Table 4 Factors associated with the food safety knowledge of meat handlers working at butcher shops in Bangladesh (N = 300)

Age (years)

1.582

 < 20

4 (16.7)

20 (83.3)

Reference

Reference

 21–30

22 (19.3)

92 (80.7)

0.617

1.20 (0.37–3.85)

0.80 (0.19–3.29)

 31–40

22 (18.6)

96 (81.4)

1.15 (0.36–3.69)

0.19 (0.19–3.84)

 > 40

12 (27.3)

32 (72.7)

1.86 (0.53–6.62)

1.30 (0.23–7.21)

Field of duty

1.218

 Butcher

35 (21.9)

125 (78.1)

0.385

Reference

Reference

 Helper

25 (17.9)

115 (82.1)

0.78 (0.44–1.38)

1.57 (0.65–3.81)

Education level

2.432

 No formal education

8 (12.1)

58 (87.9)

Reference

Reference

 Primary

22 (18.8)

95 (81.2)

0.101

1.68 (0.70–4.02)

2.36 (0.71–7.80)

 Secondary

18 (22.8)

61 (77.2)

2.14 (0.86–5.30)

1.86 (0.52–6.63)

 Higher secondary

12 (31.6)

26 (68.4)

3.35 (1.22–9.16)*

4.57 (1.11–18.76)*

1.689

 < 10,000

9 (15.3)

50 (84.7)

Reference

Reference

 10,001–15,000

14 (14.6)

82 (85.4)

0.95 (0.38–2.35)

0.71 (0.25–2.0)

 15,001–20,000

5 (8.3)

55 (91.7)

0.000

0.51 (0.16–1.61)

0.54 (0.14–2.08)

 20,001–25,000

6 (15.4)

33 (84.6)

1.01 (0.33–3.10)

0.90 (0.25–3.27)

 > 25,000

26 (56.5)

20 (43.5)

7.22 (2.88–18.09)***

10.52 (3.43–22.26)***

1.373

 < 5 years

24 (17.1)

116 (82.9)

Reference

Reference

 5–10 years

18 (20.0)

72 (80.0)

0.343

1.21 (0.61–2.14)

0.511 (0.16–1.60)

 > 10 years

18 (15.7)

52 (74.3)

1.67 (0.84–3.35)

9.31 (1.92–15.09)**

1.082

 < 8 h

17 (10.4)

146 (89.6)

0.000

Reference

Reference

 ≥ 8 h

43 (31.4)

94 (68.6)

3.93 (2.12–7.29)***

6.14 (2.69–13.10)***

1.274

 Permanent

33 (19.5)

136 (80.5)

Reference

Reference

 Daily basis

15 (21.1)

56 (78.9)

0.961

1.10 (0.56–2.19)

4.05 (1.16–14.14)*

 Contractual

12 (20.0)

48 (80.0)

1.03 (0.49–2.16)

0.08 (0.01–0.49)**

1.056

 Yes

10 (62.5)

6 (37.5)

0.000

7.80 (2.71–22.45)***

8.98 (2.16–27.32)**

 No

50 (17.6)

134 (82.4)

Reference

Reference