GROUP 2: LEADER’S NAME: Audrey Sandra M.

Waje
Members: MEMBERS’FIELD OF SPECIALIZATION:
Nicole Gonzales HOME ECONOMICS
Lharra Jeane Falcasantos
Juliana Pansacola
Rosebell Gunda Reyes
Leomar Silvestre
Zane Uriah Staana Siño
RESEARCH TITLE 1: Research Title: Food Safety Practices Among vendors in secondary
school at TRIMEX COLLEGES in Morales Biñan Laguna
INTRODUCTION

According to Argente and Gordoncillo,et al (2020)

The cross-sectional study explored the association between the microbial safety of
street foods, using E coli load as indicator,and vendors knowledge, attitude,and
practices on food safety and environmental condition of food vending stall.Most street
food vending sites we're located in areas with no running water supply and hand
washing facilities.Moreover, although trashbins we're available,waste segregation was
not practice.Vendors has an average level of food safety knowledge and good attitude
toward food safety, although these dmid not translate into practice

Food safety practices among vendors in school, particularly at Trimex Colleges in

Morales, Biñan Laguna are crucial for maintaining the well being of students.Ensuring
that vendors adhere to strict hygiene standards,proper food handling, storage and
preparation is essential in preventing foodborne illnesses.This introduction sets the
stage for exploring the specific practices implemented by vendors to guarantee the
safety of the food provided to the students in this educational institution.

As stated by Tiu and Tonaid (2021)

Street foods are"ready-to-eat"foods and beverages consume and sold by vendors or
hawkers, especially in the streets and other similar places as explicitly defined by the
food and agriculture organization. Street foods are already part of public life, which has
become a portion of the diet among low-income population. Food safety awareness
remains a significant issue among consumers, both in developed and developing
countries. Street food vending is prone to physical, chemical, or biological
contamination or by other harmful agents, which are pressing concerns for food safety
and preparation practices

The provision of food in secondary school is a critical components in ensuring the well-
being and development of students. Many schools rely on vendors to supply food to
students, making it essential to prioritize food safety practices to prevent foodborne
illnesses and promote a healthy eating environment. However, the adherence to food
safety standards among vendors operating in secondary schools may vary, leading to
potential risks associated with improper food handling and preparation.

Understanding the current food safety practices and hygiene standards upheld by
vendors in secondary school is essential for ensuring the safety and health of students.
This study aims to assess the food safety practices employed by vendors in secondary
schools, as well as identity gaps or areas for improvement. By shedding lights on the
existing food safety practices in secondary school settings, this research seeks to
provide valuable insights that can help enhance food safety protocols, mitigate risks,
and ultimately contribute to a healthy and secure food environment within educational
institutions.

Food safety practices among vendors play a critical role in ensuring the health and well-
being of consumers. Proper handling, storage, and preparation of food are essential to
prevent the spread of foodborne illnesses. It is important to assess the current food
safety practices among vendors to identify areas for improvement and implement
strategies to enhance food safety standards.

Quantitative research on food safety practices among vendors will provide valuable
data on the level of compliance with food safety regulations and guidelines. This
research will involve collecting numerical data through surveys, observations, and
measurements to quantify the extent to which vendors are following food safety
practices.

The findings from this research can be used to develop targeted interventions and
educational programs to promote good food safety practices among vendors. By
improving food safety practices, we can reduce the risk of foodborne illnesses and
ensure the safety of consumers.
This research sought to evaluate the food safety knowledge of street food vendors and
the sanitary compliance status of their vending facilities, Zululand District, South Africa.
Data collection was done in a face to face interview with respondents in a cross-
sectional survey research design. Data was collected from 399 randomly selected street
food vendors and 200 randomly selected street food vending facilities. Only a minority
of the street food vendors had attended high school (47 %) and the vast majority (77 %)
of them had not attended any food safety training courses. Overall, the vast majority
(76 %) of the street food vendors had low food safety knowledge and only 14 % of the
street food vending sites had high compliance with sanitary conditions. In conclusion,
this study demonstrates that most of vending facilities of street food vendors
constitute a food safety risk to the consumers. This was primarily due to the possession
of inadequate food safety knowledge of street food vendors, non-compliant street
food vending infrastructure, and inadequate monitoring and controls by competent
authorities. It is recommended that, authorities should implement the food
stalls/caravan system in areas with adequate sanitation and use the licensing and
permit tool to ensure control and adherence to food safety regulations and street food
vendors and health inspectors should be trained on safe food handling principles and
practice.
BACKGROUND OF THE STUDY:

