1. Hygiene Knowledge and Practices of Floating Food Vendors in Damnoen Saduak Floating Market, Thailand Sudarin Rodmanee National Pingtung University of Science and Technology June, 2012 1

2. Contents  Introduction  Materials & Methods  Results & Discussion  Conclusions  Acknowledgement 2

3. 3 Introduction 100 km

4. Introduction 4

5. Source: googleimages 5

6. Objective  To investigate the current hygiene knowledge and practices of floating food vendors in Damnoen Saduak Floating Market, Thailand. 6

7. Materials & Methods Target Clean clothes Apron Hair net Jewelry Questionnaire & Checklist 7

8. Materials & Methods 8 1.Profile of the vendors 2. Knowledge about diarrhea and food contaminants 3. Health and personal hygiene 4. Food handling 5. Waste management 1.Profile of the vendors 2. Knowledge about diarrhea and food contaminants 3. Health and personal hygiene 4. Food handling 5. Waste management

9. Results & Discussion 9

10. Table 1. Profile of floating food vendors. Profile% Type of food Prepared fresh fruit37 Noodle23 Thai dessert17 Pad Thai 7 Pork satay 7 Spring roll7 Papaya salad3 Formal Food Sanitary Training Program Had were not trained90 Had were trained10

11. Table 2. Floating food vendor’s food safety knowledge about diarrhoea. Topic % Definition of diarrhoea Passing of more than three liquid stools a day97 Passing of mucoid stools0 Passing of bloody stool0 Don’t know3 24 12

12. Table 3. Floating food vendor’s food safety knowledge about food contamination. Topic % (n=30) Types of food contaminants include Invisible germs in foods100 Hairs100 Insects 97 Dirt and soil 97 Worms and parasites 90 Splinters of wood and shard of glass 87 Kerosene oil, detergent, or other similar products 33 Food coloring, flavoring and spices 10 Topic % (n=30) Transmission of foodborne pathogens Dirty food 7 Dirty water7 Dirty hands7 Dirty utensils7 Animals0 All four above93 Do not know0 25 13

13. Table 4. Floating food vendor’s food safety knowledge about hand washing. Topic% (n=30) Reasons for hand washing After using the toilets100 Handling garbage100 After eating meals70 Blowing of nose80 Scratching70 Handling money67 Handling raw foods37 Smoking27 Continuous food handling7 26 14

14. Table 5. Floating food vendor’s food safety knowledge about personal hygiene. Criteria% of responding correctly (n=30) Floating food vendors should Bathe regularly100 Wear clean clothes, hair restraints and aprons when vending 100 15

15. Table 6. Floating food vendor’s food safety knowledge about food handling. Criteria% of responding correctly (n=30) Safe food can not be prepared by using Vegetable without washing it first100% Cooking oil repeatedly 87% Same chopping board to cut both raw food and cooked food 80% 16

16. Table 7. Health hygiene of vendors. Criteria % of responding (n=30) Ailments that temporarily prevented vendors from vending or cooking foods Diarrhea93 Stomach cramps93 Vomiting87 Fever87 Cough and colds33 Sore eyes33 Sick member of family17

17. Table 8. Food handling practices of vendors. Criteria % of responding (n=30) Food prepared/cooked during sale77 Food prepared/cooked on morning sale23 Food sold from container with covering40 Food sold from container with no covering60 Cooked food reheated before sale37 Handle food with bare hands43

18. 18 Table 9. Source of water for hand washing. Criteria % of responding (n=30) Tap water70 Canal water23 Gallon water 7

19. 19 Table 10. Personal hygiene of the vendors. Criteria % of responding (n=30) Clean clothes87 Finger nails cut and clean77 Hair covered73 Jewelry worn37 Apron20

20. Figure 1. Waste management

21. Conclusions  There is a potential for floating vendors-to-food contamination due to insufficient hygiene practices.  Most floating food vendors have knowledge of some aspects of food safety and practices, several gaps remain, posing a serious health hazard to consumers. 21

22. Conclusions  The main problems were the infrequency of hand washing, the storage of cooked food uncovered and the accumulation of waste near the point-of-sale.  It is important that vendors should be supported  additional hygiene training,  and the routine inspection  code of practice 22

23. Acknowledgement 23 Taiwan Scholarship, MOAC DTAIC and NPUST Respondents (Floating Food Vendors at Damnoen Saduak Floating Market) Dr. Wen-Chi Huang

24. Thank You 24

25. Food Contamination Biological Contaminant Physical Contaminant Chemical Contaminant 6(Source: google images) Food Contamination

26. 26