Age of the respondents
Sex of respondents
Religion of respondents
Cast of respondents
Education of the respondents
Monthly salary of respondents
Location of Cafe Area
Available cafe cusine
Cafe Registration
Experience of the food handlers
Working hours in a day
Number of training taken on food handling
work load of the food handlers
Side job of the food handlers
Formal Education on food handling
If not taken any formal eucation then from whom do you get information
Any Training or education after enrolling current job?
Have you heard of foodborne disease?
What is foodborne illness/disease?
Is Chemical is cause foodborne illness/disease?
Is germ is cause foodborne illness/disease?
Is supernatural power cause foodborne illness/disease?
WAY of food contaminationIs - Infected food handlers
WAY of food contaminationIs -Infected food
WAY of food contaminationIs - Uncleansed equipment
WAY of food contaminationIs - Unmanaged and uncleansed setting
WAY of food contaminationIs - Improper storage of food
How to transmit food borne diseases
Symptoms of food borne diseases-Diarrhea
Symptoms of food borne diseases-Nausea and vomiting
Symptoms of food borne diseases-Fever
Symptoms of food borne diseases-Headach
Symptoms of food borne diseases-Malaise
Symptoms of food borne diseases-Abdominal Cramp
Symptoms of food borne diseases-Don't know
Condition for handwashing by food handlers-before handling food
Condition for handwashing by food handlers-after visiting restroom
Condition for handwashing by food handlers-before preparing raw meat/poultry
Condition for handwashing by food handlers-when changing task
Condition for handwashing by food handlers-before putting on gloves/ when changing gloves
Condition for handwashing by food handlers-after handling money
Condition for handwashing by food handlers-after sneezing/coughing
Condition for handwashing by food handlers-after eating/drinking
Condition for handwashing by food handlers-after taking a break
Condition for handwashing by food handlers-after touching face, hair, or clothes
Right way to prevent cross contamination-Clean and sanitize work surfaces , utensils, equipment
Right way to prevent cross contamination-Raw food separate from cooked food
Right way to prevent cross contamination-Use gloves to prevent bare hand contact
Right way to prevent cross contamination-Work only with raw meat/ poultry until task is complete
Right way to prevent cross contamination-Flip cutting boards after using one side
Right way to prevent cross contamination-different cutting board can be used for raw and cooked foods
Right way to prevent cross contamination-Raw in store in bottom and cooked in the top of the refrigerator
Conditions to use glove by food Handlers-When in the kitchen or preparing food
Conditions to use glove by food Handlers-Preparing raw meat /poultry
Conditions to use glove by food Handlers-Hands have cuts or scrates
Techniques to store food safe-Don’t Leave cooked food at room temperature for more than 2 hours
Techniques to store food safe-Refrigerate promptly all cooked and perishable food (below 5 centigrade)
Techniques to store food safe-Keep cooked food piping hot (more than 60 degree ) prior to serving
Techniques to store food safe-Do not store food too long even in the refrigerator
Techniques to store food safe-Do not thaw frozen food at room temperature.
Pretest score obtained by Respondents
Posttest score obtained from respondents
level of Pretest
Level of posttest