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Fekadu Y, Kinde MZ, Dagnaw GG, Dessalegn B, Dejene H, Gessese AT. Knowledge, Attitude, and Practices on Food Safety among Food Handlers Working in Public Food Service Establishments in Lemi Kura Subcity, Addis Ababa, Ethiopia. BIOMED RESEARCH INTERNATIONAL 2024; 2024:2675894. [PMID: 38292064 PMCID: PMC10827374 DOI: 10.1155/2024/2675894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 12/31/2023] [Accepted: 01/04/2024] [Indexed: 02/01/2024]
Abstract
Foodborne diseases, resulting from poor food handling and sanitation practices, are common public health problems globally. The primary contributing factors to potential foodborne disease outbreaks are often attributed to the poor perception and practices of food handlers regarding food safety. This study is aimed at assessing the knowledge, attitude, and practices of food handlers working in public food service establishments in Lemi Kura subcity, Addis Ababa, Ethiopia. A cross-sectional study was conducted from December 2022 to September 2023, involving 400 food handlers from 20 randomly selected public food service establishments. Data were collected using a structured interview-administered questionnaire and an observational checklist. The collected data were entered into Microsoft Excel and then transferred to SPSS version 20 for analysis. Descriptive statistics were employed to summarize the data, and Pearson's chi-square test was used to evaluate the association of sociodemographic factors with the knowledge, attitude, and practices of food handlers towards food safety. Of the 400 food handlers, 65.5% had good knowledge about food safety. All food handlers were knowledgeable that washing hand before handling food will reduce risk of poisoning, bacteria are the main cause of food poisoning, and temperature plays a big role in bacterial growth. This study also revealed that 65.3% of the food handlers had good attitude towards food safety and 55.3% of food handlers had good food handling practice. Based on the observation, 38.5% of food handlers had good food handling practice. Taking training, age, and work experience of food handlers have statistically significant (P < 0.05) association with good attitude towards food safety. Additionally, taking training, educational level, employment, and work experience of food handlers have statistically significant (P < 0.05) association with good practice towards food safety. However, there was no statistically significant association between all sociodemographic factors and knowledge about food safety. Good knowledge and attitude were also associated with good food handling practices of the respondents. Based on the observation, there was a statistically significant association between employment status and good food handling practice. In conclusion, the findings suggest the necessity for implementing formal educational and training programs aimed at positively influencing the knowledge and attitude of food handlers, subsequently improving their food handling practices.
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Affiliation(s)
- Yordanos Fekadu
- College of Veterinary Medicine and Animal Sciences, University of Gondar, P.O. Box 196, Gondar, Ethiopia
| | - Mebrie Zemene Kinde
- College of Veterinary Medicine and Animal Sciences, University of Gondar, P.O. Box 196, Gondar, Ethiopia
| | - Gashaw Getaneh Dagnaw
- College of Veterinary Medicine and Animal Sciences, University of Gondar, P.O. Box 196, Gondar, Ethiopia
| | - Bereket Dessalegn
- College of Veterinary Medicine and Animal Sciences, University of Gondar, P.O. Box 196, Gondar, Ethiopia
| | - Haileyesus Dejene
- College of Veterinary Medicine and Animal Sciences, University of Gondar, P.O. Box 196, Gondar, Ethiopia
| | - Abebe Tesfaye Gessese
- College of Veterinary Medicine and Animal Sciences, University of Gondar, P.O. Box 196, Gondar, Ethiopia
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Chen Y, Wan G, Song J, Dai J, Shi W, Wang L. Food Safety Practices of Food Handlers in China and their Correlation with Self-reported Foodborne Illness. J Food Prot 2024; 87:100202. [PMID: 38052368 DOI: 10.1016/j.jfp.2023.100202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 11/27/2023] [Accepted: 11/29/2023] [Indexed: 12/07/2023]
Abstract
Food service facilities are important sites where foodborne diseases have been reported to occur frequently. This study aims to determine the correlation between self-reported foodborne diseases and food-safety practices followed by food handlers of various food service facilities. A cross-sectional survey was conducted from March 1, 2022 to December 30, 2022 in Wuhu City, Anhui Province, China. Data were collected through face-to-face interviews and having the selected food handlers fill in a self-compiled questionnaire. Of the 1072 food handlers included in the study, 88 (8.2%) reported having experienced symptoms of foodborne diseases in the past 4 weeks. The following food-safety practices correlated with self-reported foodborne diseases: (1) infrequently using 3-compartment sinks to separately clean different types of raw food materials (P < 0.05, OR = 2.312); (2) infrequently removing non-edible parts of aquatic products outside a specific room for food processing (P < 0.001, OR = 3.916); (3) infrequently immediately refrigerating cold dishes prepared in advance to be consumed later (P < 0.001, OR = 4.048); (4) often store perishable foods at 8-60°C in the indoor environment after cooking and before eating (P < 0.05, OR = 2.068); (5) infrequently reheating cooked perishable food stored at 8-60°C for more than 2 h before eating (P < 0.05, OR = 1.934); and (6) often storing raw and cooked food in the same container (P < 0.001, OR = 3.818). Hence, a better supervision of food-safety practices of catering workers may reduce the frequency of foodborne-disease outbreaks in food service facilities.
