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)
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 |