Food Protection Trends - September/October 2021 - 506

TABLE 3. Food hygiene practice questions administered to participants and their
responses (n = 422)
No. of respondents (%)
Hygienic practice questions
Do you properly clean the working space before and
after work?
Do you clean equipment properly before and after
using it?
Do you clean your protective clothing properly?
Do you wash your hands after rest time when you
come back to work?
Do you wash your hands when they become soiled?
Do you wash your hands after using the toilet?
Do you use gloves during work?
Do you wear jewelry while working?
Do you use a cap during work?
Do you wear an apron during work?
Do you eat and/or drink in the workplace?
Do you smoke in your workplace?
Total
a Proportion of respondents with good practices.
b Respondents' practices, mean score ± SD.
Never
26 (6.2)
25 (5.9)
49 (11.6)
393 (93.1)
58 (13.7)
40 (9.5)
387 (91.7)
380 (90)
82 (19.4)
66 (15.6)
404 (95.7)
413 (97.9)
Rarely
85 (20.1)
134 (31.8)
129 (30.6)
11 (2.6)
170 (40.3)
195 (46.2)
12 (2.8)
31 (7.3)
94 (22.3)
69 (16.4)
12 (2.8)
8 (1.9)
Sometimes
282 (66.8)
233 (55.2)
220 (52.1)
17 (4.0)
178 (42.2)
172 (40.7)
21 (5.0)
10 (2.4)
160 (37.9)
197 (46.7)
6 (1.4)
1 (0.2)
256 (60.7%),a
Often
29 (6.9)
30 (7.1)
24 (5.7)
1 (0.2)
16 (3.8)
15 (3.6)
2 (0.5)
1 (0.2)
85 (20.1)
89 (21.1)
0 (0.0)
0 (0.0)
51.68 ± 8.81b
Always
0 (0.0)
0 (0.0)
0 (0.0)
0 (0.0)
0 (0.0)
0 (0.0)
0 (0.0)
0 (0.0)
1 (0.2)
1 (0.2)
0 (0.0)
0 (0.0)
Ababa facility and the Hawassa municipal abattoir (P >
0.05). Participants from the Addis Ababa abattoir recorded a
significantly higher food safety attitudes score compared with
those from the Dire Dawa abattoir (P < 0.0001). Similarly,
participants in the Hawassa and Dire Dawa municipal
abattoirs showed significant differences in their food safety
attitudes scores (P = 0.004).
Hygienic practices
The overall mean and SD for the food safety practices
category was 51.68 ± 8.18 (of 100 possible points) (Table
3). Approximately 61% of respondents were shown to have
good hygienic practices. However, this study indicated that
66.8% of the respondents sometimes clean the working
space before and after work. Slightly more than half (52%)
of the participants replied that sometimes they clean their
protective clothes. Some participants never washed their
hands after resting (93.1%), when they become soiled
(13.7%), or after using the toilet (9.5%). Furthermore,
most respondents (91.7%) indicated that they never use
gloves during work. Ninety percent of the participants never
wear jewelry, and 19.4% never use a cap, whereas 15.6%
506 Food Protection Trends September/October
never wear an apron during work. More than 95% of the
respondents claimed that they never eat, drink, and smoke in
the workplace.
The food safety practices score of respondents showed no
significant difference between the Addis Ababa facility and
the Hawassa municipal abattoir (P > 0.05). The food safety
practices score of respondents from the Addis Ababa abattoir
was significantly higher than that of participants in the
Dire Dawa abattoir (P < 0.0001). Similarly, the food safety
practices score of participants from the Hawassa municipal
abattoir was significantly higher compared with that of
participants from the Dire Dawa abattoir (P < 0.0001).
A significant positive correlation was observed between
food safety knowledge and practices (rs
0.0001), knowledge and attitudes (rs
and practices and attitudes (rs
= 0.569, P <
= 0.735, P < 0.0001),
= 0.518, P < 0.0001). The
regression analysis showed that respondents with primary
school education (AOR = 28.93, 95% CI = 16.14 to 51.85)
and informal education (AOR = 39.95, 95% CI = 9.19 to
173.70) were more likely to have poor knowledge compared
with the group that had an education level of high school and
above (P < 0.0001; Table 4).
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