Table 5.
Bivariable and multivariable logistic regression of factors associated with knowledge and hygiene practices on food safety of the respondents (n = 407)
| Food safety knowledge | Food safety hygiene practices | |||||||
|---|---|---|---|---|---|---|---|---|
| Variable | Good = 274 | Poor = 133 | cOR (95% CI), p value | aOR (95% CI), p value | Good = 256 | Poor = 151 | cOR (95% CI), p value | aOR (95% CI), p value |
| n (%) | n (%) | n (%) | n (%) | |||||
| Educational status | ||||||||
| None | 46 (18.0) | 30 (19.9) | 1 | 1 | ||||
| Primary | – | – | 92 (35.9) | 27 (17.9) | 0.45 (0.24–0.84), 0.013** | 1.73 (0.51–5.95), 0.381 | ||
| Secondary | – | – | 81 (31.6) | 63 (41.7) | 1.19 (0.68–2.10), 0.542 | 4.06 (1.63–10.11), 0.003** | ||
| Tertiary | – | – | 37 (14.5) | 31 (20.5) | 1.28 (0.66–2.49), 0.459 | 0.82 (0.31–2.21), 0.698 | ||
| Average monthly income | ||||||||
| < Ghc500 | 32 (12.5) | 11 (7.3) | 1 | 1 | ||||
| Ghc501–1000 | – | – | 120 (46.9) | 48 (31.8) | 1.16 (0.54–2.49), 0.697 | 0.59 (0.26–1.35), 0.214 | ||
| Ghc1001–1500 | – | – | 53 (20.7) | 42 (27.8) | 2.31 (1.04–5.11), 0.040* | Empty | ||
| > Ghc1500 | – | – | 51 (19.9) | 50 (33.1) | 2.85 (1.30–6.27), 0.009** | 4.89 (1.56–15.34), 0.006** | ||
| Street-cooked food handler registered | ||||||||
| Yes | 209 (76.3) | 88 (66.2) | 1.64 (1.04–2.59), 0.032* | 1.40 (0.87–2.26), 0.164 | 215 (84.0) | 82 (54.3) | 4.41 (2.78–7.01), <0.001*** | 7.50 (4.27–13.19), <0.001*** |
| No | 65 (23.7) | 45 (33.8) | 1 | 1 | 41 (16.0) | 69 (45.7) | 1 | 1 |
| Food safety training course | ||||||||
| Yes | – | – | 142 (55.5) | 37 (24.5) | 3.84 (2.46–5.99), <0.001*** | 5.97 (3.50–10.18), 0.001*** | ||
| No | 114 (44.5) | 114 (75.5) | 1 | 1 | ||||
Significant at ∗p< 0.05; ∗∗p< 0.01; ∗∗∗p< 0.001; CI confidence interval, cOR crude odds ratio, aOR adjusted odds ratio and 1 is the reference