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| dc.contributor.author | DAWIT, TEKELESADIK | |
| dc.date.accessioned | 2024-02-01T10:26:31Z | |
| dc.date.available | 2024-02-01T10:26:31Z | |
| dc.date.issued | 2023-06 | |
| dc.identifier.uri | http://ir.bdu.edu.et/handle/123456789/15594 | |
| dc.description.abstract | Every institution which provides food for a large group of consumers has the responsibility to keep the safety and wholesomeness of food otherwise it will result outbreaks of food borne illness. The most identified contributing factors of food borne illness in mass catering establishments were cross contamination, dirty work environment and poor personal hygiene practice by food handlers. This study is to examine knowledge, practice, and attitude in food safety of catering in two sub-cities in Addis Ababa on World Health Organization questionnaires in catering. A crosssectional study was conducted among 320 food handlers bay using structured questioners. From02 January until 27 February 2020 in two randomly selected sub cities the data was gathered through a self-administered questionnaire. Result show that majority of food handlers were female (74.7%) and most of the respondents were attended secondary education (46.4%) and primary school level (48.4%), attended college education 22.5% and only 1.5% were illiterate out of total respondent only 6.6% have taken food safety training in contrary and 93.4% was do not get formal food safety training. The overall scores of the food safety knowledge, attitude, and practices of the respondents were 53.8% (below the cut of point), 64.8% (above acceptable level), and 53% (below the cut of point), respectively. Keywords: attitude, knowledge, food handling practice, food safety and catering | en_US |
| dc.language.iso | en_US | en_US |
| dc.subject | Chemical and Food Engineering | en_US |
| dc.title | ASSESSMENT OF FOOD SAFETY KNOWLEDGE, ATTITUDE AND PRACTICES OF CATERING IN BOLE AND KIRKOS SUBCITY, ADDIS ABABA | en_US |
| dc.type | Thesis | en_US |
