Kerala became the first state in the country to ensure the proper inclusion of street vendors in the society, by issuing Identity cards to them. For rehabilitating the street vendors in a proper and effective way, it was decided to extend skill training to selected 1000 street food vendors. The training programme was conducted as part of the Recognition of Prior Learning(RPL). It has been designed to provide RPL training to 1000 street vendors this year.During the first phase, 200 street vendors from 10 Urban local Bodies were trained. The first phase training had almost been completed.
The training of the first batch was conducted at Kottayam District from 20-23 June 2018. The RPL Trainings at Alappuzha, Thodupuzha, Moovattupuzha, Thrikkakara, Kodungalloor, Wadakkanchery, Chalakkudy and Malappuram Urban Local Bodies had already been completed. The training at Koyilandy Urban Local Body would be conducted from 25-28 July 2018.
Kerala Institute of Tourism and Travel Studies (KITTS), the pioneer institute for tourism and hospitality in Kerala had been extending 12 hour training to street vendors in Urban Local Bodies of the state under National Urban Livelihoods Mission (NULM) Scheme. The trainers of the KITTS were extending training sessions in all urban Local Bodies. During the training programme the participants were exposed to the aspects such as food safety & hygiene, procurement of quality raw material, food contamination (physical, chemical and microbial), high risk foods, cross contamination, importance of safe food, quality of water/ice to be used, cleaning sanitation of utensils, effective waste/garbage disposal, table manners and etiquette, customer relation practices and basics of food safety laws. Tourism & Hospitality Skill Council (THSC) would issue certificate to the participants who had successfully completed the training programme. A hand book is also issued for quick reference along with participation certificate.
A large number of street food outlets are functioning across 93 urban pockets in the state. Local flavors are being served at such roadside outlets at cheapest prices. Food borne illnesses of microbial origin are major health problem associated with such street foods and its major causes are lack of proper knowledge in safe food handling, lack of clean environment, sanitation and hygiene, mode of food display, food service, hand washing, sources of raw materials, and use of potable water. If adequate measures are followed it can be prevented. It is highly imperative to give basic exposure to street food vendors about food safety & hygiene, effective waste disposal, table manners & etiquette, customer relation practices and laws, rules & regulations for food safety. It was on the realization of the prevailing situation that the training was planned.
Prevent outbreaks of food/water-borne diseases from street food vending units, reduce the chances of spoilage of food, ensure quality of street food and health of the customers, effective waste management system for food vending units, understand basic table etiquette, customer handling techniques and enhance business potential of street food vending units, create basic understanding about the food safety laws, rules and regulations among street food vendors, brand the street food vendors in Kerala under a single brand- Kudumbashree etc are the benefits of the training programme. In the next phase trainings would be extended to more street food vendors. It is envisaged to create a clean and hygenic food culture through these trainings.