Parameters	Responses	Respondents (%)					Total
Parameters	Responses	Adj	Abobo	Yop	Cocody	Treich	Total
Methods of preserving vegetables	Refrigerator	3.3a	0.0a	3.3a	10a	0.0a	3.3
Methods of preserving vegetables	ambiant T	96.7a	100a	96.7a	90.0b	100a	96.7
Protection vegetables at room temperature	No	70.0a	58.6a	80.0a	76.7a	76.7a	72.5a
Protection vegetables at room temperature	Yes	30.0a	41.4	20.0a	23.3a	23.3a	27.5a
Contact with chicken or fish in storage	No	86.7a	80.0a	40.0b	83.3a	93.3a	76.7
Contact with chicken or fish in storage	Yes	13.3a	20.0a	60.0b	16.7a	6.7a	23.3
Washed before cutting	No	3.3a	0a	3.3a	0a	0a	98.7
Washed before cutting	Yes	96.7a	100a	96.7a	100a	100a	1.3
Disinfection of vegetables before cutting	No	86.7a	90.0a	86.7a	66.7a	90.0a	84.0a
Disinfection of vegetables before cutting	Yes	13.3a	10.0a	13.3a	33.3a	10.0a	16.0
Change of the rinse water during the cutting	No	40.0a	6.7b	3.3b	16.7ab	43.3a	22.0
Change of the rinse water during the cutting	Yes	60.0a	93.3b	96.7a	83.3ab	56.7a	78.0
Personnel responsible for cutting vegetables	Vendors	36.7a	73.3b	60.0ab	66.7ab	70.0ab	61.3
Personnel responsible for cutting vegetables	Young Girls	63.3a	26.7b	40.0ab	33.3ab	30.0ab	38.7
Immediate use of cut vegetables	Yes	6.7a	66.7c	20.0ab	40.0bc	46.7bc	36.0
Immediate use of cut vegetables	No	93.3a	33.3c	80.0ab	60.0bc	53.3c	64.0
Mode of salads conservation	Refrigerator	0a	0a	0a	8.3	0a	2.3
Mode of salads conservation	Ambient T	100a	100a	100a	91.7	100a	97.7
Using the same utensil for cutting vegetables, chicken or fresh fish	No	20.0ab	53.3ac	10.0b	40.0abc	63.3c	37.3
	Yes	80.0ab	46.7ac	90.0b	60.0abc	36.7c	62.7
Washing the container during the sale	No	94.4a	14.8b	25.9b	46.7b	100a	47.8
Washing the container during the sale	Yes	5.6a	85.2b	74.1b	53.3b	0a	52.2
Means used for serving salads	Bare Hands	0.0a	10.3a	6.7a	3.3a	20.8	8.0
	Protected Hands	0.0a	3.4a	10.0a	16.7a	0.0a	6.5
	Spoon/Ladle	100a	86.2a	83.3a	80.0a	79.2a	85.5