Food safety is a critical issue that affects the health and well-being of students in
secondary schools. Vendors play a significant role in providing food to students, and
their practices regarding food handling, personal hygiene, and sanitation can have a
direct impact on the safety of the food served in schools.

According to the Centers for Disease Control and Prevention [CDC] (2023), foodborne
illnesses are a major public health concern, with millions of people affected each year
due to consuming contaminated food. Children, particularly adolescents, are at a
higher risk of developing foodborne illnesses due to their developing immune systems
and higher susceptibility to infections.

In the context of secondary schools, where students often rely on vendors for their
meals, ensuring proper food safety practices is crucial to prevent the outbreak of
foodborne illnesses. Despite the importance of food safety, there is a gap in the
literature regarding the specific practices followed by vendors in secondary schools and
the potential risks associated with their food handling methods.

Therefore, this study aims to examine the food safety practices among vendors in
secondary schools, identify potential areas for improvement, and provide
recommendations to enhance food safety standards in school settings. By addressing
these gaps in knowledge, this research can contribute to the overall health and well-
being of students in secondary schools.

Foodborne illness outbreaks in schools are a significant public health concern.

Secondary school students are particularly vulnerable due to factors like
underdeveloped immune systems and close social contact.
Unsafe food handling practices by vendors can introduce harmful bacteria, viruses, and
parasites into food, leading to illnesses like diarrhea, vomiting, and even serious
complications.Despite existing regulations and guidelines, studies suggest inconsistent
implementation of safe food handling practices among secondary school vendors.
Understanding the factors influencing vendor behavior is crucial for developing
effective interventions to improve food safety.

As stated by Luning and Pilamala et al.,(2022)

Street food consumption is growing substantially, particularly in developing countries,
but represents a public health risk when street food vendors do not meet the hygiene
requirements. This study assessed street food vendors' knowledge about the
requirements to produce safe food, their self-reported personal and food hygiene
practices, and their perceptions of the currently provided hygiene facilities and
services. A two-step study design was applied in Ambato, Ecuador. A validated semi-
structured questionnaire was administered among 99 street food vendors at different
local markets about their knowledge of hygiene requirements and how frequently they
applied them. Face-to-face in-depth interviews with 25 other street food vendors
assessed their perceptions of the current hygiene facilities and services at the local
markets. Overall, more than two-thirds of the street food vendors were knowledgeable
about most personal and food hygiene requirements and self-reported that they
always applied these. The in-depth interviews indicated that the street food vendors
perceived water supply conditions and sanitary facilities as supporting personal and
food hygiene practices. However, they mentioned inadequacies in services such as
garbage removal and pest control, which may compromise the safety of street food.
LITERATURE REVIEW

According to Nkosi and Heliyon et al.,(2021)

This research sought to evaluate the food safety knowledge of street food vendors and
the sanitary compliance status of their vending facilities, Zululand District, South Africa.
Data collection was done in a face to face interview with respondents in a cross-
sectional survey research design. Data was collected from 399 randomly selected street
food vendors and 200 randomly selected street food vending facilities. Only a minority
of the street food vendors had attended high school (47 %) and the vast majority (77 %)
of them had not attended any food safety training courses. Overall, the vast majority
(76 %) of the street food vendors had low food safety knowledge and only 14 % of the
street food vending sites had high compliance with sanitary conditions. In conclusion,
this study demonstrates that most of vending facilities of street food vendors
constitute a food safety risk to the consumers. This was primarily due to the possession
of inadequate food safety knowledge of street food vendors, non-compliant street
food vending infrastructure, and inadequate monitoring and controls by competent
authorities. It is recommended that, authorities should implement the food
stalls/caravan system in areas with adequate sanitation and use the licensing and
permit tool to ensure control and adherence to food safety regulations and street food
vendors and health inspectors should be trained on safe food handling principles and
practice.

