This document presents a seminar on the hygienic and sanitary practices of street food vendors in Nairobi, Kenya. It discusses the objectives and methodology of the study, which examined the acquisition of food preparation skills, place of food preparation, environmental surroundings, and methods for storing leftovers among street food vendors. The results show that most vendors acquired cooking skills through observation rather than formal training. Foods were prepared in unhygienic stalls and surroundings. The discussion recommends that all food handlers receive basic hygiene training to ensure proper practices are followed.
An overview of the scale of the problem of food waste around the world and also the problem of hunger and what can be done or what is being done to solve this problem.Various organizations working on this problem is also discussed.certain guidelines are also provided which can be followed by an individual to reduce food waste.
India -One of the largest food producers of the world.
India also produces a variety of temperate to tropical fruits, vegetables and other food products. Processing of food products plays an important role in the conservation and effective utilization of fruits and vegetables.
An overview of the scale of the problem of food waste around the world and also the problem of hunger and what can be done or what is being done to solve this problem.Various organizations working on this problem is also discussed.certain guidelines are also provided which can be followed by an individual to reduce food waste.
India -One of the largest food producers of the world.
India also produces a variety of temperate to tropical fruits, vegetables and other food products. Processing of food products plays an important role in the conservation and effective utilization of fruits and vegetables.
Food is one of the human basic fundamental needs among others needs. The highest challenge ever in our daily life is Food Waste Reduction with dynamic methods, eventually, recycling is a general concept to measure basic human rights.
The objective of preparing this Assignment is to clarify the knowledge gathered during the Class & Practical Orientation. Some specific objectives can be expressed as follows –
1. To Know About Food
2. To Know About food sources
3. To Know About food production
4. To Know About refrigerators & freezers
5. To Know About temperature & danger zone
6. To Know About Hazard analysis of critical control points (HACCP)
7. To Know About food waste & food waste statistics
8. To Know About the food waste category
9. To Know About food waste system (SGT Based)
10. To Know About full vacuum systems, gravity vacuum systems, food waste collection, and recycling
11. To Know About energy from food wastes, on-site food waste segregation, and treatment
12. To Know About waste prevention
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on April 21, 2016 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
food waste has been one of the least discussed topics yet so devastating on the environment and human life as global warming and pollution
this ppt discusses the food waste valuation on the global and national context and some of the ways to keep it at bay!
In the last hundred years, the steadily increase in world population has contributed in the growth of global food
production. Food is one of the most consumed goods worldwide, thus waste produced from it is of large quantities.
This significant increase of food waste generation has become a global issue.
Now a days due to the higher number of residues were found in our food. Good Agricultural Practice(GAP) helps to reduces the amount of pesticides and other harmful chemical with the help of effective agricultural practice. Here, I serve the concept of GAP, Why it is require, and who to achieve it. Alternatively it result in better crop yield and getting good prize in market.
Varies Ranges : from 0 to 150 mm Wc up to 0 to 600 Bar
Differential (Dead Band) : Fixed (Within 10% of set value)
Temperature Range : -10 to 80 Degree C (for high temperature use of impulse tube is advisable)
Accuracy : +/- 1% to 2% FS
No. of Switches : one no. or, two nos.
Type of Switches : Micro Switches - SPDT
Sensing Element : Diaphragm (PTFE or Neoprene or SS 316) or Piston
Enclosure : Dustproof IP 40, Weatherproof to IP 54 / IP 65 / IP 66, Flameproof
Food is one of the human basic fundamental needs among others needs. The highest challenge ever in our daily life is Food Waste Reduction with dynamic methods, eventually, recycling is a general concept to measure basic human rights.
The objective of preparing this Assignment is to clarify the knowledge gathered during the Class & Practical Orientation. Some specific objectives can be expressed as follows –
1. To Know About Food
2. To Know About food sources
3. To Know About food production
4. To Know About refrigerators & freezers
5. To Know About temperature & danger zone
6. To Know About Hazard analysis of critical control points (HACCP)
7. To Know About food waste & food waste statistics
8. To Know About the food waste category
9. To Know About food waste system (SGT Based)
10. To Know About full vacuum systems, gravity vacuum systems, food waste collection, and recycling
11. To Know About energy from food wastes, on-site food waste segregation, and treatment
12. To Know About waste prevention
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on April 21, 2016 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
food waste has been one of the least discussed topics yet so devastating on the environment and human life as global warming and pollution
this ppt discusses the food waste valuation on the global and national context and some of the ways to keep it at bay!
