Abstract:
Background: In sub-Saharan Africa foodborne disease and foodborne disease outbreaks are
frequently ascribed to poor personal hygiene of food handlers in food establishments. Evidence on
the level of food hygiene practices among food handlers is required for proper planning and
implementation of targeted interventions. No study has been undertaken on the level of food
hygiene practices among food handlers of food establishments in Harar town. Lack of such data
hampers the design of effective intervention methods for improving food hygiene practices.
Objective: To assess level of food hygiene practices and associated factors among food handlers
working in selected licensed public food establishments of Harar town, Eastern Ethiopia:
Method: Community-based cross-sectional study was performed in Harar town, Eastern Ethiopia
from July28 –August30∕ 2022. The source populations were all food handlers who were working
in food establishments during the study period. The sample size was 326 which was selected by
stratified sampling method. Data were collected using a pre-tested structured questionnaire by a
trained data collectors among food handlers working in selected licensed public food
establishments. Proportions for categorical variables and mean ± standard deviations (SD) for
continuous variables were used as descriptive measures.Bivariable and Multivariable binary
logistic regression analysis with 95% confidence interval were used to identify the factors
significantly associated with level of food hygiene practices. Odds ratio along with 95%confidence
interval (CI) were estimated to measure the strength of the association between dependent and
independent variables. Level of statistical significance was declared at p-value<0.05. .
Result: Three-fifth 205(62.8%), 95%Confidence Interval (58.2, 67.4) of food handlers in selected
licensed public food establishments had a good level of food hygiene practices. Average monthly
income of <1500 Birr (adjusted odds ratio =0.39; 95%Confidence Interval (0.19, 0.76) and
availability of service training (adjusted odds ratio = 1.69; 95%Confidence Interval (1.01, 2.83)
were significantly associated with good levels of food hygiene practice.
Conclusion: The level of good food hygiene practices was low among food handlers of food
establishments compared to the study conducted in Dessie town. Service training and less average
monthly income were factors significantly associated with good levels of food hygiene practice by
food handlers. The Harari regional health bureau should design strategies on comprehensive health
education and promotion programs through continuous training about food hygiene practice.
