Assessment of Food Safety and Food Handling Practice Knowledge among College of Basic Education Students, Kuwait

Table 4

Right, wrong, and “I do not know” responses to food safety knowledge questions.

Food safety knowledge questions	Right		Wrong		I do not know
	N	%	n	%	N	%
The best way to check kitchen counter	373	63.8	118	20.2	94	16.1
Soap, then water, and then sanitizer
Washing hands and rubbing them	146	25.0	315	53.8	124	21.2
20 seconds
Harmful microbes can be killed when frozen	112	19.1	141	24.1	332	56.8
False
The least likely food to cause food poisoning	61	10.4	166	28.4	358	61.2
Chocolate cake left on the counter overnight
The recommended temperature for freezers	130	22.2	124	21.2	331	56.6
−18°C
The recommended temperature for fridges	84	14.4	150	25.6	351	60.0
4°C
Food that does not need to be refrigerated	235	40.2	199	34.0	151	25.8
Raisins
To avoid food poisoning, what is the period that leftover foods need to be heated?	110	18.8	252	43.1	223	38.1
Until they are boiling hot
How can we protect ourselves from salmonella bacteria in food?	86	14.7	150	25.6	349	59.7
Cook it well
Internal temperature that a burger needs to reach to avoid food poisoning	41	7.0	74	12.6	470	80.3
71°C
Which microorganisms are responsible for most foodborne diseases?	263	45.0	148	25.3	174	29.7
Bacteria
Individuals that should not prepare food for other people	44	7.5	389	66.5	152	26.0
A person with diarrhoea
Foods that should be avoided by pregnant women, infants, and children	87	14.9	145	24.8	353	60.3
Canned vegetables
Which individuals rarely get food poisoning?	197	33.7	130	22.2	258	44.1
Teenagers
The optimum growth temperature for most disease-causing bacteria	40	6.8	97	16.6	448	76.6
5–60°C

n: number of respondents. In this table, the correct answer for each question is highlighted in bold.