Table 2.
The knowledge of food poisoning prevention in food selection and processing of food caregivers (n = 422).
| Characteristics | Frequency (n) | Percentage (%) |
|---|---|---|
| Signs of fresh vegetables | ||
| Vegetables are plump, not crushed | 372 | 88.2 |
| Reasonable colors | 306 | 72.5 |
| Reasonable sense of smell | 229 | 54.3 |
| Others | 6 | 1.4 |
| Unfamiliar | 2 | 0.5 |
| Signs of fresh meat | ||
| Bright red color | 394 | 93.4 |
| Reasonable sense of smell | 290 | 68.7 |
| Resilient | 238 | 56.4 |
| Dry slash | 106 | 25.1 |
| Others | 2 | 0.5 |
| Unfamiliar | 3 | 0.7 |
| Signs of fresh fish | ||
| Clear eyes | 389 | 92.2 |
| Bright red gills | 346 | 82.0 |
| Bright red slash | 248 | 58.8 |
| Iridescent scales | 163 | 38.6 |
| Unfamiliar | 4 | 0.9 |
| Eating cooked drinking boiled, soaking, and washing raw vegetables and fruits | ||
| Vegetables should be soaked in clean water and then washed 3–4 times or washed under running water | 390 | 92.4 |
| Food should be cooked thoroughly | 412 | 97.6 |
| Eat meal immediately after cooking or right after it has been prepared | ||
| When food is cooked, it should be eaten promptly | 417 | 98.8 |
| Leaving cooked food to cool for a long time is susceptible to food poisoning | 406 | 96.2 |
| Nutrient-rich dishes such as meat, fish, eggs, etc., after being processed, which can cause food poisoning if not eaten immediately and well preserved | 408 | 96.7 |
| Covering up and carefully preserving food after cooking | ||
| Food should be covered to avoid flies, and, cockroaches, rats | 421 | 99.8 |
| Leaving fertilizers, pesticides … near food can cause poisoning | 408 | 96.7 |
| Carefully reheating leftovers before using again | ||
| It is hygienic to reheat food before eating | 414 | 98.1 |
| Food can be contaminated when it is cool | 411 | 94.8 |
| Separating raw and cooked food, and separating utensils to prepare food | ||
| Raw foods are often contaminated with disease-causing microbes | 400 | 94.8 |
| Cross-contamination occurs when juices from uncooked foods come in contact with safely cooked foods | 417 | 98.8 |
| Use different utensils, plates and chopping boards for raw and cooked food | 419 | 99.3 |
| Wash utensils before preparing food | 419 | 99.3 |
| Leftover should be stored covered and remove daily | 420 | 99.5 |
| Washing hands before handling food, keeping utensils and food preparation tables dry | ||
| Washing hands before handling foods and after using the restroom | 421 | 99.8 |
| Food preparation tables must be dry, far from latrines, chicken, duck and pig coops at least > 10m | 414 | 98.1 |
| Places of eating, processing, pantry with flies, cockroaches and insects are unhygienic | 419 | 99.3 |
| Keep food preparation tables away from disinfectants, disinfectants, fertilizers, pesticides | 417 | 98.8 |
| Food preparation tables need maintained dry and sanitary | 420 | 99.5 |
| Using rancid food and clean water | ||
| Using spoiled food can cause illness | 421 | 99.8 |
| Leaving cooked food to cool for a long time is susceptible to food poisoning | 415 | 98.3 |
| Lack of clean water for processing food will be unhygienic | 416 | 98.6 |
| Overall Knowledge | ||
| Good | 333 | 78.9 |
| Ingood | 89 | 21.1 |