Research Articles Open Access

Food Safety Training and Food Safety Practices Among Street Vendors at Public
Elementary Schools
Apriliya Adha1, Zakianis Zakianis2*, Laila Fitria2, Haryoto Kusnoputranto2, Halik Hadi3, Surya Kusuma Purba4
1
Public Health Science Program, Faculty of Public Health, Universitas Indonesia
2
Department of Environmental Health, Faculty of Public Health, Universitas Indonesia
3
Health Office of North Sumatra Province
4
Health Office of Medan City

*Corresponding Author: E-mail: [email protected]

ARTICLE INFO ABSTRACT

Introduction: In Indonesia, only about ≤30% of street vendors in schools implement good
Manuscript Received: 21 Jan, 2025 food safety practices. This can have a negative impact on health that can lead to foodborne
Revised: 06 Feb, 2025
disease. Food safety practices are still low, especially for street vendors at public
Accepted: 07 Feb, 2025
Date of Publication: 09 Feb, 2025 elementary schools in Tanjung Balai City, so food safety training is needed. Proper food
Volume: 8 safety training will be very influential in reducing the incidence and overall rate of
Issue: 2 foodborne illnesses. The purpose of this study is to analyze the relationship between food
DOI: 10.56338/mppki.v8i2.6937
safety training and food safety practices in street vendors at public elementary schools in
Tanjung Balai City.
KEYWORDS Methods: This study uses a cross-sectional design. The research is located at public
elementary schools in Tanjung Balai City during November 2024. The sample involved
Foodborne Disease; 335 street vendors from 67 elementary schools. Data collection uses a questionnaire
Food Safety; accompanied by interviews with respondents who have signed informed consent. This
Street Vendors research has obtained permission from the Research Ethics and Community Service
Commission, Faculty of Public Health, University of Indonesia.
Results: The results of the study show that most street vendors at Public Elementary
Schools have poor food safety practices as much as 61.2% and have never participated in
food safety training as much as 80%. Factors that were significantly related to food safety
practices were food safety training, gender, age, knowledge and attitudes related to food
safety (p-value <0.05), while education level, Vending Duration, and monthly income did
not show significant results. The results of the multivariate test showed a significant
relationship between food safety training and food safety practices after being controlled
by gender, age, education and knowledge related to food safety (AOR=3.00; CI: 1.25-
7.24; p=0.01).
Conclusion: Food safety training is significantly related to food safety practices.
Therefore, it is hoped that the relevant agencies can provide comprehensive food safety
training to all street vendor in public elementary school’s environment”.
Publisher: Fakultas Kesehatan Masyarakat Universitas Muhammadiyah Palu

INTRODUCTION
Food safety is a guarantee that food will not cause adverse health effects to consumers when prepared and/or
eaten in accordance with its intended use (1).

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Street vendors have an important role in determining good food safety practices, to provide healthy, clean
and suitable food for consumption (2). Poor food safety practices will trigger contamination in the form of viruses,
bacteria, fungi, parasites, and other harmful chemicals that cause foodborne diseases. One such pathogenic bacteria
is Salmonella spp., a Gram-negative bacterium that multiply in the stomach, infecting the small intestine and
triggering inflammation that often causes diarrhea (3).
About 600 million, or 1 in 10 people in the world, get sick and 549 million suffer from diarrhoeal diseases
and 420,000 people die each year after consuming contaminated food and drinks. Meanwhile, in Southeast Asia,
because of contaminated food consumption, more than 600,000 children are reported to die each year (4-6).
Elementary school children are a high-risk group to experience foodborne disease purchased from canteens
or street vendors around schools (BPOM, 2024). This is due to several factors, including; The ability to choose healthy
and safe food is still limited, spending more time at school, and there is a tendency to choose street food rather than
bringing provisions from home (7, 8).
In Indonesia, based on the results of the 2008 National Monitoring and Verification of Food Safety Profile of
School Children (PJAS) conducted by Southeast Asian Food and Agricultural Science and Technology (SEAFAST)
and the Food and Drug Supervisory Agency of the Republic of Indonesia, most (>70%) of PJAS traders implement
poor food safety practices (9). This is reflected in the results of the study which shows the variation in the proportion
of PJAS traders with good food safety practices in several regions of Indonesia, especially in SDN, namely 47.6% in
North Pontianak, 15% in Bantul, 58.8% in Banyumas, 41.7% in Cipayung, and 70.4% in Aceh (10-14).
Appropriately, the circulation of healthy snack food in schools involves various parties, both from sellers,
school leaders, related agencies, and the government as the highest regulatory holder (15) Currently, the Indonesian
government is running the Free Lunch Program or "Free Nutritious Meals" (MBG) for the next five years and will
be focused on student groups, including elementary school children. The MBG program local micro, small, and
medium enterprises MSMEs closest to the school as a food/public kitchen to provide nutritious food to beneficiary
students. The involvement of MSMEs can pose various risks such as food contamination, lack of hygienic facilities,
or lack of MSME knowledge about hygiene standards. Therefore, supervision is needed from the regional Health
Office to ensure food nutrition and hygiene during the production process are guaranteed. The Cooperatives and
Small and Medium Enterprises Office (KUKM Office) also has a crucial role in providing periodic training to the
MSME actors involved (16).
Food safety training is effective in increasing changes in food safety practices (17). Food safety training is
also seen as one of the strategies to improve food safety practices that can offer long-term benefits to the food industry
(18).
In Indonesia, the proportion of street vendors who have participated in food safety training is still relatively
low, such as in Banyumas (6.6%), Yogyakarta (56%), Jakarta (31.6%) and Sukabumi (44.8%) (12, 19, 20). In North
Sumatra, the proportion street vendors in public elementary schools who have received food safety training is
unknown, while based on data from the North Sumatra Provincial Health Profile in 2021-2023, there are 689 cases
of KLB due to food poisoning (21-23). This shows that food safety practices are still low, so food safety training is
needed to produce healthy, safe and clean food.
The purpose of this study is to analyze the relationship between food safety training and food safety practices
at street vendors at public elementary schools in Tanjung Balai City, North Sumatra Province in 2024.