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Affiliation(s)
- Yujuan Chen
- School of Public Health, Wannan Medical College, Wuhu 241002, Anhui Province, China; School of Life Sciences, Nanjing University, Nanjing 210023, Jiangsu Province, China.
| | - Gaihong Wan
- Gansu Medical College, Pingliang 744000, Gansu Province, China.
| | - Jiangen Song
- School of Public Health, Wannan Medical College, Wuhu 241002, Anhui Province, China.
| | - Jiajia Dai
- School of Public Health, Wannan Medical College, Wuhu 241002, Anhui Province, China.
| | - Wei Shi
- School of Public Health, Wannan Medical College, Wuhu 241002, Anhui Province, China.
| | - Lei Wang
- School of Economics and Management, Nanjing Forestry University, Nanjing 210037, Jiangsu Province, China.
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Engdaw GT, Tesfaye AH, Worede EA. Food handlers' practices and associated factors in public food establishments in Gondar, Ethiopia 2021/2022. Heliyon 2023; 9:e15043. [PMID: 37082634 PMCID: PMC10112029 DOI: 10.1016/j.heliyon.2023.e15043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 03/20/2023] [Accepted: 03/24/2023] [Indexed: 04/03/2023] Open
Abstract
Food safety is crucial to avoid foodborne illness and improve human wellbeing. Millions of people get sick, and many of them pass away due to eating unhealthy food. Foodborne diseases are still a public health problem in developing countries like Ethiopia. The objective of this study was to assess food handlers' practices and associated factors in public food establishments in Gondar, Northwest Ethiopia. Across-sectional study was conducted among 417 food handlers in food and drink service establishments. The data were collected using a structured interview-administered questionnaire and an observational checklist. Multivariable logistic regression was used to identify predictors. The prevalence of food safety practice among food handlers was 37.6%, with a 95% CI of (32.9, 42.7). More than half of the study participants had good knowledge and attitude. Sex (female) [AOR = 0.40, 95%CI: (0.23, 0.92)], educational status (diploma and above) [AOR = 1.50, 95%CI: (1.21, 3.10)], and good attitude [AOR = 0.25 95%CI: (0.12, 0.89)] were predictors of food safety practices. The prevalence of food safety practices among food handlers in Gondar food establishments was low. The provision of education and on-the-job training on food safety and personal hygiene is advised to enhance good food handling practices.
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Dejen Tsegaye, Yitayew FM, Amlak BT, Birhanie SA, Teshale MM, Alemineh TL, Wubishet T. Intestinal parasite infection and associated factors among food handlers in Feres Bet town, North West Amhara, Ethiopia, 2021. Heliyon 2023; 9:e14075. [PMID: 36915516 PMCID: PMC10006486 DOI: 10.1016/j.heliyon.2023.e14075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 02/15/2023] [Accepted: 02/21/2023] [Indexed: 02/27/2023] Open
Abstract
Introduction Intestinal parasite infections are one of the most serious public health issues in the globe. Individuals' health is harmed by a high prevalence of intestinal parasite infections, which primarily affect physical and mental growth, resulting in malnutrition, anemia, stunting, cognitive impairment, reduced educational achievement, and inefficiency. Objective The aim of this study is to determine the prevalence of intestinal parasite infection and associated factors among food handlers in Feres Bet town, North West Amhara, Ethiopia, 2021. Methods From March to April 2021, a facility-based cross-sectionalstudy was undertaken in Feres Bet town among food handlers and drinking establishments. A total of 370 study participants were enrolled in the study utilizing a basic random sampling procedure. Epi data version 3.1 was used to enter the data, and statistical product service solution version 25 was used to clean and analyze it. To show the relationship between dependent and independent variables, a binary logistic regression statistical model was built. Adjested odd ratios with a 95% confidence interval and a p-value of less than 0.05 were declared statistically significant. Tables and graphs were used to convey the report. Result The study included 370 food handlers out of a total of 399. Approximately 166 (44.9%) of food workers tested positive for at least one intestinal parasite. Hand washing practice after toilet [(AOR: 6.25, 95% CI: 2.05-19.02)], hand washing practice after touching dirty materials [(AOR: 3.71, 95% CI: 1.72-8.03)], hand washing practice before meal (AOR = 12.49, 95% CI = 4.92-31.72), periodic medical checkup [(AOR = 3.42, 95% CI = 1.29-9.06)], were variables significantly associated with intestinal parasite. Conclusions The prevalence of intestinal parasite infection among food and drink handlers was found to be 44.9% in this investigation.
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Affiliation(s)
- Dejen Tsegaye
- Department of Nursing, College of Health Science, Debre Markos University, Ethiopia
| | | | - Baye Tsegaye Amlak
- Department of Nursing, College of Health Science, Debre Markos University, Ethiopia
| | | | | | | | - Tizazu Wubishet
- Maternity Officer at Feresbet Woreda Health Office, Ethiopia
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Negassa B, Anbese AT, Worku G, Areba AS, Seboka BT, Debela BG, Kanno GG, Soboksa NE. Food Hygiene Practices and Associated Factors Among Street Food Vendors in Urban Areas of Gedeo Zone, Southern Ethiopia. ENVIRONMENTAL HEALTH INSIGHTS 2023; 17:11786302231168531. [PMID: 37122687 PMCID: PMC10134189 DOI: 10.1177/11786302231168531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Accepted: 03/22/2023] [Indexed: 05/03/2023]
Abstract
Background Street food is expanding all around Ethiopia. Street vendors have become commonplace near schools, hospitals and bus stations. Because street vended food is sold in unsanitary surroundings near streets, it can be contaminated with variety of pathogens, exposing consumers to foodborne illnesses. There haven't been enough studies on Ethiopian street food, and little is known about how hygienic these foods are. The local authorities don't even have a regulatory system to ensure food safety for street food vendors. Thus, this study aimed to assess food hygiene practices among street food vendors and associated factors. Methods Community-based cross-sectional analytical study design was conducted from June, 2021 to July, 2021 including 402 respondents. Structured questionnaire and observational checklists were used for assessing food hygiene practices. Data were analyzed using SPSS statistics (version 25.0). Binary logistic regression analyses were used to check association of covariates with food hygiene practices. Adjusted odds ratio, and P-value less than 0.05 at 95% confidence interval were used to report significant association. Results Out of 402, 390 individuals responded. About 123 (31.5%) (95% CI: 27.2-36.4) of vendors had good food hygiene practices. Being female (AOR = 0.15; 95% CI: 0.09-0.27), age (19-25 years (AOR = 0.29; 95% CI: 0.11-0.81) and 26 to 35 years (AOR = 0.24; 95% CI: 0.08-0.74), marital status (being married (AOR = 0.52; 95% CI: 0.29-0.93), educational status (college and above (AOR = 3.42; 95% CI: 1.35-8.62), monthly income (1001-2000 Ethiopian Birr (AOR = 0.36; 95% CI: 0.19-0.68), being inspected (AOR = 13.15; 95% CI: 2.76-62.66) and lack of water at vending site (AOR = 0.40; 95% CI: 0.17-0.97) were factors significantly associated with food hygiene practices of street vendors. Conclusion Few street food vendors who adhered to good food hygiene were present. Significant variables of food hygiene behaviors included gender, age, marital status, education level, monthly income, inspection frequency, and the availability of water at vending sites. The vendors' food hygiene practices needed to be improved, which necessitated continual assistance, frequent inspections, and public awareness campaign.
