Table 1.

Pre-training food safety knowledge and hygiene practices scores of OFSP purée handlers as per the socio-demographic characteristics (N = 14).

Variable		Knowledge			Practices
		n	Mean ± SD	p-value	Mean ± SD	p-value
Gender	Male	10	77.4 ± 17.0	0.569	73.8 ± 10.4	0.945
	Female	4	85.0 ± 7.5		84.6 ± 14.0
Age	18–25	8	72.9 ± 15.3	0.043*	70.3 ± 20.5	0.852
	26–35	6	88.6 ± 9.4		83.3 ± 5.3
Highest Education level	Primary	6	70.0 ± 16.3	0.039**	64.1 ± 42.4	0.509
	Secondary	6	83.8 ± 9.2		78.6 ± 24.0
	Tertiary	2	95.7 ± 2.0		88.5 ± 16.3
Job role/work section	Management	2	95.7 ± 2.0	0.166	100.0 ± 0.0	0.218
	Peeling/Washing	5	77.1 ± 18.7		92.6 ± 4.33
	Cooking	2	68.6 ± 4.0		82.9 ± 20.2
	Processing	5	80.0 ± 13.4		91.4 ± 4.5
Have you previous training in food safety?	Yes	10	86.3 ± 10.1	0.015*	89.4 ± 13.0	0.029*
	No	4	62.9 ± 12.1		60.3 ± 32.1
Employment period	<3 months	4	62.9 ± 12.1	0.031**	69.3 ± 2.7	0.265
	3–6 months	2	65.4 ± 4.04		72.9 ± 10.1
	7–12 months	3	81.9 ± 14.1		74.7 ± 15.7
	>1 year	5	86.9 ± 10.0		89.6 ± 2.4
Are you motivated to work in OFSP processing?	Yes	6	81.9 ± 13.1	0.896	80.1 ± 11.3	0.756
	No	8	77.9 ± 17.00		72.2 ± 5.5

The values in columns for knowledge and practices indicate mean ± standard deviation.

*/** Mean difference statistically significant (Mann-Whitney U/Kruskal Wallis test at p < 0.05).