Predictors of Food Handling Practices of Massive Food Catering Establishment in Ethiopia: Systematic Review and Meta-Analysis

Sisay ketema^1*, Franklin Ore Areche², Olga Vicentina Pacovilca-Alejo², Cesar Cipriano Zea Montesinos², Tania Jakeline Choque Rivera³, Ciro William Taipe Huaman³, Denis Dante Corilla Flores², Becquer Frauberth Camayo-Lapa⁴, María Soledad Porras-Roque⁵, Liliana Asunción Sumarriva-Bustinza⁶, Nelly Olga Zela Payi⁷, Angel sobrado Gómez⁸, Manuel Llanos Zevallos⁹ and Russbelt Yaulilahua-Huacho²

¹Department of Public Health, Mizan Aman College of Health Science, Mizan, Ethiopia.

²National University of Huancavelica, Huancavelica-Peru.

³National University of Juliaca, Juliaca - Peru

⁴National University of Central Peru, Huancayo – Perú.

⁵Jorge Basadre Grohmann National University, Tacna - Peru.

⁶National University of Education Enrique Guzmán y Valle, Lima - Peru.

⁷National University of the Altiplano, Puno - Peru.

⁸Hermilio Valdizan National University of Huanuco, Huanuco - Peru.

⁹Daniel Alcides Carrión National University, Cerro de Pasco - Peru.

Corresponding Author E-mail: sisayketema13@gmail.com

Food borne disease is one among a series of public health problems globally due to poor food handling practices from production to service. This study aimed to find out the predictors of food handling practice among massive food catering establishments in Ethiopia. Different search engines were used and extraction of the data was done. Random-effects meta-analysis model was used to analyze the pooled value. DerSimonian – Laird method was used to estimate the study variance. The Cochrane's Q test (chi-square) and I2(%) were used to identify the heterogeneity of the studies. The overall pooled prevalence of good food handling practice was 50 (95% CI:43%, 57%). Predictors such as good Knowledge (AOR: 2.6(95% CI: 1.90, 3.18), Training (AOR: 3.16(95% CI: 2.2, 4.44), Medical cheek up (AOR: 6.76(95% CI: 4.49, 10.18), Supervision (AOR: 3.76(95% CI:2.12, 6.66), Experience (AOR: 2.00(95% CI: 1.52, 2.79) and Water basin availability (AOR: 2.06(95% CI:1.94, 3.83) were significant factors of food handling practice in massive food catering establishment in Ethiopia. Food handling practice was low and predictors of food handling including, knowledge, Training, Medical checkup, Supervision, Experience, and water availability were statistically significant. Therefore, Policymakers and facilities owners, give better or higher prominence to improving the status of food handling practices with design intervention strategies. In conclusion, comparatively low levels of good food handling practice were found among Ethiopian food handlers working in public food establishments, and factors including food handler training, attitude towards good food handling practice, and the presence of regular medical check-ups were identified as contributing factors.

Catering establishments; Ethiopia; Food hygiene; Food handling practice; Predictors

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