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Affiliation(s)
- Belay Negassa
- Department of Environmental Health,
College of Health Sciences and Medicine, Dilla University, Dilla, Ethiopia
- Belay Negassa, Department of Environmental
Health, College of Health Sciences and Medicine, Dilla University, Dilla,
Ethiopia.
| | - Adane Tesfaye Anbese
- Department of Human Nutrition, College
of Health Sciences and Medicine, Dilla University, Dilla, Ethiopia
| | - Girma Worku
- Department of Public Health, College of
Medicine and Health Science, Arsi University, Asella, Ethiopia
| | - Abriham Shiferaw Areba
- Department of Public Health, College of
Medicine and Health Science, Wachamo University, Hosaena, Ethiopia
| | - Binyam Tariku Seboka
- Department of Public Health, College of
Health Sciences and Medicine, Dilla University, Dilla, Ethiopia
| | - Berhanu Gidisa Debela
- Department of Public Health, College of
Health Sciences and Medicine, Dilla University, Dilla, Ethiopia
| | - Girum Gebremeskel Kanno
- Department of Environmental Health,
College of Health Sciences and Medicine, Dilla University, Dilla, Ethiopia
| | - Negasa Eshete Soboksa
- Department of Environmental Health,
College of Health Sciences and Medicine, Dilla University, Dilla, Ethiopia
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Abegaz SB. Food Safety Practices and Associated Factors in Food Operators: A Cross-Sectional Survey in the Students' Cafeteria of Woldia University, North Eastern Ethiopia. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:7400089. [PMID: 36533117 PMCID: PMC9757932 DOI: 10.1155/2022/7400089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 11/20/2022] [Accepted: 11/28/2022] [Indexed: 09/10/2024]
Abstract
The food safety issue is often overlooked in countries where food shortages, natural disasters, political tensions, and other major concerns dominate government and media agendas. As a result, the current study sought to assess food safety practices and associated factors among food handlers at Woldia University's student cafeteria. An institutional cross-sectional study was conducted between May and July 2021, and a sample of 291 subjects was recruited through a simple random sampling technique. Questionnaires, focus group discussions, interviews, and observation methods were used as data collection tools. Data analysis was performed using Statistical Package for the Social Sciences (SPSS) version 20 software. Bivariate and multivariate logistic regressions were used to determine the effect of various factors on the outcome variable and control for confounding effects. p < 0.05 was considered statistically significant. However, some variables are significant even at p < 0.001. The results were described by frequencies and percentages. The current study found that the factors of not having had food hygiene training (AOR = 2.111, 95% CI = (1.029 - 4.428)), less than or equal to one year of work experience (AOR = 3.070, 95% CI = (2.020 - 10.246)), poor knowledge (AOR = 1.285, 95% CI = (0.125 - 0.849)) and poor attitude (AOR = 1.190, 95% CI = (1.361 - 9.393)), not keeping cooked food at a safe temperature (AOR = 3.037, 95% CI = (1.021 - 12.096)), failure to respect the safety of cooking utensils and surfaces (AOR = 2.022, 95% CI = (1.551 - 9.689)), insufficient cleanliness of eating areas (AOR = 2.430, 95% CI = (1.983 - 6.217)), not covering hair when cooking food (AOR = 5.903, 95% CI = (2.243 - 9.621)), and not washing hands before starting to handle food (AOR = 10.019, 95% CI = (4.031 - 24.063)) were statistically associated with unhygienic food handling practices. The results of this study indicated that the state of food safety practices was poor. Therefore, food safety assurance must comply with modern food safety frameworks such as Hazard Analysis and Critical Control Points (HACCP). In addition, addressing knowledge and skill gaps among food handlers, regular inspection services, and effective enforcement of food safety regulations are extremely essential. Finally, future studies should focus on enumerating bacteria and protozoa in unsanitary foods and utensils.
