<p>The study assessed the food safety knowledge, attitude and practices (KAP) among butchers and fresh meat retailers and identified the key factors influencing their KAPs levels. The KAP model provided a framework that guided the study. Descriptive statistics was used to evaluate their KAPs while the multiple linear regression models were used to identify the influencing factors using primary data obtained from 87 to 299 butchers and fresh meat retailers respectively from northern Ghana. The data was collected between May and August, 2024. The results showed that while most respondents have high knowledge of meat safety, fresh meat retailers exhibit higher knowledge levels than butchers. Butchers, however, display more positive attitudes toward meat safety. Despite this, knowledge and attitude do not strongly translate into safe practices, as many still operate at fair or poor practices. The Seemingly Unrelated Regression (SUR) analysis offers a comprehensive view of the interconnections between knowledge, attitudes, and practices (KAP) related to meat safety, recognizing that these components influence one another rather than operating in isolation. Key drivers such as education, risk perception, business registration, and experience were positively associated with better outcomes of knowledge, attitude and practices, while certain interventions like training and punitive enforcement showed mixed or unintended effects. The study recommends a multi-stakeholder approach to meat safety, emphasizing stricter hygiene practices by butchers and fresh meat retailers, stronger regulatory enforcement, business registration incentives, and improved waste management to prevent contamination. It further calls for targeted training programs on safe meat handling, prevention of cross-contamination, personal hygiene, regular medical examination of handlers, and proper waste disposal.</p>