Abstract:
generally prepared and sold under unhygienic conditions, with limited access to safe
water, sanitary services, or garbage disposal facilities. Understanding of food vender’s
knowledge and practice is vital in the preparation of various food safety related training
programs. However, in Combolcha town knowledge and practices of street food
vendors on food safety is not well known and the determinant factors still need to be
addressed.
Objectives: To assess food safety knowledge, practice and associated factors among
street food vendors.
Methods: Cross-sectional survey was performed from March to May 2014 in
Combolcha town. A total of 309 street food vendors were selected by simple random
sampling technique. Standardized pre-tested questionnaire and observation checklist
were used for data collection after a proper consent and ethical clearance. Factors
associated with knowledge and practice of street food vendors regarding food safety
were identified using bivariate and multivariate logistic regression.
Result: About 87%of the vendors were females. The mean age of the respondents was
33.85(S.D ±8.45) years with the range of 18 to 57. Around 61% of the vendors had
good food safety knowledge while only about 25% of the respondents had safe food
handling practices. Vendors who had higher educational status were 4(AOR=4.399,
CI=1.940-9.975) times more knowledgeable as compared to vendors who had no formal
education. Respondents who had no food safety related information and training were
83% (AOR=0.174, CI= 0.082-0.336) less likely have Knowledge as compared to
vendors who had information and training. Vendors who had been regulated by
environmental health inspectors were 2.41(AOR= 2.541, CI=1.077-5.993) times more
practicing safe food handling as compared to participants who had no inspection by
regulatory bodies. Vendors who had no license were 75% (AOR= 0.253, CI=0.103-
0.535) less likely to practice safe food handling as compared to participants who had
license.
Conclusion: The multivariate logistic regression model indicated that, educational
status, license, regulation by environmental health inspectors and food safety related
information and training, were identified as the independent predictors for the presence
of poor food safety knowledge and handling practice by the vendors.
