Table 3.
Food safety knowledge of institutional food-handlers in Ghana
| Statement | Response % (n) | ||
|---|---|---|---|
| Correct | Incorrect | Don’t know/remember | |
| Washing hands before work reduces the risk of food contamination. | 98.7 (232) | 0.0 (0) | 1.3 (3) |
| Using gloves while handling food reduces the risk of food contamination. | 77.9 (183) | 17.4 (41) | 4.7 (11) |
| Proper cleaning and sanitization of utensils increase the risk of food contamination. | 4.7 (11) | 86.4 (203) | 8.9 (21) |
| Eating and drinking at the work place increase the risk of food contamination. | 25.1 (59) | 60.9 (143) | 14.0 (33) |
| Food prepared in advance reduces the risk of food contamination. | 21.3 (50) | 68.1 (160) | 10.6 (25) |
| Reheating cooked foods can contribute to food contamination. | 11.5 (27) | 70.6 (166) | 17.9 (42) |
| Washing utensils with detergent leaves them free of contamination. | 72.8 (171) | 26.8 (63) | 0.4 (1) |
| Children, healthy adults, pregnant women and older individuals are at equal risk for food poisoning. | 60.9 (143) | 37.9 (89) | 1.2 (3) |
| Typhoid fever can be transmitted by food. | 81.7 (192) | 13.6 (32) | 4.7 (11) |
| AIDS can be transmitted by food. | 8.5 (20) | 86.8 (204) | 4.7 (11) |
| Bloody diarrhea can be transmitted by food. | 87.7 (206) | 8.1 (19) | 4.2 (10) |
| Salmonella is among the food-borne pathogens. | 18.3 (43) | 5.5 (13) | 76.2 (179) |
| Hepatitis A virus is among the food-borne pathogens. | 11.5 (27) | 17.9 (42) | 70.6 (166) |
| Swollen cans may contain the microorganism, Clostridium botulinum, which causes botulism. | 13.6 (32) | 10.2 (24) | 76.2 (179) |
| Microbes are on the skin, in the nose and mouth of healthy food handlers. | 71.5 (168) | 25.1 (59) | 3.4 (8) |
| Clean is the same as sanitized. | 60.0 (141) | 33.6 (79) | 6.4 (15) |
| Cross contamination is when microorganisms from a contaminated food are transferred by the food handler’s hands or kitchen utensils to another food. | 4.7 (11) | 8.9 (21) | 86.4 (203) |
| The correct temperature for storing perishable foods is 5 °C. | 33.6 (79) | 6.4 (15) | 60.0 (141) |
| Hot, ready-to-eat food should be kept at a temperature of 65 °C. | 60.0 (141) | 6.4 (15) | 33.6 (79) |
| Freezing kills all the bacteria that may cause food-borne illness. | 59.1 (139) | 39.2 (92) | 1.7 (4) |
| Contaminated foods always have some change in color, odor or taste. | 60.4 (142) | 39.2 (92) | 0.4 (1) |
| Raw vegetables are at higher risk of contamination than undercooked beef | 40.9 (96) | 28.9 (68) | 30.2(71) |
| During infectious disease of the skin, it is necessary to take leave from work. | 93.6 (220) | 0.0 (0) | 6.4 (15) |
| The health status of workers should be evaluated before employment. | 99.6 (234) | 0.4 (1) | 0.0 (0) |
| The ideal place to store raw meat in the refrigerator is on the bottom shelf. | 40.9 (96) | 28.9 (68) | 30.2(71) |