Food handling practice and associated factors among food handlers in public food establishments, Northwest Ethiopia

Fasikaw Adbarie Chekol,Melkitu Fentie Melak,Aysheshim Kassahun Belew,Ejigu Gebeye Zeleke

doi:10.1186/s13104-019-4047-0

Fasikaw Adbarie Chekol, Melkitu Fentie Melak + Show 2 more

Open Access

https://doi.org/10.1186/s13104-019-4047-0

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Abstract

ObjectiveThe objective of this study was to assess food handling practice and associated factors among food handlers in public food establishments, Northwest Ethiopia.ResultsIn this study a total of 416 food handlers were participated with a response rate of 416 (98.6%). Proportion of good food handling practice was 167 (40.1%) [95% CI (confidence interval): 35.10, 44.50]. Work experience [AOR (adjusted odds ratio):1.95, 95% CI 1.11, 3.45], good attitude (AOR = 1.97, 95% CI = 1.04, 3.72), secondary school education level (AOR 2.91, CI 1.20, 7.01), diploma and above education level (AOR 4.33, 95% CI 1.41, 13.31), use of three compartment dish-washing system (AOR 2.47, CI 1.27, 4.80) and use of refrigerator (AOR 3.93, CI 1.79, 8.63) were factors statistically associated with good food handling practice. This study indicated that food handling practice was relatively poor. Work experience, good attitude, level of education, use of three compartment dishwashing systems and refrigerator were factors associated with food handling practice. Hence, structuring the kitchen with modern dish washing system and refrigerator would enhance good food handling practice.

Highlights

ResultsIn this study a total of 416 food handlers were participated with a response rate of 416 (98.6%)
Food can be contaminated from production up to consumption
Socio‐demographic characteristics of food handlers In this study a total of 416 food handlers were participated with a response rate of 416 (98.6%)

Summary

Results

Socio‐demographic characteristics of food handlers In this study a total of 416 food handlers were participated with a response rate of 416 (98.6%). The odds of performing good handling practice among food handlers who had work experience in different public food establishments was two folds higher as compared to those food handlers who had no experience of work in such institutions (AOR = 1.95, 95% CI 1.11, 3.45). The result showed that the odds of performing good food handling practice among food handlers who attended secondary school (grade 9–12) was three folds (AOR = 2.91, CI 1.20, 7.01) and those who had diploma and above was four and half folds (AOR = 4.33, CI 1.41, 13.31) higher as compared to those food handlers who were informally educated (illiterate and can read and write). The odds of performing good food handling practice among food handlers who had functional refrigerator in their kitchen four folds (AOR = 3.93, CI 1.79, 8.63) higher as compared to those food handlers who had no functional refrigerator in their kitchen (Table 3)

Introduction

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