Table 3.
Practice about food poisoning prevention in food selection and processing (n = 422).
| Characteristics | Frequency (n) | Percentage (%) | |
|---|---|---|---|
| Buying the food | |||
| Time to buy food | Morning | 327 | 77.5 |
| Afternoon | 19 | 4.5 | |
| Before every meal | 72 | 17.1 | |
| The day before | 4 | 0.9 | |
| Duration to buy food | Enough | 248 | 58.8 |
| Temporarily enough | 165 | 39.1 | |
| Lack | 9 | 2.1 | |
| Choosing healthy food | |||
| Fruits and vegetables should be plump, free from any signs of crushing, with no unusual discoloration, and without any strange or unpleasant odors | 405 | 96 | |
| The texture is resilient, firm and smooth, the colors bright | 375 | 88.9 | |
| Fresh fish: clear eyes, bright red gills, iridescent scales, firm, resilient texture. | 360 | 85.3 | |
| Seafoods are fresh, bright and metallic skin, not fishy | 296 | 70.1 | |
| Eating and drinking cooked food, soak thoroughly, wash vegetables and eat raw | |||
| Vegetables are soaked in clean water and then washed 3–4 times or washed under running water. | 300 | 71.1 | |
| Food is washed and cooked thoroughly. | 414 | 98.1 | |
| Covering and preserving cooked food | |||
| Eat promptly as soon as prepare foods | 390 | 92.4 | |
| Having a table to cover the food | 380 | 90 | |
| Having cabinets to store food to avoid flies, cockroaches and insects | 385 | 91.2 | |
| There are pesticides and chemicals near the food processing tables | 135 | 32 | |
| Thoroughly reheat food to cool before eating | 275 | 65.2 | |
| Separating raw and cooked food, and separating utensils | |||
| Separate raw and cooked food | 290 | 68.7 | |
| Use separate utensils for raw and cooked food | 317 | 75.1 | |
| Wash utensils before handling foods | 386 | 91.5 | |
| Sanitary conditions at the food processing tables in the household | |||
| Kitchen, dining table far from livestock, poultry, toilets | 356 | 84.4 | |
| Handling food tables, kitchen without flies, cockroaches, insects | 368 | 87.2 | |
| Chemicals, pesticides, pesticides, chemical preparations away from the kitchen | 359 | 85.1 | |
| The surface of the handling table is dry and sanitary | 391 | 92.7 | |
| Use of water for food processing (Tap water) | 397 | 94.1 | |
| The water source for food processing has no color, odor, sediment or strange taste | 413 | 97.9 | |
| Not eating, using rancid, moldy, spoiled food | |||
| The family avoid food that has signs of rancidity, mold or an unpleasant smell | 392 | 92.9 | |
| Overall practice | |||
| Good level of practice | 356 | 84.4 | |
| Not good level of practice | 66 | 15.6 | |