Table 8.
Observed food handling behavior and characteristics of vending sites in Handan
| Observed item | Practice | |
|---|---|---|
| Yes | No | |
| Facilities | ||
| 1. Stall location | ||
| Near school | 28 (31.1) | 0 (0) |
| Near supermarket | 20 (22.2) | 0 (0) |
| Farmer’s market | 15 (16.7) | 0 (0) |
| Street corner | 8 (8.9) | 0 (0) |
| Near residence community | 13 (14.4) | 0 (0) |
| Mobile vendor | 5 (5.6) | 0 (0) |
| Other | 1 (1.1) | 0 (0) |
| 2. What material is the structure made of where the food was sold: | ||
| Stainless steel | 44 (48.9) | 0 (0) |
| Zinc/iron | 22 (24.4) | 0 (0) |
| Plastic | 9 (10) | 0 (0) |
| Wooden table | 8 (8.9) | 0 (0) |
| Other | 7 (7.8) | 0 (0) |
| 3. What structure is the facility where the food was prepared: | ||
| Covered | 21 (23.3) | 0 (0) |
| Canopy | 42 (46.7) | 0 (0) |
| Semi-closed container | 12 (13.3) | 0 (0) |
| Container | 6 (6.7) | 0 (0) |
| Uncovered | 9 (10) | 0 (0) |
| 4. Where was the food prepared: | ||
| On site | 71 (78.9) | 0 (0) |
| At home | 19 (21.1) | 0 (0) |
| Environment around the stall | ||
| 5. Environment around the stall is clean | 61 (67.8) | 29 (32.2) |
| 6. Access to potable water at the site or close to the site | 42 (46.7) | 48 (53.3) |
| 7. Adequate hand washing facilities available | 24 (26.7) | 66 (73.3) |
| 8. Adequate waste water or food disposal facilities available | 41 (45.6) | 49 (54.4) |
| 9. Stall is far from rubbish | 75 (83.3) | 15 (16.7) |
| 10. Stall is far from waste water | 69 (76.7) | 21 (23.3) |
| 11. Stall is far from toilet facilities and open drains | 65 (72.2) | 25 (27.8) |
| 12. Stall is far from animals | 67 (74.4) | 23 (25.6) |
| 13. No flies on the stall | 47 (52.2) | 43 (47.8) |
| Personal hygiene | ||
| 14. Operator washed their hands in clean water each time before handling, preparing, or serving of food | 48 (53.3) | 42 (46.7) |
| 15. Operator washed their hands each time after visiting the toilet | 54 (60) | 36 (40) |
| 16. Operators clothes were clean and presentable | 77 (85.6) | 13 (14.4) |
| 17. Operator used an apron when handling, preparing, or serving food | 64 (71.1) | 26 (28.9) |
| 18. Operator handled food with bare hands | 65 (72.2) | 25 (27.8) |
| 19. Operator nails were clean and short | 71 (78.9) | 19 (21.1) |
| 20. Operator hair was covered when handling, preparing, or serving food | 39 (43.3) | 51 (56.7) |
| 21. Operator wore a mask when handling, preparing, or serving food | 36 (40) | 54 (60) |
| 22. Operator handled money while serving food | 52 (57.8) | 38 (42.2) |
| If answer to Q22 is yes: did operator wash their hands after handling money before handling food again? | 12 (23.1) | 40 (76.9) |
| 23 Dirt or dust was removed using | ||
| an apron | 20 (22.2) | 0 (0) |
| bare (uncovered) hands | 15 (16.7) | 0 (0) |
| dirty cloth | 27 (30) | 0 (0) |
| clean cloth | 28 (31.1) | 0 (0) |
| 24. Operator wore jewelry while handling food | 30 (33.3) | 60 (66.7) |
| If answer to Q24 is yes: was the jewelry adequately covered | 6 (20) | 24 (80) |
| 25. Operator smoked while handling food | 27 (30) | 63 (70) |
| 26. Operator used the same utensils to prepare raw and cooked food | 49 (54.4) | 41 (45.6) |
| Food storage | ||
| 27. Food was stored/displayed in sealed containers | 50 (55.6) | 40 (44.4) |
| 28. Raw, partially cooked, and cooked food products were kept separate | 59 (65.6) | 31 (34.4) |
| 29. Previously cooked foods were kept cool e.g. in an ice box or refrigerator | 41 (45.6) | 49 (54.4) |
| Utensils | ||
| 30. Utensils were covered | 46 (51.1) | 44 (48.9) |
| 31. Utensils were adequately cleaned every time after use | 52 (57.8) | 38 (42.2) |
| 32. Utensils were cleaned with soapy water | 33 (36.7) | 57 (63.3) |
| License | ||
| 33. Operator had a license | 35 (38.9) | 55 (61.1) |
| 34. Operator had a hygiene license | 35 (38.9) | 55 (61.1) |
| 35. Operator had a health certificate | 41 (45.6) | 49 (54.4) |