CHAPTER 4

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the data gathered from the street vendors along public and private

schools in Dumaguete City. These data are also discussed and analysed considering the results

themselves and the available information from the literature. The discussions are divided based

on the queries in the statement of the problem.

Table1. Profile of respondents

Variable Frequency (n=65) % Rank

Age
18-25 7 10.77 5
26-35 20 30.77 1
36-45 18 27.70 2
46-55 10 15.38 3.5
56 and above 10 15.38 3.5
Gender
Male 12 18.46 2
Female 53 81.54 1
Number of years in street vending
2 years below 27 41.54 1
3-4 years 15 23.08 2
5-6 years 11 16.92 3.5
7-8 years 11 16.92 3.5
9 years and above 1 1.54 5
Educational Attainment
Elementary Level 32 49.23 1
Elementary Graduate 10 15.40 3
High School Level 13 20 2
High School Graduate 7 10.77 4
College Level 3 4.62 5
College Graduate 0 0 6
Availability of Sanitation Permit
With 11 16.92 2
Without 54 83.08 1
Attendance in food handling
seminars/trainings
Yes 8 12.31 2
No 57 87.69 1
Type of Vendor
Mobile 36 55.38 1
Stationary 29 44.62 2
Food vending knowledge acquisition
Self-Taught 58 89.23 1
Taught by Parents 4 6.15 2
Observation from others 2 3.08 3
Formal Training 1 1.54 4

Table 2. Health and sanitation practices of street food vendors

Variable Frequency (n=65) % Rank

Ailments that temporarily prevented
vendors from vending or cooking foods
Cough and colds 49 75.38 1
Diarrhea 2 3.08 4
Nausea 0 0 6
Vomiting 0 0 6
Sore eyes 0 0 6
Stomach cramps 5 7.69 3
Sick member of the family 9 13.85 2
Personal hygiene practices
Use of apron 59 49.17 1
Handles food with bare hands 15 12.5 3
Has long finger nails 10 8.33 4
Hair covering 24 20 2
Handling money while serving food 8 6.67 5
Wears jewellery 4 3.33 6
Blows air into polythene bag before use 0 0 7
Hand washing requirements
Clean water 33 28.20 2
Soap 48 41.03 1
Clean hand towel 23 19.66 3
Disinfecting solution 13 11.11 4

Table 3. Food handling practices

Variable Frequency % Rank

Parameters considered in buying food to be
cooked or vended
Cheap and affordable 34 18.68 2
Palatable taste 12 6.59 7
Attractive colour 7 3.85 8
Freshness 56 30.77 1
Volume 13 7.14 6
Variety of options to choose from 22 12.09 3
Good smell 19 10.44 4
Influence of friends 15 8.24 5
Sold by reputable manufacturer/wholesaler 4 2.20 9
Food handling practices
Food cooked during sale 44 15.07 5
Food cooked on morning of sale 13 4.45 6
Food sold from tray/container with covering 64 21.92 1
Food sold from tray/container with no covering 4 1.37 8
Food handled at ground level 2 0.68 10.5
Food exposed to flies 0 0 13.5
Food reheated before sale 6 2.05 7
Food refrigerated 2 0.68 10.5
Food prepared before day of sale at home 2 0.68 10.5
Adequate cooking of food 53 18.15 2
Prepared on same surfaces more than twice 2 0.68 10.5
Thorough washing of food to be cooked 52 17.81 3
Use of safe water for cooking 48 16.46 4
Reuse oil for cooking 0 0 13.5
Serving of food
Food served with fork/spoon 36 53.73 1
Food served with bare hands 26 38.81 2
Food served into cup/plate 5 7.46 3
Left-over food management used
Throw away in waste containers 43 66.15 1
Eaten at home 13 20 2
Refrigerated and reheated 0 0 4
No left-over 9 13.85 3
Source of water for hand washing and cooking
Tap 55 84.62 1
Well 10 15.38 2
Methods used in cleaning utensils
Washing with soap and water 58 70.73 1
Washing with hot water 24 29.27 2
Drying with clothes 0 0 3
Table 4. Knowledge of food contamination and symptoms by street food vendors

Variable Frequency (n=65) % Rank

Familiarity with the term food-borne illness
Yes 19 29.23 2
No 46 70.77 1
Symptoms of food borne illness
Stomach pain 18 75 1
Diarrhea 5 20.83 2
Vomiting 0 0 4.5
Nausea 0 0 4.5
Headache 1 4.17 3

Table 5. Safety level of street foods as assessed by food vendors

Variable Weighted Mean Rank

Food sold 4.28 1
Drinks sold 4.11 3
Oil used 4.14 2
Sauce used 4.07 4
Sticks used 3.91 5
Grand mean 4.10