Table 3.
Food safety hygiene practice of the respondents (n=407)
| Hygiene practice questions | Responses n (%) | |
|---|---|---|
| Yes | No | |
| Clean your fingers throughout meal cooking | 343 (84.3) | 64 (15.7) |
| Wash cooking utensils used to cook a meal before using for different meal | 267 (65.6) | 140 (34.4) |
| Use different cooking bowls and chopping material if cooking a fresh and prepared meal | 234 (57.5) | 173 (42.5) |
| Dispersed uncooked and prepared meal before preservation | 359 (88.2) | 48 (11.8) |
| Keep prepared food at room temperature for 2 h when finished cooking | 278 (68.3) | 129 (31.7) |
| Check and disposed of meal past their expiry date | 269 (66.1) | 138 (33.9) |
| Clean fresh food that needs no cooking before consumption | 372 (91.4) | 35 (8.6) |
| Inspect if a meal is cooked by eyeing | 320 (78.6) | 87 (21.4) |
| Use similar kitchen cloth to clean shells and hands | 253 (62.2) | 154 (37.8) |
| Examine if a meal is grilled by touching it | 359 (88.2) | 48 (11.8) |