Table 1.
Food safety knowledge of the respondents (n=407)
| Knowledge questions | Responses n (%) | ||
|---|---|---|---|
| True | False | Do not know | |
| Wash hands for 1 min using water and soap before touching food | 381 (93.6) | 11 (2.7) | 15 (3.7) |
| A similar chopping board should be used for uncooked and prepared foods if it appears to wash | 32 (7.9) | 313 (76.9) | 62 (15.2) |
| A cooked meal should stay hot before serving (more than 60°C) | 336 (82.6) | 47 (11.5) | 24 (5.9) |
| An excess meal should be kept at zone temperature and eat for the following mealtime | 91 (22.4) | 275 (67.6) | 41 (10.1) |
| Food cooking utensils should be cleaned using tap water only | 235 (57.7) | 157 (38.6) | 15 (3.7) |
| An uncooked meal should be kept individually from the prepared meal | 239 (58.7) | 111 (27.3) | 57 (14.0) |
| Fresh meat should be stowed anyplace in the fridge once it is cool | 202 (49.6) | 165 (40.5) | 40 (9.8) |
| Treated water should be used for cooking | 363 (89.2) | 35 (8.6) | 9 (2.2) |
| Cockroach and house flies should be allowed into the kitchen | 32 (7.9) | 363 (89.2) | 12 (2.9) |
| Wiping cloths can spread microorganisms and cause disease | 274 (67.3) | 59 (14.5) | 74 (18.2) |