Volume 3, Issue 5, September 2015, Page: 733-743
Assessment of the Sanitary Conditions of Catering Establishments and Food Safety Knowledge and Practices of Food Handlers in Addis Ababa University Students’ Cafeteria
Asrat Meleko, Department of Public Health, Mizan-Tepi University, Mizan, Ethiopia
Andualem Henok, Department of Public Health, Mizan-Tepi University, Mizan, Ethiopia
Worku Tefera, School of Public Health Addis Ababa University, Addis Ababa, Ethiopia
Tafesse Lamaro, Department of Nursing, Mizan-Tepi University, Mizan, Ethiopia
Received: Jul. 25, 2015;       Accepted: Aug. 6, 2015;       Published: Aug. 19, 2015
DOI: 10.11648/j.sjph.20150305.30      View  7254      Downloads  332
Background: Every institution which provides food for a large group of consumers has the responsibility to keep the safety and wholesomeness of food otherwise it may result outbreaks of food borne illness. The most identified contributing factors of food borne illness in mass catering establishments were cross contamination, dirty work environment and poor personal hygiene practice by food handlers. Objective: The objective of this study was to assess the sanitary conditions of catering establishments and food safety knowledge and practices of food handlers in Addis Ababa University students’ cafeterias. Methods: A cross-sectional study was conducted from January, 2014 to May, 2014. A total of 12 student catering establishments from 7 campuses were studied for sanitary condition of premises and a total of 302 food handlers were assessed for knowledge and practice statuses. For data collection questionnaires and appropriate checklists were used. Bacteriological examination was made from all catering premises following appropriate standard procedures. The data was entered by using EPI INFO version 3.5.1 and cleaned before transferring to SPSS version 17 statistical packages which was used for data management and analysis. Results: Majority, 212(70.2%), of food handlers were females and their median age were 29. Among the 302 subjects, 197 (65.2%) of them had food hygiene training. All, 302 (100%), of food handlers were literate and 283 (93.7%) of them had adequate knowledge of food borne diseases. Twelve of premises had a clean wall and ceiling in their kitchen and dining rooms. Similarly all premises had openable window, adequate light and adequate ventilation. E. coli were not identified at all and in 1 (2.8%) of swabbed utensils S. aureus were identified. Practice scores revealed that 52.3% of food handlers had a poor food handling practice. Conclusion: This study revealed that the repair and sanitary conditions of premises were in a good condition. Nearly half of food handlers had a poor food handling practice. Provision of training and basic sanitary facilities by management is recommended
Sanitary Condition, Food Handlers, Food Safety, Food Handling Practices
To cite this article
Asrat Meleko, Andualem Henok, Worku Tefera, Tafesse Lamaro, Assessment of the Sanitary Conditions of Catering Establishments and Food Safety Knowledge and Practices of Food Handlers in Addis Ababa University Students’ Cafeteria, Science Journal of Public Health. Vol. 3, No. 5, 2015, pp. 733-743. doi: 10.11648/j.sjph.20150305.30
Kinfe Z and Abera K. Assessment of the sanitary condition of food and drink establishments in Mekele town. Ethiop.J.Health Dev. 2007;21(1): 3-11
Jarmila S., Babak V., Martina H.,et al. Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants. Czech J. of food science. 2010;28(5): 450-461
Laura R. G. and Carol S. Factors impacting food workers’ and managers’ safe food preparation practices: a qualitative study. J. of food protection trends. 2005;25 (12): 981-990
Prianka M., Gautam J., Kanad B., et al. Identifying key risk behaviors regarding personal hygiene and food safety practices of food handlers working in eating establishments located within hospital campus of Kolkata, India. Al Ame en J Med S c i.20 1 2);5 (1 ) :2 1 -2 8
Alemayehu W/C and Mezgebu Y: Food hygiene lecture notes for environmental health part II. University of Gondar. May 2003
Mulugeta K. and Bayeh A. The sanitary condition of food service establishments and food safety knowledge and practices of food handlers in Bahir dar town. Ethiop J Health Sci. 2012 ; 22(1): 27–35.
Daniel N. and Abera K. Food hygiene practice and prevalence of intestinal parasites among food handlers working in Mekele university students caffeteria. J. of social science. 2012; 1(4): 065-071
T/mariam S., Roma B., Sorsa S. and Erosie L. Assessment of sanitary and hygienic status of catering establishments of awasa town. Ethiop.J.Health Dev. 2000; 14(1): 91-98
Fisseha G., Berhane Y. and GeberEmanuel T. Public catering establishments in Addis Ababa: physical and sanitary facilities. Ethiop.J.Health Dev. 1999; 13(2): 127-134
Gashaw A., Afework K., Feleke M., Moges T. and Kahsay H. Prevalence of bacteria and intestinal parasites among food handlers in Gondar town, North West Ethiopia. J. of health, population and nutrition. 2008; 26(4): 451-455
Paola P. and Allan O. Employees´ food safety knowledge and practices in foodservice operations serving high risk populations. J. of the American Dietetic Association 2010;120(10) : 1-10
Shawndelle N., Mansel G., Sylvanus T. and Tanya M.: Frequency and type of food safety infractions in food establishments with and without certified food handlers in Canada. J of food protection trends. 2009; 29(12): 840-848
Sara K.W. Food safety knowledge and practices of food recovery agency workers before and after food safety training. In Human ecology. Texas: Texas Christian university, 2004.
