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IMPROVING STREET FOODS
IN
SOUTH AFRICA
by
Prof JH Martins (DCom)
Prof LE Anelich (MSc (Agric) Microbiology
BUREAU OF MARKET RESEARCHUniversity of South Africa
and
DEPARTMENT OF BIOTECHNOLOGY
AND FOOD TECHNOLOGY
Technikon Pretoria
Conducted for Food and Agricultural Organization of United Nations, Rome
TCP/SAF/8924(A)
2000/10 Pretoria
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TABLE OF CONTENTS
..........................................................................................................................................Page
LIST OF EXHIBITS IN TEXT ........................................................................................ iv
LIST OF TABLES IN TEXT ............................................................................................iv
CHAPTER 1: SUMMARY
1.1 OBJECTIVE, METHOD AND SCOPE .............................................................. 1
1.2 ECONOMIC IMPORTANCE OF STREET FOODS ........................................ 1
1.3 FOOD SAFETY LEGISLATION AND THE RESPONSIBILITY OF
THE HEALTH SECTOR...................................................................................... 2
1.4 STREET FOOD VENDORS ................................................................................. 2
1.5 CUSTOMERS OF STREET FOOD VENDORS ................................................ 5
1.6 QUALITY AND SAFETY OF STREET FOODS ............................................... 6
1.7 CONCLUSIONS ..................................................................................................... 7
1.8 RECOMMENDATIONS ....................................................................................... 8
1.9 ACKNOWLEDGEMENTS...................................................................................10
CHAPTER 2: ECONOMIC IMPORTANCE AND REGULATION OF THE
INFORMAL SECTOR
2.1 INTRODUCTION ................................................................................................ 11
2.2 HOUSEHOLD EXPENDITURE ON FOOD ..................................................... 11
2.3 EXPENDITURE ON FOOD BY TYPE OF OUTLET ..................................... 13
2.4 SUMMARY OF FOOD SAFETY LEGISLATION IN SOUTH AFRICA ..... 16
2.5 ROLE AND RESPONSIBILITY OF THE PUBLIC HEALTH SECTOR IN
SOUTH AFRICA REGARDING FOOD SAFETY .......................................... 19
2.5.1 Introduction .......................................................................................................... 19
2.5.2 National Department of Health ........................................................................... 20
2.5.3 Provincial Health Departments ........................................................................... 21
2.5.4 Local Authorities .................................................................................................. 22
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CHAPTER 3: SOCIOECONOMIC STUDY
3.1 INTRODUCTION ................................................................................................ 25
3.2 OBJECTIVE ......................................................................................................... 25
3.3 METHOD AND SCOPE ...................................................................................... 25
3.3.1 Secondary sources ................................................................................................ 25
3.3.2 Primary research .................................................................................................. 25
3.3.2.1 Vendors .................................................................................................................. 26
3.3.2.2 Customers .............................................................................................................. 26
3.4 QUESTIONNAIRES ............................................................................................ 26
3.5 INTERVIEWERS ................................................................................................ 26
3.6 PROCESSING ...................................................................................................... 26
3.7 RELIABILITY OF THE DATA ......................................................................... 27
3.7.1 Sampling errors .................................................................................................... 27
3.7.2 Sample error ......................................................................................................... 27
3.7.3 Interviewer errors ................................................................................................ 29
3.7.4 Reporting errors ................................................................................................... 29
3.7.5 Procedural errors ................................................................................................. 30
3.8 VALIDATION ...................................................................................................... 30
3.9 RESULTS OF THE VENDOR SURVEY .......................................................... 30
3.9.1 Profile of street food vendors .............................................................................. 30
3.9.2 Features of outlets of street foods ....................................................................... 31
3.9.3 Toilet facilities ....................................................................................................... 35
3.9.4 Water facilities ...................................................................................................... 35
3.9.5 Hygiene of vendors ............................................................................................... 36
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3.9.6 Handling of utensils .............................................................................................. 37
3.9.7 Waste disposal ....................................................................................................... 38
3.9.8 Preparation of prepared food .............................................................................. 39
3.9.9 Financial affairs of vendors ................................................................................. 42
3.10 RESULTS OF THE CUSTOMER SURVEY .................................................... 44
3.10.1 Profile of customers .............................................................................................. 44
3.10.2 Buying behaviour of customers ........................................................................... 47
3.10.3 Satisfaction of customers with street foods ........................................................ 48
3.10.4 Price of and expenditure on street foods ............................................................ 50
3.10.5 Awareness of street food safety campaign aimed at consumers ...................... 51
3.11 REFERENCES.......................................................................................................51
CHAPTER 4: QUALITY AND SAFETY OF STREET FOODS
4.1 INTRODUCTION ................................................................................................ 53
4.2 OBJECTIVE ......................................................................................................... 53
4.3 METHODOLOGY ............................................................................................... 54
4.3.1 Sampling location ................................................................................................. 54
4.3.2 Sample collection and transport ......................................................................... 54
4.3.3 Microbiological analyses ...................................................................................... 55
4.3.3.1 Total aerobic plate count (TAPC) ......................................................................... 55
4.3.3.2 Coliform count (CC) and Escherichia coli ............................................................ 56
4.3.3.3 Salmonella ............................................................................................................. 56
4.3.3.4 Staphylococcus aureus .......................................................................................... 57
4.3.3.5 Bacillus cereus ...................................................................................................... 57
4.4 RESULTS AND DISCUSSION ........................................................................... 58
4.5 REFERENCES ..................................................................................................... 91
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3.5 KIND OF SURFACE USED FOR PREPARING STREET FOOD FROM
RAW MATERIALS ................................................................................................ 33
3.6 LOCATION OF OUTLET AND NATURE OF ROADSNEXT TO OUTLET ................................................................................................ 34
3.7 NATURE AND CONDITION OF FLOOR SURFACE OF OUTLET .............. 34
3.8 ACCESS TO, HYGIENIC CONDITIONS OF AND OWNERSHIP OF
TOILETS .................................................................................................................. 35
3.9 ACCESS TO WATER AND SOURCE OF WATER........................................... 36
3.10 TYPE OF PROTECTIVE CLOTHING AND FREQEUNCY OF CHANGE .. . 36
3.11 WASHING OF HANDS AFTER VISITING THE TOILET .............................. 37
3.12 HYGIENIC STATUS OF THE VENDORS ......................................................... 37
3.13 HANDLING OF UTENSILS .................................................................................. 38
3.14 DISTANCE OF STREET FOOD OUTLETS FROM THE
GARBAGE DUMP .................................................................................................. 38
3.15 DEALING WITH RUBBISH DISPOSAL ............................................................ 39
3.16 DEALING WITH WASTE WATER.................................................................... 39
3.17 SOURCE OF RAW MATERIALS ........................................................................ 40
3.18 SOURCE OF COOKING OIL USED FOR PREPARING STREET FOOD .. . 40
3.19 MODE OF TRANSPORT AND COOLING OF RAW MATERIALS .............. 41
3.20 TREATMENT OF LEFTOVERS ......................................................................... 41
3.21 AMOUNT OF MONEY NEEDED FOR STARTING BUSINESS ..................... 42
3.22 MAIN SOURCE OF START UP FUNDS ............................................................. 42
3.23 THE MAIN SOURCE OF INCOME OF HOUSEHOLDS ................................. 43
3.24 AVERAGE MONTHLY SALES AND INPUT/SUPPLY COSTS ..................... 44
3.25 GENDER, POPULATION AND AGE GROUP OF CUSTOMERS .................. 45
3.26 LEVEL OF EDUCATION AND OCCUPATION OF CUSTOMERS ............... 46
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3.27 DISTRIBUTION OF CUSTOMERS BY INCOME GROUP ............................. 46
3.28 TYPE OF STREET FOOD BOUGHT BY CUSTOMERS ................................. 47
3.29 WEEKLY FREQUENCY AND TIE OF THE DAY OF STREET
FOOD PURCHASES ............................................................................................. 48
3.30 INDEX OF IMPORTANCE OF REASONS FOR BUYING STREET
FOODS ..................................................................................................................... 49
3.31 INDEX OF PREFERENCE FOR A STREET FOOD VENDOR....................... 49
3.32 SATISFACTION WITH THE QUALITY OF STREET FOOD ........................ 50
3.33 STOMACHACHE AFTER STREET FOOD CONSUMPTION ........................ 50
3.34 PRICE OF STREET FOODS ................................................................................ 51
3.35 MONTHLY EXPENDITURE ON STREET FOOD ........................................... 51
4.1 TYPES OF SAMPLES TAKEN PER LOCALITY AS WELL AS HOLDING
TEMPERATURES RECORDED PER SAMPLE, GAUTENG PROVINCE
SOUTH AFRICA .................................................................................................... 60
4.2 COUNTS IN COLONY-FORMING UNITS PER GRAM (CFU/G) AND
PRESENCE OR ABSENCE OF MICROORGANISMS TESTED FOR IN
MEAT/CHICKEN PRODUCTS FROM SITES SAMPLED IN THE
GAUTENG PROVINCE, SOUTH AFRICA .........................................................68
4.3 COUNTS IN COLONY-FORMING UNITS PER GRAM (CFU/G) AND
PRESENCE OR ABSENCE OF MICROORGANISMS TESTED FOR IN
MAIZE MEAL PORRIDGE FROM SITES SAMPLED IN THE GAUTENG
PROVINCE, SOUTH AFRICA ............................................................................ 77
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CHAPTER 1
SUMMARY
1.1 OBJECTIVE, METHOD AND SCOPE
The overall objective of the project is to improve the quality of street food and vending in
South Africa in order to ensure consumer safety and to provide vendors and handlers with
health education and training regarding acceptable street food preparation and handling
practices. The project is divided into two studies. The one study investigated the quality
and safety of street foods, involving microbiological testing of these foods. The
socioeconomic study concentrated on the socioeconomic background of vendors and their
customers as well as vendors facilities and aspects related to the preparation of street foods.
