Table 3.
correct responses to parameters used to assess knowledge of food safety among respondents
| Knowledge of food safety | Mobile food Vendors (n=305) n (%) | Canteen food Vendors (n=288) n (%) | χ2 | p-value |
|---|---|---|---|---|
| Food preservation/storage | ||||
| Methods used in preparing vegetables before eating | 211 (69.2) | 233(80.9) | 11 | 0.001* |
| Method used in treating raw food before cooking | 190 (62.3) | 185(64.2) | 0.20 | 0.60 |
| How the food vendors preserved fish/meat | 164 (53.8) | 177(61.5) | 3.60 | 0.060 |
| Handling of items that get spoilt during transportation | 151 (49.5) | 159(55.2) | 2.0 | 0.20 |
| Correct method of storing/preserving raw food | 140 (45.9) | 149(51.7) | 2.0 | 0.20 |
| Circumstances that can lead to food borne illnesses if practiced by food vendors | ||||
| Eating with unwashed hands after defecation and food contamination | 250 (82.0) | 280 (97.2) | 36.30 | <0.001* |
| Role of dirty environment and disease transmission | 141 (46.2) | 169 (58.7) | 9.20 | 0.002* |
| Role of undercooked food in disease transmission | 111 (36.4) | 142 (49.3) | 10.10 | 0.001* |
| Eating food that has stayed overnight unpreserved by the consumers | 86 (28.2) | 129 (44.8) | 17.70 | <0.001* |
| Role of chemical additives applied during storage | 41 (13.4) | 51 (17.7) | 2.10 | 0.20 |
| Which of the following reduces episodes of food borne illness | ||||
| Ensuring a good environmental sanitation | 121 (39.7) | 173 (60.1) | 24.70 | <0.001* |
| Keeping a good personal hygiene | 130 (42.6) | 167 (58.0) | 14.0 | <0.001* |
| Periodic medical examination | 128 (42.0) | 145 (50.3) | 4.20 | 0.04* |
| Educating the public on causes of food borne illnesses | 90 (29.5) | 146 (50.7) | 27.4 | <0.001* |
| Washing raw food stuffs before cooking | 90 (29.5) | 99 (34.4) | 1.60 | 0.2 |
| Use of hand gloves, face mask and cap during food preparation | 33 (10.8) | 64 (22.2) | 14.10 | <0.001* |
| Food safety measures used while serving food | ||||
| Wearing apron prevent contamination and risk of infection | 108 (35.4) | 151 (52.4) | 17.40 | <0.001* |
| Wearing cap prevent contamination and risk of infection | 86 (28.2) | 110 (38.2) | 6.70 | 0.01* |
| Wearing hand gloves prevent contamination and risk of infection | 38 (12.8) | 92 (31.9) | 11.10 | 0.001* |
| Wearing face mask prevent contamination and risk of infection | 24(7.9) | 43 (14.9) | 7.40 | 0.007* |
| Methods of food display | ||||
| Covered containers prevent dust and other possible contaminants | 119 (39.0) | 166 (57.6) | 20.60 | <0.001* |
| The use of show glass in protecting food is essential in preventing contamination | 12 (3.9) | 43 (14.9) | 21.30 | <0.001* |
| Fly proof nets is needed in preventing contamination of food by flies | 9(3.0) | 6 (2.1) | 0.40 | 0.5† |
| Keeping prepared food opened can result in contamination | 6 (2.0) | 3 (1.0) | 0.4† | |
| None use of personal protective equipment by infected food handlers can contaminate food | 4 (1.3) | 3 (1.0) | 0.8† |
*
Statistically significant, †=Fishers exact