Table 3.
The relationship of food safety training variables and foodservice workers' knowledge and practice levels.
| Variables | Knowledge** | Practices** | Total (%) | ||||||
|---|---|---|---|---|---|---|---|---|---|
| Excellent | Acceptable | Poor | χ 2; P value | Excellent | Acceptable | Poor | χ 2; P value | ||
| n (%) | n (%) | n (%) | n (%) | n (%) | n (%) | ||||
| Area of training | |||||||||
| GPFI* | 5 (55.6) | 2 (22.2) | 2 (22.2) | 6.36; 0.174 | 0 (0.0) | 3 (33.3) | 6 (66.7) | 8.49; 0.075 | 9 (25.0) |
| WSH† | 3 (20.0) | 5 (33.3) | 7 (46.7) | 4 (26.7) | 4 (26.7) | 7 (46.6) | 15 (41.7) | ||
| Both | 3 (25.0) | 7 (58.3) | 2 (16.7) | 7 (58.3) | 2 (16.7) | 3 (25.0) | 12 (33.3) | ||
| Duration of training (in weeks) | |||||||||
| <1 | 6 (37.5) | 9 (56.3) | 1 (6.3) | 16.07; 0.012 | 8 (50.0) | 5 (31.2) | 3 (18.8) | 22.33; 0.001 | 16 (44.4) |
| 1-2 | 3 (50.0) | 2 (33.3) | 1 (16.7) | 0 (0.0) | 4 (66.7) | 2 (33.3) | 6 (16.7) | ||
| 3–6 | 1 (33.3) | 0 (0.0) | 2 (66.7) | 1 (33.33) | 0 (0.0) | 2 (66.7) | 3 (8.3) | ||
| >6 | 1 (9.1) | 3 (27.3) | 7 (63.7) | 2 (18.2) | 0 (0.0) | 9 (81.8) | 11 (30.6) | ||
| Refresher training | |||||||||
| Yes | 9 (45.0) | 10 (50.0) | 1 (5.0) | 15.58; 0.000 | 9 (45.0) | 7 (35.0) | 4 (20.0) | 11.50; 0.003 | 20 (55.6) |
| None | 2 (12.5) | 4 (25.0) | 10 (62.5) | 2 (12.5) | 2 (12.5) | 12 (75.0) | 16 (44.4) | ||
*GPFI: good practice in food industry.
†WSH: work safety and hygiene.
**Poor (marks below 50%), acceptable (marks between 50 and 74.99%), and excellent (marks ≥75%).