Table 2.
Food safety attitude of the respondents (n=407)
| Attitude questions | Agree | Disagree | Not sure |
|---|---|---|---|
| No. (%) | No. (%) | No. (%) | |
| Regular hand cleaning throughout meal processing is needless | 114 (28.0) | 277 (68.1) | 16 (3.9) |
| Cleaning kitchen shells lessens the danger of infection | 323 (79.4) | 75 (18.4) | 9 (2.2) |
| Putting uncooked and prepared meal separating stop infection | 355 (87.2) | 27 (6.6) | 25 (6.1) |
| Acceptable to use the same cloth for dusting and drying | 332 (81.6) | 41 (10.1) | 34 (8.4) |
| Can differentiate healthy diets and rotten food by eyeing | 181 (44.5) | 156 (38.3) | 70 (17.2) |
| Is unhealthy to allow prepared meal stay outside of the fridge for over 2 h | 139 (34.2) | 217 (53.3) | 51 (12.5) |
| Using different knives and chopping materials for a fresh and prepared meal need more time | 123 (30.2) | 262 (64.4) | 22 (5.4) |
| Cough or sneeze inside the elbow if towel or paper not available | 366 (89.9) | 31 (7.6) | 10 (2.5) |
| Checking meal for cleanliness and healthiness is important | 291 (71.5) | 81 (19.9) | 35 (8.6) |
| It is vital to dispose of meals that have gotten to the expiring date | 377 (92.6) | 24 (5.9) | 6 (1.5) |