Food Safety Training Is Associated with Improved Knowledge and Behaviours among Foodservice Establishments’ Workers

Table 2

Food safety knowledge levels among foodservice workers with and without training.

Statements	Trained ( = 36)	Untrained ( = 175)
	Yes (%)	Yes (%)
Heard of the term HACCP	30.6	4.6
Food handlers, raw food, and insects can be a source of contamination to food	69.4	10.9
People with open skin injury, gastrointestinal disturbances, and eye/ear diseases should not be allowed to handle food to avoid contamination	55.6	7.4
Wound protection during food handling would prevent food contamination	75.0	45.7
An incorrect application of sanitizers can increase the risk of food-borne illness to consumers	61.1	14.3
Washing and cleaning of working surfaces can reduce contamination of food	66.7	49.7
Washing hands before and in-between food handling reduces contamination	69.4	37.7
High temperature is the safe method to destroy bacteria	61.1	62.3
The correct temperature of water in sterilizers for knives is 82°C	55.6	7.4
Incorrect storage temperature of the refrigerator can increase the risk of food contamination	16.7	4.0