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Table 2 Food safety knowledge of food handlers in Bahir Dar Town, northwest, Ethiopia

From: Socio-demographic factors and availability of piped fountains affect food hygiene practice of food handlers in Bahir Dar Town, northwest Ethiopia: a cross-sectional study

Knowledge questions Frequency Percent
Have you ever heard about food borne disease?
 Yes 373 89.4
 No 44 10.6
Who is your source of information about food borne disease?
 Health center 126 33.8
 Sanitarian inspection 200 53.6
 Mass media 252 67.6
 School 115 30.8
 Customers, friends and family 42 11.3
What is the cause of food borne disease?
 Germs 357 95.7
 Chemicals 205 55
Food borne disease is transmitted by
 Contaminated food 340 91.2
 Contaminated water 217 58.2
 Vectors 237 63.5
What is the reason for food contamination?
 Dirty hands 318 85.3
 Dirty working environment/area 352 94.4
 Using of contaminated water 299 80.2
 Unclean/dirty utensils 292 78.3
 Infected food handlers 211 56.6
The correct temperature for refrigerator is 1–5 °C
 Yes 76 18.2
 No 341 81.8
The temperature danger zone for potentially hazardous food is 5–60 °C
 Yes 48 11.5
 No 369 88.5
Does raw meat transmit disease?
 Yes 355 85.1
 No 62 14.9
Does raw milk transmit disease?
 Yes 404 96.9
 No 13 3.1
Do raw vegetables transmit disease?
 Yes 316 75.8
 No 101 24.2
Personal hygiene of food handler can prevent food borne disease
 Yes 396 95
 No 21 5
Knowledge of food safety
 Good 342 82
 Poor 75 18