Public policy : The model development of Process in Street Food in Lopburi Province

Abstract

We conducted a descriptive research study to investigate the food safety situation of street food in the Lopburi province and to develop a model of public policy for street food. The research methodology consisted of 2 phases. In phase 1, we conducted quantitative study to survey the problems surrounding street food. We recruited 350 participants using purposive sampling, which included the leader of street vendors, municipal governor, local government officers sand consumers. Data were collected with a survey, participant observation, interview, and choliform bacteria testers. In phase 2, we conducted a qualitative study to develop a model of public policy regarding street food. For phase 2, we recruited 32 subjects using purposive sampling. Data were collected with observation, in-depth interviews, and a focus group for development team. The development team were supporting factors who built awareness of problems and activated vendors to develop the public policy.

       We divided this project into 2 important finding phases. During the first phase, we assessed the current situations and problems regarding street food. We found that most of street vendors were not encouraged to improve their street food. Also, the equipment and materials included in a training regarding food sanitation from the local government were not in compliance with standards. including the participation of community involvement were loses. In the second phase, we created a street food model by community participation with 4 dimensions, including:  1) Health dimension: used of local government as center for development, set up the street food plan, a group of street vendors established a fund, and provided the equipment and improved the ordinance, 2) Economic dimension consisted of a working group integrated of sectors in communities and had public relations, 3) Social dimension was a tourist information center with security system, and 4) Cultural dimension was local food, folk art, and traditional local customs. In addition, the model development that we developed for street food was applied in the implementation of the policy for 7 projects. Of the 7 projects, three of the projects were created by the food vendor. The four remaining projects were created by the local government and related departments. The projects were approved by the Lopburi Health Food Safety Committee in 2020.