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Table 3 Determinants of food safety practice among food handlers working in food and drinking establishments in Gondar City, 2018 (n = 384)

From: Factors associated with food safety practices among food handlers: facility-based cross-sectional study

Variables Food safety practice COR (95% CI) AOR (95% CI)
Good Poor
Sex
 Male 21 25 0.86 (0.46, 1.60) 0.62 (0.26, 1.50)
 Female 167 171 1 1
Marital status
 Single 142 158 0.36 (0.14, 0.95) 0.36 (0.05, 0.85)*
 Married 31 32 0.08 (0.13, 1.13) 0.34 (0.08, 1.54)
 Divorced 15 6 1 1
Educational status
 Not read and write 18 19 0.14 (0.02, 1.21) 0.45 (0.16, 1.33)
 Read and write 15 15 0.14 (0.02, 1.31) 0.54 (0.16, 1.77)
 Primary education 46 66 0.10 (0.01, 1.84) 0.51 (0.23, 1.14)
 Secondary education 71 71 0.20 (0.02, 1.93) 0.88 (0.41, 1.91)
 Higher education 38 25 1 1
Experience
 < 1 year 58 76 0.52 (0.42, 1.41) 0.71 (0.33, 1.53)
 1–4 years 75 27 1.89 (0.28, 1.90) 0.80 (0.39, 1.65)
 > 4 years 88 60 1 1
Level of income (ETB, 1 USD = 28 ETB)
 500–1000 160 158 1.01 (0.50, 2.05) 0.94 (0.36, 2.45)
 1001–1500 11 21 0.52 (0.19, 1.41) 0.39 (0.11, 1.37)
 > 1500 17 17 1 1
Food safety training
 Yes 79 30 4.01 (2.47, 6.51) 4.01 (2.71, 9.77) **
 No 109 166 1 1
Supervision by health professionals
 Yes 106 47 4.09 (2.65, 6.34) 4.10 (1.71, 5.27) **
 No 82 149 1 1
Level of knowledge
 Good 108 62 2.90 (1.92, 4.43) 2.92 (1.38, 4.12) *
 Poor 80 134 1 1
Routine medical checkup
 Yes 142 52 8.55 (5.40, 13.5) 8.80 (5.04, 15.36) **
 No 46 144 1 1
  1. * Statistically significant at p < 0.05
  2. ** Statistically significant at p < 0.001 | Hosmer and Lemeshow test = 0.684 showed that the model fitted well