Dissertations / Theses on the topic 'Street food vendors'

Magister Artium (Development Studies) - MA(DVS)
The informal economy has continued to increase in developing countries, giving jobs and income to marginalised groups, the majority being women. The rise of the informal sector is perpetuated by exclusionary social policies and the continued increase in unemployment. In Botswana, street food vending, the most visible form of the informal sector trading, has evolved to be a survivalist activity that women populate. Increasing poverty levels, gender inequalities, and high unemployment rates have resulted in poor urban women being vulnerable to the stresses and shocks caused by these factors. Street food vending is therefore pursued by women to mitigate their vulnerability. Additionally, street food vending allows for more flexible working hours, thus accommodating women’s community, household, and productive roles. Despite women’s substantial contribution to Botswana’s informal economy, the government has not done much to support them.

Philosophiae Doctor - PhD
Background: Street foods (SF) contribute significantly to the nutritional intake of adults and children in developing countries. They are inexpensive and a major source of income for a vast multitude. A major concern is the so-called ‘nutrition transition’, which has led to an increase in foods high in saturated fats, trans fats, sugar and salt, along with processed food items sold on urban community streets in developing countries. These foods contribute to nutritional disorders in the communities where consumed. South Africa’s stable unemployment rate, estimated at 25%, has further influenced business growth in the informal sector, particularly SF vending. As such, a well-developed SF-vending model (SFVM) could potentially address the challenges of unemployment and improve the nutritional status of poorer South Africans. Aim: To develop a sustainable SFVM for selling healthy and safe SF in the City of Cape Town enabling street vendors to make a decent living, and consumers to make healthy choices regarding food purchasing. Methods: This cross-sectional study employed mixed methodology (collecting qualitative and quantitative data). The study was conducted in three phases. Phase 1a: Situation Analysis. This a SF-vendor survey which collected a) socio-demographic factors, b) vendors’ business operational models, c) food items sold, d) available facilities, e) challenges faced, f) certification, and g) nutrition knowledge using a validated questionnaire. An observational checklist capturing data on the appearance of vendors, their stalls, available equipment and type of food sold, supplemented this survey. Phase 1b: A consumer survey included collecting, a) socio-demographic factors, b) purchasing habits, c) consumption preferences, and d) nutrition knowledge using a validated questionnaire. Phase 2a: Semi-structured-interviews and focus group discussions with Environmental Health Officials and Economic Development Officials from the City of Cape Town were conducted to explore the existing -vending regulations and/or policies in the City of Cape Town and gain insight into the SF-vending operations from a regulatory perspective. Phase 2b: A document review was conducted to identify existing regulations and policies on SF vending. Phase 3: conducted in three steps: Step 1, data integration of the previous phases. Step 2, a participatory action research component checking the relevance, acceptability and practicability of identified themes and resulting components from Step 1. Step 3, development of the proposed SFVM using the findings of the previous two steps. Data Analysis: Quantitative data were analysed using IBM SPSS, 2010 Statistics version 23. Descriptive statistics and cross-tabulations were used to analyse data. Qualitative data were thematically analysed using the qualitative data software package Atlas ti 7.5.7.Results: Phase 1a: vendors in the Cape Town and surrounding areas work long hours up to seven days a week making a minimal income. Types of food items sold by vendors, their nutrition knowledge and hygiene practices were not ideal. A major lack in basic facilities existed. Phase 2a: SF consumers indicated spending a significant amount of their income on SF, and are open to buying healthier options should these be available. Phase 2a: government officials thought the SF-vending business should be guided by national legislature and provincial bylaws, and felt strongly about nutrition and health education for vendors and consumers. Phase 2b: thirteen regulations and bylaws applicable to SF vending were sourced. Phase 3: Data from the previous phases were integrated within a socio-ecological framework to develop the proposed SFVM. The components of this model are divided into four areas, i.e. a business component, food and nutrition component, hygiene component, and a vending cart. Conclusion: The four components in the proposed SFVM take into account various elements of the socio-ecological framework, i.e. intrapersonal/individual, interpersonal, the physical environment/community and the policy environment. This SFVM should be piloted, evaluated, adapted and before rolling it out on a large scale to test its effectiveness.

This study is aimed to assess the extent of street food vendor information and education on food safety. Aim: To determine the knowledge, attitudes and practices (KAP) of street food vendors, within the City of Johannesburg, with regard to food hygiene and safety. Methods: A descriptive, cross-sectional study utilizing a quantitative research approach. Data was collected through face-to-face interviewing of street food vendors, with observations of general hygiene and cleanliness. Data was captured in Excel and imported into CDC Epi Info version 3.4.3 (2007) for analysis. Numerical data was analyzed using descriptive statistics and categorical data was analyzed using frequencies. Bivariate analysis was used to establish differences between regions with high and low proportions of street food vendors with regard to knowledge, practices and attitudes variables.

