Jp Job Done.docx

PROJECT REPORT ON Improvement of Food hygiene in the Street Food Vendors of Kolkata

NAME: Jayprakash Podder NAME OF THE COURSE: BSc in H&HA SESSION: 2016-19 SEMESTER: VI N C ROLL NUMBER: 1641114097 NAME OF THE INSTITUTE: IHM, KOLKATA NATIONAL COUNCIL: HOTEL MANAGEMENT & CATERING TECHNOLOGY

CERTIFICATE OF AUTHENTICITY

INSTITUTE OF HOTEL MANAGEMENT TARATALA, KOLKATA 700 088

NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY (MINISTRY OF TOURISM, GOVT OF INDIA)

CERTIFICATE

To whomsoever it may concern

This is to certify that Jeet Chowdhury, Final year student of BSc in H&HA of the academic session 201619 has completed the Research Project (Influence of Sports on Indian Tourism) in partial fulfilment of the requirements as laid down by the Institute of Hotel Management Catering Technology & Applied Nutrition, Kolkata (as per NCHMCT Curriculum requirements) for the Bachelor’s Degree in Hospitality & Hotel Administration, during the Academic Year 2016-19.

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Internal Guide Project Co-coordinator _____________________

External Examiner

Date:

DECLARATION

I, Jayprakash Podder, student of IHM, Kolkata, hereby declare that I have completed the project report on IMPROVEMENT OF FOOD HYGIENE IN THE STREET FOOD VENDORS OF KOLKATA in the academic year 2016-19. The information submitted by me is true and original to the best of my knowledge.

Date:

Signature:

ACKNOWLEDGEMENT

I, Jayprakash Podder, would like to acknowledge my sincere thanks and gratitude to Mr Nisheeth Srivastava, Principal, IHM, Kolkata, for the support extended by him in completing this project. I cannot forget the valuable contributions of the hospitality students, educator respondents, and recruiters made to this project and I want to thank them for their informative responses.

INTRODUCTION IMPROVEMENT OF FOOD HYGEINE IN STREET FOOD VENDORS

OF KOLKATA

India has a rich tradition of street food that often reflects local culture. Easy availability of street food coupled with its wide variety and delicacy of the offerings, not to forget the comparative low prices, have made street food popular with all sections of society, including the elite and foreign tourists. Street food is, however, often perceived as unhygienic and a major health risk. Hence there is a need for capacity building of street food vendors that should lead to their behavior change. Many initiatives have been taken up in the past, but these were all sporadic and did not take up all vendors in any area, as a result, were not sustainable.

NEED OF THE PROJECT 

To popularize the concept of promoting hygiene standards in the street food vendors of Kolkata.

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To educate the people of Kolkata about the importance of hygiene in street food.

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To find how much hygiene is maintained in the street food stalls in Kolkata.

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To find if the people of Kolkata will like any changes in the hygiene standard of street food in Kolkata.

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To make all the peoples aware of what they consume from the street food counters and how to improve it.

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To make the city visually beautiful from the depiction of street food.

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To make the peoples disease free who consume street food regularly

• The Food and Agriculture Organization defines street foods as ready-to-eat foods and beverages prepared or sold by vendors and hawkers especially in streets and similar public places. According to the Food and Agriculture Organization, 2.5 million people eat street food daily. In India during recent years there is an increasing trend in the sale and consumption of foods on the road side. In many developing countries, such as India, street-food vending is a common part of urban lifestyle due to high unemployment and limited work opportunities. Vendors usually congregate in overcrowded areas where there are high numbers of potential customers. Such areas usually provide limited access to basic sanitary facilities.

In developing countries like India traditional methods of processing and packaging, improper holding temperature, poor personal hygiene of food handlers is still observed during food marketing and sales. According to WHO (1989), food handling personnel play an important role in ensuring food safety throughout the chain of food production and storage.

Mishandling and disregard of hygienic measures on the part of the food vendors may enable pathogenic bacteria to come into contact with food and in some cases survive and multiply in sufficient numbers to cause illness in the consumer. Most of the vendors are poorly educated, untrained in food hygiene. Most of the foods are not well protected from flies, which carry food borne pathogens. Safe food storage temperatures are rarely applied to street foods. Potential health risks are associated with contamination of food during preparation, post cooking and other handling stages. Food borne illness associated with the consumption of street vended foods has been reported in several places in India and elsewhere. Salmonella spp. is a postmodern pathogen which belongs to important food contaminating bacteria, causing a high number of human infections worldwide. Salmonella have been isolated from several raw vegetables from many countries and these foods have been implicated in outbreaks of Salmonellosis in U.S. (Beauchat, 1997).

