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Introduction: - Food is one of the essential needs for survival and well being of human
being. As food is essential for our life, it is also dangerous and cause diseases if not
processed and maintained in sanitary and safe conditions. In Africa poverty is the
underlying cause of consumption of unsafe food. It is also common in Ethiopia because
of the prevailing poor food handling and sanitation practices.
Objective: - the objective of this study is to assess Food handling practice & Factors
Associated with food handling Practice among food handlers.
Method: A cross-sectional quantitative study design was used to conduct this study. In
Bahir Dar there are nine urban sub cities and a total of 1961 food handlers. The number
of food handlers for sub-cities was allocated using proportional allocation to size
method. To identify the 421 study subject a survey was conducted to get their list and
simple random sampling technique was used based on the developed sampling frame.
r Result: The median age of food handlers was 23 ranging from 16 years to 70 Years.
Majority (89.6%) of food handlers were Females. From 393 respondents 263(66.9%)
r have good food handling practice whereas the rest 130(33.1 %) have bad practice. The
logistic regression result show that sex (AOR=3.888, 95% Cl 1.365-11.071),educational
status (AOR=4.416, 95% Cl 1.254-15.557), Income status(AOR=3.285, 95% Cl 1.627-
6.630), working hours per day (AOR=2.334, 95% Cl 1.137-4.790),knowledge status of
food handlers (AOR=3.097, 95% Cl 1.057-9.074),attitude (AOR=1.799, 95% Cl 1.059-
3.057),and regular inspection of food handlers (AOR=4.226, 95% Cl 2.481-7.196) were
found to be association with good food handling practice.
Conclusion and Recommendation: In view of the findings of this study, some socio
Demographic characteristics found to a factor for food handling Practice in addition
even though the attitude and practice of food handlers was a little bit satisfactory, the
food handlers have lack of food safety knowledge, especially on some of the hygiene
aspects need to be emphasized and There are certain standards and norms set by
WHO that should be followed by any food service establishments, but these are often
not maintained so that Establishment should maintained practiced this standard. |
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