From: An assessment of the food safety knowledge and attitudes of food handlers in hospitals
 | ANOVA between groups (p-value) | |||
---|---|---|---|---|
Knowledge questions | Level of Education | Job position/description | Experience in food handling practices | Food safety training course attendance |
Which of the following is the correct temperature for receiving TCS food? | 0.039Â¥PCT 1 | 0.057 | 0.006Â¥PCT 2 | 0.403 |
Which of the following is the maximum duration for which prepared ready-to-eat TCS food prepared in-house is stored at 5 °C? | 0.395 | 0.275 | 0.347 | 0.186 |
Which of the following is the best way to safely thaw frozen meat? | 0.000Â¥PCT 3 | 0.001Â¥PCT 4 | 0.000Â¥PCT 5 | 0.074 |