1. Street Food Exercise FIELD OBSERVATIONS OF FOOD HANDLING PRACTICES Mie Ayam (Chicken noodles) By Group I

2. BACKGROUND INFORMATION PERSONAL INFORMATION Name of Vendor: Adiwinanto Age: 42 years Civil Status: Married (father of 3 children) Experience in Selling: 20 years BUSSINES INFORMATION Business hours: Start selling: 7.30 am End selling: 5.00 pm (or until the food is sold out) Location: UI campus (the street in front of UI campus at Salemba Raya)

3. FOOD PRODUCTS Mie Ayam ( Chicken Noodles ) Mie Ayam Bakso ( Chicken Noodles with Meat Ball ) FACILITIES Food Cart Complete with Cooking Utensils Bench (table and chairs) Water tank (Jirigen) Bowl, chop stick, spoon and fork Washing utensil (bucket) and soap Cleaning utensil for table (cloth) Plastic bag for waste

4. POSIBILITY OF CONTAMINATION/HAZARD Raw Material

5. Raw Material (continued)

6. Process

7. “MIE AYAM” PREPARATION Mixing Soy sauceDiced garlic Frying* Boiled* Meat ball Flour + water Mixing Molding Boiled* Noodle Serving Vegetable Washing Cutting Boiled* Chicken Washing Cutting Cooking * with spices *CCP

8. HACCP Data Sheet

9. PERSONAL HYGIENE AND FOOD HANDLING PRACTICES Personal hygiene practices are not implemented well by street food vendor –Lack of information about food safety –The food is always sold out –Food safety demand of consumer is very low –He always wash his hand when he feel dirty, but he doesn’t know how to wash the hand properly –He doesn’t know that his body is a reservoir of foodborne pathogen –Actually, he has willingness to improve his hygiene

10. PERSONAL HYGIENE AND FOOD HANDLING PRACTICES Handling of equipment and utensil is not in proper way –Using of unclean water to clean bowls, spoons, forks and chopsticks –Using unclean cloth to dry the bowls –Never use sanitizer, and he doesn’t know what sanitizer is –Using unclean cloth to wipe the table. –Chopsticks are placed Some of food handling in preparing “mie ayam” is not in proper way –Storage of raw material (noodle and vegetable) in drawers –The spicy chicken is kept in bowl with no cover

11. RECOMENDATION FOR IMPROVING THE SAFETY OF FOOD STREET Preliminary study of the street food system Food safety training of food handler Policy, regulation, registration, and licenses of food street system Discharge the left-over food Increasing the consumer awareness on food safety Location, infrastructure, services, design and construction of vending unit Reinforcement of food safety measures for high risk occasions