsold by vendors and hawkers,
especially in streets and similarpublic places.
United
Nations

4. Target
Segment
Migration
Fast & testy
Wide variety at such low cost
Traditional as well Fast Foods
Affordable in urban condition
Requires minimal space
Requires very low initial investment
No formal training
Source of regular earning
Why
Popular
Working couples / Individual salaried
School children
Busy mothers
Young population

5. Quality of ingredients are not standardized
 Poor food and water handling methods
 Biological, chemical & Physical Hazards
 Low knowledge, attitude and practice of Vendors
 Hygiene of equipment's – not adequate
 Poor personal hygiene
 Poor quality of water being used
 Waste management is not adequate
 Consumer involvement is minimal
 Negative attitude of authorities
 Minimal legal control on vendors
 Penalty clauses are Minimal
Issues Observed

6. Survey Questions
Response Statistics
Survey Findings

7. Survey Questions
Age Group
Gender
Occupation
Average Daily Food expanse
Income / Pocket Money
How frequent you eat street food?
How hygienic street foods are? Rate on a
scale of 0- 100%
How you ensure safe drinking water
outside?

8. Survey Questions
Being known that the street foods are
unhygienic, what makes you eat such
food?
In your opinion roughly how much of food
related disease arises due to unhygienic
food eating behavior?
Why street vendors don’t follow proper
hygienic way to prepare & package food?
How can we change the unhygienic street
food business to hygienic?
Are you aware of any guidelines or
directives issued by regulatory authorities

9. Participation In Survey

10. Perception Towards Hygiene of street food

11. Why People Eat Street Vended Food

12. Awareness about regulatory authorities

13. Unhygienic Food & Food Diseases

14. Survey Findings
 People who eat frequently have a positive
perception about street food
 Hygiene had lesser importance to taste and
cost
 Unawareness towards hygienic street food
 “Kuch nhi hota” attitude
 Vendor as well as customer awareness
about food hygiene is very low
 Road side vending and filthy surroundings
 Lack of food testing units and licensed
vendors

15. Vendor Awareness
Consumer Awareness
Regulation

16. Vendor Awareness
100 printed copies has been circulated among food
vendors near Churchgate & Andheri Area to educate
them about cheaper but hygienic methods
Using of hand-gloves while serving food (50/- for
a pack of 100 pieces)
Use of cap (40/- for a pack of 100 pieces)
Use of hygienic disposable napkin (10-20/- for
100 pieces) for serving food rather using
newspaper etc.
Use of clean water & keep it inside closed pot
The food should be prepared in a clean place,
sheltered from dust & sources of contamination

17. Vendor Awareness
 Regular cleaning of pots & clothe used in
cooking
 Keep a separate stove to boil water so
that every plate or spoon is dipped in hot
water before being served
 Personal cleanliness
 Wear appropriate clean clothing that does
not trail in the food
 Use of dust bins
 Using enclosed pots to contain open food
to avoid dust particle
 Displayed food should be covered and
protected from contamination

18. Consumer Awareness
Consumers are advised to check
 Whether water used by vendor is clean &
preserved properly or not
 The surrounding where the food being prepared
and served
 Where the plates used for serving being washed
properly or not
 The personal cleanliness of waiter or cook
 When was the last inspection done by Food
inspector, if data available (License or inspection
report)
 For safe water carry a water bottle to ensure
fresh & safe water

19. Consumer Awareness
A face-book page with regular update have been
maintained for awareness of consumer

20. Regulations

21. All street vendors must be assessed on certain hygienic &
safety aspects of food
They must be allocated a specific star rating, 5 being best
& 1 being worst as per the assessment results
Display of rating in the form of stars should be mandatory,
Which even uneducated person can understand.
- Suggested to Food department
5 Star Rating System

22.  Better food processing techniques have been
conveyed
 Better sale / display methods
 Informed about standardized raw ingredients
(packaged)in some cases
 Better cleaning and sanitation procedures
 Customers are now more informed
 The vendor is also more enlightened
 There is much more access to food and environmental
safety related information through our facebook
campaign
 Increased competition will lead to improvement among
vendors/ food sellers for hygienic practices
Conclusion

23. Thank You