In the last hundred years, the steadily increase in world population has contributed in the growth of global food
production. Food is one of the most consumed goods worldwide, thus waste produced from it is of large quantities.
This significant increase of food waste generation has become a global issue.
Now a days due to the higher number of residues were found in our food. Good Agricultural Practice(GAP) helps to reduces the amount of pesticides and other harmful chemical with the help of effective agricultural practice. Here, I serve the concept of GAP, Why it is require, and who to achieve it. Alternatively it result in better crop yield and getting good prize in market.
Varies Ranges : from 0 to 150 mm Wc up to 0 to 600 Bar
Differential (Dead Band) : Fixed (Within 10% of set value)
Temperature Range : -10 to 80 Degree C (for high temperature use of impulse tube is advisable)
Accuracy : +/- 1% to 2% FS
No. of Switches : one no. or, two nos.
Type of Switches : Micro Switches - SPDT
Sensing Element : Diaphragm (PTFE or Neoprene or SS 316) or Piston
Enclosure : Dustproof IP 40, Weatherproof to IP 54 / IP 65 / IP 66, Flameproof
Flameproof Pressure Switches are designed as per IS2148 for Gas Gr. IIC Flameproof - CE Certification and approved by a leading European Lab – “BASEEFA” for ATEX & ICEEX certificates
Various Ranges : from 0 to 150 mm Wc upto 0 to 400 Bar
Differential (Dead Band) : Fixed (Within 10% of set value) Or, Adjustable
Sensing Element : Diaphragm (PTFE, Neoprene or, SS 316) or Piston
Enclosure : Flameproof to group IIC
In industrial application Thermowell is used to install Temperature Sensors, to protect it from higher pressure or, ease in replacement of the Temperature Sensor etc.
We have various types of five valve manifolds, in SS 304 and SS316 construction. T type, R type and H type Five Valve manifolds are normally available exstock with us
Features:
• Cost effective and versatile
• High accuracy, better than 1.0% read
• Portable main unit, Compact enclosure, Portable case for all accessories.
• Wide flow measurement range, from 0.03 to 105 ft/s (0.01m/s-32m/s).
• Velocity, volumetric and totalized flow display
• Bi-directional, Totalized for net, positive and negative flow display.
• Wide pipe size range, from 3/4" to 240" (DN 20-6.00 mm).
• Suitable for all commonly used pipe materials.
• Rechargeable battery for 16 hours of operation.
• Self-explanatory user interface, easy to operate.
• Signal quality tracking and self-adjusting capabilities automatically match transducer to pipe material
• Ideal for both clean and opaque liquid flow, in fact, most any liquid containing less than 5% total suspended solids (TSS) or aeration.
• Clear, user-friendly menu selections make DMTFP simple and convenient to use.
Various Manifolds are necessary during the maintenance of the instruments like Pressure Gauges - Switches & Transmitters, DP Gauges - Switches and Transmitters.
We have various types of Three Valve Manifolds in SS 316, CS, Monel 400 and Hestelloy C material.
Type of Three Valve Manifolds are R type, T type and H type.
Mounting Bracket also can be provided for the manifolds.
NK Instruments Pvt. Ltd. has BAUMER make Head Mounted Temperature Transmitters. These Temperature transmitters are available with 4 to 20 mA output or, RS 232 also.
Features:
• Cost effective and versatile
• High accuracy, better than 1.0% read
• Portable main unit, Compact enclosure, Portable case for all accessories.
• Wide flow measurement range, from 0.03 to 105 ft/s (0.01m/s-32m/s).
• Velocity, volumetric and totalized flow display
• Bi-directional, Totalized for net, positive and negative flow display.
• Wide pipe size range, from 3/4" to 240" (DN 20-6.00 mm).
• Suitable for all commonly used pipe materials.
• Rechargeable battery for 16 hours of operation.
• Self-explanatory user interface, easy to operate.
