Several studies have addressed food safety in school canteens and street vendors but none on meat in Togo. This study assessed the food safety knowledge, attitude and practices among butchers of Kozah through cross-sectional survey and microbiological analyses. Pork, beef, sheep, goat and donkey were the meats mostly sold. Most respondents are male and aged between 30 and 50 years. 15.12% received hygiene training, and 3.49% showed good knowledge of practices. Veterinary inspections occur before and after slaughtering. Most butchers adopt good practices when handling meat. Few of them regularly check their health status. The sanitation facilities are limited. Most of butchers wash hands after handling meat. Beef meat is colonized by total mesophilic aerobic flora, Enterobacteriaceae, fungi, and coagulase-positive Staphylococcus aureus at average values of 9.21±2.19, 6.35±1.55, 3.93±0.70 and 5.30±0.41logCFU/cm² respectively; which exceed the threshold values set by the Republic of Togo and the European Union for beef carcasses.The findings show that the meat samples analyzed are heavily contaminated with various microbes. KAP score is directly linked to butchers' knowledge, attitude and practice. Butchers' of Kozah poor food handling practices risk customers' health, highlighting the need for training programs centred on knowledge, attitude and practice on food safety procedures.