Assessment of the work conditions of small slaughterhouses in the Thi-Qar governorate in Iraq

Background: Working conditions have a vital role to play in determining health and disability. So, the objective of this study was to assess the work conditions of small slaughterhouses in the Thi-Qar governorate in Iraq.Design and methods: This study is a cross-sectional field survey. A total of twenty-six (26) small slaughterhouses were included as a sample size from the Thi-Qar governorate. The data collection was done by observations of the authors using a questionnaire and specific questions were also directed to the slaughterhouse workers if needed. It was conducted between February and April 2018. The study was planned to demonstrate the current status of small slaughterhouses in terms of water supply facilities, quality of small slaughterhouses building, sanitation practices.Results: All of the small slaughterhouses had a water supply and all they had hot and cold water. Most of the small slaughterhouses had water tanks and put water pipes away from slaughter sites. The proportions ranged from 76.9 to 96.0 for the quality of small slaughterhouses building. With regard to fire safety measures, 96.2% of buildings are supplied with mobile fire extinguishing equipment according to safety and security requirements. Concerning rodent and insects’ control, sixteen (61.5%) of small slaughterhouses use insecticides and pesticides and only six (23.1%) of them use traps for rodents. Most of the small slaughterhouses’ windows (88.5%) were covered with a thin net to prevent the insects from entering.Conclusions: The finding of this study indicated that work conditions of small slaughterhouses were generally adequate in terms of water supply facilities, sanitation practices, ventilation, fire safety measures, and rodents and insects’ control.&nbsp

The food hygiene practices among workers in restaurants of Wasit Governorate, Iraq

Objectives: To determine the knowledge, attitude and practices related to food hygiene among those working in restaurants. Method: The descriptive, cross-sectional study was conducted from January 5 to April 30, 2019, within restaurants located in Hay, Kut, Numania, Badra, Azizia and Suwera cities in the Wasit Governorate of Iraq. Those included using simple random sampling technique were food handlers of either gender. Data was collected using a predesigned questionnaire. Results: Of the 330 subjects from 55 restaurants, 320(96.9%) were males and 10(3%) females. The overall mean age was 31.6±9.5 years (range: 15-55 years). Overall, 193(58.4%) subjects were married, 279(84.5%) had work experience <10 years, 90(27.2%) had professional training, 212(64.2%) had studied up to secondary level, and 113(34.2%) were working as waiters. Of the total, 127(38.48%) subjects correctly described food hygiene, and 197(59.69%) acknowledged the necessity of obligatory periodical check-ups. Hygiene practice scores were poor in 223(67.57%) cases. Conclusion: The food hygiene knowledge, attitude and practice of food handlers in restaurants of Wasit governorate were found to be poor. Keywords: Restaurants, Health, Knowledge, Attitudes, Practice, Hygiene, Surveys