1. IMPROVING STREET VENDOR SANITATION Malik Ismail, Jenson Lam, Martin Leung, Nathan Kong The CarteSan “Safe. Simple. Condiments.”

2. Overview  Problem Statement/Scoping of Problem  Design Features  Prototype  Implementation  Materials and Cost  Policy Proposal

3. Problem Statement  Originally:  “Improve the design of the current street food vending carts of downtown Toronto to accommodate for proper storage of food with temperature control. Additionally, ensure that the cart has a water supply or can store water effectively, which should be temperature controlled as well.”

4. Reframing  Focused on Food Handling and Condiments  Number of infractions  Health and Promotion Act  New Problem Statement:  “Improve the design of the current street food vending carts of downtown Toronto to accommodate for proper storage and reduce the amount of food handling of condiments”

6. The CarteSan  Sanitation  Aesthetics  Intuitive

7.  Hinge  Size  Handle  Larger Fork

8. Implementation: Trough  Replaces current condiment trays  Flexible to fit any cart  Spaced  Range  Multiple users

10. Materials  Thick plastic  Interior Coating: Polyvinylidene Chloride (PVDC)  Mold and Bacteria  Widely used in Asia  Cost to use PVDC: ~ $1 - $2 per lb

11. Costs  Plastic box: $3.60  Rubber stopper: $0.20  Utensil: $0.17  Assembly: $0.50  Interior coating of PVDC: $0.02  TOTAL: ~ $5.00

12. Policy 1. Place Purell Dispenser next to condiments  Works extremely well  Quick and Easy  General Public uses Hand Sanitizer when available  Waiting Time 2. City Will Subsidize cost of product

13. Testing  Comparison between current container and CarteSan  Test for bacteria levels in condiments

14. Recap  Condiments are a prevalent issue  CarteSan solves the problem  Low cost, safe materials  Policies

15. Questions?