Good hygiene practices among meat handlers in small and medium enterprise slaughterhouses in Kenya
作者： Joseph Wambui , Edward Karuri , Peter Lamuka , Joseph Matofari , None
DOI: 10.1016/J.FOODCONT.2017.05.036
关键词: Hand washing 、 Veterinary medicine 、 Clothing 、 Small and medium-sized enterprises 、 Food safety 、 Hygiene 、 Environmental health 、 Foodborne Illnesses 、 Training needs 、 Business
摘要: Implementation of hygiene practices in small and medium enterprises (SMEs) poses a serious problem, which can increase food safety risks. In SME slaughterhouses, the risk posed is even higher given that meat products are important regards to foodborne illnesses. Therefore, this study determined good among handlers (MH) slaughterhouses. A cross sectional survey was carried out 207 MH five beef slaughterhouses Nairobi County, Kenya its environs. Five categories were assessed namely hand washing, protective clothing, prohibited practices, medical examination equipment handling. The training needs MH by categorizing overall into either poor ( =90%) possible high score 100%. Use soap disposable towels during use gloves, cleaning between carcasses handling when not poorly practiced. MH’s significantly differed with education, experience, training, age (p < 0.05). terms needs, about 82% should be considered for training. conclusion, washing studied adequate. Overall, their level may influenced .
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