Table 2 Summary of observational checklist survey on sanitary status of the meat retailer shops and hygienic practice of meat handlers in Jimma town, Southwest Ethiopia
Variables (checklists) | # of butcher shops checked = 88 | |
|---|---|---|
Meat handlers practices | Frequency | % |
Use of protective clean clothing | 9 | 10.2% |
Meat handling training | 0 | 0 |
Handling money with bare hands | 73 | 83% |
Wash hand basin nearby | 2 | 2.3% |
Use of plastic bag, newspaper to wrap meat | 88 | 100% |
Regular washing of hand & processing tools | 2 | 2.3% |
Regular disinfection of hand, the floor and processing tools | 0 | 0 |
Use of separate chopping boards (flat tables) for cutting of meat and internal and/or abdominal organs | 22 | 25% |
Use of separate knives for cutting of meat and abdominal contents | 22 | 25% |
Use of the same buckets of water for cleaning knives, washing hands | 61 | 69.3% |
Hygienic status of the butcher shops premises, utensils | ||
Floor is made of concrete ceramic | 32 | 36.4% |
Floor free of cracks | 29 | 33% |
Having ceiling (local name; | 72 | 81.8% |
Wall and ceiling free of dust | 27 | 30.7% |
Wall painted white color paint | 76 | 86.4% |
Having insect and dust proof shelf for meat display | 7 | 8% |
Having washable chopping board | 17 | 19.3% |
Clean knives | 30 | 34.1% |
Clean meat hanger | 31 | 35.2% |
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