Slaughterhouse Workers' Knowledge, Attitude, and Practice towards Meat Hygiene in Al-Baha, Saudi Arabia: A Cross-Sectional Study

Document Type : Original Article


Public Health Department, Faculty of Applied Medical Sciences, Al-Baha University, Al-Baha, Saudi Arabia.


Objective: The primary concern and problem revolve around food safety, particularly when it is prepared in an environment with significant contamination. Slaughterhouse workers' role in ensuring food safety includes maintaining hygiene, proper handling and inspection, adherence to regulations, quality control, equipment maintenance, and temperature control. This study aims to investigate the knowledge, attitude, and practice of slaughterhouse workers toward meat hygiene in Al-Baha, Saudi Arabia.
Methods: This is a cross-sectional design, in which the data was collected from slaughterhouse workers in meat processing facilities in Al-Baha by questionnaires. The questionnaires included questions on demographics, knowledge, attitudes, and practices of meat hygiene. The data collected were analyzed using SPSS program to establish the knowledge, attitudes, and practice levels of slaughterhouse workers regarding meat hygiene. Results: The slaughterhouse workers worked in both Al-Baha and Aqiq facilities, with the majority falling within the 20-30 years age range and having completed elementary school. They demonstrated a satisfactory level of knowledge and positive attitude towards meat hygiene practices, recognizing the potential risks and preventive measures. While most workers exhibited good practice levels, there were areas for improvement, such as avoiding eating or drinking at the workplace and ensuring proper hand hygiene after coughing or sneezing. Conclusion: In conclusion, the study revealed that slaughterhouse workers in Al-Baha, Saudi Arabia, demonstrated satisfactory knowledge and positive attitudes toward meat hygiene. While most workers exhibited good practices, there were areas that required improvement. Training in food safety, hand hygiene and prevention are recommended to ensure meat hygiene standards.