NAME: UMAIMA SHAHID

COURSE TITLE: Environment and Occupational Health

DEPARTMENT: BSPH-2020
SEMESTER-VI, BATCH-I
SUBMITTED TO: MA’AM HIRA TARIQ

ASSIGNMENT TOPIC: “Occupational Hazards Of Street Vendors”

STREET VENDORS:-
INTRODUCTION:-
According to the World Health Organization (WHO), street vended foods are the
ones cooked and served by vendors in streets or local public places and are
consumed directly without further cooking. Street foods are popular and consumed
all around the world. Street foods are comprised of different ingredients that are
subjected to diverse processing condition such as fresh-cut fruits and vegetables,
simply cooked foods, packed beverages, and snacks. Several direct and indirect
factors affect the healthiness of street vended foods. Hazards reported in this
review are classified into three main categories: environmental, chemical, and
microbiological. These hazards affect the whole chain of street food business and
may result in poor food safety and quality.

Exposure:-
Informal vendors are among the most deprived sections of the informal sector.
The daily and prolonged exposure to biomass fuel and outdoor air pollution is a
major cause of morbidity and mortality in this industry. There were more
roadside vendors, often exposed to air pollutants, as compared to vendors inside
buildings. The evidence showed that informal street vendors are exposed to
workplace risks that affect their health and wellbeing. Non-enclosed vendor stalls
and frequent use of open fires were among the risk concerns. Vendors are
vulnerable to gastrointestinal diseases such as salmonellosis and respiratory
infections such as influenza and COVID-19 due to inadequate access to water,
waste disposal facilities, and basic hygiene awareness and practices. Exposure to
air pollutants increased the risk of respiratory and urinary illnesses and an impact
on the reproductive health of female street vendors. Most vendors in the study
had access to water. The hygiene status in and around stalls was found to be
below acceptable standards. Therefore, we conclude that occupational health
management is required in improving the workplace conditions and eliminating
illness and disability related to work in this industry; thus ensuring the business's
operations and stakeholder involvement are strengthened.

PREVENTION FROM PHYSICAL AND

CHEMICAL HAZARDS OF STREET VENDORS:-
EXPOSURE To prevent bacteria from multiplying in food, keep any hot food
SUBSTITUTION above 63°C any cold food below 5°C. Temperatures above
5°C and below 63°C are considered the danger zone. If hot food
cannot be kept at 63°C or above then the vendor must discard it
after two hours.
 Replacing any damaged equipment immediately.
Reporting any faults with equipment and premises without
delay.
Having a thorough pest control system in place.

ENGINEERING Isolation or enclosure of a process or operation

CONTROLS Use of wet methods to reduce generation of dusts or other
particulates
General dilution ventilation
Local exhaust, including the use of fume hoods, spray
booths, and snorkels

Providing clean protected structures, access to potable

water, and efficient waste collection and disposal systems.
Ventilation to decrease exposure.

ADMINISTRATIVE Safety training of the staff is necessary.

CONTROLS Packaging control.
Using packaging materials suited to foods.
 Monitoring of packaging damage.
Protective barriers.
Temperature control.
Supervision of food displays.
Utensil control.
Providing separate serving utensils for each dish.
Regular inspection is needed

PROVISION OF PERSONAL 1. Following dress code principles, such as removing jewelry

PROTECTIVE when handling food and wearing a hairnet. to protect food
EQUIPMENT(PPE)
includes gloves, safety glasses, masks, face shields, and
hairnets.

PREVENTION FROM BIOLOGICAL HAZARDS AND

HAZARDS OF NON-COMMUNICABLE DISEASES:-
EXPOSURE CONTROLS 1. Thoroughly wash your hands before and after handling
different foods, after using the bathroom, and anytime
they can become contaminated. Use separate cutting
boards for meat and produce. Alternatively, prepare
produce first, then meat. Establishing safe work
practices such as proper handwashing.
2. Disinfecting surfaces and equipment.
3. Screening workers for illness.
ENGINEERING/ Local exhaust ventilation to capture and remove airborne
ENVIRONMENTAL emissions or machine guards to shield the worker.
CONTROLS Regular cleaning of the workplace, pest
prevention/extermination, requiring that safety equipment
be used and worn, and proper disposal of materials and
items that may pose a biological risk.
ADMINISTRATIVE Establishing safe work practices such as proper
CONTROLS handwashing.
Disinfecting surfaces and equipment.
Screening workers for illness.
Infection control standard, contact, droplet and
airborne precautions.
Procedures for decontamination of persons and
disinfection of equipment and the environment.
1. Prophylaxis of exposed individuals.
2. Control of the vectors of infection.
PERSONAL PROTECTIVE A Powered, Air-Purifying Respirator (PAPR) must be
EQUIPMENT(PPE) worn at all times. Gloves must be worn to protect hands
from working with infections materials and other
biohazards. Glove selection should be based on
appropriate risk assessment.
Face shields protect against potential splashes or sprays
of hazardous liquids.
Sanitizers also needed for this purpose

PROTECTION FROM PSYCHOSOCIAL HAZARDS:-

EXPOSURE CONTROLS Unlicensed street vendors occupy public spaces and traditional
markets, creating problems for residents, pedestrians, formal
retailers, and public authorities. They sometimes cause
conflicts in society, potentially leading to violence
Authorities should provide license to the vendors so
that they can be protected by harassment and eviction
by local authorities. Some street vendors are food
vendors; they have not received formal training as they are
less educated while selling ready food.

ADMINISTRATIVE Consulting with workers to create and promote a mentally

CONTROLS healthy workplace culture. Providing regular and respectful
performance feedback. Developing procedures on how to operate
machinery safely. Limiting exposure time to a hazardous task.
SPECIAL CARE Children <14 should not be employed