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Survey on Food-Safety in Street Food Vending
IMPACT– Survey
Jan 2013 Identification Code:______________ Investigator: _______________ Date: ____________ Starting time: _______________ Supervisor: ________________ Location: _____________________________________________________________ Name of Bhandi: __________________________________ Location details: __________________________________________________________________________________________________________ Category: □ Chaat / □ Tiffin / □ Mirji (Snack) / □ Chinese fast food Comment: ___________________________________________________________________________________________________________________________ Interviewer Instruction: Try to interview the “in-charge”-vendor at the bandhi, Note the respondent’s sex: □ Female □ Male
Namaskaramani, my name is ....................................... (Name of Interviewer).
I am working for a research project of the Dr. Reddy’s Foundation and the Indo-German Project “Sustainable Hyderabad” which is concerned with, city development, climate change and nutrition. In this area we are cooperating with the food vendors cooperative.
In one part of the project we try to learn more about the role of street food vendors for sustainable development. The survey in this area is focused how street food is prepared and what kind of facilities, work steps etc. are involved in this process.
Please kindly provide necessary information. It will help us to identify certain problems and better understand the situation of street vendors in order to increase the support and protection vendors should receive from the municipal authorities. The results of the entire survey build the basis for the development of pilot projects for food-safety trainings for street food vendors.
Of course, we will treat your information confidential and it will not be shared with other people. The data will only be used in aggregate und your name will not be mentioned in any stage of the study. If you don’t want to give the answer to any particular question please mention it along the conduction of the survey. Part I: General Information A. Introduction Questions * Questions | * Observation | * 1. | * | * How long you have been doing your business as a Street Food Vendor? | * | * ________________ years | * | * 2. | * | * Did you have another occupation before becoming a Street Food Vendor | * | * (i) | * No, I always worked as street food vendor | * (ii) | * Yes, I worked as * * _____________________ | * | * 3. | * | * Do you own this bandhi or are you an employed worker? | * | * (i) | * Owner | * (ii) | * In-charge Employee | * (iii) | * Employee | * | * 4. | * | * Are workers employed at this bandhi or in the preparation process? | * | * (i) | * Yes, more then one person is doing the work | * (ii) | * No, only one person is doing the work | * | * 5. | * | * | * | * | * If yes (i), | * (i) Workers family members | * | * (ii) Others | * | * 6. | * 6a. | * What items do you sell? | * What items are on display during interview? | * * * * | * (i) | * All mentioned items on display/in preparation. | * (ii) | * Parts or the mentioned items on display/in preparation. | * 7. | * | * Have you always sold these items during your time as Street Food Vendor? | * | * (i) | * Yes, these items only | * (ii) | * No, I have sold other items before | * | * | * | * | * * * Questions | * Observation | * 8. | * | * Did you hear about the safe street food trainings of the program “aarogya” DRF and Sustainable Hyderabad Project? * | * | * (i) No (i, go to question 11) (ii) Yes | * | * 9. | * | * Did you participate in the trainings? | * | * (i) | * No, just heard about it (i, go to question 11) | * (ii) | * Yes, I participated * * __________ days | * | * 10. | * | * Did you make any changes after the training? (ii and iii please ask to state what is/will be changed) | * | * (i) | * No | * (ii) | * Yes, I changed… * _________________________ | * (iii) | * Not yet, but I would like to change… * ______________________________ | * | * 11. | * 11a. | * Have you seen the new designed bhandi(s) of “aarogya”? | * This bhandi looks similar to the new steel bhandis | * (i) | * No (go to section B.1) | * (ii) | * Yes | * (i) Yes * (ii) No | * 12. | * Would you like to have the same or are you satisfied with your own bhandi? | * | * If yes, | * (i) I want to have the same type of bhandi | * | * (ii) I am totally satisfied with my existing bhandi * (go to section B.1) | * | * 13. | * | * If you would like to have such a bhandi (i) please state why: | * | * | * * * | * | *

