Abstract: Food is a basic necessity; many people are still unaware of the level of cleanliness and care required to keep it safe. The food stalls face challenges in maintaining proper hygiene, handling food safely, and managing waste effectively. These issues increase the risk of foodborne illnesses and also contribute to environmental pollution around food-selling areas. In many cases, these problems are not caused by negligence but by a lack of proper infrastructure, training, and awareness. The study emphasizes the importance of basic hygiene practices such as regular handwashing, keeping cooking and serving areas clean, and disposing of waste responsibly. Even small steps can greatly reduce health risks and improve overall food safety. This research also highlights that food safety is a shared responsibility among vendors, consumers, and local authorities. By promoting awareness and cooperation among all stakeholders, safer and cleaner food environments can be created, leading to improved public health and a more pleasant dining experience for the community.

Keywords: Hygiene, inspection, contamination, temperature, sanitization, disinfection.

Downloads: | DOI: 10.17148/IARJSET.2026.13138