Most itinerant vendors have received no training in food hygiene or sanitation and have to work under difficult and unsanitary conditions and training of stakeholders in this complex system is far from easy. Handlers, vendors, consumers, official inspectors, representatives of associations or non-governmental organizations (NGOs) are the target audience of this training manual.  As in any food preparation activity, it is important to know and apply the basic rules of food hygiene. The manual centres on the five core sources of contamination (raw materials, environment and equipment, workforce and methods) and provides more details in areas considered relevant to street food: basic information to understand microbiological contamination, water and critical control points during food preparation, with an emphasis on those stages where corrective action can be instrumental, in order words adopting a risk-based approach.