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Table 2 Attitudes and practices toward hygiene in dibiteries before the intervention (n = 40)

From: Effectiveness and cost of an incentive-based intervention on food safety and income in “dibiteries” in Dakar, Senegal

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)