B. Handling and maintaining the Bandhi * Questions | * Observation | * 1. | * 1a. | * Since how many years do you use this bandhi for your business? | * What is the overall appearance of the bandhi? | * _____________________ years | * (i) | * Brand new | * (ii) | * Used but well maintained | * (iii) | * Used not well * maintained | * (iv) | * shabby | * 2. | * | * When you got this bandhi, was it already used or new? | * | * (i) | * The bandhi was USED. | * (ii) | * The bandhi was NEW. | * | * | * | * | * | * | * 3. | * 3a. | * How did you maintain the bandhi? | * Are any “self made-extras” to be seen at the bandhi? | * (i) | * Improvements have been made continuously. | * (i) | * The bandhi shows some features that have been added. | * (ii) | * The bandhi looks like it has been manufactured in that way. | * (ii) | * Improvements have only been made when repair was urgently needed. | * | * | * | * | * (iii) | * No improvements or repairs have been made so far. | * | * | * | * | * | * | * 4. | * 4a. | * Do you use only the bandhi for your vending or you have other spaces you use? | * What is the overall appearance of the additional space? | * (i) | * Yes, only the bandhi is used * (go on with C.1) | * (ii) | * No, apart from the bandhi other places are used | * (i) | * Brand new | * (ii) | * Used but well maintained | * (iii) | * Used not well * maintained | * (iv) | * shabby | * | * | * 5. | * 5a. | * In case of NO (ii), what other space you use, please specify? (multiple answers) | * How near is the space to the bandhi? | * (i) | * Table etc. additional space in the open | * (i) | * Directly beside | * (ii) | * < 2m beside the bandhi | * (iii) | * 2-10m beside the bandhi | * (iv) | * > 10m beside the bandhi | * (ii) | * Garage etc. room near the bandhi | * | * | * | * | * | * | * | * | * (iii) | * Other (please specify): * * ________________________________________________________________ | * | * | * | * | * | * | * | * | * | * |

* Questions | * Observation | * 6. | * | * Please state why the space is this important for you? | * | * * * * | * | * C. Facility at the bandhi * Questions | * Observation | * 1. | * 1a. Where are the water facilities located? * * * * * * * * * * A – Water for Cleaning, B – Water for Hand wash, C – Water for Drinking * * Sides of bandhi: X- HALF closed, XX- FULL closed | * You have water facilities at or near the bandhi? (multiple answers allowed) | * | * (i) | * No water at or near the bandhi | * (ii) | * Yes, water for cooking | * (iii) | * Yes, water for customers | * (iv) | * Yes, for cleaning | * | * | * | * 2. | * | * Is there a reason for closing some sides of your bhandi (multiple answers allowed) | * | * * (i)(ii) | * * Convenience in cooking process, work steps * * Hygiene * | * | * | * | * (iii) Protection of items from sun and dust * (iv) Best usage of limited space | * Cleanliness Rate water facilities: * * Dirty 1 ----------------- 2 ----------------- 3 ----------------- 4 ----------------- 5 Clean * |

