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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...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BioMed Central
2019
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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 |
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author | Chekol, Fasikaw Adbarie Melak, Melkitu Fentie Belew, Aysheshim Kassahun Zeleke, Ejigu Gebeye |
author_facet | Chekol, Fasikaw Adbarie Melak, Melkitu Fentie Belew, Aysheshim Kassahun Zeleke, Ejigu Gebeye |
author_sort | Chekol, Fasikaw Adbarie |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-6332519 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | BioMed Central |
record_format | MEDLINE/PubMed |
spelling | pubmed-63325192019-01-16 Food handling practice and associated factors among food handlers in public food establishments, Northwest Ethiopia Chekol, Fasikaw Adbarie Melak, Melkitu Fentie Belew, Aysheshim Kassahun Zeleke, Ejigu Gebeye BMC Res Notes Research Note 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. BioMed Central 2019-01-14 /pmc/articles/PMC6332519/ /pubmed/30642374 http://dx.doi.org/10.1186/s13104-019-4047-0 Text en © The Author(s) 2019 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated. |
spellingShingle | Research Note Chekol, Fasikaw Adbarie Melak, Melkitu Fentie Belew, Aysheshim Kassahun Zeleke, Ejigu Gebeye Food handling practice and associated factors among food handlers in public food establishments, Northwest Ethiopia |
title | Food handling practice and associated factors among food handlers in public food establishments, Northwest Ethiopia |
title_full | Food handling practice and associated factors among food handlers in public food establishments, Northwest Ethiopia |
title_fullStr | Food handling practice and associated factors among food handlers in public food establishments, Northwest Ethiopia |
title_full_unstemmed | Food handling practice and associated factors among food handlers in public food establishments, Northwest Ethiopia |
title_short | Food handling practice and associated factors among food handlers in public food establishments, Northwest Ethiopia |
title_sort | food handling practice and associated factors among food handlers in public food establishments, northwest ethiopia |
topic | Research Note |
url | 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 |
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