Table 4 Food safety practices of rural households in Dembiya, northwest Ethiopia, May 2017
Variables | Frequency | Percent |
|---|---|---|
Food safety practices | ||
Good | 118 | 52.4 |
Poor | 107 | 47.6 |
Prepare food while you have diarrhea/or vomiting or other communicable diseases | ||
Yes | 140 | 62.2 |
No | 85 | 37.8 |
Wash fruits or vegetables before preparing for consumption | ||
Yes | 194 | 86.2 |
No | 31 | 13.8 |
Cleanliness of food utensils | ||
Clean | 22 | 9.8 |
Not clean | 203 | 90.2 |
Where food utensils are stored | ||
On the floor | 85 | 37.8 |
In shelves | 140 | 62.2 |
How prepared foods stored | ||
Stored at well-designed shelves | 3 | 1.3 |
Store separate from raw foods | 183 | 81.3 |
Properly covered | 33 | 14.7 |
The store is clean, illuminated, and ventilated | 6 | 2.7 |
Vectors or rodents are seen in food storage area | ||
Yes | 113 | 50.2 |
No | 112 | 49.8 |
Reheat leftover foods to use | ||
Yes | 21 | 9.3 |
No | 204 | 90.7 |
Cleanliness of food preparation area | ||
Clean | 4 | 1.8 |
Not clean | 221 | 98.2 |