Table 1 Socio-demographic characteristics of study participants (N = 300)
Variables | Categories | Frequency | Percentage |
|---|---|---|---|
Gender | Male | 300 | 100 |
Age (years) Mean ± SD 31 ± 9.4 |  < 20 | 24 | 8.0 |
 21–30 | 114 | 38.0 | |
 31–40 | 118 | 39.3 | |
 > 40 | 44 | 14.7 | |
Field of duty |  Butcher | 160 | 53.3 |
 Helper | 140 | 46.7 | |
Education level |  No formal education | 66 | 22.0 |
 Primary | 117 | 39.0 | |
 Secondary | 79 | 26.3 | |
 Higher secondary | 38 | 12.7 | |
Monthly earned, BDTa |  < 10,000 | 59 | 19.7 |
 10,001–15,000 | 96 | 32.0 | |
 15,001–20,000 | 60 | 20.0 | |
 20,001–25,000 | 39 | 13.0 | |
 > 25,000 | 46 | 15.3 | |
Work experience |  < 5 years | 140 | 46.7 |
 5–10 years | 90 | 30.0 | |
 > 10 years | 70 | 23.3 | |
Working hour/day | < 8 h | 163 | 54.3 |
≥ 8 h | 137 | 45.7 | |
Employment status |  Permanent | 169 | 56.3 |
 Daily | 71 | 23.7 | |
 Contract | 60 | 20.0 | |
Food safety training |  Yes | 16 | 5.3 |
 No | 284 | 94.7 | |
Health certificate |  Yes | 3 | 1.0 |
 No | 297 | 99.0 |