hygiene knowledge and practices of floating food vendors in damnoen saduak floating market, thailand...

Hygiene Knowledge and Practices of Floating

Food Vendors in Damnoen Saduak Floating

Market, Thailand

Sudarin Rodmanee

National Pingtung University of Science and Technology

June, 2012

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Contents

Introduction

Materials & Methods

Results & Discussion

Conclusions

Acknowledgement2

3

Introduction

100 km

Introduction

4

Introduction

Source: googleimages5

Objective

To investigate the current hygiene

knowledge and practices of floating food

vendors in Damnoen Saduak Floating Market,

Thailand.

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Materials & Methods

Target

Clean clothes

Apron

Hair net

Jewelry

Questionnaire & Checklist

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Materials & Methods

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1. Profile of the vendors

2. Knowledge about diarrhea and food contaminants

3. Health and personal hygiene

4. Food handling

5. Waste management

1. Profile of the vendors

2. Knowledge about diarrhea and food contaminants

3. Health and personal hygiene

4. Food handling

5. Waste management

Results & Discussion

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Table 1. Profile of floating food vendors.

Profile %

Type of food

Prepared fresh fruit 37Noodle 23

Thai dessert 17Pad Thai 7

Pork satay 7Spring roll 7

Papaya salad 3

Formal Food Sanitary Training Program

Had were not trained 90

Had were trained 10

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Table 2. Floating food vendor’s food safety knowledge about diarrhoea.

Topic %

Definition of diarrhoea

Passing of more than three liquid stools a day 97

Passing of mucoid stools 0Passing of bloody stool 0Don’t know 3

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Table 3. Floating food vendor’s food safety knowledge about food contamination.

Topic %(n=30)

Types of food contaminants include

Invisible germs in foods 100

Hairs 100

Insects 97

Dirt and soil 97

Worms and parasites 90

Splinters of wood and shard of glass 87

Kerosene oil, detergent, or other similar products 33

Food coloring, flavoring and spices 10

Topic %(n=30)

Transmission of foodborne pathogens

Dirty food 7

Dirty water 7

Dirty hands 7

Dirty utensils 7

Animals 0

All four above 93

Do not know 0

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Table 4. Floating food vendor’s food safety knowledge about hand washing.

Topic % (n=30)

Reasons for hand washingAfter using the toilets 100Handling garbage 100After eating meals 70Blowing of nose 80Scratching 70Handling money 67Handling raw foods 37Smoking 27Continuous food handling 7

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Table 5. Floating food vendor’s food safety knowledge about personal hygiene.

Criteria % of responding correctly

(n=30)

Floating food vendors should

Bathe regularly 100

Wear clean clothes, hair restraints and aprons when vending 100

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Table 6. Floating food vendor’s food safety knowledge about food handling.

Criteria % of responding correctly

(n=30)

Safe food can not be prepared by using

Vegetable without washing it first 100%

Cooking oil repeatedly 87%

Same chopping board to cut both raw food and cooked food 80%

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Table 7. Health hygiene of vendors.

Criteria % of responding(n=30)

Ailments that temporarily prevented vendors from vending or cooking foodsDiarrhea 93

Stomach cramps 93

Vomiting 87

Fever 87

Cough and colds 33

Sore eyes 33

Sick member of family 1717

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Table 8. Food handling practices of vendors.

Criteria % of responding(n=30)

Food prepared/cooked during sale 77

Food prepared/cooked on morning sale 23

Food sold from container with covering 40

Food sold from container with no covering 60

Cooked food reheated before sale 37

Handle food with bare hands 43

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Table 9. Source of water for hand washing.

Criteria % of responding(n=30)

Tap water 70Canal water 23Gallon water 7

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Table 10. Personal hygiene of the vendors.

Criteria % of responding(n=30)

Clean clothes 87

Finger nails cut and clean 77

Hair covered 73

Jewelry worn 37

Apron 20

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Figure 1. Waste management

Conclusions

There is a potential for floating vendors-to-food

contamination due to insufficient hygiene practices.

Most floating food vendors have knowledge of some

aspects of food safety and practices, several gaps

remain, posing a serious health hazard to consumers.

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Conclusions The main problems were the infrequency of hand

washing, the storage of cooked food uncovered and

the accumulation of waste near the point-of-sale.

It is important that vendors should be supported

additional hygiene training,

and the routine inspection

code of practice22

Acknowledgement

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Taiwan Scholarship,

MOAC

DTAIC and NPUST

Respondents (Floating Food Vendors

at Damnoen Saduak Floating Market)

Dr. Wen-Chi Huang

Thank You

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Food ContaminationBiological Biological

ContaminantContaminantPhysical Physical

ContaminantContaminantChemical Chemical

ContaminantContaminant

6(Source: google images)

Food Contamination

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