Table 4.
Knowledge-related factors of food handlers working in catering establishments in Dawuro Zone, South-Western Ethiopia, March to July 2019 (N = 402).
| Variables | Response category | Frequency | Percent (%) |
|---|---|---|---|
| Use of potable water decreases the transmission of intestinal parasites/Salmonella typhi | Yes | 101 | 25.1 |
| No | 301 | 74.9 | |
| Proper use of latrine decreases the transmission of intestinal parasites/Salmonella typhi | Yes | 133 | 33.1 |
| No | 269 | 66.9 | |
| Cleaning of utensils decreases the transmission of intestinal parasites/Salmonella typhi | Yes | 149 | 37 |
| No | 253 | 63 | |
| Cleaning of the kitchen floor decreases the transmission of intestinal parasites/Salmonella typhi | Yes | 87 | 21.6 |
| No | 315 | 78.4 | |
| Food hygiene and safety training decrease the transmission of intestinal parasites/Salmonella typhi | Yes | 109 | 27 |
| No | 293 | 73 | |
| Proper clothing decreases the transmission of intestinal parasites or Salmonella typhi | Yes | 137 | 34 |
| No | 265 | 66 |