To instill professional face to street food operators, the street food safety management needs a Hazard Analysis Critical Control Point (HACCP) and the pre-requisite system as good manufacturing practices (GMPs) and good hygienic practices (GHPs). Microbial hazards and their solution, critical points, practical control processing measures and monitoring procedures as well as principles of food microbiology and food safety need to be incorporated for the safe street food preparation. The present work was undertaken to observe food safety and hygienic practices among street food vendors and to assess the microbiological quality of water and food items with respect to Coliform and Salmonella along with determination of CCPs and application of control measures for safe street food

STATEMENT OF THE PROBLEM 

Making people understand about the importance of hygiene standards in street foods.

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Finding vendors serving good food while maintaining high hygiene standards.

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Asking other vendors to maintain the same quality standards.

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Experimenting with upgraded hygiene standards.

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Understanding the hygiene needs of the customers of Kolkata.

SIGNIFICANCE The project will help the people of Kolkata understand the importance of hygiene in street foods. This research will also help people to understand what exactly hygiene means in context of street food. It will also define the hygiene requirements for the people of Kolkata. Many vendors as well as people will get benefited from this research as people will be provided with food that is safe for consumption and vendors will provide the food that will be healthy for consumption.

OBJECTIVE To develop interest among the general public as well as the street food vendors in Kolkata about the importance as well as the requirement of hygiene standards in street food.

LIMITATIONS 

Lack of knowledge of hygiene standards in street food vendors.

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Lack of knowledge of hygiene standards in the general public of Kolkata.

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Communication problems pertaining to the street foods vendors in Kolkata.

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Maintaining proper food hygiene may cause more cost and that may affect the business

REVIEW OF LITERATURE

All most all the developed regions over the world are having their own cuisine touch in which Street Food plays a major role in this regard the Kolkata's street food considered to be the world's best. The Time magazine survey (2004) and CNN report of March 2012 identifies the 10 greatest street food cities and the report also states how the street food makes these cities economically strong and socially charming The Street Food of Kolkata is having great Economical importance; there are some countries which are being totally depended on Street Food Business at the time of recession. As the street food is easily available, low cost and there are of many varieties more than half of the population of the nation will be opting for street foods. The vendor can easily enter into the street food business as it is not that cost effective as there is a question of Food Safety it should be stressed more in all the developing countries in Asia. The practices followed by the developed countries can be viewed and considered in taking vital decisions while regulating and monitoring the Street Food Business. Since ancient times the street vendors are in existence. From early civilizations the street vendors used to sell their wares through guerilla marketing i.e. going from house to house and carrying on their business, some of them used to commotion trade with neighboring countries. As these traders were being tolerant to the evolutions and have been succeeded. The street vendors in the modern times are treated in the same way of pride and lenience (Bhowmik 2003). The street food vendors are being harassed by the municipal authorities and police officials as these vendors are considered as illegal vendors in urban areas. Most of the residents of the urban-middle class make grievances about the vendors that they will be blocking the pavements, creating congestion of traffic and involvement in anti-social activities. In spite f these grievances the residents of this middle class will prefer to purchase goods from these street vendors due to the food which they are getting is cheaper and gives more satisfaction rather than a restaurant. The number of street vendors in Indian cities has Bhubaneswar, Patna, Ahmedabad and Kolkata This could be taken as one of the more comprehensive studies on street vending (Bhowmik and Saha, 2000). In 1998, the Brihanmumbai Municipal Corporation (BMC) commissioned Tata Institute of Social Sciences (TISS) and Youth for Voluntary Action and Unity (YUVA) to conduct a census of hawkers on municipal lands (Sharma 1991). In 2001, SNDT Women's University, in collaboration with International Labor Organization conducted a study on street vendors an interesting aspect of these studies is that they all find common features among street vendors. Earrings vary bet ween Rs 50 and Rs 80 per day Women can between Rs 40 and Rs 60 per day.

They work under grueling conditions for long hours and are frequently harassed by the municipal authorities and the police. The NASVI study found that around 20 per cent of their comings are taken as rent by the authorities. In Mumbai the annual collection of rent is around Rs 400 crore. A study by Manushi (200 1) in Delhi shows that the authorities rake in Rs 50 crore a day from street vendors and cycle rickshaw drivers. Study of street vendors in Mumbai (2001) found that around 85 per cent of the street vendors. Complained of stress related diseases migraine, acidity, hyper tension and high blood pressure A fairly high proportion of vendors were once workers in the formal sector and they had taken to stream vending after they lost their jobs. This proportion is higher in cities like Kolkata (50 per cent. Mumbai and Ahmedabad (30 per cent). These cities were once centers of industry but during the past decade or two, the large industries have shut down. A study by SEWA in Ahmedabad notes that half the laid-off textile workers in Ahmedabad have taken to street vending The other vendors are mainly migrants from rural areas or from small towns who came to these cities to find employment They could not find regular jobs as they took to surer vending. In Delhi. Manushi (2001) Research on use of pavement space, pollution control and use of road space with regard to street vending. They have shown that having street vendors near housing complexes reduces pollution levels as residents do not need to use cars or two wheelers to buy their daily requirements as these are available literally at their door steps. The NASVI study found that the income of women vendors is lower than the men because mainly of two reasons. Most of the women belonged to families that ware poorer than those of male street vendors so they had less capital to invest in their business. Second because they had to take care of the home as well (Bhowmik and Saha, 2000) Moreover in cities like Kolkata and Patna, women vendors were harassed vendors and were not allowed to sit on the pavements in cities where uncombed, as in Ahmedabad, their problems are not as acute. In Mumbai, the studies show that most of the women street vendors belong to famines in which the male members were once employed in better paid, secure jobs in the formal sector. They were unemployed when their enterprises closed. Their waxes took to street vending u make and met There is no clear picture of the number of women vendors, except in A Ahmedabad where around 40 per cent of the 80000 street vendors are women. In other arties they’re an inv sake category. The make vendors are more nibble as they sell greater varieties of goods clothes frauds household items etc. Most of the food vendors are males the lead of unionization is higher among them and they are th able to protect themselves better than the women vendors. There is therefore a need to make a proper assessment of women vendors at a rough guest they should constitute 30 percent of the sold population They are manly small smores and duly, they could not spend as much time on their work as the males Patna, women vendors were harassed by the make each situation of the city, namely

