Thực hành 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

A cross-sectional descriptive study investigated over 420 food handlers in semi-boarding kitchens of all schools in Thanh Hoa city on food safety and hygiene practices. The results of this study show that: The percentage of food processors meeting the general practice requirements on food safety and hygiene is 71.4%. Of which, 97.9% of food handlers kept their nails clean and cut short, 81.7% used hair caps, 76.4 % used masks, and 82.6% used aprons. In food preservation practices, more than 90% of food containers are non-contaminated, non-perforated, rust-proof and have tight-fitting lids that are easy to clean. Over 90% of food storage are solid and safe, airy, easy to clean. There are 80% of establishments with adequate prices, storage shelves made of sturdy and hygienic materials. About food processing, transportation and distribution practice, 86.2% of food handlers prepare food on a table ≥ 60cm above the ground, over 91% of food handlers complied with labor guideline during transportation.

Key words: Practice food safety and hygiene, semi-boarding kitchens in schools, Thanh Hoa city, 2020.