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