eat products such as vegetable salad in refrigerator next to raw
meat and chicken, but about 70% would store vegetable salad in the
right place in the refrigerator when raw meat or chicken present in
the refrigerator.
3.5. Safe storage, thawing, cooking and reheating of the foods
Less than third of the correspondents thaw frozen meat and
chicken at room temperature (Table 4). Only 67% thaw frozen meat
and poultry in the refrigerator and 24 and 4% of the correspondents
use water or microwave for thawing, respectively. Although more
than 90% of the correspondents had thermometer or equivalent in
the refrigerator and freezer, less than 50% knew the safe operation
temperatures of the refrigerator and freezer. About third of the
correspondents thought that the operating temperatures of the
refrigerator and freezer are 6e10 C and 8 C, respectively. When
the correspondents were asked how they check if the poultry is
sufficiently cooked, only 31% knew “when the meat has the correct
thermometer reading”, although 85% of the correspondent had
thermometer in their restaurants. About 25% of the correspondents
answered that poultry is cooked “when it has been cooked for the
stated time” (24%) and “when it looks cooked” (27%). About 50% of
the correspondents store leftovers on the steam table (40%) and in
the refrigerator (53%) while about 27% of the correspondents store
leftovers at room temperature in kitchen or in the oven. Low
percentage of the correspondents (20%) reheated leftover to
appropriate temperature (73 C).
3.6. Knowledge of health problems that would affect food safety
More than 90% of the correspondents knew that sneezing,
coughing, and vomiting would affect food safety (Table 5). About
84%, 52% and 38% of the correspondents knew that diarrhea, sore
throat and vomiting would affect food safety, respectively. More
than 50% of the correspondents thought that covered wound in the
hand with wearing a glove would affect food safety. The same
percentage of the correspondents thought that anger would affect
food safety.
3.7. Knowledge of symptoms of foodborne illnesses
More than 90% of the correspondents knew that abdominal
pain, diarrhea, vomiting, and nausea are the most common
symptoms of foodborne illnesses (Table 6). About 73%, 79% and 92%
of the correspondents incorrectly believed that hypertension,
eat products such as vegetable salad in refrigerator next to raw
meat and chicken, but about 70% would store vegetable salad in the
right place in the refrigerator when raw meat or chicken present in
the refrigerator.
3.5. Safe storage, thawing, cooking and reheating of the foods
Less than third of the correspondents thaw frozen meat and
chicken at room temperature (Table 4). Only 67% thaw frozen meat
and poultry in the refrigerator and 24 and 4% of the correspondents
use water or microwave for thawing, respectively. Although more
than 90% of the correspondents had thermometer or equivalent in
the refrigerator and freezer, less than 50% knew the safe operation
temperatures of the refrigerator and freezer. About third of the
correspondents thought that the operating temperatures of the
refrigerator and freezer are 6e10 C and 8 C, respectively. When
the correspondents were asked how they check if the poultry is
sufficiently cooked, only 31% knew “when the meat has the correct
thermometer reading”, although 85% of the correspondent had
thermometer in their restaurants. About 25% of the correspondents
answered that poultry is cooked “when it has been cooked for the
stated time” (24%) and “when it looks cooked” (27%). About 50% of
the correspondents store leftovers on the steam table (40%) and in
the refrigerator (53%) while about 27% of the correspondents store
leftovers at room temperature in kitchen or in the oven. Low
percentage of the correspondents (20%) reheated leftover to
appropriate temperature (73 C).
3.6. Knowledge of health problems that would affect food safety
More than 90% of the correspondents knew that sneezing,
coughing, and vomiting would affect food safety (Table 5). About
84%, 52% and 38% of the correspondents knew that diarrhea, sore
throat and vomiting would affect food safety, respectively. More
than 50% of the correspondents thought that covered wound in the
hand with wearing a glove would affect food safety. The same
percentage of the correspondents thought that anger would affect
food safety.
3.7. Knowledge of symptoms of foodborne illnesses
More than 90% of the correspondents knew that abdominal
pain, diarrhea, vomiting, and nausea are the most common
symptoms of foodborne illnesses (Table 6). About 73%, 79% and 92%
of the correspondents incorrectly believed that hypertension,
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