LEVEL OF FOOD HYGIENE PRACTICES AND ASSOCIATED FACTORS AMONG FOOD HANDLERS WORKING IN SELECTED LICENSED PUBLIC FOOD ESTABLESHMENTS IN HARAR TOWN, EASTERN ETHIOPIA

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.