Table 4 Consumer / Vendorfood safety knowledge responses
Question | Response (consumer) | Response (vendor) | ||||
|---|---|---|---|---|---|---|
Yes | No | Do not know | Yes | No | Do not know | |
1. Abortion in pregnant women can be induced by food-borne disease. | 146 (60.8) | 6 (2.5) | 88 (36.7) | 65 (65) | 31 (31) | 4 (4) |
2. Bloody diarrhea can be transmitted by food. | 110 (45.8) | 21 (8.8) | 109 (45.4) | 53 (53) | 37 (37) | 10 (10) |
3. Swollen cans can contain microorganisms. | 179 (74.6) | 13 (5.4) | 48 (20) | 78 (78) | 5 (5) | 17 (17) |
4. During infectious disease of the skin, it is necessary to take leave from work. | 198 (82.5) | 9 (3.8) | 33 (13.8) | 74 (74) | 6 (6) | 20 (20) |
5. Eating and drinking in the work place increase the risk of food contamination. | 189 (78.8) | 16 (6.7) | 35 (14.6) | 57 (57) | 10 (10) | 33 (33) |
6. Hepatitis A virus is a foodborne pathogens. | 103 (42.9) | 15 (6.3) | 122 (50.8) | 43 (43) | 7 (7) | 50 (50) |
7. Microbes are in the skin, nose and mouth of healthy handlers. | 186 (77.5) | 7 (2.9) | 47 (19.6) | 62 (62) | 10 (10) | 28 (28) |
8. Salmonella is among the food-borne pathogens. | 119 (49.6) | 7 (2.9) | 114 (47.5) | 38 (38) | 8 (8) | 54 (54) |
9. Staphylococcus is among the food-borne pathogens. | 111 (46.3) | 8 (3.3) | 121 (50.4) | 35 (35) | 9 (9) | 56 (56) |
10. Influenza can be transmitted by aerosols rather than food. | 169 (70.4) | 18 (7.5) | 53 (22.1) | 56 (56) | 20 (20) | 24 (24) |
11. Using gloves while handling food reduces the risk of food contamination. | 181 (75.4) | 17 (7.1) | 42 (17.5) | 81 (81) | 10 (10) | 9 (9) |
12. Washing hands before work reduces the risk of food contamination. | 212 (88.3) | 5 (2.1) | 23 (9.6) | 77 (77) | 10 (10) | 13 (13) |
13. AIDS can be transmitted by food. | 113 (47.1) | 73 (30.4) | 54 (22.5) | 32 (32) | 39 (39) | 29 (29) |
14. Children, healthy adults, pregnant women and older individuals are at equal risk for food poisoning. | 77 (32.1) | 109 (45.4) | 54 (22.5) | 31 (31) | 39 (39) | 30 (30) |
15. Food prepared in advance reduces the risk of food contamination. | 162 (67.5) | 17 (7.1) | 61 (25.4) | 68 (68) | 10 (10) | 22 (22) |
16. Proper cleaning and sanitization of utensils decrease the risk of food contamination. | 210 (87.5) | 8 (3.3) | 22 (9.2) | 79 (79) | 11 (11) | 10 (10) |
17. Reheating cooked foods can contribute to food contamination. | 100 (41.7) | 50 (20.8) | 90 (37.5) | 48 (48) | 14 (14) | 38 (38) |
18. Washing utensils with detergent leaves them free of contamination. | 115 (47.9) | 58 (24.2) | 67 (27.9) | 40 (40) | 31 (31) | 29 (29) |