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Food hygiene practice and its associated factors among food handlers working in food establishments during the COVID-19 pandemic in East Gojjam and West Gojjam Zones, North West Ethiopia
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Objectives: This study was aimed to assess the food hygiene practice and associated factors among food handlers working in food establishments during the COVID-19 pandemic in East Gojjam and West Gojjam Zones, North West Ethiopia. Methods: A facility-based cross-sectional study was conducted among 845 food handlers working in 423 selected food establishments of East and West Gojjam Zones from 22 September to 2 November 2020. The food handlers were categorized as a cooker and a waiter based on their responsibility. A data collection tool was adapted from the literature and validated by conducting a pre-test prior to the study. Binary logistic regression was done to identify the factors associated with food hygiene practice among food handlers. Results: The prevalence of poor food hygiene practices among food handlers working in food establishments was 51.2% (95% confidence interval = 47.8, 54.6%). Being both a cooker and waiter (adjusted odds ratio = 2.98; 95% confidence interval = 1.02, 8.66), availability of personal protective equipment (adjusted odds ratio = 2.67; 95% confidence interval = 1.75, 4.08), presence of pipe water in the kitchen (adjusted odds ratio = 2.73; 95% confidence interval = 1.84, 4.06), presence of a supervisor (adjusted odds ratio = 2.26; 95% confidence interval = 1.41, 3.62), and separate dressing room (adjusted odds ratio = 2.69; 95% confidence interval = 1.84, 3.93) were significantly associated with food hygiene practice among food handlers. Conclusion: The prevalence of poor food hygiene practices among food handlers working in food establishments during the COVID-19 pandemic was high. Therefore, improving food hygiene practice focusing on availing personal protective equipment, pipe water in the kitchen, and ensuring the presence of a supervisor as well as a separate dressing room in the food establishment is recommended.
Title: Food hygiene practice and its associated factors among food handlers working in food establishments during the COVID-19 pandemic in East Gojjam and West Gojjam Zones, North West Ethiopia
Description:
Objectives: This study was aimed to assess the food hygiene practice and associated factors among food handlers working in food establishments during the COVID-19 pandemic in East Gojjam and West Gojjam Zones, North West Ethiopia.
Methods: A facility-based cross-sectional study was conducted among 845 food handlers working in 423 selected food establishments of East and West Gojjam Zones from 22 September to 2 November 2020.
The food handlers were categorized as a cooker and a waiter based on their responsibility.
A data collection tool was adapted from the literature and validated by conducting a pre-test prior to the study.
Binary logistic regression was done to identify the factors associated with food hygiene practice among food handlers.
Results: The prevalence of poor food hygiene practices among food handlers working in food establishments was 51.
2% (95% confidence interval = 47.
8, 54.
6%).
Being both a cooker and waiter (adjusted odds ratio = 2.
98; 95% confidence interval = 1.
02, 8.
66), availability of personal protective equipment (adjusted odds ratio = 2.
67; 95% confidence interval = 1.
75, 4.
08), presence of pipe water in the kitchen (adjusted odds ratio = 2.
73; 95% confidence interval = 1.
84, 4.
06), presence of a supervisor (adjusted odds ratio = 2.
26; 95% confidence interval = 1.
41, 3.
62), and separate dressing room (adjusted odds ratio = 2.
69; 95% confidence interval = 1.
84, 3.
93) were significantly associated with food hygiene practice among food handlers.
Conclusion: The prevalence of poor food hygiene practices among food handlers working in food establishments during the COVID-19 pandemic was high.
Therefore, improving food hygiene practice focusing on availing personal protective equipment, pipe water in the kitchen, and ensuring the presence of a supervisor as well as a separate dressing room in the food establishment is recommended.
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