Aisling M. and Declan B. Food safety knowledge, microbiology and refrigeration temperature in restaurant kitchens on the island of the Ireland. Journal of the national food centre of Ireland. Journal of Food Protection. 2010; 68 (7): 1421- 1430.
Anant A. and Anjali.P.K. Assessment of personal hygiene of canteen workers of government medical college and hospital in solapur, India. National J. of community medicine. 2011; 2(3): 448-451
Laura R.G., Vincent R., Ryan M., et al. Factors related to food workers hand hygiene practices. J. of food protection trends. 2007; 70(3): 661-666
Brita B., Anne W. and May A. Background factors affecting the implementation of food safety management systems. Canada J of food protection. 2013; 30(2): 078-086
Barrash J. An assessment of food safety knowledge and practices of catering employees in Nevada Las vegas, USA. British food journal. 2007; 109(7): 562-576
Begani R., Tombe B., Polong T. Effectiveness of cleaning and sanitation of food contact surfaces in the PNG fish canning industry. DWU research journal. 2012; 16(3)
Kiiyukia, D.C. Laboratory manual of food microbiology for Ethiopian health and nutrition research institute. Ethiopia, Addis Ababa, Dec, 2003.
Sanitary standards for food establishments: Current with material published in Conn.L.J. through 6/10/08 (Effective June 22, 1990- September 1, 2005.)
Abera K., Genete H., Kebede E. et la. The sanitary condition of public food and drink establishments in the district town of Zeway. Ethiop.J.Health Dev. 2002; 16(1): 95-104
Abera K., Ashebir M., Aderajew A., et al. The sanitary condition of food and drink establishments in Awash Sebat-Kilo, afar region. Ethiopia. Ethiop.J.Health Dev. 2006; 20(3): 201-203
Colorado retail food establishment rules and regulations, adopted by the state board. 2006. http://www.cdphe.state.co.us/op/regs/consumer/101019.pdf,)
Food hygiene in catering establishment: legislation and model regulations. Geneva, Switzerland WHO in collaboration with UNEP, 1977
Durham university food safety manual,reviewed : January 2006 /http://www.dur.ac.uk/resource/healthandsafety/manual/
Impact study: Essential skills and food sanitation and hygiene training. December 2004. http://www.nald.ca/AWES/pdf
Grassi M.A., Osella E, Civera T., et al. Analysis of food safety and hygiene in mass catering establishments:. Journal of Industie Alimetari.2008. 47(480), 471-478
Angela M. Safe food handlers manual, June 2009. http://www. angela fraser@ncusu.edu
Faith Muhonja, George Kobia Kimathi. Assessment of Hygienic and Food Handling Practices among Street Food Vendors in Nakuru Town in Kenya. Science Journal of Public Health. Vol. 2, No. 6, 2014, pp. 554-559. doi: 10.11648/j.sjph.20140206.19
Mohamed F., Naglaa F., Wafaa M. and Bakr K., assessment of hand washing facilities, personal hygiene and the bacteriological quality of hand washes in some grocery and dairy shops in Alexandria, Egypt.. Journal of Alexandria University. 2009; 84 (1 & 2)
Angelillo, I.F., Viggiani, N.M.., Rizzo L. & Bianco A.: Food handlers and foodborne diseases: knowledge, attitudes, and reported behavior in Italy. Journal of Food Protection. 2011; 63. 381-385.
P. Legnani a, E. Leonia, M. Berveglieri ,et al. Hygienic control of mass catering establishments, microbiological monitoring of food and equipment, in Bologna , German .:Journal of food Control. 2011; 15 (24). 205–211
International standard organization ISO 18593. 2004(E). Horizontal methods for sampling techniques from surfaces using contact plates and swabs
International standard organization ISO 4832, 2006(E). Microbiology of animal feeding stuffs-horizontal method for the enumeration of coliform colony count techniques
Misganaw Birhaneselassie, David Williams. A Study of Salmonella Carriage among Asymptomatic Food-Handlers in Southern Ethiopia. International Journal of Nutrition and Food Sciences. Vol. 2, No. 5, 2013, pp. 243-245. doi: 10.11648/j.ijnfs.20130205.15
Browse journals by subject