Table 5.
Factors associated with food hygienic practice among food handlers working in restaurants of Bahir Dar Town, northwest, Ethiopia
| Variables | Food hygienic practice | Crude odds ratio (95% CI) | Adjusted odds ratio (95% CI) | |
|---|---|---|---|---|
| Good | poor | |||
| Educational status | ||||
| No formal education | 24 | 58 | 1 | 1 |
| Formal education | 258 | 77 | 8.1 (4.72, 13.88) | 6.4 (3.5, 11.5) |
| Work responsibility | ||||
| Cooker | 108 | 66 | 1 | 1 |
| Waiter | 174 | 69 | 1.5 (1.1, 2.3) | 1.3 (0.8, 2.2) |
| Work experience (years) | ||||
| < 2 | 172 | 118 | 1 | 1 |
| ≥ 2 | 110 | 17 | 4.4 (2.5, 7.8) | 3.4 (1.8, 6.4) |
| Training | ||||
| Yes | 66 | 5 | 7.9 (3.1, 20.2) | 4.7 (1.7, 12.8) |
| No | 216 | 130 | 1 | 1 |
| Type of hand washing | ||||
| Piped fountains | 208 | 88 | 2.3 (1.4, 3.9) | 2.1 (1.1, 3.8) |
| Metal welded | 11 | 37 | 0.3 (0.3, 1.4) | 0.6 (0.3, 1.4) |
| Jug or discarded object | 37 | 36 | 1 | 1 |