* Questions | * Observation | * 3. | * 3a. | * What is the source of water you use? (multiple answers possible) | * What kind of water container is used? | * (i)For:(iv) | * Tap (always accessible) * * ____________Others: _____________ | * (ii) | * Stored water * * * ______________ * * | * (iii) | * Hand pump * * _______________________ | * (i) | * Steel vessel, with lid | * (ii) | * Steel vessel, with tap | * For: __________________ * | * (iii) | * Open vessel | * (iv) | * Others (be as specific as possible): * ------------------------------------------------- * | * 4. | * | * Do you have electricity/light at this bandhi? | * | * (i) | * Yes – with OWN meter | * (ii) | * Yes, from other source * Specify: ___________________ | * | * (iii) | * No access to electricity, no light | * (iv) | * No access to electricity but light from other source. Specify: ___________________ | * | * | * | * 5. | * 5a. | * Do you have a waste disposal bin? | * Is the waste disposal located near food items? | * (i) | * Yes, provided | * (ii) | * No, not provided | * (i) | * 1m close to food items | * (ii) | * > 1m away of food items * | * | * Cleanliness Rate: * * Dirty 1 --------------- 2 --------------- 3 --------------- 4 -------------- 5 Clean * | * | * | * 6. | * 6a. | * Do you have different shelves/partitions in the bandhi? (Workstation + ?) | * How many different shelves/partitions in the bandhi can be seen? | * (i) | * none | * (ii) | * 1-2 | * (iii) | * 3-4 | * (iv) | * > 4 | * (i) | * none | * (ii) | * 1-2 | * (iii) | * 3-4 | * (iv) | * > 4 | * | * Cleanliness Rate: * * Dirty 1 ---------------- 2 ---------------- 3 ---------------- 4 ---------------- 5 Clean * | * Questions | * Observation | * 7. | * 7a. | * Do you have partitions to separate items? | * Where are ready to serve foods kept/ display area? | * (i) | * Yes, different items are kept in separate places | * (ii) | * No, all items are kept in any place | * (i) | * Openly, with no cover or protection | * (ii) | * In closed container or protected shelf | * | * Cleanliness Rate: * * Dirty 1 -------- ------ 2 ----------------- 3 ----------------- 4 -------------- 5 Clean * * Open 1---------------2-------------------3-------------------4-------------5 Closed | * 8. | * * 8a. How is the work station organized? * * * * * * * A – Preparation area (cutting), B – Cooking area (stove), * C – Washing area (dirty dishes), D – Display area (ready items) * D -1 = Bottom Shelf, D 1/2/3 = First/Second/Third Top Shelf, D+ = Roof | * What are reasons to separate items in the bandhi? (multiple answers allowed) | | * (i) | * Convenience in cooking process, work steps | | * (ii) | * Hygiene | | * (iii) | * Protection of items from sun and dust | | * (iv) | * Best usage of limited space | | * * (v) | * * Other (please specify): __________________________________________________ | | * | | * | * 8b. What is the overall appearance of the workstation? | * | * Cleanliness Rate: * Dirty 1 -------------- 2 ----------------- 3 ----------------- 4 ----------------- 5 Clean * | Part II: Daily Routine D. Timings etc. * * Questions | * Observation | * 1. | * | * How many days in one week do you work? | * | * (i) | * 7 days | * (ii) | * 6 days | * (iii) | * 5 days | * (iv) | * < 5 days | * | * | * | * 2. | * | * How many times in the last year have you taken a day off? (approx.) (multiple answers possible) * | * | * (i) for personal reasons (voluntary) (ii) for reasons beyond my control (involuntary) * ___________ days in last 12month _____________ days in last 12month | * | * 3. | * | * Please describe your daily routine of a normal workday (multiple times possible) | * | * When is your major… | * (i) preparation time? | * Timings * am 4–5–6–7–8–9–10–11–12–1–2–3–4–5–6–7–8–9–10–11 pm (circle timings) * <------------------------------------------------------------------------------ > | * | * | * (ii) peak business time? | * Timings * am 4–5–6–7–8–9–10–11–12–1–2–3–4–5–6–7–8–9–10–11 pm (circle timings) * <------------------------------------------------------------------------------ > | * | * | * (iii) resting time? | * Timings * am 4–5–6–7–8–9–10–11–12–1–2–3–4–5–6–7–8–9–10–11 pm (circle timings) * <------------------------------------------------------------------------------ > | * | * | * | * | * 4. | * 4a. | * What is the total number of people involved in your street food business? | * How many people can be observed at the bandhi? | * No. of people: | * | * No. of people: | * |

* 5. | * | * How is the work distributed between the persons involved? | * | * (i) | * All persons do the same work. | * . | * (ii) | * Persons have their task/Work is divided between persons. | * | * For (ii) please specify the different work areas: | * * * * * | * |

