From: Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana
Variables | OR adjusted | P-value |
---|---|---|
Model 1 | ||
 Knowledge about risk group for food-borne disease | 14.2 | 0.001 |
 Knowledge about HIV as a food-borne disease | 8.4 | 0.004 |
 Knowledge about Hepatitis virus as a food-borne pathogen | 14.3 | 0.002 |
 Knowledge about Staphylococcus as a food-borne pathogen | 3.9 | 0.017 |
 Knowledge about Clostridium as a food-borne pathogen | 7.6 | 0.002 |
 Knowledge about microorganisms versus health of food handlers | 13.2 | 0.003 |
 Level of education | 5.1 | 0.000 |
Model 2 | ||
 Knowledge of gloves use | 0.8 | 0.104 |
 Knowledge of masks use | 1.3 | 0.052 |
 Knowledge about eating or drinking during working hours | 1.4 | 0.080 |
 Practice about eating or drinking during working hours | 2.5 | 0.063 |
 Level of education | 4.2 | 0.030 |
Model 3 | ||
 Knowledge about freezing versus microorganisms | 3.8 | 0.003 |
 Knowledge about refrigeration temperature | 3.5 | 0.001 |
 Level of education | 3.9 | 0.004 |
Model 4 | ||
 Knowledge about food contamination versus attributes of food that may indicate contamination | 6.4 | 0.010 |
 Knowledge of shelf-life | 3.5 | 0.003 |
Level of education | 4.5 | 0.001 |