Abstract:
Background: In the present time, food safety is a crucial issue that must be taken into account
when discussing about public health. Because food, from the moment of preparation to the point
of consumption, can be a source of infection and disease due to that it is more likely to occur in
places that serve food to the general public.
Objectives: to assess food safety, hygiene practice of food handlers working in food and
drinking establishment in Debre Berhan town, Amhara Region, Ethiopia, 2023.
Method and materials: Institutional based cross-sectional study design was conducted at Debre
Berhan town, North Shoa zone, Ethiopia. Selected food handlers working in food establishments
(Hotels, Restaurants and cafeteria) of Debre Berhan town. Astructured questionnaire containing
close ended questions was used and the data was collected by face to face interview with food
handlers. After the completion of data collection, editing, coding and cleaning was carried out.
Data entered using EPi-data version 3.1 and exported into SPSS version 26.0 tatistical software
for analysis. Bivariate and Multivariate logistic regression analysis used to see the association
between the dependent and independent variables.
Result: Overall, 119 (41.9%) of respondents had good handling practice while 165 (58.1%) of
them had poor handling practice. Main chef(AOR= 2.76; 95% CI=:1.47, 35.18) respondents who
attend hygienic training (AOR= 2.26; 95% CI=: 1.63, 4.52) respondents who had positive
attitude towards handling practice (AOR= 3.25; 95% CI=: 1.58, 6.72) were more likely to had
good food hygienic practice than those with negative attitude towards handling practice.
Conclusion and recommendation: this study revealed less than half of the respondent good
food hygienic practice food handlers in Debre Berhan town food establishments. The district
Food, Medicine and Health Care Administration and Control Office shall provide training on the
requirements, the proclamation, and other laws and directives of food establishments to food
establishment owners, regulatory bodies, and other relevant stakeholders.