Thesis (MSc)--Stellenbosch University, 2001.
ENGLISH ABSTRACT: The aim of the study was to develop the content of a programme to increase the awareness of women in Duncan Village of I) the potential role of food micro-enterprises in the improvement of food security; 2) the consumer demand concerning the operations of food micro-enterprises; and 3) appropriate microenterprise training programmes available in the greater East-London area. This was based on an identified need for the inclusion of a module on food security in a comprehensive programme to prevent growth failure in 0 to 24-month-old children attending local government clinics in Duncan Village by improving the capacity of mothers or primary caregivers to care for their children. Food security is defined as access by all people at all times to enough food for an active, healthy life. The potential role of food micro-enterprises in the improvement of food security was established through a literature review. It was established that street foods contribute to individual food security by providing food where people work or congregate at cheap prices, thus increasing availability. It also helps in meeting energy and nutritional needs if safe, nutritious food is provided. The main method by which it increases an individual's access to food is by supplying an income to food micro-enterprise owners if they sell street foods. The consumer demand concerning the operations (including the products) of food micro-enterprises was determined through personal interviews with the customers and non-customers of food micro-enterprises in Duncan Village, using a structured questionnaire. One hundred and twenty-nine customers and 129 non-customers were selected using a combination of cluster and convenience sampling. Food microenterprises operating at the schools and on pavements in Duncan Village and at the taxi rank in East London were included. The results of this particular survey indicate that the consumer behaviour is influenced by the trade area where the customers purchase their food, the age and gender of the customers as well as the friendliness of the vendor. The product choice of consumers was mostly determined by taste, price and how filling the food is. There was general satisfaction with the operating times of, and the products sold by, food micro-enterprises. Street food consumers were least satisfied with the locations where the enterprises were situated. The dusty environment was given as a reason for dissatisfaction. Further, cleanliness of the food, the vendor and the environment were the main problems cited, especially by the non-customers. The appropriateness of micro-enterprise training programmes available in the greater East London area for current and prospective food micro-enterprise owners in Duncan Village was determined by compiling a profile of food micro-enterprises, their owners and their business operations in Duncan Village; identifying the features of the ideal training programme for current and prospective food microenterprise owners in Duncan Village; investigating the supply of micro-enterprise training in the greater East London area; and evaluating the appropriateness of the identified training programmes. The profile of food micro-enterprises in Duncan Village owned by women, included a profile of the owners, the enterprise itself as well as the business operations thereof. The data were gathered by means ofa personal interview (using a structured questionnaire) with the owners of food micro-enterprises. The enterprises included in the study were operated by women producing and trading processed foods from non-permanent structures at schools and on pavements in Duncan Village, as well as at the taxi ranks in East London. Systematic sampling techniques were used to select food micro-enterprises at the schools while all the enterprises at the pavements and at the taxi rank were included. This resulted in the inclusion of 41 food micro-enterprises. The results indicated that the profiles of these owners do not differ significantly from micro-enterprise owners operating in the informal sector elsewhere in South Africa. Furthermore, they indicated a clear need for training in all aspects regarding their business operations. The identification of the features of the ideal micro-enterprise training programme for the training of current and prospective female food micro-enterprise owners operating in Duncan Village was based on the profiles of street food consumers and food micro-enterprise owners, discussions with experts and on the literature. The identified features were used for the development of a framework to evaluate the appropriateness of micro-enterprise training in the greater East London area for current and prospective food micro-enterprise owners in Duncan Village. The supply of micro-enterprise training in the greater East London area for food micro-enterprise owners was investigated using a structured questionnaire, completed during a personal interview with the training managers of the organisations. All governmental and non-governmental organisations in the area offering training programmes with the objective to motivate and enable persons to establish a microenterprise in the informal sector; or with the objective to enable established micro-enterprises to operate more efficiently within the informal sector, were included in the study population. These organisations were identified through snowball sampling and resulted in ten organisations and 17 programmes being included. Subsequently, the appropriateness of micro-enterprise training programmes available in the greater East London area for current and prospective food micro-enterprise owners in Duncan Village was evaluated using the Evaluation Framework. The results indicate that only one programme, combining business management and cooking skills, could be rated as appropriate for current and prospective food microenterprise owners in Duncan Village. Five other programmes could be rated as moderately appropriate for particular groups. These programmes, with the exception of one, included business management skills and no cooking skills. The remaining programmes were rated as either not very appropriate or inappropriate for current and prospective food micro-enterprise owners in Duncan Village. It is concluded that a need for the mentioned awareness-creating programme exists. Furthermore, it is recommended that the programme developed in this research, be used as basis for the household food security module of the comprehensive programme.
AFRIKAANSE OPSOMMING: Die doel van die studie was die ontwikkeling van 'n program om die bewustheid van vroue in Duncan Village ten opsigte van 1) die bydrae wat voedsel mikro-ondernemings tot die verbetering van voedsel sekuriteit kan lewer; 2) verbruikers se behoeftes betreffende die bedrywighede van voedsel mikroondernemings; en 3) toepaslike mikro-onderneming opleidingprogramme in die groter Oos Londen area te verhoog. Die behoefte om 'n module oor voedselsekuriteit in 'n omvattende intervensie program in te sluit, is reeds geïdentifiseer. Hierdie intervensie program het ten doeI om groeivertraging in 0 tot 24 maande oue kinders, wat munisipale klinieke in Duncan Village besoek, te voorkom deur die versorgingkapasiteit van hul moeders of primêre versorgers te verhoog. Voedselsekuriteit word gedefinieer as toegang deur alle mense, ten alle tye, tot genoegsame voedsel vir 'n aktiewe, gesonde lewe. Die potensiële rol wat voedsel mikro-ondernemings in die verbetering van voedselsekuriteit kan speel, is deur middel van 'n literatuuroorsig vasgestel. Daar is vasgestel dat die voedsel wat deur hierdie ondernemings verkoop word tot individuele voedselsekuriteit bydra deurdat dit goedkoop voedsel beskikbaar stel by plekke waar mense werk of andersins bymekaar kom. Indien veilige en voedsame voedsel voorsien word, kan dit help om energie- en voedingbehoeftes te bevredig. Die belangrikste metode waardeur dit 'n individu se toegang tot voedsel verhoog, is deur 'n inkomste aan die eienaars van voedsel mikro-ondernemings te verskaf. Verbruikers se behoeftes betreffende die bedrywighede, insluitend produkte, van voedsel mikroondernemings is met behulp van gestruktureerde vraelyste tydens persoonlike onderhoude met die kopers en nie-kopers van voedsel van hierdie ondernemings, bepaal. Eenhonderd nege-en-twintig kopers en niekopers is onderskeidelik geselekteer deur 'n kombinasie van bondel- en geriefssteekproefneming te gebruik. Die voedsel mikro-ondernemings wat handel gedryf het by skole en op sypaadjies in Duncan Village, asook dié by die taxi staanplek in Oos Londen, is in hierdie steekproef ingesluit. Die resultate van hierdie opname toon aan dat verbruikergedrag bepaal word deur die gebied waar verbruikers hul kos koop, die geslag en ouderdom van die verbruiker, en die vriendelikheid van die verkoper. Verbruikers se produkkeuse word grootliks bepaal deur die smaak, koste en die vullingsvermoë van die voedsel. Verbruikers was oor die algemeen tevrede met die bedryfsure en die produkte van voedsel mikroondernemings. Hulle was egter die minste tevrede met die area waar die ondernemings bedryf word, hoofsaaklik vanweë die stowwerigheid van die omgewing. Nie-kopers in die besonder het die higiëne van die voedsel, die verkoper en die omgewing as hul grootste bronne van kommer bestempel. Die toepaslikheid van beskikbare mikro-onderneming opleidingprogramme in die groter Oos Londen omgewing vir huidige en voornemende eienaars van voedsel mikro-ondernemings in Duncan Village is geëvalueer deur die volgende stappe uit te voer: 'n Profiel van voedsel mikro-ondernemings, met inbegrip van die eienaars en die besigheidsaktiwiteite, is saamgestel. Die eienskappe van die ideale opleidingprogram vir huidige en voornemende eienaars van voedsel mikro-ondernemings in Duncan Village is geïdentifiseer, die beskikbaarheid van mikro-onderneming opleiding in die groter Oos Londen omgewing is ondersoek en die toepaslikheid van die geïdentifiseerde programme is geëvalueer. Die profiel van voedsel mikro-ondernemings in Duncan Village, het 'n profiel van die eienaars, die onderneming self en die besigheidbedrywighede ingesluit. Die data is ingesamel deur gestruktureerde vraelyste gedurende 'n persoonlike onderhoud met die eienaars van voedsel mikro-ondernemings te voltooi. Die ondernemings wat in die studie ingesluit is, is bestuur deur vroue wat voedsel vervaardig en verkoop vanaf nie-permanente strukture by die skole en op die sypaadjies in Duncan Village, asook die taxi staanplek in Oos Londen. Sistematiese steekproefnemingmetodes is gebruik om die voedsel mikroondernemings by die skole te selekteer. Al die ondernemings wat vanaf die sypaadjies in Duncan Village en die taxi staanplek in Oos Londen bedryf is, is ingesluit. Een-en-veertig voedsel mikroondernemings is in die studie populasie ingesluit. Die resultate het aangedui dat die profiel van die eienaars nie wesentlik verskil het van dié van algemene mikro-onderneming eienaars in die informele sektor elders in Suid Afrika nie. Bykans alle eienaars het aangedui dat daar by hulle 'n behoefte bestaan vir opleiding in alle aspekte rondom die bestuur van hulle besighede. Die eienskappe van die ideale mikro-onderneming opleidingprogram vir huidige en potensiële eienaars (vroulik) van voedsel mikro-ondernemings in Duncan Village, is gebaseer op die profiele van die verbruikers en eienaars van voedsel mikro-ondernemings, besprekings met kundiges op die gebied en relevante literatuur. Die geïdentifiseerde eienskappe is gebruik vir die ontwikkeling van 'n raamwerk om die toepaslikheid van mikro-onderneming opleidingprogramme in die groter Oos Londen area te evalueer. Die beskikbaarheid van mikro-onderneming opleiding programme in die groter Oos Londen omgewing, vir voedsel mikro-onderneming eienaars, is met behulp van 'n gestruktureerde vraelys wat tydens 'n persoonlike onderhoud met die opleidingbestuurders van die organisasies voltooi is, ondersoek. Alle regerings- en nie-regerings organisasies in die omgewing wat opleidingprogramme met die doel om persone te motiveer en in staat te stel om 'n voedsel mikro-onderneming in die informele sektor te vestig, of om 'n gevestigde voedsel mikro-onderneming meer effektief te bedryf, aanbied, is in die studie populasie ingesluit. Tien organisasies en 17 programme is deur middel van sneeubal steekproefneming geïdentifiseer en ingesluit. Die toepaslikheid van beskikbare mikro-onderneming opleidingprogramme in die groter Oos Londen omgewing is deur middel van die Evaluering Raamwerk geëvalueer. Die resultate het aangedui dat slegs een program wat ondernemingsbestuur- en voedsel voorbereidingsvaardighede gekombineer het, as toepaslik vir huidige en voornemende voedsel mikro-onderneming eienaars beskou kon word. Vyf ander programme kan as redelik toepaslik vir sekere groepe gesien word. Almal behalwe een van hierdie programme het ondernemingsbestuurvaardighede ingesluit, maar geen voedsel voorbereidingsvaardighede nie. Die oorblywende programme is as nie baie toepaslik of geensins toepaslik vir huidige en voornemende eienaars van voedsel mikro-ondernemings in Duncan Village geëvalueer. Daar is tot die gevolgtrekking gekom dat daar 'n behoefte bestaan vir die bogenoemde bewusmakingprogram. Daar word verder aanbeveel dat die program wat in hierdie navorsing ontwikkel is, as 'n basis vir die huishoudelike voedselsekuriteit module in die omvattende intervensie program gebruik word.

