Food Safety Compliance and Hygiene Practices among Street Food Vendors in Dapitan City, Philippines

Abstract

This study assessed food safety compliance and hygiene practices among street food vendors in Dapitan City, Philippines, using a quantitative descriptive research design. A total of 57 respondents were surveyed to determine their sanitary practices, food preparation practices, and compliance with permit requirements, as well as to examine differences in these practices when grouped according to profile variables. Findings reveal that most vendors are aged 29–33 years, female, single, high school level, with one year or less in operation, and mainly selling common street foods such as turon, tempura, fish/squid ball, kwek-kwek, French fries, siomai, kikiam, and balut. In terms of sanitary practices, vendors consistently observe proper waste disposal, use of cleaning agents, and personal cleanliness; however, critical practices such as wearing protective gear and consistent handwashing before food handling remain inadequately practiced. Similarly, food preparation practices show partial compliance, with consistent observance of proper serving temperature and chemical separation, but gaps in storage, refrigeration, and safe handling persist. On the other hand, full compliance was observed in permit requirements, with all vendors maintaining valid health certificates and business permits. Statistical analysis revealed no significant differences in sanitary and food preparation practices, as well as permit compliance, when grouped according to age, sex, marital status, educational attainment, years in operation, and type of street food, indicating uniform practices across all categories. Overall, the study concludes that while regulatory compliance is strong, continuous training and stricter monitoring are essential to improve critical hygiene and food safety practices among street food vendors.