Statements

Correct

n (%)

Not correct n (%)

I do Not Know n (%)

Group 1: Vehicles/Agents involved in the transmission of Foodborne disease

1. Eggs can contain Salmonella even when they are fresh

50 (92.6)

2 (3.7)

2 (3.7)

2. A piece of fresh meat can contain microorganisms on the surface

50 (92.6)

1 (1.9)

3 (5.6)

3. Canned products may contain microorganisms

20 (37.0)

17 (31.5)

17 (31.5)

4. Chicken meat may be contaminated with Salmonella

24 (50.0)

15 (2.8)

12 (22.2)

5. Cooked foods are free of microorganisms

31 (57.4)

15 (27.8)

8 (14.8)

6. Fresh vegetables can contain microorganisms

48 (88.9)

3 (5.6)

3 (5.6)

Mean (%)

73.1

14.8

12.1

Group 2: Food handling hygiene

7. Cuts or wounds on hands should be protected with gloves or finger cots

52 (96.2)

1 (1.9)

1 (1.9)

8. Hands should always be washed with soap, water and disinfectant after handling fresh meat

51 (94.4)

2 (3.7)

1 (1.9)

9. After washing, hands should be dried with a kitchen cloth

42 (77.7)

9 (16.7)

3 (5.6)

10. To handle food that is already cooked is not necessary to wash hands

21 (38.9)

33 (61.1)

0 (0.0)

11. After smoking or going to the bathroom is necessary to disinfect your hands with soap, water and disinfectant

53 (98.1)

1 (1.9)

0 (0.0)

12. If you are wearing gloves you can handle with fresh meat and cooked food simultaneously

5 (9.3)

48 (88.8)

1 (1.9)

13. When leaving the confection area shoes must be changed or wear protective foot

45 (83.3)

4 (7.4)

5 (9.3)

Mean (%)

71.2

25,9

2,9

Group 3: Cross Contamination

14. Food-borne illnesses can result from contamination of cooked food

49 (90.7)

2 (3.7)

3 (5.6)

15. A preparation which involves many manipulation adds risk of contamination

48 (88.9)

4 (7.4)

2 (3.7)

16. Food can be contaminated through contact with other food

53 (98.1)

0 (0)

1 (1.9)

17. Countertops and cutting boards may be responsible for the contamination of a food

54 (100)

0 (0)

0 (0)

Mean (%)

94.5

2.7

2.8

Group 4: Heat treatment and cooling techniques

18. A cooked food can be kept below 5˚C safely

30 (55.6)

15 (27.8)

9 (16.7)

19. A cooked food can be kept above 65˚C a few hours safely

40 (74.1)

5 (9.3)

9 (16.7)

20. In foods to be eaten cold (salads) is necessary to make their disinfection

35 (64.8)

18 (33.3)

1 (1.9)

21. The majority of foods must be heated to temperatures of 75˚C or more

33 (61.1)

10 (18.5)

11 (20.4)

22. Microorganisms can grow in foods preserved for a long time at room temperature

50 (92.6)

3 (5.6)

1 (1.9)

23. Food should be cooled to room temperature to be placed in a refrigerator

27 (50.0)

25 (46.3)

2 (3.7)

Mean (%)

63.3

23.4

10.2

Group 5: Reduced Temperatures

24. Freezing kills any bacteria that can cause food-borne illness

25 (46.3)

24 (44.4)

5 (9.3)

25. Food should be thawed at room temperature

32 (59.3)

22 (40.7)

0 (0)

26. The bacteria that causes diseases grows well at room temperature

50 (92.6)

1(1.9)

3 (5.6)

27. The food prepared well in advance and not stored properly can allow multiplication of microorganisms

51 (94.4)

2 (3.7)

1 (1.9)

Mean (%)

73.1

22.6

4.2