Bulto Tadesse Weyuma, Juta Getachew Yigezu, Demissie Betelhem Beleyneh, Woldemichael Setusaga Jote, Werku Birhanu Chalchisa, Berkessa Yifru Waktole
Department of Environmental Management, Faculty of Urban Development Studies, Kotebe Metropolitan University, Addis Ababa, Ethiopia.
Department Nursing, College of Menelik II Medical and Health Science, Kotebe Metropolitan University, Addis Ababa, Ethiopia.
Environ Health Insights. 2022 Nov 4;16:11786302221133951. doi: 10.1177/11786302221133951. eCollection 2022.
Food-borne disease is a major health problem especially in low-income countries like Ethiopia. This study aimed to assess the knowledge and practice of food handlers at student cafeteria of Kotebe Metropolitan University.
A cross-sectional study design was conducted among 68 food handlers in student cafeteria of Kotebe Metropolitan University from May 30, 2018 to October 30, 2019. A structured questionnaire was used via face-to-face interviews to assess food handler's knowledge of food safety and practices food safety. Data were analyzed using Statistical Package for the Social Sciences window version 20 and presented in the form of frequency tables, percentages, and graphs. The association was tested using Pearson's chi-square, where -value (<.05) was considered statistically significant.
The result showed that food handlers had good knowledge of food safety and good practice of food safety measured by the passing score of 40 (57.94%) and 48 (70.6%), respectively. Almost all food handlers were aware of the crucial role of knowledge of food safety and food safety practices in the student cafeteria. Accordingly, results of this work revealed that 67 (98.5%), 60 (88.2%), 65 (95.6%), and 56 (82.4%) of the subjects had food safety knowledge, always wash vegetables and fruits, had hand washing facilities with a supply of hot water, soap, and hand drying towel, had a hair mask or cloth during food preparation, and wore safety cloth during food preparation, respectively.
The findings revealed significant relationship between food safety practices of food handlers and education, specifically regarding access to hand washing facilities, hand washing after a break and in the toilet, changing gloves between raw and ready-to-eat food, and drying and cleaning hands before handling food ( < .05). Additionally, Kotebe Metropolitan University should design food handling and safety guidelines and offer specific training for food handling workers.
食源性疾病是一个重大的健康问题，在埃塞俄比亚等低收入国家尤为如此。本研究旨在评估科泰贝都市大学学生食堂食品从业人员的知识和实践情况。
于2018年5月30日至2019年10月30日在科泰贝都市大学学生食堂的68名食品从业人员中进行了一项横断面研究设计。通过面对面访谈使用结构化问卷来评估食品从业人员的食品安全知识和食品安全实践。使用社会科学统计软件包窗口版本20对数据进行分析，并以频率表、百分比和图表的形式呈现。使用Pearson卡方检验关联性，其中P值（<0.05）被认为具有统计学意义。
结果显示，食品从业人员在食品安全方面具有良好的知识，且在食品安全实践方面表现良好，及格分数分别为40分（57.94%）和48分（70.6%）。几乎所有食品从业人员都意识到食品安全知识和食品安全实践在学生食堂中的关键作用。因此，这项工作的结果显示，67名（98.5%）、60名（88.2%）、65名（95.6%）和56名（82.4%）的受试者分别具备食品安全知识、总是清洗蔬菜和水果、拥有配备热水、肥皂和干手巾的洗手设施、在食品制备过程中佩戴发罩或布以及在食品制备过程中穿着安全服装。
研究结果显示食品从业人员的食品安全实践与教育之间存在显著关系，特别是在使用洗手设施、休息后和如厕后洗手、在生食品和即食食品之间更换手套以及在处理食品前擦干和清洁双手方面（P<0.05）。此外，科泰贝都市大学应制定食品处理和安全指南，并为食品处理工人提供特定培训。
