1. “Waste Management
Practices of Street Food
Vendors of Fish ball, Kikiam,
Chicken ball and Samalamig

2. Introduction

3. Nutrition is an input to and foundation for health and
development.
Better nutrition means stronger immune systems, less illness
and better health. It is a prime entry point to ending poverty and a
milestone to achieving better quality of life. Without proper nutrition
malnutrition can occur, due to inadequate intake of protein, energy,
and micro nutrients such as vitamins (WHO, 2001).
To promote adequate nutrition, food safety in the Philippines
has received increasing attention due to a number of factors. First, a
respectable proportion of the food establishments are of the small
and medium scale, where strict implementation of food safety
regulations is wanting. Second, poverty remains a major factor to
reckon with, and consequently results to low literacy on food safety,
especially in the rural areas. Third, consumers enjoy wider choices
and lower prices under a more liberalized trade regime but are
usually not so knowledgeable on the production, storage and
handling processes of the available commodities. Fourth, the
changing lifestyle of many Filipinos has forced them to rely on
cooked foods which are questionable in terms of their cleanliness.

4. Nowadays, food handlers are definitely
observable in their food handling mismanageme
nt, because of this, laws were implemented so
that entrepreneurs/ vendors would ensure that
the public’s concerns on food security and safety
are acknowledged and responded to.
Today, the policy framework and
implementing guidelines for food safety and
hygiene in the country are now in place.
Sanitation has been gaining increased attention
recently due to the rising number of food-borne
illnesses and malnutrition worldwide. Even
though there are food regulatory laws, proper
management of nutritional sanitation remains to
be an issue in many countries including
Philippines.

5. Some major risk factors of food borne illness are
related to employee behaviors and preparation practices
in food service establishments (WHO, 2000).The Food
and Agriculture Organization (FAO) defines street foods
as “ready-to-eat foods and beverages prepared and sold
in streets and other similar public places”.
Street foods have become popular not only as
source of convenient and affordable food, but as main
source of livelihood. However, street food vendors
over look the importance of the safety and nutritional
quality of the food they serve which can cause food-
related diseases, even poisoning and death to
costumers, particularly school children.

6. There are different agencies, who execute the Philippine
National Standard for food products like the Department of Health,
Bureau of Food and Drugs, Department of Agriculture, and other
minor agencies. One of the major agencies is the Department of
Health, which is the administrative department of the Philippines,
not only in charge for ensuring access to quality services but also
in the promotion of quality foods.
With all these factors in mind, the researchers decided to
conduct the study to assess the perceived quality and safety of
street foods on M.L Quezon St. Brgy. San Roque Antipolo City
because of the numerous schools, colleges, hospitals and other
establishments like malls and supermarkets (wherein these areas
attract a large number of people which may serve as potential
customers to the street vendors) that reside in the aforementioned
Barangay to help the street vendors in evaluating their level of
adherence on the protocol on food and sanitation, and from it relay
the appropriate correction, or modification to improve the quality
and safety of street foods especially to the vendors selling fish balls,
kikiam, squid ball, chicken balls and samalamig.

7. • Objective
To assess the nutritional value in street
foods and the street vendors’ performance
in terms of safety and quality of their
products.

8. Project site

9. Review of related Literature

10. • Conceptual framework
The conceptual framework maps the entire process of
the researchers’ study. The study is entitled “Waste Management
Practices of SelectedFood Establishment”. The Philippine National
Standard for food products and its implications to the practices
of street food vendors in handling food products. The study aims to
assess the street vendors and consumers of their awareness of the
nutrition and sanitation with regards to street foods. The study)
began with the selection of the location, respondents and their
profile (age and highest educational attainment) The
chosen location was M.L Quezon St. Brgy. San Roque Antipolo City
because of numerous schools, colleges , cathedral, Dimasalang
Park and other establishments in the Barangay that attract a large
number of people. The respondents were the street vendors and
consumers within the said location above. After the establishing the
location and respondents, the researchers then moved on to the
development of the questionnaire as the research instrument to
assess for both of the respondents’ knowledge on the nutrition.

11. Scope and Limitation
This study is primarily focused on the assessment of
the nutritional value in street foods and the street
vendors’ performance in terms of safety and quality
of their products. The researchers aim to describe the
compliance of the street vendors in handling food
products according to the policies and protocol
implemented by the Philippine National Standard for
Food Products in terms of nutrition and sanitation. This
study will be conducted on M.L Quezon St. Brgy. San
Roque Antipolo City. This study aims to
include participants with the following criteria: Fish ball;
Kikiam; Squid balls; chicken balls and Samalamig
(Sago’t gulaman, Buko juice or Pineapple juice).

