Name (optional): _____________________ 3.

Food handling practices

3.1 What are the parameters you considered in buying
Please indicate a check (√) to your desired answer. food to be cooked or vended?

1. Profile of respondents _________________________________________________

3.2 Food handling practices you do?

1.1 Age: ___________

1.2 Gender Male Female _________________________________________________

1.3 Number of years in street vending? 3.3 How do you served the food

____________________________________________

1.4 Educational Attainment 3.4 What did you do with the leftover food?

Elementary Level Elementary Graduate _________________________________________________

High School Level High School Graduate 3.5 Source of water for hand washing and cooking?

College Level College Graduate Tap Well

1.5 Do you have sanitation permit? 3.6 What are the methods you used in cleaning utensils?

Yes No

1.6 Do you attend food handling seminars/training? 4. Knowledge of food contamination and symptoms by
Yes No street food vendors
4.1 Are you familiar with the term food-borne illness?
1.7 Type of Vendor

Mobile Stationary Yes No

1.8 Food vending knowledge acquisition 4.2 Do you know the symptoms of food-borne illness?
Self-Taught Taught by Parents _________________________________________________
Observation from others Formal Training
5. What is the major nutrient found in street foods as
2. Health and sanitation practices of street food vendors perceived by the food vendor?
Fats Protein Carbohydrates
2.1 Ailments that temporarily prevented vendors from
vending or cooking foods Vitamins Minerals

Cough and colds Diarrhea Nausea

Vomiting Sore eyes Stomach cramps

Sick member of the family

2.2 What are the personal hygiene practices that you

do?

2.3 What are the hand washing requirements?