ABSTRACT
Street food vending has become an important public health issue and a great concern to everybody. This is due to widespread of food borne diseases, due to the mushrooming of wayside food vendors who lack an adequate understanding of the basic food safety issues. Major source contributing to microbial contamination are the place of preparation, utensils
for cooking and serving, raw materials, time and temperature abuse of cooked foods and the personal hygiene of vendors. Various studies have identified the source of food safety issues involved in street foods to be microorganism
belonging to the genus Baccillus, Staphylococcus, Clostridium, Vibro. Canplobacter, Listeria, Salmonella.
TABLE OF CONTENT
CHAPTER ONE
1.0 INTRODUCTION
CHAPTER TWO
2.0 SOURCES OF QUALITY RAW MATERIAL IN VENDED FOODS.
2.1 Water and Other Materials
2.2 Preparation and Processing
2.2.1 Transportation
2.2.2 Storage
2.2.3 Reheating
2.2.4 Personal Hygienic of the Vendors and Food Handlers
2.3 Hazards Analysis of Street Vended Foods
2.3.1 Vending Location, Food Handling and Waste Disposal
Food Handling
Waste Disposal
Biological Hazards
CHAPTER THREE
3.0 Utensils And Equipment: Chemical And Microbial Contaminants
REFERENCES
Disclaimer: Note this academic material is intended as a guide for your academic research work. Do not copy word for word. Note: For Computer or Programming related works, some works might not contain source codes
CITE THIS WORK
(2016, 04). Impact Of Food Safety On Vended Food In Nigeria.. ProjectStoc.com. Retrieved 04, 2016, from https://projectstoc.com/read/7539/a-seminar-on-impact-of-food-safety-on-vended-food-in-nigeria-2954
"Impact Of Food Safety On Vended Food In Nigeria." ProjectStoc.com. 04 2016. 2016. 04 2016 <https://projectstoc.com/read/7539/a-seminar-on-impact-of-food-safety-on-vended-food-in-nigeria-2954>.
"Impact Of Food Safety On Vended Food In Nigeria.." ProjectStoc.com. ProjectStoc.com, 04 2016. Web. 04 2016. <https://projectstoc.com/read/7539/a-seminar-on-impact-of-food-safety-on-vended-food-in-nigeria-2954>.
"Impact Of Food Safety On Vended Food In Nigeria.." ProjectStoc.com. 04, 2016. Accessed 04, 2016. https://projectstoc.com/read/7539/a-seminar-on-impact-of-food-safety-on-vended-food-in-nigeria-2954.
- Related Works
- The Microorganisms And Compounds Influencing The Organoleptic Properties Of Ugba (fermented Pentaclethra Macrophyllea Benth Seeds)
- Physico-chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varities
- Use Of Composite Flour Blends For Biscuit Making (peanut/cassava Flour)
- A Thesis On Chemical Composition, Functional Properties, Sensory Evaluation And Glycemic Index Of Biscuits Produced From Flour Blends Of Unripe Plantain, Soybeans And Carrot
- Physico – Chemical And Organolepticproperties Of Flour And Fufu Processe From Cassave Verieties.
- The Physico-chemical And Antioxidant Properties Of Culinary Herbs And Local Spies Pipe Guieense (uziza) Xylpia Aethpica (uda) Monodora Myristica (ehuru) Tetrapelura Tetraptera (oshosho)
- Development And Evaluation Of A Fire In Tube Boiler For The Dehydration Of Maize Product
- Promote Composition Of Pleurotus Tuberrcoginin From Enugu Area.
- The Status Of Processing And Preservation Of Cereals In Nigeria
- Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (citrus Paradox).