Research Article
Food Safety Knowledge, Attitude, and Practice of College Students, Ethiopia, 2019: A Cross-Sectional Study
Table 2
Knowledge in food safety among participants.
| | No. | Information concerned with food safety | Incorrect | Correct | | (%) | (%) |
| | (1) | Uncooked meat should be stored in the lower part of the refrigerator | 356 (83.0) | 73 (17.0) | | (2) | Contact between cooked and uncooked foods causes cross-contamination | 123 (28.7) | 306 (71.3) | | (3) | Wearing gloves will reduce the contamination of food | 158 (36.8) | 271 (63.2) | | (4) | Contamination of foodstuffs cannot be detected using sense organs | 71 (16.6) | 358 (83.4) | | (5) | Followed the proper form of procedure for washing hands | 302 (70.4) | 127 (29.6) | | (6) | Followed the correct method for washing food equipment | 347 (80.9) | 82 (19.1) | | (7) | Use of the same knife to cut vegetables and meat exposed to foodborne diseases | 247 (57.6) | 182 (42.4) | | (8) | Contaminated foodstuffs always change their characteristics | 61 (14.2) | 368 (85.8) | | (9) | Food contamination risk zone (40-140°F) | 22 (5.1) | 407 (94.9) | | (10) | Frequent food contact surface cleaning can prevent contamination of the food | 66 (15.4) | 363 (84.6) | | The overall knowledge | Good | 153 | 35.7 | | Fair | 121 | 28.2 | | Poor | 155 | 36.1 |
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