Table 10.

Difference in the food safety knowledge assessment outcomes of hospital food handlers within different socio-demographic groups (N = 210)

ANOVA between groups (p-value)
Level of education	Job position/ description	Experience in food handling practices	Food safety training course attendance
0.000¥PCT 1	0.257	0.003¥PCT 2	0.838

¥: Significance at p ≤ 0.05, PCT Partial Cross Tabulation, Scores: 1–6 = Low FSK, 7–9 = Moderate KSK and 10–13 = High FSK

PCT1: Below Matric (Low FSK = 20.8%, Moderate FSK = 66.7%, High FSK = 12.5%) Matric Certificate (Low FSK = 50.6%, Moderate FSK = 39.6, High FSK = 3.8%), Certificate or Diploma (Low FSK = 48.6%, Moderate FSK = 44.3%, High FSK = 7.1%), Higher Certificate/Diploma (Low FSK = 8.3%, Moderate FSK =91.7%, High FSK = 0%), Bachelor’s Degree and above (Low FSK =23.5%, Moderate FSK = 54.9%, High FSK = 21.6%)

PCT2: Under 2 years (Low FSK = 55.3%, Moderate FSK = 36.8%, High FSK = 7.9%), 2–4 years (Low FSK = 37.5%, Moderate FSK = 53.6%, High FSK = 8.9%), 5–7 years (Low FSK = 41.9%, Moderate FSK = 53.5%, High FSK = 25.6%), 8–10 years (Low FSK = 42.9%, Moderate FSK =57.1%, High FSK = 0%), Above 10 years (Low FSK =25%, Moderate FSK = 53.9%, High FSK = 21.2%)