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Evaluation of pass rates
| Food safety knowledge | Pass rates (%) | Evaluation* |
|---|---|---|
| Knowledge of participants of meat handling | 44.9 | Poor |
| Knowledge of participants on cross-contamination | 79.7 | Good |
| Hygiene practices of participants | 87.6 | Good |
| Knowledge of pathogen associated with poultry | 91.8 | Good |
*Percentages < 50% being poor, 51–69% average, and > 70% are good
