Abstract:
This cross sectional study was carried out in December 2018 in White Nile state- ED dueim city. The objective of this study was to assess of the meat safety knowledge, attitudes and practices and awareness of slaughter house workers by assessing of their educational level and professionally training and experience and personal hygiene of slaughter personnel. Good slaughter hygiene practices are mandatory to minimize chances of microbiological contamination during meat processing.
Data were collected using structured questionnaire with questions on some important meat safety cues. The numbers of the respondents interviewed were 100 workers. The results showed that strong adherence between good education and training and good hygienic practices and attitudes. The percentage of none educated workers 31% its greater than workers percentages have tertiary (diploma, university), secondary and primary level. Overall the percentage of workers was attended professional training 52% it's larger than the percentage of none trained workers 48 %, but this don’t reflex on their attitudes and practices. Beside that I found the most workers have experience over five years in the field.
Generally In topic of the monitoring worker health 70% of workers have valid health certificates. But that workers don’t followed by routine medical checking, also 69% of respondents don't reported illness. The workers don’t wearing gloves was 72% for example to not applying basic of good manufacturing practices.
