TABLE 3. Meat sellers' responses to hygienic practices (cont.) Parameter Percentage (*n) Ranking meat sellers on appearance Very dirty Dirty Clean Very clean 12 49 34 5 Handling of leftover meats Refrigeration Drying Smoking 100 0 0 *n = number of respondents # Enclosed net: a table covered with a net under which meats are kept for sale. TABLE 4. Enthusiasm of meat sellers toward meat safety Level of enthusiasm (%, *n) Not enthused at all Slightly enthused Moderately enthused Much enthused Highly enthused Will sell my meat in an enclosed net 2 7 16 46 29 Willing to always wash my hands, tables, knives and other equipment 1 4 19 35 41 Willing to wear clean clothes when selling 2 10 33 36 19 Like to use apron 6 26 44 15 9 Like to use gloves 34 39 17 7 3 Willing to be trained in meat safety 14 18 30 28 10 Willing to always check the temperature of my refrigerator 7 10 26 40 17 Willing to adhere to food safety rules and regulations 37 13 13 14 23 Parameter *n = number of respondents was 100 personal hygiene, hand washing and proper cleaning, this did not translate to strict food hygiene practices. The meat sellers lacked training in safe meat handling and education concerning issues relating to meat safety. The findings of this study may be useful for policy makers in determining 46 Food Protection Trends January/February intervention strategies for improving meat safety in Ghana. Regular informal food safety education, demonstrations and hands-on training on meat safety is recommended for meat sellers in the Tamale Metropolis. Food safety regulations should be enforced to the letter in order protect human lives.