Knowledge of Food Safety and Handling Practices Among Food Handlers of Student Cafeteria at Kotebe Metropolitan University, Addis Ababa, Ethiopia

INTRODUCTION: Food-borne disease is a major health problem especially in low-income countries like Ethiopia. This study aimed to assess the knowledge and practice of food handlers at student cafeteria of Kotebe Metropolitan University. METHODS: A cross-sectional study design was conducted among 68 food handlers in student cafeteria of Kotebe Metropolitan University from May 30, 2018 to October 30, 2019. A structured questionnaire was used via face-to-face interviews to assess food handler’s knowledge of food safety and practices food safety. Data were analyzed using Statistical Package for the Social Sciences window version 20 and presented in the form of frequency tables, percentages, and graphs. The association was tested using Pearson’s chi-square, where P-value (<.05) was considered statistically significant. RESULTS: The result showed that food handlers had good knowledge of food safety and good practice of food safety measured by the passing score of 40 (57.94%) and 48 (70.6%), respectively. Almost all food handlers were aware of the crucial role of knowledge of food safety and food safety practices in the student cafeteria. Accordingly, results of this work revealed that 67 (98.5%), 60 (88.2%), 65 (95.6%), and 56 (82.4%) of the subjects had food safety knowledge, always wash vegetables and fruits, had hand washing facilities with a supply of hot water, soap, and hand drying towel, had a hair mask or cloth during food preparation, and wore safety cloth during food preparation, respectively. CONCLUSION: The findings revealed significant relationship between food safety practices of food handlers and level of education, specifically regarding access to hand washing facilities, hand washing after a break and in the toilet, changing gloves between raw and ready-to-eat food, and drying and cleaning hands before handling food (P < .05). Additionally, Kotebe Metropolitan University should design food handling and safety guidelines and offer specific training for food handling workers.