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Affiliation(s)
- Silamlak Birhanu Abegaz
- Woldia University, Faculty of Natural and Computational Sciences, Department of Biology, Ethiopia
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Rifat M, Talukdar IH, Lamichhane N, Atarodi V, Alam SS. Food safety knowledge and practices among food handlers in Bangladesh: A systematic review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Tamene A, Habte A, Woldeyohannes D, Afework A, Endale F, Gizachew A, Sulamo D, Tesfaye L, Tagesse M. Food safety practice and associated factors in public food establishments of Ethiopia: A systematic review and meta-analysis. PLoS One 2022; 17:e0268918. [PMID: 35622837 PMCID: PMC9140249 DOI: 10.1371/journal.pone.0268918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Accepted: 05/11/2022] [Indexed: 11/24/2022] Open
Abstract
BACKGROUND In terms of global impact, foodborne infections have been likened to major infectious diseases such as HIV/AIDS, malaria, and tuberculosis, with 1 in 10 people becoming ill and 420,000 deaths per year. A large number of these incidents are caused by improperly handled food in foodservice establishments. Therefore, this systematic review and meta-analysis aims to estimate the proportion of food handlers in Ethiopian commercial food service establishments who have safe food handling practices and their associated factors. METHODS Studies conducted before 02-05-2022 were explored in PubMed, Science Direct, Web of Science, Scopus, Embase, Google Scholar, ProQuest, and Ovid MEDLINE®, as well as other sources. A total of fourteen studies were included in the final synthesis. Data were extracted using a standardized data extraction format prepared in Microsoft excel and the analysis was done using STATA 16 statistical software. The quality of included studies was assessed using the Joanna Briggs Institute's Critical assessment checklist for prevalence studies. To evaluate publication bias, a funnel plot and Egger's regression test were employed. The I2 statistic was calculated to examine for study heterogeneity. To assess the pooled effect size, odds ratios, and 95% confidence intervals across studies, the DerSimonian and Laird random-effects model was used. Subgroup analysis was conducted by region and publication year. The influence of a single study on the whole estimate was determined via sensitivity analysis. RESULTS Of 323 identified articles, 14 studies were eligible for analysis (n = 4849 participants). The pooled prevalence estimate of safe food handling practices among Ethiopian food handlers was 47.14% (95% CI: 39.01-55.26, I2 = 97.23%). Foodservice training (OR, 3.89; 95% CI: 2.37-5.40), having on-site water storage facilities (OR, 4.65; 95% CI: 2.35-6.95), attitude (OR, 4.89; 95% CI: 1.39-8.29), hygiene and sanitary inspection certification (OR, 3.08; 95% CI: 1.62-4.45) were significantly associated with safe food handling practice among food handlers. CONCLUSION This review identified that improvements are needed in food handling training, government regulation, and infrastructure. Standard regulations for food service enterprises must be implemented on a local and national level. Though long-term food safety requires legislation and training, failure to address infrastructure challenges can harm public health efforts. Access to safe drinking water and the presence of sanitary waste management systems should all be part of the basic infrastructure for ensuring the safety of food in food businesses.
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Affiliation(s)
- Aiggan Tamene
- School of Public Health, College of Medicine and Health Sciences, Wachemo University, Hosaena, Ethiopia
| | - Aklilu Habte
- School of Public Health, College of Medicine and Health Sciences, Wachemo University, Hosaena, Ethiopia
| | - Demelash Woldeyohannes
- School of Public Health, College of Medicine and Health Sciences, Wachemo University, Hosaena, Ethiopia
| | - Abel Afework
- Dilla University Comprehensive Referral Hospital, Dilla University, Dilla, Ethiopia
| | - Fitsum Endale
- School of Public Health, College of Medicine and Health Sciences, Wachemo University, Hosaena, Ethiopia
| | - Addisalem Gizachew
- School of Public Health, College of Medicine and Health Sciences, Wachemo University, Hosaena, Ethiopia
| | - Dawit Sulamo
- School of Public Health, College of Medicine and Health Sciences, Wachemo University, Hosaena, Ethiopia
| | - Legesse Tesfaye
- School of Public Health, College of Medicine and Health Sciences, Wachemo University, Hosaena, Ethiopia
| | - Mihretu Tagesse
- School of Public Health, College of Medicine and Health Sciences, Wachemo University, Hosaena, Ethiopia
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Zenbaba D, Sahiledengle B, Nugusu F, Beressa G, Desta F, Atlaw D, Chattu VK. Food hygiene practices and determinants among food handlers in Ethiopia: a systematic review and meta-analysis. Trop Med Health 2022; 50:34. [PMID: 35585619 PMCID: PMC9118835 DOI: 10.1186/s41182-022-00423-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Accepted: 05/09/2022] [Indexed: 12/05/2022] Open
Abstract
Background Food-borne diseases are a major public health concern worldwide, particularly in low and middle-income countries (LMICs), such as Ethiopia. Poor food hygiene practices primarily exacerbate food-borne illness transmission. Prior studies on the food hygiene practices among food handlers in Ethiopia were inconsistent. Therefore, this meta-analysis and systematic review aimed to estimate the pooled proportion of good food hygiene practices and identify the determinants in Ethiopia. Methods The preferred reporting items for systematic review and meta-analysis (PRISMA) instruments were used, and a systematic search was performed in the PubMed/MEDLINE, POPLINE, HINARI, Science Direct, Cochrane Library databases, and Google Scholar were systematically last searched on the 24th February 2022 for relevant articles. Only the observational studies that reported the proportion of good food hygiene practices and their associated factors among food handlers were included. The quality of the included studies was assessed by two independent authors. Articles with unclear methodologies and did not report the overall proportions of good food hygiene practice were excluded. The effect estimates for pooled proportion and pooled odds ratio (POR) along with a 95% confidence interval (CI) were determined conducting using DerSimonian–Laird's random effect model. Results Among 817 retrieved studies, 23 eligible articles with a total sample size of 7153 study participants were included in the meta-analysis. The pooled proportion of good food hygiene practices among food handlers was 50.5% [95% CI: (41.6, 59.4%]; I2 = 98.7%, p value = 0.001]. Food handlers with formal education (POR = 4.60, 95% CI: 3.05, 6.93), good knowledge (POR = 1.98, 95% CI: 1.26, 3.11), training (POR = 3.52, 95% CI: 2.35, 5.28), and a positive attitude (POR = 3.41, 95% CI: 2.52, 4.61) about food hygiene components, as well as regular medical checkups (POR = 6.75, 95% CI: 4.49) were significantly associated with good food hygiene practice. Conclusions Only half of Ethiopia's food handlers had good food hygiene practice. Implication of the study The key elements of effective food hygiene practice that will aid in the development of feasible interventions to increase food handler compliance with food hygiene components have been identified. Supplementary Information The online version contains supplementary material available at 10.1186/s41182-022-00423-6.
