Fig 1.
Characteristics of women food handlers at homes in Jordan (n = 1126).
Table 1.
Food safety KAP score (mean and percentage) of respondents.
Fig 2.
The proportion of accurate responses for the "personal hygiene" element given by 1126 respondents.
Fig 3.
The proportion of accurate responses for the "cross-contamination prevention" element given by 1126 respondents.
Fig 4.
The proportion of accurate responses for the "cleaning and sanitation" element given by 1126 respondents.
Fig 5.
The proportion of accurate responses for the "safe storage, thawing, cooking, keeping, and reheating of foods" element given by 1126 respondents.
Fig 6.
The proportion of accurate responses for the "health issues that would affect food safety" element was given by 1126 respondents.
Fig 7.
The proportion of accurate responses for the "symptoms of foodborne illnesses" element given by 1126 respondents.
Fig 8.
The proportion of accurate responses for the "COVID-19 KAP" element given by 1126 respondents.
Table 2.
Query statements and responses on the improvements of participants’ food safety precautions during COVID-19.
Table 3.
The relationship between food safety KAP scores and overall respondent characteristics.
Table 4.
Food safety KAP predictors using logistic regression analysis.
Table 5.
The correlation between major food safety aspect ratings and improvements in participants’ food safety measures during COVID-19.