Table 3 Food safety knowledge of institutional food-handlers in Ghana
From: Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana
Statement | Response % (n) | ||
|---|---|---|---|
Correct | Incorrect | Don’t know/remember | |
Washing hands before work reduces the risk of food contamination. | 98.7 (232) | 0.0 (0) | 1.3 (3) |
Using gloves while handling food reduces the risk of food contamination. | 77.9 (183) | 17.4 (41) | 4.7 (11) |
Proper cleaning and sanitization of utensils increase the risk of food contamination. | 4.7 (11) | 86.4 (203) | 8.9 (21) |
Eating and drinking at the work place increase the risk of food contamination. | 25.1 (59) | 60.9 (143) | 14.0 (33) |
Food prepared in advance reduces the risk of food contamination. | 21.3 (50) | 68.1 (160) | 10.6 (25) |
Reheating cooked foods can contribute to food contamination. | 11.5 (27) | 70.6 (166) | 17.9 (42) |
Washing utensils with detergent leaves them free of contamination. | 72.8 (171) | 26.8 (63) | 0.4 (1) |
Children, healthy adults, pregnant women and older individuals are at equal risk for food poisoning. | 60.9 (143) | 37.9 (89) | 1.2 (3) |
Typhoid fever can be transmitted by food. | 81.7 (192) | 13.6 (32) | 4.7 (11) |
AIDS can be transmitted by food. | 8.5 (20) | 86.8 (204) | 4.7 (11) |
Bloody diarrhea can be transmitted by food. | 87.7 (206) | 8.1 (19) | 4.2 (10) |
Salmonella is among the food-borne pathogens. | 18.3 (43) | 5.5 (13) | 76.2 (179) |
Hepatitis A virus is among the food-borne pathogens. | 11.5 (27) | 17.9 (42) | 70.6 (166) |
Swollen cans may contain the microorganism, Clostridium botulinum, which causes botulism. | 13.6 (32) | 10.2 (24) | 76.2 (179) |
Microbes are on the skin, in the nose and mouth of healthy food handlers. | 71.5 (168) | 25.1 (59) | 3.4 (8) |
Clean is the same as sanitized. | 60.0 (141) | 33.6 (79) | 6.4 (15) |
Cross contamination is when microorganisms from a contaminated food are transferred by the food handler’s hands or kitchen utensils to another food. | 4.7 (11) | 8.9 (21) | 86.4 (203) |
The correct temperature for storing perishable foods is 5 °C. | 33.6 (79) | 6.4 (15) | 60.0 (141) |
Hot, ready-to-eat food should be kept at a temperature of 65 °C. | 60.0 (141) | 6.4 (15) | 33.6 (79) |
Freezing kills all the bacteria that may cause food-borne illness. | 59.1 (139) | 39.2 (92) | 1.7 (4) |
Contaminated foods always have some change in color, odor or taste. | 60.4 (142) | 39.2 (92) | 0.4 (1) |
Raw vegetables are at higher risk of contamination than undercooked beef | 40.9 (96) | 28.9 (68) | 30.2(71) |
During infectious disease of the skin, it is necessary to take leave from work. | 93.6 (220) | 0.0 (0) | 6.4 (15) |
The health status of workers should be evaluated before employment. | 99.6 (234) | 0.4 (1) | 0.0 (0) |
The ideal place to store raw meat in the refrigerator is on the bottom shelf. | 40.9 (96) | 28.9 (68) | 30.2(71) |