2.2 Procedure
For avoiding close contact with the respondents, we decided to design a web-based questionnaire. A structured questionnaire was prepared online (Google forms), and the link was sent to the respondents through email and social media (WhatsApp and Facebook messenger). Some recent studies were followed while preparing the questionnaire (Huynh et al., 2020; Olum et al., 2020; Wadood et al., 2020). The email addresses and social media links of the food handlers who agreed to participate voluntarily were provided to us by section managers from various departments. For convenience, both the Bengali and English version of the questionnaire were prepared accordingly. A concise and straightforward completion guideline was displayed at the beginning of the questionnaire. In the first part, respondents were required to fill information designed to gather demographic data. The second part was on the knowledge, attitude, and practices regarding COVID-19. The knowledge part was divided into two parts, namely, general COVID-19 knowledge (10 questions) and knowledge related to food safety (10 questions). The attitude and practices part was comprised of 10 questions each. Questions from the KAP section were answered as yes/no, agree/disagree, yes/no basis, respectively. A correct and desired response received one point, and the wrong or undesired answer received zero point. For the determination of adequate knowledge (>80%, score>16), positive attitude (>80%, score>8), as well as desirable practices (>80%, score>8), Bloom’s cut-off point of 80% was utilized (Kaliyaperumal, 2004). Cronbach’s alpha was 0.74 for the questionnaire, which indicates that the questionnaire is a valid and reliable instrument for the purpose of assessment.