Table 2 Availability of sanitation facilities of among food establishments in urban setup, Adwa, Ethiopia, June 2017
Availability of facilities | Frequency (n) | Percent (%) |
|---|---|---|
Proper liquid waste disposal | 288 | 73.7 |
Availability of functional hand washing facility | 168 | 44.4 |
Availability of separate dressing room for food handlers | 159 | 40.9 |
Properly managed latrine facility | 251 | 64.2 |
Separated latrine for male and female | 38 | 9.8 |
Availability of container for solid waste storage | 379 | 96.9 |
Availability of piped water supply | 366 | 93.6 |
Availability of three compartments for dish/glass washing | 184 | 47.1 |
Availability of store room for non-perishable foods | 265 | 67.8 |
Availability of separate kitchen room | 375 | 95.6 |
Availability of functional refrigerator | 353 | 90.5 |
Practicability of proper storage of food utensils | 265 | 67.8 |
Proper drinking water storage materials | 113 | 29.7 |
Food handlers wearing appropriate outer garment | 126 | 32.2 |
Food handlers health examination card availability in 6 months | 139 | 36.7 |
Insect or rodent infestations not found | 203 | 51.9 |
Adequate ventilation of establishments | 268 | 70.3 |