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

Table 4

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

Practices of WHO’s five keys for food safety	Always (%)	Most of the time (%)	Occasionally (%)	Never (%)
Washing hands before or during food preparation	90.8	8.5	0.8	0
Cleaning the kitchen surface and equipment for food preparation before reusing for other food	83.3	15.3	0.5	1.0
Using separate utensils and cutting board when preparing raw and cooked food	66.5	24.5	5.8	3.3
Separating raw and cooked food during storage	84.3	11.8	3.5	0.5
Checking that meats are cooked thoroughly by ensuring that the juices are clear or by using a thermometer.	76.5	14	8.3	1.3
Reheating cooked food until it is piping hot throughout	40.3	40.3	16.5	3.0
Thawing frozen food in a refrigerator or other cool places	41	28	20.5	10.5
Storing leftovers in a cool place within two hours	39.5	25	21.3	14.2
Checking and throwing away food beyond its expiry date	95.5	0	0	4.5
Washing fruits and vegetables with safe water before eating them	92.5	6.3	1.3	0