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 Age 18-25 26-35 36-45 46-55 56 and above Gender Male Female Number of years in street vending 2 years below 3-4 years 5-6 years 7-8 years 9 years and above Educational Attainment Elementary Level Elementary Graduate High School Level High School Graduate College Level College Graduate Availability of Sanitation Permit With Without Attendance in food handling Frequency (n=65) 7 20 18 10 10 12 53 27 15 11 11 1 32 10 13 7 3 0 11 54 % 10.77 30.77 27.70 15.38 15.38 18.46 81.54 41.54 23.08 16.92 16.92 1.54 49.23 15.40 20 10.77 4.62 0 16.92 83.08 Rank 5 1 2 3.5 3.5 2 1 1 2 3.5 3.5 5 1 3 2 4 5 6 2 1

seminars/trainings Yes No Type of Vendor Mobile Stationary Food vending knowledge acquisition Self-Taught Taught by Parents Observation from others Formal Training

8 57 36 29 58 4 2 1

12.31 87.69 55.38 44.62 89.23 6.15 3.08 1.54

2 1 1 2 1 2 3 4

Table 2. Health and sanitation practices of street food vendors Variable Ailments that temporarily prevented vendors from vending or cooking foods Cough and colds Diarrhea Nausea Vomiting Sore eyes Stomach cramps Sick member of the family Personal hygiene practices Use of apron Handles food with bare hands Has long finger nails Hair covering Handling money while serving food Wears jewellery Blows air into polythene bag before use Hand washing requirements Clean water Soap Clean hand towel Disinfecting solution Table 3. Food handling practices Variable Parameters considered in buying food to be cooked or vended Cheap and affordable Frequency % Rank Frequency (n=65) % Rank

49 2 0 0 0 5 9 59 15 10 24 8 4 0 33 48 23 13

75.38 3.08 0 0 0 7.69 13.85 49.17 12.5 8.33 20 6.67 3.33 0 28.20 41.03 19.66 11.11

1 4 6 6 6 3 2 1 3 4 2 5 6 7 2 1 3 4

34

18.68

Palatable taste Attractive colour Freshness Volume Variety of options to choose from Good smell Influence of friends Sold by reputable manufacturer/wholesaler Food handling practices Food cooked during sale Food cooked on morning of sale Food sold from tray/container with covering Food sold from tray/container with no covering Food handled at ground level Food exposed to flies Food reheated before sale Food refrigerated Food prepared before day of sale at home Adequate cooking of food Prepared on same surfaces more than twice Thorough washing of food to be cooked Use of safe water for cooking Reuse oil for cooking Serving of food Food served with fork/spoon Food served with bare hands Food served into cup/plate Left-over food management used Throw away in waste containers Eaten at home Refrigerated and reheated No left-over Source of water for hand washing and cooking Tap Well Methods used in cleaning utensils Washing with soap and water Washing with hot water Drying with clothes

12 7 56 13 22 19 15 4 44 13 64 4 2 0 6 2 2 53 2 52 48 0 36 26 5 43 13 0 9 55 10 58 24 0

6.59 3.85 30.77 7.14 12.09 10.44 8.24 2.20 15.07 4.45 21.92 1.37 0.68 0 2.05 0.68 0.68 18.15 0.68 17.81 16.46 0 53.73 38.81 7.46 66.15 20 0 13.85 84.62 15.38 70.73 29.27 0

7 8 1 6 3 4 5 9 5 6 1 8 10.5 13.5 7 10.5 10.5 2 10.5 3 4 13.5 1 2 3 1 2 4 3 1 2 1 2 3

Table 4. Knowledge of food contamination and symptoms by street food vendors Variable Familiarity with the term food-borne illness Yes No Symptoms of food borne illness Stomach pain Diarrhea Vomiting Nausea Headache Frequency (n=65) 19 46 18 5 0 0 1 % 29.23 70.77 75 20.83 0 0 4.17 Rank 2 1 1 2 4.5 4.5 3

Table 5. Safety level of street foods as assessed by food vendors Variable Food sold Drinks sold Oil used Sauce used Sticks used Grand mean Weighted Mean 4.28 4.11 4.14 4.07 3.91 4.10 Rank 1 3 2 4 5