Table 2.

Summary of Observational Checklist Results on Educational Level and Hygienic Practice of the Abattoir and Butcher Shop Workers in Jimma Town, Southwest Ethiopia

Activities Observed and Checked	Abattoir House Workers	Butcher Shop Workers
Having formal education certificate on food safety	None of them	None of them
Having short course training on safe meat handling	None of them	None of them
Use of protective clean clothing	None of them	None of them
Regular washing of hand and processing tools	None of them	None of them
Regular disinfection of hand, the floor and processing tools	None of them	None of them
Is slaughtered animals flaying/dehiding and evisceration/ fisting on separate surface?	No	Not checked
Fisting done with most care to avoid carrying dirt	No	Not checked
Is there adequate supply of clean water?	No	Not
Use of separate knives for cutting of meat and abdominal contents	None of them	None of them
Use of separate chopping boards for cutting of carcass and abdominal organs	None of them	None of them
Use of the separate buckets of water for cleaning knives, washing hands	None of them	None of them