|
Protective clothing is clean |
2/14 (14%) |
|
Cuts/wounds covered with waterproof dressing |
2/4 (50%) |
|
Means of washing and disinfection of personal slaughter equipment |
Plain water in buckets14/14 (100%) |
|
Slaughter knife free from damages and dirt |
0/14 (0%) |
|
Slaughter knife rested on clean surface during carcass processing |
0/14 (0%) |
|
Regular hand washing during work (before, during and after processing each carcass) |
0/14 (0%) |
|
Received job-related training on hygiene |
3/14 (21.4%) |
|
Toilet facilities
|
Latrine/toilet on premises |
Absent |
|
Water in latrine |
Not applicable |
|
Soap in latrine |
Not applicable |
|
Tissue paper in latrine |
Not applicable |
|
Paper towel in latrine |
Not applicable |
|
Slaughter hall hygiene
|
Meat inspector veterinarian |
Present |
|
Rodent and insect control |
Absent |
|
Ventilation |
Inadequate |
|
Running water in slaughter hall |
Absent |
|
Soap in slaughter hall |
Absent |
|
Disinfectant in slaughter hall |
Absent |
|
Electricity/lighting |
Inadequate |
|
Separation of clean and dirty areas |
Absent |
