Hygiene and Safety Measures Practised by Roadside Meat Vendors of Namawojjolo and Lukaya Food Markets, Uganda

Abstract

Handling and preparation of roadside roasted meats may often be compromised, considering the general conditions of the makeshift structures and the common minimal education levels of vendors. The study’s objectives were to assess hygiene and safety practices applied in handling, preparing, and vending of roadside roasted meats.  Conducted in October 2024 at Namawojjolo and Lukaya, two major food markets along central Uganda's busiest highways, the research used an observational checklist and questionnaires to collect data from 90 meat vendors selling roasted beef, chicken, or goat meat on compliance with best known practices. Descriptive results on hygienic and handling practices were generated, and scores above 70% were used as a hallmark for best practice. Only 6.7% instituted complete sanitation and hygienic practices, while 88.9% did not store leftover meat in refrigerators. Among them, 67.8% kept meat in clean containers, 5.6% stored utensils on clean shelves, and 6.7% had clean roasting areas. Most (93.3%) separate raw meat from ready-to-eat meat, and 37.8% had stalls without rodents. Hygienically, 75.6% wore aprons while working, among whom 85.3% were considered clean aprons, 46.7% had hair covered, 91.1% had short and clean fingernails, 93.3% washed hands with soap, 1.1% covered food while presenting to customers, and 11.1% wore jewellery while working. Training on food safety was undertaken by 63.3% and 78.9% served food in paper bags. Personal hygiene practices of most vendors were fairly good, but most lacked sanitation facilities and demonstrated relatively low knowledge of best and acceptable practices in meat handling. There is a need for more sensitisation and provision of sanitation facilities to vendors to improve both the quality and safety of roadside vendor products