Food temperature knowledge and practice among food handlers at school canteens - Theory and Practice in Hospitality and Tourism Research - page 403

Table 2. Before and after knowledge questions and
answers for food handlers.

Table 3. Cross tabulation between education level and
the use of thermometer.

Table 4. Cross tabulation between working experience
and the use of thermometer.

Table 5. Cross tabulation between nationality and the
use of thermometer.

3.2 Knowledge transfer
Table 2 shows level of ability on answering the
question before and after the training. There are
10 same questions which are answered by the same
respondents before and after the training. All the
food handlers have a hard time to answer question
B8 which is before and after training, no one give
the right answer for question B8. It might be the
hardest question of all. However, all respondents
answering questions B10, B1, B3, B7 and B9 true
which is before the training not every respondent
answer correctly especially for question B9 and
B10 which is before the training, every respondent
cannot answer correctly.
Hence, the food handlers did not answer right to
question B5 before the training but after training,
there are two people who can answer it right. How-
ever, question B2 and B4 remain, either before or after
training. There is only three people answer the ques-
tion correctly. They know how to answer the question
might be because of their education level and also
from the training at Kursus Pengendali Makanan.
The easiest questions are B3, B6 and B7, which
all the respondents can answer correctly before
and after the training. As can be seen, a respond-
ent who answers many questions correctly got is
a diploma holder. However, he did not attend to
the 'Kursus Pengendali Makanan' and his work-
ing experience is under 1 year. Other than that, the
other respondent who got high mark is studying
until secondary school. It can be concluded that
the respondent who study higher education can
adapt more new knowledge than others.
Overall performance, basically the food handler has
improved and the training is effective towards food
handler knowledge. It can be seen by the in-creasing
of answering true question after the train-ing.

3.3 Cross tabulation
Cross tabulation is one of the analytical tools that are
very popular used in market research. The interrela-
tionship can be detected by comparing the per-cent-
ages across the different categories obtained from
a cross tabulation (Lua, Halilah & Cosmas, 2007).
The used of cross tabulation is because to know in
depth about the respondent and knowledge.
Table 3 shows the education level and the knowl-
edge of either know about how to use a thermom-
eter or not. There is just one food handler who
only knows how to use a thermometer. Then, three
respondents that have an education level until sec-
ondary school who knows how to use a thermom-
eter and there are two respondents which both of
them study until diploma level knows how to use
a thermometer.
Total respondent who knows how to use ther-
mometer are 6 people. It shows that the food han-
dlers have basic knowledge on temperature control
although they did not have proper understanding
on using thermometer.
Table 4 show the cross tabulation between
working experience and knowledge of using a
thermometer. As can be seen, a respondent who
has working experience below than 1 year do not
know how to use thermometer. There are only 4
people who know how to use it. However, respond-
ents who have been working experience within 1-5
years both know how to use thermometer. It might