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Street food vendors serve millions of customers daily, yet inconsistent hygiene practices can turn a quick meal into a health hazard. Health inspectors typically —requirerequiringrequiredrequirement that raw and cooked ingredients be stored separately to prevent cross-contamination. Vendors who lack access to clean running water are especially —pronepronenesspronelyproned to spreading foodborne illness. Some cities now issue food-safety certificates, giving customers a simple way to —identifyidentifyingidentifiedidentification which stalls meet basic standards.