Research Article
Food Safety Knowledge, Attitude, and Practice of College Students, Ethiopia, 2019: A Cross-Sectional Study
Table 4
The participants’ attitude towards food safety.
| | No. | Food safety-related attitude | Agree | Neutral | Disagree | | (%) | (%) | (%) |
| | (1) | Covering the mouth during coughing and sneezing avoids contamination of food | 107 (25.0) | 119 (27.7) | 203 (47.3) | | (2) | Do you prefer wearing a ring or watch inside the cafeteria | 156 (36.4) | 159 (37.0) | 114 (26.6) | | (3) | Touching food manually without gloves induces food contamination | 171 (39.9) | 126 (29.4) | 131 (30.7) | | (4) | After touching some parts of your body, the food handler should wash his hands | 121 (28.2) | 74 (17.2) | 234 (54.6) | | (5) | Raw food should be processed separately from cooked food | 119 (27.7) | 77 (18.0) | 233 (54.3) | | (6) | Long and painted fingernails contaminate foodstuffs with pathogens | 123 (28.7) | 88 (20.5) | 218 (50.8) | | (7) | Proper hygiene of the hand can prevent foodborne illnesses | 135 (31.5) | 52 (12.1) | 242 (56.4) | | (8) | Pathogens can be sourced from food utensils | 133 (31.0) | 76 (17.7) | 220 (51.3) | | (9) | Food handlers with abrasions on hand do not treat food ready | 152 (35.4) | 81 (18.9) | 196 (45.7) | | (10) | Before jobs, the health condition of food handlers should be assessed | 128 (59.2) | 74 (17.2) | 277 (52.9) | | (11) | To control foodborne diseases, it is necessary to maintain personal hygiene | 143 (33.3) | 54 (12.6) | 232 (54.1) | | (12) | Hands are where most bacteria and microorganism originate | 128 (29.9) | 74 (17.2) | 227 (52.9) | | (13) | Left cooked food for more than 2 hours from the refrigerator is unsafe | 166 (38.7) | 132 (30.8) | 131 (30.5) | | Overall attitude | Positive | 125 | 29.1 | | Neutral | 160 | 37.3 | | Negative | 144 | 33.6 |
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