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| dc.contributor.author | Dawit, Yilma Tessema | |
| dc.date.accessioned | 2025-02-25T07:52:35Z | |
| dc.date.available | 2025-02-25T07:52:35Z | |
| dc.date.issued | 2024-07 | |
| dc.identifier.uri | http://ir.bdu.edu.et/handle/123456789/16501 | |
| dc.description.abstract | The main purpose of this study was to assess and determine culinary workers’ level of food safety knowledge, Attitudes and its associated demographic profiles of hygienic-sanitary practices of personal and kitchen cleanliness in preparation areas of restaurants and cafes using data gathered from cafes and restaurants of selected ‘Yeka’ and ‘Bole’ sub cities in Addis Ababa, Ethiopia. A cross-sectional study method was carried out in 93 small and medium cafes and restaurants with randomly selected of 371 culinary workers from two sub cities (‘Bole’ and ‘Yeka’) in Addis Ababa, Ethiopia. Data were collected in a self-administered structured questionnaire via face-to-face interview. Descriptive analysis had been used to constitute respondents’ demographic profiles. The statistically significant association between KAP with socio-demographic variables was tested using the Chi-square and Spearman correlation analysis at 5% significance level. The results were associated by demographic factors of education, food safety training and experience (P-value <0.05) with level of food safety Knowledge, Attitude and Practice. Among KAP; knowledge with attitude (p value=0.03 and X2=4.48) and Attitude with practice (p=0.000 and X2=301.44). Attitude was highly correlated positively with Practice. Besides Attitude and practice were weakly correlated with training and experience, respectively. The Assessments were focused on attitudes and practices with associated factors of food safety training and working experience of culinary workers in cafes and restaurants It also suggested that cafes and restaurants’ owners, stakeholders and regulators need to improve the culinary workers’ food safety level of KAP with its influential associated factors by reducing the complication of food hazard to keep the public health life and large prospective food safety and hygiene study should be designed, and more subgroup analyses could be conducted based on those investigated influencing factors of knowledge attitudes and practice status to better understand its effect. | en_US |
| dc.language.iso | en_US | en_US |
| dc.subject | Chemical and Food Engineering | en_US |
| dc.title | Assessment of Food Safety Knowledge, Attitudes, and Practices and Its Association with Demographic Profile of Food Handlers in Cafes and Restaurants in Addis Ababa, Ethiopia | en_US |
| dc.type | Thesis | en_US |