The literature review on food safety practices among vendors in secondary schools
would typically involve a comprehensive overview of existing studies, research, and
academic literature related to food safety, food handling practices, and the role of
vendors in school settings.Food Safety Practices Among Vendors in Secondary Schools
Ensuring safe food handling practices within secondary schools is paramount for
protecting student health. This literature review explores existing research on food
safety knowledge, attitudes, and practices among vendors in this setting, identifying
key themes and knowledge gaps.Here is an outline of how the literature review section
could be structured

Importance of Food Safety in School Settings:

- Discuss the significance of maintaining high food safety standards in schools to
protect the health and well-being of students.
- Highlight the potential risks of foodborne illnesses in educational institutions and the
impact on student health and academic performance.

Role of Vendors in Providing Food to Secondary School Students:

- Explore the role of vendors in supplying food to secondary schools, including the
types of foods typically sold and the frequency of student purchases.
- Examine the responsibilities of vendors in ensuring food safety and compliance with
relevant regulations and guidelines.
Studies on Food Safety Practices Among Vendors in Secondary Schools:
- Summarize findings from previous research studies that have investigated food safety
practices among vendors in secondary schools.
- Identify gaps or limitations in existing literature and areas for further research.

As stated by Letuka and Thekisoe et al.,(2021)

Food safety knowledge and hygienic practices by food handlers play an important role
in the prevention of contamination of food prepared.Majority of the food handlers
were females (60%) and males constituted only (40%). The mean age was 35.5 ± 10.3
and 28.2 ± 9.9 respectively for street vendors and consumers. There was a statistically
significant difference in knowledge among the trained and untrained vendors (p =
0040). On average the vendor population that participated in this study was considered
to have poor knowledge (scores < 50%) of food safety since they scored 49% ± 11,
while 84% of the respondents were considered to have positive attitudes towards food
safety. Only 6% of the consumers reported that they never buy street vended foods
mainly due to the hygiene issues. The observation checklist showed that the vendors
operated under unhygienic conditions and that there was scarcity of clean water
supply and hand washing facilities.This study provides knowledge that was previously
unknown about food vending in Lesotho. It has significantly added to the body of
knowledge on food safety in Lesotho which can be used to modify policies and
structure food safety training for people involved in the informal trade.
THEORETICAL FRAMEWORK

Food safety has long been the subject of scholarly research, and street food is a weak
link in food safety supervision. Street food not only provides convenience for many
people, but is also the livelihood for millions of low income people, making a great
contribution to the economy of many developing countries.Street food vendor training
should be prioritized to improve the safety of street food. Other policies and measures
should also be propagated to improve the food safety knowledge, attitudes, and
behavior of vendors in Handan. Steps should be taken to improve street food stall
operating conditions and facilities, including providing clean protected structures,
access to potable water, and efficient waste collection and disposal systems. These
findings should encourage government agencies to further promote strategies to
improve street food safety.
As stated by Zhang and Ma et al.,(2019)

The theoretical framework for studying food safety practices among vendors in
secondary schools can provide a conceptual basis for understanding the factors that
influence vendor behavior and compliance with food safety guidelines. Here is an
outline of how the theoretical framework section could be structured:

Health Belief Model:

- Discuss how the Health Belief Model, which examines individual perceptions of
health risks and benefits, can be applied to understand vendor attitudes towards food
safety practices.
- Explore how vendors' perceived susceptibility to foodborne illnesses and the
perceived benefits of implementing food safety measures can influence their behavior.

