Table 2. Salad handling practices details.

Parameter	Parameter	Frequency (n = 12)	Percentages (%)
Types of salad	Cucumber	12	100
	Tomato	4	33.33
	Carrot	8	66.67
	Mixed	12	100
Salad stored or kept for sale	Room temperature	12	100
	Refrigerator	0	0
Salad served	Covered	2	16.67
	Uncovered	10	83.33
Utensil used to serve salad	Designated serving utensil	0	0
	Shared utensil	12	100
Salad served by food handlers	Gloves protected hand	0	0
	Bare hand	12	100
Any training received on hygienic food preparation and handling	Yes	0	0
	No	12	100