Personal face-to-face interviews were conducted with 200 vendors and 800 of their
customers in the province, Gauteng. A sample of prepared food was also taken, aseptically,
at each of the 200 vendors, consisting of either meat/chicken or maize meal porridge.
Vendors were selected by means of a judgemental sampling method. Holding temperatures
of foods were also measured at the time of sampling. SABS ISO methods with some
modifications were used for conducting the microbiological analyses.
1.2 ECONOMIC IMPORTANCE OF STREET FOODS
It is estimated that private households in South Africa spent R4 399,4 million on food
bought for consumption away from home in 1999. Almost half of this amount (R2 071,9
million or 47,1 %) was spent on meals and snacks in hotels and restaurants or on street food.
A further R1 211,6 million was spent on take-away meals. In 1994 an estimated R44,7
million was spent by blacks at street food outlets in Gauteng. Blacks in the Cape Peninsula
spent R4,1 million and coloured R4,8 million on prepared food bought at informal outlets in
1997 while blacks in the Durban metropolitan area spent R16,7 million and Asians R2,1
million at these outlets in 1998.
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1.3 FOOD SAFETY LEGISLATION AND THE RESPONSIBILITY OF THE
HEALTH SECTOR
In total of thirteen acts that apply to a greater or lesser extent to the regulation of street
foods. Many local authorities also have food hygiene bylaws that they enforce in addition to
the national regulations.
The Directorate: Food Control of the National Department of Health (included in the Chief
Directorate: Registration and Regulation) is directly responsible for all matters relating to
food safety at a national level. Provincial food health control is the executive responsibility
of the nine provincial health authorities. District health systems, which includes local
authorities, are responsible for health promotion services, intersectoral collaboration,
community participation and the rendering of, inter alia, environmental health services tocommunities.
1.4 STREET FOOD VENDORS
Exhibit 1 provides a summary of the profile of the street food vendors interviewed as well as
the features of their outlets.
EXHIBIT 1
PROFILE OF VENDORS AND FEATURES OF STREET FOOD OUTLETS
Profile/feature No %
Vendors
Respondents
Secondary school and higher qualification
Female
Black/African
Age group 31 to 40 years
200
109
181
197
77
100,0
52,5
90,9
98,5
38,5
OutletsSelling porridge and meat
Average number of employees including respondent
Using plastic surface for preparing food
Situated near transport area (taxi rank, station)
Nature of nearby road tarred
Nature of floor surface cement pavement
Clean and relatively clean floor surface
172
1,98
112
149
141
126
196
64,9
-
56,0
74,5
70,5
63,0
98,0
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Facilities available to vendors can contribute to the hygiene of their preparation of street
foods. Exhibit 2 provides an indication of facilities at the disposal of street food vendors as
well as their personal hygiene relating to street food preparation, the handling of washing
utensils and waste disposal. The exhibit suggests that a lack of access to proper facilities
may affect the hygiene standards of vendors. It also suggests that training or relevant
information can contribute to better hygiene standards in a number of fields. However
almost all the vendors adhere to proper hygiene requirements regarding short and clean
nails, hands being free of sores, refraining from smoking while working with food and
taking care not to cough over food
EXHIBIT 2
FACILITIES AVAILABLE, PERSONAL HYGIENE OF VENDORS AND HANDLING OFCOOKING UTENSILS AND WASTE
Facility/personal hygiene No %
Toilets
Access
Good to excellent hygienic standard
Ownership private organizations
190
149
70
95,0
78,4
36,8
Water facilities
Access
Source tap water, private ownership
160
85
80,0
53,1
Protective clothing
None
Frequency of change every day
28
139
14,0
80,8
Wash hands after visiting toilets 184 97,0
Source of water for washing of hands running water 182 93,8
Personal hygienic status of vendors good except for:
Jewellery/bangles on arms
Handling of food and money without cleaning hands in between
64
82
32,0
41,0
Cooking utensils
Using separate utensils for raw materials and cooked food
Washing cooking utensils once per day or when there is timeChange washing water only once or twice per day
175
2621
87,5
14,010,5
Leaving rubbish disposal behind, mostly wrapped 75 37,5
Throw waste water on surface 83 41,5
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Exhibit 3 reflects the sources of materials used in the preparation of street foods, the mode
of transport and cooling of raw materials and the treatment of leftovers. The sources of raw
materials are generally satisfactory. However, the mode of transport generally, used
(carry/trolley) is not suitable for cooling raw materials during transport. Only a few (4 or
2,0 %) indicated that they sell leftovers but another 15 or 7,5 % would not say what they do
with their leftovers.
EXHIBIT 3
SOURCE, MODE OF TRANSPORT AND COOLING OF RAW MATERIALS AND
TREATMENT OF LEFT OVERS
Description No %
Main source of raw materialsMeat retailers
Chicken retailer
Maize meal retailer
Ingredients retailer
Vegetables other street food vendors
Cooking oil fresh from retailer
184
168
151
169
92
164
92,0
84,0
75,5
84,5
46,0
82,0
Main mode of transporting raw materials carry/trolley 156 78,0
Cooling of raw materials during transport 10 5,0
Sale or will not say what they do with left overs 19 9,5
The financial position of street food vendors and their businesses is summarized in exhibit 4.
EXHIBIT 4
FINANCIAL AFFAIRS OF VENDORS
No/R %
Average amount needed to start business
All respondents
Excluding 8 respondents who bought expensive equipment
R1 403,46
R619,91
-
-
Main source of start up funds own savings 101 50,5Main sources of household income, other than street food
vending 35 17,5
Average monthly:
Sales
Input /supply
R4 673,76
R3 068,75
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The survey amongst vendors shows that the majority have access to most facilities to ensure
the hygienic preparation of street food. Their personal hygiene as well as their source of
raw material and their handling of cooking utensils and waste disposal can be described as
relatively satisfactory in so far as the preparation of acceptable street foods is concerned.
However, improvement is possible through training in some instances. Some 82,0 % of the
vendors are not aware of a training programme for vendors and 66,0 % are not aware of the
ten golden rules of street food preparation. Vendors cannot be expected to contribute
financially to their training owing to the relatively low income of the majority. With a
monthly average sales figure of R4 637,76 and input cost of R3 068,75 the nett monthly
income of vendors is only R1 569,01.
1.5 CUSTOMERS OF STREET FOOD VENDORS
Exhibit 5 provides a profile of the customers of street food vendors. The exhibit shows that
customers of street food vendors are generally male and come from all walks of life.
EXHIBIT 5
PROFILE OF CUSTOMERS
Profile No %
Respondents
Male
Single
Black/African
Age group 26-35
Level of education secondary
post secondary
Occupation transport
professionals, managers, skilled labour
Average income
800
708
400
791
335
513
95
323
128
R1 890,00
100,0
88,4
50,0
98,9
41,9
64,1
11,9
40,4
16,0
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Exhibit 6 provides a summary of the buying behaviour of customers and their satisfaction
with street foods.
EXHIBIT 6
CUSTOMERS BUYING BEHAVIOUR AND SATISFACTION WITH THE QUALITY
AND PRICE OF STREET FOODS
No %
Type of street food generally bought porridge and meat
Frequency of purchases average of 5 times per week
Time of purchases midday/lunch
Quality good to very good
No experience of stomachache after street food consumption
Price reasonable to cheap
548
-
715
778
788
761
68,5
-
89,4
97,3
98,5
95,1
Monthly average expenditure on street foods R248,16
Customers cited the tastiness of street foods as the main reason for buying from street
vendors while the main reason for their choice of vendor is that the selected vendor prepares
fresh food daily.
1.6 QUALITY AND SAFETY OF STREET FOODS
Of the 200 samples taken from selected locations in Gauteng, South Africa, (see map in
annexure C) 87 consisted of meat and/or chicken and 113 consisted of maize meal porridge.