* 6. | * * 6a. What is the overall appearance of… | * What kind of containers do you use for the storage of prepared material? (multiple answers allowed) | * | * (i) | * Open plastic * Containers * | * (ii) | * Plastic containers with lid | * (iii) | * Open metal or glass containers | * (iv) | * Metal or glass containers with lid | * A – Containers, Vessels for storage and materials * B – Tools used during cooking process * C – Surroundings of the bandhi * * Cleanliness Rate of facilities: * Dirty 1 ---------------- 2 ----------------- 3 ----------------- 4 ----------------- 5 Clean * | * | * 7a. * Is something of the following near the Bandhi? * (multiple answers allowed) | * 7. | * | * Do you clean the surroundings before and after the vending process? (multiple answers allowed) | * | * (i) | * Yes, before starting the vending | * (ii) | * Yes, after the vending | * (iv) | * No, not at all | * (i) | * garbage bin | * (ii) | * drainage | * (iii) | * main road | * (iv) | * Other health hazard (please specify): | * (iii) Yes, before and after the vending process | * | * | * ___________________________ |

Part III: Food Safety Awareness and Motivation E. Awareness * Questions | * | * 1. | * | * When is it important to wash your hands? | * * * * * * | * | * | * 2. | * | * How important is hygiene for the preparation of street food? | * Please rank: * Not at all important 1 ----------------- 2 ----------------- 3 ----------------- 4 ----------------- 5 Very essential * | * 3. | * Why is hygiene important / not important for you? Please state your opinion: | | * (i) Hygiene is not important for me because: * * * (ii) Hygiene is important for me because: * * * 4. | * What do you do, to keep the right level of hygiene? * * * * * | * | * Questions | * 6. | * Do you think you work 100% to the hygiene standards given by the government? (please state your opinion) * (i) Yes, because… * * * * (ii) No, because… * * * * (iii) I don’t know. * * 7. | * Has the hygiene in your street food bandhi ever been commented by customers or other people? (positive and negative answers) | * (i) | * No, I have not heard any comments. | * | * (ii) | * Yes, it has been commented. * (please specify, who? what?) * * * * * | * | * F. Cooperative and Knowledge on FSSA * Questions | * 1. | * Have you heard about the Food Safety and Standards Act/ Food Safety Act? | * (i) | * Yes | * (ii) | * No | * 2. | * Can you imagine what the Food Safety and Standards Act means for Street Food Vendors? * * * |
Interviewer Instructions: Close interview.
> Are you a member of Street Food Vendors Cooperative Yes □ No □
Age: _____________________________
Household size: _____________________________ Number of dependants: ________________ person <14y ___________________ person >65
Income from street vending: _________________________/Rs. per _______ , Income from other sources: __________________________/Rs. per _____ Source:______________

Please state: If the food vendor cooperative (Aarogia) or another group would provide free trainings for vendors on hygiene, the official rules on food safety and how you can act according to them. Would you be interested to participate in such training?
Yes □ No □ Maybe □
(in case of Yes or Maybe)
> Can we please take your contact details to inform you about such trainings?
Yes □ Name: __________________________________________________________ Tel: ______________________________________
No □ No, but you can contact me personally at the bandhi □ * * > Are there any questions you would like to ask us from your side? * No □ Yes □ Question: * * Thank you very much for the time you took for answering these questions! Have a good day!…...

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...Service Request SR-rm-022 Kevin Page BAS 375 April 18, 2016 Susan Ferebee Service Request SR-rm-022, Part 2 Application and Process Design When designing the initial architecture for the application and process you will need to get the definitive interface that will interact with the business needs. This will be one of the most important parts of the program, this process will be essential throughout the System Development Life Cycle(SDLC). After reviewing the current architecture setup that Riordan is Using, I recommend altering their architecture to an N-Tiered design. N-Tiered “data applications are data applications that are separated into multiple tiers. Also called "distributed applications" and "multitier applications," n-tier applications separate processing into discrete tiers that are distributed between the client and the server” (Microsoft.com). Essentially this tier is the most consistent as well when factoring in the SDLC. The diagram at the end will demonstrate the following Application and Process Design for Riordan. Operational Requirements Riordan Manufacturing is one of the major companies that is growing in the industry. This requires most users to be mobile with a thin client server architecture could be used. It is easier to code the program or websites in HTML5. The system will then be able to work with the N-Tier view web based application or mobile apps designed for iOS, Android, or Windows OS. This will require most users to have......