METHOD
This study uses a quantitative approach with a cross-sectional study design. The research is located in all
public elementary schools in Tanjung Balai City. The research time will be carried out during November 2024.
The unit of analysis is street vendors who sell at public elementary schools. The sample in this study is part of the
total population of street vendors who sell at SDN.
The calculation of the minimum sample size uses the formula of the hypothesis test of two proportions (24)
The minimum number of samples was selected from the proportion of previous research, namely the proportion of
sex with poor food safety practices of 0.4 (25) The results of the calculation resulted in a minimum number of
samples of 328 and then rounded to 335 samples. In this study, the cluster used is an elementary school with a total

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Food Safety Training and Food Safety Practices Among Street Vendors at Public Elementary Schools

of 67 schools. This method was chosen because there is no sample framework for all street vendors in Tanjung Balai
City in 2024. The number of samples consisting of 335 was then divided by 67 schools, so that 5 samples were
obtained for each school. Each of these 5 samples will be selected using a simple random sampling technique, which
is carried out by randomization to get as many as 5 street vendors in each school.
The measuring tool of this study uses a questionnaire conducted by interviewing respondents who are willing
to sign an informed consent sheet. The interview takes 15 minutes. The reliability test of the questionnaire yielded an
Alpha Cronbach coefficient of 0.650 which indicates that the instrument is quite reliable.
The questionnaire was developed based on a literature review. The questionnaire consists of five parts. The
first part includes information in the form of gender, age, education level, length of sales and monthly income (20)
The second part includes food safety training which consists of questions about having or not received training, who
is the training organizer, when it was held, how many times have participated in the training and how long the duration
of the training is. The third part consists of statements regarding knowledge related to food safety with the choice of
answering "true" with a score of 1 and "false" with a score of 0 (26-29). The fourth part contains attitude statements
measured by the Likert scale, with scores of strongly disagree (1), disagree (2), disagree (3), agree (4), strongly agree
(5) (20, 26, 27, 29). The fifth section on food safety practices consists of statements on personal hygiene, food
processing and serving as well as sanitation of equipment and the environment of the place of sale (25, 30-32) If you
answer "yes" you will be given a score of 1, if you "no" you will be given a score of 0. Each of the knowledge,
attitude, and practice scores is summed up and then calculated with a cut-off point, if the respondent's score > mean
or median is categorized as good, if the < mean or median is categorized as poor (25). To address social desirability
bias, conduct direct observations of respondents' behavior and compare the interview results with observational
findings to identify discrepancies caused by bias.
Statistical analysis uses chi-square test and logistic regression of risk factor models. The chi-square test was
used to determine the relationship between food safety training, gender, age, education level, length of sale, monthly
income, as well as knowledge and attitudes related to food safety towards food safety practices. Logistic regression
analysis with a risk factor model was carried out to understand the relationship of the main independent variable with
the dependent variable after it was controlled by the confounding variable. The confounding test is carried out by
calculating the OR difference of the main independent variable, if the calculation result is greater than 10%, it is
declared as confounding and the variable must remain in the model.

