Figure 5.

Key food hygiene behaviors before and after intervention, by study clusters. (Proportion of mothers sustaining all key food hygiene behaviors by cluster: 1) serving utensils are washed using soap/ash just before putting child food, 2) mother washed her both hands with soap just before feeding child and child's both hands are washed before eating food, 3) stored all cooked/leftover food in container/s with a tight lid and no flies/no visible dirt-dust accessing stored food, 4) stored/leftover food are reheated before serving to child and maintained adequate temperature (70°C), and 5) served only treated water for their children when observed).