THỰC TRẠNG ĐẢM BẢO AN TOÀN THỰC PHẨM TẠI BẾP ĂN TẬP THỂ CỦA CÁC TRƯỜNG HỌC TẠI HUYỆN BẮC MÊ, TỈNH HÀ GIANG NĂM 2018

Abstract

The study was conducted to assess food safety conditions and knowledge, practices
of food processors at the schools of Bac Me district, Ha Giang province. A cross-sectional survey was carried out on 41 collective kitchens and 223 food handlers at the investigated schools in Bac Me district, Ha Giang province. The results showed that: The
rate of kitchens meeting the standards on design and construction characteristics was
low, only 39.0% of the kitchens were designed according to the one-way principle of,
only 43.9% of the kitchens had a separate dining area and only 19.5% of the collective
kitchens had a changing room for staff. The rate of kitchens meeting requirements on
food safety equipment was relatively high (70-100% of the criteria). The proportion of
kitchens that had taken three-step testing and food sample storing was from 34.1% to
56.1%. The percentage of food processors who had adequate knowledge on food safety
accounted for 43.9% to 89.7%. More than 70% of food processors implemented correct
practices on food safety regulations at collective kitchens.