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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