Model 1 |
Knowledge about risk group for food-borne disease |
14.2 |
0.001 |
Knowledge about HIV as a food-borne disease |
8.4 |
0.004 |
Knowledge about Hepatitis virus as a food-borne pathogen |
14.3 |
0.002 |
Knowledge about Staphylococcus as a food-borne pathogen |
3.9 |
0.017 |
Knowledge about Clostridium as a food-borne pathogen |
7.6 |
0.002 |
Knowledge about microorganisms versus health of food handlers |
13.2 |
0.003 |
Level of education |
5.1 |
0.000 |
Model 2 |
Knowledge of gloves use |
0.8 |
0.104 |
Knowledge of masks use |
1.3 |
0.052 |
Knowledge about eating or drinking during working hours |
1.4 |
0.080 |
Practice about eating or drinking during working hours |
2.5 |
0.063 |
Level of education |
4.2 |
0.030 |
Model 3 |
Knowledge about freezing versus microorganisms |
3.8 |
0.003 |
Knowledge about refrigeration temperature |
3.5 |
0.001 |
Level of education |
3.9 |
0.004 |
Model 4 |
Knowledge about food contamination versus attributes of food that may indicate contamination |
6.4 |
0.010 |
Knowledge of shelf-life |
3.5 |
0.003 |
Level of education |
4.5 |
0.001 |