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

OBJECTIVE: The objective of this study was to assess food handling practice and associated factors among food handlers in public food establishments, Northwest Ethiopia. RESULTS: In this study a total of 416 food handlers were participated with a response rate of 416 (98.6%). Proportion of good food...

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Detalles Bibliográficos
Autores principales: Chekol, Fasikaw Adbarie, Melak, Melkitu Fentie, Belew, Aysheshim Kassahun, Zeleke, Ejigu Gebeye
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6332519/
https://www.ncbi.nlm.nih.gov/pubmed/30642374
http://dx.doi.org/10.1186/s13104-019-4047-0
Descripción
Sumario:OBJECTIVE: The objective of this study was to assess food handling practice and associated factors among food handlers in public food establishments, Northwest Ethiopia. RESULTS: In 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. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1186/s13104-019-4047-0) contains supplementary material, which is available to authorized users.