Abstract

Salma Yhia Salih Suliman and Elniema A. Mustafa*

ABSTRACT

This study in Khartoum State from February 2018 to August 2020. Twelve operations were selected out of a total of 33 (36.4%) operations. A number of 6 POs were chosen randomly from the traditional and 6 from modern systems to cover the three localities of Khartoum State. The study aimed to assess the knowledge, attitudes and practices (KAP) related to food safety among the workers in poultry portioning operations. The data was collected through structured questionnaire. The study found that vast majority (83.3%) of participantswere trained to do their responsibilities, while only 16.7% were not trained. More than one third (35%) of the participants had high secondary school education, 28.3% had primary education, 20% had university education and 13.3% were illiterates, while only 3.3% had intermediate education. More than half of the participants (55%) had 1-5 years working period, 31.7% had less than 1 year, 8.3% have 6-10 years and 5% had more than 10 years working. Over three quarters (78.3%) of participants usually wear protective clothes, while only 21.7% were not wearing. The study revealed no significant differences between the two systems in terms of Knowledge of workers about meat safety was considered high (ranged from 95-100%). This study indicated that poultry POs in different processes in Khartoum State need to apply Hazard Analysis and Critical Control Point (HACCP) programs. The study concluded that the majority of workers were trained to do their job responsibilities and were able to conduct good hygiene measures while performing their job.