Table 1 Food safety knowledge of the respondents (n=407)

Wash hands for 1 min using water and soap before touching food

381 (93.6)

11 (2.7)

15 (3.7)

A similar chopping board should be used for uncooked and prepared foods if it appears to wash

32 (7.9)

313 (76.9)

62 (15.2)

A cooked meal should stay hot before serving (more than 60°C)

336 (82.6)

47 (11.5)

24 (5.9)

An excess meal should be kept at zone temperature and eat for the following mealtime

91 (22.4)

275 (67.6)

41 (10.1)

Food cooking utensils should be cleaned using tap water only

235 (57.7)

157 (38.6)

15 (3.7)

An uncooked meal should be kept individually from the prepared meal

239 (58.7)

111 (27.3)

57 (14.0)

Fresh meat should be stowed anyplace in the fridge once it is cool

202 (49.6)

165 (40.5)

40 (9.8)

Treated water should be used for cooking

363 (89.2)

35 (8.6)

9 (2.2)

Cockroach and house flies should be allowed into the kitchen

32 (7.9)

363 (89.2)

12 (2.9)

Wiping cloths can spread microorganisms and cause disease

274 (67.3)

59 (14.5)

74 (18.2)