Holding temperatures of the foods sampled, varied widely with the lowest recorded
temperature being 20.1 C and the highest, 98.8 C.
Exhibit 7 provides a summary of the percentages of samples (meat/chicken vs maize meal
porridge) that tested positive for the following microbiological analyses:
Total aerobic plate count (TAPC)
Coliform count (CC)
Escherichia coli (EC)
Staphylococcus aureus (SA)
Bacillus cereus (BC)
Salmonella (S)
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EXHIBIT 7
PERCENTAGES OF SAMPLES THAT TESTED POSITIVE FOR SELECTED
MICROBIOLOGICAL ANALYSES
Sample type TAPC (%) CC (%) EC (%) SA (%) BC (%) S (%)
Meat/chicken 46.0 11.5 5.7 3.4 10.3 0.0
Maize meal porridge 26.6 13.3 5.3 11.5 5.3 0.0
Statistical analyses by means of the ANOVA method were attempted on the results.
However, this was not successful as counts could not be categorised into groups, due to the
majority being so low. Furthermore, it was not possible to make any significant correlations
between samples where microbial growth was prevalent and the holding temperatures of the
foods as these differed widely. Also, the numbers of samples which showed growth weretoo low to make any significant comparisons.
1.7 CONCLUSIONS
The project has shown that although street food vendors have a relatively low income, they
fulfil an important function in society. Customers are satisfied with the quality and price of
street foods and find the food tasty. Furthermore, the socioeconomic results regarding the
hygiene practices of street vendors support the findings of the microbiological survey. Here,
strong correlations can be seen regarding the high standard of hygiene practices observed by
the vendors during preparation and serving of the foods and the relatively low
microbiological counts and low incidences of pathogens tested for (in the case of
Salmonella, total absence). It therefore appears that the street vendors from the regions
tested in the province Gauteng, South Africa, do observe good hygiene practices for the
preparation of safe foods.
The results of this project were presented at workshops held in three provinces of South
Africa, one in each province as follows:
1. Gauteng Province - 6 June 2000
2. Western Cape Province - 14 June 2000
3. Kwa-Zulu Natal Province - 22 June 2000
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The programmes followed in each of the above cases, are attached as Annexure C.
All workshops were very well attended by Environmental Health Officers of the particular
regions. The results from the survey were generally well-received and elicited much
discussion and interaction. Although the study was only undertaken in Gauteng, it was
generally accepted that the results can be used by Environmental Health Officers in Gauteng
and other metropolitan areas as a benchmark for comparison of their own areas with those of
the study. Some concerns, however, were expressed in particular, regarding the following:
the further use of over-used cooking oils by the vendors in frying practices;
fferent picture that would emerge from a similar survey conducted in rural areas, regarding many of the
covered in this study;
the safety of other perishable foodstuffs such as raw meat and milk handled in
the informal sector and which were not included in this study/survey.
1.8 RECOMMENDATIONS
From the discussions, comments and questions, the following recommendations are
therefore made:
that a similar survey/study be conducted in the rural areas;
that a similar survey/study be conducted on raw meat sold illegally to the public
from informal settlements, which is an increasing practice;
that a similar survey/study be conducted on raw, uncertified milk which is being sold
illegally to the public in many settlements, also an increasing practice;
that the results from the above two studies be presented to government in a
bid to fund resources for better monitoring of these illegal practices;
that the use of over-used cooking oil, which poses a definite threat in South
Africa to human health, be further investigated, based on similar studies
already conducted by various groups such as that of Ms L Anelich for her
PhD (one of the consultants for this project);
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that funds be allocated by the relevant authorities to build the necessary
facilities and infrastructure to allow street vendors to operate in a proper,
healthy environment, thereby contributing to the sale of safe foods;
that street vendors be required to pay a minimum fee, taking into account
their financial constraint, for using space and facilities, as well as the proper
maintenance of the infrastructure, once erected;
that, where not attended yet, proper training is given to the street vendors
with regard to basic food hygiene at times on days suitable to them;
that certain HACCP (Hazard Analysis and Critical Control Point) principles
such as time and temperature control, be implemented accordingly;
that the necessary training in the above principles be given, prior to
implementation;
that adequate funding be made available for all training exercises;
that negotiations between authorities and street vendors be the preferred form
of approach in all situations that may arise;
that Environmental Health Officers not only act as enforcers of regulations
by policing, but also as trainers, educators and helpers where necessary to
assist the street vendors to become established;
that Environmental Health Officers enforce the law with discretion and good
judgement and when all the above fails;
that funds be allocated for the workshops presented in the mentioned three
provinces, (KwaZulu Natal, Gauteng and Western Cape), to also be presented
in the remaining six provinces.
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1.9 ACKNOWLEDGEMENTS
Consultants would like to thank the FAO for giving them the opportunity to work on this
project. They would also like to thank Mr Seatla Nkosi from the FAO and Mr Dries
Pretorius from the National Department of Health for their efforts and time spent on the
project. They would like to acknowledge all the fieldworkers, staff members and students at
Technikon Pretoria and the BMR for their hard work.
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CHAPTER 2
ECONOMIC IMPORTANCE AND REGULATION OF THE INFORMAL SECTOR
2.1 INTRODUCTION
Small, medium and microenterprises (SMMEs) have proven to be important employment
creators in South Africa and are increasingly broadening their impact on the national
economy. They are often the vehicles through which the lowest-income groups in society
gain access to economic opportunities. This is an important factor since the distribution
of income and wealth in South Africa is classed among the most unequal in the world.
Despite a positive growth rate since 1993, formal employment generation has generally
declined since 1990. For instance, the number of nonagricultural formal jobs decreasedduring 1996 and in every other year over the last seven years, except during 1995 when a
small increase was registered.
In the 1995 October Household Survey (OHS), the Central Statistical Service (now
Statistics South Africa) estimated that 58,6 % of the economically active population of
South Africa was employed in the formal sector, 29,3 % was unemployed and 12,1 %
worked in the informal sector. Of those active in the informal sector, 44,8 % worked in
nonurban areas and 55,2 % in urban areas. The number of workers for own account in the
informal sector by economic sector shows that 58 % were active in personal services, 21
% in trade, catering and accommodation, 6 % in manufacturing, 5 % in construction and 4
% in transport and storage.
It is estimated that retail sales in the informal sector amounted to approximately R50
billion in 1997. This represents almost 13 % of private consumption expenditure or
almost 9 to 10 % of the South African GDP at market prices. The informal sector is
particularly prominent in sales of product groups such as food, soft drinks, alcoholic
beverages, fuel and light, cigarettes and tobacco, washing and cleaning items and personal
care items.
2.2 HOUSEHOLD EXPENDITURE ON FOOD
Total household expenditure on food for 1999 is estimated at R97 064 million of which
R94 229 million or 97,1 % was in cash and R2 835 million or 2,9 % in kind. In kind
represents food given to households by employers and social welfare as well as the
estimated consumption of self produced food.
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Table 2.1 shows the household cash expenditure on food by main food and population
group for 1999.
TABLE 2.1
HOUSEHOLD CASH EXPENDITURE ON FOOD BY MAIN FOOD AND POPULATIONGROUP, 1999
Main food groupAsians Blacks Coloureds Whites Total
R000 % R000 % R000 % R000 % R000 %
Grain products 796 074 17,6 15 071 295 26,8 1 667 708 18,7 3 265 396 13,3 20 800 474 22,1
Meat products 1 063 804 23,6 12 359 900 22,0 2 399 098 26,9 6 546 247 26,6 22 369 049 23,7
Fish products 243 821 5,4 1 560 675 2,8 400 984 4,5 907 127 3,7 3 112 606 3,3
Fats & oils 168 054 3,7 2 266 615 4,0 358 352 4,0 783 632 3,2 3 576 653 3,8
Milk products and eggs 548 334 12,1 5 290 976 9,4 926 228 10,4 2 928 389 11,9 9 693 928 10,3
Vegetables 480 683 10,7 6 284 484 11,2 968 021 10,8 2 317 729 9,4 10 050 918 10,7
Fruit and nuts 226 302 5,0 2 240369 4,0 362 019 4,1 1 275 875 5,2 4 104 565 4,4
Sugar products 224 029 5,0 3 781 065 6,7 575 915 6,4 1 261 852 5,1 5 842 861 6,2
Nonalcoholic beverages 282 273 6,3 3 430 598 6,1 618 483 6,9 1 849 200 7,5 6 180 555 6,6
Miscellaneous food 215 617 4,8 2 263 676 4,0 415 774 4,7 1 202 655 4,9 4 097 722 4,3
Food bought for consumption
away from home
264 434 5,9 1 588 991 2,8 239 840 2,7 2 306 090 9,4 4 399 354 4,7
Total 4 513 425 100,0 56 138 644100,0 8 932 422100,0 24 644 192 100,0 94 228 685 100,0
Cash expenditure on prepared food for 1999 is estimated at R4 399 million or 4,7 % of total
household cash expenditure on food. The percentage expenditure on food bought for
consumption away from home as a percentage of total household cash expenditure on food
is the lowest for coloureds (2,7 %) and the highest for whites (9,4 %).
