A Community-Based Cross-Sectional Study about the Knowledge, Attitude, and Practices of Food Safety Measures among Rural Households in Bangladesh

Table 2

Distribution of the study participants according to the knowledge of the World Health Organization’s five keys for food safety (n = 400).

Knowledge of WHO’s five keys for food safety	n (%)
Key one: keep clean
Wash hands before food handling (true)	396 (99)
Wiping cloth can spread microorganisms (true)	355 (88.8)
Key two: separate raw and cooked food
The same cutting board could be used for raw and cooked food (false)	257 (64.3)
Raw food needs to be stored separately from cooked food (true)	379 (94.8)
Key three: cook thoroughly
Cooked food need not be thoroughly reheated (false)	241 (60.3)
Key four: keep food at a safe temperature
Cooked meat can be left at room temperature overnight (false)	50 (12.5)
Cooked food should be kept very hot before serving (true)	334 (83.5)
Refrigerating food slows bacterial growth (true)	333 (83.3)
Key five: use safe water and raw materials
Safe water can be identified by the way it looks (false)	107 (26.8)
Wash fruit and vegetables (true)	397 (99.3)

WHO: World Health Organization.