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| dc.contributor.author | Habtamu, Haile | |
| dc.date.accessioned | 2022-02-24T07:30:25Z | |
| dc.date.available | 2022-02-24T07:30:25Z | |
| dc.date.issued | 2021-07 | |
| dc.identifier.uri | http://ir.bdu.edu.et/handle/123456789/13064 | |
| dc.description.abstract | Food safety is the assurance that food will not cause any harm to the consumer when it is prepared and/or consumed according to its intended use (FAO/WHO, 1997). Ensuring food safety to protect public health remains a significant challenge in both developi ng and developed countries. The main purpose of this study was to assess the knowledge, attitudes and practices of GMP among workers in different food industries in Addis Ababa and surroundings. Three hundred eighty four workers were involved in the study. The data were collected from the workers of selected food industries by standard questionnaires and analyzed using the SPSS version 20. In general, the respondents’ knowledge was low with mean point of 56.8%. However, they have good knowledge on the role of personal hygiene in food safety and quality. On the contrary, they have poor knowledge on the role of GMP in food safety (43%).on the components of GMP audit (27.1%) and on the principle of GMP (38%). Respondents showed positive attitudes towards the role of cleaning and sanitation in food safety(86.5%) , maintaining personal hygiene in prevention of food contamination(94.5%)and the role of cleaning hand effectively prevent food borne disease(94.5%%). Respondents have poor score storing their personal items in material storage areas(8.3%) and washing their hands before wearing gloves and cleaning working area after work(24%) but they have fair to good score on washing and sanitizing their hand before starting work each day after using restroom breaks or whenever contaminated, making their fingernails clean , wearing effective hair restraints , wearing their outer garments suitable for the operation, using gloves in handling food, washing their hand before and doing work lastly putting on clean and suitable uniform before starting work. Analysis tests showed significant difference (p<0.05) between the relationship of respondents’ knowledge with their educational status (p=0.00), attitudes with educational status (p=0.000) so, educational status have relationship with knowledge and attitude of respondents about GMP in food safety and quality and also knowledge of respondents have relationship with the respondent’s practice of GMP principles in food processing industries. Generally, the respondents have a gap in knowledge, attitude and practice in implementation of GMP in food production process. | en_US |
| dc.language.iso | en_US | en_US |
| dc.subject | CHEMICAL AND FOOD ENIGINEERING | en_US |
| dc.title | Assessment of The Knowledge, Attitude and Practices of Employees and Managers on GMP In Selected Food Manufacturing Industries Located in Addis Ababa | en_US |
| dc.type | Thesis | en_US |
