Table 3 Hospital food handlers’ response to knowledge questions based on temperature control (N = 210)
From: An assessment of the food safety knowledge and attitudes of food handlers in hospitals
Knowledge questions on receiving and storage of TCS foods and answer options | Frequency (%) |
|---|---|
Which of the following is the correct temperature for receiving TCS food? | |
 0 °C or lower | 16(7.6) |
5 °C or lower | 124(59) |
 7 °C or lower | 33(15.7) |
 10 °C or lower | 36(17.1) |
Which of the following is the maximum duration for which prepared ready-to-eat TCS food prepared in-house is stored at 5 °C? | |
 3 days | 167(79.5) |
 5 days | 26(12.4) |
7 days | 17(8.1) |
 9 days | 0(0) |
Which of the following is the best way to safely thaw frozen meat? | |
 Thawing at room temperature | 71(33.8) |
Thawing in the refrigerator | 67(31.9) |
 Thawing under a bowl of cold water | 31(14.8) |
 Thawing by heating in the microwave | 41(19.5) |