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Table 6 ANOVA of hospital food handlers’ responses to knowledge questions based on internal cooking temperature (N = 210)

From: An assessment of the food safety knowledge and attitudes of food handlers in hospitals

 ANOVA between groups (p-value)
Knowledge questionsLevel of educationJob position/ descriptionExperience in food handling practicesFood safety training course attendance
Temperatures control
 Which of the following is the correct minimum internal cooking temperature requirement for meat, poultry, and seafood?0.4640.2710.2490.379
 Which of the following is the correct minimum internal cooking temperature requirement for eggs that will be hot-held for service?0.000¥ PCT 10.000¥PCT 20.062¥PCT 30.524
 Which of the following is the minimum internal cooking temperature requirement for ground beef?0.4460.5470.9660.742
  1. PCT 1: Below metric (CA = 66.7%, WA = 33.3%), Matric certificate (CA = 11.3%, WA = 88.7%), Certificate/Diploma (CA = 8.6%, WA = 91.4%), Higher Certificate/Diploma (CA = 16.7%, WA = 83.3%), Bachelor degree and above (CA = 13.7%; WA = 86.3%)
  2. PCT 2: Food service managers (CA = 0%, WA = 100%), Food service supervisors (CA = 33.3%, WA = 66.7%), Chef (CA = 41.2%, WA = 58.8%), Support staff (CA = 16.7%, WA = 83.3%), Nurses (CA = 12.2%; WA = 87.8%)
  3. PCT 3: Under 2 years (CA = 13.2%, WA = 86.8%), 2–4 years (CA = 16.1%; WA = 83.9%), 5–7 years (CA = 9.3%, WA = 90.7%), 8–10 years (CA = 14.3%, WA = 85.7%), Above 10 years (CA = 30.8%; WA = 69.2%)
  4. ¥: Significance at p ≤ 0.05, PCT Partial Cross Tabulation, CA Correct Answer, WA Wrong Answer