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 3

Food hygiene practice of food handlers in Nekemte town, Ethiopia, 2022 (n = 372).

Variables	Categories	Frequency (n)	Percent (%)
Types of chopping boards used by food handlers	Wood	331	88.99
	Plastic	41	11.01
How do food handlers avoid cross-contamination of chopping boards?	Wash them with detergent and hot water	167	44.89
	Use dishwater	125	33.6
	Use color-coded	80	21.51
How should food handlers wash dirty knives?	Detergent and hot water	198	53.23
	Dishwasher	130	34.95
	Wipe with a damp cloth	44	11.82
How do food handlers clean their workstations?	Liquid soap	102	27.42
	Use detergent	130	34.93
	Sanitizer	140	37.63
Do you wash your hands before cooking?	Always	321	86.3
	Sometimes	51	13.71
Do you wash your hands after using the toilet?	Always	332	89.25
	Sometimes	40	10.75
You keep your cooking surroundings clean	Always	301	80.91
	Sometimes	71	19.1
You clean cooking surfaces as you work	Always	318	85.48
	Sometimes	54	14.52
You use soap for hand washing	Always	225	60.48
	Sometimes	134	36.02
	Never	13	3.5
Overall food hygiene practice	Good	239	64.25
	Poor	133	35.75