Factors Associated With Self‐Reported Practices on Food Safety Among Female Food Handlers of Households in Budhiganga Rural Municipality, Nepal

This study examines the level of self-reported food safety practices and the factors associated with them. Using a structured questionnaire, this study was conducted among 335 female household food handlers in the Budhiganga Rural Municipality, Nepal. The overall level of the practice was assessed through 14 questions on a 3-point scale (1 = <i>always</i>, 2 = <i>sometimes</i>, and 3 = <i>never</i>) where the mean cumulative score was taken as the cut-off value. Over half (57.30%) of food handlers showed good safety practices. Education-no education (AOR = 3.01) and primary education (AOR = 2.50), ethnicity-Madhesi/Dalit/Muslim (AOR = 2.43), awareness about food safety (AOR = 2.48), ownership of water sources (AOR = 1.88), fuel used for cooking-wood (AOR = 0.25), water facility inside the toilet (AOR = 1.94), and knowledge of food safety (AOR = 4.40) were the significant factors associated with different levels of practice. The study highlighted the importance of education, accessibility, and availability of water sources in households to minimize risks associated with foodborne diseases in Nepal.