12. • There were two sets of respondents for this research: the first were
the street vendors in M.L Quezon St. Brgy. San Roque Antipolo City
and offers the following street foods: Fish ball; Kikiam;
Squid balls; chicken balls and Samalamig (Sago’t gulaman, Buko
juice or Pineapple juice). The other set or respondents were the 50
consumers in M.L Quezon St. Brgy. San Roque Antipolo City with
the ages of 12 and above. Consumers with ages from 12 years old
below were excluded from the study because they may not provide
reliable and apt answers to the questions regarding nutrition and
sanitation because of their inadequate knowledge regarding these
matters .It is important that the groups to be selected be an eligible
representative of the population that fits the criteria presented and
the sampling method used. For the consumers, the researchers
used the simple random sampling in selecting respondent.

13. • Methodology
This chapter discusses the research method used in the study, the respondent,
the instruments used, the data gathering procedure and the statistical treatment
utilized in the analysis of data.
RESEARCH DESIGN
The researchers used a descriptive method in the study. Descriptive research
is mainly performed when a researcher wants to gain a better understanding of a
topic. The researchers believe that the descriptive method is the appropriate in the
study. The main goal of this type of research is to describe the data and
characteristics about what is being studied. It is best to use for its fact finding study
and its involvement in the collection of data through answering questionnaires,
observations and interviews in order to accomplish the aims of the study. (
Shuttleworth,2008).The researchers want to describe how the street vendors adhere
on the Philippine National Standard for food products with the following criteria: the
nutritional value of the street foods they are selling; the cleanliness of the materials
being used; the sanitary practices performed by the vendors; the vendors general
appearance in terms of hygiene and behavior in preparing and handling food
products.
The researchers would also find out the consumers’ assessment of the street
vendors and the street foods in terms of sanitary practices performed and nutritional
value from the food products that they purchase.
The researchers also conduct observation and interview to the respondents to
support.

14. • Result of Discussion
The street vendors’ should be knowledgeable
regarding Food Nutrition and Sanitation based on the Philippine National
Standards for Food Products to ensure the safety of the consumers’
Street vendors should maintain a clean environment and prevent
foods from being contaminated by placing covers on the foods being vended
and protected from biological, chemical and physical hazards. The
consumers should be knowledgeable on the basic rights to sufficient
quantities of safe and nutritious foods with the help of Government officials
by holding an informative drive for the consumers in regarding Nutritional
Content and Sanitation of the food being sold by the street vendors .
The Sanitation Department should conduct a food monitoring on street
vendors every three months to know if the street vendors are following the
protocols and applying the discussion from the seminars. And for the future
researchers, further study on the improvement on the proper practices of
street vendors regarding nutrition and sanitation is recommended to make
the study more meaningful and accurate; the use of more subjects as well
as inclusion of more variables are recommended; and enough time
for extensive study must be provided to the researchers.

15. • Conclusion and Recommendation
In accord of the significant and
conclusions of the research, the following
recommendations are offered.

16. • CONCLUSIONS
These are the conclusions that show the
significant findings of the study:
• Majority of the consumers - respondents are within the age
brackets of 17-21. It implies that teenagers to young adults
are into street foods, wherein they don’t give too much
importance to their health.
• Majority of the vendor’s age bracket is 32-36. It implies
that this age bracket is dominant because those are the
people who already have families to support and so they
need more income.
• Majority of the consumers - respondents highest
educational attainment is high school graduates. Mostly,
students and young people are fond of eating street foods,
due to its nearness from schools and its affordability.

17. • The respondents that they are aware about the
nutritional value present from the street foods.
• The consumers - respondents agreed that the
vendors often adhere in maintaining cleanliness
of the
environment. Street has a nature of being pollute
d and contaminated place, but still the vendors
somehow take action to improve their
environmental sanitation.

18. • The consumers - respondents agree that
the street vendor does not adhere with the proper
sanitation practices, especially hand washing
before handling food products. This shows that the
street vendors are not aware of the risk
of contaminants coming from handling of foods
without performing proper hand washing.
• Most of the respondents rate street vendors within
the range of 50-69% as adherence in the
proper guidelines. This implies that the sanitary
practices and nutritional value in food of the street
vendors are in average level and needs necessary
actions to correct their inconsistencies.

19. • Problem encounter in the conduct of
the study

20. • Lesson learned in managing the
implementation of the study