Food Safety Practices and Associated Factors in Food Operators: A Cross-Sectional Survey in the Students’ Cafeteria of Woldia University, North Eastern Ethiopia

Table 3

Physical sanitary conditions of food premises at Woldia University students’ canteen, May–July 2021 ().

Variables	Categories	Food handlers response
		Frequency	Percentage
Number of dining rooms	One room	103	35.4
	Two-piece rooms	120	41.2
	≥Three rooms	68	23.4
Number of windows in dining room	One window	114	39.2
	Two windows	99	34.0
	≥Three windows	78	26.8
Floor of gastronomy rooms	Soil	119	40.9
	Cement	172	59.1
Ventilation system for dining rooms	Satisfactory	127	43.6
	Unsatisfactory	164	56.4
Light system for dining rooms	Satisfactory	124	42.6
	Unsatisfactory	167	57.4
Cleanliness of dining rooms	Sufficient	107	36.8
	Insufficient	184	63.2
Water consumption at grocers	Private line	125	43.0
	Common pipe	166	57.0
Water-related conditions	Latrine water segregation	114	39.2
	Has no water separation	177	60.8
Cleanness of latrine	Clean	138	47.4
	Impure	153	52.6
Liquid waste disposal system	Open field	186	63.9
	Use segregation	105	36.1
Solid waste disposal methods	Garbage dump	154	52.9
	Open field	137	47.1

Source: survey data result, 2021.