The Strategy of Food Safety Handling Policy for Food Street Vendors as a Cultural Product and Culinary Tourism

摘要

The purpose of the study is to describe the existence of street food vendors from the point of view of education, environment, and economical aspect as a cultural product and culinary tourism as the source to publish the policy strategy in handling food street vendors. Methods used in this study is documentary study resulted from the writer's research and literary studies on their social and cultural background, economical and environmental aspects, and interview with the domestic tourist on food street as cultural product and culinary tourism. The findings show that food street vendors' education backgrounds are Elementary and Junior High School graduates so that it influences how they produce the street foods, their investment and income are relatively low, and from the environmental aspect the food street vendors are regarded as persons who disturb public orderliness and the city beauty. On the cultural product and culinary tourism the domestic tourists like to enjoy the creative food which is different from their native towns and are still considering the food price. The findings may be useful in treating street food vendors to produce safe and healthy food by arranging food safety rules for food street vendors so that it will support the development of food as a cultural product and culinary tourism.