Open AccessFood hygiene and safety at the cafeteria kitchens in Nam Dinh province, 2018
Author(s) -
Loi Le,
Tam Nguyen Thi,
Cuong Hoang Tien,
Huong Tran Thi
Publication year - 2019
Publication title -
kiểm nghiệm và an toàn thực phẩm/kiểm nghiệm và an toàn thực phẩm (online)
Language(s) - English
Resource type - Journals
eISSN - 2734-9152
pISSN - 2615-9252
DOI - 10.47866/2615-9252/vjfc.79
Subject(s) - cafeteria , sanitation , business , clothing , certification , food safety , hygiene , food hygiene , food preparation , personal hygiene , environmental health , work (physics) , marketing , agricultural science , engineering , medicine , geography , management , environmental science , environmental engineering , archaeology , family medicine , pathology , economics , mechanical engineering
Our servey on food hygene in 65 cafeteria kitchens with 200 or more servings in Nam Dinh province (2018) showed that: 36.7% of kitchens are located in industrial area, the rest are scattered in 10 districts and center of the city. There were 97.7% of kitchen shaving legal documents, of which 100% of employees were given periodic health checks and certified knowledge of food safety and hygiene; and 93.8% of kitchens had three-step verification records as prescribed. Regarding basic sanitation: 75.9% of kitchens met the requirements, of which 86.2% were designed according to the 1-way principle; 83.1% arranged separate room to change work wear clothes; 58.5% were equipped to prevent insects and pests; 73.8% used trash bins with lids. Regarding equipment and tools: 93.3% of kitchens met the requirements, of which 100% classified tools that were exclusively used for raw, cooked, and stored food samples; 67.7% had qualified containers for food and drinks; 83.1% of kitchens arranged hand washing sinks for employees. Regarding human resourse conditions: 91.2% of employees met the requirements, of which 63.8% had enough labor protection; 99.3% had short nail-cut and did not wear jewelry; 95.3% wore gloves when sharing food. Regarding food conditions: 78.2% of kitchens met the requirements, of which 92.3% signed contracts with food suppliers; 84.4% periodically tested the water quality. The rate of administrative managers of the enterprise (1) having right general knowledge about food hygiene and safety was of 81.7%; (2) strictly practicing food safety and hygiene was of 79.4%. The rate of kitchen managers (1) having right knowledge about food safety and hygiene was of 90.2%; (2) strictly practicing food safety and hygiene was of 87.8%; The rate of kitchen workers having right general knowledge about food hygiene and safety was of 82.9%. However, only 51.5% of them knew the best time for using food after processing; 91.2% had proper practice and 63.8% used full labor protection while working.