Dishwashing practice and its determinants among food handlers in food and drinking service establishments in Dessie City and Kombolcha Town, Northeastern Ethiopia

Mekonnen Moges ^1* Metadel Adane ² Balew Adane ¹ Genanew Mulugeta Kassaw ³ Abraham Teym ¹ Getasew Yirdaw ¹ Lake Kumlachew ¹ Agernesh Ayele ¹ Yenewa Bewket ¹ Mesfin Gebrehiwot ²

• ¹ Department of Environmental health Science, College of Medicine and health sciences, Debre Markos university, Debre Markos, Ethiopia
• ² Department of Environmental health science, College of Medicine and health sciences, Wollo University, Dessie, Amhara, Ethiopia
• ³ Department of Public Health, College of Medicine and health sciences, Woldia University, Woldiya, Amhara, Ethiopia

Background: Food contamination, arising from various sources including the use of dirty utensils, is a significant global and national public health concern. Proper dishwashing practices are critical in mitigating this issue by ensuring food safety, yet their effectiveness depends on various factors.In settings with high food safety concerns and limited measurement capabilities, addressing these factors is hindered by the paucity of research. To bridge this gap, this study proposes to evaluate the dishwashing practice employed by food handlers in food and drinking establishments and its determinants in Dessie City and Kombolcha Town, Northeastern Ethiopia.An institutional-based cross-sectional study was done on 405 food handlers from 405 food and drinking establishments from 25 June 2022 to 25 August 2022 in Dessie City and Kombolcha Town. Data were collected by pre-tested semi-structured questionnaires and observational checklists. Multivariable (adjusted odds ratio) logistic regression analysis with a 95% confidence interval (CI) was used.Results: More than one-third of food handlers in Dessie City and Kombolcha Town food and drinking establishments lack adequate three-compartment dishwashing practices. Among those demonstrating inadequate practices, only one-third achieved an acceptable level of microbial load, ≤ 1 Log CFU/cm². Being widowed (AOR=5.92, 95% CI [1.78-19.68]), taking safety training (AOR: 3.08, 95% CI [1.61-5.64]), and having a favourable attitude (AOR: 4.81, 95% CI: 2.65-8.72) were determinants to having adequate three-compartment dishwashing practices.Furthermore, having detergents (AOR=3.07, 95% CI [1.67-5.63]) and having a water storage tank (AOR: 5.55, 95% CI [2.73-11.283]) were determinants to having adequate 3-compartment dishwashing practice.Training status, marital status, attitude, availability of detergent and water storage tank or container, and number of customers visiting the food and drinking service establishments were contributor determinants for practicing 3-compartment dishwashing adequately.