Table 2.
Knowledge status of food handlers on food handling practices (n = 422).
| Variable | Frequency | Percentage (%) |
|---|---|---|
| Heard about foodborne disease | ||
| No | 68 | 16.1 |
| Yes | 354 | 83.9 |
|
| ||
| If yes, your source of information (n = 354) | ||
| Health center | 64 | 18.1 |
| Sanitarian during inspection | 70 | 19.8 |
| Mass media | 120 | 33.9 |
| Others (friends and customers) | 100 | 28.2 |
|
| ||
| Cause of foodborne disease∗ | ||
| Contaminated with bacteria and parasites | 280 | 66.4 |
| Adding chemicals | 90 | 21.3 |
| Anger of god | 2 | 0.5 |
| Unhygienic food preparation | 250 | 59.2 |
|
| ||
| Mode of transmission of foodborne disease∗ | ||
| Contaminated food | 248 | 58.8 |
| Contaminated water | 208 | 49.3 |
| Vectors (flies and cockroaches) | 50 | 11.8 |
|
| ||
| Reason for food contamination∗ | ||
| Contact of unhygienic hands | 260 | 61.6 |
| Unhygienic working environment | 211 | 50 |
| Unclean utensils | 199 | 47.2 |
| Infected food handlers | 48 | 11.4 |
| Exposure to insects and rats | 6 | 1.4 |
|
| ||
| Symptoms of foodborne disease∗ | ||
| Vomiting | 189 | 44.8 |
| Fever | 140 | 33.2 |
| Diarrhea | 277 | 65.6 |
| I do not know | 33 | 7.8 |
|
| ||
| Germs found on cutting board | ||
| Yes | 295 | 69.9 |
| No | 127 | 30.1 |
|
| ||
| Good personal hygiene prevents foodborne disease | ||
| Yes | 378 | 89.6 |
| No | 32 | 7.6 |
| I do not know | 12 | 2.8 |
∗ Because of the possibility of multiple responses, the total number of food handlers may not be equal to 422 (100%).