INTRO

Food safety is a critical public health problem that impacts people and communities everywhere. It is
essential for economic stability, social well-being, and sustainable development. The global food supply
chain is complex with numerous stakeholders that include farmers and consumers. The challenges
include weak infrastructure, a lack of adequate knowledge and training, weak regulatory systems, and
variations in consumer perceptions. In street public markets, particularly in developing countries like
Kenya and Nigeria, sensory attributes like freshness and appearance are significant predictors of food
safety problems. Evidence shows that improved food safety information, policy control, and
infrastructure investment would be effective in mitigating the effects of foodborne disease. Political
commitment and consumer pressure are also very important drivers for food safety policy.
Organizational culture plays an important role in food safety in formal organizations, and green
organizational culture and corporate social responsibility practices improve standards. Employee
behaviors, attitudes, and training are crucial in promoting a food safety compliance culture. In street
food vending, poor sanitation, insufficient knowledge of proper food handling, and poor regulatory
control resulted in unsafe practice. Consumer attitudes towards street food safety are shaped by
hygiene habits, vendor conduct, and experience. Strengthening food safety consciousness among food
handlers, imposing hygiene standards, and enhancing cooperation among the stakeholders are
significant steps towards ensuring safe and healthy food for all. This report synthesizes food safety
studies across various settings with the aim of presenting practical recommendations for improving food
safety and avert foodborne disease hazards around the world.

BODY

"Food safety" is a "trouble of safeguarding the health of the people" essential to the welfare of
individuals and society the world over. The pervasiveness of the global food production distribution
system, which involves food producers, suppliers, governments, and consumers, presents a lot of
hurdles. The problems with food safety are numerous, from the poor condition of roads and terrible
sanitation to the lack of knowledge and training of people, besides, the regulations are also not
adequate, and the public perception of the safety of the food can differ. The marketing of food safety in
outstanding markets like China and the United States are mainly based on the attributes of food quality
such as visual appeal, perceived or fresher appearance, the condition of the packaging, etc. and usually
do not reflect the actual safety conditions. Consumers and vendors on the other hand are often visually
and heuristically inclined to help them evaluate the quality of food, moreover, they are mostly driven by
the notion of fresh and attractive food rather than the actual safety measures. Survey has reported that
bacteria, pest-related residues of chemicals in the green produce, and aflatoxins in maize are primary
food security concerns. However, issues of infrastructure improvement, insufficient knowledge, policies,
and enforcement remain a challenge. Tackling these issues primarily requires targeted strategies like
support for better infrastructure, training consumers, running service programs for vendors, and
implementing food safety rules efficiently. Food safety is mainly a consequence of human behavior
particularly within organizations. A well-instilled organizational culture that prioritizes food safety
standards can actually motivate employees to follow food safety rules and take safety measures. The
corporate social responsibility practices along with the "green" organizational culture effectively lead to
increased food safety standards in companies. The proper training of personnel, the right company
policies, and the personal drivers are fundamental to guaranteeing food safety regulations in the food
industry. In Nigeria, food safety is still a prominent concern, especially in places like the Kano Metropolis
where the street food culture is at its peak. The diversity of food traditions among Nigeria’s 250+ ethnic
groups is a problem in the development of standardized safety protocols. According to the studies, the
mobile food vendors unluckily almost have no formal training, just rely on the old but not sound
practices that may cause health problems. In contrast, canteen workers in a more structured
environment practiced better hygiene but they were also not very consistent in the implementation.
Overcoming these issues demand combined efforts from the government, vendors, and consumers
through education, regulatory enforcement, and most importantly, the construction of the necessary
infrastructure. Street food is the main way to get a meal for many people in the city and it caters to
people from different walks of life. Nonetheless, data from the research done in Lesotho, Calapan City,
and Cabanatuan City shows that the knowledge of food safety by the vendors often does not transform
into the known safe practices because the main reasons are the lack of formal training, poor
infrastructure, and awful regulatory oversight. When hygiene is in conflict with convenience and
implementation, consumers sometimes compromise cleanliness for the sake of price and time. As a
result, local authorities need to intensify training, improve infrastructure, enforce regulations, and make
the public more conscious to alleviate food safety issues in the street food vending sector. Employment
offices and schools are the most influential in terms of eating habits and food handling practices.
Research says that a move to low-carbon uncooked food service school programs also motivates
students to eat healthy and safe foods. Nonetheless, the achievement of permanent alteration relies on
constant efforts, stakeholder engagement, and policy alignment. Consistency in green economy and
gains through food safety can lead to a widespread embrace of sustainable food practices.