Clean Food, Healthy Living

Street Food Safety and Cleanliness Drive

PROJECT BACKGROUND
Street food vendors is a significant part of
the culinary culture in many countries,
offering affordable and delicious options
to a large number of people. However,
there are concerns regarding the safety
and cleanliness of street food as the
unregulated nature of street vending
which can pose a risk to public health. The
street food safety and cleanliness Drive
project Known as Project Back, aims to
implement measures and to ensure the
quality and safety street food vending.
PROJECT OBJECTIVES:
• To enhance food safety
• To promote cleanliness
• To establish regulations and standards
• To increase vendor knowledge and
compliance
• To ensure public health protection
DESIRED IMPACT AND OUTCOME OF THE
PROJECT
 As the project establishes and enforces
strict safety and cleanliness standards, it can
built trust and confidence among
consumers. Sustaining this effect involves
encouraging consumers feedback and
complaint mechanism to address any
concerns promptly
EXECUTIVE SUMMARY
 Food safety is the responsibility of each
person who is involve in food service, and
it also refers to preventing each single
person to contaminate food poisoning
from a sudden accident cause of street
food, it is for us to learn how to avoid
contaminated food. It is for the safety of
people to have no effects in their body and
harmful things because they are eating
street foods in public.
PROJECT DESCRIPTION
 The “Street Food Safety and Cleanliness
Drive”, project envisions a future where
street food is not only delicious but also
safe and hygienic. By implementing the
measures outlined in the project, it aims to
protect public health, support local vendors,
and promote a thriving street food culture
that prioritizes food safety and cleanliness.
RISK MANAGEMENT PLAN RISK
IDENTIFICATI

 In implementing this
ON
b) Financial problem
a) Trip/slip
hazard (extreme

project proposal our

might also happen to our
project, so in case that
this matter or risk
weather,
happens, we can ask for electrocution/s
help from the
horting out,

project may encounter

government and other
stakeholder regarding during the
this matter or through
funding and solicitation.
orientation of
the project)

some problem and

challenges to its success.
a) In case of this possible
risk, other materials

 To create a risk
should be provided like
using visual aids (manila b) Financial
paper, poster, megaphone
and other relevant problem
(shortage of
management plan we need
materials.) in case of
electrocution and
shorting out, and
possible weather
budget)
interruption like heavy

to identify the possible

rain.

risk to help mitigate and This possible

risk may

solve the potential risk in RISK

MITIGATION
hinder the
success of the
project

this project. implementatio

n.
PROJECT
ORGANIZATIO
N AND
STAFFING
OFFICE / STAFF RESPONSIBILITIES CONTACT CONTACT DETAILS
DESIGNATED PERSON
STREET FOOD Responsible for Rolando Cidro Rolando Cidro
VENDORS repairing, cooking, Jana Desoloc San Saturnino Borongan City
rolandocidro68@gmail.com
cleaning , and Clarise Caraga 09755262369
preserving their Joemer Afable Jana Desoloc
merchandise to keep San Miguel San Julian
it clean and safe for janadesoloc@gmail.com
consumers. Clarisse Caraga
San Isidro San Julian
09502836431
Joemer Afable
San Saturnino Borongan City
afablejoemer@gmail.com
09487671282
WORK PLAN
Phase of Activities Output/ Indicators Person in Resources Cost
the project target charge needed

-Conducts a -Baseline -Baseline Rolando Cidro -Training 5,000

baseline assessment assessment
assessment of (Project materials
PHASE 1 report on street report Manager) development
street food safety
an cleanliness food safety and completed. and printing.
standard. cleanliness -Training
May- June standards. materials and -Educational 3,000
-Develop training
2023 materials and -Training guidelines materials
guidelines for materials and developed and production
street food guidelines for distributed. and
vendor. street food -Educational distribution.
-Develop and vendors. materials
distribute -Monthly 4,000
educational -Educational distributed to at inspections.
materials to raise materials least 100
awareness among distributed to consumers.
consumers about raise
safe street food consumers
practice. awareness.
Phase of the Activities Output / Indicators Person in Resources Cost
project target charge needed

