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Part 2 - KAP Assessment Revised

This document contains a survey assessing an individual's knowledge, attitudes, and reported practices regarding food safety. The survey contains multiple choice and yes/no questions in three sections on: [1] level of awareness of food safety issues; [2] attitudes toward food handling responsibilities and risks; and [3] food handling practices. The individual is asked to check boxes to indicate their responses. The questions address topics like foodborne illness, safe minimum cooking temperatures, cross-contamination, and handwashing.

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56 views5 pages

Part 2 - KAP Assessment Revised

This document contains a survey assessing an individual's knowledge, attitudes, and reported practices regarding food safety. The survey contains multiple choice and yes/no questions in three sections on: [1] level of awareness of food safety issues; [2] attitudes toward food handling responsibilities and risks; and [3] food handling practices. The individual is asked to check boxes to indicate their responses. The questions address topics like foodborne illness, safe minimum cooking temperatures, cross-contamination, and handwashing.

Uploaded by

lyn-lyn
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Stall Name: Date:

Signature:___________________

DIRECTIONS: Put a check mark on the space provided for your corresponding answer. Please
answer honestly and truthfully. Rest assured that this will be kept with confidentiality.

I. LEVEL OF AWARENESS ON FOOD FULLY PARTIALLY NOT


SAFETY AWARE AWARE AWARE

1) Food poisoning is caused by pathogenic microbes

2) Eating raw or half - cooked meat is highly risky


for food poisoning
3) Eating raw unwashed vegetables is highly risky
for food poisoning
4) Food handlers with unhygienic practice could be
the source for food contamination with food
poisoning pathogens
5) Eating covered leftover cooked food, kept at room
temperature for more than 6 hours, is at high risk to
cause food poisoning
6) Keeping food at refrigerator temperature helps to
prevent food poisoning
7) Contacting ready to eat food with bare hands
cause food contamination with food poisoning
pathogens
8) The correct method for thawing frozen meat or
broiler is to keep them overnight at room
temperature
9) Food poisoning could cause severe diseases that
end in hospitalization and sometimes death
10) Apparently healthy food handlers might carry
foodborne pathogens
11) Insects such as cockroaches and flies might
transmit foodborne pathogens
12) Harmful bacteria multiply quickly at room
temperature

13) Foodborne pathogens can be seen by the eye

14) Vegetables should be placed on higher shelf in


refrigerator than meat and poultry
15) Cooked food leftover should be re-heated
thoroughly

II. FOOD-HANDLER ATTITUDE AGREE DISAGREE


16) Safe food handling is an important part of my job
responsibilities
17) Learning more about food safety through training courses is
important to me
18) It is important to check the temperature of the refrigerator to
prevent food poisoning

19) Raw foods should be kept separately from cooked foods

20) Food handlers can be a source of foodborne outbreaks

21) Wiping vegetables or fruits make them safe to be eaten


22) Thorough washing of vegetables and fruits in tap water is
necessary to prevent food poisoning

23) Beards could contaminate food with foodborne pathogens

24) Long fingernails could contaminate food with foodborne


pathogens

25) Raw vegetables and meat should not be cut by the same knife

26) Raw vegetables and meat should not be cut on the same
cutting board
27) Food handlers should be medically examined every six
months

28) Wiping off the cutting board with a clean paper towel
between food items (raw meat and bread) is enough to prevent
spreading of foodborne pathogens.

29) Before handling food, rinsing your hand with cold water is
enough to get rid of the bacteria on your hands

30) Foodborne outbreaks are natural life event


III. FOOD-HANDLER PRACTICES YES NO

31) Do you wear gloves when you handle ready to eat food or prepare
sandwiches?
32) Do you wash your hands with water and soap before preparing
food?
33) Do you wash your hand with water and soap after using the
bathroom?

34) Do you work when you have diarrhea?

35) Do you work when you have lesions on your hands?

36) Do you allow your finger nails to grow?

37) Do you wash vegetables and fruits before slicing them?

38) Do you keep cooked meat or chicken at room temperature for


more than 4 hours?
39) Do you clean food contact surfaces before and after preparing
food?

40) Do you work when you have colds?

41) Do you wash fresh vegetables and fruits in tap water before
eating?
42) Do you wash your hands with water and soap before eating your
meal?
43) Do you wash your hands with water and soap after handling raw
meat?
44) Do you wash your hands with water and soap after using the
toilet?
45) Do you dry your hands after washing them with towel?

46) Do you sterilize your spoons and forks?

47) Do you use hairnet while cooking and serving?

48) Do you check the temperature of the refrigerator?

49) Do you cover cooked food which you display for sale?

50) Do you serve half cooked meat (inside is pink)?

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