. Type of vendors and consumers; timing of operation, cost and profits, nutritive value, physical, chemical and detail led microbiological analysis of all varieties of foods and water. One of its significant findings was that street foods in the city were both cheap and nutritious. A bowl of hot Chinese soup cost Rs 5 and provided 1,000 calories, the cheapest form of calories. Moreover, the study found that cooking in the open (in front of the consumers) ensured that the food was fresh and unenumerated. There are a few other studies that deal with important aspects of street food vending (FAO 1999) Bhattacharyya's (1997) doctoral dissertation on street food vendors in Guwahati in north-east India highlights their role in providing cheap food to the people and their employment potential She notes that the food vendors face the problem of capital. They depend mainly on loans from friends, family or moneylenders to run their business. Even those that are licensed rarely approach banks because of the huge paper work involved in getting loans Taker 2013) conducted study to assess food safety and hygienic practices amongst street food vendors in Delhi, India Practices and hygiene status of 200 street food vendors was studied by a questionnaire-based findings and observations at the vending site. Data was entered and analyzed with the help of MS excel. Food vended is of different Flavor. cheap and tasty which becomes popular among people easily Study highlighted few points which need to be addressed for beater hygiene status and food practices among Sect Food Vendors. There is a need of generating awareness among street vendors and WHO five "keys to Safe" should be incorporated In India, the street food trade is a growing sector with its expansion liked with urbanization and the need of urban populations for both employment and Food each The distribution of palm oil (high in saturated fat) through the public distribution system, the use of Vanaspati (high in trans-fat) by street vendors, the promotion of oils and processed foods, and the lack of consumer awareness concerning trans-fats were identified as key problems. Policy options aimed at improving the quality of nutrition information and providing price incentives for use of healthier oils could improve diets and reduce the risk of non-communicable disease in India (Shauna M. Downsa, 2014 The situation of Street Food in Kolkata As described in the Introduction street food raises a concern about food safety in many parts of the world. Studies from Kolkata have shown that the nutrition value of the street food is good, but hygiene test showed that about 60 per cent of the food contains microbes that can cause coli infection. The bacteria come mainly from poor handling, not the food (HT Correspondent, 2004). A study by Chakravarty & Canet in Kolkata from 1996 found: ‐ That the standard plate count (SPC) of samples of lassi had a much higher SPC compared with a heattreated fried product dhosa (fermented rice and black gram flour pancake), Even though the pH of dhosa and lassi is low and not favorable for the growth of Salmonella spp. Shigella spp., these bacteria were still detected. The contamination probably occurred after processing and is of great concern. One of the probable sources of Salmonella sp. may be the ice used in the preparation of lassi.

