Investigating Food Hygiene and Safety Practices as Determinants of Business Sustainability in Informal Food Vending

Source abstract

Background: Informal Street food vending plays a vital role in urban food systems by supporting livelihoods and improving access to affordable meals. Despite this contribution, persistent food hygiene and safety challenges continue to threaten public health and business sustainability. Existing research largely frames hygiene as a regulatory compliance issue, with limited empirical attention to how hygiene practices are associated with enterprise performance. Guided by the Health Belief Model (HBM) and the Balanced Scorecard (BSC), this study examined the relationship between food hygiene and safety practices, behavioural compliance, and business sustainability among informal food vendors. Methods: A cross-sectional mixed-methods design was used, combining vendor interviews (n = 30) and structured stall observations (n = 30). Quantitative data were analysed using descriptive and inferential statistics. Qualitative data were thematically analysed. Results: Only 50% of vendors held a valid Certificate of Acceptability (COA), despite 83% reporting prior inspections. Vendors operating for over seven years were significantly more likely to be certified (χ2 = 8.23, p = 0.005), and certification was strongly associated with regulatory awareness (χ2 = 16.12, p < 0.001). Although 70% reported awareness and 77% prior hygiene training, gaps persisted in sanitation, pest control, and consistent hygiene practices. Compliance was significantly associated with gender and education level (p < 0.05), as well as business duration and inspection history. Female vendors and those with at least secondary education were more likely to practice good hygiene, including the use of protective gear (χ2 = 13.89, p = 0.008) and regular handwashing. Hygiene practices were also significantly linked to sustainability indicators aligned with Balanced Scorecard domains, including staffing levels, income categories, and operational duration (p < 0.05). Vendors employing more staff reported higher income, and visibly hygienic practices were associated with customer loyalty and repeat purchases, highlighting hygiene as both a public health requirement and a driver of business sustainability. Conclusions: The findings indicate that hygiene functions not only as a public health requirement but also as a strategic business asset. Integrating behavioural drivers with performance metrics offers a practical framework for designing interventions that strengthen both public health protection and the sustainability of informal enterprises.