TABLE 1. Associations between demographic characteristics and knowledge about food safety risk in the slaughterhouse in relation to work injuries, December 2018 - March 2019 Knowledge level Demographic n (%) Unsatisfactory Satisfactory P-value 112 (55.2) 91 (44.8) 92 85 20 6 0.017* 15 (7.4) 43 (21.2) 84 (41.4) 53 (26.1) 8 (3.9) 15 38 73 44 7 0 5 11 9 1 0.543 30 (14.8) 165 (81.3) 8 (3.9) 26 143 8 4 22 0 0.542 34 (16.7) 23 (11.3) 81 (39.9) 63 (31.0) 2 (1.0) 26 20 73 57 1 8 3 8 6 1 0.125 56 (27.6) 106 (52.2) 28 (13.8) 13 (6.4) 45 98 22 12 11 8 6 1 0.068 133 (65.5) 62 (30.5) 8 (3.9) 119 51 7 14 11 1 0.373 59 (29.1) 46 (22.7) 31 (15.3) 30 (14.8) 37 (18.2) 53 36 30 30 28 6 10 1 0 9 0.05 Gender Male Female Age < 21 years 21-30 years 31-40 years 41-50 years > 50 years Marital status Single Married Separated/Divorced Education No education Non-formal Primary Secondary Tertiary Job type Butcher Meat trader Cleaner Driver Years of job experience < 11 years 11-20 years >20 years Slaughterhouse Ipata Akerebiata Oloje Mandate Oja tuntun *significant at P < 0.05 244 Food Protection Trends July/August