‐ That Escherichia coli, chiefly an indicator of faucal contamination, was detected in 55 percent of the samples tested. The presence of E. coli raises a suspicion of improper food handling practices. ‐ That vendors were not aware of a pertaining to artificial colors lists the approved colors. For instance, metal yellow (a textile color) had a long history of use as a substitute for saffron. Many users of metanil yellow did not know that it was not permitted. Unauthorized use of food additives was detected in 30 of the 50 samples. ‐ That the water used for drinking, cooking, washing of fruits and vegetables, dishwashing, hand washing, etc. came from pipes or hand‐operated tube wells supplied to different localities by the Municipal Corporation of Kolkata. It was found to be contaminated in 47 percent of samples analyzed. It should be noted that the water was safe coming from the source but became contaminated through poor handling practices. The above examples show that hygienic behaviors, food handling practices of street vendors, water quality etc. are all potential sources of food contamination and efforts to ensure street food safety must therefore, be initiated at many levels. Sale and consumption of street foods are on the increase and will continue to grow (WHO 2006). The safety of street food is therefore an area with growing importance for public health but the availability of safe street foods also provides an important platform for productivity, development and poverty alleviation (WHO 2002). Street food vendors A street food vendor is broadly defined as “a person who offers goods or services for sale to the public without having a permanent built up structure but with a temporary static structure of mobile stall (or headload)” (Ghosh). In Kolkata it is estimated that there are between 130.000 and 150.000 street food vendors. Of the urban population of India, between 2 and 2.5% are street vendors (Chakravarty & Canet 1996). Our observations and previous studies in Kolkata (Ibid. 1996) suggest that males, own the biggest proportion (90%) of fast food enterprises in Kolkata, and the vast majority of employees are male as well.The primary reason is that the wives of the vendors help the business by preparing food from home. On average, half the stalls had an employee. The age of male vendors ranged from 20 to 45 years, while the age of female vendors was 30 to 45 years. Educational levels among street food vendors were low in general, and 21 percent of vendors were illiterate. This figure is higher than the average for urban people but lower than that for rural situations; around 40 percent of the vendors were from the rural areas. A sizeable number of vendors were commuters. Often, they had to carry their wares by train, travelling distances of 25 to 30 km. Due to this lack of education in handling a small business economy, the vendors run a day‐to‐day economy‐ t is estimated that most vendors have a daily surplus in the region of 20 to 100 RS (Ibid. 1996). The street food .The most authentic cuisine of India is the Indian street food. The street foods are popular because it can serve almost 1000 calories of food in exchange of Rs. 7/8 only. The hotels and restaurants have no capacity to feed such a vast population in all practical sense and also in so cheaper price (Ghosh). From the customers interview we found that it is cheapest for traditional Indian dishes such as chapatti or rice with different kinds vegetables. Meat is more expensive.

There are many ethnic groups in Kolkata, and as a result the street foods represent a mixed cuisine. One survey found that they serve more than 300 different types of food on the footpath – this includes allkinds of food of different Indian states ‐ this protects the food sovereignty in the age of globalization (Ibid.). The customers The urban populations are highly dependent on street foods. The customers rang from upper class business men to homeless beggars, the reasonably priced street food are of high importance for the people in the low‐income end. Urbanization and longer distances from homes to work places makes it impossible for many workers to eat at home. Therefore, the numbers of workers buy street foods as their daily meals. The proximity and easy accessibility to a good selection of dishes also added to the convenience of buying street foods instead of cooking at home (Maxwell 2000). A study has shown that approximately 80 percent of the costumers are male with an average age of 34years. All respondents were employed, and some were also students. Their monthly incomes varied from Rs. 250 to Rs. 10 000 or more. On average, regular costumers spent Rs. 250 on street foods per month. Most of the costumers bought street food several time a week and most of the consumers had bought it for a long time in a range from 10 month to 15 years. The costumers in the study felt that foods boiled or fried just before serving are most sanitary. Costumers considered the quality of food, neatness, hygienic situation and set‐up of the stalls inadequate. They supported government control for better quality, low prices and improved hygiene (Chakravarty & Canet1996). In India, corruption of public employees is quite usual, in the shape of bribes to the local policemen. The amount of bribes and protection money paid by vendors is so distinct, that it is estimated that as much as 20% of a vendor’s surplus goes to these payments. Not all vendors pay protection money to the police, but those who does not must pay bribes to some kind of “mafia”. So, whether the vendor pays a person from the government (police, food regulation) or some sort of mafia is basically the same. Because of the ambiguous laws regarding the vending of street foods, is a major source to why the police and food regulation can keep harassing they vendors by demanding bribes (Chakravarty & Canet, 1996). In 1992 The Calcutta Municipal Corporation and the All India Institute of Hygiene and Public Health (AIIHPH) needed better data on both food safety and the socio‐economic aspects of the street food sector. Thus, the Government of India sought assistance under the FAO Technical Cooperation Program me to assess the street food situation, to identify measures to reduce the health risks for consumers and to improve the street food sector. The studies covered such issues as: ‐ The legal aspects of street food vending ‐ The safety of foods prepared and sold in the streets

