Table 2.
Characteristics of fixed and mobile vendors
| Characteristics | Overall (n=400) | Fixed (n=254) | Mobile (n=146) | p-value |
|---|---|---|---|---|
| Cooking and serving points (n, %) | 0.862 | |||
| Prepare and cook food to sell onsite | 257 (64.3) | 164 (64.6) | 93 (63.7) | |
| Sell ready-to-eat food directly | 143 (35.8) | 90 (35.4) | 53 (36.3) | |
| Types of food vended (n, %) | ||||
| Soup (noodle, rice soup etc.) | 124 (31.0) | 93 (36.6) | 31 (21.2) | 0.004 |
| Sticky ricea | 60 (15.0) | 48 (18.9) | 12 (8.2) | 0.004 |
| Fired food, rice cake, dumpling, spring rollb | 72 (18.0) | 34 (13.4) | 38 (26.0) | 0.002 |
| Sausage, fermented pork, kebub/bread | 33 (8.3) | 20 (7.9) | 13 (8.9) | 0.915 |
| Coffee, soft drink, ice cream | 77 (19.2) | 40 (15.7) | 37 (25.3) | 0.072 |
| Dessert, fruits | 18 (4.5) | 7 (2.8) | 11 (7.6) | 0.534 |
| Ice | 5 (1.3) | 3 (1.2) | 2 (1.4) | 0.625 |
| Beer, wine… | 11 (2.7) | 9 (3.5) | 2 (1.4) | 0.156 |
| Year of operation and employees | ||||
| Years of operation (Mean ± SD) | 6.4±0.3 | 6.4±0.4 | 6.5±0.6 | 0.702 |
| Area in use (m2, Mean ± SD) | 32±2.3 | 44.2±3.2 | 11.3±2.0 | 0.000 |
| Number of employees (Mean [min-max]) | 3 (1-12) | 4 (1-12) | 2 (1-6) | 0.000 |
| Trained in food hygiene and safety (person, mean [min-max]) | 2 (1-9) | 2 (1-9) | 2 (1-4) | 0.003 |
| Having related documents (n, %) | ||||
| Business registration license | 96 (24.0) | 84 (33.1) | 12 (8.2) | 0.000 |
| Food safety requirements certificate | 104 (26.0) | 89 (35.0) | 15 (10.3) | 0.000 |
| Food safety training certificate | 127 (31.8) | 99 (39.0) | 28 (19.2) | 0.000 |
| Health check certificate | 142 (35.5) | 107 (42.1) | 35 (24.0) | 0.000 |
awith nuts or corn, or toping with green bean powder, fried onion, fried egg, caramel pork, etc.; bsuch as: mixed rice paper, traditional rice cakes, fried pork, (fish, beef, chicken, tofu), spring roll, sausage, dumpling