Food safety, sanitation and hygiene practices among street food vendors in Pokhara, Kaski

Background: Street foods are unique and convenient urban food supply meanwhile it lacks the hygiene safety posing major public health risk. Thus, study aims to identify safety, sanitation practices of street vendors. Method: The is cross sectional including 70 vending units selected conveniently. Structured interview schedule observation checklist was used as data collection tool. Result: mean age respondent 38.06 (±10.417) years with >1/2 being females (61.4%). Majority (77.1%) had formal education, 37.1% earns>40,000/month 86 % not taken any training. Eighty percent respondents fixed stall about 83% sell freshly cooked 75% prepare in market place. About 84% revealed diarrhea most prevalent disease caused by poor hygiene. Very less (27%) have their check-up regularly 68.6% when they ill. Almost 50% heat before serving, 58% wash dishes tap water, 98.6% raw preparation all them cooking daily. half (48.6%) re-use oil while cooking. Approximately 77% refrigeration facility available. found be good (>50) 54.3% (>50%) 60%. Conclusion: Overall sanitary conditions sites were but instead needs improvement aspect condition.