MÔ TẢ KIẾN THỨC VỀ AN TOÀN VỆ SINH THỰC PHẨM CỦA NGƯỜI CHẾ BIẾN THỰC PHẨM TẠI BẾP ĂN BÁN TRÚ TRONG CÁC TRƯỜNG HỌC CỦA THÀNH PHỐ THANH HÓA NĂM 2020

Abstract

Objective: To describe knowledge on food safety and hygiene of food handlers working
in kitchens of semi-boarding schools in Thanh Hoa city in 2020. Method: The design
was cross-sectional descriptive study in over 400 people processing food in kitchens
of all semi-boarding schools in Thanh Hoa city. Food handlers were interviewed
using quantitative questionnaires. Results: The percentage of food handlers meeting
the requirements of general knowledge about food safety and hygiene was 73.4%. Specifically,
the percentage of people who correctly answered food poisoning symptoms,
chills, fever; coma and convulsions were 19% and 21.4% respectively. Regarding the
cause of food poisoning: 66.2% of the respondents knew that one of the reasons was
due to the availability of toxins in food, 49.2% of the respondents knew that it was due
to the use of food additives outside the list. Regarding management when food poisoning
occurs: proportion of respondents who had suspended the food; stored suspected
food, vomits and feces; called for emergency services, accounted for 56.9%; 50.5%;
33.8%, respectively. Conclusion: The rate of food handlers meeting the requirements
of general knowledge about food safety and hygiene was 73.4%.