Ethical Approval
This research has obtained permission from the Research Ethics and Community Service Commission,
Faculty of Public Health, University of Indonesia with registration number Ket-596/UN2. F10.
D11/PPM.00.02/2024.

RESULTS
Table 1 showed the descriptive analysis results of the characteristics of street vendors, including food safety
practices, food safety training, gender, age, education level, length of time selling, monthly income, as well as
knowledge and attitudes related to food safety. Food Safety Practices: Most vendors exhibited poor food safety
practices (61.2%). Food Safety Training: most vendors (80%) had never attended food safety training. Gender: The
proportion of male and female vendors was nearly equal, with a slightly higher percentage of female vendors (50.1%).
Age: Most vendors were adults (64.8%). Education Level: most vendors had a low level of education (74%). Vending
duration: The majority had been selling for more than 24 months (94.3%). Monthly Income: Most vendors had a high
monthly income (55.5%). Knowledge and Attitudes: Most vendors still demonstrated poor knowledge (68.1%) and
poor attitudes (65.4%) regarding food safety.

Table 1. Descriptive Characteristics of Food Safety Practices, Training, and Covariate Factors Among Street Vendors
No Total Percentage
Variable Category
(N=335) (%)
Dependent Variable
1 Food Safety Practices Poor 205 61,2

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No Total Percentage
Variable Category
(N=335) (%)
Good 130 38,8
Main Independent Variable
Never attended 268 80
2 Food Safety Training
Attended 67 20
Covariate factors
Male 167 49,9
3 Gender
Female 168 50,1
Young
118 35,2
(17-35 Years)
4 Age
Adult
217 64,8
(>35 Years)
Low
248 74,0
(<Senior High Schools)
5 Education Level
High
87 26,0
(≥Senior High Schools))
New
21 5,70
(≤ 24 Months)
6 Vending Duration
Long
314 94,3
(>24 Months)
Low
149 44,5
(UMK > Rp. 3.046578)
7 Monthly Income
High
186 55,5
(UMK ≤ Rp. 3.046578)
Knowledge on Food Poor 228 68,1
8
Safety Good 107 31,9
Attitudes on Food Poor 219 65,4
9
Safety Good 116 34,6

The Figure 1 showed the distribution of poor food safety practices among street vendors at public elementary
schools in Tanjung Balai City. The map reveals that poor food safety practices are dispersed across several
subdistricts, with a notable concentration in areas located farther from the city center of Tanjung Balai.

Figure 1. Map of Food Safety Practices Distribution Among Street Vendors

Table 2 showed a significant relationship between food safety training, gender, age, knowledge, and attitudes
related to food safety and food safety practices (p-value ≤ 0,05). Meanwhile, there is no significant relationship
between education level, vending duration and monthly income with food safety practices (p-value > 0,05).
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Food Safety Training and Food Safety Practices Among Street Vendors at Public Elementary Schools

Table 2. The Relationship Between Food Safety Training and Covariate Factors with Food Safety Practices
Food Safety Practices
(N=335) OR
Variable Category Total (N=335) p-value
Poor Good (95% CI)
(n, %) (n, %)
Main Independent
191 77 268
Never attended 2,75
Food Safety (71,3%) (28,7%) (100%)
0,00* (2,19 –
Training 14 53 67
Attended 3,45)
(20,9%) (79,1%) (100%)
Covariates
126 41 167
Male 2,16
(76,0%) (24,0%) (100%)
Gender 0,00* (1,59 –
79 89 168
Female 2,92)
(47,0%) (53,0%) (100%)
84 34 118
Young 1,53
(71,2%) (28,8%) (100%)
Age 0,00* (1,11 –
121 96 217
Adult 2,12)
(55,8%) (44,2%) (100%)
155 93 248
Low 1,13
(62,5%) (37,5%) (100%)
Education Level 0,48 (0,87 –
50 37 87
High 1,52)
(57,5%) (42,5%) (100%)
13 8 21
New 1,02
(61,9%) (38,1%) (100%)
Vending Duration 1,00 (0,58 –
192 122 314
Long 1,79)
(61,1%) (38,9%) (100%)
100 49 149
Low 1,32
(67,1%) (32,9%) (100%)
Monthly Income 0,06 (0,99 –
105 81 186
High 1,75)
(56,5%) (43,5%) (100%)
168 60 228
Poor 2,49
Knowlodge on (73,7%) (26,3%) (100%)
0,00* (1,92 –
Food Safety 37 70 107
Good 3,21)
(34,6%) (65,4%) (100%)
154 65 219
Poor 1,89
Attitudes on Food (70,3%) (29,7%) (100%)
0,00* (1,46 –
Safety 51 65 116
Good 2,45)
(44,0%) (56,0%) (100%)
*) Significant results at p-value ≤ 0,05

