Table 4 Distribution of individual knowledge domains according to level of knowledge among food handler
General Knowledge | Knowledge on activities refrained at food establishment | Knowledge on activities adopted at the time serving food | Knowledge on food-borne diseases | Consequences due to food-borne diseases | Overall knowledge | |
|---|---|---|---|---|---|---|
n (%) | n (%) | n (%) | n (%) | n (%) | n (%) | |
Very poor | 32 (3.5) | 38 (4.2) | 55 (6.1%) | 89 (9.8) | 59 (6.5) | 31 (3.4) |
Poor | 4 (0.4) | 8 (0.9) | 18 (2) | 98 (10.8) | 36 (4) | 6 (0.7) |
Satisfactory | 0 (0) | 110 (12.2) | 0 (0) | 639 (70.7) | 33 (3.7) | 53 (5.9) |
Good | 868 (96) | 748 (82.7) | 831 (91.9) | 78 (8.6) | 776 (85.8) | 814 (90) |
Total | 904 (100) | 904 (100) | 904 (100) | 904 (100) | 904 (100) | 904 (100) |