THỰC TRẠNG AN TOÀN THỰC PHẨM VÀ KIẾN THỨC, THỰC HÀNH CỦA NGƯỜI CHẾ BIẾN Ở CÁC CƠ SỞ THỨC ĂN ĐƯỜNG PHỐ TẠI XÃ ĐA TỐN, HUYỆN GIA LÂM, HÀ NỘI NĂM 2017

Abstract

A cross-sectional study was conducted to assess the current status of food hygiene and safety conditions of restaurants in Da Ton commune, Gia Lam district, Hanoi and the knowledge - practice on hygiene and safety among street food handlers in 2017. The subjects were 26 restaurants and 42 food handlers from March 2017 to May 2017. The results show that: The situation of food hygiene and safety: The prevalence of kitchen separated from toilets and other sources of pollution accounted for 80.8%. The separate division of the processing areas, eating place, the separate between raw and cooked food were 62.5%. Most restaurants used bottled water. Most kitchens use unhygened waste bin. Washed and dried bowls, plates, spoons, cups, chopsticks were 76.9%. 90.5% of restaurants had no food supply contracts. The knowledge and practice of food handlers were still limited: Food handlers lacked knowledge about food hygiene and safety. 14.3% of food handlers did not receive the training on food hygiene and safety. 100% of food handlers did not use protective clothing, hats, masks during food processing.