. 2018 Aug 28;16(2):249–256. doi: 10.1007/s40201-018-0312-8

Table 2.

Responses to knowledge questions about 5 keys to safer food

	Question		True	False	Don’t know	Total
1	Washing hands with water and soap for 20 s before handling food is important	count	95	0	0	95
1		Percent%	100	0	0	100
2	Wiping cloths can spread microorganisms	count	84	2	9	95
2	Wiping cloths can spread microorganisms	Percent%	88.4	2.1	9.5	100
3	Insects) for examples flies and beetles) and rattles (e.g. mouse) can cause and spread disease.	count	93	2	0	95
3		Percent%	97.9	2.1	0	100
4	The same cutting board can be used for raw and cooked foods provided it looks clean	count	17	72	6	95
4		Percent%	18	75.8	6.2	100
5	Raw food needs to be stored separately from cooked food.	count	93	2	0	95
5	Raw food needs to be stored separately from cooked food.	Percent%	97.9	2.1	0	100
6	Cooked foods do not need to be thoroughly reheated.	count	35	56	4	95
6	Cooked foods do not need to be thoroughly reheated.	Percent%	36.8	59	4.2	100
7	When meat and poultry were cooked thoroughly (e.g. for kebab and chicken barbeque) their color should be pink.	count	38	48	9	95
7		Percent%	40	50.5	9.5	100
8	Cooked meat can be left at room temperature overnight then put them in the refrigerator	count	50	44	1	95
8		Percent%	52.6	46.3	1.1	100
9	Cooked food should be kept very hot before serving	count	77	12	6	95
9	Cooked food should be kept very hot before serving	Percent%	81.1	12.6	6.3	100
10	Refrigerating foods only slows Food spoilage	count	67	14	14	95
10	Refrigerating foods only slows Food spoilage	Percent%	70	15	15	100
11	Safe and plumbing water must be used for preparing and cooking	count	92	2	1	95
11		Percent%	96.8	2.1	1.1	100
12	Damaged or rotting fruits and vegetables should be separated and then fresh and safe ones should be washed.	count	91	4	0	95
12		Percent%	96	4	0	100