A further breakdown of food bought for consumption away from home (table 2.2) shows
that R2 072 million or 47,1 % of the R4 399 million is spent on meals and snacks consumed
in hotels, restaurants et cetera, which includes street food vendors. However, the figure for
expenditure on meals and snacks may be too low due to reporting errors by respondents.
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In a household income and expenditure questionnaire where expenditure on approximately
550 expenditure items is requested it often happens that expenditure on items that normally
fall outside the normal household budget is under-reported since the main respondent,
usually the housewife, is unaware of such expenditure.
TABLE 2.2
HOUSEHOLD CASH EXPENDITURE ON FOOD BOUGHT FOR CONSUMPTION
AWAY FROM HOME BY ITEM AND POPULATION GROUP, 1999
ItemAsians Blacks Coloureds Whites Total
R000 % R000 % R000 % R000 % R000 %
Meals and snacks
(consumed in hotels,restaurants etc) 133 043 50,3 450 955 28,4 94 770 39,5 1 393 170 60,4 2 071 938 47,1
Take-away meals
purchased 83 118 31,4 488 852 30,8 82 490 34,4 557 154 24,2 1 211 614 27,5
Meals and snacksenjoyed in staff
cafeterias 14 637 5,5 160 888 10,1 15 829 6,6 134 977 5,9 326 331 7,4
Nonalcoholic beverages
consumed away fromhome 33 636 12,7 488 296 30,7 46 750 19,5 220 789 9,6 78 971 17,9
Total 264 434 100,0 1 588 991 100,0 239 840 100,0 2 306 090 100,0 3 688 854 100,0
2.3 EXPENDITURE ON FOOD BY TYPE OF OUTLET
The BMR has done three surveys to determine expenditure by type of outlet. One was done
in Gauteng in 1994 (BMR Research Report no 222), one in the Cape Peninsula in 1997
(Research Report no 254) and one in the Durban metropolitan area in 1998 (BMR Research
Report no 268). Respondents in these surveys were requested to indicate where they had
last bought the items on which they had recently spent money. Tables 2.3 to 2.5 show the
expenditure of black households on food by type of outlet for the three areas respectively.
Table 2.3 shows that black households in Gauteng spent 28 % or R2,141 million of their
total cash expenditure on food of R7 646 million at informal outlets in 1994. Taking
population growth and inflation into account, this figure would amount to more than R15
million in 2000. Almost two thirds (64 %) of the cash expenditure of black households in
Gauteng was devoted to vegetables, 47 % to grain products and 46 % to fruit and nuts at
informal outlets. An estimated R44,7 million or 16 % of the R279,6 million spent on
prepared food by black households in Gauteng was spent at informal outlets in 1994.
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TABLE 2.3
BLACK HOUSEHOLDS IN GAUTENG:
CASH EXPENDITURE ON FOOD BY MAIN GROUP AND TYPE OF OUTLET, 1994
Main group
Amount
Formal Informal
Mail
order
Super- or
hypermarket
Wholesaler
and factory
Other
formal
business
Total
Hawker
or flea
market
Spaza
shopShebeen
Other
informal
sector
Total
R000 % % % % % % % % % %
Grain
products1 372 319 0 30 2 21 53 0 46 0 1 47
Meat products 2 762 132 0 25 1 66 92 2 1 0 5 8
Fish products 186 233 0 51 3 28 82 0 16 0 3 18
Fats and oils 2 150 60 0 70 7 12 89 0 11 0 0 11
Milk productsand eggs
489 074 0 61 3 14 78 2 17 0 3 22
Vegetables 800 640 0 12 1 23 36 32 20 0 12 64
Fruit and nuts 577 903 0 38 2 14 54 26 6 0 14 46
Sugar
products325 813 0 60 4 16 80 2 16 0 2 20
Nonalcoholic
beverages331 675 0 52 3 26 81 0 15 0 4 19
Miscellaneou
s food305 903 0 70 3 10 83 1 13 0 3 17
Prepared food 279 583 0 7 0 77 84 1 2 0 13 16
Total 7 646 335 0 33 2 37 72 7 15 0 6 28
Blacks in the Cape Peninsula (table 2.4) spent an estimated R476,8 million or 33,9 % of
their total cash expenditure on food at informal outlets in 1997. The amount spent at
informal outlets for prepared food is estimated at R4,1 million or 11,9 % of the total of
R34,2 million.
Coloureds in the Cape Peninsula spent R3 305,1 million in cash on food in 1997.
Expenditure on prepared foods amounted to R120,6 million. The estimated amount spent at
informal outlets is estimated at R4,8 million. Whites in the Cape Peninsula spent R139,3
million of their total expenditure of R3 316,6 million on food at informal outlets. However,
they reported no expenditure at informal outlets on prepared food.
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TABLE 2.4
BLACK HOUSEHOLDS IN THE CAPE PENINSULA:
CASH EXPENDITURE ON FOOD BY MAIN FOOD GROUP AND TYPE OF OUTLET,
1997
Main group
Amount
Formal Informal
Mail
order
Super- or
hypermarket
Wholesaler
and factory
Other
formal
business
Total
Hawker
or flea
market
Spaza
shopShebeen
Other
informal
sector
Total
R000 % % % % % % % % % %
Grain
products312 401 0,2 35,3 4,2 16,5 56,2 1,4 41,3 0,2 1,0 43,9
Meat products 475 980 0,1 32,1 1,2 47,5 80,9 4,6 3,4 0,0 11,2 19,2
Fish products 25 935 0,0 41,0 6,4 26,4 73,8 4,3 18,0 0,0 3,9 26,2
Fats and oils 43 638 0,3 70,6 4,5 4,3 79,7 2,3 16,9 0,0 1,1 20,3
Milk products
and eggs93 909 0,2 53,7 3,6 8,0 65,5 3,7 27,3 0,0 3,4 34,4
Vegetables 151 605 0,0 22,7 3,5 7,8 34,0 34,1 22,1 0,0 9,9 66,1
Fruit and nuts 94 158 0,0 37,1 4,9 3,9 45,9 35,6 11,8 0,0 6,7 54,1
Sugar
products56 099 0,0 57,1 17,5 6,4 81,0 1,1 15,0 0,0 2,9 19,0
Nonalcoholic
beverages51 875 0,0 46,5 7,3 17,2 71,0 5,4 21,7 0,5 1,4 29,0
Miscellaneou
s food66 841 0,1 60,7 9,1 2,2 72,1 2,3 25,1 0,0 0,5 27,9
Prepared food 34 179 0,0 11,9 1,1 75,0 88,0 0,7 10,6 0,0 0,6 11,9
Total 1 406 620 0,1 37,3 4,0 24,8 66,2 8,7 19,0 0,1 6,1 33,9
An estimated R393,9 million or 11,9 % of total cash expenditure of blacks in the Durban
metropolitan area in 1998 on food (R3 367,1 million) was spent at informal outlets (table
2.5). The share of the informal sector in expenditure on prepared food is estimated at 12,4
% or R16,7 million of the R34,9 million.
Cash expenditure at informal outlets by Asians in the Durban metropolitan area in 1998 is
estimated at R310,4 million or 13,7 % of their total cash expenditure of R2 265, 9 million on
food. They spent R2,1 million of their total expenditure of R108,8 million on prepared food
at informal outlets. Whites in the Durban metropolitan area spent an estimated R74,2
million of their total expenditure of R1 854,1 million on food at informal outlets in 1998.
Prepared food bought at informal outlets amounted to R1,3 million of their total cash
expenditure of R250,2 million.
