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Table 1

Availability of hygiene and sanitation facilities among catering establishments in Fiche town, Ethiopia

Availability of facilitiesFrequency (n)Percent (%)
Insect or rodent infestations not found 68 16.1 
Availability of standard ceramic stand hand-washing facility 60 14.5 
Availability of functional refrigerator 57 13.5 
Kitchen room floor repair condition 203 51.3 
Properly managed latrine facility 67 21.5 
Availability of store room for non-perishable foods 210 49.8 
Availability of container for solid waste storage 342 81 
Use of hot water for washing glasses 24 5.7 
Food handlers wearing appropriate hair cover 223 52.8 
Separate latrine for male and female 34 8.1 
Practicability of proper storage of food utensils 70 16.6 
Proper liquid waste disposal 212 50.2 
Availability of three compartments for dish washing 49 11.6 
Proper drinking water storage materials 67 15.9 
Soap near hand-washing facility in food establishments 107 25.3 
Availability of separate dressing room for food handlers 72 17.1 
Availability of facilitiesFrequency (n)Percent (%)
Insect or rodent infestations not found 68 16.1 
Availability of standard ceramic stand hand-washing facility 60 14.5 
Availability of functional refrigerator 57 13.5 
Kitchen room floor repair condition 203 51.3 
Properly managed latrine facility 67 21.5 
Availability of store room for non-perishable foods 210 49.8 
Availability of container for solid waste storage 342 81 
Use of hot water for washing glasses 24 5.7 
Food handlers wearing appropriate hair cover 223 52.8 
Separate latrine for male and female 34 8.1 
Practicability of proper storage of food utensils 70 16.6 
Proper liquid waste disposal 212 50.2 
Availability of three compartments for dish washing 49 11.6 
Proper drinking water storage materials 67 15.9 
Soap near hand-washing facility in food establishments 107 25.3 
Availability of separate dressing room for food handlers 72 17.1 
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