Food safety practices and associated factors among food handlers in food establishments of Dire Dawa, Ethiopia

Abstract

Introduction: WHO reports that up to 30% of the populations suffer from foodborne diseases each year. More than 200 diseases were spreading through contaminated food and 76 million cases, 350000 hospitalizations, and 5000 deaths each year are due to foodborne illnesses. One of the aspects of food contamination is unsafe/unhygienic food handling services provided in food service establishments. Food handlers contribute 10 to 20 % of foodborne disease outbreaks.

Objective: To assess the status of food safety practice and associated factors among food handlers in selected types of food establishments of Dire Dawa, Ethiopia 

Methods: Institutional based cross-sectional study design was conducted among 356 food handlers who were selected from 104 food establishments. The Source population was food handlers working in 401 food establishments. Data was analyzed using SPSS version 20.00 statistical software. The binary logistic regression model was employed and variables having p-value of < 0.05 were exported to a multi-variable logistic regression model and Variables having a p-value ≤ 0.05 were taken as significantly associated with good food handling practice.

Result: Satisfactory status of food safety practice of food handlers was 52.4%. In multivariable logistic regression analysis, educational status with AOR=0.231 and 95% CI (0.06, 0.84); food safety training with AOR=2.436 and 95% CI (1.06, 5.58) were statistically significant factors for food safety practice. In a similar manner, food safety attitude with AOR=0.37 and 95% CI (0.17, 0.79), and AOR=0.495 and 95% CI (0.26, 0.95); and selected types of food establishments practicing three compartments dishwashing system with AOR=2.567 and 95% CI (0.97, 6.77) were statistically significant factors for food safety practice.

Conclusion: Among food handlers, 47.6% did not safely handle foods. Stakeholders, Dire Dawa Health Bureau; and Cultural and Tourism Bureau, in particular, need to facilitate awareness-raising activities to prevent foodborne diseases.