Table 2.
Respondent's food safety knowledge
| Statement | Responses n (%) | Score | |||
| Correct | Not correct | Don't know | Unanswered | ||
| B1. Preparation of food in advance is likely to contribute to food poisoning | 273 (68.1) | 92 (23.0) | 29 (7.2) | 7 (1.7) | 181 |
| B2. Reheating of food is likely to contribute to food contamination | 367 (91.5) | 17 (4.2) | 16 (4.0) | 1 (0.3) | 350 |
| B6. Wearing gloves while handling food minimizes risk of transmitting infection to food-service staff | 245 (61.1) | 124 (30.9) | 22 (5.5) | 10 (2.5) | 121 |
| B7. The correct temperature for a refrigerator is (°C) | 269 (67.1) | 113 (28.2) | / | 19 (4.7) | 156 |
| B8. Hot ready to eat foods should be maintained at (°C) | 17 (4.2) | 335 (83.5) | / | 49 (12.3) | -318 |
| B9. Cold ready to eat foods should be maintained at (°C) | 230 (57.4) | 151 (37.7) | / | 20 (4.9) | 79 |
| B10b. Hepatitis B can be transmitted by food | 153 (38.2) | 35 (8.7) | 7 (1.7) | 206 (51.4) | 118 |
| B10d. Cholera can be transmitted by food | 271 (67.6) | 45 (11.2) | 12 (3.0) | 73 (18.2) | 226 |
| B11d. Food items associated to the transmission of Vibrio cholerae | 119 (29.7) | 24 (6.0) | / | 258 (64.3) | 95 |
| B11f. Food items associated to the transmission of gastroenteritis | 109 (27.2) | 213 (53.1) | / | 79 (19.7) | -104 |
| TOTAL SCORE/FULL SCORE (%) | 904/3288 (27.5) | ||||