Informal food sector exists in all countries of the world and has continue to flourish even when unauthorized or state oppressed. Factors such as economic downturn, rapid urban population growth, political instability, rising unemployment and lower take-home pay have driven some urban residents into the informal sector of economic. The informal food sector includes small producers, manufacturing enterprises, traders and service providers, involved in legal as well as unrecognized activities related to food. Their activities also include fresh fruits and vegetables which are sold outside authorized market areas for immediate consumption as well as the raw ingredients used for the preparation of street foods. Informal food operators face a number of challenges which render them vulnerable to variations in the markets. These includes limited storage capacity, limited access to basic services like access to potable water and transport system, lack of funds and access to formal credit and vendors health which may contribute to problems of food hygiene and safety. The informal food sector exist outside Government regulated purview and hence implementation of food safety protocols in this sector such as ISO 22000 Standards, Good Practices (GPs), Hazard Analysis and Critical Point (HACCP) and Standard Sanitary Operation Practices (SSOPs) in food value chain will identify and eliminate hazards while guaranteeing food safety.