• Signal quality tracking and self-adjusting capabilities automatically match transducer to pipe material
• Ideal for both clean and opaque liquid flow, in fact, most any liquid containing less than 5% total suspended solids (TSS) or aeration.
• Clear, user-friendly menu selections make DMTFP simple and convenient to use.
Varies Ranges : from 0 to 150 mm Wc up to 0 to 600 Bar
Differential (Dead Band) : Fixed (Within 10% of set value)
Temperature Range : -10 to 80 Degree C (for high temperature use of impulse tube is advisable)
Accuracy : +/- 1% to 2% FS
No. of Switches : one no. or, two nos.
Type of Switches : Micro Switches - SPDT
Sensing Element : Diaphragm (PTFE or Neoprene or SS 316) or Piston
Enclosure : Dustproof IP 40, Weatherproof to IP 54 / IP 65 / IP 66, Flameproof
We have various types of five valve manifolds, in SS 304 and SS316 construction. T type, R type and H type Five Valve manifolds are normally available exstock with us
Food samples: African salad, fried yam, fried potato, fried plantain, bole and suya meat retailed in three locations along Choba, Aluu and Alakahia were analyzed for their microbial load. Analysis of the food samples revealed Total viable count ranging from 3.8×107 cfu/g to 5.2×107 cfu/g (African salad), 2.6×107 cfu/g to 3.3×107 cfu/g (Bole), 3.0×107 cfu/g to 3.4×107 cfu/g (Plantain), 3.4×107 cfu/g to 3.6×107 cfu/g (Potato), 2.9×107 cfu/g to 3.3×107 cfu/g (Yam) and 4.8×107 cfu/g to 5.1×107 cfu/g (Suya meat) from the various locations. The organism isolated includes, Staphylococcus aureus (25%), Escherichia coli (25%), Pseudomonas (15%), Streptococcus (15%), Bacillus cereus (12%) and Salmonella spp (8%). The TVC count in these food samples exceeds the standard set by International Commission for Microbiology Specification for Food (ICMSF) for ready-to-eat food which states that TVC count between 0-107 cfu/g is acceptable, 104 to 105 cfu/g is tolerable and >107 cfu/g is unacceptable. Therefore, these foods are not bacteriologically fit for consumption. The occurrence of these bacterial isolates in the foods constitutes public health risk to consumers as these pathogens have been associated with foodborne infections Therefore, government should enforce strong food safety regulations for street foods vendors. In addition, street food vendors need to be educated on food safety and hygienic practices
Food quality control in the food industry is the process of monitoring and verifying food product quality throughout the supply chain1. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors1. Key procedures in food quality control include2:
Product & Recipe Formulation
48. Farmers field school (good agriculture practices) A Series of Lectures ...Mr.Allah Dad Khan
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w w w . o i i r j . o r g I S S N 2 2 4 9 - 9 5 9 8 Page 358
An Analysis of Socio Economic Background of Organic Farmers: A Study with
Special References to Mandya District
aUma .K,
Article 3 An Analysis of Socio Economic Background of Organic Farmers A Study...Dr UMA K
Reference: Dr. Uma. K (2018) “An Analysis of Socio-Economic Background of Organic Farmers: A Study with Special References to Mandya District”, Online International Interdisciplinary Research Journal, (OIIRJ), {Bi-Monthly}, ISSN 2249-9598, Volume-08, Issue-04, Page No 358-368.
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http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
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The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
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Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
2. PRESENTED BY:
Jasmin Naher Shemo
Exam. Roll No : 58
Reg. No : 2366
Secession : 2007-08
Department of Food and Nutrition
Home Economics College
2
3. TITLE :
HYGIENIC AND SANITARY PRACTICES OF VENDORS OF
STREET FOODS IN NAIROBI, KENYA.
Authors :
Onesmus Kilungu Muinde. (M.Sc.), Elizabeth Kuria, (Ph.D.), African
Journal of Food Agriculture and Nutritional Development (AJFAND):
Volume 5 No 1 2005
3
5. INTRODUCTION
The street food industry plays an important role in developing
countries in meeting the food demands of the urban dwellers. Street food
vendors were not aware of hygienic and sanitary practice.
This paper sought to addresses various aspects of hygienic practices
and to reduce food borne diseases.
