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 |