In the context of rapid urbanization, globalization, market liberalization, and growing flexibility of labor in the post-Fordist era, urban environments have seen economic opportunities and employment in the formal sector become increasingly less available to the vast majority of urban dwellers in both high-income and low-income countries. The intersectional forces of globalization, and neoliberalization have contributed to the ever-growing role of informal economic opportunities in providing the necessary income to fulfill household needs for individuals throughout the world and have also influenced social, cultural, and spatial organization of informal sector workers. Using a case study and ethnographic information from several regions of southern Ghana, this research examines the way in which informal sector food vendors in Ghana are imbedded in larger global food networks as well as how globalization is experienced by vendors at the ground level.

Listeria monocytogenes is a foodborne pathogen that causes listeriosis. This study investigates the prevalence of L. monocytogenes in food samples acquired from retail stores and street vendors around Pretoria and evaluates various probiotics as a control measure. The pathogen was isolated by selective enrichment and plating on selective media. All presumptive colonies were confirmed by morphological analysis, 16SrRNA gene BLAST analysis and inlA amplification. Probiotic antagonistic tests against two L. monocytogenes isolates acquired from food samples and three controls was performed. The probiotics used were Bifidobacterium animalis, Lactobacillus acidophilus, Lactobacillus plantarum and Pediococcus acidilacti during spot inoculation tests and well diffusion assays using probiotic cell free supernatants (CFS). The effect probiotics and their cocktails had on avocado and cucumber samples spiked with L. monocytogenes strains was assayed. Of 167 food samples, only two, avocado and cucumber, tested positive for L. monocytogenes. Samples positive for L. monocytogenes were obtained from street vendors exhibiting poor hygiene. B. animalis inhibited growth of four out five L. monocytogenes strains, L. acidophilus three, L. plantarum one while P. acidilacti inhibited none. Inhibition by all probiotic strains, their CFSs and cocktails in both food matrixes was statistically insignificant, except for L. monocytogenes T62 inhibition in avocado by B. animalis. Properties of L. monocytogenes, food medium and storage conditions used in the study could have had an impact on their inhibitory effects.
Dissertation (MSc)--University of Pretoria, 2020.
National Research Fund
Microbiology and Plant Pathology
MSc
Unrestricted

