Table 3.
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 |
| Q11. Often immediately refrigerate cold dishes prepared in advance for later consumers | |||||||||||||||||||||
| Yes | 47.2 | 52.8 | 63.7 | 50.0* | 72.9 | 47.0 | 51.3 | 55.4** | 43.8 | 36.7 | 56.3 | 62.5 | 56.3 | 63.3** | 53.2 | 55.9 | 59.4 | 63.2 | 45.7** | 53.1 | 55.5 |
| Q12. Often use plastic wrap to cover food before refrigerating them | |||||||||||||||||||||
| Yes | 72.2 | 85.2 | 76.3 | 75.0* | 68.8 | 86.2 | 85.8 | 39.3** | 62.5 | 69.2 | 90.0 | 52.5 | 79.5 | 83.7** | 73.7 | 79.5 | 32.8 | 78.9 | 87.5** | 17.2 | 84.8** |
| Q13. Often store perishable foods at 8–60 ℃ in the indoor environment after cooking and before eating | |||||||||||||||||||||
| No | 34.1 | 42.6 | 37.5 | 37.5 | 37.5 | 43.6 | 37.5 | 26.8 | 28.1 | 36.7 | 42.5 | 27.5 | 40.2 | 39.8 | 43.6 | 36.6 | 37.5 | 37.2 | 39.6 | 29.7 | 39.2 |
| Q14. Often thoroughly process foods and cook them well | |||||||||||||||||||||
| Yes | 72.2 | 73.6 | 77.5 | 68.8 | 70.8 | 77.3 | 75.7 | 69.6 | 75.0 | 71.7 | 76.3 | 60.0 | 78.6 | 75.8 | 75.0 | 74.4 | 78.1 | 73.0 | 75.4 | 57.8 | 76.4** |
| Q15. Often immediately process raw food materials thawed using a microwave oven | |||||||||||||||||||||
| Yes | 67.6 | 78.7 | 78.8 | 62.5* | 79.2 | 72.4 | 76.4 | 69.6 | 68.8 | 70.8 | 73.8 | 67.5 | 68.8 | 82.6* | 67.9 | 77.6* | 79.7 | 74.3 | 75.4 | 71.9 | 75.7 |
| Q16. Often reheat cooked perishable foods stored at 8–60 ℃ for more than 2 h before eating | |||||||||||||||||||||
| Yes | 61.9 | 56.0 | 57.5 | 25.0* | 50.0 | 61.9 | 58.8 | 55.4 | 53.1 | 62.5 | 55.0 | 42.5 | 56.3 | 59.1 | 57.1 | 57.5 | 45.3 | 51.6 | 66.4** | 48.4 | 58.4 |
| Q17. Often use packaged food beyond its shelf-life | |||||||||||||||||||||
| No | 83.5 | 94.4 | 86.3 | 100.0* | 79.9 | 98.3 | 88.0 | 82.1** | 100.0 | 89.2 | 96.3 | 60.0 | 98.2 | 84.8** | 92.3 | 87.4 | 75.0 | 87.8 | 92.5** | 34.4 | 94.5** |
| Q18. Often use food additives beyond their scope and usage limits | |||||||||||||||||||||
| No | 89.8 | 94.9 | 92.9 | 100.0 | 81.9 | 98.3 | 97.0 | 83.9** | 75.0 | 98.3 | 97.5 | 75.0 | 100.0 | 90.9** | 93.6 | 92.7 | 100.0 | 87.8 | 96.8** | 48.4 | 97.8** |
| Q19. Often use unlabeled prepackaged food | |||||||||||||||||||||
| No | 81.8 | 96.3 | 86.3 | 93.8** | 86.1 | 100.0 | 87.6 | 62.5** | 71.9 | 90.8 | 98.8 | 70.0 | 100.0 | 84.5** | 89.1 | 88.4 | 75.0 | 87.5 | 92.9** | 25.0 | 95.5** |
| Q20. Often using recycled food as a raw material for new food production | |||||||||||||||||||||
| No | 96.0 | 91.7 | 95.0 | 81.3* | 90.3 | 95.0 | 94.4 | 96.4 | 93.8 | 98.3 | 98.8 | 72.5 | 96.4 | 92.4** | 93.6 | 93.9 | 95.3 | 93.1 | 94.3 | 93.8 | 93.8 |
* P < 0.05
** P < 0.0Level and associated factors of food-handling practices