Knowledge, Attitudes, and Practices of Red Meat Handlers in Moroccan Slaughterhouses

Meat handlers are vectors of pathogens in slaughterhouses and can play a major role in the microbiological contamination of meat. The level of knowledge of meat handlers in slaughterhouses is a critical factor in food safety. Good hygienic practices in the slaughterhouse are required to reduce the risk of microbiological contamination while handling meat. This study evaluated workers’ knowledge, attitudes, and practices in four municipal slaughterhouses in Morocco. A total of 267 employees were evaluated using a structured survey. The results showed that workers had acceptable knowledge and practices, and their attitudes were very satisfactory, averaging 52.87%, 50.9%, and 63.07%, respectively. A positive correlation between the workers’ level of knowledge and education was found in all studied slaughterhouses. Similarly, the results indicated a positive correlation between knowledge and attitudes at Meknes and Kenitra slaughterhouses. The impact of the studied sociodemographic characteristics may vary from one slaughterhouse to another. In conclusion, the study suggested that although the knowledge, attitudes, and level of practice of food handlers were very satisfactory, some aspects related to the control of the health status of the handlers and personal protective equipment had to be underlined. Ongoing food safety training should become mandatory to enhance food safety in the slaughterhouses of study locations.