Abstract

Objectives: (1) Describe the general conditions of food safety in the kitchen kitchens of the hospital nutrition departments; (2) Describe the knowledge and practice of food safety of food processors in collective kitchens.

Methods: The study was conducted from June to December 2017 on 200 food processors at 32 collective kitchens of nutrition departments of public hospitals under the management of healthcare in Thanh Hoa province. Use a direct observation and interview method to gather targeted information. The tools are based on current guidelines on food safety and hygiene.

Results: The rate of shared nutritional nutrition of the hospital was 59.4%. The percentage of knowledge workers who have reached exposure to ripe foods, proper personal behavior, and regular device washing is 93.5%; 88% and 83.5% respectively. As many as 80.5% of people do not wear masks when making food, only 76% have food safety certificates and health certificates. There are still up to 33% of those who behaved incorrectly when processing food.

Conclusions: The percentage of people who participate in food processing has a true common knowledge of 79%.