Consumer Eating Behavior and Opinions about the Food Safety of Street Food in Poland
Abstract
:1. Introduction
- What are the motives (factors) of consumers choosing street food outlets?
- What consumer profiles can be identified according to the frequency of using street food outlets?
- How do consumers evaluate street food outlets in terms of food, including food quality, service, and hygiene?
2. Materials and Methods
2.1. Data Collection
- Each respondent who agreed to participate in the survey was invited to complete the questionnaire. If necessary, explanations were provided.
- Everyone, independent of age, using the offer of the street food did not suffer from diseases requiring a special menu offer.
2.2. Data Analysis
3. Results
3.1. Characteristics of Respondents
3.2. Use of Street Food Outlets by Polish Consumers
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- burger-enthusiasts (I), young consumers (aged 19–30 years), mainly men, highly educated, with ‘good’ and ‘very good’ financial status (26.6%, p = 0.05) who used street food for three or four times a week;
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- kebab-enthusiasts (II), young respondents (aged 19–30 years), mainly men (22.6%, p = 0.05), who used street food for three or four times a week;
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- ice-cream enthusiasts (III), consumers with various sociodemographic groups (13.3%, p = 0.05), who used street food once a month;
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- no specific-oriented consumers (IV), respondents, mainly women, secondary educated, who used street food with different frequency.
3.3. Reasons for Using Out-of-Home Eating and Choosing Catering Establishments
3.4. Consumer Opinion about Street Food Outlets
4. Discussion
4.1. Use of Street Food Outlets by Polish Consumers
4.2. Reasons for Using Out-of-Home Eating and Choosing Catering Establishments
4.3. Consumer Opinion about Street Food Outlets
Limitations
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Appendix A
Question That Was Asked | Variants of Answers |
---|---|
Q1. How often do you use street food facilities? Choose the answers that suits you the best (only one option) | 1: Every day; 2: Three or four times a week; 3: Once a week; 4: Two or three times a month; 5: Once a month; 6: Once every two or three months; 7: Less than once every two or three months; 8: Never (if respondents choose this answer, they end the questionnaire) |
Q2. Factors (14) that you take into account when choosing a catering establishment: 1: Price, 2: Own preferences, 3: Family preferences, 4: Opinions of friends, 5: Additional services, 6: The reputation/ prestige of establishment, 7: Family income, 8: Recommendation, 9: Hygiene and safety, 10: Location, 11: Menu, 12: Quality of services, 13: Promotion, 14: Advertisement. | Choose the degree of importance for each factor (5-point scale). 1: Unimportant 2: Moderately unimportant 3: Neutral 4: Moderately unimportant 5: Very important |
Q3. What are you doing when you’re looking for a new catering establishment? Choose the answers that suits you the best (only one option) | 1: Ask your friends/ family; 2: Read articles on websites; 3: Check social media; 4: Check the establishment’s website; 5: Check websites with reviews of premises; 6: Read articles in the press; 7: Read internet blogs; 8: Others |
Q4. Please comment on the following 7 statements about eating out: 1: I like to meet my friends, 2: It is convenient, 3: I don’t have time to prepare meals myself, 4: I want to celebrate special occasions, 5: I like to discover new flavors, 6: I don’t feel like cooking, I can’t cook, 7: It is due to work (e.g., business meetings). | Choose a comment for each statement (5-point scale): 1: Definitely do not agree; 2: Moderately do not agree; 3: Undecided; 4: Moderately agree; 5: Definitely agree |
Q5. What discourages you from visiting an establishment again? Choose the answers that suits you the best (max. two option). | 1: Quality of meals; 2: Quality of service; 3: High prices; 4: Unpleasant interior decoration, 5: Location; 6: No play area for children; 7: No equipment for disabled people; 8: Place not dog-friendly; 9: Lack of hygiene; 10: Others |
Q6. Have you ever complained about the service in the catering establishments? Choose the answers that suits you the best (only one option) | 1: Yes, very often; 2: Yes: sometimes; 3: Almost never; 4: No, never |
