Table 2 Summary of questions and responses for assessment of food safety knowledge of meat handlers working at butcher shops in Bangladesh (N = 300)

Washing hands before work reduces the risk of food contamination.

287 (95.7)

0 (0)

13 (4.3)

Using gloves during work reduces the risk of food contamination.

269 (89.7)

0 (0)

31 (10.3)

Proper cleaning and handling of instruments reduces the risk of food contamination.

268 (89.3)

0 (0)

32 (10.7)

Washing and disinfecting working surfaces and tools are important practices for safely handling meat.

200 (66.7)

0 (0)

100 (33.3)

Eating and drinking in the work place increases the risk of food contamination.

100 (33.3)

37 (12.4)

163 (54.3)

All persons, including children, adults, pregnant women and the elderly are at equal risk for food poisoning.

167 (55.7)

21 (7.0)

112 (37.3)

Typhoid can be transmitted by food.

136 (45.3)

10 (3.4)

154 (51.3)

Jaundice can be transmitted by food.

136 (45.3)

26 (8.7)

138 (46.0)

Diarrhea can be transmitted by food.

183 (61.0)

28 (9.3)

89 (29.7)

Brucellosis can be transmitted by food.

3 (1.0)

18 (6.0)

279 (93.0)

Anthrax can be transmitted by food.

42 (14.0)

18 (6.0)

240 (80)

E. coli is a foodborne pathogen.

19 (6.3)

6 (2.0)

275 (91.7)

Salmonella is among the foodborne pathogens

2 (0.7)

0 (0)

298 (99.3)

Staphylococcus is among the foodborne pathogens.

3 (1.0)

0 (0)

297 (99.0)

Clostridium botulinum is among the foodborne pathogens.

3 (1.0)

0 (0)

297 (99.0)

During infectious disease of skin and eye, it is necessary to take leave from work.

103 (34.3)

68 (22.7)

129 (43.0)

Cross contamination is when microorganisms from a contaminated food are transferred by the food handler’s hands or utensils to another person.

136 (45.3)

30 (10.0)

134 (44.7)

The correct temperature for storing perishable foods is 5⁰C.

5 (1.7)

0 (0)

295 (98.3)