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...Service Request SR-rm-004 Trina Jefferson University of Phoenix BSA/375 Fundamentals of Business Systems Development February 27, 2012 Didier S.D. Opotowsky Riordan Manufacturing is a global plastics manufacturer employing 550 people with projected annual earnings of $46 million. The company is wholly owned by Riordan Industries, a Fortune 1000 enterprise with revenues in excess of $1 billion. Its products include plastic beverage containers produced at its plant in Albany, Georgia, custom plastic parts produced at its plant in Pontiac, Michigan, and plastic fan parts produced at its facilities in Hangzhou, China. The company's research and development is done at the corporate headquarters in San Jose. Riordan's major customers are automotive parts manufacturers, aircraft manufacturers, the Department of Defense, beverage makers and bottlers, and appliance manufacturers. (Riordan Manufacturing 2008) Describe the information-gathering techniques and design methods you would propose for the project you must first determine the needs of the company and technical resources. RM’s installed the current system back in 1992. There ERP system is vital to the Finance and Accounting System. With the number of employees and offices in various locations each has its own self-regulating finance and accounting system that is consolidated at headquarters in San Jose. The COO......

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...Service Request SR-RM-022, part 1 University of Phoenix BSA/375 6/18/2012 Bill Schuyler Service Request SR-RM-022, part 1 Hugh McCauley, COO of Riordan Manufacturing is requesting that all plant locations integrate the existing HR tools being used into a single integrated application. According to the service request, McCauley see’s a more sophisticated, state-of-the-art information system technology being used in the Human Resources department. To obtain these objective several pieces of information will be gathered using current employees as well as the system being used. A few different face to face interviews will be conducted with the HR department as well as surveys and questionnaires. There are several key stakeholders that will need to be gone to first in order to gather key requirements from. Upper management would be a good starting point being that all direction comes from the top. The current HR department themselves would be the next stop on the list to gather information from on the current system. Most recent employees hired vs. ones hired a while ago could be beneficial to compare best practice with how the HRIS tracks all the: * Personal information (such as name, address, marital status, birth date, etc.) * Pay rate * Personal exemptions for tax purposes * Hire date * Seniority date (which is sometimes different than the hire date) * Organizational information (department for budget purposes, manager's name, etc.) *......

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...Service Request SR-rm-022 for Riordan Manufacturing Kalembo Pepito BSA375 August 27, 2012 Kimberly Frieder Service Request SR-rm-013 for Riordan Manufacturing Riordan Manufacturing COO Hugh McCauley is requesting the implementation of a modern, state-of-the-art information system to integrate all existing HR tools into a single application. To achieve the desired goal, a very detailed investigation needs to be performed, studying the actual processes that Riordan Manufacturing currently uses. Also, a series of stakeholders will provide the adequate feedback trough a series of face-to-face interviews and meticulous observation of their respective working environments. These tools will help create a system that will maximize time and organize the information inside the Human Resources department of Riordan Manufacturing. To gather all the requirements expected and perform a more accurate assessment for this new application, there is a need to involve several key stakeholders within the company. Starting from the upper management of the company is always one of the best steps, as they are the ones providing the guidelines for the project at hand. Some of the proposed key stakeholders to be included in the decision making process are: * President and CEO Dr. Michael Riordan- “determines and formulates all business strategies” (Riordan Manufacturing, 2012). The integration of a new information system should directly include the feedback of the CEO * COO Hugh......

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