Abstract:
Background: Every day in every country, people fall ill from the food they have eaten. Even
though governments throughout the world do their utmost to improve the safety and quality of
food, the high number of food borne illnesses is a major public health issue for all countries.
However, there is shortage of evidence on the magnitude and associated factors affecting food
handling practices among food handlers in licensed food and drinking establishments,
particularly in the Harar town, eastern Ethiopia.
Objective: To assess magnitude of food handling practices and associated factors among food
handlers of licensed food and drinking establishments in Harar town, eastern Ethiopia from
March 10 to April 30, 2019.
Method: Cross sectional study was conduct among 632 food handlers in Harar Town. The study
population was selected by using simple random sampling technique. Descriptive statistics such
as, frequencies, proportions and summary statistics were used to describe the study population in
relation to relevant variables. Association between dependent and independent variables was
assessed. Adjusted odds ratio with 95% confidence interval was used to show associations. P value of < 0.05 was considered statistically significant in the multivariate analysis.
Results: The magnitude of good food handling practices was 50 %. Food handlers who were
wash hands after touching any materials (AOR =0.114, 95% CI (0.081-0.179),not chewing chate
(AOR =0.100, 95% CI (0.057-0.148), not eaten food(AOR =1.114, 95% CI (0.052-2.143) in
work area ,certified medical check-up certificate on hand (AOR =3.146, 95% CI(6.126-
12.234,nail trimmed/cut shortly(AOR=3.154,95%CI (0.125-5.232) and weared guan/apron(AOR
=2.200, 95% CI(0.108-3.295) were have significant associations with food handling practice.
Conclusion and recommendation: The study revealed that, the magnitude of food handling
practices among food handlers to be lower compared to Dangla town, in Northern Ethiopia. Food
handlers those had not using soap and water to washed hands, not weared white gown and hair
cape, not nails shortly cut were factors affecting food handling practice.Therefore programmed
and routine food and drinking establishment regulation should be performed regularly. More
over regular training and medical check -up should be recommended.
