Table 4.

Sanitary and hygienic protocols by visual observation.

Variables	Retailer (%)	Butcher (%)
Availability of disinfectants and soap	5 (15.6)	2 (25)
Regular hand washing	0 (0.0)	0 (0.0)
Regular disinfection of hands, utensils, and floors	0 (0.0)	0 (0.0)
Use of clean protective clothes	0 (0.0)	0 (0.0)
Handling of money during sales or slaughter	32 (100)	8 (100)
Protection of displayed meat from flies	0 (0.0)	0 (0.0)
Availability of refrigerators or coolers	6 (18.3)	0 (0.0)
Use of separate chopping boards (flat tables) for cutting meat and intestinal parts	0 (0.0)	0 (0.0)