Table 7.
Consumer / Vendorfood safety attitude responses
| Question | Response (consumer) | Response (vendor) | ||||
|---|---|---|---|---|---|---|
| Yes | No | Do not know | Yes | No | Do not know | |
| 1. Proper hand hygiene can prevent food-borne diseases. | 198 (82.5) | 13 (5.4) | 29 (12.1) | 81 (81) | 5 (5) | 14 (14) |
| 2. Raw and cooked foods should be stored separately to reduce the risk of food contamination. | 197 (82.1) | 6 (2.5) | 37 (15.4) | 83 (83) | 2 (2) | 15 (15) |
| 3. It is necessary to check the temperature of refrigerators/freezers periodically to reduce the risk of food contamination | 210 (87.5) | 2 (0.8) | 28 (11.7) | 83 (83) | 4 (4) | 13 (13) |
| 4. The health status of workers should be evaluated before employment | 206 (85.8) | 9 (3.8) | 25 (10.4) | 78 (78) | 6 (6) | 16 (16) |
| 5. The best way to thaw a chicken is in a bowl of cold water | 112 (46.7) | 31 (12.9) | 97 (40.4) | 51 (51) | 9 (9) | 40 (40) |
| 6. Wearing masks is an important behavior to reduce the risk of food contamination | 190 (79.2) | 15 (6.3) | 35 (14.6) | 83 (83) | 5 (5) | 12 (12) |
| 7. Wearing gloves is an important behavior to reduce the risk of food contamination | 184 (76.7) | 17 (7.1) | 39 (16.3) | 78 (78) | 8 (8) | 14 (14) |
| 8. Wearing caps is an important behavior to reduce the risk of food contamination | 154 (64.2) | 38 (15.8) | 48 (20) | 63 (63) | 14 (14) | 23 (23) |
| 9. Dish towels can be a source of food contamination | 117 (48.8) | 51 (21.3) | 72 (30) | 57 (57) | 9 (9) | 34 (34) |
| 10. Knives and cutting boards should be properly sanitized to prevent cross contamination | 196 (81.7) | 12 (5) | 32 (13.3) | 78 (78) | 9 (9) | 13 (13) |
| 11. Food handlers who have abrasions or cuts on their hands should not touch foods without gloves | 188 (78.3) | 17 (7.1) | 35 (14.6 | 72 (72) | 17 (17) | 11 (11) |
| 12. Well-cooked foods are free of contamination | 60 (25) | 121 (50.4) | 59 (24.6) | 31 (31) | 44 (44) | 25 (25) |
| 13. Can a closed can/jar of cleaning product be stored together with closed cans and jars of food products | 122 (50.8) | 43 (17.9) | 75 (31.3) | 52 (52) | 12 (12) | 36 (36) |
| 14. Defrosted foods can be refrozen | 82 (34.2) | 78 (32.5) | 80 (33.3) | 30 (30) | 37 (37) | 33 (33) |
| 15. The ideal place to store raw meat in the refrigerator is on the bottom shelf | 75 (31.3) | 50 (20.8) | 115 (47.9) | 34 (34) | 23 (23) | 43 (43) |
| 16. Eggs must be washed after purchase as soon as possible | 68 (28.3) | 92 (38.3) | 80 (33.3) | 27 (27) | 44 (44) | 29 (29) |