Table 1.

Hygienic status of the butcher shops premises, utensils and meat handlers (N = 90)

	Checkpoints	Frequency	%
Floor is constructed of:	Concrete	23	25.6
	Tile	3	3.3
	Earthen material	60	66.7
	Wood	4	4.4
Floor free of big cracks		41	45.6
Having ceiling		61	67.8
Wall and ceiling free of dust		33	36.7
Wall painted white color paint		49	54.4
Having shelf for meat display		66	73.3
Insect proof shelf		43	65
Refrigerator available		27	30
Chopping board is made up of:	Wooden material	84	93.3
	Concrete	1	1.1
	Marble	4	4.4
	Plastic	1	1.1
Chopping board washable		30	33.3
Clean meat hanger		25	27.8
Clean knives		25	27.8
Material to wrap meat:	Plastic bag	32	35.6
	Newspaper	33	36.7
	Used paper	24	26.7
Personal hygiene: clean clothing and clean hands		6	6.7
Handling money with bare hands		90	100
Food handling training		0	0
Presence of first aid kits		0	0
Wash hand basin nearby		0	0