Food Safety Training Is Associated with Improved Knowledge and Behaviours among Foodservice Establishments’ Workers
Table 3
The relationship of food safety training variables and foodservice workers’ knowledge and practice levels.
Variables
Knowledge**
Practices**
Total (%)
Excellent
Acceptable
Poor
; P value
Excellent
Acceptable
Poor
; P value
(%)
(%)
(%)
(%)
(%)
(%)
Area of training
GPFI*
5 (55.6)
2 (22.2)
2 (22.2)
6.36; 0.174
0 (0.0)
3 (33.3)
6 (66.7)
8.49; 0.075
9 (25.0)
WSH
3 (20.0)
5 (33.3)
7 (46.7)
4 (26.7)
4 (26.7)
7 (46.6)
15 (41.7)
Both
3 (25.0)
7 (58.3)
2 (16.7)
7 (58.3)
2 (16.7)
3 (25.0)
12 (33.3)
Duration of training (in weeks)
<1
6 (37.5)
9 (56.3)
1 (6.3)
16.07; 0.012
8 (50.0)
5 (31.2)
3 (18.8)
22.33; 0.001
16 (44.4)
1-2
3 (50.0)
2 (33.3)
1 (16.7)
0 (0.0)
4 (66.7)
2 (33.3)
6 (16.7)
3–6
1 (33.3)
0 (0.0)
2 (66.7)
1 (33.33)
0 (0.0)
2 (66.7)
3 (8.3)
>6
1 (9.1)
3 (27.3)
7 (63.7)
2 (18.2)
0 (0.0)
9 (81.8)
11 (30.6)
Refresher training
Yes
9 (45.0)
10 (50.0)
1 (5.0)
15.58; 0.000
9 (45.0)
7 (35.0)
4 (20.0)
11.50; 0.003
20 (55.6)
None
2 (12.5)
4 (25.0)
10 (62.5)
2 (12.5)
2 (12.5)
12 (75.0)
16 (44.4)
GPFI: good practice in food industry. WSH: work safety and hygiene. **Poor (marks below 50%), acceptable (marks between 50 and 74.99%), and excellent (marks ≥75%).