Overall objectives of actionMeat is viewed as a vehicle for many human food-borne diseases .A contemporary risk-based approach to meat hygiene requires that hygiene measures should be applied at those points in the food chain where they will be of greatest value in reducing food-borne risks to consumers. Abattoir workers represent potential source of meat contamination. They should be trained in food hygiene matters commensurate with their work. The provision of adequate hygiene training of abattoir workers is the responsibility of the operator. Unfortunately workers in slaughterhouses of Khartoum state did not receive any kind of vocational training in meat hygiene, improperly dressed and have poor perception of their role in securing meat safety. The objective of this action is to provide workers in slaughterhouses of Khartoum state with knowledge that improves their perception of meat, environment and personal safety; and to encourage and facilitate the development of skills that increase their professional and technical standing.