Table 4.

Slaughter workers' responses to a specific question asking how they ensured meat safety.

Ways of ensuring meat safely	Slaughter slabs (n = 13)	Slaughter houses (n = 2)
Reliance on Inspection and the Government Stamp as a guarantee of meat safety	11	2
Ensure the slab/SH is very clean	4	2
Sponge the meat to ensure it is dry/clean	5	0
Wear uniforms	2	0
Avoid contaminants (from the ground, or by covering meat)	1	1
Shorten or delay slaughter date according to an animal's health	1	0
Only slaughter healthy animals	1	0
Observe the organs for signs of disease/abnormality before Inspectors arrive	1	0
Ensure blood is drained away to avoid cross-contamination between animals	0	1