Sanitary Conditions of Food Vending Sites and Food Handling Practices of Street Food Vendors in Benin City, Nigeria: Implication for Food Hygiene and Safety

Table 2

Background characteristics of respondents and sanitary conditions of food vending sites.

Background characteristics	Environmental hygiene
	Poor (%)	Good (%)	Total (%)
Educational attainment
None	5 (55.6)	4 (44.4)	9 (100.0)
Primary	88 (72.7)	33 (27.3)	121 (100.0)
Secondary	97 (68.3)	45 (31.7)	142 (100.0)
Tertiary	8 (61.5)	5 (38.5)	13 (100.0)
Vocational	0 (0.0)	1 (100.0)	1 (100.0)
Total	198 (69.2)	88 (30.8)	286 (100.0)
Fisher’s exact = 4.15
Food safety training
Trained	56 (68.3)	26 (31.7)	82 (100.0)
Not trained	142 (69.6)	62 (30.4)	204 (100.0)
Total	198 (69.2)	88 (30.8)	286 (100.0)
Awareness of food safety law
Aware	67 (72.8)	25 (27.2)	92 (100.0)
Not aware	131 (67.5)	63 (32.5)	194 (100.0)
Total	198 (69.2)	88 (30.8)	286 (100.0)