Table 5 Selected knowledge, attitudes and practices as influenced by some demographic and work-related characteristics of respondents
B1. Preparation of food in advance is likely to contribute to food poisoning | |||
|---|---|---|---|
Variable | Correct (%) | Not correct/Don't know (%) | P |
Attending courses | Â | Â | Â |
   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 | Â | Â | Â |
   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 | Â | Â | Â |
   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 | Â | Â | Â |
   General | 174 (65.4) | 92 (34.6) | 0.002* |
   Paediatric | 56 (48.7) | 59 (51.3) |  |
Length of service/employment | Â | Â | Â |
   <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 | Â | Â | Â |
   <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 | Â | Â | Â |
   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 | Â | Â | Â |
   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 | Â | Â | Â |
   General | 44 (16.1) | 230 (83.9) |  |
   Paediatric | 1 (0.8) | 120 (99.2) | <0.0005 |
Education level | Â | Â | Â |
   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 | Â | Â | Â |
   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 | Â | Â | Â |
   <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 | Â | Â | Â |
   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 | Â | Â | Â |
   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 | Â | Â | Â |
   Male | 88 (50.9) | 65 (49.1) | 0.039 |
   Female | 160 (67.8) | 76 (32.2) |  |
Education level | Â | Â | Â |
   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 | Â | Â | Â |
   General | 18 (6.6) | 255 (93.4) |  |
   Paediatric | 24 (19.8) | 97 (80.2) | <0.0005* |