Research Article

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

Table 3

The relationship of food safety training variables and foodservice workers’ knowledge and practice levels.

VariablesKnowledge**Practices**Total (%)
ExcellentAcceptable Poor ; P valueExcellentAcceptable Poor ; P value
(%) (%) (%) (%) (%) (%)

Area of training
 GPFI*5 (55.6)2 (22.2)2 (22.2)6.36; 0.1740 (0.0)3 (33.3)6 (66.7)8.49; 0.0759 (25.0)
 WSH3 (20.0)5 (33.3)7 (46.7)4 (26.7)4 (26.7)7 (46.6)15 (41.7)
 Both3 (25.0)7 (58.3)2 (16.7)7 (58.3)2 (16.7)3 (25.0)12 (33.3)
Duration of training (in weeks)
 <16 (37.5)9 (56.3)1 (6.3)16.07; 0.0128 (50.0)5 (31.2)3 (18.8)22.33; 0.00116 (44.4)
 1-23 (50.0)2 (33.3)1 (16.7)0 (0.0)4 (66.7)2 (33.3)6 (16.7)
 3–61 (33.3)0 (0.0)2 (66.7)1 (33.33)0 (0.0)2 (66.7)3 (8.3)
 >61 (9.1)3 (27.3)7 (63.7)2 (18.2)0 (0.0)9 (81.8)11 (30.6)
Refresher training
 Yes9 (45.0)10 (50.0)1 (5.0)15.58; 0.0009 (45.0)7 (35.0)4 (20.0)11.50; 0.00320 (55.6)
 None2 (12.5)4 (25.0)10 (62.5)2 (12.5)2 (12.5)12 (75.0)16 (44.4)

GPFI: good practice in food industry.
WSH: work safety and hygiene.
**Poor (marks below 50%), acceptable (marks between 50 and 74.99%), and excellent (marks ≥75%).