Social Cognitive Theory:

- Explain how Social Cognitive Theory, which emphasizes the role of social influences
and observational learning, can be used to examine how vendors' interactions with
other stakeholders, such as school administrators, parents, and students, shape their
food safety practices.
- Discuss how vendors' self-efficacy in implementing food safety measures and their
motivation to comply with regulations can be influenced by social factors.

Diffusion of Innovation Theory:

- Explore how the Diffusion of Innovation Theory can provide insights into the
adoption of new food safety practices by vendors in secondary schools.
- Analyze the factors that affect vendors' readiness to adopt and implement
innovative food safety technologies or strategies, such as perceived compatibility,
complexity, and trialability.

Institutional Theory:
- Discuss how Institutional Theory can be used to examine the institutional pressures
and norms that influence vendors' adherence to food safety standards in school
settings.
- Explore how external regulatory requirements, organizational norms, and
stakeholders' expectations can shape vendors' food safety practices.

By integrating these theoretical perspectives into the study of food safety practices
among vendors in secondary schools, researchers can develop a more comprehensive
understanding of the factors that drive vendor behavior and contribute to the
enhancement of food safety measures in school settings. This theoretical framework
can guide the formulation of research questions, data collection methods, and data
analysis techniques to investigate the complexities of food safety practices in
secondary school environments.

Ensuring safe food handling practices among secondary school vendors is crucial for
student health. Several theoretical frameworks offer valuable insights into the factors
influencing vendor behavior.

Food safety and hygiene are currently a global health apprehension especially in
unindustrialized countries as a result of increasing food-borne diseases (FBDs) and
accompanying deaths. This study aimed at assessing knowledge, attitude, and hygiene
practices (KAP) of food safety among street-cooked food handlers (SCFHs) in North
Dayi District, Ghana.A report by the World Health Organization (WHO) (2015) showed
that about two million incurable cases of food poisoning materialize annually in
unindustrialized nations. The WHO further estimates that 600 million food-borne
diseases (FBDs) each year were related to poor food safety and hygiene practice with
420,000 deaths [1], the majority attributed to meat-related vulnerabilities [2]. About,
76 million FBDs caused 325,000 hospitalizations in the USA which led to 5000 deaths
[3]. The source was associated with the consumption of turkey contaminated by
Salmonella enterica serovar Heidelberg, responsible for salmonellosis in the USA [4].
Almost, 1.3 million FBDs resulted in 21,000 hospital stays reported in England which led
to 500 deaths.
According to Tuglo and Chu et al.,(2021)

STATEMENT OF THE PROBLEM:

The problem statement concerning food safety practices among vendors may address the following
issues:
1. Lack of Training: Many food vendors may not have received proper training on essential food
safety practices, leading to a potential lack of understanding and implementation of necessary
precautions.

2. Inadequate Facilities: Some vendors may not have access to appropriate facilities, such as clean
water, refrigeration, or adequate storage, which can compromise the safety of the food they are
selling.

3. Poor Hygiene: Vendors may not follow proper hygiene practices, such as hand-washing and
wearing clean uniforms, increasing the risk of contamination in the food they handle.

4. Lack of Awareness: Some vendors may not be aware of the potential risks and consequences of
unsafe food handling practices, leading to a casual approach to food safety.

5. Regulatory Compliance: In some cases, vendors may not comply with local food safety regulations
and standards, exposing consumers to potential health hazards.

6. Lack of Monitoring: There may be a lack of monitoring and supervision of food vendors by relevant
authorities, allowing substandard food safety practices to persist.

Addressing these issues is crucial to ensure the safety and well-being of consumers and to prevent
foodborne illnesses caused by unsafe food handling practices.

