Research Article
Food Safety Training Is Associated with Improved Knowledge and Behaviours among Foodservice Establishments’ Workers
Table 1
Food safety knowledge and practice scores among foodservice workers with and without training (
).
| | Variables* | Total | Trained ( = 36) | Untrained ( = 175) | ; value | | Excellent | Acceptable | Poor | Excellent | Acceptable | Poor | Excellent | Acceptable | Poor | | (%) | (%) | (%) | (%) | (%) | (%) | (%) | (%) | (%) |
| | Knowledge | 19 (9.0) | 59 (28.0) | 133 (63.0) | 11 (30.6) | 14 (38.9) | 11 (30.6) | 8 (4.6) | 45 (25.7) | 122 (69.7) | 26.38; 0.000 | | Practices | 36 (17.1) | 76 (36.0) | 99 (46.9) | 11 (30.6) | 9 (25.0) | 16 (44.4) | 25 (14.3) | 67 (38.3) | 83 (47.4) | 5.60; 0.05 |
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Poor (marks below 50%), acceptable (marks between 50 and 74.99%), and excellent (marks ≥75%).
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