Table 2.

Factors Associated with Food Hygiene Practice Among University of Gondar Food Handlers, 2019 (n=394)

Variables	Categories	Practice		COR (95% CI)	AOR (95% CI)
		Good (%)	Poor (%)
Sex
	Male	89(67.9%)	42(32.1%)	3.75(2.40,5.85)	2.37(1.34,4.19)***
	Female	95(36.1%)	168(63.9%)	1	1
Age
	19–26	41(38.0%)	67(62.0%)	1	1
	27–28	44(47.8%)	48(52.2%)	1.50(0.85,2.63)	1.14(0.60,2.15)
	29–32	65(56.0%)	51(44.0%)	2.08(1.22,3.56)	1.64(0.83,3.25)
	33–58	34(43.6%)	44(56.4%)	1.26(0.70,2.28)	0.96(0.44,2.13)
Educational status
	Primary	65(52.8%)	58(47.2%)	2.41(1.27,4.56)	2.54(1.16,5.58)*
	Secondary	99(47.6%)	109(52.4%)	1.95(1.08,3.55)	2.20(1.11,4.37)*
	College and above	20(31.7%)	43(68.3%)	1	1
Experience
	≤2	89(42.2%)	122(57.8%)	1	1
	>2	95(51.9%)	88(48.1%)	1.48(0.99,2.20)	1.86(1.06,3.25)*
Monthly income ETBa
	1100–1743	49(36.0%)	87(64.0)	1	1
	1744–2000	74(50.7%)	72(49.3%)	1.82(1.13,2.94)	1.69(0.97,2.94)
	2001–2043	10(62.5%)	6(37.5%)	2.96(1.01,8.64)	2.11(0.60,7.39)
	2044–4867	51(53.1%)	45(46.9%)	2.01(1.18,3.43)	2.05(1.01,4.16)*
Family size
	1–2	54(47.8%)	59(52.2%)	1.55(0.82,2.92)	2.03(0.94,4.39)
	2–3	45(44.1%)	57(55.9%)	1.34(0.70,2.56)	1.28(0.61,2.71)
	3–4	62(53.0%)	55(47.0%)	1.91(1.02,3.60)	1.63(0.80,3.33)
	4–9	23(37.1%)	39(62.9%)	1	1
Knowledge
	Good	102(55.4)	142(67.6%)	0.60(0.40,0.90)	0.78(0.49,1.26)
	Poor	82(44.6%)	68(32.4%)	1	1
Attitude
	Good	112(51.9%)	104(48.1%)	1.58(1.06,2.37)	1.36(0.84,2.20)
	Poor	72(40.4%)	106(59.6%)	1	1
Job category
	Ticker/shift leader/manager	30(49.2%)	31(%)	1	1
	Waiter	52(46.8%)	59(53.2%)	0.91(0.49,1.70)	0.73(0.33,1.63)
	Cooker/baker/chef	50(32.7%)	103(67.3%)	0.50(0.27,0.92)	0.56(0.26,1.21)
Food hygiene orientation
	Monthly	59(54.1%)	50(45.9%)	1.79(1.10,2.90)	1.24(0.70,2.21)
	Biannually	57(50%)	57(50%)	1.52(0.94,2.44)	1.19(0.68,2.09)
	Annually	68(39.8%)	103(60.2%)	1	1

Notes: *p<0.05, ***p<0.001 Hosmer and Lemeshow goodness-of-fit 0.364, at approximately the rate of 1 USD = 27 ETB.