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 5

Bivariable and multivariable logistic regression analysis of associated factors with food hygiene practices among food handlers in Nekemte town, Ethiopia, 2022 (n = 372).

Variables	Categories	COR (95% CI)	AOR (95% CI)
Sex	Male	0.467 (0.190, 1.145)	0.838 (0.419, 2.114)
	Female	1	1
Age in years	18–25	2.51 (1.045, 5.514)	0.34 (0.065, 3.32)
	26–35	0.667 (0.237, 1.873)	0.21 (0.43, 2.67)
	36–45	0.250 (0.023, 2.757)	0.896 (0.991, 1.067)
	46–60	1	1
Marital status	Single	1	1
	Married	0.52 (0.035, 3.514)	1.52 (0.485, 3.886)
	Divorced	0.689 (0.218, 1.651)	1.418 (0.32, 7.146)
Educational status	No education	1	1
	1–9 grade	0.143 (0.032, 0.629)	0.12 (0.0242, 1.966)
	Secondary school and above	3.64 (2.143, 8.511)	2.61 (2.14, 4.56)
Training	Yes	3.13 (2.24, 5.955)	2.19 (1.202, 4.83)
	No	1	1
Work experience in years	Less than one	1	1
	One up to five	2.500 (1.485, 12.886)	2.11 (0.981, 8.134)
	More than five	2.893 (4.366, 10.919)	2.42 (1.12, 6.96)
Work activity	Waiter	1.667 (0.398, 6.974)	0.667 (0.076, 5.878)
	Cooker	1.500 (1.251, 8.977)	1.03 (0.366, 10.919)
	Butcher	1.467 (0.598, 7.614)	1.333 (0.298, 5.957)
	Washer	1	1
Knowledge of food hygiene	Good	3.67 (2.298, 5.957)	3.3 (2.32, 4.76)
	Poor	1	1

Note. Significant at ; significant at value <0.001; AOR, adjusted odds ratio; COR, crude odds ratio, ETB; Ethiopian birr.