Q7. Which street food outlets are your most favorite and/or most visited. Choose the answers that suits you the best (only one option). | Street food outlets serving: 1: Kebabs; 2: Burgers; 3: Hot dogs; 4: Belgian fries; 5: Casseroles with bread; 6: Pancakes; 7: Sandwiches; 8: Ice-Cream; 9: Others |
Q8. Please comment on the following 13 statements: “Street food is: 1: A new type of cuisine that is gaining popularity”, 2: Another name for fast food”, 3: A better and healthier version of fast food”, 4: The cuisine designed for young people”, 5: An element of the city’s landscape that enhances its image”, 6: An unnecessary outlet that worsens the image of the city”, 7: A way to attract more tourists to the city”, 8: Cheap food”, 9: Local cuisine”, 10: An outlet with facilities that have a low hygiene level”, 11: Food with worse quality than typical (non-street) catering establishments”, 12: Food with better quality than typical (non-street) catering establishments”, 13: Food that quality is similar to typical (non-street) catering establishments”. | Choose a comment for each statement (5-point scale): 1: Definitely do not agree; 2: Moderately do not agree; 3: Undecided; 4: Moderately agree; 5: Definitely agree; |
Q9. Observations concerning a recently visited street food premise, as well as 22 questions about hygiene in those facilities: | Choose the answers that suits you the best: Yes No |
Q.9.1. Is the production area of the facilities hygienic? | |
Q.9.2. Is there a waste bin available to employees in the production area and is it overflowing? | |
Q.9.3. Are the floors and facility walls in good condition (clean, undamaged, made from a smooth, easy to wash and disinfect material)? | |
Q.9.4. Are the production tops in good condition (clean, undamaged, made from a smooth, easy to wash and disinfect material)? | |
Q.9.5. Are there any food pests (rodents, insects) in the production area? | |
Q.9.6. Are there any personal items (phones, bags) of employees in the production area? | |
Q.9.7. Are raw materials stored in proper condition (e.g., cold temperature)? | |
Q.9.8. Are ready-to-eat products and waste stored separately? | |
Q.9.9. Are catering tools clean and in a good condition (visually determined)? | |
Q.9.10. Are there any unauthorized people in the production areas? | |
Q.9.11. Do the raw materials look fresh? | |
Q.9.12. Do workers handle packaging hygienically? | |
Q.9.13. Do staff have clean hands during work? | |
Q.9.14. Are the hands of any employee with injuries protected? | |
Q.9.15. Do staff wear jewelry during work? | |
Q.9.16. Do staff have appropriate working clothes? | |
Q.9.17. Do staff protect their long hair (thus reducing the risk of food contamination)? | |
Q.9.18. Do staff wash their hands properly and frequently (by observation)? | |
Q.9.19. Is the payment process properly separated from production (e.g., by a different person accepting payment or covering of hands for hygienic tasks)? | |
Q.9.20. Do staff wear and change disposable gloves frequently enough? | |
Q.9.21. Do any staff have an illness (coughing, sneezing) that makes hygienic work difficult? | |
Q.9.22. Do staff touch their face, hair, nose, or ears during food production? |
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Features of Population | Group | Number of Respondents (n) | Percentage of Respondents (%) |
---|---|---|---|
Total Gender | - | 1300 | 100.0 |
women | 705 | 54.2 | |
men | 595 | 45.8 | |
Age | up to 18 years old | 190 | 14.6 |
19–30 years old | 912 | 70.2 | |
31–55 years old | 198 | 15.2 | |
Education | vocational and elementary school | 110 | 8.5 |
secondary school | 676 | 52.0 | |
higher education (university) | 514 | 39.5 | |
Dwelling place | city over 250,000 inhabitants | 620 | 47.7 |
city up to 250,000 inhabitants | 291 | 22.4 | |
city up to 50,000 inhabitants | 211 | 16.2 | |
village | 178 | 13.7 | |
Self-reported financial status | ‘very good’ | 197 | 15.2 |
‘good’ | 585 | 45.0 | |
‘not good not bad’ | 385 | 29.6 | |
‘bad’ | 133 | 10.2 |
Reasons | Average ± SD | Q25 | Median | Q75 |
---|---|---|---|---|
I like to meet my friends | 3.71 ± 1.28 | 3 | 4 | 5 |
It is convenient | 3.69 ± 1.15 | 3 | 4 | 5 |
I don’t have time to prepare meals myself | 3.10 ± 1.33 | 2 | 3 | 4 |
I want to celebrate special occasions, | 3.45 ± 1.36 | 2 | 4 | 5 |