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TABLE 2.5
BLACK HOUSEHOLDS IN THE DURBAN METROPLITAN AREA:
CASH EXPENDITURE ON FOOD BY MAIN FOOD GROUP AND TYPE OF OUTLET,
1997
Main group
Amount
Formal Informal
Mail
order
Super- or
hypermarket
Wholesaler
and factory
Other
formal
business
Total
Hawker
or flea
market
Spaza
shopShebeen
Other
informal
sector
Total
R000 % % % % % % % % % %
Grain
products683 021 0,0 64,4 2,0 4,6 71,0 0,4 27,1 0,0 1,5 29,0
Meat products 1 162 383 0,0 40,1 0,1 56,0 96,6 0,4 0,0 0,0 3,1 3,5
Fish products 73 816 0,0 88,5 0,0 10,9 99,4 0,0 0,6 0,0 0,0 0,6
Fats and oils 131 530 0,0 92,8 0,5 6,0 99,3 0,0 0,6 0,0 0,0 0,6
Milk products
and eggs220 311 0,0 86,3 0,2 11,1 97,6 0,3 1,7 0,0 0,4 2,4
Vegetables 421 477 0,0 61,6 0,0 16,3 77,9 20,0 2,0 0,0 0,1 22,1
Fruit and nuts 149 679 0,0 75,7 12,7 88,4 11,4 0,2 0,0 0,0 0,0 11,6
Sugar
products151 707 0,0 85,6 0,9 7,7 94,2 4,1 1,8 0,0 0,0 5,9
Nonalcoholic
beverages107 838 0,0 63,0 1,7 24,4 89,1 5,8 2,6 0,0 2,5 10,9
Miscellaneou
s food130 440 0,0 93,2 0,4 4,4 98,0 0,3 1,7 0,0 0,0 2,0
Prepared food 134 889 0,0 8,4 0,0 79,2 87,6 0,0 0,0 0,0 12,4 12,4
Total 3 367 091 0,0 59,0 0,6 28,7 88,3 3,6 6,1 0,0 2,0 11,7
2.4 SUMMARY OF FOOD SAFETY LEGISLATION IN SOUTH AFRICA
The South African legislation relating to food safety and the authorities that are involved in
the administration and enforcement of such legislation include the following:
1. The Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972. This Act addresses the
manufacture, sale and importation of foodstuffs from a safety/public health and quality
point of view and is administered by the Directorate: Food Control of the Department of
Health. General law enforcement is conducted by authorized local authorities in their
areas of jurisdiction while import control is exercised by the provincial health authorities
on behalf of the national department.
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2. The Health Act 63 of 1977. This Act addresses many issues that are not related to food.
However, some of its regulations relate to hygiene aspects of food premises (including
milking sheds) and the transport of food. These are also administered by the
Directorate: Food Control of the Department of Health and enforced by local authorities
in their areas of jurisdiction. However, provincial health departments are involved in
enforcement in areas where there are no local authorities.
3. The International Health Regulations Act 28 of 1974, has certain provisions that relate to
food. The Department of Health is responsible for the approval of the source of food for
consumption of the premises on ports and airports as well as vessels and aircrafts. It
also states that such food must be handled in a hygienic manner. Currently the
provincial health authorities are conducting these approvals on behalf of the nationaldepartment. The Act tasks local authorities to inspect the premises and take food
samples for analysis. Although this is a South African Act, it is based on decisions of
the World Health Assembly.
4. The Agricultural Product Standards Act 119 of 1990, controls and promotes specific
standards (for items such as meat, dairy products, agronomy products, certain canned
products, fruit and vegetables) for local, import and export purposes and in accordance
with arrangements relating to the World Trade Organizations Agree-ment on Technical
Barriers to Trade. The Act is administered and enforced by the Directorate: Plant and
Quality Control of the National Department of Agriculture. The National Department of
Agriculture is responsible for the compilation and auditing of these norms and standards.
Various assignees such as the Perishable Products Export Control Board have been
appointed and authorized to do physical inspections in terms of the Act.
5. The Liquor Products Act 60 of 1989 addresses the import, export and local sale of wine
and spirits. Certain practices such as wine certification, which is done by the Wine and
Spirits Board, have been delegated. The Act is administered and enforced by the
Directorate: Plant and Quality Control of the National Department of Agriculture.
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6. The Abattoir Hygiene Act 121 of 1992 is administered by the Directorate: Veterinary
Public Health of the National Department of Agriculture. It addresses food safety in red
meat and poultry abattoirs and sets hygiene standards for abattoirs. These regulations
are enforced mainly by the provincial agriculture departments. The importation of
unprocessed meat is also controlled by the Act. This aspect is enforced by the national
department.
7. The Animal Diseases Act 35 of 1984 is administered by the Directorate: Animal Health
of the National Department of Agriculture and en-forced by the provincial departments,
except for import control which is a national responsibility. The Act controls animals as
well as animal products, including meat, milk, eggs and their products from an animal
disease point of view.
8. The Fertilizers, Farm Feeds, Agricultural Remedies and Stock Remedies Act 36 of 1947
is administered and enforced by the Directorate: Agriculture Production Inputs of the
National Department of Agriculture. Animal feeds (including nutritional purpose
products), stock remedies and agricultural remedies (pesticides etc) are registered in
terms of this Act.
9. The Medicines and Related Substances Act 101 of 1965 is administered and enforced by
the Directorate: Medicines Administration of the Department of Health. The Act makes
provision for, inter alia, the registration of veterinary drugs as well as for the registration
of foodstuffs and food supplements with medicinal effects or in respect of which
medicinal claims are made.
10. The Standards Act 29 of 1993, which is administered and enforced by the South African
Bureau of Standards, has, inter alia, compulsory standard specifications which address
the production of canned meat (more than 10 % meat) and canned and frozen marine
products.
11. The Plant Breeders Rights Act 15 of 1976, the Plant Improvement Act 53 of 1976 and
the Genetically Modified Organisms Act 25 of 1997 are also administered by the
Directorate: Plant and Quality Control. The regulations made in terms of these Acts
and the application thereof apply to certain food as defined.
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12. The Agricultural Pest Act 36 of 1983. Plant Health Services administers and revises the
Agricultural Pests Act, which regulates the importation of controlled goods such as plant
products, exotic animals, insects and pathogens, honey and used apiary equipment.
These measures are in accordance with the objectives of the International Plant
Convention (IPPC) of which South Africa was one of the founder members in 1952.
The Directorate: Plant and Quality Control is the designated National Plant Protection
Organisation (NPPO) of South Africa.
13. The Trade Metrology Act 77 of 1973 and the Trade Marks Act 62 of 1963 both relate to
food labeling.
14. By-laws of local authorities. Many local authorities have food hygiene by-laws which
they enforce in addition to the national regulations.
2.5 ROLE AND RESPONSIBILITY OF THE PUBLIC HEALTH SECTOR IN
SOUTH AFRICA REGARDING FOOD SAFETY
2.5.1 Introduction
The Government of South Africa has adopted a Primary Health Care (PHC) approach
through theNational Health Plan for South Africa and the Reconstruction and Development
Programme in 1994, and subsequently the White Paper on Health: Towards a National
Health System, published in November 1996. The White Paper provides for the
establishment of a national health system in South Africa which, will in broad terms, consist
of three levels of health service delivery with each level responsible for specific functions.
These functions provide for, inter alia, the rendering of services aimed at ensuring the safety
of foodstuffs offered to the consumer.
Summarised from a paper compiled by AWJ Pretorius, Deputy Director: Department of Health,
Directorate: Food Control, July 1998
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The services in question are generally referred to as food control, which is defined by the
WHO as a mandatory regulatory activity of enforcement by national (or provincial) or local
authorities to provide consumer protection and to ensure that all foods during production,
handling, storage, processing and distribution are safe; wholesome and fit for human
consumption; conform to quality and safety re-quirements; and are honestly and accurately
labelled as prescribed by law. Food control within the health sector at a provincial and
district/local level is integrated with the environmental health services rendered by the
authorities in question.
The following is a detailed description of the role, functions and responsibilities of the
components of the national health system at present regarding food control from a food
safety point of view.
2.5.2 National Department of Health
The Directorate: Food Control of the National Department of Health, included in the Chief
Directorate: Registration and Regulation, is directly responsible for all matters relating to
food safety at a national level with the health system and addresses this through the
following broad objectives:
To protect consumers and facilitate trade by compiling food legislation and regulations
that are in line with international standards;
To ensure safe foodstuffs and compliance with legal requirements by means of effective
monitoring; and
To promote the health of all our people by informing and educating consumers, industry
and law enforcers.
Specific objectives of the Directorate currently relate to, inter alia, the following aspects:
Improving the safety of street foods.
Acting as National Contact Point for Codex Alimentarius and participating in itsactivities.
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Rationalising and updating South African legislation related to food standards and
related matters.
Arranging and coordinating sampling of specific foodstuffs by provincial and local
authorities as part of a routine food monitoring programme.
Developing and distributing appropriate health education material to the relevant
customers of the Directorate.
Coordinating the activities of the role players involved in the safety of aviation food.
Evaluating biopesticides, agricultural and stock remedies, and other chemicals from a
food safety point of view.
Developing a national Food Safety Programme Auditing System relating to the control
of domestic as well as imported foodstuffs.
Addressing the application of HACCP through policy formulation and information,
education and communication (IEC) actions.
The functions of the Directorate regarding the control of foodstuffs are determined by the
provisions of the Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972.
2.5.3 Provincial Health Departments
Due to the restructuring of the public health sector after the election in 1994 and on the basis
of the White Paper, health food control as a component of a comprehensive Environmental
Health Service became the executive responsibility of the nine provincial health authorities.
