A Community-Based Cross-Sectional Study about the Knowledge, Attitude, and Practices of Food Safety Measures among Rural Households in Bangladesh

Table 3

Distribution of participants according to the attitude toward the World Health Organization’s five keys for food safety (n = 400).

Attitude toward WHO’s five keys for food safety	Agree, n (%)	Not sure, n (%)	Disagree, n (%)
Key one: keep clean
Frequent hand washing during food preparation	309 (77.3)	66 (16.5)	25 (6.3)
Keeping the kitchen surface clean reduces risk of illness	326 (81.5)	71 (17.8)	3 (0.8)
Key two: separate raw and cooked food
Keeping raw and cooked food separate helps prevent illness	279 (69.8)	116 (29)	5 (1.2)
Using different knives and cutting boards for raw and cooked food	314 (78.5)	73 (18.3)	13 (3.3)
Key three: cook thoroughly
Soup and stews boiled for safety	308 (77)	88 (22)	4 (1)
Key four: keep food at a safe temperature
Thawing food in cool place is safer	220 (55)	169 (42.3)	11 (2.8)
Unsafe to leave cooked food out of refrigerator >2h	180 (45)	192 (48)	28 (7)
Key five use safe water and raw materials
Inspection food for freshness and wholesomeness	384 (96)	15 (3.8)	1 (0.3)
Important to throw food beyond the expiry date	374 (93.5)	19 (4.8)	7 (1.7)