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

Table 6

Level of knowledge on food hygiene and safety practices.

Knowledge level	Frequency (n = 285 (%))	95% Confidence interval
		Lower	Upper
Low (<50%)	159 (55.8)	50.0	61.4
High (≥50%)	126 (44.2)	38.6	50.0