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Affiliation(s)
- Demisu Zenbaba
- Public Health Department Bale-Goba, Madda Walabu University Goba Referral Hospital, Bale Goba, Ethiopia.
| | - Biniyam Sahiledengle
- Public Health Department Bale-Goba, Madda Walabu University Goba Referral Hospital, Bale Goba, Ethiopia
| | - Fikadu Nugusu
- Public Health Department Bale-Goba, Madda Walabu University Goba Referral Hospital, Bale Goba, Ethiopia
| | - Girma Beressa
- Public Health Department Bale-Goba, Madda Walabu University Goba Referral Hospital, Bale Goba, Ethiopia
| | - Fikreab Desta
- Public Health Department Bale-Goba, Madda Walabu University Goba Referral Hospital, Bale Goba, Ethiopia
| | - Daniel Atlaw
- School of Medicine, Anatomy Department, Madda Walabu University Goba Referral Hospital, Bale Goba, Ethiopia
| | - Vijay Kumar Chattu
- Centers for Trans Disciplinary Research, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, 600077, India.,Department of Community Medicine, Faculty of Medicine, Datta Meghe Institute of Medical Sciences, Wardha, 442107, India
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Tadele MM, Dagnaw A, Alamirew D. Food handling practice and associated factors among food handlers in public food establishments of Ethiopia: a systematic review and meta-analysis. BMJ Open 2022; 12:e051310. [PMID: 35292488 PMCID: PMC8928274 DOI: 10.1136/bmjopen-2021-051310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
OBJECTIVES Food handlers are individuals who are involved in food preparation, storage or service of food in a food facility. Unless they keep their personal hygiene, they are highly responsible for contaminating food or transmitting microbes to consumers. Thus, the main aim of this review was to pool the level of good food handling practice among food handlers working in public food establishments in Ethiopia. DESIGN A systematic review and meta-analysis using the Joanna Briggs Institute (JBI) Critical Appraisal tool. DATA SOURCES PubMed, Google Scholar and Advanced Google were searched up to the end of February 2021. ELIGIBILITY CRITERIA FOR SELECTING STUDIES Publication status, publication language, type of study participants and the type of article were used to screen the article. DATA EXTRACTION AND STUDY QUALITY ASSESSMENT All reviewers collected data independently and merged them together. A tool called the JBI Meta-Analysis of Statistics Assessment and Review Instrument was used to assess the quality of each research article. The assessment was performed by two reviewers. RESULT A total of 16 research articles were included in the review. The pooled level of good food handling practice was 50.72% with 95% CI (43.84% to 57.6%). Training (adjusted OR (AOR)=3.4, 95% CI (2.33 to 4.95)), attitude (AOR=3.62, 95% CI (2.23 to 5.85)) and medical check-up (AOR=5.12, 95% CI (2.93 to 8.95)) were identified as factors affecting good food handling practice with 95% CI at p<0.05. CONCLUSION The level of good food handling practice among food handlers working in public food establishments of Ethiopia was very low compared with literature, and variables such as food handler training, attitude towards good food handling practice and the existence of regular medical check-ups were factors affecting good food handling practice. Provision of training that could change the attitude and regular medical check-ups for food handlers has to be in place.
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Affiliation(s)
- Maru Meseret Tadele
- Department of Health Informatics, Debre Markos University, Debre Markos, Ethiopia
| | - Amare Dagnaw
- Department of Health Informatics, Debre Markos University, Debre Markos, Ethiopia
| | - Dehabo Alamirew
- East Gojjam Zonal Health Department, Debre Markos, Amhara National Regional State, Ethiopia
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Alamneh AA, Ketema DB, Simieneh MM, Wubie M, Lamore Y, Tessema MT, Abebaw A, Asmare B, Alemu T, Teym A, Amsalu M. Food hygiene practice and its associated factors among food handlers working in food establishments during the COVID-19 pandemic in East Gojjam and West Gojjam Zones, North West Ethiopia. SAGE Open Med 2022; 10:20503121221081070. [PMID: 35223034 PMCID: PMC8864280 DOI: 10.1177/20503121221081070] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Accepted: 01/31/2022] [Indexed: 12/18/2022] Open
Abstract
Objectives: This study was aimed to assess the food hygiene practice and associated
factors among food handlers working in food establishments during the
COVID-19 pandemic in East Gojjam and West Gojjam Zones, North West
Ethiopia. Methods: A facility-based cross-sectional study was conducted among 845 food handlers
working in 423 selected food establishments of East and West Gojjam Zones
from 22 September to 2 November 2020. The food handlers were categorized as
a cooker and a waiter based on their responsibility. A data collection tool
was adapted from the literature and validated by conducting a pre-test prior
to the study. Binary logistic regression was done to identify the factors
associated with food hygiene practice among food handlers. Results: The prevalence of poor food hygiene practices among food handlers working in
food establishments was 51.2% (95% confidence interval = 47.8, 54.6%). Being
both a cooker and waiter (adjusted odds ratio = 2.98; 95% confidence
interval = 1.02, 8.66), availability of personal protective equipment
(adjusted odds ratio = 2.67; 95% confidence interval = 1.75, 4.08), presence
of pipe water in the kitchen (adjusted odds ratio = 2.73; 95% confidence
interval = 1.84, 4.06), presence of a supervisor (adjusted odds
ratio = 2.26; 95% confidence interval = 1.41, 3.62), and separate dressing
room (adjusted odds ratio = 2.69; 95% confidence interval = 1.84, 3.93) were
significantly associated with food hygiene practice among food handlers. Conclusion: The prevalence of poor food hygiene practices among food handlers working in
food establishments during the COVID-19 pandemic was high. Therefore,
improving food hygiene practice focusing on availing personal protective
equipment, pipe water in the kitchen, and ensuring the presence of a
supervisor as well as a separate dressing room in the food establishment is
recommended.