‐ Socio‐economic factors affecting consumers and vendors ‐ Street food industry practices ‐ Street food contamination ‐ And the environmental and sanitary consequences of the activity (Ibid. 1996). Planning was, according to the study, to develop some food corner model and training of food vendors started. The model corners should have opened first of June 1996, but due to lack of political will, this did not happen was not done (Hawkers Sangram Committee). Therefore, it is now important to focus on what has since been done to improve the situation of street food vendors in Kolkata. Since the improved conditions ultimately will lead to better hygiene conditions and thus safer food. Hygiene training camps The study from 1996 showed that the vendors needed to be trained in hygiene. In 2002 the Calcutta HSS (a network of all major Hawker’s Union in Kolkata, Appendix 5) has embarked a training program with the help of AIIHPH experts. There has been conducted a training session as per WHO guidelines for vendors ‐ using videos and posters for the purpose. One hundred vendors were taught to keep their surroundings clean, maintain personal hygiene (keep their nails clean and not to spit), keep food covered, serve freshly cooked food to prevent formation of bacteria and select wholesome vegetables and fruit. They were cautioned on the use of colors and cooking medium. They were taught to use clean water not only for cooking but also to wash their utensils. In the case of illness, they were told to keep away from the stalls (Statesman News Service, 2002). The training involves a two‐pronged approach. The seller is advised to serve hygienic food and the buyer is told to avoid spitting or throwing leftovers other than in the garbage bin. A move is also on to regulate street food vendors within the next three months with the issuing of licenses to control vending. There are proposed mobile food stalls that will be allowed to operate between 12 noon and 4 p.m. in office areas. For this, it is prepared to pay night parking allowance. It is also tried to make the KMC (Kolkata Municipal Corporation) supply water to vendors. There was no problem in getting the vendors accept to the concept of hygiene. The vendors’ sales went up because people saw that they got hygiene training. This resulted in that a lot of other vendors wanted to sign up for the training. After the training the vendors are using clean utensils, and a special type of water filter fitted to the tap for costumers. The vendors say that they promise to follow up on the instruction, they will wear an apron and also keep the umbrella in the stall where the costumers can stand and eat their food (BBC NEWS, 2005). Model safety zone Finally, in 2004 four models of safety food zone were developed, at four places in Kolkata. 300 of the street food vendors were now trained in nutrition and hygiene. They would train fellow vendors. The

four streets included Camac Street, Russel Street, Elgin Road and from Park Street crossing to Chatterjee International on JL Nehru Road. Each food stall would have a bin and every zone would engage a sweeper to clean the area thrice a day. Vendors could approach KMC for supply of potable water (Bandyopadhyay, 2004). Instead of using plastic sheets, trained vendors started using huge umbrellas as a “tag”, representing “healthy” food. Some street food vendors had starting using aprons as well. Vendors also kept steel water drums and disposable plates for serving food (Shams, 2004). Vendors decided to manufacture their spices ‐ Street food in Kolkata – A hygienic perspective Project in Practice 400040, block 3, 16th April, 2010, KU LIFE

RESEARCH METHODOLOGY In general, the methodology of research and term of research design are seeming to signify the equal thing, but actually they are not same. Research design is ‘a plan or a blue print of how a researcher intends to conduct a study’. The actual significance of research design is to direct the way of data collection procedure and examine the data in order to response for recognized research problem(s); but the research methodology is to illustrate how something would be done. In this section, we will talk about the methods, which will be used for this study. Research issues such as research design, sample, and population, procedure of sampling, questionnaires and numerical examination are presented. Research is an essential part of academics, ‘research is the systematic study of materials and sources etc. in order to establish facts and reach new conclusions’ (Oxford Concise Dictionary). The process by which a research is written or carried out is very important because it has a huge impact on the conclusions reached at the end of the research. Research methods are of two types: Quantitative data collection Qualitative data collection. In this research, we are using the combination of quantitative and qualitative data methods. Appropriate data collection for this research would be using a questionnaire with well-structured open – ended questions. Data related to the previous exiting literature review of the research area were gathered from different secondary sources

QUANTITATIVE DATA COLLECTION In natural sciences and social sciences, quantitative research is the systematic empirical investigation of observable phenomena via statistical, mathematical or computational techniques. The objective of quantitative research is to develop and employ mathematical models, theories and/or hypotheses pertaining to phenomena. The process of measurement is central to quantitative research because it provides the fundamental connection between empirical observation and mathematical expression of quantitative relationships. Quantitative data is any data that is in numerical form such as statistics, percentages, etc. The researcher analyses the data with the help of statistics. The researcher is hoping the numbers will yield an unbiased result that can be generalized to some larger population. Qualitative research, on the other hand, asks broad questions and collects word data from phenomena or participants. The researcher looks for themes and describes the information in themes and patterns exclusive to that set of participants.

QUALITATIVE DATA COLLECTION Qualitative data collection is a broad methodological approach that encompasses many research methods. The aim of qualitative research may vary with the disciplinary background, such as a psychologist seeking to gather an in-depth understanding of human behaviour and the reasons that govern such behaviour. Qualitative methods examine the why and how of decision making, not just what, where, when, or ‘who’, and has a strong basis in the field of sociology to understand government and social programs, and is popular among political science, social work, and special education and education majors. In the beginning to get more familiar to the topic secondary information on the subject was collected from studies done on Project. The source of secondary data was restricted to the library of the institute of hotel Management. It was decided to use a controlled opinion questionnaire and that too of alternative choice variety. These types of questionnaires were selected for two reasons. Primary sources: We will first take a brief from the respective ministry and make a database. Secondly, we choose a one eco hotel as case study. We will view chain hotels and individual hotels and find the existing practices. Since our project is based on primary data. Secondary sources: For the initial research we will be using the secondary data which will be applicable from books, magazines and journals. DATA COLLECTION The process of data collection is to collecting appropriate data about the research from particular population. There is various way of data collections method such as interviews, questionnaires, group interviews or conference and observation. Each of the individual’s methods has its own and sole features; some advantages and disadvantages. The advantage of questionnaire method is cost effectual, simple association and straightforward analysis predominantly in a quantitative research. Primary sources: We will first take a brief from the respective ministry and make a database. We will view chain hotels and individual hotels and find the existing practices. Since our project is based on primary data. We will frame a non-biased structured questionnaire which will be got filled up from the individual hotels Secondary sources: For the initial research we will be using the secondary data which will be applicable from books, magazines and journals. Both Primary as well as secondary data has been collected from various stakeholders.

