IN FOCUS OF HYGIENIC CONCERNS AND FOOD SAFETY
DEFINITION OF STREET FOOD
CHECKLIST TO START A STREET FOOD BUSINESS
10 GOLDEN RULES OF SAFE FOOD PREPARATION
Students will be able to:
a) Understand the definition of hawker & street food
b) Know the categories of hawker businesses in Malaysia
c) Know the rules for safe food preparation.
Street food consists of ready-to-eat foods or drinks sold by a hawker, or
vendor, in a street or other public place, such as at a market or fair. It is
often sold from a portable food booth, food cart, or food truck and meant
for immediate consumption.
" in the context of the Malaysia’s Local Government Act 1976, which
refers to someone who goes around offering people goods for sale and
can be categorised as a “temporary hawker”, “static hawker” and/or a
"as synonymous to some other common terms such as "street food",
"ready-to-eat food" or “prepared-on-demand food”, made by lower-
income small entrepreneurs from the stalls they had established for the
purpose of their customers' on-site consumption or takeaways".
-Toh and Birchenough (2000)-
DEFINITION HAWKER FOOD
"informal business activity compared to a formal business activity,
especially as it can lack certain formalities such as business permits and
tax reports, as well as often lacking compliance to labour regulations
governing employment contracts and work conditions"
"interesting and unique business sector that has substantial contribution
to society despite being small-scale"
-Omar & Ishak (2016)-
"Hawker food has always fulfilled the role of providing affordable
sustenance for society, particularly among the urban poor"
"It is also a valuable representation of local and regional specialties in the
era of internationalisation and transnational migration, acquiring
heritage recognition in many places as it depicts history and tradition as
well as exemplifying to tourists a cultural way of life"
FIVE CATEGORIES OF
Kuala Lumpur City Hall has classified hawkers’ businesses
according to the type of building that they occupy and the
venue of their operation, thus consisting of five categories
which include: "stalls", "hawker centres", "kiosks", "night
markets", and "food courts"
ACTS OF NON- Among the acts of non-compliance among
COMPLIANCE vendors include:
VENDORS Vendor's personal hygiene
Mobility of trucks
-Okumus & Sommex (2019)-
Possible food safety
concerns in street
Lack in basic infrastructure and services (potable
General lack of knowledge of street vendors in food
Inadequate public awareness of hazards posed by
certain street foods.
Checklist for Among the checklist include:
equipment and Vending units be constructed and
utensils. designed to be easily cleaned and
Equipment, utensils and containers must
not have pitted, grooved or sculpted
Use separate or color-coded utensils to
avoid from cross-contamination.
Requirements Among the requirements include:
for street food at
point of sales Food prepared and sold in clean, well-lit
place protected from strong sun, dust,
wind & rain.
Food vendors should either sanitize
eating and drinking utensils between use
or use disposable utensils.
Food should be wrapped in clean paper,
plastic or other suitable materials.
WHO Ten Listed are the ten golden rules emphasised by
Golden Rules in WHO which include:
safe food Choose food processed for safety
preparation Cook food throughly
Eat cooked food immediately
Store cooked food carefully
Reheat cooked food carefully
Avoid contact between raw and cooked
Wash hand repeatedly
Keep all kitchen surfaces meticulously
Protect food from insects, rodents, and
Use safe water
Do you have
questions so far?
Recap of Today's Class Summary 4
Summary 1 Summary 2 Summary 3 Listed are the ten golden
rules emphasised by
Street food consists of Five categories of hawker Possible food safety WHO which include:
ready-to-eat foods or concerns in street
drinks sold by a hawker, businesses include: vending: Choose food
or vendor, in a street or processed for safety
other public place, such "stalls", "hawker centres", Lack in basic Cook food throughly
as at a market or fair. It is infrastructure and Eat cooked food
often sold from a "kiosks", "night markets", services (potable immediately
portable food booth, food clean water) Store cooked food
cart, or food truck and and "food courts" General lack of carefully
meant for immediate knowledge of street Reheat cooked food
consumption. vendors in food safety carefully
measures. Avoid contact
Inadequate public between raw and
awareness of hazards cooked food
posed by certain Wash hand
street foods. repeatedly
Keep all kitchen
Protect food from
insects, rodents, and
Use safe water