Kumie, Abera (PhD)Bulcha, Kassa2018-09-042023-11-052018-09-042023-11-052014-06http://etd.aau.edu.et/handle/123456789/11868Background: Food borne diseases are major causes of morbidity and mortality globally, in urban areas food and drink establishments serve as source of ready-to-eat foods for large number of people. The sanitary handling of food establishment has public health relevance in terms of preventing food related diseases and intoxications. Objective: To assess sanitary condition of food and drink establishment and associated factors, in Kirkos Sub City, Addis Ababa ETHIOPIA. Method: A cross-sectional descriptive study was conducted from December 2013 to march 2014 in Kirkos Sub City, located at the center of ADDIS ABABA, With an area of 14.62 km2 and population size of 245, 578. Three hundred sixty four food and drink establishments and owners/managers from these establishments were selected through stratification (by Woreda and type) and proportionate simple random sampling to be the study subjects. Data was collected using pretested and structured Amharic version questionnaire and observation checklist. Results:- Among 364 food and drink establishments assessed in this study, highest were cafeteria 134(36.81%), followed by bar and/or restaurants 104(28.57%), fresh juice house 52(14.28%), hotels 34(9.34%), bakeries 25(6.86%) and the fewest 15(4.12%) were butchers. Construction/repair in past 2-5 years was done in only 180(49%) and among not maintained or constructed, 124(67.4%) reason for construction were due to urban plan requirements and no permission from renting body. overall kitchen cleanliness was highly associated with good repair condition of floor, wall and ceiling with OR=15.81(3.76,66.38 95 % CI), OR=14.24(3.39,59.28 95 % CI) and OR=15.85 (4.81,52.18 95 % CI) respectively. Access to private pipe water supply was strongly related to clean kitchen, availability of latrine and shower facilities with OR=5.48(1.65,18.13 95% CI), OR=24(6.64,91.01 95%CI) and OR=3.95(1.37,11.35) 95 % CI respectively. conclusion :- overall sanitary status of establishments was found to be in poor status in majority of the establishments worse than assessed in other towns. Generally there should be Integration between the regulatory body and different City administration stakeholders. In 5 addition, the regulatory body shall focus on hygienic food handling promotion activities towards establishment mangers and food handlers. Routine sanitary inspections and health certificate of competence issuance activities need to be conducted continuously, periodically and should cover/reach all establishments. Key words :- Kirkos sub City, food and drink establishments sanitary status, food premises, repair/construction, health certificate of competence and manager status.enKirkos sub City, food and drink establishments sanitary status, food premises, repair/construction, health certificate of competence and manager status.Thesis