Bangkok’s Street Food: Code of Practice, Benefits and Risks.

Due to my plan covering street food in Bangkok, I’m doing a little research on Thailand street food health code of practice for street food.

Sanitary requirements for street food stalls:

• Vending units should be designed and constructed so that they are strong and easy to clean. They should be kept clean, and food preparation surfaces should be at least at 60 cm above the ground.

• Foods and drinks should be protected from contamination (microorganisms, toxic chemicals, dirt, etc.). Food displayed for sale should be protected by suitable coverings which can be made of glass, clear plastic or any clean material.
• Seasonings and ingredients should be of a quality approved by the Food and Drug Administration.
• Ice for human consumption and drinking-water should be clean and safe. Ice for human consumption should be kept in a clean container and covered. Nothing else should be stored in this container. Handling of ice for human consumption by hands is not permitted. A separate container should be used for the storage of ice used for purposes other than human consumption.
• Utensils such as bowls, dishes, spoons, forks and chopsticks should be clean, in good condition and made of materials that do not release toxic or hazardous substances into food and drinks. They should be designed for sanitation and kept clean. Utensils with colour decoration on inner surfaces are prohibited.
• Utensils should be washed in three steps in suitable sinks maintained at least at 60 cm above the ground.
• Utensils should be kept in a clean place at least at 60 cm above the ground. Bowls, dishes and glasses should be stored in upside-down position. Spoons, forks or chopsticks should be stored with the handles up.
• Containers and spoons used for seasonings such as vinegar, soy sauce or hot sauce should be made of glass, stainless steel or white porcelain (with no colour decorations), and covers should always be used for protection from contamination.
• Refuse containers should be of suitable size and designed with a cover. Containers should be emptied and cleaned routinely.
• Food handlers should be trained specifically on the subjects of personal hygiene and food preparation. They should follow appropriate hygienic food handling practices. The cook should always wear a clean white apron, and hair should be covered.

Benefits and risks of street food in Bangkok:

Street foods make up a significant proportion of the diet of urban residents in Thailand. A study carried out from 1991 to 1993 found that a wide variety of Thai, Chinese and Indian specialities were available 24 hours a day in Bangkok. Some 213 kinds of street foods including meals, beverages and snacks were sold by approximately 20.000 vendors throughout the city.

Street foods contributed as much as 40% of the total energy intake, 39% of the total protein intake and 44% of the total iron intake for city residents, especially among young people. For children aged four to six years, street foods contributed 88% of energy. Street foods provided almost half the energy intake of adults under 40 years of age.

In spite of these benefits, authorities and consumers were concerned about safety issues. The study revealed that the percentage of positive tests for Salmonella spp. in meals ranged from 0 to 10%, while the percentage of positive tests for Clostridium perfringens and Staphylococcus aureus ranged from 0 to 33.3% and 0 to 30%, respectively. It was reported that 22 percent of samples of Som tam (a popular raw papaya salad) had a total plate count of 10⁶ to 10⁸ CFU/g, 22% of samples had coliform bacteria in excess of 1.100 MPN/g and 11% of samples had Escherichia coli in excess of 1.100 MPN/g. A greater incidence and higher counts of contaminants were found in beverages. Aflatoxins and lead in excess of permitted levels were also found in foods and drinks.

Read more about it here.