HYGIENE & FOOD QUALITY IN

ROADSIDE IFTER SHOP

Business Communication
MBA | ULAB

Group Members

S M Rezwanul Arefin

ID# 142051023

Fahima Islam

ID# 143051050

Mashurina Alam Azmee

ID# 142051036

Taposhi Rabiya Faruk Disha

ID# 151051058

Aongmraching Chowdhury

ID# 142051015

Abdulla Md. Saharear

ID# 141051037

INTRODUCTION

OBJECTIVES

To observe street food safety standards, to ascertain ground reality

To evaluate the perception of the public on the importance of various food hazards
To collect the views of the public views
To be responsible of the religion
To understand the general peoples satisfaction, need and with respect to food safeties
To be responsible of the media, authority and law of order

METHODOLOGY

Study

Area: Baily road and Dhanmondi

Study population: Survey on 40 successful interviews
Method of data collection & sampling:
To research work it is required to collect information based on survey.
It was a less expensive method at data collection but time consuming.

LIMITATIONS

A research methodology is not a small procedure. All data collected was based entirely on the
participants ethical beliefs. There is no much chance to go throw the internet and collect
secondary data. So, everything is basis of our primary data.
DATA ANALYSIS
SECTION 1: Demographic area- personal information, age, sex, marital status, education & occupation
SECTION 2: Research Questionnaire- vending operation, training, supervision & monitoring, food safety
02. Location of vending?
VENDING OPERATION:
01. What are the basic reasons for
Engaging in street IFTER shop?
Low investment, Low Risk,
High ROI, High profit,
High customer responds,
No experience required,
As well as with religious
influence.

Carts; 20%
On the
Near School (Temporary);
5%footpath (Stall); 45%

Near a market place (Permanent); 30%

On the footpath (Stall)

Near School (Temporary)

Near a market place (Permanent)

Carts

03. How do you ensure quality

food vending operation?

TRAINING:
04. Do you have any training in the following areas?
40

Keep clean always; 18%

38

35

30

35

20
Keep foods covered during vending; 50%

By purchasing good quality ingredients; 23%

10
0

By using purified water ; 10%

By using purified water

Keep clean always 06.

SUPERVISION & MONITORING:

05. Have you ever been fined by the authorities?
36

4
Yes

FOOD & SAFETY PROFILE:

What are the sources of water you
are using?

Keep foods covered during vending

By purchasing good quality ingredients

40
30
20
10
0

Others; 10%
3rd party supply; 15%

Supply tap/WASA; 75%

No
Tube well
3rd party supply

Supply tap/WASA
Others

07. Where do you put/store foods during

vending operation?
Option of the question
Basket/Tray
Food cart
Shelves
Others

Basket/Tray ; 15%
Others; 23%

Frequency Responds

Food cart ; 20%

6
8
17
9

Shelves ; 43%

Basket/Tray

Food cart

Shelves

Others

08. Where do you wash the used dishes?

Option of the question
At the shop/vending place
At home
At road side
Others

Frequency Responds
25
2
5
8

Others; 20%
At road side;
13%shop/vending place ; 63%
At the

At home ; 5%

Type of w ater used for cleansing dishes?

30
20
10
0

21

12

At the shop/vending place

At road side

At home
Others

09. Where do you go if you need to use the toilet?

Option of the question

Frequency Responds

Public toilet

At the market

At road side

16

Others

19

Public toilet; 5%

Others ; 48%
At road side; 40%

Public toilet

10. What kind of oil do you use in making food

and how many times do you use leftover oil?
Option of the question
Palm oil
Soybean oil
Cooking oil
market ratio
Others
2 to 3 times
How many times
3 to 5 times
they usually use
leftover oil?
Use leftover oil always

Frequency Records
34
2
4
10
12
18

At the market; 8%

At the market

At road side

Others; 10%
Soybean oil; 5%

Palm oil; 85%

Palm oil

Soybean oil

Others

Others

FINDINGS
IFTER shop is easy to setup, meets the food requirements of the poorer sections of the urban
population, who most importantly can also afford it.
Considering those things and as per questionnaire analysis we got some points:

Most of the people like to test outside of the home, now it becomes a trend.

We have seen recently, not only IFTER time but also people has tested road side at SEHRI time.

Nobody think about the safety, quality, and sanitation by using ethics and norms.

Authority should have some code of conduct & also have to maintain that strongly

RECOMMENDATIONS
After analyzing the all question, we just come with couple of recommendation. Those are.

Not only during the Ramadan but also safety of street food becomes a concern

Food safety challenges towards safe, healthy, and nutritious IFTER items

Dirty carts, unclean dishes, poor hygiene are to blame for a range of illnesses

Causes of sickness

So, its very important to take action and need to work together

Thank You