Abstract:
A cross sectional design conducted during the period extended from January 2019 to February 2019, among 40 abattoir workers in a selected export slaughterhouse to evaluate the levels of knowledge, attitude, and practice (KAP) regarding hygiene in the slaughterhouse as well as personal hygiene and handling practices. Cross tabulation and Chi-square Test of Association were performed to examine the relationships between the practice and the educational level, working experience and professional training regarding meat safety. The result revealed that the respondents had acceptable level of knowledge, excellent attitudes and good practices toward food hygiene measure. Small proportions 35.0% of workers had received only one session 1-2 years ago, about 67.5% of the participants had a valid health certificate. Chi-square test results revealed that practices of respondents were not significantly different (P<0.05) according to educational level, working experience, and professional training. The conclusion of this study showed a significant adherence to basic hygiene practices, some aspects such as routine medical examination, health certificates and professional training of slaughter men should be improved in order to reduce the incidence of diseases.
