AN ANALYSIS OF HOW STREET FOOD IN INDIA CAN BE

MADE SAFE FOOD

Dr Sherry Abraham1, Dr.T.Anantha Krishnan2
1
Asst Professor, Department of Tourism Studies, Pondicherry University, Puducherry
2
Senior Lecturer, Institute of Hotel Management Catering Technology & Applied Nutrition,
Tharamani, Chennai

Abstract whilst preparing and selling food.

One of the ways to create memorable Government apathy and indifference to their
experiences for foreign tourists visiting India plight and harassment from government
is through culinary trails. These trails officials, prevents them from making those
essentially highlight the culinary traditions of investments required to upgrade their
a tourist destination, making cuisine one of facilities and businesses. There is no
the attractions of the region. There is a monitoring of conditions related to health and
bewildering variety of street food that is on hygiene or for the implementations of WHO
offer in India. They offer a dining option that (2006) guidelines related to the hygienic
combines taste with variety and economy. preparation of street food. In light of these
Other countries – such as Thailand – have findings, appropriate recommendations have
dedicated foot streets where the local cuisine been made that it is hoped, will make Indian
forms an important tourist attraction. street food, safe to eat by foreign tourists.
However, because of the unsanitary ways in Key Words: Street Food, Food Safety,
which the food is cooked and the unhygienic Hygiene, Hawkers, Vendors
surroundings in which such food is retailed,
1. Introduction
the potential of Indian street food as a tourist
attraction is largely untapped. This research Street food has been defined as ready to eat foot
examines the problem of street food safety items that are prepared and / or sold by street
and hygiene from the point of view of the vendors (Muleta and Ashenafi, 2001). Eating
street food vendors. A qualitative street food is one of the joys of travelling in
methodology was followed to collect primary India. Street foods represent varieties of local
data. The researcher interviewed 50 street cuisine, not found anywhere else in the world
vendors in Chennai. It was found that they and linked to the culture and cuisine in the area
were ignorant of the importance of hygiene in where they are sold (Rheinlander, 2006). They
the preparation of food and of creating a offer a dining option that combines taste with
perception of cleanliness to attract foreigners. variety and economy. It may be inferred that
The many training and entrepreneurship street food in India can be a potentially important
programs instituted by the Government of
tourist offering. The street food sector in India is
India / Tourism Ministry have not benefited
valued at a daily turnover of Rs. 3000 crs (Skill
the street vendors at all. They were not even
aware of the existence of such programs. In India, 2015). There are one crore food hawkers
addition, the complete lack of facilities – such in India, selling food in streets, trains and buses
as clean drinking water, garbage disposal (Roy, 2015).In India, street food vending is a
facilities, toilets etc – effectively pre-empts major source of employment, domestic revenue
them from maintaining appropriate hygiene and food security.

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However, the street food business in India is sanitation and hygiene or lack knowledge on
highly disorganized. Hygiene and food safety aspects such as food display modes, service,
measures are ignored. Hygiene standards hand wash, procurement and potable water.
amongst street hawkers themselves are highly Chakravarthy (2013) states that food is a
variable in India. For these reasons, street food biological product and supports many micro-
in India is perceived to be unhealthy, disease organisms such as aerobic bacteria, E.coli
causing, overly oily and spicy, unpalatable and bacteria and pathogens responsible for diseases
unhygienic amongst foreign tourists (Lonely such as diarrhoea. Chemical additives such as
Planet, 2016). What this essentially means is that colourants and preservatives also routinely
the potential of a unique and highly contaminate food (Nurudeen et al., 2014). Brown
differentiated tourist offering is largely untapped et al., (2010) point out that poor hygiene of food
in India. There are multiple initiatives launched vendors, faulty holding and inappropriate
by the Indian government to promote safety of processing methods are also responsible for
street food. These include Swacch Bharat street food contamination. The foods are
Swacch Pakwan, Surakshit Khadya Abhiyan, prepared and sold in environmentally unhygienic
Protection of Livelihood and Regulation of conditions. Foods may not be protected from
Street Vending, and Project Clean Street Food. flies and dust and sold in unsanitary locations
Why street food vendors are not able to leverage with the vending carts located on footpaths, near
these schemes to prepare and sell street food drains or sewerage (Khairuzzaman et al., 2014).
hygienically needs to be examined. This research It may be therefore concluded that
examines the problem of street food safety and microbiological, chemical and lack of personal
hygiene from the point of view of the street food and environmental hygiene are the main causes
vendors. of street food contamination.
To reduce the incidence of food borne diseases,
Research Question–What are the challenges
the World Health Organization in 2006
faced by Indian Street Food vendors in preparing
established 5 points for food hygiene. These
and selling hygienic street food?
include (i) keeping food clean, (ii) separation of
2. Literature Review raw and cooked foods, (iii) thorough cooking,
The literature on street food indicates that there (iv) maintaining safe temperatures and (v) using
are several reasons why street food is unhygienic water and raw food material that is safe (WHO,
and pose a public health risk. According to Janie 2006). These basic five principles must be
and Marie (2013), food vendors are poor, practiced to prevent food related diseases. It may
illiterate with little knowledge of how to handle be inferred that these five principles extend to
food safely, maintain clean environment, street food as well.

