HAZARDS AND CRITICAL CONTROL POINTS OF STREET VENDED FOODS IN PAKISTAN

Hazard analyses were conducted of street-vended foods and related activities in Pakistan. Hazards were primarily associated with (a) incoming ingredients (e. g. khoa, a heat concentrated milk, which contained large quantities of staphylococci and enterotoxin, foods of animal origin which were frequently contaminated by salmonellae, and grams and legumes which harbor bacterial spores), (b) handling after cooking and (c) holding cooked foods on display for many hours. Critical control points were cooking (except for spore and enterotoxin ladened items), manipulations after cooking, holding and reheating (when done). Prevention of foodborne diseases from these products must be focused informing personnel from health agencies, vendors, and the public about the hazards and practical preventive measures.