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Street Food

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Carlo Villaluz

on 20 November 2014

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Transcript of Street Food

Where is it sold?
It is usually sold in busy public areas, such as:
back alleys of markets
school premises
bus and railway stations
parks and other public spaces.
Benefits of Street Food
Different types of Street food
Street food doesn't only pertain to unbranded items that are sold in the streets. Some also has mode of transportation so it can be transferred to where concentration of people are located.
Street Food
What is Street food?
According to Consumer International, Street food are ready-to-eat foods or beverages, which includes many types of foods ranging from cereal and fruits to cooked meats and drinks that are sold in public places.
Down Side
Health issues has been raised since street food vendors or street food establishments are exposed to different elements.
Food carts are small- mobile serving and storage vehicle that is most often operated by a single person.
Food Carts
photo from: http://burgersdogspizza.com/2012/10/regional-profile-sabrett-hot-dogs-york-part-2/
Street food has years and years of culture embedded to its very existence that is under threat due to globalization and urban development. Ironically street food is part of any culture that we cherish and yet health concerns has made it to something people avoid.
Consumer International
Consumers International (CI) is the world federation of consumer groups. It is a UK registered non profit company.

Street food stimulates the demand for local produce and give local farmers buyers for their product.
Fast and Economic
Street food are cheap to prepare and doesn't need expensive equipment to produce in big quantity. It gives exclusive earnings to the direct proprietor which is spent for either growth of the business or for the expenditures of the family
Street food are relatively cheap and readily available in junctions of people going to work, students and even tourist who are visiting the city and try the local cuisine.
Food Trucks are restaurants on wheels. Food trucks offer variety of dishes from tacos to coffee and bagels.
Food Trucks
photo by Candice Walsh
History of Street food
During Roman times people would sell goods near sports arena where people flock and do trading. Medieval street food are sold in fairs, tournaments and other large gatherings
Fast Food Vs. Street Food
Street Food
Specializes in fewer kinds of food.
Operates indoors
Has distinctive décor
Employs staff (usually uniformed).
Marketing relies on advertising and in-store specials for brand loyalty, eg McDonald’s Happy Meals.
Tends to be foreign-owned or franchised.
Management oversees provision of materials, menu and preparation in host country.
Portion of profits sent back to the home country.
Street Food
Offers variety and diversity of ingredients.
Uses raw materials and variety of preparation methods, eg boiling, baking or stewing.
Operates in proximity to transportation hubs, office blocks, schools and busy places.
Uses word-of-mouth as marketing.
Owned exclusively by individuals and families.
Profits ploughed back into the local economy.
Normally seen at bazaars and Sunday markets. Some can be seen indoors as well
Food Stalls
Brick Lane Street Food Market, East London, www.londonisthereason.com/top-ten-street-food-markets-in-london/
Someone who sells things in small amounts often by traveling to different places : a person who peddles something
- Merriam-Webster
Photo by: Tito Eric
Street Food in the Philippines
Street food in the Philippines has evolved from corner barbecue stall to food trucks.
Cucina Andare
The First food truck market in the Philippines.
Cultural Tourism
Street food has the essence of the countries soul. Natural Ingredients, Cooking practices, Flavor Choices and History behind every food item. Food has been an expression of ones identity.
Happel, C. A. C. You are what you eat: Food as expression of social identity and intergroup relations in the colonial Andes Claudia A. Cornejo Happel.
Here in the Philippines monitoring street food has yet to prove themselves in backing up WHO or DOH policies in food safety.
The Mercato Centrale Group
The Philippines premier night market organizer.
barbecue (kegler747, Sep 2011)
World Health Organization 1996

(Revised Edition)

Food Safety Unit
Division of Food and Nutrition
World Health Organization

In 1983 the report of the Joint FAO/WHO Expert Committee on Food Safety, which was convened at WHO Headquarters in Geneva, identified both the importance and potential hazards of street-vended foods. Because of the possibility of microbiological, chemical and physical contamination, which conceivably could occur under street conditions.

The role of food safety in health and development. Report of the Joint FAO/WHO Expert Committee on
Food Safety. TRS 705, WHO, Geneva, 1984.

Benefits of Street-Vended Foods
Street-vended foods provide:
· a source of inexpensive, convenient and often nutritious food for urban and rural poor;
· a source of attractive and varied food for tourists and the economically advantaged;
· a major source of income for a vast number of persons, particularly women; and
· a chance for self-employment and the opportunity to develop business skills with low capital investment.

According to WHO

In contrast to these potential benefits, it is also recognized that street-food vendors are often poor and uneducated and lack appreciation for safe food handling. Consequently, street foods are perceived to be a major public health risk. If a community is to have the full benefits of street-vended foods with minimal risk of foodborne disease, government intervention is required to ensure that the standard of safety for such foods is the best attainable in the context of the prevailing local situation.

· Lack of basic infrastructure and services, such as potable water supplies.
· Difficulty in controlling the large numbers of street food vending operations because of their diversity, mobility and temporary nature.
· Insufficient resources for inspection and laboratory analysis.
· General lack of factual knowledge about the microbiological status or the precise epidemiological significance of many street-vended foods.
· Poor knowledge of street vendors in basic food safety measures.
· Inadequate public awareness of hazards posed by certain street foods.

Street-vended foods may pose significant public health problems

Strategies for improving street food safety should be based upon studies of the local street food system and may include consideration of:
· Policy, regulation, registration and licenses;
· Infrastructure, services and vending unit design and construction;
· Training of food handlers; and
· Education of consumers.
HACCP-based studies will better focus strategies on essential safety requirements.

Strategies to enhance the safety of street-vended foods
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