P-09 Food safety knowledge, attitudes and practices among abattoir workers in the municipalities of region 4 and 5, Guyana

Methods: Fifteen (15) slaughterhouse employees from regions four and five participated in a descriptive cross-sectional study. A structured KAP questionnaire assessed selfreported practices, cleanliness attitudes, food safety knowledge, and demographic traits. KAP scores were summed up using descriptive statistics, and comparisons were done between categories like temperature control, meat handling, cleanliness, and personal hygiene.

Results: The majority of respondents (93.3%) were men, and 80% had more than five years of experience. Averaging 98.34%, knowledge scores were high in the majority of domains, with flawless scores in storage procedures, sanitation, and contamination avoidance. There is a serious information gap, nevertheless, as all respondents mistakenly thought that handling meat when unwell or with open wounds was allowed. Although opinions were largely favorable, 46.7% of respondents thought it was acceptable to eat or drink in processing areas as long as it was done “carefully.” Strong practices were reported, with 100% adherence to PPE use, equipment sanitation, workplace cleanliness, and hygiene.

Conclusion: Despite the fact that self-reported habits, attitudes, and knowledge regarding food safety were generally high, misconceptions about invisible contamination, workplace eating, and illness underscore the need for stronger training and behavioral reinforcement. To lower the risk of contamination and promote safer meat production, targeted interventions should place a higher priority on risk-based education, enhanced safety culture, and ongoing refresher sessions.