碩士
國立高雄第一科技大學
行銷與流通管理系碩士專班
105
In the past, housewives always go to shop in the traditional market. But, follow the social evolution and social advancement, the supermarkets and hypermarkets are opened everywhere. The supermarkets and hypermarkets are modern business model, neat and clean shelves; the price is all the same and the price tag is very obvious, which is different from the traditional market. Therefore, housewives prefer to go to shop in the supermarkets and hypermarkets. And, as the increasing employment of professional women, the shopping habit has also been affected. According to the change, some of the traditional markets gradually decline. Although the traditional market still has its regular consumer groups, the young people and professional women gradually do not enter the traditional market. Many traditional vendors have to think about changing their way of doing business to not be eliminated by the society. This study will be discussed on the current business transformation of the traditional food street vendors and the success of the transformation of traditional food street vendors as a case study. To provide the business model that want to change the traditional street vendors as a reference, the study is a case study, mainly on the current business model of the current situation and future planning. And will review the basic theory of competitive strategy, competitive advantage, STP theory and business model by literature review, to understand the current situation and difficulties of traditional food street vendors. And with the secondary data collection and in-depth interviews, the case will find out the competitive advantage of business model, the future development of industry, and will be the reference for related industry. The results of the study found out that compared traditional vendors with other enterprises/companies; the resources and capacity of traditional vendors are relatively weak. Therefore, in the process of changing, although operators want to change their existing business model, they will encounter a lot of problems and resistance. But, as long as the operators notice the demand of consumer, and insist on meeting the consumer demand, there still has a chance to be transformed into a business model that is more suitable for current consumer.

Thesis (MPH.) -- University of Limpopo, 2020
Background: Street food vending has become a common means of providing traditional, known and convenient meals to communal eating. It has also become a growing portent as a means of job creation and as a survival mechanism to many affected by job creation decline. Suggestion: There is an influx of food vendors at Gate 2 of the University of Limpopo and there is a need to investigate both the hygiene and safety measures taken by the vendors and the environment they operate in. Methods: The purpose of the study was to observe and identify food safety and hygiene practices by the street vendors. An observational descriptive cross sectional study design and a convenience sampling technique were used as research designs and sampling methods. A questionnaire on food safety and hygiene was used to collect data. Results: The study revealed that all of the street vendors have no form of food safety and hygiene training. The vendors also highlighted the fact that over and above them having no food safety and hygiene knowledge, food safety and hygiene practices such as washing of hands frequently cannot be adhered to because of the time limitations they have to prepare and be ready for customers as quickly as possible. The vendors practise a mixed storage of raw and cooked food in the refrigerators within the refrigerators. Only 30% of the vendors wear protective hand gloves while preparing food. They have running water in the bathroom and on the premises but no soap is provided in the bathroom for hand washing. Conclusion: Even though street food is increasingly gaining popularity and accessibility based on affordability, traditional meals served and accessibility, food safety and hygiene still are a concern and a matter of alarm. Key words: food safety and hygiene, street food vendor, food poisoning, health hazards

Street-vended foods are convenient and cheap meals, but their contamination can lead to foodborne illness. This study aimed to evaluate food safety knowledge of street food vendors in Ulundi and AbaQulusi local municipalities of Zululand District, South Africa and compliance of their street food vending environment to sanitary requirements. A cross sectional survey design was utilised to gather data from 400 street food vendors using interviews. A piloted checklist was used to collect data on the sanitary characteristics from 200 randomly selected street food vending facilities. Most of the street food vendors were black (99%), females (73%), and above 35 years (55%). Only the minority of street food vendors had attended a high school (47%) and the vast majority (77%) of them had not attended any food safety training course. The majority (64.7%) of respondents knew that food should not be handled when they have diarrhoea, even if their hands were washed regularly, neither when they have flu, colds, cough, or catarrh. The minority (43%) of street food vendors knew that the use of separate cutting boards for meat and salad, and washing them between uses are the safest ways to avoid cross-contamination. The majority (79.4%) of street food vendors were aware that microorganisms could cause foodborne diseases that may lead to death. The vast majority (76%) of 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, most street food vendors possessed inadequate food safety knowledge in key food safety parameters and most of the street food vending facilities were noncompliant. Furthermore, most of them operate under poor sanitary conditions. Street food vendors should be provided with compliant waste disposal and standard kitchen facilities with water resources to ensure hygienic preparation and serving of food.
Life and Consumer Sciences
M. Cons. Sci.

MPH
Department of Public Health
Introduction: Street food vending is a source of income for billions of people around the world. In most developing countries, including South Africa street food is popular. However, most street food has been linked to outbreaks of foodborne illness. The assessment was based on the general hygiene requirement stipulated in R962 of November 2012 framed under Foodstuff cosmetics and Disinfectant Act of 1972 Purpose: The purpose of this study was to assess compliance of street food vendors with food and safety regulations in Thulamela Municipality. Method: The study used a quantitative, cross- sectional survey, descriptive design. A convenience sampling was used to sample 155 street food vendors. Data was collected using two instruments; namely, a self-administered questionnaire and an observation checklist. The data was analyzed using the Statistical Package for Social Science (SPSS) version 23.Validity and Reliability will be ensured and measures to ensure ethical considerations were adhered to. Results: A total of 155 street food vendors participated in the study. Most of the street food vendors were in the age group 25- 30 years. There were more females than males. Furthermore, the majority of street food vendors had experience of 5-10 years. The majority (n=61; 39.4%) of street food vendors were operating in Thohoyandou, while some (n=25.8%)operated in Sibasa and forty others (25.8%) operated in Shayandima. Forty-five (29%) of them were illiterate, fifty (32, 3%) did primary education, thirty two (20.6%) had secondary education, four (2.6%) had a matric certification and twenty- four (15.5%) had vocational training. More than half of the In regard to knowledge items on preventing foodborne vendors (n=100; 64.5%) did not attend food hygiene training while (n=55; 35.5%) did. Lastly about a third most (n=48; 31%) of the street food vendors were selling their food in the transport terminals. The survey results indicate that street food vendors exhibited high levels of knowledge regarding items pertaining to hand hygiene. Therefore street food vendors were highly knowledgeable with regard to how much time should be spent when washing hands with soap, the correct way of stopping bleeding while at work, important measures to keep germs away from the food, hand washing and methods of drying hands. However, the street food vendors displayed poor knowledge with regard to reasons why they should dry their hands. Regarding knowledge items on preventing foodborne illnesses, the street food vendors were knowledgeable about the symptoms that make a street food vendors stay away from the workplace, that the best way to destroy any harmful germs is to cook food to the right temperature, that a combination of washing hands, using gloves and keeping food at the right temperature are ways of preventing food borne illnesses. However, street food vendors displayed some knowledge gaps with regard to the correct detergents for washing vessels and why food handlers require some knowledge on food hygiene. A total of 155 vending stalls were observed. The results from the checklist indicated that three quarters (n=116; 75%) of the stalls were protected from the sun, wind and dust. In addition, about (n=136; 87.7%) of the stalls did not have direct access to potable water. Furthermore, about (115; 74.2 %) did not have adequate hand washing facilities and 141(91%) did not have waste disposal facilities. Animals, flies and insects were indeed evident around the stalls in 124(80%) of the 155 stalls. In addition the majority of street food handlers (136; 87.7%) did not wash their hands before preparing food. Regarding hand washing after using toilet, all of the vendors said that they washed their hands each time after visiting the toilet. This was not confirmed as the researcher did not follow the vendors into the toilets. More than three quarters (120; 77%) of the food handlers operated in clean clothes. However, only 39(25%) used an apron when handling food, while 124(80%) did not use gloves to handle food and only 24(15%) used disposable gloves. Although the street food vendors complied with wearing clean clothes, they did not consistently wear aprons and they also used bare hands to touch food. Conclusion: Although the street food vendors were knowledgeable about food hygiene and safety practices, the majority displayed poor hygienic practice and prepared food on unhygienic sites.
NRF