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Based on these findings, the conceptual model indicated in figure 1 was formulated.

Figure 1. Conceptual Model : Hygiene of Street Food

Figure 1 indicates the four main challenges secondary data was used to formulate a
related to keeping food safe. The literature deals conceptual model indicated in figure 2.1 on
with the problems related to hygiene and dimensions related to hygienic street food. This
sanitation pertaining to street food. In addition, model was then be applied to the street food
the literature also indicates what standards of sector in India. The researcher interviewed50
hygiene need to be maintained for the safe street food hawkers in Chennai city. The focus of
preparation and retailing of food. However, there the interview was to understand what hygiene
is no literature on the challenges being standards the street hawkers were following,
experienced by the vendors of street food in India whether they were aware of the importance of
as they try to overcome problems of hygiene and food safety and hygiene in attracting tourists,
sanitation and sell food that is safe and hygienic. what were the challenges in following food
It is this gap in the literature which this research safety and hygiene standards in India and most
will bridge. importantly – what help and assistance they are
looking for from the tourism sector to help them
3. Method implement food safety and hygiene standards.
A qualitative methodology was used in this
research using secondary and primary data. The

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4. Analysis & Discussion

The respondents were first asked as to whether foreign tourists came to their stalls. Figure 2 indicates
their responses.

Figure 2. Foreign Visits to Street Food Vendors

It is observed that 96% of the respondents to be unhygienic and therefore unpalatable by

indicated that foreigners do not visit their carts. foreigners. Foreigners prefer to eat fast food sold
Respondents stated that ‘most foreigners fear in shops such as Pizza Hut or McDonalds
falling sick eating this food’. Respondent 2 said because of higher standards of hygiene observed
that ‘foreigners prefer fast food sold in shops to in these shops. The respondents were then
street food sold by us’. This corroborates the queried as to what were their perceptions of
findings from Lonely Planet (2016) which cleanliness and hygiene and their responses
pointed out that street food in India is perceived summarized in figure 3.

Lack of Knowledge 94%

No Personal Responsibility 92%

Awareness of Food as a Source of Disease 76%

Hygiene is a Social Phenomenon 98%

0% 20% 40% 60% 80% 100% 120%

Figure 3. Awareness of Hygiene

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Lack of Knowledge - Respondents indicated by SurakshitKhadyaAbhyian or Street Food

