A social and economically viable business

STREET food vendors are enjoying increasing patronage in the city of Georgetown and elsewhere in the country due to certain economic developments which are forcing many city dwellers to eat their major daily meals out of the home.

Vendors enjoy a quick turn-over and some have confessed that the business is indeed a viable one, with very little external expenditures attached. At the same time, customers feel a sense of familiarity with the meals being offered and the fact that they can almost dictate what they should receive at times, tends to create a win-win situation of convenience.

Cook-up rice; fried rice; chowmein with chicken, beef or mince; various curries; soups and ‘ital’ foods all form part of the food vending menu in the streets. Sometimes some black pudding and white pudding, capadulla tea or porridge are welcomed additions. And, customers sometimes feel at liberty to dictate how some foods must be done the next time to please them.

The fact is that the selling of these foods on the street provides ready-made meals at a relatively low price for the consumer while creating employment for the vendor. It also helps to bring relief to people who ply their various trades on the streets. People sometimes leave the comfort of their offices and other places of work to support the street food vending activity.

STREET FOOD VENDING AND THE FOOD SAFETY ACT
The Food Safety Act 2016, which is still to be passed, has paid much attention to the whole issue of street food vending in Georgetown and elsewhere. “Street food” means ready-to-eat foods prepared or sold along streets and other similar public places; while, “street food vending” means ready-to-eat food prepared or sold from a vehicle, watercraft, cart, tray or other similar facility, the Bill indicated.

Public Relations Officer of the Mayor and City Council, Debra Lewis told the Pepperpot Magazine that street food vending has rules and regulations, “which if implemented to the letter” can make many vendors very uncomfortable.
However, she said that there are certain regulations that must be adhered to. These include a general medical examination, which will allow them to receive a health certificate. This certificate, she said must state that the person ‘is in a fit state of health to engage in street food vending’.

Lewis, holds a similar position as is being introduced in the Bill, which states, “An operator of a food-handling establishment shall ensure that the preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling and offering for sale or supply of food are carried out in a safe hygienic manner that is accepted food safety practice.”

HUMAN FACE VS THE LETTER OF THE LAW
As part of the regulations of the street food vending business, Lewis explained that the initial position was that the food business should have been a mobile one. However, she noted, “In an effort to put a ‘human face’ to the approach of the M&CC, being fully conscious of the socio-economic situation of many of the food vendors, most of whom are women, we cannot fully implement ‘the letter of the law as yet’.”

The Meat, Food and Hygiene section of the M&CC has plans to hold another food vendors’ seminar soon, at the same time the council will continue to encourage these vendors to observe the rules that are laid down, Lewis said. She further explained that from the time food vendors apply for permission to sell they are required to go through a process, which allows them to understand what is expected of them once permission is granted.

VISITS
Lewis told the Pepperpot Magazine that because of the shortage of staff at the moment, the council has not been able to make regular visits to some of the locations as is necessary. She said that they (at the council) are fully conscious of some of the requirements that must be in place to ensure adherence to the rules. Some of the rules include a clean environment; properly displayed foods for sale, as well as a tidy serving area; hot foods being kept hot, while foods to be served cold be kept cold as well.

Additionally, she pointed out that visits should also be made to the food vendor’s place of preparing most of the meals. “It is a requirement that we see first-hand where these meals are being prepared, and to make recommendations where needed. If there is a need for us to close the business until they put systems in place, then we do that also.

However, Lewis said that while they are not happy to report that not much, as they would like to do is being done, at the same time they are trying to do their best and do have plans to do more so as to ensure that consumers get the best deal. Meanwhile, she said, the M&CC is not out to put street food vendors out of business, but that they just want to ensure that there is equal benefit for all.

CONSTANT MONITORING NECESSARY
However, in the pursuit of maximum profit by many vendors, and maybe at the same time make street foods affordable for their customers, some vendors make use of cheaper and sometimes unsafe ingredients that may be detrimental to the health of the same customers they are striving to please. Many street food vendors may consider the amount, as well as the price over fresh, clean and safe foods when shopping for raw foods to be cooked or selling.

In addition, some street food vendors easily use leftover perishable raw materials for next day’s preparation without consideration for proper storage facilities. Also, the manner in which some of the foods are transported plays a significant role in the contamination of food while on the street.
Some vendors report that they sometimes prepare their products on the morning of sale while some of the vendors state that they cook certain foods at night, which is some hours before it is consumed.

SAFE PRACTICE
Almost all of the street food vendors in Georgetown make use of disposable serving containers, spoons, knives and forks. Moreover, most of them conform to hygienic practices such as clean clothing, aprons, head cover, while others even wear gloves.

However, in terms of the vending environment, the Pepperpot Magazine has observed that there is still very much to be desired in almost all cases and in some of these cases, there is cause for concern. For example, most street food vendors situate themselves in areas that are busy – a lot of human traffic (children and adults), as well as vehicles; most are also situated where other businesses are located – shops, stores and sometimes even near more other eating houses that are more established. This may be well understood, simply because they have to go where the people are.

PUBLIC CONVENIENCES
But many of these places are in the middle of streets or near street corners, yet hardly where there is the availability of public toilets and lavatories or active running water from pipes or nearby; also in some cases, gutters or drains as a route to move waste is not always there.

Naturally, the absence of toilet and lavatory facilities where street food vending is taking place, can make many customers feel compelled to seek out every possible space within the vicinity to ‘empty’ themselves,in whatever form(s) necessary.

Because of instituted bylaws by the M&CC, littering is not as prevalent at the food vending sites. Some vendors are particularly mindful of the environment in which they ply their trade, making sure it is kept clean at all times.

Generally, street food vendors understand what is required of them and some comply, even if not totally. The trade is seen as a very important social and economic prospect for many who utilise it. And while it can pose some amount of health threats if not monitored and handled properly, it is clearly the type of business that a lot of the ‘working poor’, among others, benefit from.

This type of selling is a common feature of most cities and towns, especially in developing countries and it is felt that this trait is mostly related to the favourable cooking skills of many vendors, most of whom are women. (mercilinburke2017@gmail.com)