Despite the importance of food safety in schools, there is limited research on the food safety
practices among vendors in secondary schools. This lack of research raises concerns about the
potential risks of foodborne illnesses among students due to improper food handling, personal
hygiene, and sanitation practices by vendors. Therefore, this study aims to address the following
research questions:

1.What are the current safety practices and standards in place among vendors?
2.How are vendors educated and trained on proper food safety practices?
3.What measures do vendors take to ensure the cleanliness and safety of their food products?
4.How are vendors monitored and regulated to ensure compliances with food safety standards?
5.What resources and support are available to vendors to improve their food safety practices?
6.What are the current food safety practices followed by vendors in secondary schools?
7. Are vendors in secondary schools aware of and compliant with food safety regulations and
guidelines?
8. What are the factors influencing the implementation of food safety practices among vendors in
secondary schools?
9. What are the potential risks of foodborne illnesses associated with the food served by vendors in
secondary schools?
10. What are the recommendations for improving food safety practices among vendors in secondary
schools to ensure the health and well-being of students?
HYPOTHESIS

Possible hypotheses for the study on food safety practices among vendors in secondary schools could
include:

1. H1: Vendors who have received formal training in food safety will demonstrate better adherence to
food safety protocols compared to vendors without formal training.
2. H2: Vendors who comply with food safety regulations will have higher levels of food safety
practices compared to vendors who do not comply with regulations.
3. H3: Vendors operating in schools with adequate resources and infrastructure for food safety will
exhibit better food safety practices than vendors in schools with limited resources.
4. H4: Organizational culture and support within the school environment will mediate the relationship
between vendor characteristics and food safety practices.
5. H5: External stakeholder influence, such as parent expectations and regulatory requirements, will
moderate the relationship between vendor characteristics and food safety practices.

These hypotheses can be tested through data collection and analysis to examine the relationships
between vendors' characteristics, school resources, organizational culture, external stakeholder
influence, and their food safety practices within secondary schools.
SCOPE AND LIMITATIONS OF THE STUDY

Street foods play an important role in the lives of urban population members in developing countries.
The food industry provides many job opportunities. The food safety knowledge, attitude, and
practices of vendors are important aspects, as these individuals provide food and nourishment at very
low prices to people all over the world. Most street foods are unhealthy because of the high risk of
contamination, which poses a serious threat to food safety. The present study aimed to assess the
food safety knowledge, attitudes and practices of vendors and the most significant influencing factors
of these aspects with the help of cluster analysis to categorize vendors.
According to Patel and Verma et al.,(2023)

The scope of the study on food safety practices among vendors in secondary schools may include
examining the practices and behaviors of vendors in preparing, storing, and serving food to students.
This could involve assessing hygiene practices, compliance with food safety regulations, training
received by vendors, availability of resources for food safety, and the overall food safety culture
within the school environment.

The aim of this study was to assess the food safety knowledge of food vendors in higher institutions
of learning in Bauchi state, Nigeria, and to analyze the effect of socio-economic characteristics and
use of information sources on food safety knowledge. To evaluate food safety knowledge, we used 18
questions. The purposive sampling method was applied to select six higher educational institutions
and a random sampling method to select 181 food vendors to be interviewed. A questionnaire survey
was conducted to collect data in face-to-face interviews. The data was analyzed using Multiple Linear
Regression. The regression results showed that increasing age, literacy, and increasing number of
years of education, as well as consulting friends/colleagues on food safety, were statistically
significant determinants of increasing the food safety knowledge of the food vendors. As both the
food handling trainings and information from food inspection institutions did not statistically
significantly affect the food safety knowledge, we emphasize the need for an improvement in the
effectiveness of food safety information provision by the institutions that provide it.
As stated by Madaki and Bavorova (2019)

Some potential limitations of the study could include

Sample size-The study may be limited by the number of vendors willing to participate in the research,
which could impact the generalizability of the findings.
Self-reporting bias-Vendors may provide responses that are socially desirable rather than reflecting
their actual food safety practices.
Resource constraints-Limited access to certain schools or vendors may restrict the breadth of data
collected for the study.
External factors-Factors beyond the control of the researchers, such as changes in regulations or
school policies, could impact the study results.