Table 3 showed a significant relationship between food safety training and food safety practices after
controlling for confounding variables, namely gender, age, education, and knowledge related to food safety (p=0,01;
AOR=3,00; CI: 1,25-7,24)

Table 3. Final Multivariate Model of the Relationship Between Food Safety Training and Food Safety Practices
p-
No Variable S.E AOR (95% CI)
value
3,00
1 Food Safety Training 0,44 0,01
(1,25 – 7,24)
2 Gender 0,26 0,00 0,31
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p-
No Variable S.E AOR (95% CI)
value
(0,18 – 0,52)
1,67
3 Age 0,30 0,09
(0,91 – 3,06)
0,60
4 Education Level 0,34 0,13
(0,31 – 1,18)
3,35
5 Knowledge on Food Safety 0,34 0,00
(1,72 – 6,54)

DISCUSSION
Food safety training for street vendors selling at elementary schools is crucial for improving hygiene
standards and food quality while supporting food safety practices to ensure children receive healthy and nutritious
meals. According to research findings, only around 67 street vendors have participated in training provided by the
local health department. The limited training coverage is due to a policy where the health department only provides
training to one representative vendor from each elementary school that has a certificate. This training coverage needs
to be expanded so that all vendors have an equal opportunity to understand and implement food safety.
Food safety training is significantly associated with food safety practices because it contributes to improving
knowledge related to food safety. Participation in food safety training can ultimately explore attitudes and encourage
behavioural changes, enabling vendors to handle food properly (33). Studies in Ethiopia and Tangerang, Indonesia
(34-36) show that food safety training is an effective tool for enhancing knowledge and food safety practices among
street vendors. This training can prevent foodborne diseases and protect customers or consumers from health risks
caused by contaminated food. Additionally, training plays a vital role in maintaining public health and the
sustainability of street food businesses (20, 35).
Multivariate analysis using a risk factor model shows that street vendors who have never participated in food
safety training are three times more likely to engage in poor food safety practices compared to those who have
undergone training after controlling for confounding variables. Research in Brazil and Yogyakarta (20, 37) supports
these findings, stating that street vendors who have not undergone training are 1.906 times more likely to exhibit poor
food safety practices than those who have. These findings indicate that food safety training is an effective intervention
for improving food safety practices among street vendors.
However, confounding factors also contribute to the effectiveness of the training. Therefore, training
programs should be designed considering gender, age, education level, and knowledge related to food safety to ensure
success. Gender is a confounding factor because there are significant differences in food safety practices between
men and women. Studies in Orlando, Florida, and Tangerang, Indonesia (34, 38), indicate that female vendors tend
to be more skilled in food preparation, as cooking is often considered a woman's responsibility in developing
countries. Furthermore, women are more meticulous in maintaining personal and environmental hygiene (37).
Age is also a confounding factor, as maturity influences the stability of actions, including food safety
practices (39). Research in Pakistan (29) supports this finding, showing that adult vendors are more aware of food
safety, particularly if they have undergone training or have family responsibilities (38).
Education level affects the reception of information, where the higher the level of education, the easier it is
for someone to understand and implement food safety protocols (40). Research in Yogyakarta and Tangerang,
Indonesia (20, 34, 41), concludes that better education enables vendors to prepare food according to established
standards.
Knowledge related to food safety plays an important role in the provision of food safety training on food
safety practices. This statement is supported by the theory of training transfer, which indicates that individuals with
higher cognitive abilities are more likely to acquire, understand, and utilize training competencies (42) and translate
them into appropriate practices (43).
This also emphasizes that providing food safety training to improve food safety practices requires a holistic
approach. This approach can be implemented through collaboration with various parties, such as street vendors
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Food Safety Training and Food Safety Practices Among Street Vendors at Public Elementary Schools

reporting themselves to the elementary school leadership to be recorded as official vendors or the elementary school
leadership recording vendors based on specific criteria, such as whether they have participated in training or do not
yet have a certificate. After the data collection, the elementary school will coordinate according to the roles of the
relevant agencies. If the vendor has never participated in training and does not yet have a certificate, the KUKM
department is responsible for providing food safety training. However, if the vendor has participated in training and
has a certificate, the local health department is responsible for updating the training materials.
To improve food safety practices and overcome barriers to access for street vendors, several strategies can be
proposed to tackle both logistical and motivational challenges. These strategies aim to increase vendor participation
in training programs: Flexible Training Schedules and Locations: Vendors may have difficulty attending training
sessions due to their working hours or location. Offering training at various times (e.g., evenings or weekends) or
through multiple locations can increase participation. For vendors in remote areas, mobile training units or online
training platforms can be a viable alternative. Peer-to-Peer Support: Creating a mentorship or peer support network
where trained vendors can help untrained vendors understand the value of food safety training. This peer-driven
approach can create a more relatable and trustworthy atmosphere.

