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Table 5 The proportions of practice related questions and association of variables with the cumulative practice of butcher shop workers

From: Food safety knowledge and practice of abattoir and butcher shop workers: a health risk management perspective

Variables/Questions

Responses

Number (%) (n = 122)

LR test score

p value

What did you do to attract customers?

Reduce price

61(50.0)

164.376

0.001

Increase quality

49(40.2)

Increase sociability

12(9.8)

How can you store the remaining meat from the daily sale?

Put in refrigerator

65(53.3)

91.827

0.001

Put in the open air

8(6.6)

Cook and put it in for the next day

49(40.2)

What did you do if you found grossly contaminated meat?

Cook and sell

32(26.2)

40.882

0.001

Trim and remove

87(71.3)

Show to health workers

3(2.5)

Did you find contaminated meat?

Yes

5(4.1)

0.000

0.994

No

117(95.9)

What type of meat preparation did your customers prefer?

Cooked meat

48(39.3)

4.727

0.094

Raw meat

51(41.8)

Roasted meat

23(18.9)

  1. n number of samples, LR test score likelihood ratio test, p value probability value, (Dessie, 2022), the numbers inside the bracket are the percentage of the participants and outside the bracket are the number of participants in each category