Table 2.
Current food safety training and policies at farmers markets.
| Manager (Frequency %) | Vendor (Frequency %) | |
|---|---|---|
| Food safety course | 15 (39.5) | 30 (35.3) |
| Disposable gloves | 19 (50.0) | 32 (37.6) |
| Utensils for food sample | 19 (50.0) | 37 (43.5) |
| Food safety materials | 19 (50.0) | 43 (50.6) |
| a SOPs | 8 (42.1%) | 12 (28.0) |
| Handwashing | 17 (89.4%) | 37 (82.22) |
| b Good quality | 9 (47.4%) | 18 (42.0%) |
| c Comprehensive | 7 (36.8%) | 18 (42.0%) |
a This refers to a question of whether the manager provided guidelines such as standard operating procedures (SOPs) for facilities and equipment such as handwashing stations and refrigeration or cooling units. b Refers to a question of whether the manager provided high-quality food safety outreach training. c Refers to a question of whether the manager provided the training material with comprehensive food safety content.