From: Food safety knowledge, attitudes and practices of food handlers: A cross-sectional study in school kitchens in Espírito Santo, Brazil
Dimension
Reached 70% of grade (%)
Mean ± SD
Range
minimum and maximum
Knowledge
73.3
7.1 ± 1.22
3–10
Attitudes
97.7
9.4 ± 0.98
5–10
Practices
99.4
47.2 ± 3.80
22–50