The inadequate food safety knowledge by street food vendors have been a challenge encountered in ensuring safety of street foods. The aim of this study was to assess the food safety knowledge of street food vendors in the Johannesburg metropolis and to evaluate the conformance and monitoring of their street food vending facilities in accordance to regulations governing general hygiene requirements for food premises in South Africa. A cross sectional survey was conducted in which 315 street food vendors and 155 street food vending facilities were observed using a questionnaire instrument and observational checklist, respectively. The majority (61.3%) of the street food vendors were females and most (64.1%) of them had not attended a food safety training course. Only a few (12.1%) street food vendors knew the correct minimum internal cooking temperature for stuffed chicken, while less than half knew the correct temperature for cold and hot holding of ready-to-eat foods, 40% and 39% respectively. The majority of them have never heard of Salmonella (92.7%), Campylobacter (95.2%), Listeria (57.1%), Clostridium (94.3%), or Staphylococcus (87.6%). Up to 52% street food vendors had moderate food safety knowledge. Most of the street food vending facilities (68.3%) had been inspected by health inspectors and only 17% of street food vending facilities had low level of compliance to regulations governing general hygiene requirements for food premises and the transport of food in South Africa. The overall food safety knowledge of street food vendors in Johannesburg metropolis was moderate. The level of compliance and monitoring of street food vending facilities to regulations governing general hygiene requirements for food premises in South Africa was satisfactory. Street food vendors should be trained on internal cooking temperature, hot and cold storage temperature of ready-to-eat foods, and food pathogens such as Salmonella, Campylobacter, Listeria, Clostridium, and Staphylococcus
Life and Consumer Sciences
M. Cons. Sci.

The inadequate food safety knowledge by street food vendors have been a challenge encountered in ensuring safety of street foods. The aim of this study was to assess the food safety knowledge of street food vendors in the Johannesburg metropolis and to evaluate the conformance and monitoring of their street food vending facilities in accordance to regulations governing general hygiene requirements for food premises in South Africa. A cross sectional survey was conducted in which 315 street food vendors and 155 street food vending facilities were observed using a questionnaire instrument and observational checklist, respectively. The majority (61.3%) of the street food vendors were females and most (64.1%) of them had not attended a food safety training course. Only a few (12.1%) street food vendors knew the correct minimum internal cooking temperature for stuffed chicken, while less than half knew the correct temperature for cold and hot holding of ready-to-eat foods, 40% and 39% respectively. The majority of them have never heard of Salmonella (92.7%), Campylobacter (95.2%), Listeria (57.1%), Clostridium (94.3%), or Staphylococcus (87.6%). Up to 52% street food vendors had moderate food safety knowledge. Most of the street food vending facilities (68.3%) had been inspected by health inspectors and only 17% of street food vending facilities had low level of compliance to regulations governing general hygiene requirements for food premises and the transport of food in South Africa. The overall food safety knowledge of street food vendors in Johannesburg metropolis was moderate. The level of compliance and monitoring of street food vending facilities to regulations governing general hygiene requirements for food premises in South Africa was satisfactory. Street food vendors should be trained on internal cooking temperature, hot and cold storage temperature of ready-to-eat foods, and food pathogens such as Salmonella, Campylobacter, Listeria, Clostridium, and Staphylococcus
Life and Consumer Sciences
M. Cons. Sci.

D.Ed.
The scientific study of food has emerged as a discipline in its own right since the end of the 1939-1945 war. The need for the development of a training programme for street food vendors reflects an increasing awareness of the fact that the eating quality of food commodities is determined by a logical sequence of events that starts at the production of the food or the germination of the seed, and culminates in its consumption. From this point of view the street food handler is inevitably involved in certain aspects of nutrition, environmental health and psychology. Apart from the problems of handling and preparation of food, it seems likely that the food handler will become increasingly concerned with enhancing the biological value of traditional food. Further, there is the potential for evolving entirely new ways of preparation and handling as a result of the pressure of increasing population diversity and demand. This is likely to produce a need for the additional training of food handlers and health professionals. Street food is one of the major commodities with which Environmental Health Officers are concerned, and is subject of the present inquiry in Polokwane. This sector is a growing enterprise in Africa today: its expansion is linked to urbanisation, unemployment and lack of economic growth. Despite this, the role of street food in supplying ready-to-eat food has received little official attention; more notice has been paid to the potential dangers arising from the consumption of street food than to any benefits it might offer. This has resulted in the marginalisation of the sector’s activities. Much of the bias against street food is, however, unfounded and is based more on prejudice than empirical data. Official data on street food and its consumption in South Africa are largely lacking and few studies have been conducted in this regard. These few studies have shown that the street food industry is a large and complex sector, which provides a means of livelihood principally for unemployed woman and an affordable source of food to many thousands of people. The potential of street vendors to improve the food security in both urban and rural populations remains almost totally unexplored. Where the formal sector fails to provide opportunities for employment, people often resort to informal trading to make a living. This research has confirmed that street food is inexpensive, and immediately available to consumers. In Polokwane the sector produces an integral part of the diet that is regularly consumed by all income groups, but particularly by commuters, workers and school children. Street food is extremely diverse in terms of what is available: it includes drinks, fruit and vegetables, meals and snacks. The ways in which street food is processed vary widely and include the preparation of food on the city street in relatively heterogeneous and unregulated conditions. The potential drawbacks of street food include its safety requirements; the lack of training of street vendors; quality control of the preparation and microbiological safety; consumption requirements; and the enormous variability of street food in terms of ingredients used by different vendors and the way in which it is prepared.
Prof. H.G van Rooyen

