Food Hygiene Knowledge, Practices, and Associated Factors among Food Handlers in Institutional Food Establishments in Nekemte Town, Western Oromia, Ethiopia: A Cross-Sectional Study
Table 2
Food hygiene knowledge of food handlers in Nekemte town, Ethiopia, 2022 (n = 372).
Variables
Categories
Frequency (n)
Percent (%)
How should food handlers control contamination?
Keep the floor and walls
145
38.97
Wash hands and do not touch ready-prepared food with bare hands
114
30.64
Keep hot food and cool food
113
30.37
When do food handlers wash their hands during food preparation?
Every 30 minutes
161
43.29
When contaminated
115
30.91
I do not know
96
25.8
What should food handlers avoid during food preparation?
Touching the nose, ear, and body
215
57.80
Not touching the nose, ear, and body
157
42.20
What do food handlers use to wash their hands?
Designated sink
222
59.67
Sanitizer bucket
150
40.32
When should food handlers wash their hands?
Before food prepared
172
46.238
After food prepared
122
32.79
In between food preparations
78
20.96
What should be used for drying hands?
Use a hand dryer
203
54.56
Use a paper towel
169
45.43
Why is food hygiene important?
Reduce workplace accidents
113
30.37
Reduce the amount of food thrown away
88
23.65
Prevent illness through food
149
40.05
Reduce the number of complaints from customers
22
5.91
Is it necessary to wash your hands before making or serving food?