-Review and evaluate -Evaluation -Evaluation Jana -Refreshers 4,000

the effectiveness of the report on the report Joemer training materials
training and effectiveness of completed. Clarisse and resources.
certification process training and -Regular testing Lance -Collaboration
implemented in phase
PHASE 2 1. certification system and testing 5,000
-Collaborate with local process. established with expenses with
July- August health authorities to -Establishment at least 80% local authorities.
2023 establish a system for of a system for compliance rate. -Awareness 3,500
regular testing of regular testing -Results of campaign
street food samples to of street food surveys and materials and
insure compliance vendors. interviews promotion.
with food safety
standards. -Results of indicating
- Conduct survey and surveys and improved
interviews to asses the interviews consumers
impact of the project assessing the perception.
on street food safety impact of the
and cleanliness project on
perception among consumers
consumers. perception.
Phase of Activities Output / target Indicators Person Resources Cost
the in needed
project charge

-Conduct final evaluation of -Final -Final Rolando -evaluation 7,000

the project to assess its overall evaluation evaluation Jana and
impact on street food safety report on the report Joemer sustainability
PHASE 3 and cleanliness. project impact. completed. Clarisse plan
-Develop a sustain-ability plan -sustainability -sustainability Lance development
to ensure the continuation of plan for the plan developed expense.
Septembe the initiatives implemented continuation of and adopted by -final 4,000
r during the project. street food relevant conference
- -Organize a final workshop or safety and stakeholders. organization.
October conference to share project cleanliness -Final -final project 5,000
2023 outcomes, best practices initiatives. conference report
and lessons learned with -Final conducted with preparation.
relevant stakeholders. conference a minimum of
-Prepare a final project report conducted with 10
documenting the entire stakeholders stakeholders.
project process, achievements, participation. -Final project
challenges and -Final project report
recommendations for future report to be completed and
actions . completed and submitted.
submitted
BUDGET
REQUIREMENT
BUDGET LINE ITEM DESCRIPTION
1.Public Awareness -Conducting a public awareness campaign
Campaign to educate street food vendors and
consumers about safe and hygienic
practices.
2.Training and -Developing and implementing a training
Certificate Program and certification program for street food
vendors to ensure they adhere to food
safety standards.
3.Imprastracture -Upgrading street food vending areas with
Improvement proper sanitation facilities, waste disposal
systems and food storage unit.
4.Inspection and -Establishing a dedicated team for regular
Monitoring inspection and monitoring of street food
vendors to ensure compliance with safety
and cleanliness standards.
5.Waste -Implementing a waste management
Management and system and organizing regular clean-up
Clean-up drives in street food vending areas.
AMOUNT PROPOSED SOURCES
NEEDED
20,000 -Government grants: 10,000
-Corporate sponsorship: 5,000
-Local business contribution: 3,000
-Crowdfunding: 2,000
20,000 -Government funding: 10,000
-Street food vendors fees: 5,000
-Community donation: 5,000
30,000 -Government funding: 10,000
-Fundraising events: 10,000
-Contributions: 10,000
10,000 -Fines and penalties: 5,000
-Donation from health organization:
5,000
20,000 -Government funding; 10,000
-Environmental NGO’s: 5,000
-Volunteer’s Contributions: 5,000
OTHER
RELEVANT
INFORMATION
• Food safety is the responsibility of each
person who is involve in food service and it
also refers to preventing each single person
to contaminate food poisoning from a
sudden accident cause of street foods, it is
to learn how to avoid contamination.
CONCLUSION
Street food plays a vital role in
many societies providing
accessible and practical meal
options. In order to protect
consumers health and uphold
the industry’s high standards for
hygiene, it is crucial to undertake
a street food safety and
cleanliness initiative. In other
hand, worries about food borne
illnesses and subpar sanitation
procedures have increased the
need for proactive efforts to
address those problems.
Through our project proposal,
we have emphasized the
importance of educating
customers about the possible
health concerns associated with
eating street food.