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| dc.contributor.author | WONDWOSEN, DEMISSEW KIBRET | |
| dc.date.accessioned | 2022-11-10T11:53:42Z | |
| dc.date.available | 2022-11-10T11:53:42Z | |
| dc.date.issued | 2022-07 | |
| dc.identifier.uri | http://ir.bdu.edu.et/handle/123456789/14346 | |
| dc.description.abstract | School feeding programme is simply the provision of food to children through schools. Although Addis Ababa’s school feeding programme runs over a year the effect on food safety and hygiene is not assessed yet. The main objective of this study was to assess food safety and hygiene in school feeding programs related to students’ health in Addis Ababa city. The study was conducted in selected governmental primary schools in Addis Ababa. The study was conducted using both quantitative and qualitative data. A total of 369 participants (359 students and 10 kitchen staff), were involved in the study. 49.3% were females and 50.7% were males. Thirty percent of kitchen staff has elementary education, 50%, high school level and 20% attended postgraduate level. 80% of kitchen staff had attained food safety training. The cutoff points for knowledge (69.6%) and attitude (70%) were determined using the mean score provided by SPSS software. Students’ average good knowledge and attitude responses were 59.7% and 35%, respectively, when compared to the average good knowledge and attitude responses. Similarly, the mean score generated, the cutoff point for knowledge (68%) and attitude (67%) were 70% and 50%, respectively, when compared to average good knowledge and attitude responses of kitchen staff. 313 (87.2%) students believe that dangerous microbes might be found in improperly cooked food. 91.1% of students have heard about poorly cooked food causing an illness. 70%, 50%, 60% of kitchen staff showed adequate knowledge, attitude and practice with mean of total scores 68%, 67% and 86.1%. 90% kitchens staff believe that hand and arm jewelries are possible sources of contamination. Staphylococcus aureus and Escherichia coli were isolated and identified from 160 ready-to-eat foods (20 rice, 10 miser wet, 10 denchi wet, 20 shiro wet, 40 bread with tea, 25 firfir, 10 defodabo, and 25 normal bread) using standard bacteriological techniques. Scocustaphylo aureus was found in 64.5% of the food samples, while Escherichia coli were found in 35.5%. In general, there was need to awarenesses for the respondents to address health problems. The findings of the study provide directions for future researchers, educational policy draft developers and school feeding programs implementers to scale up the findings. | en_US |
| dc.language.iso | en_US | en_US |
| dc.subject | CHEMICAL AND FOOD ENIGINEERING | en_US |
| dc.title | ASSESSMENT OF KNOWLEDGE, ATTITUDE AND PARCTICES AMONG STUDENTS AND KITCHEN STAFF AND ANALYSIS OF MICROBIAL FOOD SAFETY IN SCHOOL FEEDING IN ADDIS ABABA, ETHIOPIA | en_US |
| dc.type | Thesis | en_US |
