Table 7.
Behavior and practice of food handlers in Kenyan high school kitchens.
| Practice Items | Mean | Std. Dev. |
|---|---|---|
| First thing to do upon entering the kitchen is wash my hands. | 4.152 | 1.463 |
| I always wear my tidy uniform prior to beginning work. | 4.064 | 1.652 |
| I wash my hands when I touch the cooked food. | 4.598 | 1.094 |
| I will perform at least one health check every year. | 4.652 | 0.932 |
| I don’t use cooking tools to taste the food. | 4.294 | 1.429 |
| If I have wounds on my hand prior to coming to the kitchen, I will wear gloves. | 2.907 | 1.916 |
| I use different chopping blocks to deal with the food materials. | 2.882 | 1.772 |
| I dispose of any moldy food. | 4.750 | 0.916 |
| If there are cracks on dishes, I will not use them. | 4.569 | 1.166 |
| I completely disinfect the cutter and chopping block after work every day. | 4.230 | 1.283 |
| I clean and dry the facility after work every day. | 4.417 | 1.360 |
| I disinfect the work area regularly | 4.108 | 1.441 |
| When I wash dishes, I use the three-sinks methods. | 2.848 | 1.748 |
| I need to clean the drainage every day. | 3.642 | 1.785 |
| Behavior and practice | 4.008 | 0.439 |