that they are aware that contaminated food can Vendor Protection rules or about Project Clean
be a source of diseases such as a running/upset Street Food launched by the government to
stomach and stomach pains. However, they did ensure safety and hygiene of street food.
not believe that food prepared in their vending
carts was unhygienic. Respondents 18 and 32 Lack of Water–The lack of water in the vicinity
stated that if ‘we do not fall sick eating this food, of vending carts was the most important reason
why would the foreigners fall sick’. Many for unhygienic food preparation. Respondents
respondents stated that ‘foreigners fall sick indicated that they ‘use well or tap water in their
because they have weak stomachs, not because preparations’ as ‘bottled water is very
of eating our food’.The respondents found expensive’. Others indicated that ‘because water
nothing wrong with practices such as keeping supply is erratic, they store the water for many
food on the ground, lack of garbage bins for days and use it sparingly’. Many were not aware
disposal, using the same water for two or three that drinking water needed to be purified. The
vessel rinses eetc as ‘they did the same back lack of water also affected how plates got
home’. The respondents indicated that it was cleaned. Most respondents stated that they ‘did
more important to ‘decorate their carts and not have facilities to store large quantities of
improve their attractiveness’to attract customers. fresh water required to clean all the plates’ nor
did ‘they have access to taps’. Most did not ‘use
The researcher found that concepts related to detergents as then more water is required to
hygienic preparation of food are largely clean plates’. The lack of availability of clean,
unknown to the respondents. For example, the fresh water is a key challenge in maintaining the
respondents did not see the relationship between hygiene of street foods.
animals running loose, poor sanitation and
drainage systems or use of improvised furniture Unhygienic Practices–It was found that the
and contaminated food. They did not find it vendors practiced a number of unhygienic
necessary to segregate raw and cooked foods, nor practices. None of them found it necessary to
did they find it necessary to handle foods with wash hands before or after cooking food, while
washed hands only. Vegetables were cleaned serving food or after handling cash. Respondent
only in the case of those that had to be peeled. It 2 pointed out that ‘washing hands after every
was not found necessary to cover foods or to
operation takes lots of time, customers do not
reheat items that were prepared in the early
like to wait. I will lose business’. Others
morning. All of these measures, conform to the
WHO (2006) stipulations on the safe and indicated that ‘there are no facilities for hand
hygienic preparation of food. A lack of wash’. Food is served on papers / polybags as
awareness of these stipulations again indicates a ‘disposable plates will increase costs’. Scraps
high degree of ignorance prevailing amongst and leftovers are ‘disposed of on the street itself
street food vendors in India. or in drains as there are no garbage bins
around’. Most respondents did not believe in
These views indicate a lack of knowledge and covering food as then ‘customers would get
awareness of standards of hygiene related to suspicious if they cannot see the food and not
food. The respondents do on take personal purchase from them’. It would appear therefore
responsibility for ensuring cleanliness of their that along with a lack of knowledge of
stalls. Their views echo that of Douglas (2002) cleanliness, the exigencies of their business,
who pointed out that perceptions of hygiene is
force the vendors to adopt practices that are
related to the fundamental values of society.
Therefore, since the vendors have lived all their inherently unhygienic for the sake of not losing
lives in unhygienic conditions, they see nothing out on sales.
wrong in the way they prepare and sell food in Apathetic Officials–Figure 4 indicates
their carts. Therefore, a lack of awareness and challenges related to the civic / government
knowledge of sanitation is a key challenge. This
authorities in ensuring cleanliness of street food.
inference is supported by the finding that none of
All the respondents stated that ‘local authorities
the respondents knew about schemes launched

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do not provide us any facilities such as water local goons as well as to local government
taps or garbage disposal’. The government representatives for plying their trade in a
authorities are perceived to be the bane of the particular location’. Respondent 3 stated that ‘as
street vendors. All the respondents indicated that long as the police get their money, they do not
they ‘had to pay bribe to police officials, to the care how clean my cart is’.

No enforcement of cleanliness standards 94%

Authorities do not provide facilities 96%

Taking license a labourious task 78%

Bribe taking officials 96%

Ignorant Officals 92%

0% 20% 40% 60% 80% 100% 120%

Figure 4. Apathy of Government Officials

Respondents 10, 32 and 46 indicated that taking apathy of the local government officials is itself
licenses is not necessary for their small a big challenge in ensuring safety and hygiene of
businesses. Getting a license ‘involved a lot of street food.
bribery and took very long periods of time’. In
addition, respondents stated that local authorities
ignored their petitions for better facilities to run On the basis of the aforementioned findings, the
their business. Respondent 18 indicated how she conceptual diagram in figure 1 was modified to
‘has been asking the local MP for a women’s indicate the key challenges being faced by street
toilet for the last 3 years, to no avail’. vendors in India. The modified diagram is
Respondent 50 indicated that ‘requests for a indicated in figure 5.
water tap to get fresh water have fallen on deaf
ears’. From their responses, it is evident that the

