Investigation of Bacteriological Quality of Meat from Abattoir and Butcher Shops in Bishoftu, Central Ethiopia

Table 2

Summary of the butcher shops workers responses ().

Variable	Frequency	Percent
Education status (grade)
Grade 1–4	8	66.67
Grade 5–8	2	16.67
Grade 9–12	1	8.33
Above 12	1	8.33
Received training
Yes	5	41.67
No	7	58.33
Effectiveness of training ()
Yes	3	60
No	2	40
Hair of the butcher
Covered	4	33.33
Not covered	8	66.67
Apron/white coat
Use	10	83.33
Not used	2	16.67
Handling money
Butcher with bare hand	8	66.67
Cashier	4	33.33
Jewelry (ring, watch, bracelets)
Worn	10	83.33
Not worn	2	16.67
Application of cleaning
Water only	9	75
Water and soap, detergent, etc.	3	25
Frequency of cleaning
Daily	5	41.67
Every other day (once in 48–72 hrs)	7	58.33