Assessment of Prerequisite Programs for Implementation of Hazard Analysis and Critical Control Point and Associated Factors among Hotels and Restaurants of Dukem and Bishoftu Towns of Ethiopia

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Addis Abeba University


Background: Prerequisite programs like GHP and GMP support the basic environmental and operating conditions which are important for the production of safe and wholesome food in the food establishments. Set of procedures that designed to provide fundamental base for operating conditions necessary for the production of safe food and also considered as HACCP plan. Objectives: This study aimed at assessing the prerequisite programs for implementation of HACCP and associated factors among hotels and restaurants in Dukem and Bishoftu Towns in Ethiopia. Methods: A cross-sectional, quantitative study was held on 266 hotels and restaurants from June 2021 to July 2021, in Dukem and Bishoftu Towns, Ethiopia. Data were collected from the managers of hotels and restaurants using pretested and structured questionnaires, entered, cleaned, and analyzed using SPSS version 23. Bivariate and multivariable logistic regressions were computed to identify the factors associated with Pre Request programs for implementation of HACCP. A p-value of <0.05 with 95% CI was cut-off points to declare the level of statistical significance. Results: The study showed that the prerequisite programs for implementation of HACCP was poor (13.5% (95%CI: 1.09-1.18) among the hotels & restaurants under the study. In the multivariate logistic regression analysis: The study revealed that, the odds to the implementation of prerequisite programs practices among hotels and restaurants had no documentation and record keeping ( AOR= 0.334, 95%CI: 0.139, 0.804) , the odds to the implementation of prerequisite programs practices among hotels and restaurants had no finance ( AOR= 0.115, 95% CI: 0.032, 0.419) ,and the odds on HACCP Practices among hotels and restaurants not know meaning of HACCP ( AOR= 0.083, 95% CI: 0.008, 0.900) showed statistically significant association with HACCP implementation prerequisite programs. Conclusions and recommendations: The prerequisite programs HACCP implementation in the evaluated hotels and restaurants was poor compared to other studies. Therefore, concerned government bodies (like health regulatory and hotel and tourism bureaus), owners of hotels, and restaurants should demonstrate their commitment so that the food provided by the establishments is safe to the consumers.



prerequisite programs of HACCP, hotels & restaurants, Dukem, Bishoftu