Limitation and Cautions

The limitations of this study are, first, it is limited to analyze the relationship between training, gender, age,
education level, length of sale, monthly income, knowledge and attitudes related to food safety and does not consider
other variables that may have an effect. Second, the cross-sectional research design measures independent and
dependent variables at the same time and only states that there is an association and cannot confirm a causal
relationship between variables, which means that it cannot be certain whether the training is causing a change in
practice, or there are other factors that affect both. Third, the data collected can be influenced by the desire to provide
answers that are considered "good" (social desirability bias). Fourth, when randomizing samples in the field, it was
found that street vendors often moved between public elementary schools and seasonal traders, making it difficult to
determine a truly random and representative sample. Fifth, the research instrument was adopted from several
questionnaires in previous research conducted abroad and domestically, to adjust the state of food safety practices in
Indonesia.

Recommendation for Future Research

It is recommended for future studies to use a cohort design to look at the cause-and-effect relationship between
food safety training and food safety practices. In addition, further research is needed to see the relationship between
variables that have not been examined in this study that may affect food safety practices, such as supervision by
schools and the influence of food safety policies or regulations at the national level.

CONCLUSIONS
This study investigates food safety practices in street vendors at public elementary schools and aims to
analyze the relationship between food safety training and food safety practices at public elementary schools Tanjung
Balai city. The results of the study showed that the factors that were significantly related to food safety practices in
street vendors were food safety training, gender, age, knowledge and attitudes related to food safety. In addition, the
results of the multivariate test showed a significant relationship between food safety training and food safety practices
after being controlled by gender, age, education and knowledge related to food safety. This finding is expected to
contribute to the Health Office and the KUKM Office to increase the number of food safety-related training among
street vendors with a minimum duration of two times a year and involving different representatives in each activity.
Training can be carried out on a rotational basis per sub-district to reach more traders. In addition, it is hoped that the
leadership of public elementary schools will also intervene in food safety by recording a number of street vendors
periodically, twice a year, to identify street vendors who mobilize between elementary schools, as well as street
vendors who sell seasonally. This strategy is carried out to reach seasonal traders and traders who often change
locations in order to ensure that all traders implement good food safety practices.
Although this study provides insights related to food safety training and practices for street vendors, some
limitations must be considered, such as looking at the relationship between supervision variables by schools and the

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influence of food safety policies or regulations at the regional and national levels. Future research can focus on
identifying and developing this research.

AUTHOR'S CONTRIBUTION STATEMENT

All authors confirmed their contribution to this study as follows: Zakianis was responsible for
conceptualizing the research framework, developing the study design, and formulating the key research questions to
ensure the study's objectives were clearly defined. Apriliya Adha conducted the data collection process, including the
preparation of data collection instruments, fieldwork coordination, and ensuring the accuracy and reliability of the
gathered data. Zakianis, Laila Fitria, and Apriliya Adha collaborated in performing data analysis, applying appropriate
statistical methods, and interpreting the findings to derive meaningful conclusions relevant to the study objectives.
Zakianis and Apriliya Adha jointly prepared the initial manuscript draft, including organizing the structure, writing
the introduction, methodology, results, and preliminary discussions. Haryoto Kusnoputranto, Halik Hadi, and Surya
Kusuma Purba provided critical insights during the discussion phase, offering valuable suggestions, refining
interpretations, and recommending improvements to enhance the depth and quality of the research. All authors
thoroughly reviewed the manuscript, contributed to revising the content, and assessed the final version to ensure its
accuracy, coherence, and scientific rigor before submission.

CONFLICTS OF INTEREST
The authors declare no conflicts of interest related to this study. All authors have no financial, personal, or
professional relationships that could be perceived as influencing the content or outcomes of this study.

FUNDING SOURCES
This research received no external funding.

ACKNOWLEDGMENTS
The authors extend our gratitude to the Department of Environmental Health, University of Indonesia, for
the support and facilities provided during the research process. Gratitude was also conveyed to the Regional
Development Planning, Research, and Innovation Agency of Tanjung Balai City for granting research permits, so that
this research can be carried out properly.

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