The White Paper specifies the following broad functions relating to food control as the
responsibility of the provincial health departments:
Support, monitor and evaluate district (local) level services
Provide certain specialist provincial level services, such as Port Health Services
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Coordinate health services within each province
Formulate norms and standards for district health services
Formulate protocols and strategies for health programmes
Coordination of matters relating to food control among the nine provincial components and
the Directorate: Food Control at national level is achieved through, inter alia, the Inter-
provincial Port Health Committee and the National Environmental Health Forum, which
meets biannually.
A full-time Port Health Service is rendered on behalf of the National Department of Health,
by the four provinces responsible for the control of most of the foodstuffs imported into
South Africa namely: KwaZulu-Natal, Eastern Cape, Western Cape and Gauteng.
Arrangements are in place in the remaining provinces to control foodstuffs currently
entering the country through inland border posts from neighbouring countries.
2.5.4 Local Authorities
The district health system, which includes local authorities, is responsible for the following
broad functions:
Health promotion services
Inter-sectoral collaboration
Community participation
Rendering, inter alia, environmental health services to communities relating to the
following:
- maintenance of its area in a hygienic condition
- investigating complaints
- enforcement of relevant legislation
- identification and control of health hazards
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The statutory mandate of local authorities relating to food control derives from:
The authorisation of individual local authorities by the Minister of Health to enforce the
provisions of the Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972 and the
regulations published thereunder, within their area of jurisdiction.
The Health Act 63 of 1978, which states the responsibility of all local authorities to
render, inter alia, environmental health services, including food control, and provides for
various food hygiene related regulations.
Many local authorities have promulgated their own local regulations or bylaws
applicable to various aspects of food control and which are mainly an extension of thementioned national regulations relating to food hygiene.
In areas where no local authority exists, or where such an authority is not in a position to
render the service in question, the above-mentioned statutory mandate is the responsibility
of the relevant district health authority and the provincial health authority.
The activities of district/local authorities relating to food control generally centre around the
following:
Law enforcement based on inspections of food premises and sampling of food-stuffs,
(including milk and other perishable foodstuffs).
Health education for food processors, handlers and consumers, especially within the
informal sector.
Advising existing and prospective entrepreneurs of requirements relating to food
premises and the safe handling of food.
The Control of foodstuffs imported by the provinces on behalf of the national
component.
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CHAPTER 3
SOCIOECONOMIC STUDY
3.1 INTRODUCTION
The interviewing for the socioeconomic survey started on 28 February 2000 and was
completed on 10 April 2000. The first section of this chapter provides the results of the
survey amongst vendors while the second section is devoted to the results of the survey
amongst their customers.
3.2 OBJECTIVE
The objective of this part of the study was to determine the socioeconomic background of
vendors as well as their customers to obtain a clear picture of the target groups at whom
the outcome of the project must be targeted. A further objective was to investigate the
facilities and other aspects related to the preparation of street foods.
3.3 METHOD AND SCOPE
The study entails a combination of secondary and primary research. A total of 200
samples from the Gauteng region (ie from 200 vendors) were tested.
3.3.1 Secondary sources
The first step was to scrutinise existing secondary sources. The BMR database with
information obtained from household income and expenditure surveys and SMMEs in
metropolitan and large urban areas in all nine provinces, was utilized for relevant
information.
3.3.2 Primary research
Face-to-face interviews were conducted with 200 vendors and 800 of their customers.
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3.3.2.1 Vendors
A judgmental sample of survey areas throughout Gauteng was selected to ensure that all
possible areas of concentration of vendors were included - for instance taxi ranks, railway
stations, CBD, industrial areas and pension pay-out points. Depending on the number of
vendors at a point, a census or a systematic random sample was taken. The food sampling
for the quality and safety study was done at the same vendors selected for the
socioeconomic survey.
3.3.2.2 Customers
At least four customers of each vendor were interviewed. A nonprobability convenience
sampling method was followed to select respondents. On completion of an interview, the
next customer was interviewed. The interviewers moved to the next selected vendor after
the completion of four interviews. Eight hundred customers were interviewed.
3.4 QUESTIONNAIRES
Pre-structured questionnaires were used for the interviewing (see annexure A for the
questionnaire used for vendors and annexure B for the customers questionnaire).
3.5 INTERVIEWERS
One junior researcher and two research assistants employed at the BMR and one student
from the Technikon of Pretoria did the interviewing and sampling of the food.
3.6 PROCESSING
During editing of the socioeconomic questionnaires, codes were allocated to all open-ended
questions and the data captured on computer. Thereafter the data set was cleaned for
possible coding and data capturing errors. The socioeconomic data were processed by
means of computer.
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3.7 RELIABILITY OF THE DATA
3.7.1 Sampling errors
The analyst should bear in mind that the information was gathered in a sample survey where
a combination of judgement (nonprobability) sampling for the selection of the businesses
and convenience (nonprobability) sampling for the selection of the customers was used. A
judgement sampling method was used in the absence of a sample frame of informal
businesses. It is therefore not possible to inflate the results to a total for the areas. The
calculation of a possible sample error for information obtained by means of a nonprobability
sample can give an indication of the possible statistical sample error. Although the results
of the survey are set out in terms of numbers, indices, and percentages in tables, the reader
should bear in mind that the information is more of a qualitative than of a quantitativenature.
3.7.2 Sample error
Sample error arises because only a fraction of the population is interviewed. As the data
collected in this survey are based on samples drawn by nonprobability methods, the size of
the sample errors can give an estimated statistical sample error. Despite the existence of
statistical techniques for calculating the extent of sample errors, it is hardly practical to
compute the sample error of every average calculated in the study.
Sample error is computed from the standard deviation of sampling means. The function of
the standard deviation of sampling means is to provide an interval within which the sample
mean may have deviated from the true population mean as a result of sampling variations.
This interval is termed the confidence region.
The formula for estimating the standard deviation of sampling means ( x
) is:
n
sx =
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TABLE 3.1
SAMPLE ERROR FOR SELECTED SOCIOECONOMIC RESEARCH RESULTS
Research result AverageSample error Limits*
R or % % Lower Upper
Vendors
Average sales
Respondents who know about
education programmes
Customers
Average expenditure on street
foods
Quality of street foods is very
good
R4 637,76
18,0 %
R248,16
23,0 %
R21,46
2,7 %
R3,74
1,5 %
0,5 %
15,0 %
1,5 %
6,5 %
R4 595,70
12,7 %
R240,83
20,1 %
R4 679,82
23,3 %
R255,49
25,9 %
* At a 95 % confidence level
3.7.3 Interviewer errors
Three types of errors can be caused by an interviewers behaviour, namely errors in asking
questions, errors in recording answers and errors due to cheating. Although interviewers
were well trained and experienced in interviewing it is possible that the first two types of
mistakes may have a negative influence on the survey results. Reliable interviewers
working in a team generally precludes cheating.
3.7.4 Reporting errors
It is virtually impossible to eliminate reporting errors completely. Every possible precaution
was taken in the construction of the questionnaire and the training and supervision of the
interviewers to minimize these errors. The fact remains, however, that respondents tend tooverstate status items like level of training. The opposite occurs for commitments such as
possible financial responsibilities and income.
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3.7.5 Procedural errors
As mentioned earlier, nonprobability judgement sampling with an inappropriate sample
frame was used to select the sample units. Without information on the number of businesses
by area it is impossible to calculate weighting factors to use for totalling the information for
different areas.
For reasons of cost and time, surveys only were undertaken in Gauteng. We therefore
caution the reader not to over generalise the results of the study and make them applicable to
all areas in the country.
3.8 VALIDATION
The reliability of survey findings is usually measured by comparison with secondary
sources. Such comparisons were not made in this report for want of comparable secondary
data.
3.9 RESULTS OF THE VENDOR SURVEY
Two hundred street food vendors, 46 of which operate in Pretoria-Soshanguve, 56 in the
East Rand, 50 in the West Rand and 48 in the Johannesburg-Soweto area were interviewed
with the questionnaire contained in annexure A. For purposes of this study street food
vendors include: Unregistered small businesses selling prepared foods on the streets,
pavements, in parks, at taxi ranks, pay points, train stations, schools and other educational
institutions, in CBDs etc.
3.9.1 Profile of street food vendors
Table 3.2 shows the profile of the street food vendors included in the study. The vast
majority (90,5 %) of the vendors are female. Only 3 of 200 (1,5 %) were not black. The
average distribution favours the 31 to 40 age group with 38,5 % falling into this group
followed by the 21 to 30 age group (27,0 %) and 41 to 50 age group (24,5 %). Almost half
(48,0 %) have a secondary school qualification but 13,0 % have no formal schooling.
