Table 2.
Food-handling practice compliance rates of male food handlers with different demographic characteristics working in catering service establishments (%)
| Variable | Age (years) | Average monthly income (CNY) | Work experience (years) | Catering unit type | Catering unit scale | Food safety training | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 18 ~ 29 | 30 ~ 39 | 40 ~ 49 | ≥ 50 | < 3,000 | 3,000 ~ 4.999 | 5,000 ~ 6.999 | ≥ 7,000 | < 1 | 1 ~ 2 | 3 ~ 4 | 5 ~ 6 | 7 ~ 8 | ≥ 9 | Collective canteens | Restaurants | Small | Medium | Large | No | Yes | |
| Total | 176 | 216 | 240 | 16 | 144 | 181 | 267 | 56 | 32 | 120 | 80 | 40 | 112 | 264 | 156 | 492 | 64 | 304 | 280 | 64 | 584 |
| Q1. Often wash hands with soap or hand sanitizer before handling food | |||||||||||||||||||||
| Yes | 77.3 | 95.8 | 96.7 | 100.0** | 91.7 | 96.7 | 95.1 | 53.6** | 65.6 | 90.8 | 86.3 | 75.0 | 97.3 | 95.8** | 82.7 | 93.9** | 95.3 | 88.5 | 93.2 | 53.1 | 95.4** |
| Q2. Often check for any deterioration of food before handling it | |||||||||||||||||||||
| Yes | 100.0 | 96.3 | 83.3 | 100.0** | 87.5 | 100.0 | 88.8 | 100.0** | 100.0 | 100.0 | 100.0 | 100.0 | 92.9 | 84.8** | 100.0 | 90.2** | 100.0 | 86.8 | 97.1** | 62.5 | 95.9** |
| Q3. Often use a 3-compartment sinks to separately clean different types of raw food materials | |||||||||||||||||||||
| Yes | 31.8 | 24.5 | 29.2 | 18.8 | 31.3 | 24.3 | 28.5 | 30.4 | 28.1 | 27.5 | 25.0 | 37.5 | 25.0 | 29.2 | 25.6 | 28.9 | 32.8 | 27.6 | 27.5 | 29.7 | 27.9 |
| Q4. Often use separate containers/tools to store/process different raw food materials | |||||||||||||||||||||
| Yes | 39.8 | 42.1 | 42.2 | 37.5 | 41.0 | 40.9 | 46.1 | 30.4 | 37.5 | 42.5 | 37.5 | 37.5 | 42.9 | 44.3 | 38.5 | 43.3 | 37.5 | 43.1 | 42.1 | 28.1 | 43.7* |
| Q5. Often separately refrigerate raw food materials, semi-finished products, and finished products | |||||||||||||||||||||
| Yes | 79.0 | 84.3 | 87.9 | 56.3* | 78.5 | 87.8 | 89.9 | 51.8** | 43.8 | 86.7 | 87.5 | 82.5 | 81.3 | 86.7** | 76.9 | 85.6* | 81.3 | 84.9 | 82.5 | 67.2 | 85.3** |
| Q6. Often removing non-edible parts of aquatic products outside a specific room for food processing | |||||||||||||||||||||
| Yes | 60.2 | 70.8 | 65.0 | 75.0 | 51.4 | 76.2 | 73.0 | 35.7** | 37.5 | 63.3 | 83.8 | 27.5 | 77.7 | 65.9** | 63.5 | 66.7 | 54.7 | 67.8 | 66.4 | 12.5 | 71.7** |
| Q7. Often put the disinfected tableware in special airtight cleaning facilities in time | |||||||||||||||||||||
| Yes | 71.0 | 80.1 | 70.4 | 50.0* | 59.0 | 86.7 | 81.3 | 28.6** | 37.5 | 81.7 | 86.3 | 65.0 | 73.2 | 71.2** | 71.2 | 74.0 | 76.6 | 69.7 | 74.6 | 35.9 | 77.4** |
| Q8. Often disinfect tableware (bowls, dishes, cups, chopsticks, knives, forks, and spoons) | |||||||||||||||||||||
| Yes | 83.5 | 94.4 | 91.7 | 50.0** | 86.8 | 90.6 | 96.6 | 57.1** | 59.4 | 89.2 | 87.5 | 82.5 | 95.5 | 92.0** | 80.8 | 92.1** | 92.2 | 89.5 | 88.6 | 68.8 | 91.6** |
| Q9. Often store raw and cooked food in the same container | |||||||||||||||||||||
| No | 66.5 | 57.4 | 59.2 | 56.3 | 63.2 | 55.8 | 60.7 | 67.9 | 53.1 | 65.0 | 61.3 | 72.5 | 51.8 | 61.0 | 60.9 | 60.4 | 57.8 | 58.2 | 63.6 | 65.6 | 59.9 |
| Q10. Often separately refrigerate raw plant food, animal food, and marine products | |||||||||||||||||||||
| Yes | 77.8 | 88.9 | 90.0 | 93.8** | 84.7 | 87.3 | 91.4 | 64.3** | 71.9 | 85.0 | 78.8 | 80.0 | 85.7 | 92.4* | 81.4 | 88.0* | 89.1 | 83.9 | 88.6 | 64.1 | 88.9** |
* P < 0.05
** P < 0.001