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It is a common sight on street corners around 5 pm and on weekends. It is exactly the time when regulators are most likely off duty. Hawkers, itinerant vendors sell their wares to unsuspecting consumers. They congregate where pass-by traffic is heavy with hungry customers heading somewhere, on a mission. Customers who favorably consider picking up an inexpensive, fast, tasty treat to tide them over ‘til dinner. But what is the danger of eating these edibles from unpermitted street vendors. Customers assure themselves that street vendors would not knowingly sell food that could make someone ill. Their growling stomachs rule their good sense. The illegal vendors pile grocery carts, car trunks, or homemade plywood vehicles with produce and snacks to tempt young and old. Sometimes hot corn and foods made with pork, beef or chicken call to the noses as passers-by stop to contemplate the offerings. A little like the poison apple bewitching Snow White, hard to resist, what’s the harm, the apple beckons. Illegal food vendors disappear as quickly as they appear. They offer food to the busy consumer but where does this food come from, who made it, how was it handled, is it hazardous to eat? The consumer is unaware that thousands of people become ill and some die, just from eating food which is not wholesome. They should be careful The illegal vendors exist without being inspected or permitted by the local enforcement agency, leaving vendors without the tools and information they need to prepare and offer safe food to the public at retail. They have little or no knowledge of the important food safety questions and the more important answers. When people become ill from eating illegal street food, it is extremely difficult for the local or state regulator to investigate. The ability to prevent the repeat or spread of illness or even death is severely limited by the anonymity of the elusive but persistent illegal vendors. Despite their best efforts, regulators across the state have mixed success in dealing with the problem of illegal vendors selling potentially hazardous foods to the public in defiance of the law. This project re-examines the matter using systems thinking, to define the issues, to delineate the barriers to success, and to examine the whole phenomenon for potential solutions. In an effort to remove the “poison apple” from commerce, a multi- pronged approach of education, outreach, partnering, and enforcement, was initiated by a local enforcement agency to determine whether or not illegal vending could be eliminated. The desired result was to effect a positive change by having illegal vendors become legal, with health permits, routine inspections, food safety knowledge, adequate food facilities from which to work, and approved food sources. In the end, the goal was to legalize all food vendors so that they could safely sell their gastronomic gobbles. By partnering with local businesses and law enforcement, obtaining support from political bodies, and reaching out to illegal vendors with educational materials and one-on-one contact, progress was made towards a permanent and manageable solution for limiting the hazards of consuming street foods. Note: These documents have not been revised or edited to conform to agency standards. The findings and conclusions in these reports are those of the author(s) and do not necessarily represent the views of the Centers for Disease Control and Prevention.