TABLE 3. Meat sellers' responses to hygienic practices Parameter Percentage (*n) Where do you get your meat? Abattoir Backyard slaughter Imported carcass 70 30 0 What do you sell meat in/on? An open table Table with an enclosed net # Open table in a building 48 13 39 Frequency of washing chopping table Several times a day At the beginning and close of work Once a week 91 9 0 Frequency of disinfecting shop None 100 Frequency of washing hands before handling meat Always Sometimes Rarely Never 96 3 1 0 Materials used to wash equipment Soap and cold water Detergent and water 94 6 Sterilization of knives and other equipment Yes No 5 95 Wear apron during work Yes No 42 58 Frequency of using gloves during work Always Sometimes Rarely Never 0 6 0 94 Smoking at workplace Yes No 25 75 Continued on next page. January/February Food Protection Trends 45