Table 3. The results of variance analysis towards hygiene perception of catering staff based on educational status.
Primary school | Secondary school | High school | University | F | Sig | Difference | |
Kitchen and equipment hygiene | 41.3 ± 6.0 | 41.1 ± 5.8 | 43.4 ± 5.6 | 46.2 ± 4.0 | 12.421 | 0.000** | 1–3, 1–4, 2–3, 2–4, 3–4 |
Personal hygiene | 52.8 ± 5.5 | 51.5 ± 6.3 | 53.0 ± 5.9 | 55.9 ± 3.4 | 6.415 | 0.000 | 1–4, 2–3, 2–4, 3–4 |
Food hygiene | 54.8 ± 7.6 | 54.9 ± 7.0 | 57.0 ± 5.8 | 58.5 ± 5.2 | 6.484 | 0.000* | 1–3, 1–4, 2–3, 2–4 |
General hygiene | 149.0 ± 16.9 | 147.6 ± 16.7 | 153.6 ± 15.0 | 160.8 ± 10.5 | 10.143 | 0.000* | 1–3, 1–4, 2–3, 2–4, 3–4 |
Note: *p < 0.05. **p < 0.01.