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Background:-As a result of gross sanitary inadequacies disease related to poor sanitary conditions, such as food borne disease are still among the major public health problems consuming much of the health resources. Food borne diseases are serious concerns in food and drink establishments. However the sanitation conditions of those establishments has not been studied much more in Ethiopia.
Objective: - The main objective of this study is to assess the sanitary conditions of food and drinking establishments and associated factors in Kirkos Sub-City, Addis Ababa, Ethiopia 2021.
Methods and Materials:- Institution based cross-sectional with internal comparison study design from March- 2021 to May- 2021 was conducted among selected food and drinking establishments at Kirkos sub-city, located at the center of Addis Ababa. From the existing facilities in the sub city 420 food and drinking establishments and owners/managers from these establishments was selected through stratification (by Woreda and type of service they provide) and proportionate simple random sampling to be the study subjects. Data was collected using pretested and structured Amharic version questionnaire and observational checklist, and the collected data were entered using Epi info version 3.5.7. The collected data was cleaned and entered to SPSS statistical software for descriptive and advanced analysis, also bivariate and multivariate logistic regression analysis were conducted. In all analysis, P-value less than 0.05 was considered statistically significant.
Results:-The finding of this study showed that 247 (57.9%) of food and drinking establishments were in the status of poor sanitary condition. The proper liquid waste disposal facility 15.2 %, availability of container for solid waste storage 45.5%, availability of three compartments for dish/glass washing 7.1%, proper type of drinking water storage materials 30.2% and separate dressing rooms for food handlers 34.3% are the deficiencies. Provision of functional hand washing facility 77%, availability of separate kitchen room 96.8% and final disposal of solid waste 93% were the major percentages founded. Trained managers AOR=2.55 (1.65,3.93 95% CI), inspected in the last 6 months AOR=4.13 (2.8,6.7 95% CI), constructed by brick AOR=2.25 (1.05,4.7 95% CI), have distance between toilet and kitchen AOR=1.7 (1.0,2.9 95%CI) and not wood used for cooking AOR=1.98 (1.2,2.9 95% CI) significantly associated with sanitary condition of food and drinking establishments.............................. Thesis available at ACIPH Library |
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