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