The street food industry plays an important role in meeting the food demands of the
urban dwellers in developing countries. Foods are often prepared under unsanitary
conditions and stored for long periods in unsuitable conditions before selling. Objective: The
aim of this study was to assess food safety knowledge and hygienic practices among street
food vendors in Alexandria. Setting: The study was carried out in Alexandria City, which
composed of eight zones; out of them three zones were randomly selected (El-Montaza, East
and El-Gomrok Zones). Subjects: The total sample was 100 street food vendors. Tools: Tool
I: Street vendor's personal, vending data and food vending knowledge structured interview
schedule and Tool II: Vending environment and hygienic practices of street vendors by using
observation checklist. Results: The majority (91.0%) of street vendors were males and their
mean age was 30.48±8.5 years. Less than half (41.0%) of them were mobile street vendors,
working for more than 5 years. Food poisoning and dysentery were the most prevalent type of
food borne diseases identified by street vendors and86.0% of them acquired their knowledge
about food vending by experience. Conclusion: The present study concluded that the majority
of food vendors acquired the knowledge of food preparation by self-teaching and some of
their knowledge could not be translated to practice due to absence of basic facilities.
Recommendations: The study recommended that food vendors should be adequately educated
on the relation between food and disease transmission as well as on principles of personal
hygiene and safety food practices. Also, the routine medical examination of food handlers
must be carried out by health office for regulating safe street food handling, preparation
and vending.