Table 2. The results of variance analysis towards hygiene perception of catering staff based on age groups.

	<25	26–34	35–44	45+	F	Sig
Kitchen and equipment hygiene	42.7 ± 6.2	43.4 ± 5.6	42.7 ± 5.5	41.0 ± 5.9	2.376	0.069
Personal hygiene	52.6 ± 6.1	53.5 ± 5.4	52.8 ± 5.8	51.9 ± 6.8	1.255	0.289
Food hygiene	55.3 ± 6.3	57.3 ± 5.8	56.2 ± 6.9	55.5 ± 7.9	2.564	0.054
General hygiene	150.7 ± 16.1	154.3 ± 14.5	151.8 ± 15.9	148.6 ± 18.6	2.379	0.069