Research Article
A Community-Based Cross-Sectional Study about the Knowledge, Attitude, and Practices of Food Safety Measures among Rural Households in Bangladesh
Table 2
Distribution of the study participants according to the knowledge of the World Health Organization’s five keys for food safety (n = 400).
| Knowledge of WHO’s five keys for food safety | n (%) |
| Key one: keep clean | Wash hands before food handling (true) | 396 (99) | Wiping cloth can spread microorganisms (true) | 355 (88.8) |
| Key two: separate raw and cooked food | The same cutting board could be used for raw and cooked food (false) | 257 (64.3) | Raw food needs to be stored separately from cooked food (true) | 379 (94.8) |
| Key three: cook thoroughly | Cooked food need not be thoroughly reheated (false) | 241 (60.3) |
| Key four: keep food at a safe temperature | Cooked meat can be left at room temperature overnight (false) | 50 (12.5) | Cooked food should be kept very hot before serving (true) | 334 (83.5) | Refrigerating food slows bacterial growth (true) | 333 (83.3) |
| Key five: use safe water and raw materials | Safe water can be identified by the way it looks (false) | 107 (26.8) | Wash fruit and vegetables (true) | 397 (99.3) |
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WHO: World Health Organization.
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