Groups | Gender | Age | Education | Prof. experience | Training (n = 49) | Type of Establishment | |
% of knowledge | p values | ||||||
1. Vehicles/Agents involved in the transmission of FBD’s | 73.1 | 0.547 | 0.957 | 0.991 | 0.694 | 0.781 | 0.027 |
2. Hygiene in food handling | 71.2 | 0.280 | 0.274 | 0.981 | 0.411 | 0.102 | 0.140 |
3. Cross contamination | 94.5 | 0.261 | 0.297 | 0.521 | 0.426 | 0.271 | 0.804 |
4. Heat treatments and cooling techniques | 63.3 | 0.272 | 0.120 | 0.679 | 0.673 | 0.453 | 0.060 |
5. Reduced temperatures | 71.3 | 0.826 | 0.436 | 0.836 | 0.020 | 0.037 | 0.540 |
Total Level of knowledge (≤80%, >80%) |
| 0.872 | 0.610 | 0.287 | 0.860 | 0.523 | 0.034 |