Practices and Risk Factors of Selected Street food vendors Gigi Ann M. Bendaña, Hannah Jean M. Ladia, Jodelyn M. Lovedorial, Jerovon Flenn C. Niega, and Anjanet A. Purisima

Thesis Bachelor of Science in Psychology University of Rizal System Pililla, Rizal

This study primarily aimed to reveal the practices and risk factors of selected street food vendors. This study used descriptive-qualitative research design it utilized an interview questionnaire which was subjected to face and content validation. Its Part 1 contains the information of the participants. Part 2 contains the practices of the street food vendors, and Part 3 contains the risk factors of selected street food vendors. The participants of this study were forty (40) street food vendors with twenty (20) from Tanay, Rizal and twenty (20) from Pililla, Rizal. Based on the findings, the following conclusions were drawn the majority of street vendors have been selling on the streets for more than three (3) years even during the pandemic. They still sell the goods they used to sell before the pandemic. There were various methods for selling their products but each strategy was distinct. They always wear facemasks and always wash their hands and sanitize them before handling their products. Most of the participants said their income had become lower from selling street food because of the pandemic. They also make sure that food is clean and safe for their customers, and they maintain the cleanliness in the workplace before and after selling their products. Even during pandemic, vendors prefer to sell only on the street since they have no other source of income. Street food vendors cannot avoid seeing road accidents when they sell, so they are doubly careful. All participants had their health affected by pollution. Street food vendors have no problem with their customers because almost all customers follow health protocols. The vendors follow the government's safety protocols and secure their health.