Submitted in fulfilment of the requirements of the Masters Degree of Applied Science in Food and Nutrition, Durban University of Technology, Durban, South Africa, 2016.
Introduction: Food vending is becoming a very important and a useful service. Moreover, socioeconomic factors and lifestyle changes forces customers to buy food from street vendors. Since the food industry is growing worldwide, good hygiene practices coupled with food safety standards is of vital importance. Currently there is inadequate information or scientific data on the microbiological quality and safety of vended foods in South Africa more especially in Durban. To date limited research has been conducted on the food handlers (FH’s) operating as food vendors in different areas of Durban, and a lack of documented evidence about the knowledge that food vendors have on food safety and food hygiene has resulted in the interest in this research. Aim: The aim of this study was to ascertain food hygiene practices and knowledge, food safety practices and the nutritional value of the food served by various food vendors at DUT in Durban. Method: A total number of 15 food vending stalls (comprising of 15 managers and 39 food handlers) situated within the Durban University of Technology (DUT) Durban campuses participated in the study. The study was conducted on all food vendors who prepared and served food items on site. Data collected was of a quantitative nature with two sets of questionnaires (Managers questionnaires and (FH’s) questionnaires), observation sheets to observe FH’s during food preparation and cleanliness, and weighing and recording of menu items prepared and served in order to determine portion sizes and the nutritional content. All the administration of data was completed by the researcher on a Microsoft Excel spread sheet and analysed on the SPSS software version 20. Recording and weighing of menu items was done using an electronic food portion scale. A statistician was consulted to assist in the interpretation of the data. Results: The majority (66.67%) of vendors were females with the educational level that was fairly high, (73.33%) had secondary education. Most of the respondents (80.00%) had been in the food vending business for more than 3 years. The availability of proper infrastructure was poor, 40.00% of the vendors obtained running water from the kitchen taps within the stalls and 60.00% obtained water from a communal sink tap outside the food stalls. Most vending stalls 66.67% had no proper storage facilities; perishable stock was stored on refrigerators, while non-perishable food items were stored on built-in shelves, on top of fridges, on the floor, in storage containers, and on tables due to shortage of space. Thirty three percent of the vendors had designated storerooms for non – perishable items. Food preparation and cooking space was very minimal as a result the researcher observed that in some stalls white and red meat was grilled in the same griller and that increases the chances of cross-contamination. The researcher also observed that the area where most of the vending stalls were situated had no shelter and paving, as a result during food preparation and service, food was exposed to dust, air pollution and flying insects. Most managers 73.33% and FH’s 56.41% attended hygiene and food safety training but observational findings indicated that important hygiene practises such as washing of hands before serving food were not practised. Another concerning observation regarding personal hygiene was that students did not wash hands prior to eating food despite the availability of tap water within the dining area. The majority of managers had contracts with suppliers, and grocery items were mainly purchased from wholesale stores, meat items from formal retailers. A large number of managers 73.33% bought and delivered perishable products themselves using own cars, while 13.33% used refrigerated trucks from the suppliers for the delivery of perishable goods. In that way delivery temperature of food items was not monitored and maintained. The nutritional value of food served by vendors was imbalanced with the majority of the meals exceeding the recommended energy contribution from fat of 15–30%, the carbohydrates (CHO) contribution was lesser than the stipulated percentage of 55-75%, and the mean energy contribution of protein was within the recommended percentage of 10-15%. The mean energy contribution made by fat in all meals was higher than the recommended percentage 15-30%, with the highest contribution of 63.59% and the lowest of 34.12%. High fat meals were of great concern as prospects of cholesterol, high blood pressure and heart diseases were high. The CHO content of meals was below the stipulated percentage of 55- 75% with the maximum percentage of 49.86% and the minimum of 31.04%. The mean energy contribution of protein was 15.36% which was generally within the recommended percentage of 10- 15%. Furthermore, the study revealed that out of the 12 881 kJ recommended for men and 10 093 kJ for females; male students on an average were consuming approximately 14% more kJ than recommended, and female students were consuming approximately 27% more kJ than recommended from the meals. Frequent consumption of such high energy meals can lead to overweight and obesity among young adults. Conclusion: The results of the study revealed the urgent need for basic infrastructure such as a decent food kiosk with adequate working space, proper washing and storage facilities to improve food safety and hygienic practices. Even though food vendors claimed to have received hygiene training, knowledge attained was not effectively practiced or demonstrated; and that placed students at risk of foodborne illnesses. Furthermore, the nutritional value of food served by vendors was imbalanced with the majority of the meals exceeding the recommended energy contribution from fat of 15–30% and the CHO contribution being lesser than the stipulated percentage of 55-75%. Recommendations: Extensive training programme and regular supervision should be put in place by management of the Institution to ensure that proper hygiene practices are in place and also to ensure the quality of food served to students is of acceptable standard. All vending stalls to be provided with basic infrastructure. Food court yard to be well sheltered to avoid food being contaminated by air pollution, dust and pests. DUT management, together with the Department of Health, should organise nutrition awareness programmes to enlighten students about the dangers of unhealthy eating habits.
M

