Table 4 Student personal hygiene practices (n = 209).

From: Evaluating knowledge attitudes and hygiene practices of food safety among culinary art and hospitality management students

Variables

Given Answers

All

Gender

Age

Education Level

Study Specialization

(n = 209)

Females

(n = 66)

Males

(n = 143)

P value*

18 y

(n = 17)

19 y

(n = 58)

 ≥ 20 y

(n = 134)

P value*

1 st year

(n = 119)

2nd year

(n = 67)

3rd year

(n = 23)

P value*

Culinary arts

(n = 137)

Hotel & and event management

(n = 53)

Food & and beverage management

(n = 19)

P value*

P10

Always

206

(98.6%)

66

(100.0%)

140

(97.9%)

0.495

17

(100.0%)

58

(100.0%)

131

(97.8%)

0.790

119

(100.0%)

66

(98.5%)

21

(91.3%)

0.015

137

(100.0%)

50

(94.3%)

19

(100.0%)

0.062

Mostly

2

(1.0%)

0

(0.0%)

2

(1.4%)

 

0

(0.0%)

0

(0.0%)

2

(1.5%)

 

0

(0.0%)

1

(1.5%)

1

(4.3%)

 

0

(0.0%)

2

(3.8%)

0

(0.0%)

 

Sometimes

1

(0.5%)

0

(0.0%)

1

(0.7%)

 

0

(0.0%)

0

(0.0%)

1

(0.7%)

 

0

(0.0%)

0

(0.0%)

1

(4.3%)

 

0

(0.0%)

1

(1.9%)

0

(0.0%)

 

Rarely

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

Never

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

P11

Always

169

(80.9%)

57

(86.4%)

112

(78.3%)

0.380

12

(70.6%)

47

(81.0%)

110

(82.1%)

0.711

95

(79.8%)

58

(86.6%)

16

(69.6%)

0.348

110

(80.3%)

41

(77.4%)

18

(94.7%)

0.459

Mostly

28

(13.4%)

6

(9.1%)

22

(15.4%)

 

3

(17.6%)

7

(12.1%)

18

(13.4%)

 

17

(14.3%)

7

(10.4%)

4

(17.4%)

 

19

(13.9%)

9

(17.0%)

0

(0.0%)

 

Sometimes

12

(5.7%)

3

(4.5%)

9

(6.3%)

 

2

(11.8%)

4

(6.9%)

6

(4.5%)

 

7

(5.9%)

2

(3.0%)

3

(13.0%)

 

8

(5.8%)

3

(5.7%)

1

(5.3%)

 

Rarely

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

Never

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

P12

Always

168

(80.4%)

57

(86.4%)

111

(77.6%)

0.149

13

(76.5%)

47

(81.0%)

108

(80.6%)

0.610

92

(77.3%)

57

(85.1%)

19

(82.6%)

0.583

110

(80.3%)

42

(79.2%)

16

(84.2%)

0.811

Mostly

37

(17.7%)

7

(10.6%)

30

(21.0%)

 

3

(17.6%)

11

(19.0%)

23

(17.2%)

 

25

(21.0%)

9

(13.4%)

3

(13.0%)

 

25

(18.2%)

9

(17.0%)

3

(15.8%)

 

Sometimes

4

(1.9%)

2

(3.0%)

2

(1.4%)

 

1

(5.9%)

0

(0.0%)

3

(2.2%)

 

2

(1.7%)

1

(1.5%)

1

(4.3%)

 

2

(1.5%)

2

(3.8%)

0

(0.0%)

 

Rarely

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

Never

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

P13

Always

192

(91.9%)

61

(92.4%)

131

(91.6%)

0.967

16

(94.1%)

54

(93.1%)

122

(91.0%)

0.326

110

(92.4%)

63

(94.0%)

19

(82.6%)

0.383

127

(92.7%)

48

(90.6%)

17

(89.5%)

0.909

Mostly

14

(6.7%)

4

(6.1%)

10

(7.0%)

 

0

(0.0%)

3

(5.2%)

11

(8.2%)

 

7

(5.9%)

4

(6.0%)

3

(13.0%)

 

8

(5.8%)

4

(7.5%)

2

(10.5%)

 

Sometimes

3

(1.4%)

1

(1.5%)

2

(1.4%)

 

1

(5.9%)

1

(1.7%)

1

(0.7%)

 

2

(1.7%)

0

(0.0%)

1

(4.3%)

 

2

(1.5%)

1

(1.9%)

0

(0.0%)

 

Rarely

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

Never

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 

0

(0.0%)

0

(0.0%)

0

(0.0%)

 
  1. *Categorical variables were analyzed via the chi-square test and are expressed as numbers and percentages. P values ˂ 0.05 are significantly different and are presented in bold.