Items of hygiene practices for storing and serving meals | Number | Percentage |
Use of the same hand to serve food and take/give money |
|
|
Yes | 26 | 81.3 |
No | 6 | 18.7 |
All utensils are systematically washed after use on prepared food |
|
|
Yes | 13 | 40.6 |
No | 19 | 59.4 |
Meals sold in plastic bags |
|
|
Yes | 21 | 65.6 |
No | 11 | 34.4 |
Spoons sterilised in boiling water before use by customers |
|
|
Yes | 19 | 59.4 |
No | 13 | 40.6 |
Food kept hot or cold throughout the sale |
|
|
Yes | 18 | 56.3 |
No | 14 | 43.7 |
Sauces kept in pans, not on the stove |
|
|
Yes | 17 | 53.1 |
No | 15 | 46.9 |
Cold food stored in coolers containing ice |
|
|
Yes | 19 | 59.4 |
No | 13 | 40.6 |