Food handling practice in public caterings in Addis Ababa, Ethiopia

The hygienic conditions of public catering establishments have never been a ddressed systematically in Addis Ababa. This cross-sectional survey was con ducted on randomly selected public catering established in Addis Ababa. The majority (95.2%) of these establishments were privately owned, and about a third gf them had no license. About 50% of establishments had multi-use ut ensils maintained in good condition without major break or rust. However, o nly about 5% of them follow title standard sanitary methods for cleaning ut ensils. Reported sources of food stuffs, storage places and temperature reg ulation of refrigerators were not generally safe to keep food in hygienic c ondition. Personal hygiene and the use of protective outer garment fry food handlers were not practiced in many of the establishments. Licensed establ ishments were observed to have relatively better hygienic standards compare d to the unlicensed establishments. A multisectoral and coordinated action is necessary to improve the hygienic standards of the catering establishmen ts in Addis Ababa. Besides enforcing the existing laws relevant to the sect or, a consolidated effort should continue to enhance the awareness of the p ersons involved in public catering about hygiene and to provide them an aff ordable access to medical services.