Table 2.
Knowledge in food safety among participants.
| No. | Information concerned with food safety | Incorrect | Correct |
|---|---|---|---|
| N (%) | N (%) | ||
| (1) | Uncooked meat should be stored in the lower part of the refrigerator | 356 (83.0) | 73 (17.0) |
| (2) | Contact between cooked and uncooked foods causes cross-contamination | 123 (28.7) | 306 (71.3) |
| (3) | Wearing gloves will reduce the contamination of food | 158 (36.8) | 271 (63.2) |
| (4) | Contamination of foodstuffs cannot be detected using sense organs | 71 (16.6) | 358 (83.4) |
| (5) | Followed the proper form of procedure for washing hands | 302 (70.4) | 127 (29.6) |
| (6) | Followed the correct method for washing food equipment | 347 (80.9) | 82 (19.1) |
| (7) | Use of the same knife to cut vegetables and meat exposed to foodborne diseases | 247 (57.6) | 182 (42.4) |
| (8) | Contaminated foodstuffs always change their characteristics | 61 (14.2) | 368 (85.8) |
| (9) | Food contamination risk zone (40-140°F) | 22 (5.1) | 407 (94.9) |
| (10) | Frequent food contact surface cleaning can prevent contamination of the food | 66 (15.4) | 363 (84.6) |
| The overall knowledge | Good | 153 | 35.7 |
| Fair | 121 | 28.2 | |
| Poor | 155 | 36.1 |