Research Questionnaires questions based on the specific objects of the

research in the studies area. Both structured open ended and closed ended.

Open ended Questionnaires

Objective 1

1. To explore the level of food safety knowledge among food handlers in Dodola, from
July 2023 – May, 2024

Closed-ended questions:

1- Are you aware of the common symptoms of foodborne illnesses?( Strongly agree, Agree,
Disagree )

`2- Can you identify the proper way to handle and store raw meat to prevent cross-
contamination? (Yes, No, no understand )

`3- Are you familiar with the potential hazards associated with improper food handling?(Yes/No)

4- Which of the following is an example of a high-risk food? (Options: Raw eggs, Fresh fruits,
Bottled water, Bread)

5- True or False: Washing hands with soap and water for 20 seconds is sufficient to remove
harmful bacteria.

6- True or False: Raw meats should be stored above ready-to-eat foods in the refrigerator.

7- Which of the following is an example of a food safety hazard? (Options:

A) Clean kitchen utensils, B) Raw chicken, C) Cooked vegetables, D) Pre-packaged snacks)

8- How often should food handlers wash their hands during food preparation?

(Options: A) Every hour, B) Before and after handling food, C) Once a day, D) Only after using
the restroom)

Open-ended questions:
1. How familiar are you with the basic principles of food safety and hygiene?
______________________________________________________

2. Are you aware of the potential health risks associated with improper food handling practices?
___________________________________________________

3. Do you have knowledge of the specific food safety regulations and guidelines set forth by
local authorities in Dodola?______________________________________

4. Have you received any formal training or education on food safety practices?
_____________________________________________________

5. How well do you understand the importance of proper temperature control in food handling?
__________________________________________________________

Objective 2

2. To determine the attitudes of food handlers towards food safety in Dodola, from July
2023 – May, 2024

Open-ended questions:

1. Do you believe that food safety is important in your role as a food handler?
_____________________________________________________

2. Do you prioritize food safety over other aspects of your job?

_____________________________________________________________

3. Do you believe that adhering to food safety standards is a shared responsibility among all food
handlers?____________________________________________________________

5. Are you receptive to feedback or suggestions for improvement regarding your food handling
techniques?______________________________________________________________6. Do
you believe that continuous education and training on food safety are essential for all food
handlers?_____________________________________________________
Closed-ended questions:

1- On a scale of 1 to 5, how important is food safety in your workplace? (Options: 1 - Not at all
important, 5 - Very important)

2- Have you ever received training on food safety? (Options: Yes, No, Not sure)

3- How likely are you to report a food safety violation in your workplace? (Options: Very likely,
Somewhat likely, Not likely)

4- How important do you believe food safety practices are in your role as a food handler? (Scale:
Very important, somewhat important, not important)

5- Do you prioritize food safety over other aspects of your job? (Scale: Yes, No)

6- Do you believe that continuous education and training on food safety are essential for all food
handlers? (Scale: Strongly agree, agree, disagree, strongly disagree)

Objective 3

3. To evaluate the hygienic practices followed by food handlers in Dodola, from July 2023 –
May, 2024

Closed-ended questions:

1- Do you wear gloves when handling ready-to-eat foods? (Options: Always, Sometimes, Never)

2- How often do you sanitize cutting boards and other food contact surfaces? (Options: Every
hour, Every 4 hours, Every 8 hours, Once a day)

3- True or False: It is safe to eat leftover food if it has been refrigerated for more than three days.

4- On a scale of 1 to 5, how important do you believe it is to have regular food safety training
sessions? (Options: 1 - Not important, 5 - Very important)

5- Do you feel that your managers/employers provide sufficient resources and training for
maintaining food safety standards? (Options: Yes, No, Not sure)
6- Would you be willing to report a coworker who consistently violates food safety protocols?
(Options: Yes, No, Maybe)

7- How often do you use a food thermometer to check the internal temperatures of cooked foods?
(Scale: Always, most of the time, sometimes, rarely, never)

Open-ended questions:

1.Do you follow proper procedures for cleaning and sanitizing surfaces and utensils?
____________________________________________________________

2. Are you careful to separate raw and cooked foods to prevent cross-contamination?
___________________________________________________________

3. Do you use personal protective equipment (PPE) such as gloves and hairnets while handling
food?_______________________________________________________________

4. Are you knowledgeable about the proper storage conditions for different types of food?
__________________________________________________________

Objective 4

4. To identify the associated factors influencing food safety knowledge, attitudes, and
hygienic practices among food handlers in Dodola, from July 2023 – May, 2024

Closed-ended questions:

1- Have you received any food safety training in the past year? (Options: Yes, No, Not sure)

2- Do you feel that your supervisor provides enough support for food safety practices in your
workplace? (Options: Yes, No, Not sure)

3- What is your gender? (Options: Male, Female, Non-binary)

4- What is your highest level of education completed? (Options: Primary school, Secondary
school, Technical or vocational training, University degree)
5- What is your monthly household income range? (Options: Below average, Average, Above
average)

6- How long have you been working in the Restaurants for food handling? (Options: Less than 1
year, 1-5 years, 6-10 years, More than 10 years)

7 - What is your age range? (Options: 18-24, 25-34, 35-44, 45-54, 55 and above)

8- How often do you clean and sanitize kitchen utensils during food preparation? (Options:
Every hour, Every 4 hours, Every 8 hours, Once a day)

Open-ended questions:

1. What is your age and gender?______________________________________

2. How many years of experience do you have working as a food handler?

__________________________________________________________

3. What is your educational background, and have you received any formal education or training
on food handling or safety?__________________________________________

4. Do you believe that socioeconomic factors such as income and job stability have any bearing
on food safety knowledge and practices?_____________________________________________

5. Are there any language barriers that might hinder effective communication and understanding
of food safety guidelines?
_______________________________________________________________