Food Safety Practices and Associated Factors in Food Operators: A Cross-Sectional Survey in the Students’ Cafeteria of Woldia University, North Eastern Ethiopia
Table 4
Bivariate and multivariate analysis of factors related to food safety practices among food workers working in the student canteen at the University of Woldia, May-July 2021, ().
Variables
Status of food safety practices
OR (95% CI)
Good (%)
Poor (%)
COR (95% CI)
value
AOR (95% CI)
Gender
Male
22(7.6)
110(37.8)
0.065(0.036-0.116)
.000
0.457(0.142-1.471)
Female
120(41.2)
39(13.4)
1.00
1.00
Food safety training received
No
31(10.7)
124(42.6)
1.056(1.031-8.101)
.000
2.111(1.029-4.428)
Yes
111(38.1)
25(8.6)
1.00
1.00
Working experience
≤1 year
58(19.9)
45(15.5)
1.596(1.983-5.589)
.058
3.070 (2.020-10.246)
> 1 year
84(28.9)
104(35.7)
1.00
1.00
Working time
≤8 hours
27(9.3)
107(36.8)
0.092(0.053-0.160)
.000
0.942(0.330-2.683)
> 8 hours
115(39.5)
42(14.4)
1.00
1.00
Level of knowledge
Poor
48(16.5)
111(38.1)
3.175(2.105-7.910)
.000
1.285(0.125-0.849)
Good
94(32.3)
38(13.1)
1.00
1.00
Level of attitude
Unfavorable
56(19.2)
112(38.5)
2.150(1.130-3.155)
.000
1.190(1.361-9.393)
Favorable
86(29.6)
37(12.7)
1.00
1.00
Keep cooked food at a safe temperature?
Yes
68(23.4)
59(20.3)
1.00
1.00
No
74(25.4)
90(30.9)
0.432(0.035-0.641)
.213
3.037(1.021-12.096)
Do you keep cooking utensils and cooking surfaces safe?
