Fish-based food vendor’s compliance with good processing practices in Bogor, Indonesia

Abstract

Food for school children may become unsafe if its raw materials and handling processes are not well controlled. This study aimed to determine the level of compliance of the vendors with good processing practices. The method used was the development of vendor compliance criteria, observation of vendors’ behavior, and exploration of the source of the problem. The results of the study on 100 types of fish-based food product which are sold by 63 vendors in 50 schools (elementary schools, junior high schools, senior high schools, and universities) indicated only 46% of vendors were compliant and there was still 26% of vendors who did not carry out the good food processing practices. The problems identified were no access to running water to wash hands and equipment (100%), the absence of protective clothes for the workers (92%), and the filthy conditions on the surface of the booth (81 %), the display (65%), and the workers’ hands (73%). The results obtained also indicated that the compliance level of the vendors did not correspond with their educational background. From the results of this study, it is suggested that local health authorities should conduct a more targeted extension program for fish-based food for school children vendors.