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Affiliation(s)
- Alehegn Aderaw Alamneh
- Department of Human Nutrition, College of Health Sciences, Debre Markos University, Debre Markos, Ethiopia
| | - Daniel Bekele Ketema
- Department of Public Health, College of Health Sciences, Debre Markos University, Debre Markos, Ethiopia
| | - Muluye Molla Simieneh
- Department of Public Health, College of Health Sciences, Debre Markos University, Debre Markos, Ethiopia
| | - Moges Wubie
- Department of Public Health, College of Health Sciences, Debre Markos University, Debre Markos, Ethiopia
| | - Yonas Lamore
- Department of Environmental Health, College of Health Sciences, Debre Markos University, Debre Markos, Ethiopia
| | - Mekuanint Taddele Tessema
- Department of Public Health, College of Health Sciences, Debre Markos University, Debre Markos, Ethiopia
| | - Abtie Abebaw
- Department of Medical Laboratory Science, College of Health Sciences, Debre Markos University, Debre Markos, Ethiopia
| | - Biachew Asmare
- Department of Human Nutrition, College of Health Sciences, Debre Markos University, Debre Markos, Ethiopia
| | - Tsehay Alemu
- Department of Human Nutrition, College of Health Sciences, Debre Markos University, Debre Markos, Ethiopia
| | - Abraham Teym
- Department of Environmental Health, College of Health Sciences, Debre Markos University, Debre Markos, Ethiopia
| | - Menichil Amsalu
- Department of Public Health, College of Health Sciences, Debre Markos University, Debre Markos, Ethiopia
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Negassa B, Ashuro Z, Soboksa NE. Hygienic Food Handling Practices and Associated Factors Among Food Handlers in Ethiopia: A Systematic Review and Meta-Analysis. ENVIRONMENTAL HEALTH INSIGHTS 2022; 16:11786302221105320. [PMID: 35677751 PMCID: PMC9168867 DOI: 10.1177/11786302221105320] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Accepted: 05/13/2022] [Indexed: 05/16/2023]
Abstract
BACKGROUND The food handling practices of food handlers can have a significant impact on the hygienic status of the food. The aim of this study was to determine the prevalence and factors associated with hygienic food handling practices among food handlers in Ethiopia. METHODS PubMed, Science Direct, Google Scholar, and the Cochrane Library databases were used to find articles. Only cross-sectional studies that met the criteria for inclusion were considered. STATA version 16 statistical software was used to perform the meta-analysis. The study's heterogeneity was determined using Cochrane Q test statistics and the I 2 test. A random effect model was used to calculate the pooled prevalence of hygienic food handling practices. RESULTS To estimate the pooled prevalence of hygienic food handling practices in Ethiopia, 9 out of 33 reviewed studies were included. The prevalence of hygienic food handling practices was found to be 48.36% (95% CI: 39.74-56.99) in this study. Factors associated with hygienic food handling practices included; lack of food safety training (OR = 5.38; 95% CI: 1.71, 16.89), negative attitude (OR = 3.28; 95% CI: 1.50, 7.13), lack of access to handwashing facilities (OR = 4.84; 95% CI: 1.72, 13.65), lack of regular medical checkup (OR = 5.37; 95% CI: 3.13, 9.23), and lack of secondary education (OR = 2.51; 95% CI: 1.46, 4.32) among food handlers. CONCLUSION In this study, the prevalence of hygienic food handling practices among Ethiopian food handlers was significantly low. Unhygienic food handling practices were attributed to a lack of food safety training, regular medical checkups, handwashing facilities, an unfavorable attitude toward food hygiene practices, and a lack of formal education. As a result, food handlers should receive ongoing food safety and hygiene training.
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Affiliation(s)
- Belay Negassa
- Belay Negassa, Department of Environmental
Health, College of Medicine and Health Sciences, Dilla University, P.O. Box:419,
Dilla, Ethiopia.
