Table 4.

Hygienic practices observed by food vendors.

Observed conditions		Frequency (n = 60)	Percentage (%)
Adequate protection of food from flies and dust	Yes	33	55.0
	No	27	45.0
Dishing out food	Spoon/ladle	60	100.0
	Bare hand	0	0.0
Presence of food debris on vendors’ hands	Yes	39	65.0
	No	21	35.0
Finger nails	Clean	38	63.3
	Unclean	22	36.7
Hair protection	Present	9	15.0
	Absent	51	85.0
Use of apron	Yes	31	52.0
	No	29	48.0