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

BMC Public Health

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

	ANOVA between groups (p-value)
Knowledge questions	Level of education	Job position/ description	Experience in food handling practices	Food safety training course attendance
*Temperatures control*
Which of the following is the correct minimum internal cooking temperature requirement for meat, poultry, and seafood?	0.464	0.271	0.249	0.379
Which of the following is the correct minimum internal cooking temperature requirement for eggs that will be hot-held for service?	0.000^{¥ PCT 1}	0.000^{¥PCT 2}	0.062^{¥PCT 3}	0.524
Which of the following is the minimum internal cooking temperature requirement for ground beef?	0.446	0.547	0.966	0.742

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%)
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%)
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%)
¥: Significance at p ≤ 0.05, PCT Partial Cross Tabulation, CA Correct Answer, WA Wrong Answer

ISSN: 1471-2458