Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 10 4 2024 10 31 312 325 Manase Kilonzi Muhimbili University of Health and Allied Sciences Fathia Kimboy School of Public Health and Social Sciences, Muhimbili University of Health and Allied Sciences, P.O.BOX 65001, Dar es Salaam, Tanzania Fathia Kimboy School of Public Health and Social Sciences, Muhimbili University of Health and Allied Sciences, P.O.BOX 65001, Dar es Salaam, Tanzania Linda Mlunde School of Public Health and Social Sciences, Muhimbili University of Health and Allied Sciences, P.O.BOX 65001, Dar es Salaam, Tanzania Erick Philipo School of Pharmacy, Muhimbili University of Health and Allied Sciences, P.O.BOX 65001, Dar es Salaam, Tanzania Emili Yondu School of Pharmacy, Muhimbili University of Health and Allied Sciences, P.O.BOX 65001, Dar es Salaam, Tanzania Nancy Kileo School of Diagnostic Medicine, Muhimbili University of Health and Allied Sciences, P.O.BOX 65001, Dar es Salaam, Tanzania Joseph Thobias School of Public Health and Social Sciences, Muhimbili University of Health and Allied Sciences, P.O.BOX 65001, Dar es Salaam, Tanzania Tusaligwe Mbilinyi School of Pharmacy, Muhimbili University of Health and Allied Sciences, P.O.BOX 65001, Dar es Salaam, Tanzania Joan Masatu Department of Pharmacy and Pharmaceutical Science, The University of Dodoma, P.O.BOX 395, Dodoma, Tanzania. Dickson Kalongo Department of Pharmaceutical Sciences, Kigamboni City College of Health and Allied Sciences, P.O.BOX 36515, Dar es Salaam, Tanzania. Nathanael Sirili School of Public Health and Social Sciences, Muhimbili University of Health and Allied Sciences, P.O.BOX 65001, Dar es Salaam, Tanzania 2025 01 29 2025 07 29 Most foodborne diseases (FBDs) occur due to unhygienic and unsafe food practices among food handlers. Routine medical examination (RME) is one of the recommended methods to prevent the occurrence of FBDs. This study aimed to determine the awareness, practice, and factors associated with the practice of RME among market food handlers. In 2022, a community-based cross-sectional study was conducted among 232 market food handlers in Dar es Salaam, Tanzania. A questionnaire was used to collect information on social-demographic, awareness, and practice of RME among food handlers. Of 232 study participants, 202 (87.1%) were female, and 128 (55.2%) were married. Food handling was the primary occupation for most 218 (94.0%) participants, and 112 (48.3%) had less than five years of working experience. The Majority, 211 (90.9%) and 192 (82.8%) of participants knew about FBDs and RME, respectively. The overall awareness of RME services was 162(69.8%), and 168 (72.8%) had ever undergone RME. Duration of work as a food handler (AOR=3.9, 95%CI= 1.120-13.493), participation in food hygiene training (AOR= 4, 95%CI = 1.501-10.618), and being aware of the RME services (AOR= 21, 95%CI= 8.454-52.246) were factors associated with good RME practice. Food handlers showed good awareness of FBDs and satisfactory knowledge and practices on RME. Adherence to RME was influenced by work experience, hygiene training, and awareness of RME services. Findings should be interpreted cautiously, as the tool used was not validated for the Tanzanian context. We recommend local validation of the tool and qualitative studies to explore barriers and facilitators of RME among food handlers. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/538 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/538/263