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TABLE 3.2
PROFILE OF STREET FOOD VENDORS
No %
Level of education
NonePrimary school
Secondary school
Std 10+ diploma/certificate
Tertiary
2665
96
12
1
13,032,5
48,0
6,0
0,5
Gender
Male
Female
19
181
9,5
90,9
Population group
African/Black
Coloured
White
197
1
2
98,5
0,5
1,0Age group
51
2
54
77
49
18
1,0
27,0
38,5
24,5
9,0
Total 200 100,0
3.9.2 Features of outlets of street foods
Table 3.3 shows the products that street food vendors sell as well as the share of the product
in their joint total sales. Porridge and meat is sold by 172 or 86,0 % of the 200 vendors that
were interviewed. Sales of porridge and meat contribute 64,9 % to the total sales at the
outlets selling porridge and meat. The rest of the income derives from one or more of the
other products listed. Tea, bread, vetkoek and eggs are sold by 26,5 % of the vendors and
these sales account for 27,6 % of their total sales.
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TABLE 3.3
PRODUCTS SOLD BY STREET FOOD VENDORS
Product
Vendors who are
selling productAverage %
of vendor
salesNo %Porridge and meat 172 86,0 64,9
Bread and tea/vetkoek/eggs 53 26,5 27,6
Tea 28 14,0 15,3
Vegetables 26 13,0 21,9
Chicken and porridge 24 12,0 48,3
Vegetables and salads 19 9,5 22,1
Salads 19 9,5 18,4
Rice and salads 19 9,5 23,4
Rice 13 6,5 25,4
Chicken 11 5,5 40,0
Porridge 10 5,0 37,0Meat 10 5,0 35,0
Vetkoek 7 3,5 12,9
Soft drinks 7 3,5 23,6
Porridge, meat and chicken, mogodu/mutton 7 3,5 51,4
Rice and meat 6 3,0 31,7
Bread 5 2,5 34,0
Hot dogs/burgers/sandwiches 5 2,5 26,0
Tea and cakes 4 2,0 32,5
Bread and eggs 4 2,0 43,8
Rice and chicken 4 2,0 42,5
Beef and chicken 3 1,5 31,7
Cakes and eggs 2 1,0 15,0
Rice, meat and chicken 2 1,0 25,0
Chips and burgers 2 1,0 25,0
Porridge, rice and meat 1 0,5 70,0
Cigarettes 1 0,5 10,0
Table 3.4 shows the number of people, including the vendor, employed by the vendors. The
distribution varies from 66 vendors (33,0 %) who have a one-person business to one vendor
with eight employees. The average for all 200 vendors is 1,98 employees.
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TABLE 3.4
NUMBER OF EMPLOYEES
No of employees No %
1 66 33,0
2 95 47,53 25 12,5
4 10 5,0
5 3 1,5
8 1 0,5
Total 200 100,0
Average number 1,98
Table 3.5 shows the kind of surface that vendors use when preparing street food from raw
materials. Plastic is used by more than half (56 %) of the vendors. Seventy seven or 38,5 %make use of wood and 34,0 % make use of metal to do their preparation.
TABLE 3.5
KIND OF SURFACE USED FOR PREPARING STREET FOOD FROM RAW
MATERIALS
Kind of surface No* %
Plastic 112 56,0
Wood 77 38,5Metal 68 34,0
Cement/cardboard/newspaper 21 10,5
Cloth 12 6,0
Glass 1 0,5
* More than 200 due to multiple respondes
The areas in which the vendors run their businesses as well as the nature of the roads along
which their stalls are located is set out in table 3.6. The majority interviewed were near
transport areas, mostly taxi ranks or stations situated on their own (47,5 %) and in
commercial areas (25,0 %). The majority of stalls are next to tarred roads (70,5 %) or along
combined tarred and cement roads (16,0 %).
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TABLE 3.6
LOCATION OF OUTLET AND NATURE OF ROADS NEXT TO OUTLET
No %
Location of stall
Residential area
Transport/commercial area in residential areaTransport area
Transport area near hospital
Transport area in commercial area
Industrial area
Industrial area in commercial area
Commercial area
Recreational area in commercial area
Construction site
Hospital
1
195
3
50
21
3
17
1
2
6
0,5
0,547,5
1,5
25,0
10,5
1,5
8,5
0,5
1,0
3,0
Nature of roads
Gravel road
Gravel and tarred road
Gravel/tarred and cement road
Tarred road
Tarred and grass road
Tarred and cement road
Cement road
Cement and gravel road
Grass road
11
5
3
141
1
32
5
1
1
5,5
2,5
1,5
70,5
0,5
16,0
2,5
0,5
0,5
Total 200 100,0
The nature of the floor surface as well as the condition of the floor surface of the outlets
from which the street food vendors conduct their business is shown in table 3.7. Most (63,0
%) of the vendors run their businesses from outlets on cement pavements which are
relatively clean (76,0 %).
TABLE 3.7
NATURE AND CONDITION OF FLOOR SURFACE OF OUTLETS
No %
Nature of floor surface
Pavement/cementTarred
Grass
Plastic
Gravel
Other
12611
8
4
33
18
63,05,5
4,0
2,0
16,5
9,0
Condition of floor surface
Clean
Relatively clean
Dirty
44
152
4
22,0
76,0
2,0
Total 200 100,0
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3.9.3 Toilet facilities
Table 3.8 shows the number of vendors who have access to toilet facilities at their business
outlets, the hygienic condition of these toilets and the ownership of the toilets that they use.
Ten or 5,0 % of the 200 vendors interviewed do not have toilet facilities near their outlets.
In cases where toilets are available, most are in a good (58,4 %) to excellent (20,0 %)
hygienic condition.
TABLE 3.8
ACCESS TO, HYGIENIC CONDITION OF AND OWNERSHIP OF TOILETS
No %
Access
YesNo 19010 95,05,0
Total 200 100,0
Hygienic condition
Excellent
Good
Fair
Poor
Very poor
38
111
10
27
4
20,0
58,4
5,3
14,2
2,1
Total 190 100,0
Ownership of toilets
MetrorailPublic departments
Public parks
Other
Private organizations
Hospital
Taxi rank
2128
2
52
70
9
8
11,114,7
1,1
27,4
36,8
4,7
4,2
Total 190 100,0
3.9.4 Water facilities
Eighty percent of the street food vendors have access to water near their outlets (table 3.9).
More than half (53,1 %) of the 160 who have access to water use water from taps located
outside toilets belonging to the private sector. Another 28,1 % use tap water outside toilets
belonging to the public sector.
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TABLE 3.9
ACCESS TO WATER AND SOURCE OF WATER
No %
Do you have access to water
YesNo
16040
80,020,0
Total 200 100,0
Source of water
Tap water private ownership
Tap water public ownership
Public toilet tap
Private toilet tap
Water tanker/carrier
Bring own water
85
45
13
8
4
5
53,1
28,1
8,1
5,0
2,5
3,1
Total 160 100,0
3.9.5 Hygiene of vendors
Most (60,5 %) of the vendors wear a full apron as protective clothing (table 3.10).
However, 29 or 14,0 % do not wear protective clothing. Only one third (34,5 %) wear a hair
covering. Most of the vendors (80,8 %) change their protective clothing daily.
TABLE 3.10
TYPE OF PROTECTIVE CLOTHING AND FREQUENCY OF CHANGE
No %
Type of clothing
Full apron
Half apron
Overall
Hair covering
None
121
18
36
69
28
60,5
9,0
18,0
34,5
14,0
Frequency of changeEveryday
Two days
Three or four days
Weekly
Will not say
139
21
5
1
6
80,8
12,2
2,9
0,6
3,5
Total 172 100,0
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One hundred and ninety four or 97,0 % of the 200 vendors wash their hands after visiting
the toilet, mostly with running water (table 3.11).
TABLE 3.11
WASHING OF HANDS AFTER VISITING THE TOILET
No %
Do you wash your hands?
Yes
No
194
6
97,0
3,0
Total 200 100,0
Where do you wash your hands?
Running water
Separate container
182
12
93,8
6,2
Total 194 100,0
Table 3.12 shows the hygienic status of vendors as observed by the interviewer. The table
shows that there are some areas that can be improved. Ignorance may be the cause for
wearing jewellery and not washing hands and training can contribute to correct habits.
TABLE 3.12
HYGIENIC STATUS OF THE VENDORS
No %
Short/clean nails
Hands free of sores
Smoking while working with food
Coughing over food
Jewellery/bangles on the arms
Handling food and money without washing hands in between
199
197
2
1
64
82
99,5
98,5
1,0
0,5
32,0
41,0
3.9.6 Handling of utensils
The handling of utensils is shown in table 3.13. The table shows that 87,5 % of the vendors
use separate utensils for raw materials and cooked food, 86,0 % wash the utensils with the
preparation of a new batch of prepared food, 93,5 % use hot water and detergent to wash
the utensils, 89,5 % change the water at least three times per day and 98,0 % use a cloth to
dry the utensils after washing.
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TABLE 3.13
HANDLING OF UTENSILS
No %
Use separate utensils for raw materials and
cooked food 175 87,5Frequency of the washing of cooking utensils
Only at the end of the day
With preparation of each next batch
Only when I have time
24
172
4
12,0
86,0
2,0
Method of washing utensils
Hot water and detergent
Cold water and detergent
187
13
93,5
6,5
Frequency of changing washing up water
Once per day
Twice per day
Three times per day
8
13
179
4,0
6,5
89,5
Use drying cloths for utensils 196 98,0
3.9.7 Waste disposal
Table 3.14 shows the estimated distance of the street food outlet from the garbage dump.
