Table 2.
Evaluation of food safety knowledge of food handlers.
| Sr # | Question Statement | Variables | Responses (n) % |
|---|---|---|---|
| K1 | Have you ever received any training regarding food handling and food safety protocols? | No Training | (137) 67.8 % |
| Basic Informal Training | (53) 26.2 % | ||
| Professional Certified Training | (12) 5.9 % | ||
| K2 | Food-borne illnesses can spread through improperly handled, unsafe food. | Yes | (175) 86.6 % |
| No | (01) 0.5 % | ||
| Not Certain | (26) 12.9 % | ||
| K3 | What is your source of information about foodborne illnesses? | Personal Experience | (168) 83.2 % |
| Job Training | (27) 13.4 % | ||
| Media (Print, Electronic, Social) | (06) 3.0 % | ||
| Government Agencies | (01) 0.5 % | ||
| K4 | Which of the following is the most common symptom of foodborne illness? | Diarrhea | (87) 43.1 % |
| Headache | (05) 2.5 % | ||
| Nausea | (16) 7.9 % | ||
| Vomiting | (94) 46.5 % | ||
| K5 | Which of the following is the most common cause of food-borne illness? | Expired foods | (114) 56.4 % |
| Uncooked food | (13) 6.4 % | ||
| Improperly stored food | (11) 5.4 % | ||
| All of the above | (64) 31.7 % | ||
| K6 | Which of the following practice is effective in reducing the risk of food contamination? | Food handlers' hygiene | (15) 7.4 % |
| Cleanliness and sanitation in the cooking area | (54) 26.7 % | ||
| Using clean water, raw materials, and utensils | (66) 32.7 % | ||
| All of the above | (67) 33.2 % | ||
| K7 | Germs can contaminate food if food safety practices are not observed. | Yes | (164) 81.2 % |
| No | (00)) 0.0 % | ||
| Not Certain | (38) 18.8 % | ||
| K8 | Germs can contaminate food through which of the following ways? | Poor Handling of Food | (40) 19.8 % |
| Use of unsafe water and improperly cleaned utensils | (22) 10.9 % | ||
| Lack of cleanliness and sanitation in the cooking area | (80) 39.6 % | ||
| All of the above | (60) 29.7 % | ||
| K9 | The most common effect of consumption of unsafe food is: | Food wastage | (74) 36.6 % |
| Foodborne illness | (61) 30.2 % | ||
| Damage to food business | (20) 9.9 % | ||
| All of the above | (47) 23.3 % | ||
| K10 | Germs can grow best in which of the following types of food? | Cold food | (12) 5.9 % |
| Hot food | (07) 3.5 % | ||
| Warm food | (87) 43.1 % | ||
| Temperature of food has no effect on the growth of germs | (96) 47.5 % |
The correct responses were highlighted in bold format. K1-10 indicate food safety knowledge based questions.