Food Safety Practices and Associated Factors among Food Handlers of Fiche Town, North Shewa Zone, Ethiopia

Table 2

Knowledge status of food handlers on food handling practices (n = 422).

Variable	Frequency	Percentage (%)
Heard about foodborne disease
No	68	16.1
Yes	354	83.9
If yes, your source of information (n = 354)
Health center	64	18.1
Sanitarian during inspection	70	19.8
Mass media	120	33.9
Others (friends and customers)	100	28.2
Cause of foodborne disease
Contaminated with bacteria and parasites	280	66.4
Adding chemicals	90	21.3
Anger of god	2	0.5
Unhygienic food preparation	250	59.2
Mode of transmission of foodborne disease
Contaminated food	248	58.8
Contaminated water	208	49.3
Vectors (flies and cockroaches)	50	11.8
Reason for food contamination
Contact of unhygienic hands	260	61.6
Unhygienic working environment	211	50
Unclean utensils	199	47.2
Infected food handlers	48	11.4
Exposure to insects and rats	6	1.4
Symptoms of foodborne disease
Vomiting	189	44.8
Fever	140	33.2
Diarrhea	277	65.6
I do not know	33	7.8
Germs found on cutting board
Yes	295	69.9
No	127	30.1
Good personal hygiene prevents foodborne disease
Yes	378	89.6
No	32	7.6
I do not know	12	2.8

Because of the possibility of multiple responses, the total number of food handlers may not be equal to 422 (100%).