Table 1.
PPE^ usage, reported availability of abattoir facilities and knowledge of good hygiene practices
| Variables | Frequency (%) |
| Used any PPE | 161 (85.6) |
| Frequency of use of PPE | |
| Always | 119 (73.9) |
| Sometimes | 41 (25.5) |
| Rarely | 1 (0.6) |
| Provider of PPE used | |
| Self | 126 (78.3) |
| Employer | 32 (19.9) |
| Environmental health officer | 3 (1.9) |
| Type of PPE used | |
| Apron | 154 (81.9) |
| Boot | 13 (6.9) |
| Hand glove | 13 (6.9) |
| Face mask | 4 (2.1) |
| Goggles | 2 (1.1) |
| Cap | 2 (1.1) |
| Method of abattoir waste disposal known | |
| Open dumping | 143 (76.1) |
| Burning | 13 (6.9) |
| Land filling | 21 (11.2) |
| Do not know | 11 (5.9) |
| Food and environmental safety measures known * | |
| Proper waste disposal | 151 (80.3) |
| Proper storage of leftover meat | 135 (71.8) |
| Regular hand-washing | 134 (71.3) |
| Wearing PPE | 131 (69.7) |
| Washing hand after going to toilet | 113 (60.1) |
| Wiping work surface with soap & water | 82 (43.6) |
| Benefits of working in safe environment known * | |
| Enhanced good health | 155 (82.4) |
| Avoidance of disease transmission | 130 (69.1) |
| Avoidance of injuries | 104 (55.3) |
| Enhanced efficiency | 63 (33.5) |
| Insufficiency of cleaning materials | |
| Brooms | 37 (61.7 |
| Forks/shovel | 12 (20.0) |
| Soap | 11 (18.3) |
| Source of water in abattoir | |
| Borehole | 109 (58.0) |
| Well | 74 (39.4) |
| Tap | 5 (2.7) |
|
Government and health agencies are actively being involved in ensuring good hygiene practice in abattoir |
|
| Yes | 132 (70.2) |
| No | 56 (29.8) |
| Knowledge of good hygiene practices and PPE | |
| Good | 142 (75.5) |
| Poor | 46 (24.5) |
*
Multiple responses were allowed
^
Personal Protective Equipment