It is important for researchers to acknowledge these limitations in order to interpret the findings
accurately and make appropriate recommendations for improving food safety practices among
vendors in secondary schools.
DEFINITION OF TERMS

Food Safety: The practices and procedures followed to ensure that food is safe for consumption, free
from contamination, and poses no risk to the health of consumers.

Vendors: Individuals or businesses that sell food products or provide food services in a commercial
setting, such as school canteens or cafeterias.

Secondary Schools: Educational institutions that provide education to students typically aged
between 11-18 years, following primary education and before higher education.The provision of food
in secondary schools is a critical component in ensuring the well-being and development of students.
Many schools rely on vendors to supply food to students, making it essential to prioritize food safety
practices to prevent foodborne illnesses and promote a healthy eating environment. However, the
adherence to food safety standards among vendors operating in secondary schools may vary, leading
to potential risks associated with improper food handling and preparation.

Understanding the current food safety practices and hygiene standards upheld by vendors in
secondary schools is essential for ensuring the safety and health of students. This study aims to
investigate and assess the food safety practices employed by vendors in secondary schools, as well as
identify any gaps or areas for improvement. By shedding light on the existing food safety practices in
secondary school settings, this research seeks to provide valuable insights that can help enhance food
safety protocols, mitigate risks, and ultimately contribute to a healthy and secure food environment
within educational institutions
OVERVIEW
This study aimed to measure the food safety knowledge, attitude, and practices among food
vendors engaged in Nigeria’s ongoing Home-grown School Feeding Program. A cross-sectional
survey was conducted in face-to-face interviews with 240 food vendors from 3 states in
northeast Nigeria involved in the school feeding program using a structured questionnaire.
Food safety attitudes score increased with more years of vending experience and accessing
food safety information via radio, food inspection institutions, and the Internet. An increase in
household size and food safety information from friends and colleagues negatively affected
food safety attitude scores. As a result, we emphasize the need for dissemination of improved
food safety information via radio, television and food safety inspection institutes. Food vendors
in the SFP should be selected after passing a food safety training and gaining food handling
experience. Higher education should be a priority criterion in the hiring process.
According to Barnavas and Bavorova (2024)
Knowledge in food safety influences food safety attitudes of people which could result in
behavioural changes. Inadequate knowledge in food safety among consumers, especially
children, increase their risk of getting foodborne diseases. Implementing food safety
educational programs in schools is key in improving the food safety knowledge of the school
children. This study is aimed at assessing the food safety knowledge and practice of students in
the Ga West district of Ghana.
As stated by Asante and Amusah (2020)
Food safety and hygiene are currently a global health apprehension especially in
unindustrialized countries as a result of increasing food-borne diseases (FBDs) and
accompanying deaths. This study aimed at assessing knowledge, attitude, and hygiene practices
(KAP) of food safety among street-cooked food handlers (SCFHs) in North Dayi District, Ghana.
Studies have shown that SCFHs were not knowledgeable about the WHO’s Five Keys to Safer
Food for food handlers [33, 36] which include keeping clean, separating raw and cooked food,
cooking thoroughly, keeping food at safe temperatures, and using safe water and raw materials
[37].
Hence, the acceptance and the use of the KAP instrument as a problem-solving approach in this
study are validated from previous researches [23, 38, 39]. This would adequately support the
policymaking development and the change of embattled intervention policies for the
prevention and control of FBDs.
According to Agordo and Chu (2021)

RESEARCH DESIGN
The researchers will use the descriptive-correlational method of research in this study. It is the
method of choice because the researchers are more interested in describing the relationship
between the variables than in finding a coincidental connection. Survey involves the collection
of data relevant to the present study. It will determine the profile and the relationship between
and among the various factors that are relevant to the study.
As stated by Canonizado (2020) cited that the aim of descriptive-correlational method is to
understand
and assess the statistical relationship between the two variables with no influence from any
extraneous variable. Canozizado added that descriptive-correlational studies are useful to
establish a link or influence of one variable from another variable. Similarly, According to
Mustieles (2020) cited that descriptive correlational study is a study in which the researcher is
primarily interested in describing relationships among variables, without seeking to establish a
causal connection.