DATA ANALYSIS The main objective of data analysis is to facts, identify patterns, build up explanations and test hypothesis. Various methods can be using for data analysis such as content analysis, thematic analysis, theoretical sampling, grounded theory etc. The aim of data analysis is to emphasize crucial information and advocate conclusions which help in result making processes. Data analysis is a process that aims to describe facts, identify patterns, develop explanations and test hypothesis. All of this help to highlight vital information and recommend conclusions which help in decision making processes. Data can be analysed using various methods such as content analysis, theoretical sampling, thematic analysis, grounded theory etc. Bernard (1952) defined content analysis as ‘a research technique for the objective,

systematic, and quantitative description of manifest content of communications. Thematic analysis is an approach to dealing with data that involves the creation and application of ‘codes’ to data, there is a link between this method and the grounded theory method. Grounded theory was discovered by Glaser and Strauss (1967) as a method of analysing data, it is a systematic analysis of data that aims to develop a higher level of understanding or generate theories regarding a social phenomenon.

RESEARCH METHODOLOGY The entire research is about the influence of Sports on Indian Tourism. Method: It calls for a particular procedure for accomplishing or approaching a particular subject. It will help us to figure out the data sources, research instruments and contact methods. Methodology: Survey based Data sources: 

Primary: The data was collected after a proper survey of the local people who reside in Kolkata and are interested in sports, through a questionnaire and a verbal interview. Questions are open ended as well as close ended with limited choice.

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Secondary: The data was collected from internet.

The analysis of both primary and secondary data will help us to derive a proper conclusion for the final outcome.

QUESTIONNAIRRE FOR VENDORS Q1. Do you use utensils when you serve the foods ? 1.Yes 2.No 3.Sometimes

Q2. Is hygiene maintained by gloves on the time of serving or preparing ? 1.Yes 2.No

Q3. How often do you wash your hands? 1.Before every new customer 2.Every time I have to touch different food 3.Sometimes

Q4. How long do you keep the food for serving? 1. 4 hours 2. 8 hours 3. more than 12 hours

Q5. Gender Male Female

Q6. Marital status Married Single Divorced

Widowed

Q7. How old are you? (I) Below 18 (II)19-28 (III)29-38 (IV)39 and above

Q8. Level of education (I) (II) (III) (IV) (V) (VI)

Primary Secondary Certificate College Diploma College University No formal education

Q9. Are FASSAI certified? i) ii)

Yes No

Q10. Are you aware of HACCP? i) ii)

Yes No

Q11. Do you try to maintain HACCP standards? i) ii)

Yes No

Q11. Do you serve meat or sea food products in your establishment? i) ii)

Yes No

Q12. Did you have any formal training with dealing these Products? i) ii)

Yes No

Q13. Do you know the difference between clean and sanitized? i) ii)

Yes No

Q14. Are you aware of the consequences that might arise from consumption of contaminated food? i) ii)

Yes No

Q15. What is the average revenue generation of your stall/establishment/truck for a day? i) ii) iii) iv)

<500 INR 501 – 1000 INR 1001- 5000 INR 5000+

Q 16. How long have you been selling food in the street? (I)Below one year (II) 1-3 Years (III) 4-6 years (IV) Above 10 years

Q17. Reasons for selling food in the street. (i) (II)

Unemployment Interest

(Iii)

Family business

Q18. Level of education (I)

Primary

(II)

Secondary

(III)

Certificate College

(IV) (V)

Diploma College University

DATA ANALYSIS (VENDORS)

Food Safety Most of the vendors see street food generally as safe, all ranged their answer between 8 and 10, where 10 is always safe. A little difference in the opinion about how easy it is to keep the street food safe, but the major of answers lay in the easy end. In preventing the food from getting contaminated most of the vendors answered that they cover their food, keep it hot and clean. Q1. Do you use utensils when you serve the foods ? 1.Yes 2.No 3.Sometimes

Questions are surveyed by 10 street food vendors

Sales

30% YES NO

70%

Those who answer Sometimes or No all are vendors who had received hygiene training. The vendors who use utensil have all answered “Yes “ (70%)

It is to be noted that most of the vendors do use utensil which happen to be one time use utensil. The people who responded negatively (30%) happen to be serve food items wrapped in parchment and the like

Q2. Is hygiene maintained by gloves on the time of serving or preparing ?

