|
Source of information about food borne disease
|
|
Mass media
|
113
|
29.4
|
|
Health professionals during the inspection
|
72
|
18.8
|
|
Health center
|
199
|
51.8
|
|
Cause of food borne disease
|
|
Germs
|
316
|
82.3
|
|
Chemicals
|
43
|
11.2
|
|
Do not know
|
25
|
6.51
|
|
Route of transmission for food borne disease
|
|
Dirty hand
|
343
|
89.3
|
|
Infected food handler
|
277
|
72.1
|
|
Dirty utensils
|
263
|
68.5
|
|
Vectors
|
194
|
50.5
|
|
Dirty work environment
|
182
|
47.4
|
|
Do not know
|
3
|
0.8
|
|
The critical times for hand washing
|
|
After using the toilet
|
232
|
60.4
|
|
Before and after food preparation
|
333
|
86.7
|
|
After touching anything
|
174
|
45.3
|
|
After counting money
|
143
|
37.2
|
|
Route of transmission of food borne disease
|
|
Contaminated food
|
341
|
88.8
|
|
Contaminated water
|
253
|
65.9
|
|
Vectors
|
172
|
44.8
|
|
Do not know
|
9
|
2.4
|
|
Ways of food contamination
|
|
Dirty hand
|
343
|
89.3
|
|
Infected food handlers
|
277
|
72.1
|
|
Dirty utensils
|
263
|
68.5
|
|
Presence of vectors and rats
|
194
|
50.5
|
|
Dirty working environment
|
182
|
47.4
|
|
Symptoms of food borne disease
|
|
Vomiting
|
162
|
42.2
|
|
Fever
|
162
|
42.2
|
|
Diaorrhea
|
294
|
76.6
|
|
Do not know
|
12
|
3.1
|
|
Germs found on cutting board
|
|
Yes
|
335
|
87.2
|
|
No
|
49
| |
|
The food handlers perform correct procedures of washing food utensils
|
56
|
14.6
|
|
Food handlers properly use single knife
|
50
|
13.0
|
|
Total knowledge
|
|
Poor
|
214
|
55.7
|
|
Good
|
170
|
44.3
|
