Questions | Response | Frequency, n = 50 | Percent |
---|---|---|---|
Are guidelines mandatory? | Yes | 34 | 68.0 |
No | 16 | 32.0 | |
Difficult to practice HACCP | Yes | 16 | 32.0 |
No | 34 | 68.0 | |
Food service staff aware of HACCP | Yes | 6 | 12.0 |
No | 44 | 88.0 | |
Service staff well informed about other guidelines | Yes | 12 | 24.0 |
No | 38 | 76.0 | |
Through education | 9 | 18.0 | |
Preventing food borne diseases | Enforcement of laws | 10 | 20.0 |
Creation of public awareness | 7 | 14.0 | |
Through education and enforcement of laws | 4 | 8.0 | |
Through education and creation of public awareness | 1 | 2.0 | |
All of the above | 19 | 38.0 |