Thirty five or 17,5 % of the vendors have a garbage dump within five meters of their outlets
while 31 or 15,5 % must walk for more than 100 meters to the nearest garbage dump.
TABLE 3.14
DISTANCE OF STREET FOOD OUTLET FROM THE GARBAGE DUMP
Distance in meters No %
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Table 3.15 reflects how vendors deal with rubbish disposal. More than one third throw
refuse in municipal bins (39,0 %) or leave it behind wrapped (36,0 %).
TABLE 3.15
DEALING WITH RUBBISH DISPOSAL
No* %
Leave behind unwrapped
Leave behind wrapped
Throw in municipal bins
Take to the garbage dump
Take rubbish home
3
72
78
55
4
1,5
36,0
39,0
27,5
2,0
Total 212 106,0
* Multiple responses
How vendors deal with waste water is shown in table 3.16. More than half (56,0 %) of the
vendors throw waste water into the storm drainage system. However, a considerable
percentage (41,5 %) that throw waste water on the pavement or road surface.
TABLE 3.16
DEALING WITH WASTE WATER
No %
Throw on the surface
Throw into storm water drainage
Throw into the toilet
Other
83
112
3
2
41,5
56,0
1,5
1,0
Total 200 100,0
3.9.8 Preparation of prepared food
Vendors were asked if they know anything about the education programme for informal
street traders (question 31 in annexure A). Relatively few (36 or 18,0 %) of the 200
answered in the affirmative. Question 29 in the questionnaire reads Do you know anything
about the ten golden rules for healthy food preparation? Again the minority (31,5 %)
responded positively.
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The source of raw materials used for the preparation of street food is shown in table 3.17.
Meat, chicken, maize meal and other ingredients are generally bought from retailers while
vegetables are more often bought from other street vendors (46,0%) or directly from the
market (19,5 %).
TABLE 3.17
SOURCE OF RAW MATERIALS
No %
Meat Formal Retailers
Wholesale stores
Abattoir
Other meat suppliers
184
9
4
1
92,0
4,5
2,0
0,5
Chicken
Formal retailers Wholesale stores
Abattoir
Informal businesses
Other chicken suppliers
16811
10
3
2
84,05,5
5,0
1,5
1,0
Maize meal Wholesale stores
Retail stores
Other maize meal suppliers
31
151
1
15,5
75,5
0,5
Ingredients Retail stores
Wholesale stores
Street vendors
169
29
2
84,5
14,5
1,0Vegetables Other street vendors
Fruit and vegetable stores
Directly from market
Other vegetable suppliers
Directly from farms
92
49
39
4
3
46,0
24,5
19,5
2,0
1,5
Total 200 100,0
Most of the vendors buy the cooking oil that they use fresh from retailers (table 3.18).
TABLE 3.18
SOURCE OF COOKING OIL USED FOR PREPARING STREET FOOD
Kind of cooking oil used No %
Fresh from retailers
Fresh from wholesalers
Other
Second hand from traders
Second hand from restaurants
164
23
4
3
1
82,0
11,5
2,0
1,5
0,5
Total 200 100,0
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The method of transportation and cooling of raw materials is shown in table 3.19. Most of
the vendors (78,0 %) carry or use a trolley to transport raw materials. Only 10 or 5,0 % cool
the raw materials during transportation. Three of them use a cooler box with ice and another
three a refrigerator.
TABLE 3.19
MODE OF TRANSPORT AND COOLING OF RAW MATERIALS
No %
Mode of transport
Carry/trolley
Taxi/rent transport
Car/bakkie (own)
156
40
27
78,0
20,0
13,5
Total 223 111,5Vendors that cool raw material during
transportation 10 5,0
Method of cooling
Cooler box
Cooler box with ice
Refrigerator
Other
2
3
3
2
20,0
30,0
30,0
20,0
Total 10 100,0
The vast majority (80,5 %) of the vendors store cooked and uncooked food separately (see
question 24 in questionnaire annexure A). Almost all of them (98,5 %) keep cooked food
covered while on display for sale. More than half (53,0 %) the vendors use leftovers at
home (table 3.20). Another 18,5 % budget so that there are no leftovers while a further 13,0
% give their leftovers to other people.
TABLE 3.20
TREATMENT OF LEFTOVERS
No %
Throw away
Re-sale
Use at home
No left overs
Give to others
Will not say
12
4
106
37
26
15
6,0
2,0
53,0
18,5
13,0
7,5
Total 200 100,0
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3.9.9 Financial affairs of vendors
Vendors were asked how much money they needed to start their businesses (question 3 in
questionnaire annexure A). Table 3.21 shows that 38 or 19,0 % of the vendors managed
to start their business with as little as R100 or less but 25 or 12,5 % used more than R1 000
to start their businesses. The average of R1 403,46 is relatively high if compared with the
number of vendors who used more than R1 000 to start their businesses, the reason being
that eight respondents had spent from R10 000 to R30 000 to buy more sophisticated
equipment such as caravans from which they trade. The average start-up funds drop to
R619,91 if these eight are excluded.
TABLE 3.21
AMOUNT OF MONEY NEEDED FOR STARTING BUSINESS
No %
Less than R100
R101 R200
R201 R400
R401 R600
R601 R1 000
R1 001+
Do not know
38
33
33
38
19
25
14
19,0
16,5
16,5
19,0
9,5
12,5
7,0
Total 200 100,0
Average R1 403,46
Table 3.22 shows the main source of funds to start their businesses. Just more than half
(50,5 %) the vendors used their own savings while 41,0 % were assisted by or borrowed
from relatives or friends. Only one vendor was helped by the formal bank sector and only
one by an institution established especially to help small businesses.
TABLE 3.22
MAIN SOURCE OF START UP FUNDS
No %
Own savings
Assistance or borrowed from relatives or friends
Retrenchment package
No money needed/took over the business
Loan from private money lenders
Money from stokvel or other rotating credit group
Loan from bank
Loan or assistance from business association, NGO,
donor project, etc
Other
101
82
10
7
3
2
1
1
1
50,5
41,0
5,0
3,5
1,5
1,0
0,5
0,5
0,5
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Vendors were asked whether they had received any loan or credit from any source for
business purposes during the past twelve months. Those who answered in the affirmative
were asked to name the source (question 32 and 32.1 in the questionnaire annexure A).
Only nine or 4,5 % of the 200 received a loan or credit. Four received funds from relatives
or friends, three from stokvels and one each from a money lender and a bank.
Table 3.23 shows the main sources of income of the households of the vendors interviewed.
Only one vendor indicated that the income from the street food outlet forms a secondary
source of income for their household. Relatively few sources other than income from the
street food outlet were mentioned as sources of household income.
TABLE 3.23
THE MAIN SOURCES OF INCOME OF HOUSEHOLDS
Source of income No %
This business
Formal sector wage employment (other h/h
members) in private firm
Formal sector wage employment (other h/h
members) in public sector
Formal sector wage employment (respondent) in
private firm
Taxi transport
Formal sector wage employment (respondent) in
public sector
Non-agricultural business of other h/h members
Social assistance/pension/other benefits
199
10
7
5
6
3
3
1
99,5
5,0
3,5
2,5
3,0
1,5
1,5
0,5
Table 3.24 provides a frequency distribution of monthly average sales figures and input or
supply costs as well as the monthly averages for the two. More than half (105 or 52,0 %)
the vendors sales fall into the R1 501 to R3 000 (27,0 %) and R3 001 R5 000 (25,5 %)sales groups. The estimated average per vendor is R4 637,76. This income is well below
the income of R6 231,00 of other informal businesses as reported in a survey done in 1998
amongst 425 informal businesses in large urban and metropolitan areas country wide (BMR
Research Report no 251). Table 3.9.23 also shows the average input/supply cost as R3
068,75.
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TABLE 3.24
AVERAGE MONTHLY SALES AND INPUT/SUPPLY COSTS
Monthly amountSales Input/supply
No % No %
R1 R500R501 R1 000
R1 001 R1 500
R1 501 R3 000
R3 001 R5 000
R5 001 R10 000
R10 000 R15 000
R15 000 R25 000
Over R25 000
712
21
54
51
39
10
4
2
3,56,0
10,5
27,0
25,0
19,5
5,0
2,0
1,0
1118
24
88
38
16
1
3
1
5,59,0
12,0
44,0
19,0
8,0
0,5
1,5
0,5
Average amount R4 637,76 R3 068,75
3.10 RESULTS OF THE CUSTOMER SURVEY
Eight hundred customers, 184 of which were in Pretoria-Shoshaguve, 200 in the East Rand