जर्नल ऑफ़ पोषण और खाद्य विज्ञान
खुला एक्सेस

अमूर्त

Food Hygiene Knowledge, Practice and Associated Factors of Food Handlers in Selected Food Establishments in Nekemte Town, Ethiopia

Habtamu Fekadu Gemede*, Dessalegn Girgira

Background: Food hygiene continues to be a public health problem worldwide because food borne illnesses are widespread. In developing countries, up to an estimated 70% of cases of diarrheal diseases are associated with the consumption of contaminated foods. Approximately 10% to 20% of food borne disease outbreaks are due to contamination by the food handler.

Objective: The objective of this study was to assess the food hygiene knowledge, practices and associated factors of food handlers in selected food establishments in Nekemte town, Ethiopia.

Methods: A cross-sectional descriptive study was conducted on 357 food handlers who work in selected 125 food establishments. Data was collected using pre-tested questionaries and analyzed using statistical package for social sciences (spss) version 22.

Results and discussion: The study result showed that 37.5% of respondents had good knowledge whereas 62.5% of respondents had poor knowledge. The study result also showed that 58.5% of respondents had good practice whereas 41.5% of respondents had poor practice. The strength of the association was measured by adjusted odds ratio with 95% confidence level, and p value <0.05 will be considered statistically significant. In multivariate logistic regression analysis, educational status (AOR=2.345, 95% CI, 0.01-25.926) and work experience (AOR=3.724, 95% CI, 0.943-31.410) were significantly associated with food hygiene knowledge of food handlers. Work activity (AOR=1.084, 95% CI, 0.379-3.103), working while having cut or any skin problem (AOR=1.131, 95% CI, 0.022-0.784), availability of soap or detergents (AOR=3.756, 95% CI, 1.021-13.813) and presence of utensil and equipment store container and shelves (AOR=1.509, 95% CI, 1.044-5.033) were also significantly associated with food hygiene practice of food handlers.

Conclusion: The present study identified the majority of the respondents had poor knowledge. Whereas, food hygiene practice of food handlers in this study was more than half of respondents had good food hygiene practice. Hence 62.5% and 41.5% respectively knowledge and practice of food handlers do not hygienic handle foods, the concerned stakeholders need to facilitate awareness raising activities to prevent food borne diseases.