Table 2.
Summary of the butcher shops workers responses (n=12).
| Variable | Frequency | Percent |
|---|---|---|
| Education status (grade) | ||
| Grade 1–4 | 8 | 66.67 |
| Grade 5–8 | 2 | 16.67 |
| Grade 9–12 | 1 | 8.33 |
| Above 12 | 1 | 8.33 |
| Received training | ||
| Yes | 5 | 41.67 |
| No | 7 | 58.33 |
| Effectiveness of training (n=5) | ||
| Yes | 3 | 60 |
| No | 2 | 40 |
| Hair of the butcher | ||
| Covered | 4 | 33.33 |
| Not covered | 8 | 66.67 |
| Apron/white coat | ||
| Use | 10 | 83.33 |
| Not used | 2 | 16.67 |
| Handling money | ||
| Butcher with bare hand | 8 | 66.67 |
| Cashier | 4 | 33.33 |
| Jewelry (ring, watch, bracelets) | ||
| Worn | 10 | 83.33 |
| Not worn | 2 | 16.67 |
| Application of cleaning | ||
| Water only | 9 | 75 |
| Water and soap, detergent, etc. | 3 | 25 |
| Frequency of cleaning | ||
| Daily | 5 | 41.67 |
| Every other day (once in 48–72 hrs) | 7 | 58.33 |