COVID-19 and food handling practice: The case of food businesses in Jigjiga, Eastern Ethiopia

Abstract Objective The aim of this study is to investigate the food safety knowledge and practices of food handlers in the context of covid-19. Result A total of 384 food handlers were approached and all of them responded (response rate = 100%). Majority of the participants were under 40 years of age (n = 369, 96.1%). Of the total participants, 50.8% were male with a mean age of 32.1 (SD: 4.8). Majority of the participants were under 40 years of age (n = 369, 96.1%). Female, younger adults, married, educated and those with prior food safety training had better food handling practice than their counter parts.