Knowledge, Attitude, and Food Safety Practices among Street Food Vendors at a Metropolitan District in Ghana: A Cross-sectional Study

Table 4

Food safety and hygiene practices among food vendors ().

Variable	Frequency ()	Percentage (%)
Regular cleaning is needful
No	21	5.2
Yes	385	94.8
Wash cooking utensils before preparation of meal
No	31	7.6
Yes	375	92.4
Store uncooked and cooked meals separately
No	32	7.9
Yes	374	92.1
Keep prepared food at room temperature for not more than 2 hours
No	176	43.3
Yes	230	56.7
Check and dispose expired food products
No	9	2.2
Yes	397	97.8
Do you inspect if a cooked meal is ready by eyeing?
No	61	15.0
Yes	345	85.0
Do you examine if a grilled meal is ready by touching?
No	93	22.9
Yes	313	77.1
Use similar kitchen cloth to clean shelves and hands
No	230	56.6
Yes	176	43.4

Data presented as frequency and percentages (%).