Table 3 Street food vendors facilities and food safety practices
Characteristics | Overall (n=400 [%]) | Fixed (n=254 [%]) | Mobile (n=146 [%]) | p-value |
|---|---|---|---|---|
Tables/cabinets were at least 60Â cm height from the ground | 363 (90.8) | 238 (93.7) | 125 (85.6) | 0.035 |
Have enough clean water at vending site | 296 (74.0) | 234 (99.2) | 62 (67.4) | 0.000 |
Have handwashing facility (e.g. sink, bucket, or washbasin with soap) | 164 (41.0) | 121 (47.6) | 43 (29.5) | 0.000 |
Have origin information and invoice of raw food materials | 139 (34.8) | 107 (42.1) | 32 (21.9) | 0.000 |
Have waste bins with closed lids | 340 (85.0) | 236 (92.9) | 104 (71.2) | 0.000 |
Food handlers wear gloves during preparing and cooking food | 205 (51.3) | 159 (62.6) | 46 (31.5) | 0.000 |
Food handlers wear mask during selling | 98 (24.5) | 72 (28.4) | 26 (17.8) | 0.012 |
Food handlers wash hands during selling | 271 (67.8) | 187 (73.6) | 84 (57.5) | 0.000 |
Use separate chopstick, tongs to handle raw and cooked meat | 231 (57.8) | 162 (63. 8) | 69 (47.3) | 0.001 |
Use separate cutting boards for raw meat and cooked foods | 160 (40.0) | 118 (46.5) | 42 (28.8) | 0.000 |
Use separate containers to store raw and cooked foods | 172 (43.0) | 132 (52.0) | 40 (27.4) | 0.000 |
Use clean bags/boxes to package foods | 330 (82.5) | 218 (85.8) | 112 (76.7) | 0.016 |
Reuse cooking oil during selling | 49 (22.4) | 28 (18.7) | 21 (30.4) | 0.040 |
Apply storing food samples for inspectiona | 17 (4.3) | 15 (5.9) | 2 (1.4) | 0.022 |