Table 2 Attitudes and practices toward hygiene in dibiteries before the intervention (n = 40)
Category | Item | Yes (%) | No (%) |
|---|---|---|---|
State of the staff health | Medical examination / Medical certificate | 12 (30) | 28 (70) |
Hygiene around the raw meat | Meat transport mode: Non-refrigerated vehicles (taxi, car) | 36 (90) | 4 (10) |
Meat transport mode: Motorcycle | 4 (10) | 36 (90) | |
Exposure of the meat in a covered environment | 9 (22) | 31 (78) | |
Presence of other foods in the refrigerator | 10 (25) | 30 (75) | |
Pest control measures | 16 (40) | 24 (60) | |
Material and equipment hygiene | Presence of hot water posts | 0 (0) | 40 (100) |
Cutting board: Wood | 38 (95) | 2 (5) | |
Cutting board: Cardboard | 2 (5) | 38 (95) | |
Presence of dirt on the cutting board | 33 (83) | 7 (17) | |
Presence of dirt on the worktop | 28 (70) | 12 (30) | |
Presence of toilet | 8 (20) | 32 (80) | |
Presence of washbasin / hand washing device | 37 (93) | 3 (7) | |
Cleanliness of non-disposable towels / handkerchiefs | 11 (27) | 29 (73) | |
Presence of disposable hand towel | 0 (0) | 40 (100) | |
Hand and clothing hygiene | Butcher/cook also acts as the cashier | 39 (98) | 1 (2) |
Injury contraction during meat handling | 21 (53) | 19 (47) | |
Hand washing after each interruption | 6 (15) | 34 (85) | |
Wearing watches / jewellery | 34 (85) | 6 (15) | |
Wearing regulation work clothes | 1 (2) | 39 (98) | |
Cleanliness of work clothes (regulation or not) | 34 (85) | 6 (15) | |
Braised meat packaging material | Recycled cement bag paper | 17 (42) | 23 (58) |
Recycled milk bag paper | 9 (22) | 31 (78) | |
Recycled cement bag paper and milk bag paper | 5 (22) | 35 (88) | |
Recycled cement bag paper and aluminium paper | 4 (10) | 36 (90) | |
Recycled milk bag paper and aluminium paper | 4 (10) | 36 (90) | |
Butcher’s paper and aluminium paper | 1 (2) | 39 (98) |