Sistema de classificação JEL: M13, M21
O presente trabalho refere-se à criação de um novo negócio, assentando na concepção de um plano de negócios para a criação de uma infraestrutura móvel de Street Food que contará com a Cidade de Coimbra como localização privilegiada O presente trabalho tem como objectivo perceber a viabilidade de abertura de um serviço de Street Food. Para tal, foi realizada uma revisão da literatura com uma análise aos conceitos de Street Food e Street Vendors, a forma como surgiram no mercado, bem como, o modo como este tipo de negócio é percebido pelos clientes e o seu impacto nas cidades. Nas restantes secções do plano de negócios é realizada uma análise envolvente externa e do funcionamento interno do negócio e a uma avaliação financeira do projeto. Neste sentido, o plano de negócios desenvolvido mostra que, mesmo em tempos de instabilidade económica e política, existem novas tendências no mercado com perspetivas de crescimento, prontas a serem exploradas. Como tal, refere que é possível desenvolver negócios que criem valor no mercado e apresentem uma oferta diferenciadora.
The present work refers to the constitution of a new business, consisting of the definition of a business plan regarding the creation of a mobile Street Food infrastructure, which will have the city of Coimbra as its privileged location. The aim of the present work is to understand the viability of opening a Street Food service. With that in mind, a review of the literature was made so as to analyze the concepts of Street Food and Street Vendors, the way they appear in the market, and the way in which this type of business is perceived by the clients, as well as its impact on the cities. In the remaining sections of the business plan, included a support analysis and a financial evaluation of the project. Thus, the business plan in question shows that, even during times of political and economic instability, there are new market trends with growth prospects, ready to be explored. As such, it avoid to the possibility of developing businesses capable of creating market value and putting forward a differentiating offer.

Food insecurity in South Africa is not due to a shortage of food in the country but to inadequate access to food by poor groups of individuals and households. Many people, who lost their jobs due to retrenchments or can’t find suitable jobs for various reasons, revert to street trading or other activities of the informal economy as a survival strategy. There is limited information on understanding the food security status and strategies used by street traders and their households in Durban. This study aims to understand the extent of food insecurity among street traders in terms of their access to food, the quality of food consumed and the strategies they used to cope with food shortage. A mixed research method composed of a survey, face to face interviews and observations were conducted with a sample population of 120. The findings of this study confirmed that the sector was dominated by semi-literate people who generated R2000 per month which was to be shared with an average of 4 members of their respective households. Consequently, the majority of street traders’ households lived below the poverty line, thus food insecure. Limited income compromised the quality of food consumed: energy dense food dominated their food; hence 59.2% suffered from communicable lifestyle diseases. The study recommended more studies in this field, the extension of the Isipingo census to the entire municipality and the decriminalization of street trading by the municipality in order to improve the food security situation of street traders.
Geography
M.A. (Human Ecology)

A venda de comida de rua é uma atividade de grande importância social, económica e nutricional, este comércio constitui uma grande fonte de renda em países subdesenvolvidos e desenvolvidos. Em Portugal esta atividade é praticada desde dos tempos antigos até os dias atuais. Os vendedores da street food devem estar cientes dos verdadeiros perigos que podem causar ao consumidor, se aplicando incorretamente as Boas Práticas de Manipulação. É neste âmbito que se insere o tema Street Food na cidade de Lisboa: perceção e atitude dos vendedores em termos de higiene e segurança alimentar. Os objetivos deste estudo foram de avaliar o nível de conhecimento, atitudes e práticas sobre a higiene e segurança alimentar dos vendedores. A pesquisa foi realizada nas zonas de Belém, Martim Moniz e em diversos Festivais de Street Food. O trabalho de campo foi realizado nos meses de maio a agosto de 2016. Foi aplicado um questionário, composto por oito questões de múltiplas escolhas, baseadas nos tópicos sociodemográficos, foram aplicados para avaliar o perfil dos vendedores de street food na cidade de Lisboa. E fez-se o uso de um guião de observação, que funcionou como complemento de entrevistas exploratórias e de análise documental. Dentre os 28 vendedores inquiridos 50% eram do sexo masculino e 50% eram do sexo feminino; quanto a escolaridade mais de 50% dos vendedores têm o ensino básico, seguido de mais de 30% com ensino o superior. Referente a faixa etária dos participantes, percebeu a predominância da classe da faixa etária de 19 a 32 anos com 64% da amostra. Constatase a necessidade de repensar as formações para os vendedores, a fim de que sejam efetivos no cumprimento das normas básicas de higiene; e verificar a razão por uma legislação específica para os vendedores ambulantes de comida de rua – street food.
The sale of street food is an activity of great social, economic and nutritional, this trade is a major source of income in developing and developed countries. In Portugal, this activity is practiced since the ancient times to the present day. The vendors of street food should be aware of the real dangers that can cause to the consumer, if incorrectly applying the Good Handling Practices. It is in this context that fits the theme Food Street in Lisbon: perception and attitude of sellers in terms of hygiene and food safety. The objectives of this study were to assess the level of knowledge, attitudes and practices on food hygiene and safety of the sellers. The survey was conducted in the areas of Bethlehem, Martim Moniz and several of Street Food Festivals. Fieldwork was conducted from May to August 2016. A questionnaire was applied, consisting of eight questions of multiple choices, based on demographic topics, were applied to evaluate the profile of street food vendors in the city of Lisbon. And it was the use of a script observation, which worked to complement exploratory interviews and documentary analysis. Among the 28 respondent’s sellers 50% were male and 50% were female; as schooling, more than 50% of sellers have basic education, followed by more than 30% with higher education. Regarding the age of the participants noticed the predominance of the age class 19-32 years, with 64% of the sample. Notes the need to rethink training for sellers, so that they are effective in meeting the basic hygiene standards; and check the reason why specific legislation for hawker’s street food - street food.

In many countries, the authorities face extreme difficulties in monitoring and ensuring that food sold on the street is safe, that is, fit for human consumption. This is particularly the case in urban areas, where people buy food on the street because it is readily available and relatively inexpensive. The objective of this study was to determine the food safety knowledge and microbial hazard awareness of street food consumers, and to assess the bacteriological quality of selected ready-to-eat foods sold by street vendors in the Johannesburg municipality. A cross-sectional survey study was conducted and a total of 402 respondents who buy and consume street-vended foods were randomly selected at various street food vending locations. A total of 315 various street-vended samples were purchased from randomly selected street food vendors at different vending locations in Johannesburg metropolis, in order to investigate the bacteriological quality of street-vended foods. Results of the bacteriological analysis revealed that total aerobic counts ranged from 0.3*102 - 0.4*105 cfu/g in cereals and grain-based foods; 0.4*102 - 0.5*105 cfu/g in meat-, dairy- and fish-based foods and 0.7*102 - 0.9*104 cfu/g in fruit- and vegetable-based foods. None of the food samples tested positive for Salmonella spp and Staphylococcus aureus. Results of the survey showed that the majority of respondents were black males younger than 35 years. Individuals of different gender, race, level of education and monthly income groups significantly (p<0.05) differed in their responses regarding the frequency of purchasing and confidence in the safety of street-vended food. Better taste followed closely by affordability and accessibility were the most cited reasons for purchasing street-vended food
Life and Consumer Sciences
M. Sc. (Life Sciences)

