THỰC TRẠNG TUÂN THỦ QUY ĐỊNH AN TOÀN THỰC PHẨM TẠI CÁC BẾP ĂN TẬP THỂ TRƯỜNG HỌC TRÊN ĐỊA BÀN THÀNH PHỐ DĨ AN, TỈNH BÌNH DƯƠNG NĂM 2023

Abstract

Background: Applying and evaluating well knowledge and practices in food processing at school collective kitchens is essential to minimize food-borne illnesses in students. Objectives:  This study aims to determine the proportion of school collective kitchens that comply with food safety and hygiene regulations, and to evaluate the food safety knowledge and practices of food handlers at schools in Di An city, Binh Duong province. Subjects and Methods: A cross-sectional study was conducted at all 26 school kitchens (except preschools) that organized on-site cooking in Di An city, Binh Duong province. All food processing samples are taken. The data collection tool included a structured questionnaire with 32 questions covering socio-demographic characteristics, knowledge, and practices related to food safety for handlers, and 26-question questionnaire to evaluate collective kitchens. The questionnaire was answered by 331 food handlers. Data entry was with Epidata 3.0 and data analysis was performed using STATA 14.1 software. Results:  The rate of kitchen fully complying with food safety and hygiene regulations reached 92.3%. Most participants were female (93.05%, n = 308), between 36 and 55 years old (66.47%, n = 220), education level less than high school (51.96%%, n = 172), the majority had worked in the food service sector for 1 to 5 years (43.20%, n = 143). The rate of correct general knowledge reached 79.15%, the rate of correct general practice reached 93.05%. Conclusion: It is necessary to strengthen compliance with food hygiene and safety regulations at school BATTs. In addition, training to improve the knowledge and practice of processors also needs to be focused and carried out regularly.