Parameter

Variables

Frequency of participants who practice hand washing and disinfectant

P-values

Fair

Good

Total

Gender

Female

1 (2.1)

27 (56.2)

28 (58.3)

0.393

Male

0 (0)

20 (41.7)

20 (41.7)

Education

Primary

0 (0)

3 (6.2)

3 (6.2)

Secondary

0 (0)

16 (33.3)

16 (33.3)

0.716

Tertiary

1 (2.1)

28 (58.3)

29 (60.4)

Experience in juice production (years)

<1

0 (0)

8 (16.7)

8 (16.7)

0.955

1

1 (2.1)

18 (37.5)

19 (39.6)

2

0 (0)

12 (25.0)

11 (25.0)

3

0 (0)

6 (12.5)

6 (12.5)

4

0 (0)

2 (4.2)

2 (4.2)

6

0 (0)

1 (2.1)

1 (2.1)

Sources of fruits

Own garden

0 (0)

1 (2.1)

1 (2.1)

0.883

Markets

1 (2.1)

46 (95.8)

47 (97.9)

Sources of water

Bottled water

1 (2.1)

6 (12.5)

7 (14.6)

0.014*

Tap water

0 (0)

41 (85.4)

41 (85.4)

Extraction method

Blending

1 (2.1)

46 (95.8)

47 (97.9)

0.883

Boiling

0 (0)

1 (2.1)

1 (2.1)

Preparation setting minimizes cross contamination

Fair

0 (0)

2 (4.2)

2 (4.2)

0.068

Good

1 (2.1)

44 (91.7)

45 (93.8)

Very good

0 (0)

1 (2.1)

1 (2.1)

Washing processes of fruits with clean water

Good

1 (2.1)

46 (95.80

47 (97.9)

0.883

Very good

0 (0)

1 (2.1)

1 (2.1)

General cleanness of the handler clothing

Fair

0 (0)

14 (29.3)

14 (29.3)

0.517

Good

1 (2.1)

33 (68.8)

34 (70.8)

Protection of juices from environmental contamination

Fair

0 (0)

1 (2.1)

1 (2.1)

0.967

Good

1 (2.1)

44 (91.7)

45 (93.8)

Very good

0 (0)

2 (4.2)

2 (4.2)

Juice storage facility available

Good

1 (2.1)

42 (87.5)

43 (89.6)

0.730

Very good

0 (0.0)

5 (10.4)

5 (10.4)

Location of juice selling point

Fair

0 (0)

2 (4.2)

2 (4.2)

0.833

Good

1 (2.1)

45 (93.8)

46 (95.8)

Means of cleaning serving utensils

Fair

0 (0)

26 (54.2)

26 (54.2)

0.394

Good

1 (2.1)

16 (33.3)

17 (35.4)

Poor

0 (0)

5 (10.4)

5 (10.4)