ORIGINAL RESEARCH article
Front. Sustain. Food Syst.
Sec. Agro-Food Safety
Volume 9 - 2025 | doi: 10.3389/fsufs.2025.1536240
Food Safety Practice and Associated Factors among Food Handlers Working in Food and Drinking Establishments in Finote Selam, in Resource-Limited Settings
Provisionally accepted
- 1Department of Environmental Health, College of health Science,Debre Markos University, Debre Markos, Ethiopia, Debre Markos Town, Ethiopia
- 2College of Health Science, Debre Markos University, Debre Markos, Amhara, Ethiopia
- 3Department of Pharmacy, College of Health Science, Debre Markos University, Debre Markos, Amhara, Ethiopia
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Background: Food safety is a major public health concern, with 10% to 20% of foodborne disease outbreaks linked to contamination by food handlers. The problem is especially severe in developing countries like Ethiopia, mainly due to poor sanitation and improper food handling.To assess food safety practices and associated factors among food handlers working in food and drinking establishments in Finote Selam, in Resource-Limited Settings.Methods: A community-based cross-sectional study was conducted from February 20 to March 20, 2024 involving 412 randomly selected food handlers in Finote Selam, Ethiopia. Data were collected via a structured questionnaire and analyzed using SPSS version 26. Descriptive statistics summarized socio-demographic data, while bivariate and multivariable logistic regression identified associated factors. Variables with p < 0.25 in bivariate analysis were included in the multivariable model. Results were reported using adjusted odds ratios (AOR) with 95% confidence intervals, and significance was set at p ≤ 0.05.A total of 412 food handlers participated in the study, with 51.6% revealing poor food safety practices. Significant factors associated with poor practices included lack of food safety training (AOR = 3.721; 95% CI: 1.380-8.982), limited work experience (AOR = 3.050; 95% CI: 1.873-4.986), lack of regular supervision (AOR = 1.653; 95% CI: 1.108-2.538), and inadequate food safety knowledge (AOR = 1.25; 95% CI: 1.082-2.934).The present study revealed poor food handling practices among food handlers. The main factors associated with these poor practices were lack of food safety training, limited work experience, insufficient supervision, and inadequate food safety knowledge. Food handlers should receive regular training on food hygiene and safety to improve their knowledge and practices.Additionally, routine sanitary inspections of food and drink establishments are recommended.
Keywords: Food safety practice, Food handler, Food and drinking establishments, Finote Selam, Ethiopia
Received: 29 Nov 2024; Accepted: 09 Jun 2025.
Copyright: © 2025 Teym, Adane, Assaye and Zeleke. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Abraham Teym, Department of Environmental Health, College of health Science,Debre Markos University, Debre Markos, Ethiopia, Debre Markos Town, Ethiopia
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