POPULATION SAMPLING

The safety of street foods remains a public health concern especially in developing countries
like Kenya where foodborne illnesses associated with these foods have often been reported.
This study determined the food hygiene and safety knowledge and practices of 345 street food
vendors (SFVs) in selected locations within Kiambu County, Kenya. Data collection was
accomplished through face-toface interviews using structured questionnaires and extensive
observation using an assessment tool for observation of personal hygiene and food handling
practices of SFVs and the condition of the vending environment. The results indicated that the
majority of the SFVs were male (63.2%) with 38.1% of them having attained secondary school
education. About 93% of the SFVs had not received any formal training on food hygiene and
safety. Majority of SFVs handled food with bare hands (96.8%) or handled money while serving
food without washing hands (86.1%). Few also practiced preservation with 78.3% storing
foodstuff that required refrigeration at ambient temperatures while 22.3% stored leftovers
without any form of preservation and sold them the following day. Whereas public health
officers’ visits were found to significantly (P<0.0001) motivate SFVs to obtain a food handler's
medical certificate, only about 27% had obtained it. These findings suggest that street vended
foods sold in this study area may pose a significant potential hazard to public health due to the
poor hygiene and handling practices reported. As stated by Orina and Karanja el al.,(2020)
In order to collect data for a study on food safety practices among secondary school vendors, a
representative sample of both the vendors and secondary schools must be chosen.5 out of 10
vendors at Trimex Colleges in Morales Biñan Laguna has been chosen to answer the selected
questions about food safety practices as well as other things that has connection in food
handling.

Street food vending is a common business practice in most South African cities. However, street
vended foods may be a source of foodborne illnesses if their handling is not well regulated and
executed. This study aimed to investigate the knowledge and practices regarding food safety by
street food vendors in the Polokwane central business district. Most vendors operated their
businesses in the open air and tents (66.2%). Vending experience significantly correlated with
safe food handling practices (p < 0.05). It is significantly riskier to sell cooked rather than
uncooked food in the street. Lack of resources like water and a healthy environment negatively
affected food handling practices. Health promotion on food safety is recommended for street
vendors.
According to Marutha and Chelule (2020)
Create a sampling frame that includes a list of every secondary school in the targeted
jurisdiction or geographic area. Find out which kinds of merchants are present in each school.
Method of Sampling: Based on the goals of the study, the resources at hand, and its viability,
choose a sample strategy:Probability sampling, which gives each school in the population a
known and non-zero chance of being chosen, can be done by either random or systematic
sample approaches. Stratified sampling (depending on school location or size), cluster sampling
(if schools are clustered by district or region), or simply random sample could be used for this.b.
Non-Probability Sampling: If probability sampling is impractical, take into account convenience
sampling, in which participating schools are chosen based on their accessibility. But be aware of
whatever prejudices this method can generate.
By using this strategy, respondents ensured that a randomly selected sample of the population
could be used to estimate the distribution of opinions. This was appropriate for the researchers'
study because they would be studying a wider population and different generations of foods
and their ingredients in the future. They could enhance the knowledge gaps and areas in need
of further development by determining the extent of their investigation.By deciding how far to
go with their inquiry, they could highlight areas that still require improvement and knowledge
gaps.

