KIẾN THỨC, THỰC HÀNH VỀ AN TOÀN THỰC PHẨM CỦA NGƯỜI CHẾ BIẾN TẠI CÁC CƠ SỞ KINH DOANH DỊCH VỤ ĂN UỐNG TRÊN ĐỊA BÀN THÀNH PHỐ THỦ DẦU MỘT, TỈNH BÌNH DƯƠNG VÀ MỘT SỐ YẾU TỐ ẢNH HƯỞNG

Abstract

Background: Food safety and hygiene are currently global health concerns, particularly in developing countries due to the increasing cases of foodborne diseases (FBD) and associated fatalities. Purpose: This research aims to assess the knowledge and practice of food safety among food processors in food service establishments (FSEs) within Thu Dau Mot City, Binh Duong Province, Vietnam. Method: This cross-sectional descriptive study was conducted with 300 primary food processors (PFPs) in 300 FSEs within Thu Dau Mot City, Binh Duong Province, Vietnam. A set of 55 interview questions was used to collect data for this research. Results: The majority of 70.67% of NCBC are female and 25.33% have not participated in food safety training. This study shows that 83.0% and 80.0% of NCBCs, respectively, have correct knowledge and correct practice on food safety. Gender was found to be associated with both good knowledge and correct general practice. Correct general food safety practices among people with correct general knowledge about food safety are 5.88 times higher than among people with incorrect general knowledge about food safety (p<0.001; 95% CI: 3.05 - 11.32). Conclusion: Our results may provide an imperative foundation for designing programs to enhance food safety and hygiene practices in other areas.