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Figure 5. Key Challenges – Street Vendors of India

5. Conclusion & Recommendations  The Tourism Department and the

Government has several schemes already
From the conceptual model, it is observed that
in place to train street vendors. However,
there are seven main challenges that prevent the
this research has shown that very few, if
clean and hygienic preparation and retailing of
any, street vendors have been contacted /
street food in India. These include (i) Challenges
enrolled in these programs. What is
related to behaviour and habits of street vendors
recommended therefore is a sustained
(ii) Challenges related to their domestic lifestyles
movement by the private sector in the
(iii) Lack of funds and capital (iv) Lack of
hospitality industry to partner with the
Education and knowledge (v) Poor
government and with other corporates to
Infrastructural support (vi) No Support from the
mobilise training and development
Government and (vii) Lack of Monitoring and
programs for street vendors to increase
Guidance. To overcome these challenges the
their awareness of the importance of
following recommendations may be made:
hygiene.
 It is apparent that the lack of education,  It is also recommended to train street
training and experience is one of the main vendors on how to approach foreigners,
reasons for the lack of awareness of the how to behave and speak with them and
importance of hygiene and of the convince them to buy that food that is
potential business benefits in terms of being sold. Tips on how to create a
hygienic surroundings attracting foreign perception of cleanliness must be
tourists. Without changing the attitude informed. For example, keeping water on
and perception of street vendors towards the boil on the stove creates a perception
cleanliness, it is not possible to bring that the water being used is safe.
about a change in behaviour. For this to  It is not practical to suggest that street
happen, appropriate training and vendors be provided with all facilities
awareness programs have to be such as water, garbage disposal etc. The
conducted reality of India is that such services

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cannot be provided at all places. Instead Chakravarthy, I. (2013) Street Food Vendors –
there must be specially designated places Food Safety Requirements. Government of West
created specifically for street vendors in Bengal, Public Health Engineering Department.
cities / tourist locations and these Janie P, Marie T (2010) Street food - A hygienic
locations can become potential tourist perspective. New York, ACM Press.
attractions in themselves. It would be far
easier to provide facilities such a water Khairuzzaman, M., Chowdhury, F, M., Zaman,
taps, washing areas, garbage disposal, S. (2014) Food safety challenges towards safe,
healthy and nutritious street. International
toilet facilities etc in these specific
Journal of Food Science, Vol.8, pp.1-9.
places. Here again, private sector interest
and investment is necessary to bring the Lonely Planet (2016) How to eat Indian Street
project to fruition. Food safely. Available at
 A recurring complaint of street vendors is <https://www.lonelyplanet.com/india/tamil-
that of government apathy and of nadu/chennai-madras/travel-tips-and-
harassment by officials. In order to articles/76066> Accessed on 28th March 2017.
counter this, it is recommended that the Muleta and Ashenafi. (2001). Salmonella,
private sector take the lead to organize Shigella and Growth potential of other food-
street vendors to press for better borne pathogens. East African Medical Journal,
facilities, an end to bribes and harassment Vol. 78(11), pp. 576-580.
and speedier sanction of licenses.
 It is recommended that the government Nurdueen, A.A., Lawal, A.O., Ajayi, S.A. (2015)
A survey of hygiene and sanitary practices of
on its part develop guidelines for street
street food vendors in the Central State of
vendors which can be easily followed to
Northern Nigeria. Journal of Public Health and
maintain hygiene and sanitary food Epidemiology, Vol.6(5), pp.174-181.
vending conditions. Whether these
guidelines are being properly Rheinländer, T. (2006) Street food quality - A
implemented must be monitored. A matter of neatness and trust. University of
friendly way of doing this is to perhaps Copenhagen, Denmark.
institute rewards for those street vendors Roy, B. (2015) Street Food is Safe Food.
who are particularly compliant with these Available at
stipulations. <http://www.millenniumpost.in/street-food-is-
 The tourism ministry must actively safe-food-60124> Accessed on 29th March 2017.
market and promote street food to Skill India (2015) Project Clean Street Food. New
foreigners to create awareness of this Delhi, Food Safety and Standards Authority of
inexpensive, healthy and taste food India.
option that is available across India.
WHO (2006) Street food vending in the region:
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