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Respondents’ level of knowledge on food hygiene.
| Study parameter | Frequency (n = 60) | Percentage (%) | |
|---|---|---|---|
| Acquisition of knowledge on food preparation and vending | Informal education/self-taught Formal education/vocational institution |
52 8 |
86.7 13.3 |
| Training on food hygiene and safety (formal) | Yes No |
39 21 |
65.0 35.0 |
| Informal education on food hygiene and safety by school authorities | Yes No |
52 8 |
87.0 13.0 |
| Awareness of laws on food hygiene and safety | Yes No |
46 14 |
77.0 23.0 |
