Table 4. The results of variance analysis towards hygiene perception of catering staff based on work experience.
<2 | 3–6 | 7–10 | 11+ | F | Sig | Difference | |
Kitchen and equipment hygiene | 42.7 ± 5.6 | 43.2 ± 5.9 | 43.1 ± 5.9 | 42.0 ± 5.9 | 1.068 | 0.458 | |
Personal hygiene | 52.9 ± 5.3 | 53.3 ± 6.2 | 53.9 ± 4.8 | 51.7 ± 6.7 | 2.877 | 0.036** | 2–4, 3–4 |
Food hygiene | 56.2 ± 5.7 | 56.6 ± 6.8 | 56.9 ± 5.8 | 55.6 ± 7.5 | 0.868 | 0.362 | |
General hygiene | 127.8 ± 1.0 | 122.4 ± 1.6 | 128.1 ± 2.0 | 129.8 ± 1.3 | 5.092 | 0.002** | 1–2, 2–4 |
Note: *p < 0.05. **p < 0.01.