Hazard Analysis and Critical Control Points (HACCP) is widely accepted as a standard for which food and food products are subjected to high standards by the handlers to ensure safety for the consumers. This study was conducted to investigate the HACCP checklist scores by meat handlers at critical control points using a harmonized checklist. A total of 156 meat handlers from 10 different markets in Imo State, Nigeria were used for this study. Scores were awarded based on observations and information obtained from the meat handlers on meat transportation, meat storage, personal hygiene of the meat handlers, sanitation, pest control, waste disposal and staff training of the meat handlers. The mean percentage scores obtained for meat transportation was 24.55±5.97; for meat storage, 22.36±6.24; for personal hygiene, 27.93±4.81; for sanitation, 21.42±6.70; for pest control, 23.80±5.46; for waste disposal, 27.11±4.95; and for staff training, 26.78±5.62. The meat handlers at all the markets in the state had very low HACCP scores at all the control points. Data analysis with SPSS version 21 using the one-way at 0.05 level of significance and 95% confidence interval showed no significant difference (P>0.05) in the mean HACCP scores at the critical control points. The meat handlers were advised to undergo proper training on meat safety and comply with HACCP standard operating procedures.
