Table 2.
Food safety knowledge levels among foodservice workers with and without training.
| Statements | Trained (N = 36) | Untrained (N = 175) |
|---|---|---|
| Yes (%) | Yes (%) | |
| Heard of the term HACCP | 30.6 | 4.6 |
| Food handlers, raw food, and insects can be a source of contamination to food | 69.4 | 10.9 |
| People with open skin injury, gastrointestinal disturbances, and eye/ear diseases should not be allowed to handle food to avoid contamination | 55.6 | 7.4 |
| Wound protection during food handling would prevent food contamination | 75.0 | 45.7 |
| An incorrect application of sanitizers can increase the risk of food-borne illness to consumers | 61.1 | 14.3 |
| Washing and cleaning of working surfaces can reduce contamination of food | 66.7 | 49.7 |
| Washing hands before and in-between food handling reduces contamination | 69.4 | 37.7 |
| High temperature is the safe method to destroy bacteria | 61.1 | 62.3 |
| The correct temperature of water in sterilizers for knives is 82°C | 55.6 | 7.4 |
| Incorrect storage temperature of the refrigerator can increase the risk of food contamination | 16.7 | 4.0 |