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Table 5 Selected knowledge, attitudes and practices as influenced by some demographic and work-related characteristics of respondents

From: Food safety in hospital: knowledge, attitudes and practices of nursing staff of two hospitals in Sicily, Italy

B1. Preparation of food in advance is likely to contribute to food poisoning
Variable Correct (%) Not correct/Don't know (%) P
Attending courses    
   Yes 35 (89.7) 4 (10.3) 0.002*
   No 209 (65.5) 110 (34.5)  
B2. Reheating of food is likely to contribute to food contamination
Variable Correct (%) Not correct/Don't know (%) P
Education level    
   8 62 (89.9) 7 (10.1)  
   13 231 (92.4) 19 (7.6) 0.026
   16 10 (71.4) 4 (28.6)  
B7. The correct temperature for a refrigerator is (°C)
Variable Correct (%) Not correct/Don't know (%) P
Attending courses    
   Yes 32 (86.5) 5 (13.5) 0.038*
   No 220 (70.3) 93 (29.7)  
B9. Cold ready to eat food should be maintained at (°C)
Variable Correct (%) Not correct/Don't know (%) P
Hospital    
   General 174 (65.4) 92 (34.6) 0.002*
   Paediatric 56 (48.7) 59 (51.3)  
Length of service/employment    
   <10 50 (64.1) 28 (35.9)  
   11–20 98 (66.2) 50 (33.8) 0.012
   >20 66 (49.6) 67 (50.4)  
Length of service/ward    
   <10 62 (62.0) 38 (38.0)  
   11–20 84 (62.7) 50 (37.3) 0.054
   >20 54 (48.6) 57 (51.4)  
B10b. Hepatitis B can be transmitted by food
Variable Correct (%) Not correct/Don't know (%) P
Education level    
   8 24 (70.6) 10 (29.4)  
   13 104 (82.5) 22 (17.5) 0.031
   16 2 (40.0) 3 (60.0)  
C1. Raw foods should be kept separated from cooked foods
Variable Agree (%) Don't agree/Uncertain (%) P
Hospital    
   General 234 (84.8) 42 (15.2) <0.0005*
   Paediatric 80 (69.6) 35 (30.4)  
C2. Defrosted food should not be refrozen
Variable Agree (%) Don't agree/Uncertain (%) P
Hospital    
   General 44 (16.1) 230 (83.9)  
   Paediatric 1 (0.8) 120 (99.2) <0.0005
Education level    
   8 2 (2.9) 66 (97.1)  
   13 5 (2.0) 243 (98.0) 0.023
   16 2 (14.3) 12 (85.7)  
C7. Food-service staff with abrasions or cuts on hands should not touch unwrapped food
Variable Agree (%) Don't agree/Uncertain (%) P
Age    
   1 74 (93.7) 5 (6.3)  
   2 197 (87.2) 29 (12.8) 0.037
   3 59 (79.7) 15 (20.3)  
Length of service/employment    
   <10 70 (90.9) 7 (9.1)  
   11–20 136 (89.5) 16 (10.5) 0.040
   >20 113 (80.7) 27 (19.3)  
D2. Do you wash your hands after touching unwrapped raw food?
Variable Safe (%) Unsafe (%) P
Gender    
   Male 112 (73.2) 41 (26.8) 0.018*
   Female 197 (83.1) 40 (16.9)  
D3. Do you wash your hands before touching unwrapped cooked food?
Variable Safe (%) Unsafe (%) P
Gender    
   Male 122 (79.7) 31 (20.3) 0.045*
   Female 206 (87.3) 30 (12.7)  
D5. Do you use separate kitchen utensils to prepare cooked and raw food?
Variable Safe (%) Unsafe (%) P
Gender    
   Male 88 (50.9) 65 (49.1) 0.039
   Female 160 (67.8) 76 (32.2)  
Education level    
   8 50 (75.8) 16 (24.2)  
   13 148 (59.4) 101 (40.6) 0.024
   16 11 (78.6) 3 (21.4)  
D6. Do you thaw frozen food at room temperature?
Variable Safe (%) Unsafe (%) P
Hospital    
   General 18 (6.6) 255 (93.4)  
   Paediatric 24 (19.8) 97 (80.2) <0.0005*
  1. * P ≤ 0.01 by multivariate logistic regression analysis