Background. Foodborne diseases remain a major public health problem globally, but the problem is severe in developing countries like Ethiopia. The objective of this study was to assess food safety practices and associated factors among food handlers of Fiche town. Methods. A cross-sectional study was conducted among 422 food handlers working in food and drink establishments. The data were collected using a structured questionnaire and observational checklist. Data were entered and coded into SPSS for analysis. Multivariable logistic regression was used to identify the predictor variables associated with the practice of food handlers ( p < 0.05 ). Result. 61.6% of food handlers knew the potential risk of contaminating food with dirty hands, and 70% washed hands with soap before working with food. 52.8% of food handlers covered the hair with restraints. 66.8% of food handlers used outer garments, and the majority of food handlers (71.1%) had a trimmed fingernail. Two hundred thirteen (50.5%) of food handlers had good food handling practices. Medical checkup (AOR = 3.16; 95% CI 1.89, 5.26), sanitary inspection (AOR = 1.76; 95% CI 1.16, 2.69), knowledge (AOR = 2.31; 95% CI 1.53, 3.48), service year (AOR = 3.11; 95% CI 1.53, 6.31), and educational status (AOR = 3.42, 95% CI 1.29, 9.04) were found to be significantly associated with food handling practices. Conclusion. The food handlers should take various training concerning food hygiene and safety to enhance their knowledge and practice. Regular sanitary inspection of food and drink establishments is recommended.

Poor sanitary conditions of food and drink establishments are the major causes of the occurrence of foodborne illness. The aim of this study was to assess the sanitation and hygiene status and its determinants among food and drink establishments in Fiche town. Binary logistic regression was used to identify the predictor variables. A total of 422 catering establishments were assessed. In the present study, 49.8 and 71.8% of the establishments were involved in undesirable practices of disposing liquid and solid waste in open fields, respectively. The present study showed that 11.6 and 15.6% of catering establishments used three-compartment washing facilities for dish and glass, respectively. Presence of trained staff about food hygiene (adjusted odds ratio (AOR) = 4.84, 95% confidence interval (CI) 2.91–8.03), being licensed (AOR = 3.07, 95% CI 1.41–6.67), regulatory inspection (AOR = 2.74, 95% CI 1.60–4.68), and service year of establishments (AOR = 3.02, 95% CI 1.43–6.35) were the determinant factors. The sanitary conditions of catering establishments in the study area were poor. Therefore, concerned regulatory bodies should routinely inspect the food and drink establishments to strengthen the standards of establishments to satisfactory sanitary situations.