RESPONDENTS OF THE STUDY

Respondents in a research study on food safety practices among secondary school vendors
usually comprise a range of stakeholders who are either directly involved in or impacted by
food handling and preparation in the school setting. For a survey of this kind, the following are
the main categories of respondents:
Vendors: The vendors that work in secondary schools themselves are the main respondents.
These people are in charge of handling, preparing, and serving food directly. They share details
about their regular procedures, obstacles they encounter, and compliance with food safety
regulations.
Principals, vice principals, and supervisors of the food service department are examples of
school administrators that are significant responders. They can offer information on the
policies, guidelines, and support systems in place to guarantee food safety as well as manage
the operations of the school cafeteria or food vendors.
Food Service Employees: In addition to suppliers, food service operations may involve other
employees like servers, cleaners, and kitchen assistants. Their opinions on training obtained,
adherence to protocols, and food safety measures are helpful to the study.
Students: Respondents who eat food purchased from school vendors are also pertinent. They
can offer important insights into the efficacy of food safety measures through their experiences,
observations, and perceptions regarding food quality, hygiene, and safety procedures.
Parents/Guardians: In order to learn more about their thoughts on food safety issues, their
level of confidence in school food vendors, and their expectations for the safety and caliber of
food provided to their children, parents or guardians of kids may be asked to participate in the
survey.

RESEARCH INSTRUMENT

In this study the researcher's will be using the questionnaires.The questionnaires is a set of
orderly arrange questions carefully prepared to answer by a group of people designed to collect
facts and information.The researcher's used a survey questionnaires that is based on the topic
about food safety practices among vendors.
The primary objective of this study was to assess factors associated with food safety practices
among food handlers in Gondar city food and drinking establishments. The facility-based cross-
sectional study was undertaken from March 3 to May 28, in Gondar city. Simple random
sampling method was used to select both establishments and the food handlers. The data were
collected through face-to-face interview using pre-tested Amharic version of the questionnaire.
Data were entered and coded into Epi info version 7.0.0 and exported to SPSS version 22 for
analysis.
As stated by Azanaw and Dagne et.al (2019)
Food safety has long been the subject of scholarly research, and street food is a weak link in
food safety supervision. Street food not only provides convenience for many people, but is also
the livelihood for millions of low income people, making a great contribution to the economy of
many developing countries.Food safety knowledge of street vendors in the High-tech Industries
Development Zone was the lowest, most likely because these regions are located in rural-urban
fringe zones, where education levels are generally relatively low. Food safety attitudes of the
youngest consumers were significantly better than those of older age groups. Their educational
level was also different, with correspondingly relatively high income for younger individuals.
Most vendors chose locations near schools or supermarkets. Consumers and street food
vendors had good understanding of food safety, but street vendors were relatively poor in
carrying out safe food handling, with only 26.7% using or being fully equipped withhand-
washing facilities, although more than 60% of vendors wore clean and tidy clothes and
masks.Street food vendor training should be prioritized to improve the safety of street food.
Other policies and measures should also be propagated to improve the food safety knowledge,
attitudes, and behavior of vendors in Handan. Steps should be taken to improve street food
stall operating conditions and facilities, including providing clean protected structures, access to
potable water, and efficient waste collection and disposal systems.
According to Zhang and Chen et.al (2019)
Food Service Employees: In addition to suppliers, food service operations may involve other
employees like servers, cleaners, and kitchen assistants. Their opinions on training obtained,
adherence to protocols, and food safety measures are helpful to the study.
Students: Respondents who eat food purchased from school vendors are also pertinent. They
can offer important insights into the efficacy of food safety measures through their experiences,
observations, and perceptions regarding food quality, hygiene, and safety procedures.
Parents/Guardians: In order to learn more about their thoughts on food safety issues, their
level of confidence in school food vendors, and their expectations for the safety and caliber of
food provided to their children, parents or guardians of kids may be asked to participate in the
survey.

DATA GATHERING PROCEDURE

This is a brief protocol for collecting data to investigate food safety practices used by secondary
school vendors:
Getting approvals and getting research instruments ready are preparations.
Sampling: Choose merchants and schools at random.
Gather data by sending questionnaires to administrators, vendors, and maybe even students.
Make on-site observations and interview people.
Examine all pertinent documentation.
Ensure quality by offering instruction and pilot test equipment.
Data management is the safe storage and administration of gathered data.
Analysis: Thematic analysis is used to analyze qualitative data, whereas statistical techniques
are used for quantitative analysis.
Reporting and Interpretation: Write a report including suggestions after interpreting the results.