A Review on Food hygiene Knowledge, Practice and Food Safety in Ethiopia

Samuel Chane Teferi


Food safety is the assurance that food will not cause any harm to the consumer when it is prepared and/or consumed according to its intended use. Ensuring food safety to protect public health remains a significant challenge in both developing and developed countries. In the last decade, large efforts have been made on the global level towards development and implementation of food safety management systems to assure food safety in the agri‐food chain. This is demonstrated by multiple Codex Alimentarius guidelines and for example in European Union, illustrated by the introduction of the General Food Law. In Ethiopia, data on sanitation conditions and ensuing effects on health are very limited. Food safety system in Ethiopia is not as organized and developed as in other developed countries. Moreover, problems of growing population, urbanization, environment and food hygiene issues mean that food systems in the country continue to be stressed, adversely affecting the quality and safety of food supplies.  The objective of this review is to provide a brief overview of hygiene and food safety system in Ethiopia and forward suggestions to bridge gaps.

Keywords: Ethiopia, Food safety, Food Law, Hygiene

DOI: 10.7176/FSQM/105-04

Publication date: February 28th 2021

Full Text: PDF
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ISSN (Paper)2224-6088 ISSN (Online)2225-0557

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