Table 2.
Reported hygiene practices of abattoir workers
| Variable | Frequency (%) |
| Method of abattoir waste disposal: | |
| Open dumping | 157 (83.5) |
| Burning | 17 (9.0) |
| Land filling | 10 (5.3) |
| Burying | 3 (1.6) |
| Others | 1 (0.5) |
| Frequency of cleaning work surface | |
| Daily | 153 (81.4) |
| After every sale | 25 (13.3) |
| Weekly | 8 (4.3) |
| Monthly | 1 (0.5) |
| Occasionally | 1 (0.5) |
| Material used to clean work surface: | |
| Water only | 103 (54.8) |
| Soap and water | 85 (45.2) |
| Frequency of cleaning abattoir lairage | |
| Daily | 137 (72.9) |
| Weekly | 9 (4.8) |
| Monthly | 3 (1.6) |
| Don't know | 37(20.7) |
| Where meat is stored | |
| Cold room | 94 (50.0) |
| Freezer | 41 (21.8) |
| Refrigerator | 39 (20.7) |
| None | 8 (4.3) |
| Room temperature | 6 (3.2) |
| Method of preserving leftover meat: | |
| Freezing | 99 (52.7) |
| Refrigeration | 79 (42.0) |
| None | 13 (6.9) |
| Drying | 11 (5.9) |
| Smoking | 10 (5.3) |
| Salting | 1 (0.5) |
| Food safety measures practised during work: | |
| Disposing of spoilt meat | 183 (97.3) |
| Avoiding work when suffering from diarrhoea | 170 (90.4) |
| Avoiding work while having boils | 167 (88.8) |
| Avoiding work when suffering from flu | 161 (81.5) |
| Washing hands after using the bathroom | 135 (71.8) |
| Avoiding keeping long nails | 106 (56.4) |
| Wearing PPE | 102 (54.3) |
| Washing hands before and after handling meat | 83 (44.1) |
| Abattoir workers hygiene practice | |
| Good | 161 (85.6) |
| Poor | 27 (14.4) |