T. Gemeda, T. T. Asayehu, M. Abdisa, Habtamu Fekadu
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Assessment of knowledge, attitude and practices of food handlers in nekemte referral hospital, Wollega, Ethiopia
Due to the changes in food production, handling and preparation techniques as well as eating habits, the fact remains that food is the source for microorganisms that can cause illness. The US Centers for Disease Control and Prevention USDHHS-CDC 1 revealed that the outbreaks of food borne diseases which resulted from foods of animal origin had caused approximately 76 million illness, 325,000 hospitalizations and 5000 deaths each year.
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