1.Yes 2.No

Sales 20%

80%

no

yes

*Surveyed by 10 street food vendors 80% of the participants responded positively 20% of the participants responded negatively Both trained and not trained answered both Yes and No. There is no difference in this sense in light of whether you have received hygiene training or not. Remarkable in the followed comment is that one vendor says that the reason he not touches the food is to keep the costumer happy, another comments that it's hard to prepare untouched food which taste good. In the question How important do you think it is to reheat food if it is getting cold? One vendor answer it is not important, the rest range their answer from 7 to 10 as 10 is very important. The last question “Can you think of any practice that would make your food safer but is difficult to perform at your current location?” following answer are interesting in this context: “if I could use cooling equipment, I could be better. But it is not impossible in pavement, need permanent structure to keep food safe and need better equipment.” In the results of this Hygiene of the environment there is nothing important to remark further

Q3. How often do you wash your hands? 1.Before every new customer 2.Every time I have to touch different food 3.Sometimes

Sales

15% Before every new customer Every time I have to touch different food

23% 62%

Sometime

In my survey I found that, 62% of the participants washed their hand only when they interacted with a customer 15% of the participants claimed that they did not count or sometimes when they felt like it was dirty enough to wash their hand they washed it 23% of the participants claimed to wash their hand every time they touched a food item

Q4.how long do you work? 1.4 hours 2. <8 hours 3.more than 12 hours

Sales

7%

3% 4hours or more less than 8hours more than 12 hours

90%

In my survey I found that, a majority of the fast food vendors often worked more than 12 hours a day, almost 90% of the participants claimed this Followed by 7% who claimed that they work 4 hours or more And 3 % who said that they work for less than 8hours The vast majority of the vendors are self employed, this means that they own their own business and although they open their shop / truck for a very specific time say lunch or dinner, The mise en place the production and stock taking are all done by the same guy through out the day which is why such a huge number of people are working more than 12 hours per day

Q5. Gender ? Male Female

SALES male

female

28%

72%

In my survey I found that the lion share of participants were male, this is true for 72% of the time Females were only 28% of the participants One of the reasons for this disparity is mostly due to the daily hustle a street food vendor is subjected to which at times may become unbearable for the fairer sex The female participants almost always belonged to a fancier establishment which had access to modern luxuries like flowing water , electricity and toilets

Q6. Marital status Married Single Widowed

Sales

11% married

25%

unmarried

64%

widowed

This question was asked to understand the social and financial compulsion the vendor is subjected to, In my survey I found that 64% of the participants were married and had more than one dependant who relied on his earning 25% of the participants were unmarried and were currently unemployed by any other sector 11% of the participants were widowed these were the most sorry bunch, on whom economic burden was the most. It is to be mentioned that the least revenue generating stall/establishments were also manned by these very same 11% .

Q7. How old are you? (I) Below 18 (II)19-28 (III)29-38 (IV)39 and above

Sales

1% 2% below 18

40%

19-28

57%

29-38 39+

In my survey I found that 57% of the participants were between 19-28 years of age 40% of the participants were between 29 and 38 2% were 40 and above While less than 1% were below the age of 18 This is due to the decades of crusade against child labour that there were nil to none child vendor

Q8. Level of education (VI) (VII) (VIII) (IX) (X)

Primary Secondary Certificate College Diploma College University

Sales

17%

26%

primary secondary

13%

certificate college diploma

18%

26%

university

In my research of improvement of food hygiene in street food vendors of Kolkata, I discovered that 26% of the vendor only had primary level of education another 26% of the vendor only had secondary level education 17% were graduates of university 18% were graduates of certificate colleges 13% were diploma holders A vast number of the participants displayed traits of educated people but were compelled to be a vendor due to a number of reasons which have been discussed below

Q9. Reasons for selling food in the street. (ii) (II) (Iii)

Unemployment Interest Family business

Sales

11% UNEMPLOYED

25%

INTEREST

64%

FAMILY BUISNESS

In my research of improvement of food hygiene in street food vendors of Kolkata, I FOUND THAT 64% of the people vending food were doing so since they had no other source of employment 25% of the participants said they did these simply because they enjoyed doing these 11% of the participants said they did this because it was their family business It is to be noted that a majority of the participants did this because they are unemployed And did not have any other opyions available to them. It is also to be observed that many of these participants are well educated.

Q10. How long have you been selling food in the street? (I)Below one year (II) 1-3 Years (III) 4-6 years (IV) Above 10 years

Sales

9% 10%

less than a year couple of years

23%

58%

4-6 years 10+years

In my research of improvement of food hygiene in street food vendors of Kolkata, 58% are doing this for less than a year 23% are doing this for a couple of year 10% are doing thisfor 4-6 year 9% are doing this for 10+ year It is easily observed that although a lot of people were doing this the attrition rate was significant as this is a veryvery labour intensive business which not everyone can sustain

Q11. Are FASSAI certified? i)

Yes

Ii)

No

Sales

14%

yes no

86%

In my research of improvement of food hygiene in street food vendors of Kolkata, I found that very few of the vendors were certified by the fssai 14%, The majority were not certified 86%

Q12. Are you aware of haccp?

