TABLE 2.

Partial knowledge scores of university students about food safety and sanitation (n = 535)

Knowledge Items	Percentage %	Frequency (N = 535)
Consumers are responsible for food and safety after purchase of the food	82	438
Utensils should be clean before preparing food	99	529
Cooked and uncooked food should be kept in the same container of the refrigerator	94	503
After using a chopping board to cut meat, you need to wash it with warm water and soap before cutting vegetables	89	476
One cloth is enough in the kitchen, to wipe hands, dishes, and the work bench	85	455
Tasting is the best method to check whether the cooking was sufficient	91	487
Do you refrigerate purchased perishable food items (meat, vegetables) before use	67	358
Most suitable temperature for growth of microorganisms is between 30 and 40°C	65	348
Damage in food packing can cause food spoilage	84	449
Food with bad smell, appearance, or taste is unsuitable for consumption	90	481
Hand washing before handling food reduces the risk of contamination	89	476
Using watches, earrings, and rings allows food to be contaminated	62	332
It is alright to handle food despite an injury on your hands allows food to be contaminated	73	390