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Table 5 Food safety practices of the rural households in the east Dembiya district, northwest Ethiopia, May–June 2021, (n = 372)

From: Fecal indicator bacteria along multiple environmental exposure pathways (water, food, and soil) and intestinal parasites among children in the rural northwest Ethiopia

Food safety measures Frequency Percent
Always washed food utensils with soap or ash
 Yes 296 79.6
 No 76 20.4
How do you dry washed food utensils
 Perforating rack 100 26.9
 Wipe with cloth 46 12.4
 Dry in the air 226 60.8
Thoroughly cooked foods to be cooked
 Yes 335 90.1
 No 37 9.9
Does not touch body and other things while preparing foods
 Yes 172 46.2
 No 200 53.8
Prepare foods while you have diarrhea/or vomiting or other enteric infections
 Yes 212 57.0
 No 160 43.0
Provide leftover foods to children
 Yes 158 42.5
 No 214 57.5
Reheat leftover foods before serving (n = 158)
 Yes 119 75.3
 No 39 24.7
Food utensils containing foods are clean during the survey
 Yes 225 60.5
 No 147 39.5
Food utensils containing foods are covered properly during the survey
 Yes 233 62.6
 No 139 37.4
Food utensils containing foods are stored in clean area or shelf during the survey
 Yes 199 53.5
 No 173 46.5
Food utensils containing foods are accessible to pets
 Yes 118 31.7
 No 254 68.3
Vectors or rodents are seen in food storage areas
 Yes 244 65.6
 No 128 34.4