Epsilon Archive for Student Projects

Abstract

Food hygiene is a critical component of food safety and public health, aiming to minimize contamination and prevent foodborne illnesses. Poor food hygiene practices can lead to severe health risks, including diseases caused by harmful bacteria, viruses, and parasites. This study examines food safety and hygiene practices among street food vendors in Kathmandu and Pokhara, Nepal, using a cross-sectional approach that combines Hazard Analysis Critical Control Point (HACCP) concepts with the assessment of social environments. The objective is to evaluate vendors’ understanding of food safety, their hygiene practices, and their compliances with sanitation regulations, as well as the implications for public health, economic stability, and consumer confidence.
The study finds that many street food vendors in Nepal face challenges in maintaining proper hygiene due to a lack of formal training, inadequate resources, and inconsistent infrastructure. While some vendors exhibit good hygiene practices, such as regular handwashing and utensil sanitization, critical gaps still exist in majority of the respondents on food safety knowledge, risks and practices such as using food thermometers and proper waste management in vending sites. A significant number of vendors also lacks awareness of foodborne pathogens like E. coli. Despite these challenges, there is a strong willingness among vendors to engage in further training to improve their practices. This study highlights the need for targeted interventions, including educational programs, infrastructural improvements, and specific municipal policies to ensure safer food preparation and handling.