Table 3.

Attitude of fruit and vegetable vendors.

Attitude indicators	Mean	SD
Y1=The work area must be cleaned before starting work	4.81	.73
Y2 = Maintaining a high degree of personal hygiene at the workplace is vital	4.59	.66
Y3=Handlers who have cuts, scratches, or injuries to their hands are forbidden from touching or handling fruit and vegetable	4.78	.65
Y4=Wearing gloves is a necessary precaution to minimize the chance of contamination	4.63	.64
Y5=Wearing caps and adequate clothing is a necessary precaution to minimize the chance of contamination	4.69	.63
Y6=Proper fruit and vegetable preservation is critical for food safety	4.78	.53
Y7=Spoiled or contaminated fruit and vegetable should be discarded immediately	4.73	.46
Y8=Safe fruit and vegetable handling to avoid contamination is a crucial aspect of my job responsibility	4.72	.53
Y9=Washing hands before handling fruits and vegetables is essential to reduce contamination	4.72	.51
Y10=I will change my fruit and vegetable handling behaviors when I know they are incorrect	4.73	.50
Y11=I will participate in a training programme to improve fruit and vegetable safety and hygiene practices	4.73	.48
Y12=Keeping shop, knives, and cutting boards clean reduces the risk of foodborne diseases	4.78	.44
Y13=Flies, insects, or rodents can cause fruit and vegetable bacterial contamination	4.76	.45
Y14=Using insecticides to manage insect infestation is very harmful to human health	4.75	.47
Y15=Food handlers can be a source of foodborne outbreaks	4.65	.55
Y16=It is necessary to check the temperature of refrigerators/freezers periodically to reduce the risk of food contamination	4.71	.59
Y17=Raw fruits and vegetables are not free from pathogenic microorganisms	4.73	.46
Y18=Raw, unwashed vegetables pose a high risk of foodborne diseases	4.73	.66