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Table 3 Determinants of food safety practice among food handlers working in food and drinking establishments in Gondar City, 2018 (n = 384)

From: Factors associated with food safety practices among food handlers: facility-based cross-sectional study

Variables

Food safety practice

COR (95% CI)

AOR (95% CI)

Good

Poor

Sex

 Male

21

25

0.86 (0.46, 1.60)

0.62 (0.26, 1.50)

 Female

167

171

1

1

Marital status

 Single

142

158

0.36 (0.14, 0.95)

0.36 (0.05, 0.85)*

 Married

31

32

0.08 (0.13, 1.13)

0.34 (0.08, 1.54)

 Divorced

15

6

1

1

Educational status

 Not read and write

18

19

0.14 (0.02, 1.21)

0.45 (0.16, 1.33)

 Read and write

15

15

0.14 (0.02, 1.31)

0.54 (0.16, 1.77)

 Primary education

46

66

0.10 (0.01, 1.84)

0.51 (0.23, 1.14)

 Secondary education

71

71

0.20 (0.02, 1.93)

0.88 (0.41, 1.91)

 Higher education

38

25

1

1

Experience

 < 1 year

58

76

0.52 (0.42, 1.41)

0.71 (0.33, 1.53)

 1–4 years

75

27

1.89 (0.28, 1.90)

0.80 (0.39, 1.65)

 > 4 years

88

60

1

1

Level of income (ETB, 1 USD = 28 ETB)

 500–1000

160

158

1.01 (0.50, 2.05)

0.94 (0.36, 2.45)

 1001–1500

11

21

0.52 (0.19, 1.41)

0.39 (0.11, 1.37)

 > 1500

17

17

1

1

Food safety training

 Yes

79

30

4.01 (2.47, 6.51)

4.01 (2.71, 9.77) **

 No

109

166

1

1

Supervision by health professionals

 Yes

106

47

4.09 (2.65, 6.34)

4.10 (1.71, 5.27) **

 No

82

149

1

1

Level of knowledge

 Good

108

62

2.90 (1.92, 4.43)

2.92 (1.38, 4.12) *

 Poor

80

134

1

1

Routine medical checkup

 Yes

142

52

8.55 (5.40, 13.5)

8.80 (5.04, 15.36) **

 No

46

144

1

1

  1. * Statistically significant at p < 0.05
  2. ** Statistically significant at p < 0.001 | Hosmer and Lemeshow test = 0.684 showed that the model fitted well