I) Ii)

Yes No

Sales

14%

1st Qtr 2nd Qtr

86%

In my research of improvement of food hygiene in street food vendors of Kolkata, I found that very few of the vendors were aware of haccp14%, The majority were not aware 86% It is interesting that the people who responded positively in this question had responded positively in the previous one as well

Q13. Do you try to maintain HACCP standards? i) ii)

Yes No

Sales

19% no yes

81%

In my research of improvement of food hygiene in street food vendors of Kolkata, I found that very few of the vendors were trying to maintain haccp standards 19%, The majority were not aware 81% It is interesting that the people who responded positively in this question had responded positively in the previous one as well

Q14. Do you serve meat or sea food products in your establishment? i) ii)

Yes No

Sales

yes

no

In my research of improvement of food hygiene in street food vendors of Kolkata, I found that 45% of the vendors served meat and sea food based product 55% served vegetarian products The unique Indian culture plays a big role here, since beef and pork are taboo fish and chicken are very popular items

Q15. Did you have any formal training with dealing these Products? i) ii)

Yes No

Sales

5%

yes no

95%

In my research of improvement of food hygiene in street food vendors of Kolkata, I found that very few of the vendors were trained with handling of high risk food products 5% responded positively that they had a formal training The majority 95% were unaware that a training was required to commercially sell meat items This is simply lack of awareness which is missing in most of these street food vendors, this is somewhat critical since improperly handled eat may be contaminated with salmonella, trichinosis, Clostridium etc. which can make the consumer sick, very sick.

Q16. Do you know the difference between clean and sanitized? i) ii)

Yes No

Sales

26% yes no

74%

This is a standard question devised by the johnson diversy group themselves which aims to understand how much the respondant knows about food safety. The answer obviously is clean is a physical absence of any dirt and any eyesore whereas sanitized means lack of pathogen due to application of sanitizing agent. 74% of the participants couldn’t answer this 26% answered somewhat successfully Note: the 26% were either graduate of university, certificate college or diploma holders

Q17. Are you aware of the consequences that might arise from consumption of contaminated food? i) ii)

Yes no

Sales

28% yes no

72%

In my research of improvement of food hygiene in street food vendors of Kolkata, I found that almost all of the vendors were aware of the consequences that might occur due to consumption of contaminated food 72% responded positively 28% responded negatively

Q18. What is the average revenue generation of your stall/establishment/truck for a day? v)

<500 INR

vi)

501 – 1000 INR

vii)

1001- 5000 INR

viii)

5000+

Sales

9% 10%

<500 501-1000

23%

58%

1001-5000 5000

In my research of improvement of food hygiene in street food vendors of Kolkata, 58% generated less than 500 rupees 23% generated less than1000 10% generatedanythin between 1001-5000 rupees 9% generated more than 5000 rupees It is to be noted that the people who earn 5000+ revenue may actually have incurred more cost which ultimately means they are not making a lot of money This is one of the key reason why the attrition rate is high not due to low sales but due to high cost

LIMITATIONS

Food May Sit Around Depending on how busy a street food vendor is, food may be sitting around for a while before you come along and buy it. This may mean that food that is supposed to be either hot or cold is not at the proper temperature and could attract flies and other pests. When choosing street food, look for carts that are busy, as this likely means that the food is good and that there is high food turnover. Gastrointestinal Infection You may be exposed to the germs that causes gastrointestinal infections by eating street food. This type of infection causes diarrhea or vomiting. Although gastrointestinal infections are usually not serious in healthy adults, young children, the elderly and those with compromised immune systems may face more serious problems. Hard to Eat on the Go While some standard street-food fare is easily portable, like hot dogs, pretzels or nuts, some foods are better eaten sitting down. In some urban areas, ambitious food vendors sell steaks, quiche or crepes from their carts or trucks. While these foods may be tasty, they aren't necessarily easy to walk and eat at the same time, which is one of the benefits of this style of eating. Expensive The cost of street food can vary widely. If you enjoy a slice of quiche, you may end up paying nearly the same as you would in a restaurant. Beverages may also be much more expensive from a street vendor. If you can wait, it will probably cost less at a supermarket or convenience store to grab a can of soda. Staying Safe Before buying street food, take the time to check out the sanitary conditions of vending site. For example, does the vendor wears gloves or have someplace to wash his hands and utensils? Notice whether food is sitting out and if it is kept at an appropriate temperature. For example, if egg salad sandwiches are sitting out on a counter, unrefrigerated, pass that vendor by. If you are traveling in a foreign country and are unsure about the rules governing street food or the safety of the water, don't buy fruit juice or water that is not in a can or sealed bottle.