PhDRDV
Institute for Rural Development
Throughout the world, small-scale food vending forms an integral part of society, serving as a poverty buffer and a local based economy generation strategy to optimize livelihoods. However, untrustworthiness and safety concerns have been raised regarding the food handling practices and hygiene that tend to compromise the quality of the food sold in this sector. Thus, this study was conducted in order to propose the pillars of a safety management system for small-scale vended foods in Thulamela Municipality in South Africa. The pillars were proposed after assessing the level of small-scale food vendors’ knowledge, attitude and handling practices. Complementary, the microbiological quality of the commonly consumed small-scale vended foods was determined. A survey-underpinned exploratory sequentially integrated mixed methods research design was adopted. Fifty-four respondents participated in a qualitative study via administering a semistructured interview guide to key informants and focus groups. Correspondingly, quantitative data were collected through a 5-point Likert questionnaire, administered to 136 small-scale food vendors and 272 customers. An observation checklist was used to collect data on 124 food stalls focusing on food handling practices. Microbial loads were determined through analysing 28 food samples collected from seven informal food markets. Qualitative data were analysed using ATLAS. ti version 8.0. The Statistical Package for Social Sciences version 25.0 was used to analyse quantitative data. Descriptive statistics were used to calculate frequencies and mean scores. The Spearman’s rank correlation coefficient (r) was used to determine the degree of correlation among variables. Principal Component Analysis was used to isolate and deepen understanding of the main factors determining the knowledge and attitude towards food safety. Hierarchical Cluster Analysis was used to identify two cluster solutions for food handling practices. Mann-Whitney U tests were conducted to determine the relative stability of the generated two cluster solutions. Ordinal Least Square regression analysis was conducted to identify the variables which were critical in defining the state of food handling practices dynamics in the study area and their relationship with other variables. Data on the microbial counts were subjected to the Analysis of Variance. Duncan’s multiple range test was used to separate means while T-test was conducted to establish if there was any difference between organisms isolated for each food type from Thohoyandou and Sibasa markets. In general, food vendors were knowledgeable about personal (x̄ = 1.77) and food (x̄ = 1.75) hygiene respectively. However, they rarely considered knowledge of foodborne diseases and rules and regulations as crucial in defining the quality and safety of small-scale vended foods. Respondents reflected positive attitude towards personal hygiene (x̄ = 3.21), food hygiene (x̄ = 3.55) and utensils management (x̄ = 3.43). The highest correlation relations between variables of roadside vendors’ knowledge of food safety were observed to be between “Staphylococcus as a germ that causes foodborne diseases” and “Hepatitis A virus that can cause foodborne disease” (P < 0.01). From thirty-six factors that determined the knowledge and attitude towards food safety, the Principal Component Analysis isolated eight components that accounted for 50 % of the variability. Similarly, customers were knowledgeable about food hygiene (x̄ = 1.88) personal hygiene (x̄ = 1.86). They also showed positive attitude towards personal (x̄ = 3.66) hygiene, food (x̄ = 3.72) hygiene and utensils management (x̄ = 3.56). From thirty-six factors that determined the knowledge and attitude towards food safety, the Principal Component Analysis isolated ten components that accounted for 60. % of the variability. The results revealed the six major determinants of the state of handling practices in Thulamela Municipality. These were stalls conditions, personal hygiene, environmental and waste management, hygiene-related behaviour, food storage and utensils management. The most significant variables defining the state of food handling practices were protective clothing (P < 0.05) and stalls conditions (P < 0.05). The microbial counts (log10 cfu/g) of food samples ranged from 2.0 ± 2.08 to numerous to count for total plate count, 2.0 ± 1.00 to 6.6 ± 7.57 for Salmonella spp, 2.0 ± 2.64 to 3.9 ± 6.03 for S. aureus, 2.1 ± 1.73 to numerous to count for yeast, 2.0 ± 0.00 to 3.8 ± 10.00 for coliform bacteria and 2.0 ± 1.15 to 4.9 ± 21.66 for B. aureus. Coliform bacteria and B. cereus were not found in foods sold at Thohoyandou markets while mould was not detected in foods collected at both locations. Total plate count differed significantly (P < 0.05) between salads and chicken stews. Salmonella spp, significantly differed (P < 0.05) between salads and beef stews. For S. aureus, a significant difference was found in salads (P < 0.05). For yeast, significant differences (P < 0.05) were observed between salads and beef stews. The main objective of this study was to propose the pillars of a safety management for small-scale vended foods. Thus, the major components of pillars proposed were encored on hygiene (personal, food and handling practices), training programme, environmental management, infrastructure development and law enforcement. The training programme was scored as number one by the majority of food vendors (x̄ = 4.7) whilst personal hygiene was ranked first by the customers (x̄ = 4.8). The results of the study revealed the urgent need for basic training in food and personal hygiene throughout the value chain. Infrastructure development such as a decent food stalls with adequate working space, proper washing and storage facilities to improve food safety and hygienic practices was highlighted. Adequate access to waste-water and food disposal facilities aligned to vending spaces was also considered crucial. Thus, it is recommended that Thulamela Municipality should provide extensive training programme to ensure that proper hygiene practices are in place. Suitable regulations must be crafted to ensure that safe and secure foods are sold. Lastly, Thulamela Municipality should consider providing all vending stalls with basic infrastructure to close the gap between knowledge and practices of safe small-scale food vending.
NRF

Of every 10 workers in the world six work in the informal economy, while four out of every five organizations operate in the informal economy. An important sector in the informal economy is street food vending. Street food vendors not only earn their own living but provide a service to the market by making affordable food available quickly to the participants of the street market. While their role in the developing economies cannot be overlooked, not a lot has been known about them. This thesis explores street food vending in Afghanistan and Nigeria. Nigeria is used as an example for the rest of West Africa. In this thesis we will find out what crops are predominantly used by street food vendors, what are the impacts of price volatility on the profitability of street food vendors, are the vendors profitable, and how they make decisions under risk. We will be using tornado graphs, as well histograms, and cumulative density function to determine profitability and risk for street food vendors. We will also be using decision making trees to visualize how decisions are made by street food vendors.