Food safety knowledge and practices among raw meat handlers and the microbial content of raw meat sold at Kumasi Abattoir Butchery Shops in Kumasi, Ghana

Table 4 Meat safety practices of respondents

Variable	Frequency (N)	Percentage (%)
Frequency of washing the chopping/cutting tables
Several times a day	0	0
At the beginning and end of work	50	100
Once in a week	0	0
Frequency of washing the knives
Several times a day	0	0
At the beginning and end of work	50	100
Once in a week	0	0
Frequency of hand washing before handling meat
Minimized	0	0
Maximized	7	14
No effect	43	86
Smoking in the workplace is not a good practice
Yes	48	96
No	2	4
Uncertain	0	0
Sterilization of knives
Yes	18	36
No	32	64
Uncertain	0	0
Should the mouth and nose be covered when sneezing or coughing?
Yes	50	100
No	0	0
Uncertain	0	0
Rubbing the hands on the face and hair while working is not appropriate
Yes	41	82
No	2	4
Uncertain	7	14
Wedding rings and watches can be worn while handling meat
Yes	2	4
No	10	20
Uncertain	38	76
The apron can be used to clean dirty hands during meat handling
Yes	0	0
No	45	90
Uncertain	5	10
Meat should not come into contact with a wounded hand/sore
Yes	50	100
No	0	0
Uncertain	0	0

ISSN: 1471-2458