Food Safety Practices and Associated Factors in Food Operators: A Cross-Sectional Survey in the Students' Cafeteria of Woldia University, North Eastern Ethiopia.

Abstract

The food safety issue is often overlooked in countries where food shortages, natural disasters, political tensions, and other major concerns dominate government and media agendas. As a result, the current study sought to assess food safety practices and associated factors among food handlers at Woldia University's student cafeteria. An institutional cross-sectional study was conducted between May and July 2021, and a sample of 291 subjects was recruited through a simple random sampling technique. Questionnaires, focus group discussions, interviews, and observation methods were used as data collection tools. Data analysis was performed using Statistical Package for the Social Sciences (SPSS) version 20 software. Bivariate and multivariate logistic regressions were used to determine the effect of various factors on the outcome variable and control for confounding effects. p < 0.05 was considered statistically significant. However, some variables are significant even at p < 0.001. The results were described by frequencies and percentages. The current study found that the factors of not having had food hygiene training (AOR = 2.111, 95% CI = (1.029 - 4.428)), less than or equal to one year of work experience (AOR = 3.070, 95% CI = (2.020 - 10.246)), poor knowledge (AOR = 1.285, 95% CI = (0.125 - 0.849)) and poor attitude (AOR = 1.190, 95% CI = (1.361 - 9.393)), not keeping cooked food at a safe temperature (AOR = 3.037, 95% CI = (1.021 - 12.096)), failure to respect the safety of cooking utensils and surfaces (AOR = 2.022, 95% CI = (1.551 - 9.689)), insufficient cleanliness of eating areas (AOR = 2.430, 95% CI = (1.983 - 6.217)), not covering hair when cooking food (AOR = 5.903, 95% CI = (2.243 - 9.621)), and not washing hands before starting to handle food (AOR = 10.019, 95% CI = (4.031 - 24.063)) were statistically associated with unhygienic food handling practices. The results of this study indicated that the state of food safety practices was poor. Therefore, food safety assurance must comply with modern food safety frameworks such as Hazard Analysis and Critical Control Points (HACCP). In addition, addressing knowledge and skill gaps among food handlers, regular inspection services, and effective enforcement of food safety regulations are extremely essential. Finally, future studies should focus on enumerating bacteria and protozoa in unsanitary foods and utensils.