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13
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Food Safety Practices and Associated Factors among Food Handlers of Fiche Town, North Shewa Zone, Ethiopia. JOURNAL OF ENVIRONMENTAL AND PUBLIC HEALTH 2021; 2021:6158769. [PMID: 34956372 PMCID: PMC8709767 DOI: 10.1155/2021/6158769] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/16/2021] [Accepted: 12/01/2021] [Indexed: 11/17/2022]
Abstract
Background Foodborne diseases remain a major public health problem globally, but the problem is severe in developing countries like Ethiopia. The objective of this study was to assess food safety practices and associated factors among food handlers of Fiche town. Methods A cross-sectional study was conducted among 422 food handlers working in food and drink establishments. The data were collected using a structured questionnaire and observational checklist. Data were entered and coded into SPSS for analysis. Multivariable logistic regression was used to identify the predictor variables associated with the practice of food handlers (p < 0.05). Result 61.6% of food handlers knew the potential risk of contaminating food with dirty hands, and 70% washed hands with soap before working with food. 52.8% of food handlers covered the hair with restraints. 66.8% of food handlers used outer garments, and the majority of food handlers (71.1%) had a trimmed fingernail. Two hundred thirteen (50.5%) of food handlers had good food handling practices. Medical checkup (AOR = 3.16; 95% CI 1.89, 5.26), sanitary inspection (AOR = 1.76; 95% CI 1.16, 2.69), knowledge (AOR = 2.31; 95% CI 1.53, 3.48), service year (AOR = 3.11; 95% CI 1.53, 6.31), and educational status (AOR = 3.42, 95% CI 1.29, 9.04) were found to be significantly associated with food handling practices. Conclusion The food handlers should take various training concerning food hygiene and safety to enhance their knowledge and practice. Regular sanitary inspection of food and drink establishments is recommended.
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Reta MA, Lemma MT, Gemeda AA, Lemlem GA. Food handling practices and associated factors among food handlers working in public food and drink service establishments in Woldia town, Northeast Ethiopia. Pan Afr Med J 2021; 40:128. [PMID: 34909096 PMCID: PMC8641629 DOI: 10.11604/pamj.2021.40.128.19757] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Accepted: 04/19/2021] [Indexed: 12/17/2022] Open
Abstract
INTRODUCTION foodborne disease (FBD) is a major public health problem globally. Inadequate food workers' knowledge, attitude, and low level of food handling practices (FHPs) may all contribute to the possibility of FBD outbreaks in public food service establishments. This study aimed to assess FHPs and associated factors among food handlers working in public food and drink service establishments in Woldia town, Northeast Ethiopia. METHODS an institutional-based cross-sectional study was conducted from 01 to 29, January 2017. A total of 288 food handlers were recruited through a simple random selection method. A structured interviewer-administered questionnaire and observation checklists were used to collect the respondents' socio-demographic characteristics, knowledge status on FHPs, and food handling working practices data. Descriptive statistics, bivariate and multivariate logistic regression analysis were employed using SPSS version 20 software. Those variables with a p< 0.05 were considered statistically significant. RESULTS out of 288 participants, 91.7% were female, and 82.3% were single, while 69.8% were literate. One hundred eighty-four (63.9%) of them were under 15-25 years of age, with a median age of 23.3 years. The proportion of good FHP was (n=134, 46.5%) (95% CI: 41.00-52.4%). Advanced age (adjusted odds ratio (AOR) =12.01, 95% CI: 1.96-73.52), education (participants who attend grades 7-12 (AOR=2.33, 95% CI: 1.14-4.79), and above secondary education (AOR=2.29, 95% CI: 1.05-4.61), work experience above six years (AOR=2.43, 95% CI: 2.08-3.17), received formal training (AOR=1.79, 95% CI: 1.68-4.71), and inspection visits by a concerned body (AOR=2.24, 95% CI: 1.05-3.09) were factors positively associated with handling practices. CONCLUSION the study revealed that FHP in the study area was low. Age, education, service year, training received and sanitary inspection visits by the regulatory personnel were factors significantly associated with FHPs. This finding highlights the importance of employing regular sanitary inspection visits to public food service establishments by the concerned authority to ensure that all food handlers have the knowledge and the skill to provide safe food.
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Affiliation(s)
- Melese Abate Reta
- Department of Medical Laboratory Science, College of Health Sciences, Woldia University, Woldia, Ethiopia
| | - Mekonnin Tesfa Lemma
- Department of Nursing, College of Health Sciences, Woldia University, Woldia, Ethiopia
| | - Ashete Adere Gemeda
- Department of Midwifery, College of Health Sciences, Woldia University, Woldia, Ethiopia
| | - Getasew Assefa Lemlem
- Department of Statistics, Faculty of Natural and Computational Sciences, Woldia University, Woldia, Ethiopia
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15
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Tuglo LS, Agordoh PD, Tekpor D, Pan Z, Agbanyo G, Chu M. Food safety knowledge, attitude, and hygiene practices of street-cooked food handlers in North Dayi District, Ghana. Environ Health Prev Med 2021; 26:54. [PMID: 33941082 PMCID: PMC8091506 DOI: 10.1186/s12199-021-00975-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Accepted: 04/19/2021] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Food safety and hygiene are currently a global health apprehension especially in unindustrialized countries as a result of increasing food-borne diseases (FBDs) and accompanying deaths. This study aimed at assessing knowledge, attitude, and hygiene practices (KAP) of food safety among street-cooked food handlers (SCFHs) in North Dayi District, Ghana. METHODS This was a descriptive cross-sectional study conducted on 407 SCFHs in North Dayi District, Ghana. The World Health Organization's Five Keys to Safer Food for food handlers and a pretested structured questionnaire were adapted for data collection among stationary SCFHs along principal streets. Significant parameters such as educational status, average monthly income, registered SCFHs, and food safety training course were used in bivariate and multivariate logistic regression models to calculate the power of the relationships observed. RESULTS The majority 84.3% of SCFHs were female and 56.0% had not attended a food safety training course. This study showed that 67.3%, 58.2%, and 62.9% of SCFHs had good levels of KAP of food safety, respectively. About 87.2% showed a good attitude of separating uncooked and prepared meal before storage. Good knowledge of food safety was 2 times higher among registered SCFHs compared to unregistered [cOR=1.64, p=0.032]. SCFHs with secondary education were 4 times good at hygiene practices of food safety likened to no education [aOR=4.06, p=0.003]. Above GHc1500 average monthly income earners were 5 times good at hygiene practices of food safety compared to below GHc500 [aOR=4.89, p=0.006]. Registered SCFHs were 8 times good at hygiene practice of food safety compared to unregistered [aOR=7.50, p<0.001]. The odd for good hygiene practice of food safety was 6 times found among SCFHs who had training on food safety courses likened to those who had not [aOR=5.97, p<0.001]. CONCLUSIONS Over half of the SCFHs had good levels of KAP of food safety. Registering as SCFH was significantly associated with good knowledge and hygiene practices of food safety. Therefore, our results may present an imperative foundation for design to increase food safety and hygiene practice in the district, region, and beyond.
