Table 4 Food safety attitudes of institutional food-handlers

Well-cooked foods are free of contamination

4.7 (11)

Proper hand hygiene can prevent food-borne diseases.

6.4 (15)

When cleaning products are closed, they can be stored with cans and jars of food that are also closed.

40.9 (96)

Raw and cooked foods should be stored separately to reduce the risk of food contamination.

30.2(71)

It is necessary to check the temperature of refrigerators/freezers periodically to reduce the risk of food contamination.

86.4 (203)

Defrosted foods should not be refrozen.

4.7 (11)

The health status of workers should be evaluated before employment.

33.6 (79)

The best way to thaw a chicken is in a bowl of cold water.

4.2 (10)

Wearing masks is an important practice to reduce the risk of food contamination.

33.6 (79)

Wearing gloves is an important practice to reduce the risk of food contamination.

33.6 (79)

Wearing caps and adequate clothing is an important practice to reduce the risk of food contamination.

33.6 (79)

Safe food handling is an important part of my job responsibilities

30.2 (71)

Learning more about food safety through training courses is important to me

40.9 (96)

Beards could contaminate food with foodborne pathogens

76.2(179)

Long and painted fingernails could contaminate food with foodborne pathogens.

0 (0)

Food handlers can be a source of foodborne outbreaks

0 (0)

Eggs must be washed immediately after delivery.

26.8 (63)

Dish towels can be a source of food contamination.

3.4 (8)

Knives and cutting boards should be properly sanitized to prevent cross contamination.

6.4 (15)

Food handlers who have abrasions or cuts on their hands should not touch foods without gloves.

12.8 (30)