Factors Associated with Foodborne Pathogens among Food Handlers: A Case Study of Thika, Kiambu County, Kenya

Table 5

Assessment of knowledge on food contamination.

Characteristics	Response (n (%))
	Agree	Uncertain	Disagree
When hands are cleansed before beginning work, the risk of food contamination is reduced.	142 (49.8)	70 (24.6)	73 (25.6)
Preparing meals ahead of time lowers the likelihood of infection.	133 (46.7)	76 (26.7)	76 (26.7)
When people eat and drink at their desks, the risk of food contamination rises.	149 (52.3)	72 (25.3)	64 (22.5)
Pregnant women who get a foodborne illness are more likely to have an abortion.	140 (49.1)	68 (23.9)	77 (27.0)
When you have a skin problem, it is vital to take time off from work.	149 (52.3)	62 (21.8)	74 (26.0)