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Affiliation(s)
- Lawrence Sena Tuglo
- Department of Epidemiology, School of Public Health, Nantong University, 9 Seyuan Road, Nantong, Jiangsu, China
| | - Percival Delali Agordoh
- Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, Ho, Ghana
| | - David Tekpor
- North Dayi District Health Directorate, Volta Region, Ghana Health Service, Accra, Ghana
| | - Zhongqin Pan
- Department of Epidemiology, School of Public Health, Nantong University, 9 Seyuan Road, Nantong, Jiangsu, China
| | - Gabriel Agbanyo
- North Dayi District Health Directorate, Volta Region, Ghana Health Service, Accra, Ghana
| | - Minjie Chu
- Department of Epidemiology, School of Public Health, Nantong University, 9 Seyuan Road, Nantong, Jiangsu, China.
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Ncube F, Kanda A, Mpofu MW, Nyamugure T. Factors associated with safe food handling practices in the food service sector. JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE & ENGINEERING 2019; 17:1243-1255. [PMID: 32030189 PMCID: PMC6985409 DOI: 10.1007/s40201-019-00424-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Accepted: 12/03/2019] [Indexed: 06/10/2023]
Abstract
PURPOSE This review assessed the methodological quality of relevant food safety studies, investigated the available evidences for factors associated with safe food handling practices (SFHPs) and suggested required improvements. METHODS A systematic literature search was carried out in five databases. A pre-designed criteria was used for data extraction and quality assessment. Evidence synthesis was performed, based on specified criteria. RESULTS Out of a total of 1768 published research articles, 28 met the inclusion criteria. Strong evidence suggests that food handlers' knowledge and attitudes on food safety contribute to SFHPs. Moderate evidence exists about the association between a food handler's food safety training and SFHPs. Limited evidence is available about the influence of the educational level and work experience of a food handler, to SFHPs. Insufficient evidence exists about the association between socio-demographic characteristics and SFHPs. A conceptual framework is presented to illustrate the associations. CONCLUSIONS Available evidence supports that in order to promote SFHPs, responsible authorities should focus on improving on the food safety knowledge and attitudes of food handlers. Future food safety studies may richly benefit from overcoming the methodological shortcomings presented in this review.
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Affiliation(s)
- France Ncube
- Department of Environmental Science, Bindura University of Science Education, Private Bag 1020, Bindura, Zimbabwe
| | - Artwell Kanda
- Department of Environmental Science, Bindura University of Science Education, Private Bag 1020, Bindura, Zimbabwe
| | - Mqhele W. Mpofu
- Department of Environmental Health, Gwanda Multi-disciplinary Health Training School, Private Bag 125, Gwanda, Zimbabwe
| | - Tendayi Nyamugure
- Department of Environmental Science, Bindura University of Science Education, Private Bag 1020, Bindura, Zimbabwe
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Azanaw J, Gebrehiwot M, Dagne H. Factors associated with food safety practices among food handlers: facility-based cross-sectional study. BMC Res Notes 2019; 12:683. [PMID: 31640793 PMCID: PMC6805513 DOI: 10.1186/s13104-019-4702-5] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2019] [Accepted: 10/04/2019] [Indexed: 11/16/2022] Open
Abstract
Objective The primary objective of this study was to assess factors associated with food safety practices among food handlers in Gondar city food and drinking establishments. The facility-based cross-sectional study was undertaken from March 3 to May 28, 2018, in Gondar city. Simple random sampling method was used to select both establishments and the food handlers. The data were collected through face-to-face interview using pre-tested Amharic version of the questionnaire. Data were entered and coded into Epi info version 7.0.0 and exported to SPSS version 22 for analysis. Results One hundred and eighty-eight (49.0%) had good food handling practice out of three hundred and eighty-four food handlers. Marital status (AOR: 0.36, 95% CI 0.05, 0.85), safety training (AOR: 4.01, 95% CI 2.71, 9.77), supervision by health professionals (AOR: 4.10, 95% CI 1.71, 9.77), routine medical checkup (AOR: 8.80, 95% CI 5.04, 15.36), and mean knowledge (AOR: 2.92, 95% CI 1.38, 4.12) were the factors significantly associated with food handling practices. The owners, managers and local health professionals should work on food safety practices improvement.
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Affiliation(s)
- Jember Azanaw
- Department of Environmental and Occupational Health and Safety, Institute of Public Health, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia.
| | - Mulat Gebrehiwot
- Department of Environmental and Occupational Health and Safety, Institute of Public Health, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia
| | - Henok Dagne
- Department of Environmental and Occupational Health and Safety, Institute of Public Health, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia
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