THỰC TRẠNG ĐIỀU KIỆN AN TOÀN THỰC PHẨM TẠI CÁC CƠ SỞ SẢN XUẤT CHẢ THUỘC THÀNH PHỐ QUY NHƠN, BÌNH ĐỊNH NĂM 2017

Abstract

Using a cross-sectional descriptive study on food safety conditions at 61 establishments
producing pork ham in Quy Nhon City, Binh Dinh Province, it is found that 95.1% of establishments were not affected by animals, insects, and microorganisms, 49.2% of establishments had a production area designed on the one-way principle; 47.5% of the
establishments had adequate equipment suitable for the production process; 80.3% of the
establishments used non-toxic, non-contagious equipment; 39.3% of the establishments
had been granted with food safety certificates, 39.3% had met the requirements of wearing
hats and having workers’ hair covered in direct contact with the food, 57.4% of the establishments meeting the requirements to wear a mask when in contact with the food, wearing
gloves when contact with the food was met by 59% of the establishments.