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Table 2 Knowledge of food handlers regarding food-borne disease, mode of transmission and way of food contamination in food establishments in Gondar city, 2018 (n = 384)

From: Factors associated with food safety practices among food handlers: facility-based cross-sectional study

Variable Frequency (n) Percentage (%)
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