Browsing by Author "Fanta, Fresenbet"

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Food Handling Practices and Associated Factors Among Food Handlers in Selected Food Establishments in Yeka Sub-City, Addis Ababa, Ethiopia.
    (Addis Ababa University, 2020-12-02) Fanta, Fresenbet; Kebede, Aweke (PhD)
    Among other food value chains, poor food handling practice is key cause of foodborne diseases notably in developing countries like Ethiopia where, most cases of diarrheal disease due to consumption of contaminated foods. This study aimed to assess food safety knowledge, attitude and practice of food handlers in food establishments and determinants of safe food handling practice in selected part of, Addis Ababa, Ethiopia. We conducted institution based cross-sectional study among food handlers in Cafeterias, Restaurants and Hotels in Addis Ababa, Yeka sub city. A total of 284 food handlers: 69 from Cafeterias, 89 from Restaurants and 126 from Hotels were enrolled in the study using stratified random sampling technique. Data were collected in observational checklist and through structured-questionnaire via face to face interview. A binary and multivariate logistic regression was used and adjusted for cofounders and covariates. A P-value of less than 0.05 was considered statistically significant. The present study revealed that 42.6% of food handlers had good food handling practice. Food handling practice were significantly associated with sex (Adjusted odds ratio (AOR)= 2.63 CI= 1.15, 6.00), monthly income (AOR= 2.66 CI= 1.16, 6.12), availability of functional pipe water supply (AOR= 3.54 CI= 1.34, 9.34), availability of soap or detergents (AOR= 2.03 CI= 1.17, 3.50) and presence of insects or rodents (AOR= 0.28 CI= 0.11, 0.70). The food handlers in the study area were executing in a poor food handling practice, as most of them were not knowledgeable as needed. In fact, revising the salary of food handlers based on their work load is valid, as there is existing worldwide economic and cost of life inflation. Likewise enhancing the water supply in each food establishments and dispatching sufficient soaps and detergents coupled with eradicating insects and rodents are key. Furthermore there is a call for action for regulatory bodies which to giving license for the establishment while address all the basic criteria’s based on official guideline/checklist, and also need regular inspection by authority which would augment the safety and hygiene practice of the food handlers and establishment to protect the public health and maximize food safety.