Sanitary Practices of Food and Drinking Establishments and Asso ciated Factors in Worabe Town, Silte Zone, Ethiopia

Background: Foodborne illnesses pose a significant threat to public health worldwide, affecting both developed and developing nations. In urban settings, food service establishments cater to large volumes of customers, increasing the risk of infections. However, there is limited information about the sanitary practices of these establishments in the current study location. Therefore, this study aimed to assess the sanitary practices and associated factors in food and drinking establishments in Worabe Town, Silte Zone, Ethiopia. Method: A cross-sectional study design was conducted from August 1 to 10, 2023, with 339 randomly selected participants from food and drink establishments. Data were collected using pretested structured questionnaires and observation checklists. The collected data were entered into EpiData version 4.6 and transferred to SPSS version 26 for analysis. Descriptive statistics, including means, frequencies, and percentages, are presented, along with bivariate and multivariable logistic regression analyses. Result: In this study, 334 respondents from food and drink establishments participated, resulting in a response rate of 98%. Nearly half of the participating establishments were restaurants (49.7%). Among the facilities, 45.5% provided both food and drink services, while 41.6% offered food exclusively. The study found that 68.9% of respondents followed good food handling practices, but 52.4% of food and drinking establishments were found to have poor sanitary practices. Establishments with trained food hygiene managers (AOR = 2.6, 95% CI: 1.58–4.42), food handlers who underwent medical examinations (AOR = 1.3, 95% CI: 1.01–2.95), and those receiving supportive supervision from regulatory bodies every six months (AOR = 2.3, 95% CI: 1.66–4.06) were significantly associated with better sanitary practices. Conclusion: This study revealed that only half of the food and drinking estab lishments operate under satisfactory sanitary conditions. Factors significantly associated with improved sanitary practices included having trained food hygiene managers, food handlers who had undergone medical examinations, and estab lishments receiving regular supportive supervision from regulatory bodies. It is recommended to strengthen the implementation of hygiene training, medical check ups, and sustainable supportive supervision for all workers in these establishments.