Tamene, AyanadisBekele, Mamo2022-06-252023-11-062022-06-252023-11-062021-11http://etd.aau.edu.et/handle/123456789/32148Background: Poor knowledge, attitude and practices of hygiene can contribute to the outbreaks of food borne illness. Most foods could be affected by food borne pathogens mainly due to poor hygienic conditions and inappropriate food handling practices. Inadequate knowledge,negative attitude and practices on food hygiene and poor sanitary condition of food anddrink establishmentes are among the factors responsible for the occurrence of poor hygienic conditions and inappropriate food handling practices. Objective: To assess knowledge, attitude and practice of food safety among food handlers and investigate sanitary condition of food service establishments in Burayu town. Method of study: Across-sectional descriptive study was conducted to assess knowledge, attitude and practice of food safety among selected food handlers(working on food preparation) and to investigate sanitary condition of selected food service establishments (butcher, café, milk house, and juice house).Food and drink establishments were selected by simple random sampling technique. Data was collected using pre-prepared standardized questionnaire and entered using Epi info and analysis was performed by using SPSS version 25. Results:- Overall,78.8% of the respondents have good knowledge on food hygiene and safety requirements.57.6 % of food handlers have positive attitude towards food safety and handling practices.Regarding the overall practice score of the food handlers, nearly half (51.1%) of the food handlers had good food safety and hygiene practice with a practice score or greater than 50%.Among assessed food and drink establishments,32(19.5%) of them had a green, 37(22.6%) of them yellow,and 29(17.7%) of them had red status and 66(40.2%) of them were not complying with the standerd. Conclusion- Overall, food handlers have good knowledge and practices with positive attitude towards food hygiene and safety requirements. Specifically, almost more than 70% of food handlers knew the fact that hand washing practices before work can reduce risk of food contamination. With regard to sanitary condition issues of the establishments, the study found out that their overall level of food and drinke establishmentes was poor. The largest proportion, 66 (40.2%) of food and drink establishmentes were not complying with the standard and also, 29 (17.7%) of food and drink establishments were at red status.en-USESTABLISHMENTS AND FOOD SAFETY KNOWLEDGEThesis