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Table 2 Hand washing practices of food handlers (N = 376) at Arba Minch University Students’ Cafeteria, Arba Minch, South Ethiopia, April–June 2015

From: Prevalence, antimicrobial susceptibility patterns and associated risk factors of Shigella and Salmonella among food handlers in Arba Minch University, South Ethiopia

Hand washing practices

No (%)

Only with water (%)

With water and soap (%)

After going to toilet

0

164 (43.6)

212 (56.4)

Before food handling

4 (1.1)

199 (52.9)

173 (46)

In-between handling raw & cooked food

14 (3.7)

270 (71.8)

92 (24.5)

After blowing nose

50 (13.3)

298 (79.3)

28 (7.4)

After touching body parts

65 (17.3)

253 (67.3)

58 (15.4)

After touching dirty materials

0

261 (69.4)

115 (30.6)