5
6. OBJECTIVES OF THE STUDY
General Objective
To study the hygiene and sanitary practices
of the street food vendors in relation to street food in
selected locations of Nairobi, Kenya.
Specific Objectives
To study the morbidity and nutritional
status of street food consumers in selected
locations of Nairobi, Kenya.
To study the hygiene, sanitary condition
and environment al sanitation of street food in
selected locations of Nairobi, Kenya.
6
7. METHODS:
Type of study: Descriptive study.
Study population: 20% of total population.
Study location: Dandora and Kayole estates.
Methods: There are two ways to identify the nutritional status of
street food consumers and the hygienic and sanitary condition of
street food. These are:
Interviewing method.
Observational method
Analysis of data: Data was analyzed using the statistical package for
social sciences (SPSS) program.
7
9. ACQUISITION OF KNOWLEDGE ON FOOD PREPARATION
It was important to know how the vendors acqui red their cooking
skills to establish their knowledge in handling street food. Most (61%)
of the vendors acquired cooking skills from observation, 33.3% were
taught by their parents while 6.3% gained the skills by trial and error
(self taught). Figure 1 show s how vendors in Kayole and Dandora
acquired food preparation skills.
Figure: 01. Acquisition of food preparation skills by the street food
vendors in kayole and dendora estates
9
10. PLACE OF PREPARATION OF STREET FOODS
Findings show that vendors prepared the foods e ither at home or at the
stalls, which were located by the roadsides. Most of the stalls were made of
polythene bags and wood. Vendors selling mutura, fish, fruit salad, roasted
maize, mandazi and chips prepared their foods in the stalls. Sixty percen t of
the vendors of the sausages prepared them in the stalls while 82% of
vendors of githeri prepared it at home. The results are shown in Figure 2.
Figure: 02. Place of food preparation
10
11. ENVIRONMENTAL SURROUNDING OF THE STREET FOOD VENDORS
It was observed that, houseflies were present in most of the stalls (Figure
3). Flies were present in all stalls selling Mutura, fish and fruit salad. With
about 80% of vendors of roasted maize, flies were not presen t. With most
of the vendors selling Mandazi (80%), chips (70%) and githeri (90%), flies
were not present.
Figure: 03. presence of files on different street food
11
12. ENVIRONMENTAL SURROUNDING OF THE STREET FOOD VENDORS
It was observed that, houseflies were present in most of the stalls (Figure
3). Flies were present in all stalls selling Mutura, fish and fruit salad. With
about 80% of vendors of roasted maize, flies were not presen t. With most
of the vendors selling Mandazi (80%), chips (70%) and githeri (90%), flies
were not present.
Figure: 03. presence of files on different street food
12
13. METHODS FOR PACKAGING AND STORAGE OF LEFTOVERS
Vendors stored left-over food open place (26%), refrig erator (21%), and plastic
containers (21%) while 16% kept them either in polythene bags or in cupboards
for sale in the next day. Various methods used by the vendors to package and
store the leftovers are shown in Figure 5.
Figure: 04. Methods used by vendors to store and contain left-over foods
13
Plastic
Container, 21%
Cupboard,
16%
Refrigerator,
21%
Open Place,
26%
Polythene
Bag, 16%
14. DISCUSSION:
Most of the street food vendors neither underwent
any form of formal training in food preparation nor
did they attempt to seek it. According to FAO, food
handlers should have the necessary knowledge and
skills to enable them to handle food hygienically.
The street foods were prepared in unhygienic and
sanitary conditions. According to FAO adequate
drainage and waste disposal systems and facilities
should be provided in the street food industry and
designed properly so that the risk of contamination of
food and potable water is low.
14
15. CONCLUSION:
This paper recommends that every vendor, helper or
food handler should undergo a basic training in food
hygiene. This is to ensure that they follow the
required rules for proper hygiene and sanitation.
15
16. REFERENCES:
FAO. Agriculture food and nutrition for Africa.
A resource book for teachers of Agriculture.
FAO, Rome. 1997: 123.
FAO. Street foods. FAO, Rome. 1997:1-4.
FAO Food hygiene basic texts. FAO, Rome.
1997: 14-32
FAO. International conference on nutrition,
plan of action for nutrition. FAO,
Rome.1992:24-26.
16