Kumie, Abera( PhD)Tefera, Worku( BSc, MPH )Mulatu, Gezahegne2021-12-302023-11-052021-12-302023-11-052021-07http://etd.aau.edu.et/handle/123456789/29439Background: Food prepared in large quantities are liable to contamination & to the rise of food-borne diseases. Currently eating & drinking in mass catering establishments is likely to be common. Objectives: The objective of this study was to assess the sanitary practice of public food and drinking establishments and determine associated factors in Yeka Sub-City Addis Ababa, Ethiopia. Methods: A cross-sectional study was carried out between July 2020 and Oct 2020. 409 participants (food and drinking establishments) with a 100% response rate were included for this study. Trained sanitarians collected data using structured, pre-tested questionnaires & observation checklists. Data was entered using Epi-data and data analysis was done using SPSS (version 25). Bivariable and Multivariable logistic regression analyses were conducted to determine associations between pertinent variables. Pvalue <0.05 were considered to indicate a significant statistical association. Results: The study showed 48.2% of food and drinking establishments were under improper sanitary conditions. Training of managers on food hygiene was strongly associated with the overall sanitary practice by (AOR=2.39, 95% CI: 1.353-4.2468), using the standard 3-compartment dish/glass washing basin were significantly associated by (AOR=4.75. 95% CI: 2.687-8.400) respectively, with the overall sanitary practice of food establishments. Conclusion: Improper sanitary practice was observed in a large proportion of food establishments. The absence of trained managers was a significant factor associated with the proper sanitary practice of food establishments. Regulatory bodies should conduct regular inspections of the establishments to promote and ensure proper hygiene and sanitation practices.en-USSanitary condition, food establishment, sanitation practice, EthiopiaThesis