Table 4.

ANOVA of hospital food handlers’ response to knowledge questions based on temperature control

	ANOVA between groups (p-value)
Knowledge questions	Level of Education	Job position/description	Experience in food handling practices	Food safety training course attendance
Which of the following is the correct temperature for receiving TCS food?	0.039¥PCT 1	0.057	0.006¥PCT 2	0.403
Which of the following is the maximum duration for which prepared ready-to-eat TCS food prepared in-house is stored at 5 °C?	0.395	0.275	0.347	0.186
Which of the following is the best way to safely thaw frozen meat?	0.000¥PCT 3	0.001¥PCT 4	0.000¥PCT 5	0.074

PCT 1: Below metric (CA = 83.3%, WA = 16.7%), Matric certificate (CA = 47.2%, WA = 52.8.6%), Certificate/Diploma (CA = 57.1%, WA = 42.9%), Higher Certificate/Diploma (CA = 50%, WA = 50%), Bachelor degree and above (CA = 64.7%; WA = 35.3%)

PCT 2: Under 2 years (CA = 52.6%, WA = 47.4%), 2–4 years (CA = 41.1%; WA = 58.9%), 5–7 years (CA = 65.1%, WA = 34.9%), 8–10 years (CA = 71.4%, WA = 28.6%), Above 10 years (CA = 73.1%; WA = 26.9%)

PCT 3: Below metric (CA = 83.3%, WA = 16.7%), Matric certificate (CA = 26.4%, WA = 73.6%), Certificate/Diploma (CA = 21.4%, WA = 78.6%), Higher Certificate/Diploma (CA = 8.3%, WA = 91.7%), Bachelor degree and above (CA = 33.3%; WA = 66.7%)

PCT 4: Food service managers (CA = 50%, WA = 50%), Food service supervisors (CA = 41.7%, WA = 58.3%), Chef (CA = 58.8%, WA = 41.2%), Support staff (CA = 50%, WA = 50%), Nurses (CA = 23%; WA = 77%)

PCT 5: Under 2 years (CA = 39.5%, WA = 60.5%), 2–4 years (CA = 17.9%; WA = 82.1%), 5–7 years (CA = 20.9%, WA = 79.1%), 8–10 years (CA = 23.8%, WA = 76.2%), Above 10 years (CA = 53.8%; WA = 46.2%)

¥: Significance at p ≤ 0.05, PCT Partial Cross Tabulation, CA Correct Answer, WA Wrong Answer