Street food feeds a large share of urban workers at a price no restaurant can match.
It is also the sector where food safety rules are hardest to apply.
A has no cold room, limited water and nowhere to wash properly.
regimes designed for restaurants therefore produce rather than improvement.
Cities that banned s found the trade moved, rather than stopped.
The same food was then sold with no at all.
The approaches that worked share a common shape.
They fix the two or three practices that cause most illness and ignore the rest.
Separating and cooked food, keeping hot food hot, and having clean water for hands are the main ones.
A shared water point and a short training course cost little and change all three.
schemes then give the customer a reason to prefer the that .
A coloured sticker on a cart is read faster than any certificate.
Where such schemes ran, illness reports fell and the number of s did not.