I like to discover new flavors | 3.72 ± 1.27 | 3 | 4 | 5 |
I don’t feel like cooking, I can’t cook, | 3.05 ± 1.40 | 2 | 3 | 4 |
It is due to work (e.g., business meetings) | 2.53 ± 1.37 | 1 | 2 | 4 |
Opinion about Street Food | Average ± SD | Q25 | Median | Q75 |
---|---|---|---|---|
1: A new type of cuisine that is gaining popularity | 3.41 ± 1.21 | 3 | 4 | 4 |
2: Another name for fast food | 2.97 ± 1.29 | 2 | 3 | 4 |
3: A better and healthier version of fast food | 2.96 ± 1.24 | 2 | 3 | 4 |
4: The cuisine designed for young people | 2.84 ± 1.30 | 2 | 3 | 4 |
5: An element of the city’s landscape that enhances its image | 2.67 ± 1.29 | 2 | 3 | 4 |
6: An unnecessary outlet that worsens the image of the city | 2.27 ± 1.27 | 1 | 2 | 3 |
7: A way to attract more tourists to the city | 2.93 ± 1.26 | 2 | 3 | 4 |
8: Cheap food | 3.23 ± 1.20 | 2 | 3 | 4 |
9: Local cuisine | 2.72 ± 1.22 | 2 | 3 | 4 |
10: An outlet wit facilities that have a low hygiene level | 2.54 ± 1.18 | 2 | 2 | 3 |
11: Food with worse quality than typical (non-street) catering establishments | 2.43 ± 1.05 | 2 | 2 | 3 |
12: Food with better quality than typical (non-street) catering establishments | 2.87 ± 0.80 | 2 | 3 | 3 |
13: Food that quality is similar to typical (non-street) catering establishments | 3.06 ± 1.12 | 2 | 3 | 4 |
Opinion of Consumers * | Percentage (%) | |
---|---|---|
Yes | No | |
Q.9.1. Is the production area of the facilities hygienic? | 82.15 | 17.85 |
Q.9.2. Is there a waste bin available to employees in the production area and is it overflowing? | 86.69 | 13.31 |
Q.9.3. Are the floors and facility walls in good condition (clean, undamaged, made from a smooth, easy to wash and disinfect material)? | 78.62 | 21.38 |
Q.9.4. Are the production tops in good condition (clean, undamaged, made from a smooth, easy to wash and disinfect material)? | 78.08 | 21.82 |
Q.9.5. Are there any food pests (rodents, insects) in the production area? | 22.92 | 77.08 |
Q.9.6. Are there any personal items (phones, bags) of employees in the production area? | 44.69 | 55.31 |
Q.9.7. Are raw materials stored in proper conditions (e.g., cold temperature)? | 79.00 | 21.00 |
Q.9.8. Are ready-to-eat products and waste stored separately? | 20.77 | 79.23 |
Q.9.9. Are catering tools clean and in a good condition (visually determined)? | 80.62 | 19.38 |
Q.9.10. Are there any unauthorized people in the production areas? | 37.38 | 62.62 |
Q.9.11. Do the raw materials look fresh? | 82.54 | 17.46 |
Q.9.12. Do workers handle packaging hygienically? | 75.77 | 24.23 |
Q.9.13. Do staff have clean hands during work? | 81.85 | 18.15 |
Q.9.14. Are the hands of any employee with injuries protected? | 20.54 | 79.46 |
Q.9.15. Do staff wear jewelry during work? | 51.00 | 49.00 |
Q.9.16. Do staff have appropriate working clothes? | 69.54 | 30.46 |
Q.9.17. Do staff protect their long hair (thus reducing the risk of food contamination)? | 67.85 | 32.15 |
Q.9.18. Do staff wash their hands properly and frequently (by observation)? | 74.77 | 25.23 |
Q.9.19. Is the payment process properly separated from production (e.g., by a different person accepting payment or covering of hands for hygienic tasks)? | 71.31 | 28.69 |
Q.9.20. Do staff wear and change disposable gloves frequently enough? | 58.54 | 41.46 |
Q.9.21. Do any staff have an illness (coughing, sneezing) that makes hygienic work difficult? | 17.69 | 82.31 |
Q.9.22. Do staff touch their face, hair, nose, or ears during food production? | 40.08 | 59.92 |
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Wiatrowski, M.; Czarniecka-Skubina, E.; Trafiałek, J. Consumer Eating Behavior and Opinions about the Food Safety of Street Food in Poland. Nutrients 2021, 13, 594. https://doi.org/10.3390/nu13020594
Wiatrowski M, Czarniecka-Skubina E, Trafiałek J. Consumer Eating Behavior and Opinions about the Food Safety of Street Food in Poland. Nutrients. 2021; 13(2):594. https://doi.org/10.3390/nu13020594
Chicago/Turabian StyleWiatrowski, Michał, Ewa Czarniecka-Skubina, and Joanna Trafiałek. 2021. "Consumer Eating Behavior and Opinions about the Food Safety of Street Food in Poland" Nutrients 13, no. 2: 594. https://doi.org/10.3390/nu13020594
APA StyleWiatrowski, M., Czarniecka-Skubina, E., & Trafiałek, J. (2021). Consumer Eating Behavior and Opinions about the Food Safety of Street Food in Poland. Nutrients, 13(2), 594. https://doi.org/10.3390/nu13020594