THE STATUS OF FOOD SAFETY AND HYGIENE AT THE KITCHENS OF SOME TEXTILE ESTABLISHMENTS IN THE NORTH, 2018

Thi Lan Huong Nguyen, Bach Mai Le, Thi Phuong Ha Do , Trong Hung Nguyen, Tran Hai DO, Phuong Thao Nguyen

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Aims: To investigate situation of food safety and hygiene at 12 kitchens in garment companies.


Methods: A cross-sectional study used observation and interview method identify situation of food safety and hygiene at 12 kitchens in garment companies in 5 Northern provinces. Data collection included (i) observation of kitchens and people directly processing food through the information collection form; and (ii) interviews with processors according to a questionnaire.


Results: The study showed that 71.6% of kitchens at safe  of hygiene condition. In term of basic condition, 79.2% reached the general standards; sanitation conditions was 70.1%; hygiene of equipment and instruments was 45.0%; hygiene of employees was 79.2%; food hygiene was 64.3%. In general, the food hygiene and safety conditions are basically met requirements, but only 50% of the kitchens were designed to process  under one-direction principal as well as certified to meet the waste treatment standards; 25% had separate protective-clothing dressing room; 33% sufficiently had equipments for preventing harmful insects and animals. Sample storage cabinets only account for 33.3%; The kittens stored food samples is very low, was 25%. However, only 50% kittens had food supplier contracts.

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